2211 now that mac Recipes

  • 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
  • Kids Love Tuna Mac
    butter, onion, chopped and
    6 More
    butter, onion, chopped, macaroni and cheese mix, like kraft, prepared according to box directions, butter (for mac and cheese), milk (for mac and cheese), tuna in water, drained, chopped tomatoes, drained, salt and pepper
    35 min, 8 ingredients
  • Chili Mac
    kraft deluxe mac and cheese, water, ground chuck and
    1 More
    kraft deluxe mac and cheese, water, ground chuck, mccormick original chili seasoning mix
    27 min, 4 ingredients
  • Steak House Mac And Cheese - The Best In The World...
    applewood smoked bacon, parmesan cheese, ramano cheese and
    19 More
    applewood smoked bacon, parmesan cheese, ramano cheese, white bread crust removed, table spoons unsalted butter, olive oil, mac & cheese, parmesan cheese, ramano cheese, gruyere (gru-jer) cheese - finely shreded or grated, sharp cheddar - finely shreded or grated, little over 1/2 cup) fontina cheese - finely shreded or grated, shallots - minced, head of garlic, cavatappi or reg mac noodles, all purpose flour, whole milk, unsalted butter, salt, pepper, nutmeg, olive oil
    23 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
  • Now! This is French Toast...the Best I Have Ever Made
    jumbo eggs, coffee creamer , hazelnut flavored liquid and
    5 More
    jumbo eggs, coffee creamer , hazelnut flavored liquid, vanilla extract , pure, white, salt, bread , italian dessert, icing sugar (garnish ), butter (for frying )
    17 min, 7 ingredients
  • Kraft Mac & Cheese Beef Casserole Kraft Mac & Cheese Beef Casserole
    kraft macaroni and cheese mix, milk , for the mac & cheese and
    6 More
    kraft macaroni and cheese mix, milk , for the mac & cheese, butter , for mac & cheese, hunts tomato sauce (or whichever brand you prefer), ground beef (i prefer personally sirloin bc i don tsp drain after cooking), shredded mozzarella cheese, salt , to season beef, pepper , to season beef
    40 min, 8 ingredients
  • Cheesy Veggi Chili Mac Cheesy Veggi Chili Mac
    ground turkey or 3 lbs ground beef or 3 lbs ground deer m... and
    8 More
    ground turkey or 3 lbs ground beef or 3 lbs ground deer meat or 3 lbs ground chicken, kraft macaroni and cheese (you can use any kind of mac and cheese i prefer the kraft deluxe 4 cheese mac and cheese), chili seasoning mix (i use hot ), water, salt, pepper, ground cayenne pepper or 1 tbsp ground habanero chile pepper, spinach (fresh ), heads broccoli (fresh )
    45 min, 9 ingredients
  • Tams Tuna Mac Salad Tams Tuna Mac Salad
    copyrighted......recipe. original by me . and
    10 More
    copyrighted......recipe. original by me ., elbow mac, cooked, drained, chopped celery, chopped onion, chopped green pepper, frozen mixed peas & carrots, thawed (tip) when you drain your, mac , pour it over the vegies. all ready...baby, dill pickle juice, salt, tuna, drained & flaked, sandwich style salad dressing
    11 ingredients
  • Wacky Mac Pasta Salad Wacky Mac Pasta Salad
    wacky mac pasta, roasted garlic salad dressing and
    6 More
    wacky mac pasta, roasted garlic salad dressing, garbanzo beans, black beans, edamame, salt, ground pepper, onion powder
    17 min, 8 ingredients
  • Habanero Mad Mac Habanero Mad Mac
    olive oil and
    21 More
    olive oil, diced fresh habaneros, plus 1 whole and de-stemmed, for garnish, mac sauce , recipe follows, cheese mix , recipe follows, habanero powder, cooked bowtie pasta, hell fire crunch , recipe follows, shredded parmesan, diced white onion, olive oil, minced garlic, heavy cream, half-and-half, granulated garlic, granulated onion, ground nutmeg, cayenne, shredded cheddar jack cheese, shredded mozzarella, shredded parmesan, habanero powder, seasoned tortilla chips , such as doritos
    1 hour 20 min, 22 ingredients
  • Fried Mac N Cheese Fried Mac N Cheese
    left over mac n cheese (not box type ), flour and
    6 More
    left over mac n cheese (not box type ), flour, cayenne pepper, salt, pepper, egg beaten with 2 tbsp water, bread crumbs, oil for frying
    10 min, 8 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
  • Now and Later Juicy Pork Loin Now and Later Juicy Pork Loin
    pork tenderloin, sweet vermouth, garlic cloves, minced and
    6 More
    pork tenderloin, sweet vermouth, garlic cloves, minced, sugar, low sodium soy sauce, ketchup, worcestershire sauce, red pepper flakes, rosemary
    4 hour 45 min, 9 ingredients
  • Now Bring Us Some Figgy Pudding Now Bring Us Some Figgy Pudding
    shortening - butter can be substituted, sugar, egg and
    6 More
    shortening - butter can be substituted, sugar, egg, vanilla, milk, flour, baking powder, salt, chopped figs
    2 hour , 9 ingredients
  • Mac Attack Low Fat Mac and Cheese Mac Attack Low Fat Mac and Cheese
    soy milk, whole wheat flour, dry mustard, salt, paprika and
    6 More
    soy milk, whole wheat flour, dry mustard, salt, paprika, black pepper, mild cheddar cheese, light cream cheese, parmesan cheese, dry elbow macaroni, dry bread crumbs
    11 ingredients




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