Fancy Macaroni

Courtesy of Pioneer Woman: LINK

Ingredients
4 cups Macaroni
8 Tablespoons Butter (Salted Butter)
2 whole Medium Onions, Cut In Half And Sliced Thin
10 slices Regular Bacon
1 Tablespoon Bacon Grease (reserved From Bacon Slices)
¼ cups All-purpose Flour
2 cups Whole Or 2% Milk
½ cups Half-and-Half
2 whole Egg Yolks, Beaten
Salt And Pepper, to taste
½ cups Grated Gruyere Cheese
½ cups Grated Fontina Cheese
½ cups Grated Parmigiano Reggiano Cheese
4 ounces, weight Chevre (soft Goat Cheese)

Preparation Instructions

Preheat oven to 350 degrees.
Cook macaroni for half the time of the package instructions. Drain and set aside. Fry bacon until slightly, but not overly, crispy. Drain on a paper towel. Reserve grease.

Melt 4 tablespoons butter in a skillet and then saute onions over medium-low heat for 10 to 12 minutes, or until golden brown and soft. Set aside.

In a pot, melt 4 tablespoons butter (and add 1 tablespoon of the reserved bacon grease for good measure!). Sprinkle in flour and whisk to combine. Cook, stirring constantly, over medium heat for 1 minute. Pour in milk and half & half, then cook for 3 to 5 minutes or until thick. Reduce heat to low. Add salt & pepper to taste. (Do not undersalt!)

Beat egg yolks and drizzle 1/4 cup hot mixture into the yolks, stirring constantly. Stir to combine. Pour egg mixture into sauce and cook for another minute.

Add cheeses and stir until melted. Add onions and bacon and stir. Taste for seasonings and add more salt if needed. Add cooked macaroni and stir to coat.

Pour into a baking dish and bake for 15 to 20 minutes or until sizzling and hot. Serve with red meat or a green salad.

Pao de queijo - Brazillian Cheese Bread

"Pao de queijo"- Brazillian Cheese Bread

Adapted from comments from whats4eats

If you've ever been to Brazillian steakhouse/meat buffet, you've had these awesome cheese balls before eating and know they are addictive. Here they are in your own kitchen!

Actual picture!!

Ingredients:

1 lb (450 - 500 g) Polvilho azedo (Sour or fermented Tapioca/Cassava flour)

[We found this in Jungle Jim's as Manoic flour in the Brazil/Hispanic section, whatever that is]

1 cup (240 mL) whole milk

1 cup (240 mL) filtered water

3 medium eggs beaten

1 tsp (5 mL) common salt

1/2-cup (120 mL) cooking oil

6-8 oz Parmesan cheese (grated)

Procedure:

1. Mix milk, water, oil, and salt well in a large metallic container.

2. Bring it to boil. Turn off heat.

3. Mix polvilho well with a wooden spoon/spatula. Let it cool so you can knead. [At least 10-15 minutes, if you can let it cool longer, it will be easier to handle and the puffs turn puffier]

4. Add beaten eggs and knead until smooth. It'll be too sticky. Have patience.

5. Gradually mix cheese until the dough stops sticking in your hand. Knead well.

6. Make 1-inch balls and place them on a baking pan with some space between them for expansion.

7. Pre-heat oven at 350 degrees Fahrenheit and put the pan on the bottom rack.

8. Let it cook for 20 to 30 minutes depending on the size of the ball until slightly brown.

[Made about 40 puffs]

Golden Cheddar and Broccoli Soup

Source: http://allrecipes.com/Recipe/Broccoli-Cheese-Soup-VII/Detail.aspx

Ingredients
1-2/3 (10 ounce) packages frozen broccoli
4 cups and 2 tablespoons milk
4 cups and 2 tablespoons cubed processed cheese
1/2 cup and 1 tablespoon all-purpose flour
1-2/3 cups heavy cream
1-2/3 cubes chicken bouillon
3/4 teaspoon salt
3/4 teaspoon ground black pepper

Directions:
1. Place broccoli in a medium saucepan with just enough water to cover. Cook until tender, about

8 minutes. Set aside and do not drain water.
2. In a large saucepan, heat milk. Blend in the flour and cheese until smooth. Stir in the cream

and bouillon cube. Add the broccoli and it's water to the mixture and season with salt and

pepper. Heat soup to warm and serve immediately.

Apple-Cherry Brie

INGREDIENTS:
1 round (8 oz) Brie cheese
1 medium apple, peeled, chopped
1/4 cup dried cherries
1/4 cup sugar
1/2 cup water
1 tablespoon cornstarch
1/4 teaspoon ground cinnamon
1 tablespoon orange-flavored liqueur or orange juice
1/4 cup chopped walnuts, toasted*
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet

DIRECTIONS:
With sharp knife, carefully remove rind from cheese. Wrap cheese in plastic wrap; freeze 30 minutes.

Meanwhile, in 1-quart saucepan, heat apple, cherries, sugar and 1/4 cup of the water to boiling. Reduce heat to low; simmer 2 to 3 minutes, stirring occasionally, until fruit is tender.

In small bowl, mix cornstarch, cinnamon, remaining 1/4 cup water and the liqueur until well blended. Add to apple mixture, stirring constantly. Simmer 2 to 3 minutes or until sauce thickens. Remove from heat; stir in walnuts.

Heat oven to 375°F. Line 15x10x1-inch pan with foil. On foil in pan, unroll dough into 1 large rectangle (if using crescent rolls, firmly press perforations to seal). Press into 11x9-inch rectangle. Cut 11x3-inch strip from 1 side of rectangle; set aside.

Cut cheese round horizontally to make 2 rounds. Place cheese rounds next to each other in center of dough rectangle. Roll sides of dough up next to cheese, forming a rim around cheese. Top cheese evenly with apple mixture. Cut remaining strip of dough into 6 (1/2-inch long) strips. Place 3 strips lengthwise across cheese. Cut remaining strips in half; place across other strips to make lattice; press edges to seal, tucking under if necessary. Fold foil edges up about 1 inch from dough; pinch corners of foil together.

Bake uncovered 30 minutes. Cover with foil; bake about 5 minutes longer or until golden brown and cheese is softened. Let stand 10 minutes. To serve, cut in half lengthwise, then into crosswise strips. Serve warm.

*To toast walnuts, sprinkle in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown.

Crescent Wrapped Cranberry and Brie

Source: http://www.pillsbury.com/Recipes/ShowRecipe.aspx?rid=22753

INGREDIENTS
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
1 round (8 oz) Brie cheese
3 tablespoons whole berry cranberry sauce or cranberry chutney
1 tablespoon chopped pecans
1 egg, beaten
8 small seedless red or green grape clusters
1 pear, unpeeled, sliced
1 apple, unpeeled, sliced

DIRECTIONS
1. Heat oven to 350°F. Spray cookie sheet with cooking spray.
2. If using crescent rolls: Unroll dough; separate dough crosswise into 2 sections. Press dough to form 2 squares, firmly pressing perforations to seal. If using dough sheet: Unroll dough; cut crosswise into 2 sections. Press dough to form 2 squares.
3. Cut corners off both dough squares and reserve to use for cutouts. Place 1 dough round on cookie sheet. Cut cheese crosswise into 2 equal layers. Place bottom half of cheese on center of dough circle on cookie sheet. Spread cranberry sauce over cheese. Sprinkle with chopped pecans. Top with remaining cheese half. Bring dough up around side of cheese, pressing and pinching dough.
4. With small cookie or canapé cutter, cut shapes from reserved corners of dough; set aside. Place remaining dough on top of cheese round. Press dough evenly around side of cheese. Brush dough with beaten egg. Top with cutouts; brush with additional beaten egg.
5. Bake 20 to 30 minutes or until deep golden brown. Cool 15 minutes before serving. To serve, place warm pastry-wrapped cheese on platter. Arrange fruit around cheese.














Roasted Garlic:
http://elise.com/recipes/archives/001712roasted_garlic.php