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It's possible to trade profitably on the Forex, the nearly $2 trillion worldwide currency exchange market. But the odds are against you, even more so if you don't prepare and plan your trades. According to a 2014 Bloomberg report, several analyses of retail Forex trading, including one by the National Futures Association (NFA), the industry's regulatory body, concluded that more than two out of three Forex traders lose money. This suggests that self-education and caution are recommended. Here are some approaches that may improve your odds of taking a profit. Prepare Before You Begin Trading Because the Forex market is highly leveraged -- as much as 50 to 1 -- it can have the same appeal as buying a lottery ticket: some small chance of making a killing. This, however, isn't trading; it's gambling, with the odds long against you. A better way of entering the Forex market is to carefully prepare. Beginning with a practice account is helpful and risk-free. While you're trading in your practice account, read the most frequently recommended Forex trading books, among them Currency Forecasting: A Guide to Fundamental and Technical Models of Exchange Rate Determination, by Michael R. Rosenberg is short, not too sweet and highly admired introduction to the Forex market. Forex Strategies: Best Forex Strategies for High Profits and Reduced Risk, by Matthew Maybury is an excellent introduction to Forex trading. The Little Book of Currency Trading: How to Make Big Profits in the World of Forex, by Kathy Lien is another concise introduction that has stood the test of time. All three are available on Amazon. Rosenberg's book, unfortunately, is pricey, but it's widely available in public libraries. "Trading in the Zone: Master the Market with Confidence, Discipline and a Winning Attitude," by Mark Douglas is another good book that's available on Amazon, and, again, somewhat pricey, although the Kindle edition is not. Use the information gained from your reading to plan your trades before plunging in. The more you change your plan, the more you end up in trouble and the less likely that elusive forex profit will end up in your pocket. Diversify and Limit Your Risks Two strategies that belong in every trader's arsenal are: Diversification: Traders who execute many small traders, particularly in different markets where the correlation between markets is low, have a better chance of making a profit. Putting all your money in one big trade is always a bad idea. Familiarize yourself with ways guaranteeing a profit on an already profitable order, such as a trailing stop, and of limiting losses using stop and limit orders. These strategies and more are covered in the recommended books. Novice traders often make the mistake of concentrating on how to win; it's even more important to understand how to limit your losses. Be Patient Forex traders, particularly beginners, are prone to getting nervous if a trade does not go their way immediately, or if the trade goes into a little profit they get itchy to pull the plug and walk away with a small profit that could have been a significant profit with little downside risk using appropriate risk reduction strategies. In "On Any Given Sunday," Al Pacino reminds us that "football is a game of inches." That's a winning attitude in the Forex market as well. Remember that you are going to win some trades and lose others. Take satisfaction in the accumulation of a few more wins than losses. Over time, that could make you rich!

WORLD’S BEST LASAGNA

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WORLD’S BEST LASAGNA
World’s best lasagna recipe is right here! The quintessential recipe for the ultimate Italian comfort food classic, this homemade lasagna recipe is the traditional dish that includes layers of pasta, hearty meat sauce, creamy ricotta, and gooey mozzarella cheese. You’ll also see an idea for how to take the bolognese and cheese components of this recipe and turn it into a gluten free lasagna recipe.
Homemade Lasagna Recipe
I am not Italian. At all. No little, old Italian grandma’s in the kitchen, cooking up vats of gravy, and brasciole, and manicotti, and whatever else it is that Italian and Italian-American grandmas are stereo-typically making. But I love Italy, and Italian food, though I have to admit that after several trips to Italy, I am a bit spoiled. Italian food here in America just doesn’t quite live up to my expectations anymore.
But for some reason, when I have to make a large amount of something, I often fall back on baked ziti, or stuffed shells, or this amazing lasagna created by John Chandler on Allrecipes (with my changes as I note below).
It’s called the World’s Best Lasagna, and while I can’t verify that the research was actually done to make this claim, it is definitely the best lasagna I’ve ever made.
The sauce is made flavorful, with both beef and sausage, there is the perfect amount of cheese, and it all comes together into the perfect bite of hot, cheesy, meaty, saucy deliciousness.
Since it is so good, I have no need to change the World’s Best Lasagna recipe or make it my own, but I do make a few tweaks:
I use turkey sausage instead of pork sausage, a little less salt and sugar.
I use no-boil noodles, because this recipe is enough work as it is. And actually, I think the no-boil noodles absorb some of the excess moisture, creating nice slices.
Since the recipe is fairly time intensive, I usually make the sauce the day before I plan to assemble the lasagna. I’ve even baked it a couple days later, so this is definitely one you can make ahead of time.
You can freeze it before or after you’ve baked it, which means it’s a good idea to make two since it’s only a small amount of additional work and then you have one ready and waiting for you in the freezer.
I’ve made it to to a woman in my mom’s group who just had her third baby. I’ve made it for my dad to eat while he was babysitting my big guy when he was just a toddler because they both love it. And it makes so much that The Bug and The Hubby even had it reheated a couple nights later for dinner.
Truthfully, that is when I took these pictures. And it still looks yummy, right?! Since it makes so much (and sadly I cannot eat it – boo hoo!), we even have some individual portions still in our freezer.
Gluten Free World’s Best Lasagna
I’ve honestly never been the biggest pasta eater, so when it comes to gluten free pasta dishes, I prefer to substitute zoodles, like in Sesame Zuccini Noodles, or spaghetti squash as I did in this Baked Spaghetti Squash with Spicy Tomato Cream Sauce.
So for a gluten-free option that’s also low carb, use some of the filling components to make a mini-lasagna, using roasted eggplant slices as noodles. When I make it this way, it’s a bit sloppy, but still tastes awesome. Or you could just use gluten free lasagna noodles or make Eggplant Parmesan Stuffed Eggplant instead.
World’s Best Lasagna Recipe
A slight adaptation of the All Recipes lasagna recipe that is a tried and true all-time favorite lasagna recipe. It’s got the layers of pasta, meaty sauce, creamy ricotta, and gooey mozzarella cheese that you know and love from the traditional lasagna, but there’s just something about this sauce recipe that makes this recipe so amazing. Everyone goes crazy for it!

World's Best Lasagna
Prep Time 40 mins
Cook Time 2 hrs
Total Time 2 hrs 40 mins

Just the World's Best Lasagna recipe. The ultimate Italian comfort food with layers of pasta, hearty meat cause, creamy ricotta cheese and gooey mozzarella.
Course: Main
Cuisine: Italian
Keyword: world's best lasagna
Servings: 12
Calories: 449 kcal
Author: Brianne @ Cupcakes & Kale Chips

Ingredients
  • 1 pound sweet Italian turkey sausage
  • 3/4 pound lean ground beef
  • 1/2 cup onion, minced
  • 2 cloves garlic, crushed
  • 28 ounce can crushed tomatoes
  • two 6 ounce cans tomato paste
  • two 6.5 ounce cans canned tomato sauce
  • 1/2 cup water
  • 2 Tablespoons sugar
  • 1 1/2 teaspoons dried basil leaves
  • 1/2 teaspoon fennel seeds (optional)
  • 1 teaspoon Italian seasoning
  • 2 teaspoons salt
  • 1/4 teaspoon ground black pepper
  • 4 Tablespoons chopped fresh parsley
  • 12 lasagna noodles, regular or no cook. I usually use no cook noodles.
  • 16 ounces ricotta cheese
  • 1 egg
  • 1/2 teaspoon salt
  • 3/4 pound mozzarella cheese, shredded
  • 3/4 cups grated Parmesan cheese
Instructions
  1. In a large Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until cooked through and browned.
  2. Add the crushed tomatoes, tomato paste, tomato sauce, and water, and stir everything together.
  3. Add sugar, basil, fennel seeds, Italian seasoning, 1 T salt, pepper, and 2 T parsley, and stir to combine.
  4. Simmer, covered, for at least 1½ hours, stirring occasionally. I usually try to simmer for as long as possible.
  5. If using regular lasagna noodles, cook according to package instructions and drain.
  6. In a bowl, combine ricotta cheese, egg, remaining parsley, and ½ teaspoon salt.
  7. Preheat oven to 375°F.
  8. To assemble, spread 1½ cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange a single layer of noodles over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese.
  9. Spoon 1½ cups meat sauce over mozzarella, and sprinkle with ¼ cup Parmesan cheese.
  10. Repeat layers, and top with remaining mozzarella and Parmesan cheese.
  11. Cover with foil and bake in preheated oven for 25 minutes.
  12. Remove foil, and bake an additional 25 minutes.
  13. Cool for 15 minutes before serving.
Recipe Notes
Slightly adapted from this World's Best Lasagna recipe on AllRecipes.

Nutrition Facts
World's Best Lasagna
Amount Per Serving
Calories 449Calories from Fat 162
% Daily Value*
Total Fat 18g28%
Saturated Fat 10g50%
Cholesterol 98mg33%
Sodium 1639mg68%
Potassium 912mg26%
Total Carbohydrates 39g13%
Dietary Fiber 4g16%
Sugars 12g
Protein 31g62%
Vitamin A26.2%
Vitamin C34.4%
Calcium35.6%
Iron40.7%
* Percent Daily Values are based on a 2000 calorie diet.

Enjoy!



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