MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Arroz con Leche (Spanish Rice Pudding)
Categories: Five, Spanish, Rice, Dairy, Citrus
Yield: 4 Servings

1/2 ga Milk
1 c Paella Rice
1 c Sugar
2 Cinnamon Sticks (whole)
2 Strips of Lemon peel

Prep Time/ Cook Time: 1 hour cooking on the stove top

I recall that as a child I would awaken on Sunday mornings
to the sweet smell of rice slowly simmering in milk & sugar.
It was such a pleasure to walk into the kitchen and behold
the old pot on top of the stove bubbling away.

I would occasionally try to sneak a taste, but I knew that
the decadent dessert was far too hot for my young taste
buds to handle. I knew that the wait would be unbearably
long, but after a few hours of being in the ice box the
simmering rice mixture would be heaven's own marvelous
dessert. Although some would now disagree with me and
insist that rice pudding is to be eaten warm, I still hold
to my Mother's tradition and eat it as a cold dessert.

Tip From YayagCOs Kitchen: Do not use common store bought
rice for this recipe. You may substitute Arborio if that
is all the is available.

In a large pot, add the milk, rice, cinnamon sticks, and
lemon peel. Cook over low heat for 1 hour, stirring every
couple minutes to prevent burning. The milk should just
barely be simmering (If the bottom of the pot starts to
scorch and the rice sticks, stop stirring immediately or
the entire recipe will be ruined.

The only way to gCLfixgCY the recipe is to use a ladle or spoon
to transfer the un-burnt portion to a fresh pot, then continue
cooking as before.)

Ater about an hour of cooking you will notice the mixture is
noticeably thicker. At this point use a slotted spoon to remove
the lemon skin and cinnamon sticks. Add the sugar and stir
gently until mixed. Transfer the mixture to a bowl for cooling.
While this recipe is traditionally served cold after several
hours of refrigeration to thicken, you may also serve it hot
off the stove.

From: http://www.hotpaella.com/Recipes

MM Format by Dave Drum - 28 November 2009

Uncle Dirty Dave's Archives

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Dirty Dave's Dirty Rice
Categories: Cajun, Rice, Poultry, Offal, Chilies
Yield: 4 Servings

1 1/2 c Louisiana long grain rice;
- or basmati/Texmati rice
2 c Chicken broth
2 c Water
3 tb Oil
1/2 lb Ground pork
+=AND=+
1/2 lb Ground chicken gizzards
+=OR=+
1 lb Ground chicken gizzards
3 sl Bacon; chopped
1/2 lg Onion; chopped
2 Celery ribs; chopped
1 (to 3) jalape+#os; seeded,
- chopped
1 tb Cajun seasoning *
2 Green onions; chopped

* I switch back & forth between Louisiana Fish Fry
(orange container) Products and Tony Chachere's (green
container) Creole Seasoning - whichever I find in the
cabinet first.

Cook the rice according to the package instructions,
but use chicken broth for one third of the cooking
liquid. So, for example, if the package says to use 3
cups of water for 1 1/2 cups of rice, use 2 cups of
water and 1 cup of chicken broth.

Once the rice has finished cooking, remove from heat
and let sit for 5 minutes. Turn the rice out onto a
sheet pan and drizzle 1 tablespoon of olive oil over it.
Mix to combine and let cool.

While the rice is cooking, finely chop the chicken
gizzards, or puree briefly in a blender. In a large pan
that can eventually hold the rice plus everything else,
put 1 tb of oil plus the bacon in and cook over medium-
low heat until the bacon is crispy.

Add the ground pork (if using) and increase the heat to
high. Allow the meat to brown before stirring. As soon
as the pork starts to brown, add the final tablespoon
of oil and add the celery, jalapenos, and onions.

Brown them all over medium-high heat.

You will notice the bottom of the pan is getting crusty.
Keep it from burning by lowering the heat if needed. Add
the minced gizzards and cook for a few minutes more.

Add the remaining cup of chicken broth and deglaze the
pan by scraping the bottom of the pan with a wooden
spoon. Add the Cajun seasoning and turn the heat to high.
Boil away most of the chicken stock and then add the
cooked rice. Toss to combine.

Turn off the heat and add the green onions. Toss once
more to combine and serve hot.

Serves 4.

From: Dirty Dave's adaptive mind - which will file the
serial numbers off of any recipe and call it his own.

Uncle Dirty Dave's Kitchen

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Budget Red Beans & Rice
Categories: Beans, Rice, Chilies
Yield: 12 Servings

1/2 lb Dry kidney beans; rinsed
1/2 lb Dry pinto beans; rinsed
4 c Water
4 c Chicken broth
2 cl Garlic; minced
2 Bay leaves
14 1/2 oz Can tomatoes w/liquid;
- chopped
4 oz Can chopped green chilies
+=OR=+
14 1/2 oz Can diced tomatoes w/green
- chilies; undrained
4 oz Jar chop'd pimiento; drained
1 lg Bell pepper; chopped
1 lg Onion; chopped
2 c Celery; chopped
1/4 c Snipped fresh parsley
1/2 ts Crushed red chile flakes
1/2 ts Ground cumin
1/2 ts Hot pepper sauce; to taste
1 ts Paprika
1 ts Salt
1 ts Vinegar
Rice
1 lb Andouille or smoked sausage;
- sliced (opt) *

* Not as budget friendly, but tasty. If your wallet is
flat leave it out. -- UDD

Place beans in a dutch oven with water. Bring to a
boil; simmer 2 minutes. Remove from the heat. Cover
and let stand for one hour. Drain and rinse beans.

Return to Dutch oven with broth, garlic and bay
leaves; bring to a boil. Reduce heat, cover and simmer
for 1 1/4 hours. Stir in all remaining ingredients.

Cover and simmer for one hour or until beans and
vegetables are tender and gravy is thick. Remove bay
leaves. Serve over rice.

This meal costs only $.68 per plate.

NOTE: I cannot find when this recipe appeared in T.O.H.
But I cannot make it (in 2004) for 68c/serving. Even if
I leave out the sausage. -- UDD

Source: Taste of Home magazine

From: http://www.recipesource.com

Uncle Dirty Dave's Kitchen

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