for me, personally, i’d leave off the scallions on top. kids don’t like them and neither do i for this dish. 🙂
As seen on Alosha’s Kitchen, from Ezra Pound Cake
1 pound ground beef
1 medium onion, diced
2 large cloves garlic, minced
2 1/2 cups beef (or chicken) broth
1 tablespoon yellow mustard
1/2 cup ketchup
1/4 cup tomato paste
1 teaspoon salt
1/2 teaspoon black pepper
8 ounces macaroni
1 cup (4 ounces) cheddar cheese, grated
4 scallions, chopped
Heat a large skillet over medium-high heat. When hot, add the beef, breaking apart the meat, until it starts to brown and render some of its fat. Add the onions and garlic and cook until the onions are soft and the meat cooked through.
Meanwhile, whisk together the broth, mustard, ketchup, tomato paste, salt and pepper. Add to the meat. Bring the mixture to a boil, then add the macaroni.
Reduce the heat to medium, and cover. Continue cooking for 10 to 12 minutes, until the pasta is tender, stirring every few minutes to make sure the pasta doesn’t stick.
When the macaroni is done, remove skillet from heat and add the grated cheese, stirring until melted. Top each serving with some of the chopped scallion and serve immediately.
Bacon Wrapped Cheddar Egg Bites
6 -9 eggs
12 slices bacon
1 cup cheese (I prefer cheddar, but you choose)
1 cup meat (if you want more of a filling)
1 cup vegetables (if you want more of a filling)
1 Preheat oven to 375.
2 Spray muffin tin.
3 Line each spot with a bacon around the edges.
4 Whip all eggs.
5 Mix in cheese and other desired toppings.
6 Evenly pour the egg mix into each spot, filling about 1/2 way (6 eggs for a flatter muffin) or 3/4 way (9 eggs for a taller muffin).
7 Bake about 25 minutes or until bacon is cooked.
8 Pop out and enjoy!
We’re making mozzarella today- are ya ready? I’m assuming you’ve read Part One where we discuss all the preliminary stuff, (like ingredients and equipment), so let’s dive in!
*A Note to All Aspiring Cheesemakers* I want to give fair warning before we start. Cheesemaking is fun, but it is also finicky sometimes. So, you can’t get discouraged if this is your first batch and it doesn’t turn out… It’s a learning process! The first few times you attempt to make cheese, you’ll probably be sweating and reading the recipe a million times before starting. But trust me- the more you do it, the easier it becomes, and soon you’ll be making mozzarella in your sleep. Practice truly does make perfect!
(This post is very picture-heavy, so it may take a bit for it to load.)
How to Make Traditional Mozzarella Cheese
(Detailed info on ingredient options can be found here)
- 2 gallons of high-quality milk (I always use my raw milk)
- 1/4 teaspoon of thermophilic starter culture
- 1/4 + 1/8 teaspoon of double strength liquid rennet dissolved in 1/4 cup of unchlorinated water
- 1/4 teaspoon lipase powder, dissolved in 1/4 cup of unchlorinated water
for the entire article, please click this link: