The Hazel Bloom: The Best Macaroni and Cheese Recipe Ever I can say this is the best macaroni and cheese recipe ever because it's not really my recipe. I tweaked it a tiny bit - basically made it even more fattening - but otherwise, it's someone else's. It's from someone named Bev, who posted her recipe on Recipezaar and to whom I am eternally grateful. See, macaroni and cheese is pretty much my all-time favorite food. Always has been. Cases in point: One of my first-ever memories is of sitting down in front of the TV with a bowl full of macaroni and cheese and watching Emergency! I should probably stop there. So back to Bev. Bev is probably totally creeped out now too. I'm a total freakfest today. Oh - and this recipe is great with many noodles other than macaroni (like penne, yum!) Okay, I'm shutting up now. (Conchiglie pasta - this organic Montebello stuff is out of this world:) Here's the recipe! Adapted from the Bev's Macaroni and Cheese recipe on Recipezaar Serves 5 - 6 Ingredients 8 oz. to 10 oz. macaroni or other pasta (like conchiglie!)
Jungle Survival: Finding Water" Because jungles are so wet, collecting rainwater is probably the easiest part of survival. Leaves on the rainforest floor are large because of the limited amount of sunlight they get. The larger the leaf, the more of the sun's rays it can soak up. Large leaves are useful in collecting dew and rainwater. If you have a container to store water, simply angle a leaf into it overnight or during a rainstorm and you have some fresh drinking water in no time. If you have a poncho, tie it to a tree on a slant to allow the rain to collect and drain. You'll fare even better if you can find a running water source. Believe it or not, plastic bottles also work for boiling. Green bamboo has clear and odorless water inside it that you can drink. Another way to collect water is to make a solar still. The moisture from the ground reacts with the heat from the sun to produce condensation on the plastic. These are just a few methods you can use.
Parmesan Roasted Potatoes Ok fine. I’m officially ready to make the transition to fall. And I thought, what better way to do it than with my all time favorite Parmesan Roasted Potatoes! These are like candy. 100% addictive. Once you stop, you just can’t stop. I always, without fail, make these with Yukon Gold potatoes because here’s the truth… I’m too lazy to peel the skins off potatoes. This is more a technique rather than a recipe, since you can scale these potatoes up if you’re cooking for a crowd. You’re going to start with some naked potatoes…. Add on all the seasonings… Using your fingers, go ahead and toss everything together…. Put them in the oven for about 15 minutes. Once they are nice and golden and crispy, throw them onto a serving platter…. And then EAT!! And just a public service announcement – make a double batch and then serve them with breakfast the next morning too. Parmesan Roasted Potatoes Ingredients Instructions Preheat your oven to 425 degrees.Place the cubed potatoes into a baking dish.
The Baker's Daughter It has been an absolutely awful spring here in Ontario, so to celebrate the nice weather last weekend, our friends had us over for an afternoon bbq. I needed a quick something to make for dessert and the hostess loves lemon things so I thought this dessert was appropriate for the first really nice day of the year. I've used an 8 inch fluted tart tin for this recipe and you can use any berries or fruit you'd like, just use whatever looks good. Marinating the raspberries in Lemoncello was such a quick and easy way to brighten up this recipe and add a little something, something to it. Fresh Lemon Raspberry Tart Crust 2 1/4 cups all-purpose flour 1/4 cup + 2 tbsp icing sugar 3/4 cup butter, softened Filling 3 large eggs 1 cup sugar 1/2 tsp baking soda zest of 1 lemon 1/2 cup fresh lemon juice 1/4 cup + 2 tbsp all-purpose flour 1 1/2 pints fresh raspberries 2 tbsp Lemoncello Icing 1 cup icing sugar 2 tbsp fresh lemon juice 2 tbsp lemon zest Directions Preheat your oven to 350 degrees Fahrenheit.
Global Food Disparity: A Photo Diary In an increasingly globalized world, it’s still sometimes shocking to see just how disparate our lives are compared with other human beings around the world. A book of photographs by Peter Menzel called "Hungry Planet: What the World Eats" ("©Peter Menzel www.menzelphoto.com. Ten Speed Press, published in 2005) makes a relevant point with great irony: at a time when hundreds of millions of people don't have enough to eat, hundreds of millions more are eating too much and are overweight or obese. "Today, more people are overweight than underweight." It is these cultural differences, emphasized and reinforced by the author, which exemplifies the lifestyles and dietary habits of people around the world. You can buy the book here. You may have seen some of these photographs from the book as it been widely circulating on the net, if not, I urge you to purchase it and as one of my friends said via email: "I don't know about you, but I'm counting my blessings."
Recipe Index Looking for Something Yummy? Appetizers: Bread: Breakfast: Cake: Chicken: Condiments: Cookies: Cupcakes: Dessert: Dog Treats: Drinks: Ice Cream: Main Dish: Muffins: Pie & Tart: Side Dishes: Scones: Seafood: Soups: Caramel Apple Sticky Buns I’ll just say it: I’m not a big fan of nuts on or in my cinnamon rolls or sticky buns. To me, big chunks of nuts are a distraction. A distraction from the pure, unabashed ridiculousness of the gooey, fattening rolls. You can add nuts to this recipe, of course, but I encourage you to try them without first…just once. I put a caramel apple spin on my impossible-to-mess-up cinnamon roll dough, and I loved the results. This fall and winter, I’m going to be experimenting with different varieties of sweet rolls. It isn’t going to be pretty. I went ahead and made a full batch of my cinnamon roll dough, but for the recipe below I halved it. We’ll start with the caramel topping first: melt 1 stick of butter in a heavy skillet over low heat. Add 1 1/2 cups packed brown sugar. Next, add 1 to 2 tablespoons dark corn syrup… And 2 tablespoons heavy cream. I also added a little Calvados—an apple-flavored brandy—but I didn’t take a photo because I felt naughty. Just roll out the dough pretty thin… The sugar…
Amazing Places To Experience Around The Globe (Part 1) Preachers Rock, Preikestolen, Norway Blue Caves - Zakynthos Island, Greece Skaftafeli - Iceland Plitvice Lakes – Croatia Crystalline Turquoise Lake, Jiuzhaigou National Park, China Four Seasons Hotel - Bora Bora Ice skating on Paterswoldse Meer, a lake just South of the city of Groningen in the Netherlands. Marble Caves, Chile Chico, Chile The Gardens at Marqueyssac Ice Canyon - Greenland Capilano Suspension Bridge, Vancouver, British Columbia Valley of the Ten Peaks, Moraine Lake, Alberta, Canada Multnomah Falls, Oregon Seljalandsfoss Waterfall on the South Coast of Iceland Petra - Jordan (at night) Verdon, Provence, France Wineglass Bay, Freycinet National Park, Tasmania, Australia Norway Alesund Birdseye of City Benteng Chittorgarh, India Riomaggiore, Italy Keukenhof Gardens - Netherlands. Sky Lantern Festival - Taiwan. Mount Roraima - Venezuela. Seychelles East Iceland. Lucca, Tuscany, Italy. New York City.
Stylish Cuisine MiriSphere Dr. Seuss defines "love." QotD. “You know you’re in love when you can’t fall asleep because reality is finally better than your dreams.” And, letting go is a part of love. “I’m glad we had the times together just to laugh and sing a song, seems like we just got started and then before you know it, the times we had together were gone.” And, a smile: “Cause when a guy does something stupid once, well that’s because he’s a guy. Bonus. *Editor’s Update: the first quote is misattributed to Dr. About Waylon Lewis Waylon Lewis, founder of elephant magazine, now elephantjournal.com & host of Walk the Talk Show with Waylon Lewis, is a 1st generation American Buddhist “Dharma Brat." If you liked this, you might like these: Recent Trackbacks The Tao of Wu. | elephant journal [...] Choose Your Own Adventure. | elephant journal [...] scary. Maybe she's not that into you. | elephant journal [...] Make a Wish. | elephant journal [...]
Pumpkin Monkey Bread September 23, 2011 | Print | E-mail | Filed under bread, pumpkin Monkey bread. It’s almost as much fun to say as it is to eat, and with the arrival of autumn, I couldn’t stop thinking about taking my usual recipe and kicking it up a notch with the addition of pumpkin – so, of course, I did. Making monkey bread has always brought with it feelings of nostalgia for me, which makes it one of my favorite sweets to share with family and friends. In fact, the day after I made it, I invited a good friend over so that I could share it with her, along with some apple cider – a lovely way to spend an autumn afternoon, if you ask me! For the dough: 3 1/4 cups flour, plus extra for kneading1/2 tsp salt1/2 tsp cinnamon1/4 tsp nutmeg1/8 tsp cloves2 Tbsp unsalted butter, melted1/2 cup warm milk1/4 cup warm water2/3 cup pumpkin puree1/4 cup sugar2 1/4 tsp active dry yeast For the coating: 1 cup sugar2 tsp cinnamon3/4 stick butter, melted For the glaze: Cover and let rise until doubled in size, about an hour.
cookie dough truffles | The Domestic Mama & The Village Cook Oh baby. Oh yes. You can have your dough and eat it too. No raw eggs here. WOOOOOO~HOOOOO! (spell-check hates it when I put my words in there) So, these are no-bake, addictive and may even help you win friends and influence people, rumor has it. It makes a lot, so be sure and share. I told you it makes a lot. You don’t have to dip them, either. But, I did dip some, too…. had to do something with all that chocolate. To make these you will need: Cookie dough truffles 1/2 cup softened salted butter 3/4 cup light brown sugar 1 tsp vanilla 1 (14oz) can of sweetened condensed milk 2 1/4 c flout * this is a word spell-check always gets me back with{grr} flour is a great substitute for flout-whatever flout is. 1/2 cup mini chocolate chips So easy: combine (in a bowl,) the butter, sugar,vanilla,and sweetened condensed milk. Now, you may be able to form this into balls at this point. Melt 12 oz chocolate chips with 1 tbs shortening or butter. So, drizzle or dip and store these babies in the fridge.