BEST NEW ORLEANS MAC AND CHEESE RECIPE RECIPES
OVER THE RAINBOW MAC AND CHEESE RECIPE | PATTI LABELLE ...
Provided by Patti LaBelle
Categories side-dish
Total Time 1 hours 5 minutes
Cook Time 30 minutes
Yield 8 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F. Grease a 9-by-13-inch pan with butter.
- Bring a large stockpot of water to a boil with the sea salt and oil. Add the noodles and cook for 7 minutes. Drain and cool the pasta.
- Place the cooked noodles in a large bowl. Pour the melted butter over the pasta. Add 1/4 teaspoon of the pepper and 1/4 teaspoon of the seasoned salt and mix well, then add the eggs. Add the mild Cheddar, sharp Cheddar, Monterey Jack, mozzarella, muenster, pepper Jack and provolone, and mix thoroughly. Make sure the cheese is evenly mixed into the noodles. Transfer the noodles to the prepared casserole dish.
- Sprinkle the dish with the remaining 1/4 teaspoon black pepper and 1/4 teaspoon seasoned salt, and top with the processed cheese product. Pour the cream over the top. Bake the mac and cheese until it starts to bubble around the edges, 35 minutes. Serve hot.
NEW ORLEANS SHRIMP CREOLE RECIPE: HOW TO MAKE IT
This seafood dish is perfect for casual holiday gatherings and will reel in rave reviews. I've been using this tried-and-true recipe for more than 30 years. —Barbara Lindsey, Manvel, Texas
Provided by Taste of Home
Categories Dinner
Total Time 60 minutes
Prep Time 10 minutes
Cook Time 50 minutes
Yield 14 servings.
Number Of Ingredients 18
Steps:
- In a large skillet, saute onions, green pepper and celery in 5 tablespoons butter until tender. Add the tomatoes, tomato sauce, picante sauce and parsley. , In a large saucepan, melt the remaining butter; stir in flour until smooth. Gradually add the broth, salt, pepper and bay leaves. Stir into the vegetable mixture. Bring to a boil. Reduce heat; cover and simmer for 30 minutes., Add the shrimp, mushrooms, olives and green onions. Cover and cook 10 minutes longer or until heated through. Discard bay leaves. Serve over rice.
Nutrition Facts : Calories 210 calories, FatContent 8g fat (3g saturated fat), CholesterolContent 161mg cholesterol, SodiumContent 849mg sodium, CarbohydrateContent 13g carbohydrate (6g sugars, FiberContent 3g fiber), ProteinContent 22g protein.
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OVER THE RAINBOW MAC AND CHEESE RECIPE | PATTI LABELLE ...
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Total Time 1 hours 5 minutes
Category side-dish
Reviews 4.3
Total Time 1 hours 5 minutes
Category side-dish
- Sprinkle the dish with the remaining 1/4 teaspoon black pepper and 1/4 teaspoon seasoned salt, and top with the processed cheese product. Pour the cream over the top. Bake the mac and cheese until it starts to bubble around the edges, 35 minutes. Serve hot.
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NEW ORLEANS SHRIMP CREOLE RECIPE: HOW TO MAKE IT
This seafood dish is perfect for casual holiday gatherings and will reel in rave reviews. I've been using this tried-and-true recipe for more than 30 years.
—Barbara Lindsey, Manvel, Texas
From tasteofhome.com
Reviews 5
Total Time 60 minutes
Category Dinner
Cuisine North America, Cajun
Calories 210 calories per serving
From tasteofhome.com
Reviews 5
Total Time 60 minutes
Category Dinner
Cuisine North America, Cajun
Calories 210 calories per serving
- In a large skillet, saute onions, green pepper and celery in 5 tablespoons butter until tender. Add the tomatoes, tomato sauce, picante sauce and parsley. , In a large saucepan, melt the remaining butter; stir in flour until smooth. Gradually add the broth, salt, pepper and bay leaves. Stir into the vegetable mixture. Bring to a boil. Reduce heat; cover and simmer for 30 minutes., Add the shrimp, mushrooms, olives and green onions. Cover and cook 10 minutes longer or until heated through. Discard bay leaves. Serve over rice.
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One day in France in 1756, when Duke de Richelieu's chef couldn't find any cream for a sauce made with eggs and cream, he substituted oil. The thick emulsion that formed after a vigorous beating became one of the basic sauces for our modern cuisine. A version of this simple culinary breakthrough was an important ingredient for Richard Hellmann's salads in the deli he opened in New York City in 1905. When Richard started selling his mayonnaise by the jar at the deli, the bottles flew out the door. Before long Hellmann's creamy mayonnaise dominated in the eastern United States, while another company, Best Foods, was having incredible sales success with mayonnaise west of the Rockies. In 1932 Best Foods bought Hellmann's, and today the two brands split the country: Best Foods is sold west of the Rockies and Hellmann's can be found to the east. Nowadays the two mayonnaise recipes are nearly identical, although some people claim that Best Foods mayonnaise is a little tangier. In this clone recipe you'll be creating an emulsion by whisking a stream of oil into a beaten egg yolk. The solution will begin to magically thicken and change color, and before you know it you'll be looking at a bowl of beautiful, off-white, fresh mayonnaise. I've found the best way to add the oil to the egg yolk a little bit at a time while whisking is to pour the oil into a plastic squirt bottle like the kind used for ketchup or mustard. This will allow you to whisk continuously with one hand while squirting oil with the other. You can also use a measuring cup with a spout and pour the oil in a thin stream.
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