This is by far the creamiest, tastiest and most special macaroni and cheese I have ever tried. I'm not usually a fan of homemade macaroni and cheese, but when a friend served this, I had to have the recipe. Since it's so little fuss and well received, it's a terrific potluck dish.
Cooking the noodles in milk, then baking them with three cheeses produces sublime, if caloric, results in this recipe from the Pasta Information Centre. This was printed in the Toronto Star a few years ago.
This is a fast dish that you can use up those leftover boiled or mashed potatoes in or boil some up to use here. Tastes just like a baked potato without the jacket- NAKED and mixed with all the yummy toppings you normally put inside it all mixed up and baked up hot and ooozzyyy gooozzzyyy! A very Texas type dish!
This is a delicious butternut squash recipe from Ina Garten / The Barefoot Contessa. We really enjoy this during the holidays. It is best when the squash is cut in medium to large chunks so that the outside gets a maple-flavored crust, and the inside stays soft and delicious.
I spotted these colorful squash at a farm stand in Vermont last weekend - I brought them home and scoured the Internet to find out what to do with them! I found the following recipe on whatscookingamerica.net. The squash turned out to be delicious, with delicate, edible skin. The tangy/spicy butter topping complemented the mild squash perfectly.
A few simple ingredients transform this mild tasting vegetable into a memorable side dish. My whole family loves this, even kids and at only 2 grams of carbs per serving it is a great dish to beat back the pasta craving! It tastes alot like spaghetti alfredo. I usually serve this with grilled chicken. My girlfriend passed this recipe on to me, I have no idea where it came from. If you are watching carbs it has a net carb count of only 2 grams per serving. For those doing Atkins, use the heavy cream, for those on SBD use milk and add a wee bit of thickener if needed.
I hope you enjoy it as much as we do!
I find it totally amazing, that children and men ALL LOVE THIS RECIPE! As for the Female of our species we just love this for the flavor and the health benefits it brings our families.
Roasted brings out a wonderful sweetness in this dish. The Garlic is roasted to a tan color is creamy good. You can just pop them in your mouth. Or you can spread them on your florets or fresh bread. Just be sure to scoop up some of the rosemary, olive oil and black pepper that may have escaped to the bottom of the dish.
For Halloween check out Recipe #396674 version of my recipe.
I usually make this after we have scrambled eggs for breakfast, using the leftover scrambled eggs in the rice! For veggie lovers, use the recipe's two cups of rice, but you can add another cup of rice if you like your fried rice more...rice-ier.
A quick, very simple, yet tasty potato side dish. You'll find many uses for this low-fat vinaigrette dressing, such as drizzled over steamed asparagus, cauliflower or broccoli, salmon fillets, or pasta. This is BEST made with waxy, all-purpose potatoes, not baking potatoes.
This is the recipe I have been using for Macaroni and Cheese since the beginning of time! Truly a classic and a staple on our family table. I hope you enjoy it as much as we do. A great side dish to be served with my Meatloaf Barbecue Style!