I would like to try to turn this into a recipe repository, so that when friends want a recipe I can just give them my blog site and they can find a recipe. For instance, all the tennis gals always want this Chinese Chicken salad recipe. This is my version of a popular concept.
CHINESE CHICKEN SALAD
½ stick of butter
1 ½ packages of Herbox instant chicken broth & seasoning [No MSG]
2 packages chicken Raman Noodles
1/3 cup sliced almonds
½ bottle [3 tbsp] sesame seeds
1 bag of coleslaw [16 oz]
1 bunch of scallions chopped
2 to 3 cups shredded chicken breast
1 cup of dried cranberries
2 tbsp sugar
2/3 cup salad oil
1/4 cup rice vinegar
2 tbsp soy sauce
Melt butter in a medium pan, add Herbox seasoning, smashed up Raman noodles, almonds and sesame seeds. Saute until golden brown.
Combine coleslaw, scallions, chicken and cranberries in large bowl. In a small sauce pan boil sugar, oil, vinegar and soy sauce. Refrigerate dressing.
Keep noodle mixture, salad mixture and dressing separate until ready to serve.
Thursday, May 27, 2010
It's been a while...
I decided to give this blog thing another try. A dear friend, Irene McDonnell texted me today asking for a favorite recipe from our pig roast last year. I found the recipe in an article about Jean George V... who hosted a fabulous pig roast that was part of the inspiration for the one we had. Here is his wife Marja's delicious and easy macaroni and cheese recipe!
Marja's Mac and Cheese
Jean Georges’ wife’s recipe from the Pig Roast article in Food & Wine
8 to 10 servings
3/4 pound elbow macaroni
Extra virgin olive oil, for drizzling
1 1/2 cups heavy cream
1 cup of whole milk
1 cup of half and half
2 large eggs
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon of salt
1/4 teaspoon ground white pepper
1 1/2 cups of shredded extra-sharp cheddar cheese (4 oz)
1 1/2 cups of shredded sharp cheddar cheese (4 oz)
1 1/2 cups of shredded Monterey Jack cheese (4 oz)
4 oz cold cream cheese, cut into 1/2 inch cubdes
1. Preheat the oven to 350 degrees. In a large pot of boiling, salted water, cook the macaroni for 3 minutes (it will still be very chewy). Drain the macaroni and return it to the pot. Drizzle lightly with the olive oil and toss well.
2. Butter a 10 X 15 in baking dish. In a large bowl, whisk the heavy cream with the half and half, the whole milk, eggs, nutmeg, salt, and pepper. Stir in the cheddar and Monterey jack cheeses and the macaroni. Spread the mac and cheese in the prepared baking dish and scatter the cream cheese cubes on top.
3. Bake the macaroni for 5 minutes. Using the back of a large spoon, spread the melted cream cheese cubes evenly over the surface. Bake for 40 minutes, until bubbling.
4. Remove the baking dish from the oven and preheat the broiler. Broil the mac and cheese about 3 inches from the heat source until richly browned, about 2 minutes. Let stand for at least 10 minutes and up to 20 minutes before serving.
Make ahead: The assembled mac and cheese can be refrigerated overnight. Bring to room temperature before baking, or add 15 minutes to the baking time.
Marja's Mac and Cheese
Jean Georges’ wife’s recipe from the Pig Roast article in Food & Wine
8 to 10 servings
3/4 pound elbow macaroni
Extra virgin olive oil, for drizzling
1 1/2 cups heavy cream
1 cup of whole milk
1 cup of half and half
2 large eggs
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon of salt
1/4 teaspoon ground white pepper
1 1/2 cups of shredded extra-sharp cheddar cheese (4 oz)
1 1/2 cups of shredded sharp cheddar cheese (4 oz)
1 1/2 cups of shredded Monterey Jack cheese (4 oz)
4 oz cold cream cheese, cut into 1/2 inch cubdes
1. Preheat the oven to 350 degrees. In a large pot of boiling, salted water, cook the macaroni for 3 minutes (it will still be very chewy). Drain the macaroni and return it to the pot. Drizzle lightly with the olive oil and toss well.
2. Butter a 10 X 15 in baking dish. In a large bowl, whisk the heavy cream with the half and half, the whole milk, eggs, nutmeg, salt, and pepper. Stir in the cheddar and Monterey jack cheeses and the macaroni. Spread the mac and cheese in the prepared baking dish and scatter the cream cheese cubes on top.
3. Bake the macaroni for 5 minutes. Using the back of a large spoon, spread the melted cream cheese cubes evenly over the surface. Bake for 40 minutes, until bubbling.
4. Remove the baking dish from the oven and preheat the broiler. Broil the mac and cheese about 3 inches from the heat source until richly browned, about 2 minutes. Let stand for at least 10 minutes and up to 20 minutes before serving.
Make ahead: The assembled mac and cheese can be refrigerated overnight. Bring to room temperature before baking, or add 15 minutes to the baking time.
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