EASY RICE PUDDING
Hi girls.....I made this rice pudding for the fourth time today..This time I made a batch for our son, to take home..I made them 4 times this recipe,....He wanted 1% milk, and surprisingly , I really can't see much of a difference.
Yummy Creamy Rice Pudding
Best rice pudding that I have ever tasted. Good sprinkled with nutmeg or cinnamon.
Servings 4 Units US
3⁄4 cup uncooked white rice (for creamier pudding use short or medium grain rice)
2 cups milk, divided
1⁄3 cup white sugar
1⁄4 teaspoon salt
1 egg, beaten
2⁄3 cup raisins
1 tablespoon butter
1⁄2 teaspoon vanilla extract
In a medium saucepan, bring 1 1/2 cups water to a boil.
Add rice and stir.
Reduce heat,cover and simmer for 20 minutes.
In another saucepan, combine the cooked rice, with 1 1/2 cups milk, sugar and salt.
Cook over medium heat until thick and creamy, 15 to 20 minutes.
Stir in remaining 1/2 cup milk, beaten egg and raisins.
Cook 2 minutes more, stirring constantly.
Remove from heat, and stir in butter and vanilla.
X-TRA TIP, I USED!!
WOW.. this was great! When I initially boil the rice, I throw in a cinnamon stick and cook it with the rice. I prefer my pudding a little more creamier and sweeter, so I used 3/4 cup of sugar and 2 cups of milk initially and 1 more cup of milk when i added the egg. I also let the pudding cook for an additional 18 min over med heat (stiring occasionaly so the milk doesn't burn) to create more of a custard in the pudding. When i remove it from the heat, I remove the cinnamon sticks and sprinkle ground cinnamon on the top.
Best Deep Fried Onion Rings Recipe Ever!!!
2-3 large Vidalia onions (sliced)
2 Cups Buttermilk
1/1/2 Cups of APF All Purpose Flour
Slice onions into rings
soak rings in buttermilk, or homemade buttermilk ( splash of vinegar into milk) soak up to 45 min. I soak 30 min.
Make dry mix ..cup in a half of APF ..add all of the herbs..garlic powder,paprika and pepper..THAT'S IT!
Dredge the rings that were soaking in buttermilk,into this dry mix...have the oil ready, nice and HOT, HOT, HOT
Fry 3-4 rings at a time..until nicely browned.
Once the onion rings are done, sprinkle a bit of salt on them, while they are hot, this way the salt sticks.
Last edited by sandellbisquit; 05-28-2016 at 02:54 PM.
I got this one from FaceBook...
Homemade Taco Seasoning
This makes about almost 4 cups. I used a glass jar that I picked up at the dollar store; it must have a screw on, airtight lid. This taste so much better than those packages you buy!!! I generally use it in tacos, chili, chimichangas, enchiladas.....
Add 2-3 T to whatever you're making.
1 1/2 c chili powder
1/4 c garlic powder
1/4 c onion powder
1/4 c red pepper flakes
1/4 c paprika
1/4 c oregano
1/2 c black pepper
1/2 c cumin
1/8 c salt
Pour all ingredients in to glass jar, cover and shake. Be sure to stir contents before each use. Enjoy!!!
I am going to try this because I cannot stomach those taco seasoning packets we get from the grocery store.
Servings: Makes about 1 cup
4 cups fresh basil leaves (from about 3 large bunches)
½ cup extra-virgin olive oil
⅓ cup pine nuts
2 garlic cloves
Ό cup freshly grated Parmesan
Ό cup freshly grated Pecorino Sardo
1 teaspoon coarse kosher salt
Combine basil, oil, pine nuts, and garlic in a blender. Blend until paste forms, stopping often to push down basil. Add both cheeses and salt; blend until smooth. Transfer to a small bowl.
Do Ahead: Pesto can be made 1 day ahead. Top with ½" olive oil and chill.
Roasted Pork Tenderloin
1 pork tenderloin (1 to 1 1/2 pounds)
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon smoked paprika
1/4 teasppon cayenne pepper
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 teaspoon olive oil
1.Preheat the oven to 400 degrees F.
2.Pat the pork dry and cut off any large pieces of surface fat or silver skin covering the meat. Mix all the spices in a small bowl. Rub the spice mix into the surface of the pork on all sides.
3.On the stove over medium high heat, heat the skillet and add the olive oil. when the pan is hot,
4.add the pork in the pan, curving it to the shape of the pan if it's too long. Cook the tenderloin 5 minutes to caramelize the top and then flip it and cook for another 5 minutes to caramelize the other side.
5.Remove the pan from the cook top and place it into the preheated oven and continue to roast for another 15 minutes.
6.The pork is done when its internal temperature registers 140°F to 145°F in the thickest part of the meat.
7.Allow the meat to rest for about 10 minutes before slicing.
Cooking time is the same if you use one or both tenderloins
Low-Sugar Orange Chicken
30min to prepare, (Serves 4)
1 pound boneless, skinless chicken breasts, 2-inch pieces
1 cup orange juice
2 teaspoons orange zest
2 teaspoons low-sodium soy sauce
1 teaspoon fresh ginger, grated
2 cloves garlic, minced
2 tablespoon all-natural honey
1 1/2 tablespoon low-sugar orange marmalade
1-3 teaspoons red pepper flakes
1/4 cup low-sodium chicken broth
1 egg, beaten
1/4 cup all-purpose flour
1 tablespoon cornstarch
1 tablespoon vegetable oil
salt and pepper, to taste
1.Preheat oven to 375Ί F and spray a baking sheet with non-stick spray.
2.Place chicken in a small bowl and add salt, pepper and beaten egg. Toss well.
3.Shake off excess egg and, one-by-one, dredge chicken pieces in bowl of flour. Evenly spread out on baking sheet. Bake for 10-12 minutes, or until chicken is cooked through.
4.In a separate small bowl, combine cornstarch with chicken broth until completely dissolved. Set aside
5.In a saucepan, heat vegetable oil over medium heat and cook ginger and garlic until fragrant. 1-2 minutes. Add orange juice, zest, honey, red pepper flakes, soy sauce and marmalade. Bring to a boil and stir for 2 minutes, then lower heat and simmer until sauce thickens and reduces by 1/4.
6.Pour in cornstarch mixture and bring back to a boil, stirring for 2-4 minutes. Take off heat, but keep warm. Toss in chicken and coat thoroughly with sauce. Serve hot.
Favorite Shrimp and Andouille Sausage Gumbo
Makes about 16 servings
1 cup vegetable oil
1 cup all purpose flour
6 large onions, chopped (about 12 cups)
6 red bell peppers, seeded, chopped (about 7 cups)
8 celery stalks, chopped (about 3 cups)
16 garlic cloves, chopped
1 tsp. cayenne pepper
1 cup dry white wine
1/2 cup fresh thyme, chopped
6 bay leaves
2, 28-oz. cans diced tomatoes with juice
4, 8-oz. bottles clam juice
4 cups low-salt (low-sodium) chicken broth
4 lbs. Andouille sausage, cut crosswise into 1/2-inch-thick slices (substitute with
2, 16-oz. packages sliced frozen okra
1 tbsp. File powder
7 lbs. Member’s Mark (SAMS CLUB) Jumbo uncooked shrimp
1 cup fresh Italian parsley, minced
10 cups steamed rice
1. Heat oil in a heavy 13-quart pot over medium-high heat until very hot and
almost smoking. Add flour and stir constantly until mixture is dark reddish brown,
about 5 minutes.
2. Add chopped onions, chopped bell peppers and chopped celery and cook
until onions are soft and brown, stirring frequently, about 20 minutes. Add garlic
and cayenne and stir 2 minutes.
3. Add wine, thyme and bay leaves; bring to boil, stirring occasionally.
4. Add tomatoes with juice, clam juice, broth, sausage and okra and simmer
until tender, about 10 minutes.
5. Add shrimp to pot and cook shrimp until just opaque in center, stirring
often, about 5 minutes.
6. Season gumbo to taste with salt, pepper and File powder. Garnish with
minced parsley and serve with steamed rice alongside
Last edited by sandellbisquit; 09-18-2016 at 11:24 AM.
Alison Sweeney's Healthy Blueberry Ice Cream
Sweeney recently appeared on Hallmark's Home & Family and shared one of her favorite "cheat" recipes that feels like an indulgence but is actually super healthy.
2 frozen bananas, chopped. (Make sure to chop them before freezing, freeze for at least 2 hours)
1 cup of frozen blueberries
2 vanilla beans, split lengthwise (Be sure to scrape down the sides of the blender to make sure all the ingredients fully blend in for ultimate creaminess)
Combine in a powerful blender or food processor. Enjoy immediately for best result.
Vegetable Potstickers 5 star recipe
Just so you all know, the vegetable pot stickers, were a hit.. Napa Cabbage. Love that Ponzu Saauce. gotta try it
2 cups finely shredded and chopped Napa cabbage
1/4 cup chopped fresh cilantro
1 teaspoon finely chopped fresh ginger
1/2 teaspoon toasted sesame oil
4 scallions, chopped
1 clove garlic, finely chopped
About 16 gyoza or wonton wrappers
3 tablespoons vegetable oil
Bottled ponzu sauce, for dipping
Toss the cabbage with 1/4 teaspoon salt and let stand for 10 minutes. Add the cilantro, ginger, sesame oil, scallions and garlic and stir to combine.
Fill a small bowl with water. Lay a gyoza wrapper on a work surface and spoon a scant tablespoon of the cabbage mixture into the center. Moisten a finger with water and rub it along the edge of the wrapper. Fold the wrapper over to make a triangle or half-moon shape, then seal with your fingers, trying to push out any air as you go. Repeat with the remaining wrappers and filling.
Heat the oil in a large nonstick skillet over medium-high heat until hot. Arrange the potstickers in the skillet in concentric circles and cook until the bottoms are light golden, about 2 minutes. Carefully add 1/4 cup water to the pan; cover and cook until the liquid has evaporated, the wrapper dough is tender, and the undersides of the potstickers are golden brown, about 6 minutes.
Transfer the potstickers to a serving platter, crispy-side up, and serve with ponzu sauce.
Last edited by sandellbisquit; 04-20-2017 at 09:06 AM.
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