Uncle Bills Macaroni With 3 Cheese Food

UNCLE BILL'S MACARONI WITH 3 CHEESE

Steps:

• Cook elbow macaroni according to package instructions, al dente', about 15 minutes; drain well and set aside.
• Preheat oven to 350 degrees F.
• In a saucepan over medium heat, melt 4 tablespoons of butter.
• Stir in flour to form a paste; DO NOT LET IT BURN OR GO LUMPY.
• Slowly whisk in milk and bring to a simmer, stirring constantly until sauce begins to thicken.
• Add salt, pepper and Tabasco or Red Hot Sauce.
• Remove from heat and stir in 1 cup of grated sharp cheddar cheese, stirring until blended.
• Butter a 9" x 9" ovenproof casserole dish.
• In a bowl, mix together elbow macaroni, cheese sauce and half of the tomatoes with juice.
• Transfer macaroni to the prepared casserole dish.
• Sprinkle top with remaining 1 1/2 cups grated sharp cheddar cheese, Swiss cheese and Parmesan cheese.
• Add remaining 4 tablespoons of butter in dollops on top.
• Bake uncovered in preheated 350 F oven for 30 minutes or until bubbly and golden.
• Serve with the reamining crushed tomatoes and a sprinkle of chopped onions or chopped green onions.

THREE-CHEESE MACARONI

Steps:

• Whisk the egg, evaporated milk, cayenne, nutmeg, and salt and black pepper to taste in a bowl. Toss the grated cheeses in a separate bowl.
• Bring a large pot of salted water to a boil. Add the cauliflower and cook until almost falling apart, about 7 minutes. Transfer with a slotted spoon to a bowl. Add the pasta to the same water and cook until al dente, about 10 minutes. Drain, reserving 1/4 cup cooking water. Preheat the broiler.
• Combine the egg mixture and the grated cheeses in the empty pot and cook over medium-low heat, stirring constantly, until the cheeses melt and the sauce begins to thicken. Remove from the heat and add the cauliflower. Puree with an immersion blender until smooth and light (you can also use a regular blender). Stir in some of the reserved pasta water until creamy.
• Toss the pasta in the sauce; season with salt and black pepper. Transfer to a shallow casserole dish and top with muenster slices. Broil until golden brown, about 5 minutes.

3-CHEESE MACARONI AND CHEESE

Steps:

• Preheat oven to 325 degrees F.
• In large pot filled with water add 3 pinches of salt and the macaroni and place over high heat. Bring to a boil and let cook until al dente, about 8 minutes. Drain. Set aside.
• In a large saucepan, melt butter. Sprinkle flour over butter and cook 2 to 3 minutes on medium heat, whisking until a roux or paste forms. Add cold milk and whisk vigorously until dissolved. Cook sauce on medium-low heat until thick and bubbly. Add heavy cream, all cheeses, 1 tablespoon of salt, and 1 tablespoon pepper. Cook until cheeses are fully melted, stirring occasionally.
• Add cooked macaroni to cheese mixture and mix thoroughly. Place macaroni mixture in a 13 by 9 baking dish and top with breadcrumbs. Place in the oven and bake for 12 to 15 minutes or until golden brown. Top with fresh parsley and serve.

UNCLE BILL'S PETITE PEA SALAD

Steps:

• In a microwave-proof dish, microwave peas on HIGH (full power) for 2 minutes; stir.
• Continue to microwave for an additional 2 minutes on HIGH (full power).
• Drain and cool completely with cold water and ice cubes; then drain.
• In a large mixing bowl, mix together peas, sour cream, mayonnaise, dill weed, onions and celery and mix well to blend.
• Chill for at least 30 minutes in refrigerator.
• Meanwhile, fry bacon until well done and crispy; DO NOT BURN.
• Place fried bacon on paper toweling to drain.
• Crumble bacon and garnish salad when serving.

CORN AND PEA PASTA SALAD

Steps:

• Mix all ingredients in a salad bowl.
• Cover and chill for at least 1 hour.

BAKED THREE-CHEESE MACARONI

Steps:

• Preheat oven to 350°. Cook macaroni in a 6-qt. stockpot according to package directions for al dente. Drain; return to pot., In a large saucepan, melt 6 tablespoons butter over medium heat. Stir in flour until smooth; whisk in warmed milk. Bring to a boil, stirring constantly; cook and stir 2-3 minutes or until thickened., Remove from heat; stir in Gruyere and cheddar cheeses, salt, pepper and nutmeg. Add to macaroni, tossing to coat., Transfer to a greased 13x9-in. baking dish. Toss bread crumbs with Parmesan cheese and melted butter; sprinkle over casserole. Bake, uncovered, 30-40 minutes or until bubbly and top is golden brown.

MACARONI WITH CHEESE - THE RUSSIAN WAY

Steps:

• Cook macaroni in lightly salted water until done, 7 to 9 minutes.
• Strain and combine with half of cheese. Serve sprinkled with the rest of cheese.

UNCLE DICK'S MASHED POTATOES

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes; drain and transfer potatoes to a large bowl.
• Mash sour cream, cream cheese, salt, white pepper, and garlic into the potatoes with a potato masher to your desired consistency; transfer to a baking dish, cover with plastic wrap and refrigerate 8 hours to overnight.
• Preheat oven to 350 degrees F (175 degrees C).
• Drizzle melted butter and sprinkle paprika evenly over the top of the potatoes.
• Bake in preheated oven until hot in the center, about 30 minutes. Garnish with chives.

ORIGINAL CINNABON SECRET , SERVED WITH 3 SAUCES

Steps:

• pudding: add 2 tablespoonsmilk powder, 2 tablespoons sugar, 1.5 tablespoons cornstarch,2 teaspoon vanilla and 0.5 teaspoon salt to one cup of cold milk then stir well till dissolved then turn the flame on and stir till it become viscous.
• then allow it to be cooled to room temperature.
• Rolls:in new bowel, put 1/4 cup warm water, 1 tablespoon dry yeast and 1 tablespoon sugar and stir till it get dissolved.
• after pudding cools put it in bread machine or mixer ,add to it 1/4 cup melted margarine, 1 egg "room temperature", 0.5 teaspoon salt and mix all.then add the yeast sugar water combination and mix again.
• then add the 3 cups all purpose flour gradually while mixing till it completely mixed.then cover the dough and allow it to be fermented ,optimum when it becomes doubled in size"may be hour" it differs according to kitchen temperature and if used instant yeast ,it works faster than active dry yeast.
• meanwhile make the sauce.
• after it become double, spread the dough over a floured board and shape it to rectangle where the wider rib infront of you.
• then start to spread the melted margraine over the rectangle and sprinkle over it the mixture of sugar and 2 tablespoons cinnamon or (1 tablespoon cinnamon and1 tablespoon cococa and 1 teaspoon coffe) but leave the most far 1.5 cm at the far rib uncovered with the mixture.then lightly press over this mixture by hand on dough to be fixed to the margarine.
• then start to roll the dough tightly till it becomes fully rolled.
• then cut the rolls to 10 pieces.then take every piece and make sure that the free end is well fixed to the roll and put it in greasy baking pan 2 inchs apart.
• then let it to rest 15 mins before you put in oven, meanwhile start to heat the oven 180 degree.
• after that put the pan in the preheated oven and allow it to be baked in range 15: 20 minutes, check it after 15 mins , remove from oven when it become golden, don't over bake.
• then put the sauce over it the way you like.the sauce better to be warm or just made when put over the rolls.
• white cream sauce:put 1 cup milk, 1.5 cup sugar in a pan then allow them to boil then 250 gm filadelfia or cream cheese and stir well by mixer or by hand quickly then let it to be boiled for sometime then add 1/4 cup butter.
• caramel sauce:put 1 cup sugar and 1/4 cup water in a pan and stir till dissolved and let it to boil till the color turn dark golden then add the 1 cup whipping cream while quickly stiring then remove from the flame and add 1 tablespoon butter.
• chocolate sauce:put 1 cup milk in a pan then add 50 gm sugar till they boil then add 75 gm dark chocolate and 1 tablespoon cocoa and stir well and leave to boil then add 1 tablespoon butter.
• you can keep rest of sauces in refrigator to be used later.