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Recipes
Macaroni and Cheese with Butternut Squash
By Craig_Allen
Ricotta and pureed squash give this familiar dish its creaminess
- 1 small butternut squash (about 1 pound), peeled, seeded, and cut into 1-inch cubes (about 3 cups)
- 1 cup homemade or low-sodium canned chicken stock, skimmed of fat
- 1 1/2 cups nonfat milk
- Pinch of freshly grated nutmeg
- Pinch of cayenne pepper
- 3/4 teaspoon coarse salt
- Freshly ground black pepper
- 1 pound elbow macaroni
- 4 ounces extra-sharp cheddar cheese, finely grated (about 1 cup)
- 4 tablespoons Parmesan cheese, finely grated (1 ounce)
- 2 tablespoons fine breadcrumbs
- 1 teaspoon olive oil
- Olive-oil, cooking spray
- 1/2 cup part-skim ricotta cheese
Sweeney Potatoes
By Craig_Allen
This is a variation of a dish sometimes called "company potatoes," popular in the postwar kitchens of the 1950s, ma...
- 2 ½ pounds russet potatoes, scrubbed and cut into 1/4-inch cubes
- 1 (8-ounce) package cream cheese, at room temperature
- ½ cup unsalted butter, melted, plus more butter for the pan
- 1 cup sour cream
- ¼ to ½ cup whole milk
- Kosher salt and ground black pepper, to taste
- 2 ½ cups freshly grated sharp Cheddar cheese (about 8 ounces)
- Chopped fresh parsley, for garnish (optional)
Moussaka
By Craig_Allen
Beloved by Greeks and non-Greeks alike, this hearty casserole is one of the best things you’ll ever eat
- For the meat sauce
- 2 Tbs. extra-virgin olive oil
- 2 medium yellow onions, finely chopped (about 2-1/2 cups)
- Kosher salt and freshly ground black pepper
- 1 lb. 80% lean ground beef
- 1/2 cup dry red wine
- 1/2 cup canned crushed tomatoes
- 1/4 cup finely chopped fresh flat-leaf parsley
- 1 Tbs. tomato paste
- 1/4 tsp. freshly grated nutmeg
- For the eggplant
- 3 lb. eggplant (about 2 medium or 5 to 6 baby eggplant), trimmed and sliced crosswise about 1/4 inch thick
- Kosher salt
- 3 Tbs. extra-virgin olive oil; more as needed
- Freshly ground black pepper
- For the potatoes
- 1 cup extra-virgin olive oil
- 3 medium russet potatoes (about 2-1/2 lb.), rinsed and dried
- Kosher salt
- For the béchamel
- 3 cups whole milk
- 4 oz. (1/2 cup) unsalted butter
- 2-1/4 oz. (1/2 cup) unbleached all-purpose flour
- 2 large eggs, beaten
- 1/2 oz. finely grated Parmigiano-Reggiano or pecorino romano (1/2 cup)
- 1/8 tsp. freshly grated nutmeg; more to taste
- Kosher salt
Tater Tot Casserole
By Craig_Allen
lay down in 13x9 casserole dish, lay thawed tots on top
- Brown:
- 1 bag frozen tater tots
- 1 lb Italian sausage
- 1 lb Ground Beef
- 1 lg Onion
- Add:
- 2 cans of cream of mushroom soup
- 1 can corn
- 1 can sliced mushrooms
- 1/2 of a large bag of shredded sharp cheddar cheese
Orential Salad
By Craig_Allen
mix the "crunch" items together on a cookie sheet and bake in a preheated 350 oven for 15 minutes, until lightly br...
- Dressing:
- 1 large bag of slaw mix or medium head of cabbage shredded
- 1 C Sugar
- 1 C Oil
- 1/2 C White Vinegar
- 3 T Soy Sauce
- Place in jar and shake well
- Salad Crunch:
- 2 packages of slivered almonds
- 2 packages ramon noodles (crushed up)
- 1/2 spice can sesame seeds
- 1 stick melted butter/margarine
Dog Treat's - Pea-"Mutt" Butter
By Craig_Allen
Treats for your furry friend
- 2 Tbsp. Oil
- 1 C Water
- 1/2 C Peanut Better
- 1 C Whole Wheat Flour
- 2 C White Flour
Olive Garden breadsticks.
By Craig_Allen
In your stand-mixer or breadmachine, mix together all ingredients **Then, roll it out into a log and divide it in...
- 1 1/3 cups of water
- 4 tsp soft butter
- 4 cups of flour
- 2 Tbsp sugar
- 2 tsp salt
- 2 tsp yeast
Sticky Buns
By Craig_Allen
Thaw bread, do nort let rise (may be frozen in center) Spread nuts in 9 x 13 pan
- 2 loves frozen white bread
- 1/2 C butter/margarine
- 1 C brown sugar
- 1 lg or 2 small vanilla pudding (not Instant)
- 2 T milk
- 3/4 C chopped nuts
- Cinnamon to taste
Scalloped Vegetable Casserole
By Craig_Allen
From Cooking with Paula Deen, Nov/Dec 2011
- 6 cups broccoli florets
- 6 cups cauliflower florets
- 2 cups sliced carrots
- 1/2 cup butter
- 1 cup chopped onion
- 2 cloves garlic, minced
- 1/3 cup all-purpose flour
- 1 1/2 cups milk
- 1 cup sour cream
- 1 (8-ounce) package shredded Italian 6-cheese blend, divided
- 1 1/2 teaspoons salt
- 1 teaspoon ground black pepper
- 1/2 cup crushed round buttery crackers
Butternut Squash Soup
By Craig_Allen
Melt butter in a large saucepan over medium heat
- 2 tablespoons butter
- 1 small onion, chopped
- 1 cup carrots
- 1 piece (2 inches) fresh ginger, peeled and chopped
- 2 garlic cloves, chopped
- 1 teaspoon cinnamon
- 1/2 teaspoon of nutmeg
- 2 3/4 pounds small butternut squash, prepared and cut into 3/4-inch cubes
- 1/4 cup fresh orange juice
- Coarse salt and ground pepper
- Sour cream, (optional)