Sunday, November 6, 2011

November 7: Rice Dessert

My family and I were spending some time with our friends, the Boogerts, on their house boat at Lake Powell and one evening they showed us this great treat using leftover rice.

Cooked rice

Combine all ingredients in a microwave safe bowl. Heat until butter melts and heated throughout.

November 6: Baked Rice Pudding

This is a custard, baked recipe. Rice pudding is one of my favorite desserts.

2 beaten eggs
1/2 c sugar
pinch of salt

2 c milk
1 ¼ c cooked rice
Cinnamon and nutmeg

Put in a covered casserole dish, then in a pan of water. Bake at 325 degrees for about 1 hour or until knife is inserted to the middle and comes out clean. 

November 5: Creamy Alfredo

This recipe is a staple in our family. It tastes like Pizza Factory's Alfredo. It is fast and easy. A friend, Linda, took a cooking class and shared this recipe with me.

1 8-oz cream cheese, cubed

½ c butter

¾ c grated Parmesan cheese

½ c milk

In a large saucepan stir together cream cheese, Parmesan cheese, butter and milk over low heat until smooth. It gets very thick. I add more milk to the consistency that I like.

November 4: Easy Delicious Homemade Mac and Cheese

This is definitely the best homemade mac 'n cheese recipe I have found. It is so simple and yummy and very rich tasting. I got this recipe on the internet.

8 oz pkg elbow macaroni
1 8 oz pkg shredded sharp cheddar cheese
1 16 oz container small curd cottage
8 oz container sour cream
¼-1/2 c grated Parmesan cheese
Salt and pepper to taste
1 cup dry bread crumbs
¼ c butter, melted
Preheat oven to 350. Bring a lg pot of water to boil, add pasta and cook until done, drain.
In a 9x13 baking dish, stir together mac, cheese, cottage cheese, sour cream, Parm cheese, salt and pepper. In a small bowl, mix together bread crumbs and melted butter. Sprinkle topping over mac mix.
Bake 30—35 minutes.

November 3: Street Tacos

Love this recipe! Found it online. The marinated meat is so rich and full of flavor. The cucumber mix is something we added ourselves. Your kitchen will smell so wonderful as you are making this meal.

3 lbs flank steak, or any steak the butcher has sliced very thinly
1/3 c white vinegar, I like rice wine vinegar
1/2 c soy sauce
4 cloves garlic, minced
2 limes, juiced
1/2 c olive oil
1 tsp salt
1 tsp pepper
1 tsp garlic powder
1 tsp chili powder
1 tsp dried oregano
1 tsp ground cumin
1 tsp paprika

1 (32 ounce) package corn tortillas
2 c grated cheese, optional (cheese is not needed in this recipe, but if you are a die hard cheese lover you can use it)
Your favorite salsa

Lay the steak on a cutting board and slice in 1/2 inch slices about 2 inches long. In a medium bowl, whisk together the vinegar, soy, garlic, juice of limes and olive oil. Season with salt and pepper, garlic powder, chili powder, oregano, cumin and paprika. Whisk until well blended, then pour over the steak in a large glass bowl. Turn over once to coat both sides. Cover with plastic wrap and marinate from 1 to 8 hours.

Heat a griddle to high heat. Add a TB or 2 of vegetable oil and fry half of the meat mixture until well brown, but tender. Remove and set aside. Do the same with the other half.

Onion mix:
1 white onion, chopped
1/2 c chopped fresh cilantro
1 lime, juiced
Mix together. Set aside.

Cucumber mix:
1 lg cucumber
salt and pepper, to taste
2 TB sugar, or to taste
1/2 c rice vinegar, maybe a little more
Cut up the cucumber in small cubes. Sprinkle with salt and pepper. Add sugar and vinegar. Set aside.

Place several corn tortillas in between two paper towels and heat in the microwave.

Layer tortilla, meat mixture, salsa, onion mixture, cucumber mixture and cheese. Fold in half.