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home > recipes > pasta > pasta gratin with mustard greens
* Exported from MasterCook Mac * Pasta Gratin with Mustard Greens Recipe By : Jump Up and Kiss Me/tpogue@idsonline.com Serving Size : 6 Preparation Time :0:00 Categories : Posted side dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound egg noodles 2 tablespoons butter 2 large eggs 1 tablespoon dijon mustard 1 tablespoon hot sauce -- habanero 1 3/4 cups whole milk -- see note 1/4 cup heavy cream -- whipping 1 tablespoon oil -- vegetable 2 cloves garlic -- finely chopped 1/2 pound mustard greens -- 1/4" strips tough stems removed, washed well salt -- to taste 3 tablespoons water 1/2 pound sharp cheddar cheese -- coarsely grated 1/2 pound monterey jack cheese -- coarsely grated Preheat the oven to 350F. Spray a 9 x 12 inch casserole dish with nonstick cooking spray. Cook the pasta until al dente in a large pot of salted boiling water. Drain in a colander, then return the pasta to the pot and toss with the butter. In a mixing bowl, beat the eggs with the mustard and hot sauce until well mixed, then beat in the milk and cream. Set aside. Heat the oil in a large stockpot over medium-high heat. Add the garlic and stir for 15 seconds. Add the greens by the handful, allowing each addition to wilt somewhat before adding more (or, if your pot is big enough, puit all of the greens in at once.) S alt lightly. Add the water, cover the pan and reduce the heat to medium. Simmer for 5 minutes until wilted. Add the greens to the noodles and stir well to combine . Fold the milk mixture and the cheeses into the pasta, and transfer the mixture to the prepared casserole dish. Bake for 35 to 45 minutes, until bubbling and browned. Authors note: You may substitute lowfat or nonfat milk for the whole milk, but you'll lose some of the richness. - - - - - - - - - - - - - - - - - - Per serving: 606 Calories; 40g Fat (58% calories from fat); 30g Protein; 34g Carbohydrate; 204mg Cholesterol; 587mg Sodium NOTES : You say you like Macaroni and cheese? Try this one! from cookbook author Jennifer Trainer Thompson. _____

Pasta Gratin with Mustard Greens


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Recipe Alert This is Found in... Most Emailed Recipes
(posted June 8, 1998)

* Exported from MasterCook Mac *

Pasta Gratin with Mustard Greens

Recipe By : Jump Up and
Kiss Me/tpogue@idsonline.com
Serving Size : 6 Preparation Time :0:00
Categories : Posted side dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound
egg noodles
2 tablespoons
butter
2 large
eggs
1 tablespoon
dijon mustard
1 tablespoon
hot sauce -- habanero
1 3/4 cups whole
milk -- see note
1/4 cup
heavy cream -- whipping
1 tablespoon oil -- vegetable
2 cloves
garlic -- finely chopped
1/2 pound
mustard
greens -- 1/4" strips
tough stems removed, washed well
salt -- to taste
3 tablespoons water
1/2 pound
sharp cheddar
cheese -- coarsely grated
1/2 pound
monterey
jack cheese -- coarsely grated

Preheat the oven to 350F. Spray a 9 x 12 inch
casserole dish with nonstick cooking spray.

Cook the
pasta until
al dente in a large pot of salted boiling water. Drain in a colander, then return the pasta to the pot and toss with the butter.

In a mixing bowl,
beat the
eggs with the mustard and hot sauce until well mixed, then beat in the milk and cream. Set aside.

Heat the oil in a large stockpot over medium-high heat. Add the
garlic and stir for 15 seconds. Add the greens by the handful, allowing each addition to wilt somewhat before adding more (or, if your
pot is big enough, puit all of the greens in at once.) S
alt lightly. Add the water, cover the
pan and reduce the heat to medium. Simmer for 5 minutes until wilted.

Add the
greens to the noodles and stir well to combine .

Fold the
milk mixture and the cheeses into the pasta, and transfer the mixture to the prepared casserole dish.

Bake for 35 to 45 minutes, until bubbling and browned.

Authors note:
You may substitute lowfat or nonfat
milk for the whole milk, but you'll lose some of the richness.

- - - - - - - - - - - - - - - - - -

Per serving: 606 Calories; 40g
Fat (58% calories from fat); 30g Protein; 34g Carbohydrate; 204mg Cholesterol; 587mg Sodium

NOTES : You say you like
Macaroni and cheese? Try this one! from cookbook author Jennifer Trainer Thompson.

_____




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