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Cooking, Recipe and Food Blog

Bacon and Tomato Dip

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Bacon and tomato dip is the ultimate cheesy dip which is perfect for parties or lazy days in front of the television. It is similar to rotel, but with bacon. The garlic and onions are meant to neutralize the cheesy flavor, but if you are a big fan of cheese you can do without it.

 

Serves 4

Ingredients:

1 cup sour cream

1/2 cup sour cream

4 ounces cream cheese at room temperature

1/2 cup shredded Cheddar cheese

1/4 cup chopped white onions

2 cloves garlic, crushed

1 tomato, seeded and diced

6 slices bacon

 

Heat a non-stick frying pan over medium heat. Fry the bacon strips for two to three minutes or until crisp. Transfer it to a plate lined with paper towels to drain the excess oil. After, crumble it into small pieces. Set aside.

Combine the sour cream, mayonnaise, cream cheese, Cheddar cheese, garlic, onions and tomato in a bowl. Mix well. Cover and refrigerate for at least two hours. Add the bacon before serving so that it remains crunchy. Serve with bruschetta or chips.

 

Image from ilovememphis

4 Cheese Macaroni with Truffle Oil

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Macaroni and cheese is a comfort food everyone loves. I am a cheese lover who eats anything with cheese. This recipe can be considered gourmet as compared to the classic mac and cheese, but I assure you that it is definitely awesome. If you don’t have the specified cheeses available or you find them expensive, you can use any type of cheese you want. There are also grated 3 cheese value packs sold in supermarkets.

The truffle oil can be expensive, but it is a good investment. You can add it to other casseroles, vegetable dishes and mashed potatoes to make them tastier. Some even use it as a dip for French fries and according to them it is addicting.

Ingredients:

1 lb macaroni pasta

4 tablespoons butter

2 tablespoons flour

2 tablespoons heavy cream

2 cups milk

2 egg yolks

2 cups Gouda cheese, grated

2 cups Gruyère cheese, grated

2 cups Cheddar cheese, grated

1 cup Parmesan cheese, grated

3 tablespoons truffle oil

Nutmeg, salt and pepper to taste

Preheat the oven at 450F.

In a pot of boiling water with oil and salt, cook the macaroni according to package instructions or until al dente. Drain and set it aside.

To make the mornay sauce, melt the butter in a large saucepan under medium heat. Stir in the flour and cook for 2-3 minutes. Slowly pour in the milk and stir often until the sauce starts to thicken.

In a small bowl, combine the egg yolks and a tablespoon of heavy cream. Mix well and Set aside.

Set aside 1/3 of the cheeses for later. Slowly add the rest of the cheese into the mornay mixture. Keep it under low heat and stir occasionally until all the cheese melt. After, turn off the heat and slowly fold in the egg and cream mixture. Add another tablespoon of heavy cream. Continue to mix until the ingredients blend together. Turn on the heat to low and continue to cook until you reach desired thickness. Stir occasionally. Season it with nutmeg, salt and pepper.

Combine the sauce, pasta and truffle oil. Mix it well and make sure the macaroni is coated in the cheese sauce. Transfer it to a baking pan or casserole dish. Top it with Gruyère, Gouda, Cheddar and Parmesan (in order). Cover it in foil and bake for 15-20 minutes. Remove the foil and bake for another 5 minutes or until the cheese turns brown.

Remove from the oven and let it stand for 5 minutes before serving.

Photo Courtesy Of: hildgrim

Macaroni and Tuna Fish Layer

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Tuna layered with Garlic, Mushroom and Red Peppers, between Macaroni, all under a deliciously light crunchy topping.
Macaroni and Tuna Layers
If you’re not a big Tuna fan, replace it with cooked chopped Chicken, Beef or Pork, or with three or four hard boiled eggs, sliced up. And, if like me, you’re a cheese addict, add as much as you want, but you might want a mild tasting one rather than a stronger, more mature flavoured cheese.

To serve 2
125g Dried Macaroni
2tbsp Oil
1 Garlic Clove, peeled and crushed
60g Button Mushrooms, sliced
½ Red Pepper, thinly sliced
200g Can of Tuna, drained and flaked
½ tsp Dried Oregano
30g Butter
1tbsp Plain Flour
250ml Milk
2 Tomatoes, sliced
2tbsp Dried Breadcrumbs
30g Mature Cheddar or Parmesan Cheese
Salt and Pepper

1. Cook the Macaroni in boiling Salted Water, with a tablespoon of Oil, until tender – around twelve minutes, before draining, rinsing and draining thoroughly
2. Heat the rest of the Oil in a Saucepan, and add the Garlic, Mushrooms and Peppers, frying over a medium heat until soft. Add the Tuna, Oregano and season to taste, before heating through.
3. Grease an Ovenproof dish and add half of the cooked Macaroni, cover with the Tuna Mixture, then layer with the remaining Macaroni.
4. To make the sauce, melt the Butter, then stir in the Flour for a minute. Add the Milk, then bring to the boil – simmer for a minute or so, until thickened, and season to taste. Pour the sauce over the Macaroni.
5. Lay the sliced Tomatoes over the Sauce over the Macaroni, then cover with the Breadcrumbs and Cheese – place in a heated oven (set at 200C) until brown on top, and piping hot through – around twenty five minutes.

Photo Courtesy of: zoyachubby