1. Lean Green Mac 'n' Cheese Ingredients: spinach, raw peas, green, frozen, unprepared broccoli, raw cheese, parmesan, hard Directions: Stir the baby spinach, frozen peas, and steamed broccoli florets into the prepared macaroni and cheese. Source Archive
2. Cauliflower Macaroni & Cheese Ingredients: cauliflower, raw oil, olive, salad or cooking salt, table spices, pepper, black butter, without salt wheat flour, white, all-purpose, unenriched milk, fluid, 1% fat, without added vitamin a and vitamin d cream, fluid, heavy whipping cheese, cheddar Directions: Preheat the oven to 400 degrees F. Toss the cauliflower in oil on top of a baking sheet. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Roast for 25 minutes. Remove pan from oven and reduce oven temperature to 350 degrees. Melt the butter in a skilet over medium heat. Stir in the flour and cook for 1 minute. Gradually whisk in milk. Simmer over medium heat, stirring frequently, until thickened, about 3 minutes. Whisk in cream and cook for 5 minutes. Remove pan from heat and stir in the remaining 1/4 teaspoon salt, 1/4 teaspoon pepper and all but 2 tablespoons of cheese. Stir over low heat for 5 minutes. Place cauliflower in an 8 x 8 baking dish. Pour cheese sauce on top. Sprinkle with the remaining 2 tablespoons cheese. Bake until bubbly, or 20 to 25 minutes. Source Archive
3. Easy Dip from Hawaii Ingredients: salad dressing, mayonnaise, regular soy sauce made from soy (tamari) Directions: Add soy sauce to mayo and stir. Mamapizza had to measure the ingredients for the first time ever just so I could call this a recipe. She has always just added soy sauce to the mayo and stirred until its a light beige color. In Hawaii, Best Foods is the mayo of choice. East of the Rockies, the almost identical mayo is called Hellmans. I recommend no substitution. Great mayo for potato or macaroni salad, too. Source Archive
4. YOGURT MAC AND CHEESE Ingredients: wheat, durum cheese, parmesan, hard yogurt, greek, plain, nonfat spinach, raw salt, table Directions: Cook the pasta (I used macaroni) according to the package's instructions (about 8-10 minutes), until al dente. Place the spinach leaves in the bottom of a strainer, and pour the pasta over top to drain and wilt the spinach. Save about 1/2 cup of the pasta water. Return the cooked macaroni and wilted spinach to the pot. Add about 1/4 cup of the reserved pasta water to the pot, and stir in the cheese until melted. Stir in the greek yogurt, onion powder, garlic powder, salt, and pepper, until smooth and creamy. Stir in the remaining pasta water to thin, if necessary. Serve immediately. Source Archive
5. Romano's Macaroni Grill Chocolate Cake Recipe Ingredients: salad dressing, mayonnaise, regular sugars, granulated wheat flour, white, cake, enriched cocoa, dry powder, unsweetened leavening agents, baking soda milk, buttermilk, fluid, cultured, lowfat cream, fluid, heavy whipping spartan, real semi-sweet chocolate baking chips, nuts, walnuts, english Directions: Preheat oven to 350 degrees F. Grease a 9 x 13 pan. With an electric mixer, beat mayonnaise and sugar together. In a medium bowl, stir together flour, cocoa powder and baking soda. Add half of the flour mixture to the mayonnaise mixture. Add half of the buttermilk to the batter, beating well. Add remaining flour mixture and remaining buttermilk. Pour batter into prepared pan. Bake 25 to 35 minutes or until a toothpick inserted 2 inches from the edge comes out with crumbs attached. Let cool. Meanwhile, prepare ganache: Put chopped chocolate in a heat-resistant dish. Heat heavy cream over medium heat just until bubbles begin to form around the edges. Pour over chopped chocolate. Stir until smooth. Cut cake into pieces and pour ganache over each piece, so it drizzles down the sides. Garnish with chopped walnuts. Source Archive
6. C.O.M.F.Y. Casserole Ingredients: broccoli, raw carrots, raw pork sausage, link/patty, unprepared cheese, parmesan, hard cheese, parmesan, hard milk, fluid, 1% fat, without added vitamin a and vitamin d spices, garlic powder spices, pepper, black Directions: Preheat oven to 350 degrees. Spray a 2 quart casserole dish with cooking spray. In a large bowl mix together broccoli,carrots and smoked sausage. Then add macaroni and cheese and 4 ounces of colby monterey jack cheese blend,and enough milk to blend all ingredients well. Then add the garlic powder and black pepper,mixing well. At this point, taste and adjust your seasonings if desired. Pour mixture into sprayed dish, and sprinkle remaining co/jack cheese over the top. Bake at 350 degrees for 35 minutes or until golden brown. Enjoy ! :). Source Archive
7. WOW Mac and Cheese #SP5 Ingredients: cheese, parmesan, hard mustard, prepared, yellow spices, paprika spices, onion powder bacon, meatless Directions: Prepare Simply Macaroni and Cheese according to the package directions. Add the next 4 ingredients. Pour into 2 Quart casserole and cover. Bake at 350 degrees for 30 minutes. Serve with the Vegetable of Choice. Source Archive
8. Macaroni and Beef Casserole Ingredients: cheese, parmesan, hard beef, grass-fed, ground, raw tomatoes, red, ripe, raw, year round average spices, oregano, dried cheese, cheddar Directions: Preheat oven to 400 degrees. Prepare macaroni dinner as directed on package, omitting the butter. Meanwhile, brown meat in a large nonstick skillet at medium-high heat; then drain. Add tomatoes and oregano; mix well. Bring to a boil. Add meat mixture to the prepared macaroni dinner. Spoon into 2-quart casserole dish. Sprinkle with cheese. Bake 10 minutes or until cheese is melted and the casserole is heated through. Source Archive
9. Macaroni and Cheese Ingredients: noodles, egg, dry, unenriched cheese, cheddar tofu, raw, regular, prepared with calcium sulfate soymilk, original and vanilla, unfortified salt, table spices, garlic powder margarine, regular, 80% fat, composite, stick, without salt Directions: Preheat oven to 350F. Mix drained noodles with 2 cups grated cheese, tofu, soymilk, salt, garlic, and margarine. Place in 2-quart ovenproof dish, and top with remaining cheese. Bake about 40 minutes, or until cheese is bubbly. Remove from oven, and serve. Source Archive
10. Italian Meringue Macarons Ingredients: nuts, almonds sugars, powdered egg, white, raw, fresh sugars, granulated water, bottled, generic egg, white, raw, fresh egg, white, raw, fresh Directions: Combine the almond flour and the powdered sugar and sift into a bowl. Add the egg whites and mix until even with a rubber spatula. Make the Italian meringue. Add the egg whites, and dehydrated egg whites (if you have them) to a bowl and whip with a hand mixer until stiff peaks form. While you are whipping the eggs, add the sugar and water to a heat-resistant container and heat in a microwave at 600 W for 80-90 seconds. The bowl will be hot so use oven mitts to take it out. Drizzle the syrup you just made in a thin stream into the mixture from Step 2 while whipping with a hand mixer on a high speed. Whisk until stiff peaks form and the mixture has returned to room temperature. Split the meringue into 3-4 parts and add 1 part at a time to the mixture from Step 4, mixing thoroughly after each addition. (The mixture will be quite stiff at first so mixing may take a bit of work!) Get rid of any excess air bubbles. Fold the mixture over itself a few times until it falls away from the spatula like a ribbon. Add the mixture to a piping bag fitted with a 1 cm circular nozzle and pipe 3.5 cm diameter circles onto a baking tray lined with parchment paper. Let the macarons dry until you can touch the mixture with your finger without any sticking to you and you can see a skin start to form. (This should take about 30 minutes, don't let them dry too much though or the texture will go bad.) Compared to French meringue, I feel that Italian meringue dries out quicker, so make sure to check how it's drying earlier than you normally would. If the macarons aren't dry enough they may crack. It's best to start baking them as soon as you can touch them without them feeling wet and you can see a skin forming. Bake for 5-6 minutes in an oven preheated to 160-170C. Then turn the tray around, turn the temperature down to 140C and bake for a further 8-10 minutes. Personally, before I bake the macarons after preheating the oven, I let the oven bake one time without the macarons at 160C for 10-15 minutes. (This prevents them coming out undercooked later.) When they've been in the oven for a few minutes the shells will expand and the bottoms of the macarons will rise up a little.Once they've risen up around 3-4 mm it's time to turn down the heat. When you press down gently on the macaron shells, if the pied (the risen bottom) moves, bake for a little longer. Cool on the baking tray. (Don't take the macarons off the baking sheet too soon or they won't come away neatly.) Once the macaron shells have completely cooled, gently peel them away from the parchment paper. If it's difficult to peel, use your finger to push from the back of the baking sheet, tracing around the macaron. Pair up the macaron shells with shells of similar size and sandwich together with your preferred cream. Refer to. Let them rest in the refrigerator for half a day or 1 day to finish. To make vanilla macarons, take the vanilla beans from 3 cm of vanilla pod and mix them in at Step 1. Add the same amount of beans to the buttercream. For berry macarons, add a tiny amount of edible food colouring to the mixture at Step 1, and if you have it, add 1 g strawberry powder. Sandwich with strawberry cream. For cocoa macarons, reduce the amount of almond flour to 68 g and add 5 g cocoa powder. Sandwich with ganache or cocoa cream. For black tea macarons, add 1.5 g black tea powder to the powder ingredients. Sandwich together with buttercream infused with a little black tea powder and a few drops of your favourite liquor. Source Archive
11. Creamy Italian Chicken Ingredients: chicken, broiler or fryers, breast, skinless, boneless, meat only, raw spices, pepper, red or cayenne wheat flour, white, all-purpose, unenriched oil, olive, salad or cooking peppers, sweet, green, raw cream, fluid, heavy whipping Directions: Coat chicken with the flour and 1 tbs. of seasonings. Heat 1 tablespoons oil in a large skillet on medium heat. Add chicken and 1/2 cup sliced bell pepper; cook and stir 4 minutes. Stir in 1 tablespoons seasoning and 1 cup heavy cream. Simmer 5 minutes. Serve over noodles. I used macaroni and it turned out great. Source Archive
12. Kielbasa Bake Ingredients: kielbasa, polish, turkey and beef, smoked onions, raw peppers, sweet, green, raw oil, olive, salad or cooking Directions: Pre-heat oven to 400F degrees. In a frying pan over medium high heat fry onions and peppers until tender. Slice sausage about 1/2 inch thick. Fry sausage in pan with peppers and onions for 5-10 minutes. Drain off excess fat. Pour sausage mixture into a shallow baking dish. Bake for 20-30 minutes until crispy. Great served with au gratin potatoes or macaroni and cheese. Source Archive