"Best Mac and Cheese Ever" was the title of this recipe when I saw it on facebook, and my friend Marion made it and said it was delicious! Marion also mentioned that this makes a TON of mac n cheese (enough to fill a 2.5qt dish), so I have listed a half recipe below as well. I wish I knew the author so I could give them credit! If you know please post a comment and I will update the post!
Ingredients:
1 tablespoon vegetable oil
1 lb elbows macaroni
8 tablespoons butter
1 tablespoon butter
1/2 cup muenster cheese, shredded
1 cup mild cheddar cheese, shredded
1/2 cup sharp cheddar cheese, shredded
1 cup monterey jack cheese, shredded
1 and 1/2 cups half-and-half
1/2 cup sour cream
2 eggs, lightly beaten
1/4 teaspoon seasoning salt
1/8 teaspoon fresh ground pepper
Directions:
Preheat oven to 350F. Lightly butter a deep 2 1/2 quart baking dish.
Fill a large pot with water and bring to a rapid boil. Add pasta and oil to water. Cook for 7 minutes, or until somewhat
tender. Drain well.
Return the pot to the stove over low heat and melt 8 tablespoons of butter. Add the drained pasta, half n half, eggs, sour cream, salt, pepper, and half the cheese.
Transfer to the prepared casserole dish, and top with remaining shredded cheese. Dot with remaining
butter. Bake for 30-35 minutes or until the edges are golden brown and bubbly. Serve hot.
********************
1/2 Recipe Ingredients:
1 1/2t vegetable oil
8oz pasta
4T butter
1/2T butter
1.5 cups cheese (cheddar, muenster, monterey jack)
3/4c half n half
1/4c sour cream
1 egg, lightly beaten
salt & pepper
Follow directions as detailed above with the following adjustments:
Use a 1qt instead of 2 1/2qt baking dish.
Melt 4 tablespoons of butter.
Add only 1 egg.
Adjust baking time dependent on your dish, watching for the mac n cheese to be bubbly and the edges to be golden brown. Mine baked for
Showing posts with label American. Show all posts
Showing posts with label American. Show all posts
Saturday, October 19, 2013
Thursday, October 3, 2013
Philly Cheese Steak
Philly Cheese Steak
Ingredients:
~1lb thin eye strip steak (or whatever steak you like, thinly sliced)
1/2 medium onion, sliced
1 small bell pepper, sliced
1 garlic clove, minced
3 medium size mushrooms, sliced
1/4 cup plus wine (I used merlot, white wine would work fine too)
~1 teaspoon hotsauce (I used texas pete)
~1 tablespoon worchestershire sauce
sandwich or sub buns
mayo
lettuce
tomato
sliced cheese
butter
salt (I used Lawry's Season Salt)
pepper
Directions:
Slice steak into strips, going against the grain. Salt and pepper meat. Melt 1 tablespoon butter in saute pan. Saute steak over medium high heat for about 3 minutes on each side. Remove to a place. Add onion and bell pepper to the pan, sprinkle with season salt, and saute until vegetables are al dente (just starting to get soft). Remove pepper and onion to plate with steak. Add garlic and mushrooms and stir to coat with butter. Add additional butter if needed. Once mushrooms are coated with butter add wine to saute pan, being careful to avoid the steam. Stir and scrape any bits stuck to the bottom of the pan into the sauce and saute until wine is reduced by one third. Add a few shakes of hot sauce and worchestershire to taste. Add steak, pepper, and onion to the pan and stir into the sauce. Add more wine if sauce is too thin.
Butter buns and place face down on a pan over medium high heat. Toast until buns are brown around the edges. Remove buns from the pan and top bottom of bun with meat and veggie mixture and cheese. Place bun under broiler until cheese is melted. On top of bun spread with mayo, and add lettuce, and tomato!
Ingredients:
~1lb thin eye strip steak (or whatever steak you like, thinly sliced)
1/2 medium onion, sliced
1 small bell pepper, sliced
1 garlic clove, minced
3 medium size mushrooms, sliced
1/4 cup plus wine (I used merlot, white wine would work fine too)
~1 teaspoon hotsauce (I used texas pete)
~1 tablespoon worchestershire sauce
sandwich or sub buns
mayo
lettuce
tomato
sliced cheese
butter
salt (I used Lawry's Season Salt)
pepper
Directions:
Slice steak into strips, going against the grain. Salt and pepper meat. Melt 1 tablespoon butter in saute pan. Saute steak over medium high heat for about 3 minutes on each side. Remove to a place. Add onion and bell pepper to the pan, sprinkle with season salt, and saute until vegetables are al dente (just starting to get soft). Remove pepper and onion to plate with steak. Add garlic and mushrooms and stir to coat with butter. Add additional butter if needed. Once mushrooms are coated with butter add wine to saute pan, being careful to avoid the steam. Stir and scrape any bits stuck to the bottom of the pan into the sauce and saute until wine is reduced by one third. Add a few shakes of hot sauce and worchestershire to taste. Add steak, pepper, and onion to the pan and stir into the sauce. Add more wine if sauce is too thin.
Butter buns and place face down on a pan over medium high heat. Toast until buns are brown around the edges. Remove buns from the pan and top bottom of bun with meat and veggie mixture and cheese. Place bun under broiler until cheese is melted. On top of bun spread with mayo, and add lettuce, and tomato!
Tuesday, October 1, 2013
Baked Potato Soup
Baked Potato Soup
Ingredients:
6 russet potatoes, chopped into large pieces
2 celery stalks, chopped
2 carrots, chopped
1 onion, chopped
2 cloves garlic, minced
4 pieces bacon, cut into 1 inch pieces
4 cups milk
bouillon
1/2 chipotle pepper in adobo sauce, minced
1/2 cup shredded cheddar cheese
salt
pepper
Directions:
Place potatoes in large pot, cover with water, add a half teaspoon salt, and boil until soft. Drain and set aside.
Fry bacon until crispy in your soup pot. Make sure you do this in batches so you don't overcrowd the bacon. Do NOT clean the pan. Pour off most of the bacon grease, but leave approximately 1 tablespoon in the pot. Add onion, carrots, celery, salt, and pepper to the pot and cook over medium high heat for a few minutes, or until the onions are translucent. Scrape the bottom of the pan as you stir the vegetables to get as much of the bacon remnants into the soup. Add garlic and chili pepper in adobo sauce and cook an additional 30 seconds to 1 minute. Add potatoes to the pot and cook another minute or two.
Turn heat to medium-low and add milk and bouillon. Stir well to combine. Using a blender (immersion or regular - or if you don't have something for that use a potato masher) puree half to two thirds of the soup and return to the pot. Add cheddar cheese and stir until cheese is melted.
Just prior to serving the soup top with a few pieces of bacon, and additional cheese if desired. Fresh parsley makes a nice bright green garnish and can be minced and added to the soup if desired.
Note: if you're making a large batch this soup keeps well in the refrigerator, just place the bacon pieces in a separate container from the soup and add to the soup during the last bit of reheating. I tend to put soup in single serving portions in mason jars, and then tape a baggie of bacon to the top of the jar.
Ingredients:
6 russet potatoes, chopped into large pieces
2 celery stalks, chopped
2 carrots, chopped
1 onion, chopped
2 cloves garlic, minced
4 pieces bacon, cut into 1 inch pieces
4 cups milk
bouillon
1/2 chipotle pepper in adobo sauce, minced
1/2 cup shredded cheddar cheese
salt
pepper
Directions:
Place potatoes in large pot, cover with water, add a half teaspoon salt, and boil until soft. Drain and set aside.
Fry bacon until crispy in your soup pot. Make sure you do this in batches so you don't overcrowd the bacon. Do NOT clean the pan. Pour off most of the bacon grease, but leave approximately 1 tablespoon in the pot. Add onion, carrots, celery, salt, and pepper to the pot and cook over medium high heat for a few minutes, or until the onions are translucent. Scrape the bottom of the pan as you stir the vegetables to get as much of the bacon remnants into the soup. Add garlic and chili pepper in adobo sauce and cook an additional 30 seconds to 1 minute. Add potatoes to the pot and cook another minute or two.
Turn heat to medium-low and add milk and bouillon. Stir well to combine. Using a blender (immersion or regular - or if you don't have something for that use a potato masher) puree half to two thirds of the soup and return to the pot. Add cheddar cheese and stir until cheese is melted.
Just prior to serving the soup top with a few pieces of bacon, and additional cheese if desired. Fresh parsley makes a nice bright green garnish and can be minced and added to the soup if desired.
Note: if you're making a large batch this soup keeps well in the refrigerator, just place the bacon pieces in a separate container from the soup and add to the soup during the last bit of reheating. I tend to put soup in single serving portions in mason jars, and then tape a baggie of bacon to the top of the jar.
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