First up is the casserole I made for a potluck a bit ago but never posted, they key to this was the 1+ pound of cheese, can't go wrong with that in a recipe. Second up is HEB's tofu/peanut sauce which i'm sure i butchered but tasted good!
Not that this is a major achievement compared to stuff on here, but if you're interested:
From About.com.
Chicken, Cheddar, Bacon Casserole
Ingredients:
* 8 ounces mini penne pasta or elbow macaroni
* 6 to 8 slices bacon
* 2 tablespoons butter
* 1 pound chicken breasts or chicken tenders, cut in 1-inch pieces
* 4 green onions, sliced
* 2 tablespoons flour
* 1 1/2 cups milk
* 1/2 cup chicken broth or more milk
* 1 teaspoon salt, or to taste
* 1/4 teaspoon ground black pepper
* 1/2 teaspoon dried leaf thyme
* 8 ounces Cheddar cheese, shredded
* 4 ounces American cheese, shreds or chopped
* 1 cup frozen peas, thawed
* 1 cup bread crumbs
* 1 tablespoon melted butter
Preparation:
Cook the pasta in boiling salted water following package directions.
Grease a 2 1/2- to 3-quart baking dish. Heat oven to 350°.
In a large skillet or saucepan, cook bacon until crispy. Remove bacon to paper towels; crumble. Pour off grease in the skillet, leaving about 1 or 2 teaspoons. Add butter to the skillet and cook the chicken over medium-low heat until cooked through. Add green onions and cook for 1 minute longer. Add flour and stir until blended into the fat. Gradually stir in the milk, cooking and stirring until slightly thickened. Stir in salt, pepper, and thyme. Add the cheeses and thawed peas, along with crumbled bacon. Spoon into the prepared baking dish.
Combine bread crumbs with 1 tablespoon melted butter; sprinkle over the casserole. Bake for 25 to 30 minutes, until topping is browned and casserole is bubbly.
HEB previously posted her Tofu recipe, but here is her peanut sauce:
* peanut butter
* garlic
* soy sauce
* sesame oil
* rice wine vinegar
* water
* lime juice (if you have it)
* red pepper flakes (not too many)
Combine two large spoonfuls of PB, maybe a clove of garlic, more soy than sesame oil, about the same amount of rice wine vinegar as soy, maybe a tablespoon of lime, and enough water to make it a good consistency. Add a little brown sugar if so inclined.
toss with veg, noodles and tofu or serve over rice
Saturday, January 30, 2010
Things that don't look like much
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4 comments:
Hmmmm.... did I not tell you to make the sauce in a pan over medium-low heat? I should have. I mean, you can blend it together also, but I prefer making it over heat.
And sorry again for giving such vague directions. Is this picture of the first or second attempt? It would probably be a public service if you posted whatever ratios finally worked for you.
I love HEB's peanut sauce. But I always have to make it up as I go, so yes to the ratios if you know them off hand!!
HEB, you did not, but i figured it out from reading other versions. that was attempt 2.
i'll leave it to heb to post the ratios since mine were kinda haphazard.
Mmmm, peanut sauce. Thank you for sharing, I often think of it and wonder how to make it!
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