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Ingredients: 1/3 Cup(s) Blanched Almonds 2/3 Cup(s) Boiling Water 5 Tablespoon(s) Rice Flour 1 1/3 Cup(s) Milk 2 Cup(s) Light Cream 10 Tablespoon(s) Sugar 2 Teaspoon(s) Rose Water 1 Tablespoon(s) Pistachio Nuts, Chopped 2 Tablespoon(s) Almonds, Chopped 8 Ripe Strawberries Directions: 1. Make almond milk: Place blanched almonds in a small bowl, and pour the boiling water over them. Cover, and soak for at least 15 minutes. Put the almonds with their soaking water in the container of an electric blender, and finely puree. Strain the almond milk through a double layer of cheesecloth into a small bowl, squeezing the cloth to extract as much almond milk as possible. This will yield 2/3 cup. 3. Combine the milk, light cream, and sugar in a heavy bottomed saucepan, and bring to a boil, stirring constantly. As the milk comes to a boil, reduce the heat. Give the rice and almond milk comes to a boil, reduce the heat. Give the rice and almond mixture a stir, because rice flour has a tendency to separate from the liquid and settle at the bottom. Add it to the milk and cream in the saucepan in a steady, slow stream, stirring rapidly with a wire whisk to prevent lumping. Cook over low heat until the mixture thickens and a thin custard is formed on the spoon. Continue cooking the custard, uncovered, for an additional 5 minutes. The custard should be quite thin. As it chills, it will thicken considerably. (If the custard should accidentally stick and burn, turn off the heat, and immediately pour it into another saucepan. DO NOT SCRAPE OUT THE BURNT RESIDUE, it will release the burnt-custard smell and texture into the pudding. 4. Cool the custard thoroughly. Check to make sure there are no lumps. If there are, pass the custard through a fine sieve. (Do not blend it in the electric blender or food processor, or it will become runny.) Stir in the rose water, cover, and refrigerate to chill thoroughly. A skin will form on the custard. No need for alarm. Simply stir it in with a wire whisk. To serve, pour into individual dessert dishes, sprinkle with chopped almonds and pistachios, and place a teaspoon of pomegranate or a strawberry in the center. Note: This dessert can be made ahead and refrigerated for up to 4 days. It does not freeze well at all.
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Can be refrigerated over Almond coconut christmas balls Mix together the confectioners' sugar, 1 cup coconut, cream, almond extract and melted butter. Stir until all are well combined. Now divide the mixture into three equal parts. color one pink to red, one green and leave the other one white. Shape i Marinated tomato-rice salad Prepare a tomato rose for the garnish. Starting at the bottom of one of the tomatoes, cut the skin of the tomato with a vegetable peeler in one long continuous strip, about 1/4 inch wide. Starting at the with the end you first removeed, roll Lentils and eggplant with brown rice Rice Cooker: Put the sherry or stock into the rice cooker with the sherry or stock, and turn on the machine. Let the onion saute, as you chop and add the garlic, mushrooms, carrot, and eggplant. Give the pot a quick stir as you add each vegie. Spanish rice bake Preheat oven to 375 (190) 1. Brown the beef. 2. Drain and then cook beef with all the other ingredients except cilantro. (might need to switch to a pot) 3. Simmer for about 30 minutes. 4. Top with cheese and bake 10-15 minutes. 5. Garnish with cilantro. Duck with pine nut wild rice * See Sowest 2 for recipe. Prepare Apricot Basting Sauce and set aside. Heat oven to 350 degrees F. Place duckling, breast side up, on rack in a shallow roasting pan. Brush with Apricot Basting Sauce. Insert meat thermometer so that the tip Chicken livers and mushrooms with rice 100 1. In a medium-size saucepan, bring chicken broth to a boil. Add rice, reduce heat to low, and cook, covered, until broth is absorbed by rice, about 15 minutes. 2. Meanwhile, in a large frying pan, melt butter over medium-low heat. Saute live Creamy porkchops on rice 1. Mix rice and water in a 13x9x2 greased casserole dish. 2. Place porkchops on top of the rice and water. 3. Mix milk and mushroom soup in a medium bowl. 4. Pour mushroom soup mixture over porkchops. 5. Bake at 350 degrees for about an hour. Note: You ca Fried rice (morgan) Boil water garlic and ginger, add veggies *(yellow, green, red bell peppers, broccoli, anything), cook 10 min. or however long you like and add rice and soy sauce. From: Shelia Morgan <sfmorgan@comp.uark.edu>. Fatfree Digest [Volume 9 Almond spice cookies * firmly packed ** (2 1/2 - 3 cups) These cookies go well with after dinner coffee or tea. In a bowl, sift together the flour, cinnamon, ginger, salt and baking soda and set aside. In a large bowl, cream the butter. Add the coffee, almond extract, granula Lentil & brown rice soup Place first 6 ingredients in large soup pot. Cover with 3 cups water & bring to a boil. Cover & simmer for 7 to 8 minutes. Add 2 more cups of water along with the rest of the ingredients. Cover & simmer for 25 to 30 minutes. Se A rice krispy treat Melt margarine and marshmallows in large pot over low heat. Stir until melted. Remove from heat. Add Rice Krispie cereal; stir until all cereal is coated. Press the treat intoa greased 13 x 9 x 2 inch pan. Cool, cut into squares or any shape you l Saffron rice with pine nuts Preheat oven to 375. Melt the butter in a medium ove nproof saucepan. Add the onion and pine nuts and cook over moderate heat, stirring occasionally, until the onion is softened, about 5 minutes. Stir the rice into the onion mixture. Add the chicken sto Bean and rice burritos Place the beans in a saucepan and mash with a potato masher. Add the cooked rice, spices, and water. Heat 5 to 10 minutes. Meanwhile, prepare the vegetables. Heat the tortillas quickly (just to soften) in a preheated skillet, toaster oven, Chilled almond soup Break the bread into a bowl and pour over 2/3 cup cold water. Leave for 5 minutes. Put the almonds and garlic in a blender or food processor and process until very finely ground. Blend in the soaked white bread. Gradually add the oil until the m 1991 2nd place oma's almond cookies Preparation time: 30 minutes Chilling time: 8 hours or overnight Cooking time: 10 minutes 1. Cream butter and sugar in large mixer bowl of electric mixer. Beat in eggs, one at a time. Beat in lemon rind and juice. Mix flour, baking powder and s Mexican rice tart Prepare Crust: Cook rice following package directions, salt optional. Drain to remove any excess liquid. Cool slightly. Lightly beat egg whites in small bowl; stir green onions. Stir egg-white mixture into rice. Coat inside of 10-inch tart pan Almond brussels sprouts soup (atlas) Place the almonds in a food processor. Process until very finely ground. Continue to process until the mixture almost resembles a nut butter, stopping the machine and scraping down the sides with a plastic spatula from time to time. Heat the Almond butter spread Stir to combine - enough for 8 slices bread. Use with fruit pie filling or other sweets. Rice soup florentine Cook brown rice with a pinch of salt in 1-1/2 cups of boiling water for 10 minutes. Remove from heat and set aside. In a large saucepan, saute leeks, scallions, garlic, bouillon, remaining salt and pepper in oil until vegetables are soft, abou Almond butter loaves Preheat oven to 375~. Grease and flour 2, 9x5" loaf pans. CRUST: Combine brown sugar and butter in large bowl. Beat at medium speed until light and fluffy. Stir in toasted almonds and flour. Blend well. Divide and press evenly into pans. Chicken avacado rice salad Refrigerate cooked rice until cold. Peel the avacado and slice lengthwise into 1/2 inch-thick strips. Coat with lemon juice, and refrigerate until well chilled. In a large mixing bowl, combine the scallions, olives, chicken and rice. Toss ge Potato & rice burgers In a bowl, combine sauce ingredients. Place in refrigerator to chill. Prepare grill or griddle. Boil potato in water over medium heat until tender, about 10 min. Meanwhile, combine remaining ingredients in a medium bowl. Drain potato and ma Dessert tortillas In a medium-sized bowl, mix together the flour and the oil. Gradually mix in the water and salt. (May need up to an additional 1/4 cup of water.) Knead briefly, just until the dough is smooth. Divide the dough into 8 pieces. Round them into balls, flatten Nancy's puertorican rice Fry meat and set aside. Fry Gandules and set aside. Fry rice until brown. Add Sofrito and mix thoroughly. Add 1/2 of the water then gently stir in the remaining ingredients. Add the remaining water and stir until blended. Cover and do not stir again. White chocolate toasted almond semifreddo Line a metal loaf pan, 8 1/2 by 4 1/2 by 2 1/2 inches, with plastic wrap, leaving a 2-inch overhang on ends, and chill in freezer. In a skillet cook almonds with salt in butter over moderately low heat, stirring, until almonds are coated well, about 1 min White and wild rice Heat butter in a 4-quart saucepan over medium-high heat. Add onion and carrots; cook, stirring occasionally, until softened, about 5 minutes. Stir in wild rice and chicken broth. Bring to boiling. Lower heat; cover and simmer 45 minutes or until r Chickpeas with tomatoes and rice Saute onion and garlic in oil. Add tomatoes and simmer for 15 minutes, uncovered. Add garbanzos, rice, salt, pepper and other seasonings. Simmer for 10 minutes. From DEEANNE's recipe files Skinny spanish rice Melt the margarine in a heavy skillet. Saute the onion. Stir in the rice, green pepper, celery, chili powder, canned tomatoes and salt. Add the water; bring mixture to a boil. Reduce heat and simmer, covered, for about 20 minutes until the liquid Almond "tile" wafers (tuiles aux amandes) Preheat the oven to 350 F. Very generously grease several baking sheets. Set out several rolling pins, wine bottles, or other similar-sized cylinders for shaping wafers and lightly grease them. Warm butter in a small saucepan over lowest heat. Rem