Ingredients:
400g penne pasta or macaroni
2-3 tomatoes
40g unsalted butter
1 1/2 Tbsp cornflour
600ml reduced fat milk
75g cheddar cheese grated
75g mozzarella cheese grated
75g romano cheese grated
1/4 tsp ground black pepper
1/4 tsp white pepper
1/4 tsp cayenne pepper - optional
1/4 tsp nutmeg
1 clove garlic - optional
salt, sugar
1-2 Tbsp breadcrumbs
Directions:
Place penne in boiling water and cook until al dente.
Slice tomatoes thinly and sprinkle with salt and sugar and allow to stand.
Sauce: Melt butter, add cornflour, stir for about 3-4 minutes. Add milk a little at a time, add cheese. Stir to get a smooth consistency. Add nutmeg, white pepper and cayenne and stir into the sauce.
Mix the penne and sauce together and pour into the dish.
Place the tomato slices on top with a sprinkling of breadcrumbs, black pepper and extra cheddar cheese.
Bake in a very hot oven or under the grill, long enough to brown the top and warm the tomatoes.
Source: epicurean.com
Showing posts with label Side Dishes. Show all posts
Showing posts with label Side Dishes. Show all posts
Tuesday, September 1, 2009
Tuesday, July 28, 2009
Silky Garlic Mashed Potatoes
6 medium boiling potatoes (2 pounds)
6 garlic cloves, peeled
1/3 cup milk
1/4 cup butter or margarine, softened
1/2 teaspoon salt
1/8 teaspoon pepper
1. Scrub potatoes. Leave skins on, if desired, or peel thinly and remove eyes. Leave whole or cut into large pieces.
2. Heat 1 inch water (salted if desired) to boiling; add potatoes and garlic. Cover and heat to boiling; reduce heat. Cook whole potatoes 30 to 35 minutes, potato pieces 20 to 25 minutes or until tender; drain. Shake pan gently over low heat to dry potatoes.
3. Mash potatoes in medium bowl until no lumps remain. Add milk in small amounts, beating after each addition. (Amount of milk needed to make potatoes smooth and fluffy depends on kind of potatoes used.)
4. Add butter, salt and pepper. Beat vigorously until potatoes are light and fluffy. If desired, dot with butter or sprinkle with paprika, chopped fresh parsley, watercress or chives.
6 garlic cloves, peeled
1/3 cup milk
1/4 cup butter or margarine, softened
1/2 teaspoon salt
1/8 teaspoon pepper
1. Scrub potatoes. Leave skins on, if desired, or peel thinly and remove eyes. Leave whole or cut into large pieces.
2. Heat 1 inch water (salted if desired) to boiling; add potatoes and garlic. Cover and heat to boiling; reduce heat. Cook whole potatoes 30 to 35 minutes, potato pieces 20 to 25 minutes or until tender; drain. Shake pan gently over low heat to dry potatoes.
3. Mash potatoes in medium bowl until no lumps remain. Add milk in small amounts, beating after each addition. (Amount of milk needed to make potatoes smooth and fluffy depends on kind of potatoes used.)
4. Add butter, salt and pepper. Beat vigorously until potatoes are light and fluffy. If desired, dot with butter or sprinkle with paprika, chopped fresh parsley, watercress or chives.
BAKED STUFFED ZUCCHINI - HAMBURGER
2 med. size zucchini
1 egg
1/2 lb. hamburger
4 tbsp. Parmesan cheese
1 c. tomato sauce
4 slices bacon, cooked
1 tbsp. parsley
1 tbsp. chopped onion
Little cooking oil
Salt & pepper
Boil zucchini about 8 minutes. Cut in half lengthwise. Scoop out pulp leaving skin intact. Mix pulp, hamburger, egg, cheese and bacon, salt and pepper to taste. Then stuff into zucchini shell. Heat cooking oil and saute onion, parsley and then add tomato sauce and cook 5 minutes. Place the 2 halves of zucchini shells (stuffed) side by side in baking dish. Cover zucchini with tomato sauce. Bake 30 minutes in 375 degree oven.
Source: Cooks.com
1 egg
1/2 lb. hamburger
4 tbsp. Parmesan cheese
1 c. tomato sauce
4 slices bacon, cooked
1 tbsp. parsley
1 tbsp. chopped onion
Little cooking oil
Salt & pepper
Boil zucchini about 8 minutes. Cut in half lengthwise. Scoop out pulp leaving skin intact. Mix pulp, hamburger, egg, cheese and bacon, salt and pepper to taste. Then stuff into zucchini shell. Heat cooking oil and saute onion, parsley and then add tomato sauce and cook 5 minutes. Place the 2 halves of zucchini shells (stuffed) side by side in baking dish. Cover zucchini with tomato sauce. Bake 30 minutes in 375 degree oven.
Source: Cooks.com
BAKED STUFFED ZUCCHINI
3 medium sized zucchini
1 1/2 c. crumbled buttery round crackers
1/2 c. grated Parmesan cheese
2 tbsp. minced onion
1 1/2 tbsp. minced parsley
1/2 tsp. salt
1/8 tsp. pepper
1 egg, lightly beaten
1 tbsp. butter
Preheat oven to 350 degrees. Cook zucchini in boiling water to cover in large pot, for 5 minutes. Drain; halve lengthwise. Scoop out pulp with spoon - leaving shell. Coarsely chop pulp. Combine with cracker crumbs, 1/4 cup cheese, onion, parsley, salt, pepper, and egg in medium sized bowl. Spoon crumb mixture into shell, mounding in center. Dot with butter; sprinkle with remaining Parmesan cheese. Place in baking dish. Bake 30 minutes until lightly browned.
Source: Cooks.com
1 1/2 c. crumbled buttery round crackers
1/2 c. grated Parmesan cheese
2 tbsp. minced onion
1 1/2 tbsp. minced parsley
1/2 tsp. salt
1/8 tsp. pepper
1 egg, lightly beaten
1 tbsp. butter
Preheat oven to 350 degrees. Cook zucchini in boiling water to cover in large pot, for 5 minutes. Drain; halve lengthwise. Scoop out pulp with spoon - leaving shell. Coarsely chop pulp. Combine with cracker crumbs, 1/4 cup cheese, onion, parsley, salt, pepper, and egg in medium sized bowl. Spoon crumb mixture into shell, mounding in center. Dot with butter; sprinkle with remaining Parmesan cheese. Place in baking dish. Bake 30 minutes until lightly browned.
Source: Cooks.com
BAKED STUFFED ZUCCHINI
1 med. zucchini (about 5 oz.)
1 qt. boiling water
1 egg, beaten
2 oz. American process cheese, cut in 1/2 inch squares
3 unsalted Saltines crackers made into crumbs
1/8 tsp. salt (optional)
Dash pepper
1 tsp. grated Parmesan cheese
1 tsp. bacon bits
In quart saucepan, add zucchini to 1 quart boiling water and cook over high heat until zucchini is fork tender about 5 minutes. Remove from saucepan; rinse with cold water. Preheat oven to 350 degrees. Cut zucchini in half lengthwise and scoop out pulp, reserving shells. Finely chop pulp and put into small bowl. Add egg, process cheese, cracker crumbs, salt, pepper and mix well. Spoon 1/2 mixture into each zucchini shell and place in 8 x 8 x 2 inch baking pan. Sprinkle 1/2 teaspoon each Parmesan cheese and bacon bits over each stuffed shell. Bake until cheese is melted and lightly brown 15 to 20 minutes.
Makes 1 serving. (Use zucchini recipe to make more servings as needed.)
Source: Cooks.com
1 qt. boiling water
1 egg, beaten
2 oz. American process cheese, cut in 1/2 inch squares
3 unsalted Saltines crackers made into crumbs
1/8 tsp. salt (optional)
Dash pepper
1 tsp. grated Parmesan cheese
1 tsp. bacon bits
In quart saucepan, add zucchini to 1 quart boiling water and cook over high heat until zucchini is fork tender about 5 minutes. Remove from saucepan; rinse with cold water. Preheat oven to 350 degrees. Cut zucchini in half lengthwise and scoop out pulp, reserving shells. Finely chop pulp and put into small bowl. Add egg, process cheese, cracker crumbs, salt, pepper and mix well. Spoon 1/2 mixture into each zucchini shell and place in 8 x 8 x 2 inch baking pan. Sprinkle 1/2 teaspoon each Parmesan cheese and bacon bits over each stuffed shell. Bake until cheese is melted and lightly brown 15 to 20 minutes.
Makes 1 serving. (Use zucchini recipe to make more servings as needed.)
Source: Cooks.com
Monday, July 13, 2009
Red Lobster Hushpuppies
3 cups cornmeal
6 tablespoons baking powder
1 1/2 teaspoons salt
3/4 teaspoon pepper
3/8 teaspoon white pepper
1 cup minced onion
3 eggs, beaten
3/4 cup milk
Mix cornmeal with baking powder, salt, pepper, and onion.
Mix egg with milk and whisk into cornmeal.
Spoon hush puppies into hot oil and fry until golden brown.
Servings: 12
Source: Recipie Gold Mine.com
6 tablespoons baking powder
1 1/2 teaspoons salt
3/4 teaspoon pepper
3/8 teaspoon white pepper
1 cup minced onion
3 eggs, beaten
3/4 cup milk
Mix cornmeal with baking powder, salt, pepper, and onion.
Mix egg with milk and whisk into cornmeal.
Spoon hush puppies into hot oil and fry until golden brown.
Servings: 12
Source: Recipie Gold Mine.com
KFC BBQ Baked Beans
1 (28 ounce) can Bush's Baked beans
3 1/2 cups BBQ sauce (depending on how tangy you like it)
1/4 cup brown sugar
1/4 cup finely diced onions
1/2 cup hickory smoked bacon
Fry bacon lightly (until heated through but still soggy). Then put everything in a casserole dish and bake for about 20 to 30 minutes at 350 degrees F. It can be done in a saucepan but will not be quite as flavorful.
Source: Recipie Gold Mine.com
3 1/2 cups BBQ sauce (depending on how tangy you like it)
1/4 cup brown sugar
1/4 cup finely diced onions
1/2 cup hickory smoked bacon
Fry bacon lightly (until heated through but still soggy). Then put everything in a casserole dish and bake for about 20 to 30 minutes at 350 degrees F. It can be done in a saucepan but will not be quite as flavorful.
Source: Recipie Gold Mine.com
KFC Cole Slaw
8 1/8 cups cabbage
1/3 cup carrot
1 teaspoon onion, chopped fine
3/4 cup buttermilk
1/2 cup mayonnaise
1/8 cup milk
2 tablespoons lemon juice
1/2 teaspoon salt
1/8 teaspoon pepper
1/3 cup granulated sugar
Core the cabbage, then shred the cabbage fine using the fine disk for the shredder attachment to the mixer. Shred the carrot the same way. Mix together cabbage, carrot and onion.
In a bowl combine the buttermilk, mayonnaise, milk and lemon juice with a whisk until well combined. Add the salt and pepper. Add the sugar to the sauce until well mixed in. Add the sauce to the cabbage and carrot mixture and mix well and allow the mixture to marinate for 13 hours in the refrigerator.
Sources: Recipie Gold Mine.com
1/3 cup carrot
1 teaspoon onion, chopped fine
3/4 cup buttermilk
1/2 cup mayonnaise
1/8 cup milk
2 tablespoons lemon juice
1/2 teaspoon salt
1/8 teaspoon pepper
1/3 cup granulated sugar
Core the cabbage, then shred the cabbage fine using the fine disk for the shredder attachment to the mixer. Shred the carrot the same way. Mix together cabbage, carrot and onion.
In a bowl combine the buttermilk, mayonnaise, milk and lemon juice with a whisk until well combined. Add the salt and pepper. Add the sugar to the sauce until well mixed in. Add the sauce to the cabbage and carrot mixture and mix well and allow the mixture to marinate for 13 hours in the refrigerator.
Sources: Recipie Gold Mine.com
Jack's Old South BBQ & Grill Peach BBQ Beans
8 strips bacon, cut into 1-inch pieces
1 red bell pepper, seeded and chopped
1 large yellow onion, chopped
1 (#10 can - about 6 pounds and 10 ounces) baked
beans (recommended: Bush's)
3 cups canned peach pie filling
1/2 cup barbecue sauce
2 tablespoons Jack's Old South BBQ Rub
Heat oven to 325 degrees F.
Heat a large skillet over medium heat. Add the bacon and cook, stirring, until somewhat crispy and its fat has rendered. Using a slotted spoon, transfer the bacon to a paper towel-lined plate to drain, leaving the fat in the skillet.
Add the pepper and onion to the skillet and cook, stirring, until softened, about 6 minutes. Transfer the mixture to a large baking pan.
Add the bacon, beans, pie filling, barbecue sauce, and rub to the pan. Mix to combine and bake, uncovered, until hot and bubbly, about 1 hour.
Jack's Old South BBQ Rub:
1/4 cup brown sugar
1/4 cup sweet paprika
1/4 cup kosher salt
3 tablespoons black pepper
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon cayenne pepper
1 teaspoon dried basil
Combine all ingredients and mix well.
Yields 3/4 cup.
Source: Recipe Gold Mine.com
1 red bell pepper, seeded and chopped
1 large yellow onion, chopped
1 (#10 can - about 6 pounds and 10 ounces) baked
beans (recommended: Bush's)
3 cups canned peach pie filling
1/2 cup barbecue sauce
2 tablespoons Jack's Old South BBQ Rub
Heat oven to 325 degrees F.
Heat a large skillet over medium heat. Add the bacon and cook, stirring, until somewhat crispy and its fat has rendered. Using a slotted spoon, transfer the bacon to a paper towel-lined plate to drain, leaving the fat in the skillet.
Add the pepper and onion to the skillet and cook, stirring, until softened, about 6 minutes. Transfer the mixture to a large baking pan.
Add the bacon, beans, pie filling, barbecue sauce, and rub to the pan. Mix to combine and bake, uncovered, until hot and bubbly, about 1 hour.
Jack's Old South BBQ Rub:
1/4 cup brown sugar
1/4 cup sweet paprika
1/4 cup kosher salt
3 tablespoons black pepper
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon cayenne pepper
1 teaspoon dried basil
Combine all ingredients and mix well.
Yields 3/4 cup.
Source: Recipe Gold Mine.com
Jack Stack Barbecue Mushroom Casserole
Yield: 8 servings
8 slices white bread
1/2 cup butter
1 pound fresh mushrooms, sliced
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped green bell pepper
1/2 cup mayonnaise
3/4 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups milk
2 eggs, slightly beaten
1 (10 ounce) can cream of mushroom soup
1/2 cup shredded Cheddar cheese
Spread bread on both sides with 4 tablespoons of the butter. Cut 3 slices of the bread into 1-inch cubes, reserving remaining bread. Arrange bread cubes in buttered baking dish; set aside.
Saut mushrooms in 2 tablespoons of the butter in a skillet until most of the liquid has evaporated. Spread mushrooms over bread cubes.
Saut onions, celery and green pepper in remaining 2 tablespoons of butter in skillet until vegetables are tender. Stir in mayonnaise, salt and pepper. Spread over prepared layers.
Cut 3 slices of the reserved bread into 1 -inch cubes; spread over vegetable mixture. Pour mixture of milk and eggs over prepared layers. Chill for 1 hour or longer.
Spread with soup. Cut remaining 2 slices of reserved bread into 1-inch cubes; sprinkle over the top. Bake at 350 degrees F for 40 to 50 minutes or until brown and bubbly.
Sprinkle with cheese. Bake for 10 minutes longer.
Source: Recipe Gold Mine.com
8 slices white bread
1/2 cup butter
1 pound fresh mushrooms, sliced
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped green bell pepper
1/2 cup mayonnaise
3/4 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups milk
2 eggs, slightly beaten
1 (10 ounce) can cream of mushroom soup
1/2 cup shredded Cheddar cheese
Spread bread on both sides with 4 tablespoons of the butter. Cut 3 slices of the bread into 1-inch cubes, reserving remaining bread. Arrange bread cubes in buttered baking dish; set aside.
Saut mushrooms in 2 tablespoons of the butter in a skillet until most of the liquid has evaporated. Spread mushrooms over bread cubes.
Saut onions, celery and green pepper in remaining 2 tablespoons of butter in skillet until vegetables are tender. Stir in mayonnaise, salt and pepper. Spread over prepared layers.
Cut 3 slices of the reserved bread into 1 -inch cubes; spread over vegetable mixture. Pour mixture of milk and eggs over prepared layers. Chill for 1 hour or longer.
Spread with soup. Cut remaining 2 slices of reserved bread into 1-inch cubes; sprinkle over the top. Bake at 350 degrees F for 40 to 50 minutes or until brown and bubbly.
Sprinkle with cheese. Bake for 10 minutes longer.
Source: Recipe Gold Mine.com
Hard Rock Cafe Handmade Onion Rings
1 yellow onion, sliced into 1/2-inch rings
(hold in cold water, discard cores)
Flour to coat
3 eggs blended with 1/2 cup milk (makes an egg wash)
Bread crumbs to taste
Vegetable oil for deep frying
1/2 cup kosher salt
1 1/2 teaspoons onion powder
1 1/2 teaspoons garlic powder
1 1/2 teaspoons coarse black pepper
1 1/2 teaspoons celery salt
Remove onions from water, shaking off any excess. Place rings into the flour and coat evenly. In a small bowl, combine eggs and milk. Mix thoroughly. Place floured rings into egg wash and coat well. Remove from egg wash, and place into bread crumbs, coating evenly. Shake off excess.
Heat oil to 350 degrees F. Place onion rings in a fry basket, and fry in hot oil for three minutes or until golden brown and fully cooked. Remove from oil and drain well.
In a small container, combine kosher salt, onion powder, garlic powder, coarse black pepper and celery salt. Mix thoroughly. Sprinkle salt mixture (called Hard Rock Cafe seasoning) over hot onion rings. Serve immediately.
Yield: Served as an appetizer or side dish, serving size depends upon personal preference.
(hold in cold water, discard cores)
Flour to coat
3 eggs blended with 1/2 cup milk (makes an egg wash)
Bread crumbs to taste
Vegetable oil for deep frying
1/2 cup kosher salt
1 1/2 teaspoons onion powder
1 1/2 teaspoons garlic powder
1 1/2 teaspoons coarse black pepper
1 1/2 teaspoons celery salt
Remove onions from water, shaking off any excess. Place rings into the flour and coat evenly. In a small bowl, combine eggs and milk. Mix thoroughly. Place floured rings into egg wash and coat well. Remove from egg wash, and place into bread crumbs, coating evenly. Shake off excess.
Heat oil to 350 degrees F. Place onion rings in a fry basket, and fry in hot oil for three minutes or until golden brown and fully cooked. Remove from oil and drain well.
In a small container, combine kosher salt, onion powder, garlic powder, coarse black pepper and celery salt. Mix thoroughly. Sprinkle salt mixture (called Hard Rock Cafe seasoning) over hot onion rings. Serve immediately.
Yield: Served as an appetizer or side dish, serving size depends upon personal preference.
Hard Rock Cafe® Twisted Mac & Cheese
2 Cups uncooked cavatappi pasta or elbow macaroni
1/3 Cup whole milk
4 Ounces Velveeta
1/2 Cup shredded cheddar cheese
1/2 Cup shredded Monterey Jack cheese
1/8 Teaspoon ground cayenne pepper
1/8 Teaspoon ground black pepper
1/4 Cup diced roasted red bell pepper
Parmesan Breadcrumbs
2 Teaspoons seasoned breadcrumbs (Italian style)
2 Teaspoons grated Parmesan cheese
1/4 Teaspoon finely minced parsley.
Cook pasta following the directions on package. Drain. Combine milk, Velveeta, cheddar cheese, Jack cheese, cayenne pepper, and black pepper in saucepan. Cook over low heat until cheese is melted and sauce is smooth. Add pasta and roasted pepper to the pan, and then toss to coat the pasta.
Combine the breadcrumbs, Parmesan and parsley in a small bowl.
Pour pasta into a serving bowl, and then sprinkle Parmesan breadcrumbs over the top.
Source: Recipie Gold Mine.com
1/3 Cup whole milk
4 Ounces Velveeta
1/2 Cup shredded cheddar cheese
1/2 Cup shredded Monterey Jack cheese
1/8 Teaspoon ground cayenne pepper
1/8 Teaspoon ground black pepper
1/4 Cup diced roasted red bell pepper
Parmesan Breadcrumbs
2 Teaspoons seasoned breadcrumbs (Italian style)
2 Teaspoons grated Parmesan cheese
1/4 Teaspoon finely minced parsley.
Cook pasta following the directions on package. Drain. Combine milk, Velveeta, cheddar cheese, Jack cheese, cayenne pepper, and black pepper in saucepan. Cook over low heat until cheese is melted and sauce is smooth. Add pasta and roasted pepper to the pan, and then toss to coat the pasta.
Combine the breadcrumbs, Parmesan and parsley in a small bowl.
Pour pasta into a serving bowl, and then sprinkle Parmesan breadcrumbs over the top.
Source: Recipie Gold Mine.com
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