Miracle Whip Homemade Food

MIRACLE WHIP CHICKEN SKILLET

Steps:

• Mix first 4 ingredients in large skillet. Top with chicken.
• Bring to boil; cover. Simmer on low heat 25 min.
• Top with remaining ingredients. Cook 10 min. or until chicken is done (165°F).

MIRACLE WHIP FROM MAYONNAISE

Steps:

• Measure vinegar into small non-reactive saucepan. (e.g. Stainless steel or teflon coated).
• Add cornstarch and let soften for a minute or so. Stir with non-metal spoon or whisk to remove any lumps.
• Add sugar, paprika, garlic and mustard powders.
• Heat on medium high, stirring constantly, until mixture reaches a full rolling boil.
• Remove from heat, stirring well. The mixture will be the consistency of thin pudding. It will thicken as it cools.
• Add to mayonnaise and stir well to combine. Chill for use in a cold salad or use as is in a recipe.
• NOTE: To make smaller amounts of Miracle Whip, mix at the ratio 1/2 tsp of additive to 1 tbsp of mayonnaise. Store unused portion of additive tightly covered in the fridge.
• If storing additive, discard any film that develops on top as this will never mix properly into the mayonnaise.
• Replace sugar with Splenda and/or use Lite Mayonnaise for a diet or diabetic version.

HOMEMADE MIRACLE WHIP

Steps:

• Using a blender or electric mixer, blend egg yolks, salt, sugar and 1 tablespoons of the lemon juice.
• Slowly pour in 1 cup oil, a few drops at a time, mixing thoroughly.
• Add remaining 1/2 cup oil a little faster, carefully blending in each bit before adding the remaining 2 tablespoons lemon juice.
• Mix the flour, mustard, boiling water and vinegar together until smooth.
• Pour into a small saucepan and cook until smooth and paste-like (but not too thick).
• Slowly add this hot mixture to the mayonnaise and blend well.
• Pour in a container and cool in the refrigerator.

HOMEMADE MIRACLE WHIP

Steps:

• Cook water, vinegar, and flour until thick, stirring constantly with a whisk.
• Blend other ingredients and add to thickened mixture.
• Process in blender until creamy.
• Pour into glass jars and refrigerate.

HOMEMADE MIRACLE WHIP

Steps:

• Put all ingredients except the oil to a blender.
• Blend until mixed.
• While the blender is running, slowly add the oil (1 tablespoons at a time) until thick and creamy.
• Spoon mixture into a clean jar with a lid and chill.
• Keep in the fridge.

HOMEMADE MIRACLE WHIP

Steps:

• 1. Using a blender or electric mixer, blend egg yolks, salt, sugar and 1 tablespoons of the lemon juice.
• 2. Slowly pour in 1 cup oil, a few drops at a time, mixing thoroughly.
• 3. Add remaining 1/2 cup oil a little faster, carefully blending in each bit before adding the remaining 2 tablespoons lemon juice.
• 4. Mix the flour, mustard, boiling water and vinegar together until smooth
• 5. Pour into a small saucepan and cook until smooth and paste-like (but not too thick).
• 6. Slowly add this hot mixture to the mayonnaise and blend well.
• 7. Pour in a container and cool in the refrigerator

MIRACLE WHIP (HOMEMADE)

Steps:

• With mixer blend egg yolks, 1 t. salt., 2 T. sugar, and 2 T., vinegar.
• Very slowly add 1 cup oil, a few drops at a time, and mix thoroughly.
• Add remaining oil, a little faster but be careful to blend each addition before adding more oil.
• When all oil has been added, add 4 T. Vinegar.
• Now put remaining ingredients in a saucepan and cook to a smooth paste.
• Add this hot mixture to the mayonnaise and blend well.
• Pour in a container & cool in the refrigerator.
• Makes slightly more than 1 quart.

MIRACLE WHIP COLESLAW

Steps:

• Open up the package and place the contents in a large bowl.
• Now in a separate bowl combine the Miracle Whip, sour cream, celery salt, mustard flour, vinegar, black pepper and sugar and whisk it until it becomes nice and creamy.
• Add the Miracle Whip mixture to the shredded cabbage and carrots and then mix until the slaw is coated. Then cover the bowl and refrigerate for a few hours so that the flavors all get happy. Enjoy!

HOMEMADE MIRACLE WHIP

Steps:

• In a blender combine vegetable oil, lemon juice, salt, dry or prepared mustard, and the egg/water mixture.
• Blend well.
• In a medium sauce pan cook together flour, sugar, water/egg/oil mixture and vinegar until stiff, stirring constantly.
• While hot, add to blender.
• Pulse a few times and then blend until smooth.
• *** Make sure you release the lid a few times during this pulsing to release any built up heat.