Homey Mac And Cheese Bake Recipes

Homey Mac And Cheese Bake

Ingredients of Homey Mac And Cheese Bake

Slices of white (or whole-wheat) bread,crusts removed,processed into crumbs 3 3

Grated Parmesan cheese 2 tbsp. 30 mL

Butter (or hard margarine), melted 1 tbsp. 15 mL

Paprika 1/2 tsp. 2 mL

Water 12 cups 3 L

Salt 1 1/2 tsp. 7 mL

Elbow macaroni 2 1/2 cups 625 mL

Butter (or hard margarine) 2 tbsp. 30 mL

All-purpose flour 2 tbsp. 30 mL

Milk 3 cups 750 mL

Diced cook ham 1 1/2 cups 375 mL

Grated mozzarella cheese 1 cup 250 mL

Grated sharp Cheddar cheese 1 cup 250 mL

Cayanne pepper 1/4 tsp. 1 mL

How to Homey Mac And Cheese Bake

Combine first 4 ingredients in small bowl. Set aside.

Combine water and salt in Dutch oven. Bring to a boil. Add pasta. Boil, uncovered, for 8 to 10 minutes, stirring occasionally, until tender but firm. Drain. Return to same pot.

Melt second amount of butter in large saucepan on medium. Add flour. Heat and stir for 1 minute. Slowly ass milk, stirring constantly, until boiling and thickened.

Add remaining 4 ingredients and pasta. Heat and and stir until cheese is melted. Transfer to greased 2 quart ( 2 L) casserole. Sprinkle with crumb mixture. Bake, uncovered in 375 F (190 C) oven for about 30 minutes until golden and bubbly. Serves 6.

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Beef Satay Linguine Recipes

Beef Satay Linguine

Ingredients of Beef Satay Linguine

Frozen concentrated orange juice,thawed 1/2 cup 125 mL

Peanut sauce 3 tbsp. 50 mL

Rice vinegar 3 tbsp. 50 mL

Brown sugar,packed 1 tbsp. 15 mL

Soy sauce 1 tbsp 15 mL

Ground ginger 1 tsp. 5 mL

Garlic powber 1/2 tsp 2 mL

Pepper 1/2 tsp. 2 mL

Beef top sitlon steak 1 lb. 454 g

Water 12 cups 3 L

Salt 1 1/2 tsp. 7 mL

Linguine 10 oz. 285 g

Cooking oil 2 tsp. 10 mL

Cooking oil 1 tsp. 5 mL

Thinly sliced onion 1 cup 250 mL

Thinly sliced red pepper 1 1/2 cups 375 mL

Thinly sliced yellow pepper 1 1/2 cups 375 mL

How to Beef Satay Linguine

Combine first 8 ingredients in medium bowl. Cut steak across the grain into thin strips. Add to bowl. Toss to coat. Let stand for 10 minutes. Remove beef from marinade with slotted spoon. Reserve marinade.

Bring water and salt to a boil in Dutch oven. Add pasta. Boil, uncovered, for 9 to 11 minutes, stirring occasionally , until tender but frim. Drain. Return to same pot. Cover to keep warm.

Heat frist amount of cooking oil in large frying pan on mrdium-high. Add beef. Cook for 3 to 5 minutes, stirring occasionally , until no longer pink. Tranfer beef and liquids to small bowl. Cover to keep warm. Reduce heat to medium.

Heat second amount of cookimg oil in same pan. Add onion. Cook for 5 to 10 minutes, stirring often, until onion is softened. Add reserved marinade. Bring to a boil.

Add red and yellow pepper. Cook for 3 to 5 minutes, stirring occasionally, until pepper is almost tender-crisp. Add pasta , beef and juices. Heat and stir for 1 to 2 minutes until coated and heated throuhg. Make about 8 cups (2 L).

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Spicy Sausage Ratatouille Recipes

Spicy Sausage Ratatouille

Ingredients of Spicy Sausage Ratatouille

Water 12 cups 3 L

Salt 1 1/2 tsp. 7 mL

whole-wheat penne pasta 3 cups 750 mL

Hot Italian sausage 3/4 lb. 340 g

Olive (or cooking) oil 1 tbsp. 15 mL

Chopped red onion 1 cup 250 mL

Chopped zucchini 2 cup 500 mL

Chopped red pepper 1 cup 350 mL

Chili powder 2 tsp. 10 mL

Garlic powder 1/2 tsp. 2 mL

Salt 1/2 tsp. 2 mL

Pepper 1/4 tsp 1 mL

Can of diced tomatoes (with juice) 19 oz. 540 mL

Can of tomato sauce 14 oz. 398 mL

Grated Italian cheese blend 1 1/2 cups 375 mL

How to Spicy Sausage Ratatouille

Combine water and salt in Dutch oven. Bring to a boil. Add pasta. Boil, uncovered, for 5 minutes, stirring occasionally. Drain. Transfer to gresed 9 x 3 inch ( 22 x 33 cm ) baking dish.

Heat large frying pan on medium. Add sausage. Cook for about 10 minutes, turning saveral, until browed on all sides. Remove to paper towel-linred plate to drain. Let stand for 10 minutes. Cut into 1/4 inch (6 mm) slices. Add to pasta.

Heat olive oil in same frying pan on medium. Add onion. Cook for about 5 minutes, stirring occasionally, until softened.

Add next 7 ingredients. Cook for about 10 minutes, stirring occasionally, until eggplant is softned.

Add tomatoes with juice and tomato sauce. Stir. Add to padta mixture. Toss. Sprinkle with sheese. Cover with greased foil. Bake in 350 F (175 C) oven for about 45 minutes until bubbling and cheese is melted. Serves 6.

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Teriyaki Beef Rotini Recipes

Teriyaki Beef Rotini

Ingredients of Teriyaki Beef Rotini

Water 8 cups 2 L

Salt 1 tsp. 5 mL

Rotini pasta 3 cups 750 mL

Cooking oil 2 tsp. 10 mL

Lean ground beef 1 lb. 454 g

Chopped carrot 1 cup 250 mL

Chopped celery 1 cup 250 mL

Chopped onion 1 cup 250 mL

Chopped red pepper 1 cup 250 mL

Garlic cloves, minced 2 2

All-purpose flour 1 tbsp. 15 mL

Ground ginger 1/2 tsp. 2 mL

Pepper 1/4 tsp. 1 mL

Prepared beef broth 1 cup 250 mL

Thick teriyaki basting sauce 1/3 cup 75 mL

How to Teriyaki Beef Rotini

Combine water and salt in large saucepan. Bring to a boil. Add pasta. Boil, uncovered, for 12 to 14 minutes, stirring occasionally, until tender but frim. Drain. Return to same pot. Cover to keep warm.

Heat cooking oil in large frying pan on medium-high . Add next 6 ingredients. Cook for about 10 minutes, stirring frequently, until beef is no longer pink.

Add next 3 ingredients. Heat and stir for 2 minutes.

Add broth and teriyaki sauce. Heat and stir until boilling and thickened.

Add pasta. Stir to coat. Makes about 9 cups (2.25 L).

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