Mini-Frittatas - There wasn't really a recipe for these. I took the leftover yellow bell pepper and spinach that I had in the fridge and diced them up, added some cut-up frozen turkey sausage patties and salt and pepper, then added enough egg whites to make it soupy. I put them into greased muffin tin and baked them for 20-30 min at 350*. I imagine you could reinvent this recipe with whatever you have on hand.
Rice Pudding
- 1/2 cup Raisins (golden Or Regular) - I used regular because it's what I had on hand
- 1/2 cup Bourbon Or Other Whiskey (optional) - Wild Turkey!
- 1 cup Medium Grain White Rice
- 2 cups Water
- 2 cups Milk - I used skim and it didn't affect the creaminess
- 2 Tablespoons Heavy Cream - I used 3 to offset the skim milk
- 1 Tablespoon Salted Butter
- Pinch Of Salt
- 8 ounces, fluid Sweetened Condensed Milk, More If Needed
- Dash Of Ground Cinnamon
- Dash Of Ground Nutmeg
- 1 Tablespoon Vanilla Extract
- 1 whole Egg, Beaten
- Caramel-Pecan Sauce
- 1/2 cup Butter
- 1/2 cup Packed Brown Sugar
- 1/2 cup Light Corn Syrup
- 1/2 cup Chopped Pecans
- 1 Tablespoon Bourbon Or Other Whiskey - Wild Turkey again, I just drained some off the raisins.
In a small bowl, combine the raisins and whiskey. Set aside for 1 hour.
In a medium saucepan or pot, combine the rice, water, milk, cream, butter, and salt. Nonstick saucepans are recommended, but I don't have one, so I made it in stainless and it worked just fine. Bring it to a gentle boil, then cover the pot, reduce it to low, and simmer for 20 to 25 minutes, stirring twice during this stage. Note: The rice should be cooked, but there should still be visible creamy liquid; it should not all be absorbed. If the liquid looks like it is absorbing more quickly than this, you can cut this stage to 18-20 minutes.
Remove the pot from the stove and add the sweetened condensed milk, cinnamon, nutmeg, and vanilla. Return to low heat for 5 minutes to finish cooking.
Remove the pot from the stove and slowly drizzle in the beaten egg, stirring constantly. Drain the raisins and stir them in. If you'd like the pudding to be a little creamier, stir in a little more sweetened condensed milk. If it's too creamy, return to the stovetop and cook for another 3 to 4 minutes. Serve immediately in a small bowl.
While the rice is cooking for the first stage, make the Caramel-Pecan Sauce: Combine 1/2 cup butter, brown sugar, light corn syrup, and chopped pecans. Heat up the mixture over medium-low heat, then allow to bubbly gently for 5 minutes, or until consistency is like a nice caramel sauce.. Remove from the heat and set aside.
Top each portion of rice pudding with some of the Caramel-Pecan Sauce.
- Ingredients
- 2 cups Sugar
- ¼ cups Unsweetened Cocoa Powder
- ½ cups Milk
- ½ cups Margarine
- 1 teaspoon Vanilla
- 1 pinch Salt
- ¼ cups Peanut Butter, Creamy
- ¼ cups Nutella
- 3 cups Quick Oats - I used Old Fashioned Oats. I don't care for the texture of the quick oats
- Preparation
- Over medium heat, cook sugar,
- cocoa, milk and margarine. Boil
- two minutes. Remove from
- heat. Stir in vanilla, salt, peanut
- butter, Nutella and oats. Stir
- until combined. Drop by
- teaspoonfuls on wax paper and
- cool. Refrigerate. Eat. Repeat.
