this is the recipe we love. from recipes.com
1 8oz pkg macaroni pasta
2 cups grated extra sharp cheddar cheese
1/2 cup grated parmesan cheese
3 cups milk
1/4 cup butter or margarine
2-3 tbs all-purpose flour
2 tbs butter or margarine
1/2 cup bread crumbs
paprika
cook macaroni according to the package directions. drain.
in a saucepan, melt butter over medium heat. stir in enough flour to make a roux. add milk to roux slowly, stirring constantly.
stir in cheeses, and cook over low heat until cheese is melted and he sauce is a little thick. put macaroni in a large casserole dish and pour sauce over macaroni. stir well.
melt butter in a skillet over medium heat. add breadcrumbs and brown. spread over macaroni and cheese to cover. sprinkle with a little paprika.
bake at 350 degrees for 30 minutes. serve.
we omit the breadcrumb portion and just go for the saucy stuff!
Friday, September 17, 2010
Tuesday, June 29, 2010
ganache-filled brown sugar bars
from food & wine may 1995.
1/2 cup heavy cream
1/2 lb bittersweet chocolate, coarsely chopped
1 3/4 cups all-purpose flour
1/4 tsp salt
2 sticks (1/2 lb) unsalted butter, at room temperature
1 2/3 cups packed dark brown sugar
2 large eggs, at room temperature
1 1/2 tsp pure vanilla extract
boil the cream over moderate heat. in a food processor, finely grind the chocolate. with the machine on, add the hot cream and process until smooth. scrape the ganache into a bowl and let stand until firm, 30 minutes to 1 hour.
meanwhile, preheat the oven to 350 degrees. lightly butter a 10 by 15 inch baking pan. line the pan with wax paper; butter and flour the paper.
whisk the flour with the salt. in a large bowl, using an electric mixer, beat the butter and brown sugar at medium speed for 3 minutes. beat in the eggs 1 at a time. beat in the vanilla. at low speed, beat in the flour in 3 additions; the batter will be fairly stiff.
spread the batter in the pan. bake for 18-20 minutes, or until a cake tester inserted in the center comes out clean. transfer to a rack to cool completely.
cover the baking pan with a large wire rack and invert. remove the pan and peel off the wax paper. invert the cake onto a large cutting board. using a long serrated knife, halve the cake crosswise.
spread the ganache evenly over one of the cake halves, leaving a 1/8 inch border. top with the other cake half.
cover and refrigerate until the ganache is set, at least 2 hours.
trim the edges of the cake. cut the cake lengthwise into 4 strips, then cut each strip crosswise into 8 bars. serve chilled or at room temperature.
1/2 cup heavy cream
1/2 lb bittersweet chocolate, coarsely chopped
1 3/4 cups all-purpose flour
1/4 tsp salt
2 sticks (1/2 lb) unsalted butter, at room temperature
1 2/3 cups packed dark brown sugar
2 large eggs, at room temperature
1 1/2 tsp pure vanilla extract
boil the cream over moderate heat. in a food processor, finely grind the chocolate. with the machine on, add the hot cream and process until smooth. scrape the ganache into a bowl and let stand until firm, 30 minutes to 1 hour.
meanwhile, preheat the oven to 350 degrees. lightly butter a 10 by 15 inch baking pan. line the pan with wax paper; butter and flour the paper.
whisk the flour with the salt. in a large bowl, using an electric mixer, beat the butter and brown sugar at medium speed for 3 minutes. beat in the eggs 1 at a time. beat in the vanilla. at low speed, beat in the flour in 3 additions; the batter will be fairly stiff.
spread the batter in the pan. bake for 18-20 minutes, or until a cake tester inserted in the center comes out clean. transfer to a rack to cool completely.
cover the baking pan with a large wire rack and invert. remove the pan and peel off the wax paper. invert the cake onto a large cutting board. using a long serrated knife, halve the cake crosswise.
spread the ganache evenly over one of the cake halves, leaving a 1/8 inch border. top with the other cake half.
cover and refrigerate until the ganache is set, at least 2 hours.
trim the edges of the cake. cut the cake lengthwise into 4 strips, then cut each strip crosswise into 8 bars. serve chilled or at room temperature.
Thursday, May 27, 2010
fruit terrine
this is so refreshing! i love to make this on hot summer days. my mom shared this with me after she went to a cooking class at a fun store by her house, where they demo-ed this recipe.
4 cups fresh fruit (i like grapes, blueberries and strawberries. you want to have fewer, bigger pieces of fruit)
2 cups white grape juice or white cranberry juice or martinelli's
1/2 cup sugar
2 tsp fresh lemon juice
1 pkg unflavored gelatin
pour 1/4 cup juice into a small bowl, sprinkle gelatin over it. let sit.
combine 1 cup juice and sugar in a small pan. boil until sugar dissolves.
take from heat and mix gelatin mixture in.
stir in 3/4 cup juice and lemon juice.
put fruit in a loaf pan and pour juice/gelatin mixture over it.
put in refrigerator to chill for several hours.
4 cups fresh fruit (i like grapes, blueberries and strawberries. you want to have fewer, bigger pieces of fruit)
2 cups white grape juice or white cranberry juice or martinelli's
1/2 cup sugar
2 tsp fresh lemon juice
1 pkg unflavored gelatin
pour 1/4 cup juice into a small bowl, sprinkle gelatin over it. let sit.
combine 1 cup juice and sugar in a small pan. boil until sugar dissolves.
take from heat and mix gelatin mixture in.
stir in 3/4 cup juice and lemon juice.
put fruit in a loaf pan and pour juice/gelatin mixture over it.
put in refrigerator to chill for several hours.
Sunday, March 7, 2010
broccoli chowder with cheddar toasts
from food network magazine. our friends tried this with us one night and we all liked it!
ingredients
2 strips bacon, thinly sliced
2 tablespoons unsalted butter
1/2 yellow onion, chopped (about 1 cup)
2 cloves garlic, smashed
1/2 teaspoon celery seed
2 tablespoons all-purpose flour
2 cups low-sodium chicken broth
2 cups milk
4 small red-skinned potatoes (about 6 ounces), quartered
1/2 head broccoli (about 10 ounces), broken into florets, stem peeled and sliced
Kosher salt and freshly ground pepper
1 tablespoon dijon mustard
1 baguette, sliced into 8 1/4-inch-thick pieces
4 ounces cheddar cheese, cut into 8 thin slices
directions
cook the bacon in the butter in a medium saucepan over low heat until it renders slightly, about 2 minutes. add the onion, garlic and celery seed and cook until soft, about 4 minutes. scatter the flour over the mixture and stir to coat. gradually add the broth and the milk, whisking until smooth.
add the potatoes and sliced broccoli stem; increase the heat to medium and simmer, covered, until slightly softened, about 5 minutes. add the broccoli florets and season with 1/2 teaspoon salt. continue cooking, uncovered, at a rapid simmer until the vegetables are tender, about 5 minutes; season with salt and pepper.
meanwhile, position a rack in the upper part of the oven and preheat the broiler to high. spread the mustard on each piece of baguette and top with a cheddar slice. place on a baking sheet and broil until the cheese melts; serve with the soup.
ingredients
2 strips bacon, thinly sliced
2 tablespoons unsalted butter
1/2 yellow onion, chopped (about 1 cup)
2 cloves garlic, smashed
1/2 teaspoon celery seed
2 tablespoons all-purpose flour
2 cups low-sodium chicken broth
2 cups milk
4 small red-skinned potatoes (about 6 ounces), quartered
1/2 head broccoli (about 10 ounces), broken into florets, stem peeled and sliced
Kosher salt and freshly ground pepper
1 tablespoon dijon mustard
1 baguette, sliced into 8 1/4-inch-thick pieces
4 ounces cheddar cheese, cut into 8 thin slices
directions
cook the bacon in the butter in a medium saucepan over low heat until it renders slightly, about 2 minutes. add the onion, garlic and celery seed and cook until soft, about 4 minutes. scatter the flour over the mixture and stir to coat. gradually add the broth and the milk, whisking until smooth.
add the potatoes and sliced broccoli stem; increase the heat to medium and simmer, covered, until slightly softened, about 5 minutes. add the broccoli florets and season with 1/2 teaspoon salt. continue cooking, uncovered, at a rapid simmer until the vegetables are tender, about 5 minutes; season with salt and pepper.
meanwhile, position a rack in the upper part of the oven and preheat the broiler to high. spread the mustard on each piece of baguette and top with a cheddar slice. place on a baking sheet and broil until the cheese melts; serve with the soup.
Sunday, February 28, 2010
dirty rice with sausage
from down home with the neely's. big hit with the family.
2 cups long grain white rice
5 cups chicken stock, divided
2 tablespoons vegetable oil
1 pound smoked pork sausage, sliced
1 clove garlic, minced
1 large onion, chopped
1 stalk celery, chopped
1 medium green bell pepper, chopped
1/4 teaspoon cayenne
1/4 cup chopped fresh parsley leaves
kosher salt and freshly ground black pepper
make the rice, in a medium saucepan combine the rice and chicken stock. bring to a boil, reduce the heat and simmer until all the stock is absorbed into the rice, about 20 minutes.
meanwhile heat oil in a heavy-bottomed saute pan over medium-high heat. brown the sausage. once browned, add the garlic, onion, celery, and green bell pepper. cook until softened, about 5 minutes. season with salt and pepper. add 1 cup chicken stock and cayenne. cook until the stock has reduced a little. add the cooked rice and parsley and stir thoroughly. taste and season with salt and pepper, if necessary.
2 cups long grain white rice
5 cups chicken stock, divided
2 tablespoons vegetable oil
1 pound smoked pork sausage, sliced
1 clove garlic, minced
1 large onion, chopped
1 stalk celery, chopped
1 medium green bell pepper, chopped
1/4 teaspoon cayenne
1/4 cup chopped fresh parsley leaves
kosher salt and freshly ground black pepper
make the rice, in a medium saucepan combine the rice and chicken stock. bring to a boil, reduce the heat and simmer until all the stock is absorbed into the rice, about 20 minutes.
meanwhile heat oil in a heavy-bottomed saute pan over medium-high heat. brown the sausage. once browned, add the garlic, onion, celery, and green bell pepper. cook until softened, about 5 minutes. season with salt and pepper. add 1 cup chicken stock and cayenne. cook until the stock has reduced a little. add the cooked rice and parsley and stir thoroughly. taste and season with salt and pepper, if necessary.
Friday, January 15, 2010
totally chocolate chocolate chip cookies
this is from nigella lawson. i love her easy, relaxed way of taking on a recipe.
4 oz semisweet chocolate
1 cup flour
1/4 cup unsweetened cocoa, sifted
1 tsp baking soda
1/2 tsp salt
1/2 cup (1 stick) butter
1/2 cup light brown sugar
1/4 cup granulated sugar
1 tsp pure vanilla extract
1 egg, cold from the fridge
2 cups semisweet chocolate morsels or dark chocolate chips
preheat oven to 325. melt the 4 oz of chocolate.
measure the flour, cocoa, baking soda, and salt into a bowl.
cream the butter and two sugars in another bowl.
add the melted chocolate and mix together.
beat in the vanilla extract and cold egg, and then mix in the dry ingredients. finally stir in the chocolate chips.
scoop out 1/4 cup-sized mounds, and place on a lined baking sheet about 2 1/2 inches apart. do not flatten them.
bake for 18 min, testing with a cake tester to make sure they come out semi-clean and not wet with cake batter. if you pierce a chocolate chip, try again.
leave to cool on the baking sheet for 4-5 min, then transfer to a cooling rack to harden as they cool.
4 oz semisweet chocolate
1 cup flour
1/4 cup unsweetened cocoa, sifted
1 tsp baking soda
1/2 tsp salt
1/2 cup (1 stick) butter
1/2 cup light brown sugar
1/4 cup granulated sugar
1 tsp pure vanilla extract
1 egg, cold from the fridge
2 cups semisweet chocolate morsels or dark chocolate chips
preheat oven to 325. melt the 4 oz of chocolate.
measure the flour, cocoa, baking soda, and salt into a bowl.
cream the butter and two sugars in another bowl.
add the melted chocolate and mix together.
beat in the vanilla extract and cold egg, and then mix in the dry ingredients. finally stir in the chocolate chips.
scoop out 1/4 cup-sized mounds, and place on a lined baking sheet about 2 1/2 inches apart. do not flatten them.
bake for 18 min, testing with a cake tester to make sure they come out semi-clean and not wet with cake batter. if you pierce a chocolate chip, try again.
leave to cool on the baking sheet for 4-5 min, then transfer to a cooling rack to harden as they cool.
Wednesday, December 30, 2009
chicken in a creamy sun-dried tomato and wine sauce, served over pasta
this is from a magazine i found in a dr's office. it's really really good.
3 tbs butter
1 tbs olive oil
4 large boneless, skinless chicken breast halves, cut into thin strips
2 tbs all-purpose flour
1 lb dried pasta
2 shallots, minced
1/2 cup white wine (i use chicken broth)
2/3 cup whipping cream
1/2 cup oil-packed sun-dried tomatoes, drained, chopped (i usually use the ones in a bag, not oil-packed)
3 tbs chopped fresh basil
salt and pepper
bring large quantity of salted water to a boil in a stockpot.
melt butter and oil in large skillet. toss chicken strips in flour and sear over med-high heat until golden brown and just cooked. transfer with a slotted spoon to a plate.
add pasta to boiling water. add shallots to skillet and saute over medium heat for 1 minute. stir wine, cream, tomatoes, and basil into the skillet, scraping up bits of chicken. bring to a boil, reduce heat, and simmer until the sauce thickens.
return chicken to skillet to heat through. salt and pepper to taste.
when pasta is al dente, drain, reserving 1/2 cup pasta water to add to sauce if it needs more liquid, or for added richness, add more cream. serve sauce over cooked pasta.
3 tbs butter
1 tbs olive oil
4 large boneless, skinless chicken breast halves, cut into thin strips
2 tbs all-purpose flour
1 lb dried pasta
2 shallots, minced
1/2 cup white wine (i use chicken broth)
2/3 cup whipping cream
1/2 cup oil-packed sun-dried tomatoes, drained, chopped (i usually use the ones in a bag, not oil-packed)
3 tbs chopped fresh basil
salt and pepper
bring large quantity of salted water to a boil in a stockpot.
melt butter and oil in large skillet. toss chicken strips in flour and sear over med-high heat until golden brown and just cooked. transfer with a slotted spoon to a plate.
add pasta to boiling water. add shallots to skillet and saute over medium heat for 1 minute. stir wine, cream, tomatoes, and basil into the skillet, scraping up bits of chicken. bring to a boil, reduce heat, and simmer until the sauce thickens.
return chicken to skillet to heat through. salt and pepper to taste.
when pasta is al dente, drain, reserving 1/2 cup pasta water to add to sauce if it needs more liquid, or for added richness, add more cream. serve sauce over cooked pasta.
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