Saturday, November 26, 2011

Seven Cheese Macaroni

Ingredients

  • 2 pounds elbow macaroni
  • 12 eggs
  • 1 cup cubed Velveeta cheese
  • 1/2 pound (2 sticks) butter, melted
  • 6 cups half-and-half, divided
  • 4 cups grated sharp yellow Cheddar, divided
  • 2 cups grated extra-sharp white Cheddar
  • 1 1/2 cups grated mozzarella
  • 1 cup grated Asiago
  • 1 cup grated Gruyere
  • 1 cup grated Monterey Jack
  • 1 cup grated Muenster
  • 1/8 teaspoon salt
  • 1 tablespoon black pepper

Directions

Preheat the oven to 325 degrees F. Bring a large saucepan of salted water to a boil. Add the macaroni and cook until slightly al dente, about 10 minutes. Drain and set aside to keep warm.
Whisk the eggs in a large bowl until frothy.
Add the Velveeta, butter and 2 cups of the half-and-half to the large bowl of eggs. Add the warm macaroni tossing until the cheese has melted and the mixture is smooth. Add the remaining half-and-half, 3 cups of the sharp yellow Cheddar, the remaining grated cheeses, and salt and pepper, tossing until completely combined in the large bowl.
Pour the mixture into 9 by 13-inch casserole or baking dishes (approximately 3 (3-quart) baking dishes) and bake for 30 minutes. Sprinkle with the remaining 1 cup of sharp yellow cheese and bake until golden brown on top, about 30 minutes more.
Serve hot.

Rum Bundt Cake

INGREDIENTS:

1 box yellow cake mix
1 package vanilla instant pudding mix
1/2 cup oil
1/2 cup water
1/2 cup rum
4 large eggs
***Glaze***
1 cup butter
1/4 cup water
1 cup sugar
1 tablespoon rum


PREPARATION:

Preheat oven to 325 degrees F.

Grease & flour the bundt pan. Mix all ingredients together & pour into pan. Bake for 1 hour.

Glaze: Boil all everything but the rum for 1 minute. Add rum and pour around edge of pan on hot cake. Let sit 1/2 hour & turn over onto a serving platter.

Sunday, November 20, 2011

Asian Style Chicken Salad

Asian-style Chicken Salad

Simple chicken salad with an Asian twist.

Ingredients

Directions

  1. Place 4 cups water, onion and chicken in a saucepan over medium heat. Bring to the boil.
  2. Reduce heat to low and cook, covered, for 10 minutes or until cooked. Drain chicken and discard onion.
  3. Place carrot and snow peas in a bowl. Cover with boiling water.
  4. Set aside for 1 minute or until bright green and tender crisp. Refresh under cold running water.
  5. Shred chicken. Place chicken, carrot, snow peas, capsicum, wombok, shallot and coriander in a bowl.
  6. Combine lime juice, fish sauce, sugar and chili in a jar.
  7. Pour over salad and combine. Divide among serving bowls to serve.

Sweet Potato Fries

Baked Yam Fries

Delicious yam fries that are easy and quick to make and satisfy both a salty and sweet craving.

Ingredients

Directions

  1. Preheat oven to 400 °F (200 °C).
  2. Peel yams and cut into large chunky french fry pieces.
  3. Drizzle with olive oil and spread out onto baking sheet.
  4. Sprinkle with paprika and salt (or just use seasoning salt).
  5. Bake for 15 minutes until lightly brown on the bottom. Turn and bake for another 5-10 minutes or until soft in the middle and crisp on the outside.
  6. Serve in place of regular potato dishes.
  7. Note: also really good as an appetizer with a yogurt-based dipping sauce!

Saturday, November 19, 2011

Custard Pie

Ingredients

1/4 c margarine
4 eggs
3/4 c white sugar
1 pinch salt
2 c milk, 2%
2 tsp vanilla extract
1/2 c all purpose flour
x1
Robyn Witte
Well Seasoned
Hartford, IA (pop. 501)
applecrisp515
Member Since Oct 2010
Robyn's Notes:
My Mom used to make this yummy custard. The flour settles to the bottom and creates its own crust. Easy and very good!
Comments from the Test Kitchen:
Similar to chess pie, but prepared in a wonderfully unique way! Love.
Latest Member Comment:
Marlene Adams [1CrazyMommy] wrote

Directions

1
Put all ingredients into a blender. Blend for 30 seconds. Pour into buttered 9 inch pie pan. Sprinkle with nutmeg. Bake at 350 degrees for 45 minutes. The flour will settle to make its own crust.