Ingredients
1 large head broccoli (about 1 1/2 pounds), washed, trimmed and cut into 1-inch pieces
3/4 cup sour cream
1/4 cup grated Parmesan cheese
3 tablespoons butter
1/2 cup bread crumbs
1/2 cup shredded Swiss cheese
To make
01. Bring about an inch of water to a boil in a medium saucepan over high heat. Add broccoli; cover and cook until just crisp-tender, about 3 minutes. Drain; keep warm.
02. Mix sour cream and Parmesan in a large bowl. Melt butter in a small skillet over medium-high heat. Add bread crumbs; stir until well coated with butter and toasted.
03. Preheat broiler. Toss broccoli and sour cream mixture well to coat; turn into a shallow baking dish. Sprinkle with toasted bread crumbs and Swiss cheese. Broil 3 inches from heat for about 4 minutes or until cheese is melted.
Perfect partner: Crunchy chicken
Dip chicken pieces in melted butter, then roll in cornflake crumbs seasoned with salt and pepper, coating evenly. Bake at 350°F for about 1 hour.
Ingredients
1 pkg (12 oz) Reames Home Style Frozen Egg Noodles
1 can (11 oz) cheddar cheese soup
1 can (5 oz) evaporated milk
1 tsp instant minced onion
1 can (12 1/2 oz) tuna, drained
1 can (4 oz) mushroom pieces, drained (optional)
1 pkg (10 oz) chopped broccoli, thawed
1 cup shredded mild cheddar cheese
To make
01. Preheat oven to 350°F. Cook noodles in boiling water 20 minutes.
02. Blend soup and milk into a smooth sauce. Add onions and mushrooms.
03. Drain noodles. Layer 1 1/2 cups noodles, 1/3 cup tuna and 1 cup broccoli in a 2 quart casserole. Pour in 1 cup of sauce. Repeat layers.
04. Bake 20 minutes. Then add cheese and bake 15 more minutes. Serve with warm pita bread and fresh fruit salad.
Ingredients
1 pkg frig biscuits, grande (flaky is best)
1/2 lb ground turkey or chicken
garlic
1/2 cup tomato sauce or salsa
1/2 cup corn
1 cup grated cheese
1 tbsp sugar
1 egg, beaten
To make
01. Brown turkey and season with garlic.
02. Mix sauce, corn, cheese & sugar. Add browned meat.
03. Flatten biscuits and paint around edge with egg.
04. Put mixture in center, fold over and press edges with a fork.
05. Bake at 375°F for 15 minutes.
8 ounces grated Fontina
8 ounces grated Gruyere
5 teaspoons cornstarch
6 ounces thinly sliced pancetta, chopped
2 cups dry white wine (such as Pinot Grigio)
Freshly ground black pepper
2 tablespoons chopped chives
Bite-size pieces of focaccia, sliced salami, fresh fennel, Belgian endive, steamed broccoli florets and asparagus spears, for dipping Toss the Fontina and Gruyere cheese with the cornstarch in a medium bowl to coat. Saute the pancetta in a heavy large saucepan over medium heat until crisp and golden, about 8 minutes. Using a slotted spoon, transfer the pancetta to a plate. Pour off any excess oil. Pour the wine into the same saucepan and bring to a boil. Decrease the heat to medium. Whisk 1 handful of the cheese mixture into the wine until it is almost melted. Repeat with the remaining cheese mixture in about 4 more batches. Continue whisking until the cheese is completely melted and the fondue bubbles, about 1 minute. Stir in all but 2 tablespoons of the pancetta. Season the fondue with pepper, to taste.Transfer the cheese mixture to a fondue pot. Sprinkle with the remaining pancetta and chives. Set the pot over a candle or a canned heat burner. Serve with focaccia and vegetables.
Ingredients
- 1 tablespoon olive oil
- 1 cup chopped onions
- sale and white pepper
- 6 cups chicken stock
- 2 teaspoons chopped garlic
- 1 pound Arborio rice
- 1 tablespoon butter
- 1/4 cup heavy cream
- 1/4 cup grated Parmigian-Reggiano cheese
- 14 cup grated Romaino cheese
- 1/4 cup grated Asiago cheese
- 2 tablespoons chopped chives
Directions
In a large saute pan, over medium heat, add the olive oil. When the oil is hot, add the onion and season with sale and pepper. Saute for 3 minute, or until the onions are slightly soft. Add the stock and garlic. Bring the liquid to a boil and reduce to a simmer. Cook for 6 minutes. Add the rice and simmer for 18 minutes, stirring constantly, or until the mixture is creamy and bubbly. Add the butter, cream, cheese and chives. Reseason with salt and pepper. Simmer for 2 minutes and serve immediately.
