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Best Mac & Cheese
This is probably the best mac & cheese I've tried to date. It's creamy, gooey, savory, and cheesy. Basically, everything that makes the perfect mac & cheese. Ingredients: 8 oz. (1/2 pound or about 1 3/4 cups) macaroni or other medium tubular pasta (like penne or conchiglie)* 3 tablespoons butter 1/4 cup all-purpose flour 1/2 teaspoon salt 1/2 teaspoon dry mustard 1/4 teaspoon black pepper 1/8 teaspoon smoked paprika plus more for sprinkling on top 2 1/2 cups 2% milk 3 cups grated medium cheddar cheese* Directions: 1. Boil the pasta until al dente, according to package directions. Drain and rinse with cool water to stop the cooking, and return to the pan you boiled it in. Set aside. (Mix in a little butter to keep the noodles from sticking if it's going to be awhile before you make the sauce) 2. Preheat the oven to 375 degrees Fahrenheit. 3. To a medium saucepan over medium heat, add the butter. When the butter has melted, add the flour, salt, dry mustard, pepper, and 1/8 teaspoon smoked paprika. With a wooden spoon or whisk, stir constantly for three minutes. 4. Add the milk in a thin stream, stirring constantly with a whisk. Continue to stir constantly until the sauce thickens, about 10-12 minutes. 5. Remove from heat and add 2 cups of the cheese, stirring until melted. Pour the cheese sauce over the pasta and toss gently until all of the pasta is coated. 6. Add half the pasta to a two-quart casserole dish (I like a tall 8-inch by 8-inch baking dish). Sprinkle on half the cheese. Add the rest of the pasta. Sprinkle on the rest of the cheese, then dust lightly with the smoked paprika. 7. Bake for about 25-30 minutes, until the mac and cheese starts getting a slightly dry and a tiny bit brown on top. Serve, topping individual servings with cooked, chopped bacon if desired.
Baked Chicken Parmesan Meatballs in Tomato Cream Sauce
Meatballs in tomato sauce are the best comfort when you're fighting an unrelenting cold. This can be eaten alone with bread or they would be great over pasta, quinoa, on a sandwich or maybe even cut up and added to a pizza. Enjoy! Yield: 6-8 servings For the sauce: 1 (28 oz.) can whole tomatoes, liquid reserved 1 tbsp. butter ¼ cup finely chopped onion 1½ tbsp. tomato paste 2 cloves garlic, minced ½ tsp. red pepper flakes Salt and pepper, to taste 1/3 cup heavy cream or half-and-half For the meatballs: ½ cup dried panko 1/3 cup grated onion 1 tsp. dried parsley 1 tsp. dried basil ½ cup freshly grated Parmesan cheese 3/4 tsp. kosher salt ¼ tsp. ground black pepper 3 cloves garlic, minced 1 large egg, lightly beaten 1½ lbs. ground chicken 2 tbsp. olive oil To finish: 4 oz. shredded mozzarella 2 tbsp. freshly grated Parmesan 2-3 tbsp. minced fresh basil (optional) INSTRUCTIONS: To make the sauce, add the tomatoes to a blender or food processor. Puree until smooth, adding a bit of the reserved liquid if necessary to smooth the mixture out. Melt the butter in a large, deep skillet or sauté pan over medium-high heat. Add the onion and cook about 1 minute, until it begins to soften. Stir in the tomato paste, garlic and red pepper flakes and mix just until fragrant, about 30 seconds. Stir in the tomato mixture, lower the heat to a simmer, and cook about 5-8 minutes, until the sauce is slightly thickened. Season to taste with salt and pepper. Remove the pan from the heat and stir in the cream. Set aside. To make the meatballs, combine the panko, grated onion, parsley, basil, Parmesan, salt, pepper, garlic and egg. Stir together with a fork just until blended. Mix in the ground chicken and knead together gently until evenly combined. Form the mixture into meatballs about 1½-inch in diameter. Preheat the oven to 400˚ F. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the meatballs to the pan in a single layer. Let cook, turning occasionally, until all sides are browned. Once all of the meatballs are browned, place them in the pan with the tomato sauce. Sprinkle the mozzarella and additional Parmesan over the top. Bake until the cheese is fully melted and bubbling and the meatballs are cooked through, about 15 minutes. Remove from the oven and garnish with the fresh basil. Serve warm.
BTS Secret Drink Menu: BTS Cafe
Que tal peeps! Storyline... Welcome to my BTS cafe. I was able to open this up due to the fat pockets of my husband Jimin Park (big smile). Today I will share our secrect drink menu only for fellow ARMY peeps! Enjoy! Menu according to stans... Namjoon Stans Neapolitan Frappe We all know Namjoon likes all types of ladies so this would fit him well with three tasty flavors as the base. Jin Stans Strawberry Chesscake Frappe We all know pink is his color since he is called the pink princess. It was just his fate to also be the strawberry chesscake princess as well. Yoongi Stans... All Cream Frappe Yoongi is know for that creamy flawless skin. This drink is like having Yoongi in slow small sips.... Hobi stans Strawberry Lemonade Frappe We all know Hobi is the burst of bright light in the group! This drink will awaken your taste buds just like Hobi would (take this statement as you want lol)! Jimin stans... The Nutella Now we all know papi chulo loves chocolate! He has said this many times. This drink is him all day! V stans.... Captian Crunch V is super out there thats why ARMY has nicknamed him alien. This drink is something outside the box. Jungkook stans Tuxedo Mocha This half creme half mocha drink is super smooth just like Jungkook's moves. Plus ot is half light and dark like Jungkook. He can never figure out if he wants to be good or naughty! Next Menu is Yoongi's Menu Now I shared this before on vingle ages ago. Credit to creator. Next we have aummer drinks that will be gone quick try them while you can... (credit to creator). Feeling Low? Try our energy drinks for the low price of your soul! Just kidding we will accept ARMY tears of joy though lol!! DRINK UP!! ALCOHOL SHOTS FOR 21+ BUT WE DO HAVE THEM IN THE BACK... IN ALL SERIOUSNESS DRINKS ABOVE ARE STARBUCKS DRINKS. AMS Unicorn Taglist @strawberrylover @sukkyongwanser @TaeSky @divanicola05 @BabydollBre @SimplyAwkward @QueenPandaBunny @Vay754 @MissMinYoongi @EvilGenius @punkpandabear @Seera916 @VeronicaArtino @RKA916 @jiminakpop @PolarStarr @jjrockstar @SarahHibbs @kitkatkpop @simpsonsamantha @AraceliJimenez @SweetDuella @CArcelia @Gracielou0717 @DefSoul1994 @EvodiaEbraheem @JustBrea @FernandaMedina @aliendestina @KayLeeRose94 @IsoldaPazo @AgentLeo @Starbell808 @KoizuniHime19 @AlexisJ15 @impulsegurl666 @MonieManhiM @EvodiaEbraheem @Ttwolf74 @gyapitt @StephaniePoore @AsystolinaTawan @Indiglow @krystalrikpop
You'll Never Guess What People Eat At The Movies Across The Globe
Yuck. There are hundreds of countries around the world sitting in movie theaters across the globe. One big difference is the food they eat while in the audience. From dried bugs to salted candies, world customs really have their own distinct palette. Though Americans believe there's nothing in the world that could be better than a nice bag full of buttery popcorn, they are in for a huge surprise. Check out the movie theater snacks from around the world. You're going to be shocked. USA: Salted, Buttery, Popcorn It's crunchy. It's addicting. It's SO American. Popcorn is a very traditional snack without a ton of calories...that is, if you don't drench it in a pool of butter and salt. Popcorn has had a long standing reservation in our culture, primarily since corn is such in abundance within our country. We've muti-purposed corn to be just about anything but popcorn is still our favorite creation. Just remember, a small popcorn won't get you through intermission. A large popcorn will make you feel fat. But who cares, right? Great Britain: Sugared Popcorn Why am I not surprised that Great Britain would have a seamlessly more proper snack? Compared to American, the Brits always seem to do the exact opposite. From my personal view, I just don't understand the thrill of sugary popcorn. However then again, kettle corn and caramel corn is a huge success in the States. Brits are notorious for their bitter drinks such as coffee and tea paired with a very decadent and sweet dessert. I guess it's only fitting, pinkies up. Japan: Iwashi Senbei The first idea that popped into your mind was probably not that these are sardine rice crackers. The crisps are baked in sugar and soy sauce to give them their distinct taste. Rice is a very traditional food within the country so it's no surprise it is a snack as well. And with Japan being a very dependent country on its seafood industry, it's obvious that a leading snack brand would be fish based. Still interesting. Brazil: Roasted Ants Okay GROSS. As an American, I will never understand the love for eating bugs. We get it, they are packed with a ton of protein and have a nice crunch. But it's so taboo in American culture. On the other hand, Brazilians loves them. It's an aphrodisiac, or food that stimulates sexual desire, which could be the reason for why Brazilians are such a fan. Talk about a passive aggressive way to show your date that you want to hook up. Norway: Dried Reindeer Meat Somewhere in the North Pole, Santa is crying. This food seems so fitting though for the region. Reindeer meat is cut and then dried for a chewy taste. Very similar to beef jerky in the States. Reindeer meat boasts very low fat and high protein. However, I can't seem to feel sympathy for Rudolph & his gang once they find out that the Norwegians are snacking on their friends. Guess Norway is going to become the land of misfits toys soon enough... South Korea: Dried Cuttlefish I guess this goes hand in hand with popcorn in the Asian nation. With a meaty texture and briny flavor, apparently South Koreans can't get enough. It can be seasoned in a variety of flavors. Though they're also fans of roasted chestnuts, dried cuttlefish still frequently comes out as the fan favorite. I still don't know what a cuttlefish is. Russia: Beluga Caviar This is reserved for the rich and only the rich but a very common wealthy delicacy. Though the average folk may not be accustomed to eating the beluga caviar themselves, they know exactly who is receiving it when they attend the movie theater. Apparently movies in Russia are a more fancy affair, something Americans and other world countries would gawk at. With Russia being known to have extreme customs, this one tops the cake. Greece: Souvlaki Okay, this looks delicious. Lamb or beef souvlaki will be a fit for an Grecian attending an outdoor movie. They're tender and savory and it's already making my mouth water. Grecians are notorious for having the best food in the world and it's no surprise that their movie theaters also come with a wide delicious variety of choices. Please fly me to Greece because I'm starving. Netherlands: Salty Licorice This could be the most hated snack in America. Black licorice is a very distinct taste that very few people enjoy. In America, our black licorice contains a lot of sugar. However in the Netherlands, they salt their licorice with ammonium chloride which gives eaters a tongue-numbing sensation. Is this candy a drug? No thank you. India: Samosas This is my favorite. Look how good that looks! Bollywood theaters are all the rage in India far more popular than any Western movie. Samosas are potato stuffed pastries that taste as good as they look. With Bollywood movies comes a delicious combo of chutney and cheese sandwiches and vada pav, potato fritters in a bread bun. I could definitely ship this idea in the USA.
Energy-Boosting Breakfast Toast!
Check out these 21 great ideas for some energy-boosting slices of goodness for your morning meal. You could almost have a different combination every day for a month! 1. Sliced Avocado + Crumbled Feta + Pomegranates + Olive Oil 2. Raspberries + Blackberries + Basil + Light Cream Cheese 3. Ribboned Cantaloupe + Chopped Walnuts + Agave + Goat Cheese 4. Sliced Banana + Almond Butter + Chia Seeds 5. Thinly Sliced Celery + Raisins + Peanut Butter 6. Refried Beans + Salsa + Cilantro + Fried Egg 7. Goat Cheese + Sliced Strawberries + Shelled Edamame + Balsamic Vinegar + Sea Salt (Before adding them to the toast, in a bowl pour balsamic vinegar over sliced strawberries and macerate them. This way the bread won’t get soggy.) 8. Sliced Pineapple + Cottage Cheese + Chopped Cashews 9. Sauteed Kale + One-Egg Omelet + Grated Cheddar Cheese 10. Sliced Dried Figs + Ricotta Cheese + Sesame Seeds 11. Sliced Mango + Sliced Fresh Mozzarella + Lime Juice & Zest 12. Mashed Avocado + Shelled Edamame + Sprouts + Lemon Juice 13. Sliced Pear + Ricotta Cheese + Honey 14. Hummus + Chopped Walnuts + Pomegranates 15. Mashed Chickpeas + Tomato Slice + Fried Egg 16. Chopped Mejdool Dates + Sliced Feta + Sliced Almonds 17. Sliced Plums + Sunflower Seed Butter + Flaxseed 18. Sliced Apple + Honey + Blue Cheese 19. Marinara Sauce + Poached Egg + Parmesan + Basil 20. Kimchi + Sliced Hard-Boiled Egg + Black Sesame Seeds 21. Smoked Salmon + Ribboned Cucumber + Light Cream Cheese + Scallions
Refrescante Gazpacho de Sandia
Ingredientes para hacer Gazpacho de Sandía (4 vasos): 600 gramos de tomate en rama 500 gramos de sandía (con la piel ya quitada) 35 gramos de cebolla 40 gramos de pimiento verde 1 diente de ajo pequeño 1 cucharada de Aceite de Oliva Entre 1 y 3 cucharadas de vinagre de vino blanco (al gusto) 2/3 de una cuchara pequeña con sal Receta para hacer Gazpacho de Sandía (cuatro vasos): Lava bien los tomates y el pimiento. Pela la cebolla y corta un trozo de unos 35 gramos. Corta un trozo de pimiento de unos 40 gramos. No hace falta cortar fino ni la cebolla ni el pimiento, dale varios cortes y listo. Pela el ajo, córtalo a lo largo y quítale el germen que trae en el centro. Así conseguirás que el ajo amargue menos. Ahora corta los tomates en trozos pequeños (así funcionará mejor la batidora) y échalos dentro del vaso de la batidora. Añade por encima del tomate el ajo, la cebolla y el pimiento que teníamos preparado. Bate hasta que quede todo bien fino. Si quieres éste es el mejor momento para colar (filtrar) el gazpacho con un colador de malla fina, pero yo no lo hago a menos que la piel del tomate sea muy gorda o esté muy seca. Ahora preparamos la sandía que ya la tendremos sin piel. Le quitamos todas las pepitas que podamos y la cortamos en varios trozos. Echa la sandía a la batidora y añade la sal, el aceite y el vinagre. Bate durante unos minutos hasta que esté todo bien fino. Ahora prueba el gazpacho de sandía y si hace falta añade una pizca más de sal o de vinagre, a tu gusto!! Por último mete en la nevera y déjalo allí durante al menos un par de horas para que se ponga bien fresquito. Si quieres puedes decorar el vaso en el que sirvas el gazpacho con unas bolitas de sandía (como en la fotografía) y antes de servirlo siempre hay que mezclarlo un poquito con un cuchara grande o si puede ser con la batidora mejor. Fuera de la cocina y a comer!! A comer: A la hora de comprar la sandía tienes que tener en cuenta que para conseguir medio kilo de sandía sin piel tienes que partir de unos 900 gramos de sandía ;) Como te he comentado en el punto 3º el mejor momento para colar (filtrar) el gazpacho es después de batir las primeras verduras y no os recomiendo hacerlo al final del todo cuando ya se ha incorporado la sandía al gazpacho. Si lo haces al final perderás la fibra de la sandía y el gazpacho quedará muy tonto y sin textura. No os recomiendo guardar el gazpacho de sandía en un recipiente metálico ya que altera el sabor. Lo mejor es dejar el gazpacho en el vaso de la batidora y así cuando lo saques del frigorífico podrás darle un golpe de batidora para que se mezcle todo bien. Por cierto, no os preocupéis si cuando lo sacáis del frigorífico está separado en dos fases (con mucha agua abajo y el resto arriba), lo mezcláis un poco y listo para tomar.