Select the "Table of Contents" tab above for the complete list of recipes. Alternately, select a "Category" tab below, or use the "Index" in the right column to search by ingredient.
Thursday, April 11, 2013
Mac 'n Ham 'n Cheese Casserole - Grown-up Style
Ready for some grown-up macaroni and cheese with ham? It is not your everyday Kraft and it takes a little work, but it is so worth it.
1 large sweet pepper (a red, yellow or green bell works fine)
1 pound of uncooked Penne pasta
2 cups grated sharp cheddar cheese
1 cup grated Palmito cheese in Costa Rica (In North America, you can probably find "Queso Oaxaca" with the Mexican cheeses in the dairy case.)
1 cup diced cooked ham
½ cup cream cheese
2 tablespoons of mayonnaise
1 teaspoon all purpose seasoning salt
½ teaspoon course ground black pepper
¾ cup of milk
Preheat oven to 400°F
Place the whole sweet pepper on a cookie sheet and roast it in the oven for 15 minutes on each side. While the pepper is roasting grate the cheeses, mix them together in a bowl and set it aside. Dice the ham into small pieces. Cook the Penne pasta in salted boiling water about 10 minutes. It should still be firm since it will finish cooking when it bakes in the oven. Rinse the pasta in cold water. Mix the pasta with the cream cheese, mayonnaise, seasoning salt, pepper and ham until will blended and set it aside. The sweet pepper should be just about roasted by now, so take it out of oven and let it rest for 10 minutes so the skin loosens. Lower the oven temperature to 350°F. Rinse the pepper in cold water and the roasted skin should slip right off. Remove the seeds and stem and coarse chop the pepper. Fold the roasted pepper into the pasta mixture.
Place a layer of the pasta mixture (about a third) in the bottom of a casserole dish and top it with a third of the mixed cheeses. Repeat with two more layers of pasta and cheeses. Pour the milk evenly over the top and bake the casserole at 350° for 30 minutes, until the cheese is melted and it starts to brown on top.
This is an absolutely delicious Costa Rican staple that used to be served at every evening meal. Now it is served anytime. You will find i...
When I first lived in Costa Rica almost 40 years ago every home and restaurant used a "Chorreador de Café" to make the best tastin...
(español, ver mas abajo) Costa Rican Chorreadas are quick and easy to make, especially if you have lots of fresh corn on hand. There are ...
"Bizcochos" or "Rosquillas de Queso", a traditional Costa Rica snack food, are corn meal cheese rings. Usually, bizcoch...
This week we tried something we'd never done before, we brined a fresh ham and cooked it outdoors, in our wood fired stone oven. All I ...
John has really enjoyed "platano maduro" and the many ways it can be served. This simple recipe has become one of his favorites f...
Many years ago I was served “Pumpkin Soup” while on vacation in Jamaica. I have never forgotten the wonderful party in my mouth with the i...
Ingredients: 2 ripe plantains (platano maduro) Note: The skin will be almost black. 1 tablespoon butter or margarine 1 cup milk 2 tables...
Once you make English muffins at home, you'll never want store-bought again. We find these English muffins are better than the store-b...
We have a nice harvest of lemons this year, so it was time to make Lemon Curd! I removed the zest and juiced one of our softball-sized lemon...
Want to know how many calories you ate today? Use this quick search!