The Kraft Dinner Saga.

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Kraft Dinner is a passion for me since a long time!


How could any one have Kraft Dinner as a passion?

Kraft dinner and I have a long story. I guess it all started when I was a teenager, this was one of the first meal I learned to “cook” and me and my friend were simply loving it!

When I was 14 to 16, I was living at 15 minutes of my school.
And once a week me and my 2 best friends were going at less once a week to my house to make our self Kraft Dinner.

We had 1 hour of lunch, 15 minutes to go to my house, 15 minutes to come back. We had 30 minutes to make the Kraft Dinner and eat it!

Of course, sometimes we were late… so it already happen I was running back to school with a bowls full of Kraft dinner and 3 forks in it. Me and my friend were eating it while literally running to our class!

We were sometimes late at school because of it… and we even miss a class to take our time and eat it relax at home!

We even made a “Kraft Dinner Party” were each person had to bring AT LESS 2 packs of that meal and we were going to cook the biggest batch of Kraft dinner of all time! We cooked a total of 12 box of Kraft diner at the same times and had a lot of fun doing it.

We had to drain the water out over the bath, as nothing else was able to receive the huge amount of food we made.
A lot of sentence and jokes went during the preparation of this meal, such as:
” Take care of it, use both hand to shake it ” or “I bet, you 1 box that I can eat 2 boxes!”

And of the 3 best friends we were, I certainly was the more extreme with Kraft Dinner. I even try to cook one with soy milk. (It was surprisingly good. I eat it all.)

Needless to tell you I made a lot of experimentation with it… and I think it is now time to share my knowledge.


Do not follow the instruction on the box! “My Standard Kraft Dinner”

If you prepare a regular Kraft Dinner, by regular I mean no added ingredients, be sure to at less not respect the amount of butter and milk they suggest you to add.
(Except if you watch what you are eating… but if you try to make healthy Kraft dinner…. simply eat something else ;)

Add around double butter as they said and much less milk.
In fact, you do not want to have a “soup looking” Kraft dinner, you want the yellow chemical to completely dissolve in the cauldron without having over needed amount of juice to it.

My suggestion is add double butter and low milk… shake it well (with both hand)   and add milk until you are not seeing any more powder.

Only following this instruction should bring you a different, better Kraft Dinner.



My “Real Classical Kraft Dinner” Seasoning:

I am now 27 years old and when I make a Kraft Dinner, I make it the best way I ever found. And I am now going to share my personal secret 2 ingredients that make the whole difference.

1) Add some Real Cheese to it. We must face it, Kraft dinner is very great but adding some real cheese in it that melt in the sauce is one of the best improvement you can think of. I suggest a little piece of the cheapest mozzarella you can found. To make it melt faster, be sure to grate it.

2) Add some “herbe de provence” (Provencal herb) will simply make the Kraft Dinner taste totally different and will give this meal a completely interesting taste. I never saw anyone thinking that it was adding a bad taste. 100% of the people that gave it a try are loving it. Be sure to not add too much, and to add enough of it. You will find the good proportion to add by yourself by doing some test.

So, this is what I call the “Real Classical Kraft Dinner”. Now let me suggest some other improvement you can do, depending of your taste.


Other improvement you can bring to Kraft Dinner:

I am used to add nearly anything to Kraft Dinner.
When I was really young my mom added baked Hot-Dog sausages and it is still one of my favorite improvement.
She really like it with a can of salmon, but I prefer a lot more other fattest meat.

My favorite ingredients to add are:
- Hot-Dog sausages
- Bacon
- Italian sausages
- Pepperoni

I also tried Chicken, Ducks and ham. But those are less interesting to add. (Well cooked ham cubes are still a good improvement)


Important note if you are adding many ingredients to your Kraft Dinner:

Even if you are only adding real cheese, Kraft dinner tend to get cold very fast, so once you have your “Standard Kraft Dinner”, before adding cheese or Provencal herb place your cauldron over your oven at minimal temperature, so it is not going to become too cool before it is time to eat it.

Do not forget it on the oven without shaking it, you do not want to burn the bottom of it. Just add whatever you want into the Kraft dinner and shake it constantly till the cheese is completely melted .


Kraft Dinner Croquettes Recipe:

This meal is now one of my favorite. It is for my point of view a great recipe you can do with your Kraft Dinner!
Adding real melted cheese to your Kraft Dinner will help a lot in this recipe.

1) Create a box of your best Kraft Dinner. Take the Kraft dinner and distribute it in a muffin pan, press a little to concentrate the mix and place in the refrigerator for at less 30 minutes.

2) While waiting, think about starting your oil, so it will boil and you will be able to make those great croquettes!

3) Take the cold mix, one “muffin” after the other: Do as follow for each croquettes:
1- Surround with flour.
2- Mix milk and eggs in a bowl (around 1 big egg per 250 ml) and brush the croquettes with that mix and your best pastry brush.
3- Surround it with Italian breadcrumbs. (Mix it with grated Parmesan for a better taste!)

4) Using the oil, cook each of your croquettes, until they are golden brown.

Let them become colder and they are ready to eat.



Kraft Dinner, is not healthy…

I do not think I will teach anything to anyone by saying it: Kraft Dinner is not an healthy meal.
I am now trying to eat much less of it, with good success. I now use other things to make my “pimped meal” and I might write more about it later.

Let’s be honest I still eat Kraft Dinner from time to time, the last one, was a real success… I tried it with all the suggested meat in this article… at once! I hardly suggest it to anyone that try to eat a completely different Kraft Dinner.

Good appetite and enjoy your meal!



PS: Note that if you cannot found Kraft Dinner at your local store, you can always buy Kraft Dinner online at

Smoked green tea trout fillets on BBQ

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Smoked green tea trout fillets on BBQ Recipe:



2 fillets of trout (around 250 g each)

60 ml of salt

30 ml of sugar

2 tea cup of green tea

Vegetable oils

black pepper

fresh fennel



Mix the salt and the sugar.
Distribute the sugar/salt mix everywhere around the fillets.

Take the fillets and place them in the refrigerator for about 1 hour.

Rinse and wipe the fish, grab your best brush and apply the oil on it.

Place the green tea on an aluminium plate.

Add the fresh fennel on the meat of the fish,  add some black pepper.

Put the plate full on green tea on the BBQ  grill and cooked everything with the top of the Barbecue closed.
(Place the fillets on the meat side)

Set the barbecue temperature to medium and cooked for 20 to 25 minutes.


Smoked Cajun Chicken Breast Recipe

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We will use a dry marinade for this recipe. Dry marinades taste a lot more than usual wet marinade. For this dry marinade we use brown sugar. When grilling, the brown sugar will form a crust around your meat and that will help retain the juice of the meat inside. You will end up with a much juicier and tastier piece of meat. The strong aromas of the spices we will use will rapidly penetrate the chicken. I recommend that you marinate it for an hour, but actually just a couple of minutes does the job fine.

This marinade is also good for pork.


2 tablespoons brown sugar
1 tablespoon chili powder
1 tablespoon smoked paprika
1 teaspoon garlic salt
1/2 teaspoon ognon powder
3 medium sized chicken breast


  1. Mix all the ingredients execpt the chicken, in a bowl.
  2. Put a generous crust of the spice mix on the chicken breast. Put it equally on all sides of the chicken breasts.
  3. Let it marinate in the refrigirator for at least 10 minutes, a full hour or more is even better but at the very least 10 minutes.
  4. Heat your barbecue at medium temperature. Put the chicken on the grill and let it cook 10 minutes on each sides. If you have waited long enough, the spice mix turned into liquid. With a pastry brush spread the reast of the spice mix on the chicken while cooking.
  5. Enjoy!

Pastry Pie Recipe

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How to make a Delicious Dough for your Pie

Preparation time:
Between 10-15 minutes

Cooling delay:
30 minutes

Results: 2 pie shell of 9” / 10”


560 ml of flour
1 ml of salt
180 ml of none salted butter (Cut it in small cube)
Around 80 ml of water

Steps to follow:

In a large bowl, mix the flour with the salt. Add the butter in the flour with the help of a pastry blender. The objective is to have a granny texture with very small bite of butter. Add water gradually while lifting and turning the mixture with a spatula to prevent any part to become wetter than another. Add water one tea spoon at a time until you have the desire texture. You have the right texture when the pastry pie mix hold itself when we old it between our fingers.

Make 2 circles, surround in a plastic wrap and place the dough into the refrigerator for at less 30 minutes.

Place the dough in a floured ready to work surface. Work it till you have 2 circle of around 9”.

Enjoy a nice Pie!

Eat Healty, be happy!

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We all know Complete Vegetable Alkaline Food is healty.

But what about: it can make you happier?!


All around the world, citizen overweight become one of the most important battle for the health system managers.

Scientific are formal, an alimentation axed on Complete Vegetable Alkaline food is perfect to loose weight, stay healthy or even just to maintains your weight. Of course, it is better to mix with an active way of live or at less some regular exercises.

Vegetable alkaline food do not contains any quick sugar and fix a lack of complex carbohydrates that our everyday life alimentation is creating.

What are Simple carbohydrates (quick sugar)?

Simple carbohydrates are sugars.
Simple carbohydrates are made of one or, sometimes two sugar molecules.
Because it get rapidly digested. sugar is the quickest source of energy.

What are complex carbonydrates?

Complex carbohydrates may be referred to as dietary starch and are made of sugar molecules strung together like a necklace or branched like a coil. They are often rich in fiber, thus satisfying and health promoting. Complex carbohydrates are commonly found in whole plant foods and, therefore, are also often high in vitamins and minerals.

The most suggested complex vegetable alkaline ingredients to eat are:
amaranth, chickpeas, peas, psyllium.


Other good Alkaline ingredients:

Grapefruits and lemons are particularly alkaline even if they taste acid.
Potatoes, pumpkin, sweet potatoes.
Green Vegetables cooked with vapor.

Stimulate the Hormone of happiness.

This kind of nutrition help the assimilation of the tryptophane.
The tryptophane (mainly found in the amaranth) is a precursor of the serotonin, the hormone of happiness.

What is the role of Serotonin exactly?

Approximately 90% of the human body’s total serotonin is located in the enterochromaffin cells in the alimentary canal (gut), where it is used to regulate intestinal movements. The remainder is synthesized in serotonergic neurons of the CNS, where it has various functions. These include the regulation of mood, appetite, and sleep. Serotonin also has some cognitive functions, including memory and learning. Modulation of serotonin at synapses is thought to be a major action of several classes of pharmacological antidepressants.”
Source: Serotonine (Wikipedia)

Therefore, eating amaranth or other food that provides tryptophane can help you stay more focus and happier during the day!
Smile and enjoy your meal.


Pastry Brush Silicone VS Natural

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Our Test:
BigBangCooking Silicone Pastry Brush vs a Regular Natural paint brush.


Why did we choose to compare with a regular natural paint brush?

Most reviews and feedback you will found about pastry brush will tell you that paint brush are as effective as natural pastry brush, except of the name, it is mostly made of the same materials. Also, a paint brush is cheaper than a pastry brush.

Why did we choose to compare with the BigBangCooking Silicone Pastry Brush?

Well, it is the cheapest silicone pastry brush we could found on When you compare items, you must compare what can be compare. We went for the cheapest natural brush we could found, so we had to go for the cheapest silicone pastry brush we were able to find.

Conclusion of our own Silicone or Natural Brush test:

We must admit that the natural brush did the job just as fine as our silicone one. We tried to put a basilic oils and honey sauce on our porc and it work just fine with both brush.

However, we must also make clearly state it: washing the silicone brush was just too easy compare to the natural brush.

I would use the bigbang cooking silicone brush again and will leave that natural pastry (or paint) brush in the drawer.

What we learn by doing some more research:

While searching online, looking at YouTube videos and reading other reviews, we realized that the silicone brush is having a disadvantage that we never saw with our own test.

Using silicone pastry brush with a very liquid sauce such as melted butter:

Many claims that silicone pastry brush are not able to handle very liquid sauce. Before doing any research, we did the test…
And guess what, the silicone pastry brush was a little worst than the natural brush but still for the trouble of taking all that fat away. I would still use the silicone one much more than the regular one.

After doing some research here is what seems to be “the logic” when using a silicone pastry brush for this kind of sauce:

Try to avoid silicone pastry brush with only a couple of “silicone bristles” the more is the better. In fact, it seems that having the bristles not totally circle but with some grooves in is really helping for this kind of work. However, I would be surprise grooves help more than many small bristles.


Other advantage of a silicone basting brush:

- They come in many colors so you really can choose one that match your kitchen.

- Cost less than natural brush.

- Silicone Pastry Brush do not lose their bristles in foods.

- They do not retain odors.


Wanna see a video on how easier to wash silicone pastry brush are?


Addiotionnal information needed?

Is Silicone Safe to cook?

Pizza Dough Recipe

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Pizza Dough

Pizza Dough

Pizza Dough Ingredients

150 ml warm water

340 ml bread flour

1/2 tablespoon honey

1/2 tablespoon olive oil

1 teaspoon yeast

1 teaspoon salt

Preparation of the Pizza Dough

1. In a bowl, mix the water, the honey, the salt and the yeast, let it stand 10 minutes.

2. In a large bowl, mix the bread flour, the salt and the other ingredients. Stir well and mix all the ingredients togheter until you have a ball of dough.

3. Oil a clean bowl and put the dough in it. Cover and let it rise for 30 minutes.



Stuffed Crust Pizza Recipe

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1 Pizza Dough
8 Oz of Grated Mozzarella
200 ml Pizza Tomato Sauce
15ml Olive Oil
4 Cheese Sticks
10 ml Garlic Salt
4 Regular Mushrooms
1/3 Green Pepper
1/2 Sliced Onion
150g Sliced Pepperoni

How to make the Pizza:

Put a small quantity of olive oil on a pizza pan and knead the pizza dough on it. Make it so that the dough becomes larger than the pan, about 1 inch all around. Put the cheese sticks all around the edges of the dough and turn the dough so that the cheese sticks are inside the dough, gently press the borders of the pizza so that the cheese remains inside the dough when you bake it. Use a pastry brush to oil the whole crust. Once it’s oiled, sprinkle equally the garlic salt on the crust.

Put the pizza tomato sauce on the middle of the pizza and spread it equally. Put the onions in the sauce, then put the pepperoni and the cheese on top. Put the green peppers and mushrooms over the cheese.

Bake it at 450F for 18 to 22 minutes.

Enjoy and Bon Appétit!

The Economic System, Special aspect of agriculture.

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1. Agriculture is safety for a country.

All countries in the world are trying to be self-producer of their foods.

In case of war or even just of an economic negotiation if you are in a conflict with the one that provide foods to your citizen, you do not have such negotiation power.

Most countries are trying to avoid this problem by giving subventions to important and essentials food producers. Most countries are having protective policy for things like bread and milk.

2. Food is Hard to Move from Country to Country.

Most countries are having customs fees for things like foods. They want to be sure that their local producers are as stable as possible.

But customs fees and regulation are not the only complication a food seller might face.

A lot of food is hard to keep in a good condition for long times. Of course you can always put your ribs and steaks in a refrigerator but it include some substantial additional fees.


3. Standard in alimentation sectors are making it harder for food distributors

Depending of the regions standards in alimentation is different. Some regions in European Union completely prohibit the GMOs while in United States a high percentage of food use those.

In some place like Canada, the milk is mostly pasteurized and is kept in a refrigerator while in other country such as Belgium, milk is kept at regular temperature and had a completely different treatment.

Conclusion, producers must match all requirement to sell worldwide, so it is harder for them to export their agricultures productions.