Mmmm… a yummy comfort food with flavors of real vanilla bean, cinnamon stick, orange, fresh nutmeg and cranberries. This is made in a pressure cooker.
1 cup white basmati rice
2 1/4 cups water
1/2 tsp. orange oil (optional)
1 (2 inch) piece of orange pee
1 cinnamon stick
1/2 tsp. salt
1/8 tsp. freshly ground nutmeg
1/2 whole vanilla bean (optional)
3/4 cup half and half
3 large egg yokes
2 Tbsp butter
1/4 cup honey
1/2 cup sugar
1/2 cup dried cranberries
1/2 tsp. vanilla
In a waffle bottom pressure cooker, add rice, water, orange oil, orange peel, cinnamon stick, salt, nutmeg and vanilla bean. Bring mixture to a boil, secure lid. Bring to the second red ring of pressure cooker and maintain pressure for 3-5 minutes. Drop pressure under cold water around the outer rim only. Remove lid.
In a medium bowl, mix together half & half with egg yolks. Add butter, honey, sugar and egg mixture to the rice in pressure cooker. Stir gently. Remove cinnamon stick, orange peel and vanilla bean.
Continue to cook over medium-high heat for 3 minutes (cooking the eggs) until mixture comes to a simmer; stir constantly. Stir in cranberries and vanilla. Spoon pudding into individual dishes and enjoy!
*Note: you can try something new by adding almond extract, maple extract, etc.
Source: Shar Lomax
This is a fabulous pasta salad dish for a large group of people. I made a single recipe of this and took it over for a dinner of 13 people and had to BEG them to all take some leftovers home. It was a ton, but Oh So Yummy!
1 lb Potpourri Pasta (or whatever you have on hand), cooked, drained & cooled
1 bunch green onions, sliced thin
5 stalks celery, sliced thin
15 oz. water chestnuts, drained & diced
1 1/2 cups dried cranberries
2 cups red grapes cut in half
1 – 20 oz. can pineapple tidbits
15 oz. can Mandarin oranges
1 cup cashews, coarsely chopped
2 cups chicken, cooked, cooled & diced
12 oz. sour cream
3/4 cup sugar
1 tsp. celery seed
1 tsp. pepper
1/2 cup apple cider vinegar
1 1/2 cups mayonnaise
Combine salad ingredients. Top with dressing. & Fold together. Let chill in fridge for at least 1 hour before serving to allow flavors to marry together. Serve and enjoy!
This is a yummy cake that blends coconut, pineapple and lemon for a nice tropical taste. Let this one chill for at least 5 hours so the flavors can blend. Makes for a really moist and yummy dessert!
1 yellow cake mix
1 small box (3 oz.) instant lemon pudding
2 cups cold milk
8 oz. cream cheese, softened
1 – 20 oz. can crushed pineapple, drained really well
1 – 8 oz. Cool Whip
- Bake cake according to box directions in a 9″ x 13″ glass dish. Allow to cool.
- Beat together pudding mix, milk and cream cheese, then fold in pineapple.
- When cake has cooled, spread with mixture.
- Spread Cool Whip over mixture and sprinkle with coconut (amount to your desire)
- Refrigerate for at least 5 hours, or overnight.