Recipz

Archive for the ‘Eggs and Pasta and Legumes’ Category

1 bottle (12 ounces) ale or lager
2 cups (8 ounces) Gruyere cheese, shredded
1 cup (4 ounces) Cheddar cheese, shredded
2 T. flour
1 t. coarse grain mustard
1/4 t. salt
1/8 t. ground red pepper
1/4 t. nutmeg

In medium saucepan, bring ale to boil. Simmer over medium heat until it stops foaming, about 5 minutes. Reduce heat to low.

In medium bowl, toss cheese with flour. Gradually add cheese mixture to the ale while stirring constantly. Add mustard, salt and ground red pepper. Cook, gently stirring, until cheese is melted.

Transfer the cheese mixture to a fondue pot. Sprinkle with nutmeg.

Crust
2 cups flour
1-1/2 t. baking powder
1/2 t. baking soda
6 T. butter, chilled, unsalted, cut into 1/2 inch cubes

Filling
2 pounds large, ripe tomatoes, cored and cut into slices
2-1/2 cups extra sharp Cheddar cheese, coarsely grated
1/4 cup Parmesan cheese, finely grated
1/2 cup mayonnaise (or try substituting yogurt)
2 T. fresh dill, chopped
1 T. apple cider vinegar
2 t. sugar
3/4 t. kosher salt
1/2 t. pepper
1-1/2 T. cornmeal

Put the tomato slices on paper towels to drain.
Preheat oven to 425*F.

Make the Crust
Whisk the first four ingredients in a medium bowl. Using your fingertips, rub in butter until coarse meal forms and small lumps remain. Stir in buttermilk and knead gently with your hands until dough forms. Wrap dough in plastic and chill for one hour.

When the dough has chilled, roll it out between two sheets of plastic wrap or waxed paper, then lay in pie pan.

Make the Pie
In medium bowl, mix together Cheddar ad Parmesan cheeses. Reserve 1/4 cup of the cheese mixture in a small bowl on the side.

In another small bowl, whisk together mayonnaise, dill, vinegar, sugar, salt and pepper.

Sprinkle the cornmeal over the bottom of the crust. Top with 1/2 cup of the cheese mixture.
Arrange half of the tomato slices over the cheese, overlapping as needed. Spread half of the mayonnaise mixture overtop.

Repeat layering with 1 cup of cheese mixture, half of the remaining tomato slices, and all of the remaining mayonnaise. Sprinkle remaining 1 cup of cheese mixture over top, then lay remaining tomato slices on top. Finally, sprinkle over the 1/4 cup of reserved cheese mixture.

Bake pie for 35 to 40 minutes, until the crust is golden brown.

1/3 c. canola oil
1/4 c. flour
1/4 clove garlic, minced
1/4 t. salt
2/3 c. lactose-free, unsweetened soy milk
1 c. roughly chopped baby spinach, stems removed
2 large egg yolks
2-1/2 large egg whites

Preheat oven to 375*F. Lightly oil 3 individual souffle dishes.

In a small saucepan over low heat, heat the oil. Add the flour, whisking constantly for 1 to 2 minutes or until the flour smells slightly toasted but is not burning.

Whisking constantly, add the garlic and salt, then soy milk. Cook until slightly thickened; then remove from heat.

In a medium mixing bowl, beat the egg yolks until creamy. Whisk in the soymilk mixture and then fold in the spinach.

In another medium mixing bowl, beat the egg whites until stiff, glossy peaks form. Fold in the spinach mixture.

Spoon into souffle dishes and back for 18 minutes.

1 c. King Arthur Pasta Flour
4 egg yolks (one whole egg may be substituted for the yolks if a less rich noodle is desired)
1-1/2 T. water or milk

Combine all ingredients in a food processor and pulse a few times until blended. Form a ball with the dough. You can then knead by hand or pass the dough through a pasta machine. If kneading by hand, knead for 10 to 15 minutes until it is no longer elastic (when you poke it, the indent remains for more than a couple of seconds).

To knead by machine, cut the dough into 3 pieces. Crank each piece through the pasta machine at the widest setting. Fold it and pass it through again at the same setting until it feels smooth and silky (10 to 15 times), dusting as needed to keep it from sticking. Repeat for each piece of dough.

Put the dough in a plastic bag and let it rest for an hour and a half in the refrigerator (do not skip this step or the dough will be tough).

Pass the dough through the pasta machine first at the widest setting, then reducing one notch until the desired thickness is reached. Cut into noodles. Let rest 15 minutes, then cook in boiling water for 3 minutes.

2 c. rice
1 can (15-1/2 ounces) Bush’s Bests Chili Magic
1 can (14-1/2 ounces) diced tomatoes
1 can corn
1 t. chili powder or Mexican spices
2 c. shredded cheese (four cheese Mexican seasoned)

Preheat oven to 350*F.
Cook rice. Mix together all ingredients in large bowl. Pour into 1-1/2 to 2 quart baking dish.
Bake, covered, for 30 minutes at 350*F. Top with nachos, if desired.

3 T. butter
3 T. flour
1/2 t. garlic salt
1/2 t. salt
dash white pepper
dash nutmeg
2 c. milk
1 lb. Swiss cheese, shredded
1 t. Worcestershire
1/3 c. dry white wine
2 T. Kirsch or sherry

Melt butter; add flour, salt, pepper and spices. Gradually stir in milk until sauce is smooth and slightly thickened.

Gradually add in cheese, stirring until smooth. Add Worcestershire, wine and sherry.

Serve with French bread, cut into small pieces.

1 c. raw macaroni
2/3 T. butter
1 T. flour
pinch of salt, pepper
1 c. milk
1/4 c. smoked Gouda, shredded
1/4 c. Parmesan, freshly grated
2-1/2 c. coarsdely chopped fresh spinach
Ritz crackers

Preheat oven to 350*F.

Cook macaroni. Drain.

Melt butter in saucepan. Add flour, salt and pepper. Stir in milk. Cook until thickened.

Add Gouda and Parmesan. Stir until melted. Mix in spinach.

Pour over macaroni, stir. Spoon into greased casserole dish.

Top with crushed Ritz crackers. Bake for 15 minutes or until bubbly.

3 T. butter
3 T. flour
2 c. milk
3/4 t. dry mustard
1/2 t. salt
1/2 lb. macaroni
1/2 c. Cheddar, freshly grated
1/2 c. Gruyere, freshly grated
1/2 c. Emmentaler, freshly grated
1/2 c. Parmesan, freshly grated

Bread crumbs:
2 t. butter, cut into small pieces
1/4 c. Parmesan, freshly grated
1/2 c. bread crumbs

Preheat oven to 350*F. Butter a 1-1/2 quart baking dish.

In a heavy saucepan, melt butter over low heat. With a wire whisk, mix in flour and cook, stirring constantly, for 3 minutes.

Gradually whisk in milk until blended, then mustard and salt. Bring to a simmer and cook, stirring constantly, until thick, about 2 minutes.

Cook macaroni in a large pan of salted water for about 7 minutes, until just al dente. Drain.

In a large bowl, stir together the macaroni and milk mixture. Spoon into baking dish.

For bread crumbs, combine bread crumbs with remaining Parmesan. Sprinkle evenly over macaroni. Scatter butter pieces over top.

Bake for 25 to 30 minutes or until golden brown.

1/2 c. butter
1 8-oz. package cream cheese
1/2 t. garlic powder (not garlic salt)
2 c. milk
6 oz. Parmesan cheese, grated (best when grated fresh from block cheese)
dash pepper

Melt butter in medium, non-stick saucepan over medium heat. Add cream cheese and garlic powder, stirring with a whisk until smooth. Add milk, a little at a time, whisking to smooth our lumps. Stir in Parmesan and pepper. Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly; thin with milk if cooked too long. Toss with hot pasta to serve.

Optional: add cooked peas and bacon.

2 eggs
1 c. milk
2/3 c. Romano cheese, grated (tastes best with good quality block cheese from the deli section of the grocery store)
1/4 c. butter
1-1/2 t. sugar
1/2 t. salt
1/2 t. sage
fettucini noodles (fresh, from the refrigerated section)

In medium bowl, beat eggs. Mix in milk, cheese, butter, sugar, salt and sage.

In large saucepan, cook 8 ounces of fettucini noodles and drain off water. Add cheese sauce to noodles and cook on low for a few minutes until it thickens. Serve immediately.

3 t. sugar
1 t. salt
dash pepper
1 T. flour
1/4 t. nutmeg
3 eggs
1 c. milk or light cream
1 c. grated Swiss cheese (or part Swiss and part Edam or other cheese)
9″ pie shell

Combine sugar, salt, pepper, flour and nutmeg in a large bowl. Add the eggs and beat with a whisk. Stir in milk or cream and cheese. Pour into pie shell.

Bake at 425*F for 35 to 45 minutes.

pie crust for 2 crust pie
1 lb. mushrooms, thinly sliced
2 T. butter plus 1/4 c. butter
1/4 c. chopped onion
2 10-oz. pkgs. frozen chopped spinach, thawed and drained
6 eggs
1-1/2 c. heavy cream
1 c. milk
2 T. flour
1 t. salt
1/8 t. cayenne pepper
1/8 t. nutmeg
1/2 lb. Swiss cheese, shredded

Roll pie crust into 17″-x-15″ rectangle; use to line 13″-x-9″ baking dish. Set aside.

In large skillet over medium heat, in 2 T. butter, cook mushrooms and onion until tender, about 10 minutes. Remove from heat; stir in spinach.

In small saucepan over low heat, melt 1/4 c. butter.

In medium bowl with wire whisk, beat eggs with cream, milk, flour, salt, pepper, nutmeg, and melted butter.

Spoon spinach mixture evenly into crust; sprinkle with Swiss cheese. Pour egg mixture over cheese.

Bake at 425*F for 15 minutes; lower heat to 325*F and bake for 40 more minutes or until knife inserted in center comes out clean.

Serves 12. Recipe may be halved.

2 T. butter
2 T. olive oil
3 medium Russet potatoes, peeled and cut into ????
3 T. flour
3/4 t. paprika
1/2 t. garlic powder
1/4 t. Italian seasoning
8 eggs, beaten to blend
1/4 c. freshly grated Parmesan cheese
salt and freshly ground pepper

Melt butter with oil in heavy 10″ skillet over medium heat. Mix potatoes and flour. Add potatoes, paprika, garlic powder and Italian seasoning to skillet and cook until potatoes are just tender, stirring often, 10 minutes.

Combine eggs with Parmesan in medium bowl. Season with salt and pepper.

Pour egg mixture over potatoes. Pierce holes in egg mixture and lift edges with spatula, tipping pan to allow uncooked egg to flow under, until edge forms, about 1 minutes; do not stir. Reduce heat to low, cover skillet and continue cooking until eggs are set, about 10-12 minutes.

Invert onto platter. Serves 2 to 4.

1 stick butter
2 c. milk
1/2 c. whipping cream or half-and-half
salt and freshly ground pepper to taste
2-3 T. cornstarch
8-12 oz. Velveeta, broken into chunks
1 lb. pasta shells or other interesting shape
8-12 oz. Cheddar cheese, shredded or sliced

Heat oven to 350*F.

Grease a 9″-x-13″ baking pan.

Melt butter over medium heat in large saucepan. Add milk, cream, salt, and pepper. When mixture is hot (but not boiling), whisk in 2 T. cornstarch. Sauce will thicken immediately. If you want a thicker sauce, add remaining cornstarch. Turn heat to low. While whisking constantly, add enough Velveeta to turn sauce a peach color (not bright orange).

Add pasta to sauce and stir to combine. Turn mixture into prepared pan. Cover top completely with Cheddar cheese (or mix in for a more uniform sauce).

Bake for 30 minutes or until bubbly. Serve immediately. Makes 6 main-dish servings.

8-oz. box macaroni
2 c. milk
8 oz. Old English cheese
3 T. flour
2 T. margarine
bread crumbs

Cook macaroni and drain.

In a saucepan, blend milk, cheese, flour, and margarine. Heat gently until cheese melts. Add to cooked macaroni. Top with breadcrumbs and bake at 350*F for about an hour.

8 oz. macaroni
1/2 lb. Monterey Jack cheese
1 c. sour cream
1/4 c. butter
1/4 t. salt
1/4 t. pepper

Grease a 2 qt. casserole. Cook macaroni; drain.

Cube or grate cheese. In casserole, combine cheese, sour cream, butter, salt, and pepper; mix well.

Cover; bake at 350*F for 30 minutes or until hot and bubbly. Serves 6.

1-1/2 or 2 c. uncooked macaroni
3 T. butter
2 T. flour
1/2 t. salt
dash pepper
2 c. milk
2 c. cubed Velveeta cheese

Cook macaroni; drain. In sauce pan, melt butter, then blend in flour, salt and pepper. Add milk; cook and stir until bubbly. Add cheese and stir until melted. Pour over macaroni (already in casserole).

Bake at 350*F or 35-40 minutes. Cheese should be crusty.

Optional–add chopped ham or hot dogs.

1/2 lb. fettucini
light cream
2 T. butter
1 t. Parmesan cheese
salt, pepper
3 T. ricotta cheese

Cover the bottom of a saute pan with light cream. Add remaining ingredients, except pasta, and simmer, stirring constantly. Serve hot over cooked fettucini.
Serves 2.

cooked spaghetti
1 stick melted butter or margarine
2 beaten eggs
1/3 c. parmesan cheese
1 carton cottage cheese
salt and pepper
spaghetti sauce

Layer in several layers: spaghetti (pour melted butter over); cottage cheese mixed with parmesan cheese; spaghetti sauce. Repeat if there is room in the dish. Serve with salad and bread. Can freeze ahead.

1 lb. spaghetti
1/4 lb. butter
1 pint sour cream
juice of 1 lemon
a t. grated lemon peel
freshly ground pepper
1/4 c. minced parsley
Parmesan cheese, to taste

Cook spaghetti in boiling water; drain and put in baking dish. Melt butter in a small saucepan; remove from heat. Stir in sour cream, lemon juice, and lemon peel. Pour over pasta; toss.

Bake at 400*F for 20 to 25 minutes.

Remove from oven; sprinkle on lots of freshly ground pepper, minced parsley and Parmesan cheese. Toss well and serve. Serves 8.

1 lb. noodles
large can sauerkraut
1-1/4 lbs. fresh mushrooms, sliced
1 can cream of mushroom soup
1 small onion, chopped
3/4 lb. butter
black pepper

Cook noodles; drain. Put can of kraut in kettle, cover with water, and boil for 5 minutes. Drain but don’t rinse.

Saute onion and mushrooms in butter. Add soup and bring to a boil. Mix everything together, and add black pepper to taste.

Put in oven to heat through.

1 c. orzo or rosa marina
1 medium carrot, diced
1 small onion, diced
1 small zucchini, diced
1/4 t. salt
1/4 t. oregano
2 T. olive oil
2 T. grated Parmesan cheese
2 T. toasted pine nuts

Prepare pasta according to package directions; drain.

Meanwhile, in a medium sauce pan over medium- high heat, saute carrot, onion, zucchini, salt, and oregano in oil for 3-5 minutes, or until vegetables are crisp-tender. Stir in cooked pasta and cheese. Spoon mixture into serving bowl and top with pine nuts.

1 T oil
1 medium onion, chopped
1 large clove garlic, chopped
1/4 t. cayenne pepper
1 T. chili powder
1 qt. undrained canned tomatoes
1 t. oregano
1/2 t. cumin
1 c. uncooked macaroni or other pasta1-1/2 c. corn kernels
3 c. cooked pink or black beans
1 c. broken corn tacos
1 c. shredded Monterey Jack cheese

Heat oil in 2-qt pot and saute onion and garlic for 3 minutes to soften. Add cayenne and chili powder and cook briefly. Add tomatoes, oregano, and cumin, and bring to a boil.

Add pasta and corn and simmer, uncovered for 15 minutes, until pasta is just tender.

Stir in beans. Transfer bean mixture to a shallow 2-qt. casserole. Top with tacos and cheese.

Bake at 325*F for 10 minutes to melt cheese.

If casserole is assembled in advance of baking and chilled, increase baking time to 20 minutes, or until heated through.

Serves 6.

31 oz. can pork and beans
5 slices bacon, fried crisp
1/4 c. bacon drippings
1 large onion, finely chopped
1 clove garlic, crushed
1/2 c. tomato sauce
dash of pepper
2 T. honey
1 t. vinegar

Brown onion and garlic in drippings from bacon.

Add tomato sauce, pepper, honey, vinegar and beans. Mix well.
Pour into 1-1/2 qt. casserole. Top with bacon.

Bake at 350*F for 30 minutes.

1/2 lb. bacon
2 celery stalks, chopped
1 onion, diced
1/2 green pepper, chopped
1 bottle chili sauce
2 T. vinegar
1 t. regular mustard
2-3 T. brown sugar
dash of garlic salt
2 large cans pork and beans
2 medium cans kidney beans, drained
1 pkg. frozen lima beans, cooked

Cut bacon into small pieces and fry until limp. Add celery, onion, green pepper, chili sauce, vinegar, mustard, brown sugar, and garlic salt. Simmer until cooked.

Put pork and beans, kidney beans, and lima beans in a crockpot. Pour bacon and vegetable mixture over beans. Marinate overnight. Slow cook at least 8 hours, stirring and allowing steam to escape occasionally. Good reheated.