Monday, November 5, 2007
Saturday, November 3, 2007
Delilah's AH HA! Macaroni and Cheese
CUZ COOKS AH HA! Macaroni and Cheese(Serves 12 to 16)
Ingredients:2 pounds elbow macaroni
12 eggs
1 cup cubed Velveeta cheese
½ pound (2 sticks) butter, melted
6 cups half-and-half
4 cups grated sharp yellow cheddar cheese
2 cups grated extra sharp white cheddar cheese
1½ cups grated mozzarella cheese
1 cup grated Asiago cheese
1 cup grated Gruyere cheese
1 cup grated Monterey Jack cheese
1 cup grated Muenster cheese
1/8 teaspoon salt
1 tablespoon black pepper
Directions:Preheat the oven to 325°F. Bring a large saucepan of salted water to a boil. Add the macaroni and cook until still slightly al dente, about 10 minutes. Drain and set aside to keep warm.Whisk the eggs in a large bowl until frothy. Combine the Velveeta, butter, and two cups of the half-and-half in a large bowl. Add the warm macaroni, tossing until the cheese has melted and the mixture is smooth. Add the remaining half-and-half, three cups of the sharp yellow cheddar cheese, the remaining grated cheeses, and salt and pepper, tossing until completely combined.Pour the mixture into a 9 x 13-inch casserole or baking dish and bake for about 30 minutes. Sprinkle with the remaining one cup of sharp yellow cheddar cheese and bake until golden brown on top, about 30 minutes more. Serve hot.
Ingredients:2 pounds elbow macaroni
12 eggs
1 cup cubed Velveeta cheese
½ pound (2 sticks) butter, melted
6 cups half-and-half
4 cups grated sharp yellow cheddar cheese
2 cups grated extra sharp white cheddar cheese
1½ cups grated mozzarella cheese
1 cup grated Asiago cheese
1 cup grated Gruyere cheese
1 cup grated Monterey Jack cheese
1 cup grated Muenster cheese
1/8 teaspoon salt
1 tablespoon black pepper
Directions:Preheat the oven to 325°F. Bring a large saucepan of salted water to a boil. Add the macaroni and cook until still slightly al dente, about 10 minutes. Drain and set aside to keep warm.Whisk the eggs in a large bowl until frothy. Combine the Velveeta, butter, and two cups of the half-and-half in a large bowl. Add the warm macaroni, tossing until the cheese has melted and the mixture is smooth. Add the remaining half-and-half, three cups of the sharp yellow cheddar cheese, the remaining grated cheeses, and salt and pepper, tossing until completely combined.Pour the mixture into a 9 x 13-inch casserole or baking dish and bake for about 30 minutes. Sprinkle with the remaining one cup of sharp yellow cheddar cheese and bake until golden brown on top, about 30 minutes more. Serve hot.
Thursday, November 1, 2007
Broccoli Cornbread
CUZ COOKS Broccoli Cornbread
2 sticks butter
4 eggs
10 ounces frozen chopped broccoli, thawed
1 medium onion, finely chopped
8 ounces cottage cheese
2 boxes corn muffin mix
1/2 cup self-rising cornmeal mix
Preheat your oven to 375 degrees. Put the butter in a 12-inch cast-iron skillet and place the skillet in the oven to melt the butter while preparing the batter.
In a large bowl, beat the eggs. Add the broccoli, onion, cottage cheese, muffin mix, and cornmeal mix and mix well.
Remove the skillet from the oven and pour the hot, melted butter into the cornbread mixture. Mix well.
Pour the mixture into the hot skillet and bake for 35 to 45 minutes or until golden brown. Serve warm
2 sticks butter
4 eggs
10 ounces frozen chopped broccoli, thawed
1 medium onion, finely chopped
8 ounces cottage cheese
2 boxes corn muffin mix
1/2 cup self-rising cornmeal mix
Preheat your oven to 375 degrees. Put the butter in a 12-inch cast-iron skillet and place the skillet in the oven to melt the butter while preparing the batter.
In a large bowl, beat the eggs. Add the broccoli, onion, cottage cheese, muffin mix, and cornmeal mix and mix well.
Remove the skillet from the oven and pour the hot, melted butter into the cornbread mixture. Mix well.
Pour the mixture into the hot skillet and bake for 35 to 45 minutes or until golden brown. Serve warm
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