Things you need:
1 ladle 1 bowl jello powder of any flavor enough small bowls for your whole family How to make home made jello 1: Pour the jello powder into the bowl. Pour 1 cup of hot water into that bowl as well. 2: Stir the hot water for 2 minutes. Pour 1 cup of cold water into the bowl and stir that for 1 minute. 3: Grab your ladle and scoop up some jello,or at least what is almost jello and pour it into your smaller bowls. 4: Refrigerate for 1 and a half hours. Serve and enjoy. My favorite flavor is cherry. I could eat it mostly any time. For Dinner, or for lunch. Ashleigh
0 Comments
Mac-and-cheese is my favorite type of pasta. Here is how you make it...
INGREDIENTS: 6 slices good-quality white bread, crusts removed, torn into 1/4- to 1/2-inch pieces 8 tablespoons (1 stick) unsalted butter, plus more for dish 5 1/2 cups milk 1/2 cup all-purpose flour 2 teaspoons kosher salt 1/4 teaspoon freshly grated nutmeg 1/4 teaspoon freshly ground black pepper 1/4 teaspoon cayenne pepper 4 1/2 cups (about 18 ounces) grated sharp white cheddar 2 cups (about 8 ounces) grated Gruyere or 1 1/4 cups (about 5 ounces) grated pecorino Romano 1 pound elbow macaroni HOW TO MAKE HOME MADE MAC-AND-CHEESE 1. Heat the oven to 375 degrees. Butter a 3-quart casserole dish; set aside. Place bread pieces in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour butter into the bowl with bread, and toss. Set the breadcrumbs aside. In a medium saucepan set over medium heat, heat milk. Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, stirring, 1 minute. 2. Slowly pour some milk into flour-butter mixture while whisking. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick. 3. Remove the pan from the heat. Stir in some salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar, and 1 1/2 cups Gruyere or 1 cup pecorino Romano. Set the cheese sauce aside. 4. Fill a large saucepan with water. Bring to a boil. Add macaroni; cook 2 to 3 fewer minutes than manufacturer's directions, until outside of pasta is cooked and inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer the macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce. 5. Pour the mixture into the casserole dish. Sprinkle the remaining 1 1/2 cups cheddar and 1/2 cup Gruyere or 1/4 cups of pecorino Romano; scatter some breadcrumbs over the top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool for 5 minutes; then serve a cheesy dish of mac-and-cheese... Ashleigh This post is going to simply be a recipe- but I'm relatively proud of it, because it's my own spin-off of a recipe I've posted on this blog before! The recipe (for my casual readers) was the BBQ chicken pizza. My original plan, upon creating this recipe, was to make THAT- however, I discovered that I hadn't defrosted my ground chicken and decided to use what I had defrosted instead. The recipe below was what followed.
You will need: 2 lbs ground italian sausage (sweet or hot, up to you) 1 cup, 2tbsp of mozzarella cheese (shredded, plus however much you want to put on your pizza) 1 10 oz. brick of frozen spinach 1/2 - 3/4 cup italian-style tomato sauce (I typically use Prego) 1 tbsp butter 1 tsp garlic powder Prep: Preheat oven to 400 degrees Fahrenheit. Line a large cookie sheet (or pizza pan) with parchment paper, and then grease them. In a large bowl, combine 1 cup of mozzarella and the italian sausage until they're well-combined. Then, spread this mixture out across the greased pan until it fills out the pan and is an even crust. You'll want to cook this crust for about 25 minutes to ensure that it cooks all the way through. Be sure that you have a clean oven, since the sausage is incredibly oily and does sputter as it cooks. You don't want a fire starting. While the crust cooks, put your spinach brick into a bowl and microwave it for 7 minutes. Once it's done, drain your spinach and add the remaining 2 tbsp of mozzarella, butter, and garlic powder. Mix the spinach. This will be the first layer of your pizza. Once your crust is cooked, drain it of oil and then add your spinach layer. I added a layer of mozzarella on top of the spinach, but it's completely optional. Next, spread out your tomato sauce and finally add however much shredded mozzarella you'd like on top of your pizza. I use anywhere from 2-3 cups, but in my opinion you can never have too much cheese, so add as much as you usually enjoy. Finally, broil the pizza until the cheese is melted and then enjoy! This pizza actually got a better review from my family than the BBQ chicken pizza that I altered the recipe from- so please let me know your opinion if you make it! - Maddie Today, I wanted to share one of my favorite recipes with our readers. I don't know if it's just me, but I really tend to hate boxed mac and cheese. It's overly processed and loaded with chemicals and it doesn't even taste good- hence why I went searching for a recipe that would allow me to make my own cheese sauce (since you know- the pasta in and of itself isn't horrible quality).
In my search, I found a very easy-to-make recipe that actually requires you to use a skillet! It doesn't take long to prepare, nor does it require any gourmet ingredients. Cleanup is kept to a skillet and maybe 2 measuring cups. Recipe below! INGREDIENTS 3 cups whole milk, divided 2 cups uncooked elbow macaroni ½ Tbsp. salt ½ Tbsp. pepper ¾ cup shredded cheddar cheese (I prefer to use a full cup of cheddar and only a 1/2 cup of mozzarella, but to each their own) ¾ cup shredded mozzarella cheese 1 cup seasoned panko bread crumbs Cooking spray PREPARATION 1. Combine 2 cups of milk, macaroni, salt, and pepper in a large skillet over medium-high heat. Bring to a boil, stirring constantly to prevent sticking, then turn the heat down to medium-low heat and cook, stirring, until milk has reduced to a thick sauce. Add the remaining 1 cup of milk and cook until pasta is al dente and milk has reduced by about half. Add the cheddar and mozzarella, stirring until cheese is melted and pasta is evenly coated. 2. Sprinkle the bread crumbs evenly across the top of the mac ‘n’ cheese, using your hand to press them down into the crevices. Spray the bread crumbs with cooking spray in a circular motion for about 4 seconds to coat them evenly. 3. Broil on high until bread crumbs are golden brown and toasty, about 5 minutes, watching carefully to make sure the bread crumbs don’t burn. Serve! recipe courtesy of Buzzfeed |
Archives
September 2021
Categories
All
|