macaroni and cheese with caramelized onions and bacon

Ingredients

• Servings: 1
• 1 (16 ounce) package elbow macaroni
• 1/4 cup butter
• 1/2 cup sour cream
• 1 egg, beaten
• 2 tablespoons cream cheese, softened
• 4 cups grated asiago cheese
• 4 cups grated vermont cheddar cheese
• 4 slices bacon
• 2 tablespoons butter
• 1 large onion, sliced thin
• 4 cloves garlic, minced
• 1/8 teaspoon brown sugar
• 1/4 cup chopped fresh parsley
• 1/4 cup panko bread crumbs
• 2 tablespoons butter
• 5 tablespoons all-purpose flour
• 3 cups milk
• 1/2 teaspoon ground mustard
• 1/2 teaspoon paprika
• 1/4 teaspoon salt
• 1/2 teaspoon pepper
• 1 tablespoon hot pepper sauce

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• bring a large pot of lightly salted water to a boil, add macaroni and cook for 8 minutes (noodles will still be slightly hard). drain noodles and transfer to a large bowl with 1/4 cup of butter and toss to coat. whisk together the sour cream, egg, and cream cheese; add to the pasta and mix well. stir in 3 cups of grated asiago and 3 cups of grated cheddar cheese, reserving the remaining 2 cups of cheese for the topping.
• place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. drain the bacon slices on a paper towel-lined plate and chop into small pieces.
• preheat an oven to 400 degrees f (200 degrees c).
• stir 2 tablespoons butter, the onion, and garlic into the bacon drippings in the pan and cook and stir for 2 minutes. reduce the heat to medium-low, and add the brown sugar. cook, stirring occasionally, for 10 to 15 minutes until the onions are very soft and golden brown. mix the cooked bacon, parsley, and panko breadcrumbs into the onions, transfer mixture to a small bowl and set aside.
• return the skillet to the heat and melt remaining 2 tablespoons butter over medium-low heat. whisk in the flour, and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. gradually whisk the milk into the flour mixture and bring to a simmer over medium heat. cook and stir until the mixture is smooth and thickened. stir in the ground mustard, paprika, salt, pepper, and hot sauce. remove sauce from heat and let cool for five minutes.
• pour the sauce over the macaroni mixture, stirring well. transfer to a greased 9x13 inch pan and sprinkle with the remaining 2 cups of cheddar cheese. top cheese with the onion breadcrumb mixture.
• bake in preheated oven until bubbling, hot and golden brown on top, about 30 minutes.

peanut butter noodles

Ingredients

• Servings: 4
• 1/2 cup chicken broth
• 1 1/2 tablespoons minced fresh ginger root
• 3 tablespoons soy sauce
• 3 tablespoons peanut butter
• 1 1/2 tablespoons honey
• 2 teaspoons hot chile paste (optional)
• 3 cloves garlic, minced
• 8 ounces udon noodles
• 1/4 cup chopped green onions
• 1/4 cup chopped peanuts

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 25 mins


• bring a large pot of water to a boil. add noodles and cook until tender according to package directions. drain.
• meanwhile, combine chicken broth, ginger, soy sauce, peanut butter, honey, chili paste, and garlic in a small saucepan. cook over medium heat until peanut butter melts and is heated through. add noodles, and toss to coat. garnish with green onions and peanuts.

pasta pascal

Ingredients

• Servings: 4
• 5 tablespoons olive oil
• 4 cloves garlic, minced
• 1 onion, chopped
• 4 roma (plum) tomatoes, diced
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• salt and pepper to taste
• 1 pound angel hair pasta

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 25 mins


• in a medium skillet over medium-high heat, saute garlic in oil 1 to 2 minutes. stir in onion and cook 2 minutes more. stir in tomatoes, oregano, basil, salt and pepper. reduce heat to medium-low and let simmer.
• bring a large pot of lightly salted water to a boil. add pasta and cook for 3 to 5 minutes or until al dente; drain.
• toss hot pasta with tomato mixture. serve.

szechuan spicy eggplant

Ingredients

• Servings: 4
• 1 (1 1/2 pound) eggplant
• 4 tablespoons soy sauce
• 1/4 cup chicken stock
• 1 teaspoon chili sauce
• 1 teaspoon white sugar
• 1/2 teaspoon ground black pepper
• 2 tablespoons oyster sauce (optional)
• 1 tablespoon cornstarch
• 4 tablespoons water
• 2 cloves garlic, minced
• 4 large green onions, finely chopped
• 1 tablespoon chopped fresh ginger root
• 1/4 pound fresh shrimp - peeled, deveined, and diced
• 1/3 pound lean ground beef
• 1 tablespoon sesame oil
• 4 cups hot cooked rice

Recipe

Preparation Time: 25 mins Cook Time: 20 mins Ready Time: 45 mins


• remove the eggplant stem and cut into 1-inch cubes. in a medium bowl, combine the soy sauce, chicken stock, chili sauce, sugar, ground black pepper and oyster sauce. stir together well and set aside. in a separate small bowl, combine the cornstarch and water, and set aside.
• coat a large, deep pan with cooking spray over high heat and allow a few minutes for it to get very hot. saute the garlic, half of the green onions, ginger and dried shrimp, if using (see cook's note) for 3 to 5 minutes, stirring constantly, until they begin to brown. stir in the ground beef or lamb and cook for 3 more minutes, again stirring constantly, until browned.
• pour the eggplant into the pan and stir all together. pour the reserved soy sauce mixture over all, cover the pan, reduce heat to medium low and let simmer for 15 minutes, stirring occasionally. if you're using fresh shrimp, add it during the last few minutes of cooking. stir in the reserved cornstarch mixture and let heat until thickened. finally, stir in the rest of the green onions and the sesame oil.
• serve over hot rice.

pear braised lamb tenderloin

Ingredients

• Servings: 4
• 1 ripe pear, cored and coarsely chopped
• 1 clove garlic, pressed
• 3/4 cup extra-virgin olive oil
• 1/2 cup dry white
• 1/2 teaspoon minced rosemary
• 1 (1 1/2 pound) lamb tenderloin, cut in half
• 1 teaspoon sea salt
• 1 teaspoon ground mixed peppercorns
• 5 pearl onions, peeled and chopped

Recipe

Preparation Time: 30 mins Cook Time: 45 mins Ready Time: 1 hr 15 mins


• preheat oven to 375 degrees f (190 degrees c).
• mash together soft pear, garlic, olive oil, white , and rosemary. season lamb with salt and pepper, and place into a 10x10 inch glass baking dish. pour pear mixture over lamb and sprinkle with chopped onion. cover baking dish with aluminum foil.
• bake in the preheated oven for about 45 minutes, until the internal temperature of the lamb reaches 145 degrees f (63 degrees c) when taken with a meat thermometer.

honey mustard brats

Ingredients

• Servings: 10
• 10 fresh bratwurst sausages
• 1 green bell pepper, sliced into long strips
• 1 red bell pepper, sliced into long strips
• 1 large sweet onion, sliced into rings and separated
• 2 cloves garlic, sliced
• 2 bay leaves
• 1 teaspoon liquid smoke flavoring
• 2 cups honey mustard barbecue sauce
• 1 (12 fluid ounce) can , or as needed
• 10 hoagie rolls, split lengthwise

Recipe

Preparation Time: 15 mins Cook Time: 5 hrs

Ready Time: 5 hrs 15 mins


• place half of the bratwurst in the bottom of a 5 quart slow cooker. arrange half of the green pepper, red pepper, and onion over them. layer the remaining bratwurst over the top, and top with the remaining red and green bell peppers and onion. throw in the garlic and bay leaves. in a separate bowl, mix together half of the honey mustard sauce, liquid smoke and . pour into the slow cooker. add more if necessary to cover everything in the pot. cover, and cook on low for 4 to 5 hours.
• preheat an outdoor grill for high heat, and lightly oil grate. remove bratwurst from the slow cooker, but leave onions and peppers inside. place bratwurst on the grill and baste with some of the remaining honey mustard sauce. turn occasionally until slightly charred.
• place bratwurst on rolls, and use tongs to pull out a few of the onions and peppers from the slow cooker and drape them over the sausage. the onions and peppers are very tasty so don't forget this part!

Pesto Chicken Florentine

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 2 cloves garlic, finely chopped
• 4 skinless, boneless chicken breast halves - cut into strips
• 2 cups fresh spinach leaves
• 1 (4.5 ounce) package dry alfredo sauce mix
• 2 tablespoons pesto
• 1 (8 ounce) package dry penne pasta
• 1 tablespoon grated romano cheese

Recipe

Preparation Time: 20 mins Cook Time: 35 mins Ready Time: 55 mins


• heat oil in a large skillet over medium high heat. add garlic, saute for 1 minute; then add chicken and cook for 7 to 8 minutes on each side. when chicken is close to being cooked through (no longer pink inside), add spinach and saute all together for 3 to 4 minutes.
• meanwhile, prepare alfredo sauce according to package directions. when finished, stir in 2 tablespoons pesto; set aside.
• in a large pot of salted boiling water, cook pasta for 8 to 10 minutes or until al dente. rinse under cold water and drain.
• add chicken/spinach mixture to pasta, then stir in pesto/alfredo sauce. mix well, top with cheese and serve.