Macaroni & Cheese

3756100

Ingredients

    • 8 ounces whole-wheat elbow noodles (2 cups)
    • 1 10-ounce package frozen chopped broccoli
    • 1¾ cups low-fat milk, divided
    • 3 tablespoons flour
    • ½ teaspoon garlic powder
    • ½ teaspoon salt
    • ¼ teaspoon ground white pepper
    • ¾ cup shredded extra-sharp Cheddar cheese
    • ¼ cup shredded Parmesan cheese
    • 1 teaspoon Dijon mustard
  • Directions

    • 1 Bring a large pot of water to a boil. Cook pasta for 4 minutes. Add frozen broccoli and continue cooking, stirring occasionally, until the pasta and broccoli are just tender, 4 to 5 minutes more.
    • 2 Meanwhile, heat 1½ cups milk in another large pot over medium-high heat until just simmering. Whisk the remaining ¼ cup milk, flour, garlic powder, salt and pepper in a small bowl until combined. Add the flour mixture to the simmering milk; return to a simmer and cook, whisking constantly, until the mixture is thickened, 2 to 3 minutes. Remove from the heat and whisk in Cheddar, Parmesan and mustard until the cheese is melted.
    • 3 Drain the pasta and broccoli and add to the cheese sauce. Return to the heat and cook, stirring, over medium-low heat, until heated through, about 1 minute.
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Baked German Potato Salad Recipe

Ingredients                                exps9765_BHR1449221D67

 

  • 12 medium red potatoes (about 3 pounds)
  • 8 bacon strips
  • 2 medium onions, chopped
  • 3/4 cup packed brown sugar
  • 2/3 cup water, divided
  • 1/3 cup white vinegar
  • 1/3 cup sweet pickle juice
  • 2 teaspoons dried parsley flakes
  • 1 teaspoon salt
  • 1/2 to 3/4 teaspoon celery seed
  • 4-1/2 teaspoons all-purpose flour

Directions

 

  • In a saucepan, cook potatoes until just tender; drain. Peel and slice
  • into an ungreased 2-qt. baking dish; set aside.
  • In a skillet, cook bacon until crisp; drain, reserving 2 tablespoons
  • drippings. Crumble bacon and set aside. Saute onions in drippings
  • until tender. Stir in the brown sugar, 1/2 cup water, vinegar,
  • pickle juice, parsley, salt and celery seed. Simmer, uncovered, for
  • 5-10 minutes.
  • Meanwhile, combine flour and remaining water until smooth; stir into
  • onion mixture. Bring to a boil. Cook and stir for 2 minutes or until
  • thickened. Pour over potatoes. Add bacon; gently stir to coat. Bake,
  • uncovered, at 350° for 30 minutes or until heated through.

 

8-10 ServingsPrep: 50 min. Bake: 30 min.

Read more: http://www.tasteofhome.com/recipes/baked-german-potato-salad#ixzz36KI24KBo

 

Raisin Bread

62c8f9f94f103a04db6dc3c2d4205976Ingredients:

1 large egg, lightly beaten

2/3 cup milk (5 ounces), warmed to 95 to 125F (see instructions below)

1/4 cup unsalted butter, melted and cooled slightly (half of one stick)

2 1/4 teaspoons (one one-ounce packet) instant dry yeast

2 teaspoons granulated sugar

1/2 teaspoon salt, optional and to taste

2 cups + up to 1/3 cup bread flour (12 ounces)

1 heaping cup raisins

Directions:

In a large mixing bowl, beat the egg; set aside.  Warm the milk according to the yeast manufacturer’s recommendations on the packaging. Add warmed milk to the egg. Add melted butter, yeast, sugar, optional salt, and stir to combine. Add 2 cups bread flour and using a spoon and then your hands, form the dough. Turn dough out onto a floured work-surface.  Knead for 5 to 8 minutes, or until smooth and supple.  If necessary, add up to one-third cup additional flour, for 2 and 1/3 cups total (12 ounces total by weight), in order for the dough to combine and become smooth. The more flour that’s added, the denser and heavier the bread will be; so add it only as necessary.

Mound the dough into a ball. Spray mixing bowl (the same one used to make the dough is fine) with cooking spray or lightly grease it, and place dough into bowl.Cover bowl with plastic wrap and place in a warm, draft-free place until doubled in size, about two to three hours. Punch dough down, remove it from bowl, and place on floured work surface. Sprinkle raisins over the dough and knead them in, for about 2 to 3 minutes.

Flatten the dough into a large rectangle, about 8-inches-by-12-inches. Pinch off ends and place dough log into a sprayed or greased 9-by-5-inch loaf pan, seam side down. Cover pan with plastic wrap and place in a warm, draft-free place until almost doubled in size, about two hours.

In the final minutes of the second rise, preheat oven to 375F. Bake for 25 to 35 minutes, or until golden on top. When bread is removed from loaf pan and tapped sharply on the top and bottom, it should sound hollow. Place bread on a wire rack to finish cooling completely before slicing and serving. Bread keeps for up to 5 days, but can also be frozen.

Original recipe is available at Averie Cooks

Cheese and Chive Popovers

l_RU191770Ingredients

  • 2
    cups whole or 2% milk
  • 4
    eggs
  • 1/4
    cup snipped fresh herbs (rosemary, thyme, sage, and/or chives)
  • 1/8
    teaspoon salt
  • Freshly ground black pepper
  • 2
    cups all-purpose flour
  • Non stick cooking spray
  • 1 1/2
    cups shredded Gruyere or Parmesan cheese

Directions

1.                    Place a rack in the middle of the oven and preheat to 400 degrees F.

2.                    Place 1 large or 2 small popover pans in the preheated oven (you’ll need 8 to 9 cups total).

3.                    Meanwhile, in a small saucepan heat the milk over low heat for 3 to 4 minutes, or until warm to the touch. In a large bowl, combine the eggs, herbs, salt, and a generous grinding of pepper. Add the warm milk while whisking to keep the milk from cooking the eggs. Sift the flour into the milk mixture and whisk well.

4.                    Remove the pan(s) from the oven and coat with nonstick cooking spray, making sure the entire cups are well coated (popovers love to stick if you’re not fastidious). Fill each of the cups three-fourths full and sprinkle about 2 heaping tablespoon of cheese on top of each

5.                    Bake for 35 minutes or until the popovers have risen and are golden brown. Serve immediately.

 

Original recipe in November 2012 Edition of Better Homes and Gardens

Yorkshire Pudding

31be187c1674d2d76f280de2709f3dd4Ingredients

1 cup flour
1/2 teaspoon salt
1 cup milk
2 Tbsp melted butter
2 eggs, beaten*
2-4 Tbsp of roast drippings (or you can use olive oil)

* If you double the recipe, add an extra egg to the batter.

Method

1 Sift together the flour and salt in a large bowl. Form a well in the center. Add the milk, melted butter, and eggs and beat until the batter is completely smooth (no lumps), the consistency of whipping cream. (I have found that this works better if you mix these ingredients together first before adding to the flour mix). Let sit for an hour.

2 Heat oven to 450°F. Add roast drippings to a 9×12-inch pyrex or ceramic casserole dish, coating the bottom of the dish. Heat the dish in the oven for 10 minutes.

For a popover version you can use a popover pan or a muffin pan, putting at least a teaspoon of drippings in the bottom of each well, and place in oven for just a couple minutes.

3 Carefully pour the batter into the pan (or the wells of muffin/popover pans, filling just 1/3 full), once the pan is hot. Cook for 15 minutes at 450°F, then reduce the heat to 350°F and cook for 15 to 20 more minutes, until puffy and golden brown.

Cut into squares to serve.

Yield: Serves 6.

This version is from a copy of my own home recipe book, although I have been cooking these for years this is a slightly more reliable recipe for getting the right consistency.