Monday, July 4, 2016
Friday, August 2, 2013
- Preheat oven to 350°F. Melt 1 stick of butter.
- Mix sugar and cinnamon together in a small bowl.
- Tear risen dough into 50-60 one-inch pieces.
- Roll each piece into a small ball and place 5-6 pieces at a time into the melted butter and coat each piece evenly.
- Place buttered dough pieces into the cinnamon sugar mixture and shake bowl to coat. Place cinnamon sugar coated pieces of dough into a greased 10-cup Bundt pan.
- Repeat steps 4-5 until you have used all the dough pieces.
- Bake 30-35 minutes or until golden brown. Cool in pan 5 minutes. Invert onto serving plate. Best served warm.
Steak Gorgonzola Alfredo
Cook time 10 minutes (depending on doneness of steak)
Prep time 30 minutes
SOURCE OLIVE GARDEN WEB PAGE
Marinated steak 2.5 pounds
Pasta uncooked 1 pound
Spinach gorgonzola sauce 16 fl oz
Gorgonzola cheese 2 tablespoons
Chopped sun dried tomatoes 2 tablespoons
Balsamic glaze 2 tablespoons
1 boneless top sirloin 2.5 pounds
1.5 cups Italian dressing
1 tablespoon chopped fresh rosemary
1 tablespoon fresh lemon juice
1. Cut beef into 1 inch cubes and set aside
2. mix the dressing, rosemary and lemon juice together
3. Add the marinade to the beef toss and let marinate for at least 1 hour.
Spinach Gorgonzola Sauce
16 fl oz Alfredo sauce
4 cups chopped spinach
Â½ cup chopped green onion
3 tablespoons gorgonzola cheese crumbled
1. Heat Alfredo sauce in a large sautÃ© pan
2. add onion, spinach and gorgonzola cheese
To put the dish together:
Grill steak to preferred doneness
Cook 1 pound pasta according to the directions
Place drained pasta in sautÃ© pan with heated sauce
Toss pasta with sauce and place on a large platter
Place grilled beef on pasta and sauce
Drizzle with balsamic glaze
Sprinkle remaining gorgonzola cheese and sun dried tomatoes
Serving Size : 4
8 oz Cream cheese -- cut in bits
3/4 c Parmesan cheese -- grated
1/2 c Butter or margarine
1/2 c Milk
8 oz Fettuccine; cook -- drain
In large saucepan combine cream cheese, Parmesan, butter and milk,
constantly until smooth.
Toss pasta lightly with sauce, coating well. Leftovers freeze well.
Prep time: 10 minutes
Cook time: 35 minutes
8 tablespoons butter melted
1/2 pound cream cheese melted
2 1/2 cups heavy cream
1 teaspoon salt
1/4 teaspoon Tony Chachere's Seasoning
1/2 pound Cheddar cheese
1/3 cup flour
1 cup sliced jalapenos from jar
1/2 cup jalapenos juice from jar
2 tablespoons bread crumbs
1 pound Perciatel 10-inch macaroni noodles cooked al dente
Preheat your oven to 350 degrees. In a saucepan melt butter. Add cream cheese and mix until blended. Add heavy cream and whisk. Add jalapeno juice and whisk. Mix in cheddar, stirring until cheddar is completely melted. Mix in sliced jalapenos. Add salt, Tony Chachere's seasoning and flour. Continue whisking until all ingredients are completely incorporated.
Spray loaf pan with pan coating. Layer bottom of a 13 x 9 inch pan with cooked macaroni. Cover with cheddar mixture. Add another layer of pasta and cheddar mixture. Dust top with bread crumbs. Bake for 30 minutes at 350 degrees.
8 tablespoons (1 stick) unsalted butter, plus more for dish
6 slices good white bread, crusts removed, torn into 1/4- to 1/2-inch pieces
5 1/2 cups milk
1/2 cup all-purpose flour
2 teaspoons salt
1/4 teaspoons freshly grated nutmeg
1/4 teaspoons freshly ground black pepper
1/4 teaspoons cayenne pepper, or to taste
4 1/2 cups grated sharp white cheddar cheese(about 18 ounces)
2 cups grated cheese(about 8 ounces) or 1 1/4 cups grated
Pecorino Romano cheese (about 5 ounces)
1 pound elbow macaroni
Heat oven to 375°. Butter a 3-quart casserole dish; set aside. Place bread in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour butter into bowl with bread, and toss. Set breadcrumbs aside.
In a medium saucepan set over medium heat, heat milk. Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, whisking, 1 minute.
While whisking, slowly pour in hot milk. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.
Remove pan from heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar cheese, and 1 1/2 cups Gruyere or 1 cup Pecorino Romano; set cheese sauce aside.
Fill a large saucepan with water; bring to a boil. Add macaroni; cook 2 to 3 minutes less than manufacturer's directions, until the outside of pasta is cooked and the inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer macaroni to a colander, rinse under cold
running water, and drain well. Stir macaroni into the reserved cheese sauce.
Pour mixture into prepared dish. Sprinkle remaining 1 1/2 cups cheddar cheese, 1/2 cup Gruyere or 1/4 cup Pecorino Romano, and breadcrumbs over top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool 5 minutes; serve hot.