Text 40090, 88 rader
Skriven 2010-07-17 02:20:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Nancy Backus
Ärende: Raisins
===============
 -=> On 07-15-10  22:54,  Nancy Backus <=-
 -=> spoke to Dale Shipp about lentils  was: Haffly's <=-

 NB> I have used (and modified on occasion) a recipe for curried lentils
 NB> from the More-with-Less Cookbook, over the years.  Haven't made it for
 NB> years now, though...  It added the curry to sauteed onions before
 NB> adding to the cooked lentils.  Sometimes I'd make it into a main dish
 NB> by making it curried rice and lentils... boiling the lentils and the
 NB> rice together, and then adding the spice.  One could get creative and
 NB> add raisins or leftover meat or whatever, too...  ;)

As much as I like raisins, I do not like them in curries and stews:-}}
I do like them on my cereal, in rice pudding, in bread pudding and a few
other things.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: French Bread Pudding With Clear Rum Sauce - Commander's P
 Categories: Cajun, Sauce
      Yield: 1 servings
 
      1 c  Sugar
      8 tb (1 stick) butter --
           Softened
      5    Eggs -- beaten
      1 pt (2 cups) heavy cream
        ds Cinnamon
      1 tb Vanilla extract
    1/4 c  Raisins
     12 sl 1 inch thick French bread --
           Fresh or stale

MMMMM----------------------CLEAR RUM SAUCE---------------------------
      1 c  Sugar
  2 1/4 c  Water
      1    Cinnamon stick or
      1 ts Ground cinnamon
      1 tb Unsalted butter
    1/2 ts Cornstarch
      1 tb Light or dark rum
 
  Originally devised as a way to use leftover stale French bread, bread
  pudding has become one of the most popular classic New Orleans
  desserts. Every cook has his own secret recipe. Commander's version
  is served hot from the oven with a thin rum sauce. If you have any
  left over, try the recipe for bread pudding souffle that follows.
  
  1. Preheat oven to 350 degrees.
  
  2. In a large bowl cream together the sugar and butter. Add eggs,
  cream, cinnamon, vanilla, and raisins, mixing well. Pour into a
  9-inch- square pan l 3/4 inches deep.
  
  3. Arrange bread slices flat in the egg mixture and let stand for 5
  minutes to soak up some of the liquid. Turn bread over and let stand
  for 10 minutes longer. Then push bread down so that most of it is
  covered by the egg mixture. Do not break the bread.
  
  4. Set pan in a larger pan filled with water to 1/2 inch from top.
  Cover with aluminum foil. Bake for 45 to 50 minutes, uncovering
  pudding for the last 10 minutes to brown the top. When done. the
  custard should still be soft, not firm.
  
  5. To make the sauce: In a medium-size saucepan combine sugar, 2 cups
  water, cinnamon, and butter and bring to a boil. Stir in cornstarch
  blended with remaining 1/4 cup water and simmer, stirring, until
  sauce is clear. Remove from heat and add rum. Sauce will be thin.
  
  6. To serve: Spoon the pudding onto dessert plates and pass the sauce
  separately.
  
  Note: The rum sauce is also good with fresh pineapple. Heat pineapple
  "wheels" in it (do not cook, however), then serve on a plate lightly
  covered with the sauce.
  
  From: Bill Birner                     Date: 18 Feb 94
 
MMMMM
 



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