Fossilman
Cave Dweller
Member since January 2009
Posts: 20,709
|
Post by Fossilman on Jun 25, 2012 11:57:13 GMT -5
“Fancy Pants” Bacon Mac ‘n Cheese Makes 4 side portions
4 strips bacon, diced into ½ inch pieces 1 clove garlic, chopped 6 oz heavy cream 4 oz chicken broth 6 oz shredded cheddar cheese 2 oz shredded parmesan cheese ½ teaspoon black pepper 8 oz (uncooked weight) noodle of your choice ½ cup seasoned, dried breadcrumbs
Set oven to 350. Cook pasta to al dente, drain and set aside, while that is cooking, cook the bacon until almost crisp in a medium oven-proof skillet. Add the garlic and allow to soften in the bacon fat. Add the cream, bring to a boil, add the cheeses and drained pasta, top with the seasoned bread crumbs and put into the oven until lightly browned and bubbling.
|
|
unclestu2u
noticing nice landscape pebbles
Member since June 2012
Posts: 88
|
Post by unclestu2u on Jun 25, 2012 14:17:25 GMT -5
Just one more reason why I love this place. I was hungry and had some time so I was thinking of having a bit more than a sandwich, but I couldn't make up my mind as what to have. Than I see this. I love mac and cheese and I have all the ingredients :drool: Well it is in the oven getting bubbly and brown. I will have to return the favor with one of my own recipes..........Oh my god is that tasty Thanks Stu
|
|
agatemaggot
Cave Dweller
Member since August 2006
Posts: 2,195
|
Post by agatemaggot on Jun 25, 2012 18:01:19 GMT -5
I just gained 1/2 a pound reading this post !
|
|
|
Post by jakesrocks on Jun 25, 2012 19:06:30 GMT -5
And top with a big dollop of habenaro jelly.
|
|
|
Post by kk on Jun 25, 2012 19:19:41 GMT -5
:drool: :drool: ;D :cheesy: :cheesy: :drool:
|
|
snuffy
Cave Dweller
Member since May 2009
Posts: 4,319
|
Post by snuffy on Jun 25, 2012 19:20:42 GMT -5
I'm telling ya,we need a gardening,recipe,cooking and canning section! ;D Call it the Better Rockers Food Section.
snuffy
|
|
|
Post by NatureNut on Jun 25, 2012 19:39:32 GMT -5
I wonder if I could substitute creme fraiche for the heavy cream...
|
|
|
Post by Rockoonz on Jun 25, 2012 19:48:44 GMT -5
I think I gained more like 5 lbs reading this.
Lee
|
|
Fossilman
Cave Dweller
Member since January 2009
Posts: 20,709
|
Post by Fossilman on Jun 25, 2012 20:06:32 GMT -5
What can I say,my wife and I love to cook.......Wife is making oven steak now,low temp and seasoned nice,will have mashed taters with it and green beans....Plus homemade gravy.
|
|
|
Post by BAZ on Jun 25, 2012 23:44:14 GMT -5
Okay, I'll start my diet AFTER I make this recipe!
|
|
|
Post by helens on Jun 26, 2012 0:13:20 GMT -5
OMG!!! Just reading that got me drooling! (and I think I gained 5 lbs too!)
|
|
unclestu2u
noticing nice landscape pebbles
Member since June 2012
Posts: 88
|
Post by unclestu2u on Jun 26, 2012 9:16:14 GMT -5
OK it is time for desert This is my own creation. It is healthy, tasty and EASY. UNCLE STU'S CHOCOLATE HAZELNUT MOOSE Prep time under 2 minutes Ingredients to make one portion Calories per serving about 240 3 to 4 well rounded tablespoons of Cacao pounder 2 ounces International Delight Hazelnut non dairy coffee creamer 1/4 to 1/2 teaspoon stevia or other sweetener Mix cacao powder and stevia in bowl with a fork. Add Hazelnut creamer to cacao powder and mix vigorously with the fork until the mix becomes smooth and fluffy (about 2 min) You can adjust the consistency and thickness of the moose by adding small amounts of cacao or creamer until you arrive at the texture that you prefer. Garnish with some coconut flakes or shaved chocolate and enjoy. You can vary the flavor by changing the creamer. They sell it in all the exotic flavors. If you want to get fancy and creative, you can pipe it through a pastry bag into canoli crusts or into a crystal champagne glass with fresh whipped cream and berries. I did that with this moose made with white chocolate/ raspberry creamer instead of the hazelnut. Enjoy
|
|
Fossilman
Cave Dweller
Member since January 2009
Posts: 20,709
|
Post by Fossilman on Jun 26, 2012 10:35:51 GMT -5
I'm telling ya,we need a gardening,recipe,cooking and canning section! ;D Call it the Better Rockers Food Section. snuffy I was also thinking we could pass info about the different cafes and diners a person runs into when your out rockhounding or vacationing........ It seems the Mom and Pops cafes are still out there with great food and good prices...Nothing wrong with saving a buck or two and having great food too!
|
|
|
Post by jakesrocks on Jun 26, 2012 10:41:42 GMT -5
I think Stu needs to put a spoon full of your jalapeno jelly on top of his desert.
|
|
grayfingers
Cave Dweller
Member since November 2007
Posts: 4,575
|
Post by grayfingers on Jun 26, 2012 11:48:07 GMT -5
I like Snuffy's idea about a section for gardening, recipes, cooking and canning! I am a hunter-gatherer by nature, and a lifelong gardener with an additional 15 years experience as the head grower for a local greenhouse. Before that I was a chef for 15 years, 10 as an exec. I can all manner of vegetables and meats and make preserves. It would be great to gain and share knowledge with folks around the country/world. The mac and cheese looks great! I decided to post the recipe for my favorite spring/early summer treat, Rhubarb Crunch. Baking with Pie Plant, as rhubarb was known to the homesteaders in these parts is a tradition that has lived on. On the homestead my mother grew up on they used wild honey as the sweetener for both crust and sauce. Rhubarb was valued greatly in the early part of the year when there were no apples to be had. The rhubarb plants they had then were rather green stocked, the modern varieties are nice and red. I started my own from seed developed in Canada. (Valentine) The plants are now 25+ years old and really produce. I pick it once a week, dice and freeze 4 cups in a qt. bag (no blanching needed) so we can enjoy a pie or crunch any time of year. This recipe is likely fairly well known by many, with some variations. It is really good hot out of the oven, served with home made vanilla ice cream. Bill Rhubarb Crunch Preheat oven to 350 degrees. 4 cups Rhubarb, diced into 1/2" to 3/4" pieces. Set aside. Topping 1 cup flour 3/4 cup oats 3/4 cup brown sugar (or honey) 1/2 cup melted butter 1 tsp. cinnamon dash of salt Mix together to form crumbs. Press 1/2 of this into bottom of a greased 9" pan. Then, place the diced Rhubarb in the pan. Sauce 1 cup sugar (or honey) 2 Tbs. cornstarch 1 cup water 1 tsp. vanilla bring to boil in saucepan while stirring frequently. Cook until thick and clear. Pour over the fruit. Sprinkle remaining 1/2 of topping over. Bake at 350 degrees for one hour, sauce will be bubbling up around the edges, and the crumb crust will be golden brown. Good with ice cream, can also be made with tart apples.
|
|
|
Post by jakesrocks on Jun 26, 2012 12:21:48 GMT -5
You folks are making me hungry. Time to make me a bacon, egg, cheese and hashbrown sandwich with some Fossilman habanero jelly on it.
Thanks for reminding me Bill. Gotta pick some rhubarb before it gets old and stringy. I cook mine down and freeze it in saved cottage cheese containers. Just enough in a container for a pie.
Too late in the year to dig any more horse radish root. I'll have to wait until after our first killing frost for that.
|
|
|
Post by gingerkid on Jun 26, 2012 13:23:40 GMT -5
“Fancy Pants” Bacon Mac ‘n Cheese Makes 4 side portions 4 strips bacon, diced into ½ inch pieces 1 clove garlic, chopped 6 oz heavy cream 4 oz chicken broth 6 oz shredded cheddar cheese 2 oz shredded parmesan cheese ½ teaspoon black pepper 8 oz (uncooked weight) noodle of your choice ½ cup seasoned, dried breadcrumbs Set oven to 350. Cook pasta to al dente, drain and set aside, while that is cooking, cook the bacon until almost crisp in a medium oven-proof skillet. Add the garlic and allow to soften in the bacon fat. Add the cream, bring to a boil, add the cheeses and drained pasta, top with the seasoned bread crumbs and put into the oven until lightly browned and bubbling. Sounds delicious!! ;D Gonna have to give this a try!!
|
|
Fossilman
Cave Dweller
Member since January 2009
Posts: 20,709
|
Post by Fossilman on Jun 26, 2012 15:05:38 GMT -5
I like Snuffy's idea about a section for gardening, recipes, cooking and canning! I am a hunter-gatherer by nature, and a lifelong gardener with an additional 15 years experience as the head grower for a local greenhouse. Before that I was a chef for 15 years, 10 as an exec. I can all manner of vegetables and meats and make preserves. It would be great to gain and share knowledge with folks around the country/world. The mac and cheese looks great! I decided to post the recipe for my favorite spring/early summer treat, Rhubarb Crunch. Baking with Pie Plant, as rhubarb was known to the homesteaders in these parts is a tradition that has lived on. On the homestead my mother grew up on they used wild honey as the sweetener for both crust and sauce. Rhubarb was valued greatly in the early part of the year when there were no apples to be had. The rhubarb plants they had then were rather green stocked, the modern varieties are nice and red. I started my own from seed developed in Canada. (Valentine) The plants are now 25+ years old and really produce. I pick it once a week, dice and freeze 4 cups in a qt. bag (no blanching needed) so we can enjoy a pie or crunch any time of year. This recipe is likely fairly well known by many, with some variations. It is really good hot out of the oven, served with home made vanilla ice cream. Bill Rhubarb Crunch Preheat oven to 350 degrees. 4 cups Rhubarb, diced into 1/2" to 3/4" pieces. Set aside. Topping 1 cup flour 3/4 cup oats 3/4 cup brown sugar (or honey) 1/2 cup melted butter 1 tsp. cinnamon dash of salt Mix together to form crumbs. Press 1/2 of this into bottom of a greased 9" pan. Then, place the diced Rhubarb in the pan. Sauce 1 cup sugar (or honey) 2 Tbs. cornstarch 1 cup water 1 tsp. vanilla bring to boil in saucepan while stirring frequently. Cook until thick and clear. Pour over the fruit. Sprinkle remaining 1/2 of topping over. Bake at 350 degrees for one hour, sauce will be bubbling up around the edges, and the crumb crust will be golden brown. Good with ice cream, can also be made with tart apples. Being from Montana and North Dakota,I grew up on Rhubarb.... ;D All my Aunts make a Rhubarb Strawberry pie and I make a great Rhubarb upside down cake.............Wife says she will try your crunch recipe...Yum yum......
|
|
Fossilman
Cave Dweller
Member since January 2009
Posts: 20,709
|
Post by Fossilman on Jun 26, 2012 15:08:04 GMT -5
You folks are making me hungry. Time to make me a bacon, egg, cheese and hashbrown sandwich with some Fossilman habanero jelly on it. Thanks for reminding me Bill. Gotta pick some rhubarb before it gets old and stringy. I cook mine down and freeze it in saved cottage cheese containers. Just enough in a container for a pie. Too late in the year to dig any more horse radish root. I'll have to wait until after our first killing frost for that. Don,nothing like good homemade horseradish-make the hair stand up and walk-"YES SIR",thats what I'm talking about! ;D :drool:
|
|
|
Post by jakesrocks on Jun 26, 2012 15:50:02 GMT -5
Don,nothing like good homemade horseradish-make the hair stand up and walk-"YES SIR",thats what I'm talking about! ;D [/quote] Plays hell with your sinuses too when you grate it.
|
|