Italian

Micah's Ultima

Ingredients:
1 batch noodles (2eggs, 1 cup flour)
1/4 cup butter
2 Tbsp House of Tsang's Korean Stirfry sauce
1/4 cup parmesan

Directions:
1. Make noodles. Boil and strain.
2. Add butter to noodle and mix well.
3. Add sauce to noodle and stir.
4. Add parmesan and stir.
5. Eat with a giant grin on your face

Micah's Roman's Delight

Ingredients:
1 batch noodles (2 eggs, 1 cup flour) or 1 batch ricotta dumplings/gnocchi
1 Tbsp Knorr liquid vegetable stock
1/4 cup butter
1/2-1 tsp black pepper (1/4 tsp= trehoe, 1/2 tsp=mild, 3/4 tsp=medium, 1tsp=hot)
1/4 cup parmesan

Directions:
1. Make noodles. Boil. Strain.
2. In bowl mix stock, butter and pepper. Add strained noodles or gnocchi to bowl.
3. Mix until butter is melted. Add parmesan and stir.

Micah dedicates this recipe to Marco Pierre White

Micah's Eggs 'N Purgatory

Ingredients:
1 onion
2 carrots
4 celery stalks
2 1/2 Tbsp olive oil
1 1/2 tsp salt
1 tsp garlic powder
1/2 tsp pepper (cayenne, black pepper or chili powder)
1 pint cherry tomatoes
1/2 cup splenda
1 Tbsp dried basil
8 eggs

Directions:
1. Roughly chop onion. Peel carrots and wash celery. Add carrots and celery to food processor and blend until fine.
2. Add onions, carrots and celery to electric skillet with olive oil and salt, garlic and pepper.
3. Fry on medium high heat until moisture is gone from vegetables and they start to stick to pan. Once that happens fry for an additional 5 minutes.
4. Cut tomatoes in half and put in bowl with 1/2 cup splenda and basil. Mix gently with a spoon.
5. Once timer goes off, add bowl of tomatoes to pan and turn off heat. Stir gently. Turn on broiler in oven.
6. Add mixture to 9x13" pan and spread evenly over pan. Then make 8 crevices evenly spaced over pan. Crack egg into a small bowl, remove any shell if needed, and put egg into crevice. Repeat 7 more times.
7. Place pan under broiler and broil until the eggs just turn white.
8. Serve over buttered toast with parmesan.

Note: Scrambled egg variant: scramble the 8 eggs in a bowl and add mixture to the skillet before step 5. Stir vigorously in pan on medium heat until the eggs are cooked. Turn off heat then add tomatoes and fold in gently. Serve over toast with parmesan.

Micah's Pizza Dough

Ingredients:
1 egg
1 1/2 cups water
1/4 cup olive oil
1/4 cup splenda
2 tsp salt
4 cups flour
3 tsp yeast

Directions:
1. Mix ingredients, in order, in mixer. Turn on mixer to low speed for 5 minutes, rest for 10, then turn on low speed for another 15 minutes.
2. Split dough into 8 equal portions for mini pizzas, 2 portions for large pizzas, and 4 portions for medium pizza
3. Form smooth balls and let rise in 120 oven for 1 hour.

Alternative Dough:
1/2 cup flour
1 cup warm water
2 tsp yeast
1/2 tsp baking powder
1/2 tsp baking soda
1 1/2 cups flour

1. Stir ingredients (except flour) in large bowl. Let sit for 3-5 minutes. If there are no bubbles, discard and remake with new yeast.
2. Add flour and mix slightly with spoon. Turn on to counter.
3. Knead dough until smooth. (Alternatively mix all ingredient in mixture and turn on speed low for 5 minutes, rest for 10, turn on for 15 minutes.
4. Split dough into 4 equal portions for mini pizzas, 2 portions for medium pizzas or 1 large pizza
5. Form smooth balls and let rise in 120 oven for 1 hour.

Note: Alternative way: Instead of letting balls of dough rise, roll out dough on put on floured pan then let rise in 120 oven for 30-45 minutes

Micah's Cheesy Bread

Ingredients:
Dough:
1 egg
1 1/2 cups water
1/4 cup olive oil
1/4 cup splenda
2 tsp salt
4 cups flour
3 tsp yeast

Garlic Butter:
Per garlic bread:
Mini:
1/4 tsp garlic powder
1 Tbsp butter
1 cup cheese

Medium:
1/2 tsp garlic powder
2 Tbsp butter
2 cups cheese

Large:
3/4 tsp garlic powder
3 Tbsp butter
3 cups cheese

Directions:
1. Mix ingredients, in order, in mixer. Turn on mixer to low speed for 5 minutes, rest for 10, then turn on low speed for another 15 minutes.
2. Cut into 3 equal portions. Roll out and place on round baking sheet or pizza stone (floured) and rise in 120 oven for 30 minutes.
3. Brush with mixture of garlic powder and butter. Top with cheese.
4. Bake in 425 oven for 12 minutes, broil for 3 minutes.

Note: Dough can be separated into 3 garlic bread, 2 garlic bread and 1 pizza, etc

Micah's Cheese Pizza

Micah's B.D.P.E. Pizza

Crust: Mix together in small bowl and brush over crust (indent dough after it rises on pan to form a crust)
Mini:
1 tsp Italiano
1/2 tsp Garlic Plus
1 Tbsp olive oil

Medium:
2 tsp Italiano
1 tsp Garlic Plus
2 Tbsp olive oil

Large:
3 tsp Italiano
1 1/2 tsp Garlic Plus
3 Tbsp olive oil

Toppings:
Mini:
1 cup ground beef
3/4 tsp curry
1/4 tsp cayenne
1/4 cup marinara sauce
1 cup cheddar cheese, grated
Bake at 425 for 10 minutes

Medium:
2 cups ground beef
1 1/2 tsp curry
1/2 tsp cayenne
1/2 cup marinara sauce
2 cups cheddar cheese, grated
Bake at 425 for 12 minutes

Large:
3 cups ground beef
2 1/4 tsp curry
3/4 tsp cayenne
3/4 cup marinara sauce
3 cups cheddar cheese, grated
Bake at 425 for 15 minutes

Micah's Naples Pizza

Pesto Sauce:
8 Tbsp olive oil
2 Tbsp dried basil
1/4 tsp garlic powder
1 tsp salt
4 Tbsp pine nuts
4 Tbsp parmesan

Blend in blender.

Toppings:
Mini:
1/4 cup marinara sauce
3 Tbsp pesto sauce
1 cup mozzarella, grated (or rip chunks of fresh mozzarella, 1 cup)
Bake at 425 for 10 minutes

Medium:
1/2 cup marinara sauce
6 Tbsp pesto sauce
2 cups mozzarella, grated (or rip chunks of fresh mozzarella, 2 cups)
Bake at 425 for 12 minutes

Large:
3/4 cup marinara sauce
9 Tbsp pesto sauce
3 cups mozzarella, grated (or rip chunks of fresh mozzarella, 3 cups)
Bake at 425 for 15 minutes

Micah's Alfredo Pizza

Toppings:
Mini:
1/4 cup alfredo sauce
1 slice bacon, fingernail size
1/4 cup mushrooms, diced
1/2 cup mozzarella, grated
1/2 cup cheddar cheese, grated
*fry bacon until 75% crispy then add diced mushrooms
Bake at 425 for 10 minutes

Medium:
1/2 cup alfredo sauce
2 slices bacon, fingernail size
1/2 cup mushrooms, diced
1 cup mozzarella, grated
1 cup cheddar cheese, grated
*fry bacon until 75% crispy then add diced mushrooms
Bake at 425 for 12 minutes

Large:
3/4 cup alfredo sauce
3 slice bacons, fingernail size
3/4 cup mushrooms, diced
1 1/2 cup mozzarella, grated
1 1/2 cup cheddar cheese, grated
*fry bacon until 75% crispy then add diced mushrooms
Bake at 425 for 15 minutes

Micah's Canadian Pizza

Crust: Mix together in small bowl and brush over crust (indent dough after it rises on pan to form a crust)
Mini:
1 tsp Italiano
1/2 tsp Garlic Plus
1 Tbsp olive oil

Medium:
2 tsp Italiano
1 tsp Garlic Plus
2 Tbsp olive oil

Large:
3 tsp Italiano
1 1/2 tsp Garlic Plus
3 Tbsp olive oil

Toppings:
Mini:
1/4 cup marinara sauce
1 slice bacon, fingernail size
1/4 cup mushrooms, diced
12 slices pepperoni (quarter size)
1 cup mozzarella, grated
*fry bacon until 75% crispy then add diced mushrooms
Bake at 425 for 10 minutes

Medium:
1/2 cup marinara sauce
2 slices bacon, fingernail size
1/2 cup mushrooms, diced
24 slices pepperoni (quarter size)
2 cups mozzarella, grated
*fry bacon until 75% crispy then add diced mushrooms
Bake at 425 for 12 minutes

Large:
3/4 cup marinara sauce
3 slices bacon, fingernail size
3/4 cup mushrooms, diced
36 slices pepperoni (quarter size)
3 cups mozzarella, grated
*fry bacon until 75% crispy then add diced mushrooms
Bake at 425 for 15 minutes

Micah's Ham and Pineapple Pizza

Micah's Gnocchi

Ingredients:
2 medium-large potatoes, boiled and mashed
1 egg
1 cup flour
1 1/2 tsp salt
1 tsp nutmeg
1/2 tsp black pepper

Directions:
1. Boil or bake potatoes with skin on until cooked.
2. Cool potatoes in strainer with water or put baked potatoes in the fridge. When its cool enough to handle, peel off the skin of the potatoes.
3. Grate or put through ricer. Put in fridge until completely cool.
4. Combine the cooled potatoes and the rest of the ingredients and knead until mixed.
5. Roll out dough between your hands to form long strands. Cut into 1/2 inch pieces. Press on fork to make lines then roll off fork to make shell shape.
6. Cook in boiling water until floating, only a few minutes.
7. Top with favourite sauce

Ricotta Dumplings (Gnocchi)

Ingredients:
1 egg
1 cup flour
1/2 cup Ricotta

Directions:
1. Mix all ingredients together in large bowl.
2. Knead dough until mixed.
3. Roll out dough between your hands to form long strands. Cut into 1/2 inch pieces.
4. Put in boiling water and cook until floating plus another 2 minutes.
5. Top with favourite sauce.

Nana's Raviola

from Judi English's Family Favourites Cookbook

Ingredients:
Dough:
13 eggs
12 cups flour
1 cup water
1 tsp salt

Filling:
1 cup grated Romano cheese
2 small containers cottage cheese or ricotta cheese
1 ½ tsp cinnamon
Salt
Pepper
5 eggs
¼ cup fresh parsley, chopped
1 cup bread crumbs
1 tsp white sugar
1 cup cooked, chopped spinach or 1 package thawed frozen chopped spinach

Directions:
Make dough. Roll out quite thin. Cut in strips and then smaller rectangles. Place small amount of filling on one end of dough strip. Wet finger and wet three sides of dough around filling. Fold dough over top. Press edges with fork. Boil or freeze.

Nana's Spam and Noodle Bake

from Judi English's Family Favourites Cookbook

Ingredients:
8 oz. medium noodles
2/3 cup evaporated milk
2 eggs
½ cup condensed tomato soup
1 cup grated cheese
3 Tbsp margarine
1 can Spam

Directions:
Cook noodles as directed on package. Mix evaporated milk, eggs and tomato soup together. Add cheese and cooked noodles to the mixture. Melt margarine in casserole dish. Put noodle mixture in dish alternately with sliced Spam starting with Spam and ending with noodles. Top with more grated cheese. Bake in 375 degree oven for 45 minutes (it seems like it doesn't need to cook this long but it actually does!)

Micah's Classic Bolognese Sauce

Ingredients:
1 onion, roughly chopped
2 carrots
4 celery stalks
2.5 Tbsp olive oil
1.5 tsp salt
1 tsp garlic powder
1/2 tsp chili powder
1 cup ground meat (1/2 cup beef, 1/2 cup pork)
1/2 cup grape juice
2 cups beef stock
1 can crushed tomatoes (796ml) or 2 cups tomato paste

Directions:
1. Roughly chop one onion. Throw in large electric skillet or wok (must have lid) with olive oil.
2. Peel carrots and wash celery. Blend in food processor until fine. Add to onions.
3. Add spices and fry on high heat until moisture is gone and vegetables begin to stick to pan.
4. Add meat and cook until moisture is gone and it begins to stick to pan.
5. Add grape juice to deglaze pan (scrape pan with plastic spatula to get all the good bits off the bottom).
6. Add beef stock, stir, then add tomatoes. Stir.
7. Turn heat down to low and simmer for 45 minutes-1 hour.

Micah's Bechamel Sauce

Ingredients:
2 cups whole milk
1/3 cup flour
1/3 cup butter
1/3 cup parmesan

Directions:
1. Stir milk and flour in saucepan on low heat for about 5 minutes until it starts to thicken.
2. Take off heat and add butter and parmesan. Whisk until smooth

Micah's Marinara Sauce

Ingredients:
1.5 cups crushed tomatoes
2 tsp onion powder
1 tsp basil
1/2 cup stock
2 Tbsp olive oil

Directions:
1. Simmer all ingredients over medium heat for 30 minutes

Makes enough sauce for 2 large pizzas or 8 mini pizzas

Note: Depending on your tomatoes, if they are sour you can add splenda to sweeten (0-1/2 cup)

Micah's Classic Bechamel and Bolognese Lasagna

Ingredients:
1 batch bolognese sauce
2 batches bechamel sauce
2 batches noodles (size 5 if using aluminum tin, size 6 if using 9x13" pan), cut to fit pan (makes 8 noodles)

Directions:
1. Make bolognese sauce
2. Make bechamel sauce
3. Make noodles. Put to side once cut, heavily floured so they won't stick
4. Bring water to boil. Cook one noodle at a time (will float when done) as you are building lasagna. Have a strainer in the sink with cold water running to cool cooked noodle. (This process is a lot easier if you have 2 people- one person builds lasagna while the other cooks noodles).
5. Layer as follows: 1/4 cup bolognese on bottom of pan,
                                   2 noodles
                                   1/2 cup bolognese, spread evenly
                                   1 cup bechamel, spread evenly
                                   2 noodles
                                   1/2 cup bolognese, spread evenly
                                   1 cup bechamel, spread evenly
                                    2 noodles
                                   1/2 cup bolognese, spread evenly
                                   1 cup bechamel, spread evenly
                                   2 noodles
                                   1/2 cup bolognese, spread evenly
                                   1 cup bechamel, spread evenly
                                   Top with parmesam
6. Bake at 350 for 27 minutes, broil for 3 minutes.

Micah's 4 Cheese Variant Lasagna

Ingredients:
1 batch bolognese sauce
1 batch bechamel sauce
1 1/4 cup cottage cheese
1/2 cup ricotta cheese
1/4 cup cream cheese, softened
2 batches noodles (size 5 if using aluminum tin, size 6 if using 9x13" pan), cut to fit pan (makes 8 noodles)

Directions:
1. Make bolognese sauce
2. Make bechamel sauce
3. Mix ricotta, cottage cheese and cream cheese in large bowl. Add bechamel to this to make 4 cheese layer.
3. Make noodles. Put to side once cut, heavily floured so they won't stick
4. Bring water to boil. Cook one noodle at a time (will float when done) as you are building lasagna. Have a strainer in the sink with cold water running to cool cooked noodle. (This process is a lot easier if you have 2 people- one person builds lasagna while the other cooks noodles).
5. Layer as follows: 1/4 cup bolognese on bottom of pan,
                                   2 noodles
                                   1/2 cup bolognese, spread evenly
                                   1 cup 4 cheese sauce, spread evenly
                                   2 noodles
                                   1/2 cup bolognese, spread evenly
                                   1 cup 4 cheese sauce, spread evenly
                                    2 noodles
                                   1/2 cup bolognese, spread evenly
                                   1 cup 4 cheese sauce, spread evenly
                                   2 noodles
                                   1/2 cup bolognese, spread evenly
                                   1 cup 4 cheese sauce, spread evenly
                                   Top with parmesam
6. Bake at 350 for 27 minutes, broil for 3 minutes.

Bacon Mushroom Fettuccine

Ingredients:
6 pieces bacon
4 portabello mushrooms
2 cups milk
2 tsp onion powder
1 tsp garlic powder
1 Tbsp parsley
1/3 cup flour
1/3 cup butter
1/3 cup parmesan
2 batches noodles (2 cups flour, 4 eggs)

Directions:
1. Put bacon in freezer for 30 minutes.
2. After 30 minutes, take bacon out and cut down length. Cut into fingernail size pieces.
3. Fry in electric skillet or large wok until about 75% crispy.
4. Add mushrooms (can be cut finely or in large strips). Keep on high heat if using electric skillet or medium heat for wok. (By the time you are done making the bechamel and noodles the mushrooms should be cooked and bacon should be 100% crispy. Take off heat if the next two steps are taking too long).
5. Make bechamel sauce. Add onion powder, garlic powder and parsley while you are making the sauce.
6. Make noodles. Boil and strain. Add to mushrooms and onions in electric skillet (do not drain bacon grease)
7. Add sauce over top and mix thoroughly.
8. Serve with parmesan

Micah's Alfredo Sauce

Ingredients:
2 cups milk
2 tsp onion powder
1 tsp garlic powder
1 Tbsp parsley
1/3 cup flour
1/3 cup butter
1/3 cup parmesan

Directions:
1. Add all ingredients except butter and parmesan to saucepan. Whisk on low heat and once it starts to get thick immediately take off heat.
2. Add butter and stir in. Add parmesan and stir in.

Micah's Italian Meatballs

Ingredients:
1 cup bread crumbs or 4 pieces dried bread
1 cup ground meat
2 eggs
1 tsp garlic powder
1 tsp salt
2 tsp parsley (dried or 4 Tbsp fresh)

1/4 cup olive oil
1/4 cup flour
marinara sauce (see below in step 9)

Directions:
2. Crunch dried bread with mallet into crumbs
3. Combine crumbs, meat, egg and spices in bowl and mix well.
4. Break off pieces of mixture in your hand about the size of a quarter. Roll to form ball.
5. Put flour in a small bowl.
6. Gently roll meatballs in flour until just covered. Tap to shake off extra flour. Set to side until you have finished all balls.
7. Bring olive oil to 375 in a small-medium electric skillet
8. Place all meatballs in oil clockwise and fry for 8 minutes, flipping meatballs every 2 minutes.
9. After 8 minutes, make marinara: add 1 cup stock and 3 cups crushed tomatoes (one 796ml can, or 25-27oz), 4 tsp onion powder, and 2 tsp basil to pan with meatballs.
10. Put lid over pan and simmer meatballs in sauce for 30-45 minutes on medium-low heat.

Serve over noodles or hoagie buns.

Makes 24 large, 36 medium or 48 small meatballs.