I didn't totally followed the recipe. I had to adjust and improvise on the ingredients. I used heavy cream, mozz cheese, butter, pepper, and chives, not very good.
Heavy Cream Alfredo Sauce:
1/4 cup butter
1 cup heavy cream
1 clove garlic, crushed
1 1/2 cups freshly grated Parmesan cheese
1/4 cup chopped fresh parsley
Melt butter in a medium saucepan over medium low heat. Add cream and simmer for 5 minutes, then add garlic and cheese and whisk quickly, heating through. Stir in parsley and serve.
Cream Cheese Alfredo Sauce:
1/2 cup butter
1 (8 ounce) package cream cheese
2 teaspoons garlic powder
2 cups milk
6 ounces grated Parmesan cheese (about 1 2/3 cup)
1/8 teaspoon ground black pepper
Melt butter in a medium, non-stick saucepan over medium heat. Add cream cheese and garlic powder, stirring with wire whisk until smooth. Add milk, a little at a time, whisking to smooth out lumps. Stir in Parmesan and pepper. Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly, thin with milk if cooked too long. Toss with hot pasta to serve.
Dragon.Fly is a blog where young lady shares her interest by mainly posting animes, dramas, mangas, music, ect. A few years have passed and she wants to extend her post to foods, recipes, remedies, random things. ^^
Showing posts with label cheese. Show all posts
Showing posts with label cheese. Show all posts
Jul 21, 2013
Pesto Sauce recipes
Made this at volunteering in kitchen. Its actually very simple if you have the ingredients and a food processor. All we used is:
4 cup fresh basil leaves, don't need to chop
1 cups grated Parmesan cheese
3 garlic cloves
1 tsp salt
1/4 -1/2 cup oil
Add basil, salt, and garlic into the processor and process it a bit then steadily pour the cheese in and then the oil. The consistency looked like the first picture below.
I found a few different pesto recipe. I wasn't instructed to add salt and pepper so I didn't add any. And I just peeled the garlic and pulsed it in blender to chop it up.
The pesto I made looked like the 2nd picture. It was a bit chunky and I think it looked unpleasant but the chef said it's ready, done.
Pesto sauce with pine nuts:
2 cup fresh basil leaves
1/4 cup pine nuts
3 cloves garlic, minced
1/2 cup Parmesan cheese grated
1/2 cup extra virgin olive oil
salt and pepper to taste
To make pesto sauce, put basil, pine nuts, garlic, and parmesan cheese in a food process. Pulse them together as you drizzle the olive oil through a tube until well blended.Season with salt and pepper
Pesto sauce with walnuts:
3 cups fresh basil leaves
1 1/2 cups chopped walnuts
4 cloves garlic, peeled
1/4 cup grated Parmesan cheese
1 cup olive oil
salt and pepper to taste
In a food processor, blend together basil leaves, nuts, garlic, and cheese. Pour in oil slowly while still mixing. Stir in salt and pepper.
Cilantro Pesto:
2 cups, packed, of cilantro, large stems removed
1/2 cup blanched almonds
1/4 cup chopped red onion
1/2 teaspoon chopped and seeded serrano chile
1 teaspoon Kosher salt
1/4 cup olive oil
In a food processor, pulse the cilantro, almonds, onion, chile, and salt until well blended. With the food processor running, slowly add the olive oil in a steady stream. Add more oil as needed for your use.
4 cup fresh basil leaves, don't need to chop
1 cups grated Parmesan cheese
3 garlic cloves
1 tsp salt
1/4 -1/2 cup oil
Add basil, salt, and garlic into the processor and process it a bit then steadily pour the cheese in and then the oil. The consistency looked like the first picture below.
I found a few different pesto recipe. I wasn't instructed to add salt and pepper so I didn't add any. And I just peeled the garlic and pulsed it in blender to chop it up.
The pesto I made looked like the 2nd picture. It was a bit chunky and I think it looked unpleasant but the chef said it's ready, done.
Pesto sauce with pine nuts:
2 cup fresh basil leaves
1/4 cup pine nuts
3 cloves garlic, minced
1/2 cup Parmesan cheese grated
1/2 cup extra virgin olive oil
salt and pepper to taste
To make pesto sauce, put basil, pine nuts, garlic, and parmesan cheese in a food process. Pulse them together as you drizzle the olive oil through a tube until well blended.Season with salt and pepper
Pesto sauce with walnuts:3 cups fresh basil leaves
1 1/2 cups chopped walnuts
4 cloves garlic, peeled
1/4 cup grated Parmesan cheese
1 cup olive oil
salt and pepper to taste
In a food processor, blend together basil leaves, nuts, garlic, and cheese. Pour in oil slowly while still mixing. Stir in salt and pepper.
Cilantro Pesto:
2 cups, packed, of cilantro, large stems removed1/2 cup blanched almonds
1/4 cup chopped red onion
1/2 teaspoon chopped and seeded serrano chile
1 teaspoon Kosher salt
1/4 cup olive oil
In a food processor, pulse the cilantro, almonds, onion, chile, and salt until well blended. With the food processor running, slowly add the olive oil in a steady stream. Add more oil as needed for your use.
Jul 12, 2013
Pasta noodle + spinach filling
LINK: http://dragonflydrama.blogspot.com/2013/06/spinach-filling-recipes.html
Fufufu...I had both of the pasta so I boiled both of them. After boiling the pasta, the cylinder one most if it have ripped. Now that I look at the 3rd picture pasta, I notice that Recipegirl used uncooked pasta to fill in the filling.
I didn't have package spinach but I did have fresh spinach in fridge. I rinsed them and then boiled them until tender. I also put salt in the boiling water. Then I drain it, rinse with cold water, squeezed most of the water out, and then chop it.
I chopped it vertically and it was too chunky, I suggest to chop it small if using fresh spinach.
It was a bit tasteless. I would have added more pasta sauce if I had any left so I sprinkle some salt and pepper.
Fufufu...I had both of the pasta so I boiled both of them. After boiling the pasta, the cylinder one most if it have ripped. Now that I look at the 3rd picture pasta, I notice that Recipegirl used uncooked pasta to fill in the filling.I didn't have package spinach but I did have fresh spinach in fridge. I rinsed them and then boiled them until tender. I also put salt in the boiling water. Then I drain it, rinse with cold water, squeezed most of the water out, and then chop it.
I chopped it vertically and it was too chunky, I suggest to chop it small if using fresh spinach.
It was a bit tasteless. I would have added more pasta sauce if I had any left so I sprinkle some salt and pepper.
Jun 15, 2013
Spinach Filling Recipes
I'm volunteering at a hospice care center in their kitchen. The chef had me rolling up noodle with spinach filling. It looked so good when I was working and simple to prepare and make. So I search online for the recipe and found two different presentation that I like and also have the noodle to make it.
Filling recipe:
4oz cream cheese
15 oz ricotta cheese
1 or 2egg
1 package frozen spinach
1/2 tsp salt and
1/2 tsp pepper
1/2 tsp Italian seasonings
1 garlic clover, minced
1 cup Mozzarella cheese
pasta
Dip and garnish:
pasta sauce
Covered, Bake at 350 F for about 30 if pasta already precooked. For uncooked pasta bake for 1 hour.
LINK: http://www.budgetbytes.com/2011/01/spinach-lasagna-roll-ups/
LINK: http://www.tablespoon.com/recipes/mini-spinach-lasagna-roll-ups-recipe/2/
LINK: http://www.recipegirl.com/2011/02/21/spinach-and-cheese-stuffed-manicotti/
Filling recipe:
4oz cream cheese
15 oz ricotta cheese
1 or 2egg
1 package frozen spinach
1/2 tsp salt and
1/2 tsp pepper
1/2 tsp Italian seasonings
1 garlic clover, minced
1 cup Mozzarella cheese
pasta
Dip and garnish:
pasta sauce
Covered, Bake at 350 F for about 30 if pasta already precooked. For uncooked pasta bake for 1 hour.
LINK: http://www.budgetbytes.com/2011/01/spinach-lasagna-roll-ups/
LINK: http://www.tablespoon.com/recipes/mini-spinach-lasagna-roll-ups-recipe/2/
LINK: http://www.recipegirl.com/2011/02/21/spinach-and-cheese-stuffed-manicotti/
May 15, 2013
Baked Cheese Curry Recipe
I was inspired by runnyrunn999. I was actually attracted to the bubbly cheese and also I had curry. It looks so good. I had to improvise thought, didn't have tomato or mochi. I used:leftover rice and curry
3 slice of cheese
parsley (I had the dried ones)
sausage ( I had leftover sausage)
I bake it at 400F until the cheese melted. I was disappointed; I waited for the cheese to bubble but it didn't. The cheese got the glossy dry look instead. But once I mixed the content it got cheesy. It reminded me of those cheesy rice.
Apr 12, 2013
Care's Kitchen: Grilled Cheese Rolls
Very simple to make. Great snake.
I was lazy and didn't cut the crust off.
Apr 4, 2013
Garlic Cheesy Bread
every thing from: http://www.ohsweetbasil.com/2013/03/garlic-cheesy-bread-giveaway.html
This looks so chewy and warm. I want some.
Ingredients:
The Dough
2-3/4 cups lukewarm water
1 1/2 tablespoon Instant Yeast
1 1/2 tablespoons Kosher salt
1 tablespoon sugar
1/4 cup extra virgin olive oil
6 1/2 cups unbleached all-purpose flour
Cheese Bread
4 Tablespoons Butter, unsalted
3 Tablespoons Olive Oil
1 1/2-2 Teaspoons Garlic Salt
4 Cups Italian Cheese Blend, shredded cheese
Instructions:
For the Dough
In the bowl of your standing mixer, fitted with the dough hook attachment, mix the yeast, salt, sugar, and olive oil with the water.
Slowly add the flour without kneading.Transfer dough to large bowl. Cover (not airtight), and allow to rest at room temperature until dough rises and collapses (or flattens on top), approximately 2 hours.
The dough can be used immediately after the initial rise, though though not only is it easier to handle when cold, but I think it also produces a better crust. Refrigerate in a lidded (not airtight) container and use over the next 12 days.
For the Cheese Bread
Heat the oven to 500 degrees. Place the cast iron pizza pan or pizza stone (unless you are using a metal pizza pan) in the oven to heat up.
Melt the butter in a small dish. Add the olive oil and garlic salt and stir to combine.
Roll out the pizza dough on a floured sheet of wax or parchment paper (we actually do the ol' toss method which keeps our dough nice and airy) and brush with the butter, garlic salt mixture. Top with cheese and slide the dough carefully onto the hot pizza pan and place right back in the oven. Bake for 5-10 minutes or until hot and bubbly.
Notes
I really do think that letting the cold dough rest in the fridge makes it easier to roll out and bubblier in the oven. Make the dough in the morning and let it rest all day and then make your cheesy bread!
This looks so chewy and warm. I want some.
The Dough
2-3/4 cups lukewarm water
1 1/2 tablespoon Instant Yeast
1 1/2 tablespoons Kosher salt
1 tablespoon sugar
1/4 cup extra virgin olive oil
6 1/2 cups unbleached all-purpose flour
Cheese Bread
4 Tablespoons Butter, unsalted
3 Tablespoons Olive Oil
1 1/2-2 Teaspoons Garlic Salt
4 Cups Italian Cheese Blend, shredded cheese
Instructions:
For the Dough
In the bowl of your standing mixer, fitted with the dough hook attachment, mix the yeast, salt, sugar, and olive oil with the water.
Slowly add the flour without kneading.Transfer dough to large bowl. Cover (not airtight), and allow to rest at room temperature until dough rises and collapses (or flattens on top), approximately 2 hours.
The dough can be used immediately after the initial rise, though though not only is it easier to handle when cold, but I think it also produces a better crust. Refrigerate in a lidded (not airtight) container and use over the next 12 days.
For the Cheese Bread
Heat the oven to 500 degrees. Place the cast iron pizza pan or pizza stone (unless you are using a metal pizza pan) in the oven to heat up.
Melt the butter in a small dish. Add the olive oil and garlic salt and stir to combine.
Roll out the pizza dough on a floured sheet of wax or parchment paper (we actually do the ol' toss method which keeps our dough nice and airy) and brush with the butter, garlic salt mixture. Top with cheese and slide the dough carefully onto the hot pizza pan and place right back in the oven. Bake for 5-10 minutes or until hot and bubbly.
Notes
I really do think that letting the cold dough rest in the fridge makes it easier to roll out and bubblier in the oven. Make the dough in the morning and let it rest all day and then make your cheesy bread!
Feb 24, 2013
Feb 23, 2013
Hot Bacon Cheese Dip
Buns In My Oven » Hot Bacon Cheese Dip
I'm not a cheese fan but this looks interesting. It's like those clam soup were they also use that kind of bread to hold.
I'm not a cheese fan but this looks interesting. It's like those clam soup were they also use that kind of bread to hold.
Feb 6, 2013
Feb 3, 2013
Egg Pancake Rolls
This looks yummy and easy to make! I'm also think of adding diced shrimp. If I do, I would separately cook the the shrimp and then sprinkle it with the spring onions.
Prepare:
1 egg
25g plain flour
3g potato flour
60g water
1-2 tbsp chopped green onion
1/4 tsp sea salt
pinch of ground white pepper
Making:
"Add pinch of ground white pepper in egg and beat well.
In a mixing bowl, mix flours and salt. Gradually add water in the center, whisking and incorporating flour from around at the same time. Spoon 1/4 of the beaten egg into the flour mixture. Whisk well and until lumps disappear and the batter is smooth.
Add spring onion into the remaining 3/4 egg.
Heat a frying pan and coat its bottom with a very thin layer of oil. As they become hot enough, turn heat to low. Pour half of batter into center of the pan in one go (half of the batter in this recipe shall make a ~18cm pancake).
As soon as the batter hits the hot pan, tip it around to get the base evenly coated with batter (I like to spread it as thin as possible).
As the top side of the batter is about to set, pour over it half of the remaining egg mixture and spread it out evenly.
Wait for the egg mixture to set a bit, yet still slightly wet, lift an edge of the pancake and roll (I lifted with my turner). Aid the action with chopsticks or fork in another hand, if required.
Fry the roll for a few seconds, or more, to brown to your liking.
Repeat with the remaining batter and egg mixture. Section the egg rolls to your desired length. Serve hot with chili sauce or terayaki sauce."
Dec 21, 2012
Sharp Cheddar Cheese Crackers
BY: joythebaker
LIST:
4 tablespoons (1/2 stick) unsalted butter, at room temperature
8 ounces sharp cheddar cheese, finely grated
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1 cup all-purpose flour
2 tablespoons cold water
For Chili Cheese Crackers (these amounts will spice half of the cracker dough) :
1/8 teaspoon garlic powder
1/4 teaspoon chili powder
1/8 teaspoon ancho chili powder
1/8 teaspoon smoked paprika
METHOD:
In the bowl of an electric stand mixer fitted with a paddle attachment, beat together butter, cheese, salt and pepper. It may seem strange to blend butter and cheese, but it will come together in a soft ball. With mixer on low-speed, slowly add flour. Mixture will become dry and crumbly. Add two tablespoons of water, one tablespoon at a time. Beat until mixture just comes together into a ball. The mixture may take an extra teaspoon of water, but don’t add too much. The dough should be moist but not wet.
Divide the dough in half and add chili seasoning to half of the dough. Knead the spices into the dough. Leaving streaks of the seasoning is just fine. Wrap each disk of cracker dough in plastic wrap and refrigerate for at least 30 minutes (an hour is better). The dough can also be frozen for future use.
While dough chills, place a rack in the center and upper third of the oven and preheat oven to 375 degrees F. Line two baking sheets with parchment paper and set aside.
On a lightly floured work surface, roll dough very thin, about an eighth of an inch thick. Dot center of cracker with a fork or the end of a paint brush. Place crackers on prepared baking sheets. The pieces can be close together as they won’t expand much when baking. Bake for 13 to 15 minutes until fragrant, golden brown, and crisp. Allow to cool before serving.
The crackers can be stored in an airtight container for two or three days.
4 tablespoons (1/2 stick) unsalted butter, at room temperature
8 ounces sharp cheddar cheese, finely grated
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1 cup all-purpose flour
2 tablespoons cold water
For Chili Cheese Crackers (these amounts will spice half of the cracker dough) :
1/8 teaspoon garlic powder
1/4 teaspoon chili powder
1/8 teaspoon ancho chili powder
1/8 teaspoon smoked paprika
METHOD:
In the bowl of an electric stand mixer fitted with a paddle attachment, beat together butter, cheese, salt and pepper. It may seem strange to blend butter and cheese, but it will come together in a soft ball. With mixer on low-speed, slowly add flour. Mixture will become dry and crumbly. Add two tablespoons of water, one tablespoon at a time. Beat until mixture just comes together into a ball. The mixture may take an extra teaspoon of water, but don’t add too much. The dough should be moist but not wet.
Divide the dough in half and add chili seasoning to half of the dough. Knead the spices into the dough. Leaving streaks of the seasoning is just fine. Wrap each disk of cracker dough in plastic wrap and refrigerate for at least 30 minutes (an hour is better). The dough can also be frozen for future use.
While dough chills, place a rack in the center and upper third of the oven and preheat oven to 375 degrees F. Line two baking sheets with parchment paper and set aside.
On a lightly floured work surface, roll dough very thin, about an eighth of an inch thick. Dot center of cracker with a fork or the end of a paint brush. Place crackers on prepared baking sheets. The pieces can be close together as they won’t expand much when baking. Bake for 13 to 15 minutes until fragrant, golden brown, and crisp. Allow to cool before serving.
The crackers can be stored in an airtight container for two or three days.
Pepper Jack Grilled Cheese Sandwiches
BY: Joythebaker
2 sandwiches
List:
5 jalapeno peppers
2 tablespoons unsalted butter, softened
3 tablespoons cream cheese, softened
1/3 cup shredded Monterey Jack cheese
4 slices bread
Direction:
Let’s first work with the jalapenos. Char jalapeno skins by placing them over a low open flame, and rotating them until blackened all around. You can also place jalapenos under the broiler and toast until blackened on all sides. Remove from the flame (or oven), and allow the peppers to steam. I placed my hot and blackened peppers in a small pot with the lid on. You can also loosely wrap the peppers in foil. After peppers have steamed for about 10 minutes, place on a clean work surface. Use the sharp edge of a knife to scrape the skin off the peppers. Once clean of skin, slice off the top, cup dow the center vertically, and use the knife to scrape out the seeds. Coarsely chop and set aside.
use a knife to peel and de-seed the jalapenos. It’s best to touch the peppers as little as possible, or wear plastic gloves.
Butter one side of each slice of bread. Flip the bread so the butter is facing down. Spread half of the cream cheese on two slices of the bread. Sprinkle diced jalapenos atop the cream cheese. Divide the shredded cheese atop the jalapenos and cream cheese. Top with remaining bread slice, butter side up.
Grill sandwiches in a non-stick saute pan over medium heat. Flip and cook until golden brown on each side. Slice in half and serve immediately.
2 sandwichesList:
5 jalapeno peppers
2 tablespoons unsalted butter, softened
3 tablespoons cream cheese, softened
1/3 cup shredded Monterey Jack cheese
4 slices bread
Direction:
Let’s first work with the jalapenos. Char jalapeno skins by placing them over a low open flame, and rotating them until blackened all around. You can also place jalapenos under the broiler and toast until blackened on all sides. Remove from the flame (or oven), and allow the peppers to steam. I placed my hot and blackened peppers in a small pot with the lid on. You can also loosely wrap the peppers in foil. After peppers have steamed for about 10 minutes, place on a clean work surface. Use the sharp edge of a knife to scrape the skin off the peppers. Once clean of skin, slice off the top, cup dow the center vertically, and use the knife to scrape out the seeds. Coarsely chop and set aside.
use a knife to peel and de-seed the jalapenos. It’s best to touch the peppers as little as possible, or wear plastic gloves.
Butter one side of each slice of bread. Flip the bread so the butter is facing down. Spread half of the cream cheese on two slices of the bread. Sprinkle diced jalapenos atop the cream cheese. Divide the shredded cheese atop the jalapenos and cream cheese. Top with remaining bread slice, butter side up.
Grill sandwiches in a non-stick saute pan over medium heat. Flip and cook until golden brown on each side. Slice in half and serve immediately.
Dec 16, 2012
I made mac and cheese! looks wonderful
http://www.food.com/recipe/easy-stove-top-macaroni-and-cheese-60350?scaleto=3&mode=null&st=true
http://www.food.com/recipe/stove-top-macaroni-and-cheese-weight-watchers-343880?scaleto=3&mode=null&st=true
It looks yummy but doesn't taste yummy. It doesn't taste right. It taste thick. I also think the cheese and pasta I used had an effected too.
Well I used a Kraft's marble cheese of Colby and Monterey Jack 8oz and Great Value's wheat macaroni. I also put frozen sweet peas too.
List:
1.5 cup milk
1/4 cup flour
1/4 cup butter
8oz cheese
black pepper
salt
onion powder
peas
Hot Pizza Dip with bread
LINK:
http://www.the-girl-who-ate-everything.com/2012/02/hot-pizza-dip.html
Found another pizza dip recipes but there is so much spices that I don't have. The other one is a simple cheese and pepperoni recipe.
Ingredients:
1 (8 ounce) package cream cheese, softened
1/2 teaspoon dried oregano
1/2 teaspoon dried parsley
1/4 teaspoon dried basil
1/4 teaspoon garlic powder
1/4 teaspoon red pepper flakes
1 cup shredded mozzarella cheese
1 cup grated Parmesan cheese
1 cup pizza sauce
2 tablespoons chopped green bell pepper
2 ounces pepperoni sausage, chopped
2 tablespoons sliced black olives
Instructions:
Note: You can either cook this in the microwave or oven. If you wish to cook it in the oven preheat the oven to 350 degrees.
1. In a small bowl, mix together the cream cheese, oregano, parsley, basil, garlic powder, and red pepper flakes.
2. Spread mixture in the bottom of a 9 inch pie plate, or a shallow microwave-safe dish. Sprinkle 1/2 cup of the mozzarella cheese and 1/2 cup of the Parmesan cheese on top of the cream cheese mixture. Spread the pizza sauce over all.
3. Microwave the pepperoni for about 30 seconds just to get some of the fat out of them so you don’t end up with a greasy mess on top of your pizza dip.
4. Sprinkle with remaining cheese, then top with green pepper, pepperoni and olive slices. Cover, and microwave for 5 minutes or bake in a 350 degree oven for 15-20 minutes. Serve hot with baguette slices, tortilla chips, or Fritos scoops.
http://www.the-girl-who-ate-everything.com/2012/02/hot-pizza-dip.html
Found another pizza dip recipes but there is so much spices that I don't have. The other one is a simple cheese and pepperoni recipe.
Ingredients:1 (8 ounce) package cream cheese, softened
1/2 teaspoon dried oregano
1/2 teaspoon dried parsley
1/4 teaspoon dried basil
1/4 teaspoon garlic powder
1/4 teaspoon red pepper flakes
1 cup shredded mozzarella cheese
1 cup grated Parmesan cheese
1 cup pizza sauce
2 tablespoons chopped green bell pepper
2 ounces pepperoni sausage, chopped
2 tablespoons sliced black olives
Instructions:
Note: You can either cook this in the microwave or oven. If you wish to cook it in the oven preheat the oven to 350 degrees.
1. In a small bowl, mix together the cream cheese, oregano, parsley, basil, garlic powder, and red pepper flakes.
2. Spread mixture in the bottom of a 9 inch pie plate, or a shallow microwave-safe dish. Sprinkle 1/2 cup of the mozzarella cheese and 1/2 cup of the Parmesan cheese on top of the cream cheese mixture. Spread the pizza sauce over all.
3. Microwave the pepperoni for about 30 seconds just to get some of the fat out of them so you don’t end up with a greasy mess on top of your pizza dip.
4. Sprinkle with remaining cheese, then top with green pepper, pepperoni and olive slices. Cover, and microwave for 5 minutes or bake in a 350 degree oven for 15-20 minutes. Serve hot with baguette slices, tortilla chips, or Fritos scoops.
Simple Midwest Mac and Cheese
LINK:
http://www.landolakes.com/recipe/2910/midwest-macaroni-cheese
Mac and cheese isn't in my diet but the care package had some microwave mac and cheese and it was good, maybe because I was hungry. Then I looks for the recipes and there was long list of things, but this recipes looks really simple to make with not a lot of ingredients. Lets just hope it taste likable too.
List:
6 ounces (1 1/2 cups) uncooked dried elbow macaroni
1 cup milk
16 (3/4-ounce) slices Land O Lakes® Deli American Cheese, quartered
1/2 cup coarsely crushed seasoned croutons
Direction:
Cook macaroni according to package directions. Drain.
Combine cooked macaroni, milk and cheese in medium saucepan. Cook over medium heat, stirring occasionally, until cheese is melted (5 to 6 minutes).
Spoon macaroni into individual serving dishes; sprinkle with crushed croutons.
http://www.landolakes.com/recipe/2910/midwest-macaroni-cheese
Mac and cheese isn't in my diet but the care package had some microwave mac and cheese and it was good, maybe because I was hungry. Then I looks for the recipes and there was long list of things, but this recipes looks really simple to make with not a lot of ingredients. Lets just hope it taste likable too.
List:
6 ounces (1 1/2 cups) uncooked dried elbow macaroni
1 cup milk
16 (3/4-ounce) slices Land O Lakes® Deli American Cheese, quartered
1/2 cup coarsely crushed seasoned croutons
Direction:
Cook macaroni according to package directions. Drain.
Combine cooked macaroni, milk and cheese in medium saucepan. Cook over medium heat, stirring occasionally, until cheese is melted (5 to 6 minutes).
Spoon macaroni into individual serving dishes; sprinkle with crushed croutons.
Nov 11, 2012
Pizza Dip with Pita
LINK:
http://www.phemomenon.com/4-layer-pizza-dip/
Ingredient:
pita bread
6 ounces ricotta cheese
6 ounces finely shredded Italian cheese blend (I used provolone, mozzarella and Parmesan)
3/4 cup pizza or marinara sauce
pepperoni slices to cover the top
Direction: Preheat oven to 350°.
Spread ricotta cheese in an even layer in a baking dish with high sides (for deep dish version it should be no more than 6-inches across approximately).
Pour pizza sauce over ricotta cheese and spread evenly. Layer shredded cheese over pizza sauce. Layer the top with the pepperoni slices. Bake for 30-35 minutes until cheese is browned and bubbly.
Pita bread Pizza recipe
RECIPE ADAPT FROM NOOB COOK
I'm not much of a pizza eater but my roommate likes making pizza, she used a dough mix that is specifically for pizza crust. I really wanted to try and make pizza too but the dough part seem to much. This recipe looks easy and no dough making. I was so hyped up in making this and dejected when I couldn't find the pita bread at walmart or copps. :(
I made some tweaks to my liking.
List:
(makes 1 pita pizza)
1 pita bread
tomato-base sauce - I would use spaghetti sauce (with onion, Gochujang/hot pepper paste, meat, white pepper powder)
assorted mushrooms, sliced or diced
corn
white sausage, thinly sliced
shrimp, slice in half
shredded mozzarella cheese (any cheese you like/have)
Directions
1. Place a piece of pita bread on a flat oven-safe tray.
2. Spread some tomo sauce evenly over the pita bread using the back of a spoon.
3. Arrange mushrooms, corn, sausage, and shrimp evenly all over the pita bread, followed by a layer of cheese or the other way
4. Bake in preheated oven of 200C (392F) for roughly 8-10 minutes, or until the cheese has melted.
I'm not much of a pizza eater but my roommate likes making pizza, she used a dough mix that is specifically for pizza crust. I really wanted to try and make pizza too but the dough part seem to much. This recipe looks easy and no dough making. I was so hyped up in making this and dejected when I couldn't find the pita bread at walmart or copps. :(
I made some tweaks to my liking.
List:
(makes 1 pita pizza)
1 pita bread
tomato-base sauce - I would use spaghetti sauce (with onion, Gochujang/hot pepper paste, meat, white pepper powder)
assorted mushrooms, sliced or diced
corn
white sausage, thinly sliced
shrimp, slice in half
shredded mozzarella cheese (any cheese you like/have)
Directions
1. Place a piece of pita bread on a flat oven-safe tray.
2. Spread some tomo sauce evenly over the pita bread using the back of a spoon.
3. Arrange mushrooms, corn, sausage, and shrimp evenly all over the pita bread, followed by a layer of cheese or the other way
4. Bake in preheated oven of 200C (392F) for roughly 8-10 minutes, or until the cheese has melted.
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