1 pound bulk Italian sausage
1 pound ground beef
1 cup chopped onion
4 cloves garlic, minced
2 (8 ounce) cans tomato sauce
1 (14 ounce) can crushed tomatoes
1 (14 ounce) can Italian-style crushed tomatoes
2 (6 ounce) cans tomato paste
3 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley
2 teaspoons brown sugar
1 teaspoon salt
1 teaspoon Italian seasoning
¼ teaspoon ground black pepper
½ teaspoon fennel seeds (Optional)
½ cup grated Parmesan cheese
12 lasagna noodles
1 egg
1 (15 ounce) container ricotta cheese
2 tablespoons chopped fresh parsley
½ teaspoon salt
1 pinch ground nutmeg
1 (16 ounce) package shredded mozzarella cheese, divided
¾ cup grated Parmesan cheese, divided

Step 1
Brown sausage and ground beef with onion and garlic in a large Dutch oven or heavy pot over medium heat,
cooking and stirring until meat is cooked through, 10 to 15 minutes. Drain and discard grease.
Stir tomato sauce, crushed tomatoes, Italian-style crushed tomatoes, tomato paste, basil, 2 tablespoons parsley, brown sugar,
salt, Italian seasoning, black pepper, fennel seeds, and 1/2 cup Parmesan cheese into meat mixture.
Bring to a boil, reduce heat to low, and simmer sauce for at least 1 hour (up to 6 for best flavor). Stir occasionally.

Step 2
Place lasagna noodles into a deep bowl and cover with very hot tap water; let soak for 30 minutes.

Step 3
Beat egg in a bowl and stir ricotta cheese, 2 tablespoons parsley, 1/2 teaspoon salt,
and nutmeg into egg until thoroughly combined.

Step 4
Preheat oven to 375 degrees F (190 degrees C).

Step 5
Cover bottom of a 9×13-inch baking dish with 1 cup sauce. Layer 4 soaked lasagna noodles,
1/3 of the ricotta cheese mixture, 1/3 of the shredded mozzarella cheese, and 1/4 cup Parmesan cheese in the dish.
Repeat layers twice more, ending with mozzarella and Parmesan cheeses. Cover dish with aluminum foil.

Step 6
Bake until lasagna noodles are tender and casserole is bubbling, about 50 minutes.
Remove foil and bake until cheese topping is lightly browned, 15 to 20 more minutes. Let stand 15 minutes before serving.




1 (4.5 pound) whole chicken, giblets removed
1 (24 ounce) jar marinara sauce
6 cups water
2 anchovy fillets
½ teaspoon red pepper flakes, or to taste
2 teaspoons salt, plus more to taste
1 (16 ounce) package spaghetti
¼ cup thinly sliced basil leaves
½ cup grated Pecorino Romano cheese
1 tablespoon cold butter (Optional)
1 tablespoon grated Pecorino Romano cheese


Step 1
Place chicken in a pot and pour marinara sauce on top. Add water and anchovies.
Bring to a simmer, uncovered, over high heat. Reduce heat to medium-low. Cover and simmer, without stirring,
for 1 hour and 15 minutes.

Step 2
Transfer chicken to a bowl using tongs. Let cool to the touch.

Step 3
Meanwhile, bring sauce to a simmer over medium-high heat. Cook, skimming off the fat from the surface,
until sauce is reduced by at least half, 20 to 35 minutes.

Step 4
Tear off chicken meat by hand and transfer to a bowl, breaking the pieces into your desired size.

Step 5
Add the chicken, red pepper flakes, and salt to the reduced sauce. Cook and stir until chicken is heated through,
about 2 minutes. Keep on low heat while you cook the pasta.

Step 6
Bring a large pot of lightly salted water to a boil.
Cook spaghetti in the boiling water according to package instructions, reducing time by 1 minute, about 11 minutes.
Drain and return to the pot; reduce heat to low.

Step 7
Add the chicken sauce and Pecorino Romano to the pasta. Sprinkle in basil and add butter.
Stir until butter melts, about 1 minute. Turn off the heat and add remaining Pecorino Romano cheese.
Cover and let sit for 1 minute. Stir and serve.


Chicken Recipes


1 (3 pound) whole chicken, giblets removed
salt and black pepper to taste
1 tablespoon onion powder, or to taste
½ cup margarine, divided
1 stalk celery, leaves removed

DirectionsInstructions Checklist
Step 1
Preheat oven to 350 degrees F (175 degrees C).

Step 2
Place chicken in a roasting pan, and season generously inside and out with salt and pepper.
Sprinkle inside and out with onion powder. Place 3 tablespoons margarine in the chicken cavity.
Arrange dollops of the remaining margarine around the chicken’s exterior. Cut the celery into 3 or 4 pieces,
and place in the chicken cavity.

Step 3
Bake uncovered 1 hour and 15 minutes in the preheated oven, to a minimum internal temperature of 180 degrees F (82 degrees C).
Remove from heat, and baste with melted margarine and drippings. Cover with aluminum foil,
and allow to rest about 30 minutes before serving.



Best Homemade Pancakes

500 gr of wheat flour
2 fresh eggs
1 and a half cups of yogurt
Two teaspoons of baking soda

In a large bowl add the flour, baking soda and salt.
Make a small hole in the middle and add the two eggs and yoghurt.
Mix all the ingredients and knead the dough by hand
until a homogeneous and homogeneous mass is created.
Once the dough is ready,
I suggest letting it rest for around an hour.
Then, divide the dough into two equal parts and
open each of the parts in a noodle about 1 centimeter thick.
We cut the dough into small squares,
circles or triangles with a size of 5-6 centimeters.
Put the pan on the fire and add the oil,
after the latter is heated we start frying the pancakes.

Credit: thealbaniancuisine


New potatoes from the oven


  • 1 kg of new potatoes;
  • salt (as needed);
  • a large spoonful of spices;
  • 3 tablespoons of corn flour;
  • 1 teaspoon ground red pepper;
  • a little oil;
  • baking paper.

Brush the potatoes, do not peel them. Cut into large chunks.
Mix the spices with the flour.
Sprinkle over the potatoes and shake to mix.
Add a little oil and mix again.
Potatoes prepared an electric foil which you wrapped in baking paper.
Flatten them to be in a row so that they ripen better.
Bake at 200 degrees Celsius for about 1 hour until well cooked and crispy.
Roll once during baking. Serve with grilled meat and green salad.

Credit: thealbaniancuisine



1 cup of rice
1/2 cup of raisins
2 tbs of curry powder or turmeric
Butternut squash
1 tsp of cinnamon
Honey or syrup
1tbs of butter
1/8 cup of flour
1 cup of milk
1/3 cup of cheese (own choice)
Lemon juice
1 Tbsp vinegar
Mixed herbs
Creamy garlic & herb salad dressing
Chicken spice
Salt and pepper
Beetroot (store bought)

Cook rice as you normally do, add curry powder or turmeric and strain water. Add raisins and set aside. Boil butternut squash and add cinnamon & honey or syrup for taste and flavor or you can use own flavors. Cook your spinach with onions as you usually do and strain any excess water. For chicken: Season your chicken with salt and pepper, chicken spice and paprika then grill. Just before it’s fully cooked mix garlic & herb dressing, lemon juice, vinegar and baste your chicken then continue grilling for few minutes before serving.

SAUCE: Melt butter in a sauce pan and add flour until it thickens slightly then add milk and stir continuously until it thickens and add cheese. Mix with spinach and you have your creamed spinach can add your own flavors. I just added salt and pepper. Enjoy with a drink of your choice!

Source: Gift Mkhonza Bee


Simple Recipe

2 cups flour
3/4 cups warm milk
3 eggs
1 tbl spn dry yeast
6 tbl spn powdered sugar
1 tbl spn butter
1/2 tea spoon vanilla essence
Pinch of salt
Beat eggs in a bowl add milk& butter mix.
Add sugar,yeast,salt,vanilla mix.add flour gradually in to the mixture and make dough cover and leave for 15 mins.knead for 5 mins and roll out dough to 1 cm thick slab cut out using any round objects deep fry and use chocolate or whipped topping enjoy!!.
*I used a cup and a bottle lid for cutting.
Thanks for the lovely comments and thanks admin for approval.

Source: Faiza Abdi



In a bowl add 350 Ml water
10g yeast
4 tablespoons of sugar or less I used two coz we having it with stew
6 spoons of any powder milk
Mix together
Add 2 large eggs
4 cups of flour
Mix together
Then add 4 tablespoons of butter
Mix till dough is perfectly smooth
Knead for about 15 minutes
Until very stretchy and smooth
Cover and let it rise ( double in size)
Make balls in ur baking pan and let it rest for 30 more minutes
Bake on 180 till ready akere
Add melted butter on top every 20 minutes .

Credit: Nogueira’s Home Cooking



250ml Freshcream
Tin caramel treat
2 peppermint crisps
1 Packet tennis biscuits

Whip cream until stiff. Add caramel and mix together until cream and caramel are just blended.Too much mixing will make the mixture too thin.Grate the 2 peppermint crisps.Place a layer of tennis biscuits in a serving dish.Pour half of the caramel /cream mixture on top.Sprinkle with half of the grated peppermint crisps.Add another layer of each, ending with a layer of peppermint crisps.Cover and refrigerate until serving time.

Via: Slungile Maka Bhoyo Mbatha



2cups rice, rinsed & drained
3cups water
1/4cup raisins
2Tbsp vegetable oil
1Tbsp brown sugar
2tsp turmeric
Rinse and drain the basmati in cool water. Add it to a medium pot with all remaining ingredients and bring to a happy boil.
Cover, then reduce the heat to very low and (barely) simmer for about 30 minutes. Enjoy those sweet bursts of raisin and the subtle, gorgeous glow of the golden turmeric.

Creamy spinach
I boiled spinach and added salt on another pot I prepared white sauce and then drained spinach of excess water and added my spinach.
White Sauce
1 tbsp margarine
1 1/2 tbsp plain (all purpose) flour
2 cups fresh milk
1 tsp salt
Half tsp black pepper
Pinch Nutmeg

  1. Gather the ingredients you’ll need together.
  2. Melt the margarine in pot. Once margarine has completely melted add the flour.
  3. Stir briskly until mixture become crumbly. Add your milk bit by bit and whisk, again briskly, to avoid getting lumps in your sauce.
  4. Keep adding milk until you get the consistency you want. Add your salt, nutmeg and black pepper and whisk.
  5. Your white sauce is ready. You may add grated cheese if you wish and make it a cheese sauce.

Sweetchillie Butternut
Spring onions
Red pepper
Sweetchillie sauce
Black pepper
Grate raw butternut and gherkins, chop red peppers and spring onions. Mix together in a bowl and dress with sweetchillie sauce and season with black pepper.

Beef stew a
½ kg stewing beef
1 onion, sliced
Salt and bayleaf
Brown the meat and put it aside. Fry onions, and green pepper add salt, ginger/garlic paste, can of tomatoes, a spoonful of tomato paste and bayleaf. Add meat back in the pot. Add a cup of water.
Cook until water evaporates.
Add 1 tsp turmeric
1 tsp garum masala
1tsp Mother in law spice
½ cayenne pepper
1tsp Paprika
Mix .
Add vegetables – potato and carrots or any combo of chunky veg. And brown onion soup. Add water
Cook a little, then add ½ cup sourmilk

Put your casserole in an oven for 1hr.


Credit: Bonakele Makgatho