Archive for August, 2011
Macaroni and Cheese
I made a huge batch of this for my sons graduation and everyone raved about it. The first time I tried it was probably 10 years ago and it is a family favorite. I prefer sharp cheddar as it really gives it a nice flavor.
Ingredients
- 12 oz pasta
- 1 can cream of mushroom soup
- 3/4 cup milk
- 1 tsp dry mustard
- 1/8 tsp pepper
- 2 cups sharp cheddar, shredded
- 1 – (3 oz) can french fried onions
Cook the pasta to al dente.
Combine the soup, milk, mustard, pepper, cheddar, and onions.
Mix pasta and soup mixture and pour into greased casserole dish.
Cover with foil and bake in 350° oven for 35 minutes.
Remove foil and bake an additional 10 minutes. Serve.
BLT Pasta Salad
This recipe might seem like an unusual combination but it really has a nice flavor. I like to use homemade mayonnaise when I make this.
Ingredients:
- 8 oz rotini pasta
- 8 slices bacon
- 1/2 head lettuce
- 1 tomato
- 4 green onions
- 1 cup mayonnaise
- 1/4 cup lemon juice
- 2 tsp chicken bullion granules
- 1 tsp sugar
Boil pasta according to package directions. I usually cook to al dente (the lowest time) as it will absorb moisture from the salad. Drain and allow to cool.
Crisp cook the bacon and blot with a paper towel. Crumble or lightly chop in a food processor.
Slice the green onions and chop the lettuce. Scrape the seeds from the tomato and dice. Combine the mayonnaise, lemon juice, bullion, and sugar. I used fresh lemon juice it should be about one or two lemons.
Combine the cooled pasta, bacon, vegetables, and mayonnaise mixture. Allow to completely cool in the refrigerator.
Homemade Mayonnaise
I remember my mom making homemade mayonnaise when I was little. I used to make sandwiches with just thick slices of onions and her mayonnaise. I even packed them in my lunch which probably didn’t make me very popular at school, but I enjoyed them too much to care.
It only takes about five minutes to make and even less if you have an immersion (stick) blender. This makes about 1 cup.
Ingredients:
- 1 egg
- 1/2 tsp dry mustard
- 1/2 tsp salt
- 2 tbs vinegar (I like cider)
- 1 cup olive oil
If you are using an immersion blender combine all the ingredients (including the oil) in a container. I use a pint jar.
Insert the blender and start to emulsify.
Move the blender up and down until it is completely emulsified. It will only take a minute or two. Store it in the refrigerator. It will be fairly thick and it will thicken more as it cools.
If you are using a standard blender combine the egg, mustard, salt, and vinegar. Blend for a few seconds. With the blender running, slowly drizzle in the oil. Turn the blender off and scrape the sides a couple times to keep the oil mixing in. It’s important to drizzle in the oil. You will not get the right emulsification if you combine everything and blend.
I think it can be stored for a week or so.
Read Full Post | Make a Comment ( 1 so far )Pressed Salad with Japanese Dressing
This is a nice chopped salad that doesn’t get soggy when refrigerated. It’s great with the Japanese dressing (like a steakhouse dressing). Here’s what you need:
Salad:
- 1 head Napa cabbage
- 1 small red onion
- 2 carrots
- 1/2 green apple
- 1 cucumber
- 1 small daikon radish
- 2 stalks celery
- 1 1/2 tsp salt
Dressing:
- 1/2 cup oil
- 1/3 cup rice vinegar
- 2 tsp sugar
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 tbs ketchup
- 4 tsp soy sauce
- 2 tsp lemon juice
- 1/2 tsp garlic
- 1/4 cup onion, chopped
- 2 tbs celery, chopped
Chop all the salad ingredients (I grate everything using a food processor). You can also thinly slice the cucumber and radish. Here’s the vegetables I used.
Sprinkle the salad with the salt and toss. Place into a bowl and place a plate and weight on top. I use a press.
Let it sit for several hours then drain in a colander or cheese cloth. There should be quite a bit of water that drains out.
For the dressing blend all the ingredients. Here is the finished dressing and salad.
The Cooking Cobb 