Five Star Four Cheese Sauce Food

FOUR CHEESE SAUCE

Steps:

• In a medium saucepan combine whipping cream and butter. Bring to a simmer over medium heat, stirring frequently until butter melts. Gradually stir in grated Parmesan cheese, grated mozzarella cheese, grated provolone cheese, and grated Romano cheese. Reduce heat to low, and continue to stir just until all cheese is melted.
• Serve immediately, sauce will thicken upon standing.

BEST FOUR-CHEESE MACARONI AND CHEESE

Steps:

• Preheat broiler. Coat a 2 1/2- to 3-quart broiler-safe au gratin or baking dish with cooking spray; set aside.** Bring a large pot of lightly salted water to boiling. Add pasta and cook according to package directions. Drain and return to the warm pot.
• Meanwhile, in a large saucepan melt the 3 tablespoons butter over medium heat. Add onion; cook and stir for 3 minutes. Stir in flour, kosher salt, and pepper. Add milk all at once. Cook, whisking constantly, until thickened and bubbly. Cook and whisk for 2 minutes more. Remove from heat.
• Add Gouda cheese, cheddar cheese, Swiss cheese, and 1/4 cup of the Parmesan cheese, whisking until cheeses are melted and sauce is smooth. Add the cheese sauce to cooked pasta; stir to coat. Transfer mixture to prepared dish.
• In a small microwave-safe bowl melt the 1 teaspoon butter. Stir in panko and the remaining 1/4 cup Parmesan cheese. Sprinkle panko mixture over pasta mixture. Broil 5 to 6 inches from the heat about 2 minutes or until top is browned. If desired, garnish with parsley.

BEST CHEESE SAUCE

Steps:

• Melt butter in a saucepan over low heat. Blend in flour and cook until mixture is smooth and bubbly, 2 to 3 minutes. Remove from heat; stir in half-and-half, Cheddar cheese, salt, pepper, and cayenne. Return to heat and cook, stirring constantly, until sauce is smooth, about 5 minutes. Keep warm until serving.

SUNNY'S CREAMY 5-CHEESE MAC 'N' CHEESE

Steps:

• Preheat the oven to 375 degrees F. Butter the bottom and sides of a deep 13-by-9-inch baking dish.
• Make the sauce. In a large bowl, mix the ingredients in order, combining completely between additions. Start by adding the flour, paprika, ground mustard, garlic, scallions, hot sauce, cream cheese, a pinch of salt and more grinds of black pepper than normal. Mix this until combined completely. In a liquid measure, mix the heavy cream and pasta water together and add slowly to the bowl while whisking. Add the Cheddar, Gouda, mozzarella and Pecorino Romano cheeses.
• Bake. Add the pasta to the bowl of liquid and stir until the liquid seeps into the elbows and everything is distributed evenly. Pour into the prepared dish. Level with the back of your spoon. Toss together the Cheddar and mozzarella in a small bowl and sprinkle evenly over the top. Bake until the edges are bubbly and the top is golden brown, 35 to 40 minutes.

FIVE STAR FOUR-CHEESE SAUCE

Steps:

• Melt butter in a saucepan, stir in flour and cook for about 2 minutes, stirring occasionally.
• Slowly stir in milk and blend completely.
• Bring the milk slowly to the boil, stirring the whole time until the sauce is thickened.
• Stir the cheeses into the milk mixture.
• Stir until they are just beginning to melt and remove from the heat.
• Salt and pepper to taste.
• (I love this sauce with Ravioli).

FOUR CHEESE SAUCE

Steps:

• In a small saucepan, heat the milk until steaming, but don't let it boil or form a skin.
• While the milk heats, melt the butter in a heavy 2-quart saucepan on low heat.
• Add the flour and whisk to form a smooth roux.
• Continue to cook and whisk for 3 to 4 minutes to thoroughly cook the flour.
• Increase heat to medium, and whisk the hot milk into the roux in a thin, steady stream.
• Continue to cook until the sauce is smooth and thickened slightly.
• Don't stop whisking, since white sauces can burn in an instant.
• Lower the heat, add the cheesed, mustard, and sherry, and whisk until the cheeses melt.
• Using a double boiler or a heat diffuser, gently cook on very low heat for about 10 minutes, stirring occasionally.
• Add salt to taste.
• Enjoy!

NANNYS SPAGHETTI SAUCE 5 STAR FAMILY FAVORITE

Steps:

• Brown the beef.
• Add the chopped veggies.
• Add tomato sauces & spices.
• Simmer 4 hours--the longer the better.
• Nanny always put it in her crock pot to simmer all day.
• Sometimes she added 1 T grape jam.

FIVE CHEESE STUFFED CHICKEN BREASTS

Steps:

• Set oven to 400 degrees.
• Grease an 8 x 8-inch square baking dish.
• With a wooden mallet, flatten each chicken breast carefully.
• In a small bowl, mix the ricotta, Parmesan cheese and egg.
• Place 1 slice of Swiss and 1 slice of mozzeralla cheese on each of the flattened chicken breast.
• Place 2 tsp of the ricotta mixture in the center of each breast.
• In a small bowl mix the breadcrumbs with seasoned salt and black pepper (you could add in 2 tablespoons Parmesan cheese to the breadcrumb coating mixture if desired).
• Roll up the breasts tight and close with a toothpick.
• Roll in breadcrumb mixture, and brown in frying pan.
• Remove from the pan, and place in a prepared baking dish.
• Bake for 20 minutes.
• On top of the stove in a saucepan, mix together the cheddar cheese, half and half cream and the chicken broth; stir until the cheese has melted.
• Before serving the breasts, cover each breast with the cheese sauce.

5-STAR NACHOS

Steps:

• Arrange the tortilla chips on a platter. Top with Nacho Meat, Pickled Onions, Cheese Sauce and Shishito Peppers. Drizzle with the Mexican crema and then garnish with the cubed avocado and cilantro leaves.
• Place the chorizo in a mini chop and blitz to break down.
• Add the olive oil, chorizo, chuck, onions, cumin, thyme and salt to a large pan over medium heat. All at once!
• Cook, stirring frequently, until browned and cooked through, 5 to 10 minutes. Remove with a slotted spoon to the nachos.
• Combine the vinegar with 1/2 cup cold tap water in a medium bowl. Stir in the salt, sugar and hot sauce. Add the sliced onion and let sit for at least 1 hour. Pickled onions can be refrigerated for up to 1 month.
• Pour the evaporated milk in a medium saucepot and bring to a simmer over medium heat. Toss together the grated cheeses and cornstarch in a bowl until evenly coated. Add the cheese mixture and adobo to the simmering evaporated milk and whisk constantly for about 3 minutes, being careful not to scald or scorch the bottom of the pot. Cook, whisking occasionally, until homogeneous and thickened, about 10 minutes more. Season with salt and pepper. Reserve 1 1/2 cups cheese sauce in a heatproof measuring cup for nachos. (Leftover cheese sauce keeps, refrigerated in an airtight container, up to 1 week. Reheat gently with a splash of milk in a small pot over low heat.)
• Preheat a grill pan over high heat. Toss the peppers with a drizzle of olive oil in a small bowl. Add the peppers to the hot grill pan and grill, flipping occasionally, until the skin is blistered on all sides, 3 to 5 minutes. Transfer to a cutting board and chop, discarding stems. Season generously with salt and togarashi. Toss with sesame oil to taste.

HOMEMADE CHEDDAR CHEESE SAUCE

Steps:

• Melt butter in a saucepan over medium heat. Whisk in flour and salt until a paste forms. Slowly add milk; cook and stir until fully incorporated, about 2 minutes. Add cheese, stir to combine, and cook until melted, 1 to 2 minutes.

VEGAN CAULIFLOWER CHEESE

Steps:

• Heat the oven to 200C/180C fan/gas 6. Toss the cauliflower florets and stalks with the oil in a large roasting tin and season well. Roast for 25-30 mins until almost tender, then add the leaves and cook for a further 5 mins.
• To make the sauce, melt the vegan butter block in a large saucepan. Add the flour, mustard powder, onion and garlic granules and cook for 2-3 mins. Gradually add the soya milk, whisking well to incorporate. Bring to a gentle simmer, stirring constantly, then simmer for 4-5 mins until thickened and reduced slightly. Add the nutritional yeast and season well, then whisk to combine.
• Tip the sourdough breadcrumbs and vegan cheese into a bowl and stir to combine. Season well. Remove the cauliflower from the oven, spoon over the sauce and stir to combine. Scatter over the cheesy sourdough crumbs and return to the oven for 10 mins until bubbling and golden. Serve as a side or main with a green salad.

FIVE CHEESE PASTA

Steps:

• Put a large pan of boiling salted water on and bring to the boil. Once boiling, add the pasta and cook until very al dente. The dish will be finished in the oven so you dont want the pasta too well cooked. Meanwhile, place the tomatoes on the vine into a roasting pan and drizzle with a little oil and some balsamic vinegar. Season and bake in a moderate oven for 20 mins or until the skins are starting to colour and pucker. Mix the prepared cheeses into a large bowl with the cream. The mixture will seem very thick but this will all melt down in the oven. Season and mix well, but will need more pepper than salt as the cheeses are quite salty, especially the parmesan, tast a little as you go. Once the tomatoes are cooked, remove from the vine and mix into the cheese mix, crushing them a little as you go. Add the drained pasta and mix well. Check for seasoning and place into either small gratin dishes and cook individually or into a large ovenproof dish. Scatter generousely with the breadcrumbs and place into a moderate oven for20-30 mins or until the cheese is bubbling and the breadcrumbs are starting to brown. Serve with a rocket salad and warm ciabatta bread. Great cooked in a large dish and served at the table so people can help themselves.

FIVE-STAR CHICKEN ENCHILADAS

Steps:

• Prepare filling: mix filling ingredients; set aside.
• Preheat oven to 350.
• Pour enchilada sauce on a large dinner plate.
• Assemble enchiladas: Dip one tortilla in sauce on plate, then lay in 13x9 pan for baking.
• Fill center of tortilla with about 3 T. of filling; roll it up, place seam-side down in the pan.
• Do this with the rest of the tortillas, laying unfilled tortillas over the top as you assemble (don't get another pan dirty!); squeeze them all into one pan.
• Pour remaining two cups of enchilada sauce (topping) over the tortillas; sprinkle with cheese and olives.
• Pop the pan into the oven for about 30 minutes.
• Serve with sour cream and guacamole.
• ANOTHER SERVING OPTION: serve on a bed of lettuce, top with sour cream & guacamole.