Video. Video. Skillet Bread. Broccoli and White Cheddar Mac & Cheese « The Craving Chronicles. Mac & cheese. Oh how I love mac & cheese. It’s one of my favorite foods on the planet (besides chocolate). Whenever it’s cold outside or I need some comfort or I’m hungry or it’s a day that ends in ‘y’, I turn to mac & cheese. I’ve had to impose mac & cheese limits on myself to keep from eating it every day of the week. I love it so much I would run away with mac & cheese and never look back. Can you believe that until maybe 3 or 4 years ago I’d never cooked anything other than the boxed kind?
Let me be clear: This is stove-top mac & cheese. It’s perfectly delicious and satisfying comfort food that will solve all your problems and bring about world peace. OK maybe not that last part, but it’s definitely delicious. Printable Recipe Serves 2-4 as a main dish, 4-6 as a side Buy blocks of cheese and grate it yourself. Ingredients Directions Microwave broccoli florets in a large, microwave safe bowl according to package instructions until tender (usually 4-5 minutes). Like this: Like Loading...
Ranch Potatoes Recipe. Perhaps you are looking for a perfect side dish for the Holidays or to go with dinner, if so this recipe for ranch potatoes is perfect for you. This is a casserole dish that combines cubed potatoes with a ranch/cream of mushroom soup sauce, cheese, and bacon. Those ingredients alone should be enough to hint that this recipe is pretty good. I felt like I cubed the potatoes a little too big so I would recommend slicing the potatoes a little thinner. If you want to skip the step of boiling the potatoes, they can be done in the oven but will need to cook for longer depending on how big they are cut. This is a great recipe for Thanksgiving or Christmas dinner.
Ingredients: 8-10 medium potatoes (cut into ½” cubes) 1 can cream of mushroom soup (undiluted) 1 ½ cups milk 1 envelope ranch dressing mix 2 cups shredded cheddar cheese (divided) salt and pepper 6 bacon slices (cooked until crispy and crumbled) Cooking Instructions: Step 1: Pre-heat the oven to 350 degrees. SuperCook. Speed tip: Make individual portions in freezer bags. Although it might be nice if I were organized enough to plan out all of our dinners and my son’s bento lunches in advance, that’s never going to happen — not my style. I operate from more of the spur-of-the-moment approach to cooking, so it’s essential to have a well stocked freezer and pantry.
One drawback, though, is that if I’ve frozen food in big blocks, I can’t use just a bit quickly without defrosting the whole thing. Enter my Japanese-language freezing books . A standard tip for freezing ground foods or thick sauces in small portions is to first put the food into a large freezer bag and press it out as flat as possible, eliminating air pockets. (Making it thin speeds up defrost time due to the increased surface area, and pressing out excess air guards against freezer burn.)
Use a long chopstick or ruler to create divisions within the food, forming individual portions. (Read on for variations and space-saving storage hints.) Print This Post | Email this post. Sandwiches / Sandwich Recipes | Tastydays - Recipes, Cooking Videos, Food Dictionary & Ingredients. Mexican Grilled Chicken Salad Recipe — Jason's BBQ Adventures. Italian Grilled Cheese. Who doesn’t love a good grilled cheese? And, I know it’s totally Ameeeerican to make the classic: American cheese, mayonnaise and bread.
But, why not change it a bit and use REALLY fresh and natural ingredients?!?!? Love it! There’s nothing more delicious than fresh and homemade ingredients. Yum!!! Soooo, go to your farmers market and get the freshest tomatoes and basil you can find, grab some mozzarella balls, and assemble this amazing meal. You won’t regret it! Basil & Oregano Pesto Ingredients 1 cup fresh basil leaves1/4 cup fresh oregano leaves (or just more basil leaves)1 garlic clove1/4 cup of walnuts1/8 teaspoon salt1/4 teaspoon pepper2-3 tablespoons olive oil How-To Put all of the ingredients in a food processor, blend and set aside.
Basil & oregano pestoMozzarella cheese, slicedTomato, slice. Put your griddle (or panini press) on medium heat.Spray with cooking spray.Assemble your sandwiches.Cook until lightly browned and the cheese has melted.Cut in half and serve right away. Video. Coloring Eggs. I wouldn't go hiding these around the house for your kids to find on Easter morning. They're probably better suited to just eating, or perhaps making a batch of really wild deviled eggs - something I'm thinking of doing with the next batch. I've been thinking about making these for a while.
I'd seen recipes in a couple of my Asian cookbooks for Chinese Tea Eggs, a typical street snack found in parts of China. Basically what you do is hardboil your eggs normally, and then, when they've cooled enough to handle, roll the eggs around on a hard surface to crack them. You don't want to crack them too hard - you still want the shell to stay on the egg. Then, for the tea eggs, you'd make a pot of good, strong, dark tea and either simmer (recipes vary) the eggs for a while in the tea or just plunge them into the hot tea and leave them there for several hours.
To make mine, I hardboiled them, cooled them a bit, and rolled them around on a paper towel to crack them. I left them in there for... OH! The Absolute Cheapest Food Strategy in the Universe for the Starving Musician. I don’t sleep much and I’m pretty active, so by way of compensation I eat enough food for two or three people per day. I’m also solar-powered, but I’ve found you don’t really need more than ten minutes of direct sunlight to recharge the battery cells.
Anything more than that and I start to hear my DNA complaining. I’m also constantly, exceedingly, headcrushingly broke at all times. Besides rent, my biggest expense by a long shot is food, but I’ve been able to pare that down quite a bit by developing a short list of basic and efficient foods. There are a lot of cheap ways to skimp on food for a while, but few are long-term, and this one will actually provide everything you need to sustain life and sanity for a much longer period of time than a month.
To be efficient, a food must meet three criteria: The food must taste good.The food must satisfy a daily nutritional requirementThe food must be modular. By contrast, let’s check out a crowd favorite: Peanut butter. This is my method. Asparagus Huevos Rancheros. A couple of weeks ago when the local asparagus season had just begun I had asparagus on my mind almost all the time. As fate would have it, one day I was going through some of my older posts when I came across one of my favourite breakfasts, huevos rancheros, and inspiration struck!
How about a seasonal take on huevos rancheros with asparagus? Huevos rancheros normally consist of lightly fried tortillas topped with a spicy tomato based sauce and fried eggs but with the asparagus as the inspiration I was thinking about something more on the green side of things. With green as the concept, I knew that I would be using a tomatillo salsa verde in place of the tomato based chili sauce. I often serve huevos rancheros with a side of refried beans or just plain beans but I figured that since the asparagus was going to be thicker than the salsa verde that it would be nice to flatten things out a bit by surrounding the asparagus with beans right in the huevos rancheros. Asparagus Huevos Rancheros. Crab Salad Stuffed Avocado. The other day, when we had crab, I also made some crab salad stuffed avocados.
Stuffed avocados are a good way to use the small ones--they work well in guacamole too. Ingredients: 2 cups cooked crab meat, fresh, canned, or frozen 1/4 cup minced red onion or sweet onion 1/3 cup finely chopped celery 1 tablespoon minced roasted jalapeño pepper 1/3 cup mayonnaise (or to taste) 1/4 to 1/2 teaspoon Old Bay seasoning or Spike 1 teaspoon dijon mustard 1/8 teaspoon white pepper salt to taste I got this mustard as a gift from my friend, Cherie.
She uses it to make honey mustard salad dressing. Can't wait to try that. Thank you, Cherie, and Margaret, too, for all the goodies! I added a generous teaspoon of mustard. This is a 1/2 teaspoon of Old Bay seasoning. Use 1/4 to 1/2 teaspoon, depending on how spicy you want it. Add 1/8 teaspoon white pepper--or black pepper. Mix with about 1/3 cup mayonnaise. Taste and adjust seasoning. Use whatever you like. That will look pretty. Itadakimasu! This tree is in our backyard. Italian Food Forever - Italian Recipes! Gordon Ramsey Cooks Eggs on Toast.