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Pioneer Woman's Macaroni & Cheese

Pioneer Woman's Macaroni & Cheese

By

Preheat the oven to 350 degrees F

  • 4 cups dried macaroni
  • 1 whole egg
  • 1/2 stick (4 tablespoons) butter
  • 1/4 cup all-purpose flour
  • 2 1/2 cups whole milk
  • 2 heaping teaspoons dry mustard (more if desired)
  • 1 pound sharp Cheddar, grated (not pre-grated cheese), plus more for baking
  • 1/2 tsp Salt
  • 1/2 tsp Seasoned salt
  • 1/4 teaspoon ground black pepper
  • Optional spices: cayenne pepper, paprika, thyme
4.5/5 (14 Votes)

Seared Scallops with Haricots Verts

Seared Scallops with Haricots Verts

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1. Combine first 5 ingredients in a bowl

  • 2 tablespoons finely chopped shallots
  • 2 tablespoons chopped parsley
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon dry white wine
  • 1/2 teaspoon Dijon mustard
  • 3/8 teaspoon black pepper, divided 2 quarts water
  • 12 ounces haricots verts, trimmed
  • 1 1/2 tablespoons butter
  • 2 tablespoons canola oil
  • 1 1/2 pounds sea scallops (about 16)
  • 1/4 teaspoon kosher salt
4.4/5 (31 Votes)

Deep Fried Jalapeno's

Deep Fried Jalapeno's

By

Great served with Queso!

  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 2 eggs
  • 1 cup beer
  • 1/2 quart vegetable oil
  • 2 cups sliced jalapeno peppers (fresh or pickled)
4/5 (3 Votes)

KD's Taco Stuffed Shells

KD's Taco Stuffed Shells

By

For Sauce, Sweat onion and jalapeno peppers in olive oil

  • For Sauce:
  • 28 oz can Tomato Sauce
  • 1 small onion, chopped
  • 1-2 TB fresh jalapeno pepper
  • 1 4oz can chopped green chili peppers
  • 2 TB chili powder
  • 1/2 TB cumin
  • 2 cloves, crushed garlic
  • For "Tacos":
  • 1 lb ground beef or ground turkey
  • 1 packet taco seasoning (low sodium)
  • 1 TB pickled jalapeno pepper slices, chopped (optional)
  • 1/2 cup frozen corn, thawed
  • 4 oz light cream cheese, cubed or Philadelphia Brand Cooking Creme (softened cream cheese)
  • 2 Green Onions, chopped
  • 3 sweet mini peppers (yellow, orange, red), chopped
  • 2 TB Cilantro, chopped
  • 12 uncooked jumbo pasta shells
  • Couple dashes of Hot Sauce
  • 1 cup shredded Mexican Blend or Cheddar cheese
  • 3/4 cup crushed tortilla chips (optional)
  • Sour Cream
  • Green onions, chopped
0/5 (0 Votes)

Pappardelle with Butternut Squash and Blue Cheese

Pappardelle with Butternut Squash and Blue Cheese

By

Peel, halve, and seed the butternut squash; cut into roughly 1-inch cubes

  • 1 large butternut squash, 2-3/4- 3-1/4 lbs., ready-cubed (6 cups)
  • 1 large onion, finely chopped
  • 2 TBSP olive oil
  • 3/4 tsp smoked paprika
  • 1 TBSP unsalted butter
  • 2 T chopped fresh sage
  • 1 T brown sugar
  • 1/4 t cinnamon
  • 1/2 t salt
  • 1/2 t pepper
  • 3 TBSP Marsala
  • 1/2 cup water
  • 2/3 cup pine nuts
  • 1 lb pappardelle or other robust pasta
  • 6 fresh sage leaves
  • 5 oz soft blue cheese, such as Saint Agur
  • grated parmesan cheese
0/5 (0 Votes)

Marinated Tomato Salad Fennel and Blue Cheese

Marinated Tomato Salad Fennel and Blue Cheese

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1. Toss tomatoes, fennel, and salt in large bowl, then transfer to baking sheet lined with paper towels; let drain ...

  • 1 1/2 pounds ripe tomatoes , cored and sliced into 1/2-inch wedges
  • 1/2 fennel bulb , cored and sliced thin (see tip)
  • 1/2 teaspoon salt
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon white wine vinegar
  • 1 garlic clove , minced
  • 1/4 cup chopped fresh tarragon leaves
  • 1/2 teaspoon pepper
  • 1/4 cup crumbled blue cheese (Stella Blue cheese is preferred)
0/5 (0 Votes)

Pepper Jelly-Goat Cheese Cakes

Pepper Jelly-Goat Cheese Cakes

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1. Preheat oven to 350°. Place baking cups in 2 (12-cup) miniature muffin pans; coat baking cups with cooking spra...

  • 24 aluminum foil miniature baking cups
  • Vegetable cooking spray
  • 1/4 cup fine, dry Italian-seasoned breadcrumbs
  • 1/4 cup ground toasted pecans
  • 2 tablespoons grated Parmesan cheese
  • 2 tablespoons butter, melted
  • 1 (8-oz.) package cream cheese, softened
  • 1 (3-oz.) goat cheese log, softened
  • 1 large egg
  • 2 tablespoons heavy cream
  • 1 tablespoon Asian Sriracha hot chili sauce
  • 1/4 cup green pepper jelly, melted
  • 1/4 cup red pepper jelly, melted
4.3/5 (10 Votes)

Cream Cheese Spritz Cookies

Cream Cheese Spritz Cookies

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Mix all ingredients; cool

  • 1 c. butter
  • 1 (8 oz) pkg. cream cheese
  • 2/3 c. sugar
  • 1/4 tsp. salt
  • 1 1/2 tsp. vanilla
  • 2 c. flour
  • Food Coloring, optional
  • ------------------
  • 1/3 cup sugar
  • 1/2 cup margarine
  • 3 oz cream cheese
  • 3/4 cup flour
  • 3/4 tsp vanilla
  • pinch of salt
  • green food coloring
0/5 (0 Votes)

Green Salad with Roasted Pears and Blue Cheese (Americas Test Kitchen)

Green Salad with Roasted Pears and Blue Cheese (Americas Test Kitchen)

By

Line rimmed baking sheet with foil

  • 1/4 cup maple syrup
  • 1 tablespoon grated fresh ginger
  • 3 firm pears , preferably Anjou or Bartlett
  • 2 tablespoons cider vinegar
  • 1 small shallot , minced
  • 3 tablespoons extra virgin olive oil
  • 2 bunches watercress , thick stems removed (8 cups)
  • 1 head Bibb lettuce , torn into bite-sized pieces (6 cups)
  • 1 cup crumbled blue cheese
5/5 (1 Votes)

Garlic, Wine, and Tomato Steamed Mussels

Garlic, Wine, and Tomato Steamed Mussels

By

From Addie's in Rockville, MD

  • 1 tablespoon olive oil
  • 2 TB butter
  • 1 tsp Salt
  • 1/2 tsp Pepper
  • 2 pound mussels
  • 1 diced shallot
  • 5 cloves garlic, minced
  • 1 cup white wine
  • 3 Roma tomatoes, diced
  • 1 TB chopped parsley
  • 1/2 lemon, juiced, or more to taste
4.2/5 (5 Votes)