Tasty and Easy Recipes

Ingredients:
20 large White Mushrooms
1/3 cup Onion, diced
2 tbsp Cornflake Crumbs
2 tbsp Bread Crumbs, fine
2 tbsp Parmesan Cheese, grated
3 tbsp Dry Sherry
Water
Parsley Flakes
Salt and Pepper
Garlic Powder (optional)

Method:
Wash and clean the mushrooms; then pull off the stems and dice.
Place the diced stems and onions in a small bowl, and cover with wax paper. With the microwave on High, cook for 45 seconds.

Add the crumbs, cheese, sherry and enough water to moisten the mixture.
Season to taste with parsley flakes, salt, pepper and garlic powder.

Then spoon the filling into the mushroom caps. Place them around the edge of a large round microwave plate. Cook on medium heat for 3 minutes, turning the plate every minute for even cooking. Serve hot.

Ingredients:
2 lb of asparagus.
1 shallot, chopped finely.
3 ½ oz of vialone rice.
2 oz of butter.
1 cup of dry white wine.
4 tablespoons of freshly grated parmesan cheese.
Salt and pepper.

Method:
1. Break the ends off the asparagus stalks and discard.Cut off the extreme tips and chop the rest of the stalks.Blanch the tips in boiling water.
2. Remove the tips with a slotted spoon and set aside.
3. Cook the stalks in the same water until they go soft.
4. In a blender, puree the stalks with their cooking water to make a thick stock.
5. Add dry white wine, and simmer over a low heat.
6. In a pan, melt half of the butter and cook the shallot until it turns soft.
7. Add the rice to the pan and let it begin to absorb the butter before adding a ladle of the asparagus stock. Keep stirring until it is absorbed.
8. Stir in the tips and add another ladle of stock. Keep adding the stock, one ladle at a time, making certain not to drown the rice, until the rice is al dente (takes 15-20 mins).

Ingredients:
500g (1 pound) pre-cooked lasagna noodles
200g (6 to 7 ounces) mozzarella cheese
100g (3 ounces) Emmental cheese
100g (3 ounces) dry cottage cheese
100g (3 ounces) Parmesan cheese, grated
Salt, to taste
Pepper, to taste
4 tbsp. butter
3 tbsp. flour
3 cups milk
1 cup heavy cream

Method:
Pre-heat oven to high.
Bring the butter to melt in a pot, season with salt and pepper and let it boil a little. Add flour and mix well. Add milk very carefully, little by little, mixing not to make “grains.”
Mix all the time until it begins to cream.
Separate some mozzarella slices to finish the lasagna. The rest of the cheeses should be chopped.
Add cheeses to the white sauce and let melt. Take the sauce out the heat, add cream and mix well.
In a 9″x13″ dish begin to “build” the lasagna as follows:
First, a tiny layer of sauce
Second, a layer of lasagna noodles
Third, a layer of sauce
Fourth, a layer of lasagna noodles
And so on until finishing the sauce. Over the last layer, spread the mozzarella slices.
Cook for 20 minutes, then lower the oven temperature and let it bake for 15 minutes more. It must be bubbling and beginning to brown a little.