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How To make Triple Cheese Poppyseed Noodles
8 oz Wide Egg Noodles
1/2 c Ricotta cheese (part skim)
1/2 c Plain Yogurt
1/2 c Cottage cheese
2 oz Jar chopped Pimiento
1 x Clove garlic, finely minced
1 tb Poppyseed
1/2 ts Hot Pepper sauce
1/2 ts Black pepper
1/2 c Grated Cheddar cheese (2 oz)
1 ds Paprika
GARNISH: fresh parsley sprigs, steamed broccoli florets, or steamed asparagus spears, optional. Boil a large pot of water; cook noodles until al dente. While noodles are cooking, in a med mixing bowl, combine remaining ingredients except Cheddar cheese and paprika. When noodles are done, drain well. Return them to pot. Pour in sauce mixture and toss well to coat. Pour mixture into a microwave-proof casserole dish. Sprinkle with grated Cheddar cheese; top with paprika. Heat in microwave, high setting, for 3 minutes, to melt cheese and heat through. Top with garnish. 4 - 6 Servings.
VARIATIONS: - stir in steamed vegetables ~ serve over a bed of steamed spinach ~ bake in oven at 375 deg F for about 25 minutes. Though it takes longer, the crispy edges are delicious!
How To make Triple Cheese Poppyseed Noodles's Videos
Beth's Ultimate Mac & Cheese Recipe
Learn how to make my Ultimate Mac & Cheese Recipe. The perfect dish to make for a cozy Sunday Night Dinner!
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BETH'S ULTIMATE MAC & CHEESE RECIPE
Serves 6
(For printable version click here:
INGREDIENTS:
1 lb Pasta (450 g) (macaroni, shells, etc.)
8 tbsp (120 g) butter
6 ½ cups (1560 ml) milk
½ cup (60 ml) of flour
2 tsp (10 ml) salt
freshly cracked pepper to taste
¼ tsp (1.25 ml) nutmeg
½ cup (60 g) grated white cheddar cheese
½ cup (60 g) grated gruyere cheese
¼ cup (22g) freshly grated parmesan cheese
For Bread Crumbs:
2 cups (480 ml) thick rustic bread, cut into cubes
3 tbsp (45 ml) melted butter
1 tbsp (15 ml) fresh thyme, minced
salt and pepper to taste
METHOD:
Grease a 9” (23cm) x 13” (32cm) casserole dish or gratin pan. Preheat oven to 375F (190C).
Boil pasta according to package directions. Drain once pasta is “al dente” and still has a bit of chew to it. You don’t want to fully cook it in this stage since it will cook further in the oven. Set cooked pasta aside.
In a large pot, melt the butter, whisk in the flour to form a paste, slowly add the milk, whisking all the while. Add the salt, pepper and nutmeg. Remove from the heat, stir in the cheese. Set aside.
To make the bread crumbs, place all the ingredients in a food processor and pulse until large crumbs form. Set aside.
Transfer pasta to a large bowl. Pour cheese sauce over the pasta and stir to combine. It will look like a TON of sauce, but it will get absorbed into the pasta as it bakes in the oven.
Transfer pasta mixture to a greased casserole dish. Top with the bread crumbs. Place in the oven and bake 20-25 mins. Sauce will be bubbling and bread crumbs will be golden brown. If you want your bread crumbs more “toasty” you can pop under the broiler for a few seconds two.
Serve oven to table!
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500g 00 or all purpose/plain flour
250g rye flour
a sachet of vanilla sugar (or 1/2 teaspoon pure vanilla essence)
1 teaspoon salt
3 egg yolks, 1 egg
2 tablespoons neutral oil
1 tablespoon grappa
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Let it to rest for 2 hours, covered.
For the filling, Rosa and Maria used 300g of a ready-mix of poppyseeds ground with sugar (thank you to everyone who translated the bag) to which Maria added some ground cinnamon, cloves and a little more sugar. Add enough warm water to form a paste, leave it for an hour and add more if necessary. Or find a pot of your favourite jam. As Maria says, the sweet filling varies from household to household.
And take the krapfen fritters on your sledging adventures like Rosa if you can!
Pasta Grannies discovers tortelli filled with cheese aged in a pit!
Formaggio di fossa means cheese from a pit in Italian. It's not a blue cheese but it is nevertheless spicy and tangy thanks to it's time spent buried in a pit. Here Romana shows us how she uses it as a filling in tortelli. Her pasta is made with the flour from her family's mill. If you want more information, you can find it here:
And thank you to cheese producers for giving us the use of a photo of their cheese pit.
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For my family, it's not the holidays with Grandma's famous egg noodles. The recipe is almost 70 years old and needs no updating because carby goodness is classic. This video honors my grandma and the love she passed down for generations with this recipe. I apologize for the cracking voice in spots but honoring her makes this the most important video I've ever made. All ad revenue from this video and all videos the From Grandma's Cookbook playlist will be donated annually to the Alzheimer's Association.
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Flour
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Cornstarch
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