In My World

This is the lasagna recipe I developed by blending two recipes I found online and my own intuition.  I think it is pretty amazing! 2-3 onions, sliced 1/2 lb mushrooms, sliced (I used cremini) 3 zucchini, sliced 2 sweet peppers, any colour, sliced into 6 pieces each Slice any other veggies you think might be interesting in your lasagna In a separate bowl, mix 3 tbsp olive oil, 1 minced garlic, 1 tsp salt, and 1/2 tsp pepper. Place veggies in a large baking dish.  Brush both sides of veggies with the oil mixture.  Bake at 400F for 15 minutes.  Turn over veg and cook for an additional 15 minutes. Mix 15 oz ricotta or cottage cheese, 1/4 cup grated Parmesan, and 1 beaten egg.  (I like to add a thawed out package of frozen spinach to the cheese mixture.) You will need a 26 oz jar of spaghetti sauce (I used diced tomatoes and 1/4 cup of homemade basil pesto), 12 no-boil noodles, and 2 cups grated mozzarella. In a 9 x 13" pan pour 1/4 ...

Quantity : 625 ml Preparation : 10 min Cooking : 20 min Ingredients 1 2/3 cup canned tomatoes (diced) 400 g 1 clove garlic 1/2 onions, finely chopped 100 g 1/2 carrots, finely chopped 50 g 1/4 stalk celery, finely chopped 18 g 1 tbsp olive oil 15 mL 1 1/2 tbsp butter, unsalted 20 g 1/2 tsp salt 2 g 1/4 tsp ground pepper 1 g Before you start A food processor to chop the vegetables and a pressure cooker to reduce the cooking time would make things easier with this recipe. Method Finely chop the onion, carrot, celery, and garlic. Heat the oil and butter in the pressure cooker or in a saucepan over low heat. Add the chopped vegetables. Cook 4-5 min, stirring a few times: the vegetables must soften without burning. Add the diced tomatoes, salt and pepper to taste. If you are using a pressure cooker, cover, close, and bring to high pressure. Cook 15 min from the time it starts to spatter. (Follow the manufacturer's directions to determine when high pressure has been reached). If...

2 sirloin strip steaks, about 12 oz each 3 tbsp butter or margarine 1 cup thinly sliced green onions, tops included 1/2 cup beef broth 1/2 cup chili sauce dash salt dash black pepper 1 pkg (9 oz) frozen green beans (may substitute mixed frozen vegetables) Cut meat into even strips.  Heat half the butter in a skillet.  Add meat.  Saute over medium high heat until meat is brown and cooked to your liking.  Do not overcook.  Remove meat and keep it warm. Add remaining butter to pan.  Add green onion.  Saute over medium high heat for 4-5 minutes until onions are soft but not brown.  Remove. Add broth to pan.  Heat and scrape pan brownings.  Add chili sauce.  Add green beans to pan and heat for a few minutes.  Add meat and green onion and stir to blend well.  Cook over high heat for a few minutes until mixture is hot.  Add salt and pepper, if desired.  Serve immediately. Serves 4 ...

Combine 1 cup ground cooked meat with 1 slice of bread, crumbled, 1 tbsp milk, and 1/2 tsp prepared mustard. Beat 1 egg slightly.  Combine half of egg with meat mixture and form into 2-1/2 inch patties. Dip patties into remaining egg mixed with a tbsp of water or milk.  Roll patties in flour, brown on both sides in a little fat in a skillet. Serve with ketchup, chili sauce, or mustard. Makes 2 large cakes.

I really enjoyed the flavour in this pulled pork. Quantity : 3 servings Preparation : 5 min Cooking : 8 h 310 calories/serving Ingredients 1/4 onions, finely chopped 50 g 1 clove garlic 4 tsp canola oil 20 mL 1/2 cup ketchup 130 g 3 tbsp apple cider vinegar 45 mL 3 tbsp apple jelly 55 g 1 3/4 tsp brown sugar 8 g 2 tsp Worcestershire sauce 10 mL 1/4 tsp Tabasco sauce 0.63 mL 2 tsp Dijon mustard 10 g 1/2 tsp dried oregano 0.4 g 1/8 tsp cayenne pepper 0.4 g 1 pinch salt [optional] 0.2 g ground pepper to taste [optional] 600 g pork shoulder, without rind, fat removed Before you start A slow cooker is needed to make this recipe. Method Prepare the vegetables: Finely chop the onion and mince the garlic. Heat the oil in a pan over medium heat. Add the onion and garlic then sauté until softened and translucent, about 3 min. Transfer to the ceramic cooking pot. Add the ketchup, vinegar, apple jelly, brown sugar, Worcestershire sauce, Tabasco sauce, mustard, oregano, and Cayenne pepper. Mix ...

I really enjoyed this dish.  Perfect for a lunch served with a green salad. Quantity : 2 servings Preparation : 10 min Cooking : 15 min 520 calories/serving Ingredients 150 g farfalle (bow-tie) 2 1/4 cups 80 g brie cheese, rind removed, cut into small pieces 2 tomatoes, Roma type, seeded and diced 140 g 1 clove garlic, minced 1 1/2 tbsp extra virgin olive oil 23 mL 1 pinch salt [optional] 0.2 g ground pepper to taste [optional] Before you start Keep the serving dishes in the oven at the lowest setting so they are warm when you serve. Put a colander in the sink to drain the cooked pasta so that it will be ready when needed. Method To save time, the sauce preparation and the pasta cooking can be done at the same time. Start cooking the pasta. Meanwhile, remove and discard the Brie's rind, cut the cheese into pieces, then put them in a serving bowl and set aside in the oven at the lowest setting (cheese must melt without cooking). Seed and dice the tomatoes, mince the garl...

Lay slices of bacon on a wire rack in a shallow pan. Bake in hot oven (400F) about 10 minutes, or until the desired crispness. This bacon needs no draining and browns evenly from end to end without curling.  This method is recommended when cooking large quantities because bacon requires less watching and needs no turning at all.

Found and made this recipe for a pot luck on the weekend.  It seemed to be a hit.  I know I enjoyed it. Ingredients 8 oz. cauliflower, chopped 15 oz. broccoli, chopped 3 oz. leeks 51⁄3 oz. shredded cheese 2 oz. butter 4 tbsp sour cream ½ cup fresh oregano or fresh thyme salt and pepper Instructions Chop all vegetables into bite-sized pieces. Place a large skillet over medium high heat and fry the vegetables in butter until golden brown. Add remaining ingredients and stir until the cheese is melted. Season to taste. Tip! For freshness and flavor, choose cauliflower heads that are tightly closed and firm. Go ahead and swap in different colored cauliflower for variety... even lavender! Note:  Just for fun, I crushed a bag of pork rinds and sprinkled it over the finished dish and browned it in the oven. https://www.dietdoctor.com/recipes/broccoli-and-cauliflower-in-cheese

Just tried this recipe for the first time and it is definitely a keeper.  Only one thing I would change . . . more tomato juice. https://www.soscuisine.com/recipe/chicken-stuffed-cabbage-rolls Quantity : 6 servings Preparation : 1 h  Cooking : 1 h 30 min  Cooking Dish : 22 x 32 cm This traditional Canadian recipe requires time and patience to fill and roll each cabbage leaf individually. As an alternative, a modern and simplified version suggests to alternate layers of chicken with layers of chopped cabbage. The resulting dish will be less elegant, but equally good, cutting down at least 30 minutes of the preparation time mentioned here. 290calories/serving Ingredients 1 green cabbage 1 kg paper towels 1 tsp butter, unsalted 5 g 1 tbsp olive oil 15 mL 1 onions, finely chopped 200 g 3 cloves garlic, finely chopped 8 tbsp rice, long grain, uncooked 90 g 1/2 cup canned tomatoes (diced) 130 g 1/4 tsp cayenne pepper 1 g 1/4 tsp ground cinnamon 1 g 1 tsp dried oregano 1 g 1 ts...

Place sausage links in a cold skillet.  Cook over low heat 12 to 15 minutes, pouring off fat as it accumulates.

Quantity : 2 servings Preparation : 5 min Cooking : 15 min 220 calories/serving Ingredients 200 g pork cutlets 1 tbsp white flour (all purpose) 8 g 1 tbsp olive oil 15 mL 1 clove garlic 1 pinch salt [optional] 0.2 g ground pepper to taste [optional] 1/2 cup canned tomatoes (diced) 130 g 1 tbsp olive paste 16 g 1/2 tsp dried oregano 0.4 g Before you start Put the serving dish in the oven at the lowest setting to keep the meat warm while cooking the sauce. Method Flatten and tenderize the cutlets using a meat pounder. Make a few shallow cuts around the outside edge to avoid curling during cooking. Coat them with the optional flour and shake off the excess (the flour will give a thicker sauce). Heat the oil in a pan over medium heat. Add the whole garlic cloves, sauté 1-2 min, then add the cutlets, and brown each side for about 2 min. Season with salt and pepper. Remove the cutlets from the pan then set aside on the warmed serving plate in the oven. Add the tomatoes, olive paste ...

http://www.soscuisine.com/recipe/meatballs-in-tomato-sauce-slow-cooker Quantity : 4 servings Preparation : 20 min Cooking : 4 h 340calories/serving Ingredients 1 tbsp olive oil 15 mL 1 onions, chopped 200 g 2 cloves garlic, chopped 1 carrots, chopped 100 g 1 stalk celery, chopped 70 g 2 tsp dried oregano 2 g 1 dried chili peppers, minced 0.4 g 460 g ground beef, extra-lean 1 slice bread, whole wheat, processed into bread crumbs 35 g 1 eggs size large, beaten 2 tbsp Parmesan cheese, grated 6 g 1/2 tsp salt 2 g ground pepper to taste [optional] 2 1/2 cups My Mother's Tomato Sauce 1/2 cup water 125 mL Before you start A slow cooker is needed to make this recipe. A blender or food processor will be very useful to pure the vegetables. Method Prepare the vegetables: Finely chop the onion, garlic, carrot, and celery. Heat the oil in a pan over medium heat. Add the chopped vegetables then sauté until softened and translucent, about 3 min. Stir in the oregano and chili pepper, then cook a...

Kind of like a Shepherd's Pie but without the beef or lamb or potatoes . . . and yet even my fussy eater husband liked it! Quantity : 6 servings Preparation : 25 min Cooking : 30 min 330 calories/serving Ingredients 8 cups cauliflower, cut into florets 1.2 kg 1 1/2 onions, finely chopped 300 g 16 button (white) mushrooms, thinly sliced 220 g 2 tbsp olive oil 30 mL 500 g ground chicken 3/4 cup canned tomatoes (diced) 200 g 2 tbsp tomato paste 35 g 1 tbsp Worcestershire sauce 15 mL 1 cup chicken broth 250 mL 1 cup frozen peas 120 g 3/4 cup milk, partly skimmed, 2% 200 mL 2 tbsp butter, unsalted 28 g ground pepper to taste [optional] 1 pinch salt [optional] 0.2 g Before you start For individual pies, choose baking dishes which contain about 375 ml or 1 ½ cups when 3/4 full. Method Preheat the oven to 205°C/400°F. Prepare the vegetables: finely chop the onion; thinly slice the mushrooms; cut the cauliflower into florets then boil them 10-15 min until they are very tender. Drain ...

I've had Type 2 Diabetes for a few years now and, despite medications and diet, I am still having trouble controlling my diabetes and I'm not losing any weight.  My "kids" have been after me for a while to try a keto diet but I'm nervous about drastic change . . .  And then soscuisine.com came out with a Low Carb Healthy Fat menu plan and I've decided to give it a try.   From the website: "Have you tried losing weight by counting your calories, without success? Do you have type 2 diabetes and find it difficult to control your blood glucose? A Low Carb diet (LCHF) could help you. With less than 100 g of carbs/day (‘keto-liberal’ diet), our Low Carb Healhy Fat (LCHF) meal plans and recipes will help you eat well without even thinking about it. Whether you are alone or with your family, these meal plans based on the Mediterranean diet will help you achieve your goals with ease and no hunger pangs. I made this zucchini bread last night and when it came out of...

Quantity : 2 servings Preparation : 10 min 150 calories/serving Ingredients 1 Belgian endive (Witloof), julienned 150 g 1 apples, julienned 180 g 1 tsp lemon juice, freshly squeezed 1/4 lemon 2 tbsp Classic Vinaigrette  30 mL  Note:  I chose to use a premade Asian sesame dressing  1 pinch salt [optional] 0.2 g ground pepper to taste [optional] Method Prepare the Belgian endives, julienne them then put them in a salad bowl. Peel the apples, remove and discard the cores, then julienne them and add them to the endives. Pour in the lemon juice and Classic Vinaigrette. Season with salt and pepper, then toss delicately. Serve. https://www.soscuisine.com/recipe/endive-apple-salad

1 box Chex Corn Cereal - 14 oz 1 cup chocolate chips 1/2 cup peanut butter 1/3 cup butter 1 tsp vanilla extract 2 cups powdered sugar 2 cups pretzel pieces 2 cups Christmas M&Ms Pour Chex cereal into a large bowl and set aside. In another bowl combine chocolate chips, peanut butter, and butter.  Melt in the microwave on high heat for 1 minute.  Stir and continue heating for another 30 seconds.  Remove from microwave. Add the vanilla extract then mix well. Pour chocolate mixture over the cereal and stir to evenly distribute. In a gallon-sized bag pour in the powdered sugar.  Add the chocolate Chex mix, seal and shake well. Pour Chex mix into a bow, add pretzels and M&Ms, and mix well.

https://www.soscuisine.com/recipe/keto-bread Quantity : 16 servings Preparation : 10 min  Cooking : 1 h 15 min  Standing : 30 min 130 calories/serving Ingredients 3 cups almond meal 300 g 1 1/4 cup psyllium husks, very finely ground 90 g 4 tsp baking powder 10 g 1 tsp salt 4 g 5 tbsp apple cider vinegar 75 mL 6 egg whites 3/4 cup 1 1/2 cup water, boiling 375 mL Before you start Careful: Measure the psyllium husks before grinding them to obtain the right bread texture. A hand-held or stand mixer will make things easier for this recipe. Method Preheat the oven to 175°C/350°F. Oil a loaf pan or a cookie sheet, depending on the chosen cooking method. Set aside. In a bowl, mix together the dry ingredients. Add the vinegar and egg whites to the dry ingredients. Mix a few seconds using a mixer. Pour the boiling water into the bowl then mix well, using a mixer, until the dough thickens. Transfer the mixture into the loaf pan. Put the pan in the oven and bake for 75-90 min, until the l...

Quantity : 4 servings Preparation : 15 min Cooking : 10 min Standing : 1 h 610calories/serving Ingredients 1 1/4 cup rice, long grain 260 g 4 eggs size large 2 carrots, grated 200 g 2 stalks celery, finely diced 140 g 2 green onions/scallions, finely chopped 1 1/2 cup green kidney / flageolet beans (canned), rinsed and drained 375 mL 3 tbsp extra virgin olive oil 45 mL 2 tbsp lemon juice, freshly squeezed 3/4 lemon 400 g salmon, canned 2 cups baby arugula 40 g 1 pinch salt [optional] 0.2 g ground pepper to taste [optional] 2 tbsp fresh cilantro [optional] 4 g Method Cook the rice. Let stand in the refrigerator at least 1 h. Boil the eggs (10 min), cool them down immediately in cold water. Set aside. When ready to serve, prepare the vegetables : grate the carrots, dice the celery, and chop the green onions. Put them in a salad bowl, with the rice, flageolet beans and arugula. Drizzle with the oil and lemon juice. Adjust the seasoning, then toss. Transfer the salad to serving bowls. Cu...

3 lb boneless rump roast 1 tbsp brown sugar 2 bay leaves, crushed 2 medium onions, sliced 2 medium carrots, sliced 2 stalks celery, sliced 1/2 cup beef broth 1/2 cup red wine 1 apple, peeled and sliced For gravy: pan juices, about 1-1/2 cups 1/2 cup beef broth 1 tbsp cornstarch 1/2 cup half & half cream Place roast in a deep casserole or pan with lid.  Sprinkle roast with brown sugar and bay leaves.  Add onions, carrots, and celery.  Add beef broth and red wine.  Bring to a boil.  Cover with lid. Cook meat in oven at 325F for about 2-1/2 hours or until meat is tender.  Check for doneness. Add apples clices to meat for the last 30 minutes of cooking time. For gravy, strain pan juices and add beef broth in a saucepan.  Mix cornstarch with a little water.  Bring pan juices and broth to a boil.  Add cornstarch mixture.  Cook, stirring constantly, until thickened.  Taste.  Add half & half and more seasonings if needed. Slice...

  HMCS Ojibwa is an Oberon-class submarine that served in the Royal Canadian Navy (RCN) and later the Canadian Forces Maritime Command (MARCOM). Originally intended for service with the British Royal Navy as HMS Onyx, the submarine was transferred to Canadian ownership before completion, and entered RCN service in 1965. Ojibwa operated primarily with Maritime Forces Atlantic until her decommissioning in 1998. In 2010, Ojibwa was laid up at CFB Halifax awaiting disposal, with the Elgin Military Museum planning to preserve her as a museum vessel. The submarine was towed to Port Burwell, Ontario in 2012, and was opened to the public in 2013. She is now the new focal point of a planned Museum of Naval History to be built alongside. Design Main article: Oberon-class submarine The Oberon class were considered an improved version of the preceding Porpoise-class submarines, with a different frame of the pressure hull and constructed from a better grade of steel. These build differences all...

I really enjoyed this recipe.  This one was so fun to make with the little grilled Swiss cheese croutons.  The recipe book is called  Company's Coming Meal Salads by Jean Pare .  Excellent book Swiss Croutons: 1 tbsp butter of margarine 6 rye bread slices 3 Swiss cheese slices Deli Slaw: 1 cup grated or julienned carrot 1 cup grated unpeeled tart apple such as Granny Smith 1 cup shredded red cabbage, lightly packed 1 cup wine sauerkraut, drained 1/3 cup Thousand Island dressing 113 g (4 oz.) shaved pastrami or smoked meat, cut into thin strips 1/4 cup chopped dill pickles Spread butter over each bread slice.  Arrange 3 bread slices, butter-side down, in large frying pan on medium.  Place 1 cheese slice on each.  Top with remaining bread slices, butter-side up.  Cook for about 3 minutes per side until bread is golden and cheese is melted.  Transfer to cutting board.  Let stand for 5 minutes.  Cut into 1 inch piec...

https://www.soscuisine.com/recipe/nut-seed-bread Quantity : 16 servings Brining : 2 h  Preparation : 10 min  Cooking : 1 h Standing : 1 h Cooking Dish : loaf pan standard (30x11x7cm) ou (24x13x7cm) 160 calories/serving Ingredients 1 cup sunflower seeds 140 g 1/2 cup flax seeds 90 g 2/3 cup hazelnuts, shelled 65 g 1 1/2 cup rolled oats 150 g 3 tbsp chia seeds 30 g 4 tbsp psyllium husks 18 g 1 tsp salt 4 g 1 tbsp maple syrup 15 mL 3 tbsp canola oil 45 mL 1 1/3 cup water 330 mL Method Line a loaf pan with parchment paper. Set aside. In a bowl, mix the sunflower, flax and chia seeds, hazelnuts, oats, psyllium and salt. In a measuring cup, mix the water, maple syrup and oil. Pour into the dry ingredients and mix well for a few minutes until mixture thickens and there isn't any liquid left at the bottom of the bowl. Transfer the mixture into the loaf pan. Press the mixture using the back of a spoon. This is crucial to ensure that the bread does not crumble when slicing. Let rest on ...

Use tender steak 3/4 to 1 inch thick.  Trim off excess fat. Heat heavy skillet moderately and grease very lightly.  Place steak in pan.  Brown quickly on both sides. Reduce heat.  Cook slowly until done, pouring off fat as it accumulates.  To test for doneness, cut near bone.  Season with salt and pepper and serve.

Place slices in a cold skillet over moderate heat. Turn frequently for 8-10 minutes, until all parts of the bacon are evenly crisp but not brittle. Do not let the fat smoke or the bacon will have a burnt flavour. Pour off fat as it accumulates during cooking.

https://www.soscuisine.com/recipe/endive-pear-salad Quantity : 2 servings Preparation : 10 min 190 calories/serving Ingredients 1/2 Belgian endive (Witloof), julienned 80 g 1/2 radicchio (red chicory), julienned 150 g 1 pears, julienned 150 g 1 tbsp lemon juice, freshly squeezed 1/2 lemon 2 tbsp extra virgin olive oil 30 mL 2 tbsp almonds [optional] 16 g 1 pinch salt [optional] 0.2 g ground pepper to taste [optional] Method Prepare the Belgian endive and radicchio. Julienne and place in a salad bowl. Peel the pear(s), cut lengthwise pieces, discard the core and julienne the pieces. Add to the bowl, sprinkle with the lemon juice and oil, add pepper and salt, then mix delicately. Add the almonds (*) and serve. Observations (*) Blanched almonds will be more attractive. To blanch, put them in boiling water 3-4 min, drain, and peel.

Prep30 MIN Total8 HR 30 MIN Servings8 Ingredients 2- to 3-lb (1.5 kg) boneless pork shoulder roast 2 tbsp (30 mL) real maple syrup or maple-flavoured syrup 1 clove garlic, finely chopped 2 tsp (10 mL) dried sage leaves 1/2 tsp (2 mL) beef bouillon granules or 1 beef bouillon cube 1/2 cup (125 mL) water 2 cups (500 mL) 1 1/2-inch cubes peeled butternut squash 2 cups (500 mL) baby-cut carrots, cut in half lengthwise 2 small onions, cut into wedges 3 tbsp (45 mL) cornstarch 1/2 cup (125 mL) water Steps Spray 4- to 5-quart slow cooker with cooking spray. If pork roast comes in netting or is tied, remove netting or strings. Place pork in cooker. In small bowl, mix syrup, garlic, sage, bouillon granules and 1/2 cup water; spoon over pork. Arrange squash, carrots and onions around pork. Cover; cook on Low heat setting 8 to 9 hours. Remove pork and vegetables from cooker; cover to keep warm. If desired, skim fat from juices in cooker. Pour juices into 4-cup microwavable measuring cu...

Places slices on preheated broiler rack, 3 to 3-1/2" from heat source. Broil at moderate temperature for 1-1/2 to 3 minutes per side, turning only once. This bacon needs no draining.  If only a small quantity is prepared, a shallow pan with a wire rack may be used.

https://www.soscuisine.com/recipe/flemish-beef-stew Quantity : 4 servings Preparation : 15 min  Cooking : 2 h 30 min 380 calories/serving Ingredients 800 g blade pot roast, cut into cubes 1 tbsp butter, unsalted 14 g 1 tbsp canola oil 15 mL 1 1/2 onions, finely chopped 300 g 2 tbsp white flour (all purpose) 16 g 1 1/3 cup beer 330 mL 2 bay leaf 0.4 g 1 sprig rosemary, fresh 5 g 1/2 tbsp brown sugar 6 g 1/2 tbsp wine vinegar 8 mL 1 rutabagas, peeled and cut into large pieces 150 g 2 potatoes, peeled and cut into large pieces 400 g 1 pinch salt [optional] 0.2 g ground pepper to taste [optional] Before you start A baking or casserole dish with a tight-fitting lid is necessary for this recipe. Method Preheat the oven to 160ºC/325ºF. Cut the beef into large cubes, about 4 cm, then sprinkle with salt and pepper. Finely chop the onions. Heat the butter and oil in a casserole dish over high heat. Add the beef cubes in batches, turning them until dark brown on all sides, 5-7 min. Take the ...

https://www.soscuisine.com/recipe/sole-fillets-mushrooms Quantity : 2 servings Preparation : 10 min  Cooking : 10 min 350 calories/serving Ingredients 8 button (white) mushrooms, thinly sliced 110 g 1 tbsp Italian parsley, fresh, chopped 5 g 2 sole fillets 300 g 3 tbsp white flour (all purpose) 24 g 2 tbsp butter, unsalted 28 g 2 tbsp canola oil 30 mL 2 tbsp lemon juice, freshly squeezed 3/4 lemon 1 pinch salt [optional] 0.2 g ground pepper to taste [optional] Before you start Keep the serving dishes in the oven at the lowest setting so they are warm when you serve. Method Preheat the oven to the lowest setting. Prepare the mushrooms: slice them thinly. Chop the parsley. Set aside. Rinse the fillets and pat dry. Add salt, pepper and coat with flour. Melt the butter in a pan over high heat. Add the fillets and cook 2 min on one side, turn them, and cook 1-2 min. Put them on a plate and keep them warm in the oven. Add the oil to the pan. Add the mushrooms and cook 4-5 min over high h...

1 lb ground beef 2 tbsp chopped onion 2 tbsp fat 1 tsp salt 2 cups cooked diced carrots 2-1/2 cups mashed potatoes parsley for garnish, if desired Brown beef and onion lightly in melted fat in a skillet.  Add salt. Arrange carrots in bottom of a well greased 1-1/2 quart heat-resistant glass bowl.  Pour browned beef mixture over carrots.  Top with mashed potato, piping some on with a cake decorator, if desired. Bake in a hot oven 400F for 15 to 20 minutes or until potatoes are lightly browned and food is piping hot.  Garnish with parsley and serve. Serves 5-6.

1 egg, beaten 1 cup rolled oats, uncooked 1-1/2 pounds ground beef 1/4 cup chopped onion 2 tsp salt 1/4 tsp pepper 1 tbsp Worcestershire sauce 1 cup water or milk Mix all ingredients together thoroughly.  Pack into 9 x 5 x 3" greased loaf pan. Bake in moderate oven 350F for 1 hour.  Serves 8.

1 lb ground beef 1 medium onion, chopped 2 tbsp butter or margarine 1 cup finely shredded carrots 3 cups finely shredded cabbage 1 tsp salt dash black pepper 1 jar (16 oz) herb-style spaghetti sauce 1 tbsp Worcestershire sauce 1 tbsp chopped chives 1/2 cup grated cheddar cheese In a medium skillet, saute onion in butter until soft, but not brown.  Add ground beef.  Cook, breaking up the meat until it loses its pink colour. In a 2 quart buttered casserole or baking dish, layer the carrots and half the cabbage.  Sprinkle with salt and pepper.  Add meat mixture, press down slightly.  Add remaining cabbage. Add Worcestershire sauce and chives to the spaghetti sauce.  Pour sauce over top of casserole. Cover.  Bake at 350F for about 1 hour or until cabbage is soft and meat is cooked through. Add cheese to top.  Bake, uncovered, for another 5-8 minutes until cheese is melted. Serve immediately.  Makes 4 servings.

https://www.soscuisine.com/recipe/hamburger-herbs Quantity : 4 servings Preparation : 10 min  Cooking : 15 min 400 calories/serving Ingredients 1 onions, finely chopped 200 g 2 tbsp Italian parsley, fresh, finely chopped 10 g 2 tbsp marjoram, fresh, finely chopped 14 g 480 g ground beef, lean 1 pinch salt [optional] 0.2 g ground pepper to taste [optional] 1 tbsp white flour (all purpose) [optional] 8 g 4 tsp olive oil, for brushing 20 mL 4 slices bread, whole wheat 140 g 2 tomatoes, sliced 240 g 1/2 Boston lettuce 100 g Dijon mustard to taste [optional] ketchup to taste [optional] Before you start These burgers can be cooked either in a pan on the stovetop or using an outdoor grill. Method Finely chop the onion and herbs, then put them in a bowl. Add the ground beef, salt and pepper to taste, then mix well until the mixture is well combined and smooth. Using floured hands, form the mixture into flat patties. Lightly brush the burgers with oil and cook on a hot grill for about 10...

9 lasagna noodles 3 qts boiling water 2 tsp cooking oil 2 tsp salt 1 1/2 lbs ground beef 3/4 cup finely chopped onion 2-14oz cans tomatoes with juice broken up 5 1/2oz tomato paste 1 cup creamed cottage chees 2cups moz cheese grated 2 tsp sugar 1 tsp parsley flakes 1/2 tsp dries whole oregano 1/4 tsp garlic powder 1/4 tsp sweet basil 1 1/4 tsp salt 1/2 tsp pepper Cook noodles in water, oil and salt for 14-16 min until tender but firm. Scramble fry ground beef until browned. Drain well. Turn into slow cooker Add remaining 12 ingredients. Stir well, add noodle pieces. Stir Cover Cook on low for 7-9 hours. or on high 3 1/2 to 4 1/2 hours. Makes 10 cups

https://www.soscuisine.com/recipe/milan-style-sole Quantity : 2 servings Preparation : 5 min  Cooking : 5 min 250 calories/serving Ingredients 2 sole fillets 300 g 1 pinch salt [optional] 0.2 g ground pepper to taste [optional] 1 eggs size large 2 tbsp bread crumbs 16 g 1 tbsp olive oil 15 mL 1/2 lemons, cut into quarters [optional] 60 g Before you start Keep the serving plates in the oven at the lowest setting so they are warm when you serve. Method Pat-dry the fillets, then season with salt and pepper. Prepare 2 shallow dishes: beat the egg in one, and put the bread crumbs in the other. Dip one fillet at the time in the egg, let the excess egg drip off before coating the fillet with the bread crumbs. Turn the fillets to coat both sides. Heat the oil in a skillet over medium heat. Sauté the fish 2 min on each side, until the bread crumb coating becomes golden-coloured. Serve on the warmed plates with optional lemon quarters on the side.

https://www.soscuisine.com/recipe/japanese-style-chicken-skewers See my notes at the bottom of the page. Quantity : 4 servings Brining : 1 h  Preparation : 15 min  Cooking : 10 min 190 calories/serving Ingredients 2 cloves garlic, minced 1 dried chili peppers, minced 0.4 g 1 1/4 tsp coriander seeds, coarsely ground 1 g 1 1/4 tsp ground cumin 3 g ground pepper to taste [optional] 3 tbsp soy sauce, low-sodium 45 mL 1/4 cup white wine 65 mL 1 tsp sesame seed oil 5 mL 4 tsp honey 28 g 3 tbsp lemon juice, freshly squeezed 1 lemon 8 chicken thighs, boneless, skinless, cut into 2-2,5 cm pieces 500 g 3 1/2 tsp sesame seeds 10 g Before you start Metal skewers are needed for cooking. Method Mince the garlic and chili pepper, then put them in a bowl. Coarsely grind the coriander seeds and add them to the bowl. Add the cumin, ground pepper, soy sauce, white wine, sesame oil, honey, and lemon juice. Cut the chicken into 2 to 2.5 cm pieces and put them in the marinade, mix well, cover, and...

http://www.soscuisine.com/recipe/simplified-no-crust-quiche-light Quantity : 2 servings Preparation : 10 min Cooking : 40 min Cooking Dish : 18 cm diameter 180 calories/serving Ingredients 3 eggs size large 1/3 cup cottage cheese, 1% 80 g 1/3 cup Cheddar cheese, grated 24 g 4 sun-dried tomatoes (oil packed), finely chopped 16 g 1 serving Oven-Roasted Peppers (recipe at the bottom of this post) margarine non-hydrogenated , to grease the pie-dish 1 pinch salt [optional] 0.2 g Before you start Peppers must be roasted in advance. Method Preheat the oven to 175°C/350°F. Grease a pie-dish. Drain the sun-dried tomatoes and chop them finely. Peel, clean and pat dry the roasted peppers, then cut them into strips of about 1 cm. In a bowl, beat the eggs with the cottage cheese using a fork. Add a little salt. Mix in the grated cheese, peppers, and tomatoes. Pour into the prepared pie-dish and bake in the middle of the oven 35-40 min until firm. Check with a tooth-pick or knife if it is cooked t...