Pasta

Creamiest Mac and Cheese

by on Sep.14, 2011, under Entrees, Pasta, Vegetarian

2 cups elbow macaroni (8 ounces)
3 tablespoons butter
2 large eggs
3/4 heavy cream or evaporated milk
1 teaspoon salt
3/4 teaspoon black pepper
3/4 teaspoon mustard powder
Pinch cayenne pepper (optional)
1 1/2 cups shredded Cheddar cheese (6 ounces)
8 slices American cheese

Directions
1. In a large pot of boiling salted water, cook the macaroni according to the package directions. Drain well and return the pasta to the pot. Add the butter and stir over medium heat until the butter has melted and the pasta is coated.

2. In a medium bowl, whisk together the eggs, cream, salt, black pepper, mustard powder, and cayenne pepper, if using. Pour the egg and cream mixture into the pot and stir. Add the cheeses and continue stirring over medium heat until the sauce has thickened and is very creamy, about 3 minutes. Serve hot.

Serves 4 to 6

Take Away Tip
Dairy products are delicate creatures when they come across heat. There’s always the risk of curdling, which makes a clumpy mess. The best protection against curdling, folks, is fat. So, regular milk, with its lower fat content, will just not cut it in this recipe. Stick with the heavy cream or evaporated milk, and this mac will be at its creamy best!

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Marilyn Y’s Cream Casserole

by on Sep.12, 2011, under Beef, Casseroles, Chicken, Entrees, General, Pasta

Noodles, 1 Cup
Creamed Corn, 1 Can
Cream of Chicken or Cream of Mushroom Soup, 1 Can
Hamburger, Cooked, Drained, 1 1/2 Lbs
Flour, White, All-Purpose, To taste
Cheese, Shredded Any flavor

Mix ingredients together and put in casserole dish. Sprinkle with shredded cheese.
Bake at 350 degrees until cheese is melted and browned.

Time to prepare:
Servings:
Nutritional Information / Serving:

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Chicken Breasts Marinara over Fettuccine

by on Sep.10, 2011, under Chicken, Entrees, Pasta

Tomatoes, Canned, 1 Can 28oz
Bay Leaf, 1 Each
Oregano, Dried, 1 Tsp.
Thyme, 1 Tsp.
Celery, Fine Chopped, 1/4 Cup
Onion, White, Finely Chopped, 1/4 Cup
Cheese, Parmesan, 2 Tbsp.
Garlic, Fresh, Minced, 1 Clove
Fettuccine, Cooked, 2 Cups
Parsley, 1 Tbsp.
Vinegar, Red Wine, 1 Tbsp.
Chicken, Breast, Boneless, 4 Each, Skinless
Water, 1 Tbsp.

1.  For the sauce, in a medium saucepan, combine the onions and the 1 tablespoon water. Cover and cook over medium-low heat for 5 minutes, stirring occasionally. (If necessary, add more water during cooking to prevent the onions from browning.)
2.  Stir in the tomatoes (with juices), the 1 1/2 cups water, celery, parsley, vinegar, oregano, thyme, garlic and bay leaf. Bring to a boil, then reduce the heat to medium-low. Gently simmer, uncovered, about 30 minutes or until the sauce is the desired consistency. Remove and discard the bay leaf.
3.  Meanwhile, spray an unheated large skillet with no-stick spray. Heat the skillet over medium heat. Rinse the chicken and pat dry with paper towels. Add to the skillet and cook for 4 minutes. Turn the chicken over and cook for 4 to 6 minutes more or until the chicken is no longer pink.
4.  To serve, slice each chicken breast half at an angle into 1/4-inch-thick slices. Then arrange the slices, fanning them, on top of the fettuccine. Spoon some sauce over each serving and sprinkle with the cheese. Serve with the remaining sauce.

Time to prepare:
Servings: 4
Nutritional Information / Serving: Calories: 227; Fat g: 2.8; Calories from fat: 11%

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