Username:
Password:
Create an Account
Forgot your password?


Course:
Appetizer  (673)
Beverage  (581)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Base:
Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180)





Associate.com - Share Your Recipe!

Recipe Name: Pasta Gratin With Mustard Greens Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Side Dish  
Difficulty:
Preparation Time:
Number of Servings: 6

Ingredients:
1/2 Pound(s) Egg noodles
2 Tablespoon(s) Butter
2 Eggs
1 Tablespoon(s) Dijon mustard
1 Tablespoon(s) Hot sauce, habanero
1 3/4 Cup(s) Whole milk, see note
1/4 Cup(s) Heavy cream, whipping
1 Tablespoon(s) Oil, vegetable
2 Cloves garlic, finely
chopped
1/2 Pound(s) Mustard greens, 1/4" strips
tough stems removed
washed
well
Salt, to taste
3 Tablespoon(s) Water
1/2 Pound(s) Sharp cheddar cheese
Coarsely grated
1/2 Pound(s) Monterey Jack cheese
Directions:
Preheat the oven to 350F. Spray a 9 x 12 inch casserole dish
withnonstick 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 thebutter.In a mixing bowl, beat the eggs with
the mustard and hot sauce untilwell mixed, then beat in the milk and
cream. Set aside.Heat the oil in a large stockpot over medium-high
heat. Add the garlicand stir for 15 seconds. Add the greens by the
handful, allowing eachaddition to wilt somewhat before adding more (or,
if your pot is bigenough, puit all of the greens in at once.) Salt
lightly. Add the water,cover the pan and reduce the heat to medium.
Simmer for 5 minutes untilwilted.Add the greens to the noodles and stir
well to combine .Fold the milk mixture and the cheeses into the pasta,
and transfer themixture 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 wholemilk, but you'll lose some of the
richness.NOTES : You say you like Macaroni and cheese? Try this one!
fromcookbook author Jennifer Trainer Thompson.Posted to FOODWINE Digest
04 Jan 97Recipe by: Jump Up and Kiss Me/tpogue@idsonline.comFrom:
Terry Pogue <tpogue@IDSONLINE.COM>Date: Sat, 4 Jan 1997 16:18:41
0000

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 447
Calories From Fat: 288
Total Fat: 32.6g
Cholesterol: 149.7mg
Sodium: 843.2mg
Potassium: 367.6mg
Carbohydrates: 18.6g
Fiber: 3g
Sugar: 4.9g
Protein: 21.5g


Scale this recipe to Servings [?]