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Home made Kahlua

Thanksgiving Mac and cheese

Here’s the recipe for the Mac and Cheese I made for the Thanksgiving dinner. It’s my great grandmother’s recipe

2 cups uncooked macaroni, cook according to package directions

2 tbls flour

1 tsp salt

2.5 cup milk

2 cups shredded sharp cheese

1/4 stick of butter

Grate the cheese to shreds and set aside. Cook the macaroni, drain and rinse with cool water, drain and set aside.

Put the milk in a 12” skillet on medium heat (6/10) add the butter. It should melt nice and slow. When it is all melted, and the milk is hot (NEVER boiling), start adding the flour. Sprinkle it in slowly, avoid any big chunks. Stir it gently and constantly to get the flour in smoothly. Slotted spoon is good. The mixture will become thicker and a little like gravy. At that point add the cheese maybe a handful at a time, and stir each handful in gently until it melts. Add the salt, and stir in, remove from heat. Should be a smooth thick yellow sauce.

Put drained macaroni in the casserole dish, and slowly pour the cheese sauce evenly over it. Gently jiggle the casserole to get the sauce throughout the macaroni. You can refrigerate until ready to bake it or start right then. Bake uncovered at 350 to 375 deg for 25 minutes if you start from warm, or 30 to 35 if you refrigerated.

After baking sprinkle some extra cheese and/or breadcrumbs on top.

Cook like a Viking

a collection of Anglo-Saxon recipes

from breakfastmeats

Baked Apples

2 larger baking apples, such as golden delicious
1 tablespoon margarine/butter
1 tablespoon brown sugar
1 tablespoon chopped nuts, such as walnuts or pecans (optional)
1 tablespoon raisins
Pinch of cinnamon
Pinch of allspice

Preheat oven to 375 degrees.

Core the apples, or slice in half and de-core/de-seed that way.

Mix the butter, brown sugar, cinnamon, allspice and chopped nuts together in a small bowl.

Toss in the raisins.

Stuff the mixture into the apple sockets and bake for about 30 minutes.

(sent to me by Everett)

too lazy to cook? I know I am

Cinnamon sugar doughnuts

BACON CUPS!

DIY Condiments, Homemade condiments

classics:

peetypassion:

Skittles Vodka (with instructions)

1. Separate your skittles into colours
2. Mix 60 skittles and approx. 180mL vodka in empty water bottles
3. Shake the bottles well and leave them overnight.
4. Lots of white residue will be left, filter this out using a coffee filter or similar. Depending how viscous it is you may have to repeat this step.
5. Chill (in freezer) and serve.

(via chris jd)

Falafel:

1 medium onion, finely chopped

1/2 cup fresh or 1/4 cup dried parsley

2 cloves garlic, chopped

One 15-ounce can chickpeas (garbanzo beans), drained

1 egg white

2 teaspoons cumin

1 teaspoon dried or 2 tablespoons fresh cilantro

1 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon oregano

Dash cayenne pepper

1 teaspoon lemon juice

1 teaspoon baking powder

1 tablespoon olive oil

1/3 cup fine dry bread crumbs, unseasoned

Oil for frying or nonstick vegetable spray

.

In food processor place onion, parsley, and garlic. Pulse until finely minced. Add drained chickpeas and pulse just until they are mashed, but not a paste You want very small chunks of beans. (You could also press the garlic, grate the onion, and mash the chickpeas with a fork, if you don’t have a food processor.)

Transfer to a bowl and mix in the egg white, cumin, cilantro, salt, pepper, oregano, cayenne, lemon juice, baking powder, and olive oil. Stir in the bread crumbs. Chill for 15 minutes to allow the crumbs to soak up the liquids and the patties will hold together better.

Heat a small amount of oil in a nonstick frying pan, or spray with nonstick spray. Heat pan over medium-low. Form patties from 1/8 cup of falafel mixture. These are very soft so keep them more rounded, as they will flatten slightly when turned. Fry patties until golden brown on each side. Serve with Tzatziki sauce. Makes about 14 patties.

Tzatziki:

3/4 cup thick plain Greek-style yogurt such as Fage’ (or drain plain, regular yogurt very well)

3 tablespoons sour cream

1/2 cucumber, peeled, seeded and grated – squeezed of excess water

1/4 teaspoon garlic powder

1/2 teaspoon Splenda/sugar

1 teaspoon dried or 2 tablespoon fresh dill weed

Kosher salt and black pepper to taste

.

In a small mixing bowl blend together the yogurt, sour cream, grated cucumber, garlic powder, Splenda/sugar, dill weed. Season with salt and pepper to taste. Chill. This is best if made a couple hours in advance.

(WLS serving is 2 patties and 2 tablespoon sauce.) Per Serving: Calories 156; Protein 10 g; Fat 5 g; Carbs 11g; Sugar 3 g; Sodium 248 mg