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Mac and cheese was my favorite food when I was a kid. It may still be. This recipe originated (in my life) with my grandma, and was known as "Grandma-Mac," mostly to differentiate it from its popular cousin "Kraft Mac." My dad makes a mean "Daddy-Mac," and ever since I've learned how to make it, it's been "Ruthie-Mac" all the way.
To make 2 reasonable servings or one serving large enough to make yourself want to barf (my personal preference), cook 1 cup of dry macaroni noodles in salted boiling water on the stovetop until al dente.
In another saucepan, melt 1 tablespoon of butter, then whisk in 2 tablespoons of flour and let the mixture cook over medium heat for 2-3 minutes. Add 3/4 cup milk. Heat the mixture until it just starts to simmer, then stir with a whisk to make sure flour and butter get properly mixed in with the milk. Within a minute or two of simmering, the white sauce will thicken. Remove the sauce from the heat and stir in 2/3 cup sharp cheddar cheese.
Mix the cooked noodles with the sauce, top with copious amounts of fresh ground black pepper, and eat in front of the TV, preferably watching Melrose Place.
This recipe scales well to feed a large groups. Make sure to undercook the pasta a little bit, because it will soften some more after you drain it, and you don't want it to be all mushy.
For this recipe for Elderflower Cordial see my blog Girl Interrupted Eating girlinterruptedeating.wordpress.com/2008/05/31/elderflowe...
Mrs. Devlin's cucumber sandwiches....as recorded by my mother in her little handwritten recipe book.
It was a sweeter time.
Today's weather is quite gloomy so I decided to bake. The last time I baked was 5 years ago! I was delighted to find my oven is still working! Since my dad is diabetic, the version I baked is with less sugar than stated.
Recipe for Pineapple Tarts
Ingredients:
The filling:
2400 g pineapple pulp – from 3 pineapples
400 g sugar (Change accordingly to your preference)
(Can add cloves if you like)
The pastry:
250 g butter
50 g sugar
375 g flour – sifted
1 no egg or 2 no egg yolks
½ tsp yellow coloring
The Glaze:
1 no egg-yolks
2 drop yellow-coloring
Method:
The Filling:
Drip the excess pineapple juice
Cook the pineapple-pulp over low flame till almost dry. Add the sugar and continue cooking and stirring till golden brown
The Pastry:
Beat the butter, sugar, Emplex and coloring till creamy. Add the egg and mix well
Work with the hands when combing flour to the creamy mixture.
Allow the smooth pastry to rest for 30 minutes.
The Glaze:
Beat egg yolk with 2 drops of yellow-coloring
Roll pastry to ¼ inches thickness. Cut with fluted cutter. Fill with pineapple jam. Glaze and bake in a pre-heated oven for 15-20 minutes (225 deg). Cool before storing.
Recipes of Italian Cuisine have made famous Italian Chefs all over the world. Unique Italian dessert recipes just fascinate all lovers of sweets.
By the way, do you know about the roots of a word “dessert”? In French “dessert” means a final of the meal. And final tasty “chord” must be very specia...
foodnchef.com/ravioli-recipe-with-strawberries-and-mascar...
Steak salad: steak, mesclun, red onion, blue cheese, roasted mushrooms, red wine dijon vinaigrette
Top tier: Mini Apple Cheddar Quick Bread loaf; red/green grapes
Twist refrigerated breadsticks into bone shapes for a hauntingly delicious Halloween snack.
INGREDIENTS
1 can (7 oz) Pillsbury® refrigerated breadsticks (6 breadsticks)
1 egg white, beaten
1 tablespoon grated Parmesan cheese
1/2 teaspoon dried basil leaves
1 can (8 oz) pizza sauce, heated
DIRECTIONS
1. Heat oven to 375°F. Spray cookie sheet with cooking spray. Unroll dough; separate at perforations into 6 breadsticks. Roll each until 12 inches long. Loosely tie knot in both ends of each breadstick; place on cookie sheet (do not twist).
2. Brush breadsticks with egg white. Sprinkle with cheese and basil.
3. Bake 12 to 14 minutes or until golden brown. Serve warm "bones" with warm pizza sauce for dipping.
I finally had time to finish the recipe mini I've been working on :) it's a gift for my sister in law. I Made it all from scratch using cardstock, patterned paper, manilla tags, paint, inks, stamps, embossing and more. It was so much fun to make :)
Easy and simple snack made with bread...
See Recipe: www.hungryforever.com/recipe/bread-upma-recipe-2/
DESCRIPTION
No cookie cutters needed for these clever cookies! Just turn a few balls of Pillsbury® Create 'n Bake™ cookie dough into tasty treats.
INGREDIENTS
1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
1 cup fluffy white frosting
Decorating icing or gel
Assorted small candies or decors
DIRECTIONS
1.Heat oven to 350°F. Cut cookie dough into 16 slices; cut 8 of the slices in half down the center. To make 1 rabbit cookie, place 1 whole slice on ungreased cookie sheet for head; place
2 halves on top, slightly overlapping on whole slice, for ears. Repeat to make 7 more rabbit cookies, placing 2 inches apart.
2.Bake 7 to 9 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.
3.Frost cookies with frosting; decorate with icing and candies.
High Altitude (3500-6500 ft): No change.
In Japanese cuisine, curry plays an important role. The dish is served as curry rice, curry bread, or curry udon. The former being the most common one and often referred to as curry.
Visit:
Recipe Link: asmallbite.com/schezwan-sauce-recipe-schezwan-chutney-rec...
Schezwan Sauce recipe / Schezwan chutney recipe with step by step pictorial and lots of tips . It is infact a very simple recipe like our regular homemade condiments like sambar powder, Idli milagai powder etc which can be made in bulk and used whenever required.
A Christmas treat - the latest book by Nigel Slater, full of recipes & anecdotes. I read Kindle books most of the time, but love having "real" books for recipes.
365#18
I made this last night for a potluck at work today. It turned out great and got rave reviews from my coworkers. =) I don't think the recipe makes quite enough sauce so I would increase the sauce ingredients by about 1/2. I made two pans to have some to freeze for heating up later and I had to add a can of premade sauce to have enough for the 2nd pan. There was plenty of cheese filling for both though. I added carrots and mushrooms to my sauce for some added flavor and texture, but you can add whatever veggies you like. =) Oh, and I also added a 3rd layer of noodles topped by sauce and mozarella so I used 9 lasagna noodles per pan - 1 box of noodles was enough for 2 pans.
VEGETARIAN LASAGNA
Source: Better Homes and Gardens
Prep: 45 minutes Bake: 30 minutes
Ingredients
•8 dried lasagna noodles
•1 10-ounce package frozen chopped broccoli
•1 14-1/2-ounce can diced tomatoes
•1 15-ounce can no salt added tomato sauce
•1 cup chopped celery
•1 cup chopped onion
•1 cup chopped green or red sweet pepper
•1-1/2 teaspoons dried basil or oregano, crushed
•2 bay leaves
•1 clove garlic, minced
•1 beaten egg
•2 cups fat-free ricotta cheese
•1/4 cup grated Parmesan cheese
•1 cup shredded part-skim mozzarella cheese (4 ounces)
•1/8 teaspoon salt
•1/4 teaspoon black pepper
Directions
1. Cook noodles and broccoli separately according to their package directions; drain well. Set aside.
2. For sauce, in a large saucepan stir together tomato sauce, undrained diced tomatoes, celery, onion, sweet pepper, basil, bay leaves, garlic, and salt. Bring to boiling; reduce heat. Simmer, uncovered, for 20 to 25 minutes or until sauce is thick, stirring occasionally. Discard bay leaves.
3. Meanwhile, for filling, in a bowl stir together egg, ricotta cheese, Parmesan cheese, and black pepper. Stir in cooked broccoli.
4. Spread about 1/2 cup of the sauce in a 3-quart rectangular baking dish. Top with half of the noodles, half of the filling, and half of the remaining sauce. Repeat layers, ending with the sauce.
5. Bake, uncovered, in a 350 degree F oven for 25 minutes; sprinkle with mozzarella. Bake about 5 minutes more or until heated through. Let stand 10 minutes before serving. Makes 8 servings.
There is hardly even a single person in this world who doesn’t know about baklava. The history of this dish extends back over 700 years. And it is popular not only in the Eastern countries, it stands as a symbol of sophisticated national delight all over the world.
Baklava holds pride of place i...
This soup is made with a homemade vegetable stock and lentils. Every week I always make either a vegetable or chicken stock so it's fast and easy to make up a soup with dinner. For my vegetable stock I use the basic stock recipe from Vegetarian Cooking for Everyone and the lentil soup is pretty much thrown together. Recipe: Ingredients:
5 cups vegetable stock
1 cup lentils
1 sweet onion
1 small clove garlic
1 or 2 tablespoons sesame oil
cumin (to taste)
coriander (to taste)
1 carrot finely diced
1 or 2 14 oz cans diced tomato (optional)
1 bunch fresh spinach
Parsley (to garnish)
Sea Salt to taste
Steps:
1. Cook the lentils in the stock for roughly 30 to 40 minutes. They should be soft but not falling apart.
2. Add the sesame oil to a saute pan and add garlic, cumin and coriander and heat until fragrant. Add the sweet onion and caramelize. Add onions to the cooked lentils.
3. Stir in diced tomato (optional) and carrot. Allow soup to simmer for a few minutes to cook carrot and blend flavors.
4. Just before serving.... briefly saute fresh spinach in the same pan used to cook the onion. Add to soup as a final step before serving.
5. Salt to taste and garnish with fresh parsley.
This is a YUMMY recipe! I hope some of you will try it! :>)
1 tablespoon olive oil
1 cups onions, finely chopped
1 cup celery, finely chopped
1 pound orange-fleshed sweet potatoes, washed, peeled and cut into 1-inch cubes
3 large cloves garlic, minced
1 teaspoon sea salt
Freshly ground black pepper, to taste
2 teaspoons chili powder
1 teaspoon paprika
1/2 teaspoon nutmeg
1/2 teaspoon cumin
1/4 teaspoon cinnamon
1/2 teaspoon red chili flakes
1 cups red lentils, rinsed
2 cups water
1 28-ounce can crushed tomatoes
1 15-ounce can black beans, rinsed and drained
2 bay leaves
3 tablespoons freshly squeezed lime juice
In a large pot over medium heat, add oil, onions, celery, sweet potatoes, garlic, salt, pepper, chili powder, paprika, nutmeg, cumin, cinnamon and red chili flakes. Cover and cook for 6 to 8 minutes, stirring occasionally.
Add lentils, water, tomatoes, beans and bay leaves to pot. Stir, increase heat to high to bring to boil, then lower heat and simmer for 25 minutes or longer, stirring occasionally, until sweet potatoes and lentils are soft.
Stir in lime juice, season to taste with additional salt and pepper.
First of all, not everyone likes cabbage rolls and they are not Romanian by origin.
Cabbage rolls can be very good, or they can be awful. Like every other dish, it all depends on the cook, the quality of ingredients and the taster's palate.
Last November I put cabbage in a barrel with dill, horseradish root , pickling salt, some hot peppers and water. Soon I had Sauerkraut, the really good kind that does not have vinegar.
Over the winter many sauerkraut dishes were made though cabbage rolls were not as frequent as the others due to all the work necessary.
Now here is how I make cabbage rolls.
I grind the meat myself. Note: I never buy ground meat, because I've seen what happens behind the scenes at a grocery store's meat prep area. (You will find that they want you to cook ground meat well done, ALWAYS!)
Prep work, one day in advance: Buy a pork shoulder or some nice chops with about 15% fat.
I grind it and mix in a little coarse salt and allow it to macerate overnight in the refrigerator.
Ingredients
1.5 lb ground pork
1 large head of kraut
2 medium onions minced
4 tablespoons of cooking oil
3/4 cup rice
1 teaspoon paprika
1 cup water
3 tablespoon fresh minced dill
1 tablespoon Vegeta
1 tablespoon dry thyme
3 bay leaves
3/4 cup tomato sauce
1 tablespoon salt
1/3-1lb smoked meat
SARMALE - CRISTIAN'S STUFFED CABBAGE ROLLS RECIPE
Prep:
Rinse rice 3 times to remove excess starch.
Carefully exfoliate cabbage leaves.
De-vain Cabbage
Mince onions and saute until clear.
Add rice and cook 4 to 5 more minutes while stirring occasionally.
Remove from heat.
Stir in genuine hungarian paprika, (I prefer Kalocsa CSEMEGE FUSZERPAPRIKA-ORLEMNY)
Add 1 to 2 cups of water and simmer until the water is gone.
Allow to cool.
Mix or knead ground pork with rice.
Pack leaves, roll closed and push in the ends to seal.
Add the following ingredients to bottom of pot.
Dill
Thyme
Bay leaves
a few peppercorns
NOTE: If you do not have the bellow meats, a smoked and cut Turkey leg can be substituted.
Cut Smoked Ham-hock. (I get mine at Gartners Meats 7450 N.E. Killingsworth, Portland, Or. 97218)
A few slices of brine and smoke cured bacon. (Homemade)
A few brine and smoke cured pork ribs.(Homemade)
Add packed ROLLS
Cover with a few sauerkraut leaves.
Add a cup of tomato sauce and some salt.
Add water until all is covered plus one inch.
BOIL 2 and a half hours.
Enjoy with sour cream.
Cabbage Rolls Variations
Balandėliai (little pigeons) - Lithuania
Golubtsy - Russia
Gołąbki (little pigeons) - Poland
Halubcy - Belarus
Holishkes - Ashkenazi Jewish
Holubki - Czech Republic and Slovakia
Holubtsi - Ukraine
Kåldolmar - Sweden
Kaalikääryle - Finland
Kohlroulade and Krautwickel - Germany and Austria
Lahana dolması - Turkey
Λαχανοντολμάδες (Lahanodolmades) - Greece
Rouru kyabetsu (ロールキャベツ) - Japan
Sarma - the Balkans and Turkey
Sarmale - Romania
Töltött káposzta - Hungary
Malfoof - Syria (Middle East)
P.S. Going Green means using locally grown products, which will limit you to fruits and vegetables that are in season. There are very few vegetables available in the winter time as you get further away from the equator.
It seems to me, that these primitive dishes that use local ingredients which are in season or were naturally preserved are much healthier and more Earth friendly.
• Healthier because they do not contain chemical preservatives and additives.
Food additives are as the U. S. Food and Drug Administration says, "Safe for Most, Dangerous for Some".
Hard to believe, but you can look it up for yourself; www.cfsan.fda.gov/
• This cabbage was locally grown and not transported by truck, by ship, by train, by truck, by delivery truck to the local grocery store where it was thrown out if not sold.
This cabbage came from the local farm where I got it, in a car, using fossil fuels. But I saved that whole first part above.
On the Green Subject. One of the easiest to use sites on the web is www.thegreenguide.com/ brought to you by National Geographic.
7DOS old/new Sunday
The dairy book is the oldest recipe book I have, given to me when it was published in 1968. I got the book by Nigel Slater last Christmas.
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