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Index » Radio Paradise/General » General Discussion » • • •  What's For Dinner ? • • •  Page: 1, 2, 3 ... 439, 440, 441  Next
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haresfur
I get around
haresfur Avatar

Location: The Golden Triangle
Gender: Male


Posted: May 14, 2017 - 4:53pm

 BlueHeronDruid wrote:
I use the béchamel sometimes, too. But what puzzles me about this recipe is that you evenly sprinkle the breadcrumbs on the stuff while it's in the pan - then transfer to a baking dish? wtf? Red flag right there. It's also a shit-ton of cheese on a lb. of macaroni. I have a very good single-pan creamy mac and cheese recipe that uses American cheese (grated) instead of a béchamel for the same effect (keeping the cheddar from "breaking"). Want it?

 
Yeah, I'd use about 1/2 the cheese and about a tablespoon of Dijon like NELS. I usually go with Swiss and Colby. Baking is important IMHO.

For a nice variation, chop up smoked salmon and add along with capers then bake.
Antigone

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Location: A house, in a Virginian Valley
Gender: Female
Zodiac: Aquarius
Chinese Yr: Rat


Posted: May 14, 2017 - 4:52pm

 BlueHeronDruid wrote:

I still love Velveeta. It's a once- or twice-a-year treat.

Old family recipe is a baked dish. You don't cook the noodles beforehand. You can cut it into squares. Very good and oh, so easy.

8 oz. uncoooked macaroni noodles
2 Tbs. butter
1 quart milk (any fat content works)
2 cups shredded cheddar
pinch of salt (optional)

Melt butter in 9x13 baking pan. Pour in the noodles - it will look scant, but trust me on this. Mix so noodles are all nicely buttered up.
Sprinkle a pinch of salt on top. (I skip this.)
Evenly distribute shredded cheddar over noodles. (I sometimes add Monterey Jack, or even a few chunks of Velveeta if it's on hand. Or a light sprinkling of gorgonzola.)
Gently pour milk into baking pan. (At this point I often squirt a swirl of sriracha sauce on top.)
350°F, 1 hour. Voila.



 
You had given me that recipe sometime ago. I should try it.

I had a nice tuna casserole recipe that used Velveeta. So smooooooth.
BlueHeronDruid

BlueHeronDruid Avatar



Posted: May 14, 2017 - 4:46pm

 Antigone wrote:

Thanks. My mom used Velveeta (I know, ugh, but still, a taste from childhood) and a white sauce. I've been known to buy the boxed, not dry, stuff, for comfort food.

I had the havarti, and bought the gouda for this recipe. Sad.

And even halved, like I said, this made a veritable boat load.

 
I still love Velveeta. It's a once- or twice-a-year treat.

Old family recipe is a baked dish. You don't cook the noodles beforehand. You can cut it into squares. Very good and oh, so easy.

8 oz. uncoooked macaroni noodles
2 Tbs. butter
1 quart milk (any fat content works)
2 cups shredded cheddar
pinch of salt (optional)

Melt butter in 9x13 baking pan. Pour in the noodles - it will look scant, but trust me on this. Mix so noodles are all nicely buttered up.
Sprinkle a pinch of salt on top. (I skip this.)
Evenly distribute shredded cheddar over noodles. (I sometimes add Monterey Jack, or even a few chunks of Velveeta if it's on hand. Or a light sprinkling of gorgonzola.)
Gently pour milk into baking pan. (At this point I often squirt a swirl of sriracha sauce on top.)
350°F, 1 hour. Voila.


Antigone

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Location: A house, in a Virginian Valley
Gender: Female
Zodiac: Aquarius
Chinese Yr: Rat


Posted: May 14, 2017 - 4:39pm

 BlueHeronDruid wrote:
I use the béchamel sometimes, too. But what puzzles me about this recipe is that you evenly sprinkle the breadcrumbs on the stuff while it's in the pan - then transfer to a baking dish? wtf? Red flag right there. It's also a shit-ton of cheese on a lb. of macaroni. I have a very good single-pan creamy mac and cheese recipe that uses American cheese (grated) instead of a béchamel for the same effect (keeping the cheddar from "breaking"). Want it?

 
Thanks. My mom used Velveeta (I know, ugh, but still, a taste from childhood) and a white sauce. I've been known to buy the boxed, not dry, stuff, for comfort food.

I had the havarti, and bought the gouda for this recipe. Sad.

And even halved, like I said, this made a veritable boat load.
BlueHeronDruid

BlueHeronDruid Avatar



Posted: May 14, 2017 - 4:25pm

I use the béchamel sometimes, too. But what puzzles me about this recipe is that you evenly sprinkle the breadcrumbs on the stuff while it's in the pan - then transfer to a baking dish? wtf? Red flag right there. It's also a shit-ton of cheese on a lb. of macaroni. I have a very good single-pan creamy mac and cheese recipe that uses American cheese (grated) instead of a béchamel for the same effect (keeping the cheddar from "breaking"). Want it?


NoEnzLefttoSplit
Being Norwegian is over-rated.
NoEnzLefttoSplit Avatar

Gender: Male
Zodiac: Taurus
Chinese Yr: Tiger


Posted: May 14, 2017 - 4:12pm

a bit of sautéed onion would help to lift it a bit too, otherwise it sounds kind of yummy.
NoEnzLefttoSplit
Being Norwegian is over-rated.
NoEnzLefttoSplit Avatar

Gender: Male
Zodiac: Taurus
Chinese Yr: Tiger


Posted: May 14, 2017 - 4:10pm

at a guess: use cream instead of milk, get rid of the flour and use Dijon instead of dry mustard powder.

milk is poor man's cream a cow  heifer once told me and you can boil cream to reduce it, which obviates the need for the flour  ..  and dijon is just a nicer taste in my purely objective subjective opinion.


Antigone

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Location: A house, in a Virginian Valley
Gender: Female
Zodiac: Aquarius
Chinese Yr: Rat


Posted: May 14, 2017 - 3:52pm

 BlueHeronDruid wrote:

What was the recipe?

 
I'm really glad I skipped the baking step. That would have added insult (more time) to injury.

Ingredients 

  • 7 tablespoons unsalted butter 

  • 2 tablespoons dry mustard 

  • 6 tablespoons all-purpose flour 

  • 3 cups whole milk 

  • 3 cups or 10 ounces shredded  Havarti Chunk 

  • 3 cups or 10 ounces shredded Gouda Wedge 

  • 1 pound elbow macaroni or any short pasta noodle 

  • ¼ teaspoon kosher salt 

  • ¼ teaspoon white ground pepper 

  • 2 tablespoons breadcrumbs 

  • 2 tablespoons chopped parsley (optional) 

Instructions 

  1. In a deep bottom saucepan, melt the butter over medium heat. Add mustard and flour. Whisk briskly for about 2 minutes to cook the flour. Pour in milk, whisking continuously to prevent any lumps. Keep whisking until the sauce thickens enough to coat the back of a spoon, about 2 to 3 minutes. Stir in cheese until smooth and add salt and pepper to taste. 

  1. Cook the pasta until just al dente. Drain the water and pour the pasta into the pot with the cheese sauce. Sprinkle evenly with breadcrumbs. In a preheated 350°F oven, bake the mac & cheese in a casserole or 4-quart baking dish for 30 minutes or until bread crumbs are toasted and the mac and cheese is bubbly. Top with chopped parsley if desired.




BlueHeronDruid

BlueHeronDruid Avatar



Posted: May 14, 2017 - 3:40pm

 Antigone wrote:
Well, that was false advertising. NOT the Best Homemade Mac n Cheese by any stretch. And even halved, it made a ton. It won't kill me, I hope. {#Sick}

 
What was the recipe?


Antigone

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Location: A house, in a Virginian Valley
Gender: Female
Zodiac: Aquarius
Chinese Yr: Rat


Posted: May 14, 2017 - 3:26pm

Well, that was false advertising. NOT the Best Homemade Mac n Cheese by any stretch. And even halved, it made a ton. It won't kill me, I hope. {#Sick}
Coaxial
I see what you did there.
Coaxial Avatar

Location: 543 miles west of Paradis,1491 miles east of Paradise
Gender: Male
Zodiac: Capricorn
Chinese Yr: Dragon


Posted: Mar 24, 2017 - 4:34pm

 oldviolin wrote:

C'mon. You know it's yum...

 
{#Stop}Sorry, maybe it's just me but I don't want to know what you dip your banana in.{#Eek}
{#Wink}


oldviolin
ab origine
oldviolin Avatar

Location: esse quam videri
Gender: Male
Zodiac: Leo


Posted: Mar 24, 2017 - 3:19pm

 Coaxial wrote:

Ew...That's disgusting.{#Snooty}

 
C'mon. You know it's yum...
Coaxial
I see what you did there.
Coaxial Avatar

Location: 543 miles west of Paradis,1491 miles east of Paradise
Gender: Male
Zodiac: Capricorn
Chinese Yr: Dragon


Posted: Mar 24, 2017 - 5:47am

 oldviolin wrote:

You won't go back...
Image result for jfg mayonnaise

I use it for banana dip...

 
Ew...That's disgusting.{#Snooty}
Proclivities
“Why would anyone do drugs when they could just mow a lawn?” - Hank Hill
Proclivities Avatar

Location: Paris of the Piedmont
Gender: Male
Zodiac: Aries
Chinese Yr: Tiger


Posted: Mar 24, 2017 - 4:22am

 olivertwist wrote:

Neither. It's Kraft olive oil mayo, because I'm all about healthy eating.

Is Duke's a Carolina brand?

 
Yeah, I think so*; it seems to be the overwhelming brand of choice around here.  Some people here call Hellman's "Yankee mayonnaise".

*  Greenville, SC 
oldviolin
ab origine
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Location: esse quam videri
Gender: Male
Zodiac: Leo


Posted: Mar 23, 2017 - 7:19pm

 Proclivities wrote:

Duke's or Hellman's?

 
You won't go back...
Image result for jfg mayonnaise

I use it for banana dip...


olivertwist

olivertwist Avatar

Location: Atlanta GA
Gender: Male


Posted: Mar 23, 2017 - 5:39pm

 Proclivities wrote:

Duke's or Hellman's?

 
Neither. It's Kraft olive oil mayo, because I'm all about healthy eating.

Is Duke's a Carolina brand?
Antigone

Antigone Avatar

Location: A house, in a Virginian Valley
Gender: Female
Zodiac: Aquarius
Chinese Yr: Rat


Posted: Mar 23, 2017 - 3:35pm

 Antigone wrote:
Well, I made some tuna salad, but I'm not going to eat it tonight.

 
Tonight.
Skydog

Skydog Avatar

Zodiac: Aquarius


Posted: Mar 23, 2017 - 2:35pm

 Proclivities wrote:

Duke's or Hellman's?

 
Duke's is very good but if you are ever in the neighborhood
.
 Image result for bama mayo


Proclivities
“Why would anyone do drugs when they could just mow a lawn?” - Hank Hill
Proclivities Avatar

Location: Paris of the Piedmont
Gender: Male
Zodiac: Aries
Chinese Yr: Tiger


Posted: Mar 23, 2017 - 12:59pm

 olivertwist wrote:

Seems like all your meals are delicious. You should have a cooking show {#Smile}I never thought of using mayo to marinate meats - I'll have to give it a try. I always have mayo in the fridge.

 
Duke's or Hellman's?
triskele

triskele Avatar

Location: The Dragons' Roost
Gender: Female
Zodiac: Taurus
Chinese Yr: Tiger


Posted: Mar 22, 2017 - 6:29pm

 olivertwist wrote:

Seems like all your meals are delicious. You should have a cooking show {#Smile}I never thought of using mayo to marinate meats - I'll have to give it a try. I always have mayo in the fridge.

 
Yeah, me too.  I found it on the Tasting Table website....and thank you!  Cooking is my therapy. Well, along with music. {#Music}
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