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Thread: Just Recipes

  1. #801
    MRD
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    Re: Just Recipes

    We are in love with the "cups". Did a shepards pie one. They are great leftover to take as lunch. No need for utensils.
    Next up: taco ones, then the BBQ one. Saw that recipe on Pillsbur'ys site. Also going to try chicken pot pie. I bet they freeze well to.
    For a family on the go, they are ideal.
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  2. #802
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    Re: Just Recipes

    Quote Originally Posted by Gutmutter View Post
    The Best Macaroni and Cheese Ever
    1 (8-ounce) package elbow macaroni, cooked and drained
    2 tablespoons butter
    1 clove garlic, crushed
    1 teaspoon onion powder
    2 cups whole milk
    1/4 cup all-purpose flour
    6 cups sharp cheddar cheese
    2 cups panko breadcrumbs
    1/2 cup butter, melted

    Preheat oven to 400 degrees. In a large saucepan, melt the 2 tablespoons of butter, add the garlic and cook until the garlic is softened, about 2 minutes. Add the onion powder, then whisk in the flour and milk, then cook until slightly thickened. Add three cups of the cheddar cheese and stir until melted in the mixture. Toss the cheese mixture with the cooked pasta, salt and pepper to taste. Stir the remaining grated cheese into the pasta. Spoon into a large baking dish.

    In a small bowl, stir together the breadcrumbs and melted butter. I always like to add a bunch of freshly ground pepper and a sprinkling of sea salt to this mixture. Spread over the pasta. Bake in a preheated oven for 20-25 minutes, or until the breadcrumbs are golden brown.
    6 cups of cheese? I bet it tastes awesome, though.

    I made a "healthy" mac and cheese, nowhere near as tasty as Gut's recipe, I imagine. Instead of a roux, I used a head of cauliflower, pureed, and only about 3/4 cup of cheese (along with some breadcrumbs and grated parmesan on top for baking). I also used whole-wheat elbow macaroni. It wasn't bad, but my kids did miss the butter and cheese. It does serve as a good energy-boosting carb fix, though.
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  3. #803
    FORT Fogey Ellen's Avatar
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    Re: Just Recipes

    I make a healthy mac and cheese, too -- which has a wonderfully creamy texture and is not lacking at all in taste. (And my latest blood lipids are way better than average to boot.) I use a lowfat or nonfat cottage cheese as a base, with only 1/2 cup of cheddar -- extra sharp, well-aged -- and 1/4 cup parm-- and dry mustard and paprika for a "kick" of flavor. My hubby loves it, too, and we both prefer it to the more fatty stuff.

    I love the idea of pureed cauliflower; I'll have to try that next time!
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  4. #804
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    Re: Just Recipes

    Mashed cauliflower...mmmm
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  5. #805
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    Re: Just Recipes

    Green Bean, Tomato and Onion Salad

    1 1/2 lbs. fresh green beans (snap off ends, leave whole)
    1 small sweet onion, thinly sliced
    1 tomato cut in wedges

    Dijon Vinaigrette:

    1/4 cup white wine vinegar
    2 T Dijon mustard
    1 tsp. sugar
    1/2 tsp. salt (or omit and salt to taste)
    1/4 tsp. pepper
    1/2 cup light olive oil

    Blanch green beans in a pot of boiling water until crisp tender. Drain and let cool.
    For dressing, whisk together first five ingredients. Slowly whisk in olive oil until emulsified.
    Toss green beans, onion, tomato and dressing.

    Note: Fresh is better...you can use canned green beans and tomatoes. Drain the juice from both. Omit the blanching step for the green beans.

  6. #806
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    Re: Just Recipes

    I can't imagine using canned green beans in that salad. That would just be wrong!
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  7. #807
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    Re: Just Recipes

    I have one where you use canned grean beans, canned peas, canned wax beans and canned kidneys. chopped onion, green pepper and celery and a dressing that is oil, vinegar and sugar. It's actually really good.
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  8. #808
    FORT Fogey Ellen's Avatar
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    Re: Just Recipes

    Quote Originally Posted by prhoshay View Post
    I can't imagine using canned green beans in that salad. That would just be wrong!
    Amen to that! The salad with the fresh green beans sounds delicious; in fact, I'm putting it on next week's menu and picking up green beans at the farmers' market.

    P.S. Canned green beans are "just wrong," no matter what!
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  9. #809
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    Re: Just Recipes

    Quote Originally Posted by Ellen View Post
    Amen to that! The salad with the fresh green beans sounds delicious; in fact, I'm putting it on next week's menu and picking up green beans at the farmers' market.

    P.S. Canned green beans are "just wrong," no matter what!
    I like the crispness of the fresh veggies.
    Hope you enjoy it!

  10. #810
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    Re: Just Recipes

    Quote Originally Posted by inthegarden View Post
    Green Bean, Tomato and Onion Salad

    1 1/2 lbs. fresh green beans (snap off ends, leave whole)
    1 small sweet onion, thinly sliced
    1 tomato cut in wedges

    Dijon Vinaigrette:

    1/4 cup white wine vinegar
    2 T Dijon mustard
    1 tsp. sugar
    1/2 tsp. salt (or omit and salt to taste)
    1/4 tsp. pepper
    1/2 cup light olive oil

    Blanch green beans in a pot of boiling water until crisp tender. Drain and let cool.
    For dressing, whisk together first five ingredients. Slowly whisk in olive oil until emulsified.
    Toss green beans, onion, tomato and dressing.

    Note: Fresh is better...you can use canned green beans and tomatoes. Drain the juice from both. Omit the blanching step for the green beans.

    Yum!! Thank You!

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