Comments (0) This is taken directly from John Bailey’s site and can be seen in it’s original form at the link above.
Not that the amount of wine he suggests will do much for the liver but it should certainly make the Corned Beef Hash more palatable. 😉
More recipes. This time from a standpoint of eating healthy.
Recipe*zaar: Where the World’s Recipes Are
Another recipe site that is a little more down to earth.
Latest Recipes at Epicurious.com
One interesting though aimed at the (wanabe?) gourmet.
Linux recipe manager with shopping list and pantry manager. Just installed it and am going to look for recipes to try.
Model 1600 – Distillers – Waterwise
My mother asked me which kind of water purification unit I wanted and this is the one I decided on.
All stainless steel construction and no moving parts. Any heat source is supposed to work and they mention wood and coal fires. Only requirement is a level surface.
Another big plus is there are no filters or other expendables used so the only ongoing costs will be the cost of heat.
Tex Mex Mac and Cheese Recipe – Skillet Ground Beef Recipe
A delicious skillet macaroni and cheese with ground beef and tomato paste. A great one pot meal the whole family will love.
INGREDIENTS:
1 pound ground beef
1 teaspoon salt
1/8 teaspoon ground black pepper
1 green bell pepper, chopped
1 medium onion, chopped
1 package macaroni and cheese dinner, prepared with milk and margarine as package directs
1 can (14.5 to 16 ounces) tomatoes, diced, with liquid
1 can (12 ounces) whole kernel corn, drained
1 can (6 ounces) tomato paste
PREPARATION:
Brown ground beef with salt and pepper in a large skillet. Add onion and green pepper; continue cooking until onion is tender. Add corn and tomatoes and tomato paste; heat through. Stir in prepared macaroni and cheese dinner; simmer for 8 to 10 minutes.
Serves 6.
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Not bad. I used about half the meat and no tomato paste. Added a half cup of Rose wine to the meat and veg mix while cooking along with some garlic, chili power, cumin, basil, tarragon, and oregano. Cooked two packages of mac and cheese, mixed the cheese sauce with 2% milk and real butter and after draining the noodles mixed them together and then added them to the meat and veg mix till they filled the deep skillet almost to the top. Put the remains (almost a entire box) aside to use in something later or to eat as mac and cheese. Also added some real cheese to the skillet just before the final 10 minute simmer.
After eating it for a second meal with some lima beans added I still like it! Will do it again for sure. Still got 4 or more servings left so is economical as well as good.
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