Walter the Educator's Cooking College: A Little Cookbook of the Best Homemade Recipes

By Walter the Educator

Walter the Educator's Cooking College a Little Cookbook of the Best Homemade Recipes is a guide for making some of the best home made food. Enjoy the delicious recipes insides!

Walter the Educator is one of the pseudonyms for Walter Anderson. Formally educated in Chemistry, Business, and Education, he is an educat

• Language: English
• Publisher: Silent King Books
• Release date: Jun 13, 2023
• ISBN: 9781088152591

Walter the Educator

About the Creator Walter the Educator is one of the pseudonyms for Walter Anderson. Formally educated in Chemistry, Business, and Education, he is an educator, an author, a diverse entrepreneur, and he is the son of a disabled war veteran. "Walter the Educator" shares his time between educating and creating. He holds interests and owns several creative projects that entertain, enlighten, enhance, and educate, hoping to inspire and motivate you. Follow, find new works, and stay up to date with Walter the Educator™ at WaltertheEducator.com.

Book preview

One

Magnificent Meatballs

Ingredients:

1 pound ground beef

1/2 cup breadcrumbs

1/4 cup milk

1/4 cup grated Parmesan cheese

1 egg, lightly beaten

1 tablespoon chopped fresh parsley

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Instructions:

Preheat oven to 400°F (200°C).

In a large bowl, combine breadcrumbs and milk. Let the mixture sit for about 5 minutes.

Add ground beef, Parmesan cheese, egg, parsley, salt, pepper, garlic powder, and onion powder to the bowl. Mix well using your hands.

Shape the mixture into 1 1/2-inch meatballs.

Place the meatballs on a baking sheet lined with parchment paper.

Bake for 15-20 minutes or until the meatballs are cooked through.

You can serve these homemade meatballs with your favorite pasta and tomato sauce or use them in meatball subs. Enjoy!

Two

Elbowed Mac and Cheese

Ingredients:

1 lb elbow macaroni

4 tbsp unsalted butter

4 tbsp all-purpose flour

3 cups whole milk

2 cups shredded cheddar cheese

1 cup shredded parmesan cheese

1/2 tsp garlic powder

1/2 tsp onion powder

Salt and pepper to taste

Bread crumbs (optional)

Directions:

Preheat the oven to 375°F (190°C).

Cook the elbow macaroni according to the package instructions. Drain and set aside.

In a saucepan, melt the butter over medium heat. Add the flour and whisk for about 2 minutes until it turns golden brown.

Slowly pour in the milk while whisking constantly. Keep whisking until the mixture thickens, for around 5-7 minutes.

Add the garlic powder, onion powder, salt and pepper. Mix well.

Add the cheddar cheese and parmesan cheese to the saucepan, and stir until the cheese melts and the sauce is smooth.

Add the cooked macaroni to the cheese sauce and mix until the pasta is fully coated.

Pour the mac and cheese into a baking dish and sprinkle bread crumbs on top (optional).

Bake for 25-30 minutes, or until the top is golden brown and the cheese is bubbly.

Serve hot and enjoy your homemade mac and cheese!

I hope you find this recipe helpful and enjoy making it!

Three

Cherished Chili

Ingredients:

1 pound ground beef

1 can of kidney beans

1 can of diced tomatoes

1 onion, chopped

2 cloves of garlic, minced

1 tablespoon of chili powder

1 teaspoon of