I'll share my recipe, if you'll share yours, April 10, 2012

14 years ago

Sweet Onion Mac and Cheese

RachaelRay

Ingredients

Salt and pepper

1 pound whole wheat macaroni or penne pasta

3 tablespoons butter

2 large onionsÃ¯Â¿Â½peeled, quartered and thinly sliced

1 bay leaf

1 teaspoon ground thyme (about 1/3 palmful)

2 tablespoons flour

1 1/2 cups whole milk

1/2 cup beef stock

2 1/2 cups grated gruyere or Swiss cheese

2 tablespoons Dijon mustard

1/4 cup finely chopped fresh chives

Directions:

Bring a large pot of water to a boil, salt it, add the pasta and cook according to package directions until al dente; drain.

While the pasta is working, heat a large, deep skillet over medium-high heat. Add the butter to melt, then add the onions, bay leaf and thyme; season with salt and pepper.

Cook, stirring occasionally, until the onions are light caramel in color, approximately 15 to 20 minutes.

Preheat the broiler. Discard the bay leaf. Stir the flour into the onion mixture. Stir in the milk and beef stock and bring to a boil. Cook, stirring, until thickened, about 2 minutes. Remove from the heat and stir in 1 1/2 cups cheese until melted, then stir in the mustard.

Add the pasta to the sauce and toss. Spoon into a 9-by-13-inch casserole dish, top with the remaining 1 cup cheese and broil until brown, 2 to 4 minutes. Top with the chives and serve immediately

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Comments (3)

Jasdip
14 years ago
This is in my to-try binder.

Vampire Chicken (Fave Diets. com)

Even though there are 40 cloves in this recipe, they are left whole, so they impart a mellow flavour to the dish.

8 chicken pieces
4 ribs celery, sliced thinly, lengthwise
2/3 cup olive oil
6 sprigs parsley
1 tbsp tarragon
1/2 cup dry vermouth or sherry
salt and pepper
1/8 tsp nutmeg
40 cloves garlic, peeled

Preheat oven to 375. Pat chicken dry with paper towels.
Place oil in a shallow dish and coat the chicken on both sides.

Lay the celery slices in the bottom of a heavy 6-quart casserole with a tight-fitting lid. Add parsley and tarragon.

Place chicken on top and sprinkle with vermouth, salt and pepper and nutmeg. Pour the oil from the dish over the chicken. Toss in the garlic and bake until chicken is done and juices run clear.
patti43
14 years ago
This recipe is different. I'm going to try it next time I buy fish.

FISH PIE (The View from Great Island)

1 lb haddock (or cod, salmon) cut in chunks (or shrimp, crab, lobster)
2 Tbsp flour
1 cup fresh asparagus, chopped in 11/2 inch pieces
1/2 cup sliced scallions
2 Tbsp chopped parsley
1/2 cup grated cheddar cheese
1/2 cup grated Swiss cheese
1/4 cup mayonnaise
1/4 cup heavy cream
2 eggs, well beaten
salt and fresh cracked pepper
1 unbaked pie crust

Topping:
1 sleeve Ritz crackers
3 Tbsp soft butter

Grind crackers in food processor until fine (or put crackers in a sealed baggie and crush with a rolling pin). Put the crumbs in a bowl and work in the softened butter with your fingers until the butter is completely incorporated and the mixture is an even sandy consistency. Set aside.

Preheat oven to 375. In a small bowl, toss the fish with the flour, just to coat the pieces evenly, Set aside. In a large bowl mix the eggs with the cream and mayonnaise. Season with salt and pepper. Add in all the rest of the ingredients (except the topping) and mix to combine well. Turn into an unbaked pie crust. Top with a good layer of cracker topping. Bake for 35-40 minutes until browned
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glenda_al
14 years ago
Tried and true recipe, that I prepared for Sunday.
So moist, so easy. * I dusted with powdered sugar, but it was so moist, even cooled, the sugar just disappeared.
Served with cool whip.

Chocolate sour cream cake
1 cup all-purpose flour
1 cup sugar
3 tablespoons baking cocoa
1 teaspoon baking soda
1/4 teaspoon salt
1 cup sour cream
1 egg
Instructions
1.Preheat oven to 350 degrees F. Coat an 8-inch square baking dish with cooking spray.
2.In a large bowl, combine all ingredients; beat until smooth. Pour batter into baking dish.
3.Bake 25 to 30 minutes, or until a wooden toothpick inserted in center comes out clean. Let cool, then cut into squares.

I'll share my recipe, if you'll share yours, April 10, 2012

Comments (3)

Jasdip

patti43

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glenda_al

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