Everything on the internet is forever except that life changing fanart you found when you were 10

I had this recipe that I use to make all the time, until the original author deleted it. It's not on her new blog but thanks to the internet archive, I'm posting it but paraphrased. We're not using the actual title of the recipe or the blog because we know how the internet works. 

This is how I did it in my brain. Each recipe has 4 components: meat, liquid, starch, seasoning pack and optional cheese/tomatoes. The seasoning pack has a base of 1 tablespoon corn starch, 1 teaspoon sugar, 1 teaspoon salt, 1 teaspoon garlic powder (not salt, don't substitute garlic salt, if it turns out bad and too salty, I warned you) and 1 teaspoon onion powder. The liquid is always 2 3/4 cups, more milk or water depending on the finished texture. The more milk, the thicker the sauce.  Starch is either 1 1/3 cup uncooked pasta or 1 cup uncooked rice. Optional tomatoes, some recipes had them, some didn't. I used either an 8 oz. can of tomato paste or half a 16 oz. can of tomato sauce. The cheese depends on the individual recipe. 

For each recipe, you brown the meat first, and pour out the liquid (it will be thinner and greasier if you don't) Add all the rest of the ingredients, bring to boil. Turn the heat down and cook with a lid for 12 minutes stirring occasionally. Add the cheese in the last 5 minutes.

Middle Child's Favorite Food:

Liquid

2 1/4 cup water

1/2 cup milk

Seasoning

1 tablespoon chili powder

Starch

1 cup uncooked rice

Optional Cheese and Tomatoes

8 oz tomato sauce

1 cup cheddar cheese

1/2 cup cheddar cheese to go on top. 

I will post more of them later.

Casserole recipe for my oldest child

I developed this recipe over a couple of years. I started trying to use condensed cream of chicken soup to save time, but the color and taste just didn't appeal to me. I started with the macaroni and cheese recipe in Dad's Own Cookbook, and worked from there. 

for the sauce:

6 tablespoons butter

6 table spoons all purpose flour

1 teaspoon salt 

1/2 teaspoon pepper

1 table spoon of whatever seasoning mix is on hand

2 cups milk (i use whole milk, lower fat content will take longer to thicken but it is possible)

1 cup chicken water (usually I boil chicken to go in this and use the water, or the chicken cubes mixed with one cup boiling water, or just boiling water, or if you're not using full fat milk another cup of that)

if it looks like enough cheese throw in some more, then throw some on the floor for Dewey and pretend like it's an accident. 

The rest:

2 cups of rice, this is the pre cooked measurement, 4 cups of water, b2b and cook for 20 minutes. the ratio of rice and water is probably one of the few things my dad taught me, let him have this tiny legacy.

Chicken- don't use the canned stuff, it's mostly water, I've actually measured, and it taste awful. I usually boil two chicken breast, or use an equal amount of the prepackaged shredded chicken. 

if you want to add bread crumbs to the top coat them in oil so they don't burn

preheat to 425. 

melt the butter on low (don't burn it. like seriously, if it's burned you have to start over, also the vegetable oil spread CAN be used, but it ends up being runny and the whole casserole is a lot greasier, but in a pinch it will do.) whisk in (I swear to fuck if you try to use a spoon I will end you) whisk in the flour and turn the heat up to maybe, MAYBE, 4, DON'T BURN IT. let it thicken, if you think it's thick enough, let it go some more. Then add the seasoning, salt and pepper, mix that in and add one of the cups of milk, let that thicken. had the second, repeat add third, repeat. Melt the cheese in it. Mix in the rice and cheese, spread in a 9 X 13 pan cover in cheese and bake for um 20 minutes I think? It's all cooked already so whatever is fine. 

Hi

If you clicked over here from instagram hi! I will be relaunching this blog after PAX South in February.