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Reply
| | From:  Genie· (Original Message) | Sent: 4/3/2008 7:40 PM |
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Reply
| | | From: Genie· | Sent: 5/28/2008 3:57 AM |
| Fried Mac and Cheese Balls
Recipe courtesy Chef's Market
Food Network - Behind the Bash
Recipe Summary
Difficulty: Medium
Prep Time: 15 minutes
Inactive Prep Time: 12 hours
Cook Time: 20 minutes
Yield: 6 servings
User Rating:
No Rating
1 pound elbow macaroni
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups milk, warmed, plus 2 tablespoons for egg wash
1 pound grated Cheddar
1 pound grated smoked Gouda
Salt and freshly ground black pepper
2 large eggs
3 cups seasoned bread crumbs
Vegetable oil, for frying
Marinara or Alfredo sauce, to serve
Cook the macaroni according to package instructions. Drain and
rinse with cold water to stop the cooking. Drain again and set
aside.
In a saucepan, melt the butter over medium heat. Sprinkle the
flour into the butter and stir it with a whisk. Cook for 2
minutes. Whisk the warmed milk into the flour mixture, working
out any lumps. Cook until the sauce thickens, about 2 minutes.
Remove from the heat, add the cheeses, and stir until melted and
smooth; season with salt and pepper. Fold the cheese sauce into
macaroni. Pour the mac and cheese into a shallow pan and
refrigerate until cold, at least 2 hours.
* Shape the cold mac and cheese into meatball-sized balls and
place them onto a waxed paper-lined tray. Freeze the balls
overnight.
Beat the eggs and 2 tablespoons milk together to form an egg
wash and pour it into a shallow bowl. Put the bread crumbs into
another shallow bowl. Remove the mac and cheese balls from the
freezer. Dip the frozen balls into the egg wash then into the
bread crumbs. Put the balls back into the freezer until you are
ready to fry.
Heat the oil in a deep-fat fryer to 350 degrees F. Fry the mac
and cheese balls until they are golden brown and center is hot,
about 5 minutes. Serve hot with your favorite marinara or
Alfredo sauce or combination or both for dipping.
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Reply
| | | From: Genie· | Sent: 6/5/2008 7:33 PM |
Crispy Ravioli I saw this recipe and had to give it a try. The kids loved it and I thought that is was good for every now and then, since I am not big on frying. It is very easy to make and quick.
1 bag frozen cheese ravioli of your choice
1 1/2 cps (roughly) Italian seasoned bread crumbs
Buttermilk
Italian seasoning
Oil for frying
Marinara sauce of your choice
Heat oil on medium high.
Dip ravioli in buttermilk and then bread crumbs;
Fry in oil until golden brown and the middle is plumped up.
Drain ravioli on a paper towel and sprinkle with seasoning when first out of the oil.
Serve hot with a side of marinara sauce to dip them in.
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Reply
| | | From: Genie· | Sent: 6/5/2008 7:34 PM |
| From: ChadsAngel (Original Message) | Sent: 4/19/2007 11:09 PM | Tortellini Appetizers 18 Refrigerated Cheese Tortellini, cooked, drained and cooled ¼ Cup Italian Salad Dressing 6 Thin Slices Provolone Cheese 6 Thin Slices Genoa Salami 18 Large Stuffed Olives In a resealable plastic bag, combine the tortellini and salad dressing. Seal and refrigerate for 4 hours. Drain and discard dressing. Place a slice of cheese on each slice of salami; roll up tightly. Cut into thirds. For each appetizer, thread a tortellini, salami piece and olive on a toothpick. | |
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Reply
| | | From: Genie· | Sent: 6/5/2008 7:35 PM |
Nutty Noodles
Ingredients
1 cup each peanuts, shelled; raisins; carob chips or
chocolate chips
1 cup each coconut, chow mein noodles
Directions
Melt chocolate, whichever using, dark, light, semi-sweet,
although semi-sweet is probably best. Melt in a double boiler. Turn
off burner, but do not remove double boiler until other ingredients
are added to keep chocolate in liquid state. When melted, mix all
otheringredients in until well-coated. Drop by tbsp. onto wax paper
lined, or sprayed cookie sheet. If using a greased sheet, it is
messier. Let cool at room temperature, or refrigerate until cooled
completely.
Store in a cookie tin or other airtight moisture proof storage.
Note: Can also be made with half butterscotch chips, half chocolate
chips.
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Reply
| | | From: Genie· | Sent: 6/5/2008 7:35 PM |
NOODLE CHIPS
1 (8 oz.) pkg. corkscrew egg noodles
Oil for deep frying
Seasoned salt Cook noodles in boiling water according to package directions; drain. Immediately run cold water over noodles; drain again. Pat noodles with paper towels, removing as much moisture as possible. Pour oil 2" deep into a large skillet or large heavy saucepan. Heat to 400 degrees (205 degrees C). At this temperature a 1" cube of bread will turn golden brown in about 20 seconds. Lower 6 or 7 cooked, drained noodles into hot fat. Fry until golden brown; drain on paper towels. Sprinkle with seasoned salt. Use as snacks or dip chips. Makes 6 to 7 cups. |
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Reply
| | | From: Genie· | Sent: 9/21/2008 8:15 PM |
Pasta Nibbles 4 cups uncooked small bow tie or
wagon wheels pasta
Vegetable oil
1/2 cup grated Parmesan cheese
1 teaspoon dried whole oregano
1 teaspoon dried parsley flakes
1/2 teaspoon onion powder
Pinch of garlic powder Cook pasta according to package directions; drain well. Pat pasta almost dry with paper towels. Heat 2 to 3 inches of oil to 375 degrees F. Drop in several pieces of pasta at at time. Fry until golden brown. Drain the fried pasta well on paper towels. Combine remaining ingredients in plastic bag; shake well. Place warm pasta in bag; shake to lightly coat. Makes about 4 cups. | |
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Reply
| | | From: Genie· | Sent: 9/21/2008 8:17 PM |
Colorful Fried Pasta Snacks with Variations Makes 3 cups. 2 cups uncooked colored twist pasta
1 quart corn oil (approximately)
1/4 cup granulated or confectioners' sugar
1 tablespoon grated lemon or orange peel
1/8 teaspoon salt Cook pasta according to package directions. Drain well. Spread in a single layer on wax paper-lined cookie sheet and dry for 20 minutes. Pour corn oil into electric skillet, filling no more than one-third full. Heat to 375 degrees F. Carefully add pasta to hot oil, a few at a time. Fry for about 1 minute, turning once, or until golden brown. Drain on paper towels. Repeat until all pasta is fried, adding oil as needed. In a medium bowl, stir sugar, lemon peel and salt until well mixed. Toss pasta with sugar mixture until coated. Store in tightly covered container. Chili Fried Pasta Snacks
Follow recipe for Fried Pasta Snacks. Omit sugar and lemon peel. Use 1 1/2 to 2 teaspoons chili powder and 1/4 teaspoon salt. Lemon Pepper Fried Pasta Snacks
Follow recipe for Fried Pasta Snacks. Omit sugar. Use 1/2 teaspoon grated lemon peel, 1 tablespoon cornstarch and 1/4 teaspoon freshly ground pepper. Parmesan Fried Pasta Snacks
Follow recipe for Fried Pasta Snacks. Omit sugar and lemon peel. Mix together 1/4 cup grated Parmesan cheese, 1 tablespoon cornstarch, 1/2 teaspoon Italian seasoning and 1/2 teaspoon salt. | |
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Reply
| | | From: Genie· | Sent: 9/21/2008 8:20 PM |
Crispy Pasta Bites Pasta, in desired shapes
Boiling salted water
Oil, for deep frying
Garlic or seasoned salt Cook pasta in boiling water (salted) until tender. Drain and pat dry on toweling. Heat oil in deep sauté pan or heavy skillet to 375 degrees F. Add cooked pasta, a few at a time; cook until brown and crisp. Drain on paper towels and sprinkle with garlic or seasoned salt. Cool and store in airtight container. | |
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