Ultimate Nachos A La Martha Stewart Recipes

ULTIMATE NACHOS A LA MARTHA STEWART

Steps:

• Preheat oven to 400°.
• Top each chip with about 1 teaspoon beans and 1 1/2 teaspoons cheese; evenly divide chiles and olives among chips.
• Transfer to an ovenproof serving platter, forming layers; add chili sauce.
• Bake until heated through and cheese melts, 3 to 5 minutes.
• Remove, and garnish with cilantro leaves.
• Serve immediately topped with tomatoes and sour cream, if desired.

SUPER NACHOS

Steps:

• Arrange a mixture of 2 varieties of corn chips on a very large platter or use your broiler pan as a platter.
• Combine salsa ingredients in a bowl and set aside for flavors to marry.
• Heat a medium nonstick skillet over medium high heat. Add oil, garlic, onion and peppers to the pan and saute 2 minutes, then add meat and crumble with wooden spoon. Season meat with salt, chili powder, cumin and cayenne pepper sauce. Cook meat 5 minutes, then stir in beans and reduce heat to low.
• In a medium sauce pot, melt butter and add flour to it. Cook flour and butter 1 to 2 minutes over moderate heat, then whisk in milk. When milk comes to a bubble, stir in cheese with a wooden spoon. Remove cheese sauce from the heat.
• Pour cheese sauce evenly over the massive spread of chips and top evenly with beef and beans and the pico de gallo. UBER NACHOS! Serve immediately as is or, garnish with your choice of extra toppings from the toppings list.

RIGATONI PASTA PIE (MARTHA STEWART)

Steps:

• In a large pot of salted boiling water, cook pasta until slightly underdone (I cooked mine for 12 minutes when the box indicated 14 minutes). One pound of pasta should be cooked in 6 quarts of water, make sure you are using a big enough pot so the pasta doesn't stick together. When done, rinse in cold water and drain again. Toss pasta with 1 Tablespoon olive oil to coat. Set aside.
• Heat remaining 1 Tablespoon olive oil in a large skillet over medium-high heat. Add ground beef. Cook, stirring occasionally until browned. Add garlic, 1 teaspoon salt and pepper. Cook 2 minutes more.
• Add crushed tomatoes; simmer until thickened, about 20 minutes.
• Toss pasta with Parmesan cheese. Butter a 9-inch springform pan. Tightly pack pasta into pan, standing each piece on end. Spread meat sauce on top of pasta.
• Push the meat sauce into the pasta holes filling each one up. Stuffing the meat into the holes is a weirdly satisfying task. Enough said.
• Place in a 400 degree oven for 15 minutes. Sprinkle mozzarella cheese on top and bake another 10-15 minutes until cheese is golden. Remove from oven and let stand for 15 minutes. Run a knife around the edge to loosen and then unmold.
• Cut into wedges and serve with any remaining meat sauce you might have.

NACHOS SUPREMO

Steps:

• Preheat oven to 400 degrees.
• Season chicken with salt and pepper and wrap in parchment paper-lined foil; place on a rimmed baking sheet. Transfer to oven and bake until chicken is cooked through, about 1 hour.
• Unwrap chicken; remove skin and discard. Remove chicken from bones and cut into small pieces; discard bones and set chicken aside.
• Decrease oven temperature to 350 degrees. Layer one third of the chips on a large ovenproof platter or in a baking dish. Top with 1 cup cheddar and 1 cups of Monterey Jack. Repeat process twice with remaining chips and cheese. Transfer to oven and bake until cheese is melted, 5 to 10 minutes.
• Remove from oven and top with reserved chicken, both salsas, cheese sauce, guacamole, sour cream, jalapenos, radishes, and cilantro; serve immediately.

PUMPKIN CHEESECAKE A LA MARTHA STEWART

Steps:

• Preheat oven to 325°.
• Place gingersnaps in the bowl of a food processor, and process until finely ground.
• Add pecans, melted butter, sugar, and cinnamon.
• Process just until combined and the mixture holds together.
• Transfer the cookie mixture to a 9-inch nonstick springform pan, and pat out evenly to make the crust, lining the sides of the pan about 1 1/2 inches of the way up.
• Bake for 10 minutes. Cool completely on a wire rack.
• In a small bowl, whisk together flour, ginger, cinnamon, and nutmeg; set aside.
• In another bowl, beat the cream cheese and sugar on medium speed until light and fluffy, about 2 minutes.
• Add pumpkin, bourbon, vanilla, and flour mixture. Beat to combine.
• Add eggs, one at a time, beating to incorporate after each addition.
• Pour batter into prepared crust.
• Wrap the outside of the springform pan with a double layer of aluminum foil.
• Place in a roasting pan. Add enough hot water to come halfway up the sides of the springform pan.
• Bake until cake is set in the center, about 1 hour and 45 minutes.
• Remove from water, and cool on a wire rack.
• Remove foil, and refrigerate for at least 4 hours and up to overnight.
• Serve with whipped cream, if you'd like.

SPICY TOMATO SAUCE (MARTHA STEWART)

Steps:

• In a large skillet, heat oil over medium heat.
• Add garlic and cook slowly until golden brown on all sides, about 10 minutes, careful not to burn.
• Add tomatoes and their juices (do this carefully to keep oil from spattering), red pepper flakes, and salt and peper to taste.
• Raise heat and bring to a boil.
• Reduce heat to medium and simmer, breaking up tomatoes into small pieces with the side of a wooden spoon.
• Cook unitl sauce thickens, about 25 minutes.
• Remove from heat, transfer to a service dish, and garnish with parsley.