The Lady Chablis Macaroni and Cheese

[spiceman1957]

Autowasherfreak,

My Partner loves Mac n Cheese and I made this last night. I did cover the top with crushed buttered Ritz crashers before I put it in the over. (I know, a lot more fat) but he said it was the best he had in a while.

 

[autowasherfreak]

The only problem that I had with the pan I made was it was a little dry. So we just added some Velveta to it which made it a little creamier.

I still wonder why she sent a friends request to me. I would love to see one of her shows. I saw her once on a an episode of This Old House. Michael, I bet there wasn't a dry eye the place.

Hmmm Rita Crackers, sounds good. I eat a half a box of those in one sitting.

 

[danemodsandy]

You Have to Admit...

...A Ritz cracker topping improves any mac 'n cheese recipe!

I like to mix Ritz crumbs with Parmesan for mine. Dot with butter, bake, take statins and enjoy.

 

[toggleswitch2]

Oh honey you ARE what you eat!

Spinach rice?

I know that as an ethnic dish. What does that mean to Americans?

SPANKORIZO (spinach-rice pilaf)

In 1/4 cup olive oil saute chopped onion or leek (optional) then spinach (a 10oz frozen package will do-- i'd say that's 625 gr.) Once defrosted and sauteed, add 1 cup rice. Turn over once or twice sauteeing for about one minute to coat with oil. Add 2 cups water or broth/stock. Salt and peepper to taste. Add a small amount of tomato paste and /or dill if desired. Garlic is aso optional. Cover cooked over low heat for 20 minutes, or until water is absorbed.

Substitute leeks or cabbage for the spinach if desired.

Server warm or lukewarm with a few lemon wedges.

Anyhow:
I laugh like hell when you see some deep southerners/Texans trying to eat something on those health/diet TV shows that progress their kids 30 years forward via computer imaging and you see some mighty overweigh unhealthy folk. The mother shown on one show couldn't even swallow anything that is green (veggie or salad) or meats/veggies/starches not deep-fried, or slathered in butter. Scary in this day and age.

Here is another recipe variation. Don't sweat it; it's peasant food no recipe is realy required or adhered to.

How to Make Restaurant-Quality Mexican Red Rice

Red rice is one of the staples of Mexican cuisine and is a delicious side for many savory dishes. Tomato puree gives the rice its signature red color.

greekfood.about.com

 

[toggleswitch2]

TOURLOU - Oven roasted vegeteble medley

I think Briam is the same thing but cooked in clay vessels.
In Italian "dialect" that would be JAMBORTZ- mixed-up mess!

For this I use those old-fashoned speckeled enamel-on-steel black oval covered "granny roasters" (for a turkey)

1/4 cup oil
diced onion
1 cup tomato sauce
leeks/scallions
2 cups water (or 1 cup water and one cup broth/stock)
garlic (optional)

AND WHATAEVER VEGETABLES YOU HAVE ON HAND.
slice and dice please.

Use some or all of these.
NOTE: a little-of-this and a little-of-that turns into mega quantities!

Use some or all of these in your casserole:
1 potato
2 carrots
2 stalks celery
1 tomato (optional)
small head of cabbage diced
mushrooms
yam/sweet potato
zuchinni
eggplant

WAHATEVER! etc, etc,etc!

Add really whatever you have on hand. Go for it!

Cook covered in 400*F (200*C) preheated oven for 20 minutes.
Stir. Cook uncovered for another 20 minutes maybe a bit longer, until veggies are cooked through and water has evaporated. Finish in broiler/grille for color, if in proper vessel.

To make a meal of this add small meatballs or chicken pieces. These may be pre-cooked, or entire casserole may be cooked at a lower heat for a longer period of time allowing meat to cook.

To get a head-start one may preheat the entire dish over a gas flame or elecrtic coil element. Transfer to oven when begins to boil. Adjust cooking time accordingly. DO NOT PUT GLASS VESSEL OVER DIRECT HEAT!

VOILA. Not fried, tasty, healthy low-fat, low-cholesterol.

http://recipe.groups.vox.com/library/post/6a00cdf3a364f7cb8f0100a7fbb894000e.html

 

[danemodsandy]

Oh, Toggles!

"Spinach rice?"

No, dear. SPANISH rice, which - I assure you - is something that no one in Spain has ever heard of. It's very overcooked rice in a modified food starch-thickened, somewhat sweet tomato gruel, something like tomato soup. There are a few vague bits of bell pepper that last saw sunlight two or three years ago in it. It came to our cafeteria's kitchen in big gallon cans, was perfunctorily reheated about ten in the morning and then put on the steam table to both await lunchtime and lose what little flavour it had had when opened.

You can buy it in household can sizes in most grocery stores under the Van Camp's name, but you will probably have to suss it out for yourself - so few people eat it nowadays that I doubt the average grocery-store waitron would know what you were talking about. It's such a 1963 suburban thing, y'know?

P.S.: Rice-A-Roni make a version, but it's not the same. For starters, it has actual flavour. Not much, but more than the canned stuff.

 

[toggleswitch2]

LOL oh--- SPANISH rice.

Blind as well as partially deaf. Ready for the old-age home I am!

 

[appnut]

Now be nice Toggles, I first read it I thought it was spanish rice too--but then you knnow I'm near-sighted anyway. But really, this thread is for mac & cheese, not spinache rice!!!

 

[toggleswitch2]

Well that and no retentive short-term memory at all! LOL

 

[appnut]

How decadent this is!!!

 

[appnut]

Still not ready to let it go

 

[foraloysius]

Bumping up all recipe threads, that's very naughty of you Bob! I challenge you to only bump up the healthy ones! LOL

BTW, I copy and paste all the recipes I want to save to documents that I keep in a map on my computer.

 

[appnut]

Being naughty again Luigi!!!

 

[autowasherfreak]

I do the same thing Louis cut, paste, and save into Word. Which I need to do with some of these before they are gone.

 

[spankomatic]

How about some home made cheese cake to go with that mac and cheese for dessert!