Mac and Cheese for Two
Ingredients
½ cup of penne or any small pasta 4 oz in glass cup
1 cups cheese sauce
1 ounce cheddar cheese, grated (1/2 cup)
Fresh bread crumbs (1-slices)
½ TBL of melted butter
½ tomato sliced
Directions
Preheat oven to 350 degrees. Spray Pam on a 8-inch baking dish; set aside.
Bring a large pot of water to a boil over high heat. Cook penne, according to package direction, for 2 minutes less than recommended on the package.
In a medium bowl, mix together cooked pasta and sauce gently but thoroughly. Pour pasta into prepared baking dish; sprinkle with cheeses and chile powder. Top with tomatoes slices, mix together butter and crumbs, and then cover pasta with bread crumbs. Bake, uncovered, for 20 minutes. Let stand 5 minutes before serving.
Cheese Sauce
Ingredients
1 Tbl unsalted butter
1 Tbl all-purpose flour
¾ cups milk
3 ½ ounces cheddar cheese, preferably Flagship, grated (about 1 3/4 cups)
½ ounces Jack cheese, preferably Just Jack, grated (about 1/4 cup)
⅛ teaspoon coarse salt
1/16 teaspoon garlic powder
1/4 teaspoon of chipotle chili powder
Directions
Melt butter in a heavy-bottomed saucepan over medium heat; whisk in flour. Continue whisking and cooking for 2 minutes.
Slowly add milk, whisking constantly. Cook, stirring frequently, until sauce has thickened, about 10 minutes. Remove from heat. Add cheeses, salt, Chile powder, and garlic powder. Stir until cheese has melted and all ingredients are well incorporated, about 3 minutes. Use immediately or refrigerate up to 3 days
Wednesday, January 4, 2017
Tuesday, November 29, 2016
Fish Chowder
Fish Chowder
1/4 cup diced salt pork
2 TSP butter
1 large onions chopped
4 tablespoons margarine or butter
3 cups of potatoes, peeled and cubed to 1/2 inch
1 1/2 cups of Water
1 1/2 pounds of haddock or other firm white fish
1 can evaporated milk
Salt and pepper to taste
In a 4 quart saucepan, saute' salt pork until crisp. Salte’ in butter onion in butter. Add cubed potatoes. Barely cover with boiling water. Cook covered for fifteen minutes. Place cut and deboned fish carefully over the potatoes. Cover and simmer 15 minutes or until fish flakes. Add evaporated milk, salt and pepper. Reheat, but do not bring to a boil. Serve with oyster crackers.
1/4 cup diced salt pork
2 TSP butter
1 large onions chopped
4 tablespoons margarine or butter
3 cups of potatoes, peeled and cubed to 1/2 inch
1 1/2 cups of Water
1 1/2 pounds of haddock or other firm white fish
1 can evaporated milk
Salt and pepper to taste
In a 4 quart saucepan, saute' salt pork until crisp. Salte’ in butter onion in butter. Add cubed potatoes. Barely cover with boiling water. Cook covered for fifteen minutes. Place cut and deboned fish carefully over the potatoes. Cover and simmer 15 minutes or until fish flakes. Add evaporated milk, salt and pepper. Reheat, but do not bring to a boil. Serve with oyster crackers.
American Chop Suey
American Chop Suey
Old Fashioned Goulash!
Ingredients
1 lbs ground beef
1 ½ tsp minced garlic
½ large red bell pepper, diced
½ teaspoon sugar
½ large Yellow onion, diced
1 ¼ cups water
¼ cup beef broth
⅙ cup olive oil
1 (15-ounce) cans tomato sauce
1 (15-ounce) cans diced tomatoes
1 ½ tsp Italian seasoning
2 TBL of Worcestershire sauce
1 tsp kosher salt
2 bay leaves
½ tsp black pepper
1 cups elbow macaroni, uncooked
Shredded Cheddar Cheese
Instructions
In a large pan, saute your ground meat in a skillet over medium-high heat until HALF cooked, remove from heat.
Add onions, red pepper, olive oil, until meat is fully cooked. Drain the fat off, add the garlic and cook until you smell it.
Add water and broth, tomato sauce, diced tomatoes, Italian seasoning, bay leaves, and salt, black pepper, and Worcestershire sauce, mix well
Lower heat and cover - allow to cook for about 20 minutes, stirring occasionally.
Add in the uncooked elbow macaroni to the skillet, stir well until everything is combined
Cover once again and allow to simmer for about 30 minutes
Once cooked, remove the bay leaves
Add cedar cheese right before serving to your bowl
ENJOY!
Thursday, November 17, 2016
Best Ever Meatloaf
Meatloaf
2 eggs
⅔ cup milk
2 teaspoon salt
¼ teaspoon pepper
3 slices of bread
1 onion finely chopped
1 cup cheddar cheese
1 cup shredded carrots
1 ½ pounds of ground beef
Sauce for top of meatloaf
¼ cup brown sugar
¼ cup catsup
1 Tablespoon prepared mustard
In bowl add milk, salt, pepper, and bread to soak. Then add rest of ingredients mix well. Pat mixture into a loaf pan, add sauce on top. Bake in a 350 oven for 1 ¼ to 1 ½ hours, let rest 10 minutes.
P.S. Make more sauce for table
2 eggs
⅔ cup milk
2 teaspoon salt
¼ teaspoon pepper
3 slices of bread
1 onion finely chopped
1 cup cheddar cheese
1 cup shredded carrots
1 ½ pounds of ground beef
Sauce for top of meatloaf
¼ cup brown sugar
¼ cup catsup
1 Tablespoon prepared mustard
In bowl add milk, salt, pepper, and bread to soak. Then add rest of ingredients mix well. Pat mixture into a loaf pan, add sauce on top. Bake in a 350 oven for 1 ¼ to 1 ½ hours, let rest 10 minutes.
P.S. Make more sauce for table
Wednesday, October 19, 2016
Crispy Oven Baked Wings
Crispy Oven Baked Wings
Ingredients:
10 whole chicken wings, cut into flats and drumettes. Discard tips or use for a stock.
1 Tbsp. baking powder
1/2 tsp. salt
sauce or dry rub
Directions:
Preheat oven to 250°F.
Place a rack onto a cookie sheet.
In a large bowl, toss the flats and drumettes with the baking powder and salt. Place wings on the rack in single layer. Place in lower half of oven and cook for 30 minutes.
After 30 minutes, move the wings to the upper level of the oven and raise the heat to 425°F until brown and crispy, 40-50 minutes.
Take wings out and let rest 5 minutes. Toss in a delicious sauce and serve.
P.S. I use sauce from Buffalo Wild Wings.
Ingredients:
10 whole chicken wings, cut into flats and drumettes. Discard tips or use for a stock.
1 Tbsp. baking powder
1/2 tsp. salt
sauce or dry rub
Directions:
Preheat oven to 250°F.
Place a rack onto a cookie sheet.
In a large bowl, toss the flats and drumettes with the baking powder and salt. Place wings on the rack in single layer. Place in lower half of oven and cook for 30 minutes.
After 30 minutes, move the wings to the upper level of the oven and raise the heat to 425°F until brown and crispy, 40-50 minutes.
Take wings out and let rest 5 minutes. Toss in a delicious sauce and serve.
P.S. I use sauce from Buffalo Wild Wings.
Soft Cooked Egg
Soft Cooked Eggs
INGREDIENTS
4 large eggs
Salt and pepper
INSTRUCTIONS
MAKES 4
Be sure to use large eggs that have no cracks and are cold from the refrigerator. Because precise timing is vital to the success of this recipe, we strongly recommend using a digital timer. You can use this method for one to six large, extra-large, or jumbo eggs without altering the timing. If you have one, a steamer basket does make lowering the eggs into the boiling water easier. We recommend serving these eggs in egg cups and with buttered toast for dipping, or you may simply use the dull side of a butter knife to crack the egg along the equator, break the egg in half, and scoop out the insides with a teaspoon.
1. Bring ½ inch water to boil in medium saucepan over medium-high heat. Using tongs, gently place eggs in boiling water (eggs will not be submerged). Cover saucepan and cook eggs for 6½ minutes.
2. Remove cover, transfer saucepan to sink, and place under cold running water for 30 seconds. Remove eggs from pan and serve, seasoning with salt and pepper to taste
INGREDIENTS
4 large eggs
Salt and pepper
INSTRUCTIONS
MAKES 4
Be sure to use large eggs that have no cracks and are cold from the refrigerator. Because precise timing is vital to the success of this recipe, we strongly recommend using a digital timer. You can use this method for one to six large, extra-large, or jumbo eggs without altering the timing. If you have one, a steamer basket does make lowering the eggs into the boiling water easier. We recommend serving these eggs in egg cups and with buttered toast for dipping, or you may simply use the dull side of a butter knife to crack the egg along the equator, break the egg in half, and scoop out the insides with a teaspoon.
1. Bring ½ inch water to boil in medium saucepan over medium-high heat. Using tongs, gently place eggs in boiling water (eggs will not be submerged). Cover saucepan and cook eggs for 6½ minutes.
2. Remove cover, transfer saucepan to sink, and place under cold running water for 30 seconds. Remove eggs from pan and serve, seasoning with salt and pepper to taste
Friday, February 27, 2015
Shepherd's Pie
3 slices of bacon
1/2 lb of ground beef
3/4 cup of carrots
3/4cup of frozen peas
1/2 cup of sour cream
12 oz jar of beef gravy or 2 cups of your gravy
1/4 cup of chili sauce
salt and pepper to taste
Mashed potato for the top
Cook the bacon,divided in half,chop into small pieces. Cook the beef, drain off fat, add 1/2 of the bacon, gravy, carrots, and chili sauce, and simmer for 10 minutes. Now add sour cream and peas, and simmer about 3 minutes. Pour mixture into a 2 quart baking dish, and mound the potato around the outside of baking dish, leaving the middle open to check to see if carrots are done, sprinkle the remaining bacon on top of casserole. Bake in a 375 degree oven for about 30 minutes.
This casserole is so good. Precook the carrots.
P.S. The 30 minutes is for a full recipe, this is a half of a recipe.
1/2 lb of ground beef
3/4 cup of carrots
3/4cup of frozen peas
1/2 cup of sour cream
12 oz jar of beef gravy or 2 cups of your gravy
1/4 cup of chili sauce
salt and pepper to taste
Mashed potato for the top
Cook the bacon,divided in half,chop into small pieces. Cook the beef, drain off fat, add 1/2 of the bacon, gravy, carrots, and chili sauce, and simmer for 10 minutes. Now add sour cream and peas, and simmer about 3 minutes. Pour mixture into a 2 quart baking dish, and mound the potato around the outside of baking dish, leaving the middle open to check to see if carrots are done, sprinkle the remaining bacon on top of casserole. Bake in a 375 degree oven for about 30 minutes.
This casserole is so good. Precook the carrots.
P.S. The 30 minutes is for a full recipe, this is a half of a recipe.
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