Friday, November 17, 2006

Favorite Ingredients Friday



I haven't had a chance to participate in this for so long, but I wanted to be sure to do it today.

This is what I have sitting on my counter right now, it's such a wonderful dessert, brings back great memories from my Greatgrandma, and this is her recipe too, enjoy :)

For more Favorite Ingredients Friday recipes, run on over to Overwhelmed with Joy.




Arroz Doce
(Portuguese Rice Pudding)

Ingredients:

1 1/2 quarts of milk
1 1/4 cup of uncooked white rice
1 cup white sugar
2 eggs beaten
1 cinnamon stick

Over high heat, combine cinnamon stick, sugar and milk. When bubbles form at edges, stir in rice and reduce heat to medium-low.
Cook 60 minutes, stirring often, until rice is tender. Do NOT allow to boil.

Remove from heat, remove cinnamon stick and vigorously stir in beaten eggs, a little at a time, until well incorporated. Pour into serving dish, sprinkle with ground cinnamon and serve warm.
Refrigerate the leftovers.

Now, in my family we let it cool down a bit and then eat it warm, but I have to say that the next day, it tastes just as good cold out of the refrigerator.

This makes a great dish for a get together, church potluck etc.

Tuesday, November 14, 2006

Cranberry Orange Muffins

I love these, they are easy and quick to make and taste wonderful....and the smell of that orange and cranberry coming from the house, is enough to make anyone salivate :)



CRANBERRY ORANGE MUFFINS
Yield: 1 dozen


Ingredients:

2 cups flour
2/3 cup sugar
3/4 tbsp. baking powder
1/3 tsp. salt
5 tbsp. butter, melted
2/3 cup orange juice
3 eggs
1 tbsp. grated orange peel
1/3 cup dried cranberries or 6 oz. fresh cranberries
1 11 oz. can mandarin oranges

Instructions:

If using dried cranberries, soak overnight in juice from mandarin oranges.

Combine dry ingredients. Melt butter and whisk in eggs. Stir in orange juice and orange peel and beat well. Stir liquid into dry ingredients and mix until just moistened. Add drained cranberries and mandarin oranges. Bake at 375 degrees for 15-20 minutes.

Monday, November 13, 2006

Menu Plan Monday!



Well it's monday and time to share our menus. Thank you Laura, my sweet friend over at "I'm an Organizing Junkie" for hosting this each week, I've come to look foward to seeing everyone's menus :)



Will post the recipes as I make them, if there is one in particular you want, just let me know and I'll come back and post it :)

Sunday, November 12, 2006

MELKTERT (MILK TART)

This is another of my favorites and boy does it bring back memories of that beautiful country.



MELKTERT

INGREDIENTS


* 3 tablespoons butter, melted

* 1 cup white sugar

* 3 egg yolks

* 1 cup cake flour

* 1 teaspoon baking powder
* 1/4 teaspoon salt

* 1 teaspoon vanilla extract

* 4 cups milk
* 3 egg white

* 1 tablespoon cinnamon sugar


DIRECTIONS


1. Preheat the oven to 375 degrees F (190 degrees C). Coat a 9 inch deep dish pie plate with vegetable oil cooking spray.


2. In a large bowl, mix together the butter and sugar until smooth. Add the egg yolks and beat until light and fluffy. Sift in the cake flour, baking powder and salt, and stir until well blended. Mix in the vanilla and milk. In a separate bowl, whip the egg whites to stiff peaks using an electric mixer. Fold into the batter. Pour into the prepared pie plate, and sprinkle cinnamon sugar over the top.

3. Bake for 25 minutes in the preheated oven, then reduce the temperature to 325 degrees F (165 degrees C). Continue to bake for 25 to 30 minutes, or until the center is set when you gently jiggle the pie. Serve h
ot or cold.

KOEKSUSTERS *Cook-Sisters*

Are you ready for some wonderful treats??? The day you taste these you will be hooked, and don't say I didn't warn you ;)

They do take a bit of time to make, but they're well worth it :)




KOEKSUSTERS

The syrup - to be made the day before and left in the fridge to cool.
Boil 3 cups of water with 24g of root ginger. Remove the ginger and add 3 more cups of water. Bring to boil again. Add 2.5 kg (12 cups) of sugar and allow to boil for 5 minutes. Allow to cool and store in fridge.

For the pastry:

6 cups plain flour
6 teaspoons baking powder
125g of margarine
2 eggs
125ml evaporated milk
312ml lukewarm water
A pinch of salt

Mix all the above together and knead well, then leave to rest.

The method:

Roll the dough flat into an oval/square until it is 5mm thick. Cut the dough into strips 2.5cm across. Then cut these strips into lengths of 6cm so that you are left with rectangles 2.5cm x 6cm
Make two cuts along the length of the rectangles so that you can braid them – you are aiming for a braid similar to a 3-strand hair braid! When you have plaited each one, press the tree strands together firmly at each end so that they do not come undone.
Deep-fry each koeksuster in hot oil until crisp. Remove with a slotted spoon and dip the whole cooked koeksuster immediately into your cool syrup. Remove from the syrup and allow to cool on a paper towels before eating.



Thursday, November 09, 2006

Hay and Straw!!!



I know, the name is catchy isn't it??? But it's really just a pasta dish with ham and some peas, it's yummy :)

It's one of those fast meals you can make when you're in a hurry, but still tastes wonderful ;)


HAY AND STRAW

1 package (16 ounces) linguine
2 cups julienned fully cooked ham
1 tablespoon butter or margarine
3 cups frozen peas
1 1/2 cups shredded Parmesan cheese
1/3 cup whipping cream

Cook linguine according to package directions. Meanwhile in a large skillet, saute ham in butter for 3 minutes.

Add peas; heat through. Drain linguine; toss with ham mixture, Parmesan cheese and cream.

Serve immediately.

Makes 8 servings.

Monterey Chicken

So have you ever gone to Chili's...well I'm sure you have, but anyway, have you ever gone there and ordered the Monterey Chicken??? You know the yummy one with the chicken breast covered in bacon and cheese and then topped with green onions and it's served with Garlic Mashed Potatoes??? (at least mine always is lol)

Well it's my favorite Chili's dish, it's what I always have, so when I was looking through my new "Fix it and Enjoy it" cookbook and I saw the recipe, I just knew I had to try it.

Try I did, last night, and there were a few mumblings around the table, not in a bad way, because I set the chicken down and said "Don't touch it, I need to get a picture for the blog" and before I came back with the camera, the chicken was almost gone.....YEAH, it tastes JUST like Chili's and OH.MY.WORD is all I can say.

So here you go, try it, you might be lucky and have your hubby say what mine did...."Sandra, you ROCK, from now on whenever you serve chicken in this house, THIS is how I want it". LOL

Monterey Chicken

MONTEREY CHICKEN

4 boneless, skinless chicken breast halves, about 1 1/2 lbs. total
1/4 tsp. salt
1/8 tsp. pepper
1/3 cup bottled barbecue sauce
4-8 slices cooked bacon, according to your taste preference
1 cup shredded cheddar cheese
4 scallions, trimmed and sliced

Heat oven to 350 ยบ.

Place chicken in a single layer in a greased baking dish.

Sprinkle with salt and pepper. Spoon on the barbecue sauce.

Bake in oven for 25 minutes, or until all pink is gone.

Monterey Chicken

Top each breast half with 1 or 2 slices of cooked bacon. Sprinkle with cheddar cheese. Bake in oven 5 more minutes.

Top each breast half with fresh scallions.

Monterey Chicken

Monterey Chicken

Makes 4 servings

Monday, November 06, 2006

Menu Plan Monday!!!



Well it's monday and time to share our menus. Thank you Laura, my sweet friend over at "I'm an Organizing Junkie" for hosting this each week, I've come to look foward to seeing everyone's menus :)

So here is mine, enjoy, well....I'll enjoy LOL You know what I mean :)




Sunday, November 05, 2006

Chunky Chili

This is the chili I made yesterday, it's pretty good, the kids and hubby really enjoyed it.

I got it from one of my new Crockpot cookbooks, enjoy!!!



CHUNKY CHILI

1 pound 90% lean ground beef
1 medium onion, chopped

1 tablespoon chili powder

1 1/2 teaspoons ground cumin

2 cans (16 ounces each) diced tomatoes, undrained

1 can (15 ounces) pinto beans, rinsed and drained

1/2 cup prepared salsa

1/2 cup (2 ounces) shredded Cheddar cheese

1/4 diced onions

4 teaspoons sliced black olives

Heat large skillet over medium heat. Add beef and onion, cook until beef is browned and onion tender. Drain fat. Place beef mixture, chili powder, tomatoes, beans and salsa in slow cooker; stir.

Cover; cook on LOW 5 to 6 hours or until flavors are blended and chili is bubbly. Season with salt and pepper to taste. Serve with cheese, onions and olives.



NOTE: I changed a few things in mine, I used ground pork instead of beef and I also used 1 can of diced tomatoes and one can of diced tomatoes & green chilies. It's really good :)