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Pumpkin Mac and Cheese

Adapted from Inspired Taste

Pumpkin Mac and Cheese
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Pumpkin Mac and Cheese
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Ingredients
Servings:
Instructions
  1. Heat oven to 350 degrees.
  2. Bring a large pot of salted water to a boil. Cook macaroni as directed on package.
  3. While macaroni is cooking, melt butter in a medium saucepan over low heat. Add flour and stir for 1 minute. Remove from heat and stir in milk.
  4. Place back onto heat and bring to a simmer. Stir for 1 minute or until the mixture has thickened.
  5. Stir in salt, pepper, nutmeg, mustard, and pumpkin puree. Add 2 cups of cheese, and stir until the cheese has melted.
  6. Drain macaroni, and then add it into the cheese sauce. Stir until coated. You can serve the macaroni now or you can bake the pasta with the remaining cheese.
  7. To bake the pasta, pour it into a 3-quart casserole dish and then top it with the remaining 1/2 cup of shredded cheese. Bake uncovered for 20 to 25 minutes or until golden brown.
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Leek and Potato Tart

from citronlimette.com

Leek and Potato Tart
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Leek and Potato Tart
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Ingredients
Servings:
Instructions
  1. Preheat the oven to 350 degrees.
  2. Line a 10 inch tart pan with a removable bottom with the pie crust. Trim off the excess. Using a form, prick the bottom of the crust all over. Line the crust with foil and add weights or dried beans to keep the crust from puffing up. Bake for 15 minutes or until lightly browned. Remove from the oven.
  3. Heat the oil in a large nonstick skillet over medium-high heat. Add the leek, pepper and potato; saute 4 minutes. Spreak the leek mixture into the baked crust.
  4. Place the milk, eggs, cheeses and mustard in a blender or food processor and process until smooth. Pour mixture over the leek mixture. Bake at 375 degrees for 40 minutes. Let stand for 10 minutes before serving.
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Cream-of-Broccoli-Soup

Cream of Broccoli Soup

Cream of Broccoli Soup
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Cream of Broccoli Soup
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Ingredients
Servings:
Instructions
  1. Bring a quart of water to a boil. Meanwhile, cut broccoli into a few pieces. Once water is boiling, place broccoli in and cook for about 8-10 minutes.
  2. Sauté onion in a small amount of butter. Add remaining butter and flour; stir until thickened.
  3. Slowly add chicken stock, then milk. When broccoli is done, chop, and add to soup mixture. Sprinkle salt and pepper to taste. Heat through and serve.
Recipe Notes

Recipe Courtesy of Farmers Market Federation of NY

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Fried-Green-Tomatoes

Fried Green Tomatoes

Fried Green Tomatoes
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Fried Green Tomatoes
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Ingredients
Servings:
Instructions
  1. Wash the green tomatoes, remove stems and cut into rounds of about 1/4 to 1/2 inch thickness. The thinner the slices, the crispier they will be; the thicker slices maintain more of the tart green tomato taste.
  2. Beat eggs in a small bowl with the milk. In a separate shallow bowl, mix the flour and cornmeal. Then add the ground black pepper, salt and garlic powder. Mix well.
  3. Dip each green tomato slice in the egg-milk mixture until fully submerged, then pull them out and coat them with the flour mixture; set aside on a plate.
  4. Fill the bottom of a heavy skillet with about 3/4 inch frying oil and heat it over medium-high heat until a little flour dropped in sizzles and bubbles. Carefully place the breaded green tomato slices into the oil. Fry the slices, rotate and flip them, until both sides are golden brown. When done, remove each slice and place on paper towels to soak up excess oil. Serve with salsa.
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Thinkstock-153020411_sweet potatoes

Sweet Potato Soup

Sweet Potato Soup
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Sweet Potato Soup
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Ingredients
For Soup:
For Garnish:
Servings:
Instructions
  1. Preheat oven to 400 degrees.
  2. Bake your sweet potato until tender.
  3. Remove potato skin; add to blender along with the broth and milk. Blend on low until smooth. Taste a drop to see that it is slightly bland at this point. Add the salt and spices to taste. I added the zest last and folded it into the poured soup.
  4. Serve with garnish over top.
Recipe Notes
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