5 tulisan

1. How To Make Creamy Macaroni and Cheese on the Stove

Serves 4 to 6

What You Need

Ingredients

• 1 pound dried short pasta
• 1 1/2 cups whole or 2% milk, divided
• 2 tablespoons all-purpose flour
• 2 to 3 cups shredded cheese, such as cheddar, Monterey Jack, or Colby
• 1 teaspoon kosher salt
• 1/4 teaspoon powdered mustard
• Optional extras (cook before adding): Ham, bacon, onions, peas, mushrooms, peppers, broccoli, cauliflower

• Equipment
• Large pot
• Medium saucepan
• Whisk
• Spatula
• Measuring cups and spoons
• Colander or strainer
• Large serving bowl
• Mixing bowls

Instructions

1. Cook the pasta. Bring about 4 quarts of salted water to a boil over high heat in a large pot. Add the pasta and cook according to package directions until al dente, about 8 minutes. Drain and set aside.
2. Warm the milk. Place 1 cup of the milk in a medium saucepan over medium heat. Meanwhile, place the remaining 1/2 cup of milk and flour in a small bowl and whisk together until there are no lumps. When you just start to see whisps of steam rising from the warming milk, whisk in the milk-and-flour mixture. Continue whisking gently until the milk thickens slightly to the consistency of heavy cream, 3 to 4 minutes.
3. Make the cheese sauce. Turn the heat to low and begin mixing handfuls of cheese into the milk. Stir in the salt and mustard. Stir until all the cheese has melted and the sauce is creamy. Taste and adjust the seasonings as desired. Remove the sauce from the heat.
4. Combine the pasta and cheese sauce. Place the pasta and 1/2 of the cheese sauce in a large serving bowl. Stir to coat the pasta evenly. Add the remaining sauce and any extra add-ins and stir to combine. If you'd like a looser sauce, add up to another 1/4 cup milk if desired. Serve the mac and cheese immediately while still warm.

Recipe Notes

Baked mac and cheese: If you have a little extra time, you can bake the macaroni and cheese to give it a golden crust. Pour the prepared mac and cheese into a casserole dish, cover with a lid or foil, and bake at 350°F for 30 minutes. Uncover, sprinkle with breadcrumbs and a few pats of butter, and bake uncovered for another 15 to 20 minutes, until the top is golden and the interior is bubbly.

2.  Easy Strawberry Smoothie Recipe

There are only 4 ingredients in this strawberry 

smoothie and if you really pushed yourself, I bet this could be a 30 second meal ;). The coconut milk makes it so smooth and delicious, but you can use a different base and work with almond milk, cows milk or even water if you’re counting those darn calories.

3. Seblak

On this time i would like to share how to make Seblak. Seblak is kind of snack food that is created newly and very popular right now. It's suitable for all people who like the spicy food. It's only made from row shrimp crackers.

The ingredients:

• 2 ounces of row shrimp crackers.
• water as you prefer
• cooking oil

Blend:

• 2 pieces of garlic
• 2 pieces of shallots
• 1/2 pieces of kencur
• 6 pieces of hot chili
• salt and flavor

1. Boil some hot water and put all the row shrimp crackers on it till getting soft and drain it.

2. Fry all seasoning above till fragrant, and put some water then stirred.

3. And put all the shrimp cracker that is already soup. Cook it till done and then seblak is ready to be served.

4. How to Make Chicken Katsu

Ingredients

• 4 (8-ounce) chicken breasts, skinless and boneless
• salt (Okinawan sea salt at Seki), to taste
• 1 cup fine Japanese panko bread crumbs
• 1 egg, beaten
• 2 tablespoons flour
• 1 cup vegetable oil, for frying

Garnish

• cabbage, julienned
• fresh tomato, sliced
• lemon wedge, to squeeze over cutlet or cabbage as you like

  Directions

  1. Season the chicken breasts on both sides with salt.
  2. Place the flour, egg and panko crumbs into separate dishes.
  3. Coat the chicken breasts in flour, shaking off any excess.
  4. Dip them into the egg, and then press into the panko crumbs until well-coated on both sides.
  5. Heat 1/4-inch of oil in a large skillet to 350°F.
  6. Place chicken in the hot oil, and cook 3-4 minutes per side, or until golden-brown.
  5. How To Make Cheesecake
• Ingredients 

CRUST

• 1 1/2 cups graham cracker crumbs OR zwieback crumbs
• 1/4 cup confectioners' sugar
• 5 tablespoons + 1 teaspoon (1/3 cup) melted butter
• 1/8 teaspoon salt

FILLING

• 2 cups (2 large packages) cream cheese, at room temperature
• 2 large eggs
• 2/3 cup sugar
• 1 teaspoon vanilla extract

TOPPING (OPTIONAL)

• 12 ounce bag frozen raspberries, a scant 3 cups
• 1 to 3 tablespoons sugar, to taste
• 1 to 2 tablespoons Pie Filling Enhancer; use 1 tablespoon for a looser sauce, 2 tablespoons for thicker
• pinch of ground cinnamon, optional

Instructions

1. Select a pie pan whose inside top dimension is at least 9", and whose height is at least 1 1/4". Preheat the oven to 350°F.
2. Make the crust by stirring together all of the crust ingredients, mixing until thoroughly combined.
3. Press the crumbs into the bottom and up the sides of the pie pan, making a thicker layer on the bottom than on the sides.
4. Make the filling by mixing together the room-temperature cream cheese and sugar until smooth. Mix in the eggs and vanilla, again mixing until smooth. To avoid beating too much air into the batter, use a mixer set at low-medium speed. To avoid lumps, make sure the cream cheese is softened, and/or at room temperature.
5. Set the pie pan onto a baking sheet, if desired; this makes it easier to transport in and out of the oven, and also protects the bottom of the crust from any potential scorching. Pour the filling into the crust.
6. Place the cheesecake in the oven. Bake it for 20 minutes, then add a crust shield; or shield the crust with strips of aluminum foil. Bake for an additional 10 minutes (for a total of about 30 minutes). An instant-read thermometer inserted into the crust 1" from the edge should read between 165°F and 170°F; the filling won't look entirely set in the center.
7. Remove the cheesecake from the oven, and set it on a rack to cool while you make the topping. Once the cake is cool, refrigerate it, covered, until you're ready to serve it.
8. To make the topping, place the frozen raspberries in a bowl to thaw. You can hasten the process with a quick trip through the microwave, but don't let the berries cook.
9. Add 1 tablespoon Pie Filling Enhancer, and stir until well combined. Is the topping as thick as you like? If not, stir in another tablespoon Pie Filling Enhancer.
10. Add 1 to 2 tablespoons granulated sugar, to taste. Stir in a pinch of ground cinnamon, if desired.
11. Spoon the topping over the cheesecake, and cut slices to serve. Alternatively, cut slices, and top each with a dollop of topping.
12.