OLD-FASHIONED WHOLE WHEAT BREAD PUDDING - LAND O'LAKES
What a great use of leftover or stale bread. Serve this easy dessert on a chilly night, topped with your favorite flavor ice cream topping.
Provided by Land O'Lakes
Categories Custard Bread Sweet Baking Pudding Dessert Dessert
Total Time 0 minutes
Prep Time 10 minutes
Yield 8 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350°F.
- Melt butter in 2-quart ungreased casserole. Add bread cubes and raisins; toss to coat.
- Beat eggs slightly in bowl. Add milk, sugar, vanilla, nutmeg and salt; mix well. Pour over bread cubes; stir to coat. Bake 45-55 minutes or until knife inserted near center comes out clean.
- Sprinkle powdered sugar over warm pudding, if desired. Serve with maple syrup or ice cream topping, if desired. Store refrigerated.
Nutrition Facts : Calories 210 calories, FatContent 8 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 70 milligrams, SodiumContent 230 milligrams, CarbohydrateContent 30 grams, FiberContent 1 grams, SugarContent grams, ProteinContent 5 grams
OLD-FASHIONED BEEF STEW RECIPE - NYT COOKING
This classic stick-to-your-ribs stew is the ideal project for a chilly weekend. Beef, onion, carrots, potatoes and red wine come together in cozy harmony. If you are feeding a crowd, good news: It doubles (or triples) beautifully.
Provided by Molly O'Neill
Total Time 2 hours 30 minutes
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the flour and pepper in a bowl, add the beef and toss to coat well. Heat 3 teaspoons of the oil in a large pot. Add the beef a few pieces at a time; do not overcrowd. Cook, turning the pieces until beef is browned on all sides, about 5 minutes per batch; add more oil as needed between batches.
- Remove the beef from the pot and add the vinegar and wine. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits. Add the beef, beef broth and bay leaves. Bring to a boil, then reduce to a slow simmer.
- Cover and cook, skimming broth from time to time, until the beef is tender, about 1 1/2 hours. Add the onions and carrots and simmer, covered, for 10 minutes. Add the potatoes and simmer until vegetables are tender, about 30 minutes more. Add broth or water if the stew is dry. Season with salt and pepper to taste. Ladle among 4 bowls and serve.
Nutrition Facts : @context http//schema.org, Calories 494, UnsaturatedFatContent 9 grams, CarbohydrateContent 54 grams, FatContent 12 grams, FiberContent 5 grams, ProteinContent 35 grams, SaturatedFatContent 3 grams, SodiumContent 1604 milligrams, SugarContent 7 grams, TransFatContent 0 grams
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