March 3rd, 2006 by alice
Tags: Pudding, Raj, Rice
INGREDIENTS
- 6cupswhole milk
- 3/4cupbasmati rice
- 1cupcreamor half-and-half
- 3egg yolks
- 3teaspoonsvanilla or1 vanilla bean
- 1/2cupsugaror Splenda sugar substitute
- 6allspice berries
- 6wholecloves
- 1/2teaspoon freshground nutmeg
- 1cinnamon stick
- 6green cardamom pods
DIRECTIONS
- Slowly bring milk, rice, 3/4 of your cinnamon stick and a split vanilla bean (if you have it) to a boil and simmer for about 45 or 50 minutes.
- This will burn easily so use a heavy pot.
- While you are waiting grind the remaining 1/4 of cinnamon stick, allspice, cloves and the seeds from the cardimum pods.
- This is your spice mixture.
- When rice becomes very soft, remove the cinimon stick and vanilla bean (if you had one), combine together cream, egg yolks,vanilla (if you did not have a whole bean) spice mixture and sugar.
- Temper it with the hot milk and rice.
- Then add to rice mixture.
- Cook until it thickens.
- Pour it into your favorite seving dish, chill and enjoy.
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March 3rd, 2006 by alice
Tags: Meal, Minute
INGREDIENTS
- ramen noodles, as many packages as needed
- 1 1/2cupswater or chicken stock, per package of noodles.
-
Options
- choppedonions, green,red,yellow,white,pearl,sweet,leeks,chives or shallots
- carrots, finely chopped,thinly sliced,or julienne(baby carrots work very well)
- celery, finely chopped or thinly sliced
- mushrooms, of whatever sort,thinly sliced, fresh, tinned, or dried
- bell peppers, finely chopped(a mix of colors adds to the visual appeal)
- freshyams or sweet potatoes, julienne and cut to very thin bite size
- cherry tomatoes, quartered
- sausage, kielbasa,bratwurst,mettwurst,pepperoni,genoa,what have you,cut into thin bite size bits
- cold cutsbeef, lamb,pork,ham,chicken,turkey cut bite size
- bacon, crumbled
- meatballs or meat loaf, crumbled or cut bite size
- beef jerky, cut thinly across the grain.
- cookedfish or shellfish, clams,oysters,mussels,crawdads,scallops etc(fresh or tinned. Anything but Lobster, there are no recipes for leftover Lobster, there’s never any)
- cheese, of every persuasion,grated,shredded,crumbled or cut into small cubes.(Ramen with green onions and shredded Brie is one of my favorites)
- soy sauce, worchestershire,tamari,hot,bbq(I prefer Cholulla hot sauce)
- mustard, horseradish,etc.(Anything I may have missed? Check yout fridge and pantry, you’ll find something.)
- salt & freshly ground black pepper
DIRECTIONS
- Bring the water or stock to a boil in a sauce pan.
- Open the noodles.
- If you like playing with long noodles leave them as is, if not break them into more manageable lengths (throw away the little ‘flavor packet’ of unpronounceable chemicals.) When pan boils add the noodles and any options you desire and cook, covered for 3 minutes.
- ADD ANY COOKED FISH OR SHELLFISH AFTER THE NOODLES ARE DONE TO AVOID OVERCOOKING IT.
- Flavor with any Sauce(s) you wish.
- That’s it start to table in 10 minutes.
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March 3rd, 2006 by alice
Tags: Rissoles
INGREDIENTS
-
Rissoles
- 500g minceground beef((1lb)
- 1 (40 g)packetFrench onion soup, divided use((1oz packet)
- 1tablespoonsoya sauce
- 1egg
- 1tablespoon choppedchives
- 1/4teaspoongarlic salt
-
Sauce
- 3/4cupwater, mixed with remander of soup mix
- 2tablespoonsdry sherry
- 2teaspoonssour cream, more if desired
DIRECTIONS
- Mix rissole ingredients together, using 1 1/2 T soup mix.
- Form patties and cook rissoles in pan.
- Remove from pan and set aside.
- Put water and remaining soup mix in pan to remove sediment from pan.
- Add sherry.
- Simmer until thick.
- Add sour cream.
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March 3rd, 2006 by alice
Tags: Bake, Cake, Cookies, Cream
INGREDIENTS
- 1tablespoonunsweetened cocoa powder
- 2teaspoonsinstant coffee powder(espresso)
- 2teaspoonsvanilla extract
- 2 3/4cupsmilk
- 4 (3 1/2 ounce)packagescheesecake flavor instant pudding and pie filling mix
- 1 (12 ounce)container frozenwhipped topping, thawed,divided
- 1 (8 ounce)container frozenwhipped topping, thawed,divided
- 39chocolate wafer cookies(from 1 9 ounce pkg.)
- chocolate shavings (optional)
- additionalcocoa powder (optional)
- strawberries (optional)
DIRECTIONS
- Stir cocoa powder,coffee powder and vanilla into 1/4 cup water until coffee powder is dissolved.
- Whisk milk into pudding mixes intil smooth.
- Fold in 12 ounce whipping topping.
- Arrange 13 cookies in bottom of 8″ springform pan, breaking to fill as necessary.
- Brush with 1/3 of espresso mixture.
- Spread with half of pudding.
- Repeat with 13 cookies,1/3 of espresso mixture and the remaining pudding.
- Top with remaining cookies; brush with remaining espresso mixture.
- Cover with plastic wrap; refrigerate at least 4 hours or overnight.
- Remove side from pan.
- Spread top and side of cake with remaining whipped topping.
- Garnish with chocolate shavings,cocoa powder and strawberries, if desired.
- Ready to serve in 30 minutes+ overnight.
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March 3rd, 2006 by alice
Tags: Citrus, Salad, Spinach
INGREDIENTS
- 1/4cup silverednatural almonds
- 1 (6 ounce)packagebaby spinach leaves
- 1canartichoke hearts, cut into 1 inch pieces
- 1 (6 1/8 ounce)canmandarin oranges, drained
- 3/4cupbean sprouts(fresh)
- 1tablespoon choppedfresh cilantro
- 1/2teaspoon gratedoranges
- 1/4cup bottled red-wine vinegar-and-olive oilsalad dressing
DIRECTIONS
- Heat dry skillet over medium heat.
- Add almonds, cook stirring, until lightly browned, about 2 minutes.
- Remove from skillet, cool.
- In serving bowl toss spinach with hearts of artichokes, oranges, bean spouts and almonds.
- Stir cilantro and grated orange into dressing.
- Just before serving drizzle dressing over salad.
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