Mac & Cheese

Jul 30, 2013 by

Macaroni & Cheese, that is some real comfort food. With this recipe you can change the kind of cheese you want to use. Just keep the same proportions.

Ingredients

  • 2 cups macaroni noodles
  • 3 tbsp butter
  • 2 tbsp flour
  • 1/4 tsp ground red pepper
  • 1/2 tsp mustard powder
  • 2 cups milk
  • 1 cup of cheese of your choice ( I used Mexican mix, you can use cheddar if you like)
  • 1 cup Velveeta cheese
  • 1/2 cup of cheese of your choice for the topping
  • 1 tbsp sour cream

Instructions

  1. Bring a saucepan of lightly salted water to a boil. Add macaroni, and cook 6 minutes. Drain.
  2. In a separate saucepan, melt the butter over medium heat. Take the pot off the stove and add the flour, red pepper and mustard powder, stir until smooth.
  3. Slowly stir in the milk, beating out any lumps. Put it back on the stove and add the cheese and the Velveeta cheese and the sour cream, stir constantly until the sauce is thick and smooth.
  4. Butter the casserole dish then add the drained noodles. Pour the cheese sauce over the noodles and mix it up. Sprinkle with the 1/2 cup of cheese of your choice.
  5. Turn the oven on 350F. Cover the casserole dish with some foil and cook for 10 minutes. Take off the foil and cook for an additional 3 minutes under the broiler.

Mac & Cheese

Macaroni & Cheese, that is some real comfort food. With this recipe you can change the kind of cheese you want to use. Just keep the same proportions.

15 minPrep Time

15 minCook Time

30 minTotal Time

Yields 6

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Ingredients

  • 2 cups macaroni noodles
  • 3 tbsp butter
  • 2 tbsp flour
  • 1/4 tsp ground red pepper
  • 1/2 tsp mustard powder
  • 2 cups milk
  • 1 cup of cheese of your choice ( I used Mexican mix, you can use cheddar if you like)
  • 1 cup Velveeta cheese
  • 1/2 cup of cheese of your choice for the topping
  • 1 tbsp sour cream

Instructions

  1. Bring a saucepan of lightly salted water to a boil. Add macaroni, and cook 6 minutes. Drain.
  2. In a separate saucepan, melt the butter over medium heat. Take the pot off the stove and add the flour, red pepper and mustard powder, stir until smooth.
  3. Slowly stir in the milk, beating out any lumps. Put it back on the stove and add the cheese and the Velveeta cheese and the sour cream, stir constantly until the sauce is thick and smooth.
  4. Butter the casserole dish then add the drained noodles. Pour the cheese sauce over the noodles and mix it up. Sprinkle with the 1/2 cup of cheese of your choice.
  5. Turn the oven on 350F. Cover the casserole dish with some foil and cook for 10 minutes. Take off the foil and cook for an additional 3 minutes under the broiler.
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Loaded Baked Potato Salad

Jul 7, 2013 by

Who does not like a loaded baked potato? Why not eat it as a cold side salad. A truly tasty side dish.

Ingredients

  • 4 large Russet or Yukon Gold potatoes
  • 1/2 cup mayonnaise
  • 1/2 cup Greek Yoghurt or Sour Cream
  • 1/2 cup shredded Pepper Jack Cheese
  • 1/4 cup freshly chopped chives, divided
  • 6 strips of bacon (4 for the salad and 2 for topping) cooked and crumbled

Instructions

  1. Cook the bacon till crispy, and boil your cutup potatoes till done. You don’t want to cook them too long otherwise you get a mushy potato salad. You do want a bit of bite to it. I cook my potatoes between 15-20 minutes.
  2. In a small bowl mix together the mayonnaise, yoghurt or sour cream. Add the shredded Pepper Jack Cheese and 4 slices of crumbled bacon, and half of the chives. Then at last the cooled down potatoes. Let chill in the refrigerator. I do not add any salt or pepper because the salt is already in the bacon and the pepper is already in the pepper jack cheese. Top the salad with the remaining crumbled bacon and chives. I am a bacon lover but you want to be careful not to add too much bacon otherwise it will get to salty.

Loaded Baked Potato Salad

5 minPrep Time

15 minCook Time

20 minTotal Time

Yields 6

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Ingredients

  • 4 large Russet or Yukon Gold potatoes
  • 1/2 cup mayonnaise
  • 1/2 cup Greek Yoghurt or Sour Cream
  • 1/2 cup shredded Pepper Jack Cheese
  • 1/4 cup freshly chopped chives, divided
  • 6 strips of bacon (4 for the salad and 2 for topping) cooked and crumbled

Instructions

  1. Cook the bacon till crispy, and boil your cutup potatoes till done. You don't want to cook them too long otherwise you get a mushy potato salad. You do want a bit of bite to it. I cook my potatoes between 15-20 minutes.
  2. In a small bowl mix together the mayonnaise, yoghurt or sour cream. Add the shredded Pepper Jack Cheese and 4 slices of crumbled bacon, and half of the chives. Then at last the cooled down potatoes. Let chill in the refrigerator. I do not add any salt or pepper because the salt is already in the bacon and the pepper is already in the pepper jack cheese. Top the salad with the remaining crumbled bacon and chives. I am a bacon lover but you want to be careful not to add too much bacon otherwise it will get to salty.
7.6.4
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Stofoe Bontjie

Jun 23, 2013 by

 

Stofie Bontjie one of my favorite Suriname Recipes. Easy to make and so much more taste.

Ingredients

1½ lb green beans
2 tbsp butter of olive oil
1 onion
1 large tomato
1 bouillon cube
optional black pepper or 1tsp sambal

 

Instructions

1.  Cut off the ends of the green beans, and wash them. Fry the onion in the butter till translucent, add the cutup tomato and bouillon cube.

2. Add the green beans, and the optional black pepper or sambal. Add 1 cup of water, put the lid on the pot and cook on medium high for 20 min.


Stofoe bontjie

One of my favorite Suriname Recipes. Easy to make and so much more taste.

5 minPrep Time

25 minCook Time

30 minTotal Time

Yields 4

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Ingredients

  • 11/2 lb green beans
  • 2 tbsp butter of olive oil
  • 1 onion
  • 1 large tomato
  • 1 bouillon cube
  • optional black pepper or 1tsp sambal

Instructions

  1. Cut off the ends of the green beans, and wash them. Fry the onion in the butter till translucent, add the cutup tomato and bouillon cube.
  2. Addd the green beans, and the optional black pepper or sambal. Put the lid on the pot and cook on medium high for 20 min.
7.6.4
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Green Cabbage

Dec 9, 2012 by

Cabbage is a leafy green biennial, grown as an annual vegetable for its densely-leaved heads. Closely related to other cole crops such as broccoli, cauliflower and brussels sprouts. Cabbage heads generally range from 1 to 8 poundsand can be green, purple and white.

It is difficult to trace the exact history of cabbage, but it was most likely domesticated somewhere in Europe before 1000 BC. By the Middle Ages it was a prominent part of European cuisine, although savoys were not developed until the 16th century. Cabbage heads are generally picked during the first year of the plants’ life cycles, but those intended for seed are allowed to grow a second year, and must be kept separated from other cole crops to prevent cross pollination. Cabbage is prone to several nutrient deficiencies, as well as multiple pests, bacteria and fungal diseases.

Cabbages are prepared in many different ways for eating, although pickling, in dishes such as sauerkraut, is the most popular. Cabbage is a good source of beta-carotene, vitamin C and fiber.

Ingredients

  • 1 green cabbage
  • 1 small onion
  • 1 tbsp chicken base
  • 2 cups of water
  • 1 tsp celery seeds
  • 1/8 tsp red pepper flakes
  • fat back or bacon

Instructions

  1. If you use salt pork or you may call it fatback. You need to cook it separate in a pot of water, other wise the cabbage will be to salty. If you use regular bacon you can add it to the cabbage.
  2. Cut the green cabbage in 4 quarters and cut the core out.
  3. Cut the quarters in half again. Mince the onion and add the cabbage and onion to the water. Add the chicken base (if you don’t have that use a bouillon cube), celery seeds, and pepper flakes. After you cook the salt pork for about an half hour your cabbage should be tender by now. Take the salt pork out of the water and cut it up, add to the cabbage.

Green Cabbage

10 minPrep Time

30 minCook Time

40 minTotal Time

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Ingredients

  • 1 green cabbage
  • 1 small onion
  • 1 tbsp chicken base
  • 2 cups of water
  • 1 tsp celery seeds
  • 1/8 tsp red pepper flakes
  • fat back or bacon

Instructions

  1. If you use salt pork or you may call it fatback. You need to cook it separate in a pot of water, other wise the cabbage will be to salty. If you use regular bacon you can add it to the cabbage.
  2. Cut the green cabbage in 4 quarters and cut the core out.
  3. Cut the quarters in half again. Mince the onion and add the cabbage and onion to the water. Add the chicken base (if you don't have that use a bouillon cube), celery seeds, and pepper flakes. After you cook the salt pork for about an half hour your cabbage should be tender by now. Take the salt pork out of the water and cut it up, add to the cabbage.
7.6.4
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Arrisje’s Recipe Box

Nov 17, 2012 by

Recipe BoxRecipe Box

 

If you like my recipe cards, then you should download and print this recipe box. Make it for your self or for someone as a gift.

You need thick paper for this box. I used White Card Stock (weight 110lb, 8.5″x11″)

Cut out the recipe box and fold and glue. Follow the pictures below.

Recipe Box

Recipe Box

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Twice Baked Potatoes

Sep 15, 2012 by

Ingredients

  • 4 medium baking potatoes
  • 1/2 pack of an (8-ounce) package cream cheese, at room temperature
  • ½ cup (1 stick) butter, softened
  • 1 pint Greek yoghurt or sour cream
  • 1 cups shredded cheese of your choice
  • 1 cloves garlic, minced
  • 1 tsp salt
  • ½ teaspoon pepper
  • ¼ cup chopped chives, for garnish
  • 5 slices bacon (pork or turkey), cooked crisp, drained and crumbled, for garnish

Instructions

  1. Preheat oven to 350 F. Pierce potatoes and place on baking pan. Bake for 1 hour and 15 minutes, until very soft. If you don’t want to bake them just boil them in water for 20 minutes.
  2. Peel and mash potatoes in large bowl with potato masher or back of fork. Add cream cheese, half of the butter, Greek yoghurt and 1/2 cup of shredded cheese. Stir well. Add garlic, salt and pepper, and stir again. Add half of the green onion and cooked bacon.
  3. Spray a baking dish with nonstick cooking spray, bake for 30 to 35 minutes until hot. Sprinkle remaining green onions, crumbled bacon and 1/2 cup of shredded cheese over casserole and return to oven for about 5 minutes, until cheese melts.

Twice baked Potatoes
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Ingredients

  • 4 medium baking potatoes
  • 1/2 pack of an (8-ounce) package cream cheese, at room temperature
  • 1/2 cup (1 stick) butter, softened
  • 1 pint Greek yoghurt or sour cream
  • 1 cups shredded cheese of your choice
  • 1 cloves garlic, minced
  • 1 tsp salt
  • 1/2 teaspoon pepper
  • 1/4 cup chopped chives, for garnish
  • 5 slices bacon (pork or turkey), cooked crisp, drained and crumbled, for garnish

Instructions

  1. Preheat oven to 350 F. Pierce potatoes and place on baking pan. Bake for 1 hour and 15 minutes, until very soft. If you don't want to bake them just boil them in water for 20 minutes.
  2. Peel and mash potatoes in large bowl with potato masher or back of fork. Add cream cheese, half of the butter, Greek yoghurt and 1/2 cup of shredded cheese. Stir well. Add garlic, salt and pepper, and stir again. Add half of the green onion and cooked bacon.
  3. Spray a baking dish with nonstick cooking spray, bake for 30 to 35 minutes until hot. Sprinkle remaining green onions, crumbled bacon and 1/2 cup of shredded cheese over casserole and return to oven for about 5 minutes, until cheese melts.
7.6.4
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Black Eye Peas Salad

Sep 3, 2012 by

 

Ingredients

  • 1 can black-eyed peas
  • 1/2 english cucumber
  • 1/4 cup finely chopped red onion
  • 2 medium tomatoes, seeded and chopped
  • 1 medium jalapeño pepper, finely chopped
  • 1/2 cup chopped fresh cilantro if available
  • 2 cloves garlic, minced
  • 1/4 cup fresh lemon juice (about 2 large lemons) or more to taste
  • 1/3 cup extra-virgin olive oil, divided
  • Salt and freshly cracked black pepper, to taste

Instructions

  1. Remove half of the cucumber skin, leaving thin strips of green all the way around. Cut into quarters lengthwise, remove the seeds and chop. Transfer to a bowl and add the chopped onion, tomatoes, jalapeño, cilantro and garlic. Add the rinsed black eye peas. Put the lemon juice and about 1/4 cup olive oil in a separate bowl add salt and pepper and more lemon juice if desired. Refrigerate 30 minutes before serving.

Black Eye Peas Salad

10 minPrep Time

30 minCook Time

40 minTotal Time

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Ingredients

  • 1 can black-eyed peas
  • 1/2 english cucumber
  • 1/4 cup finely chopped red onion
  • 2 medium tomatoes, seeded and chopped
  • 1 medium jalapeño pepper, finely chopped
  • 1/2 cup chopped fresh cilantro if available
  • 2 cloves garlic, minced
  • 1/4 cup fresh lemon juice (about 2 large lemons) or more to taste
  • 1/3 cup extra-virgin olive oil, divided
  • Salt and freshly cracked black pepper, to taste

Instructions

  1. Remove half of the cucumber skin, leaving thin strips of green all the way around. Cut into quarters lengthwise, remove the seeds and chop. Transfer to a bowl and add the chopped onion, tomatoes, jalapeño, cilantro and garlic. Add the rinsed black eye peas. Put the lemon juice and about 1/4 cup olive oil in a separate bowl add salt and pepper and more lemon juice if desired. Refrigerate 30 minutes before serving.
7.6.4
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Green Beans

Aug 26, 2012 by

Here is another recipe of my Mother, simple, easy and very tasty.

Ingredients

  • 750 gram green beans
  • 1/2 tsp salt
  • 1/4 tsp nutmeg powder
  • 1 tbsp butter

Instructions

  1. Wash the green beans and cut the ends of the beans.
  2. Put the beans under just enough water. Add some salt and cook till done. Takes about 15 minutes. If there is remaining water left pour it off. Add the butter and nutmeg powder.

Green Beans

Here is another recipe of my Mother, simple, easy and very tasty.

10 minPrep Time

15 minCook Time

25 minTotal Time

Author:

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Ingredients

  • 750 gram green beans
  • 1/2 tsp salt
  • 1/4 tsp nutmeg powder
  • 1 tbsp butter

Instructions

  1. Wash the green beans and cut the ends of the beans.
  2. Put the beans under just enough water. Add some salt and cook till done. Takes about 15 minutes. If there is remaining water left pour it off. Add the butter and nutmeg powder.
7.6.4
102
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Pisang Goreng (Indonesian)

Aug 26, 2012 by

Fried bananas is one thing that always should be included with the traditional “rijst tafel”.

Ingredients

2 cups of self rising flour
1 1/2 cup of milk
1 egg
pinch of ginger (djahe)
ripe bananas
canola oil
1/2 cup of brown sugar.

Instructions

1.   Mix the flour, milk, egg and djahe (ginger)

2. Cut the bananas in 4 and put in the batter. Fry in the hot canola oil. Untill nice and brown, sprinkle with brown sugar.


Pisang Goreng

Fried bananas should be included with the traditional "rijst tafel".

5 minPrep Time

3 minCook Time

8 minTotal Time

Author:

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Ingredients

  • 2 cups of self rising flour
  • 1 1/2 cup of milk
  • 1 egg
  • pinch of ginger (djahe)
  • ripe bananas
  • canola oil
  • 1/2 cup of brown sugar.

Instructions

  1. Mix the flour, milk, egg and djahe (ginger)
  2. Cut the bananas in 4 and put in the batter. Fry in the hot canola oil. Untill nice and brown, sprinkle with brown sugar.
Cuisine: Indonesian/Dutch | Recipe Type: Side Dish
7.6.4
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Roasted Potatoes

Jul 29, 2012 by

 

This is one of the easy 3 ingredients recipes.  Roasted Potatoes a side dish that doesn’t take no time to prepare. Whatever you have with these potatoes make sure you prepare these first, since it does take about an hour till they are done.

 

Ingredients

Potatoes of your choice
1/4 cup of olive oil
1 cap of McCormick perfect pinch Vegetable

Instructions

Preheat the oven to 400F. Sometimes I use small whole potatoes and sometimes I peel and cube my potatoes. Whichever potatoes you want to use for this roasted potatoes dish. Pour the olive oil in the baking dish, add the potatoes and mix well with the olive oil. Add 1 cap full with the McCormick seasoning mix. Bake for about 1 hour or until the potatoes are crunchy and done.

 

Roasted Potatoes

This is one of the easy 3 ingredients recipes. Roasted Potatoes a side dish that doesn't take no time to prepare. Whatever you have with these potatoes make sure you prepare these first, since it does take about an hour till they are done.

10 minPrep Time

60 minCook Time

1 hr, 10 Total Time

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Ingredients

  • Potatoes of your choice
  • 1/4 cup of olive oil
  • 1 cap of McCormick perfect pinch Vegetable

Instructions

  1. Preheat the oven to 400F. Sometimes I use small whole potatoes and sometimes I peel and cube my potatoes. Whatever you want to use. Pour the olive oil in the baking dish, add the potatoes and mix well with the olive oil. Add 1 cap full with the McCormick seasoning mix. Bake for about 1 hour or until the potatoes are crunchy and done.
7.6.4
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Cucumber Tomato Salad

Jul 7, 2012 by

Ingredients

  • 3 Roma tomatoes
  • 1/2 English cucumber
  • 1/2 red onion
  • 1/2 block of feta cheese
  • 1 tbsp red wine vinegar
  • 1 tsp sugar
  • 1 tsp mustard or pepper
  • 1 tbsp olive oil
  • 2 tbsp minced basil

Instructions

  1. Make the vinaigrette; Mix the red wine vinegar, sugar, mustard and olive oil.
  2. Cut up the vegetables and cheese. Add to the vinaigrette to the salad, marinate for at least an hour.

Cucumber Tomato Salad

10 minPrep Time

1 hrCook Time

1 hr, 10 Total Time

Author:

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Ingredients

  • 3 Roma tomatoes
  • 1/2 English cucumber
  • 1/2 red onion
  • 1/2 block of feta cheese
  • 1 tbsp red wine vinegar
  • 1 tsp sugar
  • 1 tsp mustard or pepper
  • 1 tbsp olive oil
  • 2 tbsp minced basil

Instructions

  1. Make the vinaigrette; Mix the red wine vinegar, sugar, mustard and olive oil.
  2. Cut up the vegetables and cheese. Add to the vinaigrette to the salad, marinate for at least an hour.
7.6.4
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Sweet Potato Casserole

Jun 18, 2012 by

Ingredients

For the topping:
  • 1/2 cup plain flour
  • 1/3 cup butter or margarine, melted
  • 1 cup chopped pecans
  • optional marshmallows
For the Casserole:
  • 3 cups cooked sweet potatoes (about 3lbs)
  • 1/2 cup sugar
  • 1/2 cup (1 stick) butter or margarine
  • 2 eggs
  • 1/3 cup milk
  • 1 tsp vanilla extract

Instructions

  1. Preheat oven to 350F. In a small bowl, combine the topping ingredients and set aside. In a large mixing bowl, mash the cooked sweet potatoes. Add the 1.2 cup of butter or margarine, eggs, milk and vanilla extract. Beat with an electric mixer on medium speed until well blended. Place Sweet Potato mixture in a greased baking dish. Crumble topping over sweet potato mixture. Bake for 30-35 minutes.

Sweet Potato Casserole
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Ingredients

    For the topping:
  • 1/2 cup plain flour
  • 1/3 cup butter or margarine, melted
  • 1 cup chopped pecans
  • optional marshmallows
  • For the Casserole:
  • 3 cups cooked sweet potatoes (about 3lbs)
  • 1/2 cup sugar
  • 1/2 cup (1 stick) butter or margarine
  • 2 eggs
  • 1/3 cup milk
  • 1 tsp vanilla extract

Instructions

  1. Preheat oven to 350F. In a small bowl, combine the topping ingredients and set aside. In a large mixing bowl, mash the cooked sweet potatoes. Add the 1.2 cup of butter or margarine, eggs, milk and vanilla extract. Beat with an electric mixer on medium speed until well blended. Place Sweet Potato mixture in a greased baking dish. Crumble topping over sweet potato mixture. Bake for 30-35 minutes.
7.6.4
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Sweet Potato Casserole

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