RIA’S FOUR CHEESE MACARONI AND CHEESE
Contributed By Ria
Ingredients:
1 tablespoon vegetable oil
1 16oz package elbow macaroni (I prefer Barilla's "pipette" pasta)
9 tablespoons butter
1/2 cup shredded Muenster cheese*
1/2 cup shredded cheddar cheese*
1/2 cup shredded Sharp Cheddar cheese*
1/2 cup Monterey Jack cheese*
1 1/2 cups half-and-half
8oz cubed processed cheese food (Velveeta)
2 eggs, beaten
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8-10 minutes or until al dente; drain well and return to cooking pot.
2. In a small saucepan over medium heat, melt 8 tablespoons butter; stir into the macaroni.
3. In a large bowl, combine the Muenster cheese, mild and sharp Cheddar cheeses, and Monterey Jack cheese; mix well.
4. Preheat oven to 350 degrees (175 degrees Celsius)
5. Add the half-and-half, 1 1/2 cups of cheese mixture, cubed processed cheese food, and eggs to macaroni; mix together and season with salt and pepper. Transfer to a lightly greased 2 1/2 quart casserole dish (I just use a 9x13 glass Pyrex pan). Sprinkle with the remaining 1/2-cup of cheese mixture and 1 tablespoon butter.
6. Bake in preheated oven for 35 minutes of until hot and bubbling around the edges; serve.
*shredded Muenster cheese is extremely difficult to find. Rather than get a block of it and shred it myself, I just substitute Kraft's 4-cheese blend that's made to melt. The mixture is the two Cheddars, Monterey Jack, and Provolone I think. (Can't remember and I'm too tired to go look.)*
Showing posts with label Recipes - Side Dishes. Show all posts
Showing posts with label Recipes - Side Dishes. Show all posts
Sunday, January 2, 2011
Red Lobster Cheese Biscuits
RED LOBSTER CHEESE BISCUITS
Contributed By Megan
2 c. Pioneer biscuit mix
1 egg, beaten
Scant 1 c. milk
1/4 c. butter, melted
2 c. grated sharp cheese
Mix biscuit mix, egg and milk. Mix in melted butter and cheese. Drop by teaspoonsful on greased cookie sheet. Bake at 400 degrees for 20-25 minutes.
Contributed By Megan
2 c. Pioneer biscuit mix
1 egg, beaten
Scant 1 c. milk
1/4 c. butter, melted
2 c. grated sharp cheese
Mix biscuit mix, egg and milk. Mix in melted butter and cheese. Drop by teaspoonsful on greased cookie sheet. Bake at 400 degrees for 20-25 minutes.
Pam's Stuffed Mushrooms
Pam's Stuffed Mushrooms
Contributed By Pam
10-12 white mushroom caps
1/2+ Cup of the stems chopped small
1+ cup crabmeat cut small
1 pkg cream cheese
1/2+ cup onions, chopped fine
1/2+ cup green pepper, chopped fine
Parmesan
Nonstick cooking spray
Directions
Preheat the oven to 350 degrees F.
Spray a cookie sheet with the nonstick spray.
Wash the mushrooms and pull the stems out. Set the caps on paper towels to dry while you make the filling.
Combine the crabmeat, chopped stems, cream cheese, onions and green pepper. All measurements are approximate. You could put basically whatever you want and however much you want in the mix. I didn't really measure, I just put it in until I thought it would taste right. Stuff the mushroom caps with the mixture and top with Parmesan. Bake for 30 - 45 minutes, depending on how tender you want the mushroom.
Contributed By Pam
10-12 white mushroom caps
1/2+ Cup of the stems chopped small
1+ cup crabmeat cut small
1 pkg cream cheese
1/2+ cup onions, chopped fine
1/2+ cup green pepper, chopped fine
Parmesan
Nonstick cooking spray
Directions
Preheat the oven to 350 degrees F.
Spray a cookie sheet with the nonstick spray.
Wash the mushrooms and pull the stems out. Set the caps on paper towels to dry while you make the filling.
Combine the crabmeat, chopped stems, cream cheese, onions and green pepper. All measurements are approximate. You could put basically whatever you want and however much you want in the mix. I didn't really measure, I just put it in until I thought it would taste right. Stuff the mushroom caps with the mixture and top with Parmesan. Bake for 30 - 45 minutes, depending on how tender you want the mushroom.
Stuffed Mushrooms
STUFFED MUSHROOMS!!
Contributed By Megan
• 1 cup crabmeat
• 1/2 cup cream cheese
• 1/2 cup fresh parsley leaves, chopped
• 1/2 cup green onions, chopped
• 4 tablespoons Parmesan
• House Seasoning, recipe follows
• 2 portobello mushroom caps, or 10 white mushrooms caps
• 1/2 cup bread crumbs
• Nonstick cooking spray
Directions
Preheat the oven to 375 degrees F.
Combine the crabmeat, cream cheese, parsley, green onions and Parmesan. Season with House Seasoning, to taste. Stuff the mushroom caps with the mixture and top with bread crumbs. Spray the tops with nonstick spray to help them brown. Transfer to the oven and bake for about 20 minutes, or until the filling is hot and melted.
House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.
Contributed By Megan
• 1 cup crabmeat
• 1/2 cup cream cheese
• 1/2 cup fresh parsley leaves, chopped
• 1/2 cup green onions, chopped
• 4 tablespoons Parmesan
• House Seasoning, recipe follows
• 2 portobello mushroom caps, or 10 white mushrooms caps
• 1/2 cup bread crumbs
• Nonstick cooking spray
Directions
Preheat the oven to 375 degrees F.
Combine the crabmeat, cream cheese, parsley, green onions and Parmesan. Season with House Seasoning, to taste. Stuff the mushroom caps with the mixture and top with bread crumbs. Spray the tops with nonstick spray to help them brown. Transfer to the oven and bake for about 20 minutes, or until the filling is hot and melted.
House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.
Emeril Lagasse's Baked Potatoes
EMERIL LAGASSE’S BAKED POTATOES
Contributed By Megan
• 6 large baking potatoes
• 2 tablespoons plus 4 to 6 tablespoons butter, depending on size of potatoes, divided
• 2 medium shallots
• 3 cloves garlic, minced
• 2 tablespoons fresh thyme leaves
• 2 cups cooked crabmeat, preferably Alaska king crab
• 1 to 2 cups grated cheese, depending on size of potatoes (provolone, Muenster or Jack - something mild)
• 1/2 cup sour cream
• 1 tablespoon freshly chopped Italian parsley leaves
• Salt
• Freshly ground black pepper
Preheat the oven to 400 degrees F.
Prick holes in the potatoes with a fork and place directly on the oven rack. Roast until cooked through, about 45 minutes, depending on the size of the potato.
While the potatoes are cooking prepare the crab: Add 2 tablespoons of butter to a frying pan. Add the shallots and cook until translucent. Next add the minced garlic and saute in the frying pan to gently brown the shallots and garlic. Add the thyme and crab and cook until heated through. Then set aside.
Lower the oven to 350 degrees F.
Once the potatoes are cooked and cool enough to handle cut, off a small portion of the top making an opening in the potato.
Take a spoon and scoop the pulp into a bowl. Place the potato skins on a cookie sheet and put in a 350 degree F oven for about 5 minutes to dry them out and ensure they will be crispy when done.
To the potato pulp, add the shallot/crab mixture, remaining butter, cheese and sour cream and mix. Then add parsley, salt and pepper, to taste. Fill the potato shells with the potato/crab mixture. Bake until cheese has melted around 35 to 45 minutes.
Sprinkle with parsley.
Contributed By Megan
• 6 large baking potatoes
• 2 tablespoons plus 4 to 6 tablespoons butter, depending on size of potatoes, divided
• 2 medium shallots
• 3 cloves garlic, minced
• 2 tablespoons fresh thyme leaves
• 2 cups cooked crabmeat, preferably Alaska king crab
• 1 to 2 cups grated cheese, depending on size of potatoes (provolone, Muenster or Jack - something mild)
• 1/2 cup sour cream
• 1 tablespoon freshly chopped Italian parsley leaves
• Salt
• Freshly ground black pepper
Preheat the oven to 400 degrees F.
Prick holes in the potatoes with a fork and place directly on the oven rack. Roast until cooked through, about 45 minutes, depending on the size of the potato.
While the potatoes are cooking prepare the crab: Add 2 tablespoons of butter to a frying pan. Add the shallots and cook until translucent. Next add the minced garlic and saute in the frying pan to gently brown the shallots and garlic. Add the thyme and crab and cook until heated through. Then set aside.
Lower the oven to 350 degrees F.
Once the potatoes are cooked and cool enough to handle cut, off a small portion of the top making an opening in the potato.
Take a spoon and scoop the pulp into a bowl. Place the potato skins on a cookie sheet and put in a 350 degree F oven for about 5 minutes to dry them out and ensure they will be crispy when done.
To the potato pulp, add the shallot/crab mixture, remaining butter, cheese and sour cream and mix. Then add parsley, salt and pepper, to taste. Fill the potato shells with the potato/crab mixture. Bake until cheese has melted around 35 to 45 minutes.
Sprinkle with parsley.
Green Beans
GREEN BEANS
Contributed By Megan
• 2 pounds green beans, ends trimmed
• 1 tablespoon extra-virgin olive oil
• 3 tablespoons butter
• 2 large garlic cloves, minced
• 1 teaspoon red pepper flakes
• 1 tablespoon lemon zest
• Salt and freshly ground black pepper
Blanch green beans in a large stock pot of well salted boiling water until bright green in color and tender crisp, roughly 2 minutes. Drain and shock in a bowl of ice water to stop from cooking.
Heat a large heavy skillet over medium heat. Add the oil and the butter. Add the garlic and red pepper flakes and sautee until fragrant, about 30 seconds. Add the beans and continue to sautee until coated in the butter and heated through, about 5 minutes. Add lemon zest and season with salt and pepper.
Contributed By Megan
• 2 pounds green beans, ends trimmed
• 1 tablespoon extra-virgin olive oil
• 3 tablespoons butter
• 2 large garlic cloves, minced
• 1 teaspoon red pepper flakes
• 1 tablespoon lemon zest
• Salt and freshly ground black pepper
Blanch green beans in a large stock pot of well salted boiling water until bright green in color and tender crisp, roughly 2 minutes. Drain and shock in a bowl of ice water to stop from cooking.
Heat a large heavy skillet over medium heat. Add the oil and the butter. Add the garlic and red pepper flakes and sautee until fragrant, about 30 seconds. Add the beans and continue to sautee until coated in the butter and heated through, about 5 minutes. Add lemon zest and season with salt and pepper.
Corn Casserole
Corn Casserole
Contributed By Missie
1 can cream style corn
1 can whole kernel corn (drained)
1 egg
1 stick marg
1 8oz sour cream
1 8 oz pkg cream cheese
1 pack corn muffin mix
Put the marg in 9x13 pan & melt in heated oven. put in the cr cheese & mash (lumps are ok)
add egg, & sour cream, mix well
then add muffin mix & corn & stir
Then bake @ 400 & just watch for it to be done.
Contributed By Missie
1 can cream style corn
1 can whole kernel corn (drained)
1 egg
1 stick marg
1 8oz sour cream
1 8 oz pkg cream cheese
1 pack corn muffin mix
Put the marg in 9x13 pan & melt in heated oven. put in the cr cheese & mash (lumps are ok)
add egg, & sour cream, mix well
then add muffin mix & corn & stir
Then bake @ 400 & just watch for it to be done.