The heat from the pepper does give the dish a nice finish so if you can’t stand the heat from the habaneros or scotch bonnet, try using something a bit milder.ģ. To reduce the heat from the diced habanero peppers, avoid using the seeds or close to the stem. (other types of sweet onions include the Sweet Imperial, the Spring Sweet, and the Walla Walla)Ģ. While we’re still on onion topic, if you can get sweet onions like a Vidalia, try using those as the dish won’t be overpowered with onions. Personally I love the flavour and texture of the diced onions. If you don’t like biting into onions, you also have the option of grating the onion so it’s more fine than you could possibly dice. You’re looking for a firm pie with a golden top. When the oven comes to temperature place on the middle rack and allow to cook for about 30-40 minutes. The final step before baking is to sprinkle the remaining cheese and dust with the paprika. Then add the macaroni mixture we just made. Grease a baking dish (fairly deep) as you would if you were making a cake or bread so the pie does not stick to the sides. The macaroni should be cooked by now, so go ahead… drain and allow to cool a bit, then add to the mixture we just made. Grate the cheese and add to the mixture, but keep back about 1/2 a cup to spread on top of the pie before baking. Whisk together so everything is mixed thoroughly. Then in a large bowl, add the diced pepper and onion, dry mustard, dash of black pepper, salt, eggs, butter and evaporated milk. Start by dicing the onion and hot pepper as fine as you can.
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