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Philly Dinners - Recipe Reviews

Friday, 17 August 2012
I was recently asked to try out, and sent the ingredients for, a couple of recipes from Philadelphia using their cream cheese.  They have many more recipes on their website.

Macaroni Cheese

This was really easy to whip up on a busy weeknight and much quicker than making a cheese sauce from a roux as I usually do.  My family ate it without complaint, in fact they were so quick wolfing it down I didn't get a photo of the finished dish before they ate it all.

300 g macaroni
120 g Philadelphia Light
150 ml semi skimmed milk
75 g reduced fat grated cheddar cheese
198 g can no added salt or sugar sweetcorn, drained
100g bacon, cooked and diced

Preheat the oven to 190 C, Gas 5. Cook the macaroni according to instructions on pack. Whilst it is cooking mix the Philly with the milk and half of the cheddar.

Drain the pasta and return to the pan, mix with the Philly mixture, ham and sweetcorn. Turn into a greased ovenproof dish and top with the remaining cheese.

Bake in the preheated oven for 15 minutes until light golden brown.

Photo courtesy of Philadelphia

Philly Meatball Pasta

My husband, myself and 2 out of 3 daughters liked this dinner and would have it again.  It was fairly easy to make, although I would buy good quality sausage meat instead of the sausages so I would not have to faff about removing sausage meat from the sausage skins.  I also baked the sausage meatballs instead of frying them.

300 g linguine pasta (I used macaroni)
6 large sausages (Cumberland sausages are particularly delicious)
1 dsp sunflower oil
1 large onion, finely chopped
1 clove garlic, thinly sliced
150 g Philadelphia Original
2 tsp wholegrain mustard
approx. 75ml beef stock
1 tbsp chopped parsley, optional

Cook the pasta in a large pan of boiling water as directed on the packet.

Skin the sausages and roll the sausage meat into bite size balls. Fry in a little oil until browned all over and cooked through. Remove the meatballs from the pan.

Add the onion and garlic to the frying pan and cook gently for several minutes to soften the onions.

Add the Philly to the onions with the stock (or a little water) and mustard. Gently heat until the Philly has melted, then stir in the parsley and meatballs.

Meanwhile drain the pasta and divide between 4 pasta bowls. Top with the meat balls and spoon over the Philly sauce to serve.


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