I think the where she is confused, and so am I, is this. If you cook if
immediately after preparing it, you bake it for half an hour at 350 degrees.
If you prepare it, refrigerate for a few days, you double the baking time?
Wouldn't that be too much?
Also, I have another question: What kind of mustard is used? Is it like
plain old yellow French's mustard? Goolden's spicy brown mustard? or what.
Off hand, I can't associate with the name used. Thanks.
---
"Security is not the absence of danger. It is the presence of the Lord."
----- Original Message -----
From: "Shira Senesh" <[email protected]>
To: <[email protected]>
Sent: Saturday, December 10, 2011 3:41 PM
Subject: Re: [CnD] HOLIDAY MACARONI AND CHEESE
Hi Katie,
As far as I can understand the directions, you can either complete the
entire process and serve your pasta dish on the same day, or prepare just
the mixture in advance and bake the dish after two days or three. If the
mixture is waiting in the fridge for a while, it needs more time to warm
up, just in order to ensure the freshness of the combined ingredients.
I hope this was clear enough.
Good luck!
Shira.
----- Original Message -----
From: "Katie Chandler" <[email protected]>
To: <[email protected]>
Sent: שבת 10 דצמבר 2011 23:23
Subject: Re: [CnD] HOLIDAY MACARONI AND CHEESE
I have a question about this recipe if some one can tell me. It states to
bake at 350 for about 30 minutes. Then if you want you can refrigerate
it
and I guess bake it later, at 350 to 375 for around 60 minutes. Does this
mean to bake a whole thirty minutes longer because it is just cold, not
that
it was frozen? Or does it mean to bake, cover and store in fridge, then
warm it up for 60 mins in that hot of oven? I am thinking it means to
bake
for one hour if you have not bake it before placing in a fridge. ??
Katie
confused! grin.
"WHEN THE ONLY TOOL YOU HAVE IS A HAMMER,
EVERY PROBLEM STARTS TO LOOK LIKE A NAIL."
----- Original Message -----
From: "Shannon Hannah" <[email protected]>
To: "Cooking In The Dark" <[email protected]>
Sent: Saturday, December 10, 2011 1:51 PM
Subject: [CnD] HOLIDAY MACARONI AND CHEESE
HOLIDAY MACARONI AND CHEESE
SERVES 6-8
1 pound pasta, such as elbows or shells
1 large green pepper, cut into 1-inch pieces
1 large red pepper, cut into 1-inch pieces
1 medium onion, chopped
1 cup ricotta cheese (can use part skim)
1/2 cup sour cream (can use reduced fat)
1 heaping teaspoon dijon-style mustard
1/2 teaspoon Worcestershire sauce
1/2 cup milk (approximate)
Salt and pepper to taste
2 cups (8 ounces) shredded sharp cheddar cheese
Cook pasta in lightly salted water according to package directions for al
dente. Drain; set aside. Cook onions and peppers in water just until
tender
(can be added to pasta at about the last 5 minutes); drain. Meanwhile,
place
ricotta cheese, sour cream, mustard and Worcestershire sauce in a medium
bowl. Whisk until creamy and the texture of a light bechamel, adding milk
if
needed to thin slightly.
Place pasta, vegetables and ricotta mixture in bowl and mix to combine.
Add
salt and pepper. Add shredded cheese and combine well. Place in greased
13x9x2 baking pan. Cover with foil. Bake in preheated 350° F oven for
about
30 minutes, or until hot and bubbly. If desired, remove foil to brown
slightly.
Notes: Can be made ahead, placed in baking dish, and refrigerated. Bake
for
approximately 60 minutes at 350 to 375° to heat before serving.
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