Cinnamon Raisin Pretzels
| Cyber Kuali
Cooking receipe to make Cinnamon Raisin Pretzels under category Cyber Kuali. You may find some video clips related to this receipe below.Cinnamon Raisin PretzelsBy Amy BehIngredients:
[ read more ]
chinese black tea info
| General Recipes
Cooking receipe to make chinese black tea info under category General Recipes. You may find some video clips related to this receipe below.chinese black tea infoChinese black tea is a full bodied fragrant and smooth tea with a rich aroma and a superb bouquet. There are various kinds of which Keemun
[ read more ]
Japanese Chicken Mushroom and Scallion Rice Bowl Japanese cooking recipe
| Japanese
Ingredients 1 1/2 cups instant brown rice 2 cups reduced-sodium chicken broth 1 1/2 tablespoons sugar substitute 4 tablespoons reduced sodium soy sauce 2 tablespoons mirin 2 large egg whites 1 large egg 8 ounces chicken breasts, boneless and skinless, cut into 1/2-inch pieces 6 scallions, tr
[ read more ]
Chopped Summer Salad with Mint and Parmesan Dressing
| Low Carb Recipes
Cooking receipe to make Chopped Summer Salad with Mint and Parmesan Dressing under category Low Carb Recipes. You may find some video clips related to this receipe below.Chopped Summer Salad with Mint and Parmesan DressingServes 4-6 1 clove garlic, minced 1/2 tsp. salt 2 tsp. Dijon mustard 1 Tbsp. w
[ read more ]
Type: Bread Pudding in Pumpkins Free Cooking Recipe – Thanks Giving
Try this one!
Ingredients / Directions
2 medium pie pumpkins (about 3 pounds each)
4 eggs
lightly beaten
1 (14 ounce) can sweetened condensed milk
1/2 cup(s) packed brown sugar
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
3/4 teaspoon ground nutmeg
6 cup(s)s cubed crustless day-old bread
1 (8 ounce) can crushed pineapple
drained
1 cup(s) chopped walnuts
1 cup(s) raisins Wash pumpkins; cut off tops and discard. Scoop out seeds and loose fibers (save seeds for another use if desired).
In a large bowl
whisk the eggs
milk
brown sugar
salt
cinnamon
vanilla and nutmeg. Stir in the bread cubes
pineapple
walnuts and raisins. Spoon into pumpkin shells. Place on a greased 15 x 10 x 1-inch jellyroll pan. Loosely cover tops with foil. Bake at 350 degrees F for 1 1/4 hour(s).
Uncover; bake 15-30 minutes longer or until pumpkin is soft and a knife inserted near the center of bread pudding comes out clean.
To serve
scoop bread pudding and cooked pumpkin into dessert dishes.
Yield: 6-8 servings.
