A simple choice for times when you want something more than just pasta, but don’t have the time to make a lasagna. Turn the oven to 375°. Select a two- or three-quart casserole dish (such as a 9x12x2″ glass baker). Combine the pasta and tomato sauce and stir together. Layer half of the pasta into
Step by step: heat pan, then turn it down to low-med. put butter in pan. add sandwich, rub it around in the melty butter. cover. wait 1 minute. check inside for melt, bottom for color. 30 more seconds if needed. remove sandwich, add butter, flip sandwich back into pan, rub around in melty butter. cover.
She-crab soup is absolutely my favorite soup in the entire world. I’m still working on my own definitive version. Until then, enjoy a bit of history highlighting the culinary excellence & influence of Black Charlestonians. https://undiscoveredcharleston.com/2012/03/13/the-lost-recipe-of-william-deas/ William Deas’ Shrimp Soup 2 cups cooked, shelled shrimp 2 tablespoons butter 1 small onion, chopped 1/4 teaspoon black
Like all of the “ethnic” foods I cook, this dish doesn’t make any claims to being particularly “authentic,” but it is tasty and filling. Once you learn the technique, you can ring changes on it with different fillings and varieties of sauces. See also the recipe for Enchilasagna, which uses the same kinds of ingredients but
While I personally prefer a Cheddar Pasta with loads of vegetables cooked into the sauce, my son likes his mac & cheese closer to the modern American style. To make this style of sauce, you need one unusual ingredient, sodium citrate, a type of salt which acts as an emulsifier. It’s available at Amazon, with $10 getting
Alfredo is about as simple (and rich) as a cream sauce can get. It takes less than ten minutes from start to end. The original recipe for Alfredo sauce called for butter, Parmesan cheese, and some of the starchy water that was used to cook the pasta, but nowadays nearly everyone uses cream instead. You
Set a griddle or frying pan over a medium flame to pre-heat. Build a sandwich with two pieces of bread and a healthy layer of cheese. Cheddar is the classic choice, but nearly any soft or medium-firm meltable cheese is a good candidate, including American, Swiss, goat cheese, butterkäse and more. Mixing and matching cheeses is tasty
You can make a quiche out of almost anything! Mix and match your cheese and vegetable choices to taste, and then follow this simple formula. Based on the Moosewood quiche formula, by Mollie Katzen. A basic piecrust. Around 1 lb. shredded or crumbled cheese: cheddar, goat, swiss, or whatever you like. Around 1-2 cups cooked
Adapted from BonAppetit. 9 ears of corn: cut the kernels off 3 ears; grate the kernels off 6 ears. Break corn cobs in half, and place them in a large pot with 2 c. milk, 1 c. cream and bring it to gentle boil. Saute 1 chopped onion, 1 grated carrot, grated corn in 2T