(Click on recipe image to enlarge it.) Finally, a homemade mac and cheese that works! As Julia says, "It helps to follow a recipe." This is from Rachael Ray Top 30 30-Minute Meals: Kid Food. The amount of cayenne pepper scared me, especially since this is supposedly a kids' cookbook, but it was delicious. There was definitely a kick, but not too much. FYI the chicken and broccoli are optional. Thank you, Rachael Ray! |
| One small bite is enough to fill a grown man! http://recipes.sparkpeople.com/recipe-detail.asp?recipe=267358 |
UPDATE: This recipe was terrible! Don't use it! Just use the scone recipe from this blog.
I really like this salad but I make it differently every time. When looking for a recipe to post as a "keeper", this one from simplyrecipes.com looked just right. The author doesn't like the taste of raw broccoli so she recommends blanching it for one minute. http://simplyrecipes.com/recipes/broccoli_salad/ 1 teaspoon salt 5-6 cups fresh broccoli florets (about 1 pound of florets) 1/2 cup toasted slivered almonds 1/2 cup cooked, crumbled bacon 1/4 cup of red onion, chopped [optional] 1 cup of frozen peas, thawed (or fresh peas if you can get them) 1 cup mayonnaise [I used reduced fat] 2 tablespoons apple cider vinegar 1/4 cup honey Bring a large pot of water, salted with a teaspoon of salt, to a boil. Add the broccoli florets. Cook 1-2 minutes, depending on how crunchy you want the broccoli. 1 minute will turn the broccoli bright green, and leave it still pretty crunchy. 2 minutes will cook the broccoli through, but still firm. Set your timer and do not cook for more than 2 minutes, or the broccoli will get mushy. Drain the broccoli and immediately put into a bowl of ice water to stop the cooking. Let cool and drain. Combine broccoli florets, almonds, crumbled bacon, chopped onion, and peas in a large serving bowl. In a separate bowl, whisk together mayonnaise, cider vinegar and honey. Add dressing to the salad and toss to mix well. Chill thoroughly before serving. Serves 4 to 6. |
| This sounds great. I'm going to try making it with soynut butter since my son is allergic to peanuts. 1/4 cup creamy or chunky peanut butter 2 tablespoons white sugar 1-1/2 tablespoons hot water 1 tablespoon lime juice 1 tablespoon light soy sauce 1-1/2 teaspoons dark sesame oil 1/4 teaspoon red pepper flakes 2 tablespoons vegetable oil 3 cups fresh broccoli florets 1/2 cup chopped red bell pepper 1/4 cup sliced green onions 1 clove garlic, crushed Combine peanut butter, sugar, hot water, lime juice, soy sauce, sesame oil and red pepper flakes until well blended; set aside. Heat vegetable oil in large skillet over medium-high heat. Add broccoli, red pepper, green onions and garlic. Stir-fry 3 to 4 minutes until vegetables are tender-crisp. Remove from heat and stir in peanut butter mixture. Serve warm or at room temperature. From cooks.com |
This is basically anadama bread but with sugar instead of molasses, plus two eggs, chiles and cheese. The cornmeal mush seems to give the bread an incredible moistness, and this bread makes the best toast ever! 1/2 cup cornmeal 1 1/2 cups water 1 cup water 2 eggs 1/2 cup sugar 1 teaspoon salt 2 tbsp. oil 1 pkg. yeast 1 4-ounce can diced green chiles 3 cups shredded cheese 4-7 cups flour Simmer cornmeal in 1 1/2 cups water in a saucepan until it becomes thick and starts to bubble. Pour it into a mixing bowl and add 1 cup water, the sugar, and salt. When it is cool enough, add yeast. When yeast starts to bubble, mix in eggs, oil, and green chiles. Add enough flour to make a sticky dough, stir in cheese, add enough flour to make a workable dough and knead it on a floured board for ten minutes. Let rise in an oiled bowl until double, then punch down, put in loaf pans. (This makes two loaves or 1 loaf and 18 muffin-tin rolls.) Let rise again until double, then bake in preheated 375 degree oven for 30-45 minutes. (My bread bakes much faster than most recipes say, so 30 minutes works for me.) For rolls, put balls of dough in greased muffin tins, let rise, and bake at 375 for about 12 minutes. For Pepperoni & Cheese Bread: Use 1 pkg. diced Hormel turkey pepperoni and 3 cups cheddar cheese. For Sausage & Cheese Bread: Use drained crumbled cooked breakfast sausage and 3 cups cheddar cheese. |
