August 1st, 2008 by alice
Tags: Cheesecopycat, Fridays, Fried, Mac, Tgi
INGREDIENTS
-
Mac and Cheese
- 1cupmilk
- 5teaspoonsflour
- 1cupsharp cheddar cheese
- 1cupmonterey jack cheese
- 2teaspoonsolive oil
- 1/4teaspoonsalt, plus
- 1/8teaspoonsalt
- 1 3/4cups cookedsmall elbow macaronior regular sizemacaroni
- 1egg, lightly beaten
- 1cupmilk
- 1cupflour
- 1 1/2cupsseasoned dry bread crumbsor plain breadcrumbs
- 3/4teaspoonsalt
- 6-10cupsshorteningor peanut oilor corn oil
-
Garnish
- 1teaspoonfresh parsley, minced
DIRECTIONS
- Place flour in a small sauce pan over medium low heat. Whisk in milk till smooth, then add cheeses, olive oil and salt, stirring until cheese starts to melt.
- Reduce heat to low, simmer 30 minutes. Using whisk, stir sauce every few minutes to make sure the sauce becomes thick and smooth.
- Now place the 3/4 cup uncooked macaroni in a pot of boiling water. Boil for 10 minutes(8 minutes for small macaroni), or till tender. Drain. You should have about 1 3/4 cups cooked macaroni.
- When sauce is done cooking, reserve 2 tbls. of the sauce for later.
- Pour pasta into a medium bowl and pour in remaining cheese sauce. Pour the mixture into an 8″x8″ pan that has been greased with oil. Cover and chill in fridge.
- When the macaroni and cheese is cold, slice into 16 squares(slicing down middle, then slicing those squares in half). Put each square on a piece of wax paper, place in covered container, and freeze 2 hours.
- When the mac and cheese has frozen solid,mix milk and egg in a bowl. In another bowl place flour. In a third bowl, mix breadcrumbs and 3/4 teaspoons salt.
- Heat the oil to 350*F.
- Bread the mac and cheese one piece at a time,coating a piece with flour, then placing it in the egg and milk mixure, then coating it with breadcrumbs. Place each piece back into the egg and milk, then in the breadcrumbs again. Repeat this process with all of the pieces, then place on a large plate. Let them sit about 15 minutes to defrost.
- Fry 4 to 6 at a time in hot oil for 3 minutes or until golden brown(test the first one to make sure it is hot all the way through. If it is cold inside, let the squares defrost a few more minutes).Drain on paper towels a few minutes, then place on a serving platter.
- Heat the remaining 2 tbs. of cheese sauce for about 15 seconds(or until hot) in the microwave.
- Drizzle the hot sauce over the mac and cheese squares. Sprinkle parsley over the top and serve. Enjoy!
Posted in Recipes | No Comments »
August 1st, 2008 by alice
Tags: Chicken, Fry, Stir
INGREDIENTS
- 2lbschicken breasts
- 3 1/2cupsfresh broccoli
- 2cupsmushrooms
- 1cuporange bell pepper
- 1cupred bell peppers
- 1cupyellow bell peppers
- 1 1/2cupsbean sprouts
- 1tablespoonfresh ginger
- 2garlic cloves
- 2tablespoonsextra virgin olive oil
- 1/3cupstir-fry sauce
- 3/4ouncestir fry seasoning, package
DIRECTIONS
- Heat the olive oil until hot. Stir fry ginger and garlic for 5 minutes. Add in all vegetable and stir fry until tender and then add your chicken and let cook for 15 minute Add in stir fry sauce and seasoning. Cook for 3 minutes. Serve over hot rice.
Posted in Recipes | No Comments »
August 1st, 2008 by alice
Tags: Baked, Beans, Grandmas
INGREDIENTS
- 1/2lbground beef
- 1cuponions, chopped
- 1/2lbbacon
- 1 (15 ounce)canhot chili beans
- 1 (15 ounce)cankidney beans
- 1 (28 ounce)canpork & beans
- 3/4cupbrown sugar
- 3/4cupketchup
DIRECTIONS
- Brown ground beef, bacon and onions individually.
- Mix all ingredients together in a Dutch oven.
- Bake at 350 degrees for 40 to 50 minutes.
Posted in Recipes | No Comments »
August 1st, 2008 by alice
Tags: Colbys, Lamb, Leg, Martini, Tom
INGREDIENTS
- 1 (2 lb)leg of lamb, see description
- 1/2cupconsomme
- 2cupswater
- 1cupgin
- 1cupdry vermouth
- 2onions, quartered
- 1slicelemons
- 1bell pepper, cut in strips
- 3bay leaves
- 1pinchdried rosemary
- 1pinchdried tarragon
- 1pinchdried marjoram
- 1pinchdried thyme
- coriander seeds, few grains (optional)
- 1tablespooncognac (optional)
DIRECTIONS
- Combine all ingredients except cognac and pour over lamb in a large open pan.
- Bake at 450 degrees F. until brown and then lower heat to 325 degrees F. and continue baking until meat is tender.BE SURE TO BASTE FREQUENTLY.Allow 20 minutes per pound.Meat will be pink inside.
- Strain juice (to which 1 tablespoons cognac may be added for extra flavor).Serve piping hot with spiced lamb.This is equally good served cold.
- The meat is quite tantalizingly flavored and fragrant.Sauce jells in refrigerator.
Posted in Recipes | No Comments »
August 1st, 2008 by alice
Tags: Caruso, Linguinel
INGREDIENTS
- 1/2cupricotta cheese
- 8teaspoonsbutter, unsalted, softened
- 1/2cupparmesan cheese, freshly grated
- 1/4cupfresh chives, snipped
- 1/2lblinguine
- 2tablespoonsvegetable oil
DIRECTIONS
- In each of 4 bowls,combine 2 tablespoons of ricotta, butter and Parmesan, 1 tablespoons chives, salt and pepper, to taste.
- Boil, in salted water, linguine to al dente with oil.
- Drain; divide among the bowls.
- Toss and sprinkle with Parmesan cheese.
Posted in Recipes | No Comments »
