Yes you read the title right, it says rice cooker macaroni and cheese. I love my rice cooker. I use it to make rice all the time. It makes great rice. It also steams vegetables really well. But did you
I'm just going to say it up front: the key to this whole dish is the cheese. (Isn't it always?) Cooked long and slow, this cheese melts into the rice and forms a crust on the bottom of the pan. The whole dish becomes infused with rich, smoky, caramelized cheddar, which a taste that's just this side of heaven.
I decided to whip up a frittata with the same concept of egg curry but much faster and easier. The end result was delicious and a hit with all three boys!!
The best ever tuna fish tuna salad sandwich. Uses tuna, canned or freshly cooked, cottage cheese, mayo, red onion, celery, capers, lemon, parsley, dill, and Dijon.
This weeknight meal was absolutely delicious! The recipe comes from a good friend and neighbor who is an excellent cook and she posted this recipe to a neighborhood recipe blog a while back. I am so glad I tried it
