Cafeteria-Style Macaroni & Cheese

1/2 pound elbow macaroni
1 1/2 cups milk
1 1/2 teaspoons powdered mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
Few drops of hot pepper sauce
3 1/2 tablespoons butter
1 egg, beaten
3 1/2 cups grated sharp Cheddar cheese (about 3/4 pound)
1/2 cup fresh bread crumbs
1/2 teaspoon paprika

Preheat the oven to 350F. Butter a shallow 2 quart baking dish.
In a large pot of boiling salted water, cook the macaroni until tender but still firm, about 8 minutes. Drain well.
Meanwhile, in a small heavy saucepan, bring the milk to a simmer over moderate heat. Removed from the heat and stir in the powdered mustard, Worcestershire sauce, salt and hot pepper sauce. Set the seasoned milk aside.
Transfer the macaroni to a medium bowl. Add 1 1/2 tablespoons of the butter and the egg and mix well. Stir in 3 cups of the Cheddar cheese. Spread the macaroni evenly in the buttered baking dish. Pour the seasoned milk over the macaroni and sprinkle with the remaining 1/2 cup grated cheese.
In a small skillet, melt the remaining 2 tablespoons butter over moderate heat. Stire in the bread crumbs until well coated. Scatter the buttered crumbs evenly over the macaroni and sprinkle with the paprika. Bake for 30 minutes, or until the macaroni is bubbling and lightly colored. Transfer to the broiler and broil about 6 inches from the heat until the bread crumbs are golden brown, 1 to 2 minutes.

Read More...

Aelplermagronen

200 g Potatoes (7 oz)
3 x Onions
40 g Butter (1.5 oz)
1/2 x Clove garlic, mashed
400 g Macaroni, cooked (14 oz) Salt, freshly ground pepper
40 g Gruyere cheese (1.5 oz)
3 dl Whipping cream
25 g 'Vacherin de Fribourg'- cheese (1 oz)
Apple sauce:
1 kg Cooking apples (2 lbs 4 oz)
120 g Granulated sugar (4.25 oz)
1 x Stick cinnamon
1 x Clove vanilla bean,slit open
1 dl Water
1 x Lemon juice (optional)

Macaroni & Potatoes:
Boil the potatoes in their skin. Let cool.

Peel onions and cut into thin slices. In a large frying pan heat the butter and saute' the onions until a light brown. Moisten with cream, add the garlic and bring to boil. Stir in the (cooked) macaroni, slice the potatoes and stir into pan. Reheat. Grate the cheese and stir in.

Apple sauce:
Peel and core apples. Cut into small pieces. In a saucepan bring water and sugar to a boil. Add the apples and the spices. Cook until tender, remove the spices, liquidise. Return to saucepan, bring to a simmer and let the liquid evaporate somewhat. Correct seasoning with a few drops lemon juice and sugar as necessary.

Serving:
Arrange the macaroni&potatoes mixture in the centre of each (heated) plate, pour the sauce all round, sprinkle with some grated cheese.

Read More...

Kung Pao Chicken

2 tablespoons oyster sauce
1 teaspoon cornstarch
3/4 pound boneless, skinless chicken

Sauce:
1/4 cup Chinese black vinegar or balsamic vinegar
1/4 cup chicken broth
3 tablespoons Chinese rice wine or dry sherry
2 tablespoons hoisin sauce
1 tablespoon soy sauce
2 teaspoons sesame oil
2 teaspoons chili garlic sauce
2 teaspoons sugar
2 1/2 tablespoons cooking oil
8 small dried red chilies
4 teaspoons minced garlic
2 stalks celery, diced
1/2 red bell pepper, cut into 1−inch squares
1 can (8 oz.) sliced bamboo shoots, drained
2 teaspoons cornstarch dissolved in 1 tablespoon water
1/3 cup roasted peanuts

How to Cook:

• Combine marinade ingredients in a bowl. Cut chicken into 1−inch pieces. Place chicken in marinade and stir to coat. Let stand for 10 minutes.
• Combine sauce ingredients in a bowl.
• Place a wok over high heat until hot. Add 2 tablespoons oil, swirling to coat sides. Add chilies and cook, stirring, until fragrant, about 10 seconds. Add chicken and stir−fry for 2 minutes. Remove chicken and chilies from wok.
• Add remaining 1/2 tablespoon oil to wok, swirling to coat sides. Add garlic and cook, stirring, until fragrant, about 10 seconds. Add celery, bell pepper, and bamboo shoots; stir−fry for 1 1/2 minutes.
• Return chicken and chilies to wok; stir−fry for 1 minute. Add sauce and bring to a boil. Add cornstarch solution and cook, stirring, until sauce boils and thickens. Add peanuts and stir to coat.

Read More...

Marx Bros. Cheesecake

From Bon Appetit, April 1989

1/4 cup plus 2 tablspoons (3/4 stick) unsalted butter, room temperature
1/2 cup plus 1 tablespoon toasted pecans (about 2 ounces) finely ground
2 cups graham cracker crumbs
6 8-ounce packages cream cheese, room temperature
2 cups sugar
2 large eggs
3 large egg yolks
2 teaspoons vanilla extract
1/2 cup sour cream

Preheat oven to 250F. Rub 2 tablespoons butter over bottom and up sides of 10 inch diameter springform pan with 3 inch high sides. Add pecans, shaking and turning pan to coat bottom and sides. Mix cracker crumbs with remaining 1/2 cup butter in small bowl. Press into bottom of pan.

Using electric mixer, beat cream cheese in large bowl until softened. Add sugar, eggs, yolks and vanilla and beat until smooth. Fold in sour cream. Pour batter into prepared pan. Bake until knife inserted 2 inches from
center comes out clean, about 1 1/2 hours. Turn off oven. Leave cheesecake in oven 20 minutes. Transfer to rack and cool completely. Refrigerate overnight.

Read More...