Pican Smack And Cheese Recipes

NICKEL DINER SMAC AND CHEESE

Steps:

• Preheat oven to 400 degrees F. Grease a 9-by-13-inch baking dish and set aside.
• Bring a large pot of salted water to a boil. Add pasta and cook until just al dente. Drain and toss with a little butter or olive oil to keep from sticking.
• Melt butter in a large saucepan over medium heat. Add flour and whisk to create a roux. Cook for a minute or so, whisking frequently, until mixture looks like wet sand. Slowly pour in milk, whisking constantly, until roux is incorporated. Whisk in Dijon. Add mozzarella, 16 ounces pepper jack and all but 4 ounces Parmesan. Cook, stirring frequently, until mixture is smooth and all the cheese has melted, the sauce is thick and you are able to draw a line through it on the back of a spoon, 15 to 20 minutes. Add Spice Mix and hot sauce and stir again to make sure seasoning is evenly distributed.
• Combine the drained pasta with the cheese sauce in a large bowl, mixing well. Pour into the prepared baking dish and top with the remaining 8 ounces pepper jack cheese and the Roasted Tomato quarters. Finish topping with the remaining 4 ounces Parmesan and Buttered Breadcrumbs. Bake until the top is bubbly and browned, 10 to 15 minutes.
• Place salt, cayenne, chile powders, cumin and turmeric in a food processor and grind until well blended. Store in a sealed container.
• Preheat oven to 350 degrees F.
• Place diced bread cubes in a bowl. Melt butter in a small saucepan and add parsley and garlic, stirring until garlic cooks slightly, 1 to 2 minutes. Pour mixture over diced bread cubes and toss until blended. Place mixture on a parchment-lined baking sheet and bake until brown, 10 to 15 minutes. Let cool. Place in a large plastic bag and crush with a rolling pin until mixture is crumbly.
• Preheat oven to 400 degrees F.
• Toss cut tomatoes in a large bowl along with olive oil, garlic, salt, pepper and thyme. Place tomatoes cut-side down on a parchment-lined sheet pan and roast until the tomato skins are blistered and wrinkled, 10 to 15 minutes. When tomatoes are cool enough to handle, remove skins and set aside.

SMACK 'N' CHEESE SLINGER

Steps:

• Cook the Delia's Chicken Sausage on a very hot griddle until cooked through, about 10 minutes. On the same griddle cook the Mac 'n' Cheese until a cheesy crust forms, 2 to 3 minutes per side. Place the sausage on the hoagie roll. Place the grilled Mac 'n' Cheese next to the sausage and top with the collard greens and a drizzle of the Comeback Sauce. Serve hot.
• In a large bowl mix together the paprika, salt, sugar, garlic, red pepper, white pepper, black pepper, sage, cayenne, savory and thyme. Sprinkle the spices over the chicken, making sure the spice mixture is evenly distributed throughout. Cover and refrigerate for 12 hours.
• Prepare the meat grinder with the coarse die for a coarse grind. Grind the chicken and let it fall into a large bowl.
• Preheat the oven to 400 degrees F.
• To make sausage links, add the chicken stock to the ground chicken and combine thoroughly. Use a sausage stuffer to stuff the meat into the casings. Place the links on a sheet tray and bake until the sausages are cooked through and the internal temperature reads 165 degrees F, 15 to 20 minutes.
• To make ground sausage patties, portion out the chicken mixture to 2 1/2-inch disks. Heat a griddle or grill pan over high heat. Coat the pan with vegetable oil and cook the sausage patties until cooked all the way through, about 5 minutes on each side. Yield: 25 links
• Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking dish with cooking spray.
• In a large bowl, add the milk, half-and-half, sour cream and eggs, and mix together. Whisk in the flour, pepper and some salt. Using a rubber spatula, fold in the Cheddar and Parmesan. Add the pasta and gently stir to combine. Pour the mixture into the prepared baking dish. Cover with foil and bake for 40 minutes.
• Remove the foil and bake for 10 minutes more. Yield: 24 squares
• In a large saucepot set over medium heat, sweat the onions until translucent, about 5 minutes. Add the ketchup, sugar, vinegar, mustard, chili powder, salt, Worcestershire and jelly. Stir to combine. Bring to a boil and then lower the heat to a simmer, stirring often until the sauce reduces by one-third, about 20 minutes.

PICAN' SMACK AND CHEESE

Steps:

• Macaroni pasta, cooked in boiling, salted water, then drained well. 1. Warm the cream with the nutmeg, dry mustard, hot sauce, salt, garlic and shallots over low heat. 2. Still over low heat, gradually add the Velveeta and cook until completely melted. 3. Add the other cheeses and let melt. Taste and adjust seasoning. Strain sauce, then toss with cooked, drained pasta to taste.

PICAN'S MAC AND CHEESE

Steps:

• Macaroni pasta, cooked in boiling, salted water, then drained well. 1. Warm the cream with the nutmeg, dry mustard, hot sauce, salt, garlic and shallots over low heat. 2. Still over low heat, gradually add the Velveeta and cook until completely melted. 3. Add the other cheeses and let melt. Taste and adjust seasoning. Strain sauce, then toss with cooked, drained pasta to taste.

LIP-SMACKIN' MACARONI AND CHEESE

Steps:

• On a cutting board use a sharp knife to cut onion into small pieces (you should have 1/3 cup). Reserve until Step 3.
• Tear cheese slices into bite-size pieces. Save until Step 5.
• Cook macaroni in a saucepan following the package directions, except add onion to water along with the uncooked macaroni so they cook together.
• (To test macaroni for doneness, remove one piece with a wooden spoon, let it cool slightly, and bite into it. The center will be soft, not chewy.)
• When macaroni is cooked, turn off burner.
• Remove saucepan from burner.
• Place colander in sink.
• Carefully pour macaroni mixture into the colander to drain water.
• Return warm macaroni mixture to saucepan.
• Use wooden spoon to stir in American cheese, milk, and pepper.
• Put saucepan on a burner.
• Turn the burner to medium heat.
• Cook for 4 to 5 minutes or until cheese is melted, stirring all the time.
• Turn off burner.
• Remove saucepan from burner.
• If mixture is too thick, stir in 1 to 2 tablespoons additional milk.
• Sprinkle with Parmesan cheese, if you like.
• VEGETABLE STIR-INS: Add 1/2 cup frozen peas or frozen mixed vegetables or 1 cup frozen sliced carrots or frozen chopped broccoli to the saucepan along with the onion, macaroni, and water.
• MEAT STIR-INS: Add 1/2 cup chopped cooked ham, chopped sliced pepperoni, sliced hot dogs, or chopped cooked chicken along with the cheese and milk.
• Serve with tossed salad greens with your favorite salad dressing and milk.

PECAN SQUARES

Steps:

• In a small bowl, cream butter and confectioners' sugar. Gradually add flour, mixing until blended. Pat into an ungreased 9-in. square baking pan. Bake at 350° for 20-22 minutes or until golden., In another small bowl, beat the eggs, brown sugar, corn syrup and salt until smooth. Pour over crust; sprinkle with pecans. Bake 40-45 minutes longer or until set. Cool on a wire rack. Cut into bars.

PECAN SNACK

Steps:

• Preheat oven to 250 degrees F (120 degrees C).
• In a large bowl, beat egg white with water until frothy. Stir in pecans and mix to coat. Combine sugar, cinnamon and salt and stir into pecan mixture. Spread on a baking sheet.
• Bake in preheated oven 1 hour, stirring every 15 minutes. Store in an airtight container.

PICANTE BISCUIT BAKE

Steps:

• Quarter the biscuits; place in a greased 13x9-in. baking dish. Top with picante sauce, green pepper, onion and olives., Bake, uncovered, at 350° for 20 minutes. Sprinkle with cheese. Bake 10 minutes longer or until the cheese is melted.