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Zucchini bread is awesome!


Venture out Ully, new place means new choices, new tastes and new adventures.

Baked macaroni and cheese!

• 1/2 Cup Milk (I use whole, but 2% works fine!)
• A few (3 or four) heaping cereal spoons of flour (I prefer white)
• A pinch of salt and pepper
• 2 Cups of Macaroni Noodles (or more, if you want)
• Butter, lots of it (I just use Smart Balance, it makes me feel better about the Trans Fat in the cheese and all the calories and carbohydrates and it smells AWESOME imo. Or just use regular butter.)
• As much cheese as you can handle, I prefer sharp white cheddar (it tastes great and has the nicest golden-brown color when baked!)
• Bread crumbs! (store-bought or made yourself)

Directions:

1. You need two pans, one for the macaroni and one for the cheese sauce. The cheese sauce pan should be fairly small, and the macaroni pan should be large enough for all your noodles and about three or four times the noodles' height worth of water. Set the macaroni pan on high and put the lid on to get the water boiling quickly (and no, the macaroni does not go in until the water is boiling.) You can set that and forget it for a little while while you work on your sauce.
2. Put about half a tablespoon of butter in the bottom of the sauce pan and get it to melt, then pour in the 1/2 cup milk. Stir it briskly with a whisk for a little while to mix in the butter (kind of pointless, but I like to, anyway), and then add the flour. Now, this is very important- do this or your sauce will burn! Mix the sauce quickly with your trusty whisk. After a few minutes or so it should begin to become more like a gel (and becomes a bit thicker, harder to stir). At this point, add as much cheese as you want to the sauce and turn off the heat on the sauce pan. Mix it with a regular large spoon for a while and mash it all up, and then stir it heavily with your whisk until you can't see a single clump. If it is far too thick to move around in the pan on its own accord when you move the pan about, then you should slowly add more milk into the sauce until it's less viscous. This might take a little while, and if it isn't working well, heat it for about a minute (while mixing). Eventually, it should be a nice, consistent cheese sauce. Now, stir in a little salt and pepper for extra flavor. And add more butter. Butter makes everything taste good.
3. Back to the macaroni:
4. Once the macaroni pan reaches boiling point, remove the lid and pour in all your macaroni. You will now have to wait, stirring occasionally, until the noodles engorge a bit and fill up the extra water space. The macaroni brand I use usually takes 18-20 minutes to reach perfection, and this may vary based on your noodles. Do not leave the macaroni going too long or it will become floppy and gross, and it will turn into paste during the baking process.
5. Once the macaroni is ready, strain the macaroni, put a large clump of butter in the now-empty macaroni pan, pour back in the macaroni into the pan, stir it up with the butter, add most (BUT NOT ALL) of the cheese sauce (and maybe some more cheese for good taste). Now, pour all of your macaroni in to either a large bowel or a large, deep dish (depending on how much you've prepared). If you desire, at various depths sprinkle in more cheese to get a more thorough taste. If you only made a bowel or two, the next step can be easily done in a toaster oven. Otherwise, you're going to have to use your oven.
6. Pour the remaining cheese sauce over the bowel(s) or deep dish of macaroni, sprinkle it lightly with bread crumbs, and sprinkle on some more cheese. This makes the top sinfully delicious. Put in the oven or toaster oven on a light setting until the sprinkled cheese kind of melts and goldens and the bread crumbs do likewise. Take out with oven mitts or something, let it set somewhere for about five minutes (depending on how much you made), and dish it out or chow down.

/a tribute to macaroni, the most godly thing on earth.

I figured all of this out on my own by accident when I was making some cookies for Christmas a while back and developed it from there. Results may vary

Sounds like a good recipe but Bowl is how it's spelled. Not bowel which is your anus and bowel movement is crapping.

And this is godly!

Maggie, you just had to post that after I said I don't want to eat Kraft dinner every meal this year, didn't you?

I really should have mentioned this too, sorry guys: I'm a bread purist. Fruits and Veggies do not belong in bread. Seeds are acceptable. Now that I think of it, now any amazingly awesome Poppy-seed bread recipies, Nektu?!

This is rattlesnake. Ate some while in Arizona. Tried to catch a few of my own to cook, but it was too hot the night we went out looking for them, 103F at 9:30pm to be exact. But, my brother-in-law had some at the house already.

The best way to eat this is to prepare it like it was chicken. That's right, chicken. Even tastes similar.

After you've gutted, skinned and cut the head off, cut it into sections like shown above. Toss in flour that has been seasoned with pepper, and cook in a skillet that has canola oil in it. Just like doing fried chicken without a deep fryer. Serve with whatever.

If you have the time, you can render the meat from the spine and the ribs before cooking, but it's a long process to do so. That is why places that have this on their menu sell it for so much.

The best way to eat it after cooking, is just run your teeth down the ribs starting at the spine and literally tearing the meat off that way. One person could eat a 6 foot rattler themselves, like I did. But be carful not to eat the rib bones.

I have a craving for peanut butter cookies. Would anybody have any delicious suggestions for recipes? I prefer if the cookies melt in the mouth as an orgy takes place on the tongue.

I guess I can kind of ,,,, ask for a recipe here?

if im satisfied with what I get maybe il contribute some of my favs ^^

I have tried several times with several recipes to make some damn Cream Puffs, and they always just come out
like some kind of biscuit

they are never flaky, no layers, and just,,,, a slightly hollow biscuit,

maybe you can tell me how its really done?
you dont need to tell me how to do the cream filling ,as you can add anything you want, just the shell.

Quote from Lt. Venom

I have a craving for peanut butter cookies. Would anybody have any delicious suggestions for recipes? I prefer if the cookies melt in the mouth as an orgy takes place on the tongue.

Does anybody have a suggestion the above post that I had made?

Honestly Lt., I have yet to find a peanut butter cookie that doesn't leave me needing something to wash it down with because my mouth feels like a desert. I'm looking for you though.

But milk and cookies always go together!

So does a scotch and a cigar. I rarely drink milk. Did enough of that when I was a kid.

And I don't smoke, which isn't appealing to me at all.

I guess having milk with cookies is no different than flavor pairing a nice wine with a good meal. One of my favorite Peanut butter cookie recipes is one that has a chocolate kiss in the middle of it. The barely melted chocolate hels add a moistness to it.

Nektu, I know what kind of bread I want to learn how to make! Cinnamon swirl bread! Would you, by any chance, have any idea there? x.x

Ully, are you talking like a cinnamon roll? Or did you have something like that but different in mind.

Quote from Nektu

Ully, are you talking like a cinnamon roll? Or did you have something like that but different in mind.

Explain what a cinnamon roll is (or is like)? I was just thinking, is there a recipe or method out there to make bread that, when it is finished, has a good cinnamon swirl or two in it that you can taste. But a cinnamon roll, that does sound good. Do you have a recipe for that too?

Cinnamon roll is just that. You make the dough and roll it flat. Spread melted butter on it and cover with cinnamon and sugar. Roll it up, cut into sections. Place in a pan up against one another so they rise and bake. Then you make a powdered sugar glaze for the top and eat it. Something like that?

Damn you, now I must make a cinnamon roll when I get home later tonight.

Quote from Lt. Venom

Damn you, now I must make a cinnamon roll when I get home later tonight.

Hehehe. My plan worked. This thread is supposed to make you hungry.

Last night I went to a friends house to just relax and hang out for a bit. Well as always without fail I was asked if I wanted to cook. Sometimes I'm half tempted to charge for my "services".

He had a nice side of salmon. So, as usual I was ready to portion it out into 8oz steaks. But I was kind of tired of cooking it the same old way. So, I'm going to share with you something really good.

Take your salmon and portion it into 16oz portions, if you buy pre-cut that's fine to. As usual I never take the skin off. By the time you're done cooking it should still be moist enough to pull away from the skin. Get some aluminum foil squares that are of a decent size. Take your salmon and place it in the middle. For a seasoning you will need lemon-pepper, kosher salt and maple syrup. That's right, maple syrup. Aunt Jemima won't work, too much sugar. Real maple syrup is better. First pour the syrup over the salmon then season with the salt and the pepper. Wrap the salmon in the foil, but not tight. You want the top part to act like a handle. It should "bake" in the foil. Place it on your grill on a medium heat for about 15 minutes. The salt and the syrup will give it a nice balance of flavor.

Next time I'm going to charge him for my services.