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Evil Shenanigans - Baking & Cooking Blog

Evil Shenanigans - Baking & Cooking Blog
Forget the boxes, the mixes, and don’t even think of waiting an hour for macaroni and cheese on a week night. I have the super-fast solution for homemade macaroni and cheese, and it is SO good. I have something of an addiction to macaroni and cheese. When I was a child I ate mac & cheese from the blue box at least once a week. The recipe I am about to share with you makes the creamiest macaroni and cheese I have ever made, and it is nearly as fast as making the stuff in the box. One thing I feel I must add is that you really should grate your cheese fresh. Also, if you are watching your figure, as so many of us are, you can use reduced-fat cheese (this you must grate yourself, reduced-fat ready-grated cheese will not work). Stove-top Macaroni and Cheese Author: Kelly Jaggers (Adapted from Cooks Illustrated) Prep time: Cook time: Total time: Serves: 6 Cook the pasta according to package directions, but reduce the cooking time by one minute. Serve immediately.

Three Lily Soup A very long time ago, I worked next door to a gourmet food shop in Darien, CT, called the Good Food Store. Those of you from these parts will remember it, as it was quite popular. They had the best soups & I often bought my lunch from them. I remember one day seeing "three lily soup" on the menu & wondering what on earth it was. The salesperson explained to me that it was an onion soup, made with shallots & garlic...all vegetables from the lily family. To begin, you'll need 1/2 of a red onion, 1 {large} sweet onion, 10 ounces of shallots & 5 cloves of garlic. Preheat the oven to 425 degrees. Along with the garlic {peeled & left whole}. Add 2 tablespoons of olive oil to the bowl. Meanwhile, peel & coarsely chop 1 large Yukon Gold potato & chop 1 tablespoon of fresh thyme. Transfer the roasted vegetables to a medium stockpot. or until all the vegetables are tender. Pour back into the stockpot, stir in a 1/4 cup of half and half & check for seasoning. Preheat the oven to 425 degrees.

Simple Ideas That Are Borderline Crafty (35 Pics) Click Here For More Amazing Ideas Thai Recipe: Son In Law Eggs | Dianasaur Dishes This Thai recipe for Son In Law Eggs is one of my favorite ways to use boiled eggs. It’s a pretty unique boiled egg recipe that most Americans don’t know about. The first time I made them for my husband he literally yelled “WOW!” at how good they are. I first had Son In Law eggs in the 7th grade. There are a couple different stories on the history of Son In Law Eggs, but the most common is that if a man wasn’t being a good husband, his mother in law would come over and make this dish of deep fried boiled eggs. What makes this dish really amazing is the tamarind sauce spooned over the top of them. You can buy this soup base at most grocery stores, and I often toss one in my cart to use a seasoning in different sauces, soups, or curries. So when you’ve got some boiled eggs on hand (here’s my post on easy hard boiled eggs) give this recipe a try. Ingredients Instructions Heat a pot of vegetable oil (about 2 inches) on high. Your pot of oil should now be hot enough.

Creamy Bacon Tomato and Avocado Pasta Salad at Life Folks today I would like to share with you what is sure to be my go-to pasta salad this summer for all the pot-lucks, BBQs and patio dinners that are sure to come up. With this recipe I challenge you to forget the box; forget the pre-made stuff at your deli grocer. You aren’t going to want it after you give this a try. Just think, creamy refreshing lemon dill dressing coats perfect pasta, creamy avocados, sweet tomatoes and crispy bacon. It’s like summer in a bowl. I actually got the idea for this salad from one of my favorite sandwiches: Bacon, Lettuce, Tomato and Avocado.

14 natural items for your alternative first aid kit Cloves. Photo by Elenadan Find out which multitasking natural remedies merit a spot in your backpack. IF YOU’VE COME TO trust in herbal and alternative medicine at home, it can be a hard decision to go back to Pepto-Bismol and Dayquil when you’re getting ready to go abroad. 1. This is top of the list because it’s just so damn useful. Echinacea. 2. A powerful antibacterial, antibiotic, and antiparasitical potion. 3. Few things can kill a travel buzz like bad menstrual cramps. 4. All-Heal, Self- Heal and Heal-All are all common names of a plant which has many uses: antibiotic, antiseptic, astringent. Ginger root. 5. Stomach troubles are one of the most common issues among travelers. 6. Arnica is commonly found in two forms, either as a gel( look for Boiron brand) or in homeopathic pellets. 7. Native to Australia, the tea tree plant produces a powerful astringent oil. Licorice Root. 8. Licorice tastes delicious, is naturally sweet, and is super if you have a sore throat. 9. 10. 11. 12. 13.

cheese straws Meet my new favorite party trick. In dusting off a woefully-neglected group of recipes on my “Cook This” list, subcategory “Cheese” I came upon a curious confection known as a cheese straw. Despite making a note to try them, cheese straws were new to me, but seeing as they involve cheddar, butter, salt and red pepper flakes, I couldn’t imagine them being anything less than awesome. What I didn’t realize was that, in a ridiculously simple process that took no more than one hour from prep to snacking, what I’d really baked were a cheesy poofs/cheez doodle hybrid! And that my life may now be complete. It’s funny, all of these “cheese”-based snacks have never held my interest; they seemed so artificial, but not in a tasty way, like Twizzlers or Insert-Your-Shameful-Junk-Food-Habit-Here are. Except so much better: buttery, crisp, flavorful and just a little spicy. One year ago: Pistachio Petit-Four CakeTwo years ago: Whole Lemon Tart + Strawberry Tart Cheese Straws Adapted from The Lee Bros.

Baked Parmesan Zucchini Sticks I got kinda hooked on these this summer. I’ve always loved the zucchini sticks my parents served at their pizzeria and used to eat them often when I worked there. But let’s be real, though they are a “vegetable”… the deep fried part kinda trumps the veggie part don’t ya think? I started making these at home this summer…not sure why it’s taken me so long to put this zucchini recipe together. I love zucchini, but get kind of bored of the usual ways I cook it and am always on the lookout for new recipes for zucchini. Baked Parmesan Zucchini Sticks Ingredients 3 large zucchini, sliced longways, halved and cut into sticks 2 eggs 1/2 cup plain bread crumbs 1/4 cup Parmesan cheese, grated 1 tsp dried oregano 1/2 tsp dried garlic powder Olive oil spray Instructions Preheat oven to 425 degrees. Tagged as: Appetizers, Side Dish, Vegetarian

P.S.- I made this... The Barefoot Kitchen » Blog Archive » Quinoa Cakes with Spinach and Goat Cheese Welcome to The Barefoot Kitchen! If this post makes your mouth water you might want to subscribe to the RSS feed. Thanks for visiting! A little leftovers magic today – I made a bunch of quinoa earlier in the week, and while it is tasty stuff all on its own, I was craving a change. These would be great as appetizers – I’m thinking that some kind of yogurt-y dip, maybe with some chili would make a nice accompaniment. Quinoa Cakes with Spinach and Goat Cheese makes about 20 small cakes ingredients: 2 cups spinach, roughly chopped 3 cloves garlic, minced 2 cups cooked quinoa 4 ounces goat cheese 1 egg, beaten salt and pepper olive oil for frying how to: 1. 2. 3. 4. Make-Ahead Muffin Melts This is another recipe from my mother’s recipe collection. It’s a make-ahead concoction meant to be spread on English muffins and broiled. And it’s just…it’s just… It’s divine. And here’s what you need. Hard boiled eggs, shredded cheddar, fried bacon, mayonnaise, Dijon mustard, garlic powder, and Worcestershire. Sorry about the excessive bokeh. Start by peeling all the eggs… Then give ‘em a rough chop. Throw the bacon on a cutting board, trying not to eat it all in the process… Then chop it up into bits…trying not to eat it all in the process. Throw the eggs in a bowl… Then throw in the shredded cheddar. I’ve been grating cheese in my food processor lately and I have to say, I’ve never been happier in my life. Then comes the bacon and a cup of mayo. Now hear this! A good, heaping tablespoon of Dijon. Do not skip this ingredient or your life will spiral downward into a series of unfortunate events. I’m not even kidding. Next comes some garlic powder. You think I’m kidding, but I’m not. *Burp* Sorry.

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Food Sunday - Marbled Vegetable Bread Happy Sunday Bread Heads! This week we are going do a recipe that is a little more advanced than some of the others. That said, there are no baking techniques that will trip you up, what is challenging here is the organization. It is not hard but if you don’t have your bowls ready and don’t stay focused it can be pretty frustrating. In my first draft of this post I gave the ingredients the way I was given them, the basic bread then the ingredients that make each loaf different. This bread is a combination of white bread, spinach bread and tomato bread. Let’s get baking! Marbled Vegetable Bread Spinach Dough Ingredients: 8 oz fresh spinach, cleaned and stemmed ¼ cup milk 3 ½ cups flour 1 package (2 ¼ teaspoons) dry yeast 1 teaspoon salt 1 teaspoon sugar 2 tablespoons butter 2 tablespoons hot water 1 egg at room temperature White Dough Ingredients: Tomato Dough Ingredients: Baking Pans: 1 or 2 sheet pans greased or lined with parchment paper Method: Forming: Flour your work surface.

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