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Toasty Cheese Macaroni

Hola! Am back.

Just yesterday, I had try  a new recipe that I found - Toasty Cheese Macaroni.
The recipe is just so simple, but require quite a lot of ingredients.
I took the recipe from here, thanks to Nurul Afzan Zaini for the nice recipe ;D

Ingredients

1 can of Prego Cheese & Herbs
Prego Pasta Sauce Traditional (Afzan use Prego Roasted Garlic & Parmesan)
Mozarella Cheese
Shitake Mushroom
Sausages (I use Ayamas Chicken Frankfurter Cheese)
Bay Leaves
Oregano Leaves
Macaroni (I use San Remo, penne type 500gm)
Egg
4 white onions
1 big red onion (chop)
Butter

Cost of budget : below RM100

Chop the onions into dice

Chop also the sausages and the shitake mushroom into slices

Prepare the Macaroni
1. Boil macaroni until it cook. Put some oil while boiling so that the macaroni will not sticky. I use half packet of macaroni for 2 - 3 person.

2. Toss the macaroni, put in caserol or 'loyang'. Put a layer of macaroni first.

Prepare the Cheese & Herb Gravy
1. Stir fry white onions and big onions with butter.
2. Put in sausages (I use 2 stick of sausages) and shitake mushroom that have been chopped and fry until crisp.

3. Later, put in 2 sheet of Bay leaves and a bit of Oregano leaves.
4. Put in 1 tin of Prego Cheese & Herb.
5. Stir all the ingredients until cook.
* add some water if the gravy too dry and remove the bay leaves after cook

Prepare the Tomato based Pasta Sauce
1. Crack and beat the egg.2. Add the Prego sauce (Traditional) into the egg. No need to be cooked.
* this is to make the macaroni stick together

Prepare to bake
1. Layer the macaroni first.

2. Then cover the macaroni with Tomato Based Pasta Sauce

3. The third layer, cover with Cheese & Herb Sauce.

4. Repeat the step Macaroni -> Pasta sauce -> Cheese & Herb Sauce
5. Lastly, topping the layers with Mozarella cheese.

Heat the oven to bake about 15 - 20 minutes, 180 degree. Make sure not to burn the cheese on top.

For next trial, I think I want to add some pineapple to reduce the cheesy taste.

Or you mad add tuna, depend on your tastes.

Happy try ;D

Red, White and Blueberry Trifle

Total Time:

8 hr 45 min

Prep

25 min

Cook

20 min

Yield:

12 servings

Level:

Easy

Ingredients

Two 16-ounce containers strawberries
Two 6-ounce containers blueberries
One 6-ounce container blackberries
3/4 cup granulated sugar
1/2 teaspoon finely grated lemon zest
2 tablespoons fresh lemon juice
Pinch kosher salt
One 8-ounce package cream cheese
2 cups heavy cream
1/2 teaspoon pure vanilla extract
1 prepared angel food cake (about 12 ounces)
Confectioners' sugar, for garnish, optional
1 1/2 tablespoons apple jelly or apricot preserves, for garnish, optional

Directions
Trim and quarter the strawberries and set aside. Combine the blueberries, blackberries, 1/2 cup granulated sugar, 1/3 cup water, lemon zest, juice and salt in a medium saucepot. Bring to a simmer over medium heat and continue to cook, stirring occasionally, until the berries break down and the sauce thickens, 15 to 20 minutes. Remove from the heat and cool.

Place the cream cheese, 1/4 cup cream, the remaining 1/4 cup granulated sugar and the vanilla extract in a large bowl and beat on medium speed until smooth and fluffy. In a second large bowl, whip the remaining cream until stiff peaks form. Fold about one-quarter of the whipped cream into the cream cheese mixture until lightened, and then fold in the remaining whipped cream.

To assemble the trifle, rip or cut the angel food cake into 2-inch pieces. Place half the cake pieces in the bottom of a 12-to-14-cup trifle dish or large bowl. Top with about half the blueberry sauce, half the cream and half the quartered strawberries. Repeat the layers with the remaining cake, berry sauce, cream and strawberries. Cover with plastic wrap and chill 8 hours or overnight. Before serving either dust with confectioners' sugar or heat the apple jelly in the microwave for 25 seconds to loosen, and then brush over the strawberries.


Other images:

Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/red-white-and-blueberry-trifle-recipe/index.html?oc=linkback

LABOR DAY MOMENTS: TOMBOY STYLE

Photos of women in the labor force between 1930 and 1950 via The Library of Congress.

Hope you all have a great Labor Day weekend; wear the hell out of them white jeans.