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Archive for the ‘side dish’ Category

Mushroom Pasta Carbonara

Mushroom Pasta Carbonara

Ingredients
2-1/2 cups uncooked mostaccioli
8 bacon strips, diced
1 jar (4-1/2 ounces) whole mushrooms, drained
3/4 cup half-and-half cream
1/3 cup butter, cubed
1 teaspoon dried parsley flakes
1 teaspoon minced garlic
6 to 8 drops hot pepper sauce
1/2 teaspoon salt, optional
1/3 cup grated Parmesan cheese
1/4 cup sliced green onions

Directions
Cook mostaccioli according to package directions.

Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. Brown mushrooms in drippings; remove to paper towels. Drain drippings from pan.

Add the cream, butter, parsley, garlic, pepper sauce and salt if desired to the skillet; cook and stir over medium heat until butter is melted. Drain mostaccioli; add to cream mixture. Stir in the bacon, mushrooms and cheese; heat through. Remove from the heat. Sprinkle with green onions. Yield: 4 servings.

Recipe found here: Mushroom Pasta Carbonara

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Potatoes Supreme

Potatoes Supreme

Ingredients
8 to 10 medium potatoes, peeled and cubed
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
3 cups (12 ounces) shredded cheddar cheese, divided
1 cup (8 ounces) sour cream
3 green onions, chopped
Salt and pepper to taste

Directions
Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain and cool.

In a large bowl, combine soup, 1-1/2 cups cheese, sour cream, onions, salt and pepper; stir in potatoes.

Place in a greased 13-in. x 9-in. baking dish. Sprinkle with remaining cheese. Bake, uncovered, at 350° for 25-30 minutes or until heated through. Yield: 8-10 servings.

Recipe found here: Potatoes Supreme

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Chili Tots

Chili Tots

Ingredients
1 pound ground beef
2 cans (15 ounces each) chili without beans
1 can (8 ounces) tomato sauce
1 can (2-1/4 ounces) sliced ripe olives, drained
1 can (4 ounces) chopped green chilies
2 cups (8 ounces) shredded cheddar cheese
1 package (32 ounces) frozen Tater Tots

Directions
In a large skillet, cook the beef over medium heat until no longer pink; drain. Stir in the chili, tomato sauce, olives and green chilies. Transfer to two greased 8-in. square baking dishes. Sprinkle with cheese; top with Tater Tots. Cover and freeze one casserole for up to 3 months.

Cover and bake the remaining casserole at 350° for 35-40 minutes or until heated through.

To use frozen casserole: Remove from the freezer 30 minutes before baking (do not thaw). Cover and bake at 350° for 1-1/4 to 1-1/2 hours or until heated through. Yield: 2 casseroles (6 servings each).

Recipe found here: Chili Tots

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slow cooker mac & cheese

Slow Cooker Mac and Cheese

Ingredients
10 oz. cooked elbow macaroni (or shells, spiral pasta, etc.)
1/2 stick butter, cubed
1 (12 oz.) can evaporated milk
1 1/2 cups whole milk
3 cups cheddar cheese, grated
1 cup parmesan cheese, grated, plus extra for garnish
1 cup romano cheese, grated
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon nutmeg
cooking spray

Directions
Spray a 4-quart slow cooker with cooking spray.

Place cooked macaroni in slow cooker and add butter. Stir until butter is melted.

Add evaporated and whole milk, parmesan, romano, cheddar cheese, nutmeg, and salt and pepper. Stir well.

Cover and cook on low for 3 hours. Stir well and sprinkle with parmesan and another dash of nutmeg, and serve hot.

Tip: If you don’t have a slow cooker, put pasta, milk and cheeses in a large baking dish and bake for 50 minutes at 350º F.

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Triple-Cheese Macaroni

Triple-Cheese Macaroni

Ingredients
1 package (16 ounces) elbow macaroni
2 eggs
1 can (12 ounces) evaporated milk
1/4 cup butter, melted
2 tablespoons prepared mustard
1 teaspoon seasoned salt
1 teaspoon pepper
8 ounces process cheese (Velveeta), melted
2 cups (8 ounces) shredded mild cheddar cheese, divided
2 cups (8 ounces) shredded sharp cheddar cheese, divided

Directions
Cook macaroni according to package directions. Meanwhile, in a large bowl, whisk the eggs, milk, butter, mustard, seasoned salt and pepper until combined. Stir in the process cheese and 1-1/2 cups of each cheddar cheese.

Drain macaroni; stir into cheese mixture. Pour into a greased 3-qt. baking dish. Top with remaining cheeses. Bake, uncovered, at 350° for 25-30 minutes or until cheese is melted and edges are bubbly. Yield: 6 servings.

Recipe found here: Triple-Cheese Macaroni

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Plantain Fritters

Plantain Fritters

Ingredients
2 large ripe plantains or bananas, peeled
1 cup self-rising flour
1 small onion, cut into wedges
1/4 teaspoon salt
Dash pepper
Oil for deep-fat frying

Directions
Place plantains in a food processor; cover and process until smooth. Add the flour, onion, salt and pepper; cover and process until blended (batter will be moist).

In an electric skillet or deep-fat fryer, heat 1/4 in. of oil to 375°. Drop tablespoonfuls of batter, a few at a time, into hot oil. Cook for 1 minute on each side or until golden brown. Drain on paper towels. Yield: 28 fritters.

Editor’s Note: As a substitute for 1 cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup.

Recipe found here: Plantain Fritters

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Garden Mashed Potatoes

Garden Mashed Potatoes

Ingredients
1 pound medium Yukon Gold potatoes, cubed
1 pound medium red potatoes, cubed
1 pound medium carrots, chopped
4 garlic cloves, peeled and halved
1 jalapeno pepper, seeded and chopped
1/4 cup butter, cubed
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups frozen white corn, thawed
1/2 cup shredded Monterey Jack cheese

Directions
Place the potatoes, carrots, garlic and jalapeno in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain.

Mash vegetables with butter, salt and pepper; stir in corn and cheese. Yield: 8 servings.

Editor’s Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Recipe found here: Garden Mashed Potatoes

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