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Recipes
Three-Cheese Mac & Cheese
By Mague
1. Preheat oven to 350°F (180°C)
- 8 oz uncooked orecchiette pasta
- 1/4 cup butter (1/2 stick), melted
- 1/4 cup all-purpose flour
- 2 garlic cloves, pressed
- 2 1/2 cups 2% milk
- 1 tsp dry mustard
- 1/2 tsp salt
- 1/8 tsp coarsely ground black pepper
- 4 oz sharp white cheddar cheese, shredded
- 4 oz Gruyère cheese, shredded
- 2 oz fontina cheese, shredded
- 1 tbsp chopped fresh chives
- 1 cup cheese and garlic croutons
Carrot Apple Salad
By Mague
1. Place carrots and apples in batter bowl; chop with Salad Chopper
- 4 small carrots, peeled and quartered
- 2 small apples, cored and quartered
- 2 tbsp lemon juice
- 2 tbsp orange juice
- 2-3 tbsp sugar
- 1/2 cup raisins
- 4 romaine lettuce leaves (optional)
Beer Bratwursts
By Mague
Combine 6 cups water, the beer, onion, garlic, ginger, caraway seeds, bay leaves and cloves in a large pot over med...
- 2 12-ounce bottles lager beer
- 1 large onion, cut into wedges
- 4 cloves garlic, smashed
- 1 2-inch piece ginger, thinly sliced
- 1 teaspoon caraway seeds
- 2 bay leaves
- 2 whole cloves
- 6 to 8 links fresh bratwurst (about 2 1/2 pounds)
- 4 tablespoons unsalted butter
- 6 to 8 sub rolls or Italian-bread segments
- Whole-grain mustard, for serving
- Assorted toppings, for serving (below)
Tilapia with Caper-Parsley Sauce
By Mague
Find more recipes at: realsimple
- 1/2 pounds fingerling or new potatoes, halved 1 tablespoon olive oil, plus more if needed kosher salt and black pepper 4 6
- ounce tilapia fillets, split lengthwise 4 1/2 tablespoons cold unsalted butter 1 cup dry white wine 2 tablespoons capers 1/4 cup chopped fresh flat
- leaf parsley
Quick Chicken Pad Thai
By Mague
1. Dice chicken into 1/2-in
- Ingredients:
- 1 lb (450 g) boneless, skinless chicken thighs, trimmed
- 2 tbsp (30 mL) Thai Red Curry Rub
- 8 oz (250 g) uncooked linguine noodles
- 2 cups (500 mL) unsalted chicken stock
- 2 garlic cloves, pressed
- 4 green onions with tops
- 1/2 cup (125 mL) prepared pad thai sauce
- 2 cups (500 mL) bean sprouts
- Coarsely chopped peanuts, chopped fresh cilantro and lime wedges (optional)
Chicken Tortilla Casserole by The Pampered Chef
By Mague
1. Remove stem and seeds from poblano pepper using Utility Knife; slice into thin strips
- 1 poblano pepper
- 1 1/2 lb boneless, skinless chicken thighs
- 2 tbsp Southwestern Seasoning Mix
- 1/4 tsp salt
- 1 can (15 oz) black beans, drained and rinsed
- 1 1/2 cups thick and chunky salsa
- 4 cups broken tortilla chips
- 1 cup (4 oz) shredded cheddar and Monterey Jack cheese blend
Italian Roast Chicken
By Mague
Remove all visible fat from chicken (do not take the skin off)
- 1 whole chicken 1 large fresh tomato
- 1 can tomato sauce (15 ounces) 1/2 tsp. sugar
- 2 tsp dried basil 1 tsp. dried thyme
- 6 garlic cloves, crushed
Cheesy Chicken Chilaquiles
By Mague
1. Cut chicken into 1-in. (2
- 1 1/2 lb (750 g) boneless, skinless chicken breasts
- 1 tbsp (15 mL) Southwestern Seasoning Mix
- 1 3/4 cups (425 mL) salsa verde
- 1 cup (250 mL) 33% reduced-sodium chicken broth
- 3/4 cup (175 mL) chopped fresh cilantro
- 12 cups (3 L) authentic restaurant-style tortilla chips (see Cook's Tips)
- 2 cups (500 mL) shredded Chihuahua cheese
- 1 cup (250 mL) crumbled queso fresco (4 oz/125 g)
- Sour cream or crema (optional)
Chicken Cacciatore
By Mague
Prepare 1 ½ cups white rice in Rice Cooker Plus
- 1 medium onion
- 1 medium-large green bell pepper
- 3-4 garlic cloves
- 2 teaspoons oregano
- 2 teaspoons salt
- 1/2 teaspoon pepper (or to taste)
- 1 1/2 boneless, skinless chicken breast
- 2 cans (14.5-ounce) petite diced tomatoes
- 3/4 cup dry red wine
- 1 can (small) tomato paste
- 1-2 teaspoons basil
- 1 bay leaf
Beef Enchilada Casserole
By Mague
Combine beef, seasoning mix and salt, cook till no longer pink
- 1 lb ground beef
- 1 10oz can enchilada sauce
- 1 tsp Pampered Chef Southwestern seasoning
- 1/4 tsp salt
- 3/4 cup water
- 1/2 cup chunky salsa
- 12 yellow corn tortillas
- 1/4 cup snipped fresh cilantro
- 1 cup shredded Colby Jack cheese