Your favorite recipes...

[K.Snyder]

Submit your favorite recipes here...

[G#Gill]

Macaroni Cheese á la Tizzy (as made by my mother and her mother before her) - This is one of my favourite meals !

Utensils

Oven ! (pre-heat to Gas Mark 6)
1 x 4 pint (2 litre +) deep Pyrex dish
Set of kitchen scales
Cheese grater
Small kitchen knife



Ingredients ( sufficient for 6 good portions )

I lb (500G) Dry Macaroni pasta. (I prefer the Cavatappi pasta - it's fatter and like
twirly hollow hose pipe and keeps it's shape better !! )
1 lb (500 G) Full flavour cheddar cheese (grated )
6 thick slices of dryish bread (grated) (if not dry, could toast to make it easier to grate)
1/2 pint ish - milk
Butter or spread.
Onion (finely chopped) - amount depends on your preference.
White pepper ( depends on preference )
Thyme ( depends on preference )
Chives (depends on preference)
Sliced tomato (for garnish)

Method

Turn on oven !
Boil pasta till cooked (poss. 15 mins )
Grate cheese
Grate bread
Scoop some butter (or spread) with some cling film or grease-proof paper and smear all round the inside of the pyrex dish.
When pasta cooked, pour into collander and rinse under cold tap to separate the pieces of pasta, place still in collander on top of sauce pan to drain.

Pour a layer of pasta in base of pyrex
Gently pour sufficient milk into pyrex to nearly cover this first layer of pasta.
Sprinkle grated cheese evenly over layer of pasta, sufficient to cover all the pasta.
Sprinkle the chopped onions, chives, thyme, pepper - all fairly well spread but don't swamp the cheese because there is another layer to come !

Pour another layer of pasta over the grated cheese in the pyrex. No need for any more milk.
Repeat as above.

I find that two layers is enough to more or less fill the pyrex, so gauge the amounts accordingly.

Gently pour the bread crumbs evenly on top.
Place nobs of butter (or spread) all over the top of the bread crumbs, also any grated cheese you may have left.
Place the slices of tomato evenly on the top to garnish.

Place in the middle of the pre-heated oven and cook for 30 mins, the top of the macaroni cheese should be nicely browned and crispy and delicious !

Serve hot (or can be eaten cold - my sister loves it cold !), either on it's own or with some vegetables of your choice.

ENJOY !!!
I love it !!!!!!!!!!!!!!

[G#Gill]

Originally Posted by K.Snyder

Can this thread be deleted?...

Why ?

[K.Snyder]

Originally Posted by G#Gill

Why ?

Well I had made two and I needed one deleted...

One has been deleted so this is the correct one...

[RedGlitter]

Poblano Chilies Stuffed with Cheese

Serves 8

3 tablespoons olive oil
1 onion, minced
2 carrots, peeled and thinly sliced
10 tomatoes, roasted, peeled, seeded and chopped
½ cup white or cider vinegar
3 tablespoons sugar
2 tablespoons oregano
16 poblano chiles, toasted, skinned and deveined
14 oz queso fresco (farmer’s cheese or mild feta may be substituted), crumbled
flour, for dusting
5 eggs, separated
½ cup vegetable oil

To make the sauce, heat the oil in a saucepan and sautι the onion until translucent along with the carrots. Add the tomatoes, vinegar and sugar; simmer for approximately 10 minutes. Stir in the oregano, season to taste with salt and pepper. Cook for another 10 minutes, or until the tomatoes have reduced down.

Stuff the chiles with the cheese and close, overlapping the sides slightly. Dust with flour.

Beat the egg whites until stiff. Beat the yolks with a pinch of salt and fold together with the egg whites to make a batter. Dip the stuffed chiles in the batter and fry in very hot oil until golden.

Place the chiles in a serving dish and pour the tomato sauce over the top; serve.

[RedGlitter]

Chicken Marimba

I swiped this from my favorite Mexican restaurant.

Serves 1.

2 boneless chicken breasts, cut up into large bite size pieces.

Red wine

1 Onion, chopped fine

Tomatoes, 1 fresh or 1 small can diced

Hamburger bun, split and toasted on the inside


Saute chicken pieces, onion and tomatoes in red wine until cooked thoroughly. Place chicken on open-faced toasted bun. Eat as is or if desired, top with Pico de Gallo.

Pico de Gallo

You can put this stuff on anything or add watered down V-8 juice to it and make a basic salsa.

Makes about 3 1/2 cups

2 1/2 cups chopped seeded tomato
2/3 cup finely chopped onion
2 tablespoons chopped fresh cilantro (don't skip the cilantro!!)
1 large finely chopped jalapeno pepper
Juice of 1 lime
1/2-teaspoon salt
1/2-teaspoon garlic powder
Combine all ingredients in a serving bowl; toss well. Let stand 30 minutes before serving.

[mrsK]

Chocolate Caramel Slice




1 packet (250g) plain sweet biscuits

125 grams butter

1 1/2 tablespoons brown sugar

3 tablespoons condensed milk

1 1/2 tablespoons golden syrup

1/2 teaspoon vanilla.


Mix butter, milk, sugar, vanilla and golden syrup over low heat until sugar is dissolved.
Pour over finely crushed biscuits and mix together.


Press into a 7 x 11 inch cake pan or a ‘Tupperware’ plastic box and refrigerate. Ice with melted milk chocolate, while still soft, not runny, run a fork over the top to give a ‘bark’ pattern. Cut into strips one way then diagonally across to give diamond shaped pieces.


In Australia, we have ‘morning coffee or Nice’ biscuits. For a slightly different flavour, use malt biscuits (malt-o-milk). Also, we can buy condensed milk in tubes and cans, tubes are ideal for this as you only need a small amount.

[RedGlitter]

Basic Guacamole

Makes about 1 1/4 cups.

2 medium avocados, seeded, peeled, and cut up
1/2 small onion, cut up
2 tablespoons lemon juice
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon pepper

In blender place avocados, onion, lemon juice, garlic, salt, and pepper; cover and blend till well combined. Use as a dip for chips or as a sauce to serve with main dishes.

[RedGlitter]

Red's Poor Girl Beans

I don't usually measure anything here but I'll try to give you estimates.

A dutch oven (big pot) of water, enough to cover beans
1/2 a pound of dried pinto beans
1 or 2 small cans of tomato sauce (depending on how much you like tomatoes)
1 large can diced tomatoes, undrained
1 or 2 tablespoons prepared garlic (in the jar) OR 1 chopped Spanish onion
1 or 2 tablespoons chili powder (adjust this to how much heat you like)
1 teaspoon dried cumin

Sort and rinse the beans. Don't bother soaking them. Dump into big pot of water, add everything else and cook until beans are soft.

[RedGlitter]

Four-Cheese Stuffed Shells with Smoky Marinara Sauce



1 pound jumbo shell pasta (40 shells)
Cooking spray
1 (12-ounce) carton 1% low-fat cottage cheese
1 (15-ounce) carton ricotta cheese
1 cup (4 ounces) shredded Asiago cheese
3/4 cup (3 ounces) grated fresh Parmesan cheese
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley
1/4 teaspoon black pepper
1/4 teaspoon salt
1 (10-ounce) package frozen chopped spinach, thawed and drained
6 cups smoky marinara sauce
1 cup (4 ounces) shredded part-skim mozzarella cheese, divided

Cook pasta according to package directions, omitting salt and fat. Drain and set aside.Preheat oven to 375°.
Coat 2 (13 x 9-inch) baking dishes with cooking spray; set aside.
Place cottage cheese and ricotta cheese in a food processor; process until smooth. Combine cottage cheese mixture, Asiago, and next 6 ingredients (Asiago through spinach).
Spoon or pipe 1 tablespoon cheese mixture into each shell. Arrange half of stuffed shells, seam sides up, in one prepared dish. Pour 3 cups Smoky Marinara over stuffed shells. Sprinkle with 1/2 cup mozzarella. Repeat procedure with remaining stuffed shells, Smoky Marinara, and mozzarella in remaining prepared dish.
Cover with foil. Bake at 375° for 30 minutes or until thoroughly heated.
To freeze unbaked casserole: Prepare through Step 5. Cover with plastic wrap, pressing to remove as much air as possible. Wrap with heavy-duty foil. Store in freezer for up to 2 months.
To prepare frozen unbaked casserole: Preheat oven to 375º. Remove foil; reserve foil. Remove plastic wrap; discard wrap. Cover frozen casserole with reserved foil; bake at 375º for 1 hour and 10 minutes or until the shells are thoroughly heated.


Smoky Marinara

1 tablespoon olive oil
3 garlic cloves, minced
1/4 cup chopped fresh basil
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh or 2 teaspoons dried oregano
2 teaspoons balsamic vinegar
1/8 teaspoon salt
1/8 teaspoon pepper
1 (28-ounce) can crushed fire-roasted tomatoes, undrained
1 (28-ounce) can crushed tomatoes, undrained

Heat oil in a large saucepan over medium heat. Add garlic, basil, parsley, and oregano; sauté 1 minute, stirring frequently. Stir in vinegar and remaining ingredients. Reduce heat, and simmer 10 minutes.