1/2 c. heavy cream, 1/2 c. half & half, 1 c. whole milk, 1 c. sweet condensed milk, 1/2 cup evaporated milk, 1 tsp malt mix ( I used Ovaltine), 1/2 pkg vanilla pudding Put all ingredients in a blender, blend until bubbles form on top ( the mixture should be thick but not too thick that the pudding sets). Pour into a glass then sprinkle with cinnamon to granish. Serve with your favorite pastry
Enjoy!!
Saturday, August 22, 2009
Can anyone one relate to the joy and gift of cooking? I have always loved cooking but more recently discovered it as a divine gift. I do not generally cook from a cookbook, I create the dishes in my mind first. I am hoping to share my culinary experiences on here and see how it goes. I have been inspired to blog about this experience, so here we go.
Mango Shrimp over Green Tea Jazmin Rice
2 cups jazmin rice, 3 green tea bags, 1 mango peeled and smashed, 1/3 cup red cooking wine (slightly less- (the alcohol cooks out so it is okay), 1/3 cup extra virgin olive oil, 1 tbsp butter (unsalted), 1/2 tsp sea salt, 1/2 tsp pepper, 10-15 large shrimps (deveined and unshelled), 4 cups cold water, 1 tbsp margarine, 1 tsp old bay seasoning, Parsely for garnish (optional)
For the Rice:Put water and tea bags on stove bring to a boil. Remove the tea bags add margarine let melt then add rice. Allow rice to cook as usual (until all water is dissolved and rice is fluffy).
For the Shrimp:In a small to medium sauce pan (or frying pan) sprinkle oil and let heat. Add butter and allow oil and butter to melt then add mango (on a medium heat) . Let mango melt into the oil and butter (it will be lumpy). In the meantime season the shrimp with the old bay and add to the mango (shrimp should rest on the mango) allow to simmer (medium-low heat) for 3 minutes then slowly add the wine then add the salt and pepper then mix. Simmer for about 10 minutes or until shrimp are cooked and the sauce is of a medium consistency.
Give this a try and let me know your thoughts.
Mango Shrimp over Green Tea Jazmin Rice
2 cups jazmin rice, 3 green tea bags, 1 mango peeled and smashed, 1/3 cup red cooking wine (slightly less- (the alcohol cooks out so it is okay), 1/3 cup extra virgin olive oil, 1 tbsp butter (unsalted), 1/2 tsp sea salt, 1/2 tsp pepper, 10-15 large shrimps (deveined and unshelled), 4 cups cold water, 1 tbsp margarine, 1 tsp old bay seasoning, Parsely for garnish (optional)
For the Rice:Put water and tea bags on stove bring to a boil. Remove the tea bags add margarine let melt then add rice. Allow rice to cook as usual (until all water is dissolved and rice is fluffy).
For the Shrimp:In a small to medium sauce pan (or frying pan) sprinkle oil and let heat. Add butter and allow oil and butter to melt then add mango (on a medium heat) . Let mango melt into the oil and butter (it will be lumpy). In the meantime season the shrimp with the old bay and add to the mango (shrimp should rest on the mango) allow to simmer (medium-low heat) for 3 minutes then slowly add the wine then add the salt and pepper then mix. Simmer for about 10 minutes or until shrimp are cooked and the sauce is of a medium consistency.
Give this a try and let me know your thoughts.
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