Showing posts with label easy. Show all posts
Showing posts with label easy. Show all posts
Sunday, May 18, 2014
Super Easy Velveeta Mac Cheese
I know some food snobs will turn their nose up at a recipe using Velveeta cheese and thats OK, I dont use it very often either. However, Velveeta DOES make the creamiest macaroni and cheese, you have to admit it!!
A few days ago, Julie, over at Better than Burgers, posted a recipe she called KFC Mock Mac & Cheese. While Ive never tried KFC mac & cheese, the recipe looked great. I made a couple of very minor changes to her recipe (and renamed it, lol).
My recipe "tweaks" are in BLUE
Boil 2 cups of elbow macaroni for about 7-10 minutes (see note)
8 ounces of Velveeta cheese (see note)
1 cup shredded cheddar (I used sharp)
1/2 cup milk (I used 3/4 cup milk)
1/2 teaspoon salt (I left this out)
1/2 teaspoon dry mustard powder (my tweak)
Julies recipe called for making the sauce in a pan, but I did it this way:
When the macaroni is almost done, put the Velveeta (cubed)+ the shredded cheddar + the milk and mustard powder in a microwave safe bowl. Microwave it on high for 1 minute, remove and stir. Microwave it for one more minute and stir till smooth.
All microwaves are different, so watch yours for the final 30 seconds as to not over cook. The sauce will be very smooth.
Drain the cooked macaroni and stir into the sauce...thats all there is to it!! If you like "Velveeta Shells and Cheese" out of the box (the one with the foil pouch of cheese sauce) you will love this recipe.
NOTE: This recipe calls for 8 ounces of Velveeta cheese, fortunately, the Velveeta foil wrapper is marked in one ounce sections.
NOTE: Most elbow macaroni is boiled for about 7-8 minutes, but when I make macaroni and cheese, I like to boil the noodles an extra minute or so. Its just a personal preference.
Read More..
A few days ago, Julie, over at Better than Burgers, posted a recipe she called KFC Mock Mac & Cheese. While Ive never tried KFC mac & cheese, the recipe looked great. I made a couple of very minor changes to her recipe (and renamed it, lol).
We loved it (and it couldnt be easier!!)
My recipe "tweaks" are in BLUE
Boil 2 cups of elbow macaroni for about 7-10 minutes (see note)
8 ounces of Velveeta cheese (see note)
1 cup shredded cheddar (I used sharp)
1/2 cup milk (I used 3/4 cup milk)
1/2 teaspoon dry mustard powder (my tweak)
Julies recipe called for making the sauce in a pan, but I did it this way:
When the macaroni is almost done, put the Velveeta (cubed)+ the shredded cheddar + the milk and mustard powder in a microwave safe bowl. Microwave it on high for 1 minute, remove and stir. Microwave it for one more minute and stir till smooth.
All microwaves are different, so watch yours for the final 30 seconds as to not over cook. The sauce will be very smooth.
NOTE: Most elbow macaroni is boiled for about 7-8 minutes, but when I make macaroni and cheese, I like to boil the noodles an extra minute or so. Its just a personal preference.
Friday, April 4, 2014
SIMPLE AND EASY PASTA
I prepared this pasta dish in just 15 minutes after a long day out. We wanted to have something simple and tasty and I was not in the mood to cut any vegetables. I just cooked some pasta and tossed it with some sauces and lots of cilantro and it was absolutely delicious. Adding cilantro adds a nice subtle flavor to the dish. Again any type of vegetables can be added here for additional taste and nutrition.
INGREDIENTS
- Any whole wheat pasta around ½ a packet.
- Onion- 1.
- Chopped cilantro, 1 cup.
- Ground pepper according to taste.
- Low-sodium soy sauce, 2 tablespoons.
- Chili sauce, 1 teaspoon (optional).
- Salt to taste.
PREPARATION
Cook the pasta to al-dente, drain the water, and let it cool. Meanwhile dice the onion finely. Add some oil to a pan or wok and when the oil is hot enough, add the onions and half of the chopped cilantro and sauté everything until the onion turns translucent. Then add the sauces, salt, pepper, and the cooked pasta and mix everything well. Mix in the remaining of the chopped cilantro at the end and serve hot.
Monday, February 17, 2014
Ravalis easy and tasty party bites
Last weekend we went to our friends place, and we had lot of fun with games, movies and food. My friends are brilliant cooks and they inspire me to cook and try different recipes. Sooner they came to know that I am visiting their place, they started to plan the menu. I was so surprised by their wonderful recipes in such a short time. One of my friends Veda made a Panner tikka masla, which is the best paneer curry I tasted so far and my another friend Ravali made this instant wonderful evening snack. I will be posting the recipe for paneer tikka masala soon, until then you enjoy this delightful snack.
It is very easy to prepare and yet delicious in taste. We enjoyed it and I hope you will enjoy it too!
Ingredients:
Salty biscuits-10
Sour cream-10tbsp
Tomato-chop finely by removing the core-4tbsp
Onion finely chopped and soaked in water for 10 min-2tbsp
Coriander/cilantro- washed and finely chopped-1/4tbsp
Chat masala-pinch or to taste (optional)
Other optional ingredients and substitutes:
Instead of sour cream you can use cheese or mayo or vegetable dip
You can also use 1/2 tbsp of apple cider vinegar and mix all vegetables instead of chat masala.
You can also sprinkle some aloo bhujia on top for color.
Method:
Mix all the vegetables in a bowl and add chat masala. Arrange the biscuits in a tray and spread sour cream on top of it, carefully arrange the mixed vegetables on top of the sour cream layer and serve instantly.
Note: Make this preparation just before you serve because biscuits become soggy as time progresses. But you can prepare your vegetable mixture and store in a refrigerator a day before the party.
I hope you like this recipe, please leave your comments!
It is very easy to prepare and yet delicious in taste. We enjoyed it and I hope you will enjoy it too!
Ingredients:
Salty biscuits-10
Sour cream-10tbsp
Tomato-chop finely by removing the core-4tbsp
Onion finely chopped and soaked in water for 10 min-2tbsp
Coriander/cilantro- washed and finely chopped-1/4tbsp
Chat masala-pinch or to taste (optional)
Other optional ingredients and substitutes:
Instead of sour cream you can use cheese or mayo or vegetable dip
You can also use 1/2 tbsp of apple cider vinegar and mix all vegetables instead of chat masala.
You can also sprinkle some aloo bhujia on top for color.
Method:
Mix all the vegetables in a bowl and add chat masala. Arrange the biscuits in a tray and spread sour cream on top of it, carefully arrange the mixed vegetables on top of the sour cream layer and serve instantly.
Note: Make this preparation just before you serve because biscuits become soggy as time progresses. But you can prepare your vegetable mixture and store in a refrigerator a day before the party.
I hope you like this recipe, please leave your comments!
Friday, February 14, 2014
Easy Chicken Enchiladas
Whenever I cook any sort of whole roast, chicken, etc. I must get my mind around the fact that I will be eating it for the next couple of days. I try to come up with ideas that use the ingredient in a different way so that I dont get bored eating and you, the reader, does not tire of photos of the same meal three nights in a row. I reintroduced my previously BBQ Spice Rubbed Whole Oven Roasted Chicken as a filling in my favorite Chicken Enchilada recipe. It may not be the most beautiful Mexican meal ever assembled (the enchiladas sort of fell apart when I removed them from the baking dish) but, as my mom used to say, its all going down the same way! The were delicious despite, or in spite of, their messiness. To get the recipe, please visit the Chicken Enchiladas entry from March 14.
Sunday, January 19, 2014
EASY ENGLISH MUFFINS
I have always loved English muffins; I love all of the nooks and crannies that hold creamy butter and jam or a dab of melting peanut butter. They are very easy to make and they make wonderful breakfast sandwiches (they freeze well too!!).2 packets dry active yeast (I use 2 tablespoons)
½ cup warm water
½ cup warm milk
¼ cup canola oil
1 egg
3 tablespoons honey
2 cups all purpose flour
1 whole wheat flour
1 cup raisins
1 teaspoon salt
Mix the flours, salt and raisins together and set aside. Whisk the egg into the cold milk and then add the water, oil and honey. Warm this mixture in the microwave for a few seconds to take the chill off (bring it to the same temperature you would for a babies bottle). Stir in yeast and let it sit for about 5 minutes.
Pour this mixture into a stand mixer (can be done by hand also) and add the dry ingredients. Knead this dough for about 5 minutes or until the dough comes away from the sides of the bowl cleanly. Cover with plastic wrap and let it sit in a warm place for an hour. Dough should double in size.
Turn dough out onto counter (I do not flour the counter) and roll to ½” thickness. Cut muffins with a 4” cutter (or drinking glass). Place each muffin on a square of wax paper to rise. This will help you transfer the muffins to the frying pan. Let the muffins raise for an hour before you cook them.The muffins are cooked on a DRY electric frying pan (no grease) or a cast iron skillet. The recipe does not say specifically what temperature to cook them at, it just says medium low for 7 minutes each side. I have found that they cook nicely at 300° on my electric griddle. Serve warm right from the frying pan or cool on a wire rack and then slice in half and toast.
NOTE: Since everyone’s frying pan and stove temperatures are different, I suggest you try a single muffin and see how quickly it browns before you cook the whole batch.
NOTE: Hold onto the edges of the wax paper square as you gently lift the raw muffin from the counter. Turn the muffin over and gently peel of the wax paper and gently lay the raw muffin on the griddle.
NOTE: Do not grease the frying pan, they will NOT stick. If you are worried about it, or if you dont have a good non-stick pan, you can use a light sprinkle of corn meal on the cooking surface.
NOTE: Since everyone’s frying pan and stove temperatures are different, I suggest you try a single muffin and see how quickly it browns before you cook the whole batch.
NOTE: Hold onto the edges of the wax paper square as you gently lift the raw muffin from the counter. Turn the muffin over and gently peel of the wax paper and gently lay the raw muffin on the griddle.
NOTE: Do not grease the frying pan, they will NOT stick. If you are worried about it, or if you dont have a good non-stick pan, you can use a light sprinkle of corn meal on the cooking surface.
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