CREAMY CHEDDAR MACARONI SALAD
This Creamy Cheddar Macaroni Salad is the perfect summer pasta salad. It's loaded with peppers, celery, onions, chunks of cheddar cheese and elbow noodles, all covered in a tangy sour cream dressing.
Provided by Jo-Anna Rooney
Categories Salad
Time 50m
Number Of Ingredients 12
Steps:
- In a large pot, boil the elbow macaroni according to package directions. Drain in a colander, then rinse with cold water.
- Blend together the mayo, mustard, sour cream, vinegar, sugar and salt and pepper.
- In a large bowl, combine the noodles and chopped vegetables, then toss with the dressing.
- Let rest in the fridge for at least 30 minutes (1 hour or more is best).
- Serve and enjoy!
Nutrition Facts : ServingSize 1 cup, Calories 548 calories, Sugar 4.8 g, Sodium 395.3 mg, Fat 23.4 g, SaturatedFat 7.2 g, TransFat 0.2 g, Carbohydrate 66.4 g, Fiber 3.8 g, Protein 16.5 g, Cholesterol 30.7 mg
FRUIT JEWELS (PATE DE FRUIT)
Provided by Food Network
Categories dessert
Time 1h14m
Yield About 5 dozen pieces
Number Of Ingredients 4
Steps:
- Place the applesauce, apricots, and sugar into a non-reactive 2-quart heavy-bottomed saucepan over medium-high heat. Mix together, then add the raspberries. The raspberries will dominate the flavor. If you want apricot-flavored Pate de Fruit, omit the raspberries. Using a hand-held immersion blender or whisk, combine all of the ingredients until smooth and homogenous. As the mixture cooks, the natural pectin in the fruit will cause the mixture to thicken. Continue to cook until it is thick, mixing constantly. To test for the correct consistency, dip a whisk in the mixture and hold horizontally in front of you. Watch as the mixture drips off the whisk and back into the pan. If the mixture stays on the whisk and beads up into small balls, like pearls, it is ready. If it drips back into the pan in thin strands, it needs to be cooked a little longer.
- When the mixture is a bit thicker than jam, pour it into a spouted container. Fill either a half-dome or triangle shaped flexipan, depending on the desired design of the jewels and let rest for 4 hours at room temperature. When the mixture has set, remove and roll each jewel in sugar. If you do not have a flexipan, you can pour the Pate de Fruit into a 10-inch bottomless tart mold or cake ring placed on a parchment paper-covered baking sheet. Let the Pate de Fruit cool and set, about 3 hours at room temperature. When the mixture has set, remove and roll each jewel in sugar. To unmold, run a sharp paring knife between the fruit and the mold and lift off the mold. (At this point the Pate de Fruit can be stored, well wrapped in plastic and in an airtight container, for up to 2 months.) Sprinkle the top of the Pate de Fruit with a thin layer of sugar and flip it onto another sheet of parchment paper. Remove the parchment that is now on top. Sprinkle this side with more sugar. Using a wet chef's knife or cutter, cut the Pate de Fruit into any shapes. Roll each piece completely in sugar and serve. Do not store in the refrigerator, as the humidity will make the sugar melt.
JEWEL BOX PASTA
The nicest baked pasta dish I have ever had!!! Creamy tomato sauce, ham with loads of parmesan and melted mozzarella....what's not to like. YUMMY!
Provided by Jonathan_Creek
Categories European
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 210oc and butter a large baking dish or 4 gratin dishes.
- Cook for pasta for half the time on the packet, drain and set aside.
- Meanwhile, reserve 6 tablespoons of the tomato sauce and heat the remainder in a pan.
- Add the double cream and 3 tablespoons of the grated parmesan.
- Once the sauce is bubbling, take off the heat and add the part-cooked pasta.
- Empty the contents of the pan into a lightly greased baking dish and spread evenly.
- Cover the pasta with the proscuitto, chopped into large pieces.
- Cover with the sliced mozzarella.
- Add reserved tomato sauce and spread on top.
- Sprinkle the remainder of the grated parmesan.
- To finish, spinkle the oregano and black pepper.
- Bake for 15 - 20 mins at 210oc, until cheese is bubbling and lightly browned.
- Serve with salad and crusty bread.
Nutrition Facts : Calories 1130, Fat 53.1, SaturatedFat 30.7, Cholesterol 173.1, Sodium 2306.3, Carbohydrate 119.7, Fiber 17.1, Sugar 9.8, Protein 49
JEWELS & PASTA
Beautiful red beets contrast with the pasta in this unusual way of using fresh beets. I found this recipe on a vitamin website.
Provided by Brenda.
Categories Healthy
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Boil beets in their skins for about 45 minutes.
- While beets are cooking, cook linguine in boiling water until done. Drain linguine, reserving about 1 cup of the liquid.
- Rinse beets well under cold running water and slide the skins off. Chop beets into 1/2-inch cubes (or smaller).
- Heat olive oil in a 12-inch nonstick skillet and add onions. Cook onions until tender, and lightly browned.
- Add chopped beets and salt to the onions.
- Transfer the pasta into the skillet with the beets and onions. Stir until the pasta and the beets are well combined.
- Top with the crumbled feta cheese and the freshly ground pepper.
Nutrition Facts : Calories 454, Fat 11.2, SaturatedFat 5.2, Cholesterol 26.8, Sodium 670.9, Carbohydrate 71.3, Fiber 4, Sugar 8.1, Protein 16.4
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