Creamy Orzo
Ingredients
1 pound orzo (rice-shaped pasta)
2 tablespoons olive oil
1 1/4 cups whipping cream
1 cup frozen peas, thawed
3/4 cup freshly grated Parmesan
Salt and freshly ground black pepper
Directions
Bring a heavy large saucepan of salted water to a boil over high heat. Add the orzo and cook until tender but still firm to the bite, stirring often, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
Meanwhile, heat the oil in a heavy large frying pan over medium heat. Add the shallot and garlic, and sauté until tender, about 2 minutes. Add the tomatoes and cook until they are tender, about 8 minutes. Stir in the cream and peas. Add the orzo and toss to coat. Remove the skillet from the heat. Add the Parmesan to the pasta mixture and toss to coat. Stir the pasta mixture until the sauce coats the pasta thickly, adding enough reserved cooking liquid to maintain a creamy consistency. Season the orzo with salt and pepper, and serve
Corn Pudding
Ingredients
Preheat oven 350
4 oz soft cream cheese
15 oz can creamed corn
3/4 cup thawed frozen corn
1/2 cup cornmeal
2/3 cup whole milk
3 tablespoon melted butter
1 beaten egg
1 tablespoon sugar
1/2 cup shredded cheddar
Salt and pepper
1-quart casserole dish
Directions
Reminder: Beat the egg before you add into mixture
Beat together cream cheese, creamed corn, frozen corn, cornmeal.
Stir in milk, melted butter, beaten egg, sugar, cheese, salt and pepper
Spread in your buttered casserole dish and bake 50 min at 350 degrees
Let stand 10 min before serving.
Note: This is great served at a thanksgiving dinner. My relatives and friends kept asking, "Who brought this corn stuff, it is so so good!"
Preheat oven 350
4 oz soft cream cheese
15 oz can creamed corn
3/4 cup thawed frozen corn
1/2 cup cornmeal
2/3 cup whole milk
3 tablespoon melted butter
1 beaten egg
1 tablespoon sugar
1/2 cup shredded cheddar
Salt and pepper
1-quart casserole dish
Directions
Reminder: Beat the egg before you add into mixture
Beat together cream cheese, creamed corn, frozen corn, cornmeal.
Stir in milk, melted butter, beaten egg, sugar, cheese, salt and pepper
Spread in your buttered casserole dish and bake 50 min at 350 degrees
Let stand 10 min before serving.
Note: This is great served at a thanksgiving dinner. My relatives and friends kept asking, "Who brought this corn stuff, it is so so good!"
Broccoli & Cheddar Soup
Ingredients
1/4 cup butter
1/2 ringed onion (cut large enough to remove later)
1/4 cup flour
1 cup half-and-half
1 cup milk
2 cups chicken stock
1/2 lb fresh broccoli, chopped
1/4 tsp nutmeg
1/4 tsp cardamom
8 ounces grated sharp cheddar cheese
4 ounces grated Colby jack cheese
Salt and pepper to taste
Directions
In a sauce pan mix onions, butter, flour, garlic powder over low heat stirring constantly. Add in half and half, milk and chicken stock. Bring to almost boil.
Take onions out and add broccoli. Simmer over low heat for 20 min.
Season soup with salt, pepper, nutmeg and cardamom. Stir in cheeses. Let simmer for 10 min longer before serving.
Note: Good for a rainy day special :)
1/4 cup butter
1/2 ringed onion (cut large enough to remove later)
1/4 cup flour
1 cup half-and-half
1 cup milk
2 cups chicken stock
1/2 lb fresh broccoli, chopped
1/4 tsp nutmeg
1/4 tsp cardamom
8 ounces grated sharp cheddar cheese
4 ounces grated Colby jack cheese
Salt and pepper to taste
Directions
In a sauce pan mix onions, butter, flour, garlic powder over low heat stirring constantly. Add in half and half, milk and chicken stock. Bring to almost boil.
Take onions out and add broccoli. Simmer over low heat for 20 min.
Season soup with salt, pepper, nutmeg and cardamom. Stir in cheeses. Let simmer for 10 min longer before serving.
Note: Good for a rainy day special :)
Crockpot Mac & Cheese
(Adapted from Home Cooking with Trisha Yearwood)
Makes 12 Servings
Cook time is 3 hours 15 min
Ingredients:
Cooking Spray
8 oz cooked elbow macaroni
One 12 oz can evaporated milk
1 1/2 cups whole milk
1/4 cup (1/2 stick) butter, melted
1 tsp salt
Dash of salt
1-egg beaten
Two 10 oz bricks of sharp cheddar cheese, grated - about 5 cups
Note: Important to use the brick cheese and grade yourself, NOT the pre-packed grated cheese because that may lead to curdling.
Directions:
Spray large crockpot with cooking spray
Mix the cooked macaroni, evaporated milk, milk, butter, salt, egg and all but 1/2 cup of grated cheese.
Sprinkle the reserved cheese over top of mixture.
Cover and cook on low heat for 3 hours and 15 min.
DONT OVERCOOK. Turn off crockpot, stir mixture and serve hot.
(My mom serves this to my niece, and she LOVES this)
Cook time is 3 hours 15 min
Ingredients:
Cooking Spray
8 oz cooked elbow macaroni
One 12 oz can evaporated milk
1 1/2 cups whole milk
1/4 cup (1/2 stick) butter, melted
1 tsp salt
Dash of salt
1-egg beaten
Two 10 oz bricks of sharp cheddar cheese, grated - about 5 cups
Note: Important to use the brick cheese and grade yourself, NOT the pre-packed grated cheese because that may lead to curdling.
Directions:
Spray large crockpot with cooking spray
Mix the cooked macaroni, evaporated milk, milk, butter, salt, egg and all but 1/2 cup of grated cheese.
Sprinkle the reserved cheese over top of mixture.
Cover and cook on low heat for 3 hours and 15 min.
DONT OVERCOOK. Turn off crockpot, stir mixture and serve hot.
(My mom serves this to my niece, and she LOVES this)