Dutch Country Kitchen - Season 2 - (Easy Baked Macaroni & Cheese and Seasoned Thick Sliced Ham)
Welcome to Season 2 of Dutch Country Kitchen! Please visit our website to learn more about our recipes and to watch more delicious episodes.
We are excited to have you join us as our hosts, Billboard Charting Recording Artist Diana Upton-Hill and Family Dining Expert Erica Good, explore the traditions of cooking simple, yet satisfying meals for the family! Along the way, Erica and Diana share fond memories, fun tips, and their joyful sense of humor.
We are proud to partner with Dutch Country General Store located in southern Iowa and historic Hannibal, Missouri. All Dutch Country General Store items featured in our segments are available at the ever-expanding online store Dutch Country General Store is home to nostalgic items with vintage style that bring back memories of simpler times. They offer a variety of food products from pasta, sugar and Amish Roll Butter to many more seasonings and spices, many of which are featured in this episode's recipe. The enamelware and Rada cutlery featured in our latest Dutch Country Kitchen segment is also available online and in-store!
If you are interested in purchasing any of these products, please visit free shipping on all orders $25 or more! Not only will you find items from this segment, browse other great items such as Amish-made outdoor and indoor furniture, unique personal care items, gift items like clocks, handmade quilts, kitchenware, nostalgic toys and cast iron cookware.
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***Easy Baked Macaroni & Cheese***
3 tbsp. butter, melted
1 ½ c. uncooked macaroni
1 qt. whole milk
8 oz. shredded cheddar cheese
1 tsp. salt
¼ tsp. pepper
Stir together uncooked macaroni and melted butter. Add remaining ingredients. Bake uncovered at 300 degrees for 1½ hours in a lightly greased 9x13” pan.
Erica’s note: I love how simple this dish is. It’s always a hit when I bring it to our church potluck.
***Seasoned Thick-Sliced Ham***
½ c. brown sugar, packed
2 tsp. dried basil
1 ½ tsp. salt
1 tsp. chili powder
2 tbsp. vegetable oil
2 lbs. black forest ham, half-inch sliced
⅓ c. horseradish
In a small bowl, combine the sugar and spices. Gradually stir in oil until crumbly, then mix in the horseradish to create rub; spread over both sides of the ham. Grill until heated through, or fry in 1 tbsp. vegetable oil in a large skillet over medium heat for 1 minute. Turn, spread side with a spoonful of rub and fry for an additional 3 minutes.
Erica’s note: The horseradish adds moisture and a distinct flavor without being overpowering. The ham is already pre-cooked, so this recipe is super fast, yet delectable!
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Adult Ham Mac and Cheese - You Can Make It
A delicious creamy Mac and Cheese with sophisticated flavours. Don't worry, kids love it too. The recipe is on my food blog oldfatguy.ca at
How to Make Delicious Macaroni and Cheese with Ham | Pasta Recipe | Allrecipes.com
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Watch how to make a creamy three-cheese macaroni casserole from scratch. Cheddar, mozzarella, and Monterey Jack cheeses combine with cubed ham in this one-dish delight.
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BAKE MACARONI WITH HAM AND CHEESE
#BakeMacaroniWithHamAndCheese#TastyAndDeliciousRecipe#
How to cook bake macaroni with ham and cheese for easy recipe.
Ingredients:
1 Lb Macaroni
1 tsp of oil
1/4 lb of Velveeta Cheese
8 oz of regular Cheese
1lb or 1.5 Lb of Ham
1 tsp garlic powder
1 tsp onion powder
1 tsp black pepper powder
1/2 cup of milk
1 onion around 1/4 lb
4oz to 8 oz of regular shredded cheese for crispy
1 tsp of butter wipe the cooking pan
Preparation:
Boil the macaroni about 10 to 15 minutes just cook then use the strainer to remove the water. Add slice or cubes regular cheese and the Velveeta cheese also the ham mix them into big bowl or the pot.Prepare the oven oven 350 degrees F and heat the pan little bit then wipe the butter around so the macaroni not stick and it helps to makes crispy.Put the the slice onions in the bottom before you can put the macaroni then don't forget add 1/2 cup of milk before you cover of foil so it's not burn.Bake 1 hour in temperature of 350 degrees F then check if no water in the bottom. Remove the foil and add shredded Cheese on the top then bake 10 to 15 minutes to make crispy and turn little bit brown of your bake macaroni with ham and cheese.
Serving:
Cut into square after 15 minutes and serve
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How to Make Giada's Ham and Cheese Bake | Giada's Holiday Handbook | Food Network
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Giada's Holiday Handbook is the ultimate resource for creative and doable entertaining ideas. In each episode, Giada tackles an entertaining or holiday-focused theme, and offers a clever plan for pulling off the perfect party.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Ham and Cheese Bake
Recipe courtesy of Giada De Laurentiis
Total: 1 hr 10 min
Active: 1 hr 5 min
Yield: 8 servings
Level: Easy
Ingredients
1 tablespoon extra-virgin olive oil
2 cups leftover roasted vegetables, such as potatoes, carrots, parsnips and onions
2 cups leftover cheeses, cut into pieces, such as Brie, Parmesan, and/or Gruyere
1/4 pound Canadian bacon or Black Forest ham, chopped
1/2 cup chopped scallions
12 eggs, at room temperature
2 cups milk, at room temperature
1 teaspoon kosher salt
1/2 teaspoon crushed red pepper flakes
Directions
Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish with the olive oil. Spread the vegetables in the bottom, then top with a layer of the cheeses, then the ham, and then the scallions.
Whisk together the eggs, milk, salt and red pepper flakes in a medium bowl. Pour the mixture over the layers and bake until lightly golden and the egg is set, about 50 minutes Allow the bake to sit for 5 minutes before cutting and serving.
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How to Make Giada's Ham and Cheese Bake | Giada's Holiday Handbook | Food Network
Chicken Pasta Bake Recipe
This chicken pasta bake is cheesy, creamy and comforting. This dish contains everything you need: pasta, chicken pieces in tomato sauce, béchamel sauce and melted cheese. The perfect dish for family weekend family dinner.
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Full written recipe + tips:
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For the filling:
370g (13oz) Pasta of your choice
2 tablespoons Olive oil
3 Chicken breasts, cut into small cubes
1 Onion, chopped
3 Garlic cloves, crushed
2 Bell peppers, diced
1 tablespoon Tomato paste
400g (14oz) Tomato sauce/chopped tomatoes
Salt to taste
Black pepper to taste
1 teaspoon Oregano
1 teaspoon Paprika
For the béchamel:
6 tablespoons (90g) Butter
3/4 cup (90g) Flour
3 cups (720ml) Milk, warm
Salt to taste
Black pepper to taste
1/4 teaspoon Nutmeg
For the topping:
85g (3oz) Mozzarella, grated
85g (3oz) Cheddar cheese, grated
1. Preheat oven to 375F (190C). Prepare large and dip baking dish, set aside.
2. To a large pot filled with water add 1 tablespoon of salt and bring to a boil.
3. Meanwhile, in a large pan, heat olive oil over medium heat. Add chopped onion and sauté for 4-5 minutes, add crushed garlic and sauté for 1-2 minutes more. Add chicken cubes and cook, stirring occasionally, until cooked, about 5-6 minutes. Then add diced bell peppers and cook for 2-3 minutes. Add tomato paste, tomato sauce, salt, pepper, paprika, oregano and stir well. Cook for 3-4 minutes and turn the heat off.
4. When the water is boiling, add the pasta and cook to al dente (1-2 minutes less than in the package instructions).
5. Meanwhile make the béchamel sauce: in a large sauce pan, melt the butter, add flour and whisk until smooth paste forms, then cook for 1 minute. Gradually add warm milk, while whisking constantly. Keep whisking over medium-high heat until the sauce is smooth and thickened. Stir in salt, pepper and nutmeg.
6. Add the sauce to the pasta, the add the chicken mixture. Stir until well combined.
7. Transfer to the baking dish. Sprinkle on top grated mozzarella and grated cheddar.
8. Bake for about 25-30 minutes, until golden-brown and bubbly. Let cool slightly before serving.
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