Bread Pudding
8-10 hamburger buns left out to dry and torn into pieces, put in 9 x 12 ish pan
Mix in bowl:
7 egg yolks (put the egg whites in non plastic bowl for meringue)
4 cups milk
1/2 cup of half and half
1 cup sugar
2 teaspoons of vanilla
1-2 teaspoons of cinnamon
1/2 stick of unsalted butter, melted (leave a little to put on top)
Pour over bread. With a fork, push bread into milk mixture. Dab butter on top.
Bake @ 325 degrees for 1 hour 15 minutes.
Meringue
Let 7 egg whites sit out in metal or glass bowl for about 30 min.
Beat until stiff peaks when lifting mixer beaters.
Add as you continue to mix:
1/2 teaspoon cream of tartar
1 teaspoon vanilla
Slowly add 14 tablespoons of sugar (2 Tablespoons for each egg)
Beat until stiff.
Spoon meringue around perimeter, sealing edges. Fill in center with spoonfuls of meringue.
(High peaks of meringue will burn)
Bake @ 400 degrees for 5-7 minutes. Watch closely for it to brown some.
Sauce
Melt:
1 stick of unsalted butter and remove from heat for at least 10 minutes
Mix well:
1 egg
1/3 cup half and half, overflowing
Pour into butter
Add to mixture:
1 cup sugar
1 1/2 teaspoon rum extract
Cook over low heat, stirring constantly until sugar is dissolved and mixture begins to boil.
Remove from heat. Serve warm next to bread pudding.
Sunday, December 27, 2015
Friday, June 26, 2015
Spinach and Shrimp Lasagna
1/2-1c. Olive oil
2 large onions, chopped
8-12 cloves or Tablespoons garlic, minced
Tony's salt, red pepper flakes
1/2 c. Flour
3 c. Half & Half
1/2 -1 pound shrimp (I cut large shrimp in half) or you can use cubed chicken
Mozzarella or Italian six cheeses, grated
1/2 c. Parmesan cheese
4 oz. Monterrey jack cheese
Water as needed is sauce is too thick
6-8 zucchini, grate off peeling then slice lengthwise or you can boil lasagna noodles
2 frozen chopped spinach, thawed and water squeezed out
Sauté veges and red pepper flakes in oil until onions are clear about 45 min. Mix in flour and mix well. Add half & half, Monterey Jack cheese and the rest of seasonings. Add shrimp and let cook on soft boil for about 10 mins.
Layer.:
Little sauce, zucchini or lasagna noodles, sauce, spinach, Italian or mozzarella cheese,
Zucchini or noodles, sauce, spinach, Italian or mozerrella cheese,
Zucchini or noodles, spinach, sauce.
Cover with foil and cook for 45 mins. on 350. Remove foil and add Italian or mozzarella cheese and Parmesan cheese on top. Bake for 10-15 mins. until slightly brown.
You can also use this sauce over any noodles.
2 large onions, chopped
8-12 cloves or Tablespoons garlic, minced
Tony's salt, red pepper flakes
1/2 c. Flour
3 c. Half & Half
1/2 -1 pound shrimp (I cut large shrimp in half) or you can use cubed chicken
Mozzarella or Italian six cheeses, grated
1/2 c. Parmesan cheese
4 oz. Monterrey jack cheese
Water as needed is sauce is too thick
6-8 zucchini, grate off peeling then slice lengthwise or you can boil lasagna noodles
2 frozen chopped spinach, thawed and water squeezed out
Sauté veges and red pepper flakes in oil until onions are clear about 45 min. Mix in flour and mix well. Add half & half, Monterey Jack cheese and the rest of seasonings. Add shrimp and let cook on soft boil for about 10 mins.
Layer.:
Little sauce, zucchini or lasagna noodles, sauce, spinach, Italian or mozzarella cheese,
Zucchini or noodles, sauce, spinach, Italian or mozerrella cheese,
Zucchini or noodles, spinach, sauce.
Cover with foil and cook for 45 mins. on 350. Remove foil and add Italian or mozzarella cheese and Parmesan cheese on top. Bake for 10-15 mins. until slightly brown.
You can also use this sauce over any noodles.
College Days - part 2
2 lbs ground meat
Onion or onion powder
Tonys, salt
Chili powder
Chili seasoning
1 can stewed tomatoes
1 - 15 oz or 2 small cans tomato sauce
1 can creamed style red beans
Roasted chicken
Salad
Bake or sweet potato
Broccoli
Stew meat
Vegetables for soup ( frozen and fresh)
1) Chili - brown ground meat with Tonys and onion powder or chopped onion, salt. Add following to a slow cooker: browned ground meat, 1 T. Chili powder, 1 pack chili seasoning, 1 can stewed tomatoes, 1 15oz. Can tomato sauce (or 2 small cans), 1 can creamed kidney beans, water to get consistency you want. Cook for 1-4 hours. Serve with cheese, Fritos, crackers, cornbread, etc.
The next day you can have hot dogs with chili on bun or french bread bun or chili Frito. You can half the recipe or freeze some for a later date.
2) Roasted chicken- you can eat chicken and salad for one day then make chicken salad with the left over chicken. Chop chicken in bite size pieces, add celery and pecans or add boiled eggs and pickle relish if you like that. Really you can add whatever you like then add salt, pepper and mayo and mix well.
3) Baked potatoes or sweet potato and broccoli with or without cheese. You can bake potato in oven for 1-2 hrs. On 450 or you can microwave it. Sweet potato is much better in oven. Cook broccoli. I put a little oil in a skillet and cook broccoli with garlic and salt. I just watch stir til done ( when a fork can stab it pretty easy).
4) Vegetable Beef Soup- stew meat, cut in bite size pieces, tomato or spaghetti sauce, any veges you like ( I buy frozen and fresh) and seasonings. Throw it all in slow cooker and cook all day. If you have beef bouillion, add that also.
Onion or onion powder
Tonys, salt
Chili powder
Chili seasoning
1 can stewed tomatoes
1 - 15 oz or 2 small cans tomato sauce
1 can creamed style red beans
Roasted chicken
Salad
Bake or sweet potato
Broccoli
Stew meat
Vegetables for soup ( frozen and fresh)
1) Chili - brown ground meat with Tonys and onion powder or chopped onion, salt. Add following to a slow cooker: browned ground meat, 1 T. Chili powder, 1 pack chili seasoning, 1 can stewed tomatoes, 1 15oz. Can tomato sauce (or 2 small cans), 1 can creamed kidney beans, water to get consistency you want. Cook for 1-4 hours. Serve with cheese, Fritos, crackers, cornbread, etc.
The next day you can have hot dogs with chili on bun or french bread bun or chili Frito. You can half the recipe or freeze some for a later date.
2) Roasted chicken- you can eat chicken and salad for one day then make chicken salad with the left over chicken. Chop chicken in bite size pieces, add celery and pecans or add boiled eggs and pickle relish if you like that. Really you can add whatever you like then add salt, pepper and mayo and mix well.
3) Baked potatoes or sweet potato and broccoli with or without cheese. You can bake potato in oven for 1-2 hrs. On 450 or you can microwave it. Sweet potato is much better in oven. Cook broccoli. I put a little oil in a skillet and cook broccoli with garlic and salt. I just watch stir til done ( when a fork can stab it pretty easy).
4) Vegetable Beef Soup- stew meat, cut in bite size pieces, tomato or spaghetti sauce, any veges you like ( I buy frozen and fresh) and seasonings. Throw it all in slow cooker and cook all day. If you have beef bouillion, add that also.
Crawfish Étouffée
1 1/2 stick margarine
3 onions, chopped
5 stalks celery, chopped
2-3 T. minced garlic
1-2 T. Roux, optional
1/2 c. Flour
1/2 can rotel, puréed, optional
2 lbs. crawfish
2-3 c. Water
Tony's, salt, onion & garlic powder, Tabasco, & paparika
1 pack green onions, chopped
1 heaping T. Cornstarch in a little water to thicken, optional
Melt margarine and sauté vegetables for about an hour. Add flour, seasoning and mix well. Roux and ratel is optional, if you want to add it now is the time. Add water as needed to have a good consistency, but be careful because the crawfish will water it down also. Cook about 15 mins. stirring as needed. Add crawfish and let simmer on a soft boil for about 10 min. uncovered. Add green onions and it's done! (If étouffée is too runny, mix 1 T. Cornstarch in a little water. Add to gravy and stir well. It should thicken it.) Serve over rice with French bread, of course! This serves about 8.
3 onions, chopped
5 stalks celery, chopped
2-3 T. minced garlic
1-2 T. Roux, optional
1/2 c. Flour
1/2 can rotel, puréed, optional
2 lbs. crawfish
2-3 c. Water
Tony's, salt, onion & garlic powder, Tabasco, & paparika
1 pack green onions, chopped
1 heaping T. Cornstarch in a little water to thicken, optional
Melt margarine and sauté vegetables for about an hour. Add flour, seasoning and mix well. Roux and ratel is optional, if you want to add it now is the time. Add water as needed to have a good consistency, but be careful because the crawfish will water it down also. Cook about 15 mins. stirring as needed. Add crawfish and let simmer on a soft boil for about 10 min. uncovered. Add green onions and it's done! (If étouffée is too runny, mix 1 T. Cornstarch in a little water. Add to gravy and stir well. It should thicken it.) Serve over rice with French bread, of course! This serves about 8.
Subscribe to:
Posts (Atom)