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The Punk Rock Princess -Edinburgh/Scotland/Malta


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10 Fantastic Christmas Gift Ideas For Kitchen Lovers!

November 24, 2019

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Dig Into Desperate Housewives Recipes

January 14, 2020

On wisteria lane there is always something cooking up, which brings me to this next article on dishes from the Desperate housewives show, this american drama sitcom entertained thousands around the world! Having had up to 8 seasons, it really has been through all plots and stories. So here you can dig in and be one of the girls with your cooking skills. Secrets and truths unfold through the lives of female friends in one suburban neighborhood, after the mysterious suicide of a neighbor.... 

Susan's Spicy Mac And Cheese Ala Karl: 



1 1/2 cups finely chopped onion

2 large garlic cloves, minced

1 1/2 tablespoons minced pickled jalapeño chilies, or to taste

1 teaspoon ground coriander

1 1/2 teaspoons ground cumin

1/2 stick (1/4 cup) unsalted butter

1/4 cup all-purpose flour

4 cups milk

a 28-ounce can plum tomatoes, the juice discarded and the tomatoes chopped and drained well

cayenne to taste if desired

1 pound elbow macaroni

1 1/2 cups coarsely grated Monterey Jack (about 6 ounces)

1 1/2 cups coarsely grated extra-sharp Cheddar (about 6 ounces)

1 1/2 cups fresh bread crumbs


1 1/3 cups freshly grated Parmesan (about 1/4 pound)



In a large heavy saucepan cook the onion, the garlic, the jalapenos, the coriander and the cumin in the butter over moderately low heat, stirring, until the onion is softened.

Stir in the flour and cook the mixture, stirring, for 3 minutes. Add the milk in a stream, whisking. Bring the liquid to a boil, whisking, and whisk in the tomatoes. Simmer the mixture for 2 minutes and add the cayenne and salt and pepper to taste.

In a kettle of boiling salted water cook the macaroni for 6 to 7 minutes, or until it is barely al dente. Drain it well, and in a large bowl combine it with the tomato mixture. Stir in the Monterey Jack and the Cheddar and transfer the mixture to a buttered 13- to 14-by-9-inch shallow baking dish or 3-quart gratin dish.

In a bowl stir together the bread crumbs and the Parmesan, sprinkle the mixture evenly over the macaroni mixture, and bake the macaroni and cheese in the middle of a preheated 375-degree oven for 20 to 25 minutes, or until it is golden and bubbling.

Katherine's Lemon Meringue Pie: 



1/2 (15 ounce) package refrigerated pie crusts or make your own single pie crust

Lemon Meringue Pie Filling:

1 cup sugar

1/4 cup cornstarch

1/8 teaspoon salt

4 large egg yolks (save whites for meringue)

2 cups milk

1/3 cup fresh lemon juice

3 tablespoons butter

1 teaspoon grated lemon rind

1/2 teaspoon vanilla extract


Meringue: 6 egg whites, 1/2 teaspoon vanilla extract, 6 tablespoons sugar



Bake single pie crust as directed on package.

To make lemon filling: Whisk together first 3 ingredients in a heavy non-aluminum saucepan. Whisk together egg yolks, milk and lemon juice in a bowl; whisk into sugar mixture in pan over medium heat. Bring to boil, and boil, whisking constantly, for 1 minute. Remove pan from heat and stir in butter, lemon rind, and vanilla until smooth. Pour into pie crust. Cover with plastic wrap placed directly on filling.

Make meringue immediately as it must be spread on hot pie filling.

To make meringue: Beat egg whites and vanilla at high speed with a mixer until they are foamy. Add sugar, 1 tablespoon at a time and beat 2 to 4 minutes or until stiff peaks form and sugar is dissolved. Remove plastic wrap from pie and spread meringue evenly over warm filling, making sure to seal the edges with meringue.

Bake pie at 325º for 25 minutes or until golden brown.

Cool pie completely on a wire rack.

Lynette's Mother's Day French Toast Waffles: 



1 cup pancake/waffle mix

2 teaspoons white sugar

1 teaspoon ground cinnamon

1/2 cup cold milk

2 eggs


1 teaspoon vanilla extract



Preheat waffle iron. In a large mixing bowl, combine waffle mix, sugar and cinnamon. Stir in milk, eggs and vanilla extract.

Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown. Serve hot.

Edie's Quick And Easy No-Fail Lasagna: 



1 lb lasagna noodle

2 lbs lean ground beef or lean ground turkey

1 (32 ounce) jar spaghetti sauce

1 (15 ounce) can pizza sauce

4 cups ricotta cheese

4 cups shredded mozzarella cheese, divided

2 cups shredded cheddar cheese

1/4 cup Parmesan cheese

2 eggs

1 tablespoon parsley

1 teaspoon basil

2 teaspoons oregano


1/4 teaspoon pepper



Brown meat and drain off fat. Add spaghetti sauce, pizza sauce, salt and pepper.

Cook noodles in boiling water until tender.

Preheat oven to 350°F.

In separate bowl, mix together ricotta, 2 cups mozzarella, parmesan, eggs and herbs.

In a 9x13 pan lay down layer of cooked noodles only slightly overlapping.

Cover noodles with 1/3 of meat sauce and 1/2 cheese mixture.

Cover with another layer of noodles.

Cover with 1/3 meat sauce and rest of the cheese mixture.

Cover with another layer of noodles.

Cover with remaining meat mixture and top with remaining shredded cheeses.

Bake at 350F for 30 minutes.

Remove from oven and let stand for at least 10 minutes.


Gabrielle's Low-Fat Beef Enchiladas: 



1 pound Lean ground beef

1 Medium onion, chopped (1/2 cup)

1/2 cup Sour cream

1 cup Shredded cheddar cheese (4 ounces)

1/4 teaspoon Pepper

1/3 cup Chopped green bell pepper

2/3 cup Water

1 tablespoon Cumin

1 clove Garlic, finely chopped

1 can (15 ounces) tomato sauce

8 Flour tortillas


Shredded cheese, sour cream and chopped onions, if desired



Heat oven to 350.

Cook beef in 10-inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain. Stir in onion, sour cream, 1 cup cheese and pepper. Cover and set aside.

Heat bell pepper, water, cumin, garlic and tomato sauce to boiling, stirring occasionally; reduce heat to low. Simmer uncovered 5 minutes. Pour into ungreased pie plate, 9x1 1/4 inches.

Dip each tortilla into sauce to coat both sides. Spoon about 1/4 cup beef mixture onto each tortilla; roll tortilla around filling. Place in ungreased rectangular baking dish, 11x7x1 1/2 inches. Pour remaining sauce over enchiladas.

Bake uncovered about 20 minutes or until bubbly. Garnish with shredded cheese, sour cream and chopped onions.

Orange Blossom Muffins: 



1 slightly beaten egg

1/2 cup sugar divided

1 cup orange juice

4 Tablespoons melted butter, divided

2 cups package biscuit mix

1/4 cup orange marmalade

1/4 cup chopped pecans

1 1/2 Tablespoons all-purpose flour

1/4 teaspoon cinnamon


1/4 teaspoon nutmeg



Preheat oven to 400 degrees. Combine egg, 1/4 cup sugar, orange juice and 2 tablespoons butter. Add biscuit mix and mix for 30 seconds. Stir in marmalade and pecans. Grease muffin pans or line with paper baking cups, fill 2/3 full. Combine 1/4 cup sugar, flour, cinnamon, nutmeg and 2 tablespoons butter. Sprinkle over batter. Bake at 400 degrees for 20 to 25 minutes.

Katherine's Modern Waldorf Salad: 



1/4 cup low-fat mayonnaise

1/4 cup nonfat plain yogurt

2 tablespoons orange juice

2 teaspoons grated orange peel

1/2 teaspoon Cajun seasoning

1 head romaine lettuce

1 grapefruit

1 firm but ripe Bosc pear, peeled, cored, diced

1 tart green apple (such as Pippin), peeled, cored, diced

1 cup seedless grapes, halved

1/3 cup chopped dates


1/4 cup pine nuts, toasted