Category: pasta

Buffalo Chicken Mac and Cheese

Buffalo Chicken Mac and Cheese
Ingredients
  1. 2 1/2 cups uncooked elbow macaroni
  2. 1/4 cup unsalted butter
  3. 1/4 cup all-purpose flour
  4. 1/2 teaspoon ground mustard
  5. 2 cups whole milk
  6. 2 cups shredded Cheddar cheese (8 oz)
  7. Salt to taste
  8. 1 cup chopped cooked chicken Save $
  9. 1 stalk celery, cut in half lengthwise, then cut into 1-inch pieces
  10. 1/4 cup crumbled blue cheese (1 oz)
  11. 1/4 cup Buffalo Wings Sauce
Instructions
  1. Heat oven to 425°F. Cook and drain macaroni as directed on package, using minimum cook time.
  2. Meanwhile, in 3-quart saucepan, melt butter over low heat. Stir in flour and mustard with whisk; cook and stir until smooth. Gradually add milk. Heat to boiling, stirring constantly. Boil 1 minute until mixture is hot and bubbly. Add Cheddar cheese; stir until cheese is melted and sauce is smooth. Season with salt.
  3. Gently stir cooked macaroni into cheese sauce. Stir in chicken. Spoon into ungreased 8-inch square (2-quart) glass baking dish. Sprinkle celery and blue cheese over macaroni mixture. Drizzle with Buffalo wing sauce.
  4. Bake uncovered 5 to 10 minutes or until bubbly and blue cheese is melted. Serve immediately.
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Paul Homlish's recipes https://blog.homlish.net/

squash and zucchini salad

squash and zucchini salad
Ingredients
  1. 12 Ounce box tri-color Rotini pasta
  2. 2 Tbs quality oil (like safflower)
  3. 1 medium yellow squash
  4. 1 medium zucchini
  5. 1 lbs baloney cut into bite sized pieces(I like the kind with cheddar cheese).
  6. 1/4 cup grated Asiago cheese
  7. 1 medium can black olives, sliced
  8. 30 cherry tomatoes, cut in 1/2. (whole if you have to use grape tomatoes)
  9. 1/3 cup fresh diced oregano
  10. 1/3 cup quality oil
  11. salt & pepper
Instructions
  1. cook the pasta per al dente instructions. Immediately drain. Put it in a large bowl and stir in 2 Tbs oil.
  2. cut the squash and zucchini into bit sized pieces. Microwave for 5 or 6 minutes. Should be tender with some crunch. not mushy! Add to the bowl.
  3. add remaining ingredients to the bowl, stir.
  4. Allow to sit for at least two hours.
  5. Serve room temperature or chilled.
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Paul Homlish's recipes https://blog.homlish.net/

Lasagna with beef and veggies

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Lasagna with beef and veggies
Ingredients
  1. ground beef
  2. tomato sauce
  3. onions
  4. garlic
  5. finely diced mushrooms
  6. carrots
  7. sliced black olives
  8. frozen diced spinach
  9. eggs
  10. ricotta cheese
  11. parmesan cheese
  12. lasagna noodles
Instructions
  1. brown ground beef
  2. Meat Sauce
in huge crock pot add
  1. tomato sauce and whole stewed tomatoes
  2. browned ground beef
  3. diced onions, diced mushrooms, garlic
  4. cook 8 hours, let cool
  5. mix spinach, ricotta, and eggs in a bowl
  6. peel carrots clean, then peel and dice into a bowl
  7. in lasagna pans,
  8. add a layer of tomato sauce (not meat sauce)
  9. add a layer of cooked noodles
  10. add a layer of meat sauce, slices of mozzarella, dollops of ricotta
  11. add a layer of cooked noodles
  12. add a layer of meat sauce, carrots, black olives, slices of mozzarella, dollops of ricotta
  13. add a layer of cooked noodles
  14. add a layer of meat sauce, dollops of spinach mixture, slices of mozzarella
  15. add a layer of cooked noodles
  16. top with tomato sauce and grated parmesan cheese.
  17. bake 350F for one hour
  18. can refrigerate uncooked overnight, add 10 minutes to cook cold
  19. can freeze uncooked, add 30 minutes to cook frozen
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Paul Homlish's recipes https://blog.homlish.net/