a little of each

A family's cookbook

Biltmore Macaroni and Cheese May 15, 2013

Filed under: Main Dishes,Pasta and Grains — alittlemoreofeach @ 2:18 pm
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While Stephanie is not a big fan of macaroni and cheese, she does like this rich version adapted from a Biltmore recipe.

Ingredients

2 cups elbow macaroni, cooked
2 1/2 cups heavy cream
1 cup shredded Gouda cheese
1/2 cup shredded Parmesan cheese
1 cup Panko breadcrumbs

Directions

Place cooked macaroni into a baking dish.  In a sauce pan, heat cream and add Gouda and half of the Parmesan.  Whisk vigorously over low heat, making sure the bottom does not scorch.  When cheese is melted into cream, pour mixture over macaroni.  Sprinkle Panko and rest of Parmesan cheese on top and bake at 350 for 20 minutes until golden brown.  Serves four.

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Sunday Gravy

Filed under: Pasta and Grains — alittlemoreofeach @ 2:15 pm
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Ingredients
4 Tablespoons Vegetable oil
1 Large onion, diced
2 Tablespoons fresh basil chopped & divided
5 garlic cloves, crushed
1 Tablespoon fresh oregano, chopped or 4 tsp. dried oregano
3 28 oz. cans plum tomatoes
3 28 oz. cans crushed tomatoes
3 1/2 cups water
6 tsp sugar
1 tsp salt
1 lb sweet Italian sausage links
1 lb uncooked meatballs

Directions

1. Heat oil in a large stockpot for 30 seconds. Add onion and saute for 3 minutes, Add 1 Tbl. basil, garlic, and oregano. Saute for 1 minute.

2. Add tomatoes, water, sugar and salt. Bring the sauce to a boil, reduce heat to a simmer, and add sausage and meatballs if desired.

3. Simmer for 3 to 4 hours, stirring occasionally to make sure nothing sticks to the pot. Remove the meats to a platter. Stir in remaining  basil. Taste and add salt if needed.

4. Serve over pasta, adding meats and topping with Parmesan cheese, if  desired.

 

Sweet Noodle Kugel March 29, 2013

Filed under: Pasta and Grains — alittlemoreofeach @ 2:31 pm
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I served this at a “Christmas Luncheon” in 2005 while working in Knoxville, Tennessee. And then again when I started work at Jacobs in Tampa in 2011. The dish gets strange looks, or maybe it’s the name that causes people to raise an eyebrow, but the people who try it love it. I always hope for leftovers. It’s the best kugel I’ve ever had.

 

Ingredients

1 lb wide egg noodles, cooked

¼ cup butter, melted

6 egg yolks

2 cups sour cream

2 cups cottage cheese, small curd is preferred

¾ cup sugar

6 oz. dried apricots, sliced and diced

6 egg whites

2 cups Rice Krispies

½ cup Brown sugar

¼ cup butter, melted

 

Directions

Mix the noodles and melted butter together. Set aside. Mix the egg yolks, sour cream, cottage cheese, sugar and apricots together and then blend it with the noodle mixture. Beat the egg whites until stiff and fold them into the noodle mixture. Put the mixture into a greased 9 x 13 dish. Toss together the Rice Krispies, brown sugar, and butter, and spread the topping on top of the noodle mixture. Bake the kugel for 50-60 minutes at 350.

 

Baked Macaroni and Cheese

Filed under: Pasta and Grains — alittlemoreofeach @ 2:22 pm
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Traditionally, stewed tomatoes would be served alongside this dish.

 

Ingredients

1 ½ cups dry elbow macaroni

2 Tbl butter

4 ½ Tbl flour

¼ tsp dry mustard

salt and pepper

2 cups milk

¾ tsp Worcestershire sauce

½ small onion, grated

8 oz sharp cheddar cheese, shredded

3 Tbl breadcrumbs

1 ½ Tbl butter, melted

 

Directions

Cook macaroni according to directions on package. Drain and put in a greased 2-quart casserole. Melt butter and blend in flour, dry mustard, salt and pepper. Remove from heat and add milk gradually. Cool until thickened, stirring constantly. Add Worcestershire sauce, onion and cheese. Stir until cheese melts and pour over macaroni. Sprinkle with breadcrumbs mixed with melted butter. Bake at 375 degrees for 30 minutes.

 

Quick and Easy Alfredo Sauce

Filed under: Pasta and Grains — alittlemoreofeach @ 2:20 pm
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A true Alfredo recipe calls for heavy cream and Parmesan cheese. Jennifer finds that the sauce sticks better to the noodles if they are a little dry and not just straight out of the colander.

 

Ingredients

1 stick butter

1 cup half and half

1 cup grated Asiago cheese

Cooked pasta

 

Ingredients

Melt the butter in a pan at medium heat. Add the half and half and stir until it increases in volume. Slowly add the cheese and stir until completely melted and blended. Add ground pepper if desired. Serve immediately.

 

Fettuccini Alfredo

Filed under: Pasta and Grains — alittlemoreofeach @ 2:19 pm
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Ingredients

8 oz mushrooms, sliced

1 lb fettuccini

¼ lb proscuitto ham, sliced into 1-inch pieces

1 cup heavy cream

1 cup Pecorino cheese

1 egg, separated, yolk beaten

¼ cup unsalted butter

Salt and pepper

 

Directions

Sauté the mushrooms and chopped ham. In a separate pan, melt the butter and slowly add the cream. Add the Pecorino cheese and stir the mixture until it is smooth. Carefully add 2 Tbl of the sauce to the beaten egg yolk. Return it to the pan over low heat. Cook the fettuccini and drain it. Pour the cheese sauce over the pasta and top it with the mushroom mixture. Serve.

 

Red Pesto Linguine

Filed under: Pasta and Grains — alittlemoreofeach @ 2:17 pm
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This pesto-style sauce is made with sun-dried tomatoes and chicken broth, creating an intense tomato flavor. Italian parsley substitutes for basil, the traditional herb used in pesto. The pesto can be made up to a week ahead of time and refrigerated or frozen for longer storage. Serves four.

Ingredients

8 oz linguine

3 large garlic cloves

1 ½ cups oil-packed sun-dried tomatoes, well drained

1 ½ cups reduced-sodium chicken broth

1 Tbl extra-virgin olive oil

¼ cup chopped fresh Italian parsley

¼ tsp salt

¼ tsp freshly ground pepper

½ cup (2 oz) freshly shredded Asiago or Parmesan cheese

Directions

Cook linguine according to package directions. Meanwhile, chop garlic in food processor until finely minced. Add tomatoes; process until finely chopped. While processor is running, slowly add broth; blend until mixture is pureed. Heat oil in medium saucepan over medium heat until hot. Add tomato mixture; cook 3 to 4 minutes or until hot, stirring frequently. Stir in parsley, salt and pepper. Drain linguine, reserving ½ cup cooking water. Add reserved water to tomato mixture. In large bowl, toss linguine with tomato mixture. Place on serving platter; sprinkle with cheese. If desired, serve with additional cheese.