Wednesday, August 31, 2011

Pancit Canton


Recipe courtesy of Mrs.cbcg
(Filipino noodle dish similar to Chinese Lo Mein Noodles)


**
Just like Chinese Lo Mein, this dish can be customized (e.g., vegetables
only, beef, chicken, or pork).

Serves 4 to 6.  Prep time:  approximately 20 minutes of chopping meat and
vegetables.  Cook time:  approximately 20 minutes (quicker if using
vegetables only).

Ingredients
8 oz package Pancit Canton Noodles (some packages also say "Chinese
Noodles."  Available in most Asian grocery stores and in the Asian section
of some regular grocery stores)
1 ½ cups broth (vegetable, beef, or chicken, depending on the other
ingredients used.  I use low-sodium varieties of broth if available.)
½ lb beef (flank steak, or strip steak, etc.), boneless skinless chicken
breast, or boneless pork chops, slicked into 1 to 2 inch long, thin strips
¾ to 1 cup string beans or snap peas, julienned
¾ to 1 cup carrots, julienned, or baby carrots cut in quarters, lengthwise
¾ to 1 cup green cabbage, shredded
¾ to 1 cup sliced mushrooms
¾ to 1 cup celery, julienned
2 to 3 tbsp soy sauce (I use low sodium)
¼ tsp black pepper
½ cup water (if necessary)

Directions
Coat a large non-stick wok or frying pan with Pam or other non-stick cooking
spray.  Season meat (if using) with a little salt and pepper (not too much
salt because there is salt in the broth and soy sauce).  On medium to high
heat, brown the meat and cook until cooked through.  Remove meat from pan. 
In a medium bowl, combine broth, soy sauce, and black pepper.  Pour the
broth mixture into the wok or frying pan and bring to a medium boil/fast
simmer.

Place the Pancit Canton noodles into the bubbling broth.  On medium heat,
cook until the noodles absorb most of the broth, turning the noodles gently
every minute or two.  When most of the liquid is absorbed, return the meat
(if using) to the pan with the noodles.  (Note: if the noodles absorb the
broth too quickly or unevenly, you can add some of the water.)  Also, add
the vegetables and keep turning (quickly) the noodles and meat/vegetables
over and over until the liquid is absorbed, or the vegetables reach your
desired crunchiness or softness.  (Tip:  you might want to add the
vegetables in the order they will take to cook.  For example, if using all
the vegetables above, I would first add the carrots, then string beans,
celery, followed last by the green cabbage and mushrooms.)

Serve immediately.

Orzo Primavera


Recipe courtesy of atwood345

Chopped veggies, any kind...I use broccoli, carrots and zucchini
Sauté veggies in olive oil with some garlic for 4-5 minutes. Add 3 cups chicken broth
Bring broth to boil, add 1 cup orzo.
Cover and lower heat to medium, stirring every few minutes until liquid is absorbed. Add some parmesan cheese and serve.

Orecchiette with Toasted Breadcrumbs


Recipe courtesy of Lishie0729
1 pound dried orecchiette or other small shaped pasta
3/4 cup extra-virgin olive oil
2/3 cup Italian seasoned dried bread crumbs
Sea salt and freshly ground black pepper
1/4 cup grated Parmesan
1 cup finely chopped prosciutto
2 tablespoons chopped fresh parsley leaves
In a large pot, bring to a boil 6 quarts of salted water. Cook pasta
until al dente, about 8 minutes.

Meanwhile, in a medium-sized sauté pan, heat the oil until warm. Since
the bread crumbs will cook quickly, you don't want to add them into a
hot pan, otherwise they can burn. Add the breadcrumbs and stir
constantly. Season lightly with salt and pepper since flavored bread
crumbs may already have seasoning. Sauté for about 2 minutes. Remove
from heat and set aside.

Drain pasta in a colander. Working quickly, add pasta to the sauté pan
and stir to combine. Add Parmesan and the chopped prosciutto. Mix
thoroughly. Pour into large serving bowl and garnish with chopped parsley.

Noodle Pudding


Recipe courtesy alicia0725

1 lb. of wide egg noodles, cooked and drained
1/2 c of applesauce
1 stick of melted margarine or butter
1 (15 oz.) can of crushed pineapple, drained
1/2 c of sugar or Splenda
cinnamon to taste
3-5 beaten eggs
1/2 a jar (6oz.) of apricot preserves
Pam spray

Bring water to a boil. When at a boil, add the noodles and cook. Set aside the noodles. Grease an 8 x 12 pan with either margarine, butter, or Pam spray. Mix all of the ingredients in a large bowl (including the noodles), except for the preserves. Set mixture in the pan and bake at 350 degrees for 1 hr. Take out the pudding and dollop on the preserves and shake a bit of cinnamon on the top of the pudding. Bake for 5 additional minutes. Cool the pudding and then cut into squares.

Noodle Kugel (Pudding)


Recipe courtesy of LBR_NJ

1 16oz bag wide noodles (I like dumpling noodles)
1 16oz container sour cream (I use light)
1 16oz container cottage cheese (I use light, small curd)
4-5 eggs
1 stick of butter or margarine
Sugar or sugar substitute (can’t give amounts, it’s just to taste)
3-5 drops of vanilla
Cinnamon

Cook and drain the noodles. Put the drained noodles back in the pot. Using a rectangular dish (I use a pyrex dish or a foil tin), melt the stick of butter on the stovetop. While the butter is melting, add to the noodles the sour cream and cottage cheese and mix together. Add the sugar or sugar substitute until the mixture tastes sweet. Remember, if you use equal (I use splenda), some of the sweetness will cook away, and so, you’ll need to put more so that it tastes extra sweet before cooking. The amount of sugar is really just trial and error. I honestly have no idea how much as I’ve never measured it! Add the vanilla. Add a few shakes of cinnamon. Add the eggs. These are used to bind it a bit. If they are larger eggs, 3-4 should be fine. You can also use egg substitute.

Using potholders, lift the dish and turn to coat all sides with the melted butter. Pour the rest of the butter into the mixture and mix everything together. Pour into the coated dish and sprinkle cinnamon on top.

Cook at 350 for 30-45 minutes, until the top is brown and slightly crunchy. Remove from oven and serve. If you’ve cooked on the longer side (sometimes I cook for an hour because it doesn’t seem ready), you should be able to slice it into pieces (like lasagna). If it’s still loose when you serve it, you will need to serve it with a large spoon. It tastes the same either way!!! It’s just your preference! Enjoy!!

Mushroom Rigatoni


Recipe courtesy of doubleeagle2222

1Tbsp Olive Oil
1 cup chopped shallots
1/2 lb mushrooms, stemmed and sliced
1/3 cup white wine
1 1/2 cup tomato sauce
1/4 cup chopped parsley
salt & pepper to taste
1/3 cup heavy cream
3/4 lb rigatoni


In saucepan, heat olive oil over medium heat.  Add shallots and mushrooms; cook, stirring 3-4 minutes until vegetables have softened and mushrooms have released their juices.  Add wine; cook until evaporated, 2-3 minutes.  Add tomato sauce, parsley, salt and pepper.  Bring to a simmer and cook 4-5 minutes.  Stir in cream; simmer uncovered 2 minutes.  Bring a large pot of water to boil; add pasta.  Cook, uncovered, over high heat 7-9 minutes or until al dente.  Drain pasta, return to pot and mix well with sauce.  Sprinkle with cheese.

Macaroni and Cheese

Recipe courtesy of alicianrj

Salt
12 ounces elbow macaroni (3 cups)
2 1/2 cups milk
2 tablespoons unsalted butter
2 tablespoons cornstarch
Two 8 ounce packages of mixed shredded cheeses such as Wisconsin or Vermont cheddars, or American and Monterey Jack

  1. Bring a large pot of water to a boil, add salt, and stir in pasta. Boil, stirring occasionally, until the pasta is al dente, about 7 minutes. Drain in colander and shake well.
Meanwhile, preheat the broiler. In a saucepan, heat 2 cups of the milk and the butter over medium-low heat. In a small bowl mix together the remaining 1/2 cup milk and the cornstarch until smooth. When the milk and butter come to a boil, whisk in the cornstarch mixture. Cook, stirring, until the milk returns to a boil. Stir in the cheese (reserving a handful). Remove from the heat and add the pasta. Pour the mixture into a large casserole, sprinkle with the remaining cheese. Broil until the top is golden brown. Serve hot.

Macaroni and Cheddar Cheese

Recipe courtesy of ilovedave
1 TBSP vegetable or olive oil, 1 turn of the pan in a slow stream
2TBSP butter
3TBSP flour
1 ¾ cups of whole or 2% milk
3 ½ cups shredded white cheddar cheese
¼ tsp nutmeg, ground or freshly grated
¼ tsp ground cayenne pepper, a couple pinches
1 cup bread crumbs
Salt
1 pound elbow macaroni, cooked 8 minutes or to al dente, with a little bite to it.

Heat a medium, deep skillet over medium heat. Add oil and butter. When butter melts into the oil, add flour and combine. Gently cook, whisking flour and butter together, until smooth and flour has had a chance to cook, about 3 minutes. Slowly add milk while continuing to whisk. Gently bring milk to a bubble while stirring frequently. Allow the milk to thicken a bit, then stir in 2 1/2 cups of shredded cheddar cheese a handful at a time. Season sauce with nutmeg and cayenne to taste and add a little salt, if you like. Add cooked pasta to sauce and coat completely by turning over and over in the cheese sauce. Transfer to a baking dish and top with remaining cheese and some breadcrumbs. Place baking dish under a hot broiler and brown cheddar cheese on top.

Kasha and Bowtie Noodles or Kasha Varnishkas


Recipe courtesy of alicia0725

1 cup kasha (a grain found in the rice aisle)
1 egg, beaten
1 onion, chopped and sautéed
3-4 oz. of bowtie noodles
boiling water

Bring the water to a boil and add the noodles. Cook for about 8 min. set the noodles aside. In a small frying pan, sauté onions until brown and set aside. Beat the egg and mix into the kasha. Place the mixture into another pan. Cook over medium to high heat for several minutes, until the kernels are coated. Boil 2 cups of water. Pour the boiling water over the kasha mixture and cover. Cook for about 10 min. or until the kasha is dry and the kernels are separated. Place the cooked kasha, noodles, and onions in a dish and mix together.

Homemade Mac and Cheese

Recipe courtesy of MrsLB705
(15-20 servings)
1 ½ quarts milk (any % is fine)
2 lbs. American cheese (you can get ends at any grocery deli, they come in big hunks)
Plain bread crumbs
3-4 TBS. butter
2/3 cup flour
Hot sauce
¼ tsp. pepper
2 TBS. mayonnaise
1 TBS. dijonnaise
1 lb. Rotini
2 12-oz. boxes tri-color rotini
 Preheat oven to 350.
Heat 5 cups of milk over medium heat until very hot.  Shake I c. milk with 2/3 c. flour until mixed.  Add to hot milk stirring constantly until thickened (this take a few minutes, and you may need to add a bit more flour if the milk isn’t hot enough.)  Shred cheese in food processor or grater, add all but about 2/3 c. to cream sauce.  Add a few drops of hot sauce and pepper to sauce.
Cook pasta according to package directions and drain thoroughly.  Toss pasta with mayo and dijonnaise.  Stir in cheese sauce.  If pasta isn’t as creamy as you’d like, add more milk.  Spread evenly in large pan sprayed lightly with cooking spray.
Melt butter in skillet.  Add bread crumbs, stirring to coat.  Cook about one minute.  Sprinkle reserved cheese and breadcrumbs over the pasta.  Bake for 30-45 minutes or until bubbly.

Gorgonzola Sauce for Fettuccine


Recipe courtesy of mrs.marie.g
4 oz. Gorgonzola cheese (imported or domestic)
1/3 c. milk or heavy cream
1 tsp. salt (opt., to taste) and fresh ground pepper
3 tbsp. butter (preferred) or butter
1/4 c. cream
1/3 c. grated Parmesan cheese (fresh preferred)


This sauce is creamy and mildly piquant. Gorgonzola is an Italian blue cheese; the imported (or domestic) varieties should be soft and off-white in color. Avoid any that is crumbly or dry. Other blue cheese can be substituted but expect different consistencies and taste sensations.
In a flame-proof serving dish large enough to accommodate all of the pasta as well, put in chunked Gorgonzola, milk, salt (if desired), butter. With the heat on low, mash the cheese and stir with a wooden spoon. Let cook briefly to a creamy consistency. Just prior to when the pasta (fresh is preferred) is done, add the cream and Parmesan cheese. Drain the pasta and stir into the sauce and serve immediately with additional grated Parmesan. As a main dish, this is enough sauce for four persons. As a side dish, it should serve eight persons. The sauce preparation should only take 10 to 15 minutes.

Tuesday, August 30, 2011

Fresh Tomato Sauce


Recipe courtesy of akayf

1 tablespoon olive oil
4-5 tomatoes, diced
1 onion chopped
4 cloves garlic, chopped
Fresh basil, chopped (I usually use about 10-12 leaves)
½ cup red wine

Sautee onion and garlic in olive oil for about 2 minutes. Add the tomatoes and sauté for another 2 minutes. Add wine and basil. Let simmer for at least 30 minutes. This sauce is very chunky. I usually will throw at least ½ of it in the food processor and puree it to make a smoother sauce. You could puree all of it too.

You can also add veggies to the sauce. Sometimes, I will roast mushroom and peppers in the oven and add them to the sauce after I puree it.

Fettuccini with Mushroom, Ham and Rose Sauce


Recipe courtesy of smallbutfiesty
1lb. dry fettuccini pasta
¼ cup butter
½ cup finely diced onion
3 cloves garlic, minced
6 slices of ham, chopped
1lb. fresh sliced mushrooms
2 tsp. dry oregano
2 tsp. dry basil
2 tsp. dried parsley
1 tsp. crushed red pepper
1 cup spaghetti sauce
1 ½ cups heavy whipping cream

      1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8-10 minutes o4 until al dente; drain.
      2. In a large sauté pan, melt the butter over medium heat. Add the onion and garlic and cook until softened. Stir in the sliced mushrooms, oregano, basil and parsley. Cook, stirring occasionally, until the liquid from the mushrooms has evaporated. Add the ham pieces and cook for another 4-5 minutes.
      3. Pour in the heavy cream and bring to a boil. Slowly stir in spaghetti sauce, blending it into the cream. Cook, stirring occasionally, until the sauce has reduced by a third and is thick.
      4. Place fettuccini and plates and ladle even portions of sauce over top.

Farfalle Noodles (bowtie) with Turkey, Arugala, and Plum Tomatoes


Recipe courtesy of alicia0725

4 cups of chopped arugala
7 large plum tomatoes, blanched, peeled, seeded, and cut into 1 in. cubes
8 oz of cooked turkey breast cut into strips or pieces
1/2 c of red wine vinegar
1/4 c of minced shallots
2 tsp of extra virgin olive oil
2 garlic cloves, minced
1 tsp of black pepper
1/2 tsp of salt
6 oz of farfalle pasta (bowtie)

Combine argula, tomatoes, turkey, vinegar, shallots, oil, garlic, salt, and pepper into a large bowl. Cover and let it stand for 1 hr. Meanwhile, boil water and add pasta when at a boil. Add cooked pasta to turkey mixture and toss. Serve warm or at room temp.

Eggplant and Pasta Toss


Recipe courtesy of alicia0725

1 medium to large sized eggplant, peeled and cubed
10-12 white or small Portobello mushrooms, sliced
1 large tomato, cubed
14 sun dried tomatoes, cut into fourths
1 vegetable bouillon cube
1/2 box of rigatoni pasta
2 tsp. of extra virgin olive oil
1/2 c of grated low moisture mozzarella cheese
Grated parmesan cheese to sprinkle on top

Bring water to a boil and add pasta when at a boil. Cook pasta for about 8 min and set aside.
Boil another 1 1/2 cups of water. Place the bouillon cube in the water when it is boiling. Set aside.
In a large frying pan, heat oil. Sauté the eggplant, mushrooms, and sun dried tomatoes. Add the bouillon cube mixture and tomatoes. When the vegetables are tender, add the pasta. Add the mozzarella cheese and cook until melted. Serve hot and sprinkle with parmesan cheese.

Cheeseburger Macaroni


Recipe courtesy of gingergrl 
Also known as 'homemade hamburger helper' - it's not healthy, it's not fancy - but it's good!

1/2 lb macaroni, cooked al dente
1 pound ground beef
1 onion, chopped
1 clove garlic, chopped
1 (14 oz) can diced tomatoes
1 small can tomato sauce
1/4 cup ketchup
2 cups shredded cheddar cheese
1 tsp basil
1/2 tsp oregano

Brown meat with onion and garlic in large skillet, drain - add salt and pepper if desired.  Stir in tomatoes, sauce, ketchup, pasta, basil and oregano.  Add pasta and 1 3/4 cups of the cheese - heat through.  Top with remaining cheese, remove from heat and cover for five minutes to melt. 

(I often use cheddar cheese and Velveeta cheese- it makes the sauce nice and creamy.  And I tend to add more cheese than the recipe calls for...you can never have too much cheese!)

Cavatelli and Broccoli


Recipe courtesy of mrs.jennandkyle
(My recipe, so measurements are not exact)
1 lb. Cavatelli pasta (any brand, I like Barilla)
1 lb. frozen broccoli (thawed)
A few teaspoons olive oil
Salt
Garlic
Directions:
Boil cavatelli and salt according to directions on box. Meanwhile, in separate pot, brown garlic in oil and throw in thawed broccoli. When both cavatelli and broccoli are done, pour broccoli mixture over pasta. 

Bow-Tie Pasta with Sausage & Mozz.


Recipe courtesy of 3Guys&AMomma
3 pieces of sausage
1lb of bow-tie pasta
1 block of mozzarella cheese
1 head of garlic
1 onion
3 cans of Tuttorusso crushed tomatoes with basil
1 bunch broccoli rabe
1 tablespoon Italian seasoning
Remove the sausage from the casing and crumble.  Fry sausage with garlic and onion.  Add a dash of salt & pepper and 1 tablespoon of Italian seasoning.  Cook for about 10 minutes (do not let the garlic brown).  Add tomatoes and broccoli rabe.  Cover and cook for 20 - 25 minutes.  While sauce is cooking boil pasta.  Cube the mozzarella and put on top of sauce and cover to let the cheese melt.  Add pasta and mix together.

Boston Market Macaroni and Cheese

Recipe courtesy of MrsD12*3*04

3 cups spiral shaped pasta

2/3 cups milk
1 pound Velveeta cheese, cubed
¼ tsp. dry mustard
½ tsp turmeric, ground salt and pepper

  1. Cook pasta; drain well.
  2. While pasta is cooking, put remaining ingredients in top of double boiler over simmering water. Stir with wire whisk until smooth. Keep cheese mixture warm till pasta is cooked and drained.
  3. Stir pasta into cheese

Black Bean Lasagna


Recipe courtesy of ladyredlight
Ingredients:
15oz. can black beans, drained and rinsed
26oz. can crushed tomatoes, undrained
2onions, chopped
2cloves of garlic, minced
1 green bell pepper, chopped
1 – ½ cups salsa
2 tsp chili powder
½ tsp cumin
2cups ricotta cheese
1 egg, beaten
½ cup grated Parmesan cheese
10 uncooked lasagna noodles
2cups shredded Cojack cheese
¼ cup grated Parmesan cheese

Preparation:
In a large bowl, combine drained beans, tomatoes, onions, garlic, bell pepper, salsa, chili powder and cumin and mix well. In a small bowl, combine ricotta cheese, egg, and ½ cup Parmesan cheese, and beat until combined.
Preheat over to 350 degrees F. Spread 1 cup of the tomato and bean mixture in the bottom of a 13x9” glass baking dish. Top with half of the noodles, overlapping slightly and breaking noodles as necessary to fit. Top with half of remaining tomato mixture. Spoon ricotta mixture over the top, spreading carefully. Sprinkle with ½ cup cojack cheese. Layer remaining noodles and rest of tomato mixture over the casserole. Top with remaining cojack cheese and ¼ cup Parmesan cheese. Spray sheet of foil with cooking spray and cover baking dish tightly with foil, sprayed side down.
Bake at 350 degrees for 50-65 minutes or until noodles are tender. Uncover and bake 10 minutes longer, until casserole is bubbling and cheese begins to brown. Let stand 15 minutes before serving. 10 servings

Beef Stroganoff


Recipe courtesy of Mikeysbride2b
1 1/2 pounds beef tenderloin
Salt and pepper
3 tablespoons butter, divided
2 tablespoons all-purpose flour
2 cups beef consommé, available on soup aisle
2 teaspoons prepared Dijon style mustard
1/4 cup sour cream
1 tablespoon extra-virgin olive oil or vegetable oil, 1 turn of the pan in a slow stream
1/2 small onion, sliced
1/3 cup coarsely chopped cornichons
1 pound extra wide egg noodles, cooked to package directions
Chopped parsley leaves, garnish
Thickly sliced pumpernickel bread, optional
Slice meat into 1/2-thick by 2 -inch long very thin strips and season with salt and pepper. Set in freezer.
Heat a skillet over medium heat. Melt 2 tablespoons butter and cook with flour 1 minute. Whisk in consommé. Thicken 1 minute. Stir in mustard and sour cream, thicken 2 to 3 minutes. Remove from heat and season sauce with salt and pepper.
Heat a second skillet over high heat. Add 1 tablespoon oil and 1 tablespoon butter then add the meat and onion and cook over high heat until brown on both sides, 3 to 4 minutes total. Then add the chopped cornichons and stir to combine.
Arrange meat on a bed of egg noodles and top with Stroganoff sauce and parsley. Serve with thickly sliced pumpernickel bread.

Basic Spaghetti Meat Sauce

Recipe courtesy of MrsD12*3*04
2 TBSP olive oil
2 TBSP butter
1 pound ground beef
1 onion, diced
3 cloves garlic, minced
1 (28 oz.) can diced tomatoes
1 (15oz.) can tomato sauce
3 TBSP tomato paste
1 TBSP dried parsley flakes
1 tsp. Italian seasoning
¼ tsp dried basil
dash of thyme
dash black pepper
dash red peppers
½ - 1 tsp salt

Heat butter and olive oil over medium heat in saucepan.
  1. When butter is melted, add onions and garlic; cook until onions are soft.
  2. Add beef and brown, drain if desired.
  3. Add all remaining ingredients and simmer for 30-45 minutes, stirring occasionally.
  4. Serve over cooked pasta of your choice.

Baked Ziti


Recipe courtesy of Happy8-13-05
1 box of ziti (1lb)
1 jar of marinara sauce
8-16 oz ricotta cheese
1-2 cups of shredded mozzarella cheese
2 chopped garlic cloves
pinch of basil and oregano
**Optional**
1/2 lb ground beef

- Preheat oven to 350
- Cook ziti according to package directions
- brown ground beef while the ziti is cooking
- Add sauce, garlic, basil, and oregano to the drained
ziti.
- Stir in ricotta cheese and half the amount of
mozzarella cheese and ground beef
- spread in a non-stick pan
- sprinkle remaining mozzarella cheese on top
- cover with foil and bake for 45 minutes (remove foil
for last 10 minutes to brown cheese)
- Enjoy with a bottle of red wine!

**ziti can be made and stored in fridge and then baked the next day.  The final product can also be frozen and eaten later!**

Baked Penne with Roasted Vegetables


Recipe courtesy of akayf

2 red peppers, cored and cut into 1-inch wide strips
2 zucchini, quartered lengthwise and cut into 1-inch cubes
2 summer squash, quartered lengthwise and cut into 1-inch cubes
4 large mushrooms, sliced
1 yellow onion, peeled and sliced into 1-inch strips
1/4 cup extra-virgin olive oil
1 teaspoon salt, divided
1 teaspoon freshly ground black pepper, divided
1 tablespoon dried Italian herb mix
1 pound penne pasta
3 cups marinara sauce (store bought or homemade)
2 cups grated mozzarella, divided


Preheat the oven to 450 degrees F.
On a baking sheet, toss the peppers, zucchini, squash, mushrooms, and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. Roast until tender, about 15 minutes.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander.
In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, cheese (all but ½ cup) 1/2 teaspoon salt, and 1/2 teaspoon pepper. Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined.
Pour the pasta into a greased 9 by 13-inch pan. Top with the remaining 1/2 cup cheese Bake until top is golden and cheese melts, about 25 minutes. 

Baked Macaroni and Cheese

Recipe courtesy of gingergrl

2 tbsp corn starch
1 tsp salt
1/4 tsp pepper
2 1/2 cups milk
2 tbsp butter
3 cups shredded cheddar cheese (I like sharp cheddar)
8 oz. elbow macaroni, cooked al dente
Plain bread crumbs

In medium saucepan combine first three ingredients - stir in milk.  Add butter, stirring constantly over medium-high heat until sauce thickens.  Don't stop stirring or it will scorch!  Remove from heat.

Stir in 2 1/2 cups cheese until melted.  Add macaroni - pour into 2 qt casserole dish.   Sprinkle with remaining cheese and breadcrumbs.

Bake uncovered at 375 degrees for 25 minutes or until lightly browned and bubbly.  Makes 4 servings.

(I usually have to triple or quadruple this recipe - it works out fine but DON'T triple the salt - it will be way too salty.)

Baked Four-Cheese Pasta with Prosciutto and Peas


Recipe courtesy of kmk13

Bread Crumb Topping
3-4 white sandwich bread, with crusts torn into quarters
¼ cup grated Parmesan cheese (1/2 oz.)
¼ tsp. table salt
1/8 tsp. Ground black pepper


Pasta and Cheese
  1. oz. Fontina cheese, shredded (about 1 cup)
  1. oz. Gorgonzola cheese, crumbled (about ¾ cup)
½ cup grated Pecorino Romano cheese (1 oz.)
¼ cup grated Parmesan cheese (½ oz.)
1 TBSP. table salt
1 pound penne pasta
2 tsp. unsalted butter
2 tsp. unbleached all purpose flour
1 1/2 cups heavy cream
¼ tsp. ground black pepper
  1. oz. prosciutto, chopped
1 cup frozen peas


1. For the topping: Pulse bread in food processor until mixture resembles coarse crumbs, about ten – 1 second pulses (you should have about 1 ½ cups). Transfer to small bowl; stir in Parmesan, salt and pepper. Set mixture aside.

2. For the pasta: Adjust oven rack to middle position and heat oven to 500 degrees.

3. Bring 4 quarts water to rolling boil in stockpot. Combine cheese in large bowl; set aside. Add pasta and 1 tablespoon to boiling water; stir to separate pasta. While pasta is cooking, melt butter in small saucepan over medium-low heat; whisk flour into butter until no lumps remain, about 30 seconds. Gradually whisk in cream, increase heat to medium, and bring to boil, stirring occasionally; reduce heat to medium-low and simmer 1 minute to ensure that flour cooks. Stir in pepper; cover cream mixture to keep hot and set aside. When pasta is very al dente (when bitten into, pasta should be opaque and slightly underdone at very center), drain about 5 seconds, leaving pasta slightly wet. Add pasta to bowl with cheeses; immediately pour cream mixture over, adding the prosciutto and frozen peas then cover bowl with foil or large plate and let stand 3 minutes. Uncover bowl and stir with rubber spatula, scraping bottom of bowl, until cheeses are melted and mixture is thoroughly combined.
4. Transfer pasta to 13 by 9-inch baking dish, then sprinkle evenly with reserved bread crumbs, pressing down lightly. Bake until topping is golden brown, about 7 minutes. Serve immediately.

Steamed Pork Wonton Dumplings

Ingredients:
1 pound ground pork
1 (5-ounce) can water chestnuts, strained and finely chopped
1/2 cup scallions, finely chopped
1 tablespoon minced garlic
1 tablespoon jarred minced ginger
1 tablespoon sesame oil
1 egg, beaten
1 pack oriental sesame dressing mix (I used Good Seasons herb & garlic because it was all I could find)
2 tablespoon oyster sauce
1 (16-ounce) pack wonton wrappers
Savoy or Napa cabbage
Bamboo steamer

Directions:
In a large bowl mix pork, water chestnuts, scallions, garlic, ginger, sesame oil, egg, sesame dressing mix, and oyster sauce. Fill center of each wonton wrapper with 1 teaspoon of meat filling. Gather wrapper up and twist to secure sides. Brush the edges of the wontons with water to help seal. Arrange cabbage leaves on the bottom of a bamboo steamer. Place dumplings about 1-inch apart and steam until the filling is cooked through, about 20 minutes.

Notes:
I steamed some and browned some in a skillet. DH and I found the ones in the skillet to be tastier. Probably because I used the sesame oil in the skillet.

Also, I don't have a bamboo steamer, so I used the steamer that goes with my big pasta
pot. I lined the steamer with iceberg lettuce instead of cabbage because that's what I had on hand. It got the job done.

Sear Roasted Pork Chops


Recipe courtesy of akayf

***You won’t use the entire rub but it stores well for several weeks if in a tightly sealed container. It’s great on all types of meat.

Zest of 1 lemon
3 Tbs. minced garlic
3 Tbs. fresh rosemary leaves
2 Tbs. fresh sage leaves
1 Tbs. salt
1 Tbs pepper

4 thick pork chops
Olive oil as needed

  1. In a food processor, blend the lemon zest and all spices and process until the consistency of wet sand.
  2. Heat oven to 400. Rub both sides of each pork chop with about 1 teaspoon of the spice mix.
  3. In large skillet, heat a splash of olive oil. Add the pork chops. Sear them on both sides until they are golden brown(about 2 minutes on each side)
  4. Transfer meat to a baking dish and cook uncovered for 10-12 minutes, or until done

Sausage and Pepper Stew


Recipe courtesy of akayf

3 Tbs. olive oil
1 ½ lbs Italian sausage (hot, sweet, or a mixture of both)
1 onion, sliced
4 cloves garlic, chopped,
3 green peppers, sliced
28 oz. can of tomatoes, drained and chopped
2 cups water
¾ cup uncooked small pasta, such as shells or ditali
1 teaspoon basil

  1. In a large skillet, heat the olive oil and then add the onion and sausage. Cook until the sausage is brown on all sides and the onion is tender, about 8 minutes.
  2. Add the pepper and garlic and cook for another couple minutes.
  3. Add all the remaining ingredients, making sure the pasta is submerged in the liquid. Bring to a boil. Reduce heat, cover, and simmer until sausages feel firm and pasta is tender, about 25 minutes.
  4. You can serve as is, or cut the sausage into slices.

Sausage And Peppers


Recipe courtesy of jerseyjessie

1lb sausage hot or sweet
1 can tomato paste
Italian seasonings
1 can beer
red, green peppers
Onions

Brown sausage in a large pan, add chopped on onions, and peppers, until onions are clear. Add tomato paste and beer, stir until paste thins out. Add seasoning to your liking. Simmer for 45 min on low.

You can use the cheap beer-comes out better!

Sage Pork Chops


Recipe courtesy of knittygrl

INGREDIENTS
2 teaspoons salt
1 teaspoon dried sage
1 teaspoon ground black pepper
6 center cut bone-in pork chops
2 tablespoons butter
1 cup water
2 cubes beef bouillon

DIRECTIONS
Combine the salt, sage and black pepper in a small bowl and rub on both sides of the chops. Melt the butter or margarine in a large skillet over medium high heat and sauté the chops for 5 minutes per side, or until well browned.
Meanwhile, in a separate small saucepan over high heat, combine the water and the bouillon and stir until bouillon dissolves. Add this to the chops, reduce heat to low, cover and simmer chops for 45 minutes.

Rosemary Crusted Pork and Potatoes


Recipe courtesy of akayf

Pork tenderloin (about 2 lbs)
Olive oil
4 teaspoons dried rosemary, divided
2 garlic cloves, minced
5 red potatoes cut into quarters
1 red pepper, cut into chunks

1. Preheat over to 400. Brush pork loin with olive oil. Rub half of the garlic and 3 teaspoons of the rosemary all over the pork. Place in baking dish.
  1. In a large bowl, toss the potatoes, pepper, remaining garlic and rosemary, and a splash of olive oil. Mix until coated and arrange in baking dish around the pork.
Bake for 25-30 minutes or until done.

Portuguese Braised Pork with Clams


Recipe courtesy of Sandykins

For the Marinade:
2 pounds pork butt, cut into 1-inch cubes (ah yeah – I just use what ever pork is on sale)
1 head garlic, peeled and chopped
1 teaspoon salt
1/2 cup dry white wine
1/2 cup white wine vinegar
1/4 cup fresh squeezed lemon juice
1/4 cup extra-virgin olive oil
1 tablespoon paprika
1/2 teaspoon crushed red pepper flakes
1 bay leaf

For the Pork:
2 tablespoons olive oil
2 tablespoons bacon fat
2 cups chopped onions
1 tablespoon minced garlic
2 tablespoons all-purpose flour
1 1/2 cups chicken stock
3 tablespoons tomato paste
1/4 cup Piri Piri, recipe follows
1 teaspoon salt
1 cup tomato (peeled, seeded, and chopped)
5 pounds clams
4 tablespoons chopped fresh parsley leaves

Place the pork butt into a large resealable plastic food storage bag. In a blender, combine the garlic, salt, white wine, vinegar, lemon juice, olive oil, paprika, red pepper flakes and bay leaf. Blend until smooth and pour over the pork. Seal the plastic bag and set in a casserole dish and place in the refrigerator over night.

Set a large braising pan or Dutch oven over medium-high heat. Add the olive oil and bacon fat to the pan. Remove the pork from the refrigerator and drain, reserving the marinade. Sear the pork pieces in the hot fat in batches, until golden brown, about 2 to 3 minutes. Turn to the other side and sear for an additional 2 minutes. Remove the pork from the pan and set aside on a platter while you finish searing the remainder of the pork.

Once all the pork is seared and has been removed from the pan, add the onions to the pan and cook, stirring occasionally, until the onions are translucent, about 3 to 4 minutes. Add the garlic to the pan and cook for 30 seconds. Sprinkle the flour into the pan and cook, stirring continuously, for 1 minute. Add the chicken stock, tomato paste, Piri Piri, salt and reserved marinade to the pan and stir to combine. Continue to stir until the mixture comes to a boil. Return the pork to the pan and when the liquid returns to a boil, cover with a lid and reduce the heat to low. Cook, stirring occasionally, until the meat is tender, about 1 1/2 hours. Add the tomatoes and clams to the pan, stir to combine and cover. Raise the heat to medium-high and cook until the clams open, stirring occasionally, about 8 to 10 minutes. Remove the lid, reduce the temperature to low, and sprinkle with the parsley. Discard any clams that do not open, and serve the dish with French fries or steamed white rice.

Piri Piri:
1 tablespoon, plus 1/2 cup olive oil
5 cloves garlic, smashed
4 cayenne chile peppers, stemmed, ribs and seeds removed, and rough chopped (or substitute other hot red peppers)
1/4 cup fresh squeezed lemon juice
1/2 teaspoon salt

Heat a small sauté pan over medium-high heat. Add 1 tablespoon of the olive oil to the pan. Once the oil is hot, add the garlic and peppers to the pan. Sauté, stirring often, until the edges of the garlic start to turn brown, 3 to 4 minutes. Add the lemon juice to the pan, and remove from the heat.

Place the contents of the sauté pan in a blender and add the salt. Puree the peppers and garlic in the blender until mostly smooth. Drizzle the remaining 1/2 cup of olive oil through the feed tube of the lid of the blender. Let cool before using, and store refrigerated in an airtight container. 

Pork Tenderloin with Orange Rosemary Sauce


Recipe courtesy of Cathy&John

2 pounds pork tenderloin, sliced into 1 inch pieces
Salt and pepper
1 Tbsp. olive oil
2 cloves garlic, minced
1 tsp. dried rosemary, crushed
2/3 cup dry red wine
1 cup chicken broth
1/2 cup orange juice
1 Tbsp. cornstarch (or flour)

Flatten each piece of pork with a meat mallet until they are about ½ inch thick. Sprinkle with salt and pepper. Heat oil in a pan and brown pork on each side for several minutes.  Remove from heat. Add garlic, rosemary and red wine to pork dripping and cook for several minutes. Combine chicken broth with orange juice and cornstarch (or flour) and add to pan. Heat until thickened and serve over medallions.

Pork Tenderloin-Mushroom Casserole


Recipe courtesy of knittygrl

4 slices bacon
3 cups sliced fresh white mushrooms (8 ounces)
2 cups thinly sliced onions (yellow onion/Spanish onion is sweeter)
2 12-oz pork tenderloins
½ teaspoon salt
½ teaspoon pepper
¾ cup fine dry bread crumbs
1 egg, beaten
2 tablespoons water
¼ cup cooking oil
Dash dried oregano, crushed

  •       Preheat oven to 350º.
  •       In a large skillet, cook the bacon (don't have to cook all the way cause bacon will continue to cook when you bake pork in oven). Transfer the bacon to paper towels to drain; reserve drippings. Crumble/cut the bacon into small pieces. Set aside.
  •       Over medium heat, cook the mushrooms and onions in the either the reserved bacon drippings or wipe pan clean and use vegetable oil (less fat) about 5 minutes or until vegetables are tender. Set aside.
  •       Rinse pork under cold water and dry with paper towels. Sprinkle pork with salt and pepper. Place the bread crumbs and a dash of garlic powder in a shallow dish. Stir together the beaten egg and water in another shallow dish.
  •       Fold thin ends under or cut off.
  •       Dip pork, one at a time, into the bread crumbs, then into the egg mixture, then into the bread crumbs again. (If you want you can skip a step, just dip pork into egg mixture first and then bread crumbs.)
  •       In another large skillet over medium heat, heat the cooking oil until it is hot. Add the coated pork and brown on all sides. (You have to hold the pork with to brown the narrow sides because it usually won't stand by itself.) Transfer the pork to a shallow baking dish. (You can use a 9 x 11 rectangular pan, its better if you use a pie pan or any smaller pan that fit the pork.) Sprinkle oregano on breaded pork. Spoon the mushroom-onion mixture over the pork; then sprinkle with the crumbled bacon.
  •       Bake the pork, uncovered, in the oven about 50 minutes or when internal temperature reaches 168º. 

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