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| Meatloaf sliders by the Werths |
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| Apple pie: Pie Crust: Combine 1 cup plus 2 tbsp flour, 1/2 tsp salt, 1 tsp sugar in food processor. Process for 10 seconds. Add 1 stick butter, cut up and cold. Process 10 seconds. Add about 3 tbsp ice water and process for 1 to 2 quick bursts. Remove and wrap in saran wrap. Refrigerate. Repeat entire process for top crust. For apples: Mix 1/4 cup brown sugar, 1/4 cup sugar, 1/2 tsp ground cinnamon, some grated nutmeg and a pinch of salt. Add 6 peeled and sliced apples. Add 1 1/2 tbsp cornstarch and mix. Roll out bottom crust and place in pan. Pour apples into crust. Dot with 2 tbsp butter, cut into chunks. Roll out top crust and place over the apples. Seal edges. Brush the top lightly with milk and sprinkle with sugar. Bake at 450 degrees for 10 minutes, reduce heat to 350 and bake and another 45-50 minutes. Cool on rack. |
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| Beans by Dri |
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| Wings by Alex |
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| Mac and cheese by Lise |
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| Kurt and Sammy with the Frito Pie |
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| Supper club and Super Bowl |
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| Cobb Salad by Anne |
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| Supper bowl watching |
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| Wilsons and Andy in their awesome new kitchen |
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Ok, this was a super bowl supper club. I failed on getting any recipes or very many pictures. I blame it on being out of practice. You can, and should, add your recipe in the comment section below. I particularly want the recipe for those slider rolls Katie. I didn't get a picture of the weiner winks by Laura. I was already on the couch. But, no super bowl would be complete without them.
Next supper club is March 15th at Tracy and Alex's house. Theme: Pakistan. Come armed with your recipes.
This recipe is from The complete Italian Vegetarian Cookbook
ReplyDelete5 1/2 tbls butter
2 cups heavy cream/or half and half (don't use lite)
fontina cheese 2 cups or so about 8 ounces
1 lb of mac shells
1/3 cup bread crumbs
1/4 parm-reggiano cheese (or more
salt
nutmeg
use 1/4 tbs butter to butter a 13 by 9 inch dish
dice 4 tbls of the butter in a very large bowl while cooking noodles heat the cream (do not boil) pour the cream over the butter. cover and keep warm, Shred the fontina set aside. When the shells were done stir into the bowl and stir until the cheese starts to melt. Season with salt and nutmeg.
Pour into dish combine crumbs and parm-reggiano and sprinkle over the pasta. Dot with remainder of the butter.
Bake until the sauce is bubbling and the topping is brown about 20 minutes. 350 degrees