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Duke's Macaroni and Cheese
Naveen's Green Beans
DUKE'S MACARONI AND CHEESE
serves 6 to 8
Layered with American and cheddar cheese and sprinkled with buttery cracker crumbs, this is a favorite at Duke's.
INGREDIENTS:
1lb elbow macaroni, cooked according to the package directions
Butter for greasing the baking pan
3 cups half-n-half
20-24 slices total, American or cheddar cheese
12 buttery crackers (such as Ritz)
Salt, pepper and paprika to taste
DIRECTIONS:
1. Heat the oven to 350 degrees. Grease a 9 x 13 baking pan or large casserole dish.
2. Spoon a third of the cooked macaroni into the pan. Pour in 1 cup of the half-and-half or milk. Then cover everything with 4 to 6 slices of cheese. Add two more layers of pasta, half-and-half or milk, and cheese.
3. Place the crackers in a sealable plastic bag and crush them with your fingers or a rolling pin. Add the salt, pepper, and paprika to the cracker crumbs. Sprinkle the crumbs on top of the pasta and cheese. Bake until bubbly, about 35 to 45 minutes.
NAVEEN'S GREEN BEANS
serves 8
INGREDIENTS:
2 pounds fresh green beans
1 cup sliced fresh mushrooms
1/2 cup diced onions
3 cloves garlic, minced
1/3 cup olive oil
1 can (8 oz) water chestnuts, drained
1/2 tsp dried basil
1/2 tsp Italian seasoning
salt and pepper to taste
DIRECTIONS:
1. Wash and trim the beans, then snap them in half. Place the beans in a saucepan with enough water to cover them. Bring the water to a boil, then reduce the heat and simmer the beans until just barely tender, about 8 minutes.
2. Drain the beans and immediately rinse them in cold water to stop the cooking process. Set them aside.
3. Saute the mushrooms, onions, and garlic in the olive oil until tender about 5 minutes. Add the water chestnuts, basil, Italian seasoning and salt and pepper. Stir in the green beans and cook the mixture fo 3 to 4 minutes to heat it through.
TIP: Garlic cloves are easier to peel and chop if you crush them first with a rolling pin.
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