Thursday, October 25, 2012

Rice Pudding

You'll Need:
  • 4 c. milk
  • 7 tbsp uncooked rice (long grain)
  • 1 strip fresh lemon peel, (1” by 3”)
  • 1/3 c. sugar
  • 2 tsp. vanilla
  • ½ c. cream
  • 1 strip fresh orange peel, (1”x3”)
  • Pinch of cinnamon
Mix milk, rice, and peels in large saucepan.
Bring to a boil.
Reduce heat and simmer 25 minutes, stirring often, until mixture starts to thicken and starts to stick to bottom of pan. Reduce heat to very low and cook 5 to 10 minutes more.
Add the sugar and stir 2 to 3 minutes until dissolved.
Cool slightly before stirring in vanilla. Cover and refrigerate 2 hours.
Stir in heavy cream. Top with cinnamon.

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Monday, October 1, 2012

A Different Kind of Meatloaf

The food presentation on this dish is quite unique. Entertain your guests with the art of food presentation.

You’ll Need
· 10 potatoes about 3 pounds
· 2 pounds ground beef
· 2 garlic cloves, minced
· ¾ cups dry bread crumbs
· 2 Tablespoons fresh parsley, chopped
· 1 Tablespoon dried, crushed mint
· 1 egg
· 1 ¾ teaspoon salt
· 1 ½ teaspoons pepper
· 2 hard boiled eggs, peeled
· 3 Tablespoons lemon juice
· 2 Tablespoons dried oregano
· 2 Tablespoons olive oil

Directions· Peel and quarter potatoes.
· In large pot, cover potatoes with cold water; bring to a boil and cook for 10 minutes.
· Drain and set aside.
· In bowl, mix together beef, garlic, bread crumbs, parsley, mint, raw egg, 1 1/2 tsp of the salt and 1 tsp pepper; form into oval loaf.
· Scoop out two spoonfuls of meat from top of loaf; place hard-cooked eggs lengthwise into hollows, covering tops with meat mixture.
· Place meat in shallow roasting pan; surround with potatoes.
· Combine lemon juice, oregano, oil and remaining salt and pepper; drizzle over potatoes.
· Pour in 3/4 cup water.
· Bake in 325F oven for 1 1/2 hours or until meat thermometer inserted in meat loaf registers 170F.

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