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JNBunnie1

A Few Good Recipes

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Ok mac&cheese.

I use:

1 bag Tinkyada pasta shells

1 big huge pile of shredded cheese (mozz doesn't work well for this, unless it's fresh mozz in slices under the other cheese)

1/2 stick butter

diced onions if you want

enough milk to fill a 12x10 casserole halfway (maybe a quart, it's ok to use a little water to fill in)

Preheat oven to 375.

Pour dry Tinkyada pasta into pan, melt butter, stir into noodles. This is where you would add any seasonings you want, garlic, pepper, whatever. Stir good & flatten the noodles in a smooth layer. Then the shredded cheese goes on top, sorry I don't measure, but it needs to completely cover the noodles fairly thick, maybe 1/4 inch deep. No noodles showing. Do not stir. If you want a creamier end result, try slices of fresh mozz under the other shredded cheese, that's my favorite. If you use all cheddar and romano, say, or some provolone, the end result will be chewier. Just don't put mozz in any form on top or it will get way too dark too fast and be very chewy. My boyfriend loves it that way, but I like it creamy. It's yummy with diced onions mixed into the dry noodles too, I tried that last time. Next time I'll try browned ground beef.

Pour milk over all until you can just see it at the edges, not above the noodles but not too much below the noodles level either. Bake at 375 for 45 min-hour, depending on your oven and how brown you like the top. My noodles are done at 45 min in my oven, but it's a piece of crap, so don't take that to heart. It should be golden on top, when it starts to get too brown take it out and test it, when you go to scoop some out, there should be no loose fluid, there may be some grease from the cheese but no dripping milk.

Sorry this is so imprecise, but I swear it's fabulous. And it's really easy, I get my boyfriend to shred all the cheese for me! We buy big blocks of Land'o lakes. You could always buy it preshredded. My fave combo is mostly cheddar, a cup or two of romano, and soft mozz slices underneath.

And then I made SERIOUSLY awesome banana bread last night, here goes. Makes 2 loaves.

1 cup sorghum flour

1 cup arrowroot starch

1 cup buckwheat flour (or quinoa flakes)

1 tsp salt

1 1/2 Tbsp baking powder

2 tsp baking soda

1 1/2 tsps xanthan gum

6 eggs

6 very ripe bananas, I freeze mine and thaw, they're sweeter

1/2 cup honey, more if you like it sweeter

Preheat oven to 375.

Mix all wet & dry separately, then together. Mix very well, has a tendency to clump because of the buckwheat. I just realized I'm not sure how long it took to bake.... I think maybe 35 min? I dunno, it won't give in the middle when it's done. Use the fork test.

This was SO GOOD. Especially toasted, it even has that slightly gooey bit at the very top-center like a normal banana bread. I also put chocolate chips in one loaf, WHOO boy! Now THAT'S dessert.

I think you could take this recipe and use applesauce intead of bananas, cut the baking powder & soda, and make blondies out of it. What do you think? It was very dense, but still rose quite nicely. It was an honest loaf of bread. You guys are so gonna like this......

Hey, that one was dairy free!

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Oh, sure, other people post recipes and everyone's all, "Oooo, how yummy, that looks good, ooooo....."

I post and NADA!

Humph...

:lol: :lol:

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:lol: :lol: :lol:

I can't believe I missed these! I was waiting for you to post your recipes and gearing up for some serious chastising because I hadn't seen them yet.

I like the dry start mac 'n' cheese. I hate planning ahead.

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:lol: :lol: :lol:

I can't believe I missed these! I was waiting for you to post your recipes and gearing up for some serious chastising because I hadn't seen them yet.

I like the dry start mac 'n' cheese. I hate planning ahead.

I know, I'm such a bum.

Here's what I had for dinner:

One pound beef browned in big pot

One bag frozen corn

One bag frozen peas

One big can diced tomatos

Some hot water for juice

Cumin, garlic, pepper, red pepper, salt, basil

Heat through! Now there's some easy dinner. I like to top with parmesan.

I also made kasha porridge with pecans mixed in for breakfast tomorrow.

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Well, I can't have dairy but it does look good.

You could probably use pectin, flaxseed, and applesauce to make the banana bread. If you use quinoa flakes instead of buckwheat flour it will be lighter and hold together better for an egg-free version.

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Update: Mac & cheese works AWESOME with a pound of browned ground beef mixed into the dry noodles. Needs a bit more milk, oddly, the meat soaks it up a bit.

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Thanks for posting. I love, love mac n cheese. I'm going to try this. By the way your directions on the milk made me laugh. "not above the noodles but not too much below the noodles level either". I'll do my best on this. No measurements? How do you know how to do this. Wish me luck.

I just saw the banana nut recipe. Looks good, but I have to go get a few more ingredients that I haven't tried yet. Thanks for the heads up.

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Thanks for the bannana bread recipe.

I'm staying with my partner's family this christmas, and have only recently been diagnosed... poor things are already worrying about how to feed me. It will be wonderful to turn up with a big treat for us all, and one that tastes fantastic too. More recipes please!

Bell

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Thank you for the great mac & cheese recipe. You had posted it another thread & your easy directions made me remember it by heart. I made it and really liked it! haven't had that dish in a long time. Sorry I didn't respond before.

For you no dairy folks, me too!! I used chicken broth instead of milk, m-m-m!!

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Thank you for the great mac & cheese recipe. You had posted it another thread & your easy directions made me remember it by heart. I made it and really liked it! haven't had that dish in a long time. Sorry I didn't respond before.

For you no dairy folks, me too!! I used chicken broth instead of milk, m-m-m!!

Really? What did you put on top instead of cheese, may I ask??? (Got my attention with that one) :o

Jenny, I usually flatten the noodle layer first, then the cheese blah blah and when I pour in the milk, I do it ALMOST even with the top of the noodles. I didn't explain that very well, did I? Sorry, I'm a bit all over the place with food. It always comes out yummo though.

What I had for dinner last night:

Turkey loaf

1 lb ground turkey

1 lb container cottage cheese

1 egg

Crapload of spices

Slices of provolone

Mix first four ingredients together VERY well (I like garlic powder, salt, lemon pepper, cumin, and basil). Put in loaf pan. Bake at 350 for 45 min or safe temp with thermometer. Take out. Put provolone cheese slices on top. Salivate while they melt. Eat. Goes very well with baked sweet potatoes, which I put in the oven some time before the turkey loaf so they'd cook through, always takes longer than 45 min for those babies.

Note: This loaf makes LOTS of juice, for which I have not yet thought of a use. Ideas? If you let it sit for a while, it sucks the juice back up and gets kinda soggy though.

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No measurements? How do you know how to do this. Wish me luck.

To answer your question, I made it the first time according to a recipe and promptly threw the recipe out and now no longer have measurements in my head, I just know how it should look. It's been so long I have no idea where I got the original, maybe Allrecipes?

(I do measure bakery stuff though!)

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Thank you for the great mac & cheese recipe. You had posted it another thread & your easy directions made me remember it by heart. I made it and really liked it! haven't had that dish in a long time. Sorry I didn't respond before.

For you no dairy folks, me too!! I used chicken broth instead of milk, m-m-m!!

Angle, I'm still hoping to find out what you did to make this recipe dairy free!

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i've been making my mac & cheese in the crockpot but it's so time intensive (about 3 hours) so i've been wanting to try an oven baked recipe! yay! and i love that it starts with dry, uncooked macaroni.

but i have a question...what kind of pan/dish do you cook this in? I'm thinking a rectangle glass dish, like a pyrex? back in the day, i used to make my gluteney mac & cheese in a glass cooking bowl but i'm not sure if that would work with your milk technique! :lol:

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i've been making my mac & cheese in the crockpot but it's so time intensive (about 3 hours) so i've been wanting to try an oven baked recipe! yay! and i love that it starts with dry, uncooked macaroni.

but i have a question...what kind of pan/dish do you cook this in? I'm thinking a rectangle glass dish, like a pyrex? back in the day, i used to make my gluteney mac & cheese in a glass cooking bowl but i'm not sure if that would work with your milk technique! :lol:

I have an old ceramic/iron casserole dish that I think is 9 by 13. It fits perfect. I don't have the dish right now so I will get back to you. I don't have a pyrex big enough or I would use one, you could always reduce the amounts of everything though.

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