Original recipe makes 6 cups 1 cupuncooked white long-grain rice 5 cupswater 1/2 cupmilk 1/2 tablespoon vanilla extract 1/2 tablespoonground cinnamon 2/3 cup white sugar Directions 1.Pour the rice and water into the bowl of a blender; blend until the rice just begins to break up, about 1 minute. Let rice and water stand at room temperature for a minimum of 3 hours (I added a stick of cinnamon). 2.Strain the rice water into a pitcher and discard the rice. Stir the milk, vanilla, cinnamon, and sugar into the rice water. Chill and stir before serving over ice. I added a pinch of cinnamon and a little vanilla rice milk before serving.
T.G.I.Friday’s Mudslide
T.G.I.Friday’s Mudslide
recipe from food.com, courtesy of cookiedog
For 1 mudslide:
Ingredients:
1 1/2 ounces vodka
1 1/2 ounces Baileys Irish Cream
1 1/2 ounces Kahlua
8 ice cubes
1 1/2 ounces cream
1 scoop vanilla ice cream
2 scoops chocolate ice cream
Directions:
1. Crush ice cubes in blender.
2. Add remaining ingredients.
3. Blend on high for 45 seconds. Serve in Hurricane glass.
Outback Chopped Salad
Outback Chopped Salad
recipe from FamilyOven
Ingredients:
Bleu Cheese Vinaigrette
2/3 cup Extra Virgin Olive Oil
1/4 cup crumbled bleu cheese
1/4 cup honey
2 tablespoons grated parmesan cheese
1 tablespoon granulated sugar
1 tablespoon minced garlic
1 1/4 teaspoons salt
1 teaspoon Italian herb seasoning
1/4 teaspoon ground black pepper
1/4 teaspoon crushed red pepper
1/2 cup rice vinegar
2 teaspoons lemon juice
Cinnamon Pecans
3 tablespoons granulated sugar
1 tablespoon water
1 teaspoon butter
1/4 teaspoon ground cinnamon
dash salt
1/2 cup chopped pecans
Crunchy Angel Hair Pasta
24 pieces of uncooked angel hair pasta
1 cup vegetable oil
4 cups chopped iceberg lettuce
2 cups chopped romaine lettuce
1/3 cup chopped green onion
1/4 cup chopped red cabbage
1/4 cup shredded carrot
1/4 cup crumbled bleu cheese
Directions:
1.Make bleu cheese vinaigrette by combining all ingredients except vinegar and lemon juice in a small pan over medium heat. When mixture begins to bubble turn off heat. When mixture is cool, combine it with rice vinegar and lemon juice in a blender. Blend on high speed for 1 minute, cover and chill.
2.Make cinnamon pecans by combining sugar, water, butter, cinnamon and salt in a small pan over medium heat. When mixture begins to bubble, add pecans. Stir constantly until liquid evaporates and sugar begins to crystallize on the nuts. Don’t allow the nuts to smoke or burn. When sugar is crystallized on the nuts, pour them out onto a plate to cool.
3.To make the crunchy angel hair pasta, bring several cups of water to a boil in a large saucepan.
4.Break pasta into quarters and boil for two minutes, then strain and rinse with cold water.
5.Bring 1 cup of oil to 325 degrees F. Fry the pasta in several batches in the oil for 1 minute or until light brown. Drain on paper towels. When the fried pasta is cool, break it into smaller, bite-size pieces.
6.Assemble salad by combining lettuce, green onion, red cabbage, shredded carrot, pecans and pasta in a large bowl.
7.Toss with 3/4 cup of the dressing and serve in two bowls with 2 tablespoons crumbled bleu cheese on top of each serving.