Here is where you can add all of your favorite flavors like mustard, chopped chives, diced onion, minced garlic, sweet peppers, carrots, pimento peppers, corn, mushrooms, rosemary, and chunks of meat. The most cited traditional recipe for Trinidadian macaroni pie comes from the essential Naparima Girls High School cookbooks, which are popular and commonly found in Trini homes.The. seasonings: In this particular recipe, I used onion powder, garlic powder, oregano and Italian seasoning for the pie.While the noodles are cooking, melt butter in a deep skillet over medium heat. Add the macaroni and cook until barely tender, al dente. salted crackers: For my non-traditional recipe, I often add ground salted crackers ( Crix) to the base and top of the pie. Bring a large pot of salted water to a boil.If you can’t find this cheese, then substitute for sharp cheddar. cheese: New Zealand cheddar chee s e is salty, gooey and the preferred type of cheese for macaroni pie.Evaporated milk has a richer flavor and binds the macaroni together much better than the other dairy options so I prefer using it. Cook uncovered until macaroni is tender but still firm. Break the macaroni tubes into thirds and add to the boling water. milk: I have tried evaporated, full cream and low fat milk when making macaroni pie. Bring salted water to a boil in medium saucepan.Pour the macaroni into a strainer to drain the water. Put the macaroni in the pot, lower the heat to medium heat and cook the macaroni until al dente, about 10 minutes. Transfer the noodles to a large, rimmed baking sheet or baking dish, drizzle with the olive oil and stir to coat. In a large pot, bring water to a boil over high heat use enough water so that it will cover the macaroni when you put them in the water. macaroni: long macaroni is almost always used in Trini macaroni pie recipes but you can use elbow macaroni as a substitute. Drain and immediately rinse under cold water.You’ll want it a little bit firm because it will soften more while cooking. For my non-traditional macaroni pie, I usually use: Cook macaroni in salted water to a firm al dente (according to package instructions for al dente).
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