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17/11/2014

Macaroni And Cheese Recipe

Ingredients

500 grams macaroni noodles
4 Tablespoons butter
2 Tablespoons flour
2 cups milk
1 1/2 cups sharp cheddar cheese, grated
1 1/2 cups mozzarella cheese, grated
1/2 cup parmesan cheese
1/2 cup breadcrumbs

Cooking Directions

Preheat oven to 400F.

Cook macaroni according to package instructions.

In large saucepan, melt butter and then add flour, stirring quickly for 1 minute to create roux.

Add milk and cooked, drained macaroni.

Add cheddar and mozzarella and mix well.

Pour macaroni mixture into oven-proof casserole dish.

Sprinkle with parmesan cheese and breadcrumb and bake for 15-20 minutes.

17/05/2014

Ginger Glazed Mahi Mahi

Prep Time: 5 Minutes
Cook Time: 12 Minutes
Ready In: 37 Minutes
Servings: 4

"This Ginger Glazed Mahi Mahi is bursting with flavor and combines both sweet and sour taste sensations. The 30 minute prep time includes 20 minutes to marinate. This recipe is a snap and so delicious. You'll love it!"

INGREDIENTS:

3 tablespoons honey
3 tablespoons soy sauce
3 tablespoons balsamic vinegar
1 teaspoon grated fresh ginger root
1 clove garlic, crushed or to taste
2 teaspoons olive oil
4 (6 ounce) mahi mahi fillets
salt and pepper to taste
1 tablespoon vegetable oil

DIRECTIONS:

1. In a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic and olive oil. Season fish fillets with salt and pepper, and place them into the dish. If the fillets have skin on them, place them skin side down. Cover, and refrigerate for 20 minutes to marinate.
2. Heat vegetable oil in a large skillet over medium-high heat. Remove fish from the dish, and reserve marinade. Fry fish for 4 to 6 minutes on each side, turning only once, until fish flakes easily with a fork. Remove fillets to a serving platter and keep warm.
3. Pour reserved marinade into the skillet, and heat over medium heat until the mixture reduces to a glaze consistently. Spoon glaze over fish, and serve immediately.

17/05/2014

Good Ole' Southern Frogmore Stew

Prep Time: 15 Minutes
Cook Time: 50 Minutes
Ready In: 1 Hour 5 Minutes
Servings: 4

"This is comfort food for any true Southerner. Includes shrimp, potatoes, fresh corn and smoked sausage."

INGREDIENTS:
3 quarts water
1 lemon, halved
1 medium onion, halved
2 cloves garlic, smashed
coarse salt to taste
1 (3 ounce) package dry crab boil
1 1/2 pounds medium red potatoes,
scrubbed
1 pound smoked sausage, cut into 1 inch
pieces
4 ears fresh corn, shucked and broken in
half
1 1/2 pounds unpeeled, large fresh
shrimp
1/2 cup butter, melted

DIRECTIONS:
1. Bring the water to a boil in a very large pot. Squeeze the lemon juice into the water, then throw in the halves. Add the onion, garlic, salt and crab boil. Reduce heat to a simmer, cover, and cook for about 10 minutes.
2. Add the potatoes and sausage; cover and simmer for 20 minutes. Add the corn and cook for 10 minutes. Remove from the heat and stir in the shrimp. Let sit covered for 5 minutes or until shrimp are pink. Drain, and serve with melted butter for dipping. Broth may be reserved and reused for cooking rice or other soups.

17/05/2014

Hot Artichoke and Spinach Dip II

Prep Time: 15 Minutes
Cook Time: 25 Minutes
Ready In: 40 Minutes
Servings: 12

"Who can deny the popularity of artichokes and spinach blended with cheeses? Try this hot, flavorful dip with toasted bread or tortilla chips."

INGREDIENTS:
1 (8 ounce) package cream cheese,
softened
1/4 cup mayonnaise
1/4 cup grated Parmesan cheese
1/4 cup grated Romano cheese
1 clove garlic, peeled and minced
1/2 teaspoon dried basil
1/4 teaspoon garlic salt
salt and pepper to taste
1 (14 ounce) can artichoke hearts,
drained and chopped
1/2 cup frozen chopped spinach, thawed
and drained
1/4 cup shredded mozzarella cheese
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish.
2. In a medium bowl, mix together cream cheese, mayonnaise, Parmesan cheese, Romano cheese, garlic, basil, garlic salt, salt and pepper. Gently stir in artichoke hearts and spinach.
3. Transfer the mixture to the prepared baking dish. Top with mozzarella cheese. Bake in the preheated oven 25 minutes, until bubbly and lightly browned.

17/05/2014

King Crab Appetizers

Prep Time: 10 Minutes
Cook Time: 20 Minutes
Ready In: 30 Minutes

Servings: 12

"These crab tartlets become a family favorite and be requested often at holiday get togethers."

INGREDIENTS:

2 (12 ounce) packages refrigerated
biscuit dough
1 (8 ounce) package cream cheese,
softened
1 (6 ounce) can crab meat, drained
2 tablespoons mayonnaise
2 tablespoons grated Parmesan cheese
1/2 cup shredded Cheddar cheese
2 tablespoons thinly sliced green onion
1 teaspoon Worcestershire sauce
1 pinch paprika

DIRECTIONS:

1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease 12 tartlet pans.
2. Divide rolls in half and press into the prepared tartlet pans. Set aside.
3. In a large bowl, combine cream cheese, crab, mayonnaise, Parmesan cheese, Cheddar cheese, green onions and Worcestershire sauce. Spoon 1 teaspoon of mixture into tarts and garnish with paprika.
4. Bake at 375 degrees F (190 degrees C) for 15 to 20 minutes, or until light brown. These freeze wonderfully. Just reheat before serving.

17/05/2014

Brown Sugar Smokies

Prep Time: 10 Minutes
Cook Time: 20 Minutes
Ready In: 30 Minutes
Servings: 12
"Mini smoked sausages disappear extra quickly when blanketed in crisp bacon and topped with a brown-sugar glaze."

INGREDIENTS:

1 pound bacon
1 (16 ounce) package little smokie
sausages
1 cup brown sugar, or to taste

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Cut bacon into thirds and wrap each strip around a little sausage. Place the wrapped sausages on wooden skewers, several to a skewer. Arrange the skewers on a baking sheet and sprinkle them liberally with brown sugar.
3. Bake until bacon is crisp and the brown sugar melted.

17/05/2014

Stuffed Green Peppers I

Prep Time: 30 Minutes
Cook Time: 30 Minutes
Ready In: 1 Hour
Servings: 6

"Green bell peppers stuffed with ground beef, rice, and sharp Cheddar cheese are a hearty meal perfect for weeknight dinners."

INGREDIENTS:
6 green bell peppers
salt to taste
1 pound ground beef
1/3 cup chopped onion
salt and pepper to taste
1 (14.5 ounce) can whole peeled
tomatoes, chopped
1 teaspoon Worcestershire sauce
1/2 cup uncooked rice
1/2 cup water
1 cup shredded Cheddar cheese
2 (10.75 ounce) cans condensed tomato
soup
water as needed

DIRECTIONS:
1. Bring a large pot of salted water to a boil. Cut the tops off the peppers, and remove the seeds. Cook peppers in boiling water for 5 minutes; drain. Sprinkle salt inside each pepper, and set aside.
2. In a large skillet, saute beef and onions for 5 minutes, or until beef is browned. Drain off excess fat, and season with salt and pepper. Stir in the tomatoes, rice, 1/2 cup water and Worcestershire sauce. Cover, and simmer for 15 minutes, or until rice is tender. Remove from heat, and stir in the cheese.
3. Preheat the oven to 350 degrees F. (175 degrees C). Stuff each pepper with the beef and rice mixture, and place peppers open side up in a baking dish. In a medium bowl, combine tomato soup with just enough water to make the soup a gravy consistency. Pour over the peppers.
4. Bake covered for 25 to 35 minutes, until heated through and cheese is melted and bubbly.

17/05/2014

Garlic Prime Rib

Prep Time: 10 Minutes
Cook Time: 1 Hour 30 Minutes
Ready In: 1 Hour 40 Minutes
Servings: 15
"A garlic, thyme, and olive oil marinade covers your prime rib roast for 5-star results. This “secret” recipe is a secret no more!"
INGREDIENTS:
1 (10 pound) prime rib roast
10 cloves garlic, minced
2 tablespoons olive oil
2 teaspoons salt
2 teaspoons ground black pepper
2 teaspoons dried thyme
DIRECTIONS:
1. Place the roast in a roasting pan with the fatty side up. In a small bowl, mix together the garlic, olive oil, salt, pepper and thyme. Spread the mixture over the fatty layer of the roast, and let the roast sit out until it is at room temperature, no longer than 1 hour.
2. Preheat the oven to 500 degrees F (260 degrees C).
3. Bake the roast for 20 minutes in the preheated oven, then reduce the temperature to 325 degrees F (165 degrees C), and continue roasting for an additional 60 to 75 minutes. The internal temperature of the roast should be at 135 degrees F (57 degrees C) for medium rare.
4. Allow the roast to rest for 10 or 15 minutes before carving so the meat can retain its juices.

17/05/2014

Stuffed Zucchini

Prep Time: 10 Minutes
Cook Time: 1 Hour
Ready In: 1 Hour 10 Minutes
Servings: 4
"This delicious stuffed zucchini recipe can be served as either a sidedish or a maindish."
INGREDIENTS:
3 zucchini
1 pound pork sausage
1 cup dry bread crumbs
1 clove garlic, minced
1 (32 ounce) jar spaghetti sauce
1/2 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Trim stems from zucchini and slice lengthwise. Scoop out seeds and put in bowl. Mix seeds with sausage, garlic, bread crumbs, and parmesan cheese. Stuff squash with sausage mixture and place in 9x13 inch baking pan. Pour sauce over squash and cover pan with foil.
3. Bake in preheated oven for 45 minutes, or until sausage is cooked. Remove foil and cover with mozzarella cheese. Cook until cheese is melted.

17/05/2014

Mediterranean Summer Tomatoes

Prep Time: 10 Minutes
Ready In: 15 Minutes
Servings: 6
"This is a very simple and yummy side dish. I learned in while living in France from an old Mediterranean lady. This is always a hit!"
INGREDIENTS:
5 fresh tomatoes
5 shallots, coarsely chopped
1/2 cup olive oil
1/4 cup balsamic vinegar
1 loaf French bread, for dipping (optional)
DIRECTIONS:
1. Core and slice the tomatoes, and arrange them in a serving dish. Sprinkle the shallots over the tomatoes. Whisk the olive oil and balsamic vinegar together with a fork, then pour over the tomatoes. Let stand for 5 minutes before serving, or refrigerate, covered, for up to 3 days. Eat with French bread, and dip the bread in the marinade when finished with the tomatoes.

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Kerner Road

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