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Showing posts with the label Cheesy Cauliflower and Pasta Casserole

Cheesy Cauliflower and Pasta Casserole

There's something so comforting about a creamy baked pasta casserole. This one includes cauliflower and peas in a way that even a kid can love. A crunchy, seasoned breadcrumb topping makes it even more irresistible. ingredients 1/2 cup seasoned breadcrumbs 2 tablespoons butter, melted plus 2 tablespoons butter, softened, divided 2 tablespoons plus 1/2 cup of grated Parmesan cheese, divided 8 ounces fusilli or other uncooked pasta 1 pound cauliflower florets, cut into bite-sized pieces 1 cup frozen peas 1 cup diced onion 2 tablespoons flour 1 1/2 cups half and half 1 1/4 teaspoon Italian seasoning 1 teaspoon salt 1 teaspoon pepper 1 teaspoon garlic salt 1/2 cup of grated Gruyere cheese directions Preheat oven to 350 degrees F. Grease a 2 to 3 quart baking dish and set aside. Heat salted water to boil for pasta. Combine crumbs, melted butter and 2 tablespoons Parmesan in small bowl and set aside. Boil pasta per package instructions to al dente, adding cauliflower and peas in last...

Chicken Noodle Soup with Parsnips and Dill

Lots of carrots and parsnips give old-favorite chicken noodle soup a slightly sweet flavor. To balance this effect, use the optional parsley, which is just slightly bitter. Ingredients 1 1/2 quarts canned low-sodium chicken broth or homemade stock 1 onion, chopped 4 carrots, halved lengthwise and cut crosswise into 1-inch pieces 4 parsnips, halved lengthwise and cut crosswise into 1-inch pieces 1 1/2 teaspoons salt 1/4 teaspoon fresh-ground black pepper 1 pound boneless, skinless chicken breasts (about 3) 1 cup wide egg noodles (about 2 ounces) 1/4 cup chopped fresh dill 1/4 cup chopped fresh parsley (optional) Directions In a large pot, combine the broth, onion, carrots, parsnips, salt and pepper and bring to a simmer. Add the chicken breasts to the pot and simmer until just done, about 10 minutes. Remove the chicken; bring the soup back to a simmer. When the chicken breasts are cool enough to handle, cut them into bite-size pieces. Meanwhile, stir the noodles into the soup. ...

How to cook Menudo with Raisins and Green Peas

Pork Menudo is not complete without liver. However, there are some people who don’t want to include it because of its gamy taste. This recipe deals with this issue by providing a step wherein the liver is sauteed in minced ginger; this gets rid of the gamy flavor of the liver making it more pleasurable to eat. It is better to use Filipino style red hotdogs for this recipe. If you don’t have it, I suggest that you use less salty substitutes. I would prefer beef franks over wieners, if you’ll ask me. The potatoes and carrots can be fried separately before adding them in the cooking pot with the rest of the ingredients — just make sure that you let the excess oil drip so that the dish won’t be very oily. Pork menudo is best enjoyed with warm steamed white rice. I also find it good with sinangag in the morning for breakfast. Menudo with Raisins and Green Peas Ingredients 2 lbs. pork, cubed 1/4 lb. pig’s liver, cubed 4 hotdogs, sliced diagonally 2 medium baking potatoes, peeled a...

Quick Chicken Cassoulet

Aside from a quick broil at the end, this modified cassoulet can be done entirely on the stovetop in a large skillet. Darker meat chicken thighs are recommended as they add a richer flavor to the dish than breast meat would, and smoky turkey kielbasa and a bit of bacon stand in nicely for the traditional pork sausages and ham hocks. ingredients 2 thick-cut slices of smoked bacon, roughly chopped 1 pound boneless, skinless chicken thighs (about 5), trimmed of fat and cut into 2-inch chunks 1 teaspoon olive oil 1 large Vidalia onion, chopped 1 carrot, chopped 1 celery stick, chopped 4 garlic cloves, chopped 1/2 teaspoon dried thyme 1/8 teaspoon cayenne pepper 1 cup dry white wine 1/2 cup low-sodium chicken broth One 14.5-ounce can diced tomatoes Two 15-ounce cans Great Northern white beans 2 bay leaves 12 ounces turkey kielbasa, sliced on the bias into 1/2-inch pieces 1/2 cup fresh breadcrumbs 1/4 cup grated Parmesan 2 tablespoons chopped parsley directions In a Dutch oven or large stra...