1939 Macaroni, Cheese & Tomato Recipe
1939 Macaroni and Cheese With Tomato Recipe
Welcome Friends! It is Sunday morning so we're going to do another one of our post Depression pre-world War two recipes in our Old Cookbook Recipe series. This week we're doing one from the Elmvale Ontario community cookbook published in 1939, and we're going to make macaroni and cheese with tomato Recipe.
Ingredients:
175 mL (¾ cup) macaroni
½ small onion, sliced
400 mL canned tomatoes
Salt & Pepper to taste
45 mL (3 Tbsp) butter
45 mL (3 Tbsp) flour
125 mL (½ cup) grated cheese
250 mL (1 cup) buttered bread crumbs
Method:
Preheat oven to 180ºC (350ºF)
Boil a small pot of salted water and cook the macaroni just until almost done.
While the macaroni boils, cook the onion, tomatoes, salt and pepper.
In another pot, melt the butter and then stir in the flour.
Cook the flour until it just starts to brown, then stir in the tomatoes.
Drain the macaroni and place in an 8X8 baking dish.
Stir the cheese into the macaroni and then spread the tomato over top.
sprinkle on the bread crumbs and bake until heated through and crumbs are browned.
Le Gourmet TV Is Now - Glen & Friends Cooking!
#LeGourmetTV #GlenAndFriendsCooking #OldCookbookShow
Homemade Marshmallows with Karen Solomon I Creativebug
This holiday season, forego store-bought marshmallows and whip up a batch of these light, fluffy, and flavorful homemade treats.
SUBSCRIBE:
About this class:
Not only are they the perfect topper for your mug of cocoa, but they also toast up perfectly over open flame. In this class, Karen will show you how to use a candy thermometer to ensure perfect texture and prepare the pan so you don’t wind up with a goopy mess. At the end, Karen will show you how to roll the marshmallows in powdered sugar, cocoa powder, and toasted coconut, which make for perfect gourmet gifts.
Connect with Creativebug:
Facebook:
Twitter:
Instagram:
Pinterest:
Google+:
About Creativebug:
Our Creativebug channel brings you inspiration and know-how to realize your creative potential. Experience the pride and satisfaction of making something by hand, through hundreds of videos featuring top designers and artists.
Timecodes:
@1:03 Ingredients and tools
@3:56 Prepare the pan
@5:16 Prepare gelatin
@6:07 Make sugar syrup on stovetop
@8:38 Whip marshmallows in stand mixer
@10:09 Press marshmallows into pan
@11:41 Cutting marshmallows
@15:21 Roll marshmallows in sugar, coconut, or cocoa
@16:47 Packaging marshmallows for gifts
Ingredients
(Makes about 30 medium [1 1/4-inch] marshmallows)
Cooking oil, for greasing the pan
2/3 cup water, divided
Pinch of kosher salt
3 (1/4-ounce) envelopes unflavored gelatin
1 teaspoon vanilla extract
1 cup light corn syrup
1 cup granulated sugar
1 cup confectioners’ sugar, for dusting
1 cup toasted unsweetened shredded coconut (optional)
1 cup unsweetened cocoa powder (optional)
Equipment and Tools
8 by 8-inch pan
Fine mesh sieve
Straight-sided saucepan
Clip-on candy thermometer
Pastry brush
Spatulas
Cutting board
Sharp knife
Electric mixer with whisk attachment
Parchment paper or waxed paper
Paper towels
Chopsticks (optional)
About Karen:
Karen Solomon has been a well-published food writer for over a decade. In addition to the Asian Pickles series, she’s also author of Jam It, Pickle It, Cure It and Can It, Bottle It, Smoke It (Ten Speed Press/Random House). Additionally, she’s the author of The Cheap Bastard’s Guide to San Francisco (Globe Pequot Press) and contributing author to Chow! San Francisco Bay Area: 300 Affordable Places for Great Meals & Good Deals (Sasquatch Press) and a former contributing editor to Zagat Survey: San Francisco Bay Area Restaurants. Her edible musings on DIY cooking, the restaurant scene, sustainable food programs, culinary trends, food history, and recipe development have appeared in Saveur.com, Fine Cooking, Prevention, Yoga Journal, Vegetarian Times, Food52, Organic Style, the San Francisco Chronicle, San Francisco Magazine, the San Francisco Bay Guardian, and elsewhere, all of which showcase the diversity of her word-wrangling plate.
Homemade Marshmallows with Karen Solomon I Creativebug
Weight Watchers Recipe - Low Point Guacamole - The Guilt Free Gourmet
This video shows how to make ultra low fat, low calorie and low 'Point' Guacamole. What other recipe lets you have 1/4 cup for only 40 calories with 3 grams of fat? 1 point per 1/4 cup on each plan. This recipe is from my 2nd cookbook Cookbook Volume 2 - Dressings, Dips, Appetizers & Desserts
You can view, save, and print the PDF page for this recipe, from the 'dips' section of my website: theguiltfreegourmet.net
How to cook perfect Basmati rice every time | Restaurant quality & fluffy Basmati rice| Honest Cooks
Rice is so versatile, and when cooked perfectly it can elevate an entire meal. In this video, learn how to make restaurant quality rice, every time. Rice that is fluffy and each grain is separate, but so soft and delicious. Never overcook rice again!
[Edit] Some of you asked which brand of rice I purchase in the US.
After some trials with various brands, this one is my most favorite.
It is flavorful, grains are long & fragrant.
Pair the rice with Murg Musallam, a delicious stuffed whole chicken with a rich gravy:
Source:
Here is the research that shows this method removes arsenic from rice:
RECIPE HERE
______________________________________________
#steamedrice #whiterice #howtomakerice #perfectrice #basmati
_____________________________________________
Subscribe for more delicious recipes:
__________________________________________
KITCHEN TOOLS: (Affiliate links)
Ninja 400-Watt Food Processor:
Bamboo Cutting Board:
Kitchen Utensils, with bamboo handles:
- - -
Shot on and with - (Affiliate links)
CAMERA & EQUIPMENT:
BlackMagic Design Pocket 6k:
Sigma 18-35mm:
Canon EF 70-200mm:
Canon EF 50mm:
- - -
Note: These are Amazon Affiliate links that may offer us some commission if you purchase through these links, at no extra cost to you. Please rest assured that we would not recommend any gear or tools to you if we did not personally used AND loved them!
___________________________________________
More Honest Cooks Videos-
Lost Recipes of India, SERIES:
Recreating famous recipes, SERIES:
Easy, Fast, Fresh Recipes:
Indian Recipes:
list=PLBxZR1LCiM2_KJtWeaEj4wTjlvIAQb1Jo
Vegetarian Recipes:
Cakes & Bakes:
Desserts:
Cooking Techniques:
___________________________________________________
Join the Gang:
Buy me a coffee:
Become a Patron:
_____________________________________________________________
FIND US
Website:
Instagram
Twitter
Facebook
Reddit
Pinterest
$170 vs $15 Ravioli: Pro Chef & Home Cook Swap Ingredients | Epicurious
Professional chef Saúl Montiel from Cantina Rooftop and home cook Emily are swapping ingredients and hitting the kitchen to make their best ravioli. We set our home cook Emily up with $170 worth of supplies - everything she’d need to make Saúl’s recipe. Meanwhile, a modest $15 worth of ingredients was sent back the other way for chef Saúl to elevate into something gourmet. As is customary, food scientist Rose dialed in to assist our dear Emily with a few questions she had along the way. Which of these ravioli would you pick?
Follow Chef Saúl on Instagram at @chefsaulmontiel and @CantinaRooftop
Keep up with Emily on her YouTube channel at and on Instagram at @emilyslamduncan
Rose is on Instagram at @rosemarytrout_foodscience
Director: Christopher Principe
Director of Photography: Jack Belisle
Editor: Micha Phillips
Talent: Saul Montiel
Talent: Emily Duncan
Sr. Culinary Director: Kelly Janke
Producer: Isabel Alcantara
Culinary Producer: Mallary Santucci
Culinary Associate Producer: Danielle Brooks
Line Producer: Jennifer McGinity
Associate Producer: Alicia Aswat
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Camera Operator: Duell Davis
Audio: Rebecca O’Neill
Production Assistant: Liza Antonova
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Assistant Editor: Billy Ward
Graphics Supervisor: Ross Rackin
Graphics, Animation, VFX: Léa Kichler
Still haven’t subscribed to Epicurious on YouTube? ►►
ABOUT EPICURIOUS
Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive.