75g of elbow macaroni
2g of butter
25g of plain flour
250ml of milk
60g of grated cheddar cheese
1/2 teaspoon of salt
1/2 teaspoon of pepper
boil the macaroni, mix in oil and salt . the purpose of mixing oil is not to let them stick to the bottom.
melt the butter,mix in the flour bit by bit and make sure that there are no lump after that mix in the milk bit by bit to make white sauce and also make sure that there are no lump.
pre-heat the oven to 180 degree .
beat the two eggs.
take 1/3 of the cheddar cheesemix it with the egg.
the other 2/3 goes to the white sauce.
take a foil cup and put in the macaroni, mix it with the white sauce an egg.
put it into the oven and wait for it till it baked.
this recipe has been tested.
if u have any question sent us a email firstname.lastname@example.org
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The ingredien needed:
1 2-pound roasted chicken, skin discarded, meat removed from bones and shredded (4 cups)
1/2 cup prepared barbecue sauce
1 cup canned black beans, rinsed
1/2 cup frozen corn, thawed, or canned corn, drained
1/4 cup reduced-fat sour cream
4 leaves romaine lettuce
4 10-inch whole-wheat tortillas
2 limes, cut in wedges
1.Place a large nonstick skillet over medium-high heat. Add chicken, barbecue sauce, beans, corn and sour cream; stir to combine. Cook until hot, 4 to 5 minutes.
2.Assemble the wraps by placing a lettuce leaf in the center of each tortilla and topping with one-fourth of the chicken mixture; roll as you would a burrito. Slice in half diagonally and serve warm, with lime wedges.
Per serving: 404 calories; 8 g fat ( 2 g sat , 1 g mono ); 80 mg cholesterol; 48 g carbohydrates; 32 g protein; 6 g fiber; 600 mg sodium; 531 mg potassium.
Nutrition Bonus: Fiber (24% daily value), Iron (20% dv).
Carbohydrate Servings: 2 1/2
Exchanges: 2 1/2 starch, 1 vegetable, 4 very lean meat.
1 cup self raising flour
1 tbsp sugar
1 egg In a bowl mix flour and sugar.
Beat in the egg and then milk at little at a time until batter is smooth and lump-free.
In a hot pan or flat grill, brush butter over cooking surface and pour 1/4 cup measures for each pancake.
When large bubbles form on the surface, flip over and cook until lightly golden on the other side
3/4 cup milk
50g butter, melted
You can serve this with, lemon and sugar or even maple syrup or even honey.
Why should you do this recipe:
A delicious and easy pancake recipe that is fast to get on the table and better tasting than any convenience pre- packaged mix