1 pound rigatoni noodles
1 quart heavy cream
8 oz shredded Cheddar cheese
8 oz shredded Monterey Jack cheese
4 oz grated Parmesan cheese
Salt
Bring a large pot (12 quarts) of water to a boil. Add salt until it tastes like sea water. Once the water is boiling, add pasta and cook until just done and drain. Do not rinse pasta w/ cool water! Immediately place hot pasta in large mixing bowl. Add 1/3 of Cheddar and Mont Jack, as well as heavy cream. Add half of the Parmesan cheese. Mix well and check for seasoning (it should be kind of soupy).
If you salted the water well enough, you don't need to add more salt. Pour the mix into baking dish and add remaining Cheddar and Mont Jack on top and sprinkle w/ the rest of the Parmesan cheese.
Now chill the whole dish. When you want to eat, preheat oven to 350, place mac-n-cheese uncovered on top rack for about 30 minutes or until top is browned nicely and cream mixture has thickened considerably. ENJOY! (This is AMAZING!!!!)
Kami
Showing posts with label Side Dish. Show all posts
Showing posts with label Side Dish. Show all posts
Super Nacho Dip
All of these ingredients do not have specified amounts. Just make sure you have enough to cover whatever size jelly roll pan, cookie sheet w/ sides or dish you are layering them into.
Ground beef
Onion
Tabasco sauce
Salt
Refried beans
Green chilies
Cheddar cheese
Salsa
Minced onion
Sour cream
Tomatoes
Olives
Avacados
Tortilla chips, for serving
In a medium skillet, cook beef and onions together and drain. Add tabasco and salt. Spread refried beans over cookie sheet and then spread a layer of green chilies. Add layer of meat, then cheese, then salsa and bake at 400 for 15-20 min. Add layers of minced onion, sour cream, tomatoes, avacado and olives. Serve w/ chips. (One of my all-time favorites!)
Kami
Ground beef
Onion
Tabasco sauce
Salt
Refried beans
Green chilies
Cheddar cheese
Salsa
Minced onion
Sour cream
Tomatoes
Olives
Avacados
Tortilla chips, for serving
In a medium skillet, cook beef and onions together and drain. Add tabasco and salt. Spread refried beans over cookie sheet and then spread a layer of green chilies. Add layer of meat, then cheese, then salsa and bake at 400 for 15-20 min. Add layers of minced onion, sour cream, tomatoes, avacado and olives. Serve w/ chips. (One of my all-time favorites!)
Kami
Cafe Rio Rice
3 cups rice
4 cups water
4 tsp chicken bouillon
4 tsp minced garlic
1/2 bunch chopped cilantro
1 can green chili's diced
3/4 tsp salt
1 Tbs butter
1/2 chopped onion
Sauté onion, garlic with the butter until the onion is soft. add rice and water and all the other stuff and bring to a boil. after it begins to boil, reduce heat to low, cover with lid, and simmer for about 20 minutes.
Rachel
4 cups water
4 tsp chicken bouillon
4 tsp minced garlic
1/2 bunch chopped cilantro
1 can green chili's diced
3/4 tsp salt
1 Tbs butter
1/2 chopped onion
Sauté onion, garlic with the butter until the onion is soft. add rice and water and all the other stuff and bring to a boil. after it begins to boil, reduce heat to low, cover with lid, and simmer for about 20 minutes.
Rachel
Master Recipe for Quick-cooked Carrots
Serves 3 to 4
Once the water evaporates, make sure to sauté the carrots for a minute or two to flavor them with butter and bring out their sweetness.
1 pound carrots, peeled, ends trimmed, and sliced on the diagonal, ¼ inch thick
2 TBSP unsalted butter
1 tsp sugar
1/2 tsp salt
Ground black pepper
1 TBSP minced fresh parsley leaves (optional)
In 10 inch skillet, bring carrots, 2 TBSP water, butter, sugar and salt to boil over medium-high heat. Cover and cook 3 minutes. Uncover skillet; continue to cook over medium-high heat until remaining water evaporates, about 1 minute. Sauté carrots until tender, 1 to 2 minutes longer. Season to taste with pepper, sprinkle with fresh parsley leaves, and serve.
Rachel
Once the water evaporates, make sure to sauté the carrots for a minute or two to flavor them with butter and bring out their sweetness.
1 pound carrots, peeled, ends trimmed, and sliced on the diagonal, ¼ inch thick
2 TBSP unsalted butter
1 tsp sugar
1/2 tsp salt
Ground black pepper
1 TBSP minced fresh parsley leaves (optional)
In 10 inch skillet, bring carrots, 2 TBSP water, butter, sugar and salt to boil over medium-high heat. Cover and cook 3 minutes. Uncover skillet; continue to cook over medium-high heat until remaining water evaporates, about 1 minute. Sauté carrots until tender, 1 to 2 minutes longer. Season to taste with pepper, sprinkle with fresh parsley leaves, and serve.
Rachel
Sweet Potato Pie Casserole
1 cup brown sugar
1 cup chopped pecans
½ cup self-rising flour
½ cup melted butter
3 cup mashed cooked sweet potatoes
1 cup granulated sugar
1 cup coconut
½ cup raisins
2 large eggs lightly beaten
1 tsp vanilla
¼ cup heavy cream
1. Prepare topping: Mix brown sugar, nuts, flour and ¼ cup butter in small bowl, and set aside.
2. In large bowl, stir mashed cooked sweet potatoes, granulated sugar, coconut, raisins, eggs and vanilla. Then stir in cream.
3. Spoon potato mixture into a large casserole dish, spread the topping on and bake at 350 degrees for 30 minutes, until topping is crisp.
Rachel
1 cup chopped pecans
½ cup self-rising flour
½ cup melted butter
3 cup mashed cooked sweet potatoes
1 cup granulated sugar
1 cup coconut
½ cup raisins
2 large eggs lightly beaten
1 tsp vanilla
¼ cup heavy cream
1. Prepare topping: Mix brown sugar, nuts, flour and ¼ cup butter in small bowl, and set aside.
2. In large bowl, stir mashed cooked sweet potatoes, granulated sugar, coconut, raisins, eggs and vanilla. Then stir in cream.
3. Spoon potato mixture into a large casserole dish, spread the topping on and bake at 350 degrees for 30 minutes, until topping is crisp.
Rachel
Creamy Mashed Sweet Potatoes
4 TBSP unsalted butter, cut into 4 pieces
3 TBSP heavy cream
Salt and pepper
1 tsp sugar
2 pounds sweet potatoes (2 large or 3 medium) peeled, quartered lengthwise, and cut into ¼ inch thick slices.
1. Combine butter, 2 TBSP cream, ½ tsp salt, ¼ tsp pepper, sugar and sweet potatoes in large saucepan. Cook, covered, over low heat until potatoes are fall apart tender, 35-40 minutes.
2. Off heat, add remaining tablespoon cream and mash sweet potatoes with potato masher. Serve.
Rachel
3 TBSP heavy cream
Salt and pepper
1 tsp sugar
2 pounds sweet potatoes (2 large or 3 medium) peeled, quartered lengthwise, and cut into ¼ inch thick slices.
1. Combine butter, 2 TBSP cream, ½ tsp salt, ¼ tsp pepper, sugar and sweet potatoes in large saucepan. Cook, covered, over low heat until potatoes are fall apart tender, 35-40 minutes.
2. Off heat, add remaining tablespoon cream and mash sweet potatoes with potato masher. Serve.
Rachel
Potato Salad
Serves 12
3 lbs red potatoes, uncooked
4 hard boiled eggs, chopped
½ cup green onions or red onions, chopped fine
1 cup celery, sliced
½ cup sweet pickles, chopped
1 ¼ cup mayo
1 TBS yellow mustard
1 tsp celery seed, optional
¾ tsp salt
Few drops of pickle juice
Sprinkle of paprika
Boil the potatoes for about 15-20 minutes depending on the size, you want to under cook them slightly so that they are not mushy. While the potatoes are cooking combine the mayo, mustard, celery seed (if using), salt and desired amount of pickle juice, set aside. Drain the water and then cut the potatoes into bite size chucks. While the potatoes are still hot layer them in a bowl. Begin the layers with some of the potatoes and then add a layer of eggs, onions, celery and pickles. Now it is time for a layer of the mayo mixture. Continue to layer ingredients until all the items are gone. Slightly mix everything together and then cover and put in the fridge. Sprinkle the top with some paprika. While the potatoes cool they will soak up the dressing and add a delicious flavor. Serve when potatoes are cool.
Ethella
3 lbs red potatoes, uncooked
4 hard boiled eggs, chopped
½ cup green onions or red onions, chopped fine
1 cup celery, sliced
½ cup sweet pickles, chopped
1 ¼ cup mayo
1 TBS yellow mustard
1 tsp celery seed, optional
¾ tsp salt
Few drops of pickle juice
Sprinkle of paprika
Boil the potatoes for about 15-20 minutes depending on the size, you want to under cook them slightly so that they are not mushy. While the potatoes are cooking combine the mayo, mustard, celery seed (if using), salt and desired amount of pickle juice, set aside. Drain the water and then cut the potatoes into bite size chucks. While the potatoes are still hot layer them in a bowl. Begin the layers with some of the potatoes and then add a layer of eggs, onions, celery and pickles. Now it is time for a layer of the mayo mixture. Continue to layer ingredients until all the items are gone. Slightly mix everything together and then cover and put in the fridge. Sprinkle the top with some paprika. While the potatoes cool they will soak up the dressing and add a delicious flavor. Serve when potatoes are cool.
Ethella
Corn Bread
Serves 9
1 ¼ cups all purpose flour
¾ cup corn meal**
¼ cup sugar
2 teaspoons baking powder
½ teaspoon salt
1 cup milk
½ cup melted butter
1 egg, beaten
Preheat the oven to 375 degrees. Grease a 9-inch round springform or square pan. In a large bowl, stir together the cornmeal, flour sugar, baking powder, and salt. Make a well and pour in the milk, eggs, and melted butter. Stir together the wet and dry ingredients just until combined. Take care not to over mix; the batter should be slightly lumpy. Pour the batter into the prepared pan. Bake until the bread is golden brown around the edges and on top, 25-30 min. A toothpick inserted into the center should come out clean. Let stand for 15 min, release the pan sides (if using a springform pan), then cut into wedges or squares, and serve.
**In supermarkets, the most common type of is degerminated cornmeal, which has had its germ removed for a longer shelf life. For the best flavor, use stone-ground cornmeal, which is whole grain and fresher tasting (and should be stored in a airtight container in the refrigerator or freezer). Coarse-or medium-grind cornmeal may be substituted in this corn bread recipe.
Ruth
1 ¼ cups all purpose flour
¾ cup corn meal**
¼ cup sugar
2 teaspoons baking powder
½ teaspoon salt
1 cup milk
½ cup melted butter
1 egg, beaten
Preheat the oven to 375 degrees. Grease a 9-inch round springform or square pan. In a large bowl, stir together the cornmeal, flour sugar, baking powder, and salt. Make a well and pour in the milk, eggs, and melted butter. Stir together the wet and dry ingredients just until combined. Take care not to over mix; the batter should be slightly lumpy. Pour the batter into the prepared pan. Bake until the bread is golden brown around the edges and on top, 25-30 min. A toothpick inserted into the center should come out clean. Let stand for 15 min, release the pan sides (if using a springform pan), then cut into wedges or squares, and serve.
**In supermarkets, the most common type of is degerminated cornmeal, which has had its germ removed for a longer shelf life. For the best flavor, use stone-ground cornmeal, which is whole grain and fresher tasting (and should be stored in a airtight container in the refrigerator or freezer). Coarse-or medium-grind cornmeal may be substituted in this corn bread recipe.
Ruth
Fried Rice
5 TBS oil for stir-frying
3 cups cooked rice
½ cup frozen peas
1 bell pepper, if desired, cut into small pieces
1 cup ham, chicken, or shrimp, cooked, in chunks
2 green onions, cut into small pieces
2 TBS soy sauce
2 eggs, slightly scrambled
Turn frying pan on high and add 2 TBS oil; heat until hot. Add peas and bell pepper, if using, and meat, cook until hot. Add the rice and cook until the rice is hot. Add desired amount of soy sauce. Make a well in the rice mixture and add the eggs. Keeping the eggs in the well of the rice; cook eggs until soft-scrambled. Stir everything together and add green onions. Stir-fry 1 minute more. Serve.
Chris
3 cups cooked rice
½ cup frozen peas
1 bell pepper, if desired, cut into small pieces
1 cup ham, chicken, or shrimp, cooked, in chunks
2 green onions, cut into small pieces
2 TBS soy sauce
2 eggs, slightly scrambled
Turn frying pan on high and add 2 TBS oil; heat until hot. Add peas and bell pepper, if using, and meat, cook until hot. Add the rice and cook until the rice is hot. Add desired amount of soy sauce. Make a well in the rice mixture and add the eggs. Keeping the eggs in the well of the rice; cook eggs until soft-scrambled. Stir everything together and add green onions. Stir-fry 1 minute more. Serve.
Chris
Spanish Rice
1 tsp chili powder
1 clove garlic
1 tsp chicken bouillon
2 cups brown rice
4 cups water
1 can tomato sauce
Diced onions
Mix all ingredients together in a rice cooker and cook until rice is done about 1 hour.
Sara
1 clove garlic
1 tsp chicken bouillon
2 cups brown rice
4 cups water
1 can tomato sauce
Diced onions
Mix all ingredients together in a rice cooker and cook until rice is done about 1 hour.
Sara
Green Beans
2 cans French cut green beans
1 can cream of chicken, celery or mushroom soup
¼ to 1/3 cup sliced almonds (optional)
¼ to 1/3 cup dry onions
Cook green beans in a pan on the stove for 10 minutes. Drain the liquid and add cream of soup and almonds, if using, and some of the dry onions. Use the remaining onions to cover the top just before serving.
Ruth
1 can cream of chicken, celery or mushroom soup
¼ to 1/3 cup sliced almonds (optional)
¼ to 1/3 cup dry onions
Cook green beans in a pan on the stove for 10 minutes. Drain the liquid and add cream of soup and almonds, if using, and some of the dry onions. Use the remaining onions to cover the top just before serving.
Ruth
Fast Food French Fries
2 large potatoes, peeled, thinly sliced
1/3 cup sugar
2 cups warm water
Oil
Dissolve sugar in water for 15-30 minutes. Remove from water and dry all visible water from potatoes. Heat oil to 350 degrees and fry the potatoes for 1 minute. Remove from oil. (This cooks the insides.) Allow oil to return to 350 degrees. Return potatoes to oil. Cook until golden brown, stirring often. Serve!
Rachel
1/3 cup sugar
2 cups warm water
Oil
Dissolve sugar in water for 15-30 minutes. Remove from water and dry all visible water from potatoes. Heat oil to 350 degrees and fry the potatoes for 1 minute. Remove from oil. (This cooks the insides.) Allow oil to return to 350 degrees. Return potatoes to oil. Cook until golden brown, stirring often. Serve!
Rachel
Mario Batali's Charred Sweet Corn Fregula
Serves 4 as a side dish
Kosher salt
1 1⁄2 cups fregula pasta
2 ears corn, shucked
2 tablespoons extra-virgin olive oil
Freshly ground black pepper, to taste
3⁄4 cup brown chicken stock (see attached recipe)
1⁄4 cup freshly grated Parmigiano-Reggiano
Bring 3 quarts of water to a boil and add 1 tablespoon of salt. Set up a small ice bath nearby. Cook the fregula in the boiling water until somewhat tender but not cooked through, 10 to 12 minutes. Drain the fregula, refresh it in the ice bath, and spread it on a tray lined with paper towels to dry
Preheat the grill.
Brush the ears of corn with the olive oil, season with salt and pepper, and place on the grill, turning every 2 minutes until all sides are nicely charred and the kernels are just beginning to burst. Remove the corn from the grill with tongs and, when the ears are cool enough to handle, cut the kernels off the cob with a sharp knife.
Combine the blanched fregula, sweet corn, and the chicken stock in a 12- to 14-inch sauté pan and cook over high heat until the stock boils and is mostly absorbed into the grain, about 5 minutes. Add the grated Parmigiano-Reggiano and salt and pepper and toss over high heat for 1 minute more.
Amelia
Kosher salt
1 1⁄2 cups fregula pasta
2 ears corn, shucked
2 tablespoons extra-virgin olive oil
Freshly ground black pepper, to taste
3⁄4 cup brown chicken stock (see attached recipe)
1⁄4 cup freshly grated Parmigiano-Reggiano
Bring 3 quarts of water to a boil and add 1 tablespoon of salt. Set up a small ice bath nearby. Cook the fregula in the boiling water until somewhat tender but not cooked through, 10 to 12 minutes. Drain the fregula, refresh it in the ice bath, and spread it on a tray lined with paper towels to dry
Preheat the grill.
Brush the ears of corn with the olive oil, season with salt and pepper, and place on the grill, turning every 2 minutes until all sides are nicely charred and the kernels are just beginning to burst. Remove the corn from the grill with tongs and, when the ears are cool enough to handle, cut the kernels off the cob with a sharp knife.
Combine the blanched fregula, sweet corn, and the chicken stock in a 12- to 14-inch sauté pan and cook over high heat until the stock boils and is mostly absorbed into the grain, about 5 minutes. Add the grated Parmigiano-Reggiano and salt and pepper and toss over high heat for 1 minute more.
Amelia
White beans
5 cups Northern Beans (These are particularly good grown in your own garden, with the baby beans left unshelled and frozen like green beans)
soak over night with a sprinkle of baking soda
Rinse in the morning
Boil low all day, add 1 Tbsp vegetable broth.
Serve with Cattleman's BBQ sauce on either shredded beef or beef ribs. Yum.
Sara
soak over night with a sprinkle of baking soda
Rinse in the morning
Boil low all day, add 1 Tbsp vegetable broth.
Serve with Cattleman's BBQ sauce on either shredded beef or beef ribs. Yum.
Sara
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