Since it is snowing here & I am wishing for a cosy fireplace, could you recommend some warming recipes/food?

Question

Just something old-fashioned and nice please? Thank you very much!


Peace & Love

Answer 1

You just made wish for some rice pudding. I'm gonna make some.
Thanks.



P.S.: I am back. Just made some rice pudding and am actually savoring it as I write this. It's snowing here in Massachusetts, too.

I used the recipe below, but instead of Splenda, I used regular sugar, just enough to taste.

2 cups cooked white rice (can be left-over rice)
2 cups 1 percent milk
1 stick cinnamon
1/2 cup egg substitute
3/4 cup sugar substitute (recommended: Splenda)
1 teaspoon ground cinnamon, plus additional for garnish
1/2 cup raisins

In a large saucepan, stir together rice and milk. Add cinnamon stick and bring to a low simmer over medium-low heat, whisking to keep from sticking. Add egg substitute and cook until just heated through (do not let eggs cook). Whisk in the sugar substitute and continue cooking over medium-low heat until mixture is thickened, about 10 minutes. Remove pan from the heat and remove the cinnamon stick. Add ground cinnamon and stir in raisins. Ladle rice pudding into 6 custard glasses or serving cups. Sprinkle the top with a pinch of ground cinnamon, if desired. Serve warm or refrigerate until chilled and serve cold.

Nutrition Information
Nutritional Analysis per serving Calories 146
Fat 1 gram Saturated Fat 1 gram
Carbohydrates 28 grams Fiber 1 gram


Its easy to make ..............enjoy :)

Answer 2

I'm so spoiled....sitting in front on my very own cozy fireplace cuddling my puppy and sipping a hot cafe mocha, while a big pot of butternut squash & carrot soup simmers on the stove...

The soup was easy, just seeded, peeled and chopped a squash, added a handful of chopped carrots, and a chopped onion.
Salt, pepper, some curry powder & cumin, and chicken broth (or bouillon) to cover, bring to a boil, then put it on low and let it simmer.
Right before serving I'll add some heavy cream and blend it all.

Might even make some hot biscuits to serve with it. Mmmm...

Answer 3

A nice beef stew with some warm bread and hot chocolate to top it all off.
Hope you have all the fixings in your house so you don't have to venture out.
You can also open that can of Dinty Moore! :) I hope it melts soon, it is below 0 for our high here today, but looks like the 40's! (WOW) are on their way in a couple of days!

Answer 4

How about tomato soup (easy)

but add 1/2 can of cream and 1/4 milk - makes it really rich

(yummy)

I like adding cooked rice

J

Answer 5

Bean soup with fresh buns or fresh bread

Answer 6

a nice bowl of scotch broth and a crusty roll..warming and tasty !

Answer 7

chili with chicken or hot coco

Answer 8

hot cocoa or soup.slurpeelicious!

Answer 9

Easiest Rice and Peas


½ lb. Red Kidney Beans
1lb. Rice
12 oz. Coconut Milk (not water)
1 Stlk. Scallion (Green Onions)
2 sprg. Thyme
2 tblsp. Salt.
1 tblsp. Margarine (optional)
1 Qt. Water

Wash peas and remove any foreign matter, if present. Wash scallion and remove only the outer layer.

Add peas and salt to water and boil peas in a 2-quart stock pot until medium soft, on medium heat.

The water will evaporate during the boiling process, so add more warm water to the pot.

Here is the trick to making this rice and peas nice and shelly.

As you may know, rice is usually cooked using a one to one ratio; equal parts of water to equal parts of rice, or close to it.

So, add the coconut milk, thyme and scallion to the cooked peas and let this combination boil for about 5 minutes, then taste the pot. Add more salt to taste.

Now estimate the amount of water in the pot to the ratio of the rice you have. Try to get a one to one ratio or as close to it as possible.

Add the rice to the ingredients and stir, using a fork.

Add the margarine to the rice and peas and then reduce to a low heat. Wait until the boiling water in the pot sinks just below the top of the rice.

Wet a piece of cellophane and cover the rice then cover the pot with the pot cover. Simmer until rice is soft and shelly.

NOTE:

This is making rice & peas from “scratch”, as everyone would say. But you can use canned red kidney beans if you would like to, you know.

You wouldn't need to cook the red beans for any long length of time either, Cool?

I would like you to try to experiment with this recipe any way you like. For example, the coconut milk can be omitted from this dish….it will taste just as good, believe me I have tried it like that already.

Another thing, if you want a true spicy Jamaican food flavor, add a Scotch Bonnet Pepper to the pot the same time you are putting in the scallion and thyme….

YAH MON!!!



And a curry sauce for the side...put chicken or beef in it.

Curry sauce

2 lb Cooking onions
2 oz Green ginger
2 oz Garlic
2 3/4 pt Water
1 ts Salt
1 8oz tin tomatoes
8 tb Vegetable oil
1 ts Tomato puree
1 ts Turmeric
1 ts Paprika
Peel and rinse the onions, ginger and garlic. Slice the onions and
roughly chop the ginger and garlic.
Put the chopped ginger and garlic in a blender with about 1/2 a pint of the
water and blend until smooth.
Take a large saucepan and put in the onions, blended garlic and ginger and
the rest of the water.
Add the salt and bring to the boil. Turn down the heat to very low ans
simmer with the lid on for 40-45 minutes.
Leave this too cool

Once cooled, pour about half of the boiled onion mixture into a
blender and blend until perfectly smooth. Pour the
blended onion mixture into a clean pan or bowl and repeat with the other half of onions

Wash and dry the saucepan. Reserve about 4 tablespoons of the sauce at
this stage to use in cooking the meat in your chosen curry.

Pour the can of tomatoes into the rinsed blender and blend until smooth
Into the clean saucepan, put the oil, tomato puree, turmeric and paprica.
Add the blended tomatoes and bring to the boil. Turn down the heat and
cook, stirring occasionally, for 10 minutes.
Add the onion mixture to the saucepan and bring to the boil. Turn down the
heat to a simmer.
When froth rises skim this off.
Simmer for 20-25 minutes, stirring occasionally to stop the sauce sticking to the pan


Dessert? Warm fried ice cream!

Fried ice cream is made in a variety of ways. Some of them actually involve deep frying frozen solid ice cream. Other recipes just apply a coating to give it a fried texture, as does this recipe. This recipe is taken straight from a book called Top Secret Restaurant Recipes: Creating Kitchen Clones from America's Favorite Restaurant Chains written by Todd Wilbur. If you like trying to imitate restaurant recipes at home go buy his book.

½ cup vegetable oil
2 flour tortillas, 6 inch each
½ teaspoon ground cinnamon
2 tbs. sugar
¼ cup cornflake crumbs
2 large scoops vanilla ice cream
whipped cream in a can
2 maraschino cherries with stems
optional toppings: honey, chocolate syrup, strawberries



Fry each tortilla, one at a time in hot oil over medium/high heat until crispy. This should take about one minute on each side.

Combine the cinnamon and sugar in a small bowl.

Sprinkle half of the cinnamon mixture over both sides of the fried tortillas, coating evenly. Not all of the sugar mixture will stick to the tortillas and that's okay.

Combine the other half of the cinnamon mixture with the corn flake crumbs in another small bowl. Pour the corn flake mixture into a wide shallow bowl or plate.

Place a large scoop of ice cream in the corn flake crumbs and with your hands roll the ice cream around until the entire surface is evenly coated with corn flake crumbs. You should not be able to see any ice cream.

Place the ice cream scoop on the center of the cinnamon/sugar coated tortilla.

Spray whipped cream around the base of the ice cream. Spray an additional pile of ice cream on top of the ice cream. Put a cherry in the top pile of whipped cream.

Repeat for the remaining scoop of ice cream.



------------------------------...


Another Fried Ice Cream Recipe
that really involves frying
1 pint of vanilla ice cream, do not use a light or diet version since they do not fry well
1 egg
1 teaspoon vanilla
2.5 cups of corn flakes crushed, preferably honey nut
1 teaspoon cinnamon
vegetable oil for deep frying
whipped cream (optional)
chocolate syrup (optional)
4 cherries (optional)

Divide the ice cream into 4 equal portions. Form the ice cream portions into balls. Place them on a freezer safe plate. They should not be touching each other. Return them to the freezer until firm, one hour usually.

In a small bowl beat the egg and vanilla together. In a large plate mix together the cinnamon and corn flakes.

Remove the ice cream balls from the freezer. Dip each ball in the egg mixture and then roll it in the cereal mixture. Return each ball to the freezer for another hour. Do not throw away the remaining egg and cereal mixture.

After one hour remove the balls from the freezer and repeat the dipping and rolling process. Return the freezer and this time leave them there several hours or even over night until frozen solid.

In an electric deep fryer or large pot, heat the oil to 375 degrees Fahrenheit. Fry the ice cream balls 1 at a time for fifteen seconds or till golden brown. Do not try to do them all at once. Drain on paper towels and serve immediately. Garnish with whipped cream, chocolate syrup, and cherry as desired.


Blessings
David T