Heerlike Poeding Recipes

Steps:

• In large saucepan, combine raisins, water, and cinnamon stick and bring to a boil.
• Turn down heat and simmer for about 20 minutes.
• Add sugar and stir until dissolved.
• Remove from heat and cool.
• Stir in brandy, and remove cinnamon stick.
• Pour into 4 clean pint jars and seal tightly.
• Let stand at least 3 months for the best results.

Steps:

• Beat egg and sugar. Add rest of ingredients except milk.
• Mix well, then add milk and mix well again. (The mixture will be very liquid, but that's okay.)
• Bake for one hour at 350 deg F in a *deep* uncovered casserole dish -- say about 7 to 8 inches square or round and 3 or 4 inches deep.
• Combine ingredients for syrup in saucepan.
• Bring the syrup to the boil, then pour it into the dish, while the pudding is still hot from the oven.
• Let stand for a few minutes before serving.
• Can be served with whipped cream or vanilla ice cream. Leftovers may be reheated either in the oven or microwave.

Steps:

• Get butcher to pound the meat thin, or you can have the butcher slice it thin on an electric slicer.
• If you are getting your meat from a store that does not have a butcher to pound the meat slices thin, then place a slice between 2 pieces of waxed paper and pound it yourself with either a heavy skillet or a mallet.
• Combine filling ingredients (except mozzarella or fontina and bread) and the prosciutto di Parma and mix together very thoroughly with a spoon or your hands.
• After the ingredients are mixed together, add the pieces of bread and mix again, lightly.
• Cut each slice in half to make 4 pieces and top with 2 slices of mozzarella or fontina cheese and 2 slices of the prosciutto di Parma per braciole. Then spread ingredients on top.
• Fold in the sides and roll them up longways very tightly, as you would an egg roll, securing the rolls with string or wooden toothpicks.
• Each roll will be about 5 inches long and about 1 1/2 inches thick.
• Pour olive oil into a large and very hot skillet.
• Brown beef rolls on all sides in the hot olive oil.
• Transfer the rolls to a pot and cover with the marinara sauce and then cover with lid and simmer for 30 minutes. I suggest my marinara sauce, recipe #84217.
• To serve, slice the bracioles crosswise diagonally and also in slightly larger pieces crosswise. You can also serve the bracioles without slicing them. Serve 1 braciole per person.

Steps:

• Fry bacon until crisp; remove and cook onion in bacon fat until translucent.
• Add tomatoes and rice; mix well, cover and heat to boiling point.
• Lower heat and simmer 20 minutes, stirring occasionally with a fork to prevent sticking.
• Set in a warm place where there is no danger of scorching for another 20 minutes to allow the rice to become fluffy.
• Add shrimp and bacon; place in a casserole dish and bake at 350F for 15 minutes.

Steps:

• Mix all the ingredients together and roll (should look like a long sausage).
• Cut into circles and place on a baking sheet.
• Preheat the oven to 350°F and bake for about 10 minutes. If not totally baked, bake for another 10 minutes.