HUGO (COCKTAIL) RECIPES

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OVER THE RAINBOW MAC AND CHEESE RECIPE | PATTI LABELLE ...



Over the Rainbow Mac and Cheese Recipe | Patti LaBelle ... image

Provided by Patti LaBelle

Categories     side-dish

Total Time 1 hours 5 minutes

Cook Time 30 minutes

Yield 8 servings

Number Of Ingredients 17

1/2 stick butter, cubed, plus more for greasing
2 tablespoons sea salt 
1 tablespoon vegetable oil 
1 pound elbow noodles
1 stick unsalted butter, melted
3 large eggs, whisked
1/2 teaspoon black pepper 
1/2 teaspoon seasoned salt 
1/2 cup shredded mild Cheddar
1/2 cup shredded sharp Cheddar
1/2 cup shredded Monterey Jack cheese 
1/2 cup shredded mozzarella
1/2 cup shredded muenster cheese 
1/2 cup shredded pepper Jack cheese 
1/2 cup shredded provolone
1/2 cup processed cheese product, such as Velveeta, cubed
1 cup cream 

Steps:

  • Preheat the oven to 350 degrees F. Grease a 9-by-13-inch pan with butter.
  • Bring a large stockpot of water to a boil with the sea salt and oil. Add the noodles and cook for 7 minutes. Drain and cool the pasta.
  • Place the cooked noodles in a large bowl. Pour the melted butter over the pasta. Add 1/4 teaspoon of the pepper and 1/4 teaspoon of the seasoned salt and mix well, then add the eggs. Add the mild Cheddar, sharp Cheddar, Monterey Jack, mozzarella, muenster, pepper Jack and provolone, and mix thoroughly. Make sure the cheese is evenly mixed into the noodles. Transfer the noodles to the prepared casserole dish.
  • Sprinkle the dish with the remaining 1/4 teaspoon black pepper and 1/4 teaspoon seasoned salt, and top with the processed cheese product. Pour the cream over the top. Bake the mac and cheese until it starts to bubble around the edges, 35 minutes. Serve hot.

MICHIGAN PASTY (MEAT HAND PIE) : RECIPES - COOKING CHANNEL



Michigan Pasty (Meat Hand Pie) : Recipes - Cooking Channel image

When Cornish miners migrated to Michigan's Upper Peninsula in the 1800's, they brought with them their beloved national dish: the pasty. The Finnish miners that followed adopted these meat pies as their own (easily transportable for long subterranean days!), and the pasty became such a large part of the regional culture that there's an annual pasty festival in early July. In this recipe, beef, rutabaga, carrots, onions and potatoes are essentially steamed within the crimped, D-shaped dough pocket that's slit to allow just enough steam to escape.

Provided by Cooking Channel

Categories     main-dish

Total Time 2 hours 45 minutes

Prep Time 30 minutes

Cook Time 1 hours 15 minutes

Yield 6 servings

Number Of Ingredients 13

3 cups all-purpose flour, plus extra for rolling dough
1 cup shortening or lard
Kosher salt
1 cup ice cold water
8 ounces ground beef
4 ounces rutabaga, cut into 1/4-inch dice
1 medium carrot, cut into 1/4-inch dice
1 small yellow onion, finely chopped
1 small russet potato, peeled and cut into 1/4-inch dice
1/4 cup picked fresh parsley leaves, chopped
Freshly ground black pepper
1 egg, whisked
Ketchup, for serving

Steps:

  • Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  • Add the flour, shortening and a pinch of salt to a food processor and run the motor until the dough starts to clump together. With the motor running, drizzle in the water. Stop the motor when a ball begins to form. Wrap the dough in plastic and refrigerate for about 1 hour. This step allows the glutens to relax and makes for easier rolling. 
  • Mix together the beef, rutabaga, carrots, onions, potatoes and parsley. Sprinkle with salt and pepper. Set aside until ready to form the pies. 
  • Cut the dough into 6 even pieces, about 5 ounces each, and form into balls. Make sure the dough is cold for easier handling. Flour a work surface and roll out each ball of dough into an 8-inch circle. Evenly divide the filling (about 3/4 cup per pastie) on one half of each dough circle. Fold the dough over to cover the mixture and crimp the edges using a fork. Slice 3 small slits on top of each pocket. This prevents steam from building up and splitting the dough. Brush the pasties with the egg and bake on the prepared baking sheet until the crust is golden brown and flaky, about 1 hour 15 minutes. Serve with ketchup.

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