Semolina Pudding With Blueberry Sauce Food

SEMOLINA PUDDING WITH RED CURRANT SAUCE

Steps:

• Combine milk, sugar, and butter in a saucepan and bring to a boil. Add semolina, and cook, stirring constantly, until the mixture thickens. Put the pudding in four 4-ounce cups that are rinsed with cold water and lightly sprayed with nonstick cooking spray.
• Boil currants with the water, sugar, and lemon juice. Cook until the sugar is dissolved and the currants are very soft, about 10 minutes. Puree mixture in a blender and then push through a strainer to get a smooth sauce.
• Refrigerate pudding and sauce until cold, about 2 hours. Unmold the pudding onto dessert plates and dress with sauce.

GERMAN SEMOLINA PUDDING

Steps:

• In a small saucepan, stir together the milk and sugar. Set over medium heat, and bring to a boil. Milk tends to boil over as soon as it boils, so stay with it! When it boils, immediately remove from the heat. Stir in the semolina, and return to the burner. Bring to a boil over medium heat, stirring until thickened but still pourable. Pour into serving bowls, and top with your favorite hot cereal toppings.

CREAM CHEESE BANANA PUDDING

Steps:

• In a large bowl combine milk and pudding mix according to package directions.
• In a small bowl stir together cream cheese and sugar until smooth.
• Stir into pudding mixture (I use the mixer).
• Fold in cool whip (I just stir it good).
• In a 13x9x2 inch baking dish layer half the cookies,half the bananas and half the pudding mixture.
• Repeat layers.
• Cover and refrigerate 2 hours.

FRESH SEMOLINA AND EGG PASTA

Steps:

• Thoroughly sift together all-purpose flour, semolina flour, and pinch of salt. On a clean surface, make a mountain out of flour mixture then make a deep well in center. Break the eggs into the well and add olive oil. Whisk eggs very gently with a fork, gradually incorporating flour from the sides of the well. When mixture becomes too thick to mix with a fork, begin kneading with your hands.
• Knead dough for 8 to 12 minutes, until it is smooth and supple. Dust dough and work surface with semolina as needed to keep dough from becoming sticky. Wrap dough tightly in plastic and allow it to rest at room temperature for 30 minutes.
• Roll out dough with a pasta machine or a rolling pin to desired thickness. Cut into your favorite style of noodle or stuff with your favorite filling to make ravioli. Bring water to a boil in a large pot, then add 4 teaspoons salt. Cook pasta until tender but not mushy, 1 to 8 minutes depending on thickness. Drain immediately and toss with your favorite sauce.

HOMEMADE BLUEBERRY SAUCE

Steps:

• Combine all ingredients in a medium saucepan. Stir well to mix.
• Bring to a simmer over medium heat.
• Reduce heat to low and simmer 5 minutes.
• Cool 15 minutes before serving.

SEMOLINA PUDDING WITH BLUEBERRY SAUCE

Steps:

• To make the blueberry sauce: Stir together the blueberries, honey, and orange juice in a small sauce-pan. Bring to a boil over medium heat, stirring occasionally, then adjust the heat to keep the sauce simmering gently. Cook, uncovered, for 20 minutes, or until the berries break down and the juices reduce to a syrupy sauce. Keep the sauce warm while you make the pudding.
• To cook the semolina: Pour the cream into a medium saucepan, add the salt, and set over medium heat. When the cream comes to a boil, whisk in the semolina, pouring it into the pan gradually, in a thin, steady stream. Continue whisking until all the flour is incorporated. Cook and whisk until the mixture thickens and begins to pull away from the sides of the pan, 10 minutes or so.
• Set the strainer over a bowl, and scrape in the cooked semolina. Let the fat drain into the bowl for at least 5 minutes (or longer, if you wish). The amount of excess fat will vary with the heavy cream; discard any that collects in the bowl.
• Serve the pudding warm or at room temperature, topped with the blueberry sauce.

BLUEBERRY PUDDING WITH HARD SAUCE

Steps:

• Preheat oven to 325 degrees F.
• Lightly grease the sides and bottom of 2x9x13 inch baking pan with shorting, dust with flour and tap out excess.
• Sift together all dry ingredients, set a side.
• Cream butter, sugar and egg yolks together.
• Add milk and dry ingredients alternatly to the butter, sugar and egg yolks.
• Fold in stiffly beaten egg whites.
• Roll berries well in flour.
• Fold berries in last.
• Bake in slow oven, 1-1 1/2 hours.
• In my oven it took 1 hour.
• Or until a toothpick inserted comes out clean and is golden brown.
• Hard Sauce:.
• Mix all ingredients well in a medium saucepan.
• When thickened add vanilla
• Dice cold butter.
• Stir into sauce one piece at a time, stirring until each piece is melted before adding the next piece.
• Serve warm or at room temperature.
• Refrigerate leftovers.

CHEESE SAUCE FOR PHILLY CHEESE STEAKS

Steps:

• In a small saucepan, melt the butter on low heat.
• Once melted, gradually add the flour, stirring constantly to avoid lumps, about 2 minutes.You should end up with a thick but still stirrable roux (A roux is basically just equal part butter and flour stirred over some heat and then you add your liquid ingredients to it. It's a thickener and can be used to start all sorts of cream sauces).
• Add 1/4 cup milk slowly to the roux and cook over low heat. Stir until it thickens, about 2 minutes.
• Add the cheddar cheese, the remaining 1/4 cup milk and Velvetta and cook, stirring frequently, until you have a smooth cheese sauce, about 5 minutes.