Harvest Moon Macaroni Recipes

GREAT GOULASH: GROUND TURKEY PAPRIKASH AND MACARONI

Steps:

• Bring a pot of water to boil for pasta. When it comes to a boil, add pasta and salt to season the cooking water. Cook pasta 6 minutes to al dente.
• While water comes to a boil and pasta cooks, heat a deep skillet over medium high heat. Add extra-virgin olive oil then butter then ground meat. Break up meat and crumble, 2 to 3 minutes. Add garlic, onions, red bell peppers and seasonings to the turkey. Cook 5 or 6 minutes then add chicken stock and sour cream to the pan. Bring to a bubble and reduce heat to low. Add cooked pasta and stir. Let pasta absorb some sauce, a minute or so. Adjust seasonings and serve. Garnish the prepared dish with chopped parsley and dill.

HARVEST MOON MACARONI - RACHAEL RAY

Steps:

• Bring water to a boil, season with salt and cook macaroni to al dente.
• Preheat broiler and place rack in middle of the oven.
• Heat the extra-virgin olive oil in a sauce pot over medium heat, saute onions and garlic until soft, 6 to 7 minutes and stir in the thyme.
• Scoot onions off to side of pan and melt butter, whisk flour into butter and combine whisk 1 minute then whisk in stock and milk, season sauce with salt, pepper and nutmeg, and cook until thickened, about 3 to 4 minutes.
• Stir in butternut squash and a few dashes hot sauce. Reduce heat. When sauce comes to a bubble, stir in Parmigiano. Combine the sauce and macaroni, transfer to a casserole dish and top with shredded yellow Cheddar, chopped parsley and paprika. Brown the macaroni under broiler, 4 to 5 minutes until brown and bubbly.

THE WONDERS OF MACARONI

Steps:

• Bring a large pot of water to a boil with the oil and salt. Add pasta and cook until al dente, about 12 minutes. Pour water off pasta into colander and rinse with cool water.
• Combine white wine, seafood stock, and thyme, reducing in a medium saucepan. Remove thyme and set aside.
• In medium saucepan, saute porcini and shiitake mushrooms in butter, until soft. Add shallots and cook until translucent, approximately 2 minutes. Add cream and reduce by half. Add the cheeses and cook until just melted. Combine with other sauce. Remove from heat and season with salt and pepper.
• Bring water to boil and add whole lobster for approximately 12 minutes. Then place in ice water to cool. Remove the lobster from the shell.
• Add the pasta to sauce, toss to coat and plate. Warm lobster tail in oven and slice over top of pasta. To serve, top with micro collard greens and parsley.

HARVEST MOON MACARONI ALA RACHAEL RAY

Steps:

• Cook pasta according to package directions.
• Preheat broiler
• Heat the olive oil in a sauce pan over medium heat and saute onions and garlic until soft, about 6-7 minutes, stir in the thyme.
• Scoot the onions off to the side of the pan and melt the butter.
• Combine the flour and the butter, whisk about a minute in the pan.
• Whisk in the stock and the milk and season the sauce with salt, pepper and nutmeg, cook until thickened about 3-4 minutes.
• Stir in the butternut squash and a few dashes of hot sauce.
• Reduce heat, when the sauce comes to a bubble add in the parmesan cheese and stir to melt.
• Combine the sauce and the pasta and transfer to a casserole dish (9X13 works well) and top with cheddar cheese.
• Place the dish under the broiler for about 3 minutes or until cheese is bubbling and browned.
• Top with the chopped parsley and paprika to garnish.
• Enjoy!

CHINESE HARVEST MOON COOKIES

Steps:

• Combine all ingredients in a large bowl. mix well.
• roll desired sized balls with your palms and press them onto a cookie sheet. they not expand that much, so be specific.
• bake at 350F for 13 - 15 minutes, depending on your preference.