Ricotta in mac and cheese?
mtnester
14 years ago
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annie1992
14 years agoRelated Discussions
LOOKING for: Breakfast pastry? using Ricotta cheese?
Comments (2)ginger...thanks very much for the recipe. No, I don't think it is similar to the one I am trying to locate, but it certainly sounds delicious. One cup of rum in the filling!! LOL Sounds really delicious! :-)...See MoreCheese bits - fondue? Mac/cheese? Cheese ball?
Comments (13)Fromage Fort is done - I can honestly say I love that I had the rosemary crusted Manchego to include, it lends a wonderful herby flavor to it. And I went with 1 clove of garlic, otherwise it gets really strong sitting in the fridge for a day or so. The Moody Blue will probably go on pizzette with caramelized onions tomorrow. I am having a few friends over (they were supposed to come last night, life got in the way) and I am making Ruthannas olive and anchovy bites too. OMG we will all be stinking to high Heaven with all the garlic, olives, cheese, anchovies, etc but we will be in good company so I guess it is okay. Thank you again for all the inspiration, I now have a trove of ideas what to do with left over cheeses! Alexa...See MoreMartha's Mac & Cheese vs Saveur's Artisanal Mac & Cheese
Comments (0)So, I'm a bit obsessive when it comes to finding the perfect recipe. I made a really good mac & cheese about 5 years ago but then when, a few years later, I tried to remember what it was, I could remember and so ended up concluding it was probably Martha's Mac & Cheese. But, today I happened upon Saveur's Artisanal Mac & Cheese and now I'm thinking it might have been that one. They both look really good and instead of me making both and deciding which is the better, anyone out there made both and have an opinion? AND, further, I've read lots of stuff that says that the key to great mac & cheese is dried mustard but neither of these have this. Cook's Illustrated uses that — anyone made all three? thanks!...See MoreMac and Cheese balls—got a good recipe?
Comments (15)Moderate success. The M&C needed sodium citrate. I didn't think of that. The panko made them too crunchy, and the mac was high protein (what I had), which makes lovely M&C, but perhaps too firm for proper gooey for the balls. Most of all, I had a memory. My mother used to use a temperature controlled electric skillet for pancakes and fried chicken. There's a reason! I don't mind cooking on coil, usually, but frying just isn’t working. I can't get the temperature right. At home, on the induction it's easy. On gas it takes more watching but works. The electric is just too hard to control. But they tasted good....See Moremtnester
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