Thursday, February 28, 2008

Best Ever Macaroni and Cheese



This was originally from LandOLakes but I made some modifications.

Preparation time: 20 min Baking time: 20 min
Yield: 6 servings

1 (7-ounce) box (2 cups) uncooked dried elbow macaroni
1/4 cup Butter
2 tablespoons all-purpose flour
2 cups Milk
1/2 teaspoon salt
1 (2 cups) Sharp Cheddar Cheese, Emmentaler or Aged Ausiago Cheese cubed 1/2
inch
1/2 cup dried bread crumbs
1 tablespoon Butter, melted
1 tablespoon chopped fresh parsley

Heat oven to 350°F. Cook macaroni according to package directions. Drain.

Meanwhile, melt 1/4 cup butter in 3-quart saucepan until sizzling; stir in flour. Cook over medium heat, stirring occasionally, until smooth and bubbly (1 minute). Add milk and salt. Continue cooking, stirring occasionally, until sauce is thickened (3 to 4 minutes). Stir in cooked, drained, macaroni and cheese.

Stir together all ingredients (except bread crumbs) in bowl and mix well; Spoon into ungreased 2-quart casserole. Sprinkle bread crumbs over macaroni and cheese. Bake for 20 to 25 minutes or until heated through and golden brown.

TIP: For a gourmet flavor, stir in 3 ounces cubed cream cheese and 1 teaspoon Dijon-style mustard with the milk.

My favorite is to add 1-11/2 lbs Ground turkey cooked with 1 sweet onion diced and 3 cloves garlic minced.

Nutrition Facts (1 serving): Calories: 430, Fat: 24g, Cholesterol: 70mg, Sodium: 620mg, Carbohydrates: 38g, Dietary Fiber: 2g, Protein: 18g, Weight Watchers points per servicing 11

Monday, February 18, 2008

Walnut Banana Bread

This banana nut bread recipe is a great way to use overripe bananas.

Preparation time: 15 min Baking time: 1 hrs
Yield: 16 servings (1/2 inch servings)

3/4
cup sugar
1/2 cup butter
2
eggs
2
medium (1 cup) bananas, mashed
1/2
teaspoon vanilla
1 1/2
cups all-purpose flour
1
cup chopped walnuts
1/2
teaspoon baking soda
1/2
teaspoon salt
1/4
teaspoon ground cinnamon



Heat oven to 350°F. Combine sugar, butter and eggs in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add banana and vanilla. Beat until well mixed. Stir in all remaining ingredients by hand.

Spoon batter into greased and floured 8x4-inch loaf pan. Bake for 60 to 70 minutes or until toothpick inserted in center comes out clean. Let stand 10 minutes; remove from pan. Cool completely.

Recipe Tip
Banana bread is best the second day. Wrap cooled bread tightly in plastic food wrap. Refrigerate overnight.

Recipe Tip
Walnuts can be omitted.

Recipe Tip
Use no-stick cooking spray that contains flour to easily coat loaf pan.


Nutrition Facts (1 serving): Calories: 200, Fat: 11g, Cholesterol: 40mg, Sodium: 180mg, Carbohydrates: 23g, Dietary Fiber: 1g, Protein: 4g, Weight Watchers points 5
Thank you Land O Lakes

Friday, February 8, 2008

Tequila-glazed Chicken With Jalapeno

Bon Appétit | August 2007 Why you'll make it: Because it's that one easy, really delicious recipe for barbecued chicken that every cook needs. Grilling bone-in chicken takes a bit more time than boneless, but the flavor payoff is worth it. Stay close to the grill and flip the pieces every six to eight minutes. Rub spices on the chicken at least six hours ahead. Makes 4 servings.

Molly Stevens

Ingredients
1 1/2 tablespoons whole coriander seeds, coarsely ground in spice mill or mortar with pestle
1 3/4 teaspoons coarse kosher salt
1/2 teaspoon dried crushed red pepper
1 (3 1/2- to 4-pound) cut-up (best of fryer) chicken
1/3 cup orange juice or pineapple juice
1/4 cup gold or silver tequila
2 tablespoons (packed) golden brown sugar
2 tablespoons honey
1 to 2 red jalapeño chiles with seeds, finely chopped
1 shallot, minced

Directions

Mix coriander, salt, and red pepper. Sprinkle mixture all over chicken. Arrange chicken, skin side up, on baking sheet; cover and chill at least 6 hours or overnight.

Combine orange juice, tequila, brown sugar, honey, 1 jalapeño, and shallot in small saucepan. Bring to boil, stirring until sugar dissolves. Reduce heat to medium-low; simmer until mixture thickens slightly, about 10 minutes. Add 1 more jalapeño if more heat is desired. Cool glaze. Transfer 3 tablespoons glaze to small bowl and set aside for serving.

Spray grill with nonstick spray. Prepare barbecue (medium heat). Arrange chicken, skin side up, on grill. Grill 15 minutes, turning occasionally. Brush chicken with glaze in saucepan. Turn chicken over; brush with glaze. Grill until juices run clear when pierced with fork or until instant-read thermometer inserted into chicken registers 170°F, turning and brushing occasionally with glaze, about 10 minutes longer. Transfer to platter. Spoon reserved glaze over.

Oregon Apple Bread


This is a family favorite. It makes the house smell so good! I think of all my recipes this one has been made more times than any other.

Ingredients


½ cup butter
1 cup sugar
2 eggs
2 cups all-purpose flour
2 tsp baking powder
1 tsp cinnamon
¼ tsp nutmeg

2 large apples, cored, pealed and cut into 1” chunks

Directions

Cream the butter and sugar together until fluffy. Add the eggs and beat well. Sift together the dry ingredients; add the creamed mixture. Fold in the apples.

Pour into a buttered and floured Bundt pan and bake in a 350F oven for about 1 hour, then turn onto a wire rack.

Spaghetti Bolognese

Ingredients

6 oz bacon slices, cut into 1/2" pieces
1 yellow Onion, Diced
1 1/2 tsp salt
3 Garlic gloves
2 lb. Ground beef
6 oz tomato paste
1 cup milk
1/2 cup grated Parmigiano-Reggiano
Fresh ground Pepper
1 lb Spaghetti, cooked , water reserved

Directions

In large pot over medium high heat, cook bacon until crisp 7-10 minutes. Spon off all but 1 tablespoonful of fat. Add Onion and 1/2 tsp salt; cook until tender, 5-7 minutes. Add garlic; cook 1 minute. Add ground beef and 1 tsp salt; cook, stirring occasionally, until beef is no longer pink. about 5 minutes. Stir in tomato paste, milk and 1/2 cup of cheese.

Cook on Low until sauce thickens about 4 hours. Skim fat off sauce. Adjust seasonings with salt and pepper.


Add cooked spaghetti to sauce plus enough pasta-cooking water to loosen sauce; toss to combine. Transfer to individual bowls; sprinkle with cheese. Serve immediately.

Butterscotch Cookies

Chocolate chip cookies with brown sugar and optional pecans, along with butterscotch chips and butter. I prefer without the nuts but the cookies are very good. This recipe would also work very well as a plain chocolate chip cookie change the chips to 2 cups of chocolate chips.

Ingredients:

  • 2 1/2 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup butter
  • 1 cup light brown sugar, firmly packed
  • 2 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 1 cup chopped pecans, OPTIONAL
  • 1 cup butterscotch chips
  • 1 cup semisweet chocolate chips

Preparation:

  1. Preheat oven to 350.
  2. Mix together the flour, baking soda, and salt. Set aside
  3. Cream butter and brown sugar until light and fluffy. Beat in eggs, one at a time, beating after each addition. Stir in vanilla extract.
  4. Stir flour mixture into the creamed mixture. Fold in pecans, butterscotch chips, and chocolate chips.
  5. Shape dough into 1-inch balls. Place balls about 2 inches apart on greased baking sheet. Flatten and round each cookie (looks prettier).
  6. Bake at 350 for about 10-15 minutes, or until lightly browned. Cool in pan for about five minutes then move to rack to cool completely.

Bean and Bacon Soup Recipe

From GroupRecipes.com
Ingredients
  • 1 lb. dried small white beans
  • 6 cups of water
  • 8 slices bacon, cut into 1" pieces
  • 1 cup chopped celery
  • 1 cup chopped carrots
  • 1 cup chopped onions
  • 1 clove minced garlic
  • 1 tsp. Italian herb seasoning
  • Substitute with 1 tsp of mix of 1/4 tsp Oregano, Majarom, Basil, Rosemary, Thyme, Sage
  • Salt and pepper to taste

Directions

  1. Soak the beans in water overnight.
  2. Drain the water from the beans and place in slow cooker. Add six cups fresh water.
  3. Cook bacon pieces until done, but not too crispy. Remove from pan with slotted spoon and drain on paper towels. Add drained bacon to slow cooker.
  4. Add remaining ingredients. Cover and cook on low for 8 to 10 hours or until beans are tender.
  5. Remove three cups of beans with a slotted spoon. Mash (I used a potato masher) or puree in food processor according to the texture you like. Return mashed beans to slow cooker. Cook for 30 minutes more to rewarm mashed beans.
  6. I served the soup in a bread bowl made from a small round loaf of sourdough bread.

Lemon Tartlets



Printed from COOKS.COM

1 1/2 cups flour
1/2 tsp salt
1/4 cup Crisco
4 tablespoons butter
1/4 cup (scant) cold water

In a medium bowl, mix together salt and flour. Blend in butter and Criso (remove butter from refrigerator and leave at room temperature 20 minutes before beginning).

Sprinkle with water, a little at a time, and stir together lightly with two forks, lifting as you go. Press gently into a ball. Do not over mix or dough will be tough.

Refrigerate 15 minutes. Roll out on a lightly floured surface to 1/8" thickness. Using a floured cookie cutter or glass, cut into 3 1/2" to 4 inch rounds, large enough to cover the bottom of small muffin tins.

Bake rounds in a preheated 450 degree oven 10-12 minutes or until lightly golden.

Remove from oven and cool.

Prepare filling:
1/3 cup butter
1 cup sugar
1 teaspoon grated lemon rind
1/3 cup lemon juice
1/4 teaspoon salt
4 egg yolks, slightly beaten
Combine all ingredients in the top of a double boiler and stir over boiling water 10 minutes, stirring constantly. Continue to cook until thickened. Cool.

Fill tartlet shells. Served chilled.

Variation: Can be topped with meringue.