prep time: tbd
cook time: 90 minutes
servings: 6
ingredients:
2 teaspoons vegetable oil
1 cup sliced yellow onions
10 ounces assorted wild mushrooms (oyster, shiitake, chanterelle, wood ear, porcini)
1 teaspoon minced garlic
3 teaspoons creole seasoning
1 1/2 teaspoons salt
1 teaspoon pepper
1/4 cup lager beer
5 large eggs
3 cups heavy cream
1/4 cup molasses
1 1/2 teaspoons worcestershire sauce
1 teaspoon minced fresh thyme
3/4 cup grated gouda cheese
3/4 cup grated white cheddar cheese
3/4 pound stale white bread - cut into 1-inch cubes
1 teaspoon unsalted butter
1 tablespoon plain bread crumbs
steps:
1. heat the oil in a large, deep skillet over high heat. add the onions and cook until golden brown and tender, 5 minutes. add the mushrooms, 1/2 teaspoon garlic, 1 1/2 teaspoon creole seasoning, 1 teaspoon salt, 3/34 teaspoon pepper, and cook, stirring, until the mushrooms are tender and have given off their liquid, about 5 minutes. add the beer and cook, stirring, to deglaze the pan and until the mixture is almost dry, 1 - 2 minutes. remove from the heat and let cool.
2. in a large bowl, combine the eggs, cream, molasses, worcestershire sauce, thyme, remaining 1 1/2 teaspoon creole seasoning, 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper and whisk well to combine. add the mushroom mixture and cheese and stir well. add the bread cubes and let sit until the bread has absorbed the liquid, 2 hours, stirring occasionally.
3. preheat the oven to 350 degrees. butter a 9 x 13-inch baking dish. add the bread crumbs, shaking to cover the bottom evenly. put the bread pudding mixture into the prepared pan and cover with aluminum foil. bake for 1 hour and uncover. continue baking until risen and firm in the center, and golden brown, 20 - 30 minutes. remove from the over and cool slightly before serving.
- food network
Showing posts with label cheddar cheese. Show all posts
Showing posts with label cheddar cheese. Show all posts
2.16.2015
2.26.2014
baked pototo soup
prep time: tbd
cook time: tbd
servings: tbd
ingredients:
5 pounds potatoes
3/4 cup flour
10 cups milk + more as needed
2 teaspoons salt + more as needed
1 teaspoon pepper + more as needed
2 cups sour cream - divided
1/2 pound bacon - cooked and chopped
1/2 cup thinly sliced chives
1 1/2 cups shredded cheddar cheese
steps:
1. preheat oven to 400 degrees. pierce each potato with a fork and then place on a baking sheet. bake for approximately 1 hour, until the potatoes are tender. cool them completely. when the potatoes are cool, slice them in half and use a scoop out the pulp. discard skins and roughly mash the potatoes.
2. in a large soup pot, combine the flour and 2 cups of milk. whisk to thoroughly combine and then slowly stir in the rest of the milk. cook over medium heat, for about 5 - 10 minutes, until the mixture thickens slightly. add the potatoes, salt and pepper and turn the heat to low. cook the soup without boiling, stirring frequently, for about 10 minutes. stir in the sour cream and cook about 3 more minutes. taste and adjust the salt and pepper to taste.
3. add milk if it is too thick before serving. top with bacon, cheese, chives, and sour cream.
- barefeet in the kitchen
cook time: tbd
servings: tbd
ingredients:
5 pounds potatoes
3/4 cup flour
10 cups milk + more as needed
2 teaspoons salt + more as needed
1 teaspoon pepper + more as needed
2 cups sour cream - divided
1/2 pound bacon - cooked and chopped
1/2 cup thinly sliced chives
1 1/2 cups shredded cheddar cheese
steps:
1. preheat oven to 400 degrees. pierce each potato with a fork and then place on a baking sheet. bake for approximately 1 hour, until the potatoes are tender. cool them completely. when the potatoes are cool, slice them in half and use a scoop out the pulp. discard skins and roughly mash the potatoes.
2. in a large soup pot, combine the flour and 2 cups of milk. whisk to thoroughly combine and then slowly stir in the rest of the milk. cook over medium heat, for about 5 - 10 minutes, until the mixture thickens slightly. add the potatoes, salt and pepper and turn the heat to low. cook the soup without boiling, stirring frequently, for about 10 minutes. stir in the sour cream and cook about 3 more minutes. taste and adjust the salt and pepper to taste.
3. add milk if it is too thick before serving. top with bacon, cheese, chives, and sour cream.
- barefeet in the kitchen
1.03.2014
cheese puffs
prep time: tbd
cook time: 20 minutes
servings: 30 puffs
ingredients:
3/4 cup flour
1 cup water
6 tablespoons butter - cut into small pieces
2 cloves garlic - finely grated
3/4 teaspoon salt
1/4 teaspoon pepper
1 1/2 tablespoon dijon mustard
4 large eggs
1/2 cup coarsely grated gruyere cheese
1/2 cup cheddar cheese
steps:
1. preheat oven to 425 degrees. butter 2 large baking sheets and sprinkle with a dusting of flour. in a medium saucepan, combine the water, butter, garlic, salt and pepper. over medium-high heat, bring the mixture to a boil and then add the flour, stirring vigorously with a wooden spoon until the mixture forms a smooth ball. continue stirring for about 2 minutes more until you see a film forming over the bottom of the pan, then remove from heat.
2. add mustard and eggs, 1 at a time. mix well to combine, then add cheese and mix again.
3. using a teaspoon, scoop up the batter and drop spoonfuls one by one onto the baking sheets, giving them enough space to cook and expand, about an inch or two apart. bake for 20 minutes.
- goop, december 2013
cook time: 20 minutes
servings: 30 puffs
ingredients:
3/4 cup flour
1 cup water
6 tablespoons butter - cut into small pieces
2 cloves garlic - finely grated
3/4 teaspoon salt
1/4 teaspoon pepper
1 1/2 tablespoon dijon mustard
4 large eggs
1/2 cup coarsely grated gruyere cheese
1/2 cup cheddar cheese
steps:
1. preheat oven to 425 degrees. butter 2 large baking sheets and sprinkle with a dusting of flour. in a medium saucepan, combine the water, butter, garlic, salt and pepper. over medium-high heat, bring the mixture to a boil and then add the flour, stirring vigorously with a wooden spoon until the mixture forms a smooth ball. continue stirring for about 2 minutes more until you see a film forming over the bottom of the pan, then remove from heat.
2. add mustard and eggs, 1 at a time. mix well to combine, then add cheese and mix again.
3. using a teaspoon, scoop up the batter and drop spoonfuls one by one onto the baking sheets, giving them enough space to cook and expand, about an inch or two apart. bake for 20 minutes.
- goop, december 2013
11.20.2013
alder's pub cheese with potato bread chips
prep time: tbd
cook time: tbd
servings: 2 1/2 cups
ingredients:
1/2 loaf sliced potato bread, cursts removed
melted butter
sea salt
1 bottle red wine
5 cloves garlic - peeled
2 large shallots - peeled
2 thyme branches
1 bay leaf
1 whole clove
1 tablespoon dijon mustard
1 tablespoon red miso paste
2/3 cup whole milk
6 ounces cream cheese - at room temperature
2 1/4 cups aged cheddar - coarsely grated
pistachio nuts - chopped
steps:
1. preheat the oven to 200 degrees. place a slice of bread on a clean surface and use a rolling pin to flatten it as thinly as possible. brush both sides of the bread with butter and sprinkle lightly with salt. repeat with remaining bread slices. spread flattened slices out on baking sheet. bake until golden and crisp, about 4 hours.
2. meanwhile, in a large pot over medium heat, combine the wine, garlic, shallots, thyme bay leaf and clove. bring mixture to a boil, reduce heat and simmer until the wine has almost evaporated, about 1 hour and 15 minutes. strain mixture through a fine-mesh sieve into a bowl. use a rubber spatula to press on the solids and extract additional liquid. whisk in mustard and miso. cool to room temperature.
3. place a medium bowl in a freezer to chill. meanwhile, in a food processor, combine 1/3 cup of the wine mixture (save or discard the remainder), milk, cream cheese and cheddar. run until the mixture is fairly smooth, stop to scrape down the sides occasionally.
4. scrape the mixture into a medium-sized pot. cook over medium-low heat, stirring occasionally, until the mixture reaches 150 degrees on an instant read thermometer and the cheese is melted, 8 - 10 minutes. pour mixture into the chilled bowl and whisk to cool. chill in the refrigerator until very cold, at least 4 hours.
5. serve pub cheese in a bowl with the potato bread chips alongside. garnish cheese with pistachio nuts.
- new your times, october 2013
cook time: tbd
servings: 2 1/2 cups
ingredients:
1/2 loaf sliced potato bread, cursts removed
melted butter
sea salt
1 bottle red wine
5 cloves garlic - peeled
2 large shallots - peeled
2 thyme branches
1 bay leaf
1 whole clove
1 tablespoon dijon mustard
1 tablespoon red miso paste
2/3 cup whole milk
6 ounces cream cheese - at room temperature
2 1/4 cups aged cheddar - coarsely grated
pistachio nuts - chopped
steps:
1. preheat the oven to 200 degrees. place a slice of bread on a clean surface and use a rolling pin to flatten it as thinly as possible. brush both sides of the bread with butter and sprinkle lightly with salt. repeat with remaining bread slices. spread flattened slices out on baking sheet. bake until golden and crisp, about 4 hours.
2. meanwhile, in a large pot over medium heat, combine the wine, garlic, shallots, thyme bay leaf and clove. bring mixture to a boil, reduce heat and simmer until the wine has almost evaporated, about 1 hour and 15 minutes. strain mixture through a fine-mesh sieve into a bowl. use a rubber spatula to press on the solids and extract additional liquid. whisk in mustard and miso. cool to room temperature.
3. place a medium bowl in a freezer to chill. meanwhile, in a food processor, combine 1/3 cup of the wine mixture (save or discard the remainder), milk, cream cheese and cheddar. run until the mixture is fairly smooth, stop to scrape down the sides occasionally.
4. scrape the mixture into a medium-sized pot. cook over medium-low heat, stirring occasionally, until the mixture reaches 150 degrees on an instant read thermometer and the cheese is melted, 8 - 10 minutes. pour mixture into the chilled bowl and whisk to cool. chill in the refrigerator until very cold, at least 4 hours.
5. serve pub cheese in a bowl with the potato bread chips alongside. garnish cheese with pistachio nuts.
- new your times, october 2013
10.02.2013
tomato zucchini casserole
prep time: 20 minutes
cook time: 55 minutes
servings: 4
ingredients:
1 1/2 cups grated cheddar cheese
1/3 cup grate parmesan cheese
1/2 teaspoon dried oregano
1/2 teaspoons dried basil
2 cloves garlic - minced
salt
pepper
2 medium zucchinis - thinly sliced
5 plum tomatoes - thinly sliced
1/4 cup butter
2 tablespoons finely chopped onion
3/4 cup fine bread crumbs
steps:
1. preheat oven to 375 degrees. lightly butter a 9 x 9-inch pan. in a large bowl, combine cheddar, parmesan, oregano, basil and garlic. season with salt and pepper and set aside.
2. arrange half of the zucchini slices in the pan. sprinkle 1/4 of the cheese and herb mixture on top. arrange half of the tomatoes, and top with another 1/4 of the cheese mixture. repeat layers.
3. melt butter in a skillet over medium heat. stir in onions, and cook until soft and translucent. stir in breadcrumbs, cook until they have absorbed the butter. sprinkle on top of casserole.
4. cover loosely with foil, and bake in oven for 25 minutes. remove foil, and bake until the top is crusty and vegetables are tender, about 20 minutes.
- all recipes
cook time: 55 minutes
servings: 4
ingredients:
1 1/2 cups grated cheddar cheese
1/3 cup grate parmesan cheese
1/2 teaspoon dried oregano
1/2 teaspoons dried basil
2 cloves garlic - minced
salt
pepper
2 medium zucchinis - thinly sliced
5 plum tomatoes - thinly sliced
1/4 cup butter
2 tablespoons finely chopped onion
3/4 cup fine bread crumbs
steps:
1. preheat oven to 375 degrees. lightly butter a 9 x 9-inch pan. in a large bowl, combine cheddar, parmesan, oregano, basil and garlic. season with salt and pepper and set aside.
2. arrange half of the zucchini slices in the pan. sprinkle 1/4 of the cheese and herb mixture on top. arrange half of the tomatoes, and top with another 1/4 of the cheese mixture. repeat layers.
3. melt butter in a skillet over medium heat. stir in onions, and cook until soft and translucent. stir in breadcrumbs, cook until they have absorbed the butter. sprinkle on top of casserole.
4. cover loosely with foil, and bake in oven for 25 minutes. remove foil, and bake until the top is crusty and vegetables are tender, about 20 minutes.
- all recipes
3.16.2013
caramelized onion and guinness dip
prep time: tbd
cook time: 20 minutes
servings: tbd
ingredients:
1 tablespoon olive oil
2 large sweet onions - diced
1 cup cold guinness
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cayenne
1 pound extra-sharp cheddar cheese - cubed
crackers/chips/bread
steps:
1. in a large skillet over medium, heat the olive oil. add the onions and cook, stirring occasionally, until browned and caramelized, about 20 minutes. if the onions begin to char before they caramelize, add a tablespoon or two of water. set the onions aside and allow to cool.
2. once the onions have cooled, place them in a food processor. add guinness, salt, pepper, caynne and the cheese. pulse until combined and smooth. serve with crackers, chips or bread.
- helena independent record, march 2013
cook time: 20 minutes
servings: tbd
ingredients:
1 tablespoon olive oil
2 large sweet onions - diced
1 cup cold guinness
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cayenne
1 pound extra-sharp cheddar cheese - cubed
crackers/chips/bread
steps:
1. in a large skillet over medium, heat the olive oil. add the onions and cook, stirring occasionally, until browned and caramelized, about 20 minutes. if the onions begin to char before they caramelize, add a tablespoon or two of water. set the onions aside and allow to cool.
2. once the onions have cooled, place them in a food processor. add guinness, salt, pepper, caynne and the cheese. pulse until combined and smooth. serve with crackers, chips or bread.
- helena independent record, march 2013
3.04.2013
crab-stuffed portobello mushrooms
prep time: tbd
cook time: 15 - 20 minutes
servings: 6
ingredients: 6 large portobello mushrooms - caps about 4 1/2 - 5-inches in diameter
2 slices firm-textured fresh bread - crusts trimmed
olive oil
1/2 teaspoon salt + more to taste
1/4 teaspoon pepper + more to taste
2 tablespoons finely chopped shallots
3 garlic cloves - finely chopped
1/4 cup mayonnaise
1/4 teaspoon hot pepper sauce
1/2 teaspoon worcestershire sauce
1 teaspoon freshly grated lemon zest
1 1/2 tablespoons fresh lemon juice
1 tablespoon dijon mustard
1/4 cup finely chopped parsley
1 tablespoon coarsely chopped fresh thyme leaves
3/4 cup grated sharp cheddar or parmesan cheese
1 pound pasteurized fresh lump crab
2 - 3 tablespoons butter - melted
1/3 cup dry white wine
steps:
1. preheat oven to 400 degrees. clean mushrooms. cut off stems, coring them around the base with a shallow cut. cut each stem into quarters and finely chop. set aside. remove mushroom gills and discard.
2. cut bread into 1-inch squares and process in a food processor to make fine crumbs. set aside.
3. brush a large baking sheet with olive oil. brush caps with olive oil and set on baking sheet with cavities facing up. season lightly with salt and pepper.
4. heat 2 tablespoons olive oil in a large skillet over medium heat. add shallots and garlic and cook, stirring, about 30 seconds. add mushroom stems and cook, stirring often, until the mushrooms no longer clump together and are lightly browned, about 5 minutes. remove pan from heat and let stand.
5. in a large bowl, whisk together the mayonnaise, 1/2 teaspoon salt 1/4 teaspoon pepper, hot sauce worcestershire, lemon zest, lemon juice, mustard, parsley and thyme. stir in 1/2 cup grated cheese and 1/2 cup of breadcrumbs. add crab meat and fold together. salt and pepper to taste.
6. divide filling amount mushroom caps keeping it loose and mounding slightly in the center.
7. combine the remaining breadcrumbs and cheese and top each cap with 1 tablespoon. drizzle with melted butter. pour the white wine into the pan around the caps. bake for 15 - 20 minutes until caps are cooked through and topping is browned.
- missoulian
cook time: 15 - 20 minutes
servings: 6
ingredients: 6 large portobello mushrooms - caps about 4 1/2 - 5-inches in diameter
2 slices firm-textured fresh bread - crusts trimmed
olive oil
1/2 teaspoon salt + more to taste
1/4 teaspoon pepper + more to taste
2 tablespoons finely chopped shallots
3 garlic cloves - finely chopped
1/4 cup mayonnaise
1/4 teaspoon hot pepper sauce
1/2 teaspoon worcestershire sauce
1 teaspoon freshly grated lemon zest
1 1/2 tablespoons fresh lemon juice
1 tablespoon dijon mustard
1/4 cup finely chopped parsley
1 tablespoon coarsely chopped fresh thyme leaves
3/4 cup grated sharp cheddar or parmesan cheese
1 pound pasteurized fresh lump crab
2 - 3 tablespoons butter - melted
1/3 cup dry white wine
steps:
1. preheat oven to 400 degrees. clean mushrooms. cut off stems, coring them around the base with a shallow cut. cut each stem into quarters and finely chop. set aside. remove mushroom gills and discard.
2. cut bread into 1-inch squares and process in a food processor to make fine crumbs. set aside.
3. brush a large baking sheet with olive oil. brush caps with olive oil and set on baking sheet with cavities facing up. season lightly with salt and pepper.
4. heat 2 tablespoons olive oil in a large skillet over medium heat. add shallots and garlic and cook, stirring, about 30 seconds. add mushroom stems and cook, stirring often, until the mushrooms no longer clump together and are lightly browned, about 5 minutes. remove pan from heat and let stand.
5. in a large bowl, whisk together the mayonnaise, 1/2 teaspoon salt 1/4 teaspoon pepper, hot sauce worcestershire, lemon zest, lemon juice, mustard, parsley and thyme. stir in 1/2 cup grated cheese and 1/2 cup of breadcrumbs. add crab meat and fold together. salt and pepper to taste.
6. divide filling amount mushroom caps keeping it loose and mounding slightly in the center.
7. combine the remaining breadcrumbs and cheese and top each cap with 1 tablespoon. drizzle with melted butter. pour the white wine into the pan around the caps. bake for 15 - 20 minutes until caps are cooked through and topping is browned.
- missoulian
1.14.2013
baked macaroni and cheese
prep time: tbd
cook time: 35 minutes
servings: tbd
ingredients:
1/2 cup butter
5 cups whole milk
2 tablespoons salt
1/4 teaspoon pepper
2 teaspoons dry mustard
4 cups shredded cheese (cheddar, monterey jack, etc.)
1 pound ziti pasta
bread crumbs
grated paremesan cheese
tomato slices (optional)
steps:
1. preheat oven to 375 degrees. set a large pot of salted water to boil and cook pasta according to the package directions. drain and keep warm.
2. meanwhile, in a large pan over medium heat, melt the butter with the salt, pepper and dry mustard. add in the flour and stir until it becomes a roux, about 2 - 3 minutes.
3. heat the milk, but not to boiling, in a saucepan. ad the roux. continue to heat over medium heat until it begins to thicken. remove from heat and quickly add the cheese, stirring until the cheese is melted.
4. put the ziti in a large casserole dish and pour the cheese mixture over the top. stir until all of the pasta is coated with the cheese mixture. place the tomato slices over the pasta mixture. sprinkle with bread crumbs and parmesan cheese. bake for 35 minutes.
- bacon gnome
cook time: 35 minutes
servings: tbd
ingredients:
1/2 cup butter
5 cups whole milk
2 tablespoons salt
1/4 teaspoon pepper
2 teaspoons dry mustard
4 cups shredded cheese (cheddar, monterey jack, etc.)
1 pound ziti pasta
bread crumbs
grated paremesan cheese
tomato slices (optional)
steps:
1. preheat oven to 375 degrees. set a large pot of salted water to boil and cook pasta according to the package directions. drain and keep warm.
2. meanwhile, in a large pan over medium heat, melt the butter with the salt, pepper and dry mustard. add in the flour and stir until it becomes a roux, about 2 - 3 minutes.
3. heat the milk, but not to boiling, in a saucepan. ad the roux. continue to heat over medium heat until it begins to thicken. remove from heat and quickly add the cheese, stirring until the cheese is melted.
4. put the ziti in a large casserole dish and pour the cheese mixture over the top. stir until all of the pasta is coated with the cheese mixture. place the tomato slices over the pasta mixture. sprinkle with bread crumbs and parmesan cheese. bake for 35 minutes.
- bacon gnome
11.23.2012
cheddar beer fondu
prep time: tbd
cook time: tbd
servings: tbd
ingredients:
1 pound sharp cheddar cheese - shredded
1 tablespoon flour
1 1/2 teaspoon ground mustard
1 dash cayenne pepper
3/4 cup beer
2 teaspoon worcestershire sauce
steps:
1. in a bowl, combine cheese, flour, mustard and ground cayenne; mix to blend well. in a fondue pot, combine beer and worcestershire sauce. set temperature at 375 and heat until bubbling. gradually add cheese mixture and stir constantly until cheese melts and mixture is smooth, about 5 minutes. reduce temperature to 200 degrees and serve with crusty bread and vegetables.
- unknown
cook time: tbd
servings: tbd
ingredients:
1 pound sharp cheddar cheese - shredded
1 tablespoon flour
1 1/2 teaspoon ground mustard
1 dash cayenne pepper
3/4 cup beer
2 teaspoon worcestershire sauce
steps:
1. in a bowl, combine cheese, flour, mustard and ground cayenne; mix to blend well. in a fondue pot, combine beer and worcestershire sauce. set temperature at 375 and heat until bubbling. gradually add cheese mixture and stir constantly until cheese melts and mixture is smooth, about 5 minutes. reduce temperature to 200 degrees and serve with crusty bread and vegetables.
- unknown
11.07.2012
potato casserole
prep time: tbd
cook time: 50 minutes
servings: 8 - 12
ingredients:
2 chicken bouillon cubes
1 cup chicken broth - heated
3 tablespoon unsalted butter
1/2 large yellow onion - finely chopped
2 cloves garlic - coarsely chopped
2 tablespoons flour
1/2 teaspoon pepper
2 cups shredded cheddar cheese
1 cup sour cream
2 pounds russet potatoes - peeled & shredded
1 cup crushed tortilla chips
steps:
1. preheat oven to 350 degrees. grease a 9 x 13-inch baking dish.
2. place bouillon cubes in broth and stir until dissolved. melt butter in a medium saute pan over medium-high heat. add the onion and garlic. cook until softened. stirr in flour and pepper. add broth, stirring constantly. transfer to a large bowl and allow to cool.
3. add cheese and sour cream to onion mixture. add the potatoes. spread evenly in the baking dish. top with tortilla chips and bake for 50 minutes. allow to rest for 5 - 10 minutes before serving.
- the washington post, august 2012
cook time: 50 minutes
servings: 8 - 12
ingredients:
2 chicken bouillon cubes
1 cup chicken broth - heated
3 tablespoon unsalted butter
1/2 large yellow onion - finely chopped
2 cloves garlic - coarsely chopped
2 tablespoons flour
1/2 teaspoon pepper
2 cups shredded cheddar cheese
1 cup sour cream
2 pounds russet potatoes - peeled & shredded
1 cup crushed tortilla chips
steps:
1. preheat oven to 350 degrees. grease a 9 x 13-inch baking dish.
2. place bouillon cubes in broth and stir until dissolved. melt butter in a medium saute pan over medium-high heat. add the onion and garlic. cook until softened. stirr in flour and pepper. add broth, stirring constantly. transfer to a large bowl and allow to cool.
3. add cheese and sour cream to onion mixture. add the potatoes. spread evenly in the baking dish. top with tortilla chips and bake for 50 minutes. allow to rest for 5 - 10 minutes before serving.
- the washington post, august 2012
10.22.2012
aida's scalloped zucchini
prep time: 20 minutes
cook time: 10 minutes
servings: 4 - 6
ingredients:
oliv oil
2 pounds zucchini - ends trimmed and sliced into 1/4-inch thick coins
salt
2 cups shredded cheddar
2 medium shallots - thinly sliced
4 teaspoons minced garlic
pepper
4 teaspoons flour
16 thyme sprigs
steps:
1. heat grill to 350 degrees and oil well. place zucchini in a sieve set over a bowl, salt well, toss to coat and set aside to let drain, at least 5 minutes
2. when ready to cook, oil a piece of aluminum foil on 1 side. sprinkle 1/4 cup cheese in the middle of the foil to form a rectangle, shingle 1/4 of the zucchini over the cheese. sprinkle 1/4 cups of the shallots and 1 teaspoon of garlic evenly over the top and season with salt and pepper. top with another 1/4 cup cheese, sprinkle with 1 teaspoon flour and top with 4 sprigs of thyme. enclose foil tightly to form a packet and repeat to make 4 packets.
3. place the packets on the grill and cook until zucchini is soft and cooked through, turning once, about 10 minutes.
- food network
cook time: 10 minutes
servings: 4 - 6
ingredients:
oliv oil
2 pounds zucchini - ends trimmed and sliced into 1/4-inch thick coins
salt
2 cups shredded cheddar
2 medium shallots - thinly sliced
4 teaspoons minced garlic
pepper
4 teaspoons flour
16 thyme sprigs
steps:
1. heat grill to 350 degrees and oil well. place zucchini in a sieve set over a bowl, salt well, toss to coat and set aside to let drain, at least 5 minutes
2. when ready to cook, oil a piece of aluminum foil on 1 side. sprinkle 1/4 cup cheese in the middle of the foil to form a rectangle, shingle 1/4 of the zucchini over the cheese. sprinkle 1/4 cups of the shallots and 1 teaspoon of garlic evenly over the top and season with salt and pepper. top with another 1/4 cup cheese, sprinkle with 1 teaspoon flour and top with 4 sprigs of thyme. enclose foil tightly to form a packet and repeat to make 4 packets.
3. place the packets on the grill and cook until zucchini is soft and cooked through, turning once, about 10 minutes.
- food network
9.12.2012
creamy chicken and black bean enchiladas
prep time: tbd
cook time: 30 - 35 minutes
servings: 6
sauce ingredients:
1 clove garlic - minced
4-ounce can diced green chilies
1 can mushroom soup
1/2 cup salsa
1 teaspoon chili powder
1/2 teaspoon cumin
1/3 cup sour cream
filling ingredients:
1 tablespoon oil
1 teaspoon cumin
1 1/2 teaspoon chili powder
4 chopped green onions - green parts reserved
2 cloves garlic - minced
6 boneless chicken thighs - cut into chunks
1 can black beans - drained and rinsed
1 cup shredded cheddar cheese
6 12-inch tortillas
salt
pepper
sauce steps:
1. in a medium bowl add garlic, green chillies, soup, sour cream, salsa, chili powder and cumin. mix well. set aside
filling steps:
1. preheat oven to 350 degrees. lightly grease a large baking dish. in a saute pan heated to medium-high heat, add 1 tablespoon of oil. saute chicken thighs for a couple of minutes and then sprinkle with cumin, chili powder, salt and pepper to taste. add garlic and white part of green onions. saute for a couple more minutes. add black beans. heat through 1 minute and remove from heat. add 1/2 cup of soup mixture and mix well.
2. divide chicken mixture into 6 portions. fill a tortilla with the chicken mixture and roll up. place seam side down in the baking dish. repeat with remaining mixture and tortillas.
3. spoon the sauce over the rolled tortillas and top with shredded cheddar cheese. bake for 30 - 35 minutes or until cheese is bubbly. top with reserved green onions.
- meal planning 101
cook time: 30 - 35 minutes
servings: 6
sauce ingredients:
1 clove garlic - minced
4-ounce can diced green chilies
1 can mushroom soup
1/2 cup salsa
1 teaspoon chili powder
1/2 teaspoon cumin
1/3 cup sour cream
filling ingredients:
1 tablespoon oil
1 teaspoon cumin
1 1/2 teaspoon chili powder
4 chopped green onions - green parts reserved
2 cloves garlic - minced
6 boneless chicken thighs - cut into chunks
1 can black beans - drained and rinsed
1 cup shredded cheddar cheese
6 12-inch tortillas
salt
pepper
sauce steps:
1. in a medium bowl add garlic, green chillies, soup, sour cream, salsa, chili powder and cumin. mix well. set aside
filling steps:
1. preheat oven to 350 degrees. lightly grease a large baking dish. in a saute pan heated to medium-high heat, add 1 tablespoon of oil. saute chicken thighs for a couple of minutes and then sprinkle with cumin, chili powder, salt and pepper to taste. add garlic and white part of green onions. saute for a couple more minutes. add black beans. heat through 1 minute and remove from heat. add 1/2 cup of soup mixture and mix well.
2. divide chicken mixture into 6 portions. fill a tortilla with the chicken mixture and roll up. place seam side down in the baking dish. repeat with remaining mixture and tortillas.
3. spoon the sauce over the rolled tortillas and top with shredded cheddar cheese. bake for 30 - 35 minutes or until cheese is bubbly. top with reserved green onions.
- meal planning 101
9.10.2012
taco pasta bake
prep time: tbd
cook time: 25 - 30 minutes
servings: 8 - 10
ingredients:
1 pound ground beef
2 cloves garlic - minced
1/2 onion - diced
1 cup mushrooms - diced
1 pound penne
2 cups salsa
1 cup sour cream
2 tablespoons taco seasoning
1/2 cup frozen corn
1 can black beans - drained and rinsed
1 cup cheddar cheese - shredded
steps:
1. preheat oven to 350 degrees. put on a big pot of salted water to boil for the pasta. in a frying pan over medium-high heat, fry the ground beef with onions, mushrooms and garlic. once browned, add the taco seasoning.
2. add the pasta to the boiling water and cook until al dente. drain.
3. in a large casserole dish, stir together beef mixture, pasta, corn, beans, salsa and sour cream. once all combined, sprinkle shredded cheese over the top. place in oven for 25 - 30 minutes until the cheese is melted and the dish is heated through.
- meal planning 101
cook time: 25 - 30 minutes
servings: 8 - 10
ingredients:
1 pound ground beef
2 cloves garlic - minced
1/2 onion - diced
1 cup mushrooms - diced
1 pound penne
2 cups salsa
1 cup sour cream
2 tablespoons taco seasoning
1/2 cup frozen corn
1 can black beans - drained and rinsed
1 cup cheddar cheese - shredded
steps:
1. preheat oven to 350 degrees. put on a big pot of salted water to boil for the pasta. in a frying pan over medium-high heat, fry the ground beef with onions, mushrooms and garlic. once browned, add the taco seasoning.
2. add the pasta to the boiling water and cook until al dente. drain.
3. in a large casserole dish, stir together beef mixture, pasta, corn, beans, salsa and sour cream. once all combined, sprinkle shredded cheese over the top. place in oven for 25 - 30 minutes until the cheese is melted and the dish is heated through.
- meal planning 101
8.15.2012
enchilada pie
prep time: 90 minutes
cook time: 30 minutes
servings: 6 - 8
ingredients:
1 can enchilada sauce
1 can cream of mushroom soup
1 1/2 cups chopped chicken
1/2 cup chopped onion
1 bunch chopped cilantro
1 cup cheese
1 cup flour
4 tablespoons butter - softened
1/4 teaspoon salt
2 scallions - sliced
steps:
1. combine enchilada sauce and soup to make the sauce.
2. combine chicken, onion, cilantro and cheese for filling.
3. mix dough ingredients and roll into a ball. wrap in plastic wrap and let rest 1 hour in the refrigerator. unwrap and roll dough into a sic, then press into pie plate.
4. preheat oven to 375 degrees. layer the ingredients into the prepared pie shell and top with chopped scallions. bake for 30 minutes. remove and let stand for 10 minutes.
- kitchen cook off
cook time: 30 minutes
servings: 6 - 8
ingredients:
1 can enchilada sauce
1 can cream of mushroom soup
1 1/2 cups chopped chicken
1/2 cup chopped onion
1 bunch chopped cilantro
1 cup cheese
1 cup flour
4 tablespoons butter - softened
1/4 teaspoon salt
2 scallions - sliced
steps:
1. combine enchilada sauce and soup to make the sauce.
2. combine chicken, onion, cilantro and cheese for filling.
3. mix dough ingredients and roll into a ball. wrap in plastic wrap and let rest 1 hour in the refrigerator. unwrap and roll dough into a sic, then press into pie plate.
4. preheat oven to 375 degrees. layer the ingredients into the prepared pie shell and top with chopped scallions. bake for 30 minutes. remove and let stand for 10 minutes.
- kitchen cook off
7.16.2012
bacon-cheese pull-aparts
prep time: 15 minutes
cook time: 30 minutes
servings: 8
ingredients:
1 egg
2 tablespoons milk
1 16.3-ounce can pillsbury grands flaky layers refrigerated original biscuits
2 ounces bacon, cut into 1/2-inch pieces - cooked
3/4 cup shredded cheddar cheese
1/4 cup finely chopped green onions
steps:
1. pre-heat oven to 350 degrees. spray 12 x 8-inch glass baking dish with cooking spray. in a large bowl, beat egg and milk with wire whisk until smooth.
2. separate dough into 8 biscuits; cut each into quarters. gently stir biscuit pieces into egg mixture to coat evenly. fold in bacon, cheese and onions. spoon mixture into sprayed dish; arrange biscuit pieces in single layer.
3. bake at 350 degrees for 23 - 28 minutes or until golden brown. cut into squares.
- pillsbury
cook time: 30 minutes
servings: 8
ingredients:
1 egg
2 tablespoons milk
1 16.3-ounce can pillsbury grands flaky layers refrigerated original biscuits
2 ounces bacon, cut into 1/2-inch pieces - cooked
3/4 cup shredded cheddar cheese
1/4 cup finely chopped green onions
steps:
1. pre-heat oven to 350 degrees. spray 12 x 8-inch glass baking dish with cooking spray. in a large bowl, beat egg and milk with wire whisk until smooth.
2. separate dough into 8 biscuits; cut each into quarters. gently stir biscuit pieces into egg mixture to coat evenly. fold in bacon, cheese and onions. spoon mixture into sprayed dish; arrange biscuit pieces in single layer.
3. bake at 350 degrees for 23 - 28 minutes or until golden brown. cut into squares.
- pillsbury
6.15.2012
chicken biscuits
prep time: tbd
cook time: tbd
servings: 10
biscuits ingredients:
6 tablespoons unsalted butter - cut into 1/2" cubes
1/4 cup vegetable shortening or lard
4 cups flour + more
2 tablespoons sugar
2 tablespoons baking powder
2 teaspoons baking soda
2 teaspoons salt
1 teaspoon pepper
1 3/4 cups buttermilk
fried chicken ingredients:
1 1/2 cups buttermilk
1 tablespoon chopped fresh dill
3 1/2 teaspoonsr salt - divided
1 3/4 teaspoons pepper - divided
large pinch of cayenne pepper
10 small boneless, skin-on chicken thighs
vegetable oil (for frying)
1 cup flour
6 tablespoons peanut oil
1 large egg
1 tablespoon baking powder
1 1/4 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
10 slices cheddar (optional)
biscuits steps:
1. preheat oven to 400 degrees. place butter and shortening in freezer for 10 minutes. blend 4 cups flour and next 5 ingredients in a food processor. add butter and shortening. pulse mixture until it resembles coarse meal, 20–25 pulses. transfer mixture to a large bowl. gradually add buttermilk while tossing mixture with a fork (mixture will not be completely incorporated). knead in bowl with lightly floured hands just until dough forms, about 3 turns.
3. place biscuits on a parchment paper-lined baking sheet, spaced 1"–2" apart. bake until golden brown and a tester inserted horizontally comes out clean, 12–15 minutes. transfer biscuits to a wire rack; let cool slightly. Serve warm or at room temperature.
fried chicken steps:
2. pour vegetable oil in a large pot to a depth of 2 incha. attach a deep-fry thermometer to side of pot. heat oil over medium heat to 350 degrees.
3. whisk 1 1/4 cups water with remaining 2 teaspoons salt, remaining 3/4 teaspoon pepper, flour, and next 6 ingredients in a large bowl. drain chicken well; pat dry with paper towels. working in batches, dip chicken into batter. fry chicken, turning occasionally, until skin is crispy and golden brown and chicken is just cooked through, 9–12 minutes per batch. drain chicken on paper towels.
4. split biscuits in half; place 1 bottom half on each plate. top each with a cheese slice, if desired, then a chicken thigh.
- bon appetit, september 2011
cook time: tbd
servings: 10
biscuits ingredients:
6 tablespoons unsalted butter - cut into 1/2" cubes
1/4 cup vegetable shortening or lard
4 cups flour + more
2 tablespoons sugar
2 tablespoons baking powder
2 teaspoons baking soda
2 teaspoons salt
1 teaspoon pepper
1 3/4 cups buttermilk
fried chicken ingredients:
1 1/2 cups buttermilk
1 tablespoon chopped fresh dill
3 1/2 teaspoonsr salt - divided
1 3/4 teaspoons pepper - divided
large pinch of cayenne pepper
10 small boneless, skin-on chicken thighs
vegetable oil (for frying)
1 cup flour
6 tablespoons peanut oil
1 large egg
1 tablespoon baking powder
1 1/4 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
10 slices cheddar (optional)
biscuits steps:
1. preheat oven to 400 degrees. place butter and shortening in freezer for 10 minutes. blend 4 cups flour and next 5 ingredients in a food processor. add butter and shortening. pulse mixture until it resembles coarse meal, 20–25 pulses. transfer mixture to a large bowl. gradually add buttermilk while tossing mixture with a fork (mixture will not be completely incorporated). knead in bowl with lightly floured hands just until dough forms, about 3 turns.
2. transfer dough to a lightly floured surface. Ppt out dough until 1" thick. lift 1 side and fold it over. gently repeat 5 more times. roll dough to 3/4"-thick round. using a 3" biscuit cutter, cut biscuits from dough. gather scraps and repeat patting out and cutting biscuits for a total of 10 biscuits.
3. place biscuits on a parchment paper-lined baking sheet, spaced 1"–2" apart. bake until golden brown and a tester inserted horizontally comes out clean, 12–15 minutes. transfer biscuits to a wire rack; let cool slightly. Serve warm or at room temperature.
fried chicken steps:
1. whisk buttermilk, dill, 1 1/2 teaspoons salt, 1 teaspoon pepper, and cayenne in a large bowl. add chicken; turn to coat. cover; chill at least 3 hours or overnight.
2. pour vegetable oil in a large pot to a depth of 2 incha. attach a deep-fry thermometer to side of pot. heat oil over medium heat to 350 degrees.
3. whisk 1 1/4 cups water with remaining 2 teaspoons salt, remaining 3/4 teaspoon pepper, flour, and next 6 ingredients in a large bowl. drain chicken well; pat dry with paper towels. working in batches, dip chicken into batter. fry chicken, turning occasionally, until skin is crispy and golden brown and chicken is just cooked through, 9–12 minutes per batch. drain chicken on paper towels.
4. split biscuits in half; place 1 bottom half on each plate. top each with a cheese slice, if desired, then a chicken thigh.
- bon appetit, september 2011
6.11.2012
white cheddar and arugula pesto mac and cheese
prep time: tbd
cook time 30 - 35 minutes
servings: 4 - 6
arugula pesto:
4 cups arugula
1/3 cup asiago cheese
3 garlic cloves
1/4 cup olive oil
macaroni ingredients:
4 cups uncooked whole wheat pasta
2 tablespoons unsalted butter
2 tablespoons flour
2 cups milk
1/4 cup heavy cream
10 ounces freshly grated white cheddar cheese + more for topping
pinch of nutmeg
salt
pepper
1/3 cup arugula pesto
1/3 cup panko bread crumbs
arugula pesto:
1. in a food processor, combine garlic, arugula and cheese. pulse until combined. stream in olive oil a tablespoon at a time until the pesto becomes smooth.
macaroni steps:
1. preheat oven to 400 degrees. bring water to a boil and cook pasta according to directions.
2. while pasta is cooking, heat butter in a saucepan over medium heat. once sizzling, add flour and whisk until smooth to create a roux. cook for 2-3 minutes, until golden and has a nutty aroma. add milk and cream, bring to a boil while constantly whisking. reduce heat to low and add cheese, then cook for a few minutes while stirring until cheese is melted and mixture thickens. add nutmeg, then taste and season with salt and pepper as desired.
3. add pasta to a baking dish and pour cheese sauce over top. stir to distribute sauce, then stir in pesto. top with additional grated cheese and breadcrumbs. bake for 30-35 minutes, or until top is golden and bubbly.
- how sweet eats
cook time 30 - 35 minutes
servings: 4 - 6
arugula pesto:
4 cups arugula
1/3 cup asiago cheese
3 garlic cloves
1/4 cup olive oil
macaroni ingredients:
4 cups uncooked whole wheat pasta
2 tablespoons unsalted butter
2 tablespoons flour
2 cups milk
1/4 cup heavy cream
10 ounces freshly grated white cheddar cheese + more for topping
pinch of nutmeg
salt
pepper
1/3 cup arugula pesto
1/3 cup panko bread crumbs
arugula pesto:
1. in a food processor, combine garlic, arugula and cheese. pulse until combined. stream in olive oil a tablespoon at a time until the pesto becomes smooth.
macaroni steps:
1. preheat oven to 400 degrees. bring water to a boil and cook pasta according to directions.
2. while pasta is cooking, heat butter in a saucepan over medium heat. once sizzling, add flour and whisk until smooth to create a roux. cook for 2-3 minutes, until golden and has a nutty aroma. add milk and cream, bring to a boil while constantly whisking. reduce heat to low and add cheese, then cook for a few minutes while stirring until cheese is melted and mixture thickens. add nutmeg, then taste and season with salt and pepper as desired.
3. add pasta to a baking dish and pour cheese sauce over top. stir to distribute sauce, then stir in pesto. top with additional grated cheese and breadcrumbs. bake for 30-35 minutes, or until top is golden and bubbly.
- how sweet eats
6.08.2012
pumpkin maple macaroni and cheese
prep time: tbd
cook time: 15 minutes
servings: tbd
ingredients:
1 pound of short-cut whole wheat pasta; such as macaroni or penne
4 tablespoons of unsalted butter
3 tablespoons of flour
1 cup of amber beer
2 tablespoons of maple syrup
2 cups of milk
2 pinches of ground cloves
1 teaspoon of ground mustard
pinch of cayenne pepper
1/4 teaspoon of ground nutmeg
salt
pepper
1 14-ounce can of pure pumpkin purée
2 and 1/2 cups of shredded sharp yellow cheddar cheese - divided
sweet paprika for sprinkling
chopped parsley, chives or a sprig of thyme for garnish
steps:
1. pre-heat oven to 350 degrees. bring a large pot of water to a boil. salt the water and then cook the pasta until al dente. drain and set aside.
2. melt the butter in a medium sauce pan over medium heat. whisk in the flour ensuring no lumps develop; cook for 1 minute. raise heat a small bit and add beer. whisk well to ensure no lumps form. once the beer has evaporated a bit (about 5 minutes), whisk in the maple syrup and milk. season with cloves or allspice, mustard, cayenne and the nutmeg. add salt and pepper to taste. allow the mixture to cook on medium heat until the sauce leaves a thick coat on the back of a spoon (about 3 minutes).
3. whisk in the pumpkin purée then stir in 2 cups of grated cheddar cheese. mix until the cheese is melted. combine the pasta and the sauce and arrange in a casserole dish or individual ramekins. sprinkle remaining cheese on top. dust tops lightly with paprika. bake for 15 minutes and/or broil to allow the top to get brown and bubbly.
4. garnish with fresh chopped parsley, chives or sprigs of thyme.
- the fig tree blog
cook time: 15 minutes
servings: tbd
ingredients:
1 pound of short-cut whole wheat pasta; such as macaroni or penne
4 tablespoons of unsalted butter
3 tablespoons of flour
1 cup of amber beer
2 tablespoons of maple syrup
2 cups of milk
2 pinches of ground cloves
1 teaspoon of ground mustard
pinch of cayenne pepper
1/4 teaspoon of ground nutmeg
salt
pepper
1 14-ounce can of pure pumpkin purée
2 and 1/2 cups of shredded sharp yellow cheddar cheese - divided
sweet paprika for sprinkling
chopped parsley, chives or a sprig of thyme for garnish
steps:
1. pre-heat oven to 350 degrees. bring a large pot of water to a boil. salt the water and then cook the pasta until al dente. drain and set aside.
2. melt the butter in a medium sauce pan over medium heat. whisk in the flour ensuring no lumps develop; cook for 1 minute. raise heat a small bit and add beer. whisk well to ensure no lumps form. once the beer has evaporated a bit (about 5 minutes), whisk in the maple syrup and milk. season with cloves or allspice, mustard, cayenne and the nutmeg. add salt and pepper to taste. allow the mixture to cook on medium heat until the sauce leaves a thick coat on the back of a spoon (about 3 minutes).
3. whisk in the pumpkin purée then stir in 2 cups of grated cheddar cheese. mix until the cheese is melted. combine the pasta and the sauce and arrange in a casserole dish or individual ramekins. sprinkle remaining cheese on top. dust tops lightly with paprika. bake for 15 minutes and/or broil to allow the top to get brown and bubbly.
4. garnish with fresh chopped parsley, chives or sprigs of thyme.
- the fig tree blog
6.06.2012
pumpkin cheddar mac and cheese
prep time: 15 minutes
cook time: 15 minutes
servings: 6 - 8
ingredients:
cook time: 15 minutes
servings: 6 - 8
ingredients:
1 pound whole wheat penne
4 tablespoons butter
3 rounded tablespoons flour
1 cup chicken stock
2 tablespoons honey
2 cups milk
1/2 teaspoon allspice
1 teaspoon ground mustard
pinch of cayenne pepper
freshly grated nutmeg, to taste
salt
pepper
2 cups pumpkin puree
2 1/2 cups shredded extra-sharp cheddar cheese - divided
sweet paprika, for sprinkling
chopped parsley, for garnish
steps:
1. bring a large pot of salted water to a boil. cook pasta according to package directions until al dente. drain and reserve.
2. meanwhile, melt the butter in a large pan. whisk in the flour and cook for a minute. whisk in the chicken stock and cook until it has reduced down where there is almost no liquid left. shisk in the honey and the milk. season with the allspice, cayenne, nutmeg and salt and pepper. cook, stirring often, until thickened and it coats the back of a spoon. taste and adjust the seasonings, if needed.
3. preheat the broiler. whisk in the pumpkin puree. stir in 2 cups of the cheese until melted. combine the pasta and the sauce and transfer to individual casserole dishes, or one large casserole dish. sprinkle the remaining cheese on top and sprinkle with paprika. broil until the cheese is melted and bubbling. garnish with chopped parsley and serve.
- tastes and tell blog
6.01.2012
macaroni and cheese
prep time: tbd
cook time: tbd
servings: tbd
ingredients:
16 ounces pasta of choice
14 ounces dubliner or cheddar cheese - shredded
2 tablespoons unsalted butter
1/4 cup plain greek yogurt
1/4 cup white wine
1 teaspoon mustard powder
1/8 teaspoon cayenne pepper
salt
pepper
optional: corn, peas, green olives
optional: hot sauce or paprika to garnish
steps:
1. bring to a boil a large pot of salted water and cook noodles until al-dente. drain and set aside.
2. return pot to low heat and add butter. as the butter melts, add mustard powder, cayenne and a pinch of salt and pepper. add the yogurt and wine, stir to combine. add the cheese on handful at a time, stirring until melted between handfuls.
3. once all the cheese is melted and the sauce becomes smooth and creamy, add the pasta and optional ingredients. taste and adjust seasoning as needed.
- will cook for friends blog
cook time: tbd
servings: tbd
ingredients:
16 ounces pasta of choice
14 ounces dubliner or cheddar cheese - shredded
2 tablespoons unsalted butter
1/4 cup plain greek yogurt
1/4 cup white wine
1 teaspoon mustard powder
1/8 teaspoon cayenne pepper
salt
pepper
optional: corn, peas, green olives
optional: hot sauce or paprika to garnish
steps:
1. bring to a boil a large pot of salted water and cook noodles until al-dente. drain and set aside.
2. return pot to low heat and add butter. as the butter melts, add mustard powder, cayenne and a pinch of salt and pepper. add the yogurt and wine, stir to combine. add the cheese on handful at a time, stirring until melted between handfuls.
3. once all the cheese is melted and the sauce becomes smooth and creamy, add the pasta and optional ingredients. taste and adjust seasoning as needed.
- will cook for friends blog
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