The ingredients below represent the ingredients to make ice cream for one person.
½ cup whole milk
½ cup half and half
¼ tsp vanilla
¼ cup sugar
1 lb. ice
½ cup coarse salt
½ cup water
In a bowl mix the whole milk, half and half, vanilla and sugar with a fork until ingredients are mixed thoroughly.
Pour mixture into the quart size baggie. (You can skip putting it in the bowl and put the ingredients straight into the quart size baggie if you'd like) Squeeze out excess air, seal and secure the top with tape. Put the quart size baggie inside the gallon size baggie. Add salt, ice and water. Squeeze out air and seal. Secure the top with tape.
GENTLY TOSS AND MASSAGE THE BAGGIE FOR ABOUT 10 MINUTES OR UNTIL THE MILKS AND SUGAR TURN TO A SOLID.
This will happen when the milks turn to their coldest temperature.
Cut a corner of the quart size baggie and squeeze out the ice cream into a bowl.
Thursday, April 22, 2010
Homemade Macaroni and Cheese
1 1/2 cup uncooked elbow macaroni
1 batch cheesy cream sauce (see below)
Optional: 1/2 clove garlic, minced or Herbs of your choice or Fresh Parsley, chopped
Directions: Cook the macaroni in lightly salted water till Al Dente. Drain the macaroni and return it back to the large pot. Make a batch of the cheesy cream sauce (see below). Add the cheese sauce to the cooked macaroni and stir well. Season with salt and pepper or other toppings to taste (optional). Yield: 4-5 servings.
Basic Cheesy Cream Sauce:
2 Tbs. butter
2 Tbs. flour
1/4 tsp. salt
1/8 tsp. pepper
1 cup milk
1 cup shredded cheese
1 Tbs. parmesan cheese
Directions: In a sauce pan, melt the butter over low heat. Blend in the flour and seasonings with a wire whisk until well combined (this is called a roux). Add the milk to the roux and bring to a boil. Allow the sauce to boil for about 2-3 minutes until thick and creamy, stirring constantly. Remove from the heat and add the parmesan and shredded cheeses. Continue to stir until the sauce is smooth and creamy. Makes about 1 cup sauce.
1 batch cheesy cream sauce (see below)
Optional: 1/2 clove garlic, minced or Herbs of your choice or Fresh Parsley, chopped
Directions: Cook the macaroni in lightly salted water till Al Dente. Drain the macaroni and return it back to the large pot. Make a batch of the cheesy cream sauce (see below). Add the cheese sauce to the cooked macaroni and stir well. Season with salt and pepper or other toppings to taste (optional). Yield: 4-5 servings.
Basic Cheesy Cream Sauce:
2 Tbs. butter
2 Tbs. flour
1/4 tsp. salt
1/8 tsp. pepper
1 cup milk
1 cup shredded cheese
1 Tbs. parmesan cheese
Directions: In a sauce pan, melt the butter over low heat. Blend in the flour and seasonings with a wire whisk until well combined (this is called a roux). Add the milk to the roux and bring to a boil. Allow the sauce to boil for about 2-3 minutes until thick and creamy, stirring constantly. Remove from the heat and add the parmesan and shredded cheeses. Continue to stir until the sauce is smooth and creamy. Makes about 1 cup sauce.
Breakfast Burritos
1 Tbsp. olive oil
1/2 medium onion, diced
1/2 green pepper, diced
6 eggs
1/2 lb Italian turkey sausage (or any type of sausage--we used spicy sausage)
1 1/2 cups cooked brown rice
shredded cheddar cheese
salsa
whole wheat tortillas
In a large skillet, saute' onion and green pepper in olive oil. In a mixing bowl, scramble the eggs. Add eggs to skillet and cook over medium heat until set. Remove eggs and set aside. Add turkey sausage to skillet. Cook until no pink remains. Add eggs back to skillet. Add cooked rice. Mix well. Place about 1/2 cup of mixture in the center of tortillas. Top with 1-2 Tbsp. of shredded cheese and salsa, if desired.
*Don't forget-- if your eggs are brown they are over cooked. Eggs are sensitive and will keep cooking if you leave them in the pan even if the heat is off!
1/2 medium onion, diced
1/2 green pepper, diced
6 eggs
1/2 lb Italian turkey sausage (or any type of sausage--we used spicy sausage)
1 1/2 cups cooked brown rice
shredded cheddar cheese
salsa
whole wheat tortillas
In a large skillet, saute' onion and green pepper in olive oil. In a mixing bowl, scramble the eggs. Add eggs to skillet and cook over medium heat until set. Remove eggs and set aside. Add turkey sausage to skillet. Cook until no pink remains. Add eggs back to skillet. Add cooked rice. Mix well. Place about 1/2 cup of mixture in the center of tortillas. Top with 1-2 Tbsp. of shredded cheese and salsa, if desired.
*Don't forget-- if your eggs are brown they are over cooked. Eggs are sensitive and will keep cooking if you leave them in the pan even if the heat is off!
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