849 mia now that Recipes

  • Now That's a Crock of Mac & Cheese
    cavatappi pasta, dry, sharp white cheddar cheese and
    11 More
    cavatappi pasta, dry, sharp white cheddar cheese, swiss cheese (i used grueyere), white cheese, cubed (american ), sweet onion, minced, half-and-half, evaporated milk, worcestershire sauce, dry mustard, sea salt, fresh ground black pepper, unsalted butter, corn , flake crumbs
    3 hour 15 min, 13 ingredients
  • Now That's a Milkshake!
    coconut milk, peach yogurt and
    7 More
    coconut milk, peach yogurt, unsweetened orange juice , with pulp, orange ice cream , scoop (or peach), peach, canned, drained, nectarine, fresh, peeled, thinly sliced, ice cubes, crushed, ice cube, crushed , lemon juice, nectarines, thick (garnish )
    10 min, 9 ingredients
  • Now That's What I'm Talkin' About! Baked Beans
    great northern beans or 2 (15 1/2 oz) cans pork & beans, ... and
    10 More
    great northern beans or 2 (15 1/2 oz) cans pork & beans, rinsed and drained, bacon , cooked limp and chopped, minced onion, sauerkraut, drained and chopped, garlic cloves, minced, tomato sauce, flavors sugar-free molasses or 2 tbsp honey tree s sugar-free honey, low-carb ketchup (heinz 1-carb), splenda brown sugar blend, bourbon whiskey, liquid smoke
    30 min, 11 ingredients
  • Reductions - Proving That Less Is More
    any liquid can be reduced just by heating it - but why wo... and
    37 More
    any liquid can be reduced just by heating it - but why would you want to do that, answer comes back to two of our old friends, flavor and consistency (texture)., by reducing any flavored liquid you intensify its flavor and at the same time thicken it. you can continue this process until what you have left is a syrup if it contains sugar, or a sauce if it does not., this is 1 of the most important tools in the kitchen , believe it or not, because a great sauce can rescue an indifferent meal., literally any liquid can be reduced ., a few uses, wine is frequently used in cooking , both as a marinade and as an addition to sauces for meat., there are some problems with it though, 1 of which is that you need a really good wine and quite a lot of it to produce a reasonable sauce for, say, six people., on the other hand , if you use pure grape juice and reduce it to a syrup, that syrup, added to any sauce (or gravy if you prefer) will lift it into the realms of gourmet ., more , you don tsp have to make your reduction on the night you prepare your meal. you can reduce a liter of grape juice at any time to the consistency and flavor you want; then just store it in the fridge., you can do the same thing with any fruit juice - prune is sensational - and store it until needed. just about all of them will do things for ice cream, pies or tarts that will have your guests demanding the recipe, pork with apple sauce use a carton of fresh apple juice from the supermarket and reduce it. and if you want a real sensation add in a glass of apple brandy during the reduction process., are you getting an idea of how simple this is, take any carton of fresh stock straight of the shelf and reduce it. you will transform it into something even the manufacturer won tsp recognize. but beware, you need to start out with good quality in the first place, because when you reduce a liquid you intensify all the flavors, and not just the good ones., if it s salty to start with, for example, it will be salty beyond belief by the time you ve reduced it even by half. so if you are going to use a supermarket stock, make sure it s an extremely good 1., believe me when i tell you that stock cubes should not be used for reduction sauces., thickeners, because you will be tasting as you go (won tsp you ), you may find that you get the flavor you want before the desired consistency is reached., a couple of hints right now for your sauces., sweet ones can be thickened successfully without loss of color by adding in liquid glucose early on in the reduction process. surprisingly, this will add little in the way of sweetness and produces a beautiful velvety sauce when whisked., if you get it wrong and add too much, no problem. stir in a little extra water to thin it., reduction pans, reductions need to happen rapidly in serving to preserve flavors. and the greater the surface area of the liquid the faster the water will evaporate., however you may want to whisk something into the sauce while its cooking - such as butter or olive oil for example - and for that i find a small wok is best; 1 with a handle., a wok is less likely to reduce so fast that the sauce is burnt while your back is turned. but try both methods and see which you prefer. you may even end up using something totally different., no magic to this. whatever works for you, that s what you should use, in this and everything else to do with cooking., just bear in mind that what you re after is speed and ease of use. as well as a great tasting result, of course. :>), keeping, if they should dry out , simply add a little water and heat through., sauces containing meat juices of any kind must be frozen if you re going to keep them, and should be brought to boiling point before being used again. there is no need to thaw them out to do this, in fact it s better not to. simply drop the frozen cubes into a saucepan, melt them over a gentle heat, and then bring swiftly to the boil., why do you do this to avoid food poisoning, that s why. you are making sure that any bugs introduced into the sauce during the preparation process are killed off., worry , this will not be because of anything you have done wrong (i hope!), but because bacteria are part of our everyday lives and they exist in every kitchen, however clean., in fact your food , and especially your meat, is crawling with wildlife that you will never see. don tsp worry about them. careful handling and simple precautions will ensure that these miniature monsters can never multiply enough to harm either you or your guests.
    38 ingredients
  • Mia's Incredible Brown Rice
    short grain brown rice (organic if possible), water and
    4 More
    short grain brown rice (organic if possible), water, garlic cloves, minced, chicken bouillon cube, butter, olive oil
    40 min, 6 ingredients
  • Mia Bamia Arabic Lamb and Okra Stew
    okra, lamb , stew meat, diced tomatoes, onion, chopped and
    5 More
    okra, lamb , stew meat, diced tomatoes, onion, chopped, garlic, minced, olive oil, water, allspice, cilantro, chopped fresh
    1 hour 15 min, 9 ingredients
  • Now don't go  EEEWWW!!  before you try this!
    toast , preferably rye,but whole wheat will work (white b... and
    4 More
    toast , preferably rye,but whole wheat will work (white bread is not recommended), peanut butter (creamy is preferable, but crunchy will do), thick slices of real tomato , the homegrown kind (the pink plastic rocks in grocery stores will not work, they have absolutely no flavor of their own), pepper (required), salt (optional)
    5 min, 5 ingredients
  • Now This is Alice Springs Chicken
    dijon mustard, honey, canola oil, lemon juice and
    10 More
    dijon mustard, honey, canola oil, lemon juice, boneless skinless chicken breasts, vegetable oil, sliced mushrooms, butter, salt, pepper, paprika, bacon, cooked, shredded mexican blend cheese, chopped fresh parsley
    3 hour 20 min, 14 ingredients
  • Now This is Meatloaf!
    milk, eggs, fine cracker crumb, chopped onion and
    5 More
    milk, eggs, fine cracker crumb, chopped onion, poultry seasoning, salt, pepper, dried parsley, ground beef
    1 hour 15 min, 9 ingredients
  •  Now and Later  Vegetarian Empanadas
    carrots , scrub well, butter, chopped onion and
    22 More
    carrots , scrub well, butter, chopped onion, coarsely sliced mushrooms, zucchini, sliced 1/2 inch, stalks celery, sliced 1/2 inch, green pepper, cut in 1/2 inch squares, smashed and minced garlic cloves, tomato (do not drain), chili powder, ground cumin, oregano, cayenne pepper, flour, cold water, shredded monterey jack cheese, salt, all-purpose flour or 3 1/2 cups whole wheat pastry flour, baking powder, chilled butter, chilled vegetable shortening, soy sauce, ice cold water, egg, mixed with, water
    1 hour 30 min, 25 ingredients
  • Mamma Mia, Now That's  Italian Manicotti Mamma Mia, Now That's Italian Manicotti
    olive oil, chopped onion, garlic clove, minced and
    24 More
    olive oil, chopped onion, garlic clove, minced, tomatoes with juice, tomato paste, sweet basil, sugar, salt, pepper, olive oil, chopped onion, garlic clove, minced, chopped spinach, thawed and drained, butter, ground beef, parmesan cheese, half-and-half, eggs, beaten, oregano, salt and pepper, to taste, manicotti, butter, flour, milk, half-and-half, salt, pepper
    31 min, 27 ingredients
  • Now That is Chili Now That is Chili
    ground chuck, chuck roast, cubed, onions, diced and
    23 More
    ground chuck, chuck roast, cubed, onions, diced, green pepper, diced, green chilies, fresh jalapenos, garlic cloves, minced, water, tomato sauce, tomato paste, chili powder, bay leaves, cumin, oregano, coriander, beau monde spice, hot pepper sauce, cayenne pepper, honey, mole, beef bouillon, paprika, white pepper, salt, black pepper, cornstarch
    4 hour , 26 ingredients
  • Now That's Banana Bread! Now That's Banana Bread!
    all-purpose flour, baking soda, salt, ground ginger and
    7 More
    all-purpose flour, baking soda, salt, ground ginger, nutmeg, allspice, butter, brown sugar, honey, eggs, beaten, mashed bananas
    11 min, 11 ingredients
  • Now That's Italian Tortellini Salad Now That's Italian Tortellini Salad
    tricolor cheese tortellini (may use plain white or green ... and
    5 More
    tricolor cheese tortellini (may use plain white or green if not available), diced pepperoni (small pieces), diced sharp provolone cheese, mccormicks salad supreme dry seasoning, good seasons italian dressing or 1 (8 oz) bottle seven seas italian dressing, grated parmesan cheese
    25 min, 6 ingredients
  • Now About That Mashed Potato Salad Now About That Mashed Potato Salad
    hot mashed potatoes (i used yukon potatoes) and
    12 More
    hot mashed potatoes (i used yukon potatoes), chopped celery, plus leaves, sour cream, mayonnaise, red onion, diced small, milk (for even richer flavor use whipping cream), white wine vinegar, yellow mustard , to taste, fresh curly-leaf parsley, minced (not dried ), salt , to taste, white pepper , to taste, paprika, red pepper ring, for garnish
    45 min, 13 ingredients
  • Mia's Slow Cooker Tri-Tip Mia's Slow Cooker Tri-Tip
    tri-tip steak (trimmed ), new mexico powdered chile, cumin and
    4 More
    tri-tip steak (trimmed ), new mexico powdered chile, cumin, rotel diced tomatoes and green chilies, mccormick slow cookers savary pot roast seasoning, crushed red pepper flakes, diced onion
    5 hour 20 min, 7 ingredients
  • Mia's Sour Liver Badenian Style Mia's Sour Liver Badenian Style
    beef liver, onion, apple , tart, butter, butter, flour and
    6 More
    beef liver, onion, apple , tart, butter, butter, flour, apple cider, balsamic vinegar, dark, red wine, low-fat whipping cream, salt , to taste, pepper , to taste
    25 min, 12 ingredients
  • Mia's Sweet Potato Red Curry Mia's Sweet Potato Red Curry
    sweet potato , cut into cubes, coconut milk, vegetable oil and
    6 More
    sweet potato , cut into cubes, coconut milk, vegetable oil, brown sugar (add to taste), red chili pepper (optional), red curry paste (more to taste), chicken bouillon cube (or vegetable), fish sauce (more to taste), lime
    45 min, 9 ingredients




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