Danny's Recipe File
* Note: |
All Recipes are property of Danny Gaulden. I am simply reposting them since his site no longer is running. |
Coleslaw With Garlic Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dressing 1 quart mayonnaise 1 1/4 cups white sugar 1/4 cup French's yellow mustard 2/3 cup apple cider vinegar 2 1/4 teaspoons salt 1/2 teaspoon white pepper 1/2 teaspoon black pepper 3 cloves garlic -- medium size 1 squeeze fresh lemon juice Dry Ingredients 2 small heads green cabbage 3 large carrots 1 small head red cabbage 1 bunch green onionsHere's the "cole slaw with garlic" recipe that we use at the store. Have tried to reconstruct it to a home size portion. Hope this works for you and that you will add it to your "good recipe" list. Shred green cabbage and place in separate bowl. Grate carrots, dice green onions till very fine, and shred 1/3 to 1/2 of th red cabbage. Place each of these into a separate bowl also. Now put as much of the prepared green cabbage as you think you will eat into a large bowl and mix the carrots, green onions, and red cabbage, one at a time and by the hand full into the green cabbage until the desired color is attained, and the slaw looks fairly "busy". Add dressing SLOWLY and stir. When it is at the wetness level you want, cover and let stand in refrigerator for at least 15 minutes. The colder it is kept, the better. The garlic in this recipe is suppose to be the "secret ingredient", due to the way it was originally intended to be used. That is, not enough of it to single it out, but if used properly, it would leave all of your guests wondering what you had in your slaw that gave it that special, superb flavor. When used in this respect, it can make your slaw taste like you have added a hundred great things to it. However, if you are a garlic lover, then add as much of it as your little heart desires. I don't have to sleep with you (ha). Danny http://www.dannysbbq.com Description: "Recipe by Danny Gaulden" Per serving: 817 Calories (kcal); 94g Total Fat; (95% calories from fat); 2g Protein; 8g Carbohydrate; 39mg Cholesterol; 1236mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1/2 Fruit; 8 Fat; 0 Other Carbohydrates |
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Danny's Baked Beans Return to Top Recipe By :Danny Gaulden Serving Size : 6 Preparation Time :0:00 Categories : Beans Side Dishes Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cans B&M or Bush's "baked beans" 8 slices Hickory Smoked Bacon 1 small onion -- chopped 1 small red bell pepper -- chopped 1 small green bell pepper -- chopped 5 tablespoons BBQ Sauce 3 tablespoons dark brown sugar ___OR___ 5 tablespoons molasses I'm sure we all have a load of "good bean" recipes, but Carolyn and
I have developed this one over the years, and really like it with good Q.
It is "Chef Friendly", and takes less than an hour to prepare. Out
here it's pinto, pinto, pinto for beans, and I like' em. But every once in
a while that old South comes out in me, and I want oven baked beans. Here
goes.... |
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Danny's Boudin Sausage Return to Top Recipe By :Danny Gaulden Serving Size : 6 Preparation Time :0:00 Categories : Sausage Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds pork 1 pork liver 1 pork heart 2 onions -- chopped 2 bunches green onions -- chopped 1 head garlic 6 cups cooked rice 5 cloves garlic -- chopped 1 onion -- quartered 1 stalk celery 1 bunch parsley -- chopped salt and pepper -- to taste sausage casing -- soaked in cold water Boil pork, liver, heart, 1 pod garlic, 1 quartered onion and celery in water until tender. Remove everything and save broth. Discard onion, garlic and celery. Grind meat, liver and heart. Mix with onions, garlic, parsley and green onions. Season well. Add rice and enough broth to make a moist mixture. Stuff dressing into casing using a funnel or a sausage stuffer. Boil in water for 25 minutes. This is very, very, tasty and good. I don't think very many outsiders of Louisiana know too much about this recipe, but being born and raised there, I ate it a lot. It is a meal in itself. Good stuff. Don't let the pork liver and heart fool you. It really adds a lot to the flavor of this ol' Cajun recipe. Try it and let me know what you think. Per serving: 685 Calories (kcal); 28g Total Fat; (37% calories from fat); 44g Protein; 60g Carbohydrate; 210mg Cholesterol; 137mg Sodium Food Exchanges: 3 1/2 Grain(Starch); 5 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates |
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Danny's Cornbread Return to Top Recipe By :Danny Gaulden Serving Size : 6 Preparation Time :0:00 Categories : Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup white cornmeal -- yellow is OK 1/4 cup flour 1/2 teaspoon salt 1/4 teaspoon soda 1 teaspoon baking soda 1 tablespoon vegetable oil 1 tablespoon sugar 1 egg 1 cup buttermilk Here's how we do our cornbread, and it is an old south recipe. In a bowl, mix the cornmeal, flour, salt, soda, baking soda, and baking powder. Mix in the vegetable oil, sugar, egg, and buttermilk. rub some Crisco on the bottom and sides of a 10" cast iron skillet. Put skillet in oven at 425 degrees and heat till hot. Skillet must be HOT, and slightly smoking. Sprinkle the bottom of skillet with cornmeal after removing from oven, (this helps keep it from sticking also) then pour in the cornbread mixture. Try to time it so that ingredients are mixed just a minute or two before taking skillet out of oven. Bake for 20 minutes at 425 degrees. It may take you a time or to, to get this right, but is well worth the effort. Per serving: 159 Calories (kcal); 4g Total Fat; (21% calories from fat); 5g Protein; 26g Carbohydrate; 33mg Cholesterol; 440mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates |
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Danny's Cucumber Salad Return to Top Recipe By :Danny Gaulden Serving Size : 8 Preparation Time :0:00 Categories : Salads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ___For The Dressing___ 1 pint mayonnaise 2/3 cup sugar 3/4 bottle Italian Dressing 2/3 cup milk garlic salt -- to taste ___For Vegetables___ 4 large cucumbers -- sliced 2 large tomatoes -- cubed 1 large onion -- chopped 1 red bell pepper -- diced 1 package swiss cheese -- diced (optional)Combine Italian dressing and milk; add sugar. Cook and stir over low heat until sugar is dissolved. Cool. Add mayonnaise and garlic salt; blend thoroughly. Add to vegetable mixture, stirring in as much as needed Per serving: 560 Calories (kcal); 52g Total Fat; (78% calories from fat); 7g Protein; 26g Carbohydrate; 35mg Cholesterol; 366mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 4 1/2 Fat; 1 Other Carbohydrates |
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Danny's Dirty Rice Dressing Return to Top Recipe By :Danny Gaulden Serving Size : 6 Preparation Time :0:00 Categories : Rice Side Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound chicken gizzards 1/2 pound chicken livers 1/2 pound ground pork 2 medium onions -- chopped 2 ribs celery -- chopped 1 bell pepper -- chopped 2 cloves garlic 1 1/2 cups uncooked rice 3 cups stock 2 teaspoons cayenne pepper 2 teaspoons salt 1 1/2 teaspoons black pepper 1 teaspoon paprika 1 teaspoon dry mustard 2 stalks green onion -- chopped 2 sprigs parsley -- choppedCan't imagine anything better than Dirty Rice Dressing...an old Cajun recipe. We fix it often with smoked chicken and pork when we are entertaining. Absolutely delicious and something the locals for sure don't get everyday here in New Mexico. Place giblets ( gizzards and livers) in 3 cups boiling water. Boil until tender (about 20 minutes). Remove giblets and save water as stock. Separate and chop liver and gizzards. Add one tablespoon of oil to skillet and brown ground pork and gizzards about six minutes. Add seasoning, onions, celery, garlic and bell pepper. Stir thoroughly. Add a little butter, and simmer for about ten minutes. Add the stock, and simmer for five minutes. Add the rice, chicken livers, green onions, and parsley. Stir and simmer five minutes. Cover and reduce to a low heat level. Cook until rice is fluffy (about 10 minutes or more). Some people get turned off with giblets...don't let this fool you (esp. the girls) in this recipe. It is very good, and a treat to enjoy. I love this stuff Per serving: 229 Calories (kcal); 12g Total Fat; (45% calories from fat); 22g Protein; 9g Carbohydrate; 243mg Cholesterol; 816mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates |
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Danny's General-Purpose Dry Rub Return to Top Recipe By :Danny Gaulden Serving Size : 1 Preparation Time :0:00 Categories : Dry Rubs Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup paprika 2 tablespoons chili powder 1/4 cup black pepper 2 tablespoons garlic powder 1/4 cup salt 2 tablespoons onion powder 1/4 cup sugar 1 tablespoon cayenne pepperCombine all ingredients and mix thoroughly. Rub meat to be barbecued with the dry rub and allow to marinate in the refrigerator overnight. Per serving: 663 Calories (kcal); 15g Total Fat; (16% calories from fat); 21g Protein; 146g Carbohydrate; 0mg Cholesterol; 25784mg Sodium Food Exchanges: 6 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 3 1/2 Other Carbohydrates |
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Danny's Hushpuppies Return to Top Recipe By :Danny Gaulden Serving Size : 6 Preparation Time :0:00 Categories : Breads Side Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup cornmeal 1 teaspoon baking powder 1 teaspoon salt 1 teaspoon sugar 1 cup flour 1 egg 3/4 cup milk dash red pepper green onion tops -- chopped 1 tablespoon onion -- gratedThis is a recipe that we have made for decades, and is from the "River Road Recipes" published by the Junior League of Baton Rouge, La. 1963. The key to this recipe, and these hush puppies is the GREEN ONION TOPS...the way they have, and always will be made in South Louisiana. Sift dry ingredients into bowl. Beat egg, add milk, and add this to cornmeal mixture. Add onion and red pepper. Drop by spoonful in hot deep fat (375 deg.) and fry until brown. This makes approximately two dozen. " While there is a great deal of speculation as to the origin of hushpuppies, there should be no speculation on the tastiness of these." Quoted from Mrs. Robert Bowlus. Per serving: 193 Calories (kcal); 2g Total Fat; (11% calories from fat); 6g Protein; 36g Carbohydrate; 35mg Cholesterol; 462mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates |
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Danny's Mustard Glaze Return to Top Recipe By :Danny Gaulden Serving Size : 1 Preparation Time :0:00 Categories : Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup brown sugar 1/3 cup yellow mustard 1/3 cup apple cider vinegarHere is my rib and pork finishing glaze recipe. Mix the following ingredients together in a sauce pan and heat until it simmers. Let it sit until the ribs or pork butt are ready to baste. Per serving: 253 Calories (kcal); 4g Total Fat; (11% calories from fat); 4g Protein; 57g Carbohydrate; 0mg Cholesterol; 1021mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2 Fat; 3 1/2 Other Carbohydrates |
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Danny's Pinto Beans Return to Top Recipe By :Danny Gaulden Serving Size : 1 Preparation Time :0:00 Categories : Beans Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups dried pinto beans -- soak overnite 3 teaspoons salt 2 tablespoons sugar 3 strips raw smoked bacon salt pork __ OR __ 1 smoked hog jowl 1/2 medium onion -- slicedIf there's one thing I cook a lot of at the store, it's pinto beans. We serve them with our BBQ dinners. I've tried to break the recipe down into a "home" portion for you. Tips: When ready to cook, don't add too much water to the beans...this will dilute the wonderful flavor you are creating. Cover beans with about 11/2 inches of water, and add to it as they cook, if necessary. For a little zesty flavor, (I do this at home, but not at the store), add a little chopped green chili to beans. A pinto bean will sightly more than double in size when soaked....one cup of dried beans will make 2 cups (one pint). Don't cook beans at too high a fire. This will cause a hard rolling boil, and break up beans as they begin to become tender. Do a nice easy boil. It takes about 3 to 4 hours to cook till fork tender at 3100 ft. elevation. Per serving: 1102 Calories (kcal); 3g Total Fat; (2% calories from fat); 61g Protein; 213g Carbohydrate; 0mg Cholesterol; 6426mg Sodium Food Exchanges: 12 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 1 1/2 Other Carbohydrates |
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Danny's Refried Beans Return to Top Recipe By :Danny Gaulden Serving Size : 6 Preparation Time :0:00 Categories : Beans Side Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups dried pinto beans 3 teaspoons salt 2 tablespoons sugar 1 small onion -- chopped 3 strips hickory smoked bacon 3 diced green chiles -- optional grated longhorn cheese diced onionsIf you can't get a pinto bean, use any good DRIED bean (never knew pintos weren't available in some areas!) Soak beans overnight in plenty of water. You can always remove extra water, but if you soak them in too little water, you already have a problem. Before cooking, remove extra water (if any) untill about two inches above beans. Season with a little salt, sugar, onion, and HICKORY smoked bacon (got to use the smoked bacon), and cook on a low boil till done. A few diced green chiles with its juice are good to add also. When cooked to very tender, remove water from beans until about 1/4 inch above beans, and mash beans...save extra juice. Knowing how much liquid to remove or leave in beans is very important, for if you take out too much of the liquid, beans will be dry, and if you leave too much liquid, beans will be watery. Better to take out a little too much than not enough, for you can always add more juice back into beans. After mashed, beans should be like fairly firm mashed potatos. After mashed, let set for half hour or so, (to firm up a bit), and then ladle out large spoon fulls into hot skillet. Let cook for a couple of minutes, turn over, and layer top side with grated longhorn cheese, and diced onions while other side cooks. Another way is this: After mashed beans have cooled for 30 min. or so, place in covered dish without top, layer cheese and chopped onion on top of beans, and bake for about 30 min. at 350 degrees, or until cheese is melted and beans start to bubble on sides of dish. Remove from oven. For a little extra kick, dice ripened tomatoes, and finely grated jalapenos and lay on top of finished product. Serve with hot corn tortilla chips, cold beer, and you got yourself a winner. Per serving: 191 Calories (kcal); 1g Total Fat; (2% calories from fat); 10g Protein; 37g Carbohydrate; 0mg Cholesterol; 1088mg Sodium Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates |
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Danny's Rib Dry Rub Return to Top Recipe By :Danny Gaulden Serving Size : 1 Preparation Time :0:00 Categories : Dry Rubs Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon granulated garlic 1 tablespoon onion powder 2 tablespoons salt 1 tablespoon black pepper 1 tablespoon white pepper 1 tablespoon cayenne pepper 1/2 cup paprika 1 cup brown sugarThis may be a little much on the cayenne pepper for some folks, but thats the way they like it around here. I am a firm believer in brown sugar for a rib rub. Really gives them that nice dark red cherry look, and eye appeal is very important in the food business...plus it taste good! After the ribs come off the pit, I baste them with a quick coat of an old Southern recipe of vinegar, mustard, and brown sugar, for an added deeper, richer, cherry appearance, and flavor. Works great for me, and when you open your BBQ House, you might want to give it a try! Per serving: 809 Calories (kcal); 9g Total Fat; (8% calories from fat); 12g Protein; 195g Carbohydrate; 0mg Cholesterol; 12876mg Sodium Food Exchanges: 3 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 9 1/2 Other Carbohydrates |
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Gaul Darn Delicious Tater Salad -- ala Rock Return to Top Recipe By :Rock McNelly Serving Size : 1 Preparation Time :0:00 Categories : Salads Side Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds potatoes, boiled, peeled, chopped to 1/2" hard boiled eggs -- (1 per pound) 1 teaspoon salt 1/8 teaspoon black pepper 2 tablespoons sweet relish 1/2 ounce yellow mustard 2 ounces chopped red peppers * 1/2 cup celery -- chopped 1/4 cup Miracle Whip ** 1/2 ounce red onions -- chopped - optional* I use hot pickled cherry peppers ** + or - depending on wetness of potatoes No barbecue meal is complete without potatoe salad. This is my friend Rock's recipe. Add all ingredients to large bowl or tub, and mix by hand. Chill over night and serve. Per serving: 26 Calories (kcal); 1g Total Fat; (22% calories from fat); 1g Protein; 4g Carbohydrate; 0mg Cholesterol; 2362mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates |
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Grandmaw's Homemade Rolls Return to Top Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package active dry yeast -- I use quick rise Red Star 3 cups Pillsbury "bread" or Gold Medal's "better for bread" flour 1/3 cup sugar 1 teaspoon salt 1/3 cup melted shortening -- make sure it's fresh 1 large egg -- room temperature 1 cup warm waterThis recipe has been in my family for many years, and was taught to me by my dear mother. Place ingredients in bread machine, but don't go to dough cycle if you are using the quick rise yeast. It won't work and takes too much time. Put machine on quick white bread cycle, let knead dough, cut machine off and come back to check it after 45 min. or so. If the bread has doubled, start machine again so it will knead dough once more. I just let it knead for a couple of minutes this time. By using this method, it will save you a lot of time over using regular rising yeast and the dough cycle, or kneading them by hand. However, bread will turn out just as good...no difference. Now, grease pan and grab off a piece of dough about the size of a large egg, roll in hands to form, then place in pan. If rolls are sticky in your hands, flour dough ball a bit, and grease hands with oil. Place rolls about 1/2 inch apart for high risers, or about 1 inch apart for a more spread out roll. Cover with damp cloth and let rise in a warm place till doubled. Bake at 350 degrees for 20 to 25 minutes, or until nice and brown. Brush with butter, if you like, after they have been baking for about 15 minutes, or when they first come out of the oven. Dump rolls out of baking pan onto a wire rack to cool. Eat. This recipe makes about a dozen rolls. I ain't never tasted any as good. Danny http://www.dannysbbq.com Recipe By Danny Gaulden" Per serving: 344 Calories (kcal); 5g Total Fat; (11% calories from fat); 8g Protein; 70g Carbohydrate; 187mg Cholesterol; 2198mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 4 1/2 Other Carbohydrates |
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Homemade Ice Cream Return to Top Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 cups sugar 3 raw eggs 1 package vanilla junket -- 4 ounces 1 large can Pet milk 2 small cans Pet milk 1 quart milk 1 tablespoon vanilla extract milk -- as neededTry this one. Mix all ingredients together, but do not cook them. Makes one gallon. Remember that you don't fill barrel all the way to the top. Leave a couple of inches for expansion of the ice cream as it freezes. This recipe is the best I've ever made for a down home, homemade flavor. However, it is not for folks that are afraid of raw eggs. Another Gaulden original, for better or worse. Danny http://www.dannysbbq.com Recipe by Danny Gaulden; Yield: 1 gallon; Per serving: 1992 Calories (kcal); 33g Total Fat; (14% calories from fat); 32g Protein; 399g Carbohydrate; 133mg Cholesterol; 482mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 6 Fat; 23 1/2 Other Carbohydrates |
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Momma's Greens Return to Top Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 bunches turnip greens 1 tablespoon Crisco shortening 3 strips bacon -- cut into small pieces salt -- to taste sugar -- to taste waterThis is my Momma's green recipe. I love it. Take 2 (3 makes a lot) bunches of greens, wash, and cut off some of the long >stem, if it appears tough. Put greens in pot and add about 1 1/2 to a maximun of 2 inches of water to bottom of pot and a few strips of bacon cut into small pieces. Add some salt, one Tbs. of Crisco shortening, and a little sugar to taste. Greens can tend to be a little bitter, that's why we feel a little sugar is necessary. Cover pot. Cook till tender. How long is hard to say. Young tender greens will cook in about an hour. Tougher ones can take 1 1/2 hours, or longer. If you want to cook the greens with turnips, (my favorite way), cut turnips in half, then into slices about one inch thick. Add to greens after they have been cooking for about 1/2 hour. Add a little pepper if cooking greens with turnips. Good. Danny http://www.dannysbbq.com "Recipe by Danny Gaulden" Per serving: 23 Calories (kcal); 2g Total Fat; (61% calories from fat); 1g Protein; 1g Carbohydrate; 3mg Cholesterol; 58mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates |
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Old South Slaw Dressing Return to Top Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons salad oil 3 tablespoons apple cider vinegar 3 tablespoons sugar 1 teaspoon salt 1/2 teaspoon black pepper 1/4 teaspoon crushed garlicEven though we use a modified Corky's slaw dressing at the restaurant, there's one I like better. Matter of fact, it's the only one I fix here at home. I LOVE this stuff, but you may not. It's what I consider deep, old south, and what Carolyn and I had every time we went to eat at a seafood house, bbq joint, etc. in south or north Louisiana. Matter of fact, Carolyn's mother fixed a very similar recipe all her life, (she lives in Baton Rouge now and spent many years on the famous river road between New Orleans & Baton Rouge as a home education teacher). Lot of fine cooking goes on down there. Anyway, here is the recipe. It is a sweet sour mix. If you like the tart, sweet taste on your slaw, you'll love this. Nice thing about it is that you can't "over extend" this dressing. If you apply too much, it does't just stick to everything and make it too wet as does a creamy dressing. It just drains down to the bottom. It will keep a couple of days or more on the slaw before crispness is gone. Don't let the simplicity fool you. I've always said some of the best cooking comes from simple recipes. This is one of them. Just takes a couple of minutes to fix. Also, don't let the looks of it fool you. Just try it and let me know what you think. Mix well and pour over slaw. This is a small recipe and makes enough dressing for about 2 people. Adjust accordingly. "Recipe by Danny Gaulden" Per serving: 198 Calories (kcal); 14g Total Fat; (60% calories from fat); trace Protein; 20g Carbohydrate; 0mg Cholesterol; 1066mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 1 1/2 Other Carbohydrates |
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Toast and Banana Pudding Return to Top Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup flour 2/3 cup sugar salt -- to taste 1 tablespoon butter 3 egg yolks 3 cups milk 1 teaspoon vanilla 5 pieces toastHere's a simple to make dessert, and is my favorite for something fast, but very good at the same time. Sometimes I think we get caught up in complex, complicated recipes, and forget that the real secret to great cooking is a simple ol' recipe, prepared to perfection. This is one of those. This is a TOAST pudding recipe...not to be confused with a bread pudding. Daylight and dark in the flavor and texture. Give it a try. Combine sugar and flour, then stir in milk. Add butter. Cook over medium low to medium heat till mixture thickens. Stir often, especially as it starts to thicken. It will almost be to a boil when at proper thickness. When thick, remove from heat. Divide eggs yolks from whites, and discard whites. Beat yolks. Add 2 or 3 Tbs. of hot mixture to yolks and mix. Do this a couple of times to temper yolks, then add yolks to main mixture. Add salt to taste, along with the teaspoon of vanilla. Have toast cut into 1/4 size pieces (quartered), and lay one layer in bottom of 1 1/2 to 2 quart dish. Pour half of mixture over toast. Add next layer of toast, and pour in remaining mixture. Let set for at least 15 minutes before serving. You can also use this mixture for one GREAT banana pudding. Just layer in vanilla wafers, bananas, and sauce. Can also add a meringue and bake till brown on top for a special treat. Danny http://www.dannysbbq.com Recipe by Danny Gaulden Per serving: 1410 Calories (kcal); 52g Total Fat; (32% calories from fat); 37g Protein; 201g Carbohydrate; 769mg Cholesterol; 499mg Sodium Food Exchanges: 2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 9 Fat; 9 Other Carbohydrates |