Curried Macaroni Crisps Food

CURRIED MACARONI AND CHEESE

Steps:

• Preheat the oven to 350 degrees F.
• In a large pot, melt the butter with the oil over medium heat. Add in the red onion, garlic, and green chile and saute until tender, approximately 2 minutes. Sprinkle over the curry powder and all of the flour, stirring to create a roux. Whisk to remove the lumps, and cook the flour for approximately 1 minute.
• Slowly pour in the milk while whisking to create a curried creamy sauce over low heat.
• Bring the sauce to a simmer, and continue whisking for 2 minutes. Remove the pot from the heat, discard the green chile, and add 2 cups grated Provolone, and stir until smooth.
• Add the cooked macaroni to the curry sauce, mix until evenly coated, and season with salt. Transfer the macaroni mixture to a 9 by 9-inch baking dish. Sprinkle the top with 1/4 cup bread crumbs and 1/4 cup cheese.
• Arrange the asparagus in a line over the macaroni. Sprinkle the remaining 1/4 cup bread crumbs and cheese over the asparagus, and bake for 30 to 40 minutes, or until the top is golden brown.

CURRIED MACARONI CRISPS

Steps:

• In a large saucepan of boiling salted water cook the macaroni until it is tender and drain it very well (do not rinse it). Spread the macaroni out in a well-oiled jelly-roll pan and let it cool, tossing it to coat it with the oil in the pan. In a kettle fry the macaroni in batches in 1 inch of 350°F. vegetable oil for 2 minutes, or until it is pale golden, and transfer it with a slotted spoon to paper towels to drain. In a small bowl combine well the curry powder, the salt, and the cayenne. In a bowl toss the macaroni with the sesame oil, add the curry mixture, and toss the mixture well.

ELBOW MACARONI WITH CRISPY BREADCRUMBS AND BROCCOLI

Steps:

• Bring a large pot of salted water to a boil. Meanwhile, in a large skillet over medium heat, add 2 tablespoons olive oil. Add the breadcrumbs and toast, stirring constantly, until they are crisp and golden, 4 to 5 minutes, taking care not to let them burn. Scrape into a small bowl and toss with the lemon zest and parsley and then season with salt.
• Add the pasta to the boiling water and cook according to the package directions until al dente while you make the sauce. Wipe out the skillet used to toast the breadcrumbs and return it to medium-high heat. Add the remaining 4 tablespoons olive oil and, when the oil is hot, add the broccoli and toss to coat. Saute until it turns bright green, 2 to 3 minutes, then add the garlic and pepper flakes. Cook until the garlic is fragrant, about 1 minute, then pour in the stock. Simmer until the broccoli is tender, 5 to 6 minutes.
• When the pasta is done, scoop it out of the water with a spider or a small strainer and add directly to the sauce, reserving the pasta water. Simmer the pasta with the sauce just to blend the flavors, 1 to 2 more minutes, then drizzle with a tablespoon or so of olive oil and toss again.
• If the sauce seems dry, add up to 1/2 cup pasta water. Off the heat, stir in the cheese. Serve in warmed bowls and sprinkle with the breadcrumb mixture.

CURRY MACARONI

Steps:

• Bring pot of water to boil.
• Throw in chicken breast, cover and turn off heat, let stand for 10 min or until chicken shreds easily.
• In a separate Med. sized pot brown garlic in olive oil.
• Add Crushed Tomato to garlic
• Add Curry Paste and Oregano.
• Turn to Med. Heat.
• Shred chicken and add to Crushed Tomato Mixture.
• Stir and let sit for 15-20min.
• Add Sugar and Cinnamon stirring thoroughly.
• Add Elbow Mac.
• Allow to cook on Med. for 10-15 more minutes or until noodles are soft.