Miraclewhipsurprise Recipes
MIRACLE WHIP SURPRISE
A bit of a spin on your traditional spaghetti night. My dad found this recipe on the back of a Miracle Whip jar and decided to try it. I've loved it since. A simple, one dish meal, great for weekday suppers. Don't go lightly on the cheese!
Provided by Chef Skie
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In a large frying pan or electric frying pan, stir spaghetti sauce, miracle whip, and elbow macaroni into hamburger.
- Heat through, stirring occasionally.
- Top each serving with shredded cheese.
HOMEMADE MIRACLE WHIP
I found this recipe for homemade Miracle Whip in the local paper. Miracle Whip is not available where I live, so it's nice to have a jar of this in the fridge.
Provided by Mirj2338
Categories Spreads
Time 20m
Yield 1/2 liter, 68 serving(s)
Number Of Ingredients 10
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 RECIPE - (3.6/5)
Provided by Mynenni
Number Of Ingredients 9
Steps:
- Using a blender, blend egg yolks, salt, powdered sugar and 1 tablespoon of the lemon juice until well blended. If you don't have a blender, you can use an electric mixer. With the blender still on, slowly pour 1 cup oil into the blender. SLOW! Like it should take you a VERY LONG TIME to get that into it. 5 minutes is okay! The slower the better! Add the remaining 1/2 cup oil a little faster, but still on the slow side. You don't want to dump it all in at once. Add the remaining 2 tablespoons of lemon juice. Once all of that is completely blended, turn off the blender for a bit and turn attention to the other ingredients. Boil the water and mix the cornstarch, mustard, and vinegar into the boiling water until smooth. Heat over low heat in a saucepan constantly stirring until it is smooth and paste-like; but make sure it doesn't get too thick. Turn the blender back on and slowly add the hot mixture with what's in the blender and blend well. Turn off and scrape sides if necessary and then turn back on. Make sure it is all well blended. Once it is blended, put it into a container with a lid to be put into the refrigerator. Allow to cool completely before using.
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