Recipes

1. Boil macaroni in salted water, following package directions.
2. Drain under running cold water.
3. Cover bottom of a 2-quart baking dish with layer of macaroni, a layer of cheese, bits of butter, salt and pepper.
4. Continue layers until all ingredients are used, ending with a cheese layer.
5. Whisk milk and egg together, pour over the top, cover with buttered bread crumbs, and bake in a 350

Andrew Bleakley can you please help me with the recipe app. I don't seem to have the appetite to make it work.

Put all ingredients into a wide pan, stir over low heat until sugar dissolves. Then crank up the heat and boil it until reduced by at least half, the more you reduce it the thicker the glaze will be. Stir it a few times to stop it catching on the base of the pan and to combine the mustard. Cool.  Score ham and stud with cloves. If you like to eat your ham warm then it’ll take a few hours to warm through, do this on about 180C. You can pop a bit of glaze on then. I usually like to crank up the temp towards the end to about 200-220C and then bathe the ham in glaze and let it get rich and caramelly. Serve any extra glaze with the ham.

Made Pho with Barber Benny last night. Used this as a guideline.

1. Prepare the onions and ginger.
2. Char the onions and ginger.
3. Toast the spices.
4. Combine the broth ingredients.
5. Cover and simmer the broth.
6. Freeze the beef for 15 minutes.
7. Slice the beef into thin slices.
8. Cook the rice noodles.

Preheat oven to 400 degrees F. Line a muffin pan with paper liners or grease with butter and dust with flour. In a small saucepan, melt the butter over medium heat. Continue to cook until browned, swirling the pan as necessary to promote even cooking. Remove from heat and let cool for a few minutes. In a bowl, whisk together the browned butter, maple syrup, yogurt, and eggs. In a separate bowl, combine the flour, sugar. baking powder, baking soda, salt, and cinnamon. Add the wet ingredients all at once and stir until just combined. Add the chopped pecans. Fill the muffin pan with the muffin batter, filling each cup about 2/3 full. Top each with a pecan half. Bake until golden brown and a toothpick inserted into the center comes out clean, 15-18 minutes. Let cool in the pan for 5 minutes, then remove to a wire rack to cool completely. The muffins will keep in an airtight container for several days.