I live for the company of my friends, who are basically my family, and other warm, funny, and down-to-earth people. I like to take things as they come in life and not take myself too seriously because life's just way too short. Not everyone gets it or just thinks I'm being mean or self-deprecating but I'm really not. I have a madcap and sarcastic sense of humor, which is evident in some of my postings. My favorite celebrity chefs are Paula Deen, Guy Fieri, and the Barefoot Contessa. I like watching the Food Network to get ideas although god I wish I had one of those real kitchens heh. There's some certain recipes that I'll probably stay away from for time, complexity, and budget limitations but I still didn't think I'd ever be able to make my own frosting or burritos. The dishes I'm now famous for are homestyle mac n cheese, mango shrimp, cheesecakes, and lots of pumpkin goodies with luscious buttercream frosting. then started building on those to the point where I know enough about food structure and flavors to develop my own recipes. I started out following other 'zaar users' recipes and from cookbooks, other cooking websites, etc. Cooking lingo looked like a foreign language to me, now I know it just as well as I know EPS and price-to-book ratios! I'm quite proud of this feat and now look forward to things like grocery shopping and doing most of my cooking one day of the week to freeze and refridgerate stuff for future use, and keeping track of dates and perishability helped with my organizational skills. To update this a bit, I went from someone who was totally inept in the kitchen to a self-taught gourmet chef almost overnight. It gets hard for me to keep fresh ingredients around due to cost and spoilage, so most of my recipes call for canned stuff, but feel free to "upgrade" them with fresh ingredients! :) I'm trying to cook at home more so I joined up on here to swap recipes and get ideas, namely for someone with a limited budget and a ridiculously tiny cramped kitchenette. I'm an accounting student who likes to believe it's still 1987. Serve the macaroni cheese with the salad alongside, sprinkled with the chopped basil.In advance, I'd like to thank everyone who reviews my recipes and leaves positive feedback! I know that I usually don't email anyone after getting a review, so I'd just like to thank everyone who reviews and submits pictures of my recipes in advance. Add the lettuce and mix to coat it in the dressing. Meanwhile, for the salad, in a bowl, whisk together the mustard, vinegar and olive oil, then season, to taste, with salt and freshly ground black pepper. Grill for 2-3 minutes, or until the topping is golden-brown and bubbling. Transfer the macaroni cheese to a large ovenproof dish and top with the chopped mozzarella, breadcrumbs, and Parmesan. Stir it into the macaroni cheese mixture. Set aside.ĭry-fry the chopped pancetta in a frying pan over a high heat until golden-brown and crisp. Season, to taste, with salt, freshly ground black pepper and nutmeg.ĭrain the cooked pasta and tip it into the pan containing the cheese sauce. After all of the milk has been added to the mixture, you should have a smooth sauce with the consistency of double cream.Īdd all of the blue cheese, 100g/3½oz of the cheddar and all of the Caerphilly to the sauce and heat gently, stirring all the time, until it has melted. Whisk in the milk a little at a time, waiting until the mixture has thickened after each addition before adding any more and whisking continually. Meanwhile, in a separate saucepan, heat the butter until melted, then whisk in the flour until smooth and cook for 1-2 minutes, or until pale golden-brown. For the macaroni cheese, preheat the grill to its highest setting.Ĭook the macaroni in a large saucepan of salted, boiling water according to the packet instructions.
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