This is in reply to a request for mac and cheese. I copied this from Alton Brown "Good Eats" from the food network. Does take a bit of work, but well worth it. You can add tuna, hot dogs or any other kinds of additions you want.
WAY back in the 80's, I attended chef school and one of the recipes we made was for a Buche Noel. It was very labor intense, but very tasty and very pleasing to the eye...If you have the time it is well worth it
My Spousal Unit Elaine found this recipe when she was living in Nebraska..It is similar to the Runza recipe posted elsewhere on the website, however it is a one-pan recipe and does not call for the inclusion of the bread dough...(which is the part of the Runza I disliked)
My spousal unit and I are garlic freaks and also love the garlic butter served with seafood. Since we do not eat lobster or shrimp, we wanted something with that garlic butter taste and decided to "kick it up a notch" with Emeril's Essence.
My DG and I like Mac 'N' Cheese since it is so easy to make and filling. However, we like it a bit spicier than most and thought..."how would it taste if we added Nacho Cheese Sauce instead of cheddar etc.?" Well, let me tell you, this is quite spicy. (well, we think so). Hope you enjoy it too
Liptauer Cheese is an appetizer dip, a soft, smooth and cream mixture to be scoped up on crackers, potato chips, pretzels, etc. You can make this ahead of time and store in the refrigerator, but be sure to take it out before you serve it. Let it stand for about 45 minutes or until room temperature to serve.
This is an adaption of a recipe we got from the "Goodfood" cookbook by Jane and Michael Stern. The original recipe called for cider vinegar and 2 tbls of minced fresh garlic. WELLLLLLL...we don't just like garlic...we LOVE garlic...so we "kicked it up another notch" and added the garlic vinegar and more cloves of garlic. You can adjust it to your taste if you don't want as much garlic...but it's better with more!!
The title of course is a play on words from the song "Some Enchanted Evening." We previously submitted our tuna macaroni salad recipe and were glad that some of you enjoyed it. We experimented with using canned salmon instead of tuna and it was just as delicious as the other recipe. It was an unexpected taste for some of our friends. I hope you enjoy it as much as we.
I was looking for this recipe and was unable to find it here at the 'Zaar. I was watching "The Essence of Emeril" and he did this recipe. The only change I made to it is making the bacon optional and replacing it with olive oil. Bacon is not Kosher and therefore can't be used. I suppose you COULD use a Beef Bacon, but there is not the same amount of fat as you get from bacon. I would recommend a good Olive Oil instead of the bacon if you wish.
The dough for the flaky bread "Paratha" can be baked plain or stuffed with any number of delicious fillings. Keema (meaning ground meat) Paratha is considered a delicacy and is served only in fancy Indian Restaurants.
we got this recipe from (who know where)...and we tweeked it up with a little more dressing and an usual twist. Most of these dressings call for cider or white wine vinegar. We opted to go with red wine vinegar with garlic. It gives the finished product a weird color, however the final taste is very tasty and garlicky...you will also notice the absence of any sugar. The recipe calls for pepper, however my DG doesn't care for pepper, so I leave it out for her. It is tasty either way. ENJOY!!!