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Macaroni and cheese

I know your supposed to post sizes, but the beauty of this is that its totally based on your taste :D
Very simple, but very good

boil noodles

I would suggest one regular sized, block of sharp chedder, gratted. You can use any cheese you want, but I have found that sharper cheese has more taste with this.

In a tea cup, mix have a can of cream of mushroom soup with an equal ammount of milk.

Place a thin layer of noodles on the bottom of a 8x8 casorole dish. pour a small amount of the cream of mushroom and a lawyer of cheese. repeat this untill the dish is full. Pile up the cheese on the top and sprinkel with untill well colored with peprika. Bake at 400 for 20 minutes. the top should be very crispy and the cheese melted through out.

Let stand for 10 minutes before serving.
 
Craisin-Almond Shrimp

1/2 cup slivered almonds
2 tbsp butter or margerine
2 12oz bags frozen shrimp (31-40 count)
1 small onion, diced
1 bell pepper, diced
2 tsp chili powder
1/2 tsp cayenne pepper (opt.)
1/2 tsp ground sage
1/2 cup Craisins
1/2 tsp ground cinnamon
1/2 tsp black pepper
1 can beer

In large skillet, saute almonds in butter til lightly browned. Set aside.
Simmer shrimp, onion, chili powder and cayenne in 1/2 can of beer til shrimp is cooked through.
Add remaining ingredients, simmer for 5 mins adding more beer if needed.
Serve over rice or pasta.
 
I was going to post a clam chowder recipe but nursie's is very similar to mine except i add the clams and rhue at the end, so i'll do another fav of mine

Beef Stroganoff

1 1/2 lbs. stewing beef
2 tbsp butter
1 1/2 cups beef broth
2 tbsp ketchup
1 tsp salt
3 cups sliced mushrooms
1 med onion chopped
4 tbsp flour
1 cup sour cream
1 pkge egg noodles
(recipe calls for 1 clove of garlic, but i'm semi-allergic so i just add a bit more onion)

1. Melt butter in high-walled skillet over med heat, brown beef in butter

2. Reserve 1/3 cup beef broth. Stir remaining broth, ketchup, salt and garlic into skillet. Heat to boiling; reduce heat. Cover and simmer about 10 minutes or until beef is tender. (Start noodles 5 minutes into simmer)

3. Stir in mushrooms and onions. Cover and simmer about 5 minutes or until onion is tender.

4. Shake reserved broth and flour in tightly covered container; gradually stir into beef mixture. Heat to boiling, stir constantly. Boil and stir 1 minute; reduce to low heat.

5. Stir in sour cream; heat until hot. Sevre over noodles.....mmmmmm
 
this one sounds kind of weird, but its SO good. you don't even taste the pumpkin. this one is by Rachael Ray from the Food Network.


1 tablespoon extra-virgin olive oil, plus 1 tablespoon
1 pound bulk sweet Italian sausage
4 cloves garlic, cracked and chopped
1 medium onion, finely chopped
1 bay leaf, fresh or dried
4 to 6 sprigs sage leaves, cut into chiffonade, about 2 tablespoons
1 cup dry white wine
1 cup chicken stock, canned or paper container
1 cup canned pumpkin
1/2 cup (3 turns around the pan) heavy cream
1/8 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg, ground or freshly grated
Coarse salt and black pepper
1 pound penne rigate, cooked to al dente
Romano or Parmigiano, for grating
Pumpernickel or whole grain bread, as an accompaniment

Heat a large, deep nonstick skillet over medium high heat. Add 1 tablespoon of olive oil to the pan and brown the sausage in it. Transfer sausage to paper towel lined plate. Drain fat from skillet and return pan to the stove. Add the remaining tablespoon oil, and then the garlic and onion. Saute 3 to 5 minutes until the onions are tender.

Add bay leaf, sage, and wine to the pan. Reduce wine by half, about 2 minutes. Add stock and pumpkin and stir to combine, stirring sauce until it comes to a bubble. Return sausage to pan, reduce heat, and stir in cream. Season the sauce with the cinnamon and nutmeg, and salt and pepper, to taste. Simmer mixture 5 to 10 minutes to thicken sauce.

Return drained pasta to the pot you cooked it in. Remove the bay leaf from sauce and pour the sausage pumpkin sauce over pasta. Combine sauce and pasta and toss over low heat for 1 minute. Garnish the pasta with lots of shaved cheese and sage leaves.
 
BAKED CHICKEN PARMESAN
Serves 6
Vegetable oil spray

6 boneless chicken breast fillets (approximately 4 ounces each), skinned, all visible fat removed

4 slices whole-wheat bread

3/4 teaspoon garlic powder

1 1/2 teaspoons paprika

6 tablespoons grated Parmesan cheese

1 1/2 tablespoons finely chopped parsley

1/2 teaspoon thyme

1/2 cup low-fat buttermilk

2 tablespoons acceptable margarine, melted

Preheat oven to 4500F. Lightly spray with vegetable oil spray a rectangular baking sheet and a rectangular cake-cooling rack of a slightly smaller size.

Place rack onto baking sheet. Set aside.

Rinse chicken and pat dry. Set aside. Place bread in blender or the work bowl of a food processor. Process into fine crumbs.

Pour crumbs into a shallow bowl. Add garlic powder, paprika, cheese, parsley and thyme. Stir to mix well.

Pour buttermilk into a shallow bowl.

Dip fillets into buttermilk, shake off excess and then dip into crumbs.

Place fillets on prepared rack. Drizzle each with a teaspoon melted margarine.

Bake 15 minutes; turn fillets over and bake 10 minutes more.




Calories: 256
Protein: 30 g
Carbohydrates: 11 g
Total Fat: 10 g
Saturated Fat: 3 g
Polyunsaturated Fat: 2 g
Monounsaturated Fat: 3 g
Cholesterol: 69 mg
Sodium: 352 mg
 
BEEF GOULASH
Serves 6
1 cup uncooked macaroni

1 pound lean ground beef

1/2 pound fresh mushrooms, sliced

1 cup chopped onion

1 clove garlic, minced

1 6-ounce can no-salt-added tomato paste

3/4 cup water

1 cup low-sodium ketchup

1 small bay leaf

1 teaspoon sugar

1/2 teaspoon freshly ground black pepper

1/4 teaspoon oregano

1/4 teaspoon basil

Cook macaroni according to package directions, omitting salt. Drain and set aside.

Brown ground beef with mushrooms, onion and garlic. Pour off fat.

Add remaining ingredients. Simmer gently about 15 minutes.

Add cooked, drained macaroni. Simmer 5 minutes.

Remove bay leaf and serve.




Calories: 330 kcal
Protein: 23 gm
Carbohydrates: 39 gm
Total Fat: 9 gm
Saturated Fat: 3 gm
Polyunsaturated Fat: 1 gm
Monounsaturated Fat: 4 gm
Cholesterol: 54 mg
Sodium: 58 mg
Potassium: 823 mg
Calcium: 42 mg
 
CHICKEN BREASTS STUFFED WITH RICOTTA AND GOAT CHEESE
Serves 4
Vegetable oil spray



Stuffing

7 ounces nonfat or low-fat ricotta cheese

2 ounces goat cheese

2 tablespoons chopped fresh parsley or 2 teaspoons dried, crumbled

1 tablespoon chopped fresh chives or 1 teaspoon dried



Sauce

8-ounce can no-salt-added tomato sauce

2 teaspoons salt-free Italian herb seasoning

1 1/2 teaspoons chopped fresh oregano or 1/2 teaspoon dried, crumbled

1 clove garlic, minced, or 1/2 teaspoon bottled minced

1/4 to 1/2 teaspoon salt

1/8 teaspoon pepper



4 boneless, skinless chicken breast halves (about 4 ounces each), all visible fat removed

Preheat oven to 350: F. Spray a 1-quart casserole dish lightly with vegetable oil spray. Set aside.

In a small bowl, combine the stuffing ingredients. Set aside.

In another small bowl, combine the sauce ingredients. Set aside.

Rinse chicken breasts and pat dry with paper towels. Place breasts smooth side up, between 2 sheets of plastic wrap. Using a tortilla press or the smooth side of a meat mallet, lightly flatten the breasts, being careful not to tear the meat.

Spoon about 1/4 of the stuffing lengthwise down the middle of each breast. Starting with the short end, roll up the breast jelly-roll style. Place the breast in the prepared casserole dish, seam side down (no need to secure with toothpicks). Repeat with the other breasts.

Spoon sauce over breasts. Bake covered for 40 to 45 minutes, or until chicken is cooked through.


*** I change the Goat cheese for anyother kind that i have on hand.

Calories: 235
Protein: 35 g
Carbohydrates: 9 g
Total Fat: 6 g
Saturated Fat: 3 g
Polyunsaturated Fat: 1 g
Monounsaturated Fat: 2 g
Cholesterol: 75 mg
Sodium: 382 mg
 
whoowee! I'm glad no one chose this one yet :D

Pasta ***ioli (Fasolino Style)

ingredients needed:
-Jack Rabbit Great Northern beans
(it's pretty important to have Jack Rabbit brand according to my Grandfather)
-1 can tomato paste
-Olive Oil
-Black Pepper
-Salt
-garlic
-#42 Pasta

Wash your beans and add to a crock pot filled about half way with water. Covered, bring to a boil.
Lower flame to medium and cook for 1.5 hrs (or until beans split open).
Add in your can of tomato paste.
Fill the tomato paste can half-way with olive oil, add in.
Add in your desired amount of pepper (I like a tablespoon but this is preference) and a small amount of salt (I give a couple shakes). For salt intolerance, salt can be skipped here.
Add in about 1 or 2 tablespoons of finely chopped garlic.
Cook for about a half an hour more.
Add in half a box of #42 pasta.
Slowly lower the flame, stirring, cook for 10 more minutes.
Remove from heat and let rest for 10 - 30 minutes. The long it sits, the thicker it gets.

This with sliced rye or Italian bread is out of this world!
 
Ok were trying to get up to 100 recipies or something, Ill give another one (or 2 :D). Like most good recipies, this one can be changes quite a bit to suit your tases.

Shepheards Pie

You will need a frying pan and a bread loaf pan or other deep baking dish.
Some cheese (real CALIFORNIA CHEDDAR!)
Some veggies (suguestions: corn, greenbeans or peas)
hamburger meat (sausage or ground turkey are possible subsitutions) Brown in frying pan, seasoning to taste.

Mashed potatoes, homemade is better but instant will do. If instant, prep to box instructions. If you dont know how to make them homemade, wash and cube the taters (skinning is optional) boil till tender (usually about 20-30 minutes) then, using a mixer or tater masher, stir in a bit of cream or milk and some butter to your desired texture. Salt, pepper and ga'lic to taste.

Using 1/3 of the mashed taters, line the bottom and sides of the breadloaf pan. Add your meat and press down using a spoon or spatula, then add your veggies to the top of the meat. Add half the cheese. The remaining taters should covor the top making the "crust" of the pie. Then the rest of the cheese goes on top. Bake at 350*F for about 15-20 minutes, or untill cheese is melted. THEN turn the broiler on for 2-5 minutes to lightly brown the cheese.

Notes: Like I said, this is a versitile recipie. You can mix the veggies into the meat, or into the taters. You can add or omit anything you like. First time I had it it was only the taters, beef and onions, and have experimented till I found the way I likes best. ENJOY!!


Kings Corn Salad

The story: I was working at a burger shop alongside a small mountain lake in the middle of nowhere one summer. The boss ordered regular tomatoes, but got cherry tomatoes by mistake. With all these little buggers, we needed to do something with them, and she asked me for ideas. The same day, while cleaning the grille, I got a nasty burn from some oil splatter and went to the hospital to have it checked out. While waiting I happened to notice a cooking magazine with a big bunch of cherry tomatoes on the cover:D Here is the recipie as I had altered it to fit my tastes.

Romaine lettuce
Cherry tomatoes
Canned corn
Green onions
Ga'lic
Smoked gouda
Olive oil
Balsamic vinegar

mix oil and vinegar in a medium bowl. In a separate bowl mix lettuce and green onions, toss with 1/2 the oil/vinegar mix. This can now be tranfered to your serving bowl, making a bed for the other ingredients. Pour remaining oil and vinegar into a small frying pan, on the lowest possible heat you can have. Once the mixture is warm add garlic, salt and pepper. Let this heat up for 1-2 minutes more. Add tomaters and corn and toss, again we just want it warmed, not too hot. At the last minute crumble the gouda into the pan, let it soften but not melt. Pour this over your bed of romain and serve warm.

Notes: some folks would prefer to use all the oil/vinegar in the heating process and toss the letuce at the end. That works too, but I prefer the cold, and unseasones lettuce to offset the warm spiced topping.
 
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Baked Salmon..2 versions:
1. make a mixture of 1/2 honey dijon mustard and 1/2 honey and coat sakmon steaks. bake or grill until done.

2. take 4 sheets of phyllo dough per salmon steak. prep each sheet by spraying with cooking spray, and laying the next on it until you have all 4 ready. lay the salmon on it, them prep as in recipe 1. fold phyllo dough around it and lay on baking sheet. prepare all steaks, then bake. You can even slip some veggies in the phyllo dough with the salmon if you wish.
When you serve, cut in half to allow heat to escape. the phyllo dough keeps the heat in and can be very hot.

I usually bake salmon at 350 til firm and flakes with a fork. when in the phyllo dough bake until edges of dough brown and is flakey.
 
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