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Recipes
Baked Veggie Tortilla Triangles
By MaryEllen
Recipe courtesy of Chef Michelle, ALDI Test Kitchen
- 1 cup zucchini, sliced into matchsticks
- 1 1/2 cups total of a mix of red, orange and yellow bell peppers, thinly sliced
- 1/2 cup shredded carrots
- 1/2 cup sliced broccoli
- 8 ounces Cream Cheese, softened
- 1/2 teaspoon Salt
- 1/2 teaspoon Ground Black Pepper
- 15 Fajita Tortillas, cut in half
- 1/4 cup Extra Virgin Olive Oil
Cheddar, Beer and Mustard pull-apart bread
By MaryEllen
Make dough: In a small saucepan, heat the 4 tablespoons butter and 1/4 cup of beer, just until the butter has melte...
- Bread
- 4 tablespoons (55 grams) unsalted butter
- 1/4 cup plus 1/3 cup beer (140 ml), preferably dark but really, use whatever you like to drink
- 2 1/2 cups (315 grams) all-purpose flour, divided
- 1/3 cup (40 grams) rye flour (use additional a-p flour if you don’t have this)
- 2 tablespoons (25 grams) granulated sugar
- 2 1/4 teaspoons (1 envelope, 1/4 ounce or 7 grams) instant yeast
- 1 teaspoon (6 grams) table salt
- 2 large eggs, at room temperature
- Filling
- 3 tablespoon (42 grams) unsalted butter
- 1 tablespoon (15 grams) Dijon or a mustard of your choice
- 1 1/2 teaspoons (8 ml) Worcestershire sauce
- Dash of hot sauce
- 1 teaspoon (3 grams) mustard powder
- 1 teaspoon (2 grams) paprika
- 1/2 teaspoon (3 grams) table salt
- Several grinds black pepper
- 1 1/2 cups (170 grams) shredded cheddar
Red Cabbage
By MaryEllen
1. In a pot, cook onion in butter till tender
- 3 Tbs butter
- 1/2 cup green onion
- 9 cup red cabbage
- 1 1/4 cup water
- 4 Tbs vinegar
- 3 Tbs sugar
- 1 1/2 tsp salt
- 1/4 tsp pepper
- Servings: 6
- Nutrition Facts
- Serving size: 1/6 of a recipe (6.6 ounces).
- Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
- Nutrition information calculated from recipe ingredients.
- Amount Per Serving
- Calories 112.13
- Calories From Fat (46%) 51.75
- % Daily Value
- Total Fat 5.95g 9%
- Saturated Fat 3.69g 18%
- Cholesterol 15.27mg 5%
- Sodium 653.08mg 27%
- Potassium 291.2mg 8%
- Total Carbohydrates 15.3g 5%
- Fiber 2.44g 10%
- Sugar 10.6g
- Protein 1.72g 3%
- Reviews
- 5 stars - ME 1/21/2007
Splendid Pecans
By MaryEllen
1. Combine first 5 ingredients in a heavy saucepan
- 1/4 cup heavy cream
- 1 cup Splenda
- 1/4 tsp cinnamon
- 2 Tbs water
- 1/4 tsp vanilla
- 3 cup pecan halves
- Servings: 12
- Nutrition Facts
- Serving size: 1/12 of a recipe (1.2 ounces).
- Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
- Nutrition information calculated from recipe ingredients.
- Amount Per Serving
- Calories 197.26
- Calories From Fat (87%) 172.35
- % Daily Value
- Total Fat 20.53g 32%
- Saturated Fat 2.26g 11%
- Cholesterol 3.41mg 1%
- Sodium 1.02mg <1%
- Potassium 113.96mg 3%
- Total Carbohydrates 3.9g 1%
- Fiber 2.64g 11%
- Sugar 1.1g
- Protein 2.55g 5%
- Reviews
- 4 stars - ME 1/24/2007
Buttermilk Biscuits (Gluten Free)
By MaryEllen
Instructions Preheat oven to 450° F
- Ingredients
- 2-1/2 cups Gluten Free 1-to-1 Baking Flour
- 2-1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 2 tsp Sugar
- 1 tsp Salt
- 1/2 cup Butter chilled and cut into 1/4-inch cubes
- 2 Eggs
- 3/4 cup Buttermilk + 1 Tbsp, divided
Fudge Batter Pudding
By MaryEllen
For batter, sift together flour, sugar, cocoa, baking powder, and salt
- Batter:
- 1 cup all-purpose flour, sifted
- ¾ cup granulated sugar
- 2 tablespoons cocoa
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup milk
- 2 tablespoons shortening, melted
- 1 teaspoon vanilla
- ¾ cup nuts, chopped
- Topping:
- ¾ cup brown sugar
- ¼ cup cocoa
- 1¾ cups hot water
Skinny Mini Reuben Appetizers, Low Calorie and Delectable with Weight Watchers Points | Skinny Kitchen
By MaryEllen
Here’s a classic deli sandwich turned into a bite-sized appetizer
- Ingredients For The Thousand Island Dressing:
- 1/3 cup reduced-fat mayonnaise
- 2 tablespoons chili sauce or ketchup
- 2 teaspoons pickle relish
- 1 teaspoon mustard
- 1/4 teaspoon paprika
- Ingredients for Reuben:
- 1 cocktail loaf of rye bread
- 1 (16 oz) can sauerkraut, drained
- 1/2 lb lean pastrami or turkey pastrami, thinly sliced and quartered (see shopping tip)
- 6 slices reduced-fat Swiss cheese, cut into fourths
- Mustard for dipping, optional
Flour Tortillas, Almond Flour, GF
By MaryEllen
These soft Paleo flour tortillas are soft, bendable and have a savory buttery taste that goes with everything
- 1 1/4 cups (140 g) finely ground blanched almond flour
- 1 1/2 cups (180 g) tapioca starch/flour, plus more for sprinkling
- 1 teaspoon kosher salt
- 1 teaspoon grain-free baking powder
- 1 teaspoon xanthan gum (optional, but highly recommended)
- 2 tablespoons (24 g) virgin coconut oil, melted and cooled
- 1 egg white (25 g), at room temperature
- 3/8 to 1/2 cup (3 to 4 fluid ounces) warm water
Blueberry Dazzle Bars, GF
By MaryEllen
These luscious bars rely on good-quality blueberry jam
- Ingredients:
- Ingredients:
- Ingredients:
- 1/2 1/2 1/2 cup (1 stick) unsalted butter or dairy-free buttery spread
- 1/2 1/2 1/2 cup (1 stick) unsalted butter or dairy-free buttery spread
- 1/2 1/2 1/2 cup (1 stick) unsalted butter or dairy-free buttery spread
- 1 1 1/2 + 1/2 cups white chocolate chips, divided
- 1 1 1/2 + 1/2 cups white chocolate chips, divided
- 1 1 1/2 + 1/2 cups white chocolate chips, divided
- 2 2 2 large eggs
- 2 2 2 large eggs
- 2 2 2 large eggs
- 1/2 1/2 1/2 cup sugar
- 1/2 1/2 1/2 cup sugar
- 1/2 1/2 1/2 cup sugar
- 1 1 1 teaspoon pure vanilla extract
- 1 1 1 teaspoon pure vanilla extract
- 1 1 1 teaspoon pure vanilla extract
- 1 1 1/4 + 1/4 cups GF Flour
- 1 1 1/4 + 1/4 cups GF Flour
- 1 1 1/4 + 1/4 cups GF Flour
- 1 1 1 teaspoon baking powder
- 1 1 1 teaspoon baking powder
- 1 1 1 teaspoon baking powder
- 1/2 1/2 1/2 teaspoon xanthan gum
- 1/2 1/2 1/2 teaspoon xanthan gum
- 1/2 1/2 1/2 teaspoon xanthan gum
- 1/4 1/4 1/4 teaspoon salt
- 1/4 1/4 1/4 teaspoon salt
- 1/4 1/4 1/4 teaspoon salt
- 3/4 3/4 3/4 cup fruit-sweetened blueberry jam
- 3/4 3/4 3/4 cup fruit-sweetened blueberry jam
- 3/4 3/4 3/4 cup fruit-sweetened blueberry jam
Rice Pudding, GF
By MaryEllen
If you want truly creamy rice pudding, unless you’re making it with cooked rice on the stovetop according to the ...
- Luckily, as long as you can eat rice itself, you can find a way to make rice pudding that suits your other dietary needs. Here is the information I can offer:
- Home > Puddings > How To Make Rice Pudding | Stovetop or IP
- How To Make Rice Pudding | Stovetop or IP
- December 7, 2018 by Nicole Hunn
- Posted In No Bake, Puddings, Slow Cooker/IP
- 5/5 (3 votes)
- Share
- Learn how to make rice pudding with any kind of rice, whether it’s cooked or raw, and with any kind of milk. All it takes is a few basic ingredients to serve it warm or cold.
- Learn how to make rice pudding with any kind of rice, whether it's cooked or raw, and with any kind of milk. All it takes is a few basic ingredients to serve it warm or cold.
- A truly simple pleasure
- The first time I ever had rice pudding was when I was in college. I spent a semester in Spain and the señora in the family I lived with made us rice pudding nearly every night.
- It’s easy to forget how elegant something as simple as this can be. There’s no flour and no cornstarch in any of these versions. And if you make it on the stovetop from raw rice, you don’t even need an egg.
- In fact, you need little more than rice, milk, and some sweetener to make a thick and creamy pudding that’s naturally gluten free.
- Learn how to make rice pudding with any kind of rice, whether it's cooked or raw, and with any kind of milk. All it takes is a few basic ingredients to serve it warm or cold.
- Stovetop or Instant Pot/Raw or Cooked Rice
- My first recipe for rice pudding and the one I made for years without regret was made on the stovetop with freshly-made short grain (usually arborio, or risotto rice) rice that I parlayed immediately into a creamy pudding.
- That version is in my first cookbook (and its second edition) and it works beautifully. But it does take a bit of time (and a couple of pots).
- Learn how to make rice pudding with any kind of rice, whether it's cooked or raw, and with any kind of milk. All it takes is a few basic ingredients to serve it warm or cold.
- On the stovetop with cooked rice
- Once you learn how to make rice pudding on the stovetop with cooked rice, you might be tempted never to make it any other way again. I’ve made it successfully with any sort of sticky, cooked rice, from arborio rice to sushi rice to long grain white rice.
- Another trick for getting cooked rice to turn sticky, even if it’s not shorter grain, naturally high starch rice is to undercook it on the stovetop by a few minutes. In other words, stop cooking before every last bit of water is absorbed by the rice.
- Then, turn off the heat and allow the pot to sit, covered, on the burner for until it cools. You’ll be rewarded with sticky rice, even if it’s long grain.
- Learn how to make rice pudding with any kind of rice, whether it's cooked or raw, and with any kind of milk. All it takes is a few basic ingredients to serve it warm or cold.
- In the Instant Pot with raw rice
- My Instant Pot is the 6-quart version, but I think that this modest amount of rice pudding can be made in a smaller Instant Pot without incident. Don’t be tempted to double the recipe, though, and cook it all at once in your pressure cooker.
- Learn how to make rice pudding with any kind of rice, whether it's cooked or raw, and with any kind of milk. All it takes is a few basic ingredients to serve it warm or cold.
- On the stovetop with raw rice
- In the stovetop version with raw rice, my original version, I steep some whole cinnamon and whole nutmeg in the milk to add some depth to the pudding. But of course those steps are optional. You can do the same with the Instant Pot version, in fact.
- All you need to remember about the stovetop version with raw rice is not to overcook it. Simmer it in water just until it has absorbed most of the liquid before pouring in the simmering milk.
- Ingredients and substitutions
- I don’t recommend using coconut milk in a can, as it’s too thick, as a replacement for the milk. However, you can use canned coconut milk as a replacement for the heavy cream in the Instant Pot version.
- Egg-free: The raw-rice stovetop version is egg-free, so I’d recommend making that version if you can’t have eggs. It’s all ready for you.
- Rice: If you want truly creamy rice pudding, unless you’re making it with cooked rice on the stovetop according to the directions below, you need to use a short grain rice. I like sushi and arborio rice equally well in this regard.
- If you’re making rice pudding on the stovetop with cooked rice, you can easily swap in sticky short grain brown rice as well. I don’t recommend using brown rice otherwise.
- Like this recipe?
- Prep time: 5 minutes Cook time: >About 25 minutes Yield: 6 servings
- Ingredients
- In the electric pressure cooker
- 1/2 cup (90 g) short grain white rice, rinsed and drained
- 2 cups (16 fluid ounces) + 3 tablespoons (1 1/2 fluid ounces) milk
- 1/2 cup (4 fluid ounces) heavy whipping cream
- 1/4 cup + 2 tablespoons (75 g) granulated sugar
- 1/8 teaspoon kosher salt
- 1 egg (50 g, weighed out of shell) at room temperature
- On the stovetop with cooked rice
- 1 1/2 cups (300 g) cooked white rice
- 2 cups (16 fluid ounces) milk, at room temperature
- 1/3 cup (67 g) granulated sugar
- 1/2 teaspoon kosher salt
- 1 egg (50 g, weighed out of shell) at room temperature
- On the stovetop with raw rice
- 2 cups (16 ounces) lukewarm water
- 1 cup (180 g) short grain rice (like arborio or sushi rice), rinsed and drained
- 1/8 teaspoon kosher salt
- 4 cups (32 fl. oz.) milk (any kind, as long as it’s not nonfat)
- 1/4 cup + 2 tablespoons (75 g) granulated sugar
- 1 stick whole cinnamon (optional)
- 1 piece whole nutmeg (optional)
- For all recipes (optional)
- 1 teaspoon pure vanilla extract
- Ground cinnamon for sprinkling