Oh, wow!!! Such good eats. I drain 'em (Packed in oil or water) on a paper towel then slather up a couple of slices of bread wirh mayo, slice up a little onion and pile it all into a sandwich. Don't even have to slice or mush up the sardines. yum
I love lamb...and Australian lamb is superb. That's one reason I'd like to go to Australia and find a truly made Australian meal featuring their lamb. This recipe came from the Australian Lamb site.
AUSTRALIAN LAMB
Rack
BASIC COOKING INSTRUCTIONS
Simply combine ingredients in a small bowl and use for basting. Recipes cover up to one medium 8-rib lamb rack.
Cooking Tip: The firmer the feel of the meat, the more well-done it is. Just press the lamb—when it has a springy but firm texture and is moderately juicy, the lamb is done. Most people prefer lamb medium-rare or medium, but lamb is also delicious when cooked well-done.
BASTES
Honey Roasted Rack of Lamb
3 tablespoons honey
3 tablespoons lemon juice
3 tablespoons soy sauce
2 teaspoons garlic, crushed
Greek-style
3 tablespoons lemon juice
3 teaspoons oregano
black pepper, to taste
Classic Rosemary & Mint Jelly
3 tablespoons mint jelly
3 tablespoons Worcestershire sauce
sprinkle of rosemary, dry
Rosemary Mustard & Garlic
3 tablespoons country-style mustard
½ tablespoon French tarragon, chopped
½ tablespoon chives, chopped
2 tablespoons garlic olive oil
This is the MOST requested recipe from MS. I've received her mailings and e-mails and as has been mentioned, " her perfectionist nature spills into her test kitchen and therefore her recipes are foolproof". This recipe seems to be proof of that. I didn't dare try to tweak it.
Italy - pasta, pasta, pasta
Germany - Slumgullion, Frikadellen, Sauerbraten
Australia - famous Australian food: meat pies, lamb, mutton
This is a great recipe. I do add a tsp on dry mustard. That's the only addition. Also, I don't know where you guys buy your cheese but for what you get, this is not expensive. It's just mac & cheese for goodness sake, go for it.
I make this recipe all the time, but I use the New York sharp white cheddar and substitute sharp yellow cheddar in place of the Gruyere. It's cheaper and the kids seem to like it better. I also don't use the bread crumbs on the top. I just put extra cheese.
Well, I'm on vacation all by myself and decided to check out a drink recipe and by accident stumbled onto your site. I discovered Martha's mac & cheese. Here's the deal, I'm a nutrition consultant and love to eat and enjoy great food. I know there are a lot of people who are allergic to cow dairy and thus milk products are not healthful for them. Has anyone tried this recipe with goat products (like goat cheese, or pecorino-sheep cheese) and rice or almond milk?
Duh! I just noticed the recipe does specify how many ounces of each cheese. As Rosanne Rosanna-Danna used to say: "Nevermind!!"
I absolutely LOVE macaroni & cheese (yes, even Kraft Deluxe Mac & Cheese), and want to try this recipe.
Can someone tell me how much (in pounds) of each kind of cheese they had to buy in order to get the necessary amount of shredded?
Thanks !!!!
i love sardines right out of the can. i eat one can everyday and i savor it.
delicately picking out the bone and eating bite by slow bite... i practically lick the can.
i've discovered that in order to get good sardines you've got to pay for them. the cheap ones have more of a fishiness that i don't like. i buy norwegian brislings. mediterranean style is my favorite. i've discovered that everyday i actually feel better after i eat them. they really help me stay alert for the rest of the day. i felt an instance high after the first time i ate them, so i've been hooked every since.
i've tried doing recipes and mixing them in salads but honestly, i love em plain and that's how i only eat them from now on.
I feel very comfortable in suggesting that you substitute 1/2 Monteray Jack cheese and 1/2 Longhorn Cheese for the Gruy'ere and Sharp Cheddar. I'm sure it would be easier on the budget and the results would be excellent. I made a recipe very similar to this, using the combination of Monteray Jack and Longhorn Cheese for a gathering of 60 plus people, and I couldn't copy the recipe fast enough to keep up with the requests. If you really like the Sharp Cheese, you can also use that along with the other two cheeses. It never hurts to experiment with your recipes. I always serve the Mac. & Cheese with stewed tomatoes made with chopped celery and onions, green peppers [minced], a few shakes of crushed red pepper [dried], brown sugar and white sugar [or splenda]. I always thicken the stewed tomatoes as the last step with a mixture of flour with cold water wisked together as in making gravy.Good Luck!! Yum!!
I love this mac and cheese, and usually double it to have left overs. The second gets baked along with the one for dinner that night, and I refrigerate the second. Come Saturday morning, I cut the mac/cheese into squares, dip into beatten egg yolks, then planko mixed with more grated Romano, salt, pepper and some paparika and fry in the fry pan.
OMG>>>>artery clogging, but soooooo good.
Has anyone ever tried this with crab? I am on a mission to find a better Mac n' Cheese recipe, but I usually add crab to whatever recipe I use. I will be trying this as soon as I find crab - I just moved to Israel...
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