Roasted Butternut Squash Mac' n Cheese

from Censational Girl

 

This was easy and great to make a day ahead and then bake and serve later. And as you can see I substituted a lot of things for ingredients I had on hand and didn't use exact measurements on everything. And it turned out great, which is one reason why this is awesome. I actually had an acorn squash on hand I needed to use so I used that and it tasted great. I may have had a little more macaroni and less squash because of this and using macaroni shells instead, but it didn't taste too "noodley".

Roasted Butternut Squash Macaroni and Cheese

Ingredients:
4 cups diced raw butternut squash (acorn works too)
3 cups (about 12 oz) uncooked elbow macaroni (used shells, usually just use a full 16 oz box)
sprig of fresh sage or ½ tsp dried sage
3 tbsp olive oil
7-8 oz. fontina cheese (used a mix of parmesan, mozzerella, and colby I had on hand)
½ tsp salt
¼ cup butter
⅔ cup half and half (used whole milk, have also used sour cream and might like it better?)
⅓ cup breadcrumbs (plain or seasoned)


Directions:

1. Coat the butternut squash in olive oil, top it with chopped sage and roast it in the oven at 350º for 40 minutes or until cooked through.
2. Cook macaroni in salted water according to box instructions. Remove roasted butternut squash from oven and allow to cool 10 minutes. Place squash in mixing bowl or blender. Add half and half and salt and puree with hand mixer or in blender until smooth.
3. Toss cooked macaroni with pureed squash mixture and layer in large baking dish. Sprinkle top with breadcrumbs, melted butter, and shredded fontina. (I did the cheese then breadcrumbs, then melted butter which was great as the breadcrumbs were a little crispy)
4. Bake a total of 35 minutes at 350º, uncovered for 15 minutes until topping is slightly browned, then cover with foil for remaining 20 minutes. 

Serve hot! Serves 6-8 people.

Eggplant Lasagna

from Allrecipes.com

  Best if made a day ahead and allowed to sit in the fridge til baking. I used the ingredients for this, but made it like a lasagna, one pan with one layer of pasta and the other without. Both were good and definitely want to do again. Want to try frying. 

Ingredients

• 4 eggs, lightly beaten
• 2 tablespoons garlic powder, divided
• 2 cups grated Parmesan cheese, divided
• 1 tablespoon Italian seasoning (maybe more or add fresh over sauce?)
• salt and pepper to taste
• 1 cup all-purpose flour
• 1 cup vegetable oil for frying
• 2 large eggplant, peeled and sliced about 1/8 inch thick.
• 1 (15 ounce) container ricotta cheese (tried doubling and too much, maybe 22.5 oz?)
• 1 cup shredded mozzarella cheese, divided
• 1 tablespoon dried parsley
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1 (28 ounce) jar tomato pasta sauce, divided

Directions

1. Preheat oven to 350 degrees F (175 degrees C). 
2. In a shallow mixing bowl combine 3 eggs, 1 tablespoon garlic powder, 1 cup Parmesan cheese, Italian seasoning, salt and pepper. In a separate, shallow dish or plate, pour the flour.
3. To fry eggplant: Heat oil in a large, deep skillet. Dredge eggplant slices in flour, then in egg mixture and fry slices 2 or 3 at a time in hot oil. Place fried slices on a paper towel lined plate to drain.To roast eggplant: Heat oven to 350 F. Line a cookie sheet with parchment paper/lightly grease it. Dredge eggplant slices in flour, then in egg mixture and place on cookie sheet. May take 2 cookie sheets. Roast in oven about 20 min. (until bottom is slightly crusty) then flip and roast other side.
4. In a large bowl combine ricotta, 1/2 cup mozzarella, remaining 1 cup Parmesan, remaining 1 tablespoon garlic powder, 1 egg, parsley and spinach; mix well.
5. Spread about 1/3 of the pasta sauce in the bottom of a 9x13 inch baking dish. Place one layer of roasted/fried eggplant over pasta sauce. Then place a layer of lasagna noodles if desired on top. On top of that spread a 1/2 of spinach mixture evenly. Repeat to form 2 layers of each.Pour remaining pasta sauce on top and finish with sprinkling remaining 1/2 cup mozzarella cheese on top.
6. Bake in preheated oven at 375 uncovered for about 40 minutes.

Paula Dean's Goulash

from Mommy's Kitchen

Similar in taste to Emily's Hamburger Soup. Makes a lot. We halved it and was enough to serve 4.

Bobby’s Favorite Goulash 

(Great served with garlic bread and salad)

Ingredients:
1/2 - tablespoon Paula Deen’s House Seasoning
3 - tablespoon soy sauce
3 - bay leaves
2 - tablespoon Italian seasoning
2 - (15-ounce) cans diced tomatoes
2- (15-ounce) cans tomato sauce
3 - cups water
3 - cloves garlic, chopped
2 - large onion, chopped
2 lbs - lean ground beef
1 - teaspoon Paula Deen’s Seasoned Salt
2 - cups elbow macaroni, uncooked

1 - cup frozen mixed veggies or frozen corn (If using canned, drain first)

Directions:
In a Dutch oven or large pot, saute the ground beef over medium-high heat until no pink remains. Break up the meat while sauteing. Spoon off any grease. Add the onions and garlic to the pot and saute until they are tender, about 5 minutes. Add 3 cups water, along with the tomato sauce, diced tomatoes, Italian seasoning, bay leaves, soy sauce, House Seasoning, and seasoned salt. Stir well. If adding mixed veggies or corn add them now.

Place a lid on the pot and allow this to cook for 15 to 20 minutes. Add the elbow macaroni, stir well, return the lid to the pot, and simmer for about 15 - 20 minutes. Turn off the heat, remove the bay leaves, and allow the mixture to sit about 15 minutes more before serving. Serve with garlic bread and a salad.

Paula's House Seasoning Recipe:

Ingredients:
1 - cup salt
1/4 - cup black pepper
1/4 - cup garlic powder

Directions:
Mix ingredients together and store in an airtight container for up to 6 months.

Robyn's Chicken Enchiladas

from Robyn E.

Robyn brought these over to my mom in the busy days right before our wedding. They were delicious and so helpful to have.

Ingredients:
8-10 chicken breasts
3 cloves garlic, minced
2 T butter
1-2 cans (4 oz) diced green chilies
2 T butter
3 T
flour
2 C chicken broth
1 1/2 C grated monterey jack and swiss cheese combined
1 C sour cream
2 can cream of chicken soup
1/2 to 3/4 can olives, sliced
1 (8 oz) cream cheese, softened
12 tortilla shells

Enchilada Sauce:
1 can tomato soup
1 can cream of chicken soup
1 can enchilada sauce

Cook chicken breast for 35-40 min on 350 in oven. When done, cut into cubes.
Mix sour cream, 1 can chicken soup and cream cheese together.
Saute garlic in butter. Stir in meat and chilies.
(Can reserve 1 T for garnish)
Heat. Add the sour cream, chicken soup, cream cheese mixture and heat.
In another saucepan, melt 2 T butter. Stir in flour. Cook for 1 minute.
Gradually stir in chicken broth. Cook until slightly thickened. Add 3/4 to the chicken mixture and stir.

Place about 1/2 to 3/4 of this mixture onto the flour shell. Fill with about 1/2 to 1/4 C cheese mixture and roll. Place into a large pan that has the enchilada sauce coated on the bottom.
Pour remaining enchilada sauce mix over top to coat and sprinkle remaining cheese on top.

Bake at 375 for 20 mintues. Can add grated cheese on top for last 5 minutes. Can add chilies and olives to garnish.

Tamale Pie

adapted from Newdale's Heritage Book p. 188

Tamale Pie

Ingredients:
2 med onions, chopped
1 green pepper, chopped
1 C celery, chopped
2 cloves garlic, minced
1 lb. hamburger
1 T chili powder
1 tsp salt
1/4 tsp oregano 
1/2 C olives, sliced
1 (16 oz) can diced tomatoes, drained
1 1/2 C corn
1/2-1 C salsa, optional
shredded cheese

Tamales crust:
1 1/2 C cornmeal
3 eggs
1 1/2 C milk

In a large skillet over moderate heat, cook hamburger, onions, green pepper, celery, and garlic until tender (about 10 minutes). Drain off fat.

Add tomatoes, chili powder, salt, corn, olives, and oregano. Simmer 30 minutes. Spread evenly in a greased 2 quart baking dish.

Tamale Crust: Beat eggs. Add milk and cornmeal. Pour over top of meat mixture. Sprinkle cheese on top.

Bake at 350 for 40 minutes. Serves 6.

Spicey Kale Lasagna

from A couple Cooks

I think this surprised Daniel as well how good this was. Could easily add meat like sausage or hamburger, but was great meatless. In the future I edited the recipe to include more tomatoes as I didn't think it didn't make enough sauce when I was making it. And we had fresh herbs on hand and I love them, so I threw them in as well. Definite do again. Especially as Daniel was happy about having it for lunch twice afterwards.

Spicy Kale Lasagna Serves about 8
What You Need 1 pound no-boil whole wheat lasagna noodles (or noodles cooked according to the package instructions)
1 1/4 pounds kale (around 2 bunches, I used just 1 and it worked but 2 would probably be best) or substitute spinach
4 cups cottage cheese
3/4 cup parmesan cheese 
2 cups mozzarella cheese 3 tablespoons olive oil 3 cloves garlic
1 teaspoon red pepper flakes 
3 (14 oz cans) crushed tomatoes (with herbs, if available)
1 teaspoon lemon juice 
Fresh oregano, basil, rosemary, and/or thyme (optional)
Kosher salt
Fresh ground pepper

What To Do
1  Preheat the oven to 375°F.

2  Prepare the kale: In a large pot, bring salted water to a boil. Remove the stems from the kale. Boil the kale for 2 minutes, then drain and rinse under cold water until cool enough to handle. Using a towel, wring out as much water as possible from the kale. Chop it and season with salt and pepper.

3  Make the tomato sauce: Meanwhile, dice 3 cloves garlic. In a cold saucepan, combine garlic, 3 tablespoons olive oil, 1 teaspoon red pepper flakes, and 1 teaspoon salt. Bring to medium high heat, stirring as the mixture heats up. Saute for about 30 seconds, then add the crushed tomatoes and fresh herbs if desired. Simmer for 5 to 10 minutes, until thickened. Remove from heat and stir in 1 teaspoon lemon juice.

4  Make the filling: Strain out all liquid from the 4 cups cottage cheese (squeeze it in a strainer, if necessary). Add 1/2 cup parmesan cheese, 1 1/2 cups mozzarella cheese, 1 teaspoon kosher salt and 1 teaspoon fresh ground pepper.

5  Assemble the lasagna: Place a thin layer of tomato sauce in the bottom of a 9” x 13” baking dish. Cover the sauce with a layer of noodles, then half of the cheese mixture, half of the kale, and half of the remaining sauce. Add another layer of noodles, the remaining cheese, and the remaining kale. Top with the remaining noodles, then the remaining sauce. Sprinkle the top with 1/2 cup mozzarella and 1/4 cup parmesan.

6  Bake for 45 minutes, until bubbly and browned. Let stand for 10 minutes before serving to absorb some of the liquid.

Mom's Chile Verde

from Mom

Ingredients:
3 lb. pork shoulder (or 1/2 Beef chuck)
2 T olive oil
1 med bell pepper, chopped
1 large clove garlic
2 large cans of diced tomatoes (1 lb. 12 oz size)
2 7 oz can green chilies
1/3 C chopped cilantro
1/2 tsp sugar
1/4 tsp ground cloves
2 tsp cumin
1 C dry red wine
1/4 C lemon juice
3/4 C beef broth

Directions:
Cut meat into chunks and brown in olive oil in 5-6 quart Dutch oven. Add bell pepper and garlic.

Add tomatoes and all seasonings. Bring to a boil and simmer for 20 minutes. Cover and simmer for 2 hours on stove.

Remove cover and simmer for 1 hour more or until meat is tender.

Serve with: black/pinto beans, rice, lettuce, cheese, salsa, sour cream, guacamole, and tortillas.

Recipe freezes well.

Emily's Hamburger Soup

Ingredients:
1 lb hamburger
1 diced small onion
2-3 cloves of garlic
1/2 green pepper

3-4 diced, cooked carrots
1 can corn
1 can of green beans
2-3 cooked potatoes
3-4 cans of tomatoes
seasoning salt
chili powder
beef bouillon
bay leaf
salt and pepper

1. Brown hamburger, onion, garlic, and pepper in pan.

2. Add remaining ingredients and simmer til serving.

Sweet and Sour Chicken

from Jacqueline

Ingredients: (I double the sauce part of the recipe)
4 chicken breasts
flour
butter
1 C sugar
1sp salt
1/2 C vinegar
2 T soy sauce
1/2 tsp ginger
pineapple juice and water to make 1 1/4 C liquid
3 T cornstarch.
pineapple chunks
green pepper

1. Coat chicken breasts with flour and then brown them with butter. Put chicken in a baking dish and set aside.

2. On stove top combine the remaining ingredients except pineapple chunks and green pepper. Cook stirring constantly until sauce starts to thicken.

3. Pour over chicken in pan. Add cut up pineapple and green pepper. Cover and bake at 350 degrees for 1 hour or until done.

Serve with rice.

Bayrische Semmel-knoedel (english)

from Sis. Maass (Solingen)

Ingredients:
8 old baked hard rolls
3/8 L milk
1 small onion
3 eggs
20 g utter
50 g smoked bacon
1/2 bundle parsley
nutmeg
salt

1. Cut rolls into fine pieces. Warm milk and add rolls. Let soak for 30 minutes.

2. Melt butter. Brown small cut pieces of bacon in the butter. Cut the onion and parsley into small pieces. Mix in and let stew for a minute. Let cool.

3. Mix eggs, salt and nutmeg together. Then mix all ingredients together and mix well.

4. Wash hands with cold water and form mid-sized balls. Drop into simmering water and let cook for 20 minutes. Serve immediately.

Prep time 35 minutes.

Kartoffelkloesse halb und halb

from Schw. Maass (Solingen)

Ingredients:
1500 g potatoes (about 10-12 med potatoes)
170 g flour (about 1 1/3 C)
flour for forming
2 eggs
1 1/2 L water (for cooking)
3 (180g) tomatoes (garnish)

1. Peel and wash potatoes. Throw 1/2 in a bowl and cover with water and set to the side. Put the rest in a pan with salted water and let cook covered for 20 minutes. Drain the water and let the potatoes sit and cool.

2. Grate the raw potatoes and put in a bowl. Then grate the cooked potatoes too and add to the bowl. Take 2 T away from the flour and place on a plate. Mix the rest in with the potatoes.

3. Add the eggs and a bit of salt. Heat a pan of lightly salted water. Cover hands with flour and use hands to form 5 cm in diameter balls of the potatoes. Roll in flour on plate.

4. Cook in lightly boiling/simmering water for 20 minutes. Take out with a plastic slotted spoon and let drip and set on a warmed plate until all kloesse are cooked.

5. Wash tomatoes and cut into fourths. Garnish and serve immediately.

Prep time 60 minutes. Cook time 20 minutes.

Emily's Meatloaf

from Emily

Ingredients:
Meat:
1 lb beef
1 C tomato sauce/milk
3/4 C Quaker oats
1 egg
1/4 C onion, also garlic and green pepper
salt and pepper


Sauce:
3 T brown sugar
1/4 C ketchup
1/4 tsp nutmet
1 tsp mustard (1 T Dijon mustard is better, per Emily)

Bake 1 hour at 350 degrees.

Tater Tot Casserole

from Emily

Notes: Daniel enjoys this, and it's easy so I oblige :)

Ingredients:
1 lb hamburger
1 small onion, diced
1 C milk
1 can cream of mushroom sou
2 cans of drained green beans
1 bag of tater tots

Directions:
Preheat oven to 350 degrees F.

In a 9x13 pan mix milk, soup, green beans, and meat mixture together and spread out.

Top with 1 bag of tater tots and bake until tops are golden brown.

Ham Crepes

from Jacqueline

Crepe, whip in a blender and let sit for a while:
1 C flour
2 eggs
1 C milk
1/2 tsp salt
3 T melted butter

Filling, saute in a little butter with a dash of pepper, add ham last:
1 C chopped onion
2 C diced celery
1/2 C chopped green pepper
2 C cubed ham

Sauce, add only a small part to the filling and save the rest for the top:
1 can cream of mushroom soup
1 C sour cream

Bake at 350 degrees for 20-30 minutes until warm. Add grated cheese the last 10 minutes of baking.

Cincinnati Chili

from Patty, a pt. I once bonded with over Cincinnati Chili, and was so kind to send me the recipe.

Ingredients:
1 lb ground beef (lean)
2 med onions (chopped)
1 clove garlic (chopped)
1 6 oz can tomato paste
1 1/2 tsp salt
1 tsp vinegar
1 T brown sugar
1 t worcestershire sauce
1 t cumin
1 dash hot sauce
1 tsp ground allspice
1/2 square unsweetend chocolate
1 T chili powder
1 qt water
1 can kidney beans

1. Brown meat, onion, and garlic and blend up in blender. Add all spices and other ingredients except kidney beans (do not cover).
2. Add kidney beans when chili is creamy consistency.


Serves 4-6
Can cook in crock pot x 7 hours

Traditionally served over cooked spaghetti noodles and topped with oyster crackers, chopped onions, and shredded cheese.

Hawaiian Haystacks Chicken Sauce

photo from Mels Kitchen Cafe:




Chicken Sauce for Hawaiian Haystacks

INGREDIENTS:
boneless, skinless chicken breasts, cut into bite-size chunks (about 1/2 breast/person)
1 onion, quartered or coarsely chopped
3 stalks celery coarsely chopped
salt and pepper to taste
1 can cream of mushroom soup

DIRECTIONS:

Either in a crock pot or large pot simmer chicken covered in water with onion and celery until cooked through. When done, strain onion and celery out and throw away. Keep broth and set aside.

Shred chicken and add back to pot of broth. Add can of cream of mushroom soup. Stir until evenly mixed. Salt and pepper to taste. May add chicken bouillon if needed.

Serve the chicken sauce over rice with your toppings of choice, such as olives, tomatoes, shredded sharp cheddar cheese, green onions, mandarin oranges, pineapple tidbits and chow mein noodles.

Bajios Chicken Chile Salad

BAJIO CHICKEN CHILE SALAD

Recipe from: Life as a Lofthouse

4 large boneless, skinless Chicken breasts

1/2 cup Salsa

1/2 cup Brown sugar

1 tablespoon Cumin

1 (4 oz) can diced Green chilies

6 ounces of Sprite ( 1/2 a can)

Throw all of the ingredients in a crockpot. Heat on low for 5-6 hours. Shred chicken and let simmer for another hour! Easy peasy : )

To make the Bajio Salad:  Heat a tortilla on a skillet. Place cooked tortilla in a bowl. Add chopped fresh lettuce, corn and cheese and then add chicken on top! Serve with tortilla strips, cilantro and dressing of your choice.

Cafe Rio Pork

(Here are 3 different recipes for "Cafe Rio Pork". Each is just a little different, but I put them together to make it easy to compare and adjust)


 from Tara F. (Roastmypig.blogspot.com)

Ingredients:

• 5-6 lb. Pork Roast (I've used 4 lbs too)
• 1 Tbsp. cumin
• 1 c. brown sugar
• 20 oz. bottle coke (I use caffeine free and we still like it)
• 12 oz. Red Taco Sauce

1. Place roast in crockpot and cover half way up with water. Cook roast in crockpot on low for 12 hours or overnight.
2. Drain liquid.
3. Add remaining ingredients to roast and cook for an additional 4 hours.
4. Take out roast and shred. Put back in sauce and cook for an additional 2 hours (Or until it tastes good!).

A few notes: Use a dark cut of pork, like a shoulder, butt, or picnic roast. Bone and skin are fine if you remove them after the first 12 hours in the crock pot - just note that there will be less meat in the total weight. These cuts of meat are typically cheaper than the white cuts (loin) as well. I've also substituted salsa for the taco sauce for a spicier version.


Cafe Rio Pork (#2)
from Ball family cookbook p. 209

Ingredients:
1 pork roast or pork loin
1 1/2 cans coca-cola classic
1 C sugar
1 (7oz) can Chipotle Chiles in Adobo sauce
1 tsp. dry ground mustard (heaping tsp)
1 tsp cumin (heaping tsp)
1 tsp garlic, minced

Remove the chiles from the can of adobo sauce. (If you leave some of in it it is much hotter). Add all ingredients except pork in a blender. Rinse can of adobo sauce with coca-cola to get all sauce out. Blend until well mixed.

Place pork in crock pot and pour sauce over it. If you use more pork, double the sauce recipe). Cook on low for 7-9 hours or until the pork pulls apart with a fork.


Cafe Rio Pork #3
from Favorite Family Recipes

Ingredients:
 2 pounds pork (we use boneless pork rib meat)
3 cans Coke (NOT diet)
1/4 c. brown sugar
dash garlic salt
1/4 c. water
1 can diced green chilies
3/4 (10oz) can red enchilada sauce (I use Old El Paso brand, medium spiciness but any will work)
1 c. brown sugar

Put the pork in a heavy duty ziploc bag to marinade. Add about a can and a half of coke and about 1/4 c. of brown sugar. Marinade for a few hours or overnight.

Drain marinade and put pork, 1/2 can of coke, water, and garlic salt in crock pot on high for about 3-4 hours (or until it shreds easily, but don't let it get TOO dry) or on low for 8 hours. Remove pork from crock pot and drain any liquid left in the pot. Shred pork.

In a food processor or blender, blend 1/2 can Coke, chilies, enchilada sauce and remaining brown sugar (about a cup, you can add a little more or less to taste..). If it looks too thick, add more Coke little by little.

Put shredded pork and sauce in crockpot and cook on low for 2 hours. That's it!

Cafe Rio Pork #4
from Lizzy Writes 
Just made this one (2/2013) and enjoyed it. Think it is more like the original than with the salsa but both are good.  Looks pretty similiar to recipe from Ball cookbook. Definitely didn't put any chilies from the Adobo sauce in. Used caffeine free Coke instead of Dr. Pepper as couldn't find any caffeine free Dr. Pepper (does that exist?). I did cook it overnight in water the night before to make it super soft.

5 - 6 pounds pork tenderloin (or roast)
21 ounces Dr. Pepper (do NOT use diet or generic)
1 cup brown sugar
3/4 cup white sugar
2 cloves garlic
1 (7 ounce) can chipotle chilies in adobo sauce
6 ounces medium red taco sauce
1 teaspoon dry mustard
1 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon pepper

Place pork in the crock pot and make sauce.

Here's the trick with the sauce: Remove chipotle chilies from the can and put in the measuring cup that you'll measure your Dr. Pepper with. Pour Dr. Pepper over them and remove the chilies (and throw away) just to get the sauce off and then continue pouring Dr. Pepper into the measuring cup until you reach the full 21 ounces. You'll also need to rinse out the chipotle can with the Dr. Pepper to get all the adobo sauce out. Do NOT use the chipotle peppers (I did this and it was killer hot). You can add 1 or 2 for a kick if you want.

Blend all ingredients together in either a blender or with an immersion blender until combined and pour over the pork. Cook on high for 5 hours or on low for 8 hours until the pork is easily shreddable. If you've never had a Cafe Rio Pork Salad, what you'll want to do to make this is take a flour tortilla and melt some cheese on it. From there, here's the layers:

Chicken Pesto

from Ball Family Cookbook p. 175

Ingredients:
3 C. uncooked bow tie pasta
2 Tbsp. butter or margarine
1 lb. chicken breasts, cubed
1 can cream of chicken soup
1/2 C. Pesto sauce
1/2 C. milk

Cook pasta.

Heat butter in skillet; add chicken and cook until browned. Add soup, pesto, and milk and bring to a boil.

Cook over low heat for 5 min. or until done. Stir in drained pasta and heat through.

Emily's spaghetti

from Emily

Ingredients:
1 lb. beef
1 medium onion, diced
2-3 cloves of garlic, minced
1/2 green pepper, diced

3-4 carrots, grated
1-2 sliced small zucchini
32 oz. tomatoes
1 Tb chili powder
1 tsp. salt
1 tsp. sugar
1 tsp. dried oregano
1 tsp. dried basil

Brown beef, onion, garlic, and pepper.

Add rest of ingredients and simmer til ready to serve.