Yangi retseptlar

Bizning saytimizning eng yaxshi lazanya

Bizning saytimizning eng yaxshi lazanya


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Nega dunyoda biz sizga köfte tayyorlang, qizartiring, keyin bo'laklarga bo'ling - latta uchun? Aqlsiz tuyuladi, lekin bu biz go'shtning katta partiyasini haddan tashqari pishirmasdan qovurishning eng yaxshi usuli. Bu MeatballMethod ™ yumshoq go'sht bilan birga chuqur rang (aka ta'mi) beradi. Agar siz yangi makarondan foydalanishni xohlasangiz, bunga harakat qiling, siz o'zingizni engasiz. Biz retseptni qaynatilmaydigan noodle bilan sinab ko'rdik, lekin ular yana ko'p sousni so'rib olishlarini va lazanya o'zining ajoyib ta'mini yo'qotishini aniqladik; Buning o'rniga biz odatdagi quritilgan narsalarni tavsiya qilamiz. Bu bizning saytimizning eng yaxshi retseptlari to'plamining bir qismi.

Tarkibi

Ragù Boloniya

  • 1 lb. qiyma go'sht (20% yog ')
  • Kosher tuzi, yangi maydalangan qalampir
  • 2 osh qoshiq. zaytun moyi
  • 2 oz. pancetta yoki plastinka pastırma, tug'ralgan
  • 1 o'rta piyoz, mayda tug'ralgan
  • 1 selderey sopi, mayda tug'ralgan
  • 1 o'rta sabzi, tozalangan, mayda tug'ralgan
  • 1 28-oz. to'liq tozalangan pomidor bo'lishi mumkin
  • 1 stakan past natriyli tovuq suvi

Bechamel

  • ¼ stakan ortiqcha 3 osh qoshiq. ko'p maqsadli un
  • 4 untsiya. Parmesan, maydalangan (taxminan 1 stakan)
  • Kosher tuzi, yangi maydalangan qalampir

O'rnatish

  • 1 funt quritilgan lazanya noodle (biz De Cecco -ni yaxshi ko'ramiz, chunki ular keng va qisqa)
  • Zaytun moyi (surtish uchun)

Retsept tayyorlash

Ragù Boloniya

  • Pechni 225 ° ga oldindan qizdiring. Katta idishda cho'chqa go'shti va mol go'shtini qo'llaringiz bilan aralashtiring; tuz va qalampir seping, so'ngra yana aralashtiring. Taxminan 18 ta katta köfte hosil qiling (ular mukammal bo'lishi shart emas - keyinroq ularni maydalaysiz).

  • Gollandiyalik katta pechda yog'ni o'rta balandlikda qizdiring. 2 ta bo'lakda ishlang, köfte tayyorlang, vaqti -vaqti bilan aylantiring va issiqlikni kamaytiring, agar idish tagida kuyish xavfi tug'ilsa, qizarib ketguncha, har bir partiyaga taxminan 6 daqiqa. Tayyor bo'lgandan keyin qirrali pishirish varag'iga o'tkazing.

  • Issiqlikni o'rtacha darajaga tushiring. Pancetta qo'shing va pishiring, tez -tez aralashtiring, engil qizarguncha va tiniq bo'lguncha, taxminan 5 daqiqa. Piyoz, selderey, sabzi va sarimsoq qo'shing va 6-8 daqiqa yumshatilgunga qadar vaqti -vaqti bilan aralashtirib pishiring. Tomat pastasini qo'shing va pishiring, doimo aralashtiring, xamir qorong'i bo'lguncha, taxminan 2 daqiqa. Sharob qo'shing va pishiring, vaqti -vaqti bilan aralashtirib, deyarli butunlay bug'lanib ketguncha, 4-5 daqiqa. Pomidor qo'shing, qo'llaringiz bilan maydalang va olovni o'rta darajaga ko'taring. Suyuq murabbo bo'lguncha va taxminan yarmiga, 8-10 daqiqaga kamayguncha, vaqti -vaqti bilan aralashtirib pishiring. Bulyon va sut qo'shing va go'shtni qozonga qaytaring. Qaynatishga keltiring. Idishni yoping, qopqog'ini biroz ochib qo'ying va o'choqqa yuboring. Sosni pishiring (aralashtirishning hojati yo'q, lekin 1-2 soat o'tgach, suyuqlikning past qaynab turganligini tekshiring, kerak bo'lganda pechning haroratini sozlang), köfte bo'lguncha, 3-4 soat.

  • Kartoshka maydalagichdan foydalanib, köfte bo'laklarini ajratib, suyuqlikka soling (sizda taxminan 8 stakan latta bo'lishi kerak); tuz va murch seping. Agar qalinlashishi kerak bo'lsa, o'rta-past olovda kamaytiring.

  • Oldinda: Sosni 4 kun oldin tayyorlash mumkin; sovushini kutib turing, keyin yoping va muzlatib qo'ying yoki 3 oygacha muzlatib qo'ying.

Bechamel

  • Sariyog'ni katta qozonda o'rta olovda eritib oling. Unni ko'pirtiring va pishiring, vaqti -vaqti bilan chayqatib, un biroz yong'oq hidlay boshlaguncha, taxminan 4 daqiqa. Sutni tezda ko'pirtiring va issiqlikni o'rtacha darajaga ko'taring. Qaynatishga keltiring va vaqti -vaqti bilan ko'pirtirib, beshamel qalinlashguncha pishiring, taxminan 4 daqiqa. Issiqlikni o'rtacha darajagacha kamaytiring va pishiring, vaqti-vaqti bilan silliq va baxmal bo'lguncha, taxminan 10 daqiqa. Issiqlikdan olib tashlang va Parmesan, cayenne va muskat yong'og'ida ko'pirtiring (sizda taxminan 6 stakan bo'lishi kerak); tuz va murch seping. Katta idishga o'tkazing, plastik o'ralgan holda yoping va 1 soat yoki sovuqda ishlating.

  • Oldinda: Bechamelni 1 kun oldin tayyorlash mumkin. Sovuqda saqlang. Ishlatishdan oldin gevşetmek uchun etarli darajada isitiladi.

O'rnatish

  • Pechni 325 ° ga oldindan qizdiring. No'xatlarni katta tuzli qaynoq suvli idishda pishiring, vaqti -vaqti bilan aralashtiring va bir -biriga yopishmasligi uchun bo'laklarni ajratib oling, faqat yumshay boshlaguncha, lekin buklanganda egilmasdan, yarmiga bo'ling. 3 daqiqa - bu sehrli raqam. Ular shunchalik mustahkam bo'ladiki, hamma narsa noto'g'ri bo'lib tuyuladi, lekin al -dente lazanya qatlamlarini saqichdan ajratib turadigan narsa shu. Makaronni sovutish uchun sovuq suvli katta idishga o'tkazing. Suvni to'kib tashlang va pergament yoki mumli qog'oz bilan ajratilgan, pishirish varag'iga bir qatlamda yoting.

  • 13x9 dyuymli stakan yoki keramika pishiriladigan idishga ozgina yog'lang. Idishga 1½ stakan lattani tarqating. Lagù ustiga bir qatlamli noodle soling (barcha bo'shliqlarni to'ldirish uchun siz ozgina noodle bo'laklarini ikkiga bo'lishingiz kerak). 1¼ stakan bechamelni noodle ustiga qo'ying Kichik ofsetli spatula bilan tekis qatlamga yoyiladi. Ustki bechamel 1½ stakan latta bilan. 5 marta makaron hosil qiling (yoki sizning idishingiz qanchalik chuqurligiga qarab 6 ta) va qolgan 1 stakan bechamel bilan tugating. U to'g'ri kelishi kerak. idishning yuqori chetiga, va makaronning yuqori qatlami pishirilganda juda xiralashadi.

  • Bir oz yog'langan folga bilan yoping va qirrali pishirish varag'iga qo'ying (faqat tomchilarni ushlash uchun). Taxminan 1 soat davomida qirralarning atrofida yumshoq ko'pirtirguncha lazanya pishiring. Pechdan chiqarib oling va pechning haroratini 425 ° ga ko'taring; panjarani ehtiyotkorlik bilan pechning yuqori qismiga qo'ying. Qopqog'ini ochib, qirralari qizarib ketguncha pishirishda davom eting, 10-15 daqiqa.

  • Xizmat qilishdan 10 daqiqa oldin o'tiring.

  • Oldinda: Pishirilmagan lazanya 1 oy oldin yig'ilishi mumkin. Sovutib turing, keyin plastmassa bilan yoping va muzlatib qo'ying. Muzlatgichda bir kechada eritib turing, keyin ko'rsatmalarga muvofiq pishiring.

Tegishli video

Kris bizning saytimizni eng yaxshi lazanya qiladi

Sharhlar bo'limi Bu men yeb qo'ygan eng mazali narsa. Men uni cho'chqa go'shti o'rniga kolbasa bilan sinab ko'rdim va bundan ham yaxshiroq edi. Anonim Knoxville, Tennessi, 07/30/20 Bu juda ko'p ish, lekin men qilgan boshqa lazagnalar kabi emas. Mening bechamelim birinchi marta muvaffaqiyatsiz tugadi, shuning uchun men do'konga bordim va ko'proq sut oldim va uni videodagi kabi sekin qo'shib qo'ydim. O'shanda ish bo'ldi. Rahmat sizga Marokash, sizni yaxshi ko'raman! AnonymousCharlotte, NC07/28/20 "Qaynayotgani yo'q" lazanya noodle - bu katta ajralish. Barmoqlaringizni kuydirmasdan lazanya yasashning oson usuli haqida eshitgan va oddiy quritilgan lazanya makaronini "qaynab ketmaydi" deb sotishga kirishgan. $$ ni "qaynatilmas" noodlega ham sarflamang. Oddiy quritilgan lazanya makaronidan foydalaning va qatlamingizda qo'shimcha sousni ishlating. Qo'shimcha sous noodle tomonidan so'riladi, makaron lazanya pishirish paytida pishiriladi va yumshatiladi, natijada oson yirtib bo'ladigan, boshqarib bo'lmaydigan issiq makaron bilan, al-dente lazanya va barmoqlari yonmagan, ishlov berish osonroq bo'ladi. . Men yillar davomida lazanya yasaganman va bu eng yaxshisi.zenfrodoColumbus Ohio 07/23/20Bu retseptni yaxshi ko'raman. Bu mening ikkinchi marta chiqishim bo'ladi. Men bu safar overachiever bo'laman va o'zim ismaloqli makaron tayyorlayman, bu mening oilamning eng sevimli lazanya! Men buni so'rov bo'yicha yana qilyapman. Bu o'tlar va pishloqlar ko'p bo'lgan boshqa retseptlarga qaraganda "haqiqiyroq". Biz Italiyada ko'p bor bo'lganmiz va bu ta'mi bizda bo'lgani kabi bo'ladi. SkpillowDallas Texas 07/01/20Vaqt va kuch sarflashga arzimaydi. Yoqilgan yaxshi ingredientlar. Rayhon qayerda, oregano? Bu "eng yaxshi" ekaniga ishonish mumkin emas .judypatelHouston 06/19/20A'lo! Harakat qilishga arziydi. Shubhasiz, keyinroq maydalash uchun köfte yasash g'alati, deb o'yladim, lekin kontseptsiya haqiqatan ham ishlaydi! Qanday ajoyib fikr! Go'shtni quritib yubormasdan, ta'mning chuqurligi va tuzilishini tashqi tomondan qizartirishdan olasiz. Men sizga boshqa retseptlar uchun ajoyib texnikani beradigan retseptni yaxshi ko'raman. Menga Kris o'z retseptlarining har bir bosqichiga olib keladigan fikr yoqadi. Bu, albatta, takrorlanadi, bu siz izlagan retsept! Men bu retsept bo'yicha hamma narsani bosqichma -bosqich kuzatib bordim va men faqat bitta muammoga duch keldim, albatta Kris bu videoda bo'lmagan. Men sosimni juda yog'li deb topdim va u majburiy emas edi. Men uni muzlatgichda bir kechada qoldirib, yuqoriga ko'tarilgan yog'ning ko'p qismini qirib tashlab tuzatdim. Bu oson tuzatish edi va sos video bilan bir xil mustahkamlikka ega bo'ldi. Men buni otamning tug'ilgan kuni uchun qildim va u mendan rikotta va mozz qo'sha olamanmi, deb so'radi. Tovoqning yarmiga go'sht qatlamlaridan biriga rikotta qo'g'irchoqlari va tepasiga yangi mozzarella qo'shdim. Albatta, bu qo'shimchaga ehtiyoj yo'q edi, lekin retsepti etarlicha moslashuvchan, chunki u yaxshi ishladi. Kam pishirilgan noodle daho edi. Men buni 13 yoshli o'g'lim bilan qildim. U 1/4 chashka va 3 TBSP un o'lchovini ko'rganida, u mendan bu Kris Marokash retsepti ekanligini so'radi. Ko'rinib turibdiki, u hamma boshqalarni 1/2 chashkaga aylantirgan bo'lardi deb o'ylagan edi. Shubhasiz, bu biroz ish, lekin agar uni ikki kunga ajratsangiz, unchalik yomon emas. Bu AMAZING edi. Menga bu yoqdi. Erimga yoqdi. Men o'zimni Italiyada bo'lganimni his qildim. Muzlatilgan arzon lazanya yeyish hissi yo'q edi. Men o'zim bir nechta modifikatsiyani qildim, asosan o'sha paytda oziq -ovqat bor edi va menimcha, bu lazanya lazzatiga yanada chuqurlik qo'shgan bo'lishi mumkin. Men faqat bir kilogramm cho'chqa go'shti va bir kilogramm qiyma go'shtdan foydalanardim. Bundan tashqari, men cho'chqa go'shtidan ko'ra, qobig'ini echib olgan italyan cho'chqa go'shti kolbasasi edi. Bu ajoyib ta'mni qo'shdi. Bechamel uchun men 5 osh qoshiq sariyog ', 4 stakan sut, 1/2 chashka unidan foydalanardim va qayin va yong'oq qo'shilgandan ko'ra ko'proq qo'shdim (Giada retseptiga biroz yaqinroq). Men sariyog 'va unni aralashtirgandan so'ng asta -sekin sut qo'shdim va u juda qalinlashdi. Men bir muncha vaqt (40 min? 1 soat) bolognesni kamaytirishim kerak edi (men sousni 3 soatdan keyin olib tashladim). Men uni ertasi kuni yig'dim. Men bechamelni yig'ishdan oldin uni yumshatish uchun etarlicha isitdim va sovuq bolognesni aralashtirib, yog'ni tepadan aralashtirdim. Men, shuningdek, soslar sovuq bo'lganligini hisobga olib, taomni 325 da 15-20 minut ko'proq pishirdim. Bu mutlaqo buzilgan edi. Bu mening eng sevimli lazanya bo'lishi kerak, shuning uchun har kuni ishlashga arziydi. Men ko'rgan har qanday restoran makaronidan yaxshiroq. Men bir lb cho'chqa go'shti va bir lb mol go'shti qildim va köftega 8oz mayda tug'ralgan qo'ziqorin qo'shdim. Men sabzi/piyoz/selderey aralashmasi bilan yangi oregano, bibariya va kekik qo'shdim. Bu qanday yirtqich hayvon. Haqiqiy ikki kunlik mashg'ulot va uni haqiqiy stolga qo'yganingizda, stolga olib kirsangiz, juda qoniqarli bo'ladi-ayniqsa, dushanbaga o'tar kechasi ovqat tayyorlash va ovqat olish mumkin. Krisning taom va rivojlanish haqida gapirayotganini tomosha qilish juda foydali - men, albatta, rouxni boshlaganimda va go'shtni qovurayotganda, ta'mni rivojlantirish haqida o'yladim va har bir qadam bunga arziy boshladi. Menda kunlar, balki haftalar uchun qoldiq bor. Eng yaxshisi lazanya. shuningdek, biz bu taomni tayyorlash uchun zarur bo'lgan vaqtni juda kam baholadik. biz tungi soat 2 da turamiz, biz raguni o'choqdan olib chiqamiz lol. Men bu erda yagona vegetarianman va go'shtni ajratishning iloji yo'q, shuning uchun men butun vaqtimni hatto yemaydigan narsaga ham sarflaganman, lekin ular uchun juda xursandman :) berrydevAustin, TX04/16/20 Buni vegetarian qilish uchun. Men bir kilogramm go'shtdan va 16 oz qo'ziqorinni ishlatdim (oq va kremniy.) Qo'ziqorinlarni maydalagichda mayda to'g'rab oldim, so'ngra go'shtdan tashqari qovurdim. Men bir osh qoshiq tamari va 1/2 choy qoshiq dudlangan paprika qo'shdim, chunki men pancetta/pastırma qoldirganman. Men bu aralashmani oldim va u erdagi retseptga amal qildim ... Men go'sht/qo'ziqorin aralashmasini belgilangan vaqtda qo'shib, pechda taxminan 2 soat qaynatdim. Albatta, ta'mi yopiq edi, lekin menimcha, u ragu sosli hamma narsaga qo'shilsa yaxshi bo'ladi. Hammasi biroz vaqt talab etadi, lekin bu karantin uchun yaxshi loyihadir, birinchi navbatda, Kris Marokash qilgan hamma narsani seving. Ikkinchidan, bu juda mazali, harakatlarga arziydi! Ikkinchi kuni qayta isitish yaxshiroqdir. Barcha lazzatlar bir -biriga mos keladi va bu juda mazali. Men ko'rgan lazanya. Retsept boshidan oxirigacha juda uzoq, lekin lattani bir kun oldin tayyorlash yordam berdi. Yig'ilgan kuni makaronni qaynatib, bechamel tayyorlang! Albatta, mening lazanya retsepti, bu lazanya juda dahshatli edi va men vaqtni va sifatli ingredientlarni behuda sarflaganimdan juda xafa bo'ldim. Men retseptga aniq amal qildim va bu aql bovar qilmas darajada yumshoq edi. Men soslarni pishirganimda, ularning har biri befarq edi, lekin men ular birgalikda pishganida etuk bo'lishini taxmin qilgandim. Afsuski, ular yaxshilanmadi, agar siz mazali go'shtli sosli yoki pishloqli lazanya bilan lazzatli bo'lsangiz, buni tavsiya qilmayman. Bechamel idishni oqishi uchun ta'msiz oq sous bo'lib xizmat qilgan. Agar xohlasangiz, Ina Garten lazanya retseptini sinab ko'ring, agar siz biron bir ta'mga ega bo'lishni xohlasangiz. Quyidagi bitta yulduzcha sharh juda quruq ekanligini aytdi, albatta xato qildi, chunki siz retseptga amal qilganingizda siz juda nam va boy mahsulotga ega bo'lasiz. (bu ikki kunga bo'lishga yordam beradi - men birinchi kunida ragu qildim) lekin chiroyli natijalarga ega. Videoni albatta ko'ring, shunda sizning lazanya makaroningiz mennikiga o'xshamaydi! Men har ikki go'shtning har biridan bir lb ishlatardim va sos hali ko'p go'shtli edi. Men bechamel miqdorini ikki barobar kamaytirdim, chunki sut kam edi va u hali ham ajoyib bo'lib chiqdi - faqat yuqori qatlam uchun etarli emas edi. Bir necha kun davomida qolganlar! Ko'rsatmalarga amal qilib, bizning birinchi konteynerimizni qizdiring va bu ajoyib bo'ldi! Har bir idishdan 4 ta porsiya olinadi. Bir muncha vaqt o'tdi, lekin natijalar bunga arziydi. Ayniqsa, bu COVID-karantin paytida muzlashdan yaxshi qizib ketishini yaxshi ko'raman! Men hech qachon bechamel sosidan boshqa narsaga qaytmayman! Bu lazanya qarashimni o'zgartirdi. Shaxsan men keyingi safar yanada chuqurroq ragu bilan boraman, lekin bu, albatta, o'zingizni sinab ko'rishingiz mumkin! Kunni bo'shating, chunki bu retsepti tayyorlash uchun biroz vaqt ketadi. Men uchun birinchi marta retsept bo'yicha 10 soat, lekin keyin yana bir marta muzlatib qo'yishim uchun ikki barobar ko'p tayyorladim, shuning uchun hammasi ko'proq vaqt talab qildi. Hammamizda soniyalar bor edi va biz atigi 40%oldik. Bir oz sarimsoq non, ehtimol sabzavot va salat, va siz bitta taomdan 15 ta taom olishingiz mumkin. Shunday qilib, men uchun, '20 -yilning martida qilishdan yaxshiroq narsa yo'q edi, bunga arziydi! Men bu 4 yulduzni berdim, chunki u mozzarellani retseptga kiritmagan, bu men uchun kufrdir. Bundan tashqari, nima uchun ular yuqoridagi rasmdan foydalanishganini bilmayman; lazanya butunlay quritilgan va yoqimsiz ko'rinishga olib keladi (bu retsept undan uzoq!). Men mozzarella pishloqini qo'shdim va bu juda yaxshi chiqdi. Har bir qatlamga ragudan keyin sog'lom miqdordagi mozzarella pishloqini qo'shdim va oxirgi qavat uchun lazanya noodle, qolgan bechamel qildim va tepasiga mozzarella/parmesan pishloq va sepilgan oregano qo'shdim. Men bikamelni ricotta o'rniga ishlatishni yaxshi ko'raman, lekin men hech qachon rikotaning ashaddiy muxlisi bo'lmaganman. Men buni yana takrorlayman.dustinjm1643West Sacramento, CA03/21/20Rostini aytganda, bu juda mazali edi, menda hatto so'zlar ham yo'q. Buni koronavirusning birinchi karantin kunida qildik ... soat 12:30 da boshlandi va 19:00 da ovqatlanardi, shuning uchun passiv vaqt bor edi, bu ham muammo emas edi! Menimcha, siz atigi 2 soat faol pishirasiz, bu lazanya uchun juda o'rinli. Va bu juda yaxshi edi. Haftaning qolgan qismida bizni qoldirish uchun qoldiq bor !! AnonimAtlanta, GA03/16/20

Haftalik lazanya go'sht va sabzavot retsepti bilan

Bir necha hafta oldin, men Pamela ismli o'quvchidan elektron maktub oldim, u C & ampZ arxivlari orqali ishlayotganini aytdi va odamlar buni qilganidan juda xursand bo'ldim va bu yoshdan katta bo'lganini payqashdi. tuz posti, ga havola hafta oxiri lazanya do'stimiz Zoe bizni Londonga tashrif buyurganimizda biz uchun qildi. Men bu retsept bilan bo'lishishni tugatdimmi? - so'radi Pamela.

Qisqa javob: yo'q. Uzoq javob: men o'shandan beri muntazam ravishda Zoe lazanya haqida o'ylardim, lekin qandaydir tarzda uni ko'paytirish imkoniyati paydo bo'lmadi. Bu taqdir, men tan olishdan uyalaman, 99% men to'plagan retseptlar, chunki men kamdan -kam hollarda retseptlardan ovqat pishiraman va baribir ularning ajoyib hajmini yig'aman.

Tandirdan to'yimli, xushbo'y lazanya paydo bo'ldi, u qoniqarli, lekin unchalik boy emas edi, u bir-birini qadrlaydigan do'stlarni boqardi.

Ammo Pamelaning eslatmasi menga kerakli siljish edi: men o'zim saqlaydigan tortmani ochdim. eski daftarlarva men bilan birga Londonga kelgan kishini topdim. Men sahifalarni varaqladim, Zoe tushuntirishlariga binoan yozgan yozuvlarimni o'qib chiqdim va ko'zlarimni yumdim: mening yozuvlarim o'sha paytda mantiqan edi, lekin besh yildan keyin ular ancha xira bo'lib qoldi, xususan, Men hech qanday ingredient o'lchovini kiritmaganman.

Shunga qaramay, umumiy jarayon hujjatlashtirilgan va lazanya yasash yo'q aniq fan Axir, men qanot berishga qaror qildim. Nima bo'lishi mumkin bo'lgan eng yomon narsa edi? Va buning o'rniga, eng yaxshisi: pechdan minnatdor do'stlar dasturxonini to'ydiradigan, to'yimli, lekin unchalik boy bo'lmagan, muvozanatli, xushbo'y lazanya paydo bo'ldi.

Shunday qilib, agar siz ham men kabi eng ko'p e'tibor bermasangiz ravshan, albatta retseptlar to'plamingizdagi idishlar, men sizni faqat to'xtashga undayman va buni tayyorlang.


Siz tayyorlashingiz kerak bo'lgan 11 ta makaron retsepti

Agar barcha uglevodlarni iste'mol qilmasangiz, dam olish kunining nima keragi bor? Men siz haqingizda bilmayman, lekin men makaronni yaxshi ko'raman! Sovuq bo'ladimi yoki salat shaklida bo'ladimi, yoki issiq va marinara bilan to'ldirilganmi, men hammasiga tayyorman. Shuning uchun men sizlarga "The Chic Site" saytining 11 ta eng yaxshi makaron retseptlarini to'pladim.

Pishgan Ravioli

Barbekyu tovuqli pizza makaron

Taco Mac va pishloq

Turkiya köftesi Caprese makaron

Bir qozonli Fajita makaron

Minestrone makaron salatasi

Meksika lazanya

Spagetti Carbonara

Qal'aning Qaysar makaron salatasi

Qisqichbaqalar Pesto makaron

Sekin pishiriladigan spagetti va köfte

Sizga ham yoqishi mumkin:
Super Bowl partiyasi bufet
Sekin pishiriladigan muzlatgichli taomlar
Lazanya bilan qovurilgan pishloq
Yana mazali retseptlar xohlaysizmi? Oldiga o'ting Chiroyli sayt hozir! Siz ham mening kanalimga obuna bo'lishingiz mumkin YouTube kanali yoki meni kuzatib boring Facebook va Instagram.

Unutmang Ovqat pishirish kitobimni bu erga oldindan buyurtma qiling !!


Iltimos, 12 millionga lazanya

Jon Chandlerning sirlari bor va u boshqa do'sti yoki hamkasbidan kechki ovqat uchun ovqat tayyorlashini so'ramasligi uchun uni sir saqlaydi.

Chandler, kunduzi, 43 yoshli sotuvchi va ikki bolaning otasi, o'zini "janubiy bola" deb ataydi, u Dallas tashqarisida yashaydi va kollej futboli va barbekyu bilan shug'ullanadi. Onlaynda Chandler muxlislari uni boshqacha tanishadi: U o'n yildan oshiq AllRecipes.com saytida eng mashhur retsepti sifatida hukm surgan italyan kolbasasi, maydalangan mol go'shti va ricotta pishloqining arteriyalarida tiqilib qoladigan minorasi-Dunyodagi eng yaxshi lazanya yaratuvchisi. . U 10 423 ta reytingga ega bo'ldi va Pinterest -ga 25000 martadan ko'proq "mahkamlandi". AllRecipes hisob -kitoblariga ko'ra, so'nggi 5 yil ichida uni 12 million kishi ko'rgan.

AllRecipes.com saytining mashhurligini hisobga olsak-shunga o'xshash veb-sayt tahliliga ko'ra, har oy o'rtacha 20 million tashrif buyuriladi-Chandler lazanya ingliz tilida so'zlashuvchi Internetda eng mashhur retsepti bo'lishi mumkin.

"Buni qanday hisoblayapsiz?" - so'radi hayron bo'lgan Chandler, u 2001 yilda lazanya topshirgan kundan beri AllRecipes -ga faqat bitta taom qo'ydi. U hali ham retseptning mashhurligiga ishonmaydi. Uning do'stlari ham qila olmaydi.

"Ularning ko'pchiligi menda bu retsept borligini bilishmagan", dedi Chandler. "Bu men ko'kragimni urish bilan aylanib yuradigan narsa emas. Lekin bu muzqaymoqni qiziqarli qiladi, bilasizmi?"

Lasanya, Atlanta shahrida o'sgan, o'n yil oldin Dallas chekkasiga ko'chib o'tgan va o'z merosini "butunlay anglo-sakson" deb ta'riflagan Chandler uchun g'ayrioddiy ko'rinadi. U ovqat pishirishni onasidan o'rgandi - lazanya uning retsepti - va voyaga etmagan kollej talabasi sifatida ovqat pishirishni boshladi, shunda tushlik kechalari shaharda o'tkaziladigan kechalar uchun ishonchli vakillar bo'lishini tushundi.

2001 yilda uning o'sha paytdagi qiz do'sti, AllRecipes-ning ashaddiy foydalanuvchisi, uni lazanya retseptini boshqalar qo'yishi va ko'rib chiqishi mumkin bo'lgan joyga qo'yishga undadi. Taom tezda besh yulduzli sharhlarga ega bo'ldi va AllRecipes reytingining birinchi pog'onasiga ko'tarildi. Shu bilan birga, uning taqdimnomalari hech qachon e'tiborga olinmagan.

"Biz buni tez orada tugatdik", - hazillashadi Chandler.

O'shandan beri 12 yil ichida, Chandler lazanya ham, AllRecipes ham mashhurlik sharini bir necha bor ko'rgan. AllRecipes, hali 00 -yillarning boshlarida ragtag startapi, o'z tanqidchilarini Internetning keyingi chegarasi ekanligiga ishontirishga harakat qildi. Esmi Uilyams, hozirda brend marketing bo'yicha vitse-prezident, o'z ishini 1999 yilda 18-raqamli CD-ROMlarni ishlab chiqaruvchi dasturiy ta'minot kompaniyasida qoldirib, 18-raqamli xodimga aylandi.

"Hech kim nima uchun odamlar professional oshpazlar tomonidan emas, balki tengdoshlarining retseptlarini o'qishni xohlashlarini tushunishdi", dedi Uilyams.

Ammo tarix Uilyams tarafida qoldi. Sietl kompaniyasining hisob-kitoblariga ko'ra, har yili 7 milliondan ortiq foydalanuvchilar va 30 million noyob tashrif buyuruvchilar ro'yxatga olinadi, bu uni Food.com, Cooks.com va Taste of Home-dan oldin dunyodagi eng katta ingliz tilidagi oziq-ovqat saytiga aylantiradi. shunga o'xshash uy-oshpaz tomonidan taqdim etilgan modelda ishlash.

"Men shaxsan Internetga retsept uchun bormagan bo'lardim. Lekin men bu moda emasligini bilaman", dedi Jan Longone, Michigan universitetining amerikalik oshpazlik tarixi kollektsiyasining 80 yoshli kuratori va Yuliyaning azaliy do'sti. Bola va Jeyms Beard. "Men buni shunday aytaman: 20 yildan keyin, ehtimol, men eskiraman".

U, albatta, ozchilikni tashkil qiladi. O'tgan yili o'tkazilgan AllRecipes so'roviga ko'ra, oshpazlar oshpazlik kitoblari yoki oila a'zolaridan ko'ra retseptlar uchun Internetga ko'proq murojaat qilishadi. O'tgan yili, Nielsenning so'zlariga ko'ra, oshxona kitoblari savdosi 2007 yildan beri birinchi marta kamaydi.

Bu Amerika oshxona tarixining oldingi 217 yillik tarixidan ozgina uzilishni ko'rsatishi mumkin va bu, shubhasiz, amerikaliklarning ovqatlanish tarziga ta'sir qiladi.

AllRecipes foydalanuvchilari o'z oilalari uchun ovqat pishirishni yaxshi ko'radigan, lekin stolda seshanba kuni kechki ovqatni tez yig'ishni xohlaydigan, charchagan va o'rta yoshli odamlarga moyil. Bu shuni anglatadiki, ular ustuvorliklarga ega, dedi Uilyams: "Ular o'z oshxonalarida yoki o'rta darajadagi oziq -ovqat do'konida topiladigan beshdan ettigacha ingredientni afzal ko'rishadi. Ular har bir taomning chiroyli va toza rasmlarini xohlashadi. Ular ovqat pishirish uchun bir soatdan ko'proq vaqt sarflashni xohlamaydilar.

Natijada, AllRecipes-ning eng yaxshi ko'rgan taomlari-Google-ning millionlab qidiruvlarining yuqori pog'onasiga ko'tarilib, Pinterest atrofida aylanib, oxir-oqibat oshxonadagi son-sanoqsiz stollarda-klassik va sodda bo'lib, oddiy bo'lmagan taomlar. . Chandler lazanyasining ortida har biri ettita ingredientdan tayyorlangan asosiy pancake, banan noni va shakar pishirig'i bor. Avgust oyida qisqa vaqt ichida Facebookda eng ko'p muhokama qilingan kontentlardan biri bo'lgan saytning eng yuqori baholangan qozonli qovurg'asi ikki quti qo'ziqorinli sho'rva, bir paket quritilgan piyoz sho'rva aralashmasi va 5 funtli qovurilgan qovurilgan ovqatni talab qiladi. Bo'ldi shu.

Chandler lazanyasi bundan mustasno. Tayyorlash vaqtini hisobga olmaganda, pishirish uchun 2 soat vaqt ketadi va Vashington shahridagi oziq -ovqat do'konida 20 ta ingredient 40 dollar turadi. Pechkada bir yarim soat o'tgach, sous Bertoli sosli idishning ta'mi kabi yaxshi ta'mga ega: yorqin va kislotali, lekin unchalik nozik emas. Va Chandler pishloq, bitta tuxum va maydanozdan tayyorlagan rikotta to'ldirish, aytaylik, Italiyaning ba'zi joylarida an'anaviy bo'lgan bechamel sousi yoki AllRecipes-ning boshqa joylarida joylashgan muskat yong'og'i va yalpiz navlari yonida ko'rinadi. .

Boshqa oshpazlar yuzlab tuzatishlarni taklif qilishdi: ozroq tuz va arpabodiyon, bir stakan qizil sharob, bir chimdik italyan ziravorlari, hatto mayda kurka va kam yog'li mozzarella go'shti va maydalangan pishloqni almashtiradigan ulgurji sog'lom bo'yanish.

Chandler o'zgarishlarga qarshi emas, u ulardan ba'zilarini o'zi ishlatgan. Uning o'g'illaridan birida kleykovina allergiyasi bor va uning rafiqasi Chandler uni "sog'liq yong'og'i" deb ataydi, bu uni taomning turli xil versiyalarini ixtiro qilishga majbur qildi. Chandler, shuningdek, uni Internetga qo'yishga qaror qilmaguncha, hatto dunyoning eng yaxshi lazanya tarkibini ham o'lchamagan ta'riflardan nafratlanadi.

"Men lazzatlarni aralashtirishni va chiziqlar tashqarisida bo'yashni yaxshi ko'raman", dedi u. "Sosni ta'mga ko'ra tuzlaganingizda yaxshiroq bo'ladi, so'ngra uni qo'yib yuborganingizda, ta'mingizga qarab ta'mga soling."

Uning lazanya tayyorlamoqchi bo'lgan oshpazlarga boshqa maslahati: muzlatgichda bir kechada o'tirsin, ertasi kuni yaxshiroq. Va kimga pishirayotganingizga ehtiyot bo'ling, chunki siz uni muntazam ravishda tayyorlashingiz mumkin. Chandler taomni yiliga 12-15 marotaba o'tkazadi, ko'pincha kimdir uni "dunyoning eng yaxshisi" ekanligini aniqlaydi. Garchi u Internetdagi shon -shuhratini umuman yoqtirmasa -da, vaqti -vaqti bilan paydo bo'ladi, masalan, Facebook -da The Post -ga bergan intervyusi haqida.

"Xo'sh, retseptlar dunyosida nashr etilgan hammangizga qarang. Kim bildi !?" bir do'stim yozdi.

Chandler o'sha paytdan boshlab profil rasmini mo'ylovli italyan oshpazining rasmiga o'zgartirdi - aniqki, uning Jorjiya ildizlariga ko'ra, Chandlerning sevimli taomlari - biftek, barbekyu va "panjara qilish mumkin bo'lgan boshqa narsalar". "

"Men aniq ovqatlanuvchi emasman", dedi Chandler, ehtimol amerikaliklarga lazanya haqida Mario Batali singari ko'p narsalarni o'rgatgan. "Menda" MasterChef "yoki boshqa biror narsaga intilish yo'q. Lekin men ovqat pishirishni yaxshi ko'raman".


Agar siz nima yeysiz, Amerika hamma retseptlar

2009 yilda, Kuk tasvirlangan asoschisi Kristofer Kimball uchun maqtov yozgan Gurme, qariyb etti o'n yilliklardan keyin yopilgan porloq Condé Nast jurnali. Bu nashr oshpazlik mahoratini qadrlaydigan odamlar uchun uy bo'lgan, - deb yozadi Kimball - bu joy "madaniy rulda turish uchun umr bo'yi yaxshi naslchilik va tajribaga ega bo'lgan, pirojnoe topganlarga hurmat bilan". . " O'z o'rnida, Kimball "millionlab mutaxassislar" tomonidan oziq -ovqat madaniyati to'lib -toshgan, havaskor tariflarni targ'ib qilganini ko'rdi. "Google" brokkoli güveç "va siz topgan birinchi retseptni tayyorlang", deb yozgan u. "Men umidsizlikka tushishiga kafolat beraman."

Google -dan brokkoli kostryulkalari uchun birinchi natija (hech bo'lmaganda, boshqa haftada tekshirganimda, algoritm har kuni o'zgarib turganday tuyuladi) Steysi M. Polcyn ismli uy oshpazining taomidir. "Ajoyib brokkoli-pishloqli güveç" bir quti qo'ziqorinli sho'rvadan tayyorlangan qaymoqni talab qiladi, bir stakan mayonez, uchta paket muzlatilgan brokkoli 8 untsiya cheedar pishloq, tuxum-chorak piyola tug'ralgan piyoz, keyin ta'mga tuz, murch va qalampir. Hammasini aralashtiring, 350 da pishiring. Taomga sharhlar yozgan odamlarning yuzlab besh yulduzli reytinglari berilgan ("men 1 choy qoshiq sarimsoq tuzini qo'shganman") va o'z ishtiyoqlarini bildirganlar ("Aytishim kerak bo'lgan narsa bu YUM! ”). Bu, albatta, Allrecipes.com saytidan.

Onlayn retseptlar agregatorlari dunyosida Allrecipes aniq ko'rinmaydi. Raqib Epicurious veb -sayti retseptlarni o'chirib tashlaydi Yoqimli ishtaha va hozir tugatilgan Gurme, Allrecipes uy oshpazlaridan ko'pchilik manbalaridan tayyorlangan asarlarni oladi va keyin ularni standart shaklda yozadi. Oziq -ovqat bezaklari ta'rifi davrida, Allrecipes uy uslubidagi ko'rinishni yoqtiradi. Sayt "sote" o'rniga "aralashtirish" yoki "pishirish" dan foydalanadi ("chunki bu frantsuzcha so'z", tushuntiradi Allrecipes iste'molchi va brendlar strategiyasi bo'yicha vitse -prezidenti Esmi Uilyams). Shakar pishiriqlari "oson". Pancakes "eskirib qolgan". Ko'p, ko'p idishlar "qaymoqli".

Ovqatlanish uchun mo'ljallangan veb-saytlar o'quvchilari hech bo'lmaganda mukammal idishlar tasviriga o'rganib qolgan paytda-har bir mikrogren, pensezli stilist tomonidan mahorat bilan joylashtirilgan-Allrecipes havaskor taomlarni taklif qiladi. Sayt loydan yasalgan sho'rvalar bilan to'ldirilgan qalampir fotosuratlari bilan to'la, ular umumiy yuvinish xonasining qattiq, kechirilmaydigan nurida ushlanganga o'xshaydi va pishloqning erishi mumkin bo'lgan ko'plab usullarini hujjatlashtirgan. Hammasi shunday, Kimball va uning o'xshashlari juda ham umidsizlikka tushishadi. Bu, ehtimol, Amerika oshpazlik istaklarining eng aniq, demokratik tasviri.

Allrecipes-dunyodagi eng mashhur ingliz tilidagi oziq-ovqat veb-sayti. ComScore ma'lumotlariga ko'ra, o'tgan yilning dekabr oyida saytga 50 millionga yaqin tashrif buyurilgan, bu har qanday oziq -ovqat saytining eng katta oyi. Qidiruv tizimini optimallashtirish mahorati tufayli, sayt retseptlari doimo Google qidiruv natijalari tepasida paydo bo'ladi. Agar siz "lazanya retsepti" ni qidirsangiz, xuddi men qilganidek, siz darhol "Dunyodagi eng yaxshi lazanya" ni topasiz, bu retsept 15 yil davomida veb -saytning eng mashhur taomlaridan biri. Retsept (mazali lazanya tayyorlaydigan) o'tgan yilning o'zida 6 milliondan ortiq marta ko'rilgan va 11000 dan ortiq besh yulduzli reyting olgan. Mashhur oshpazlar va mutaxassislar tomonidan ishlab chiqarilgan retseptlar to'plami xizmatlari davrida Dallas dadasining makaronli taomlari, o'z merosini "butunlay anglo-sakson" deb ta'riflaydi, ehtimol Amerikaning eng ko'p pishirilgan taomidir.

Ajablanadigan narsa Allrecipes -ning ustunligi emas, balki sayt ommaviy axborot vositalarida ovqatlanish suhbatidan qanchalik uzoqda. 2016 yilda tirik qolish uchun oziq -ovqat tendentsiyalari (xayr, suyak bulyoni, salom, Gavayi pokasi!) Tomonidan buziladi. Bu o'qishni anglatadi Yoqimli ishtaha maqolani o'qiganingizdan bir oy o'tmay "sabzavotni qichqirayotgan pechda qovurishni bas qilishni" tavsiya qiladigan maqola. Yoqimli ishtaha sizga aytilgan maqola qilmoq aynan shu. Bu o'tgan yilgi karamni bir chetga surib, gulkaramni tatib ko'rishni talab qilish bilan bombardimon bo'lishni anglatadi, yangi "sabzavotli lebrity"-bu "Instagram-dagi kanalingizni" o'z zimmasiga oladi, chunki-bir oz chutzaxli yozuvchining so'zlariga ko'ra-"ta'mi" biftekdan yaxshiroq. "

Biz tayyorlagan taom va biz gapiradigan taom o'rtasidagi farq hech qachon katta bo'lmagan. Madaniy nuqtai nazardan, bu ular orasidagi bo'shliq Amerikaliklar- tomoshabinlar soniga yaqin Internetni qaytaruvchilarga o'xshagan aqlli FX josuslik shousi va juda mashhur va kam muhokama qilinadigan shoular. NCIS. Oziq-ovqat mahsulotlarining so'nggi tendentsiyalari haqidagi nafassiz blog postlari, yozuvchilar ishlatgan postrock guruhining so'nggi g'oyalariga berilib ketganda, poptimizmdan oldingi musiqa tanqidining ba'zi burchaklariga o'xshaydi. haqiqatan ham qiziqarli vaqt imzolari ko'pchilik musiqani e'tiborsiz qoldirib, odamlar radio orqali tinglashdi. Allrecipes-dagi taomlar juda mashhur bo'lib, ular haqida gapirishga arzimaydi.

Xo'sh, odamlar aslida 2016 yilda qanday taomlarni tayyorlaydilar? Veb -saytning "shon -sharaf zaliga" - minglab marta yuqori baholangan retseptlarga nazar tashlash - zamonaviy Amerika tanglayini tasavvur qilish imkonini beradi. "Boilermaker Tailgate Chili" va "Ople buvining olma pirogi" kabi eski uslubdagi tovushli idishlar mavjud. Recipes that dip a toe into flavors beyond middle America generally only get as far as “Baked Chicken Teriyaki” or “Chicken Enchiladas II” (the Allrecipes convention is to number each successive recipe for the same dish as if it’s a Rocky sequel). There are attempts to reproduce favorite chain meals, such as “Clone of a Cinnabon” and “Restaurant-Style Buffalo Chicken Wings” (the restaurant is Hooters). There is “Chicken Pot Pie IX,” which seems to have vaulted over chicken pot pies I through VIII on the strength of its unimpeachable moistness.

To work your way through the Allrecipes hall of fame, Julie & Julia–style, is to be confronted with an obvious truth: Most people are far more concerned with convenience and affordability than authenticity or novelty. “Baked Ziti I” calls for sour cream in place of ricotta and makes a totally respectable casserole. To make “Zesty Slow Cooker Chicken Barbecue,” all I had to do was throw a few chicken breasts into a slow cooker along with half a bottle of barbecue sauce, a little brown sugar, and some Italian dressing.

Last week, I went to my local grocery store and bought the ingredients for “Awesome Broccoli-Cheese Casserole.” In the midst of a busy weekend—days after moving into a new place, with deadlines looming and unpacked boxes everywhere—it was a relief to just mix together a few ingredients and throw a dish into the oven. The casserole tasted exactly as you’d imagine: an alchemy of salt and lipids designed to flow to the pleasure centers of your brain before, shortly afterward, migrating to the shame centers and then hardening in the arteries. I sheepishly brought the casserole to a birthday potluck. It was unsubtle and unfashionable, a dish no professional would ever promote. My friends, a couple with busy lives and a new baby, took the leftovers home and happily finished them the next day.

For the most part, the hall of fame recipes are dishes that don’t require exotic, expensive ingredients. They’re familiar. They’re unpretentious. More than anything, they’re a reminder that although the conversation about food moves at light speed, with new trends pinging across our social media accounts daily, our actual cooking habits change much more slowly. Tastes are passed down from parents, palates developed over lifetimes. Shifts happen over generations, not weeks.

If “Awesome Broccoli-Cheese Casserole” tastes like a dish from the past, then that’s because it is. “My mom used to make this easy recipe every Thanksgiving when I was little,” Polcyn writes in the recipe description. Now, years later, she continues to make it, despite the fact that it feels a little out-of-date. “Even though I rarely cook with canned condensed soups, I still make this yummy broccoli casserole during the holiday season.”

Of course, this isn’t to say that Allrecipes is entirely indifferent to the oscillations of foodie culture. The cheese-heavy casseroles and slow-cooker roasts show no sign of disappearing, but new recipes are slowly creeping up the list. According to Allrecipes’ Williams, the data shows a slow migration toward fresh fruit and vegetables. Younger cooks are trying more “ethnic food,” experimenting with a Cuban Picadillo or a Thai coconut milk soup. And recently, Williams noticed an unusual ingredient gaining popularity. It was working its way into mashed-potato recipes and even appearing as a main course. “Cauliflower,” she said, “is going crazy.”


AllRecipes.com Appeals to Creative Millennial Chefs and Marketers

Today, more than ever, Millennials are crowdsourcing their peer networks for DIY ideas for their latest kitchen innovations. It’s tough to flip through a social media page without coming across a few dozen photos friends are posting of their latest culinary creations. As Millennials find recipes to be one of the most shareworthy things to post, is it a surprising to think that there could be an entire social media site catered to this food trend?

Allrecipes.com is the digital solution to your Grandmother’s cookbook, offering seamless navigation for recipes, ingredients and desired cooking methods. Millennials love having choices and decisions to make to share their success cooking experiences with their peers.

We know Millennials like to get creative in the kitchen and share recipes. Despite its current high profile, Pinterest isn’t the only way hungry Millennials can find creative and delicious recipes. Allrecipes.com is a global social networking service and forum headquartered in Seattle, Washington. Established in 1997 as a Web 1.0 site, Allrecipes.com has caught on with this new and thriving generation. Users are encouraged to to post recipes, comment and make changes to existing recipes posted. Additionally, users can search for specific recipes, blogs, vote on pictures of dishes and receive awards based on their submissions and results. This gives Millennials the action and participation they are craving.

AllRecipes.com includes tabs to plan your weekly menu, create your own shopping list and view thousands of hand-crafted dishes from the recipe box. What makes the site simple and easy to use is its exploration menu. This allows participants to explore recipes by meal, ingredient and cooking method. It’s perfect for everyone from college Millennials looking for ways to fix inexpensive pasta dishes to Millennial parents seeking on-the-go recipe options.

Millennials love to be recognized, so they will appreciate the AllRecipes.com cook of the week feature with highlights and recipes from a specific community member each week. There are also photos and recipes users can vote on select the featured picture on the site’s homepage. Blogging about cooking experiences is appealing to Millennials almost as much as posting pictures of their finished product. AllReceipes.com shows the most popular blogs this week they are showing “dog food” and “nutritionist needs your recipes” blogs.

For those visual Millennials out there, AllRecipes.com gives easy to follow tutorials on preparing and cooking their favorite recipes. Similar to how-to YouTube videos, these videos walk you through each step to perfect your cooking techniques. Additionally, with each voice-over video it allows chefs at home to cook while listening to the video.

If you’re not buying the success of this website, take a look at this article from the Seattle Times about the “World’s Best Lasagna” recipes that has gotten 12 million views on AllRecipes.com. The article mentions that the recipes has been pinned 10,423 times on Pinterest and gotten 20 million views on their website every month. Though the World’s Best Lasagna recipe involves a 3-hour preparation process and $40 in ingredients, it’s a sure hit with hungry Millennials.

Stephanie Pollack contributed to this post

Photo credit: Liz West via Flickr


Classic Lasagna Recipe with No Boil Noodles

I love lasagna and so I&rsquove been on the hunt for a good recipe. It&rsquos my kid&rsquos favorite meal that I make, but I want all the ease of a normal meal on a busy weeknight. When I want to go a little fancier than my skillet lasagna recipe then I go for the classic lasagna recipe made with no-boil noodles. The no-boil noodles are KEY!

Why no boil noodles? Because they are so easy and you can&rsquot tell the difference once the lasagna is cooked! The key is giving them enough room to expand during the recipe &ndash and making sure you have enough sauce for them to soak up. Lasagna has a reputation for a laborious recipe &ndash and no boil noodles change that conversation.

You can see once you layer your lasagna that it looks like the pan is not quite filled &ndash never fear. It will all fill out.

Once baked, it fills the pan beautifully &ndash and besides a little rippling, no one is the wiser.

If you love lasagna as much as our family &ndash you will love the ease of the no boil noodles. They&rsquore my lasagna best friend. 🙂


Easy Gluten-Free Lasagna (Dairy-Free!)

Tarkibi

SAUCE

  • 1 Tbsp avocado or olive oil
  • 3 cloves garlic, minced
  • 1/4 tsp red pepper flake (ixtiyoriy)
  • 1 lb grass-fed ground beef
  • 1/4 tsp sea salt, plus more to taste
  • 2 25-oz jars favorite marinara sauce (or DIY* // we like Organico Bella brand)
  • 1-2 tsp dried Italian herbs (basil and oregano // ixtiyoriy)
  • 1-2 tsp sweetener of choice (such as maple syrup, cane sugar, or stevia // ixtiyoriy)

CHEESE

  • 2 ¼ cups raw macadamia nuts (or sub slivered blanched almonds or raw cashews soaked for 1 hour in hot water, then drained)
  • 3 ½ Tbsp lemon juice
  • 4 Tbsp nutritional yeast (plus more to taste)
  • 3/4 tsp garlic powder
  • 1/3 scant tsp sea salt
  • 2/3 – 1 cup water (if using soaked cashews, add 1 Tbsp / 15 ml water at a time)

Noodle

FOR SERVING ixtiyoriy

Ko'rsatmalar

Video

Eslatmalar

Nutrition (1 of 12 servings)

Did You Make This Recipe?

Tag @minimalistbaker on Instagram and hashtag it #minimalistbaker so we can see all the deliciousness!


The World’s Best Lasagna

John Chandler's lasagna has reigned as the most popular recipe on AllRecipes.com for more than a decade. Chandler says he's "definitely not a "foodie" but loves to cook.

John Chandler has a secret, and he guards it carefully, lest yet another friend or co-worker ask him to make it for a dinner party.

Chandler is, by day, a 43-year-old salesman and father of two, a self-proclaimed “Southern boy” who lives outside Dallas and grew up on college football and barbecue. Online, Chandler’s fans know him differently: He is the creator of the World’s Best Lasagna, an artery-clogging tower of sweet Italian sausage, ground beef and ricotta cheese that has reigned as the most popular recipe on AllRecipes.com for more than a decade. It has earned 10,423 ratings and been “pinned” to Pinterest more than 25,000 times. AllRecipes estimates that 12 million people viewed it in the past five years alone.

Given the wild popularity of AllRecipes.com — it averages 20 million visits each month, according to analytics firm SimilarWeb — it’s entirely possible that Chandler’s lasagna is the most popular recipe on the English-speaking Internet.

“How are you calculating that?” asked a startled Chandler, who has posted only one other dish on AllRecipes since the day he submitted the lasagna in 2001. He still can’t believe the recipe’s popularity. Neither can his friends.

“Most of them didn’t know I had this recipe,” Chandler said. “It’s not something I go around beating my chest about. But it makes an interesting icebreaker, you know?”

Lasagna does seem out of character for Chandler, who grew up in Atlanta, moved to the Dallas suburbs a decade ago and describes his heritage as “entirely Anglo-Saxon.” He learned to cook from his mother — the lasagna is his version of her recipe — and began cooking in earnest as an underage college student, when he realized dinner parties made good proxies for nights spent out on the town.

In 2001, his then-girlfriend, an avid AllRecipes user, urged him to put the lasagna recipe online, where others could make and review it. The dish quickly earned a string of five-star reviews and climbed to the top of AllRecipes’ rankings. Her own submissions, meanwhile, never quite caught on.

“We ended it soon after that,” Chandler jokes.

In the 12 years since, both Chandler’s lasagna and AllRecipes itself have seen their popularity balloon several times over. AllRecipes, still a ragtag start-up in the early 󈧄s, struggled to convince its critics that the Internet was cooking’s next frontier. Esmee Williams, now vice president for brand marketing, left her job at a software company that made recipe CD-ROMs in 1999 to become employee No. 18. Friends questioned the career move.

“No one understood why people would want to read recipes by their peers and not by professional chefs,” Williams said.

But history has sided with Williams. The Seattle company estimates it has more than 7 million registered users and 30 million unique visitors annually, which makes it the largest English-language food site in the world, ahead of Food.com, Cooks.com and Taste of Home, all of which operate on a similar home-cook-submitted model.

“I personally wouldn’t go to the Internet for a recipe … but I know that’s not fashionable,” said Jan Longone, the 80-year-old curator of the American culinary history collection at the University of Michigan and a longtime friend of Julia Child and James Beard. “I’ll put it this way: 20 years from now, I’m probably going to be obsolete.”

She is definitely in the minority. According to a survey AllRecipes commissioned last year, cooks now turn more to the Internet for recipes than to cookbooks or family members. Last year, according to Nielsen, sales of cookbooks fell for the first time since 2007.

That could signal a slight break from the previous 217 years of American culinary history, and it undoubtedly influences the way Americans eat. AllRecipes users tend toward the harried and middle-aged, people who enjoy cooking for their families but are hustling to get a quick Tuesday dinner on the table. That means they have priorities, said Williams: They prefer five to seven ingredients that they can find in their pantries or at a mid-range grocery store. They want nice, clean pictures of each dish. They don’t want to spend more than an hour cooking.

No simple recipe

As a result, AllRecipes’ best-loved dishes — the ones that bubble to the top of millions of Google searches, spiral around Pinterest and end up, eventually, on countless kitchen tables — tend to be classic and easy, verging on unsophisticated. Just behind Chandler’s lasagna are a basic pancake, banana bread and sugar cookie, each made with seven ingredients. The site’s top-rated pot roast, which in August was briefly one of the most-discussed pieces of content on Facebook, calls for two cans of cream of mushroom soup, a package of dried onion soup mix and a 5 1/2-pound roast. Hammasi shunday.

Chandler’s lasagna is the exception. It takes 2 1/2 hours to cook, excluding prep time, and its 20 ingredients cost $40 at a Washington area grocery store. After an hour and a half on the stove, the sauce tastes good the way a jar of Bertoli sauce tastes good: bright and acidic, but not particularly nuanced. And the ricotta filling, which Chandler makes with cheese, one egg and a bit of parsley, seems flat next to, say, the bechamel sauce that’s traditional in parts of Italy, or the nutmeg- and mint-tinged varieties that exist elsewhere on AllRecipes. Other cooks have suggested hundreds of tweaks: less salt and fennel, a cup of red wine, an extra pinch of Italian seasoning — even a wholesale healthful makeover that substitutes lean turkey and low-fat mozzarella for the ground beef and sliced cheese.

Chandler doesn’t mind the changes in fact, he has used some of them himself. One of his sons has a gluten allergy, and his wife is what Chandler terms a “health nut,” which has forced him to invent different versions of the dish. Chandler also hates following recipes he’d never even measured the ingredients in the World’s Best Lasagna until he decided to put it online.

“I like blending the flavors and coloring outside the lines,” he said. “The sauce is best when you salt it to taste and then, once you get it going, just flavor it as you go.”

His other advice for cooks who want to make his lasagna: Let it sit in the fridge overnight it’s better the next day. And be careful whom you cook it for, because you could end up making it regularly. Chandler takes the dish to events 12 to 15 times a year, often at the request of someone who discovers it’s the “world’s best.” Although he generally doesn’t let on about his Internet fame, it comes up from time to time — such as when he wrote on Facebook about his interview with The Post.

“Well look at you all published in the recipe world. … Who knew!?” one friend wrote.

Chandler has since changed his profile picture to an illustration of a mustachioed Italian chef — facetiously, it turns out, because true to his Georgia roots, Chandler’s favorite things to cook are steak, barbecue and “anything else that can go on a grill.”

“I’m definitely not a foodie,” said Chandler, a man who has probably taught Americans as much about lasagna as Mario Batali has. “I don’t have aspirations to be on ‘MasterChef’ or anything. But I love to cook.”

World’s Best Lasagna (Tweaked)

12 servings.

According to AllRecipes.com, this is the website’s most popular recipe and possibly the most viewed among English-language sites. We tested it with a few tweaks to reduce the sodium, as recommended by many comments attached to the original recipe. MAKE AHEAD: You’ll have leftover sauce, which can be refrigerated for up to three days or frozen for up to three months. The unbaked lasagna can be refrigerated for up to two days, or it can be wrapped well and frozen for up to three months. Defrost in the refrigerator before baking. Adapted from a recipe by AllRecipes.com member John Chandler of Dallas and from its accompanying AllRecipes.com video.

1 pound sweet Italian sausage, casings removed

12 ounces lean ground beef

1/2 cup minced white or yellow onion

2 cloves garlic, coarsely chopped or minced

28 ounces canned, no-salt-added crushed tomatoes and their juices

12 ounces canned, no-salt-added plain tomato paste

13 ounces canned, no-salt-added plain tomato sauce

1 1/2 teaspoons ground dried basil

1 teaspoon Italian seasoning blend

2 teaspoons kosher salt, plus more for the cooking water

1/4 choy qoshiq yangi maydalangan qora qalampir

1/4 cup chopped fresh flat-leaf parsley, plus more for garnish

12 pieces dried lasagna pasta (each 2 1/2 to 3 inches wide and about 13 inches long)

1 pound part-skim ricotta cheese

12 ounces low-fat mozzarella cheese, sliced

3/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for optional garnish

Heat the sausage in a large Dutch oven over medium-high heat. Cook for 4 to 6 minutes, using a spatula to break up any large clumps, until the meat is browned with no trace of pink. If desired, drain and discard the fat. Add the ground beef, onion and garlic, stirring to combine cook until the beef is thoroughly browned and the onion has softened, breaking up any clumps as needed.

Stir in the crushed tomatoes and their juices, tomato paste, tomato sauce and water, then add the sugar, basil, fennel seed, Italian seasoning blend, 1 1/2 teaspoons of the salt, the pepper and half of the parsley, stirring to incorporate. Cover and cook for about 1 1/2 hours, stirring occasionally. The yield is about 6 1/2 cups.

Meanwhile, bring a large pot of water to a boil over high heat. Add a generous pinch of salt and then the lasagna. Cook not quite as long as the package directions indicate, so the noodles are al dente. Drain and rinse under cool water separate them and lay them on a clean surface.

Combine the ricotta, egg, the remaining parsley and the remaining 1/2 teaspoon of salt in a mixing bowl until well incorporated.

Pechni 375 darajaga oldindan qizdiring. Have a 9-by-13-inch baking dish at hand.

Spread 1 1/2 cups of the sauce evenly over the bottom of the baking dish, then arrange half of the cooked lasagna noodles lengthwise so they completely cover the sauce, overlapping them a bit. Use an offset spatula to spread half of the ricotta mixture over the noodles, then use half of the mozzarella slices to completely cover the ricotta layer. Spread 1 1/2 cups of the sauce over the mozzarella, then scatter half of the Parmigiano-Reggiano evenly over the sauce.

Next, repeat the layers using the remaining lasagna noodles, the remaining ricotta mixture and the remaining mozzarella slices. Top with 11/2 cups of the sauce, spreading it to cover the mozzarella, then scatter the remaining Parmigiano-Reggiano cheese evenly over the sauce.

Use cooking oil spray to coat the underside of a piece of aluminum foil large enough to cover the lasagna seal the foil tightly around the edges of the baking dish. Bake for 25 minutes, then remove the foil and bake for 25 minutes so the lasagna’s top layer of cheese is nicely browned on top.

Cool for 15 minutes before serving. If desired, garnish with parsley and Parmigiano-Reggiano cheese.

Per serving: 530 calories, 33 g protein, 63 g carbohydrates, 15 g fat, 8 g saturated fat, 100 mg cholesterol, 760 mg sodium, 4 g dietary fiber, 9 g sugar.


The world's most famous lasagne: How John Chandler's pasta recipe went viral

John Chandler has a secret, and he guards it carefully, lest yet another friend or co-worker asks him to make it for a dinner party.

Chandler is, by day, a 43-year-old salesman and father­-of-two, a self-proclaimed “Southern boy” who lives outside Dallas, Texas, and grew up on college football and barbecue.

Online, Chandler’s fans know him as the creator of the World’s Best Lasagna, an ­artery-clogging tower of sweet Italian sausage, ground beef and ricotta cheese that has reigned as the most popular recipe on AllRecipes.com for more than a decade. It has earned 10,423 ratings and been “pinned” to Pinterest more than 25,000 times. AllRecipes estimates that 12 million people have viewed it in the past five years alone.

Given the wild popularity of AllRecipes.com – it averages 20 million visits each month, according to analytics firm SimilarWeb – it’s ­entirely possible that Chandler’s lasagne is the most popular recipe on the English-speaking internet.

Chandler, who since the day he submitted the lasagne in 2001 has posted only one other dish on AllRecipes (and it’s the lasagne’s sauce billed as the World’s Best Pasta Sauce!), can’t believe the recipe’s popularity. Neither can his friends. “Most of them didn’t know I had this recipe,” Chandler says. “It’s not something I go around beating my chest about. But it makes an interesting icebreaker, you know?”

Lasagne does seem out of character for Chandler, who grew up in Atlanta, moved to the Dallas suburbs a decade ago and describes his heritage as ­“entirely Anglo-Saxon”. He learned to cook from his mother – the lasagne is his version of her recipe – and began cooking in earnest as a student.

In 2001, his then-girlfriend, an avid AllRecipes user, urged him to put the lasagne recipe online. The dish ­quickly earned a string of five-star reviews and climbed to the top of AllRecipes’ rankings. His girlfriend’s submissions never quite caught on. “We ended it soon after that,” Chandler jokes.

In the 12 years since, both Chandler’s lasagne and AllRecipes itself have seen their popularity balloon. AllRecipes, still a ragtag start-up in the early Noughties, struggled to convince its critics that the internet was cooking’s next frontier. Esmee Williams, now vice-president for brand marketing, left her job at a software company that made recipe CD-Roms in 1999 to ­become employee No 18. Friends questioned the career move.

“I got a lot of sand kicked in my face,” Williams says. “The internet was young. People didn’t think it would succeed. No one understood why people would want to read recipes by their peers and not by professional chefs.”

Seattle-based AllRecipes celebrated its 15th anniversary last year and estimates it has more than seven million registered users and 30 million unique visitors annually, which makes it the largest English-language food site in the world, ahead of Food.com, Cooks.com and Taste of Home, all of which operate on a similar home-cook-submitted model.

“I personally wouldn’t go to the internet for a recipe. but I know that’s not fashionable,” says Jan Longone, 80-year-old curator of the American culinary history collection at the University of Michigan and a long-time friend of Julia Child and James Beard. “I’ll put it this way: 20 years from now, I’m probably going to be obsolete.”

Longone is in the minority. According to a survey which AllRecipes commissioned last year, cooks now turn more to the internet for recipes than to cookbooks or family members. AllRecipes’ users tend toward the harried and middle-aged, people who enjoy cooking for their families but are hustling to get a quick dinner on the table.

That means they have priorities, said Williams: they prefer five to seven ingredients that they can find in their kitchen cupboards or at a convenience store. They want nice, clean pictures of each dish. They don’t want to spend more than an hour cooking.

As a result, AllRecipes’ best-loved dishes – the ones that bubble to the top of millions of Google searches, spiral around Pinterest and end up, eventually, on countless kitchen tables – tend to be classic and easy, verging on ­unsophisticated. Just behind Chandler’s lasagne are a basic pancake, banana bread and sugar cookie, each made with seven ingredients.

The site’s top-rated pot roast, which in August was briefly one of the most-discussed pieces of content on Facebook, calls for two cans of cream of mushroom soup, a packet of dried onion soup mix and a five-and-a-half-pound roast. Bo'ldi shu.

Chandler’s lasagne is the exception. It takes two-and-a-half hours to cook, excluding preparation time, and its 20 ingredients cost around £25 (to serve 12 people). After an hour-and-a-half on the stove, the sauce tastes good the way a jar of Bertoli sauce tastes good: bright and acidic, but not particularly nuanced. And the ricotta filling, which Chandler makes with cheese, one egg and a bit of parsley, seems flat next to, say, the bechamel sauce that’s traditional in parts of Italy, or the nutmeg-and mint-tinged varieties that exist elsewhere on AllRecipes.

Other cooks have suggested hundreds of tweaks: less salt and fennel, a cup of red wine, an extra pinch of Italian seasoning – even a wholesale, healthy makeover that substitutes turkey and low-fat mozzarella for the ground beef and sliced cheese.

Chandler uses some of the variants himself – one of his sons has a gluten allergy, and his wife is what Chandler terms a “health nut”, which has forced him to invent different versions of the dish. He also hates following recipes – he’d never even measured the ingredients in the World’s Best Lasagna until he decided to put it online.

“I like blending the flavours and colouring outside the lines,” he says. “The sauce is best when you salt it to taste and then, once you get it going, just flavour it as you go.”

His other advice for cooks who want to make his lasagne: let it sit in the fridge overnight it’s better the next day. And be careful whom you cook it for, because you could end up making it regularly. Chandler takes the dish to events 12 to 15 times a year, often at the request of someone who discovers it’s the “world’s best”. He generally doesn’t let on about his internet fame, but it comes up from time to time.

He has since changed his profile picture to an illustration of a mustachioed Italian chef – facetiously, it turns out because, true to his Georgia roots, Chandler’s favourite things to cook are steak, barbecue and “anything else that can go on a grill”.

“I’m definitely not a foodie,” says Chandler, a man who has probably taught Americans as much about lasagne­ as Mario Batali has. “I don’t have aspirations to be on MasterChef or anything­. But I love to cook.”

A version of this article appeared in The Washington Post read the recipe at: http://bit.ly/1dlm5i6


Videoni tomosha qiling: LAZANYA PARTİSİ (Noyabr 2022).