Cinnamon Custard

1 egg; beaten
2/3 cup milk
4 teaspoons sugar
1/2 teaspoon vanilla
dash of ground cinnamon

In a small, heavy-bottomed saucepan combine egg, milk, and sugar. Cook and stir over medium heat until mixture just coats the back of a spoon; stir in vanilla and cinnamon.

Remove custard from heat. Place saucepan in a bowl of ice water for approximately 10 minutes to stop cooking process.

Serve immediately or cover and chill up to 24 hours.

Bring just to room temperature to serve.

Pyrex Smart Essentials Mixing Bowl Set Including Locking Lids (Clear), 8 piece

Meaty Mung Beans

1 cup dried mung beans, soaked for an hour and drained
4 cups water
2 tablespoons olive oil
8 ounces uncooked lean pork, cubed
2 garlic cloves, minced
1 small onion, finely chopped
1/2 cup tomato juice
8 ounces large fresh shrimp, deveined, halved lengthwise and crosswise
salt and white pepper

In a 4- or 5-quart Dutch oven, boil the beans in water for 10 minutes, reduce to simmer and continue cooking about 30 minutes, or until tender.

As the beans cook, use a saucepan to saute the pork in olive oil until browned; add garlic and onion and cook until onion is transparent, stirring often. Add tomato juice to pork mixture, cover and cook, stirring occasionally, for 30 minutes.

Drain beans, return to Dutch oven, add pork mixture and shrimp, and stir thoroughly. Cover and continue cooking until shrimp is done, about 5 minutes.

Fluff while seasoning to taste with salt and white pepper and serve.

Yield: 6 servings

Lodge Cast Iron Dutch Oven 5 qt

Horseradish Barbecue Sauce

8 ounces tomato sauce
1/4 cup tomato paste
3 tablespoons beer
3 tablespoons cider vinegar
2 tablespoons brown sugar
1/2 teaspoon paprika
1/4 teaspoon salt
2 teaspoons prepared horseradish

Combine all ingredients, except horseradish, in a 1-quart glass measure. Stir until mixture is well blended. Cover with wax paper.

Microwave on HIGH for 8 to 9 minutes, stirring every 3 minutes.

Stir in horseradish.

Serve with fish, shrimp or beef.

Yields 20 servings.

Cooking with Brown Sugar: 51 Recipes

Green Chile Corn Chowder

1 can 15-oz or 16.5-oz. cream style corn
2 potatoes, peeled and diced
2 tablespoons fresh chives, chopped
1 can 4-oz. diced green chiles, drained
2 oz jar pimientos, chopped
1/2 cup ham, chopped
3 cups chicken broth or bouillon
1 cup milk or light cream
1 cup (4-oz) monterey jack cheese, shredded

In slow cooker, combine all ingredients except milk/cream and cheese.

Cover and cook on LOW 7 to 8 hrs. or until potatoes are tender. Stir in milk or cream. Reheat, if desired.

Serve in individual bowls; sprinkle with shredded cheese.

Instant Pot 6 Qt 6-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Sauté, Steamer, and Warmer

Chocolate Covered Cherry Cookies

1 1/2 cups all purpose flour
1/2 cup unsweet cocoa
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon. salt
1/2 cup (1 stick) butter, softened
1 cup sugar
1 egg
1 tablespoon vanilla
1 10-oz. jar maraschino cherries
1 6-oz. pkg. semisweet chocolate pieces or bits
1/2 cup sweetened condensed milk

In a large bowl, combine flour, cocoa, baking powder, soda and salt.

In a separate bowl, combine butter and sugar on low speed with an electric mixer until fluffy. Add egg and vanilla; beat well. Gradually add dry ingredients to creamed mixture; beat until well blended.

Shape dough into 1″ balls; Press a depression in each one with your thumb; place on ungreased cookie sheet. Bake at 350° for about 10 minutes or until done. Remove a let cool a bit.

Drain the cherries, reserving the juice.

In a small saucepan, combine chocolate pieces and condensed milk. Stir over low heat until melted. Stir in 4 teaspoons of reserved cherry juice.

Put a little of this frosting in center of each cookie; place cherry on top. Spoon about 1 teaspoon of chocolate mixture over each cookie; spread to cover cherry.

Makes about 3 dozen cookies.

Nordic Ware Natural Aluminum Commercial Baker’s Half Sheet (2 Pack)

Black Bean Chili

1 teaspoon olive oil
1 medium red onion, diced (1 cup)
2 medium cloves garlic, crushed
1 small red bell pepper, diced (1/2 cup)
1 16-ounce can black beans, rinsed and drained (1 1/2 cups)
1 medium tomato cut into 2-inch pieces (1 cup)
1 cup frozen corn
1 1/2 tablespoons chili powder
1 teaspoon ground cumin
1 tablespoon tomato paste
1 cup fat-free, low-salt chicken broth
1 cup broccoli florets
4 ounces low-fat, honey-roasted ham, diced
Salt and freshly ground black pepper
1/2 loaf crusty sour dough bread
cooked rice

For garnish:
1/2 ounce grated Monterey Jack cheese (2 tablespoons)
2 scallions, chopped (1/2 cup)

Preheat oven to 350°F.

Heat oil in a large nonstick skillet over medium-high heat. Add onion and saute 3 minutes. Add garlic and red pepper. Saute more 3 minutes. Add black beans, tomatoes, corn, chili powder and cumin.

Mix tomato paste into chicken broth and mix into chili. Simmer, covered, 10 minutes. Add broccoli and ham and simmer 5 more minutes. Add salt and pepper to taste. Adjust seasonings as desired.

Warm bread in oven for 5 minutes. Slice and serve with chili.

Serve chili over rice and pass cheese and scallions to sprinkle on top.

Serves 2

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Nutrition information per serving
647 calories (15 percent from fat),
10.6 grams fat,
34 milligrams cholesterol,
37.2 grams protein,
108.4 grams carbohydrates,
17.8 grams fiber,
1,440 milligrams sodium.

Calphalon Classic Nonstick Saute Pan with Cover, 5 quart, Grey

Taquitos

2 chicken breasts, cooked, shredded
12 corn tortillas
Butter-flavored cooking spray
Toothpicks
Leaf lettuce, thinly sliced
Guacamole (recipe below)
Diced tomatoes
salt and pepper to taste

Moisten shredded, cooked chicken with chicken broth. Season with salt and pepper to taste. Soften the tortillas via microwave or warm skillet and place about 1-1/2 tablespoons shredded chicken in center. Roll up tightly into a cigar shape and secure with two toothpicks.

Spray tortilla rolls with cooking spray. Sprinkle with salt, to taste, and place seam side down on a baking dish. Bake at 375°F. for about 20 minutes, or until crisp.

To serve, place taquitos on a bed of thinly sliced lettuce. Garnish with guacamole and diced tomatoes.

Guacamole

2 tomatillos, husked, rinsed, quartered
1 garlic clove
1/4 cup green chiles, diced
3 sprigs cilantro or parsley
1 avocado, peeled, pitted, chunked
3 tablespoons nonfat sour cream
Salt and pepper to taste
Fresh lemon juice, optional
1/4 cup diced onion
1/3 cup diced tomato

Puree tomatillos, garlic, chiles, and cilantro in a blender or food processor. Add the avocado and sour cream, processing just until combined.

Pour into container. Season to taste with salt, pepper, and lemon juice.

Rinse onion with cold water; pat dry. Stir diced onions and tomatoes gently into avocado mixture.

Nordic Ware Natural Aluminum Commercial Baker’s Half Sheet (2 Pack), Silver

Guacamole

2 tomatillos, husked, rinsed, quartered
1 garlic clove
1/4 cup green chiles, diced
3 sprigs cilantro or parsley
1 avocado, peeled, pitted, chunked
3 tablespoons sour cream
Salt and pepper to taste
Fresh lemon juice, optional
1/4 cup diced onion
1/3 cup diced tomato

Puree tomatillos, garlic, chiles, and cilantro in a blender or food processor. Add the avocado and sour cream, processing just until combined.

Pour into container. Season to taste with salt, pepper, and lemon juice.

Rinse onion with cold water; pat dry. Stir diced onions and tomatoes gently into avocado mixture.

Ninja Professional 72oz Countertop Blender with 1000-Watt Base and Total Crushing Technology for Smoothies, Ice and Frozen Fruit

Parmesan Salad Dressing

1 cup mayonnaise
1 tablespoon lemon juice
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon freshly ground pepper
1/2 cup freshly grated Parmesan cheese
Salt to taste

Combine all ingredients together and mix well. Cover and refrigerate overnight.

Great as a salad dressing or dip for vegetable crudites or chips.

Makes 1 1/2 cups dressing.

18 Piece Glass Food Storage Container Set – BPA Free – Use for Home, Kitchen and Restaurant – Snap On Lids Keep Food Fresh with Airtight Seal Safe for Dishwasher

Marinated Flank Steak (2)

1/2 cup soy sauce
2 tablespoons brown sugar
2 tablespoons lemon juice
2 tablespoons olive oil
2 cloves of garlic, minced
1 tablespoon onion, minced
1 teaspoons ground ginger (or 3 tablespoons fresh minced ginger)
1/2 teaspoon black pepper
1 – 1.5 pounds beef flank steak

Place all of the ingredients in a large ziplock bag. Marinate overnight, turning occasionally.

Grill steak to medium, or to taste.

Serve warm or cold.

If you serve immediately, let the steak rest for about 10 minutes to allow the juices to stay in the meat.

Slice meat in thin strips across the grain.

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Per Serving:
Calories 228
Protein 15 grams
Fat 8 grams
Sodium 954 milligrams
Cholesterol 36 milligrams
Carbohydrates 20 grams
Fiber 0 gram

Cooking with Brown Sugar: 51 Recipes