Sunday, February 23, 2014
optional- about a tablespoon of salt in water
Cook pasta in large pot until firm but tender
Drain and rinse with cold water
20 cups water
3 cups skim milk powder
2 cups corn starch
1 cup of Bulk Barn Vegetarian chicken soup base
salt to taste
4 packages (500 grams) of cheddar cheese (she prefers old)- grate up into shredded cheese
Bring water to a boil, add milk powder and stir in
Turn heat to very low so that it doesn't stick
Stir constantly to prevent burning or sticking
Add just enough water to dissolve corn starch.
Pour into pot but keep stirring with a whisk
Stir in chicken soup base as a seasoning, stir frequently to prevent lumps
Stir in 2 and half packages of the grated cheese, keep stirring until cheese melts, stir constantly
in lightly greased pans put pasta
Used about 5 to 6 pans equivalent to 9 by 13 inches
pour sauce over making sure it goes all the way through
top with balance of shredded cheese.
bake for 45-60 minutes at 350 F until cheese on top is melted and golden brown
Remove and let set for 5-10 minutes
Serve (or freeze for later)
see updated recipe at http://adventurouscuisine.blogspot.ca/2015/03/updated-macroni-and-cheese-recipe.html
could have used different ingredients- but this is what was available
made 2 batches- there was too much for one batch
ingredients per each batch
2 1/4 cups spelt flakes
2 cups rye flakes
2 3/4 cups oat bran
1 cup wheat germ
1 cup ground flax
3/4 cup quinoa seeds
1 1/4 cup 12 grain cereal
1/2 cup steel cut oats
3/4 cup buckwheat
1/2 cup flax seeds
3/8 cup pumpkin seeds
1 1/4 cup sunflower seeds
3/8 cup chia seeds
1/2 cup white sesame seeds
1/2 cup black sesame seeds
1/2 cup sliced almonds
about 16 cups total
2 tsp salt
2 Tbsp Artificial vanilla extract
2 tsp cinnamon
1 cup oil
1 cup water
250 ml jam
a squirt or two of syrup from fridge
a tablespoon of banana caramel sauce to empty the bottle.
mixed all together,
spread on 3 cookie sheet sprayed with Pam or similar
Bake in oven 250 F for 90 minutes, stirring and changing racks after each 30 minutes
added raisins- 2 cups
lots of small seeds- little different from granolas with a lot of rolled oats
tasty- not overly sweet, could have used more sweetener
Wednesday, February 5, 2014
1. Fill only halfway 1/2 cup (118 ml ).
(space needed for pressure)
2. Replace and tighten white screw cap.
Set Misto on counter.
3) Pump top cap 10 times or until it resists.
4) Remove top cap before spraying.
At lull pressure, Misto will spray for about
15 seconds before needing to be pumped again.
After use, replace top cap.
• Wash with hot, soaps water
• MISTO can be used with any oil, vinegar or lemon oirlime juice (not included).
Oil not included.
DO NOT PUT IN DISHWASHER.
To clean, fill bottle halfway with hot tap water
and add one drop of liquid detergent.
Pump 15 times and then spray tor 15 seconds
To rinse. repeat the sequence above with fresh hot water. It is recommended you clean your MISTO every 6 to 8 weeks.
Manufactured under license by
Lifetime Brands, Inc., 1000 Stewart Avenue. Garden City, NY 11530
Liquid motion inc
Patent WO 91/01259 92/22477
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Saturday, February 1, 2014
400 g butter
375 g sugar
2 pkg. vanilla sugar
425 g flour
100 g corn flour
1 pkg. baking powder
Beat softened butter, sugar and
vanilla sugar until frothy; add eggs
one by one. Sift flour, corn flour and
baking powder over the mixture and
stir until mixed.
Pour dough into the greased baking
pan and bake about 60-70 minutes in
the center of an oven preheated to
The cake can be varied as
desired by adding nuts,
almonds, chocolate or fruit.
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