Crabby Saffron Truffle Mac And Cheese Sp5 Recipes

Steps:

• Preheat the oven to 375 degrees.
• Heat the butter and 2 tablespoons of olive oil in a large (12-inch) saute pan, add the mushrooms, and cook over medium heat for 3 to 5 minutes, until they are tender. Add the sherry and continue to saute for a few more minutes, until the sherry is absorbed. Set aside.
• Bring a large pot of water to a boil and add a splash of olive oil and a pinch of salt. Add the pasta and cook for 6 to 8 minutes, until al dente. Drain well.
• Meanwhile, melt the truffle butter in a large (4-quart) saucepan and whisk in the flour. Cook for 2 minutes over low heat, stirring constantly with a whisk. Slowly whisk in the hot milk and cook for 2 minutes, stirring constantly with a wooden spoon, until the white sauce is thickened and creamy. Off the heat, add the Gruyere, Cheddar, 1 1/2 tablespoons salt, the pepper, and nutmeg.
• Combine the pasta, sauce, and mushrooms in a large bowl and pour them into a 10 by 13 by 2-inch baking dish.
• Place the garlic and parsley in the bowl of a food processor fitted with the steel blade and pulse until they're minced. Add the bread crumbs and pulse to combine. Sprinkle the crumbs over the pasta and bake for 35 to 45 minutes, until the sauce is bubbly and the crumbs are golden brown. Serve hot.

Steps:

• To a large stockpot with a steamer insert, add beer, lemons and garlic and bring to a boil. Add crab legs and cover. Steam for 5 minutes or until crab is cooked through.

Steps:

• 1) Mix Mac n Cheese, BBQ sauce, and Beef together. Spread in 13x9.
• 2) Mix Cornbread and Cheese together and sprinkle over Mac N Cheese mixture.
• 3) Bake at 375F for 30 minute.

Steps:

• Preheat oven to 300 degrees. Season panko with a pinch of salt, spread evenly on a baking sheet, and toast until golden brown, 15-20 minutes. Set aside to cool.
• Bring a large pot of generously salted water to a boil. Meanwhile, add bacon to a large skillet over medium heat and cook, 12-15 minutes, until the bacon is crisp and the fat has rendered completely. When water is boiling, add macaroni to pot and cook until al dente, according to package directions. Drain and set aside. When bacon is cooked, remove from the skillet with a slotted spoon and transfer to a paper towel-lined plate.
• Meanwhile, pour off bacon fat from pan, leaving about ¼ Celsius behind, and return to heat. Crack fresh black pepper into bacon fat and toast, about 30 seconds, then whisk heavy cream into pan. Allow the cream to reduce by half, about 3 minutes, then whisk cheese into the sauce until well combined. Return bacon to pan and season to taste with salt. Stir in macaroni.
• Remove from heat and immediately stir in egg yolks and truffle paste until thoroughly combined. Serve garnished with grated cheese, toasted breadcrumbs, and minced chives.

Steps:

• Put salted meat into a pot with water. Bring to a boil and drain, repeat three times to remove preserving salt. Cook until almost tender. Drain.
• Wash and peel the breadfruit, cut into eight sections, remove the center lengthwise of each section, cut into 1/2" slices.
• Sauté onions and garlic in hot oil until onions are translucent. Add chive thyme and salted meat, hot pepper and 3 cups coconut milk. Add in the breadfruit pieces.
• Cover pot and bring to a boil.
• Reduce heat and simmer for about 45 minutes until breadfruit is cooked and tender; add more coconut milk if necessary and put salt to taste. (Salt may not be necessary since the salted meat flavours the dish).
• When cooked liquid should be absorbed and breadfruit mixture will look mushy.
• Remove pepper before serving.

Steps:

• Preheat oven to 350 degrees.
• In a large bowl combine potato wedges and 2 tbsp olive oil, toss to coat.
• Place potatoes on a large sheet pan.
• Bake for 20 minutes, turning each wedge over after 10 minutes.
• Heat a large skillet over medium high heat.
• Add 2 tbsp olive oil to coat bottom of skillet.
• Add sausage slices.
• Cook on each side for 5 minutes.
• Drain on paper towels.
• Remove potatoes from oven and place on serving dishes.
• Top with grated cheese and scallions.

Steps:

• Heat 1 3/4 cup milk, onion, and bay leaf in a large saucepan to 180 degrees or until tiny bubbles form around edges (do not boil). Cover and remove from eat; let stand 15 minutes.
• Cook pasta according to package directions; drain.
• Strain milk mixture through a solander over a bowl; discard solids. Return milk to saucepan over medium heat. Combine remaining 1/2 cup milk and flour in a small bowl, stirring with a whisk until well blended. Gradually stir flour mixture and salt into warm milk, stirring constantly with a whisk. Bring mixture to a boil, stirring frequently; cook 1 minute, stirring constantly. Remove from heat; let stand 6 minutes or until mixuture cools to 155 degrees. Gradually add cheeses, stirring until cheeses are melted. Stir in pasta and truffle oil.
• Spoon mixture into a 2 quart buttered baking dish.
• Mix bread crumbs, parmesean cheese and garlic cloves together. Sprinkle on top
• Preheat broiler.
• Place dish on middle rack in oven; broil 2 minutes or until brown.
• (I preheated oven to 350 degrees and put into preheated oven for 15 minutes).

Steps:

• 1. Prepare Simply Macaroni and Cheese in microwave according to package directions.
• 2. Empty into a large bowl.
• 3. Add the meat from six Alaskan King Crab legs, one teaspoon white truffle oil, one teaspoon lemon juice and one pinch of saffron (infuse saffron in lemon juice for five minutes).
• 4. Stir all ingredients together gently.
• 5. Microwave for one minute and serve in bowls.