I'll share my recipe, if you'll share yours, December 13, 2010

13 years ago

Vanilla Bean Mousse

INGREDIENTS:

One Vanilla bean, seeds scraped from the pod

2/3 cup sugar

2 egg whites

1 cup heavy cream

DIRECTIONS:

Whip heavy cream with vanilla bean seeds and 1/3 cup sugar until soft peaks form (err on the side of slightly overwhipped). Set aside. Next, in a medium mixing bowl, beat egg whites until foamy. Add 1/3 cup sugar and beat until stiff peaks form.

Fold together the whipped cream mixture and the egg mixtures (I folded the eggs into the whipped cream). Gently pour into individual serving dishes and refrigerate at least six hours, or overnight. Serve!

Makes 6-8 individual servings.

Comments (9)

Jasdip
13 years ago
This is definitely a Tried and True recipe. I made this for dinner yesterday and we loved it! I cooked it for about 7 hours total.

Sweet and Savory Slow-Cooker Pork Roast
This is a delicious pork roast with a sweet and lightly spiced glaze.

1 boneless pork loin roast, 4 to 6 pounds
1 clove garlic, halved
salt and pepper
1 1/3 cups brown sugar, divided
1 tablespoon Dijon mustard
1 tablespoon balsamic vinegar
1/4 teaspoon cinnamon

Wash pork roast, trim excess fat, pat dry, and rub with garlic halves. Sprinkle with salt and pepper, then prick the roast all over with a fork or skewer.

In a cup or bowl, combine 1 cup of the brown sugar, the mustard, and vinegar. Rub all over the roast.
Cover and cook on low 6-7 hours.

Combine the remaining 1/3 cup brown sugar with cinnamon; Spread the mixture over the top of the roast. Cover and continue cooking on LOW for 1 hour longer.

Drain off juices to make gravy.
Serves 6 to 8.
Marilyn Sue McClintock
13 years ago
English Breakfast In A Bun

* Time 15 minutes
* Serves 6

Ingredients

* 1 cup of water at room temperature
* 2 1/2 tbsp olive oil
* 2 1/2 tbsp dried milk powder
* 2 1/2 tbsp sugar
* 1 1/2 tsp salt
* 3 cups white bread flour
* 1 1/2 tsp active dried yeast
* For the filling:
* 4-5 slices of bacon
* 6 mushrooms, sliced
* 3 medium sized tomatoes, sliced

How to make it

* To make the dough, place all of the ingredients in the bread pan in the order listed unless your bread machine directions say otherwise.
* Place the pan in the bread machine making sure that the pan is in the locked position.
* Close lid and select dough setting and press start.
* If your bread machine has a quick dough setting choose that one.
* To make the filling, fry the bacon for a few minutes on each side in a frying pan.
* Add the mushrooms and then the tomatoes and fry until cooked.
* Put the mixture to one side to cool.
* When the bread cycle is complete, remove the pan and tip the dough onto a lightly floured work surface.
* Knock back the dough and then divide into 6 or 9 equal sized pieces.
* I made 6 equal sized portions and they were quite big!
* Flatten each piece, then divide the crumbled bacon, mushrooms and tomatoes between the centers of each.
* Brush round the edges of the dough with a little water, then bring them up around the filling.
* Pinch together to seal.
* Place join-side down on a lightly greased cookie sheet.
* Cover loosely with a clean dish towel and leave in a warm place to prove for about 20 minutes.
* Bake in a preheated oven at 220 degrees for 15 minutes if making 6 buns.
* If making 9 buns bake for about 10-15 minutes.

Sue
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patti43
13 years ago
I have a question about this recipe for those of you who've had quinoa. For Christmas, we're having roast beef with Yorkshire pudding as our main dish. Do you think this would go good with it or are there too many flavors? Forget the cilantro, Jasdip. LOL! I probably wouldn't add that this time.

Another question about the quinoa. Do you soak it and rinse it before cooking? Some recipes say to do that.

QUINOA AND PECAN SALAD WITH DRIED CRANBERRIES (Kitchenlink)

3 1/2 cups water
1 1/2 cups quinoa
1 bunch green onions, finely sliced
1/2 cup dried cranberries, diced
1/3 cup finely chopped cilantro
3/4 cup finely diced cup celery
3/4 cup coarsely chopped pecans
1 tablespoon extra-virgin olive oil
2 tablespoons lemon juice
1 tablespoon rice wine vinegar
1/2 tablespoon sesame oil
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Pinch cayenne pepper

Bring water to a boil. Add quinoa; stir, cover, and reduce heat to a simmer. Cook until quinoa is soft and water is absorbed, about 25-30 minutes. Cool slightly. Add green onions, dried cranberries, cilantro and celery to a large salad bowl.

Toast the pecans in a small skillet and add to the salad bowl (optional). Add the olive oil, lemon juice, vinegar, sesame oil, salt and peppers to the bowl. Stir to mix. Stir in the quinoa when it has cooked and cooled slightly. Set aside for an hour if possible to allow flavors to marry; serve at room temperature. Servings: 10
patti43
13 years ago
Help, anyone???
lilliepad
13 years ago
Sounds delicious to me.I think it would be fine,but please leave out the cilantro!LOL
kathleenca
13 years ago
I agree with lilliepad - leave out the cilantro. The other ingredients will go well with your roast & Yorkshire pudding.
Jasdip
13 years ago
Hi Patti!!!
Just rinse the quinoa well, don't bother soaking it.
That recipe sounds good!!!! Throw out the cilantro though! LOL
Jasdip
13 years ago
Oh Patti, I think cooking the quinoa for 25 minutes is far too long.
A lot of us here at the table like the quinoa kind of cruncy, not soft and mushy, like it would be cooking it for 25 minutes.

Especially in a salad, 15 minutes would be perfect. If the liquid isn't absorbed, just drain it off.
patti43
13 years ago
Thank you all--okay I wasn't planning on using the cilantro, but now I really, really won't! :-) It's now on the Christmas Day menu. Thanks for the rinsing instructions--some site said to soak it for 15 minutes before rinsing it off.

I'll share my recipe, if you'll share yours, December 13, 2010

Comments (9)

Jasdip

Marilyn Sue McClintock

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