On 4/24/2013 12:08 PM, Roy wrote:
> On Wednesday, April 24, 2013 3:07:34 AM UTC-6, ViLco wrote:
>> Roy wrote:
>>
>>
>>
>>> Brown the ground beef in a 12 inch non-stick frying pan using the
>>
>>> safflower oil. Add two cups of water initially and bring to a boil.
>>
>>> Keep at a rolling boil for 30 minutes after adding macaroni and
>>
>>> spices.
>>
>>
>>
>> After 30 minutes of rolling boil those macaroni will be almost glue, why
>>
>> don't you add them at a later point so that they cook only 10-12 minutes or
>>
>> whatever those macs need?
>>
>
> Good point, will do. Most of the water was gone before the 30 minutes was up
> so the macaroni was just simmering in the mix and absorbing the essence of
> the spices.
>
> Any advice is appreciated. I don't mind constructive critiques.
>
> ===========
>
Hope you don't mind if I chime in. I have made "homemade" Hamburger
Helper many times; so much better from scratch, wouldn't you say? It
might help if you cook the macaroni *slightly* before adding it to the
skillet. I understand the concept of Hamburger Helper and yes, the
whole thing cooks up in about 30 minutes. I always par-cook the
macaroni a little bit. I do this while browning the ground beef and
getting the herbs & spices together. (I'd be lost without a mise en
place when it comes to remembering did I already add XYZ?)

I'm also not sure why you need to add oil to the ground beef. It must
have been exceedingly lean beef.

Jill