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http://cake.allrecipes.com/az/AwsmCrrtCCFrstng.asp

Tried this tonight. Had more cooked rice than I knew what to do with. It was quickly eaten up!

Creamy Rice Pudding
Submitted by: Erica G.
Taken from All Recipes.com
"This is my mom's recipe for Rice Pudding. It's the best I've ever tasted and it gets rave reviews from everyone I serve it to. Sprinkle with nutmeg or cinnamon, if desired. For creamier pudding, use short or medium grain rice."
Original recipe yield: 4 servings.

Prep Time:
25 Minutes
Cook Time:
20 Minutes
Ready In:
45 Minutes
Servings:
4 (change)

INGREDIENTS:

* 3/4 cup uncooked white rice
* 2 cups milk, divided
* 1/3 cup white sugar
* 1/4 teaspoon salt
* 1 egg, beaten
* 2/3 cup golden raisins
* 1 tablespoon butter
* 1/2 teaspoon vanilla extract

DIRECTIONS:

1. In a medium saucepan, bring 1 1/2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
2. In another saucepan, combine 1 1/2 cups cooked rice, 1 1/2 cups milk, sugar and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in remaining 1/2 cup milk, beaten egg and raisins. Cook 2 minutes more, stirring constantly. Remove from heat, and stir in butter and vanilla. Serve warm.

white wine
fresh grated ginger
cloves of garlic
soy sauce
cubed chicked breast
10-15 minutes
oil
pan
heat
vegetables
eat.

Wow, this is good and so quick and easy. Combine wine, ginger, garlic, soy sauce and chicken. Let sit for some minutes or hours. Put some oil in a pan and cook chicken throughly. Add some veggies, maybe some rice, and enjoy.

I made Velveeta's Easy Chicken Primavera this afternoon, and it was easy!

To make this a little tastier next time, I may marinate or cook my chicken in white wine.

Based on prep time and taste, I give this a 4 out of 5.

Matt made this for our Christmas feast. I know I didn't make it, but it was really good and I plan on making it. You should too! Notes are from Wacky's mom.

Bread Stuffing

1 lb sausage (half kilo)

1/2 c chopped onion

1-1/2 c chopped celery

2-4 T butter or margarine

4 c dry bread cubes (about 7 slices cut in 1/2-inch cubes)

1/4 t salt

1/4 t pepper

1/2 t poultry seasoning

1/2 t ground sage

3/4 c raisins

4 T chicken broth (or water)

Fry/crumble sausage. Cook onion and celery in butter or margarine. Combine with bread, seasonings and raisins. Toss with enough liquid to moisten. Makes 3 c stuffing, or enough for 4-5 lb chicken. Double recipe for 10 lb turkey.

Notes:
- I use one package - ~13 oz - of the prepared cubes - makes enough to stuff a big turkey with a small casserole leftover to bake. You would need more of the other ingredients if you used a bag that size.

- I use 1 lb sausage for the recipe above, even if I double the recipe.

- The stuffing inside the turkey gets really moist. So I add some of the broth to the stuffing mixture before stuffing. Then I add more broth to whatever is left over to be put in a casserole and baked as it needs more moisture.

- You can use the giblets from the turkey too. Cover giblets in water (salted if you want) and cook till tender. Drain (reserve liquid) and chop giblets. (Chop heart & gizzard & liver. Take meat off neck and chop.) Add meat to stuffing. Use giblet broth as liquid to moisten stuffing or in gravy.

- You can also saute 1 c sliced mushrooms with the onion/celery mix.

- If you don't have poultry seasoning, my container says it contains black pepper, coriander, sage, thyme, and savory allspice. You'd have to guess on the proportions or see if you can find it online.

I made some pumpkin pie for my 11B class. I think they liked it. I took the recipe from Allrecipes.com. There were a bunch to choose from. This one was submitted from Carla A.
(Note to those in Hungary--I had corn syrup from the States. I don't know if you can get it here...) Also look on allrecipes.com for a pie crust. A basic one will do. It usually has about 4 ingredients-butter, flour, salt, and water. Have fun!

Ingredients:
1 egg
1 tablespoon all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
1 1/2 cups pumpkin puree
1 1/2 cups evaporated milk
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
2 tablespoons light corn syrup
1 (9 inch) unbaked pie crust

Directions:
1. Preheat oven to 450 degrees F (230 degrees C).2. Add the sugar gradually to the pumpkin puree. Beat well an stir in the flour, salt and spices. Stir in the corn syrup and beat well. Stir in the slightly beaten egg, then slowly add the evaporated milk, mixing until well blended. Pour the batter into the unbaked pie shell.3. Bake at 450 degrees F (230 degrees C) for 10 minutes then reduce the oven temperature to 325 degrees F (165 degrees F) and continue baking pie for an additional 30 minutes or until a knife inserted into the mixture comes out clean.

Don't turn up your nose before you try this! My mother isn't one who tries new things, but she was coaxed into trying it and loves it.

butter
sliced onion
sliced apple
pinch of nutmeg
2 pinches of sugar
cheese
turkey
bread

Take a saucepan and add the butter, apples, onions, nutmeg, and sugar. let cook til soft and glazed (Is that the right word? not sure.) Butter one side of two pieces of bread. Stack sandwich: bread, turkey, good stuff, cheese, bread. Using very low heat, wait until bread is golden and cheese is melted. Enjoy!

I scoffed at the name. Who can claim "best ever"? I had to try it for myself. I made it only once. Maybe it was a fluke, maybe it was the pan, or maybe its the recipe. This bread has more sugar than most b. breads, but it created a crystalyzed outside that tasted fantastic. Try it for yourself.

1-3/4 c. flour
1-1/2 c. sugar
1 tsp. baking soda
1/2 tsp. salt
2 eggs
2-3 mashed ripe bananas
1/2 c. vegetable oil
1/4 c. plus 1 TB buttermilk
1 tsp. vanilla extract
1 c. chopped walnuts

In large bowl, stir together flour, sugar, baking soda and salt. In another bowl, combine eggs, bananas, oil, buttermilk, and vanilla. Add to flour mixture, stirring just until moistened. Fold in nuts. Pour into a greased 9x5x3 inch loaf pan. Bake at 325 F for 1 hour and 20 minutes or until bread tests done. Cool for 10 minutes before removing from pan to a wire rack.

From Gert Kaiser from The Complete Guide to Country Cooking.

Note: I think by inspiration of Janna, Sam added chocolate chips. Ooh, yum. Only add chocoloate chips (about 1 cup) if you have company to help you eat it. Jan '06

My roomate discovered these in a friend's cookbook. They were the talk of town.

1 c. butter
2 c. sugar

Cream those together

2 eggs
2 tsp. vanilla extract

Add these. Mix some more.

3/4 c. cocoa powder
1 tsp. baking soda
2 c. flour
1/2 tsp. salt

Add these and mix some more.

Drop by teaspoon (seriously, make these by the teaspoon). Oven 350. Bake 8-9 minutes. Cool 1 minute on pan after removing from oven. Makes 2-3 dozen.

I made these as Christmas presents last year. They were a hit. Give 'em out yourself, or simply make it to eat for yourself!

1 2-quart (see-through) bag
1 c. sugar
2/3 c. powder cocoa
1/2 tsp. baking soda
1 1/3 c. flour
1 c. brown sugar
6 ounce chocolate chips
1 c. pecans/walnuts

Put in bag in order listed. Put instructions on a card: Preheat oven to 350 degrees F. Lightly grease 13x9x2 inch pan. In large bowl stir together ingredients with 1 cup melted butted and 2 eggs. Spread in prepared pan. Bake 30 minutes. Makes 32 servings.

INGREDIENTS:
2 1/4 cups all-purpose flour (finom liszt)
1 teaspoon baking soda
1 teaspoon salt
1 cup butter or margarine, softened (teavaj)
3/4 cup granulated sugar
3/4 cup packed brown sugar (lágy barnacukor)
1 teaspoon vanilla extract
2 large egg
1 (12 ounce) package (2 cups) NESTLE® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1 cup chopped nuts (optional)

DIRECTIONS:
PREHEAT oven to 375 degrees F.
COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

NOTES:
I usually use less chocolate chips. Maybe 1 1-2 cup. If you can't find chocolate chips, just buy chocolate bars and break them up. Best results with butter.

1/3 cup chopped celery
some bacon
1/3 cup chopped onion
2 TB butter or margarine
5 cups diced peeled potatoes
2 small sliced carrots
3 cups chicken broth
2 cups milk
1-1/2 tsp salt
1/4 tsp pepper
Dash paprika
2 cups (8ounces) shredded cheddar cheese (or velveeta)
croutons
chopped fresh parsley
whole cooked broccoli (optional)

In a large saucepan, saute celery, bacon, and onion in butter until tender. Add potatoes, carrots, and broth. Cover and simmer until potatoes are tender, 12-15 minutes. Allow mixture to cool. In batches, puree potatoe mixture in a blender or food processor. Return to pan. Stir in milk and seasonings. Add the cheese and heat just until melted. Add broccoli. Garnish with croutons and parsley. Yield: 8 servings (2 pints)

It was super good. Have fun. Tell me how it turns out!

Adapted from Darlene Alexander from The Complete Guide to Country Cooking

Thanks to RealSimple.

Red Bean Chili

hands-on time:10 minutes
total time: 45 minutes

2 to 2 1/4 lbs of lean ground beef
1 large onion, chopped
5 cloves garlic, minced
2 14 1/2 ounce cans beef broth
1/3 cup chili powder
2 teaspoons ground cumin
1 14 1/2 ounce can diced tomatoes
2 15 1/2 ounce cans kidney beans, drained
1 teaspoon kosher salt
1 tablespoon cider vinegar
optional toppings and sides: grated cheddar, sour cream, miced jalpeno, corn bread

Place a saucepan over meduim-high heat. Add the beef and cook until browned, about 5 miutes. Add the onion, stirring well, and cook until translucent, 3 to 5 minutes. Add the garlic and cook 1 minute more. Gradually add the broth, scraping up any browned bits from the bottom of the saucepan. Stir in the chili powder, cumin, and tomatoes. Reduce heat to meduim-low, cover, and let simmer for 10 minutes, Add the beans, salt, and vinegar, stirring well. Simmer uncovered for 10 minutes more.

Add more or less chili powder to change heat.