Tuesday, December 23, 2008
8 ounces Cream cheese -- cut in bits
3/4 cup Parmesan cheese -- grated
1/2 cup Butter or margarine
1/2 cup Milk
8 ounces Fettuccine; cook -- drain
In large saucepan combine cream cheese, Parmesan, butter and
milk, stirring constantly until smooth. Toss pasta lightly with
sauce, coating well. Leftovers freeze well.
Monday, December 22, 2008
6 green onions chopped
8 oz of fresh mushrooms, sliced
4 chicken breasts, cooked and cubed
12 oz. package of egg noodles, cooked according to package
1 1/2 cubes of butter
3 Tablespoons flour
2 1/2 cups whipping cream or half and half
1 1/2 cups sour cream
salt and pepper
3 oz Parmesan cheese (the stuff in the green can just won't do, ya gotta have the real stuff)
Saute the mushrooms and green onion in 2 Tbsp. butter and set aside.Combine butter, whipping cream, and flour in a sauce pan and cook over medium heat. Cook until it starts to thicken then remove from the heat and mix in the sour cream plus salt and pepper to taste. Mix sauce with noodles, chicken, mushrooms and green onion. Put half of the noodle mixture into a 9x13 pan and top with half of the Parmesan cheese. Then top with remaining noodle mixture and top with remaining Parmesan cheese. Bake at 300 for 45 minutes.
**Sorry about two posts the last one i've tried and is yummy, but I wanted to have this recipe on hand the next time I make my menu...sounds delicious!
1 package (25 ounces) frozen cheese ravioli, cooked and drained
2 cups (16 ounces) small curd cottage cheese
4 cups (16 ounces) shredded mozzarella cheese
¼ cup grated Parmesan cheese
Spread ½ cup of spaghetti sauce in an ungreased 13 x 9 x 2 inch baking dish. Layer with half the ravioli, 1 ¼ cups of sauce, 1 cup cottage cheese, and 2 cups mozzarella cheese. Repeat layers. Sprinkle with Parmesan cheese.
Bake, uncovered, at 350 for 30 to 40 minutes or until bubbly. Let stand 5 to 10 minutes before serving. 6 to 8 servings.
- 1 1/2 cups fresh breadcrumbs (from 3 oz firm textured sandwich bread)
- 2 Tbsp cold butter, cut into bits
- 1/4 cup grated Parmesan cheese
- 4 cups chicken or vegetable broth
- 1/8 tsp nutmeg
- 2 cups elbow macaroni ( 8 oz)
- 1 large egg yolk
- 1 3/4 cups shredded cheddar cheese
1. Preheat the oven to 350. Coat the bottom of a 9 inch square baking dish with cooking spray.
2. In a food processor combine the breadcrumbs, butter and Parmesan. Pulse on and off until the butter is completely and evenly blended into the crumbs.
3. In a medium saucepan, bring the broth and nutmeg to a boil over high heat. Stir in the macaroni, reduce the heat to a simmer and cook, stirring occasionally, until very tender 8 to 10 minutes.
4. In a medium bowl, beat the egg yolk.
5. Reserving the cooking broth, drain the pasta. One tablespoon at a time beat 1/4 cup of the reserved broth into the egg yolk. Add the pasta and toss to coat well.
6. Layer the macaroni into the baking dish in three layers, sprinkling with cheddar between each. End with a layer of cheddar, then top with the breadcrumb mixture.
7. Bake for 16 to 18 minutes, until the crumb topping is nicely browned.
I added some ham and used a little bit more cheese and it made for a really easy and yummy dinner!