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!

Baked Sausage And Cheese Rigatoni

Sweet Italian sausage, roasted red bell peppers and thick layers of cheese make this easy baked rigatoni pasta recipe a family favorite


Crusty and melty. Officially these descriptions are opposites. But not when you’re talking baked pasta, because then they go hand in hand. If there’s one thing better than pasta and sausage it’s pasta and sausage with melty layers of cheese baked through and crisped and crusted on top.


This Baked Sausage and Cheese Rigatoni is one that’s destined to become a family favorite, not just because it tastes incredible to everyone who eats it, but also because the cook in the kitchen is one happy chef because since the recipe is so easy to pull together thanks to a stash of DeLallo ingredients in the pantry.

Rigatoni is perfect for a chunky sausage sauce like this because the sausage sticks in all the nooks and crannies of the pasta. For this recipe I used sweet Italian sausage and then gave it even a little more Italian oomph by cooking it with an extra dose of fennel seeds. The sauce gets a sweet bite with the addition of roasted red bell peppers.

Ricotta, Parmesan and provolone give this pasta it’s cheesy bite. Provolone gives an even better cheese pull than mozzarella and totally delivers in this recipe.

Baked Sausage and Cheese Rigatoni Recipe
Sweet Italian sausage, roasted red bell peppers and thick layers of ricotta and provolone cheese make this baked rigatoni pasta a family favorite.



Ingredients

  • Extra virgin olive oil
  • 1 pound ground sweet Italian sausage
  • 1 tablespoon fennel seeds
  • 1 small onion chopped
  • 1 12 ounce jar DeLallo roasted red bell peppers
  • 1 25 ounce jar DeLallo Pomodoro Fresco marinara sauce
  • 1 16 ounce package DeLallo rigatoni
  • 15 ounces ricotta cheese
  • 8 ounces grated parmesan cheese
  • 1/4 cup Italian flat leaf parsley chopped
  • 6-8 slices provolone cheese

Instructions

  1. Preheat the oven to 375 degrees F. Prepare a 2 1/2 or 3 quart baking dish with a drizzle of the olive oil.
  2. In a large saucepan over medium high heat, add the sausage and the fennel seeds to the pan and cook, stirring occasionally, about 5 minutes or until browned. Add the onion and cook until the onion is tender. Add the roasted red peppers and the marinara sauce and cook for 3-5 minutes or until warmed through.
  3. Meanwhile, bring a large pot of water to a boil and generously season with kosher salt. Cook the rigatoni for 5 minutes. Add the rigatoni to the sauce and stir well to combine.
  4. In a large bowl stir together the ricotta cheese, parmesan and parsley.
  5. Layer half of the rigatoni and sauce in the baking dish. Dot half of the ricotta mixture over the pasta and layer 3-4 slices of provolone over the ricotta. Repeat with the remaining rigatoni and ricotta and top with 3-4 slices of provolone.
  6. Bake uncovered for 20-25 minutes or until the cheese is bubbly and golden. Let cool for 5 minutes and serve.

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