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American style macaroni

American style macaroni

I photographed the type of macaroni, cheese and cheese because I want it to come out exactly as it turned out for me.

The macaroni is boiled in salted water as indicated on the package (in this case 8 minutes). I put more water than usual because we will leave them in it until the sauce is ready.

Meanwhile, put 100 gr. melt butter in a large deep frying pan over low heat, add flour and mix quickly with a whisk, let it boil for two or three minutes and pour the milk, stir continuously, give the fire a quicker idea and bring to the point boil, let the heat simmer then add the nutmeg, mustard, grated cheese and mix, then adjust the taste of salt and pepper. Put the pan aside.

Grease the form with butter, drain the macaroni, then put them back in the pot in which they boiled and mix them lightly with the cheese until it melts. We put the macaroni in the form.

Meanwhile, put 50 g of butter (remaining) in a pan and melt it, then add the breadcrumbs and Parmesan cheese, mix quickly and turn off the heat.

Pour the sauce over the macaroni in the form and with the fork we make small spaces to mix well, and on top we sprinkle the breadcrumbs that we just prepared. Add a little Parmesan cheese on top and bake for 15 or 20 minutes or until nicely browned on the au gratin program.

We eat macaroni as soon as we take them out of the oven .... but they are perfect and cold .... the kids will love them!




Cooking lesson: mac & amp cheese. Stylishly dressed childhood macaroni

Not missing from the canteen tables, macaroni and cheese have gained a reputation for being cheap and tasteless. Wrong! There is nothing better than a bowl of steaming pasta bathed in a creamy sauce of fine cheeses, covered in a crunchy crumbly crust ready to have a subtle conversation with the taste buds.

I admit that until the new discovery the only memories related to macaroni and cheese were associated with childhood camps and the main course / dessert variation with a plate of warm macaroni and cheese (telemea) and an addition of caster sugar that we eat at the canteen. And it would be another invention of the mother who used to combine them with nuts and sugar and put them in the oven to caramelize a little. Anyway, I didn't like either one or the other and I stayed with the phobia of cheese pasta for a long time, so I didn't like carbonara for years.

But I came across some wonderful recipes in American magazines, on their websites, on blogs, with appetizing photos of & ldquomac and cheese & rdquo as I call them briefly across the ocean. No connection to what I knew from my childhood plates, so the temptation was great and I had to try. The outcome? Alluring, tasty, caloric, hot, creamy, that comfort food, or caress food that will do you good when you feel like something good.

From & ldquomac and cheese & rdquo to stylish macaroni and cheese

What I learned while trying are some basic secrets. Macaroni and cheese can look just as good as a soufflé or pudding if you consider three essential ingredients: good pasta, good cheese and breadcrumbs (sea) with garlic flavor. This is the starting recipe, and you can create the variants according to your personal pleasure. Optionally, you can add other ingredients: vegetables, meats, ham, bacon. It depends on how consistent you want the dinner / lunch you are preparing to be.

A crunchy topping

The key element that gives the crunchy texture is the breadcrumbs. Not the one bought in the store, but one that you should have the patience to prepare at home from toast or crumbs not too small. The classic breadcrumbs will give a sandy texture or, in the worst case, will get wet from the cheese sauce. Optionally you can also add garlic or onion and grated Parmesan cheese to the bread mixture. To prepare the topping, melt a few tablespoons of butter, mix it with the crushed garlic, pour it over the breadcrumbs, sprinkle with salt and Parmesan.

Prepare the cheese sauce

You need two types of cheese: one basic to give flavor and one for special notes of the sauce. Almost any type of cheese is accepted for the creamy sauce, except the moldy cheese, which is too flavorful and tends to take on any other taste in the recipe, and the mozzarella which becomes elastic in the oven. For the sauce you need a few tablespoons of butter, flour, milk and salt.

Melt the butter, add the flour and mix well for a few minutes, add the milk gradually and mix until the sauce acquires the consistency of a thin cream. Boil the sauce over low heat, stirring constantly for 10 minutes. Only after you take it off the heat you can add the chosen cheeses, spices, aromatic herbs. If it is too thick, add more milk and put it back on the fire until it thins.

Choose one basic cheese between: Cheddar, Gruyere, Comte, Gouda, Fontina (all breeds) and a cheese for a special note of: Parmesan, Pecorino, Feta, soft goat cheese or mascarpone.

The aromatic herbs that go well are thyme, rosemary, sage or parsley with pepper, mustard, hot pepper powder, paprika, nutmeg or cumin seeds.

Basic pasta and additional ingredients

The pasta must be cooked al dente, maybe a few minutes less than it says on the package. You can choose the classic long macaroni, but you can also opt for shells, striped pens, rigatoni means, rifles, pipettes or any small tubular pasta.

In addition to these basic ingredients, macaroni and cheese sauce can also be mixed with carrots, peas, cauliflower, broccoli, mushrooms, green onions, spinach, ham, prosciutto, bacon (cooked, hardened or sauteed).

All mix with pasta and cheese sauce, sprinkle with breadcrumbs. Place in a high tray or greased heat-resistant dish and bake in the oven at 180C for 15 minutes.

Macaroni (pasta) with cheddar, baked vegetables and ham

To tell her that at home you can call her macaroni pudding at home, with a stylish Italian air you can call it & ldquopasta al forno & rdquo, and if you want to stay true to the American current you call it & ldquomac & amp cheese & rdquo. No matter what name you give it, be sure that it will be to your liking and that of those who will eat from it.

  • 400g paste
  • 200-250g Cheddar head
  • 100-150g race parmesan
  • 200g green beans and baby carrots frozen, boiled and chopped
  • 125g chopped bacon
  • 300-400ml milk
  • 7 tablespoons butter
  • 1 & frac12 tablespoons flour
  • 1 clove crushed garlic
  • 2 -3 slices of toasted toast
  • chopped parsley
  • salt and pepper

Prepare the breadcrumbs, crushed with 3 tablespoons of melted butter, salt and crushed garlic clove. Put it aside.

Bring the pasta to a boil. Be sure to take them a few minutes earlier than the time spent on the package. They will be finished in the oven.

Meanwhile, prepare the cheese sauce. Melt 4 tablespoons of butter in a pot, add 1 tablespoon and a half of flour and stir continuously until it becomes the consistency of a cream. Gradually add 350ml of milk, stirring constantly until incorporated. Leave the sauce on the fire for 5-6 minutes. Turn off the heat and add the Cheddar cheese and Parmesan cheese. It will become slightly elastic and if it is too old you can add the remaining 50ml of milk. Only after the sauce has the right consistency add chopped parsley, salt and pepper.

When the pasta is cooked, drain it well and put it back in the pot. Add the bacon, chopped boiled vegetables, cheese sauce and mix everything until the sauce covers all the pasta well.

Grease a pan with butter, put the pasta in it, level and sprinkle the breadcrumbs on top in an even layer. Put everything in the oven at 180C for 15 minutes.

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American pancake recipe - in 3 steps

We have 3 steps for you: first learn how to make the dough, then prepare some fluffy pancakes and then apply everything you learned with an American apple pancake recipe!

When I searched for the first time an American pancake recipe, I saw that there are many options and variations in ingredients. Fortunately, if you go through the same thing, we have the perfect solution for you. Here are three great recipes for an American-style breakfast!


Cook in South American style. 5 recipes with hot peppers

South American recipes stand out for their strong flavors. Of all, the hot peppers stand out. They are the ingredient you find in all the kitchens of the countries in this region, hidden in delicious recipes. Learn to use it and give a strong taste to your meals.

Red, green or yellow hot peppers exist in over 200 varieties worldwide. Smaller or larger, faster or less hot, they are appreciated in the kitchens of warm areas because they give the feeling of coolness despite their speed.

It is said that the smaller a hot pepper is, the stronger its taste, but most of the time even varieties of the same variety can have a different content of capsaicin (the substance that gives them a hot taste). So don't just choose them by size.

There are no more suitable recipes to try their unique taste than those in South American countries, where locals appreciate their flavor starting with breakfast and ending with dinner. We offer you 5 recipes that can take you through the wonderful South American cuisine in Peru, Mexico or Jamaica.

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Pressing the button below represents your agreement to the TERMS AND CONDITIONS of the COMMENTING PLATFORM.


American-style pickles. Diversify the taste of pickles with a light combination of spices used overseas

In Romania, pickles are an indispensable delicacy in the menu adopted over the winter. It would not be bad to diversify the recipes from time to time, along with the traditional ones, in order to experience the tastes of other cultures. A housewife from the USA, also an expert in nutrition, teaches us how to make an excellent combination of pickle spices on our own.

Pickles are a specialty enjoyed by gourmets everywhere. Even if the preparation method is the same, each region of the world has its own recipes, influenced by the available spices.

The ingredients are also found in Romania

Thus, in Romania you can use bay leaves, pepper, garlic, but also cherry leaves, parsley or fruits and vegetables - apple slices, carrots or horseradish to enrich the flavor.
Lisa Kingery is an American gastronomy expert from Wisonsin. Lisa is an expert in nutrition and healthy food preservation methods, she teaches culinary art and last but not least she is a perfect housewife, the creations in her kitchen being promoted through her personal blog, localglobalkitchen.com

The master of culinary arts promotes a healthy lifestyle, her recipes including ingredients obtained from natural sources. Lisa also thinks that it is much more appropriate for housewives to prepare certain combinations of ingredients on their own than to buy them "ready-made", in envelopes, from stores.

Spices from the market not from the envelope

It's no longer a secret that spice sachets contain all sorts of dyes, preservatives or flavor enhancers, ingredients not at all friendly to the stomach or our entire digestive tract. Basically, a health hazard.

Thus, in the case of pickles, Lisa recommends going to the market, in specialized spice shops or districts, more and more present in Romania, in order to procure the ingredients in bulk.

The ingredients used by Lisa

The housewife recommends keeping the spices in sealed jars, in order to avoid contact with the air that oxidizes the dried plants too much, the process leading to the loss of specific flavors. She also suggests labeling the jars to avoid confusion in the future. The recommended recipe is used by Lisa when she puts pickles with her two daughters.

Combination of ingredients for a large jar, which can then be used for any type of pickles:

3 tablespoons mustard seeds
6 Mediterranean bay leaves, crushed
2 & # 8211 6 hot red peppers, crushed
1 tablespoon whole grain allspice
1 tablespoon dill seeds
1 tablespoon coriander seeds
1 tablespoon whole black peppercorns

The ingredients mix well and can be kept in a hermetically sealed jar and will be used to prepare pickles in the American style.


Macaroni and Slow-Cooker cheese from Trisha Yearwood

A dinner that includes a dish such as macaroni and cheese is always a welcome sight for hungry family members. Macaroni and cheese can serve as a satisfying side dish or as a table star, adding pieces of country ham or broccoli spears. Trisha Yearwood, host of the Emmy-winning Food Network show Trisha’s Southern Kitchen , has a recipe that you can start in Which cooks slowly when children get home from school and are ready to serve when homework is finished.

The only ingredient that cooks out of the slow cooker in the Yearwood recipe is pasta and macaroni and cheese. It is always recommended that when you add cooked pasta to other ingredients to be baked or in this recipe in the slow cooker, to cook the pasta just shy to dente. Macaroni will continue to absorb the liquid from the wet ingredients during cooking time. By boiling the pasta and pulling it out of the water before it is ready, it will keep the pasta from becoming too soft when cooking in the slow cooker - you want your macaroni and cheese to have a bite.

The Yearwood recipe uses whole milk in addition to evaporated milk. Evaporated milk has less water than regular milk, so it can give a cream to a bowl without adding extra water, which can weigh the ingredients and create a dense, wet texture. Be sure to check if you are buying evaporated milk and not condensed milk (which is sweetened), as the labels look very similar. The taste of each item is extremely different, because evaporated milk has a concentrated milk flavor, and condensed milk has a sweetness that makes it a good ingredient for baked goods, such as desserts.

The Yearwood recipe uses a generous amount of cheese for a rich version of macaroni and cheese and uses two whole eggs to bring a cream-like base. Add all the ingredients to the slow cooker and stir together. Watch the filming of Yearwood making this poppy and cheese and get the recipe that is ready to be served in about three hours of cooking in the slow cooker.

Yearwood reserves a portion of the cheese to be sprinkled on top of the ingredients in the slow cooker, which forms a crust above and around the edges for each portion of macaroni and cheese. It also includes a sprinkling of paprika, which the viewer says is a signature for the southern dishes that people share with others at social gatherings.


Get this recipe in the slow cooker after school and enjoy a delicious macaroni and cheese when the clock says it's time for dinner!


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American Hustle - see American style peg - see trailer

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If you want to see the most charming movie ever made about crooks, apart from a classic of the genre and I'm referring here to "Bastards'' with Michael Caine and Steve Martin & # 8211 one of my absolute favorites, who if they were after me would teach at school & # 8211 then you must see "American Hustle".

The story is that of a couple of crooks geniuses, which give life to an explosive script, excellently written, based on the real story of a resounding scandal of 70s!

‘American-style spike"It completely recreates the atmosphere and the nerve of those years. It went into detail, and impeccable results were obtained: the costumes, the hairstyles and gestures of the characters, the interiors, all are flawless! In one scene, a microwave oven , a kind of star of those years, a unique kitchen object whose toxicity had begun to be written in the articles of the time.

The scammer Irving Rosenfeld, interpreted by Christian Bale & # 8211 suggests that the origins of his addiction lie in his childhood when he decided to help his father, who had a glass window business. How? Absolutely breaking all the windows in the neighborhood and its surroundings. Growing up, he developed special skills in exploiting the greed and gullibility of others, despair, vices, stalemate. Bale has in ''American Hustle"A brilliant interpretation, from the way he is made up and transformed to convincingly embody the character, to the look thrown through the lenses of the fashion glasses he wears.

Irving meets a woman with an obscure past, on Sydney & # 8211 performed by Amy Adams & # 8211 born in New Mexico. Bankrupt, but extremely ambitious, desperate to succeed in life, very intelligent and willing to reinvent herself to create a sophisticated and perfectly credible character, she engages in the magazine Cosmopolitan where it acquires style and distinction.

It is then launched in "business"With her new boyfriend, Irving - who already had a wife, a child and a laundry chain in New Jersey. Sidney will claim in front of those who will become her victims, that she is a wealthy Englishwoman, with high relations in the world of British finance.

Her impeccable English accent, exceptional physical strengths and stunning attire fool everyone!

Irving and Sidney I love jazz and Duke Ellington, detail that guarantees from the start a wave of sympathy of the spectator. Together they set up an abject business, based on the credulity and despair of rich people who needed money. They received a peppery, non-refundable commission to arrange the "alleged" loan, which, in fact, was never granted.

Business was going great, the two are making good money until they are caught by a federal agent played by Bradley Cooper, who in exchange for the prison sentence asks them to work together to catch 4 criminals.

The federal agent, in turn eager to get rid of his mundane and working life, wants to deliver the big blow meant to propel him quickly in his career.

Seduced by the world he enters, thanks to the plan devised by Irving and Sidney, the agent also goes through a series of transformations. It gives you the impression from the beginning that he has a scammer's cloth and that he will pass from time to time in "the other camp’’.

But not - the screenwriter seems to tell us - to be a talented crook you need a lot of intelligence, a sense of proportion and a lot of imagination - what his character cooperation it seems to be missing.

Therefore, it raises nonsense and things just go crazy. A whole host of truthful businessmen, corrupt politicians, local and international mobsters are beginning to surface, and the scandal tends to take on a much larger scale than the one initially imagined and accepted by Irving and Sidney.

The film has an extraordinary dynamic, with many upheavals and funny or grotesque scenes. You are never sure who the scammer is and who is going to be the scammer, because everyone is cheating on everyone. In fact, this is also the philosophy of Iriving, whose motto is: "everyone is scamming everyone, just to get through life & # 8230’’

The characters are very strong and well defined, with many shades that make them extremely interesting. Not infrequently, the eyes of the characters, even when plotting large-scale scam operations, are wet with tears. I am a witness to their passion and despair, there are tears that seem to say "I am not the individual I need to be. I'm forced to do something I actually hate. "

This small detail gives a welcome air of fragility to the whole panoply of characters. Not infrequently in the film there are scenes of real emotion, despite a subject usually considered vulgar, such as deception.

Note: at one point, there is a line according to which if America were run by crooks, then it would be Eastern Europe or Guatemala and it is suggested that if the offender wants to escape from prison, then he should flee to….Romania. I confess that it hurt a bit!

I give maximum score not only for the script, direction, costumes and acting, but also for the soundtrack of the film. The soundtrack is made by Jeff Lyne and the mere fact that we have the joy of hearing him Duke Ellington, Tom Jones or Paul McCartney, makes the standards of the film very high.

The film had the success it deserves: three Golden Globes, 10 Oscar nominations and 13 Critics & # 8217 Choice Awards.


American festivals

Tips for attending the Albuquerque International Balllon Fiesta, the largest event of its kind in the world! Itâ & # x20AC; & # x2122; s definitely worth adding to your New Mexico travel itinerary.

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Albuquerque International Balloon Fiesta

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Mr.AL Was Here

See this image on Book Albuquerque Hotels.Com:

Albuquerque International Balloon Fiesta- I remember almost all of these balloons were there when I went!

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American goulash

Here is a very consistent and tasty recipe, in American style.

What do you need to make American goulash

500 g minced beef

2 large cloves of garlic, chopped

1 teaspoon basil, oregano or chopped dried thyme

1 can of 400 g tomatoes in broth, drained

240 ml beef or chicken soup

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