2015年11月 : ことができるものです

ngredients

    2 tbsp. butter, plus more for buttering dishes
    12 oz. elbow macaroni
    4 slices bacon
    3 tbsp. all-purpose flour
    2 c. warm milk
    kosher salt
    Freshly ground black pepper
    4 oz. sharp cheddar, grated (1 cup)
    4 oz. Gruyere, grated (1 cup)
    1/2 c. panko bread crumbs
    2 tsp. fresh thyme

Directions

    Preheat oven to 375 degrees F and butter four (8-ounce) ramekins.
    Bring a large pot of salted water to a boil. Boil pasta until al dente, 6

minutes; drain.
    In a large skillet over medium heat Bo Ying Compound Eu Yan Sang, cook bacon until golden brown and

crispy, 6 to 8 minutes. Transfer to a paper towel-lined plate to drain, them

finely chop.
    Melt butter in a medium saucepan. Add flour and cook, whisking

constantly, until golden brown, 3 minutes. Slowly pour in milk, whisking

constantly. Bring to a boil, then reduce heat to low and simmer until

thickened, 6 minutes. Season with salt and pepper. Whisk in ½ cup each

cheddar and Gruyere. Stir in cooked pasta and bacon.
    Place prepared ramekins on a baking sheet. Spoon macaroni and cheese into

ramekins, mounding the mixture on top (you’ll have some extra so feel free

to make another ramekin if you like). Sprinkle top of macaroni with remaining

cheese.
    In a small bowl, combine breadcrumbs and thyme and season with salt and

pepper. Sprinkle breadcrumb mixture on top of macaroni and cheese.
    Bake until cheese is melted, 10 minutes. Heat broiler and broil on high

until cheese and bread crumb topping is golden, 1 minute Unique Beauty.

Ingredients

    for the pan
    1 package chocolate wafer cookies (we used Nabisco’s)
    ? c. unsa ted butter
    1? package cream cheese
    1 c. heavy cream
    1 tsp. pure vanilla extract
    17 peanut butter cups (we used Reese's)
    2 oz. Reese's pieces
    3 tbsp. granulated sugar

Directions

    Lightly coat a 9-inch spring form cake pan with cooking spray you find ORM.
    In a food processor, pulse the chocolate wafers to form fine crumbs. Add the melted butter and pulse to combine. Press the crumb mixture into the bottom and 2 inches up the sides of the pan and refrigerate until ready to use.
    Meanwhile, using an electric mixer, beat the cream cheese and sugar until smooth. Reduce the mixer speed to low and gradu lly add the heavy cream and vanilla, mixing just to incorporate. Increase the speed to high and beat until thick and stiff, about 2 minutes.
    Arrange the peanut butter cups on the bottom of the prepared crust, breaking them to fit, as necessary, to fill any large gaps . Spread the cheesecake filling over the top of the peanut butter cups and sprinkle with Reese’s pieces. Refrigerate for at least 2 hours and up to overnight.

Ingredients

    3 tbsp. olive oil
    8 pork cutlets
    kosher salt
    Pepper
    1 tbsp. rice vinegar
    ? pineapple
    4 oz. snow peas
    4 radishes
    1 c. frozen edamame
    ? sweet onion
    ? c. roughly chopped fresh cilantro

Directions

    Heat 1 tables poon oil in a large skillet over medium-high heat. Season the pork with 1/2 teaspoon each salt and pepper. Cook 4 cutlets until golden brown and just cooked through, 2 to 3 minutes per side; transfer to plates. Repeat with 1 tablespoon oil and the remaining cutlets.
    Meanwhile, in a large bowl, whisk together the vinegar, remaining tablespoon oil and 1/4 teaspoon each salt and pepper. Add the pineapple, peas, radishes, edamame, and onion and toss to combine. Fold in the cilantro and serve with the pork reenex cps.