Oops, was in the wrong spot. The ATT store is (if that's truly what it is) where Al Flowers Yamha place was, auto parts place, further west of Chili's/Logan's.Quote:
Originally Posted by hoppinmad
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Oops, was in the wrong spot. The ATT store is (if that's truly what it is) where Al Flowers Yamha place was, auto parts place, further west of Chili's/Logan's.Quote:
Originally Posted by hoppinmad
TWSS!!Quote:
Originally Posted by hoppinmad
It is an AT&T store. It is being built by Lincoln Builders.
Okay, I will probably be accused of having a senior moment, for I'm sure this topic was covered in another thread, and I could rightfully be accused of going off-topic, but anyway, here goes. I cannot come up with a fail-proof homemade recipe for macaroni and cheese (other than the box stuff). My last attempt resulted in creating something close to caulking for windows. I would appreciate any help you could give me.
Quote:
Originally Posted by latech80
1 1/2 cups elbow macaroni
3 tablespoons butter
2 tablespoons all-purpose flour
1/2 cup milk
1 cup light cream
2 1/2 cups grated sharp cheese
salt and pepper to taste
1/4 teaspoon paprika
Boil and drain your macaroni according to the directions on the package. Melt the butter over low heat, gradually stirring in the flour, the cream, and the milk, in that order. Turn heat to medium and continue stirring for about two minutes until the mixture boils and thickens. Remove it from the heat and add 2 cups of sharp cheese along with your seasonings. When cheese is completely melted, gently fold in your macaroni until coated. Bake in a buttered casserole dish for 25 to 30 minutes. You can melt cheese on top of this too.
Quote:
Originally Posted by latech80
Or if you feed a few more chowhounds than DG, try this:
Cook 1/2 lb. medium elbow macaroni in salt water (6 minutes); drain, toss with 2 tbsp butter in medium bowl and place in baking dish.
Heat 3/4 cup milk and 3/4 cup of cream in a medium sauce pan over medium heat. Season with salt, freshly ground white pepper and a pinch of cayenne.
Stir in 2 cups of grated SHARP cheddar cheese. When cheese melts, pour sauce over macaroni and mix well.
Mix with 1/2 cup of bread crumbs and dot with 2 tbsps of butter.
Bake until golden brown and bubbly, 30-35 minutes. Serves 1. :D
That's my kind of meal!Quote:
Originally Posted by hoppinmad
Boil water. Open the box and pour the macaroni in. Done.
Darn, you guys have me craving mac & cheese! Rachel Ray is making mac & cheese on her show now. Think I'll make some tonight.
This one is close to my mom's recipe except that she doesn't use elbow macaroni. She uses the long noodles. She also adds a couple of eggs to the cooked and drained macaroni when adding butter before adding cheese and other ingredients then bakes.Quote:
Originally Posted by hoppinmad
Has anyone ever tried making Chicken Fried Steak at home? I know you begin with cubed steaks you buy in the meat section of your local grocery. That's simple enough. But what comes after that? Recipes, anyone?
Got this from Southern Living magazine several years ago. Very good. Haven't made them in a while since I've tried to cut out most fried foods. ugh So I hope you can enjoy this for me.
Chicken-Fried Steak:
1/4 tsp. salt
1/4 tsp. pepper
4 (4-ounce) cube steaks (probably enough for a couple more, whatever) (Might cut in half as they get huge when they cook.)
1 sleeve saltine crackers, crushed
1 1/4 cups all-purpose flour, divided
1/2 teaspoon baking powder
2 tsp. salt, divided
1 1/2 tsp. ground black pepper, divided
1/2 teaspoon ground red pepper
4 3/4 cups milk, divided
2 large eggs
3 1/2 cups oil
1. Sprinkle salt and pepper evenly over steaks. Set aside.
2. Combine cracker crumbs, 1 cup flour, baking powder, 1 teaspoon salt, 1/2 teaspoon black pepper, and red pepper.
3. Whisk together 3/4 cup milk and eggs. Dredge steaks in cracker crumb mixture; dip in milk mixture, and dredge in cracker mixture again. (See tip below.)
4. Pour oil into a 12-inch skillet; heat to 360. Do not use a nonstick skillet. Fry steaks 10 minutes. Turn and fry 4 to 5 more minutes or until golden brown. (Seems like it doesn't take this long, just watch them.) (See tip below.)
5. Remove to a wire rack on a jellyroll pan. Keep steaks warm in 225 oven.
6. Carefully drain hot oil, reserving cooked bits and 1 tablespoon drippings in skillet.
7. Whisk together remaining 1/4 cup flour, 1 teaspoon salt, 1 teaspoon black pepper, and 4 cups milk. Pour mixture into reserved drippings in skillet; cook over medium-high heat, whisking constantly, 10-12 minutes or until thickened. Serve gravy with steaks and mashed potatoes.
Tips from the recipe contributor: Firmly push the cube steak down into the cracker crumbs--the crumbs will fill the crevices and keep the steak from shrinking as it cooks.
It's time to turn the steak when you see juice oozing out of the top.
(The steaks get really big when all the coating puffs up, so don't have your cube steaks too large.)
burger king
Hands down, THE WORST BK I've ever been to. The service and quality is absolutely horrible.Quote:
Originally Posted by quicksix
The one on California, or the one across from Super 1?Quote:
Originally Posted by ITdrummer