Need a beer that will wake you up not make you sleepy?
Mary's Bloodyeer
In a beer glass
put 2-3 spoon-fulls or Sirachi (give or take)
i spoon of soy sauce (give or take)
1/2 lemon (give or take)
make it even better- add 5 Texas style olives from The Olive Pit
and eat them when you are done drinking
(c) 2013 cloud
Cooking with the Clouds
Saturday, April 13, 2013
Wednesday, November 28, 2012
Thursday, September 27, 2012
Singapore Noodles
3/4 red onion
saute in 1 1/2 tbs butter
add 2 tsp garlic
throw in 1/2 cup carrots on high
2 min later
throw in 3 1/2 cups zucchini
add chicken concentrate (no msg) the kind in a glass jar kept in fridge 2 ts
add 3 tsp Heavenly Chief Hunan red chili sauce
1 tbs salt
boil until zucchini is soft
cook rice noodles and rinse in cold water (glass sweet potato noodles--cj glass noodles)
take three eggs
2 tbs curry powder
two teaspoons sesame oil
cook separately let cook till dry
add all ingredients together
1 tbs oil
1 more dollop of chili oil if wanted
and sprinkle 1 tsp curry
stir together all ingredients on high for 4 min
we included a bit of left over meatloaf
and 3 cups slightly frozen Costco precooked shrimp
cooks just enough to warm up shrimp
add 1 tbs cilantro on top of bowl right before serving if wanted
saute in 1 1/2 tbs butter
add 2 tsp garlic
throw in 1/2 cup carrots on high
2 min later
throw in 3 1/2 cups zucchini
add chicken concentrate (no msg) the kind in a glass jar kept in fridge 2 ts
add 3 tsp Heavenly Chief Hunan red chili sauce
1 tbs salt
boil until zucchini is soft
cook rice noodles and rinse in cold water (glass sweet potato noodles--cj glass noodles)
take three eggs
2 tbs curry powder
two teaspoons sesame oil
cook separately let cook till dry
add all ingredients together
1 tbs oil
1 more dollop of chili oil if wanted
and sprinkle 1 tsp curry
stir together all ingredients on high for 4 min
we included a bit of left over meatloaf
and 3 cups slightly frozen Costco precooked shrimp
cooks just enough to warm up shrimp
add 1 tbs cilantro on top of bowl right before serving if wanted
Tuesday, September 25, 2012
Bread Pudding
soak broken bread in 1 pint 1/2 and 1/2 and 1/3 cup water (if bread is super hard try microwaving for a minute and then flip over and do another minute in cream mixture)
used stale baguette and 2 stale bagel thins- I would use even more bagel thins next time
in blender blend
4 eggs
2 tbs cinnamon
3/4 cup brown sugar
3 tbs melted butter
1/2 cup sweetened condensed milk
3 tbs golden raisins (or to liking)
1/2 cup walnuts -pretty chunky
300 for 1 hour 20 min
cover with a sugary icy frosting like cream
(c) 2012 Cloud
used stale baguette and 2 stale bagel thins- I would use even more bagel thins next time
in blender blend
4 eggs
2 tbs cinnamon
3/4 cup brown sugar
3 tbs melted butter
1/2 cup sweetened condensed milk
3 tbs golden raisins (or to liking)
1/2 cup walnuts -pretty chunky
300 for 1 hour 20 min
cover with a sugary icy frosting like cream
(c) 2012 Cloud
Monday, September 24, 2012
bread pudding ideas
Ingredients
- 2 cups granulated sugar
- 5 large beaten eggs
- 2 cups milk
- 2 teaspoons pure vanilla extract
- 3 cups cubed Italian bread, allow to stale overnight in a bowl
- 1/2 cup packed light brown sugar
- 1/4 cup (1/2 stick) butter, softened
- 1 cup chopped pecans
- http://www.foodnetwork.com/recipes/paula-deen/the-best-bread-pudding-recipe/index.html
For the sauce:
- 1 cup granulated sugar
- 1/2 cup (1 stick) butter, melted
- 1 egg, beaten
- 2 teaspoons pure vanilla extract
- 1/4 cup brandy
Directions
Preheat the oven to 350 degrees F. Grease a 13 by 9 by 2-inch pan.
Mix together granulated sugar, eggs, and milk in a bowl; add vanilla. Pour over cubed bread and let sit for 10 minutes.
In another bowl, mix and crumble together brown sugar, butter, and pecans.
Pour bread mixture into prepared pan. Sprinkle brown sugar mixture over the top and bake for 35 to 45 minutes, or until set. Remove from oven.
Mix together the granulated sugar, butter, egg, and vanilla in a saucepan over medium heat. Stir together until the sugar is melted. Add the brandy, stirring well. Pour over bread pudding. Serve warm or cold.
Bread Pudding:
- 1 loaf French bread, at least a day old, cut into 1-inch squares (about 6-7 cups)
- 1 qt milk
- 3 eggs, lightly beaten
- 2 cups sugar
- 2 Tbsp vanilla
- 1 cup raisins (soaked overnight in 1/4 cup bourbon)
- 1/4 teaspoon allspice
- 1/4 to 1/2 teaspoon cinnamon
- 3 Tbsp unsalted butter, melted
Ingredients:
- 3 cups packed brown sugar
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 5 eggs, lightly beaten
- 4 cups milk
- 2 cups whipping cream
- 5 teaspoons vanilla extract
- 14 bread slices, 1-inch thick
- 1 cups raisins
- 1 1/2 cups pecan pieces
In a large bowl, blend the sugar, cinnamon and nutmeg. Whisk in the eggs, milk, cream and vanilla
Tear the bread into big, bite-sized pieces and place in a lightly buttered 9-by-13-inch pan.
Pour the custard mixture over the bread and allow to soak until soft, about 1 hour. Stir the raisins into the pudding and top with nuts. Bake uncovered 1 1/2 hours
Rye Whiskey Sauce
Ingredients:
- 2 cups whipping cream
- 9 tablespoons granulated sugar
- 1 1/2 tablespoons cornstarch
- 2 tablespoons cold water
- 2 egg yolks
- 1/4 cup rye whiskey
Heat the cream and sugar in a heavy-bottomed medium saucepan over medium-high heat until mixture begins to boil.
Mix the cornstarch and cold water in a small bowl until smooth; slowly whisk into simmering cream. Simmer 2 to 3 minutes.
Put the yolks into a stainless steel bowl; whisk. Temper the yolks by slowly whisking 1 cup hot, thickened cream mixture into yolks. Return the yolk mixture to hot cream mixture, whisking in slowly. After mixture is whisked together, cook over medium-low heat until mixture reaches 140F. Remove from heat and pour through a fine mesh strainer.
Add the whiskey, adjusting to taste, and keep warm until ready to use.
Notes:
The sauce can be stored in a covered container in the refrigerator for up to 3 days. When reheating, be sure to use a moderate temperature so the egg in the sauce doesn't curdle. Yields 8 to 12 servings.
Ingredients:
● 2 cups whole milk
● 1 cup sugar
● 4 large eggs
● 3 tablespoons unsalted butter, melted
● 1/4 teaspoon ground cinnamon
● 1/8 teaspoon salt
● 7 slices crustless white bread, cut into 3/4-inch cubes (about 3 1/2 cups)
● 1 large Granny Smith apple, peeled, cored, cut into 1/2-inch cubes
● 2/3 cup raisins
● Additional ground cinnamon
Directions:
Preheat oven to 350°F. Butter 8 x 8-inch glass baking dish. Whisk first 6 ingredients in large bowl to blend. Fold in bread, apple, and raisins. Pour batter into prepared dish.
Bake pudding 30 minutes. Sprinkle with additional cinnamon. Bake pudding until top is golden and center is set, about 35 minutes longer.
Spoon pudding into bowls. Top with vanilla ice cream and serve.
http://www.huffingtonpost.com/2011/10/27/challah-bread-pudding_n_1059292.html
dont like any of these..
Favorites
pesto
baguette with goat cheese, fig basalmic, tomato (maybe some arugala)
pear, candied walnut, blue cheese salad with reduced basalmic
Korma
thai green curry
d- vindaloo extra hot
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