Thai Peanut Noodles

submitted by Michelle Moody


From: Our Best Bites
Ingredients:
1/2 c. chicken broth
3 Tbsp. creamy peanut butter
1-2 tsp. Sriracha chili sauce (1 is mild with a bite, 1.5 is medium, 2 is hot)
1 1/2 Tbsp. honey
3 Tbsp. soy sauce
1 1/2 Tbsp. fresh minced ginger
2-3 cloves garlic, pressed or minced
8 oz. Udon or linguine noodles
Chopped green onions
Chopped cilantro
2 limes, cut into quarters
Chopped peanuts
Instructions:
Cook noodles in salted water. In the meantime, combine chicken broth, peanut butter, chili sauce, honey, soy sauce, ginger, and garlic in a small saucepan over medium-low heat. Whisk until smooth and remove from heat. Toss cooked noodles with sauce and divide among 4 bowls. Sprinkle with green onions, cilantro, chopped peanuts, and garnish each serving with 2 lime quarters. Before eating, squeeze lime juice over noodles and stir to combine.

*If desired, you can add meat to this dish by stir-frying shrimp or very thinly-sliced chicken (partially freeze it first) in some olive oil with a couple cloves of garlic, some fresh ginger, some green onions, soy sauce, and a small squirt or two of Sriracha chili sauce.

Helena’s Classic Macaroni & Cheese

submitted by Anna Kaminski

~ This is my mom’s recipe – what a great comfort food dish!

Servings: 6-8

Ingredients:
Bread Crumb Topping
• 6 slices of white bread, torn into rough pieces (you can use wheat, leftover French bread, etc. – it all tastes great!)
• 3 T cold unsalted butter, cut into 6 pieces

Pasta & Cheese
• 1 lb. elbow macaroni
• Pinch of salt
• 2 T unsalted butter
• 6 T flour
• 1.5 tsp. powdered mustard
• ¼ tsp. cayenne pepper
• 5 c milk
• 8 oz. Monterey Jack shredded cheese
• 8 oz. Sharp Cheddar shredded cheese

Pulse bread and butter in food processor until crumbs are 1/8 inch (10-15 1 second pulses). Set aside. Cook pasta in salt, drain and set aside. In large pan, heat butter over med-high heat until foaming. Add flour, mustard, and cayenne pepper, and whisk well for 1 minute. Gradually whisk in milk. Bring to boil whisking continuously. Reduce heat to medium and simmer for 5 minutes or until thick like cream. Take pan off heat, and whisk in both cheeses and 1 tsp. salt until cheese are fully melted. Add pasta and cook over med-low heat stirring until mixture is steaming and heated through (about 6 minutes). Transfer to broiler safe 13x9 dish and sprinkle evenly with breadcrumbs. Broil until crumbs are deep golden brown 3 to 5 minutes. Cool 5 minutes, and then serve!

Baked Mac-N-Cheese

submitted by Nicole Anderson

Ingredients:

1 8 oz. package elbow macaroni

4 Tbsp. butter

½ cup bread crumbs

1 small onion minced

1 cup shredded Gruyere Cheese

1 cup shredded cheddar cheese

1 Tbsp. flour

¼ tsp. mustard

1/8 tsp. pepper

1 ½ cups milk

Directions:

Add pasta to boiling pot of water with 1 tsp. salt. Boil until just tender. Drain in colander. Preheat oven to 350 degrees. Spray a 2 qt. baking dish and pour drained noodles in. Melt butter in microwave and add breadcrmbs. Set aside. In a 1 qt. sauce pan, melt butter with onion, about 5 min. Add flour, mustard, pepper and 1 tsp. salt. Stir together with a whisk. Add milk; whisk until thickened. Remove from heat and add cheese. Pour cheese sauce over pasta in baking dish. Sprinkle with breadcrumbs. Bake for 20 minutes.

Lemon Linguini

submitted by Becky Holdaway
Ingredients:

• 1 pounds/packages FRESH Linguini Noodles (Buitoni)
• I find this in the cheese and lunch meat section of the grocery store
• 1/4 c olive oil
• zest from 1 lemon
• 1/2 tsp salt
• 1/8 tsp pepper
• 1/4 c chopped green onion
• 1 lemon’s juice
• 1 tubs of FRESHLY SHREDDED parmesan cheese
• -Don’t even think about trying to cheat on this one

Directions:

1. Combine olive oil, lemon zest, lemon juice, salt, pepper, and green onion in an empty jar and shake well. Set aside.
2. Cook noodles (this should only take about 2 minutes because they are fresh noodles, so it will be quick!) and drain.
3. Put noodles in a large mixing bowl.
4. Pour mixture on top and stir.
5. While the noodles are still hot add lots of parmesan cheese so it melt in.(This is why it is important to buy Freshly Shredded parmesan. It has to melt into the noodles)
6. Toss, toss, toss until mixed and the cheese is melted.

I like to add pieces of baked asparagus and cut up pieces of grilled chicken to the noodles to make it a real meal.
Yield: 4-6 servings

Creamy Bow-Tie Pasta with Chicken and Broccoli

submitted by Allie McGrew

3 cups (8 oz.) farfalle (bow-tie pasta), uncooked
4 cups broccoli florets
3 Tbsp. KRAFT Roasted Red Pepper Italian with Parmesan Dressing
6 small boneless skinless chicken breast halves (1-1/2 lb.) ,chopped
2 cloves garlic, minced
2 cups tomato-basil spaghetti sauce
4 oz. (1/2 of 8-oz. pkg.) reduced fat Cream Cheese, cubed
1/4 cup Grated Parmesan Cheese

COOK pasta, adding broccoli to the cooking water for the last 3 min. of the pasta cooking time. Meanwhile, heat dressing in large nonstick skillet on medium heat. Add chicken and garlic; cook 5 min. Turn chicken over; continue cooking 4 to 5 min. or until chicken is cooked through.
DRAIN pasta mixture in colander; return to pan and set aside. Add spaghetti sauce and cream cheese to chicken in skillet; cook on medium-low heat 2 to 3 min. or until cream cheese is completely melted, mixture is well blended and chicken is coated with sauce, stirring occasionally. Add sauce mixture to pasta mixture; mix well.
Sprinkle evenly with Parmesan cheese.

Butternut Squash Mac and Cheese

Recipe from Annie McAferty and from Tasty Kitchen

Sometimes I skip the step where I bake it with the bread crumb topping and just eat it from the pan. Still delicious, just less bacon.

Ingredients

• FOR THE PASTA:
• 12 ounces, weight Rotini Pasta (preferably whole wheat)
• 1 whole Butternut Squash; Peeled, Seeded And Cubed
• 1 Tablespoon Olive Oil
• ½ teaspoons Kosher Salt
• 1 cup Chicken Broth
• 3 Tablespoons Butter
• 1 Tablespoon Flour
• 2 cups Low Fat Milk
• 2 cups Cheddar Cheese, Shredded

• FOR THE BREAD CRUMB TOPPING: (optional)
• 5 slices Cooked Bacon, Chopped
• 2 cups Sourdough Bread Crumbs
• 1 Tablespoon Minced Sage
• 1 Tablespoon Olive Oil

Preparation

Preheat oven to 375 F.

In a large pot of salted water, cook pasta for about 5 minutes. It should still be very al dente. Drain and then put the pasta back into the pot and set aside.

On a rimmed sheet pan combine squash, olive oil and salt. Roast for 20-25 minutes or until squash is tender. Set aside to cool slightly.

In a food processor blend squash and chicken broth until completely smooth. Set aside.

In a medium saucepan over medium heat, melt butter then add flour while whisking. Cook for 2-3 minutes and then slowly whisk in milk. Add cheese and stir until it is completely melted. Next add butternut squash puree and whisk thoroughly.

In the large pot, combine rotini and cheese sauce. Transfer to a 2 quart casserole dish. Set aside.

Saute bread crumbs, bacon bits, sage and olive oil in a skillet over medium heat until bread is lightly browned. Sprinkle over rotini.

Cover the dish of pasta with foil and bake for 15 minutes. Take off foil and let it brown for another 5-10 minutes or until sauce is bubbling.

Crock Pot Lasagna

submitted by Jess Smith

1lb ground beef/Turkey,
lasagna noodles,
1 jar spaghetti sauce(2 small or 1 large),
1 1/2 cups cottage cheese,
1 1/2 cups shredded mozzarella cheese,
2TBS parmesan cheese,
any other spices typically added to spaghetti sauce, if anymore added.

Brown beef and drain. Spoon 1cup sauce in bottom of crock and mix rest of sauce with beef. I saved some for the end just incase any noodles were exposed. Place 2 uncooked noodles on sauce. Spread 1/3 meat on top. Spread 3/4 cup cottage cheese over meat, and sprinkle 1/2 cup mozz on top. Then noodles, meat, cottage cheese, Mixx, noodles, meat and mozz. Sprinkle parmesan cheese over top. Extra sauce if needed. Cook on low for 4 hours. Not much longer, it can get a bit well done.

Linguine with Sundried Tomato Pesto Cream Sauce

submitted by Jess Smith

4 TBS sundried tomato pesto,
1/2 cup heavy cream (I went half n half),
4 oz mascarpone cheese,
1/4 tsp red pepper flake,
salt,
8 oz dry linguine pasta, parsley to top.

Boil water with salt and cook according to box. In the meantime, stir together pesto and cream in large skillet over medium/high heat. Stir till well combined then add in the mascarpone cheese, stir till it's all melted. Add red pepper flakes and salt to taste. Let sauce simmer over low heat for 15 minutes or till sauce has thickened. If gets too thick add some pasta water.
When pasta is done, add to the sauce and coat every strand. Serve parsley on top!

Not Your Average Macaroni and Cheese

submitted by Sharee Liebing

package elbow macaroni
½ tsp. pepper
½ cup butter
3 ½ cups milk
1 tsp. salt
½ cup flour
2 cups sharp cheddar cheese
½ sweet onion, diced
1 green bell pepper, diced
optional: chopped bacon or ham cubes

Cook macaroni according to directions on package.Sauté bell pepper and onion, set aside.Cook and stir butter, salt, pepper, and milk over medium heat. Bring to a boil. Boil for one minute, slowly adding in flour with whisk. Remove from heat and stir in cheese, bell pepper, and onion. Strain macaroni and put in a casserole dish. Pour sauce over macaroni and mix together. Sprinkle more grated cheese on the top. (I also like to sprinkle on some paprika for looks) Bake uncovered for about 30 min at 375 degrees.

Penne Rustica

submitted by Sharee Leibing
 
Prepare for lots of yummy leftovers! (makes about 10-12 servings)

16 oz penne pasta
 ½ cup parmesan cheese, grated
1 packet bacon
4 tsp. paprika
12 oz grilled chicken breast
Rosemary, chopped
1 large red bell pepper, diced
Mozzarella Cheese

Cook pasta according to directions on package. Cook Bacon. Slice cooked chicken into medium-bite size pieces. Combine sauce (directions below), cooked pasta, chicken, bacon, bell peppers, parm cheese, and paprika and mix thoroughly. Spread into pans. Top with chopped rosemary and mozzarella cheese. Bake 475 for 10 minutes.

Grantinata Sauce:

2 tsp. butter
1 tsp. salt
1 tsp. garlic, chopped
1 tsp. rosemary, chopped
½ cup marsala cooking wine
 ¼ tsp cayenne pepper(I usually leave it out—spicy!)
½ tsp. Dijon or dry mustard
3 ½ cups heavy cream

In large pan, sauté garlic in butter for a couple of minutes. Add marsala wine and boil until reduces by half. Add mustard, salt, rosemary, cayenne pepper, and heavy cream and allow to cook until sauce thickens.

Macaroni and Cheese

submitted by Stephanie Pruitt

Original Recipe from All Recipes.

Ingredients:

• 1 T butter
• 1 T flour
• 1/4 t salt
• 1/2 c milk
• 1/4-1/2 c cheddar cheese
• 2 T Parmesan cheese
• 2-4 T carrot, sweet potato, or squash puree, opt
• 1 c dry whole wheat elbow macaroni

Directions:

1. Cook pasta according to directions.
2. Melt butter in a small pot.  Stir in flour and salt.  Slowly add milk, whisking as you go.  Just before pasta is ready, add optional vegetable puree and cheese and stir to melt.
3. Mix cheese mixture into pasta.