Rice pudding dates back many decades in the USA. Very popular when I was growing up as a way to use leftover white rice. Asia referred to it as a sweet rice porridge. Pudding is more a westerner term. No matter what you name it, Old Fashion Rice Pudding is delicious. Make plenty because you can count on people asking for second servings.
Old Fashion Rice Pudding
Ingredients
1 cup cooked white rice
2 1/2 cups milk
3 large eggs, lightly beaten
3/4 cup sugar
1/2 cup raisins
1 TSP vanilla extract
1/4 TSP salt
1/2 TSP ground cinnamon
1/4 TSP ground nutmeg
rice pudding
Directions;
Preheat oven to 325. Lightly butter a 9-inch glass or corning type baking dish.
In a large bowl, stir together first 7 ingredients. Spoon into prepared baking dish. Place baking dish in a large pan; pour water into the pan to a depth of 1-inch. Bake for 60-70 minutes or until slightly firm but not dry. Combine cinnamon and nutmeg and sprinkle over top of pudding.
Cool slightly and serve in a desert cup with fresh whipped cream.
This spicy peanut sauce is delicious and can be served over cooked won ton’s or any cooked Asian style noodle. It’s origin dates back to Indonesia. But many Asian countries have their own adaptation.
Makes a great appetizer. Adjust the spice to your liking.
Pictured is over won ton dumplings.
Spicy peanut sauce
Ingredients;
1 cup peanut butter
1/4 cup soy sauce
1/4 cup Asian sesame oil
3 TBLS rice vinegar (not seasoned)
2 TBLS finely chopped garlic
2 TBLS grated peeled fresh ginger root
1 1/2 TSP Asian chili paste* or hot oil or to taste
1 TSP hoisin sauce*, or to taste
1 1/2 to 2 tablespoons fresh lime juice
3/4 cup water
2 scallions, sliced
*available at Asian markets, some specialty foods shops, and supermarkets
Directions;
In a mini chopper or processor combine all ingredients except the scallions and chili paste/hot oil. Process until smooth.
Pour over warm won ton dumplings or cooked Asian noddles.
Sprinkle with the scallion and chili paste/hot oil to taste.
This scallops and lobster oreganata recipe is a classic Italian dish served especially on Christmas Eve. You can use the breadcrumb mixture on just about any type of shellfish or flat fish.
Scallops and Lobster Oreganata preparation
Ingredients;
1LB raw scallops, the large sea type are best for this recipe
2 raw lobster tails cut in half lengthwise
1 cup breadcrumbs, seasoned or not
1/4 cup grated Romano cheese
1 TSP dried or fresh oregano, minced
1 small clove garlic, mashed
1/2 tsp lemon zest from one lemon
2 TSP fresh parsley, minced
1/4 cup extra virgin olive oil + extra for drizzle
1/4 cup dry white wine
Salt & pepper to taste
Scallops and Lobster OreganataLobster tails Oreganata
Directions;
Preheat the oven to 425.
Choose an ovenproof pan large enough to fit the shell fish in one layer.
Drizzle some oil and add the wine to the oven pan until it is coated.
Mix together the remaining ingredients, except the shell fish, until it looks like wet sand. Place the shell fish in the roasting pan in a single layer. Spoon the breadcrumb mixture over each piece. Drizzle with oil and bake at 425 for 8-10 minutes until the shell fish is white and no longer transparent. Turn onto broil if you need to lightly brown the breadcrumbs.
Squeeze a lemon over the fish and serve.
This Chicken with Sun Dried Tomatoes and Mustard Cream Sauce recipe is in a delicate sauce and just a hint of mustard. Sooo tasty and an easy one pan dish.
Chicken with Sun Dried Tomatoes and Mustard Cream Sauce
Ingredients;
4 boneless, skinless chicken breasts, pounded thin
1/4 TSP salt
1/4 TSP pepper
2 TBLS olive oil
1/4 cup dry white wine
1/4 cup chicken broth
1/2 cup heavy cream
2 TBLS grainy mustard
2 TBLS sun dried tomato slices
Directions;
Sprinkle chicken breasts with salt and pepper. In a large skillet, heat oil over medium-high heat. Add chicken; saute until cooked through, 10 to 12 minutes, turning once. Transfer to a plate; keep warm.
Pour wine and broth into hot skillet; cook, stirring, until reduced by half, about 1 minute. Whisk in cream, mustard, and sun dried tomatoes. Cook, whisking, until thickened, about 2 minutes. Add chicken and simmer a few more minutes.
Pour any accumulated chicken juices from plate into sauce.
Serve with sauce poured over the chicken.
