I'll share my recipe, if you'll share yours, January 19, 2012

14 years ago

Jalapeno Popper Mac and Cheese

RachaelRay

Enough said, right? Two meat-free, everybody-loves-them classics come together in one dish.

Ingredients

Salt and pepper

1 pound hollow, ridged corkscrew pasta, such as cavatappi

Extra-virgin olive oil (EVOO)

3 jalapeno chiles, seeded and thinly sliced

2 Serrano chiles, seeded and thinly sliced

2 cloves garlic, chopped

1 1/2 cups whole milk

8 ounces cream cheese

2 tablespoons dried minced onion

2 cups shredded Monterey jack cheese

Directions:

Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain and return to the pot.

In a skillet, heat a drizzle of EVOO over medium heat. Add the jalapeÃ¯Â¿Â½os, serranos and garlic and cook until tender, about 5 minutes. Add to the pasta.

Preheat the broiler. In a saucepan, combine the milk, cream cheese and onion over medium-low heat. Cook, stirring, until smooth, 5 minutes; stir into the pasta. Stir in the jack cheese; season with salt and pepper.

Transfer the pasta to a baking dish and broil until browned, about 3 minutes.

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Comments (3)

Marilyn Sue
14 years ago
Cherry Almond Bread for the Machine

This makes a two pound loaf.

1 cup milk
2/3 cup maraschino cherries, halved
1/3 cup maraschino cherry juice
2 tablespoons butter or margarine, cut up
1/4 teaspoon almond extract
4 cups bread flour
1/3 cup chopped almonds
4 teaspoons sugar
1 teaspoon salt
1 1/4 teaspoons active dry yeast or bread machine yeast

Select the loaf size. Add the ingredients to the machine according to the manufacturer's directions, adding the cherries with the milk and the almonds with the flour. Select the basic white bread cycle.

From The Better Homes and Gardens Biggest Book of Bread Machine Recipes

Sue
patti43
14 years ago
I don't know if I've posted this before, but I plan to make it soon. I have the squash and meatballs I made the other day but need to get some Publix vodka spaghetti sauce when we shop tomorrow. Also, I'll microwave the squash. I've done that before and it turns out really good.

BAKED SPAGHETTI SQUASH WITH MEATBALLS (Foodgawker)

1 spaghetti squash
1 batch prepared meatballs (I will use 4 large ones)
1 cup Marinara or spaghetti sauce
1/2 cup mozzarella cheese
1/2 cup Parmesan cheese
1 cup fresh basil, torn or sliced

Preheat oven to 375 degrees F. Cut squash in half lengthwise. Scoop out seeds. Brush or drizzle with olive oil. Place on a baking sheet, cut side down and bake for 30-40 minutes. Cool slightly on baking sheet. Turn oven up to 400.

Using a fork, scrape squash "spaghetti" up from the rind and fluff into strands. Place meatballs over squash. Pour sauce over. Sprinkle cheeses over sauce. Bake stuffed squash halves on cookie sheet until cheese is melted and bubbling. Top with fresh basil and serve right out of the squash.
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I'll share my recipe, if you'll share yours, January 26, 2012
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Haven't tried this yet, but tonight's the night! I have another white chicken pizza recipe I haven't tried, so I may take things from both recipes and see what happens. CHICKEN RANCH PIZZA (Fake Ginger) 1 pizza crust, homemade or store-bought For the sauce: 2/3 cup Ranch dressing 2 cloves garlic, minced For the toppings: 2 cups shredded mozzarella cheese 1/2 cup shredded cheddar cheese 1/4 cup grated Parmesan cheese 1 chicken breast, cooked and sliced thinly 2 Roma tomatoes, diced 1/4 cup green onions, thinly sliced Preheat the oven to 425F. Butter or grease a 16-inch round pizza pan. Stretch pizza dough to fit pan. (I use a 10x15" sided cookie sheet.) In a small bowl, mix the ranch dressing and minced garlic. Spread the sauce mixture over the crust. In a medium bowl, toss together the mozzarella, cheddar, and Parmesan cheeses. Spread about half of the cheese mixture over the sauce. Evenly spread the chicken, tomatoes, and green onions over the pizza. Top with the remaining cheese. Bake pizza for 12-15 minutes. Check pizza after 10 minutes, and continue to check every few minutes until top is browned and cheese is bubbly. Remove pizza from oven, allow to cool slightly, and slice.
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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 22, 2012
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I've only made this once for some reason. It's very good! Chicken-Pecan Quiche (Debbie/AL) Crust:* 1 c. flour 1 c. (4 oz.) shredded Cheddar 3/4 c. chopped pecans 1/2 tsp. salt 1/4 tsp. paprika 1/3 c. vegetable oil Mix first four ingredients in a medium bowl; stir well. Add oil and stir well. Firmly press mixture in bottom and up sides of a 9" deep-dish pie plate. Bake at 350 for 12 minutes. Cool completely. Filling: 1 c. sour cream 1/4 c. mayonnaise 3 large eggs, lightly beaten 2 c. finely chopped cooked chicken 1/2 c. (2 oz.) shredded sharp Cheddar cheese 1/4 c. minced onion 1/4 c. pecan halves 3 drops of hot sauce (optional) Whisk together sour cream, mayo and eggs. Stir in chicken, cheese, onion and hot sauce. Pour chicken mixture over the prepared crust. Arrange pecan halves over chicken mixture. Bake at 350 for 55 min. or until set. Let stand 10 minutes before serving. Serves 8. *Deep-dish premade pie crust can be substituted for the cheese/pecan crust. Just sprinkle the bottom of the pie crust with 1/2 c. shredded cheese and add the other half (making 1 c.) and pecans to the chicken mixture. Then prebake the crust for 10 minutes.
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I'll share my recipe, if you'll share yours, January 16, 2012
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Little Cherry Pie's 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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glenda_al
14 years ago
Zoe's cole slaw: this is a deli I frequent and love their slaw

1 small head of cabbage , thinly sliced
1 (6 ounce) package crumbled feta
6 -7 green onions , chopped
1/4 cup red wine vinegar (I used a splash of white vinegar along with this)
1/2 cup extra virgin olive oil
salt
pepper
1 -2 teaspoon sugar
Directions:
1Combine shredded cabbage, feta and chopped green onions in a large bowl.2In a separate bowl whisk together vinegar, salt, pepper, sugar, and EVOO.3Pour over the slaw and toss.4Refrigerate until ready to serve. It's best if you let it refrigerate for a few hours so you may want to make it the day before.

I'll share my recipe, if you'll share yours, January 19, 2012

Comments (3)

Marilyn Sue

patti43

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glenda_al

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