Thai peanut sauce
From:  prepared by B.B.
This dish was so simple and delicious.  The sauce is addictive!
3 Tbls peanut butter
3 Tbls soy sauce 
3 Tbls honey
2 Tbls lime juice or rice vinegar
Minced garlic
Minced ginger
Whisk and add to food (it does take a little bit of whisking to combine; it looks kind of broken until it comes together

Served to us with sauteed broccoli, red peppers, and tofu that were tossed with linguini and some of the sauce.  Individuals added more sauce to taste.   

Classic Macaroni and Cheese
From:; prepared by M.E.
Delicious, creamy mac and cheese.  M put peas in it, which was a nice touch.
6 slices white bread, torn into rough pieces
3 tablespoons unsalted butter, cut into 6 pieces (cold)
1 lb elbow macaroni
1 tablespoon salt
5 tablespoons unsalted butter
6 tablespoons flour
1 1/2 teaspoons mustard powder
1/4 teaspoon cayenne pepper
5 cups milk
2 cups shredded monterey jack cheese
2 cups shredded sharp cheddar cheese
1 teaspoon salt


Pulse bread and butter in food processor until crumbs are no larger than 1/8 inch, ten to fifteen 1-second pulses and set aside.
Bring 4 quarts water to boil in Dutch oven over high heat.
Add macaroni and 1 tablespoon salt; cook until pasta is tender; drain and set aside in colander.
In now empty Dutch oven, heat butter over medium-high heat until foaming.
Add flour, mustard, and cayenne and whisk well to combine.
Continue whisking until mixture becomes fragrant and deepens in color, about 1 minute.
Gradually whisk in milk; bring mixture to boil, whisking constantly (mixture must reach full boil to fully thicken).
Reduce heat to medium and simmer, whisking occasionally, until thickened to consistency of heavy cream, about 5 minutes.
Off heat, whisk in cheeses and 1 teaspoon salt until cheeses are fully melted.
Add pasta and cook over medium-low heat, stirring constantly, until mixture is steaming and heated through, about 6 minutes.
Transfer mixture to broiler safe 9 by 13" baking dish and sprinkle evenly with bread crumb mixture.
Broil until crumbs are deep golden brown, 3 to 5 minutes, rotating pan if necessary for even browning.
Cool about 5 minutes, then serve.

Slow Cooker Vegetable Minestrone
From:Betty Crocker; prepared by J&K K
This soup is amazing!  Even the kids enjoyed it.  :)
4 cups vegetable broth
4 cups tomato juice
1 tablespoon dried basil leaves
1 teaspoon salt
1/2 teaspoon dried oregano leaves
1/4 teaspoon pepper
2 medium carrots, sliced (1 cup)
2 medium celery stalks, chopped (1 cup)
1 medium onion, chopped (1/2 cup)
1 cup sliced fresh mushrooms (3 oz)
2 garlic cloves, finely chopped
1 can (28 oz) diced tomatoes, undrained
1 1/2 cups uncooked rotini pasta (4 1/2 oz)
Shredded Parmesan cheese, if desired
In 4- to 5-quart slow cooker, mix all ingredients except pasta and cheese. Cover; cook on low heat setting 7 to 8 hours.
Stir in pasta. Increase heat setting to high; cover and cook 15 to 20 minutes longer or until pasta is tender. Sprinkle each serving with cheese, if desired.

No comments:

Post a Comment