Homemade Cinnamon Sticks Recipe Recipe For Lasagna

EASY CINNAMON STICKS RECIPE

Steps:

• Preheat oven to 400.
• Mix cinnamon and sugar on a plate.
• Open tube and separate each breadstick.
• Dip each into butter and then roll in cinnamon sugar.
• Double over and twist then place on cookie sheet.
• Bake 12-14 minutes.
• Mix powdered sugar milk and vanilla to make a glaze.
• Transfer to piping or zippered bag to drizzle onto each.

BEST HOMEMADE LASAGNA RECIPE

Steps:

• Preheat oven to 350F.
• In a large saucepan, cook 1 lb of ground beef over medium high heat until cooked through and is no longer pink. Drain well.
• Mix the prepared beef with 4 cups of marinara sauce to make your meat sauce. Set aside.
• In a large mixing bowl, mix together the ricotta cheese, parmesan, fresh parsley, basil, salt, black pepper, and olive oil and set aside.
• In your lasagna baking dish, spread a thing layer of the marinara and meat mixture on the bottom. Place 3 lasagna noodles lengthwise in the dish to create a layer of pasta. Spread enough ricotta mixture to cover the noodles, then add a layer of the fresh mozzarella cheese. Repeat these layers until you're out of mixture. (*This recipe uses no boil lasagna noodles. If you have noodles that require boiling, fill a large pot with hot water and boil them for the recommended time. Then rinse the noodles in cool water before layering)
• Cover with aluminum foil and bake for 25-30 minutes at 350F, then uncover and broil on low for 1-2 minutes.

LASAGNA

Steps:

• Heat 1/4 cup oil in a large skillet over medium heat. Stir in chopped onions and bay leaf; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add 2 cloves minced garlic, oregano, and 2 teaspoons basil; cook and stir for 2 more minutes.
• Mix in undrained crushed tomatoes and diced tomatoes. Bring to a boil, reduce heat, and simmer for 1 hour. Stir in cinnamon and set pan aside.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
• Bring a large pot of salted water to boil, add lasagna noodles and bring water to boil again. Cook until noodles are al dente. Drain well.
• Mix together ricotta, eggs, 1/2 cup Parmesan cheese, 2 teaspoons basil, and 1 clove minced garlic.
• Saute sliced onion and mushrooms in 2 tablespoons olive oil until tender, about 5 minutes. Add spinach and zucchini to the skillet. Cover, and cook until spinach is wilted, 2 to 5 minutes. Remove skillet from heat and set aside.
• Spread 1/2 cup of the tomato sauce in the prepared baking dish. Place a layer of noodles on top of the tomato sauce; spread all of the ricotta mixture onto the noodles. Place another layer of noodles on top of the ricotta mixture.
• Pour about 2 cups tomato sauce onto the noodles; arrange all of the sauteed vegetables on top of the sauce. Top vegetables with noodles and spread the remaining tomato sauce over the final layer of noodles. Top with mozzarella cheese slices and 1 cup grated Parmesan cheese.
• Bake the lasagna in the preheated oven until filling is bubbly and cheese is melted and beginning to brown, 45 minutes to 1 hour. Remove the lasagna from the oven and let it cool 10 minutes before serving.

CINNAMON FRENCH TOAST STICKS

Steps:

• Cut the crust off of the bread and cut each slice of bread into 3 pieces.
• Combine eggs, 1/4 cup of sugar, 4 teaspoons cinnamon, and vanilla extract in a bowl. Dip bread in the egg mixture until it is soaked through.
• Place about 6 sticks at a time into a greased skillet set over medium heat. Cook until golden and cooked though, 2 to 3 minutes per side. Continue until all sticks are cooked.
• Mix remaining 1/4 cup sugar and 2 teaspoons cinnamon together in a separate bowl. Transfer each stick into the mixture and turn until fully coated. Place on a platter and serve.

HORCHATA

Steps:

• Grind the raw, unwashed rice in a blender on high speed into a fine powder. Transfer to a medium bowl and whisk in 5 cups room temperature water. Add the canela, cover and let it sit at room temperature for 8 hours and up to 24.
• Removed the canela and snap into two 1-inch pieces. Vigorously whisk the rice mixture until the rice is evenly distributed. Transfer to a blender, add the reserved canela pieces and puree on high speed for 10 minutes; the mixture will get hot and the rice will soften and start to ''cook '' and release more flavor. Add the sugar and 3/4 teaspoon salt and puree until dissolved, about 30 seconds.
• Strain the rice mixture through a fine mesh sieve lined with several layers of cheesecloth into a large bowl, pressing on the solids to extract as much liquid as possible (you should have about 3 1/2 cups). Reserve the solids for another use (like cream-of-rice porridge). Stir in 3 cups very cold water. Serve over ice with a sprinkle of ground canela or cinnamon on top.