Sin City Sliders

If you live some place where you can’t get White Castle’s, these will make you feel a little better!

Makes a dozen

Ingredients:

1 lb. ground chuck

8 oz. Velveeta Cheese cubed

1 package Lipton Onion soup mix

1 small onion chopped

1 pack small dinner rolls like Sara Lee or Pepperidge Farm

Sliced dill pickles to taste

Approx ¼ cup mustard and ¼ cup ketchup mixed together

Directions:

Brown beef and drain.

Stir in cheese, soup, and onion. Stir until cheese melts.

Cut buns in half.

Spread burger mixture on buns.

Wrap in foil.

Bake at 350 for 15-20 minutes.

Open foil and insert pickle slices and mustard and ketchup mix.

Serve immediately.

Ladies, if you’ve ever been to the Bubble Room restaurant on beautiful Captiva Island on the Gulf Coast of Southern Florida, then I don’t even have to go on about their famous “Bubble Bread!” I enjoyed it for years, but could never get the recipe—they didn’t want to share. Luckily, our son worked there for a short period as a “Bubble Scout” (server) and was able to do a little spying in the kitchen for me. I still do not have the secret recipe, but after a whole night of baking, mixing, and throwing out, a girlfriend of mine assisted me in coming up with a VERY good replica of the most famous bread on the island. It takes a bit to assemble, but it is SO worth it for a special treat. The recipe is in approximate amounts, as I did not weigh or measure, but I think you will get the idea!

Donna’s LV Bubble Bread

Take a large loaf of French, Italian, or other crusty white bread and split it lengthwise, making 2 half loaves. Place halves, cut side up on a foiled cookie sheet and turn on the broiler. Brush each half with either butter or garlic butter (I prefer garlic butter) and broil until crispy. Let the bread set while making the cream cheese “frosting.”

Take a softened 8 oz pack of cream cheese and beat it with 2-3 tablespoons of either Ranch or Blue Cheese dressing. Once smooth, spread this mixture onto the cooled loaf halves. Do NOT make the mixture too thick or the bread will be soggy. Spread a thin layer on each piece of bread and don’t overdo it.

Now, the fun part! Sprinkle some blue cheese crumbles on each half to your liking. I would recommend not overdoing it again, as the blue cheese will make the bread very rich. Perhaps a half cup to ¾ of a cup altogether would be a reasonable amount. After that, sprinkle Parmesan to your liking. Next, use a liberal sprinkle of dried basil, and finally, a very liberal sprinkle of Paprika. The bread should look very red, so you will make sure you are generous with the Paprika.

Wrap this cookie sheet with foil and bake for about 20-30 minutes on 350 degrees, or until bubbly to your satisfaction. When cool enough to handle, slice into 2 inch slices and serve.

Alternative: for a different take on the bread, sprinkle Monterey Jack as well as the other cheeses for an even more decadent nibble!

100 AD: it is believed that Native Americans settled in this area to take advantage of the lush meadows and artesian wells.

1820’s: Spaniards traveling from Mexico name the area Las Vegas, which means “The Meadows.”

1855: The area called Las Vegas becomes part of the U.S.

1860’s: Brigham Young’s Mormon followers, who built a fort in Las Vegas, abandon the city.

1905: The transcontinental railroad arrives.

1900’s to 1920’s: A mining boon.

1930’s: Hoover Dam is built.

1946: Bugsy Siegal arrives to build the most luxurious casino/hotel in the U.S.—the Flamingo Hotel.

1950’s-1960’s: The popularity of the Rat Pack helps Vegas grow into a true entertainment destination.

1960’s: Howard Hughes becomes a resident and starts buying up all the land which would eventually become Summerlin.

1960’s-1980’s: Elvis makes a comeback and the East Coast Mob is cracked down upon by the feds.

1980’s-1990’s: Fires kill guests at the MGM, Aladdin, and Monte Carlo. Steve Wynn opens the Mirage in 1989—the first new casino opening in Vegas in 16 years.

1990’s: More than a dozen new mega-resorts open along with the $72 million Las Vegas Motor Speedway.

2009: The largest privately held property in the world, City Center opens at the cost of $8.5 billion.

]]> http://www.ladieslovelasvegas.com/tidbits-of-las-vegas-history/feed/ http://www.ladieslovelasvegas.com/top-10-reasons-to-not-tip-in-vegas/ http://www.ladieslovelasvegas.com/top-10-reasons-to-not-tip-in-vegas/#comments Fri, 29 Jul 2011 19:12:22 +0000 Donna http://www.ladieslovelasvegas.com/?p=1922 Ladies, Vegas is a town that runs on tips, but it gets confusing as to when and who not to tip. After all, you can’t tip everyone, so where do you draw the line? Here is a handy guide as to when to make those fiscal judgments:

Cashiers: do not tip cashiers unless you know/and or have dealt with them on a continuous basis. If you win a significant amount of money, then slip them a $20 or less.

Change people: they are in the same category as cashiers. If you get a quarter royal, you don’t give the person who pays you the bills $100 tip (I’ve seen it). If you have had a relationship with that change person, then give them a $10 or a $20 now and then, but if you have never used them, I wouldn’t feel obligated to give more than a token tip.

Casino Hosts: I have been told by some hosts that they are not allowed to take tips and I have had hosts refuse tips. If you have a good host, give them a nice gift during the holidays. And by a nice gift, I don’t mean a $20 box of chocolates! If your host has given you great service, then the gift should be at a value of $100 or more.

Baggage guys: Only tip the baggage guys/gals on DELIVERY. It is not necessary to tip baggage claim when they hold your bags and then when they deliver them.

Dealers: Do not tip dealers when you have lost miserably. They get plenty of tips from the winners.

Bathroom Attendants: Only tip them if you use their stuff. If they hand you a towel—hmmm, I do that myself very nicely.

Maître Ds: If a Maitre D takes you to a junky or mediocre table, don’t tip. However, if you insist on that one romantic little table with the fantastic view and he accommodates you during a busy time, he’s expecting a tip.

Showroom hosts: Same rules apply as the Maitre D—if you are satisfied with a table in the last row, then don’t tip. If you insist on the front row center seat, then you are expected to flip the guy a $20 bill.

Housekeeping requests: If you need something from housekeeping and they don’t show up for 3 or 4 hours, then don’t tip. However, if they show up in 5 minutes, then I would give her a couple of bucks for fast service.

Tip Jars: It’s bad enough to have to pay $6 for a latte, but should you leave a tip on top of it? I would only tip if the barista gave exemplary or ultra friendly service—other than that, no.

Cognac Fizz

1 oz Cognac or good brandy

1/2 oz Cointreau or premium orange liqueur like Drillaud

1 oz lemon juice, freshly squeezed

Champagne or good sparkling wine

Ice

Fill cocktail shaker with ice. Add Cognac, lemon juice, and orange liqueur. Shake briskly and strain into 4 champagne flutes. Top with chilled champagne/sparkling wine and garnish with an orange twist.

Although Echoes of the 60s would appeal to all age groups, I think it especially significant to all you ex hippies who grew up with the music. I guarantee you will know the words to EVERY song. This small show consists of 5 fabulous musicians who rock it on for an hour & 15 minutes playing all of your old favorites. The stars are: Bill DeLoach (acoustic & vocals), Marilyn James (vocals), Ray Allaire (bass & vocals), Raphael Erardy (drums & vocals), Fred Champoux (guitar, sax, & vocals), and Mike Dubay (keyboards). The performers keep trading places, instruments, and costumes to keep the show lively.

What they actually do in Echoes of the 60s is take you through time and music styles starting at the beginning of the decade. They have a ball performing everything from Santana, to Smokey Robinson, and Sly and the Family Stone to Janis Joplin and Jimi Hendrix. There are cool monitors behind the group that periodically feature some great old footage. The “love beads” that Gracie passed out to everyone in the audience prior to the show was a cute, little touch.

This show is just good, clean fun and I would not be afraid to take older children or grandchildren. The truth is, these tunes are all classics and even youngsters would be familiar with them. So, hipsters, local or otherwise, get out your big bells, love beads, tie dye, and get over to the V Theatre for this little gem of a show. Tickets for Echoes of the 60s are $55 each (plus fees) at the box office, but Gracie tells me you can get a deal through Vegas4Locals or Tix4Tonight. Show starts at 6pm.

Echoesof the60s.com

Greg & Gracie Fulljames

]]> http://www.ladieslovelasvegas.com/review-echoes-of-the-60s/feed/ http://www.ladieslovelasvegas.com/dirt-cheap-you-might-learn-something-list-of-lv-museums/ http://www.ladieslovelasvegas.com/dirt-cheap-you-might-learn-something-list-of-lv-museums/#comments Thu, 26 May 2011 22:36:00 +0000 Donna http://www.ladieslovelasvegas.com/?p=1906

The Atomic Testing Museum: Explains and displays how the Nevada Test Site played a role in the nation. Hours: 10-5 Mon-Sat, 12-5 Sun. Admission $12, $9 for seniors and students. Frank H. Rodgers Science & Technology Building, 755 E. Flamingo Rd. 794-5151

Bellagio Gallery of Fine Art: Cute little museum with works of fine art by Chagall, Monet, and the like. Hours: 10-6 Sun-Thurs, 10-7 Fri&Sat. Admission $15, $12 for seniors & locals, $10 for students, teachers & military, 12 & younger free. 3600 Las Vegas Blvd. (in the Bellagio hotel) 693-7871

Boulder City Hoover Dam Museum: the construction of the Hoover Dam. Hours: 9-4:30 daily. Admission: $2, seniors & students $1. 1305 Arizona St. Boulder City, 294-1988

Clark County Museum: ghost town displays, desert plant live, historical residences, etc. Hours: 9-4:30 daily. Admission: $2, seniors & students $1. 1830 S Boulder Hwy, Henderson. 455-7955

Hispanic Museum of Nevada: Hours 8:30-8:30 Tues-Sat, 8:30-6 Mondays. El Rinconcito del Arte 250 N Eastern Ave. 229-1515

Howard W. Cannon Aviation Museum: aviation in Southern Nevada from the 1920’s to now. Open 24 hours. FREE on the baggage claim level of the McCarren Airport, 5757 Wayne Newton Blvd. 455-7968

Las Vegas Natural History Museum: dinosaurs, aquarium featuring a shark exibit, rainforest, Treasures of Egypt. Hours: 9-4 daily. Admission: $10, $8 for seniors, military, and students. 900 Las Vegas Blvd North, 384-3466

Lied Discovery Children’s Museum: over 100 hands on exhibits, workshops, demonstrations, performances, etc. Hours: 9-4 Tues-Fri, 10-5 Sat, 12-5 Sun. Admission: $9.50, $8.50 for seniors, students, military.

Marjorie Barrick Museum: Exihibits from Mexico and Latin American countries. Hours: 8-4:45 Mon-Fri. 10-2 Sat. Admission FREE Located on the UNLV campus, 4505 S Maryland Pkwy. 895-3381

Nevada State Museum: natural and regional history. Hours: 9-5 Wed-Sun. Admission: $4, free for children under 17. 700 Twin Lakes Dr. 486-5205

Nevada State Railroad Museum: historic train rides. Hours: 9-3 Wed-Sun. Train rides 10,11:30, 1 and 2:30. Rides are $10for adults, $5 for children 4-11, younger than 4 are free. 600 Yucca St, Boulder City. 486-5933

Southern Nevada Museum of Fine Art: works of art from over 70 artists. Hours: 12-5 Wed-Sat. Admission : $3 and children under 12 are free.

Ladies, pool season is here in Las Vegas whether you’re ready for it or not. This article is like a pool party primer 101 in case you want to check out the scene. Vegas has some of the most awesome hotel pools and in recent years, they have made the pools event centers for many activities. Here are the basics of what you need to know:

Bring plenty of money! The pool scene is not cheap—even if you are just lounging the drinks and snacks are expensive.

You must normally be a hotel guest to use the pool unless there are special parties or events going on.

Events at the pool will cost you a cover charge ranging from $40-$500 per day.

Pool amenities vary depending on how expensive the hotel is. But, the most popular gig seems to be the private cabana (you must rent it) which is like a small tent-like situation with stuff in it. Things that might be in a cabana could include: a plasma TV, high-end sound systems, swanky furnishings, video games, Wi-Fi, mini bar, beds, and butlers.

Some of the services you might expect pool side could include: fancy drinks and food, Evian water spritzing, fresh ice waters, DJs, frozen grapes, frozen or chilled towels, face spritzers, massages, and more.

Some of the sights you might expect to see on the Vegas Pool scene might be: lush landscapes, wave machines, swim-up bars, water slides, misting machines, multiple pools, wild underwater lighting, waterfalls, glass bottom pool decks, fabulous views, lap pools, fireplaces, swim up Blackjack, Poker, or Craps tables, tiki huts, tropical birds, sand beaches, meandering rivers, wave pools, concerts, lagoons & grottos and aquariums.

There are topless pools in Las Vegas ladies! If this offends you, ask in advance. Just a hint: some ladies I know went to the topless pool because the crowd was minimal and they got better service even though they decided not to go topless.

If you’re interested in hanging out at your hotel pool, it would be best to check the hotels website for details and photos, however, here is the down and dirty on some of LV’s best pool scenes. And PS ladies, please don’t forget the sun block! Seen one too many tragedies out here!

Aria/Liquid: open 11am-6pm Thurs-Sun. 693-8300

Artisan Hotel/Naked Pool: 10am-6pm daily, special events most days including finger-painting, topless, DJ’s, local deals. 743-2661

Caesars Palace/Garden of the Gods Pool Oasis: 5 acre complex, 7 pools, 40+cabanas, swim up Blackjack, topless, statues, columns, frozen grapes & towels, massages, etc. 731-7110

Cosmopolitan/Marquee Dayclub: 10am-sunset daily, nice view of the strip, bar, cabanas, weekend events. 333-9000

Encore/Encore Beach Club: 11am-7pm, events Thurs-Sun. 770-7300

Flamingo: Bugsy Segal’s original pool, waterfalls, lagoons, grottos, swims up Blackjack, tropical birds and landscape. 733-3111

Hard Rock Hotel/Hard Rock Beach Club: 11am-sunset Mon-Thurs, 10am Sat & Sun, sandy beach, 2 pools, lush landscaping, music, Palapa Lounge, waterfalls, 4 hot tubs, swim up Blackjack & Craps, tiki huts, many events. 693-5555

Las Vegas Hilton/Old School by the Pool: live music, food, drink specials7-10pm. 732-5111

Luxor/Oasis Pool: 9am-6pm daily, DJs weekends. 730-5731

M Resort/DayDream Pool Club: 11am-7pm Sat-Mon, pool parties Sat. 797-1000

Mandalay Bay: beach, wave pool, topless, meandering river, cabanas, concerts. 632-7777

MGM Grand/Wet Republic: 11am-6pm daily, weekend events. 891-3715

The Mirage/Bare: 11 am Thurs-Mon, 2 pools, lagoons, waterfalls, cabanas. 791-7442

Palazzo/Azure: 11am-6pm Fri-Sun, weekend events 767-3724

Palms/Pool & Bungalows: 12pm-7pm, 3 acre complex, waterfalls, Glass Bar, glass bottomed pool deck, 27 cabanas or bungalows, weekend events 938-9999

Rumor Hotel/Gossip Pool: 10am-6pm daily, events daily 743-2657

Silverton/Sway Pool & Lounge: 7-11pm Sat. Bikinis, Bands & Burgers 263-7777

Venetian/Tao Beach: 10am-sunset daily, weekend events. 388-8588

Wynn Pool: two tiers, 3 pools, topless, DJ, poolside Blackjack, chilled towels. 770-7000

]]> http://www.ladieslovelasvegas.com/the-skinny-on-vegas-pool-parties/feed/ http://www.ladieslovelasvegas.com/the-secret-double-secret-in-n-out-menu/ http://www.ladieslovelasvegas.com/the-secret-double-secret-in-n-out-menu/#comments Mon, 14 Mar 2011 16:27:12 +0000 Donna http://www.ladieslovelasvegas.com/?p=1879 Food & Wine Magazine recently named In-N-Out the best burger joint in the nation.For those of you who haven’t had the pleasure of devouring an In-N-Out burger, you must try one when you come to Vegas. Being from the Midwest, I had never heard of such a place until I moved here. I am lucky enough to have one a few miles from my home, so I can partake anytime, but, the truth is they are so good and so decadent, that I try to visit only on a quarterly basis. Frankly, I could eat there daily but we must have some restraint, right, ladies?

In-N-Out for you newbies is the busiest fast food drive thru in Vegas. At any given time, there are easily 10-15 cars in line at the window–and the inside is full too. What’s the draw, you say? Fresh burgers, fries and shakes made to order–simple as that! The menu is small and the food is great. The cheese on the burger actually has some taste and the fries are made right in front of your eyes out of whole potatoes. The burgers are just the best. I’ve had $13 burgers that weren’t that good. For two, plan on paying about $13 at In-N-Out.

Anyway, there’s always been talk of a secret menu at In-N-Out. By a secret menu, I mean ways to order stuff your way. For instance, I order my “Double-Double” minus tomato, plus pickle, and with chopped onion. You can get your burger onion raw sliced, grilled sliced, chopped raw or grilled chopped just for starters. If you look at the “not so secret” menu you will be surprised at how many variations the grill experts will cater to. At any rate, ladies, the In-N-Out is so good that I’ve actually been in valet at Bellagio behind limos with passengers emerging with sacks and sacks of these delectable burgers. So you must try them . The closest In-N-Out is on Tropicana about 2 miles west Las Vegas Blvd. Check them out at www.in-n-outburger.com

At In-N-Out Burger, quality is everything. That’s why in a world where food is often over-processed, prepackaged and frozen, In-N-Out makes everything the old fashioned way.
Our commitment to quality starts with our hamburgers. We make them from fresh, 100% pure beef. They are free of additives, fillers and preservatives of any kind. But the focus on quality starts well before we deliver our hamburger patties to our stores. We own and operate a world class patty making facility. Since we only serve burgers, fries and drinks, making a high quality hamburger patty is everything to us.

We have always made every one of our hamburger patties ourselves using only whole chucks from premium cattle selected especially for In-N-Out Burger. We pay a premium to purchase fresh, high quality beef chucks. We individually inspect every single chuck we receive to make sure that it meets our standards. Then our highly skilled, in-house butchers remove the bones. We grind the meat ourselves and make it into patties ourselves. We do all of this in our facility on our property in Baldwin Park, Ca. These steps enable us to completely control the patty-making process and be absolutely certain of the quality and freshness of every patty we make. We’ve always made our hamburger patties this way.

Our commitment to quality doesn’t stop there. Our lettuce is hand-leafed. Our American cheese is the real thing. And we use the plumpest, juiciest tomatoes we can find. All of our ingredients are delivered fresh to our stores. In fact, we don’t even own a microwave, heat lamp, or freezer. We even bake our buns using old-fashioned, slow-rising sponge dough. And we make every burger one at a time, cooked fresh to order.

Of course, what’s a great burger without great fries? At In-N-Out, we know a French fry is only as good as the potato it comes from. That’s why we use the highest grade potatoes and ship them fresh from the farm. Then we cut them right in the store, one potato at a time. And cook them in 100% pure, cholesterol-free vegetable oil. To top it all off, we also make our delicious shakes from real ice cream. We wouldn’t do it any other way. Because when it comes to burgers, fries and shakes, getting fresh is a good thing.

The “SECRET MENU”

You’ve heard the rumors about the super “Secret Menu” well now finally behold, the entire “Secret Menu” revealed in its entirety (so far)…

Animal Style Burger: (The most popular of all “secret Menu” items)
Any burger fried in Mustard, with pickles, grilled onions & Extra spread. (Don’t call it secret sauce)

“Protein” Burger
Any burger wrapped in lettuce instead of a bun.

The Flying Dutchman (The best “snack” on Earth)
2 of our pure beef patties, 2 slices of melted cheese. That’s it. No lettuce, Tomatoes, onions or bun. Just beefy cheesy goodness!

Grilled Cheese
A cheeseburger without the meat patty. Wonderful melted cheese, lettuce, tomatoes & Onions (if you want) with our world famous spread all on a perfectly toasted bun.

Veggie Burger
Hamburger without the meat patty. Fresh hand leafed lettuce, double tomatoes & Onions (if you want) with our world famous spread all on a perfectly toasted bun. (Formerly known as the “wish burger” as in “I wish there was a burger in this”)

“Double-Meat”, “Triple Meat”…
A multi patty burger with NO CHEESE! Pretty much self explanatory.

2×4, 3×3, 4×4, 4×2, 2×3, etc…
A “2×4″ is a burger with two beef patties and four slices of cheese. The largest available order is a 4×4 (ya sorry no more 100×100’s)
The first number represents meat & the second represents cheese.

So “Meat” x ”Cheese” thus a 4×2 would get you 4 100% all beef patties and 2 slices of cheese. You get the idea here, experiment with the combination that works best for you.

“Well Done”, “Medium Rare”

· Well Done: Cooks the burger longer.

· Medium Rare: Burger is pulled off the grill sooner resulting in a more rare burger.
(*Note all burgers regardless of how you order it will be cooked to an internal temperature of at least 165)

“Extra Toast”, “Light Toast”

· Extra: Toasts the Bun a little bit longer for a crispier bun.

· Light: Pulls the Bun a little bit early for a lighter softer bun.

Fries: “Animal Style”
Our original golden fries topped with melted cheese, perfectly grilled onions & topped with our world famous spread.

Fries: “Light” or “Well”

· Light: French fries cooked a little less than normal.

· Well: French fries cooked a little longer than normal.

Chopped Chilies, Chilies on the side

· Chopped: Gets you hot banana peppers diced and added to your burger.

· Chilies on the side: 2-3 banana peppers prepackaged in the side

The Wonderful World of Onions

· With: Gets one slice of onion added to your burger.

· Grilled: Gets chopped grilled onions added to your burger.

· Whole Grilled: Gets one whole (not chopped) slice of perfectly grilled onion added to your burger.

· Raw Chopped:Gets chopped (not grilled) onions added to your burger.

Ketchup / Mustard
K/M Instead: Gets you ketchup & mustard instead of the spread on your burger or animal style fries.

Extra…

· Produce: Order extra Lettuce, tomato, pickle or Onion (all for no extra charge) on any burger.

· Cheese: add extra cheese to your burger or fries for a nominal charge.

Lemon-Up
1/2 Lemonade, 1/2 7-Up.

Neapolitan Shake
Vanilla, Chocolate & Strawberry REAL ICE CREAM all swirled up together.

Root-Beer Float
Real Vanilla Ice cream with root beer.

Arnold Palmer
1/2 Iced Tea, 1/2 Lemonade. (Yes named after the Golfer who popularized the drink)

Shake Sizes

· Regular: The traditional shake in the Green logoed cup.

· Large: A shake in the “medium” red logoed drink cup.

· Extra Large: A shake in the “Large” red logoed drink cup.

Rumored Items NOT on the menu…

“Monkey Style”: Sometimes referred to as meat patty on the fries sometimes something else. Either way ordering Monkey style will only get you a funny look or the question “You mean Animal Style”?

On the Sal: Supposedly a side salad type item. Nope, ordering on the sal will only get you an odd look.

Chicken: Sorry no hidden chicken. Only 100% pure beef burgers here.

Bacon: Nope, I know you bacon lovers hate this but bacon actually does not work well with our burgers, nor is it conducive to our cook times or flow of operation. We have tried it before, but it does not work well.

Veggie Patty: After much testing and trying we have never found a veggie patty that meets our strict standards of quality & freshness. You’ll have to stick with the “veggie” or “Grilled Cheese” for now.

20×20, 100×100, etc.: I know what you’re saying “but in 1998 I ordered a 20×20; I know it’s real” While we used to do anything x anything for quality control, speed of service & packaging concerns we no longer make anything larger than a 4×4. (However ordering a 4×4 and 8 flying Dutchmen would allow you to make your own 20×20)

As with anything we will gladly try to accommodate any request you many have so long as it doesn’t pose an interruption to business. We’re always glad to help & make your burger anyway you want. Please note we can NOT take your food items back, yes this includes bacon, and cook it for you or add it to your burger, sorry.

TIPS:

Experiment to find the best combination for you; Most “Secret Menu” items can be combined for example this writer favorite meal is a Double Double Animal Style, All four kinds of onions, Light Toast, Medium Rare; fries well done animal style with an XL Neapolitan shake. Mix it up & every IN-N-OUT trip can be a new & exciting change!

Due to the freshness of our beef, the lack of fillers, preservatives & never having been frozen you may notice the burger is slightly more pink than you are used to, please be assured the burger is still fully cooked to a safe temperature.

]]> http://www.ladieslovelasvegas.com/the-secret-double-secret-in-n-out-menu/feed/ http://www.ladieslovelasvegas.com/the-best-mac-cheese-ever/ http://www.ladieslovelasvegas.com/the-best-mac-cheese-ever/#comments Wed, 23 Feb 2011 23:40:34 +0000 Donna http://www.ladieslovelasvegas.com/?p=1874 Ladies, as far as mac and cheese goes, let’s get this out of the way right now–you know we all LOVE this dish. When one is feeling a little down-n-out, hung over, or just blah NOTHING is craved more than the ultimate comfort food. Up until this time, I’ve been baking my mac & cheese the old fashioned way or whipping it out of the blue box when in a hurry. But one fateful day (Jan. 9, 2011), I came across this Alton Brown stove top recipe on the Food Channel site.

Now, normally, I would have flew right by this one because I have a stack of m & c recipes collecting dust on my book shelf already. But, I took the time to read the viewer reviews and they blew me away. So many of them said things like: “the best I’ve ever had,” “so easy and delicious,” and, “I always double the recipe,” that I HAD to make it that same day. I was thrilled with the results. This comes out so creamy and perfect that I have made it 3 times already. Even my husband, who has never cared much for this classic dish is enthralled. I have since thrown out my dusty stack of recipes and will adapt this mac & cheese as my standby. Now you be the judge!

Stove Top Mac-n-Cheese
Courtesy Alton Brown

Ingredients:
1/2 lb elbow macaroni
4 Tbsp. butter
2 eggs
6 oz. evaporated milk
1/2 teasp. hot sauce
1 teasp. kosher salt
fresh black pepper
3/4 teasp. dry mustard
10 oz. sharp cheddar, shredded

Directions:

In large pot of boiling, salted water cook the pasta to al dente and drain. Return to the pot and melt in the butter. Toss to coat.

Whisk together the eggs, milk, hot sauce, salt, pepper, and mustard. Stir into the pasta and add the cheese. Over low heat continue to stir for 3 minutes or until creamy.

Note: the only thing I added was a few dashes of Worcestershire Sauce.