Monday, March 29, 2010

Fancy Macaroni & Cheese

Here it is so I won't loose this recipe again. This dish rocks! Thanks mom, for discovering it on the Food Network.

Yield: 6-8 servings

Butter, for greasing dish
12 oz wide egg noddles
3 c whipping cream
1.5 c whole milk
1 Tbs all-purpose flour
1/2 tsp salt, plus more for pasta water
1/4 tsp freshly ground black pepper
2 c (packed) grated Fontina
3/4 c (packed) finely grated Parmesan
3/4 c (packed) grated Mozzarella
4 oz cooked ham, diced (optional)
2 Tbs finely chopped fresh Italian Parsley leaves

Preheat oven to 450 degrees F.
Butter a 9 x 13 inch glass baking dish and set aside. Cook the noodles in a large pot of boiling, salted water until tender but still firm to bite, about 5 min. Drain well, but do not rinse.
Whisk the cream, milk, flour, 1/2 tsp salt, and pepper in a large bowl to blend. Stir in 1 cup Fontina, 1/2 cup Parmesan, 1/2 cup Mozzarella, ham (if using) and parsley. Add the noodles and toss to coat. Transfer the noodle mixture to the prepared baking dish. Toss the remaining 1 cup Fontina, 1/4 cup Parmesan, and 1/4 cup Mozzarella in a small bowl to blend. Sprinkle the cheese mixture over the noodle mixture.
Bake until the sauce bubbles and the cheese melts and begins to brown on top, about 20 minutes. Let stand 10 minutes before serving.

Yum!!!! :-)

Tuesday, March 02, 2010

Mediterranean Pinwheels Appetizer

Mediterranean Crescent Pinwheels

2 cans refrigerated crescent dinner rolls
1 pound cooked ham, thinly sliced
2 cups crumbled feta cheese
1 teaspoon pepper
2 tablespoons olive oil
3/4 cup chopped fresh basil

Heat oven to 375ºF. Spray cookie sheets with nonstick cooking spray.
Separate dough into 8 rectangles; place on lightly floured surface. Firmly press perforations to seal. Press or roll each to form 8x5-inch rectangle. Arrange 1/8 of prosciutto or ham slices evenly over each rectangle.
In small bowl, combine cheese, pepper and oil; mix well. Sprinkle mixture evenly over prosciutto on each rectangle. Sprinkle with basil. Starting at short side of each rectangle, roll up; seal long edges. With serrated knife, cut each roll into 5 slices.
Place, cut side up, on sprayed cookie sheets. Bake at 375ºF for 15 to 20 minutes or until golden brown. Remove from cookie sheets. Serve warm.

Makes 40 appetizers.