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Recipes
Macaroni and Four Cheeses
By gmbeckett
In large pot of boiling salted water, cook pasta until tender but firm, about 8 minutes
- 1 pkg (900 g) Scoobi-Do pasta or penne pasta
- 1/3 cup (75 mL) butter
- 1 onion, diced
- 2 tsp (10 mL) salt
- 1/4 tsp (1 mL) pepper
- 1 pinch cayenne pepper
- 1/2 cup (125 mL) all-purpose flour
- 5-1/2 cups (1.375 L) milk
- 1-1/2 cups (375 mL) grated Parmesan cheese
- 1-1/2 cups (375 mL) shredded Gruyère cheese
- 1-1/2 cups (375 mL) shredded fontina cheese
- 1-1/2 cups (375 mL) crumbled gorgonzola cheese
- 10 oz (283 g) prosciutto, thinly sliced (optional)
Creamy Mushroom Soup
By gmbeckett
Melt butter in a skillet. Add onions and garlic
- 2 tbsp butter
- 1 large onion, chopped
- 1 clove garlic, finely chopped
- 1 lb mushrooms, coarsely chopped
- 3 tbsp butter
- 3 tbsp all purpose flour
- 1 1/2 cups chicken stock
- 2 1/2 cups milk
- 1 tbsp Worcestershire sauce
- 1/4 tsp Tabasco sauce
- 1 tsp salt
- 1/4 tsp pepper
- 1 tbsp brandy (optional)
- 2 tbsp chopped fresh parsley
Cheesy Stuffed Shells
By gmbeckett
HEAT oven to 400°F. MIX cottage cheese, spinach, 1/2 cup mozzarella, Parmesan and seasoning; spoon into shells
- 1 container (16 oz.) BREAKSTONE'S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese
- 1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
- 1 cup KRAFT 2% Milk Shredded Mozzarella Cheese, divided
- 1/4 cup KRAFT Grated Parmesan Cheese
- 1 tsp. Italian seasoning
- 20 jumbo pasta shells, cooked, drained
- 1 jar (24 oz.) spaghetti sauce
- 1 large tomato, chopped
Pasta With Mushroom Bolognese
By gmbeckett
In saucepan, heat oil over medium-high heat; cook onion, garlic, carrot, celery and mushrooms, stirring occasionall...
- 2 tbsp olive oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 8 cups finely chopped mushrooms
- 1 cup vegetable stock
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 pinch nutmeg
- 1 bay leaf
- 1 can diced tomatoes
- 1/4 cup tomato paste
- 12 oz bucatini pasta or spaghetti
- 1/2 cup grated Parmesan cheese
Spinach & Artichoke Pasta
By gmbeckett
Cook the pasta according to package directions
- 12 ounce(s) short pasta, such as orecchiette or mezzi rigatoni
- 1 tablespoon(s) olive oil
- 1 large onion, finely chopped
- Kosher salt and pepper
- 4 clove(s) garlic, finely chopped
- 3/4 cup(s) lowfat sour cream
- 4 ounce(s) lowfat cream cheese, at room temperature
- 1/2 cup(s) grated Parmesan (2 oz)
- 2 teaspoon(s) lemon zest
- 1 tablespoon(s) lemon juice
- 1 package(s) (10 oz) frozen leaf spinach, thawed and squeezed of excess moisture
- 1 can(s) (13.5 oz) can artichoke hearts, rinsed, squeezed of excess moisture and chopped
- 4 ounce(s) mozzarella, shredded (about 1 cup)
- Read more: Spinach & Artichoke Baked Pasta – Italian Recipes - Woman's Day
Parmesan Crusted Chicken
By gmbeckett
Preheat oven to 425 degrees F
- 1/2 cup Hellmann's® or Best Foods® Real Mayonnaise
- 1/4 cup grated Parmesan cheese
- 4 (5 ounce) boneless, skinless chicken breast halves
- 4 teaspoons Italian seasoned dry bread crumbs
Ham N' Gouda Melts
By gmbeckett
Trim bread slices if necessary to fit bottom of 4 individual shallow casseroles
- 4 thick slices day-old crusty bread
- 1 clove garlic, halved
- 1/4 cup butter melted
- 2 cups shredded gouda or oka cheese
- 1 cup chopped cooked ham
Made-Over Chicken Tetrazzini
By gmbeckett
COOK spaghetti in large saucepan as directed on package, omitting salt
- 300 g whole wheat spaghetti, uncooked
- 1 lb. (450 g) boneless skinless chicken breasts, cut into bite-size pieces
- 2 cups sliced fresh mushrooms
- 1 red pepper, chopped
- 1/2 cup (1/2 of 250-g tub) Philadelphia Light Cream Cheese Spread
- 1/4 cup flour
- 1 can (10 fl oz/284 mL) 25%-less-sodium chicken broth
- 3 Tbsp. Kraft 100% Parmesan Light Grated Cheese, divided
- 1/2 cup Kraft Part Skim Mozzarella Shredded Cheese
Slow-Cooker Buffalo-Barbecue Chicken Wings
By gmbeckett
Spray 3 1/2- to 4-quart slow cooker with cooking spray
- 3 lb chicken wingettes and drummettes
- 1 cup honey barbecue sauce
- 1 cup Buffalo wing sauce
- Lime wedges and sliced green onions, if desired
Breschetta Bread
By gmbeckett
Combine all ingredients and spoon onto bread
- 4 portobello muchrooms
- 1/4 cup olive oil
- 2 tbsp balsamic vinegar
- 2 cloves garlic
- 3 oz goat cheese
- 1/4 cup pesto
- radicchio leaves (lettuce)
- assorted bread (pocashia bread)