Archive for the ‘Pasta’ Category
Posted by MontanaVike on May 18th, 2023
Instant Pot 4 Cheese Macaroni and cheese
Johnny
Easy to make and very tasty macaroni and cheese. Good side dish for BBQ days
Course Side Dish
Cuisine American
- 1 lb Uncooked Elbow Macaroni
- 4 Cups Chicken Broth
- 2 Tablespoons Butter
- 1 Teaspoon Hot Pepper Sauce
- 1 Teaspoon Garlic Powder
- Teaspoon Pepper
- ½ Teaspoon Salt
- 6 ounces Green chilis
- 1 Cup Shredded Cheddar Cheese
- 1 Cup Shredded Swiss Cheese
- ½ Cup Shredded Mozzarella Cheese
- ½ Cup Shredded Parmesan Cheese
- ½ Cup Milk
Add the uncooked macaroni, chicken broth, butter, hot sauce, garlic powder, pepper, and salt to the Instant Pot.
Cook on manual function, high pressure for 5 minutes. Do a quick release.
Add milk and green chilis. Stir thoroughly
Add cheese in three to 4 additions, stirring in between each addition until smooth and creamy.
Add additional milk as needed to make consistency you want
Posted by MontanaVike on March 15th, 2022
Johnny's Stroganoff
Johnny
My take on stroganoff. Savory beef, mushrooms and onions in a sour cream based sauce
Prep Time 15 minutes mins
Cook Time 1 hour hr 20 minutes mins
Total Time 1 hour hr 35 minutes mins
Course Classic comfort food
Cuisine American
- 2 lbs beef cubed chuck roast, rib roast/steaks, etc.
- 1 lb Sliced mushrooms
- 1 large onion diced
- 1 qt beef stock
- 4 cubes beef bouillon
- 8 oz sour cream
- 1 tsp fresh ground pepper
Brown beef in heavy bottom pan (Dutch oven works great) on high heat
Reduce heat to medium and add mushrooms and onions. Cook until onions are translucent and mushrooms are soft.
Add beef bouillon cubes and stock. Reduce heat and simmer for 1 1/2 hours until beef is tender
Add sour cream and simmer for 15 minutes until sauce slightly thickens
While sour cream is simmering, cook egg noodles according to package instructions
Once noodles are cooked, add to sauce and stir thoroughly
Plate and enjoy
Posted by MontanaVike on September 9th, 2013
Dunkley's Famous Macaroni Salad
Johnny
Very good salad. Spicier than the normal salad. Everyone always likes this
Prep Time 30 minutes mins
Cook Time 4 minutes mins
Total Time 34 minutes mins
- 1 16 ounce package salad macaroni (or ditali pasta)
- 1 cup celery diced
- 1 cup red onion diced
- 1 cup onion diced (yellow or white)
- 1 cup medium cheddar diced
- 1 cup swiss cheese diced
- 1/2 cup parmesan cheese grated
- 1 cup dill pickles diced
- 1 cup salami diced (Can substitue pepperoni. Very good and a bit spicier.)
- 1 cup olive black, sliced
- 1/2 teaspoon horseradish
- 1-2 tablespoon garlic salt
- 1-2 tablespoon garlic minced
- 1/2 teaspoon white pepper
- 1-2 teaspoon black pepper fresh ground
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon dry mustard
- 1/2 teaspoon celery salt
- 1 3 ounce jar diced pimentos, rinsed and drained
- 1-1 1/2 cup mayonnaise
Bring 2 quarts of water to a boil.
Add macaroni and cook until it is al dente, approximately 7-9 minutes.
DO NOT OVERCOOK the pasta or it will fall apart when the salad is tossed together.
Rinse macaroni until cool.
Drain well and let it dry out slightly.
Place pasta in a large bowl.
Carefully fold in celery, onion, cheddar, Swiss cheese, Parmesan, dill pickles, salami, and black olives.
Refrigerate the mixture, covered, overnight (or refrigerate for at least 2 hours).
Mix the garlic salt, minced garlic, white pepper, black pepper, cayenne pepper, dry mustard and celery salt together. Add to the salad.
Fold in pimentos.
Mix 1 cup of mayonnaise and horseradish; fold into the salad. (You may use up to another 1/2 cup mayonnaise, if needed).
Refrigerate for another 30 minutes to 1 hour before serving.
http://www.recipezaar.com/Dunkleys-Famous-Macaroni-Salad-44133
Posted by MontanaVike on September 9th, 2013
Frog Eye Salad
Johnny
Awesome!
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Course Side dish dessert salad
Cuisine American
- 1 C Sugar
- 2 T flour
- 2 1/2 t salt
- 1 3/4 C unsweetened pineapple juice
- 2 eggs beaten
- 1 T lemon juice
- 3 quarts water
- 1 T vegetable oil
- 1 16 oz. package acini di pepe pasta
- 3 11 oz. cans mandarin oranges drained
- 2 20 oz. cans pineapple tidbits drained
- 1 20 oz. can pineapple crushed
- 1 8 oz. container frozen whipped topping thawed
- 1 C miniature marshmallows
- 1 C shredded coconut
In a sauce pan, combine sugar, flour, 1/2 teaspoon salt, pineapple juice and eggs. Stir and cook over medium heat until thicekend. Remove from heat; add lemon juice and cool to room temperature.
Bring water to a boil, add oil and remaining salt. Cook pasta until al dente. Rinse under cold water and drain.
In a large bowl, combine the pasta, egg mixture, mandarin oranges, pineapple and whipped topping. Mix well and refrigerate overnight or until chilled. Before serving, add marshmallows and coconut.
Toss and serve.
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