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BEST RICE PUDDING
At the Blue Collar, I usually have leftover rice somewhere in the fridge. This is a way to recycle it into something totally delicious, that guests love for breakfast and guys love in their packed lunches. Thanks again to Jeff Derraugh, amazing cook and the creator of “Where There’s Food There’s Firefighters.” Recycled Rice Pudding Heat up a good heavy bottomed saucepan, add 2 tbsp. butter and when it melts pour in 3 cups milk. Add 2/3 cup sugar, 1 teaspoon vanilla and 1/2 tsp. cinnamon. When it bubbles, add 3 cups any kind of leftover rice–brown, white, long grain, short grain. Reduce heat slowly until it’s barely bubbling. Give it a stir every once in a while. It takes anywhere from 15 minutes to half an hour to get absolutely creamy. When it does, add 3/4 cup of raisins. And then try not gobble the whole thing by yourself. … Continue reading
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Tagged blog, bobby hutchinson, how not to run a B&B, recipes, rice pudding
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WONDERFUL WAFFLES FOR BREAKFAST
Guests at the Blue Collar often order waffles for breakfast. There are any number of good waffle recipes, but if the hostess is also making Eggs Benny with Cornmeal Scones, and maybe two other kinds of eggs, mixing up waffles can be stressful—and the last thing a B&B needs is a stressed out hostess. Everyone picks up on the kitchen energy, and no one needs a shot of anxiety along with his Blue Collar coffee. So the smart hostess mixes up a batch of Overnight Waffles before she goes to bed. These are yeasted, which makes for a delicious rich, crisp treat. Waffles can be held in a 200 degree oven on a wire rack set above a baking sheet, covered with a clean kitchen towel. YEASTED WAFFLES Heat 1 ¾ cups milk and ½ cup butter in a small saucepan until the butter melts. Let cool. Whisk 2 cups … Continue reading