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Recipes
Macaroni with 4 Cheeses!
By Morganp9661
Recipe courtesy Emeril Lagasse, 2002
- 4 tablespoons butter, plus 2 tablespoons, plus 1 tablespoon
- 4 tablespoons flour
- 2 cups half and half
- 3/4 teaspoon salt
- 1/4 teaspoon ground white pepper
- 1/4 teaspoon Emeril's Red Hot Sauce
- 8 1/2 ounces grated Parmigiano-Reggiano, or other good-quality parmesan cheese (about 2 cups)
- 1 pound elbow macaroni
- 1/2 teaspoon minced garlic
- 4 ounces grated cheddar cheese
- 4 ounces grated fontina cheese
- 4 ounces grated gruyere cheese
- 1/4 cup fresh bread crumbs
- 1/2 teaspoon Essence or Creole Seasoning
Crescent Breakfast Casserole
By Morganp9661
Preheat oven to 375° F In a pan cook pork until crumbled and no longer pink Remove sausage from pan and drain on a
- 1 lb roll pork sausage
- 2 cans refrigerated crescent rolls
- 4 eggs
- 1/4 tsp salt
- pinch pepper
- 1 cup sharp cheddar cheese, shredded
- 1 cup jack cheese, shredded
- 1/2 cup butter, melted
- 2 Tbl sesame seeds
Chocolate Orange Mousse
By Morganp9661
2004, Barefoot in Paris, All Rights Reserved
- 6 ounces good semisweet chocolate, chopped
- 2 ounces good bittersweet chocolate, chopped
- 1/4 cup orange liqueur (recommended: Grand Marnier)
- 1/4 cup water
- 1 teaspoon pure vanilla extract
- 1 teaspoon grated orange zest
- 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
- 8 extra-large eggs, at room temperature, separated
- 1/2 cup plus 2 tablespoons sugar
- Pinch kosher salt
- 1/2 cup cold heavy cream
- Whipped Cream, recipe follows, for decoration
- Mandarin oranges, drained, for decoration
- 2 cups (1 pint) cold heavy cream
- 2 tablespoons sugar
- Dash pure vanilla extract
Miniature Peppermint Cream Puffs with Hot Fudge Sauce
By Morganp9661
1. Heat oven to 400 degrees
- CREAM PUFFS
- 1/2 cup water
- 1/4 cup unsalted butter, cut up
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 1/2 cup bread flour
- 2 eggs, room temp.
- FILLING
- 10 (1-inch) peppermints, crushed (about 1/4 cup)
- 3/4 cup heavy whipping cream
- 1/4 cup plain yogurt
- 1 tablespoon sugar
- 1/4 teaspoon peppermint extact
- HOT FUDGE SAUCE
- 1 cup heavy whipping cream
- 8 oz. semisweet chocolate, copped
- 1/4 cup unsweetened cocoa
- 1/4 cup unsalted butter, cut up
- 1/4 cup packed brown sugar
Fish in a Pouch
By Morganp9661
Recipe courtesy Emeril's There's A Chef In My Family, by Emeril Lagasse, Harper Collins Publishers, 2004
- 2 teaspoons Baby Bam, recipe follows
- 4 (8-ounce) white fish fillets such as flounder, sole, cod, scrod, or whitefish
- 1/8 teaspoon ground white pepper
- 1/8 teaspoon salt
- 1 teaspoon minced garlic
- 1 tablespoon chopped fresh parsley
- 2 teaspoons Worcestershire sauce
- 8 tablespoons (1 stick) unsalted butter, softened at room temperature
- 3 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons dried parsley
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1 teaspoon ground black pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1/2 teaspoon celery salt
New England Clam Chowder
By Morganp9661
In a large stockpot bring 3 cups of water to a boil
- 10 pounds small quahogs or large cherrystone clams, if can not get fresh clams use canned.
- 6 slices bacon, cut crosswise into 1/2 inch strips
- 4 Tablespoons unsalted butter
- 2 medium Leeks, white and light green parts only, halved lengthwise and thinly sliced crosswise(2 1/2 to 3 cups)
- 1 Cup finely chopped onions
- 1 Cup finely chopped celery
- 2 teaspoons minced garlic
- 6 sprigs fresh thyme
- 2 bay leaves
- 2 pounds potatoes, peeled and cut into 1/2 inch cubes(about 5 cups)
- 2 cups heavy cream
- 1/2 teaspoon freshly ground black pepper
- 1 1/4 teaspoons salt, to taste
- 6 Tablespoons cold unsalted butter, cut into half-tablespoon pieces
- 1/4 cup finely chopped fresh parsley
- 1/4 cup finely chopped fresh chives or green onions
Scalloped Potatoes with Ham
By Morganp9661
Recipe Courtesy of Cathy Lowe
- 2 tablespoons butter
- 2 tablespoons flour
- 1 1/2 cups milk
- Salt and pepper
- 1 tablespoon butter
- 2 medium onions, thinly sliced
- 4 large russet potatoes, peeled and thinly sliced
- 12 ounces 1/4 inch sliced baked ham
- 2 cups grated cheddar cheese
Magandy Candy (Butter Toffee Crunch)
By Morganp9661
Bring butter and water to a boil
- 1 lb. butter
- 2 cups sugar
- mixed nuts chopped
- 1/2 cup boiling water
- 1 teaspoon baking soda
- finely chopped nuts
- 12oz. pkg. chocolate chips
Parmesan-Crusted Chicken in Cream Sauce
By Morganp9661
COOK rice as directed on package, using 1-1/4 cups of the broth and 1/2 cup water
- 2 cups instant brown rice, uncooked
- 1 can (14 oz.) fat-free reduced-sodium chicken broth, divided
- 6 RITZ Crackers, finely crushed
- 2 Tbsp. KRAFT Grated Parmesan Cheese
- 4 small boneless skinless chicken breast halves (1 lb.)
- 2 tsp. oil
- 1/3 cup PHILADELPHIA Chive & Onion 1/3 Less Fat than Cream Cheese
- 3/4 lb. asparagus spears, trimmed, steamed
Dirt Cake
By Morganp9661
Great for potlucks and a winner with kids
- New Flower pot 8"( inside lined with foil)
- 2 large pkg. Oreo cookies, crushed
- 1/4 cup butter
- 1-12 oz. cool whip
- 1 8oz. cream cheese, softened
- 1 cup powdered sugar
- 3 1/2 cup milk
- 2 small pkg. instant French vanilla pudding