Recipe for Melted Cheese Balls
A few nice recipes images I found:
Recipe for Melted Cheese Balls
Image by Spatch
I wrote this recipe when I was 5 or 6. I do not recommend you try it at home.
MELTED CHEESE BALLS
1 teaspoon vanilla
3 slices cheese
1 stick of butter
1 cup sugar
1 cup flour
heat oven 350°
Bake so cheese melts.
Serves 4+1
recipe 01
Image by adihrespati
From the lyrics of Recipe for Love (Harry Connick, Jr.)
Ruthie Mac (Recipe)
Image by Ruthieki
Mac and cheese was my favorite food when I was a kid. It may still be. This recipe originated (in my life) with my grandma, and was known as "Grandma-Mac," mostly to differentiate it from its popular cousin "Kraft Mac." My dad makes a mean "Daddy-Mac," and ever since I’ve learned how to make it, it’s been "Ruthie-Mac" all the way.
To make 2 reasonable servings or one serving large enough to make yourself want to barf (my personal preference), cook 1 cup of dry macaroni noodles in salted boiling water on the stovetop until al dente.
In another saucepan, melt 1 tablespoon of butter, then whisk in 2 tablespoons of flour and let the mixture cook over medium heat for 2-3 minutes. Add 3/4 cup milk. Heat the mixture until it just starts to simmer, then stir with a whisk to make sure flour and butter get properly mixed in with the milk. Within a minute or two of simmering, the white sauce will thicken. Remove the sauce from the heat and stir in 2/3 cup sharp cheddar cheese.
Mix the cooked noodles with the sauce, top with copious amounts of fresh ground black pepper, and eat in front of the TV, preferably watching Melrose Place.
This recipe scales well to feed a large groups. Make sure to undercook the pasta a little bit, because it will soften some more after you drain it, and you don’t want it to be all mushy.
Rotaract Cookbook Recipe
Some cool cookbook images:
Rotaract Cookbook Recipe
Image by Carrera Lee
For this project, I was in charge of:
+ project management
+ promoting recipe submissions
+ collecting recipes
+ creating a criteria to sift through recipes
+ editing and copywriting
+ sales and advertising
Cookbook design by Aaron Ottho
rotaractnw.ning.com/page/cookbook-1
Simply Southern Kosher Cookbook
Image by ilovememphis
Keeping kosher doesn’t have to mean giving up classic southern cooking. This cookbook has more than 300 family recipes from southern Jews.
Price:
Perfect for: Hanukkah, anyone who wants to eat Southern-style
Davis Kidd
387 Perkins Ext
Memphis, TN 38117
hawaii backyard luau cookbook
Image by chotda
from the early 1960s. i wonder what the last completely new cookbook from the 30s was like.
Flickr Photo Recipe: Faruk’s healthy salad (17/18)
Check out these healthy food choices images:
Flickr Photo Recipe: Faruk’s healthy salad (17/18)
Image by kurafire
(This picture is part of an 18-picture salad recipe. Start the recipe here!)
If you have some herbs or spices that you feel go well in a salad, add them now. I use some Italian herb seasoning which you can buy in any grocery store or supermarket, and comes in a little bottle. If you can find bottles or bags of Salad Mix, you’re even better off.
Add your spices of choice, if any, to the salad and then add, in this order, the balsamic vinegar, the white wine vinegar and the olive oil.
For the vinegars, hold your thumb on the opening and just drip each on there a little. If you like your food a bit spicier and more acidic, add some more of the vinegars.
A regular ratio between oils and vinegar is: 6 parts oil, 1 part balsamic and 1 part white wine vinegar.
What I do myself: 4-5 parts oil, 1 part balsamic and 1 part white wine vinegar. I don’t like to drown the salad in olive oil and have that dominate the taste, and I don’t want the salad to taste a little dry either.
If there’s any challenge at all in making this salad, it would be the ratio between oil and vinegars. This, ultimately, makes or breaks the flavor and overall quality of the salad. Fortunately, experimentation leads to experience, so just pay attention to how much you use each and learn from every time you make the salad.
healthier choice for food
Image by Ben Piven
February 1, 2009: Food and Flickr
Image by Mr.Thomas
Sunday evening. Mrs.Thomas is prepping food for the week and I’m looking at Flickr. She’s sick, so I guess that makes me a slacker.
Recipe: Lasagna
A few nice recipes images I found:
Recipe: Lasagna
Image by Smaku
Lasagna. With so many variations on this great pasta dish, who’s to say which one is better than the other? This recipe is a combination of the one found on the box of a pack of Barilla Lasagne sheets, and self improvisation for the tomato sauce. i.e. I used a jar of pre-made sauce instead of making it from scratch. This recipe works well as the base of a meat lasagna. Fiddle with it yourself to make your lasagna that suits your own taste.
Ingredients
10 Sheets of Lasagne
450g minced meat
200g cherry tomatoes
100g mushrooms
75g peppers (any colour, doesn’t matter too much)
50g butter
50g onions, diced finely
50g grated parmesan cheese
1 clove of garlic, finely chopped
15g bay leaves, finely chopped
Glass of white wine, coffee (both optional)
Bechamel sauce
1 litre of milk
45g butter
45g flour
15g nutmeg
Recipe
1) In a large skillet, brown the onions in oil [2] along with your garlic. Add your meat to the mixture [3] and cook for another 5 minutes. Once meat is almost fully cooked, season this mixture to taste with some added goods. I added about 3 tablespoons of freshly brewed coffee [4] to the above but didn’t make too much of a noticable impression. Next time I’ll add more. 1 glass of white wine was also added [5]. Cook until wine has fully evaporated.
2) Add mushrooms and enough tomato sauce to make the sauce fairly liquid [6]. Mix thoroughly [7]. Add your peppers [12] and extra tomatoes [13] to the tomato sauce and mix again. Add bay leaves to mixture. Set aside on low heat.
3) Make the Bechamel sauce in another pot [8].
4) Grease the edges of an oven dish. Line the bottom with a layer of bechamel sauce [14]. Piece two sheets of lasagne on top. Then add a layer of the meat sauce. Add another layer of bechamel sauce, and sprinkle some parmesan cheese on top. Repeat for enough layers to fill the oven dish [15].
5) Bake in oven for 20 minutes at 200C [16].
Bechamel Sauce
1) In a pot, bring milk to a boil [8]. In another pot, melt the butter [9]. Add flour and pour in the hot milk. Be sure to whisk immediately so as not to form any clumps of flour. When mixture boils, remove from heat and add nutmeg and salt to taste [11].
Sidenote: This recipe called for using the no-cooking lasagne sheets, which rely on the moisture from the bechamel and tomato sauces. If your sauces are not liquid enough, the layers of lasagne sheets may still be hard after baking. Use sheets of lasagne that you boil beforehand if you want to ensure a good lasagna.
My Design Recipe
Image by Cooky Yoon
My design recipe / by cooky YOON
I am a designer who thinks ideas more than foods as well as wants balanced ideas. When a person feels hungry, they thinks and wants food but Design is more important for me than foods. I constantly think ideas and Design; also, I pursue and crave for something new anytime or anywhere. These thoughts express my passion. I would like to be a steadily changing designer with positive attitude by satisfying my passion with new ideas, assimilating them and then embracing fresh ideas again.
Recipe Flowchart
A few nice recipes images I found:
Recipe Flowchart
Image by chavelli
Last year I set out to improve my basic cooking skills. I’ve always been able to follow recipes, but often found myself frustrated with the format of most cookbooks. Recipes written in prose would leave me lost as I’d dash away to complete a task, and numbered steps were sometimes too simplistic to give me an accurate idea of what I was getting into (i.e. I could use some help with planning and multitasking).
I wanted to address the following problems:
Understanding the scope of the dish: being able to visualize the different pieces to the overall recipe and thus have an idea of how to plan my time.
Efficiency: I would often take longer to prepare dishes because as a beginner I didn’t know when I could multitask. I wanted to be able to convey idle time.
Simplicity: as much as I like well-written pieces, often I just wanted to ‘get things done’. I wanted something straight to the point but clear enough for someone with basic cooking skills and knowledge to execute.
My solution was to design a horizontal flowchart recipe. The x-axis represents time (not to any particular scale), and by using the starting point of each major step as the vessel for the task at hand, proceeding ‘actions’ and ‘ingredients’ are clearly marked and easily identified. Heat is unmistakable in red, darkening and lightening in accordance with the strength.
Bottom line is it allows me to—at a glance—see what ingredients and vessels I need, have an idea of how to plan my time (when to multitask), and follow along as I complete steps.
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Coincidentally, GOOD Magazine featured a ‘Redesign A Recipe’ Project soon after I completed this so I submitted it for selection. You can see it highlighted as one of the top 22 shortlisted by the magazine. www.good.is/post/submission-redesign-the-recipe
Waffle Recipe (auf Deutsch)
Image by nlnnet
Waffle Recipe
