- 4 ounces elbow macaroni
- 4 ounces cheese
- 2 tablespoons butter
- 2 tablespoons all purpose flour
- 1.5 cups whole milk
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- Fry bacon, shred cheese, make macaroni.
- In saucepan or Dutch oven, melt butter over low heat. Add flour to make roux. Slowly add milk, whisking smooth. Add cheese and melt. Add pepper, salt, paprika, and bacon. Mix in macaroni.
- Serve immediately.
2 lbs Chinese egg noodle (they can be very long, I cut them in half)Immerse in boiling water for 2 minutes, then rinse in cold water.Marinade for noodles:6 tbsp sesame oil6 tbsp black soy sauce2 tbsp Chinese black vinegar2 tbsp sugar1 tbsp salt6 tbsp finely sliced scallionsPour marinade over the noodles. Mix thoroughly. Chill overnight.
- 2 containers Pho broth (Big Y)
- Chuck roast (2-4 lbs)
- Matchstick carrots
- Chopped peanuts
- Rice (made with Pho broth, butter, ginger, etc).
- Cut roast into chunks. Marinate overnight in one container of broth. Sprinkle salt, pepper, ginger, cinnamon, etc.
- Pressure cook 30-40 minutes. Slow release.
- Remove meat and shred. Set aside. Separate fat from broth, return to pressure cooker.
- Add broccoli, pressure cook 2-3 minutes, quick release.
- Serve over rice with veggies and peanuts.
So I found these amazing individually wrapped Churro flavored rice crispy treats at Geisslers. Needless to say, my first thought was, well these would be super easy to make ourselves and for a quarter of the price. So yeah, here’s what I came up with.
115 g (1 stick/8 TBSP) Unsalted Butter
566 g (2, 10oz bags) Mini Marshmallows, divided into about 450g and 110g
1/2 tsp Salt
1/2 tsp Vanilla extract
255g (1, 9oz box) rice crispy cereal
0.25 cups white sugar (could use a coarse turbinado type sugar too)
1.5 tsp cinnamon
- Prepare a 13×9 inch pan with parchment paper
- In a large sauce pan over medium-low heat, melt the Butter and 450g Marshmallows until smooth, remove from heat.
- Add in the Salt and Vanilla extract, stir to combine.
- Add in the Cereal, stirring until combined.
- Allow to rest for 2-3 minutes.
- Add in 110g Marshmallows, stir to combine.
- Turn mixture out into prepared pan and press down into place.
- Allow to cool for 3-5 minutes *but not completely. Meanwhile, in a small bowl, mix together the sugar and cinnamon.
- Sprinkle the cinnamon-sugar mixture evenly over the top. You want it to melt in a little bit.
- Allow to set for at least 1 hr then store in an airtight container.
- 1 cup low sodium beef broth
- 1/2 cup reduced sodium soy sauce
- 1/2 cup brown sugar, packed
- 4 cloves garlic, minced
- 1 tablespoon sesame oil
- 1 tablespoon rice wine vinegar
- 1 tablespoon ginger
- 1 teaspoon Sriracha, or more to taste
- 1/2 teaspoon onion powder
- 1/2 teaspoon white pepper
- 3 lbs sirloin steak tips, cut into 1″ chunks
- 2 tablespoons (or more) cornstarch
- Sesame seeds
- Green onions, chopped
- Turn pressure cooker to saute. Add all ingredients up to steak tips. Allow to dissolve.
- Pressure cook 45 minutes. Shut off pressure cooker, allow to depressurize naturally.
- Add cornstarch/water mixture to thicken as desired over saute setting.
- Serve over rice with sesame seeds and green onions.
- 2 tablespoons unsalted butter
- 1 small onion, minced
- 2 medium garlic cloves, minced (about 2 teaspoons)
- 3 cups heavy cream
- 1 cup whole milk
- 4 sprigs fresh thyme
- 2 bay leaves
- 2 teaspoons table salt
- 1/2 teaspoon ground black pepper
- 4 lbs russet potatoes, peeled and cut into 1/8″ thick slices
- 1 cup shredded cheddar cheese (about 4 ounces)
- Heat oven to 350F.
- Melt butter in large Dutch oven over medium-high heat until foaming subsides.
- Add onion and sauté until soft and it begins to brown, about 4 minutes.
- Add garlic and sauté imto; fragrant, about 30 seconds.
- Add cream, milk, thyme, bay leaves, salt, pepper, and potatoes. Bring to a simmer.
- Cover, adjusting heat to maintain light simmer. Cook until potatoes are tender.
- Remove and discard thyme and bay leaves.
- Transfer mixture to a 3 quart gratin dish and sprinkle with cheese.
- Bake until cream has thickened and is bubbling around sides and the top is golden brown (about 20 minutes). Let cool for 5 minutes before serving.