Cruftbox. When Intelligentsia Coffee opened in Pasadena recently, I was intrigued the lasagna cupcakes they served.
The cupcakes are made by Heirloom LA, a catering business. About the size of a muffin, a single lasagna cupcake was a delicious meal. After seeing how much my daughter enjoyed them (she ate my entire cupcake and I had to order a second one), I decided I had to try making them at home. After a bit of research, here is my method. The girls love them and take them to school as lunch. The ingredients are fairly simple. Spray or wipe the cupcake tin with olive oil for prevent sticking and add a little flavor. Once you filled in the first layer, gently press another wrapper in, forming another cup.
Once you've placed the second wrapper, repeat the filling as you see fit. A bit of Mozzarella cheese on top of it all. I baked them for 20 minutes at 375° F and then come out perfectly browned. You can do pretty much anything you want as filling from more meats to a vegan version. Cool Ranch Mac and Cheese. I get the best emails.
Dan, Made the everything bagel mac and cheese for a breakfast tailgate. It was fantastic and really held true to the bagel flavor profiles. We did not have a food processor so had to crumble extra toasted bagel by hand for breadcrumbs, the larger pieces added a nice texture. REQUEST - While eating our bagel mac, a friend had the brilliant idea of Dorito mac, using Doritos as breadcrumbs on top and a blend of cheeses including feta for its similar salty, tangy cheesiness.
We have some ideas, but I think you could MASTER this for us with your genius. Well, are you? Best, Kate Editor, What's Cookin' Yes Kate, I am. Here Angela is getting her aggressions out on a bag of chips. The secret to making this sauce taste like cool ranch is using buttermilk instead of milk! Some chips on top to make it awesome. After it's all browned up, it's near impossible to not eat it instantly. Petite Lasagnas. Recipe slightly adapted from Hungry Girl (makes 12) 12 oz raw ground turkey ¼ tsp salt, divided ¼ tsp pepper 1 cup chopped onion ½ cup chopped mushrooms 14.5 oz can crushed tomatoes, or tomato sauce 2 cloves garlic, minced 3 tsp dried oregano, divided ½ tsp dried basil 1 ½ cups part skim ricotta cheese 24 small square wonton wrappers (the kind near the tofu in the refrigerated section of the produce dept) 1 1/2 cups shredded mozzarella cheese Preheat oven to 375ºF.
Add the crushed tomatoes and 2 tsp of oregano. In a large bowl, combine the ricotta, a pinch of salt and pepper, the remaining teaspoon of oregano, and the basil. Coat a 12-cup muffin tin with nonstick cooking spray. Using half of the ricotta mixture, divide it among the 12 muffin cups. Gently press another wonton wrapper on top of the mozzarella layer. Repeat the process by distributing the remaining ricotta, then the remaining tomato sauce, and finally the rest of the shredded mozzarella. Creamy Macaroni and Cheese Dishes that Put the Blue Box to Shame. Slow Cooker Mac and Cheese. I saw this recipe over at A Whisk and A Prayer and wanted to try it out.
I love my crock pot and I love finding new recipes for it! We really enjoyed it! SLOW COOKER MAC AND CHEESErecipe found at: A Whisk and A Prayer 1 1/2 cups milk1 (12 oz) can evaporated milk (evaporated milk keeps the egg and milk from curdling)1/4 cup (1/2 stick) unsalted butter, melted, cooled to room temp3 large eggs1/2 tsp salt3 cups (12 oz) shredded cheese (I used an Italian blend, recipe calls for Italian fontina cheese)1/2 pound elbow macaroni or mini penne tubes, cooked and drained (this means cook them for about five minutes until tender but not completely cooked)Freshly ground black pepper to taste1/2 cup grated Parmesan cheese Spray inside of your slow-cooker with cooking spray or grease it with olive oil.
Enjoy! Slow-Cooker Lasagna recipe. The Best Macaroni and Cheese I've Ever Made. We make a lot of mac and cheese at my house.
Not the orange, powdery mac and cheese, but the real stuff. The winter makes mac and cheese some how imperative in one’s weekly diet. Well, maybe not at your house, but it most definitely is at ours. Despite my endless attempts at making totally fabu mac and cheese (and believe you me, there have been more than a few), I can hands down say that this weeks most recent recipe was a superb victory. Resplendent with creamy, gooey cheddar, topped with buttery panko breadcrumbs. The Best Macaroni and Cheese Ever1 (8-ounce) package elbow macaroni, cooked and drained 2 tablespoons butter 1 clove garlic, crushed 1 teaspoon onion powder 2 cups whole milk 1/4 cup all-purpose flour 6 cups sharp cheddar cheese 2 cups panko breadcrumbs 1/2 cup butter, melted Preheat oven to 400 degrees.
In a small bowl, stir together the breadcrumbs and melted butter.