Cory Lee
Julia Wilson
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Baking All The Way - Yahoo Recipe Search
YummlyAll-the-way Nutella Cupcakes With Brown Sugar, Shortening, Nutella, Eggs, Milk, Vanilla Extract, All Purpose Flour, Baking Soda, Cream Of Tartar, Salt, Nutella, Shortening, Powdered Sugar, Milk, Vanilla, NutellaYummlyLuckily All The Egg Whites Made Their Way Into The Batter With Egg Whites, Milk, Cake Flour, Baking Powder, Sugar, Salt, Milk, Dulce De Leche, ButterYummlyGingerbread - The Modern Way With Plain Flour, Baking Powder, Baking Soda, Ginger Powder, Unsalted Butter, Brown Sugar, Black Treacle, Golden Syrup, Eggs, Milk, Cake, Icing SugarFood52Ever seen a brownies recipe printed with variations, and you cannot decide which kind to make? Well, here's a way you can pretty easily make four different varieties, and all in the same baking pan!Food.comSliced potatoes in a delicious creamy sauce on the bottom then topped with a ground beef mixture --- instead of layering the potatoes you can just mix them with the sauce in a large bowl transfer to the baking dish then top with the ground beef mixture either way is fine but the potatoes will cook a little faster if mixed with the sauce --- feel free to throw in some cooked chopped green beans, mushrooms, corn niblets to the ground beef mixture or whatever you wish, I also like sprinkle some grated cheddar cheese over the potato mixture before topping with the ground beef and then again after the casserole has been cooked, this casserole is very versatile and you don't have to worry about the exact amounts --- to save time you may cook the ground beef mixture a day ahead and refrigerate, all ingredients may be reduced to half if desired to yield 4-6 and baked in a smaller baking dish--- NOTE some of the reviewers are stating that the potatoes are taking a long time to cook so you may want to pop them in the microwave first just to soften slightly,Food52I’ve made my share of macaroni and cheese in the 1840 Farm kitchen. From the homemade to the (I’m sorry to say) character-shaped pasta shapes in cheese sauce the color of a dayglo orange construction cone. I’m hoping that you’ll find it in your heart to forgive me. I couldn’t help it. I live with a marathon runner and two children. Pasta for dinner is a necessity. Can you blame me? I prefer the homemade variety of macaroni and cheese. That wasn’t always the case. In fact, I have a vivid childhood memory of my grandmother making me macaroni and cheese from scratch during a visit to her home in New York. She proudly proclaimed that she was making me macaroni and cheese for dinner. Some time later, she presented me with a deliciously creamy pasta dish made with sharp white cheddar. I’m sorry to say that as a child from the midwest, all I saw was that it didn’t look like the blue Kraft box variety I was used to. The noodles were a different shape. The cheese was a different color and so sharp that it nearly knocked me off my chair. It was too much for my pediatric brain to accept. I don’t remember how much of my dinner I ended up eating that night. I do remember that my grandmother never made me macaroni and cheese from scratch again. She stuck to the blue box and saved her kitchen time for breads, pastries, and desserts. We were both happier. Now the joke is on me. It’s been too many decades for me to freely admit to and now I have a child who looks at homemade macaroni and cheese as if I am asking him to eat haggis. And getting back to the marathon runner and other child, they’d rather not eat pasta that comes with a side of angioplasty. So, how do you make a rich, creamy macaroni and cheese without just adding more and more cheese? Enter the carrot. Yes, you read that correctly. The carrot. With a very small amount of prep work, you end up with a lighter, healthier, dare I say better, version of the family favorite. And, as a bonus, thanks to the carrot, that incredibly rich orange color will be sure to follow. I’m not suggesting that you hide the carrots from your family although I know that this kind of Tom Foolery has come into fashion lately. Instead, I would encourage you to celebrate the astonishing fact that you could make macaroni and cheese that tastes this good using something so good for you. While it may serve me right that my son doesn’t appreciate this version (or any other) of homemade macaroni and cheese, I have learned my lesson. I don’t force him to eat carrotoni and cheese. He’s not ready for it yet. I’ll take my grandmother’s lead and stick to his other favorites when I’m cooking for him. I know he’ll come around, it just may take him a decade or two. This recipe is adapted from a recipe that first appeared in the April 2009 issue of Food & Wine Magazine and it has taken me several attempts to get it just right. While the original recipe calls for baking the dish in the oven, I find that baking the pasta leads to a drier macaroni than suits my taste. I prefer to skip the baking step and enjoy a creamier version of this dish. Either way, the end result tastes delicious.YummlyYou could simply serve the sauteed meat and vegetables as soon as they are seasoned and the vegetables are tender, but the dish will be even better when you finish by baking the meat mixture, covered with sliced cheese, until all golden brown and melted and delicious. Kids especially will appreciate the extra step, and it doesn't take that much longer to do. White rice is a nice way to round out the meal.Food NetworkThis recipe is sponsored by Ziploc®. This cake takes an unexpected turn from easy prep and serve, to a decadent dessert that deserves the recognition of an all-day baking affair. I tend to find baking relaxing, but the aftermath is often the opposite. This cake is a perfect way to simply reward yourself for relaxing.YummlyHere's an ingenious way to prepare a bread loaf that's already stuffed with the usual sandwich components, so all you need to do is slice and serve it as you go. The dough is prepared in a Thermomix with ease, then rolled out and topped with salami, ham, cheese, sliced hard boiled eggs, and more cheese, then it's rolled up into a long log and curled up into a crown shape (hence the recipe title). Don't be surprised if the crown doubles in volume during the initial phase of baking; that's intended and is thanks to the yeast in the dough.
