next_to_normal (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
next_to_normal) wrote2011-11-01 11:23 am
next_to_normal) wrote2011-11-01 11:23 am
Entry tags:
Cooking with Eowyn
Couple new recipes I tried a while ago. Did I mention that I'm on a quest for the perfect mac & cheese? I have about a dozen bookmarked, and I've been trying them every once in a while, so as not to eat nothing but mac & cheese for weeks, haha.
Well, this one is not perfect, but it's not bad. A little bland for my tastes (I left out the sausage, though, so that might perk it up), but way cheesy. If you want to play around with the recipe, you could probably make it more flavorful. I ended up spooning some of the sweet & sour kielbasa sauce on it, which was a tasty combo.
Continuing with the "unhealthy comfort food" theme, these Taco Stuffed Crescent Rolls were a blast from the past. When I was a kid, my mom used to make something called a taco ring, which was essentially the same thing except you put the crescent rolls in a circle on a pizza stone and it looks all fancy. Basically, tacos + crescent rolls = delicious in any shape, although I'd say don't bother with the cream cheese recommended in this recipe. Save yourself the calories, it works just as well with the usual taco fixings (though you could add a bit of sour cream if you like that in your tacos).
I also, of course, made my apple pie with the apples I picked myself. I'd like to give you a recipe, but... I kinda just made it up? I mean, apple pie is pretty simple - apples, sugar, cinnamon, nutmeg (that's my mom's secret ingredient for everything - she claims that whenever someone says, "Ooh, what's that flavor?" it's usually nutmeg), toss to coat, and dump in pie crust. The crumb topping I sort of consulted a recipe to get the proportions right, since that is crucial. The recipe recommended 1 cup flour, 1/2 cup brown sugar, and 1/2 cup butter, but then I decided it was too dry and added more butter until it was appropriately crumbly. Which of course meant I had more crumb topping than I needed, but I firmly believe you can never have too much crumb topping. :) Anyway, I'd probably recommend cutting down the flour rather than increasing the butter, unless you are making a ginormous pie (mine was a 9" pre-made pie crust because I am lazy).
Well, this one is not perfect, but it's not bad. A little bland for my tastes (I left out the sausage, though, so that might perk it up), but way cheesy. If you want to play around with the recipe, you could probably make it more flavorful. I ended up spooning some of the sweet & sour kielbasa sauce on it, which was a tasty combo.
Continuing with the "unhealthy comfort food" theme, these Taco Stuffed Crescent Rolls were a blast from the past. When I was a kid, my mom used to make something called a taco ring, which was essentially the same thing except you put the crescent rolls in a circle on a pizza stone and it looks all fancy. Basically, tacos + crescent rolls = delicious in any shape, although I'd say don't bother with the cream cheese recommended in this recipe. Save yourself the calories, it works just as well with the usual taco fixings (though you could add a bit of sour cream if you like that in your tacos).
I also, of course, made my apple pie with the apples I picked myself. I'd like to give you a recipe, but... I kinda just made it up? I mean, apple pie is pretty simple - apples, sugar, cinnamon, nutmeg (that's my mom's secret ingredient for everything - she claims that whenever someone says, "Ooh, what's that flavor?" it's usually nutmeg), toss to coat, and dump in pie crust. The crumb topping I sort of consulted a recipe to get the proportions right, since that is crucial. The recipe recommended 1 cup flour, 1/2 cup brown sugar, and 1/2 cup butter, but then I decided it was too dry and added more butter until it was appropriately crumbly. Which of course meant I had more crumb topping than I needed, but I firmly believe you can never have too much crumb topping. :) Anyway, I'd probably recommend cutting down the flour rather than increasing the butter, unless you are making a ginormous pie (mine was a 9" pre-made pie crust because I am lazy).