Mother's Day menu
6 years ago
last modified: 6 years ago
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By request, my Mac and Cheese recipe!
Comments (27)I've copied this recipe as well! Sometimes, if I am feeling very, very decadent, I will make a batch of mac and cheese, and before toasting the bread crumbs on top, I'll put a layer of the hot mac and cheese in a casserole, and dot it with chunks of smoked gouda, bleu cheese, swiss or pepper jack, put another layer and dot that one etc. It adds insult to injury, to have a wonderful, rich mac and cheese studded with chunks of barely melted cheeses. You must be a cheese freak to enjoy this. :D...See Moresoup ideas for this mother's day menu
Comments (10)How about a broccoli cheese?....just add steamed broccoli florets to this recipe....or leave out the broccoli....or a carrot soup?...or roasted red pepper...I think you need something with assertive color. Recipes included....scroll down. Cheddar Cheese soup 1/2 cup onion chopped very fine 1/2 cup celery chopped very fine 1/2 cup shredded carrots Melt 1/2 a stick of butter in a heavy pot and sautee veggies. When they are no longer crisp but not brown, add 4 T flour Stir and cook about 1 minute and add 1 qt chicken broth, slowly whisking so there are no lumps cook at a simmer 15 to 20 minutes. Mix: 1/4 cup ( or if you really like a thick soup 1/2 cup) AP flour with 2 cups cold milk until smooth. Slowly add to cooking soup. Simmer for 5 or 6 minutes to thicken and cook the flour.Add: 1 Tsp worchestershire sauce pinch cayenne pepper of a couple of dashes of Tobasco. Add: 8 oz grated sharp chedder cheese...and heat and stir until smooth...do NOT boil! Serve! LESLIE'S RED PEPPER SOUP "My husband and I spent a weekend in Mendocino, and one evening out we were served a red pepper soup," says Leslie Cohen of Loomis, California. "Not being a red pepper aficionado, I was surprised at how delicious the soup was and vowed to replicate the recipe." Active time: 1 hr Start to finish: 1 1/2 hr 6 large red bell peppers 2 onions, chopped 1/2 stick unsalted butter 8 cups chicken stock or low-salt broth 1/2 to 1 teaspoon dried herbes de Provence 1 to 2 teaspoons finely chopped fresh tarragon Dash of cayenne Accompaniment: sour cream Preheat broiler. Quarter peppers lengthwise, discarding stems, seeds, and ribs. Put skin sides up on rack of a broiler pan, and broil about 2 inches from heat until skins are blistered and charred, 8 to 12 minutes. Transfer peppers to a bowl and let stand, covered with plastic wrap, until cool enough to handle. Peel peppers and thinly slice. Cook onions in butter in a 5- to 6-quart heavy pot over moderately low heat, covered, stirring occasionally, until soft. Stir in peppers, stock, and herbes de Provence and simmer, uncovered, 20 minutes. Pur�e soup in a blender in batches (use caution when blending hot liquids). For a smoother texture, force pur�e through a food mill into a large bowl. Return soup to pot and season with salt, tarragon, and cayenne. Reheat soup. Cooks' note: � Peppers can be roasted 2 days ahead and chilled, covered. Serves 6 to 8 (10 1/2 cups) Gourmet October 1999 Ginger Carrot Soup 2 tablespoons sweet cream butter 2 onions, peeled and chopped 6 cups chicken broth 2 pounds carrots, peeled and sliced 2 tablespoons grated fresh ginger 1 cup whipping cream Salt and white pepper Sour cream Parsley sprigs, for garnish In a 6-quart pan, over medium high heat, add butter and onions and cook, stirring often, until onions are limp. Add broth, carrots, and ginger. Cover and bring to a boil. Reduce heat and simmer until carrots are tender when pierced. Remove from heat and transfer to a blender. Don't fill the blender more than half way, do it in batches if you have to. Cover the blender and then hold a kitchen towel over the top of the blender*. Be careful when blending hot liquids as the mixture can spurt out of the blender. Pulse the blender to start it and then puree until smooth. Return to the pan and add cream, stir over high heat until hot. For a smoother flavor bring soup to a boil, add salt and pepper, to taste. Ladle into bowls and garnish with dollop sour cream and parsley sprigs. *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth. Recipe courtesy Maxine Bonneau Show: All American Festivals Episode: Carrot Festival...See MoreMother's Day Menu
Comments (0)DD wants us to have a covid safe gathering on May 10th. My son's birthday is the 13th my sister-in-law's birthday is the 14th and my birthday is on the 20th so we usually celebrate on mother's Day together. We will probably park and eat. There are quite a few very large parking lots not in use on Sundays so that is probably where we will go. My thoughts on our share of the menu is hot and mild Italian sausages. After that I'm a little bit unsure. I know I can keep things hot because I have my hot and cold cooler and we are going to get another one for the cold stuff but I'm not sure whether to have an eggy frittata or simple sandwiches egg salad Etc. I will also do fresh fruit and whipping cream with maple syrup to drizzle over. My daughter and sister-in-law will make sure that there are snacky foods for the sugar eaters and salty food eaters. They both know that I can't have any of that so they usually supply it. I will probably have fish as well sister-in-law but the rest don't mind artery-clogging stuff. Both sister-in-law and I do not eat red meat. What about you what would menu would you plan for your mother's day or family Day event once you can? I am ridiculously excited to plan for this. I am perfectly fine to wait another week or ten if they tell us to but still I just can't wait to see my daughter, six feet away even, for more than a few minutes! I can't believe how much I miss sitting across a table from her. It brings tears to my eyes thinking about it. I posted this on my cell through here HDC, and then chose KT and cooking forums, but it never showed up here, at HD conversations. So am posting it here separately....See MoreIt’s Mother’s Day so I thought we could…..
Comments (1)In finding a partner, ”There’s a cover for every pot.”...See More
6 years agolast modified: 6 years ago- 6 years agolast modified: 6 years ago
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