Finally the Right Recipe!

Ingredients: 12 oz bulk hot (or mild) Italian sausage 6 cloves fresh garlic 1 cup ricotta cheese 2 cups shredded mozzarella cheese 1 cup shredded Italian cheese blend 1 (8.8 oz) package refrigerated lasagna noodle sheets 2 cups marinara (or spicy) pasta sauce 1 Tbls olive oil Nonstick aluminum foil Steps: Preheat oven to 350 degrees F. Chop 6 cloves of garlic. Preheat large saute pan on medium-high for 2-3 minutes. Pour oil in a pan, then add sausage; cook 6-8 minutes, stirring occasionally, or until sausage has brown and no pink remains. Stir in garlic; cook 2-3 minutes or until garlic is fragrant and sausage is 165 deg F. Transfer sausage mixture to food processor bowl; process until fine (I kept mine a little chunky) Combine in a large mixing bowl: sausage mixture, ricotta cheese, and Italian cheese until blended. Place sausage mixture on half of the short side of each noodle sheet, then roll up tightly.  Spread 1 cup sauce evenly in the bottom of a 9-inch sq

Ingredients: Leftover teriyaki flap steak Leftover Cold White Rice Frozen corn Frozen peas 1 egg scrambled Mr. Yoshida's Teriyaki Butter Directions: Put butter in a heated pan on medium-high. Put cold white rice in the pan. Heat rice until soft Make a well and pour scrambled egg in to cook Mix cooked egg throughout the rice Put desired amount of frozen corn and frozen peas into the rice Cook until peas and corn are cooked Put a small amount of teriyaki into the rice, just enough to change the color of the rice. Do not soak it or make the rice too dark.  Continue to cook rice until some of it has been fried. Cut steak into edible pieces Reheat steak in butter until warmed through.  Put on rice. Use Japanese Shrimp Sauce for extra deliciousness.

Ingredients: Flap Steak  Mr. Yoshida's Teriyaki Marinade Directions: Put steak in a ziplock bag Pour in marinade. Set on counter for 30 minutes or until steak comes to room temperature. Turn grill to high Cook steak on high until the desired doneness. The heat will break down a lot of the fat on the outside of the flap steak.  Serve immediately.

Ingredients: 1 lb angel hair pasta 1 lb boneless skinless chicken breasts 1 tsp dried basil 1 tsp dried oregano 1/2 tsp garlic powder salt and pepper, to taste 1/4 cup olive oil  2 Tbls minced garlic 2 Tbls red onion (or regular) finely chopped (about 1/3 of an onion) 2 Tbls balsamic vinegar (adjust to your taste) 8 Roma tomatoes, diced 1/2 cup grated parmesan cheese, plus more to serve 2 Tbls finely chopped fresh basil Salt and Pepper, to taste Balsamic glaze to serve (optional) Directions: Cook pasta according to package directions; drain and rinse in cold water. Transfer to a large bowl; set aside. While the pasta is boiling, season chicken with the herbs, garlic powder, salt, and pepper. Heat 1 tsp of oil on a grill pan or skillet, and sear chicken breasts over medium-high heat until browned on both sides and cooked through (about 6 minutes each side). Remove from pan; set aside and allow to rest.  Add the remaining olive oil to the same hot pan/skille