2 Italian sausage links, casings removed
1/4 cup chopped onion
1 garlic clove, minced
1 (14.5 ounce) can diced tomatoes, undrained
1/4 cup tomato paste
3/4 teaspoon sugar
1/2 teaspoon dried basil
1/4 teaspoon salt
1/8 teaspoon crushed red pepper flakes
1/8 teaspoon pepper
1 egg, beaten
3/4 cup ricotta cheese
1 tablespoon minced fresh parsley
4 lasagna noodles, cooked and drained
3/4 cup shredded part-skim mozzarella cheese
1 tablespoon grated Parmesan cheese

Instructions:

Crumble sausage into a small skillet. Add onion and garlic; cook over medium heat until meat is no longer pink. Drain. Add the tomatoes, tomato paste, sugar and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, 20 minutes. Combine the egg, ricotta and parsley.
Spread 1/4 cup sauce in an 8-in. x 4-in. x 2-in. loaf dish coated with nonstick cooking spray. Trim noodles to fit dish. Layer a third of the noodle pieces over sauce; top with a third of the remaining sauce, a third of the ricotta mixture and 3 tablespoons mozzarella cheese. Repeat layers twice.
Cover; bake at 375 degrees F for 30 minutes or until browned. Sprinkle with Parmesan cheese. Let stand 15 minutes before cutting.

Instructions:

In a large pan over low heat, cook butter, sugar and water until butter is melted. Add chocolate chips and stir until partially melted. Remove from heat and continue to stir until chocolate is completely melted. Pour into a large bowl and let stand 10 minutes to cool off slightly.

At high speed, beat in eggs, one at a time into chocolate mixture. Reduce speed to low and add dry ingredients, beating until blended. Chill dough about 1 hour.

Preheat oven to 350 degrees F (175 degrees C).

Roll dough into balls and place on ungreased cookie sheet about 2 inches apart. Bake 8-10 minutes. While cookies are baking unwrap mints and divide each in half. When cookies are brought out of the oven, put 1/2 mint on top of each cookie. Let the mint sit for up to 5 minutes until melted, then spread the mint on top of the cookie. Eat and enjoy!

1/2 cup flour
1 cup sugar
1/4 cup NESTLÉ TOLL HOUSE Baking Cocoa
1 teaspoon baking powder
1 teaspoon baking soda
5 tablespoons oil
1 tablespoon vanilla
1 tablespoon white vinegar
1 cup warm water
1 1/4 cups confectioners’ sugar
3 tablespoons butter, softened
1/4 cup NESTLÉ TOLL HOUSE Baking Cocoa
4 teaspoons hot milk
1 teaspoon vanilla

Instructions:

1. Cake: Preheat oven to 375°F. Grease and flour a 9-inch square baking pan; set aside.

2. Place flour, sugar, cocoa, baking powder and baking soda into a medium mixing bowl; mix well. Place dry mixture into prepared pan.

3. Make 3 holes (or wells) in the mixture. In the first hole put canola oil, in the second hole put the vanilla, and in the third hole put vinegar. Pour the warm water over all and mix well with a wooden spoon, making sure to get the corners.

4. Bake for about 20 to 25 minutes, or until center springs back when lightly touched. Remove from oven and cool on a wire rack.*

5. Meanwhile prepare chocolate frosting. In a small bowl with an electric mixer combine confectioner’s sugar with butter. Add cocoa with the hot milk and vanilla. (Add more milk if the icing is too thick, more confectioners sugar if it is too thin.)

1/2 garlic clove
2 tbsp. plus 2 tsp. lemon juice
1 tbsp. plus 1 tsp. mayonnaise
2 tsp. grated Parmesan cheese
8 oz. skinned and boned cooked chicken, chilled and diced
1/2 c. diced chilled celery
2 tbsp. diced drained canned pimientos
2 tbsp. chopped scallion (green onion)
4 pitted black olives, sliced
1/8 tsp. each salt and pepper
4 chilled iceberg or romaine lettuce leaves

Directions:

Rub a medium wooden bowl with cut side of garlic clove and discard garlic; add lemon juice, mayonnaise, and cheese to bowl and stir to combine. Add remaining ingredients except lettuce and mix well; line serving platter with lettuce and top with chicken mixture.

2 cups shelled peas
1 medium-sized cauliflower
½ cup mustard oil
1 tbsp ginger-garlic paste
1 onion (peeled and
ground to a paste)
1 tsp turmeric powder
2 bay leaves
salt to taste
1 tsp cumin seeds
1 tbsp coriander seeds
2 cloves
½” piece of cinnamon

Directions:

Grind all the ingredients for the spice paste. Cut the cauliflower into florets. Heat the oil and fry the onion paste together with the ginger-garlic paste till they are a light golden brown in colour. Lower the flame and add the bay leaves. Mix in the cauliflower pieces and the turmeric powder. Fry over a medium heat till the cauliflower is half cooked and turns a light golden brown. Lower the flame and mix in the shelled peas and the spice paste and 1½ cups of water. Cover with a lid and cook over a low flame till the vegetables are cooked. Serve hot with boiled rice.

4 chicken breast fillets
butter, salt and pepper
1 onion
1 clove garlic
2-3 tbsp vegetable fat for frying
3 tbsp peanut butter
400ml Coca-Cola
4 tbsp lime juice or lemon juice
50g chopped peanuts
2 tbsp fresh parsley

Directions:

Rinse chicken fillets under cold water and pat dry with paper towel. Heat butter in skillet and sear chicken breasts on both sides over high heat. Reduce heat and cook for a further 10 to 15 minutes and then season. Chop onions finely, press garlic and fry the two ingredients over high heat at the same time in a second skillet. Add peanut butter, stir until smooth, then add a little of the Coca-Cola. Gradually add the rest of the cola and then the limejuice. Chop peanuts and parsley and add it to sauce. Arrange chicken breasts on plates and pour the sauce over.

1 tall glass
1 cup water
1 tsp tea powder
5 tsp sugar
1 lemon’s juice
10-15 ice cubes

Directions:

Make black tea as usual with 5 tsp sugar. Take the tall glass and fill it more than ½ with ice cubes. ol the black tea till only a bit warm. Pour the lemon juice over the ice cubes and also the black tea. Garnish with whole pudina leaves(1-2) and a lemon slice.

1 Tablespoon olive oil
1 handful button mushrooms – sliced
1/3 cup shredded Cheddar cheese
1 heaping Tablespoon chopped parsley2 large eggs – beaten

Directions:

Add the olive oil to a small frying pan over medium-high heat. Add the siced mushrooms and fry until browned – about 4 minutes stirring often. Tansfer to a bowl and mix in the parsley and cheese. In the same frying pan over medium heat, add the beaten eggs. Swirl the pan to distribute the egg. As the egg begins to set, lift the edges so uncooked egg can flow underneath. When the egg is almost completely set, spoon the mushroom mixture over half of the omelet. Fold the omelet.

1/4 cup soy sauce
1/4 cup vegetable oil
3 tablespoons dry red wine
1 tablespoon granulated sugar
1 tablespoon curry powder
1 teaspoon crushed red pepper
2 pounds lean boneless pork, cut into 1 1/2-inch pieces
3 cups cooked basmati rice
1 (9-ounce) jar Major Grey’s Chutney
5 (10-inch) skewers

Directions:

Preheat broiler. Combine soy sauce, oil, wine, sugar, curry powder and crushed red pepper in medium bowl. Add pork; stir to coat. Cover; refrigerate for 2 to 4 hours. Thread pork onto skewers; reserve marinade for basting. Grill or broil, turning and basting occasionally with reserved marinade, for 10 to 15 minutes or until pork is no longer pink in center. Discard any remaining marinade. Serve with rice and chutney.

1/2 cup milk
1 small ripe banana, cut into chunks
10 marachino cherries
1 tablespoon baking cocoa
1/2 teaspoon coconut extract
3 cups vanilla ice cream, softened

Directions:

Place the first five ingredients in a blender; cover and process until smooth. Add ice cream; cover and process until blended. Pour into chilled
glasses. Serve immediately.