Grab a cup of rice. I love jasmine.
Then get some milk, cream, fresh nutmeg, sugar, and a vanilla bean.
Split the vanilla bean with a knife and scrape out the seeds.
In a medium saucepan, bring the milk, cream, rice and the sugar to a light simmer.
Then add the vanilla bean seed scrapings.
Then grate that nutmeg all in it.
Keeping it on a light to medium simmer, stir the mixture until the rice becomes so creamy that you lose all motor skills just gazing at it. This lasts about 20 minutes.
Thanks to bevcooks on Taste for Adventure for the recipe. Hope you guys have a great week! 🙂
Me, trying to be a vegetarian all this barbecue stuff really doesn’t help my resistance with meat. But however I thought some of my views might want to get a hand on some good old fashioned grilling recipes. The first one I chose was a personal one for me. I just love salmon and I thought you guys would like it too. 🙂
- 1 1/2 pounds salmon fillets
- lemon pepper to taste
- garlic powder to taste
- salt to taste
- 1/3 cup soy sauce
- 1/3 cup brown sugar
- 1/3 cup water
- 1/4 cup vegetable oil
- Season salmon fillets with lemon pepper, garlic powder, and salt.
- In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.
- Preheat grill for medium heat.
- Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.
Here is another grilled recipe. This one looks very tasty, especially with the brown sugar and the Worcestershire sauce. Very clever.
Out of this World Turkey Brine
- 2 gallons water
- 1 1/2 cups canning salt
- 3 tablespoons minced garlic
- 1 tablespoon ground black pepper
- 1/4 cup Worcestershire sauce
- 1/3 cup brown sugar
- In a large bucket or container large enough to hold your turkey, mix together the water, salt, garlic, pepper, Worcestershire sauce and brown sugar. Store in a refrigerator, and soak turkey for 2 days before smoking or roasting.
Last but not least is a pretty strange recipe. I have no clue what kind of supermarket world sell deer meat, but for kicks I decided to put this one in there, enjoy!
- 1 pound venison steaks, cubed
- 1/2 teaspoon Greek seasoning, or to taste
- 1/4 teaspoon steak seasoning, or to taste
- 1 (16 ounce) bottle Italian salad dressing
- 1/2 cup jalapeno pepper slices
- 10 slices bacon, cut in half
- toothpicks, soaked in water
- Season the venison meat with Greek seasoning and steak seasoning. Place in a bowl, and pour in enough Italian dressing to cover. Refrigerate for at least 2 hours to marinate, but preferably overnight.
- Preheat the grill for medium heat. Drain the marinade from the meat, and discard the marinade. Place a slice of jalapeno on top of a piece of meat, then wrap with a slice of bacon. Secure with a soaked toothpick. Repeat with remaining meat.
- Grill the deer poppers for 15 to 20 minutes, turning occasionally to brown the bacon. Serve and enjoy!
Hope all of you guys have a yummy summer! 😀
Yep, its getting to that time again, summer. Here in Florida ice cream business probably make more money during the summer months than any other month. What about a less fatty alternative? Thats where frozen yogurt comes in. There are numerous frozen yogurt places in central Florida. Here is one of my favs. :3
Menchies is an all you can eat place, you fill your bowl with as much yogert and toppings as you want! They have yummy flaviors like apple pie or pumpkin pie!
Menchies started in California and became a BIG hit worldwide.
But theres a sad side effect to this yummy treat. You pay depending how heavy it weighs!
Here’s a Cinnamon- Pear frozen yogurt recipe I found off allrecipies.com, Enjoy!
Cinnamon Pear Frozen Yogurt
Submitted By: Marianne
Photo By: CC
Prep Time: 5 Minutes
Ready In: 45 Minutes
“Frozen yogurt made with pears and spiced with cinnamon and allspice.”
1 (15 ounce) can pear halves
2 cups vanilla yogurt
1/3 cup white sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
||Drain pears, reserving 1/2 cup of juice. Puree pears in food processor or blender.
||Combine pears, reserved juice, yogurt, sugar, cinnamon and allspice in canister of ice cream maker. Freeze according to manufacturers’ directions.