I'll share my recipe, if you'll share yours, January 19, 2011

13 years ago

ORANGE CINNAMON RICE PUDDING

Recipe courtesy of Food Network Magazine

Ingredients

1 strip orange peel, plus 1/2 teaspoon grated zest

1 tablespoon unsalted butter

Kosher salt

1 cup Arborio rice

4 cups whole milk

3/4 cup granulated sugar

2 cinnamon sticks

2 teaspoons vanilla extract

1/2 cup mascarpone cheese

3 tablespoons confectioners' sugar

Ground cinnamon, for sprinkling

Directions

Combine the orange peel, 2 cups water, the butter and a pinch of salt in a saucepan and bring to a boil. Add the rice and return to a boil, then reduce the heat to low and cook, shaking the pan occasionally, until the liquid is absorbed, about 15 minutes.

Bring the milk, granulated sugar, cinnamon sticks and vanilla to a low boil in another saucepan. Add the rice and simmer over medium-low heat, stirring, until the liquid is mostly absorbed, about 15 minutes. Stir in the grated orange zest and 1/4 cup mascarpone.

Transfer the rice pudding to a large bowl and let cool, then cover with plastic wrap and refrigerate until cold and set, about 2 hours.

Beat the remaining 1/4 cup mascarpone and the confectioners' sugar in a bowl. Remove the cinnamon sticks and orange peel from the pudding. Serve topped with the mascarpone and cinnamon.

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Comments (3)

ravencajun Zone 8b TX
13 years ago
Bacon and Mushroom Bite-Size Quiche

Makes 3 1/2 dozen.
Serving size: 1 quiche.

Ingredients

* 8 slices bacon
* 1/4 pound fresh mushrooms, chopped
* 1 tablespoon butter
* 1/3 cup green onion, chopped
* 1 2/3 cups Swiss cheese, shredded
* Pastry for double-crust pie, (homemade or purchased)
* 5 eggs
* 1 2/3 cups sour cream

Directions
1. Heat oven to 375 degrees F.
2. On a lightly floured board, roll out the pastry dough 1/ 16-inch thick.
3. Using a 3-inch cutter, cut out 42 circles; re-roll scraps as needed.
4. Fit circles into bottoms and slightly up sides of lightly greased 2-1/2-inch muffin pans.
5. Meanwhile, fry bacon slices until crisp, drain; crumble or chop.
6. Chop mushrooms, saute in butter until limp and liquid evaporates.
7. Combine bacon, mushrooms, green onion and cheese. Divide filling equally among muffin cups.
8. In large bowl, beat together eggs, add sour cream and stir until smooth. Spoon about 1 tablespoon into each muffin cup.
9. Bake until puffed and light brown, 20-25 minutes. Cool in pans 5 minutes; lift out.
10. Serve warm or let cool on wire racks. If made ahead, wrap cooled quiches airtight, and refrigerate overnight.
11. Reheat, uncovered, in a 350 degrees F. oven for about 10 minutes.
When I go to Sams I buy a bag of real bacon which is cooked and crumbled, it is a large bag and last a long time and can be used in so many dishes. Keeps me from having to fry up just a few slices of bacon for my recipes. And really bacon goes on pretty much anything! If you look for it is is not in the fridge section it is usually with the big seasoning containers or with the salad dressing. I often have to ask they keep moving things.

from the Diabetic Gourmet
Bacon and Mushroom Bite-Size Quiche
glenda_al
13 years ago
I love popovers

Giada's made these yesterday on her show

2 eggs
1 cup whole milk
2 tablespoons butter, melted
1 cup all-purpose flour
1 teaspoon salt
1/4 cup finely grated Cheddar
1/4 cup finely grated Parmesan
2 tablespoons minced chives
1 teaspoon cayenne pepper
Directions
Special Equipment: 24-cup mini muffin tin

Preheat the oven to 425 degrees F.

In a medium bowl, whisk together the eggs, milk and melted butter. Whisk in the flour and salt and fold in the cheeses and chives until evenly incorporated. Cover batter and refrigerate for 30 minutes.

Put a mini muffin pan on the middle rack in the oven to warm for 10 minutes.

Remove muffin tin from oven (careful, hot!) and pour the batter into the cups of the hot tin, filling almost to the top. Lightly sprinkle with cayenne. Bake the popovers until crisp and golden, about 18 to 20 minutes. Remove from the oven and serve immediately
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patti43
13 years ago
I love this at Olive Garden. This sounds like it.

ZUPPA TUSCANA

1 lb. Italian sausage (or half regular, half turkey sausage)
1 large onion, chopped
3-4 cloves garlic, minced
1/2 cup white wine to deglaze the pan
1/2 tsp. red pepper flakes
2 russett potatoes, peeled and cut into Ã¯Â¿Â½-inch chunks
2 cups fresh kale, chopped
3 cups chicken broth
2.5 cups water
1 cup heavy cream
Salt and pepper

Place a large stockpot or Dutch oven on the stove over medium heat. Crumble the sausage into the pan and cook until well browned. Remove the cooked sausage from the pot with a slotted spoon and transfer to a bowl; set aside. Add the chopped onion to the pan and sautÃ¯Â¿Â½ until tender, about 5-7 minutes. Add the garlic and red pepper flakes to the pan and cook for a minute more, just until fragrant. Add the wine to the pot and stir, scraping the bottom of the pan to loosen any browned bits. Add the potatoes, kale, chicken broth and water to the pot. Return the sausage to the pot. Increase the heat to medium-high, bring to a boil, and then reduce to a simmer on medium-low. Cover and let simmer for about 20 minutes, or until the potatoes are fork-tender and cooked through. Stir in the heavy cream and season with salt and pepper to taste. Serve immediately.

I'll share my recipe, if you'll share yours, January 19, 2011

Comments (3)

ravencajun Zone 8b TX

glenda_al

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patti43

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