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Category: Starches

Alton Brown‘s Stove Top Mac-n-Cheese

Alton Brown‘s Stove Top Mac-n-Cheese

 

1/2 pound elbow macaroni

4 tablespoons butter

2 eggs

6 ounces evaporated milk

1/2 teaspoon hot sauce

1 teaspoon kosher salt

Fresh black pepper

3/4 teaspoon dry mustard

10 ounces sharp cheddar, shredded

 

In a large pot of boiling, salted water cook the pasta to al dente and drain. Return to the pot and melt in the butter. Toss to coat.  Whisk together the eggs, milk, hot sauce, salt, pepper, and mustard. Stir into the pasta and add the cheese. Over low heat continue to stir for 3 minutes or until creamy.

Acorn Squash Stuffed with Apple Couscous

Acorn Squash Stuffed with Apple Couscous

 

1 C. couscous

1 C. apple juice

1/4 C. prunes, pitted & chopped

1/4 C. dried cranberries

1/4 C. dried apple

 

1/4 C. apple juice concentrate, thawed

1/4 tsp. cardamom, ground

1 T. maple syrup

4 acorn squash, halved and seeded

1/4 C. pecans, toasted and chopped, optional

 

Place couscous in a small mixing bowl. Set aside.  Bring apple juice to a boil in a small saucepan and pour over the couscous. Cover and set aside until the juice is absorbed. This will take 15 minutes.  Stir in the fruit, apple juice concentrate, cardamom, and maple syrup. Set aside.  Steam squash halves until tender, about 15 minutes. Drain and place on a baking sheet. Preheat oven to 350 degrees F. Fill squash halves with the couscous mixture and bake for 20 minutes. Top with pecans and serve.

ABM French Honey Bread

ABM French Honey Bread

 

2 tsp. honey

2 tsp. olive oil

2 C. bread flour

3/4 C. water

2/3 tsp. salt

2/3 tsp. sugar

1 1/2 tsp. salt

 

Add the ingredients according to your Bread machine instructions.

ABM California Dip Bread

ABM California Dip Bread

 

1 package yeast

3 1/3 C. flour

1/4 tsp. baking soda

1 egg, room temperature

 

Mix together and bring to room temperature.

 

3/4 C. cottage cheese

3/4 C. sour cream

3 T. sugar

1 1/2 T. butter

1/4 C. water

1 package Lipton’s onion soup mix

Yeast Mixture, above

 

Place ingredients in bread pan in order recommended by bread machine manual.  Bake on normal setting.

4 Cheese Focaccia

4 Cheese Focaccia

1/4oz. Pkg. (21/2 tsp.) Active Dry yeast

1/2 tsp. Sugar

1 C. Lukewarm water

31/2 C. Unbleached all-purpose flour

1 tsp. Table Salt

5 T. Olive Oil

3/4 C. Freshly Grated Parmesan

1 C. Grated whole-milk mozzarella (about 1/4 pound)

1/2 C. Finely crumbled Gorgonzola (about 2 ounces)

1 C. Grated Fontina (about 3 ounces)

1 sm. Onion, sliced thin

1 tsp. Coarse salt, or to taste

In the bowl of an electric mixer fitted with the paddle attachment proof the yeast with the sugar in the water for 5 minutes, or until the mixture is foamy, add the flour, the salt, 3 tablespoons of the oil, and 1/2 cup of the Parmesan, and combine the dough well. With the dough hook knead the dough for 2 minutes, or until it is soft and slightly sticky. Form the dough into a ball, transfer it to an oiled bowl, and turn it to coat it with the oil. Let the dough rise, covered with plastic wrap, in a warm place for 1 1/2 hours, or until it is double in bulk. The dough may be made up to this point, punched down, and kept, covered and chilled, overnight. Let the dough return to room temperature before proceeding with the recipe. Press the dough evenly into a oiled jelly-roll pan, 15 1/2 by 10 1/2 by 1 inches, and let it rise, covered loosely, in a warm place for 1 hour, or until it is almost double in bulk. In a bowl stir together the remaining 1/4 cup Parmesan, the mozzarella, the Gorgonzola, the Fontina, the oion, and pepper to taste and sprinkle the mixture evenly over the dough. Drizzle the remaining 2 tablespoons oil over the cheese mixture and sprinkle the focaccia with the coarse salt. Bake the focaccia in the bottom third of a preheated 400°F. oven for 35 to 45 minutes, or until it is golden brown, let it cool in the pan on a rack, and serve it warm or at room temperature.

Orange Glazed Sweet Potatoes

Orange Glazed Sweet Potatoes

1 lb. Sweet potatoes

3/4 C. Orange juice

1/2 C. Firmly packed brown sugar

1/4 T. Wheat germ

1 T. Margarine

2 T. Grated orange peel

1 tsp. Cinnamon

1/4 tsp. Fresh grated nutmeg

 

Heat oven to 350 degrees. Slice potatoes about 1/8 inch thick; spread evenly in an 8-inch square dish. Combine orange juice, brown sugar, wheat germ, margarine, orange peel, cinnamon and nutmeg. Cover dish with foil or lid. Bake 1 hour, until potatoes are tender.

 

Ma’s Butter Dips

Ma’s Butter Dips

1/3 C. Margarine or Butter

21/4 C. Flour

1 T. Sugar

3 1/2 tsp. Baking Powder

1 1/2 tsp. Salt

1 C. Milk

 

Heat oven to 450. Melt butter in 9×13 pan.  Mix flour, sugar, baking powder, salt, and milk. Stir slowly with fork.  Turn on to floured board.  Knead about 30 stroke, pat 1/2″ thick and cut into 1″ strips. Turn in melted butter.  Lay strips close together. Bake 15-20 minutes.  Can add cheese, garlic, paprika, celery salt, poppy seeds, etc for change of taste.

 

Green Lentil and Bulgur Salad

Green Lentil and Bulgur Salad

1/2 C. green lentils, preferably French

1 1/2 C. water

1 C. fine bulgur, available in most supermarkets and health food stores

3 T. lemon juice

3 T. extra virgin olive oil

1 garlic clove, minced

3 scallions, finely sliced

1/2 C. chopped roasted red pepper from a jar, drained

1/2 C. pitted and chopped Kalamata olives

1/4 C. chopped fresh parsley

Salt and pepper

1/2 C. crumbled Feta cheese

 

In a small saucepan combine lentils with enough water to cover the lentils by 2-inches. Bring the lentils to a boil, reduce the heat to moderate and simmer until the lentils are tender, but not falling apart, about 15 to 20 minutes. Drain the lentils and allow to cool.  In a small saucepan bring the water to a boil, stir in the bulgur and simmer, covered, until the water is absorbed, about 12 to 15 minutes. Transfer to a bowl, fluff with a fork and allow to cool, stirring occasionally.  In a large bowl whisk together olive oil and lemon juice. Stir in garlic, scallions, roasted red pepper, olives, parsley, salt and pepper. Add bulgur and lentils and toss to combine. Transfer salad to a serving dish and garnish with crumbled Feta.

 

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Easy Italian Pinwheels

Easy Italian Pinwheels

1/2 C. Shredded Mozzarella Cheese

1/2 C. Sliced Pepperoni, finely chopped

1/4 tsp. Dried Oregano Leaves

1 Egg Yolk

1 Can Crescent Roll Dough

1 Egg White, Beaten

 

Heat oven to 375.  In small bowl, combine cheese, pepperoni, oregano, and egg yolk; mix well.  Separate dough into 4 rectangles.  Firmly press perforations to seal.  Spread each rectangle with 3 tsp. pepperoni mixture.  Starting at shortest side roll up each rectangle; pinch edges to seal.  Cut each roll into 6 slices.  Place, cut side down, 1” apart on ungreased cookie sheet.  Brush with beaten egg white. Bake for 12-15 minutes or until golden brown.  Serve warm.

 

French Onion Potatoes Au Gratin

French Onion Potatoes Au Gratin

French Onion Potatoes Au Gratin3/4 C. water

1/2 C. purchased French onion sour cream dip

1 C. Mashed Potato Flakes

1 T. Chopped Green Chiles

1 to 2 T. butter, melted

1 oz. (1/4 C.) shredded Cheddar cheese

Shredded Cheddar cheese, if desired

 

Spray 8-inch cast iron skillet or 9-inch pie pan with nonstick cooking spray.  In medium saucepan, bring water to a boil. Stir in dip; mix well. Remove from heat. Add potato flakes and green chiles; mix well. Spoon potato mixture evenly into sprayed skillet. Top with melted butter and 1/4 C. cheese. Broil 4 to 6 inches from heat for 3 to 4 minutes or until cheese is bubbly and golden brown. Sprinkle with additional cheese. To serve, cut into wedges if desired.

 

Garlic Potato Wedges

Garlic Potato Wedges

2 Cloves Garlic, minced

1/2 T. Pepper

2 T. Olive Oil

4 tsp. Soy Sauce

1 T. Paprika

8 Medium Potatoes

 

in a 9×14 baking dish mix all ingredients but potatoes.  Mix and microwave 30 seconds.  Cut potatoes into 6 wedges each.  Stir potatoes into the oil mix and return to microwave, covered with waxed paper.  Microwave until tender.  For crispy potatoes, bake in oven at 375 until desired doneness.

Potato Risotto

Potato Risotto

4 Idaho potatoes, peeled and finely diced

1 T. chopped shallots

1 T. olive oil

3 C. heavy cream

2 T. Parmesan cheese

1/2 T. fresh chopped lemon thyme

Salt and pepper, to taste

 

Blanch Idaho Potatoes by boiling for seven minutes, then drain and set aside.  Saute shallots in olive oil over medium heat three minutes or until soft.  Add cream and boil rapidly until mixture thickens and is reduced by 1/4.  Stir in cheese, potatoes, thyme, salt and pepper to taste.

 

Corn Puff

Corn Puff

1 can cream style corn

1 can whole kernel corn, drained

 

Mix above together and add:

 

1 package Jiffy corn muffin mix

1 egg, beaten

1/3 C. milk

1 (8 oz.) sour cream

 

Mix well and put in a 9x9x2 pan. Bake uncovered at 350o for 25-30 minutes or until center is firm and toothpick inserted near center comes out clean. Top with shredded Colby cheese and return to oven for 3 minutes to melt.

 

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Dinner Rolls

Dinner Rolls

4 1/4 – 4 3/4 C. Flour

1 pkg. Dry Yeast

1 C. Milk

1/3 C. Sugar

1/3 C. Shortening or Butter

1/2 tsp. Salt

2 Eggs

 

Combine 2 C. of flour and the yeast; Set aside.  Heat and stir milk, sugar, shortening, and salt just until warm and shortening almost melts.  Add to flour mixture along with the eggs.  Beat with an electric mixer on low speed  30 seconds, scraping bowl constantly.  Beat on high 3 minutes. Using spoon, stir in as much flour as you can.

 

Turn dough on lightly floured surface and knead enough remaining dough to make the dough stiff and elastic.  Shape dough into ball.  Place into greased ball and turn to coat.  Cover and let rise until double.  Punch dough down.  Turn onto lightly floured surface.  Divide dough in half and allow to rest 10 minutes.  Shape dough into desired rolls.  Cover and allow to rise in a warm place until nearly double.

 

Butterhorns: roll dough into circle.   Cut like a pizza, and roll crescents up.  Brush with melted butter

 

Rosettes:  Divide each dough half into 16 pieces.  Roll each piece on lightly floured surface.  Roll into 12” rope.  Tie in loose knot.  Leaving 2 long ends.  Tuck top end under roll.  Bring bottom up and tuck into center.

 

Parker House Rolls:  Roll dough and cut into round pieces.  Make an off-center partial cut with a dull knife.  Fold so larger piece hangs over the lower.

 

Cloverleafs:  Roll small pieces into small balls.  Place 3 in greased muffin cup.

 

Bake 12-15 minutes or until golden brown

 

Three Cheese Potatoes

Three Cheese Potatoes

3 large potatoes, peeled and cut into 1-inch cubes

1 medium onion, chopped

3 tsp. grated Parmesan cheese

1T. minced chives

1/2 tsp. seasoned salt

1/4 tsp. pepper

2 tsp. butter

1/2 C. crumbled cooked bacon

1/2 C. shredded part-skim mozzarella cheese

1/2 C. shredded cheddar cheese

 

In a large bowl, combine the first six ingredients. Transfer to a double thickness of greased heavy-duty foil (about 18 in. square). Dot with butter. Fold foil around potato mixture and seal tightly. Grill, covered, over medium heat for 30-35 minutes or until potatoes are tender, turning once. Carefully open foil. Sprinkle the bacon, mozzarella and cheddar cheeses over potato mixture. Grill 3-5 minutes longer or until cheese is melted .

 

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Easy Batter Bread

Easy Batter Bread

Easy Batter Bread

1 pkg. Dry Yeast

1 1/4 C. Water, warm

2 T. Honey

2 T. Butter

1 tsp. Salt

3 C. Flour

 

Combine Yeast, water and honey in small bowl; stir slightly.  Let stand until doubled in size, about 10 minutes.  In large bowl, combine yeast mixture, butter, salt, and 2 C. flour.  Beat on low until blended.  Beat at medium at medium speed about a minute.  Stir in last cup of flour by hand.  Cover and let rise in warm place about 1 hour or until doubled in size.  Stir batter down; spoon into greased 9×5″ loaf pan.  Cover and let rise in warm place, about 45 minutes or until doubled in size again.  Bake at 375 for 35-45 minutes or until browned and bread sounds hollow when tapped.  Remove from pan and cool.

Rye: mix with 2 cups white flour, then add 1/2 cup white flour and 1 cup rye flour.

Whole Wheat: Mix with 1 1/2 C. white flour and 1/2 Wheat flour, then add 1 cup wheat flour

Cheese: Add 1 cup grated cheddar cheese along with remaining cup flour.

Cheddar Potato Slices

Cheddar Potato Slices

1 10 3/4 ounce can condensed cream of mushroom soup

1/2 tsp. paprika

1/2 tsp. pepper

4 russet potatoes, sliced

1 C. shredded low-fat cheddar cheese

In a small bowl, combine soup, paprika, and pepper. Spray a 2 qt. baking dish with nonstick spray. Arrange potatoes in overlapping rows. Sprinkle with cheese. Spoon soup mixture over cheese. Cover with foil and bake at 400F for 45 minutes. Uncover, and continue to bake 10 minutes, or until potatoes are fork tender.

Vegetable Fried Rice

Vegetable Fried Rice

1 egg 

2 T. chicken broth or water 

1 1/2 tsp. soy sauce 

1 tsp. toasted sesame oil 

2 tsp. canola oil 

1/3 C. finely chopped onion 

1/3 C. shredded carrots 

1/3 C. frozen baby peas 

1 1/2 C. cold cooked brown rice 

 

In a small bowl, combine the egg, broth or water, soy sauce, and sesame oil. Beat with a fork until smooth. Set aside. Set a nonstick skillet over high heat for 1 minute. Add the canola oil and swirl to coat the pan bottom. Heat for 30 seconds. Add the onion, carrots, and peas. Toss. Reduce the heat to medium-high. Cook, tossing occasionally, for 1 minute, or until sizzling. Add the rice. Toss and cook for 1 minute, or until sizzling. Reduce the heat to medium. Scrape the rice mixture to the sides of the pan. Pour the egg mixture into the well. Cook, stirring the egg mixture into the rice mixture, for 1 to 2 minutes, or until the eggs are cooked.

 

Yield: 4 servings

Calories: 152

Fat: 6g

Fiber: 2g

Herby Lentil Salad with Canadian Bacon

Herby Lentil Salad with Canadian Bacon

Herby Lentil Salad with Canadian Bacon

 

Olive Oil Pan Spray

1 clove Garlic, crushed

4 Scallions, sliced

2 13oz. cans Green Lentils, rinsed

2 T. Balsamic Vinegar

3 T. chopped herbs of choice

1 C. cherry Tomatoes, halved

3 ¼ oz. Canadian Bacon, sliced

 

Quick sauté the scallions and garlic in olive oil spray.  Stir in lentils, vinegar, herbs and tomatoes and set aside.  Broil the bacon until crisp, place on top of salad and serve.

 

Yield: 4 servings

Calories: 313

Fat: 12g

Fiber:

Parmesan Triangles

Parmesan Triangles

1 T. olive oil

1 T. water

1 garlic clove, minced

1 tsp. Italian seasoning

25 wonton wrappers, cut in half to form triangles

2 T. grated Parmesan cheese

 

Preheat the oven to 400 degrees. Spray a large baking sheet with nonstick spray coating. Set aside. In a small bowl, stir together the oil, water, garlic, and Italian seasoning. Set the wonton wrappers on the baking sheet in a single layer. With your fingers, spread the oil mixture over the wonton triangles. (If the mixture begins to separate, stir again.) Sprinkle with the cheese. Bake for 3 to 4 minutes until the triangles have crisped.  Cool in pan on a wire rack, or serve warm. Triangles will keep for up to a week in an airtight container.

 

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Angel Hair Pasta – Winter

Angel Hair Pasta – Winter

3/4 lb. capellini or angel hair pasta

1 large can (15-16 oz) whole tomatoes

1 very small Onion, chopped

1-2 cloves garlic, crushed

Extra Virgin olive oil

2 T. Crushed basil leaves

1/4 tsp. Oregano

Salt and Pepper to taste

Imported Romano Cheese

 

Cover the bottom of a medium saucepan with olive oil approximately 1/4inch. Sauté chopped onion, basil and oregano until onion is light golden brown. Add garlic and sauté a minute or two–DO NOT LET GARLIC BROWN. Add crushed tomatoes, salt and pepper, and simmer 20-30 minutes until flavors cook through. Cook pasta according to package directions. Serve with fresh grated Romano.

Cheese-Stuffed Bread

Cheese-Stuffed Bread

1 lb round or oval French bread, unsliced

12 oz cheese, shredded or diced

1 oz blue or any soft cheese, crumbled

1/4 cup chopped fresh (or 1-2 TBS dried) herbs (basil, rosemary, oregano, thyme, dill and/or parsley)

1/4 cup green onion, finely chopped

 

With curved knife, remove center from loaf of bread in one piece, leaving 1-inch shell; set aside. In bowl combine cheeses, herbs and onion and mix thoroughly. Spoon about 1/3 mix in bottom of bread shell. Using serrated knife, carefully cut reserved center of bread into 2-inch squares, keeping shape intact. Replace in bread shell. Press remaining cheese into all openings between pieces. Place on baking sheet and heat in 325F oven for 15 minutes or until cheese melts.

 

Sunflower Bread

Sunflower Bread

1 package yeast

1/2 C. unprocessed bran

3 C. bread flour

1/4 C. sunflower seeds

1 tsp. salt

1 T. sugar

3 T. molasses

2 T. butter, soft

1 1/4 C. milk, warm

 

Add all ingredients in the correct order for your machine, select white bread and push start.

 

Rice Pilaf

Rice Pilaf

Rice Pilaf

 

1 green onion

1 clove garlic

5 1/2 T. uncooked rice

3 oz. fresh mushrooms

1 tsp. dried parsley

1/2 small onion

3/4 C. vegetable broth

1/4 T. olive oil

 

Wipe mushrooms with damp paper towel and slice; mince garlic and finely chop onion. Heat oil in a nonstick saucepan on medium heat, and sauté onion and garlic until soft, about 2-3 minutes; be careful not to burn. Adjust heat to medium-high, add broth and parsley: bring to a boil. Add rice, return to a boil, then reduce heat to medium: add mushrooms, stir and cover. Simmer 15-20 minutes, or until rice is cooked and water is absorbed. Remove from heat and let stand, covered, another 5 minutes and serve.

Cracked Wheat Bread

Cracked Wheat Bread

1 1/4 C. Boiling water

3/4 C. Cracked wheat

1 1/2 tsp. Salt

1/4 C. Brown sugar

2 T. Dried milk

2 T. Oil

3/4 C. Whole wheat flour

2 C. Bread flour

2 tsp. Yeast

 

Pour boiling water on cracked wheat, stir and let sit until lukewarm. Add cracked wheat and remaining ingredients in order recommended by bread machine manufacturer. Use “basic” bread cycle.

Wild Rice & Cranberry Salad

Wild Rice & Cranberry Salad

1 C. wild rice

1/4 C. chopped parsley

1/2 C. chopped celery

1/2 C. chopped green pepper

1/4 C. chopped green onions

1/2 C. sweetened dried cranberries

 

Cook wild rice in 4 C. water until almost done, about 45 minutes. Drain well; cool. Add remaining salad ingredients.  Dressing:  1/2 C. cranberry juice, 1 tsp. basil, 1/2 C. white vinegar, 5 T. olive oil, sugar & salt to taste. Combine dressing ingredients, add to salad, mix together.

 

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Butternut Squash Gratin

Butternut Squash Gratin

Butternut Squash Gratin

 

3 T. butter

1 large onion, chopped

2 tsp. garlic

1 large butternut, peeled, seeded, and cut into chunks

1 T. brown sugar

¾ cup broth

1 cup sharp cheddar cheese, grated

1 cup Gruyere cheese, grated

1 cup bread crumbs

1 T. Rosemary

1 T. Thyme

 

Grease bottom and sides of slow cooker. Over medium-high heat melt butter in skillet. Add onions and garlic. Continue cooking over medium heat until onions turn golden brown. Add the butternut squash and brown sugar. Cook, stirring occasionally until squash begins to brown, but is still firm in the middle. Put squash mixture into slow cooker, pour in broth and stir well. Cover and bake 1 1/2 hour on low. While cooking mix together cheeses, bread crumbs, and spices. After 1 1/2 hour remove lid and sprinkle squash with cheese mixture. Continue baking for 15 more minutes until cheese is melted.

Southern Star Hush Puppies

Southern Star Hush Puppies

Southern Star Hush Puppies

1 cup cornmeal

2 tsp. sugar

1 tsp. salt

1 1/3 cup water

2 tsp. baking powder

1 tbsp, margarine

2 tbsp, onion, chopped fine

com oil

 

Combine cornmeal, sugar and salt in saucepan. Add water. Cook on low heat until mixture leaves sides of pan. Remove from heat and add remaining ingredients (except oil). Cover and chill. Form into small finger-shaped rolls and fry in hot oil until golden brown. Turn during cooking. Drain on paper towels before serving hot with fish or seafood.

Yummy Rosemary Potatoes

Yummy Rosemary Potatoes

2 medium Idaho potatoes, peeled and cut into ¼ inch slices

2 tbsp. Olive oil

2-3 tbsp. minced shallots or green onions

1 tbsp. lemon juice

generous handful of rosemary sprigs

1/4 tsp. freshly grated nutmeg

1/4 tsp. crushed dried red chile pepper

salt and fresh pepper to taste

1 tbsp. melted butter or margarine

 

Preheat oven to 400 degrees. Lightly coat a 10-12 inch cast-iron or heavy skillet with olive oil. Place potatoes in a single layer, overlapping slightly and lining the sides of the pan. Sprinkle with shallots and lemon juice. Tuck small sprigs of rosemary between potato slices, and drizzle with remaining olive oil. Sprinkle with the nutmeg, red chili, salt and pepper. Cook for 50-55 minutes until lightly crisp and golden. Drizzle with melted butter and cook another 5 minutes. Serves 4 as a side dish.

 

Note: You can combine rosemary sprigs with sage, thyme and savory. If desired, generously sprinkle with Parmesan cheese on top of the butter before the last 5 minutes of cooking.

Pink Potatoes

Pink Potatoes

4 medium sized white potatoes

1 medium sized sweet potato

1 to 3 garlic cloves, peeled

4 T. butter or margarine

Salt and pepper to taste (about 1/4 tsp. each)

 

Scrub and peel the potatoes and cut them into to 2-inch chunks.  Place the potatoes and the garlic cloves in a saucepan; add tap water until it covers the potatoes. Set pan over high heat and bring to a boil. Boil for 10-12 minutes, until a fork slides easily through the potatoes.  Drain potatoes, reserving 3/4 C. of the cooking liquid. Mash the cooked potatoes and garlic with a potato masher, add butter or margarine, and reserved liquid 1/4 C. at a time, until potatoes are creamy, whipped consistency.

 

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Bruschetta with Tomatoes, Blue Cheese, and Pecans

Bruschetta with Tomatoes, Blue Cheese, and Pecans

2 ounces cream cheese, softened

1/2 C. crumbled blue cheese

2 T. coarsely chopped pecans

4 slices bread, crusty, firm-textured, cut about 3/4-inch thick

2 cloves garlic, peeled and halved

2 large Florida tomatos, sliced about 1/8-inch thick

Fresh ground black pepper, to taste

Chopped fresh basil or dried basil, for garnish

In a small bowl, mash the cheeses together with a fork, leaving the mixture somewhat chunky.  Mix in the pecans. Preheat the broiler.  Arrange the bread on a small baking sheet and broil the slices for about a minute on each side, just until golden.  Watch it carefully so it doesn’t burn.  Rub one side of each piece of bread with garlic.  Spread some of the cheese mixture over each slice and arrange 2 or 3 overlapping tomato slices on top.  Pepper the tomatoes lightly, then garnish with basil and serve.

Baked Beans

Baked Beans

2 C. Dried beans
1 medium onion
1/2 lb. salt pork

2 T. brown sugar

2 tsp. mustard (dried)

1/4 tsp. pepper

1 tsp. salt

1/4 C. molasses

Wash the beans and cover them with water and about 3″ more. Soak overnight. In the morning, simmer slowly until the skins wrinkle- about 1 hr or so. (Josephine says the beans are done if the skin breaks when you blow on the beans.) Drain the beans, saving the water, which should be kept hot. Put the onion in the bottom of the beanpot add the beans. Score the salt pork (chop the bacon) and place into a depression in the beans. Mix the brown sugar, mustard, pepper, salt, and molasses and add to the beans. Add enough of the hot bean water to cover the beans, put the top on the bean pot, and bake at 450 degrees for 3 hr, then 325 degrees for another 4 hrs. Look at the beans every hour to make sure you can see the water, adding hot bean water as needed so they don’t dry out. Remove the cover during the last hour so that the beans aren’t too wet.

Asiago-Pepper Puff Ring

Asiago-Pepper Puff Ring

6 T. butter

1/2 tsp. pepper

1 C. all-purpose flour

4 large eggs

3/4 C. (3oz.) shredded asiago cheese

In a 3- to 4-quart pan, combine 1 C. water, butter, and pepper; bring to a boil over high heat. Add flour all at once and stir quickly until mixture pulls away from pan sides and masses together. Remove from heat and stir until flour is incorporated and mixture is smooth. Let cool about 5 minutes, stirring occasionally. To mix by hand, add eggs, one at a time, to warm butter-flour mixture in pan, beating with a wooden spoon after each addition until dough is smooth and satiny. Stir in shredded asiago cheese.  To mix with an electric mixer or food processor, scrape warm butter-flour mixture into a bowl. Add eggs, one at a time, beating or whirling after each addition just until smooth; stir in shredded asiago cheese, do not overmix. On a buttered 12- by 15-inch baking sheet, drop eight equal portions (about 1/3 C. each) of asiago-pepper dough, side by side with edges touching, in an 8-inch circle. Sprinkle with another 1/4 C. shredded asiago. Bake in a 375° regular or convection oven until browned, 40 to 50 minutes. Pierce each puff in several places with a wooden skewer and return to oven. Bake until well browned and crisp, 5 to 7 minutes longer. With a spatula, slide ring off pan. Serve hot, breaking off puffs to eat.

 

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Artichoke Potato Salad

Artichoke Potato Salad

2 lbs red potatoes, cooked and cubed

1 (14 oz. ) can artichoke hearts, drained, rinsed, drained again and quartered

1 small red onion, chopped

1 1/2 C. cubed brick cheese or monterey jack cheese

1/2 C. crumbled blue cheese

3/4 C. vegetable oil

1/4 C. red wine vinegar or cider vinegar

2 garlic cloves, minced

1 tsp. dried rosemary, crushed

1 tsp. dill weed

1/2 tsp. salt

1/4 tsp. pepper

 

In a large bowl, combine potatoes, artichokes, onion and cheeses. In a jar with a tight-fitting lid, combine oil, vinegar, garlic, rosemary, dill, salt and pepper; shake well. pour over potato mixture; toss to coat.

 

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Flatbread with Nigella Seeds

Flatbread with Nigella Seeds

Flatbread with Nigella Seeds

3 cups all-purpose flour

3 tablespoons extra virgin olive oil

2 tablespoons instant yeast

2 tablespoons sea salt

1/2 teaspoon sugar

1/2 cup Nigella seeds

Melted butter or margarine

 

Combine flour, oil, yeast, salt, and sugar in your food processor. Mix ingredients on a low speed, adding in a cup or so of room temperature water as you mix. You want the dough to be mixed thoroughly and to be a little tacky to the touch. If your dough seems too dry, add more water. If it’s too wet, add a little more flour. Transfer your dough from the food processor onto a flat, floured surface. Form dough into a ball, place in a mixing bowl covered in plastic wrap, and let rise for 1-2 hours. Divide your now risen dough into six more balls of 1/4-inch thickness. Let each ball of dough rise for 20 minutes or so; each should puff up slightly. Roll each into a flat disc shape and sprinkle with Nigella seeds. Preheat oven at 350 degrees. Spread your pita onto lightly oiled cookies sheets {or use a pizza stone if you have one}. Bake until bread is slightly brown on one side, flip and brown on the other. This should take between 6-10 minutes only. Brush with melted butter and serve immediately or store in wax paper until you are ready to serve.

100 Crunch Bread

100 Crunch Bread

1 1/4 C. + 1 T. Water

3 C. Wheat Flour

1 1/2 tsp. Salt

2 T. Honey

1 T. Gluten

2 T. Olive Oil

2/3 C. Seeds (You can use any combination of toasted seeds that you like – sesame, sunflower, poppy)

3 tsp. Active Dry Yeast

 

Put ingredients into the bread pan in the order recommended by the manufacturer of the ABM.  Cook on the wholegrain/wheat setting.

Fall to Your Knees Mac and Cheese

Fall to Your Knees Mac and Cheese

3 1/2 cups large elbow macaroni

12 ounces Velveeta cheese, cut into 1-inch squares

10 ounces white Vermont cheddar cheese, cut into 1-inch squares

15 ounces Gruyere cheese, shredded

1 to 2 cups Jack and cheddar cheese (combined), shredded

4 ounces cream cheese, at room temperature

2/3 cup sour cream

1 1/3 cups heavy cream

1 1/3 cups half-and-half

1 egg

2 2/3 tablespoons flour

1 tablespoon Worcestershire sauce

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dry mustard

1/8 to 1/4 teaspoon cayenne pepper

1/8 teaspoon nutmeg (fresh if you have it)

1 teaspoon kosher salt

1/8 teaspoon pepper

A pinch of paprika

1 tablespoon fresh chives, for garnish

 

Hit it: Smile. Know that you are about to prepare the best mac and cheese ever!  Preheat oven to 350 degrees F. Grease a 13×9-inch nonstick metal baking pan with 2 tablespoons of butter. Prepare the macaroni according to package directions, but make sure it’s al dente. (Huh? It should still be a little firm.) Be sure to add a pinch of salt and a dash of olive oil to the boiling water while cooking. Drain pasta well and pour into the baking pan.  In a large mixing bowl, add the heavy cream, half-and-half and sour cream; break up the cream cheese into little bits with your (clean!) fingers as you add it to the bowl. Add the eggs, flour, Worcestershire sauce, garlic and onion powder, nutmeg, salt and pepper. Combine very well with a wire whisk to break up the cream cheese. It will look lumpy, but that’s OK.  Starting at the corners of the pasta dish, place and push down the Velveeta and white Vermont cheddar cubes. Work your way around and toward the middle (they won’t push down completely, but just smoosh them down a bit). Now, sprinkle the fabulous Gruyere cheese evenly over the top – gently and evenly pour the artery-clogging mixture on it, covering all areas. Gently shake the pan afterwards for a second to make sure the liquid is even. I know it sounds gross, but push down and make little holes into areas of the mixture with your fingers. (You’re just getting some of that Gruyere down deeper below the surface, and bringing some of that liquid up to the surface.) Wash your hands!  Sprinkle the jack-and-cheddar combo over this mixture and sprinkle the paprika on top. Put this baby in the oven (make sure your oven rack is right in the middle) and bake for approximately 30 minutes, or until it starts to get brownish and bubbly all over. It will be creamy in the center and more crusty on the top and edges. Chop some fresh chives and get those taste buds ready. When it’s done, garnish with the chives (but try not to eat part of the crusty top before you serve it. I’m watching you!).   Get out of town! This is actually a one-way ticket to paradise. Serves 10.

Apricot Couscous

Apricot Couscous

 

1 cup chicken broth

3 strip orange peels, (3″ by 1″ each)

1/2 cup dried apricot halves, cut into thin strips

1 cup couscous

1/3 cup chopped fresh parsley or cilantro leaves

 

In 2-quart saucepan, heat chicken broth, orange peel, apricots, and 1/4  C. water to boiling over high heat. Remove saucepan from heat; stir in couscous. Cover saucepan, and let stand 5 minutes or until ready to serve. Remove orange-peel strips. Fluff couscous with fork; stir in chopped parsley or cilantro

Zesty Stovetop Beans

Zesty Stovetop Beans

 

1 can (15 to 16 ounces) no-salt-added navy or small white beans, rinsed and drained

1 can (15 to 16 ounces) no-salt-added red kidney beans, rinsed and drained

1/2 cup ketchup

1 T. prepared white horseradish, drained

1 tsp. brown sugar

1 tsp. Worcestershire sauce

 

In 2-quart saucepan, heat all ingredients to boiling over medium heat, stirring occasionally.

Pantry Friendly Savory Canned Potatoes

Pantry Friendly Savory Canned Potatoes

Pantry Friendly Savory Canned Potatoes

30 ounces canned sliced potatoes (2 cans)

1 tsp. butter (you can add a bit more if you like and the end of cooking)

1 tsp. olive oil

1⁄2 tsp. dried rosemary

1⁄2 tsp. fresh parsley, and chopped fine

1⁄4 tsp. ground black pepper

1 tsp. kosher salt

Optional:  roasted red peppers, pimentos, bacon or pancetta, scallions or thin sliced onion

In a medium sauté pan melt the butter with olive oil. Add potatoes and  pan sauté just until lightly brown, they should take 5-8 minutes on medium high. The last minute I add the garlic, seasoning and any other OPTIONS (roasted peppers, pimento, sautéed bacon or scallions) if you desire. You can also add extra butter at this point if you want really buttery potatoes with a little sauce.