Jul
30
Home-made macaroni.
——————
To four cupfuls of flour, add one egg well beaten, and enough water to make a dough that can be rolled. Roll thin on a breadboard and cut into strips. Dry in the sun. The best arrangement for this purpose is a wooden frame to which a square of cheese-cloth has been tightly tacked, upon which the macaroni may be laid in such a way as not to touch, and afterwards covered with a cheese-cloth to keep off the dust during the drying.
Boiled macaroni.
—————
Put a larg cup of macaroni into boiling water and cook until tender. When done, drained thoroughly, then add a pint of milk, part cream if it can be afforded, a little salt and one well-beaten egg; stir over the fire until it thickens, and serve hot.
Macaroni with cream sauce.
————————-
Cook the macaroni as directed in the proceeding, and serve with a cream sauce prepared by heating a scant pint of rich milk to boiling, in a double boiler. When boiling, add a heaping tablespoonful of flour, rubbed smoothed in a little milk and one fourth teaspoonful of salt. If desired, the sauce may be flavored by steeping in the milk before thickening for ten or fifteen minutes, a slice of onion or a few bits of celery, and then removing with a fork.
Macaroni with tomato sauce.
————————–
Drop a cup of macaroni into boiling milk and water, equal parts. Let it boil for an hour, or until perfectly tender. In the meantime prepare the sauce by rubbing a pint of stewed or canned tomatoes through a colander to remove all seeds and fragments. Heat to boiling, thicken with a little flour; a tablespoonful to the pint will be about the requisite proportion. Add salt and if desired, a half cup of very thin sweet cream. Dish the macaroni into individual dishes, and serve with a small quantity of the sauce poured over each dish.
Macaroni baked with granola.
—————————
Cook a large cup of macaroni until tender in boiling milk and water. When done, drain and put a layer of the macaroni in the bottom of a pudding dish, and sprinkle over it a scant teaspoonful of granola. Add a second and third layer and sprinkle each with granola; then turn over the whole a custard sauce prepared by mixing together a pint of milk, the well beaten yolks of two eggs or one whole egg, and one-fourth of a teaspoonful of salt. Care should be taken to arrange the macaroni in layers loosely, so that the sauce will readily permeate the whole. Bake for a few minutes only, until the custard has well set, and serve.
Eggs and macaroni.
—————–
Cook a cup of macaroni in boiling water. While the macaroni is cooking, boil the yolks of four eggs until mealy. The whole egg may be used if caught so the yolks are mealy in the whites simply jellied, not hardened. When the macaroni is done, drain and put a layer of it arranged loosely in the bottom of a pudding dish. Slice the cooked egg yolks and spread a layer of them over the macaroni. Fill the dish with alternate layers of macaroni and egg, taking care to have the top layer of macaroni. Pour over the whole a cream sauce prepared as follows: Heat one and three fourths cup of rich milk to boiling, add one fourth teaspoonful of salt and one heaping spoonful of flour rubbed smooth in a little cold milk. Cook until thickened, then turn over the macaroni. Sprinkle the top with grated bread crumbs, and brown in a hot oven for eight or ten minutes. Serve hot.
By: Jack Sands
About the Author:
——————
To four cupfuls of flour, add one egg well beaten, and enough water to make a dough that can be rolled. Roll thin on a breadboard and cut into strips. Dry in the sun. The best arrangement for this purpose is a wooden frame to which a square of cheese-cloth has been tightly tacked, upon which the macaroni may be laid in such a way as not to touch, and afterwards covered with a cheese-cloth to keep off the dust during the drying.
Boiled macaroni.
—————
Put a larg cup of macaroni into boiling water and cook until tender. When done, drained thoroughly, then add a pint of milk, part cream if it can be afforded, a little salt and one well-beaten egg; stir over the fire until it thickens, and serve hot.
Macaroni with cream sauce.
————————-
Cook the macaroni as directed in the proceeding, and serve with a cream sauce prepared by heating a scant pint of rich milk to boiling, in a double boiler. When boiling, add a heaping tablespoonful of flour, rubbed smoothed in a little milk and one fourth teaspoonful of salt. If desired, the sauce may be flavored by steeping in the milk before thickening for ten or fifteen minutes, a slice of onion or a few bits of celery, and then removing with a fork.
Macaroni with tomato sauce.
————————–
Drop a cup of macaroni into boiling milk and water, equal parts. Let it boil for an hour, or until perfectly tender. In the meantime prepare the sauce by rubbing a pint of stewed or canned tomatoes through a colander to remove all seeds and fragments. Heat to boiling, thicken with a little flour; a tablespoonful to the pint will be about the requisite proportion. Add salt and if desired, a half cup of very thin sweet cream. Dish the macaroni into individual dishes, and serve with a small quantity of the sauce poured over each dish.
Macaroni baked with granola.
—————————
Cook a large cup of macaroni until tender in boiling milk and water. When done, drain and put a layer of the macaroni in the bottom of a pudding dish, and sprinkle over it a scant teaspoonful of granola. Add a second and third layer and sprinkle each with granola; then turn over the whole a custard sauce prepared by mixing together a pint of milk, the well beaten yolks of two eggs or one whole egg, and one-fourth of a teaspoonful of salt. Care should be taken to arrange the macaroni in layers loosely, so that the sauce will readily permeate the whole. Bake for a few minutes only, until the custard has well set, and serve.
Eggs and macaroni.
—————–
Cook a cup of macaroni in boiling water. While the macaroni is cooking, boil the yolks of four eggs until mealy. The whole egg may be used if caught so the yolks are mealy in the whites simply jellied, not hardened. When the macaroni is done, drain and put a layer of it arranged loosely in the bottom of a pudding dish. Slice the cooked egg yolks and spread a layer of them over the macaroni. Fill the dish with alternate layers of macaroni and egg, taking care to have the top layer of macaroni. Pour over the whole a cream sauce prepared as follows: Heat one and three fourths cup of rich milk to boiling, add one fourth teaspoonful of salt and one heaping spoonful of flour rubbed smooth in a little cold milk. Cook until thickened, then turn over the macaroni. Sprinkle the top with grated bread crumbs, and brown in a hot oven for eight or ten minutes. Serve hot.
By: Jack Sands
About the Author:
Read about gluten allergy and egg allergy at the Common Food Allergies website.
Jul
29
Feed your family in a matter of minutes with this Roasted Salmon with Tomatoes and Garlic. Add the Broccoli Macaroni and Cheese. You will have a meal of salmon, tomatoes, broccoli, pasta, and cheese in these two dishes. What a quick and easy way to feed your family.
ROASTED SALMON WITH TOMATOES AND GARLIC
4 salmon steaks
1 large clove garlic, minced
1 pint grape or cherry tomatoes
1 1/2 tbsp fresh chopped thyme
salt to taste
2 tsp extra-virgin olive oil
fresh ground black pepper to taste
Preheat oven to 425 degrees. Line a baking pan with foil and spray with nonstick cooking spray.
In a medium bowl toss the tomatoes with the garlic, 1 tablespoon of the thyme, salt, pepper, and olive oil. Spread mixture on the prepared foil-lined baking sheet and bake for 10 minutes. Remove from oven and push the tomato mixture to one side of the pan. Add the salmon steaks to the other side of the pan, sprinkle with additional salt and pepper to taste and the other 1/2 tablespoon of the thyme. Return pan to oven and bake 10 to 15 minutes until the salmon is cooked through. Remove salmon to serving plate and spoon tomatoes and juices over the top.
BROCCOLI MAC AND CHEESE
1 1/2 cups elbow macaroni
2 slices bacon
1 cup frozen broccoli cuts
2 tbsp water
1 jar (8-oz) pasteurized process cheese spread
Cook macaroni according to package directions; drain and set aside.
Meanwhile place bacon inn a 1 1/2-quart microwaveable casserole dish. Cover and cook on high 1 to 2 minutes until bacon is crisp; drain and crumble. Using a paper towel, wipe out the casserole dish. Combine broccoli and water in the casserole dish. Microwave broccoli on high for 3 to 5 minutes or until crisp tender; drain. Stir the cheese into the broccoli and microwave for 1 minute. Stir in the cooked macaroni and microwave another 2 or 3 minutes until heated through, stirring once. Sprinkle the crumbled bacon over the top.
Yield: 4 servings
Enjoy!
By: Grandma Linda
About the Author:
ROASTED SALMON WITH TOMATOES AND GARLIC
4 salmon steaks
1 large clove garlic, minced
1 pint grape or cherry tomatoes
1 1/2 tbsp fresh chopped thyme
salt to taste
2 tsp extra-virgin olive oil
fresh ground black pepper to taste
Preheat oven to 425 degrees. Line a baking pan with foil and spray with nonstick cooking spray.
In a medium bowl toss the tomatoes with the garlic, 1 tablespoon of the thyme, salt, pepper, and olive oil. Spread mixture on the prepared foil-lined baking sheet and bake for 10 minutes. Remove from oven and push the tomato mixture to one side of the pan. Add the salmon steaks to the other side of the pan, sprinkle with additional salt and pepper to taste and the other 1/2 tablespoon of the thyme. Return pan to oven and bake 10 to 15 minutes until the salmon is cooked through. Remove salmon to serving plate and spoon tomatoes and juices over the top.
BROCCOLI MAC AND CHEESE
1 1/2 cups elbow macaroni
2 slices bacon
1 cup frozen broccoli cuts
2 tbsp water
1 jar (8-oz) pasteurized process cheese spread
Cook macaroni according to package directions; drain and set aside.
Meanwhile place bacon inn a 1 1/2-quart microwaveable casserole dish. Cover and cook on high 1 to 2 minutes until bacon is crisp; drain and crumble. Using a paper towel, wipe out the casserole dish. Combine broccoli and water in the casserole dish. Microwave broccoli on high for 3 to 5 minutes or until crisp tender; drain. Stir the cheese into the broccoli and microwave for 1 minute. Stir in the cooked macaroni and microwave another 2 or 3 minutes until heated through, stirring once. Sprinkle the crumbled bacon over the top.
Yield: 4 servings
Enjoy!
By: Grandma Linda
About the Author:
For more of my quick and easy recipes visit http://grandmasquickfixrecipes.blogspot.com
Jul
28
Macaroni Recipes
Filed Under Fitness | Leave a Comment
macaroni recipes.
Home-made macaroni.
——————
To four cupfuls of flour, add one egg well beaten, and enough water to make a dough that can be rolled. Roll thin on a breadboard and cut into strips. Dry in the sun. The best arrangement for this purpose is a wooden frame to which a square of cheese-cloth has been tightly tacked, upon which the macaroni may be laid in such a way as not to touch, and afterwards covered with a cheese-cloth to keep off the dust during the drying.
Boiled macaroni.
—————
Put a larg cup of macaroni into boiling water and cook until tender. When done, drained thoroughly, then add a pint of milk, part cream if it can be afforded, a little salt and one well-beaten egg; stir over the fire until it thickens, and serve hot.
Macaroni with cream sauce.
————————-
Cook the macaroni as directed in the proceeding, and serve with a cream sauce prepared by heating a scant pint of rich milk to boiling, in a double boiler. When boiling, add a heaping tablespoonful of flour, rubbed smoothed in a little milk and one fourth teaspoonful of salt. If desired, the sauce may be flavored by steeping in the milk before thickening for ten or fifteen minutes, a slice of onion or a few bits of celery, and then removing with a fork.
Macaroni with tomato sauce.
————————–
Drop a cup of macaroni into boiling milk and water, equal parts. Let it boil for an hour, or until perfectly tender. In the meantime prepare the sauce by rubbing a pint of stewed or canned tomatoes through a colander to remove all seeds and fragments. Heat to boiling, thicken with a little flour; a tablespoonful to the pint will be about the requisite proportion. Add salt and if desired, a half cup of very thin sweet cream. Dish the macaroni into individual dishes, and serve with a small quantity of the sauce poured over each dish.
Macaroni baked with granola.
—————————
Cook a large cup of macaroni until tender in boiling milk and water. When done, drain and put a layer of the macaroni in the bottom of a pudding dish, and sprinkle over it a scant teaspoonful of granola. Add a second and third layer and sprinkle each with granola; then turn over the whole a custard sauce prepared by mixing together a pint of milk, the well beaten yolks of two eggs or one whole egg, and one-fourth of a teaspoonful of salt. Care should be taken to arrange the macaroni in layers loosely, so that the sauce will readily permeate the whole. Bake for a few minutes only, until the custard has well set, and serve.
Eggs and macaroni.
—————–
Cook a cup of macaroni in boiling water. While the macaroni is cooking, boil the yolks of four eggs until mealy. The whole egg may be used if caught so the yolks are mealy in the whites simply jellied, not hardened. When the macaroni is done, drain and put a layer of it arranged loosely in the bottom of a pudding dish. Slice the cooked egg yolks and spread a layer of them over the macaroni. Fill the dish with alternate layers of macaroni and egg, taking care to have the top layer of macaroni. Pour over the whole a cream sauce prepared as follows: Heat one and three fourths cup of rich milk to boiling, add one fourth teaspoonful of salt and one heaping spoonful of flour rubbed smooth in a little cold milk. Cook until thickened, then turn over the macaroni. Sprinkle the top with grated bread crumbs, and brown in a hot oven for eight or ten minutes. Serve hot.
By: John Ugoshowa
About the Author:
Home-made macaroni.
——————
To four cupfuls of flour, add one egg well beaten, and enough water to make a dough that can be rolled. Roll thin on a breadboard and cut into strips. Dry in the sun. The best arrangement for this purpose is a wooden frame to which a square of cheese-cloth has been tightly tacked, upon which the macaroni may be laid in such a way as not to touch, and afterwards covered with a cheese-cloth to keep off the dust during the drying.
Boiled macaroni.
—————
Put a larg cup of macaroni into boiling water and cook until tender. When done, drained thoroughly, then add a pint of milk, part cream if it can be afforded, a little salt and one well-beaten egg; stir over the fire until it thickens, and serve hot.
Macaroni with cream sauce.
————————-
Cook the macaroni as directed in the proceeding, and serve with a cream sauce prepared by heating a scant pint of rich milk to boiling, in a double boiler. When boiling, add a heaping tablespoonful of flour, rubbed smoothed in a little milk and one fourth teaspoonful of salt. If desired, the sauce may be flavored by steeping in the milk before thickening for ten or fifteen minutes, a slice of onion or a few bits of celery, and then removing with a fork.
Macaroni with tomato sauce.
————————–
Drop a cup of macaroni into boiling milk and water, equal parts. Let it boil for an hour, or until perfectly tender. In the meantime prepare the sauce by rubbing a pint of stewed or canned tomatoes through a colander to remove all seeds and fragments. Heat to boiling, thicken with a little flour; a tablespoonful to the pint will be about the requisite proportion. Add salt and if desired, a half cup of very thin sweet cream. Dish the macaroni into individual dishes, and serve with a small quantity of the sauce poured over each dish.
Macaroni baked with granola.
—————————
Cook a large cup of macaroni until tender in boiling milk and water. When done, drain and put a layer of the macaroni in the bottom of a pudding dish, and sprinkle over it a scant teaspoonful of granola. Add a second and third layer and sprinkle each with granola; then turn over the whole a custard sauce prepared by mixing together a pint of milk, the well beaten yolks of two eggs or one whole egg, and one-fourth of a teaspoonful of salt. Care should be taken to arrange the macaroni in layers loosely, so that the sauce will readily permeate the whole. Bake for a few minutes only, until the custard has well set, and serve.
Eggs and macaroni.
—————–
Cook a cup of macaroni in boiling water. While the macaroni is cooking, boil the yolks of four eggs until mealy. The whole egg may be used if caught so the yolks are mealy in the whites simply jellied, not hardened. When the macaroni is done, drain and put a layer of it arranged loosely in the bottom of a pudding dish. Slice the cooked egg yolks and spread a layer of them over the macaroni. Fill the dish with alternate layers of macaroni and egg, taking care to have the top layer of macaroni. Pour over the whole a cream sauce prepared as follows: Heat one and three fourths cup of rich milk to boiling, add one fourth teaspoonful of salt and one heaping spoonful of flour rubbed smooth in a little cold milk. Cook until thickened, then turn over the macaroni. Sprinkle the top with grated bread crumbs, and brown in a hot oven for eight or ten minutes. Serve hot.
By: John Ugoshowa
About the Author:
John Ugoshowa. For more information about cooking see the cooking section of The Free Ad Forum at: http://www.thefreeadforum.com/infowizards/CAT/Cooking_81_1.html
Jul
25
Tap Into the Coupon Game and Save Yourself Tons of Money
Filed Under Home Business | Leave a Comment
There are many people today looking to save money in any way they can. Unfortunately, many people often overlook the value of coupons.
We have all seen coupons while we are looking through the morning paper, but have you noticed how many other places there are to find coupons?
One good place to start is in your mailbox. There are companies who pay to put their coupons in with a large group of other coupons that are mailed to everyone’s home within a certain radius.
Be sure to take the time to look at these groups of coupons. Often, they are not just for major retailers in your area. Mom-and-Pop stores, car dealerships and small restaurants are often contributors to these bulk coupon mailings.
Another great place to find coupons is at the grocery store. The next time you are grocery shopping, you will probably see coupon holders on the shelves that offer discounts for products in the vicinity of where you’re shopping.
Also, grocery store receipts often come with coupons attached to them or on the back of them. So, be sure to check your receipts for grocery store coupons.
Schools often have fundraisers that involve selling coupons for local businesses. There may be an entire volume of coupons or individual coupon cards with pull-off stickers that reveal different amounts of savings.
Generally, it only takes one or two purchases to make up for the cost of the coupons. So, while you’re saving money, you’re also giving money back to a child’s school.
Another place to find coupons is on eBay. Food companies generally sell specific coupons in specific areas depending on how much of their product is sold in those areas. For example, if macaroni and cheese sells well in the southeast but not in the northeast, macaroni and cheese companies will place coupons in newspapers and circulars in the southeast and not the northeast.
So, what eBayers have done is figure out which coupons are wanted in which area of the country. In the aforementioned example, people in the northeast would clip macaroni and cheese coupons and sell them in groups to people in the southeast.
The person purchasing the coupons from the eBayer pays for the shipping and receives, for example, 10 macaroni and cheese coupons, which are good at any retailer selling that particular brand.
eBay is not the only web site that sells coupons in this way. There are other coupon club web sites that people can join to either buy or sell groups of coupons.
Of course, once you have located coupons, you do have to use them. Many people become frustrated because they never seem to have their coupons when they need them.
One solution to this problem is to carry coupons in your car. If you usually go out to eat in one of the family’s vehicles, then put restaurant coupons in that car rather than the one you drive on a regular basis.
It also might help to create a database of coupons that you have. Then, if you know you are going to the dry cleaners, or other such service location, you can check to see if you have a coupon for that business. If you do not have a coupon for that particular business, you can always check your supply of coupons to see if you have a coupon for a different supplier in the same service area.
In addition, you can purchase coupon organizers that you can carry into the grocery store. That way, you can compare prices on items for which you have coupons and buy the best deal.
Of course, using coupons does require flexibility. If you are brand loyal, you may need to change your thinking in order to use coupons to save money. Rather than always buying one specific brand, it is best to be willing to purchase other brands corresponding with your coupons.
Coupons are an overlooked resource that saves consumers thousands of dollars each year. If you take the time to find, organize and use coupons, you can save a good deal of money for other, more important, things.
By: Information Net Source Corp
About the Author:
We have all seen coupons while we are looking through the morning paper, but have you noticed how many other places there are to find coupons?
One good place to start is in your mailbox. There are companies who pay to put their coupons in with a large group of other coupons that are mailed to everyone’s home within a certain radius.
Be sure to take the time to look at these groups of coupons. Often, they are not just for major retailers in your area. Mom-and-Pop stores, car dealerships and small restaurants are often contributors to these bulk coupon mailings.
Another great place to find coupons is at the grocery store. The next time you are grocery shopping, you will probably see coupon holders on the shelves that offer discounts for products in the vicinity of where you’re shopping.
Also, grocery store receipts often come with coupons attached to them or on the back of them. So, be sure to check your receipts for grocery store coupons.
Schools often have fundraisers that involve selling coupons for local businesses. There may be an entire volume of coupons or individual coupon cards with pull-off stickers that reveal different amounts of savings.
Generally, it only takes one or two purchases to make up for the cost of the coupons. So, while you’re saving money, you’re also giving money back to a child’s school.
Another place to find coupons is on eBay. Food companies generally sell specific coupons in specific areas depending on how much of their product is sold in those areas. For example, if macaroni and cheese sells well in the southeast but not in the northeast, macaroni and cheese companies will place coupons in newspapers and circulars in the southeast and not the northeast.
So, what eBayers have done is figure out which coupons are wanted in which area of the country. In the aforementioned example, people in the northeast would clip macaroni and cheese coupons and sell them in groups to people in the southeast.
The person purchasing the coupons from the eBayer pays for the shipping and receives, for example, 10 macaroni and cheese coupons, which are good at any retailer selling that particular brand.
eBay is not the only web site that sells coupons in this way. There are other coupon club web sites that people can join to either buy or sell groups of coupons.
Of course, once you have located coupons, you do have to use them. Many people become frustrated because they never seem to have their coupons when they need them.
One solution to this problem is to carry coupons in your car. If you usually go out to eat in one of the family’s vehicles, then put restaurant coupons in that car rather than the one you drive on a regular basis.
It also might help to create a database of coupons that you have. Then, if you know you are going to the dry cleaners, or other such service location, you can check to see if you have a coupon for that business. If you do not have a coupon for that particular business, you can always check your supply of coupons to see if you have a coupon for a different supplier in the same service area.
In addition, you can purchase coupon organizers that you can carry into the grocery store. That way, you can compare prices on items for which you have coupons and buy the best deal.
Of course, using coupons does require flexibility. If you are brand loyal, you may need to change your thinking in order to use coupons to save money. Rather than always buying one specific brand, it is best to be willing to purchase other brands corresponding with your coupons.
Coupons are an overlooked resource that saves consumers thousands of dollars each year. If you take the time to find, organize and use coupons, you can save a good deal of money for other, more important, things.
By: Information Net Source Corp
About the Author:
Information Net Source Corp. has been helping people find the perfect work at home jobs, businesses and opportunities for the last 9 years. Visit us on the web at www.couponqueens.com or reach one of our helpful work at home consultants at 1-800-488-5654. Let us share our work at home experience and guide you towards the right work at home position.
Jul
24
Does Boston Market’s Mac and Cheese have spiral noodles or plain macaroni ones.I’m making my own?
Filed Under Cooking & Recipes | 10 Comments
Ladybuggg wrote:
Last night my boyfriend and I went to the drive-through at Boston Market, and they were out of mac and cheese…………and he said he LOVES their maca and cheese.
I found this recipe on copykat.com http://www.copykat.com/component/option,com_rapidrecipe/page,viewrecipe/recipe_id,1051/
and I wasn’t sure whether to use spiral noodles or regular macaroni noodles…..
Which do they use at Boston Market?
(if you make this, I also read on a couple other websites that you should use Velveeta)
Antiques
Last night my boyfriend and I went to the drive-through at Boston Market, and they were out of mac and cheese…………and he said he LOVES their maca and cheese.
I found this recipe on copykat.com http://www.copykat.com/component/option,com_rapidrecipe/page,viewrecipe/recipe_id,1051/
and I wasn’t sure whether to use spiral noodles or regular macaroni noodles…..
Which do they use at Boston Market?
(if you make this, I also read on a couple other websites that you should use Velveeta)
Antiques
Jul
23
Baked Macaroni and Cheese Recipe?
Filed Under Cooking & Recipes | 2 Comments
Mrs. Flynn wrote:
I had a recipe that really only used flour, salt, pepper, milk, butter and CUBED cheddar but I can’t find the notebook that I put it in…I easily could wing it but I want the exact measurements…. please help.
Skin Care
I had a recipe that really only used flour, salt, pepper, milk, butter and CUBED cheddar but I can’t find the notebook that I put it in…I easily could wing it but I want the exact measurements…. please help.
Skin Care
Jul
22
Item: On any given day, customers at Fresh Fields grocery stores across the country have
a choice of 35 to 40 varieties of fresh pasta, ranging in flavor from squid ink to garlic
parsley. If none of those is suitable, special orders can be made from a list of a whopping
208 pasta varieties.
Item: The average American consumer ate 18.4 pounds of pasta in 1990, up from 12.9
pounds in 1982 for help visit www.apples-recipes.com. The National Restaurant Association estimates that by the year 2000
we’ll be eating 30.6 pounds.
Will we ever get our fill of fettuccine with pesto,
ricotta-stuffed ravioli, linguine in clam sauce or just plain spaghetti and meatballs? Is
there a saturation point, when we finally say basta (enough already)?
Not anytime soon, according to the folks who track America’s eating habits and also
(not surprisingly) those who market Italian foods. A study last year by the NPD Group
Inc., a Chicago research firm, shows that pasta ranks second among the top five growth
foods in the last five years. The study tracked eating habits of 2,000 households over five
years, and compared 65 foods and beverages to determine which have grown fastest in
consumption. Soft drinks led the list, followed by pasta, chips, turkey sandwiches and
ready-to-eat cereals.
Consumers cited two main reasons for their enchantment with noodles: Pasta is easy
to fix and it’s healthful. Digging into a bowl of complex carbohydrates is good for the
body (unless, of course, those noodles are covered with such less-than-healthful but
delectable items as cream, prosciutto and/or Gorgonzola).
“Not only is it convenient to prepare, but it is considered quite good for you,” said
Harry Balzer, NPD vice president when he presented the five-year study last April in
New York.
And a Gallup survey last May of more than 1,000 grocery shoppers found that 52
percent said they were eating more pasta than in the previous year. In that same poll 92
percent said pasta was “convenient”; 93 percent said it was good for them.
“I love it, I try to eat it at least three times a week,” says Sharon Stilwell, manager
consultant for Relcon Inc. in Oak Brook, Ill. “It’s a food that instantly rejuvenates me.
When I’m at home, I fix it simply, with just a little olive oil and Parmesan cheese.
Maybe I’ll add chicken if I have leftovers. When I eat out, I’ll be more extravagant
although I try to stay away from heavier sauces.”
Italian restaurants continue to proliferate. It’s the No. 1 ethnic category in the United
States, according to the National Restaurant Association. Excluding pizza places, Italian
restaurants increased 135 percent between 1985 and 1993, from 4,438 to 10,435, according to the Restaurant Consulting Group in Evanston, Ill. This compares to an increase of only 12 percent for all restaurants during the same time period.
“Oriental and Mexican restaurants still head the list (in numbers of ethnic
restaurants), but Italian restaurants are increasing more rapidly,” says Millie Lemajich,
director of information services for the Evanston group.
Nationally, the ubiquitous Olive Garden chain, which started with two restaurants in
1982 in Orlando, now has 432 and is averaging 50 openings a year. A new kid on the
block is Macaroni Grill (owned by Brinker International of San Antonio, owner of the
Chili’s restaurant chain), which has 27 outlets nationally.
“We opened June 2, and we were having two-hour waits right away,” said David
Hyre, general manager of the Wheaton, Ill., restaurant, which offers a variety of pastas
and sauces for help visit www.bread-machine-cookbook.com. “We did research before we came here, but business is better than we ever
anticipated.”
One reason the love affair with pasta should continue is its vast variety–spaghetti
and meatballs will forever be dear in American hearts, but pasta lovers today have an
ever-widening choice.
Macaroni and cheese becomes penne con cinque formaggi (tube pasta with five
cheeses).
Spaghetti with red sauce can be tagliatelle al ragu (ribbon pasta with meat sauce).
“It’s a food that people are familiar with, but at the same time, customers are
becoming so aware of the different kinds of pastas, of all the different shapes and the
way pastas can be prepared,” says Paul LoDuca, chef/owner of Vinci, and the new Italian
seafood restaurant Mare in Chicago. “Between both restaurants, we’re serving 18 or 19
types of pasta.”
Jonathan Fox, executive chef of Maggiano’s Little Italy in Chicago, refers to some of
the unusual shapes as “designer pastas.”
“For example, radiators (radiatori, which resemble little heaters), and little Christmas
tree (shaped) pastas; there are a lot of interesting shapes. But pasta is pasta, and more
important than shape is how it’s prepared.”
Cathie Weinberg, media communications manager for the Olive Garden chain, also
reports a large increase in pasta varieties and toppings in the last decade.
“We’ve seen tremendous changes. We’re adding ingredients we didn’t offer before,
like capers, chopped olives, sliced peppers. There’s so much of a variety that I don’t see
the market becoming saturated for a long time. There’s room for lots of restaurants.”
Macaroni Grill pushes the envelope when it comes to offering new and different
pasta dishes. One of its biggest sellers, according to manager Hyre, is fried pasta; he calls
it “an Italian nacho.”
Value is another attraction. Ninety six percent of the shoppers surveyed in last year’s
Gallup poll said they liked the cost. When it comes to eating out, a bowl of pasta is
certainly cheaper than a steak or most French food. And portions often are staggeringly
large.
By: ANILSHARMA
About the Author:
a choice of 35 to 40 varieties of fresh pasta, ranging in flavor from squid ink to garlic
parsley. If none of those is suitable, special orders can be made from a list of a whopping
208 pasta varieties.
Item: The average American consumer ate 18.4 pounds of pasta in 1990, up from 12.9
pounds in 1982 for help visit www.apples-recipes.com. The National Restaurant Association estimates that by the year 2000
we’ll be eating 30.6 pounds.
Will we ever get our fill of fettuccine with pesto,
ricotta-stuffed ravioli, linguine in clam sauce or just plain spaghetti and meatballs? Is
there a saturation point, when we finally say basta (enough already)?
Not anytime soon, according to the folks who track America’s eating habits and also
(not surprisingly) those who market Italian foods. A study last year by the NPD Group
Inc., a Chicago research firm, shows that pasta ranks second among the top five growth
foods in the last five years. The study tracked eating habits of 2,000 households over five
years, and compared 65 foods and beverages to determine which have grown fastest in
consumption. Soft drinks led the list, followed by pasta, chips, turkey sandwiches and
ready-to-eat cereals.
Consumers cited two main reasons for their enchantment with noodles: Pasta is easy
to fix and it’s healthful. Digging into a bowl of complex carbohydrates is good for the
body (unless, of course, those noodles are covered with such less-than-healthful but
delectable items as cream, prosciutto and/or Gorgonzola).
“Not only is it convenient to prepare, but it is considered quite good for you,” said
Harry Balzer, NPD vice president when he presented the five-year study last April in
New York.
And a Gallup survey last May of more than 1,000 grocery shoppers found that 52
percent said they were eating more pasta than in the previous year. In that same poll 92
percent said pasta was “convenient”; 93 percent said it was good for them.
“I love it, I try to eat it at least three times a week,” says Sharon Stilwell, manager
consultant for Relcon Inc. in Oak Brook, Ill. “It’s a food that instantly rejuvenates me.
When I’m at home, I fix it simply, with just a little olive oil and Parmesan cheese.
Maybe I’ll add chicken if I have leftovers. When I eat out, I’ll be more extravagant
although I try to stay away from heavier sauces.”
Italian restaurants continue to proliferate. It’s the No. 1 ethnic category in the United
States, according to the National Restaurant Association. Excluding pizza places, Italian
restaurants increased 135 percent between 1985 and 1993, from 4,438 to 10,435, according to the Restaurant Consulting Group in Evanston, Ill. This compares to an increase of only 12 percent for all restaurants during the same time period.
“Oriental and Mexican restaurants still head the list (in numbers of ethnic
restaurants), but Italian restaurants are increasing more rapidly,” says Millie Lemajich,
director of information services for the Evanston group.
Nationally, the ubiquitous Olive Garden chain, which started with two restaurants in
1982 in Orlando, now has 432 and is averaging 50 openings a year. A new kid on the
block is Macaroni Grill (owned by Brinker International of San Antonio, owner of the
Chili’s restaurant chain), which has 27 outlets nationally.
“We opened June 2, and we were having two-hour waits right away,” said David
Hyre, general manager of the Wheaton, Ill., restaurant, which offers a variety of pastas
and sauces for help visit www.bread-machine-cookbook.com. “We did research before we came here, but business is better than we ever
anticipated.”
One reason the love affair with pasta should continue is its vast variety–spaghetti
and meatballs will forever be dear in American hearts, but pasta lovers today have an
ever-widening choice.
Macaroni and cheese becomes penne con cinque formaggi (tube pasta with five
cheeses).
Spaghetti with red sauce can be tagliatelle al ragu (ribbon pasta with meat sauce).
“It’s a food that people are familiar with, but at the same time, customers are
becoming so aware of the different kinds of pastas, of all the different shapes and the
way pastas can be prepared,” says Paul LoDuca, chef/owner of Vinci, and the new Italian
seafood restaurant Mare in Chicago. “Between both restaurants, we’re serving 18 or 19
types of pasta.”
Jonathan Fox, executive chef of Maggiano’s Little Italy in Chicago, refers to some of
the unusual shapes as “designer pastas.”
“For example, radiators (radiatori, which resemble little heaters), and little Christmas
tree (shaped) pastas; there are a lot of interesting shapes. But pasta is pasta, and more
important than shape is how it’s prepared.”
Cathie Weinberg, media communications manager for the Olive Garden chain, also
reports a large increase in pasta varieties and toppings in the last decade.
“We’ve seen tremendous changes. We’re adding ingredients we didn’t offer before,
like capers, chopped olives, sliced peppers. There’s so much of a variety that I don’t see
the market becoming saturated for a long time. There’s room for lots of restaurants.”
Macaroni Grill pushes the envelope when it comes to offering new and different
pasta dishes. One of its biggest sellers, according to manager Hyre, is fried pasta; he calls
it “an Italian nacho.”
Value is another attraction. Ninety six percent of the shoppers surveyed in last year’s
Gallup poll said they liked the cost. When it comes to eating out, a bowl of pasta is
certainly cheaper than a steak or most French food. And portions often are staggeringly
large.
By: ANILSHARMA
About the Author:
Jul
22
A colleague asked me to contribute to a project she is doing for her job. She works on a web site for people who are going through illnesses or caring for their loved ones who are ill. She designed a place for people to share their experiences with others, and to get (and give) support and encouragement.
As a nutritionist, her suggestion was that I discuss how to make comfort foods more nutritious. We talked about our own comfort foods, and for me, this included a specific brand of vanilla, mashed potatoes and tuna fish on toast with french fries (for some reason, all my comfort foods are what I call “white foods”-except chocolate, of course). Macaroni and cheese seemed to be a popular item, and she suggested that I come up with a way to modify it to make it more nutritious.
After my colleague finished telling me about this idea, I found myself immediately saying ?I would never touch anyone?s comfort food.? And I wouldn?t. I can?t imagine telling someone, going through a difficult time in their lives, to change the food that brings them comfort. There are many types of nourishment; emotional and psychological may be more important at this time in your life than physical nourishment.
If you changed your macaroni and cheese to whole-wheat macaroni and low fat cheese, it would be an entirely new food. I would never tell a person who loves brand name vanilla ice to switch to fat free frozen yogurt-not at this time in their lives. Using plain yogurt and fat free butter with mashed potatoes? When you are trying to lose weight, this is, possibly, an appropriate choice, particularly if you like it. But changing one?s comfort food creates an entirely new food with entirely new associations. And one of those might on a subconscious level say, ?you weren?t doing this right, you should have done it this way.? Where is the comfort in that?
The entire concept of comfort foods is to be nourished by a happy memory, a safe time, a place when you were being taken care of. And now you are making it to take care of yourself. You are not eating the food for any particular nutritious reason, but rather an emotional, psychological reason. It takes you to a time when you felt safe and secure, and for a small time during this particularly chaotic period in your life; you absolutely must have (and deserve) your small island of comfort.
So I told my colleague I?d be happy to write for her, but not on the subject of changing recipes for comfort foods. My advice in this area? Perhaps you don?t need to eat the whole bowl of mashed potatoes, or the entire box of macaroni and cheese. But during illness, stress, it is not time to worry about the “right” foods, the low calorie versions, the low fat cheesecake. While this may not be the most nutritious advice, my primary concern is to help you take care of yourself. And taking care of yourself doesn?t involve making changes to anything (including food) that has worked for you in the past.
I can be your nutritionist another time.
By: Leeann Simons
About the Author:
As a nutritionist, her suggestion was that I discuss how to make comfort foods more nutritious. We talked about our own comfort foods, and for me, this included a specific brand of vanilla, mashed potatoes and tuna fish on toast with french fries (for some reason, all my comfort foods are what I call “white foods”-except chocolate, of course). Macaroni and cheese seemed to be a popular item, and she suggested that I come up with a way to modify it to make it more nutritious.
After my colleague finished telling me about this idea, I found myself immediately saying ?I would never touch anyone?s comfort food.? And I wouldn?t. I can?t imagine telling someone, going through a difficult time in their lives, to change the food that brings them comfort. There are many types of nourishment; emotional and psychological may be more important at this time in your life than physical nourishment.
If you changed your macaroni and cheese to whole-wheat macaroni and low fat cheese, it would be an entirely new food. I would never tell a person who loves brand name vanilla ice to switch to fat free frozen yogurt-not at this time in their lives. Using plain yogurt and fat free butter with mashed potatoes? When you are trying to lose weight, this is, possibly, an appropriate choice, particularly if you like it. But changing one?s comfort food creates an entirely new food with entirely new associations. And one of those might on a subconscious level say, ?you weren?t doing this right, you should have done it this way.? Where is the comfort in that?
The entire concept of comfort foods is to be nourished by a happy memory, a safe time, a place when you were being taken care of. And now you are making it to take care of yourself. You are not eating the food for any particular nutritious reason, but rather an emotional, psychological reason. It takes you to a time when you felt safe and secure, and for a small time during this particularly chaotic period in your life; you absolutely must have (and deserve) your small island of comfort.
So I told my colleague I?d be happy to write for her, but not on the subject of changing recipes for comfort foods. My advice in this area? Perhaps you don?t need to eat the whole bowl of mashed potatoes, or the entire box of macaroni and cheese. But during illness, stress, it is not time to worry about the “right” foods, the low calorie versions, the low fat cheesecake. While this may not be the most nutritious advice, my primary concern is to help you take care of yourself. And taking care of yourself doesn?t involve making changes to anything (including food) that has worked for you in the past.
I can be your nutritionist another time.
By: Leeann Simons
About the Author:
For more information on becoming At Peace With Food
Jul
21
Centuries before Lonton food restrictions were drawn up, bread and cheese headed the food thrift list. These classic affinities still take top honors as the most nourishing and economical of foods and although they won their first fame as necessities of life, they now hold a high place in the epicure’s food register, too. With such famous dessert cheese delicacies as Camembert Brie Swiss and Liederkranz cheese, all available with Made-in-America labels, the housewife can turn her family into cheese eaters without straining her budget.
The absence of Roquefort is now filled successfully by domestic blue cheese. Blue cheese is included in the cocktail cheese spreads. And did you know that the relish cocktail cheese spread you’ve been using for canapes and sandwiches gives equally delectable flavor to broiled fish when spread on just before the last five minutes of cooking?
High in protein, cheese is valued as a meat substitute, lending flavor as well as nourishment to many cooked dishes. Always cook cheese at moderate temperatures as high heat will cause the fats to decompose. To be easily digested, cooked cheese should be well done.
For meatless days, these recipes for sandwich spreads and hot main course dishes beg for a trial.
Liederkranz Cheese And Shrimp Sandwich
6 slices bread 1 cup chopped cooked shrimp 1 package Liederkranz cheese
Toast bread lightly on both sides. Remove black membrane sides. Remove black membrane from cooked shrimp and chop. Spread on toast. Cover with slices of cheese. Place in broiler for a few seconds until cheese is melted and slightly brown. Serves 6.
Cheese Dumplings In Tomato Sauce
1 can condensed tomato soup
1 cup water
Salt and pepper
2 cups prepared biscuit flour
1 cup grated American cheese
1 tablespoon grated onion
3/4 cup milk (about)
Heat tomato soup, water and seasonings. Lightly mix biscuit flour, grated cheese and onion. Add milk to make a soft dough. When soup is boiling, drop in dumplings from a teaspoon. Cover closely and cook slowly 20 to 25 minutes. Do not uncover during the first 20 minutes. Serves 6.
Friday “Meat” Loaf
1/2 of 1/2 lb. package American Pasteurized Process Cheese
2 cups canned kidney beans
1 cup bread crumbs
1/2 teaspoon salt
1 teaspoon grated onion
1/4 teaspoon pepper
Butter
Put cheese and beans through the meat chopper. (If preferred lima, baked beans or cooked lentils may be used in place of kidney beans.) Add crumbs and seasonings with a little melted butter or milk to moisten if too dry. Make into a roll and bake in moderate oven (350 degrees F.) 45 minutes, basting occasionally with melted butter and water. Serve with well seasoned tomato sauce. Serves 6.
Twice Baked Cheese Potatoes
1/2 lb. package pasteurized process pimento cheese
1/3 cup milk
6 large baked potatoes
2 teaspoons salt
1/8 teaspoon pepper
Cut cheese into small pieces. Heat milk in top of double boiler. Add cheese and beat with rotary egg beater until smooth. Cut baked potatoes in halves lengthwise and scoop out center. Mash thoroughly. Add prepared cheese, salt and pepper. Beat until light and creamy. Refill potato shells and bake in hot oven (450 degrees F.) 10 minutes or until brown. Serve immediately.
Onion And Liederkranz Cheese Spread
Chop Bermuda onions fine, marinate and drain. Spread on thin slices of rye, pumpernickel or whole wheat bread which have been buttered and covered with slices of Liederkranz cheese. Crisp crackers may be used instead of the bread. To marinate onion, add salt, pepper and equal quantities of oil and vinegar to sliced onion and let stand twenty minutes.
Macaroni Mousse
1 cup macaroni broken in 2-inch pieces
1.5 cups scalding milk
1 cup soft bread crumbs
1/4 cup incited butter
1 pimiento, chopped
1/8 teaspoon pepper
1 tablespoon chopped parsley
1 tablespoon chopped onion
1.5 cups grated cheese
1/2 teaspoon salt
Paprika
3 eggs, well beaten
Cook macaroni 10 minutes in boiling salted water; pour cold water over it and drain. Pour milk over bread crumbs; add remaining ingredients except macaroni. Put macaroni in buttered loaf pan; pour milk and cheese mixture over it. Bake in moderate oven (350 degrees F.) about 50 minutes, until loaf is firm. Serves 6.
By: Angel Merle
About the Author:
The absence of Roquefort is now filled successfully by domestic blue cheese. Blue cheese is included in the cocktail cheese spreads. And did you know that the relish cocktail cheese spread you’ve been using for canapes and sandwiches gives equally delectable flavor to broiled fish when spread on just before the last five minutes of cooking?
High in protein, cheese is valued as a meat substitute, lending flavor as well as nourishment to many cooked dishes. Always cook cheese at moderate temperatures as high heat will cause the fats to decompose. To be easily digested, cooked cheese should be well done.
For meatless days, these recipes for sandwich spreads and hot main course dishes beg for a trial.
Liederkranz Cheese And Shrimp Sandwich
6 slices bread 1 cup chopped cooked shrimp 1 package Liederkranz cheese
Toast bread lightly on both sides. Remove black membrane sides. Remove black membrane from cooked shrimp and chop. Spread on toast. Cover with slices of cheese. Place in broiler for a few seconds until cheese is melted and slightly brown. Serves 6.
Cheese Dumplings In Tomato Sauce
1 can condensed tomato soup
1 cup water
Salt and pepper
2 cups prepared biscuit flour
1 cup grated American cheese
1 tablespoon grated onion
3/4 cup milk (about)
Heat tomato soup, water and seasonings. Lightly mix biscuit flour, grated cheese and onion. Add milk to make a soft dough. When soup is boiling, drop in dumplings from a teaspoon. Cover closely and cook slowly 20 to 25 minutes. Do not uncover during the first 20 minutes. Serves 6.
Friday “Meat” Loaf
1/2 of 1/2 lb. package American Pasteurized Process Cheese
2 cups canned kidney beans
1 cup bread crumbs
1/2 teaspoon salt
1 teaspoon grated onion
1/4 teaspoon pepper
Butter
Put cheese and beans through the meat chopper. (If preferred lima, baked beans or cooked lentils may be used in place of kidney beans.) Add crumbs and seasonings with a little melted butter or milk to moisten if too dry. Make into a roll and bake in moderate oven (350 degrees F.) 45 minutes, basting occasionally with melted butter and water. Serve with well seasoned tomato sauce. Serves 6.
Twice Baked Cheese Potatoes
1/2 lb. package pasteurized process pimento cheese
1/3 cup milk
6 large baked potatoes
2 teaspoons salt
1/8 teaspoon pepper
Cut cheese into small pieces. Heat milk in top of double boiler. Add cheese and beat with rotary egg beater until smooth. Cut baked potatoes in halves lengthwise and scoop out center. Mash thoroughly. Add prepared cheese, salt and pepper. Beat until light and creamy. Refill potato shells and bake in hot oven (450 degrees F.) 10 minutes or until brown. Serve immediately.
Onion And Liederkranz Cheese Spread
Chop Bermuda onions fine, marinate and drain. Spread on thin slices of rye, pumpernickel or whole wheat bread which have been buttered and covered with slices of Liederkranz cheese. Crisp crackers may be used instead of the bread. To marinate onion, add salt, pepper and equal quantities of oil and vinegar to sliced onion and let stand twenty minutes.
Macaroni Mousse
1 cup macaroni broken in 2-inch pieces
1.5 cups scalding milk
1 cup soft bread crumbs
1/4 cup incited butter
1 pimiento, chopped
1/8 teaspoon pepper
1 tablespoon chopped parsley
1 tablespoon chopped onion
1.5 cups grated cheese
1/2 teaspoon salt
Paprika
3 eggs, well beaten
Cook macaroni 10 minutes in boiling salted water; pour cold water over it and drain. Pour milk over bread crumbs; add remaining ingredients except macaroni. Put macaroni in buttered loaf pan; pour milk and cheese mixture over it. Bake in moderate oven (350 degrees F.) about 50 minutes, until loaf is firm. Serves 6.
By: Angel Merle
About the Author:
Master Cleanse is seriously the best diet I’ve ever tried for fitness - and it only takes 10 days. Click to see more information on Master Cleanse Instruction.
Jul
21
The Story Of Kraft Cheese Began In 1903
Filed Under Advice | Leave a Comment
The Kraft food company began with the sale of cheese in 1903. Young J.L. Kraft began a wholesale cheese business in Chicago in 1903. He was always first in line so that he could select the finest and freshest cheeses available. The reputation of his cheeses became well-known to the local grocers who bought cheese from him.
He became one of the first to put a brand name on cheese - his own name - Kraft cheese. But J.L. Kraft was bothered by the differences in the taste of cheese from one day to the next as well as the difficulty in keeping it fresh. His real success came after he solved those problems.
Fresh and Consistent
After experimenting with mixtures of cheeses, Kraft found that if he heated and stirred the cheese and placed it in sterile containers, it would cool to a solid state and stay fresh longer. In 1915, Kraft cheese became a processed cheese product sold in four-ounce tins. Kraft quickly had to open several production facilities to keep up with the demand for this new product.
He was granted a patent for the “Process of Sterilizing Cheese and an Improved Product Produced by Such Process” in 1916. Finally, Kraft had succeeded in finding a way to produce a cheese product with a consistent quality and a long shelf life. The canned cheese product became a staple for the U.S. armed forces during World War I.
Since that time, Kraft cheese became known for food products that broke new ground. Velveeta was introduced in 1928 and quickly became popular for its quality as a cheese that would melt easily without separating. The Macaroni and Cheese Dinner became available in 1937 to the delight of children everywhere.
Kraft cheese introduced the first commercially packaged sliced process cheese in 1950. The very popular cheese spread, Cheez Whiz, made its way into markets in 1952. Today, it can be used in more than a 1,000 different ways. Kraft cheese also comes in various flavors including Bacon Cheddar, Roasted Garlic Cheddar, Pepperjack and Smoky Swiss and Cheddar.
New products include Kraft cheese Crumbles. The many lines of Kraft cheese together has resulted in Kraft Foods becoming today’s largest manufacturer of cheese products in the world. Kraft Foods has also added food lines that don’t contain cheese such as Miracle Whip dressing and yogurt. The child who has never tried some kind of Kraft cheese is rare indeed.
By: Ann Marier
About the Author:
He became one of the first to put a brand name on cheese - his own name - Kraft cheese. But J.L. Kraft was bothered by the differences in the taste of cheese from one day to the next as well as the difficulty in keeping it fresh. His real success came after he solved those problems.
Fresh and Consistent
After experimenting with mixtures of cheeses, Kraft found that if he heated and stirred the cheese and placed it in sterile containers, it would cool to a solid state and stay fresh longer. In 1915, Kraft cheese became a processed cheese product sold in four-ounce tins. Kraft quickly had to open several production facilities to keep up with the demand for this new product.
He was granted a patent for the “Process of Sterilizing Cheese and an Improved Product Produced by Such Process” in 1916. Finally, Kraft had succeeded in finding a way to produce a cheese product with a consistent quality and a long shelf life. The canned cheese product became a staple for the U.S. armed forces during World War I.
Since that time, Kraft cheese became known for food products that broke new ground. Velveeta was introduced in 1928 and quickly became popular for its quality as a cheese that would melt easily without separating. The Macaroni and Cheese Dinner became available in 1937 to the delight of children everywhere.
Kraft cheese introduced the first commercially packaged sliced process cheese in 1950. The very popular cheese spread, Cheez Whiz, made its way into markets in 1952. Today, it can be used in more than a 1,000 different ways. Kraft cheese also comes in various flavors including Bacon Cheddar, Roasted Garlic Cheddar, Pepperjack and Smoky Swiss and Cheddar.
New products include Kraft cheese Crumbles. The many lines of Kraft cheese together has resulted in Kraft Foods becoming today’s largest manufacturer of cheese products in the world. Kraft Foods has also added food lines that don’t contain cheese such as Miracle Whip dressing and yogurt. The child who has never tried some kind of Kraft cheese is rare indeed.
By: Ann Marier
About the Author:
Ann Marier has written many articles on health issues
and useful house and garden Topics. Latest articles are about types of cheese and their uses
and useful house and garden Topics. Latest articles are about types of cheese and their uses
Jul
21
Do you say “macaroni” or “macaronis” when referring to macaroni and cheese?
Filed Under Polls & Surveys | 6 Comments
Kelsey Marie wrote:
My friend and I have a debate going on. She says she eats macaronis and I say I eat macaroni.
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My friend and I have a debate going on. She says she eats macaronis and I say I eat macaroni.
Fantastic SEO System
Jul
20
For an easy meal try this recipe for a Beef and Macaroni Casserole that is just a little different. With the coriander, tumeric, lemon juice, and Feta cheese this casserole will bring a refreshingly different twist to the usual ground beef macaroni casseroles. Add the Orange Almond Salad and you have an easy but delicious meal requiring little preparation time.
BEEF AND MACARONI CASSEROLE WITH FETA CHEESE
12 oz pkg whole grain elbow macaroni
1 tbsp olive oil
1 med onion, peeled, finely chopped
1/4 tsp turmeric
1/4 tsp ground corriander
1/4 tsp pepper
1 lb lean ground beef
2 tbsp lemon juice
1/2 cup chopped parsley
1 cup crumbled feta cheese
2 tbsp bread crumbs
2 tbsp grated Parmesan cheese
Preheat oven to 400 degrees.
Cook macaroni according to package directions until just tender. Drain . Heat the oil in a non-stick pan and cook onion over low heat until softened. Stir in the spices. Crumble in the beef and cook until no longer pink. Stir in the lemon juice. Remove from heat and stir in parsley. Spray a large baking dish with nonstick cooking spray. Mix with macaroni with the meat mixture and half of the feta cheese. Place mixture into prepared pan. Top with the remaining feta cheese. Sprinkle the bread crumbs and Parmesan cheese over the top. Bake 30 to 40 minutes until bubble and hot through.
Six servings. Per serving: 371 calories, 28 g carbs, 29 g protein
ORANGE-ALMOND SALAD
3 cups assorted salad greens
2 navel oranges, peeled and sectioned
1/2 celery, thinly sliced
2 tbsp chopped green onion
1/4 cup cider vinegar
1/4 cup SPLENDA or Equal Sugar-Lite
2 tbsp canola or olive oil
1/4 cup slivered almonds, toasted
In a large salad bowl, combine greens, oranges, celery and onion. Set aside. Blend vinegar, SPLENDA or EQUAL and oil in a small mixing bowl. Using a wire whisk, whisk until smooth. Drizzle dressing over greens . Toss gently to coat. Put into individual salad bowls and sprinkle with almonds.
Enjoy!
By: Linda Wilson
About the Author:
BEEF AND MACARONI CASSEROLE WITH FETA CHEESE
12 oz pkg whole grain elbow macaroni
1 tbsp olive oil
1 med onion, peeled, finely chopped
1/4 tsp turmeric
1/4 tsp ground corriander
1/4 tsp pepper
1 lb lean ground beef
2 tbsp lemon juice
1/2 cup chopped parsley
1 cup crumbled feta cheese
2 tbsp bread crumbs
2 tbsp grated Parmesan cheese
Preheat oven to 400 degrees.
Cook macaroni according to package directions until just tender. Drain . Heat the oil in a non-stick pan and cook onion over low heat until softened. Stir in the spices. Crumble in the beef and cook until no longer pink. Stir in the lemon juice. Remove from heat and stir in parsley. Spray a large baking dish with nonstick cooking spray. Mix with macaroni with the meat mixture and half of the feta cheese. Place mixture into prepared pan. Top with the remaining feta cheese. Sprinkle the bread crumbs and Parmesan cheese over the top. Bake 30 to 40 minutes until bubble and hot through.
Six servings. Per serving: 371 calories, 28 g carbs, 29 g protein
ORANGE-ALMOND SALAD
3 cups assorted salad greens
2 navel oranges, peeled and sectioned
1/2 celery, thinly sliced
2 tbsp chopped green onion
1/4 cup cider vinegar
1/4 cup SPLENDA or Equal Sugar-Lite
2 tbsp canola or olive oil
1/4 cup slivered almonds, toasted
In a large salad bowl, combine greens, oranges, celery and onion. Set aside. Blend vinegar, SPLENDA or EQUAL and oil in a small mixing bowl. Using a wire whisk, whisk until smooth. Drizzle dressing over greens . Toss gently to coat. Put into individual salad bowls and sprinkle with almonds.
Enjoy!
By: Linda Wilson
About the Author:
For more of Linda’s diabetic recipes and writings, visit her website at http://diabeticenjoyingfood.squarespace.com
Jul
20
Quick Cheesy Meal of Beer-cheese Soup and Onion and Mushroom Grilled Cheese Sandwich
Filed Under Uncategorized | Leave a Comment
Cheese lovers who need a quick meal; here is one for you. This Beer-Cheese Soup is table ready in less than a half hour. The grilled sandwiches only take a matter of minutes to prepare.
BEER-CHEESE SOUP
2 1/2 cups water
1 cup beer
3/4 cup small shell macaroni, uncooked
1/2 tsp instant chicken bouillon granules
1/2 tsp minced dried onion
1/2 tsp dried basil
3 to 4 dashes hot pepper sauce
1/4 cup cold water
2 tbsp all-purpose flour
2 cups cubed pasteurized process cheese spread
In a large, heavy-duty saucepan, combine the 2 1/2 cups water, beer, macaroni, bouillon granules, onion, basil, and hot pepper sauce. Bring mixture to a boil. Reduce the heat and simmer, uncovered, for 10 minutes, stirring occasionally.
Shake the 1/4 cold water and flour together in a jar with a seal-tight lid. Shake until well blended. Stir flour mixture into hot mixture in the saucepan. Cook and stir until thickened and bubbly. Cook, stirring for another minute. Stir in the cheese. Heat, stirring, until cheese is melted.
Serves 4.
ONIONS & MUSHROOMS GRILLED CHEESE SANDWICH
1 medium to large onion, thinly sliced
2 tbsp butter
1 cup sliced mushrooms
dash of salt
1 tsp berry-balsmic vinegar
4 slices medium thick sliced cheese
8 slices sourdough bread
1 tsp melted butter
In a skillet, melt the 2 tbsp butter and add onion. Saute the onion for about 10 minutes until onion is soft and golden brown. Stir in the mushrooms and cook for a couple of minutes more. Remove from heat. Sprinkle with a dash of salt and add vinegar. Place cheese on 4 slices of the sourdough bread. Top the cheese with the onion and mushroom mixture. Top with remaining sourdough bread slices. Brush bread with the melted butter and cook over medium heat in a skillet or griddle 2 to 3 minutes per side to melt cheese.
Makes 4 sandwiches.
Enjoy!
By: Linda Wilson
About the Author:
BEER-CHEESE SOUP
2 1/2 cups water
1 cup beer
3/4 cup small shell macaroni, uncooked
1/2 tsp instant chicken bouillon granules
1/2 tsp minced dried onion
1/2 tsp dried basil
3 to 4 dashes hot pepper sauce
1/4 cup cold water
2 tbsp all-purpose flour
2 cups cubed pasteurized process cheese spread
In a large, heavy-duty saucepan, combine the 2 1/2 cups water, beer, macaroni, bouillon granules, onion, basil, and hot pepper sauce. Bring mixture to a boil. Reduce the heat and simmer, uncovered, for 10 minutes, stirring occasionally.
Shake the 1/4 cold water and flour together in a jar with a seal-tight lid. Shake until well blended. Stir flour mixture into hot mixture in the saucepan. Cook and stir until thickened and bubbly. Cook, stirring for another minute. Stir in the cheese. Heat, stirring, until cheese is melted.
Serves 4.
ONIONS & MUSHROOMS GRILLED CHEESE SANDWICH
1 medium to large onion, thinly sliced
2 tbsp butter
1 cup sliced mushrooms
dash of salt
1 tsp berry-balsmic vinegar
4 slices medium thick sliced cheese
8 slices sourdough bread
1 tsp melted butter
In a skillet, melt the 2 tbsp butter and add onion. Saute the onion for about 10 minutes until onion is soft and golden brown. Stir in the mushrooms and cook for a couple of minutes more. Remove from heat. Sprinkle with a dash of salt and add vinegar. Place cheese on 4 slices of the sourdough bread. Top the cheese with the onion and mushroom mixture. Top with remaining sourdough bread slices. Brush bread with the melted butter and cook over medium heat in a skillet or griddle 2 to 3 minutes per side to melt cheese.
Makes 4 sandwiches.
Enjoy!
By: Linda Wilson
About the Author:
For more quick and easy recipes, visit http://grandmasquickfixrecipes.blogspot.com
Jul
19
Homemade Cheese (making it Easy)
Filed Under Home Brewing | Leave a Comment
Ask any group of people what their favorite comfort foods are and most likely cheese is involved. What if you could make you own cheese at home anytime you wanted, and it would be ready that same day! That’s what I did. I have always been into projects. For a long time I have made my own wine.(But that’s another story) I also like to cook. One day while looking up recipes on the net I found a site called www.How-To-Make-Homemade-Cheese.blogspot.com My curiosity was peaked. I could make my own brand of cheese to cook with or serve with my own wine! AWSOME!
I did some research on the web about homemade cheese and found all the resources I needed. Not only that, I found a one stop shop for over 700 different types of exotic cheeses. (I had a couple wheels shipped to my house) I also realized home cheese making, on a small scale, is much more art than science. You need a basic understanding of the science but in the end, your cheese will be your own. If you are new to cheese making, and wish to try this rewarding cottage craft you won’t be disappointed. It is amazing how easy it is to make your own homemade cheese. A simple cream yogurt cheese spread can be ready for breakfast overnight. Homemade mozzarella cheese is ready the same day its made. That’s right, you can make mozzarella cheese in only one hour. Even the aged cheeses like Cheddar, Gouda and Colby are ready to eat in just a few weeks.
The basic ingredients for making homemade cheese are milk, starter culture and or natural acids, and rennet.(a milk-curdling enzyme) Cheese can be made from any dairy animal milk. First place the stock pot of milk on the stove over medium heat. It is important that you heat the milk slowly. Sprinkle in the citric acid and mild lipase powder while you gently stir. Heat slowly until the milk reaches 88 degrees. Stir every few minutes to prevent scorching the milk on the bottom of the pot. You will begin to see the curd develop. Once the milk reaches 88 degrees F. stir in the diluted calcium chloride then the rennet and water mixture. Continue stirring every few minutes until the milk reaches 105 degrees F. Turn off the heat and let the milk set covered for 15 minutes at 105 degrees. Curd (white mass) and whey (greenish liquid) will now be fully separated. Use a slotted spoon or strainer to transfer the curd to a dish. If the curd is to soft to transfer, let the milk sit a few more minutes. Pour off as much of the whey as you can. Gently press the curds together with the spoon and force more whey out of them. Squeeze out and drain as much whey as possible. At this point your soft cheese is done. You will end up with a creamy white cheese with a tender curd and a fresh, tangy flavor. You can throw this homemade cheese in the refrigerator for later, or enjoy it strait away.
To make a homemade cheese firmer just takes a little bit longer, and requires a couple more tools. Line a sieve or a basket with a double thickness of cheesecloth or a coarse, porous towel. First rinse in cold water, and set it over a bowl. Ladle the curds into the sieve and season them with salt, roughly a half-teaspoonful. The whey, which will drain into the bowl, can be used for baking. Great for bisquets. Refrigerate overnight or until the cheese is well drained. Tie the ends of the cheesecloth over a wooden spoon balanced over a bowl and let it hang until all the whey has drained out. Fold back the top layers of the cheesecloth or toweling and turn the cheese carefully out onto a plate. The imprint of the cloth will be left on the cheese. To make hard homemade cheese put the cheeses in a cheese press and let sit for several more hours . There are many things that can be done with this cheese. It can be enjoyed by you, or served on a tray at a party, and lets not forget about cooking. Let’s hope everyone reading this article is ready to ban the blue box from their kitchen, and is open to the magic of homemade cheese and macaroni. I can say from experience that I have never tasted something so fulfilling. Layers of my fresh homemade cheese piled over warm macaroni. Its like a favorite blanket. The three cheeses in Martha Stewart’s recipe for Macaroni & cheese are White Cheddar, Havarti, and Muenster. All these you can make at home.
I hope that you learned a little something from this article. There is plenty more info out there, and I suggest you find it because making your very own cheese is a lot of fun!
By: Rosanna Maywell
About the Author:
I did some research on the web about homemade cheese and found all the resources I needed. Not only that, I found a one stop shop for over 700 different types of exotic cheeses. (I had a couple wheels shipped to my house) I also realized home cheese making, on a small scale, is much more art than science. You need a basic understanding of the science but in the end, your cheese will be your own. If you are new to cheese making, and wish to try this rewarding cottage craft you won’t be disappointed. It is amazing how easy it is to make your own homemade cheese. A simple cream yogurt cheese spread can be ready for breakfast overnight. Homemade mozzarella cheese is ready the same day its made. That’s right, you can make mozzarella cheese in only one hour. Even the aged cheeses like Cheddar, Gouda and Colby are ready to eat in just a few weeks.
The basic ingredients for making homemade cheese are milk, starter culture and or natural acids, and rennet.(a milk-curdling enzyme) Cheese can be made from any dairy animal milk. First place the stock pot of milk on the stove over medium heat. It is important that you heat the milk slowly. Sprinkle in the citric acid and mild lipase powder while you gently stir. Heat slowly until the milk reaches 88 degrees. Stir every few minutes to prevent scorching the milk on the bottom of the pot. You will begin to see the curd develop. Once the milk reaches 88 degrees F. stir in the diluted calcium chloride then the rennet and water mixture. Continue stirring every few minutes until the milk reaches 105 degrees F. Turn off the heat and let the milk set covered for 15 minutes at 105 degrees. Curd (white mass) and whey (greenish liquid) will now be fully separated. Use a slotted spoon or strainer to transfer the curd to a dish. If the curd is to soft to transfer, let the milk sit a few more minutes. Pour off as much of the whey as you can. Gently press the curds together with the spoon and force more whey out of them. Squeeze out and drain as much whey as possible. At this point your soft cheese is done. You will end up with a creamy white cheese with a tender curd and a fresh, tangy flavor. You can throw this homemade cheese in the refrigerator for later, or enjoy it strait away.
To make a homemade cheese firmer just takes a little bit longer, and requires a couple more tools. Line a sieve or a basket with a double thickness of cheesecloth or a coarse, porous towel. First rinse in cold water, and set it over a bowl. Ladle the curds into the sieve and season them with salt, roughly a half-teaspoonful. The whey, which will drain into the bowl, can be used for baking. Great for bisquets. Refrigerate overnight or until the cheese is well drained. Tie the ends of the cheesecloth over a wooden spoon balanced over a bowl and let it hang until all the whey has drained out. Fold back the top layers of the cheesecloth or toweling and turn the cheese carefully out onto a plate. The imprint of the cloth will be left on the cheese. To make hard homemade cheese put the cheeses in a cheese press and let sit for several more hours . There are many things that can be done with this cheese. It can be enjoyed by you, or served on a tray at a party, and lets not forget about cooking. Let’s hope everyone reading this article is ready to ban the blue box from their kitchen, and is open to the magic of homemade cheese and macaroni. I can say from experience that I have never tasted something so fulfilling. Layers of my fresh homemade cheese piled over warm macaroni. Its like a favorite blanket. The three cheeses in Martha Stewart’s recipe for Macaroni & cheese are White Cheddar, Havarti, and Muenster. All these you can make at home.
I hope that you learned a little something from this article. There is plenty more info out there, and I suggest you find it because making your very own cheese is a lot of fun!
By: Rosanna Maywell
About the Author:
My name is Rosanna Maywell. I am 51 years young from Lakeview Michigan. My Husband and I just started making cheese last year and it has been so much fun. We try out all kinds of recipes together. We like it because we can express our creativity in each of the cheeses that we make.
Jul
16
Old Fashion Chicken Recipes: Baked Chicken Breasts and Miz Rowena’s Chicken and Macaroni Casserole
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Chicken has been a family favorite and a cook’s standby since our earliest days. And sometimes it is just hard to improve on the old fashion recipes grandma used. Here are two chicken recipes from my vintage recipe collection. Baked Chicken Breasts is a chicken rice dish. Add a salad or a vegetable side and you have a meal. This dish goes together quickly and bakes for 2 hours. Put it in the oven and forget about dinner until a few minutes before it is done. Miz Rowena’s casserole is a perfect way for diabetics to enjoy macaroni and cheese.
BAKED CHICKEN BREASTS
8 chicken breasts
salt to taste
pepper to taste
1 can cream of celery soup
1 can cream of mushroom soup
1 1/4 cups milk
2 cups instant rice
1/2 envelope of dry onion soup mix
Preheat oven to 325 degrees.
Arrange chicken breasts, skin side up, in a greased oblong baking dish. Sprinkle with salt and pepper. In a medium bowl, whisk together both soups, milk and rice. Pour mixture over the chicken breasts. Sprinkle the dry soup mix over the top. Cover pan with aluminum foil and bake at 325 degrees for 2 hours.
MIZ ROWENA’S CHICKEN & MACARONI CASSEROLE
This recipe is from an old Southern Indiana newspaper clipping.
2 to 3 cups cubed chicken (or turkey) that’s been cooked
2 cups uncooked elbow macaroni
1 can cream of chicken soup, undiluted
1 can cream of mushroom soup, undiluted
2 cups milk
1/2 lb Velveeta cheese, cubed
1/2 cup diced onion
4 hard-boiled eggs, optional
Mix all the ingredients together in a big bowl with a lid. Cover and refrigerate overnight or at least half a day. Remove from the refrigerator 30 minutes before baking time. Lightly grease a 9 x 13-inch baking pan or dish. Spoon mixture into the pan and bake in a preheated 350 degree oven for 1 hour.
Note: Modern day advantage: You can melt the cheese in the milk in the microwave before mixing the ingredients.
Enjoy!
By: Grandma Linda
About the Author:
BAKED CHICKEN BREASTS
8 chicken breasts
salt to taste
pepper to taste
1 can cream of celery soup
1 can cream of mushroom soup
1 1/4 cups milk
2 cups instant rice
1/2 envelope of dry onion soup mix
Preheat oven to 325 degrees.
Arrange chicken breasts, skin side up, in a greased oblong baking dish. Sprinkle with salt and pepper. In a medium bowl, whisk together both soups, milk and rice. Pour mixture over the chicken breasts. Sprinkle the dry soup mix over the top. Cover pan with aluminum foil and bake at 325 degrees for 2 hours.
MIZ ROWENA’S CHICKEN & MACARONI CASSEROLE
This recipe is from an old Southern Indiana newspaper clipping.
2 to 3 cups cubed chicken (or turkey) that’s been cooked
2 cups uncooked elbow macaroni
1 can cream of chicken soup, undiluted
1 can cream of mushroom soup, undiluted
2 cups milk
1/2 lb Velveeta cheese, cubed
1/2 cup diced onion
4 hard-boiled eggs, optional
Mix all the ingredients together in a big bowl with a lid. Cover and refrigerate overnight or at least half a day. Remove from the refrigerator 30 minutes before baking time. Lightly grease a 9 x 13-inch baking pan or dish. Spoon mixture into the pan and bake in a preheated 350 degree oven for 1 hour.
Note: Modern day advantage: You can melt the cheese in the milk in the microwave before mixing the ingredients.
Enjoy!
By: Grandma Linda
About the Author:
Grandma Linda is a collector of vintage recipes. She enjoys sharing these old-time recipes on her blog at http://grandmasvintagerecipes.blogspot.com
Jul
15
Comfort Food Trends Are Bringing Us Back To Our Roots
Filed Under Food And Beverage | Leave a Comment
Comfort food. Even the words sound warm and welcoming - like toasting your toes up by the fire on a cold winter day. Comfort food trends have seen a real resurgence in recent years and our desire for comfort food seems to be holding strong. So what is comfort food? Generally it’s the food we have good memories about, the food we think of when we hear the word homemade, and the food that reminds us of simpler times.
The list of favorite comfort foods can be different for each of us. While homemade macaroni and cheese and meatloaf with mashed potatoes have been staples for many of us, for some of us comfort food may include a delicious cheesy lasagna, or yummy pad thai. We all tend to love the food that takes us back to our roots - the foods we grew up with.
Some Of Our Top Comfort Food Choices Were Found To Be:
- Soup
- Meatloaf
- Pasta sauces
- Pot pies
- Mashed potatoes
- Pizza
- Potato salad
- Macaroni and cheese
- Biscuits and scones
- Chili
- Beef stew
- Fruit pies
- Chocolate chip cookies
Why the increased desire for comfort foods? It seems to be a combination of things. People are busier and more stressed than ever. The last few years have also resulted in many of us feeling less safe in the world. We want to feel warm and safe again, the way we did when we were young and the world seemed simpler.
There are people who watch food trends. These comfort food trend watchers say that we are craving the foods we grew up with. People enjoy their homes and want to entertain at home. We’re expressing an interest in cooking everything from easy party food recipes to BBQ to slow cooked roasts with all the trimmings.
We also want to experience different tastes, sometimes tastes from around the world, sometimes the familiar foods we love, with twist or an extra bit of pizzazz. So we have things like garlic mashed potatoes, four cheese macaroni and cheese and thin crust gourmet pizzas.
We’re also a population that is becoming more aware of health and making healthy food choices. Aging baby boomers are creating a bulge in our populations, but don’t want a bulge in their waistlines, so healthy lifestyle trends are front and center. We want fewer calories but all the taste, healthier eating with the comforts of our favorite foods. So where does this leave us? How do we combine comfort food trends with healthier lifestyle trends?
As much as we love our comfort foods many of us now look for ways to turn them into healthier choices, with a lower fat content and fewer calories. We tweak those great recipes from the past so we maintain (or sometimes even improve) the taste but forgo some of the fat, unhealthy carbs and sugar content. And while most of us are still eating our favorite comfort foods, maybe it’s just a little less often. We might decide to share that piece of amazing cheesecake so we get the taste but not the pounds.
We’re going back to our roots - but with healthy food choices in mind and a few wonderful, tasty twists along the way.
By: Karen Ciancio
About the Author:
The list of favorite comfort foods can be different for each of us. While homemade macaroni and cheese and meatloaf with mashed potatoes have been staples for many of us, for some of us comfort food may include a delicious cheesy lasagna, or yummy pad thai. We all tend to love the food that takes us back to our roots - the foods we grew up with.
Some Of Our Top Comfort Food Choices Were Found To Be:
- Soup
- Meatloaf
- Pasta sauces
- Pot pies
- Mashed potatoes
- Pizza
- Potato salad
- Macaroni and cheese
- Biscuits and scones
- Chili
- Beef stew
- Fruit pies
- Chocolate chip cookies
Why the increased desire for comfort foods? It seems to be a combination of things. People are busier and more stressed than ever. The last few years have also resulted in many of us feeling less safe in the world. We want to feel warm and safe again, the way we did when we were young and the world seemed simpler.
There are people who watch food trends. These comfort food trend watchers say that we are craving the foods we grew up with. People enjoy their homes and want to entertain at home. We’re expressing an interest in cooking everything from easy party food recipes to BBQ to slow cooked roasts with all the trimmings.
We also want to experience different tastes, sometimes tastes from around the world, sometimes the familiar foods we love, with twist or an extra bit of pizzazz. So we have things like garlic mashed potatoes, four cheese macaroni and cheese and thin crust gourmet pizzas.
We’re also a population that is becoming more aware of health and making healthy food choices. Aging baby boomers are creating a bulge in our populations, but don’t want a bulge in their waistlines, so healthy lifestyle trends are front and center. We want fewer calories but all the taste, healthier eating with the comforts of our favorite foods. So where does this leave us? How do we combine comfort food trends with healthier lifestyle trends?
As much as we love our comfort foods many of us now look for ways to turn them into healthier choices, with a lower fat content and fewer calories. We tweak those great recipes from the past so we maintain (or sometimes even improve) the taste but forgo some of the fat, unhealthy carbs and sugar content. And while most of us are still eating our favorite comfort foods, maybe it’s just a little less often. We might decide to share that piece of amazing cheesecake so we get the taste but not the pounds.
We’re going back to our roots - but with healthy food choices in mind and a few wonderful, tasty twists along the way.
By: Karen Ciancio
About the Author:
Karen Ciancio is a cook and lover of all things food and cooking related. Her website CookingNook.com contains lots of recipes for comfort foods, plus a hundreds of other recipes, cooking tips, measurement conversions and kitchen ideas.
Jul
6
KAR36 wrote:
I did not think I would like this, but I got some macaroni and cheese from Whole Foods (frozen dinner type) that is made with soy cheese.
I did not think I would like this, but I got some macaroni and cheese from Whole Foods (frozen dinner type) that is made with soy cheese.
It cut the fat way down from regular milk-based mac and cheese.
What is good or bad about soy cheese nutritionally or otherwise??
Insurance Questions
Jul
4
nicnic wrote:
basically im making macaroni cheese, then realised i dont have flour!agh!
basically im making macaroni cheese, then realised i dont have flour!agh!
can i use wholemeal bread flour? if not how can i make a cheese sauce without flour??
i have natural yoghurt if thats any help
thanks in advance 
x x
Dog Pet Supplies
Jul
2
Poll: Macaroni & Cheese, Stuffed Shells, Baked Ziti or Lasagna?
Filed Under Polls & Surveys | 5 Comments
