Text 14482, 91 rader
Skriven 2008-09-30 12:43:00 av bill swisher (1:124/311)
Ärende: AB 21 & 22 of 41
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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Dough Pudding
 Categories: Abfarr, Ffbb, Dessert
      Yield: 4 Servings
 
MMMMM---------------------------SAUCE--------------------------------
      1 cn Milk, evaporated, 12-ounce
      1 c  Water
    1/2 c  Sugar
      2 tb Butter, unsalted
    1/2 ts Vanilla extract
    1/4 ts Nutmeg, fresh ground

MMMMM---------------------------DOUGH--------------------------------
      1 ea Dough, pie, 9-inch
      2 tb Sugar
    1/4 ts Cinnamon, ground
      3 tb Butter, unsalted, cut into
           -small pieces
 
  Preheat oven to 350 degrees F.
  
  Make the sauce:  Combine the milk, water, sugar, butter, vanilla, and
  nutmeg in a medium saucepan over medium heat.  Bring to a simmer and
  cook for 4 to 5 minutes.  Set aside until ready to use.
  
  Prepare the dough:  Roll the dough out on a lightly floured surface
  until 1/8 inch thick, in the shape of a square.  Cut the dough into 8
  even strips, then cut each in half crosswise.  Evenly distribute the
  butter over the surface.  Sprinkle the sugar and nutmeg on top.  Roll
  each strip into a snail shape and lay in the bottom of a 9-inch
  square glass baking dish.
  
  Pour the sauce over the rolls and bake on the middle rack of the oven
  for 45 minutes, or until the top is well browned.
  
  Inspired from:  A dessert at Melanie's Soul Food
                  Memphis, Tennessee
  
  Recipe from: Alton Brown
  :            Feasting on Asphalt - The River Run
  :            Stewart, Tabori & Chang
  :            ISBN:  978-1-58479-681-7
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Creamed Spinach
 Categories: Abfarr, Ffbb, Vegetable
      Yield: 4 Servings
 
      2 lb Spinach, fresh, rinsed and
           -stemmed
      2 tb Butter, unsalted
    1/2 c  Onion, chopped
      1 ts Salt, kosher
      2 cl Garlic, minced
    1/2 ts Pepper, black, fresh ground
    1/2 ts Nutmeg, fresh ground
    1/2 c  Cream, heavy
      1 ts Lemon zest, grated
 
  Bring a pot of salted water to a boil over high heat.  Add the
  spinach and cook for 2 minutes.  Pour into a fine-mesh strainer and
  run under cold water to help stop the cooking.  Squeeze the spinach
  until absolutely all of the liquid is gone.  Coarsely chop and set
  aside.
  
  Place the butter in a 12-inch straight-sided sauté pan set over medium
  heat.  Once the butter has melted, add the onion and salt and cook
  until the onion is translucent, 4 to 5 minutes.  Add the garlic and
  continue to cook for another 2 to 3 minutes, making sure not to burn
  the garlic.  Add the spinach, pepper, and nutmeg to the pan and stir
  just to heat through. Add the cream, stir to combine, and cook until
  the liquid has reduced and thickened slightly, 3 to 4 minutes. Remove
  from the heat, add the lemon zest, and stir to combine. Serve
  immediately.
  
  From:  Road inspired
  
  Recipe from: Alton Brown
  :            Feasting on Asphalt - The River Run
  :            Stewart, Tabori & Chang
  :            ISBN:  978-1-58479-681-7
 
MMMMM
  
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