Baked Macaroni and Cheese Recipe 
by Richard White

Ingredients:

1 Package Macaroni

¾ cup Butter or Margarine

¼ cup all purpose flour

1 Teaspoon Salt

1 Large Tomato

1/8 Teaspoon Pepper

2 Cups Milk

2 Cups Cheddar Cheese - Grated

Directions:

Preheat oven to 375 Farenheit(=190ºC). Cook Macaroni as package label directs.

Meanwhile, melt butter in medium saucepan. Remove from heat. Stir in flour, salt, pepper until smooth. Gradually stir in milk. Bring to boiling, stirring. Reduce heat and simmer mixture 1 minute. Remove from heat.

Stir in 1 ½ cups cheese and the macaroni. Pour into 1 ½ quart shallow casserole dish. Arrange tomato sliced over top. Sprinkle remaining cheese over top.

Bake 15 minutes or until cheese is golden brown.

Makes 4 to 6 servings.

**NOTE** The use of Tomato is optional depending on the preference of the person eating it.

Originally uploaded by zannnielim
Ingredients:
Cauliflower, cocktail tomatoes, hard boiled eggs, crabmeat, lettuce, cheddar cheese, onions, red bell pepper, capsicum, beetroot

Dressing:
mayonnaise, pepper, salt, lime juice, parsley

Originally uploaded by zannnielim

So this version is made by me today :)

Hungarian Lecsó is a thick vegetable stew which consist mainly of Hungarian peppers and tomato, onion, lard, salt, sugar and ground paprika.

Steps:
1. Heat the lard (I prefer smoked szalonna) in a large pot over medium-high flame.
2. Add the onions and sauté until translucent and starting to brown.
3. Add the garlic and sauté for another 1 to 2 minutes.
4. Remove from heat and stir in the paprika until well blended.
5. Reduce heat to medium-low and return the pot to the flame.
6. Stir in the peppers, tomatoes, salt and pepper. Simmer until the peppers are cooked through and soft.

*Do not add water as the moisture from the fresh tomatoes and paprika will create the best texture. Adjust seasoning such as salt and pepper powder and serve.

I have made this many times, my husband Zsolt loves the szalonna (bacon) be served separately like this:-


but if you want to make a healthy weight-loss version of this stew, use olive oil and just a few drips.

Enjoy!

Originally uploaded by molamoni

Hungarian Lecsó is a thick vegetable stew which consist mainly of Hungarian peppers and tomato, onion, lard, salt, sugar and ground paprika.

Steps:
1. Heat the lard (I prefer smoked szalonna) in a large pot over medium-high flame.
2. Add the onions and sauté until translucent and starting to brown.
3. Add the garlic and sauté for another 1 to 2 minutes.
4. Remove from heat and stir in the paprika until well blended.
5. Reduce heat to medium-low and return the pot to the flame.
6. Stir in the peppers, tomatoes, salt and pepper. Simmer until the peppers are cooked through and soft.

*Do not add water as the moisture from the fresh tomatoes and paprika will create the best texture. Adjust seasoning such as salt and pepper powder and serve.

Enjoy!

Originally uploaded by True Man's World

Ramen ラーメン rāmen is a Japanese noodle dish that originated in China. It is served in a meat- or fish-based broth, often flavored with soy sauce or miso, and uses toppings such as sliced pork (チャーシュー chāshū, dried seaweed 海苔 nori, kamaboko, green onions, and occasionally corn. Almost every locality in Japan has its own variation of ramen, from the tonkotsu (pork bone broth) ramen of Kyūshū to the miso ramen ofHokkaidō.

Originally uploaded by palachinka



Ingredients
1 strip bacon
2 onions, medium dice
1 tablespoon olive oil
2 1/2 pounds stewing beef, cut into 1/2-inch cubes
1 garlic clove
Pinch caraway seeds
2 tablespoons good quality sweet paprika
2 cups warm water
2 cubes beef bouillon
2 whole canned tomatoes, chopped
1 green bell pepper
4 or 5 potatoes
2 tablespoons sour cream, plus more for plating
1 pound prepared nokedli, as an accompaniment
Cucumber salad, as an accompaniment






Directions
1. In a cold, heavy 6 to 8-quart stewing pot, fry bacon over low-medium heat until fat is rendered, and then discard bacon slice.

2. Saute onions in the bacon fat for a few minutes, do not allow the onions to brown. If bacon does not provide enough fat, add a little olive oil to prevent the onions from sticking. When onions become glossy, add the beef, sauteing with the onions for about 10 minutes, covered, until the meat is browned.

3. Chop and crush the garlic with the caraway seeds; add to meat and onions. Remove pot from heat. Stir in paprika rapidly with a wooden spoon. Immediately after paprika is absorbed, add the warm water. The water should just cover the meat, leaving room for potatoes.

4. Add beef bouillon cubes. Cover pot and cook over low heat for about 1 hour.

5. While stew is braising, prepare the tomatoes by cutting into 1-inch pieces. Core green peppers and cut into strips. After 1 hour of braising, add the tomatoes and green pepper. Add a little more water, if necessary and a little more salt if you need it. Simmer slowly for another 30 minutes.

6. Peel potatoes and cut into bite-sized cubes and set aside in a bowl of water. Add potatoes, and cook another 30 minutes until the potatoes are fork tender and the goulash is done.

7. Once goulash is finished, dissolve sour cream and a little of the goulash sauce in a cup. Add to goulash, it should give a creamy consistency. Serve goulash with nokedli on the side, adding an extra dollop of sour cream to each plate.

Enjoy!

Originally uploaded by zannnielim


To be really honest, I don't mind an oven like this. I can imagine how delicious are pizzas or even traditional Hungarian Cassarole dishes will taste like if they are baked and prepared in this amazing oven. I love the Hungarian Potato Casserole, the Goulash Casserole and the Cabbage Casserole. This is what I've made for the Hungarian Layered Potato Casserole though not using this rustic looking outdoor oven.