Rice Pudding

This Rice Pudding Recipe is probably from a Nestle Carnation Evaporated milk label ages ago.  Rice pudding is a great way to use last night’s left over rice for dessert the next day ). Ingredients :: 2 cups water 1 cup white rice, medium or 1 cup short grain 1 cinnamon stick, broken into pieces 1 (12 fluid ounce) can Nestle Carnation Evaporated Milk 1 (14 ounce) can Nestle Sweetened Condensed Milk 1⁄2 cup raisins 1 1⁄2 teaspoons vanilla extract 1⁄4 teaspoon salt 2 large eggs, slightly beaten 1 pinch ground cinnamon Directions :: Place water, rice and cinnamon stick pieces in small saucepan; bring to a boil. Reduce heat to low; cover. Cook for 12 to 15 minutes or until liquid is absorbed. Remove cinnamon stick pieces. Stir in evaporated and sweetened condensed milks, raisins, vanilla extract and salt; bring to a boil. Stir a small portion of rice mixture into eggs. Add egg mixture to rice mixture; mix well with wire whisk. Bring to a boil. Cook, stirring constantly, for 2 minutes. Serve warm or chilled. Sprinkle with cinnamon before serving. click to enlarge recipe photo https://www.foodnetwork.com/ -VIDEO Top image source: EagleBrand for their Creamy Rice Pudding Thanks For Visiting

Fleischküchle (FLESH-KEEK-LUH)

Fleischkuechle (FLESH-KEEK-LUH) is a type of meat pie made with dough. simply put... like a HotPocket only homemade and they freeze very well! The deep fried dumplings with seasoned ground beef I loved as a kid... enjoyed while hot yet you bite off the top corner and then pour some ketchup into the center and YUM YUM!! lso pronounced fly(sh)-keek-la, fleish-kik-lahs, buletten, fleischpflanzerl ::INGREDIENTS:: 6 cups all-purpose flour 1 t. salt 1 t. garlic powder 1 t. baking powder 1 t. pepper 2 eggs 1 cup milk 1 cup warm water 8 ounces extra lean ground beef 1 small onion, diced 1 teaspoon ground black pepper 1 quart (for deep frying) oil ::PREPARATION:: In a medium bowl, mix together the ground beef, onion, 1 teaspoon salt and pepper until well blended. Set aside. In a large bowl, combine the eggs, oil, milk and warm water. Add salt, baking powder, garlic powder, pepper and enough flour to make dough no longer sticky to touch. Let dough rest approximately 4 hours. Form the beef into golf ball sized balls, and place each one onto one half of a dough circle. Fold the other halves of the circles over to enclose the dough. Seal the edges using a saucer or pressing with your fingers. Heat the oil in a deep fryer to 365 degrees F (185 degrees C), or over medium-high heat in a large deep skillet. Fry the Keuchle until golden brown, turning once. It should take about 10 minutes total for each batch. Do not try to add cheese chunks!!  ONLY KETCHUP is needed ... Enjoy ::Tips & Hints:: If the meat mixture is to wet, add breadcrumbs. also mustard is a must for seasoning. Bread slices or olls, two or three days old, soaked in milk or water may be used instead of 'dough' mixture above. Can also be made with chopped onion and water in the blender, then add that to seasoned hamburger for a spreadable meat. Then take a dough ball about the size of a lemon and roll out to a circle just slightly smaller that the size of a plate. Spread meat mixture on 1/2 of the dough, fold over and seal by pinching or with a fork. Prick twice with a fork to let steam escape while deep frying. They are flat, and about the size of 1/2 of a plate, but can be made smaller. If made correctly there is a little grease that makes the inside dough slightly oily. Image Souce: OnlyInYourState : ND Also adapted from: Sandy's Recipe Also see these Beef Empanada --- Meat and Cheese Empanadas - oven baked and with pillsbury pie crust instead of dough. Thanks For Visiting

Yaki Mandu Version 2

Yaki Mandu is a Korean dumpling that can be steamed or fried. They look a lot like Chinese pot-stickers. Yaki means fried in Japanese and Mandu means dumpling in Korean. They're great for parties or as an appetizer. There's a lot of prep in making these and they take some time, but as quick as you can fry them they'll be gone!  click image to enlarge  Original recipe yields 25 servings Ingredient 1 pound ground beef  1 ½ cups vegetable oil for frying  ½ cup finely chopped green onions  ½ cup finely chopped cabbage  ½ cup finely chopped carrot  ½ cup minced garlic  4 teaspoons sesame oil, divided  1 tablespoon toasted sesame seeds  ½ teaspoon monosodium glutamate (such as Ac'cent®)  1 pinch salt and ground black pepper to taste  2 eggs  1 (16 ounce) package wonton wrappersv 3 tablespoons soy sauce  2 teaspoons rice wine vinegar  1 teaspoon toasted sesame seeds, or more to taste Directions Step 1 Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Step 2 Heat vegetable oil in a separate skillet over medium heat. Step 3 Mix green onions, cabbage, carrot, garlic, 1 tablespoon sesame oil, 1 tablespoon sesame seeds, monosodium glutamate, salt, and pepper into ground beef mixture; cook and stir until liquid is evaporated and vegetables are tender, 5 to 10 minutes. Transfer beef mixture to a bowl and mix in 1 egg. Step 4 Crack the second egg into a bowl and beat well. Step 5 Hold 1 wonton wrapper in the palm of your hand and brush a thin layer of beaten egg on 1 edge. Scoop about 1 teaspoon beef mixture into the center of the wrapper. Fold wrapper in half, corner to corner, to make a triangle and pinch the edges shut, crimping with your fingers to make a seal. Press the air out by cupping your fingers over the dumpling in your palm and pressing lightly. Step 6 Fry wontons in the hot oil until 1 side is browned, 2 to 3 minutes. Flip and cook until other side is browned, 2 to 3 minutes. Transfer wontons to a paper towel-lined plate to drain using a slotted spoon. Step 7 Whisk soy sauce, rice wine vinegar, 1 teaspoon sesame oil, and 1 teaspoon sesame seeds together in a bowl until dipping sauce is smooth. Serve alongside wontons Thanks For Visiting