Instant Magic White Sauce Mix Food
MAGIC CAULIFLOWER CREAM SAUCE
This simple cauliflower puree is the perfect base for your favorite pasta, soup, sauce, pizza, risotto, and more!
Provided by Jessie
Categories Sauce
Time 40m
Number Of Ingredients 3
Steps:
- Add cauliflower florets, stock, and salt to a medium saucepan. Cover and place on the stove over medium-high heat. Cook for ten minutes.
- After ten minutes, give cauliflower a stir. Re - cover and cook for ten minutes more or until cauliflower is very easily pierced with a fork.
- Turn off the heat and leave the covered pot on the stove for an additional ten minutes.
- Use a large spoon or ladle to carefully transfer cauliflower and any remaining stock to a blender or food processor. Cover and blend for at least thirty full seconds until cauliflower has formed a smooth, thick cream.
- Use cauliflower cream immediately or let cool completely and store in an airtight container in the fridge for up to a week.
Nutrition Facts : ServingSize 1/2 cup, Calories 16 calories, Sugar 1.5 g, Sodium 265.5 mg, Fat 0.2 g, SaturatedFat 0.1 g, TransFat 0 g, Carbohydrate 3.4 g, Fiber 1.1 g, Protein 1.1 g, Cholesterol 0 mg
HOMEMADE WHITE SAUCE MIX
Steps:
- In a medium bowl, combine the dry milk powder, flour, salt, and white pepper (if using) and mix well with a whisk.
- With a pastry blender or two knives, cut in the butter or margarine until mixture resembles cornmeal and no large pieces of butter remain.
- To make white sauce using the mix, combine 1/2 cup mix and 1 cup cool water in a small saucepan.
- Cook over low heat until smooth, stirring constantly with a whisk. Season as desired. Makes about 1 cup sauce.
Nutrition Facts : Calories 418 kcal, Carbohydrate 24 g, Cholesterol 4 mg, Fiber 0 g, Protein 9 g, SaturatedFat 2 g, Sodium 713 mg, Sugar 10 g, Fat 32 g, ServingSize 3 1/2 Cups (7 Servings), UnsaturatedFat 0 g
PENNE IN WHITE SAUCE
Over the years Italian cuisine has caught on the fancy of many chefs and nutritionists in India. Pizzas, pastas, lasagnes have been modified to suit the Indian palate and the wonders that have been bought to the dining table are just stupefying. Traditionally cooked in plain flour or maids, the Penne pasta tossed in white sauce is a guilty indulgence especially for those diet conscious people. Penne pasta is prepared and enrobed in a creamy white sauce freshly made and enjoyed as a main course with soups and salads. Kids love Penne in White Sauce and so do adults. There is something about the creamy pasta in white sauce that makes you forget all your woes. Creamy and comforting it packs up all the right elements to cheer us up instantly. But if you are among those seeking to tweak this recipe to suit the nourishment needs, then follow this recipe on how to make Penne in White Sauce at home. When making Penne in White Sauce, it is important to know that it is the white sauce that is the key ingredient. The Penne in White Sauce description given here modifies the white sauce traditionally prepared in plain flour, milk and butter. By substituting flour with atta, you can now serve Penne in White Sauce restaurant style that comes in a creamy, cheesy and smooth texture with the added bonus of a soothing flavour. By learning how to make Penne in White Sauce by following this recipe, you can now serve creamy, cheesy and luscious pasta that is a rollercoaster ride of taste with its combination of sauce, penne and vegetables.
Provided by Cult.fit
Categories Gourmet
Time 1m
Number Of Ingredients 15
Steps:
- BOIL PASTA
- ONCE BOILED, DRAIN AND RUN UNDER WATER TO COOL IT DOWN WHICH WILL PREVENT IT FROM STICKING OR OVER COOKING IF USING IMMEDIATELY, ONCE COOKED, STRAIN AND USE.
- CHOP THE GARLIC, SLICE THE MUSHROOMS. TAKE HALF ONION AND STUD WITH CLOVES INTO ONION AND BAY LEAF. KEEP A SIDE. TAKE A SAUCE PAN, ADD MILK AND ONION STUDDED WITH CLOVES AND BAY LEAF. BRING MILK TO A BOIL AND TURN OFF THE FLAME. STRAIN THE MILK OR REMOVE THE ONION STUD WITH A SPOON.
- ON A LOW FLAME HEAT OIL, ADD WHOLE WHEAT FLOUR AND SAUTE UNTIL RAW FLAVOUR GOES OFF. (DO NOT BURN )
- ONCE YOU SEE THE FLOUR IS TOASTED, GRADUALLY ADD MILK AND MIX CONTINUOUSLY TO AVOID LUMPS. ONCE THE SAUCE IS THICK REMOVE AND TRANSFER INTO A BOWL
- IN A PAN HEAT OIL ON A LOW FLAME. ADD GARLIC AND SAUTE.
- ADD THE MUSHROOM SLICES AND COOK. ADD PEPPER TO TASTE.
- ADD THE SAUCE TO MUSHROOM. ADD SALT TO TASTE.
- ADD COOKED PASTA AND MIX WELL. ADD OREGANO AND GRATED CHEESE. COOK FOR ANOTHER 1 MIN ON A LOW FLAME. THE SAUCE WILL GET THICK AND COAT THE PASTA.
- TURN OFF THE FLAME AND TRASNFER TO A SERVING PLATE. GARNISH WITH SOME GRATED CHEESE. EAT OR SERVE HOT
Nutrition Facts : Calories 747
WHITE SAUCE MIX
"I keep this mix handy in my fridge so when I'm in a hurry, there is less measuring and fewer ingredients to get out," reports Joan Baskin, Black creek, British Columbia. "I've never had a lump white sauce using this recipe."
Provided by Taste of Home
Time 10m
Yield 1 cup sauce per batch.
Number Of Ingredients 6
Steps:
- Combine dry milk, flour and salt; mix well. Cut in butter until mixture resembles fine crumbs. Store in an airtight container in the refrigerator for up to 3 months. Yield: Number of batches varies depending on thickness of sauce (4-2/3 cups total). , To prepare white sauce: For a thin white sauce, combine 1/3 cup mix and 1 cup water in a saucepan. For a medium white sauce, use 1/2 cup mix. For a thick white sauce, use 3/4 cup of mix. Bring to a boil over medium heat; cook and stir for 2 minutes.
Nutrition Facts : Calories 209 calories, Fat 13g fat (8g saturated fat), Cholesterol 38mg cholesterol, Sodium 561mg sodium, Carbohydrate 16g carbohydrate (9g sugars, Fiber 0 fiber), Protein 7g protein.
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