I'll share my recipe, if you'll share yours, January 24, 2012

12 years ago

Mexican Macaroni and Cheese

Recipe courtesy of Tangy Tart Hot & Sweet

Ingredients

2 tablespoons olive oil

4 cups whole milk

1/2 cup diced shallots

2 cups ditalini or other very small elbow macaroni

3 to 4 pickled jalapenos or pickled serrano chillies, minced

1 1/3 cups grated cheddar cheese

1/2 teaspoon dried Mexican oregano

1 cup grated mild jack cheese

1/8 to 1/4 teaspoon turbinado or raw sugar

3 ounces (1/3 cup) goat cheese

8 tablespoons (or 1 stick) butter

1 In a large ovenproof skillet, heat the olive oil over medium heat. Add the shallots and chillies, and stir. After 2 minutes, add the oregano. Lightly sprinkle the raw sugar over the shallots, and stir for 3 minutes. Once the shallots begin to caramelize and lightly brown, turn the heat to low, and add the stick of butter to the pan, chopping it and stirring it in.

2 After 2 minutes, add the milk and stir. Add the macaroni, and turn the heat back up to medium or medium low, being careful the milk doesn't curdle. After another minute, sprinkle in 1 cup of cheddar cheese and then the mild jack cheese. Stir gently and add the goat cheese, slicing it with your spatula. Continue to stir gently, trying to prevent the cheese from clumping and increasing the heat as you see fit to speed the process. Heat and gently stir for 30 minutes.

3 Preheat the oven to 350F.

4 Remove the skillet from the heat and sprinkle the rest of the cheddar cheese over the top to form a layer. Put the skillet in the oven for 10 minutes, then broil for 3 to 4 minutes, until the cheddar is lightly browned, forming a crust. Serve immediately.

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Comments (4)

Marilyn Sue McClintock
12 years ago
Impossible Easy Cheesecake

Total: 1 hr
Makes 6 servings
3/4 cup milk
2 teaspoons vanilla
2 large eggs
1 cup sugar
1/2 cup baking mix
16 ounces (2 packages) Neufchatel or cream cheese, cut into about 1/2-inch cubes and softened
Topping: If desired, make topping and spread over top of completely cooled cheesecake. Stir together 1 cup sour cream, 2 tablespoons sugar and 2 teaspoons vanilla. Serve with fruit.
Heat oven to 350 degreesF. Grease 9-inch pie plate. Place milk, vanilla, large eggs, sugar and the baking mix in blender. Cover and blend on high speed 15 seconds. Add cream cheese. Blend 2 minutes longer. Pour into pie plate.
Bake 40 to 45 minutes or until knife inserted in center comes out clean, cool. Refrigerate until ready to serve. Cover and refrigerate any remaining cheesecake.

Sue
nodakgal
12 years ago
These are like individual cherry pies. SO good too!

3/4 cup flour
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 cup Butter
1/2 cup Chopped Nuts, if desired
1 can (16.3 oz) Pillsbury Grands Flaky Layers refrigerated biscuits
1 can (21 oz) apple, blueberry or cherry pie filling
1 to 1 1/2 cups whipping cream
Cinnamon-sugar

1. Heat oven to 350F. In medium bowl, mix flour, brown sugar and
cinnamon. With pastry blender or fork, cut in butter until mixture looks
like coarse crumbs. Stir in nuts.

2. Separate dough into 8 biscuits. Split each biscuit in half to make
16 rounds. With floured fingers, flatten each to form 4-inch round. Press
each biscuit round in ungreased 2 3/4x1 1/4-inch muffin cup. Spoon 2
tablespoons pie filling into each biscuit-lined cup. Sprinkle each with
about 2 tablespoons flour mixture. (Cups will be full.)

3. Bake 15 to 22 minutes or until golden brown. Cool 5 minutes. Remove
from muffin cups; place on cooling rack. Cool 10 minutes.

4. In small bowl, beat whipping cream until stiff peaks form. Top each
serving with whipped cream; sprinkle with cinnamon-sugar. Store in
refrigerator.
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These are sooooo yummy! Love to serve this! Easy Chocolate Lava Cakes Dark chocolate may be substituted for semisweet in this recipe. These can be made at least a day ahead least one day ahead. Pour the mixture Pour the mixture into ramekins, cover and refrigerate. Be sure to bring to room temperature 30 minutes before baking. I also had a couple of baked and prepared ones left over, and I left them in the ramekins and reheated them in the microwave for 15 seconds, and they worked great! Prep: 15 minutes Cook: 15 minutes Yield: 4 servings Ingredients 4 ounces semisweet baking chocolate or 3/4 cup semisweet chocolate morsels (I used Ghirardelli chips) 1/2 cup butter (1 stick) 1 teaspoon vanilla extract 1 cup confectioners sugar 2 eggs 1 egg yolk 6 tablespoons all-purpose flour Preparation 1. Preheat oven to 425F. Lightly grease 4 (8-ounce) ramekins (custard cups or souffle dishes). Place on a baking sheet. 2. Microwave chocolate and butter in a large microwaveable bowl on High 30 seconds or until butter is melted. Whisk until chocolate is completely melted. Whisk in vanilla and confectioners sugar until well blended. Whisk in eggs and yolk. Stir in flour and pour batter evenly into prepared custard cups. 2. Bake 13 minutes or until sides are firm but centers are soft. Let stand 10 minutes. Carefully loosen edges with a knife. Invert cakes onto serving plates and sift powdered sugar over the top. Serve immediately I serve mine in the ramekins!
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I'll share my recipe, if you'll share yours, January 23, 2012
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Connie, I bought a chuck roast to have for dinner this week. I think I have everything to make the fajita roast. Sure sounds good! I have leftover spaghetti squash and fresh basil so I'm going to try this recipe. It also has my new favorite Gruyere cheese. I hadn't made spaghetti squash for a while because I thought Harry didn't like it. Well, he sure liked it last night with meatballs and vodka sauce! Bet he'll like this one, too. SPAGHETTI SQUASH CASSEROLE 1 Large Spaghetti Squash, baked 1 Cup Ricotta Cheese 1 Pint Cherry Tomatoes 2 Tablespoons Olive Oil 1/4 Cup Fresh Basil, chopped 6 Ounces Thick Bacon, cooked crispy 4 Ounces Gruyere or Swiss Cheese 1 Pinch Salt and Pepper 1 Teaspoon Crushed Red Pepper (opt.) Slice squash in half longwise. Bake squash, skin side up, at 350 degrees for 50-60 minutes, until very soft. Let cool and pre-heat oven to 375. Add olive oil to a large skillet over medium-high heat. Add tomatoes and a pinch of salt. Let tomatoes cook until they get soft. Use a spoon to press on them and burst them open.Continue to cook tomatoes down for 10 minutes. Add crushed red pepper if you're using it. Once tomatoes are thick, turn off heat and add fresh basil. Stir to combine. Bake bacon on a baking sheet at 350 degrees for 15 minutes so it stays nice and crispy. It works best if you can cook the bacon on a wire rack. Once squash is cool enough to handle, scoop out the seeds and use a fork to lightly scrape out the inside flesh of the squash, which should form strands that look like spaghetti. Mix squash flesh with ricotta cheese in a small bowl and add a pinch of salt and pepper. Lightly butter a 2.5 quart baking dish. Then layer in half of the spaghetti squash mixture. Top squash with tomato sauce and bacon strips. Then cover with other half of squash mixture. Top with grated Gruyere or swiss cheese. Bake casserole at 375 degrees for 20-25 minutes. Serve immediately.
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I'll share my recipe, if you'll share yours, January 12, 2012
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I made these last night, after remembering them from years ago. I had two pounds of tofu I needed to use up. I would think you could cut the recipe in half and use one pound of tofu if you liked. Mine were probably twice the size of the recommended 1", so I had to cook them longer. They're hard to turn without smushing, so I left them in their original position. Also, I didn't have sesame oil so I sprayed them with a little olive oil. Tofalafels Ingredients 2 pounds tofu, pressed or squeezed 1/2 cup minced onion 1/2 cup sesame seeds 1/2 cup bread crumbs 2 tablespoons tahini 2 teaspoons cumin 2 teaspoons natural soy sauce or tamari 1 3/4 teaspoons garlic powder 1 teaspoon salt 1/4 teaspoon cayenne Sesame oil Accompaniments: Pita bread Chopped tomatoes Green salad fixings 1/2 cup yogurt 1/2 cup tahini Lemon juice to taste Method: Preheat the oven to 325 degrees. Mash the tofu. Add the remaining tofalafel ingredients except sesame oil, and mix thoroughly. Form into 1-inch balls, and place on oiled baking sheet. Brush the tofalafels with sesame oil. Bake for 35 to 40 minutes. When the tofalafels have browned on one side after about 20 minutes, turn to brown the other side for the remainder of the cooking time. Serve hot in warm pita bread with tomatoes, green salad, and a yogurt dressing of equal parts yogurt and tahini, with lemon juice to taste. Serves 4 to 6
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I'll share my recipe, if you'll share yours, January 17, 2012
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glenda_al
12 years ago
Haven't served this in years, but it's one of my favorite recipes!

Peloponnesian Pot Roast

Ingredients
2 1/2-3 pound Beef pot roast
8 cloves garlic-cut in half
Salt & pepper to taste
2 tablespoons cooking oil
Hot cooked spaghetti
3 cups tomatoe sauce
2 tablespoons brown vinegar
1 teaspoons ground nutmeg
6-8 whole cloves
1/2 teaspoons ground cinnamon
1/2 teaspoons ground allspice

Method

Make slits in top of roast with tip of sharp knife; insert garlic halves into slits. Sprinkle roast with salt & pepper. In large skillet, brown meat on both sides in hot oil. Take meat from skillet & put into small roaster.

Combine tomato sauce, vinegar, nutmeg, cloves, cinnamon & allspice. Pour mixture over meat in roaster.

Cover and roast at 350 degrees for about 1-1/2 hours or until meat is tender.

Remove meat to cutting board; keep warm.

Bring juices in roaster to boiling; boil, uncovered, about 5 minutes or until liquid is reduced a bit. Remove the cloves from the sauce. Remove the garlic from meat, if desired. Cut meat into serving portions & serve over spaghetti with a little sauce over the top.
patti43
12 years ago
Oh gosh, Luckygardnr, I looked on pages 1 and 2 before I posted and didn't see your post. I'm sorry!

I'll share my recipe, if you'll share yours, January 24, 2012

Comments (4)

Marilyn Sue McClintock

nodakgal

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glenda_al

patti43

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