Apricot Apple And Banana Pudding Recipe

Millk pudding can be boring on its own or can be easily tiresome. One way to give it more life, flavor and vibrant color is to add a mixture of fruits. In this recipe, sliced bananas, apricots and apples are make up the base of this delicious pudding recipe. This makes a luxurious breakfast and an elegant dessert that you won’t get bored of soon. Full of texture, color, and flavor these three fruits combine well together to create harmony in the palate and invigorate the senses.

To make the pudding, you need scalded milk, sugar, flour, eggs, and vanilla extract. Use fresh fruits when making this recipe, which makes it a great dish to make when apricots are in season. Bananas and apples are typically available all year round. Make sure that you peel and slice the fruits just before making the pudding since they oxidize and change color once exposed to air.

You also need to scald the milk before adding it to the other ingredients so timing is crucial when making this recipe. Technically, scalded milk is milk that has been heated to 180 degrees F, a temperature that destroys the enzyme in the milk and kills any present bacteria. Many of the proteins in scalded milk are also denatured. The milk is heated just to the edge of boiling. In the process of scalding milk it is important to keep a watchful eye on it to prevent it from boiling over, scorching or burning. Ideally, a kitchen thermometer should be used to monitor the temperature of the milk.

Scalded milk makes a difference in the texture of the pudding. To scald milk, use a heavy bottomed saucepan or double boiler. Use whole milk and a candy or fry thermometer, which can be clipped onto the saucepan. At 180 degrees over low heat, the milk will lightly froth and you will see tiny bubbles forming around the edges of the pan.

Ingredients

• 6 3/4 oz. (5/6 cup) milk, scalded
• 6 tablespoons sugar
• ½ cup flour
• 2 well beaten eggs
• 4 apricots cut into halves
• 2 bananas, sliced
• 2 medium apples, peeled, cored, sliced
• 1 teaspoon rice vanilla extract

1.In a large bowl, mix the sugar, flour, eggs and vanilla extract. Slowly add the milk and mix well.

2.Pour all the chopped fruits into a pudding tray. Over this, pour the milk mixture.

3. Place the pudding dish in a pan of water. Bake in a 180 degree F. preheated oven for 30-35 minutes.

How To Make A Six Layer Dip

Six Layer Dip

Ingredients
1/4 cup of sour cream
1/4 of refried beans
1/4 of fire roasted salsa
1/4 cup of guacamole
Shredded cheese
1/4 cup of black olives
1 jalapeno

Preparation Instructions

1. Spread the refried beans on the bottom of your serving dish. Then layer the sour cream, guacamole and fire roasted salsa on top.


2. Sprinkle cheese over the top. Add black olives and chopped jalapeno.

Italian Chicken Sandwich

Try this delicious sandwich for lunch today! Chef Phil Anderson will demonstrate how to make an Italian Chicken Sandwich.


Ingredients
3 tablespoons HT all-purpose flour
1/2 teaspoon freshly ground black pepper
4 Smart Chicken breasts
HT olive oil no stick cooking spray
6 tablespoons fresh lemon juice
4 cloves garlic, minced
4 teaspoons Worcestershire sauce
Dash hot pepper sauce
2 tablespoons walnuts, toasted and chopped
4 teaspoons grated Reggiano Parmesan cheese
La Brea Wheat Sandwich Rolls, sliced lengthwise
4 Romaine lettuce leaves


Preparation Instructions

Step 1
Combine flour and pepper.

Step 2
Coat chicken with flour mixture, shaking off excess.

Step 3
Spray a 10-inch skillet with cooking spray for 2 seconds; over medium heat, lightly brown chicken on both sides.

Step 4
Combine lemon juice, garlic, Worcestershire and hot pepper sauce; pour over chicken.

Step 5
Cover; simmer for 15 minutes or until chicken is done.

Step 6
Sprinkle walnuts and cheese over chicken.

Step 7
Arrange lettuce on Hearty Wheat Sandwich Rolls; top with chicken.

Vegetarian Salad Nioise For Spring

This gourmandia salad is made with a mixture of ingredients, like mushrooms, asparagus, tomatoes, walnuts and sunflower seeds, topped with a special dressing, making it a perfect addition to any meal.

Ingredients

For the Salad:
1 lb small fiddleheads and/or asparagus
6 baby potatoes OR 1 large potato, peeled
6 hard-boiled eggs
6 hothouse cocktail tomatoes
½ cup crumbled walnuts, pumpkin seeds and/or sunflower seeds
6 green onions OR one small yellow onion, diced
2 handfuls wild garlic-mustard greens (small leaves only)

For the Dressing:
¼ cup extra virgin olive oil
¼ cup apple cider vinegar
1 tbsp grainy (Dijon Style) mustard
1 tsp tamari
1 clove garlic (wild, if possible), minced

Preparation Instruction:

1. Pick over the fiddleheads, removing as much of the papery skin as possible and discarding any greens that are more than 2 inches long. If using asparagus, wash and chop it into two-inch lengths.

2. Steam the fiddleheads and/or asparagus in a steamer/basket for 15 minutes, or until brightly colored.

3. Meanwhile, shell the eggs and quarter them, and quarter the cocktail tomatoes.

4. Make the dressing by mixing together all the ingredients. In a large skillet, combine the 

fiddleheads/asparagus, onion, potatoes, nuts, seeds, and dressing. Saute the mixture until onions are translucent.

5. Spoon the asparagus/fiddleheads mixture, hot, onto beds of mustard greens, and top with the hard boiled eggs and the cocktail tomatoes. Serve and enjoy.

Tuna Appetizer Recipe

Tuna Tartar

Ingredients:

Sliced scallions.
Bliss maple syrup.
Habanero sauce.
Fresh coconut milk.
Two eggs.
Salt.
Hazlenut oil.
Fresh blue fin tuna


Preparation Instructions


The first step is to make the marinade.

I'll use 1 part habanero to 1 parts maple syrup. Finish wish a nice splash of hazelnut oil.


Now you can dice the tuna. If the tuna has no smell, then you know it's fresh. This is from the head of the tuna giving us the least amount of sinew. I'm going to dice this very small. Put the tuna back on ice after chopping.


Put one whole egg into the blender plus one yolk. Now add 1 cup of coconut milk and turn the blender on for a moment. Now you can add the canola oil, about 1 and a half cups. Using a squeeze bottle helps the oil flow at a steady pace. Now we can prepare our dish.


Add one sliced scallion into the tuna and a pinch of salt. Now add a touch of the marinade, mixing it together. This makes it nice and shiny.


To present: place coconut cream with a pull of the spoon. Then, fill a ring mold with the tuna and garnish.

Special Father's Day Recipe

Chicken Braised With Wine

Chicken pieces are braised in a red wine and enhanced with salt pork, butter, shallots, cloves, parsley, chervil, bay leaf, thyme, brandy and mushrooms in this delectable recipe adapted from The Prudence Penny Regional Cookbook by Prudence Penny. A centuries-old French cooking technique, braising is a moist-heat cooking method that tenderizes the toughest cuts of meats and in this case creates a juicy and moist chicken with an exquisite flavor from the herbs and red wine. You can use almost any dry red wine to make this recipe. Merlot and Cabernet Sauvignon are some of the good choices for cooking. If you want a fuller bodied wine with a fruity flavor, try using Beaujolais. The chicken pieces are first sautéed until brown to seal in their moisture and then braised in the white wine together with the spices and seasonings. Before cooking the chicken, rinse it well and pat it dry so that it browns nicely. Use a large and heavy-bottomed saucepan preferably a cast iron or Dutch oven to allow even distribution of heat even at high temperatures. The chicken should be sautéed in hot oil over medium heat. Cook them in a single layer without crowding so that they brown evenly. It takes about 8 to 10 minutes per side to brown the chicken pieces. If all the chicken pieces don’t fit in your pan sauté them in batches. The braising method relies on slow steady heat and slow-simmering liquid. It is important to use a pot or pan that is designed for slow cooking, one with a tight-fitting lid to allow the moist heat inside the pot to circulate inside and release flavorful juices into the cooking liquid. A properly braised chicken almost never burns, as long as the temperature stays at around 300 to 325 degrees F. Too high heat will cause the braised dish to dry out.


Ingredients
¼ lb. salt pork, diced
3 tablespoons butter
4 small shallots
8 small white onions
1 garlic clove, sliced
1 carrot, sliced
1 frying hen, cut into pieces
2 tablespoons all purpose flour
Sea salt
Pepper, freshly ground
1 tablespoon minced fresh parsley
1 tablespoon minced fresh chervil
1 bay leaf
1/8 teaspoon dried thyme
1 cup red wine
1 tablespoon brandy
¼ lb. mushrooms

Preparation Instructions

1. Heat the butter in a large saucepan over medium heat. Add the salt pork pieces and sauté until slightly golden.

2. Add the shallots, onions, garlic, and carrot. Sauté until tender. Do not brown. Remove the vegetables and pork with a slotted spoon.

3. Add the chicken and cook until browned. Sprinkle the chicken with the flour, salt, pepper, parsley, chervil, bay leaf, and thyme. Add the previously cooked vegetables back to the pan. Add the wine and brandy. Simmer for 40 to 45 minutes. In the last 5 minutes of cooking, add the mushrooms.

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