Submitted by: ccbanana
1c cooked basmati rice
1c whole milk
1/2c heavy cream
3/4c coconut milk
1/4c sugar
1/4t cardamom
1/3c chopped pistachios
1/3c golden raisins
Heat cooked rice and milk in a large nonstick saute pan over medium heat until the mixture begins to boil. Decrease the heat to low and cook at a simmer until the mixture begins to thicken, stirring fequently (about 5 mins).
Increase heat to medium, add the heavy cream, coconut milk, sugar and cardamom and continue to cook until the mixture just begins to thicken again (about 5-10 mins). Use a whisk.
Once it is just thickened, remove from the heat and stir in the raisins and pistachios. Transfer the mixture to individual serving dishes and place plastic wrap directly on the surface of the pudding. Chill and serve :)
Tuesday, March 17, 2009
Spicy Tuna on Cucumbers
Submitted by: bbjoys
- 1 package sashimi-quality tuna
- 1/2 cup mayonnaise
- 1 teaspoon hot sauce
- 2 teaspoons sugar
- 1 cucumber, peeled
- 1 stalk green onion, finely sliced
- pinch of salt
To mash the tuna, lay a sheet of plastic food wrap on a cutting board. Place your tuna on the food wrap, then lay a second sheet of food wrap on top to cover your tuna. Using a mallet, smash your tuna until it becomes mushy and fairly pasty.
After your tuna has been mashed, add in the the remaining ingredients. Mix until all ingredients have been evenly combined. You can add more hot sauce if you like it spicier (or use less for milder taste buds). Also, play around with the mayonnaise. You can add more for a creamier texture.
Take your peeled cucumber, and slice it into rounds (as thick/thin as desired). Plate the cucumber rounds, and carefully place a scoop of spicy tuna on top of each cucumber.
Serve immediately.
- 1 package sashimi-quality tuna
- 1/2 cup mayonnaise
- 1 teaspoon hot sauce
- 2 teaspoons sugar
- 1 cucumber, peeled
- 1 stalk green onion, finely sliced
- pinch of salt
To mash the tuna, lay a sheet of plastic food wrap on a cutting board. Place your tuna on the food wrap, then lay a second sheet of food wrap on top to cover your tuna. Using a mallet, smash your tuna until it becomes mushy and fairly pasty.
After your tuna has been mashed, add in the the remaining ingredients. Mix until all ingredients have been evenly combined. You can add more hot sauce if you like it spicier (or use less for milder taste buds). Also, play around with the mayonnaise. You can add more for a creamier texture.
Take your peeled cucumber, and slice it into rounds (as thick/thin as desired). Plate the cucumber rounds, and carefully place a scoop of spicy tuna on top of each cucumber.
Serve immediately.
Haluski
Submitted by: hjk5000
1 and 1/2 sticks butter
1 medium head cabbage, shredded
2 large onions, diced
1 pound egg dumplings or noodles
salt and pepper
Melt butter in large skillet on medium heat, add onions and cook for about 3 minutes, then stir in cabbage, sprinkle with salt and pepper and cover. Reduce heat to low and let cook for about 1 and 1/2 hours stirring occasionally. Combine this with cooked egg noddles and ta-da! Haluski. You can use store bought egg noodles/dumplings or make your own.
I have an aunt who makes this with bacon added, its a good option if you find it too plain.
1 and 1/2 sticks butter
1 medium head cabbage, shredded
2 large onions, diced
1 pound egg dumplings or noodles
salt and pepper
Melt butter in large skillet on medium heat, add onions and cook for about 3 minutes, then stir in cabbage, sprinkle with salt and pepper and cover. Reduce heat to low and let cook for about 1 and 1/2 hours stirring occasionally. Combine this with cooked egg noddles and ta-da! Haluski. You can use store bought egg noodles/dumplings or make your own.
I have an aunt who makes this with bacon added, its a good option if you find it too plain.
Curried Rice with Shrimp
Submitted by: mamabear7
# 1 tablespoon olive oil
# 1 large onion, chopped
# 2 carrots, chopped
# 2 cloves garlic, chopped
# 2 teaspoons curry powder
# 1 cup long-grain white rice
# kosher salt and pepper
# 1 1/2 pounds large shrimp, peeled and deveined
# 1/2 cup fresh basil
1 tablespoon olive oil 1 large onion, chopped 2 carrots, chopped 2 cloves garlic, chopped 2 teaspoons curry powder 1 cup long-grain white rice kosher salt and pepper 1 1/2 pounds large shrimp, peeled and deveined 1/2 cup fresh basil Heat the oil in a large skillet over medium heat. Add the onion and carrots and cook, stirring occasionally, until soft, 6 to 8 minutes. 2Add the garlic and curry and cook, stirring, until fragrant, 2 minutes. 3Add the rice, 2 1/2 cups water, 1/2 teaspoon salt, and 1/2 teaspoon pepper and bring to a boil. Reduce heat to medium-low, cover, and simmer for 15 minutes. 4Season the shrimp with 1/2 teaspoon salt and 1/4 teaspoon pepper and nestle them in the partially cooked rice. Cover and cook until the shrimp are opaque throughout, 4 to 5 minutes. Fold in the basil and serve.
# 1 tablespoon olive oil
# 1 large onion, chopped
# 2 carrots, chopped
# 2 cloves garlic, chopped
# 2 teaspoons curry powder
# 1 cup long-grain white rice
# kosher salt and pepper
# 1 1/2 pounds large shrimp, peeled and deveined
# 1/2 cup fresh basil
1 tablespoon olive oil 1 large onion, chopped 2 carrots, chopped 2 cloves garlic, chopped 2 teaspoons curry powder 1 cup long-grain white rice kosher salt and pepper 1 1/2 pounds large shrimp, peeled and deveined 1/2 cup fresh basil Heat the oil in a large skillet over medium heat. Add the onion and carrots and cook, stirring occasionally, until soft, 6 to 8 minutes. 2Add the garlic and curry and cook, stirring, until fragrant, 2 minutes. 3Add the rice, 2 1/2 cups water, 1/2 teaspoon salt, and 1/2 teaspoon pepper and bring to a boil. Reduce heat to medium-low, cover, and simmer for 15 minutes. 4Season the shrimp with 1/2 teaspoon salt and 1/4 teaspoon pepper and nestle them in the partially cooked rice. Cover and cook until the shrimp are opaque throughout, 4 to 5 minutes. Fold in the basil and serve.
Chicken Paprikash Hungarian
Submitted by: mfleming2977
* 1 large onion, chopped
* 2 table spoons of bacon grease
* 3 cloves garlic, chopped
* 3/4 teaspoon salt
* 1 teaspoon crushed red pepper flakes
* 3 tablespoons paprika
* 1 (2 to 3 pound) whole chicken, cut into pieces
* 1 cup water
* 2 tablespoons all-purpose flour
* 1 (8 ounce) container sour cream
Heat bacon grease in a large skillet over medium heat. Add onion, garlic, salt, red pepper flakes and paprika. Stir together and saute until onion is translucent. Add chicken pieces and pour water over all. Cook over medium heat for 1 hour, adding more water if necessary.
Stir liquid into a medium bowl with flour and sour cream; mix until well blended, then slowly add mixture to chicken, stirring constantly. Cook until mixture is thick.
Serve over rice. This recipe is usually served with dumplings but I like mine over rice.
* 1 large onion, chopped
* 2 table spoons of bacon grease
* 3 cloves garlic, chopped
* 3/4 teaspoon salt
* 1 teaspoon crushed red pepper flakes
* 3 tablespoons paprika
* 1 (2 to 3 pound) whole chicken, cut into pieces
* 1 cup water
* 2 tablespoons all-purpose flour
* 1 (8 ounce) container sour cream
Heat bacon grease in a large skillet over medium heat. Add onion, garlic, salt, red pepper flakes and paprika. Stir together and saute until onion is translucent. Add chicken pieces and pour water over all. Cook over medium heat for 1 hour, adding more water if necessary.
Stir liquid into a medium bowl with flour and sour cream; mix until well blended, then slowly add mixture to chicken, stirring constantly. Cook until mixture is thick.
Serve over rice. This recipe is usually served with dumplings but I like mine over rice.
Tuesday, March 10, 2009
Beer Cheese
Submitted By: Melania25
1 (8 oz.) cream cheese, softened
1 pack shredded white cheddar
1/4-1/2 c. beer
Garlic salt
Put everything but beer in a bowl. Add beer slowly; you may need more, you may need less. The texture should be thick and not too runny.
Blend/mix and serve with rye, sourdough or other strong bread!
Add green dye to your beer if you are feeling festive!
1 (8 oz.) cream cheese, softened
1 pack shredded white cheddar
1/4-1/2 c. beer
Garlic salt
Put everything but beer in a bowl. Add beer slowly; you may need more, you may need less. The texture should be thick and not too runny.
Blend/mix and serve with rye, sourdough or other strong bread!
Add green dye to your beer if you are feeling festive!
Monday, March 2, 2009
Linguine meets Zucchini & Garlic Chicken
1/2 lb linguine
2 tablespoons butter
1 clove garlic, minced
1/2 lb zucchini, coarsely shredded (1 medium to large)
1/3 cup freshly grated parmesan cheese
Cook linguine in rapidly boiling water until tender, drain and return to pan to keep warm.
While pasta is cooking, heat butter in a saucepan over low heat until butter is foaming; add garlic and cook for 1 minute; add zucchini and cook, stirring occasionally, for 1-2 minutes or until softened.
Add zucchini sauce to pasta; add parmesan cheese and toss well.
4 teaspoons crushed garlic
1/4 cup olive oil
1/4 cup dry breadcrumbs (I use the Italian seasoned ones)
1/4 cup grated parmesan cheese
4 boneless skinless chicken breasts, seasoned with
salt
pepper
italian seasoning
Preheat oven to 425 degrees F (220 degrees C).
Warm the garlic and olive oil to blend the flavors. In a separate dish, combine the bread crumbs and Parmesan cheese. Dip the chicken breasts in the olive oil and garlic mixture, then into the bread crumb mixture. Place in a shallow baking dish.
Bake in the preheated oven for 30 to 35 minutes, until no longer pink and juices run clear.
2 tablespoons butter
1 clove garlic, minced
1/2 lb zucchini, coarsely shredded (1 medium to large)
1/3 cup freshly grated parmesan cheese
Cook linguine in rapidly boiling water until tender, drain and return to pan to keep warm.
While pasta is cooking, heat butter in a saucepan over low heat until butter is foaming; add garlic and cook for 1 minute; add zucchini and cook, stirring occasionally, for 1-2 minutes or until softened.
Add zucchini sauce to pasta; add parmesan cheese and toss well.
4 teaspoons crushed garlic
1/4 cup olive oil
1/4 cup dry breadcrumbs (I use the Italian seasoned ones)
1/4 cup grated parmesan cheese
4 boneless skinless chicken breasts, seasoned with
salt
pepper
italian seasoning
Preheat oven to 425 degrees F (220 degrees C).
Warm the garlic and olive oil to blend the flavors. In a separate dish, combine the bread crumbs and Parmesan cheese. Dip the chicken breasts in the olive oil and garlic mixture, then into the bread crumb mixture. Place in a shallow baking dish.
Bake in the preheated oven for 30 to 35 minutes, until no longer pink and juices run clear.
Shepherds Pie
Submitted by: sare_bear
Brown 1lb beef and mix in taco seasoning (follow package directions)
Make mashed potatoes (or instant mashed potatoes)
put beef mixture in bottom of pie pan
cover beef mixture with canned or frozen corn (or mixed vegetables)
Layer shredded cheese over corn
layer mashed potatoes over cheese
Bake for 25 minutes at 350 degrees
Brown 1lb beef and mix in taco seasoning (follow package directions)
Make mashed potatoes (or instant mashed potatoes)
put beef mixture in bottom of pie pan
cover beef mixture with canned or frozen corn (or mixed vegetables)
Layer shredded cheese over corn
layer mashed potatoes over cheese
Bake for 25 minutes at 350 degrees
Pork Chop Casserole
Submitted by: babytime09
2 small cans low-fat cream of mushroom soup
4 bone-in pork chops
1 small onion cut in slices
1 package large portabella mushrooms - you know the regular portabellas that you get that are slices, but not the baby bellas...
4 potatoes peeled and sliced in rounds
- use 9X13ish baking pan
- layer potato slices on the bottom
- layer portabella mushrooms and 1/2 of the onion on top of the potatoes
- put pork chops on top of onions/mushrooms
- sprinkle remaining onion on top of the pork chops
- pour soup over casserole
- bake 350 for 30 minutes covered and then about 20 minutes uncovered, occasionally check them and spoon the sauce over the pork chops.
2 small cans low-fat cream of mushroom soup
4 bone-in pork chops
1 small onion cut in slices
1 package large portabella mushrooms - you know the regular portabellas that you get that are slices, but not the baby bellas...
4 potatoes peeled and sliced in rounds
- use 9X13ish baking pan
- layer potato slices on the bottom
- layer portabella mushrooms and 1/2 of the onion on top of the potatoes
- put pork chops on top of onions/mushrooms
- sprinkle remaining onion on top of the pork chops
- pour soup over casserole
- bake 350 for 30 minutes covered and then about 20 minutes uncovered, occasionally check them and spoon the sauce over the pork chops.
Jambalaya with Shrimp
Submitted by: Glowconsin
1 tablespoon olive oil
1 cup chopped onion
1 cup chopped red bell pepper
1 tablespoon minced garlic
6 ounces andouille sausage, sliced
1 cup uncooked long-grain white rice
1 teaspoon paprika
1 teaspoon freshly ground black pepper
1 teaspoon dried oregano
1/2 teaspoon onion powder
1/2 teaspoon dried thyme
1/4 teaspoon garlic salt
1 bay leaf
2 cups fat-free, less-sodium chicken broth
3/4 cup water
1 tablespoon tomato paste
1/2 teaspoon hot pepper sauce
1 (14.5-ounce) can no salt-added diced tomatoes, undrained
1/2 pound peeled and deveined medium shrimp
2 tablespoons chopped fresh parsley
Heat olive oil in a large Dutch oven over medium-high heat. Add chopped onion, chopped bell pepper, minced garlic, and sausage; sauté 5 minutes or until vegetables are tender.
Add rice and the next 7 ingredients (through bay leaf); cook 2 minutes. Add broth, water, tomato paste, hot pepper sauce, and diced tomatoes; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Add shrimp; cook 5 minutes. Let stand 5 minutes. Discard bay leaf. Stir in parsley.
1 tablespoon olive oil
1 cup chopped onion
1 cup chopped red bell pepper
1 tablespoon minced garlic
6 ounces andouille sausage, sliced
1 cup uncooked long-grain white rice
1 teaspoon paprika
1 teaspoon freshly ground black pepper
1 teaspoon dried oregano
1/2 teaspoon onion powder
1/2 teaspoon dried thyme
1/4 teaspoon garlic salt
1 bay leaf
2 cups fat-free, less-sodium chicken broth
3/4 cup water
1 tablespoon tomato paste
1/2 teaspoon hot pepper sauce
1 (14.5-ounce) can no salt-added diced tomatoes, undrained
1/2 pound peeled and deveined medium shrimp
2 tablespoons chopped fresh parsley
Heat olive oil in a large Dutch oven over medium-high heat. Add chopped onion, chopped bell pepper, minced garlic, and sausage; sauté 5 minutes or until vegetables are tender.
Add rice and the next 7 ingredients (through bay leaf); cook 2 minutes. Add broth, water, tomato paste, hot pepper sauce, and diced tomatoes; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Add shrimp; cook 5 minutes. Let stand 5 minutes. Discard bay leaf. Stir in parsley.
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