For the summer of 2014 why not impress your friends with daily lunches prepared by a personal chef with a fully lxury food service.
With my new food catering, from now on, when you are on holidays in Saint-Tropez, Antibes, Monaco or Beausoleil you will no longer have to get stressed about what to eat.
AND NOW GET READY FOR A SPECIAL SELECTION OF RECEPIES:
This is a great simple recipe for lasagna. It is quick and delicious. By using the sausage instead of the traditional hamburger certainly added great spice to it! A few changes I made was that I added a little bit more of the 5-cheese blend in each layer. Also, I used whole milk ricotta cheese instead of part-skim. In the past, I have had the no boil noodles come out a little hard, so I cooked this for a totally of an hour instead of the 50 minutes and it came out perfect!
1 jar (28 ounces) sausage-flavored pasta sauce
1 package (20 ounces) frozen sausage breakfast blend
1 package (8 ounces) shredded Italian 5-cheese blend
1 container (15 ounces) part-skim ricotta cheese
12 no-boil lasagna noodles (such as Barilla, from a 9-ounce box)
- Heat oven to 350°F. Coat a 13 x 9 x 2-inch baking dish with nonstick cooking spray. Spread 1/2 cup of the sausage-flavored pasta sauce over bottom of prepared dish. In a large nonstick skillet, heat 1 tablespoon vegetable oil over medium-high heat. Add sausage breakfast blend and cook, stirring, 5 minutes. Remove from heat and stir in remaining pasta sauce.
- In a medium-size bowl, stir together 3/4 cup of the shredded cheese, ricotta and 2 tablespoons water. Spread 3 noodles over sauce in dish (do not overlap). Top with half of ricotta mixture, then 3 more noodles. Repeat layering with half the marinara sauce, 3 noodles, remaining ricotta mixture, 3 noodles, remaining sauce and cheese.
- Cover dish with nonstick foil; transfer to oven. Bake at 350°F for 30 minutes. Uncover and continue to bake an additional 20 minutes until bubbly. Let stand 10 minutes before serving.
32 oz of macaroni
1-2 cups died dill pickles (about 4 spears)
1-1/2 cups of a mixture of diced green, red, yellow, and orange bell peppers
1 cups diced carrots
1 cups diced celery
1-1/2 to 2 cups diced onions
- Prepare macaroni according to directions and refrigerate.
- Chop all vegetables and mix together.
- After the macaroni has cooled completely, mix the veggies in with the macaroni until thoroughly blended.
- Refrigerate for 2 hours before serving.
2 skinless pheasant breast fillets
2 tbsp butter
4 tsp flour
1/4 tsp ground cinnamon
1/2 cup orange juice (1 orange freshly squeezed)
2 tbsp orange marmalade
3/4 tsp chicken bouillon cube or paste
1 tbsp orange liqueur (optional)
1/2 cup green seedless grapes
2 oranges, peeled and sectioned
1/4 cup sliced or slivered almonds, toasted
Orange Pheasant Breasts
- Heat oven to 325 degrees F.
- Line an 8x8x2-inch baking pan with heavy-duty aluminum foil, leaving a 1-1/2 inch foil flap or cllar sticking out on all sides. Place pheasant fillets in a single layer in pan.
- Melt butter in a suacepan. Stir in flour and cinnamon until smooth. Blend in orange juice, marmalade and bouillon. Bring to a boil, stirring until thickened. Stir in the liqueur. Spoon the sauce over pheasant.
- Tear off a sheet of heavy-duty aluminum foil 11 inches long. Cover the baking pan with this piece, pressing foil down on top of pheasant (leave a little extra room for heat expansion). Work around the pan, folding top sheet together with collar from lower sheet to make a tight seal.
- Bake for 30 minutes or until meat is tender. Remove top sheet, spoon grapes and orange sections over pheasant and bake, uncovered, for another 5 minutes, or until fruit is heated through. Garnish with almonds and serve over hot rice, if desired.