Tag Archive: Cookware and bakeware


Butter, at the Borough Market, London, 2006.

Image via Wikipedia

Ok..the Mac n Chez.

16oz. box of  small shells

12-16 oz. Velvetta Cheese ( whatever you prefer) cubed into 1 inch pieces

1 cup chedder cheese (reserve for topping)

¼ cup chedder cheese for mix

¼ cup veg oil

½ cup butter

1/3 cup milk (you may add more if too thick)

3 Tbsp. salt + ½ tsp. reserved

½-1 teaspoon coarse ground black pepper( your preference)

Bring to boil 3 quarts of water , salt, and ½ of the oil in large saucepan. Add pasta, cook until just tender (do not overcook). Drain and rinse if you like. Add back to pan, add remaining oil coat thoroughly, add 1/2 teaspoon more salt, and the pepper. Add butter and stir, continue by adding the velvetta, and milk. Stir again. Add the ¼ cup chedder cheese. Let mixture cook on med. to low heat stirring constantly so it doesn’t stick. If mixture seems to thick you may add more milk. Once all is mixed together, pour into large casserole dish. Top with cup of chedder cheese. Bake in oven @ 400 degrees until cheese is golden and bubbly approx. 15 min.. Serve warm for all the ooey gooey goodness.

This recipe is approximate. I never really measure it, but you can adjust it to meet your personal preferences.

This serves approx. 10 people.

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Buffalo Tender Salad

Homemade Original and Buffalo Chicken Tenders

2 Large boneless, skinless chicken breast

2 cups flour

1 tsp. Garlic Powder

½ tsp coarse ground black pepper

48 oz. bottle vegetable oil

Buffalo  Sauce such as “Franks RedHot Wing Sauce” TM

Medium sauce pan

Trim breast and cut into strips, they can be as large or small as you like

Blend flour, garlic and pepper in large bowl

Dip cut chicken in a small bowl of water, then into flour mixture, then repeat so that the chicken is double battered. Heat nearly all of oil in saucepan on medium high heat, oil should be deep enough for chicken to deep fry with out being constricted. Add chicken gently and deep fry approx 5-7 min. depending on size.  Be sure not to over crowd the chicken, so it will cook properly. Remove and let drain. This is all you need for Original, for Buffalo place 6-8 tenders in a medium bowl with locking lid, coat with Buffalo sauce, close and gently shake to distribute the sauce, remove and place on serving dish.

For Buffalo Salad:

You can use any type or version of salad you prefer. The one I prepared consists of

Lettuce

½ cup Mushrooms

2 small Green onions

One each mini sweet pepper red/yellow

1 medium Avocado cubed

3 small Campari Tomatoes

black olives

You can use 1/2 cup Blue Cheese or chedder cheese

Ranch Dressing

Serve with Buffalo chicken cubed on top of salad with dressing over or on the side.

Serves 4 easily.