mjane79's Profile
Simple and delicious mac and cheese recipe?
The Martha Stewart one is close to how my mom always made hers but I agree on the dried mustard instead of nutmeg. A bechamel sauce isn't that hard to make and is really the most complicated part of mac and cheese. I usually make a bechamel, add mustard, salt, pepper, and extra sharp cheddar. Mix the cooked noodles with that and bake it in the oven with a breadcrumb topping. Sometimes I add onions to the bechamel but that's not a requirement.
ISO Banana leaves around Chicago
I haven't seen them in the stores I've been in so I'm looking for specific stores that people have seen them in.
Any tips for peeling green plantains for tostones?
That's how I've always done it too. Glad to know it's Puerto Rican approved!
Jicama - how do you use it?
My mom had a Mexican cookbook that had a fruit plate in it where you cut up jicama, apples, oranges, pretty much any fruit you want, and top it with lime juice, chili powder, and salt. This is one of my favorite no-cook sides for a Mexican or Tex-Mex meal.
Strawberry shortcake- sponge cake or biscuit?
Biscuits! The Better Homes & Gardens cookbook is the recipe my mom used when I was growing up so that's always been the one I use. It's a sweet biscuit. I usually make individual ones then sprinkle sugar on top. Whipped cream is tasty but not required on the shortcakes. I just want lots of delicious strawberries and flaky cake.
ISO Banana leaves around Chicago
I am looking for banana leaves in the Chicago area. I've looked at some stores in Chinatown but I haven't found them so I would appreciate any recommendations on where to find them in Chicago or in NW Indiana.
Thanks!
What are the uses for specialty salts? And what are the differences between common salts?
Try this page, it has pictures and descriptions of salts.
http://www.saltworks.us/salt_info/si_gourmet_reference.asp
Certain finishing salts can affect flavor, but the key is that they are finishing salts. You don't cook with them, you sprinkle them on the finished dish so that you taste them when you take a bite of the food. I've got a few different salts. Well, many, actually. Sea salt, Fleur de Sel, Kosher, pink, Hawaiian black and red, and Indian black salt or Kala Namak. I think the last is one of the most interesting. It tastes like eggs. I was pondering trying to use it in a vegan "egg" salad as I have some vegan friends and ones who are allergic to eggs.
ISO--old timey bar cookie recipe!
I know this is an old thread but I was looking for the same cookie and called my mom to find out where she got the recipe. I believe the one you are looking for is from the older Better Homes & Gardens cookbook and was called toffee bars.
1 cup butter
1 cup packed brown sugar
1 egg yolk
1 tsp. vanilla extract
2 cups flour
1 cup chocolate chips
1 cup chopped nuts
Preheat oven to 350 F
Beat butter for 30 seconds, add brown sugar and beat until fluffy. Add egg yolk and vanilla, beat well. Gradually add flour, beating constantly. Press into an ungreased 15" x 10" x 1" pan. Bake for 15 to 18 minutes at 350 F. Immediately after removing from the oven, sprinkle with chocolate chip and let stand until chips soften. Spread chocolate on bars, sprinkle with nuts.
