Pudding made with stale bread
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6 episodes with Bread pudding
2 episodes with Bread pudding
2 episodes with Bread pudding
2 episodes with Bread pudding
2 episodes with Bread pudding
2 episodes with Bread pudding
3 episodes with Bread pudding
2 episodes with Bread pudding
2 episodes with Bread pudding
Whether you choose to call it Lughnasadh or Lammas isn't important, what is important, however, is taking the time to celebrate the first harvest sabbat. This is a time to come together as a community to break bread and appreciate the abundance of the season. Baking a loaf of bread, gathering wild flowers, or making a corn dolly are just a few ways to honor this lovely liminal space between the end of summer and the beginning of autumn. As we take this quiet, rainy walk through the woods, envision all the ways you'll choose to mark this moment on the witch's calendar. What am I reading?It's Not a Cult by Lauren DanhofBread Therapy: Mindful Art of Baking Bread by Pauline BeaumontWhat am I playing on repeat?S&M by RhiannaWhat's for dinner?We're Moving Pasta Salad!1 lb pasta of choice Canned salmonCherry tomatoes halvedGarlicBread and butter pickles (and juice)Fresh basil Fresh parsley Mayo (let your soul guide you!)Grainy mustardSalt and pepperInstructions: Boil pasta per directions. Add halved tomatoes, canned salmon, and chopped pickles and garlic to a bowl. Add Mayo, mustard, and pickle juice to taste. Mix in warm pasta. Top with fresh herbs. Add salt and pepper to taste. Bread Pudding 1 loaf day-old bread cubed into 1-inch pieces5 large eggs lightly beaten1 cup brown sugar4 cups milk1 teaspoon pure vanilla extract1 teaspoon ground nutmeg1 teaspoon ground cinnamonInstructions:Preheat the oven to 350°F. Spray a 9x13 baking dish with nonstick cooking spray. Place the cubed bread into the prepared baking dish and spread it around into an even layer. Set aside.In a very large mixing bowl, whisk together the eggs, sugar, milk, vanilla, and cinnamon until fully combined. Pour the mixture evenly over the bread in the prepared baking pan, making sure all of the bread is coated. Allow to sit and soak up the mixture for about 15 minutes.Once the 15 minutes is over, place the bread pudding in the oven and bake for 45 to 50 minutes or until the top is set.Enjoy! Resources:https://www.mabonhouse.co/lughnasadh
This week Tony Astle ate at Advieh, a restaurant in the new InterContinental Hotel in Auckland. With ‘Advieh' being Persian for spice, the menu boasts a fusion of Middle Eastern, Mediterranean, and the finest local produce. Tony sampled the Marlborough oysters, the natural and grilled kingfish crudo, the lamb, the grilled oyster mushrooms, and said the hand cut chips are to “die for”. LISTEN ABOVE Recipe of the Week: Antoine's bread pudding with crème Anglaise This is a sublime Bread and Butter Pudding made in individual ramekins and served with Crème Anglaise. Antoine's Designer Bread and Butter Pudding goes to show how skill and imagination can turn an unassuming dish, whose origins lie in thrift and necessity, into a work of culinary art. Ingredients BREAD PUDDING 18 slices white bread crusts removed ½ cup unsalted butter ⅓ cup Grand Marnier 1 ½ tbsp raisins 1 ½ tbsp mixed citrus peel 1 ½ tbsp apricot conserve 6 whole eggs 4 egg yolks 100 g sugar 2 cups milk 2 cups cream Brown sugar for dusting CRÈME ANGLAISE 2 cups milk 1 vanilla pod 6 egg yolks 75 g caster sugar Instructions FOR THE PUDDING Cut the bread to fit the bottom and sides of six individual ramekins and cut six rounds to act as tops. Butter all bread on one side and line the ramekins, butter side out. Sprinkle the bread lining the ramekins with Grand Marnier. Place a portion of raisins, mixed peel, and apricot conserve in each ramekin. Beat the eggs, sugar, milk and cream with a whisk until thoroughly combined, then ladle the custard mixture evenly into each ramekin. Allow the ramekins to rest for five minutes, allowing the bread to soak up the custard. Preheat the oven to 160° C. Top up each ramekin and place a bread lid on each, butter side up. Dust with brown sugar and place in a roasting dish. Pour hot water into the dish until it is halfway up the outside of the ramekins. Bake until custard is set. FOR THE CRÈME ANGLAISE Heat the milk and infuse with the vanilla pod for about ten minutes. In a separate bowl, whisk together the egg yolks and sugar. Bring the heated milk to a boil and then allow to cool for a couple of minutes. Pour the warm milk onto the egg yolk mixture. Mix thoroughly. Place the combined egg yolk and milk mixture into a clean pan. Over a low heat, stir gently with a wooden spoon until the sauce thickens and coats the back of the spoon. Make sure you do not let the sauce boil or it will curdle. Leave to cool, then pass through a sieve into a pouring jug. TO SERVE Run a knife around the inside of the ramekins, carefully remove the bread puddings and place each pudding on an individual serving dish. Serve with Crème Anglaise and a quenelle of whipped cream. Garnish with a few strawberries or other seasonal fruit. See omnystudio.com/listener for privacy information.
We're big on baked goods in this week's episode! Music courtesy of Epidemic Sound Learn more about your ad choices. Visit podcastchoices.com/adchoices
Get ready for a berry-licious adventure as Strawberry Shortcake, Bread Pudding, and Rebecca scramble to save their baking show from Pumpkin Spice, who's causing chaos in Freshwater! An episode to celebrate the upcoming Netflix Special, Strawberry Shortcake's Spring Spectacular! Writer: Rebecca Cunningham Voice-Over Artists: Ryan Abedi, Jennifer Sun Bell, Rebecca Cunningham, and Samia Mounts Producer: Tessa Flannery Executive Producer and Host: Rebecca Cunningham Links for the Grownups! Personalized Stories Join the Ghost Tour Club! Girl Tales Events Patreon Girl Tales Store Rebecca's Newsletter Facebook Instagram Buy the Girl Tales Team a Coffee Starglow Media
Dr. Don and Professor Ben talk about the risks of bread pudding made from a 2 year old child's leftover crusts. Dr. Don - not risky
Sometimes it's good to know that your elected representatives are really getting things done.
布丁是甜點嗎 What Is Pudding。 本集節目有： ✅ The meaning of "pudding" 「布丁」的含義。 ✅ Pudding Dishes 那些不是布丁的布丁。 ✅ Snacks, Desserts, and Puddings 點心和甜點不一樣。 文字筆記看這兒：https://www.pressplay.cc/p/jean72
澆淋在麵包布丁上的卡士達醬 custard。 本集節目有： ✅ Minimalistic Custard 極簡美味卡士達醬。 ✅ Types of Cream 鮮奶油的種類。 ✅ Simple Custard, Perfect Bread Pudding 極簡卡士達，完美麵包布丁。 文字筆記看這兒：https://www.pressplay.cc/p/jean72
我是個很會買米糕的人 I know how to buy migao。 本集節目有： ✅ Migao 米糕。 ✅ What if? 萬一如果...，會如何呢？ ✅ An efficient way to prepare your bread 有效率準備麵包的方法。 文字筆記看這兒：https://www.pressplay.cc/p/jean72
令人墮落的甜點 Decadent Dessert。 本集節目有： ✅ A few humble ingredients 幾種不起眼的食材。 ✅ A comforting and decadent dessert 令人愉悅且奢華的甜點。。 ✅ A new start 全新的生命。 文字筆記看這兒：https://www.pressplay.cc/p/jean72
In this week's episode, we spotlight the all around amazing Toulouse Goose! We chat with Donna Abel, Historical Interpreter at Slate Run Farm in Ohio, about keeping geese and what Christmas on an 1880s farm would have looked like. We share our recipe for Apple Bread Pudding with Caramel Sauce, and offer sources for DIY Goose Feather Christmas Tree kits.Grubbly Farms - click here for our affiliate link.https://www.anrdoezrs.net/click-100963304-15546963Bantam Coffee Roastershttps://bantamroasters.com/Use code FLUFFYBUTT for 10% off all items!Chicken Luv Box - use CWTCL50 for 50% off your first box of any multi-month subscription!https://www.chickenluv.com/Strong Animals Chicken Essentialshttps://www.getstronganimals.com/Breed Spotlight is sponsored by Murray McMurray Hatcheryhttps://www.mcmurrayhatchery.com/McMurray Hatchery - Toulouse Geesehttps://www.mcmurrayhatchery.com/toulouse.htmlNestera UShttps://nestera.us/cwtclUse our affiliate link above for 5% off your purchase!Roosty'shttps://amzn.to/3yMDJSlate Run Farm Living History Sitehttps://www.metroparks.net/parks-and-trails/slate-run-historical-farm/Apple Bread Pudding with Caramel Saucehttps://coffeewiththechickenladies.com/?page_id=2367&preview=trueGoose Feather Christmas Tree Kits:FeatherTreeKits.comhttps://feathertreekits.com/Home Traditionshttps://www.hometraditions.com/feather_tree_kits_s/1892.htmCWTCL Websitehttps://coffeewiththechickenladies.com/CWTCL Etsy Shophttps://www.etsy.com/shop/CoffeeWChickenLadiesAs Amazon Influencers, we may receive a small commission from the sale of some items at no additional cost to consumers.CWTCL Amazon Recommendationshttps://www.amazon.com/shopSupport the show
Tonight’s episode has a guest chef, Tek! He made his mother’s Bread Pudding. Welcome to the 12 Days of Podcasting for this year. Nutty & Tek test kitchen recipes from Listeners and Loved ones, getting a chance to share food … Continue reading → The post Nutty Bites Bread Pudding for Day 4 of the 12 Days of Podcasting 2023 appeared first on NIMLAS Studios.
Tonight’s episode has a guest chef, Tek! He made his mother’s Bread Pudding. Welcome to the 12 Days of Podcasting for this year. Nutty & Tek test kitchen recipes from Listeners and Loved ones, getting a chance to share food … Continue reading → The post Nutty Bites Bread Pudding for Day 4 of the 12 Days of Podcasting 2023 appeared first on NIMLAS Studios.
Hola mi gente, welcome to the “The Aguacate Chronicles”, I'm your host Giraldo Luis Alvaré. Gracias for listening. Last episode, ceviche, mango salad, pineapple, fish and cornbread provided a fresh and wholesome take to comfort food you can enjoy any time of the day. Aguacate, platanos, arroz, tostones, frijoles negros keep making their point to be recognized as staple dishes. Tienes hambre, you hungry? We got you covered. Up next on the menu we got baked mac and cheese, fried bread, blutwurst (bloot-worst), Vish-e-swaz, pernil, black beans and rice, cooked up rice, roast bake, mangu, queso frito, arroz con leche y pudin de pan. Didn't I mention we have plenty of options? Remember to leave room for dessert. These delicious foods get highlighted on audio clips featuring Founder and CEO of Black Girl Nerds, Jaime Broadnax; Artist, Painter, and Muralist, Albertus Joseph; Artist, Producer and Educator, Keith Salandy aka K Banger; and Vice President of Audience Strategy at AARP, Yvette Peña So cojelo con take it easy. There's enough to go around. Buen provecho. Enjoy the show. Don't forget to rate, review, follow, subscribe, like and share. Check out my Linktree for more info. Tune in next week. Aguacate! Siempre Pa'lante! Always Forward - https://linktr.ee/sp.alwaysforward CONNECT WITH CO-HOSTRenata Sampaio - Renaissance Woman, IG - https://www.instagram.com/renatabhny/ NOTABLE MENTIONS Aguacate Chronicles, Renata Sampaio, Jamie Broadnax, Black Girl Nerds, Albertus Joseph, Keith Salandy, K Banger, Hip-Hop, Yvette Peña, AARP, Baked Mac and Cheese, Serra da Canastra Cheese, Essence Magazine, James Hemings, Spicy food, Fried Bread, Blutwurst, Blood Sausage, Black Beans and Rice, Arroz con Frijoles Negros, Pernil, Pork Roast of Shoulder, Butt, Leg, Vichyssoise, Soup, Gazpacho, Trinidadian Cooked Up Rice, Peas, Chicken, Roast Bake, Roast Beef, Potatoes, Green Beans, Fried Bake, Mangu, Mashed Plantain, Queso Frito, Fried Eggs, Dominican Salami, DR national breakfast, Arroz con Leche, Rice Pudding, Pudin de pan, Bread Pudding with Amaretto, Arroz con Pollo, Chicken and Rice, Hass, Avocados, Aguacate, Platanos, Maduros, Verde, Plantains, Tostones, Plantain Chips, Ismael Rivera, Maelo, Public Enemy, El Sonero Mayor, Cuba, Brasil, Brazil, Puerto Rico,, El Barrio, New York, New Jersey, Virginia, New Orleans, Trinidad and Tobago, Suriname, Dominican Republic, Afro Latina, Dutch, Cuban, Black, Cherokee, Blackfoot, Indigenous, Latina, Asian, Ancestors ORIGINS, FUN FACTS AND VARIETIES Mac and Cheese https://www.essence.com/culture/macaroni-james-hemings-feature/ https://www.monticello.org/jameshemings/ https://www.africanbites.com/baked-mac-cheese/ Vichyssoise Soup https://www.food.com/recipe/anthony-bourdains-les-halles-vichyssoise-136057 Pernil (Pork Shoulder/Leg) https://www.196flavors.com/puerto-rico-pernil-asado/ Trinidad Pelau with Chicken https://insearchofyummyness.com/trinidad-pelau-chicken-and-pigeon-peas/ Mangu https://mydominicankitchen.com/mangu-dominican-mashed-plantains/ Arroz con Leche (Rice Pudding)https://www.dominicancooking.com/arroz-con-leche-rice-pudding --- Send in a voice message: https://podcasters.spotify.com/pod/show/spalwaysforward/message Support this podcast: https://podcasters.spotify.com/pod/show/spalwaysforward/support
Hola mi gente, welcome to the “The Aguacate Chronicles”, I'm your host Giraldo Luis Alvaré. Gracias for listening. We took a little break to get that exclusive content at NYCC. It was everything and more. I even made the news thanks to the good people at CBS. Pa'lante shoutout to Jusscope for the access and to all the amazing people I interviewed and connected with. Stay tuned for that fresh content. Now lets get into the second half the Aguacate Chronicles. Last episode, aguacate, flan y platanos came back with a vengeance. Team arroz brought the black beans, bananas and vienna sausages to complete the takeover. Plenty of options to pick from to calm them hunger pains. Up next on the menu we got ceviche, chili, mango salad, pineapple, cornbread, bistec de palomilla and fish making their first appearance on the show. Aguacate, platanos maduro, verde, arroz, tostones, breaded steak and frijoles negros returned making us even more hungrier than ever. These delicious foods get highlighted on audio clips featuring Founder of the Official Latino Film Festival, Creative Director, Photographer, Filmmaker; Danny Hastings, Master Blender of Uncle Nearest Premium Whiskey, Victoria Eady Butler, and Former CEO and current Board of Director for Vicky Bakery, Alex Santiago. So cojelo con take it easy. There's enough to go around. Buen provecho. Enjoy the show. Don't forget to rate, review, follow, subscribe, like and share. Check out my Linktree for more info. Tune in next week. Aguacate! Siempre Pa'lante! Always Forward - https://linktr.ee/sp.alwaysforward CONNECT WITH CO-HOST Renata Sampaio - Renaissance Woman, IG - https://www.instagram.com/renatabhny/ NOTABLE MENTIONS Aguacate Chronicles, Renata Sampaio, Danny Hastings, Official Latino Film Festival, Los Angeles, California, Victoria Eady Butler, Uncle Nearest Premium Whiskey, Alex Santiago, Vicky Bakery, Panama, Mexico, Suriname, Cuba, Trinidad & Tobago, Dominican Republic, Ceviche, Chilli, Mango, Salad, Pineapple, Cornbread, Vichyssoise, Blutwurst, Fish, Hass, Avocados, Aguacate, Arroz con Frijoles Negros, Black Beans and Rice, Bistec Empanizado, Cuban breaded steak, Mangu, Arroz con Leche, Pudin de Pan, Bread Pudding, Platanos, Maduros, Verde, Plantains, Tostones, Plantain Chips, Ismael Rivera, Maelo, El Sonero Mayor, Brasil, Brazil, Puerto Rico, El Barrio, New York, New Jersey, Ancestors ORIGINS, FUN FACTS AND VARIETIES Ceviche Munchies Food by Vice - Traditional Ceviche Recipe - https://youtu.be/C9aiGLIry7g https://www.peruforless.com/blog/ceviche/ https://www.nationalgeographic.co.uk/travel/2021/05/ceviche-the-surprising-history-behind-perus-raw-fish-dish Cornbread https://www.ice.edu/blog/americas-cornbread-history https://www.lodgecastiron.com/story/5-tips-for-making-best-darn-skillet-cornbread https://morningchores.com/cornbread/ Aguacate (Avocado) https://www.thespruceeats.com/history-of-avocado-1807562 https://avocadosfrommexico.com/avocados/history/ https://www.smithsonianmag.com/science-nature/holy-guacamole-how-hass-avocado-conquered-world-180964250/ https://avocadoinstitute.org/avo-economics/avo-economics-fact-sheet/ https://avocadosfrommexico.com/avocados/avocado-by-the-numbers/ Platanos/Plantains https://www.theplantaincouncil.com/about-the-plantain https://www.nutritiousfruit.com/plantain.html https://www.caribbeangreenliving.com/the-different-types-of-plantains-what-to-know-and-how-to-use-them/ Rice (Arroz) https://littleexplorerbigworld.wordpress.com/2020/05/02/the-history-of-rice-culture-recipes/ https://www.saveur.com/cooking-spanish-rice-mexican-heritage/ https://familiakitchen.com/how-did-arroz-get-to-puerto-rico-anyway/ Beef Steak (Bistec) https://www.mashed.com/702961/the-untold-truth-of-carne-asada/ https://blog.amigofoods.com/index.php/chilean-foods/bistec-a-lo-pobre/https://sweethomedigest.com/where-does-steak-originate-from/ --- Send in a voice message: https://podcasters.spotify.com/pod/show/spalwaysforward/message Support this podcast: https://podcasters.spotify.com/pod/show/spalwaysforward/support
JEFF BRADSHAW continues to indulge in the celebration of the 20th Anniversary since the release of his first studio album. He recently gave fans a taste of "Jeff Bradshaw:20", with the release of two official singles from the project. The first offering was the smooth jazz-infused, "Carrie's Bread Puddin',". “Carrie's Bread Puddin”, is what Bradshaw calls a “southern church, hip-hop, D'Angelo swag” style song, honoring his mother's life and her famous bread pudding. “This song is dedicated to the most amazing person in the world! A church going, South Carolina raised, wife and mother of 3, who picked cotton, and beat all the odds because of her Love for God and family! Her famous Bread Pudding that I was raised on, that she still makes weekly for her church, is still as amazing as it was when I was A child!,” he shares. The second-course, is the Eric Roberson featured song, "Make Some Time ." “The song is inspired by people who hustle wanting to date people who hustle. We're all busy, but make sure you carve out some time for yourself. While you're at it, carve out some time for us.” adds Jeff. JEFF BRADSHAW is confident that listeners will still experience his music with the same unique sense of wonder as when they first heard him. “20 years man. It means to me, blessed, relevant, excited, young, and hungry. All those things I still am. excited about the music and excited for people to hear it. I'm still going to create these beautiful songs and the trombone is going to play a different role in every song,” he says. Jeff is currently gracing the cover of the summer issue of GROOV Magazine. Jeff Bradshaw's latest album "Jeff Bradshaw 20" is available now on Amazon. Connect with Jeff Bradshaw online: Facebook: IAmJeffBradshaw Instagram: IAmJeffBradshaw Twitter / X: IAmJeffBradshaw Website: IAmJeffBradshaw.com Download our brand new magazine, "Bring Back Soul Music". With its captivating features, soul-stirring interviews, and the latest news, this magazine celebrates the enduring spirit of soul and its ability to touch the very core of our being. Download today and it's FREE https://bit.ly/3Nwx69X. ________________________________________ Check out Merch at ‘The Soul Shop' https://bit.ly/3aIS7df For more information and news, check out our website and on social media: Web: www.BringBackSoulMusic.com Facebook: /BringBackSoulMusic2019 Instagram: Instagram.com/bringbacksoulmusic2019 Twitter: https://twitter.com/BringBackSoulM1__… YouTube: / bringbacksoul… Bring Back Soul Music Playlist on Spotify: https://spoti.fi/3ah9eWz Join us on Patreon (https://bit.ly/3vyWVvr)
THE TERREBONNE NAACP YOUTH COUNCIL INVITES YOU TO CELEBRATE JUNETEENTH 2023 WITH US, SATURDAY JUNE 17TH, 2023, FROM 11AM TO 4PM AT THE DUMAS AUDITORIUM, 301 WEST TUNNEL BLVD IN HOUMA ENJOY REFLECTIONS FROM SOUTHERN UNIVERSITY ALUMNI, DR ARLANDA WILLIAMS, THE 5TH DISTRICT ASSOCIATION, GRAMBLING STATE UNIVERSITY ALUMNI, DELTA SIGMA THETA SORORITY AND MANY MORE... GUEST SPEAKER, PASTOR DALE SANDERS JR.., THE ST JAMES BAPTIST CHURCH CHOIR WILL ALSO BE THERE, ALONG WITH MANY ELECTED OFFICIALS... VISIT WITH MANY VENDORS INCLUDING TECHE ACTION CLINIC, AFRICAN DREAM WORLD CLOTHING, JANEY & BRANEY BOUTIQUE, THE LOUISIANA DEPT OF PUBLIC HEALTH, AND THE COMMUNITY ACTION NETWORK FEATURING MS TANYA HARRIS.... COME GET SOME GREAT SEAFOOD AND SUPPORT THE TERREBONNE NAACP YOUTH COUNCIL .... FRIED FISH, POTATO SALAD, SWEET PEAS, BREAD PUDDING, BROILED SHRIMP & SIDES, BROILED TURKEY NECKS & SIDES.... JUNETEENTH - A DAY TO BE ALL BLACK, WITH NO EXPLANATION TO ANYONE... WE HOPE YOU JOIN US JUNE 17TH FROM 11AM TO 4PM, AT THE DUMAS AUDITORIUM IN HOUMA.
A Dose of Dave is a series of bite sized podcasts featuring me on my own. I'm just trying it out to see where it takes me. They're only about 5-10 mins long. If you wish to contribute to the podcast you can here: - https://www.patreon.com/bullshitdetective
Try this soy and whiskey veal rib eye with grilled Asian pears, bacon bread pudding, and ginger honey -roasted carrots to you're your guests a meal they won't find elsewhere. The tender veal rib eye is gently cooked sous vide in soy sauce, whiskey, and pineapple juice before getting seared in butter for service. This video was produced by The Culinary Institute of America as an industry service to the Trusted Veal from Europe campaign. Get the Soy and Whiskey Rib Eye recipe here!
On this new series, acclaimed author and sight loss coach Donna Jodhan gives you her tips and tricks for creating delicious meals in the kitchen. Included with the episode are the recipes below. English Bread Pudding 16 slices day-old, firm-textured white bread (1 small loaf) 1¾ cups milk 1 package (8 ounces) mixed dried fruit, cut into small pieces ½ cup chopped nuts 1 medium apple, chopped 1/3 cup packed brown sugar ½ stick butter, melted 1 egg, lightly beaten 1 teaspoon ground cinnamon ¼ teaspoon ground nutmeg ¼ teaspoon ground cloves Cooking Directions: Tear bread, with crusts, into 1 to 2 inch pieces, placing in Crock-Pot. Pour milk over bread; let soak 30 minutes. Stir in dried fruit, nuts and apple. Combine remaining ingredients in small bowl; pour over bread mixture. Stir well to blend. Cover, cooking on low 3½ to 4 hours, or until toothpick inserted into center of pudding comes out clean. Note: To make chopping of dried fruits easier, cut fruit with kitchen scissors or chef's knife sprayed with non-stick cooking spray to prevent sticking. Makes 6 to 8 servings. Helpful Hints and Tips: No Eggs? * If you omit an egg in a recipe, increase the liquid by 3 or 4 tablespoons for each egg omitted. It's risky, however, in delicately balanced cake or cookie recipes, or in recipes using lots of eggs. No Fresh Herbs Or Spices? * Substitute dried herbs or spices. Dried are more concentrated. The ratio is about 1 to 3, so in recipes calling for 3 tablespoons of fresh chopped herbs, use 1 tablespoon of dried. If you'd like to know more about Donna Jodhan and her initiatives, you can go to her website, at the following link: https://www.donnajodhan.com Author Donna Jodhan is a world-renowned audio mystery writer and producer of fiction and has been writing and producing her own series since 2010. She uses her audio mysteries to bring listening that is exciting, fascinating, and mystery twisting to audiences of all ages. She uses her insights and experiences as a blind person to build unique intrigue and suspense into her dramas. Author Donna has written and produced three seasons of Detective DJ and the Crime Crushers and a 12 days of Christmas box set and her mission is to keep on going. She invites you to join her growing team of supporters as she works towards continuing her mission of passion, compassion, and love. If you would like to help author Donna Jodhan continue to write and produce her mysteries, and support Ask Donna, then please make a small contribution by sending your donation to paypal@donnajodhan.com Or you can discover more about author Donna's very unique initiatives by learning about her "Give the gift of accessibility to disabled children and their families today". To learn more, visit Donna at https://www.donorbox.org/author-donna-jodhan The Crime Crushers, Dining with Donna and Ask Donna shows can be purchased by visiting Donna's online store: https://www.donnajodhan.com/store.html Donna thanks you for having stopped by and hopes that you benefit from her segment.
Daniel and I have gotten together one day after Thanksgiving and we're doing something we don't normally do: attempting to record ourselves on video too. It's all very fancy. We listen to your calls and recount Daniel's big push into bread pudding. Plus Elliot's somewhat alarming gratitude list offering, siblings who are extremely honest, a discourse discord, TGIBF and more. Products I Use/Recommend/Love: http://amazon.com/shop/alisonrosen Check us out on Patreon: http://patreon.com/alisonrosen This episode is brought to you by: SKYLIGHT FRAME http://skylightframe.com (use code ALISON for $10 off) Buy Alison's Book: Tropical Attire Encouraged (and Other Phrases That Scare Me) https://amzn.to/2JuOqcd You probably need to buy the HGFY ringtone! https://www.alisonrosen.com/store/ Try Amazon Prime Free 30 Day Trial
In celebration of Greg's nephew's birthday, Matt encourages him to be the "cool uncle" and get the kid a prostitute for an ego boost. Matt impersonates a ghost with down syndrome, gives a stern lecture to Corn Pop from Joe Biden, and delivers controversial remarks on slavery through the lens of Black Matt. They review Greg's Tinder account, again, and Matt satirically threatens to do some heinous things while wearing an old acquaintance's skin.
Bread Pudding, Pumpkin Spice CupcakesAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy
Kardea hosts a traveling supper club and her Southern-inspired menu includes Low Country Spatchcocked Chicken served with traditional Gullah Red Rice. For dessert, there's Grandma's Cinnamon Raisin Bread Pudding.Below are the recipes used in today's episode:Warm Asparagus Salad:https://www.foodnetwork.com/recipes/warm-asparagus-salad-8377211Low Country Spatchcocked Chicken:https://www.foodnetwork.com/recipes/low-country-spatchcocked-chicken-8377167Not Your Grandma's Bread Pudding:https://www.foodnetwork.com/recipes/not-your-grandmas-bread-pudding-8377411Gullah Red Rice:https://www.foodnetwork.com/recipes/gullah-red-rice-8377159For even more of Delicious Miss Brown, head to discovery+. Go to discoveryplus.com/delicious to start your 7-day free trial today. Terms apply.
We waste A LOT of bread in this country – over 15 tonnes per year, at a cost of over $62m! There's no knead! This recipe is a great use for it and it barely matters how stale it is as it ends up soaking up the cheesy, egg mixture. Serves 4-6 6-8 thick (2cm) slices stale bread 2-3 tbsps soft butter 200g ham, bacon or chorizo – diced 6 eggs ½ cup cream ½ cup milk 1 cup grated cheese 1 tsp dried mustard 1 tbsp wholegrain mustard 1 tbsp fresh thyme leaves ½ tsp sea salt + decent grind black pepper 2 tbsps finely chopped parsley ½ tsp chilli flakes Preheat oven to 180 C. Grease a large loaf tin. Butter each piece of bread and arrange in the loaf tin or other oven proof dish. Tuck ham, bacon or chorizo between slices. In a bowl whisk eggs, cream, milk, ½ cup grated cheese, mustards and fresh thyme. Add salt and pepper. Pour mixture over bread. Top with remaining grated cheese, parsley and chilli flakes. Stand for 20 minutes to allow bread to soak up the egg mixture. Bake for 20-30 minutes until top is golden and middle is cooked. Serve big warm spoonfuls for breakfast, lunch or dinner! Note: You could use torn chunks of bread if it's baguette, sourdough or even croissant. LISTEN ABOVESee omnystudio.com/listener for privacy information.
Pinkies up! This week we host our first Beer Dinner with Yaya Brewing Co-owner Jason Gass. We hunker down at Spokane Hot Spot Wooden City and feast like kings as we talk about what makes a menu item become iconic, bogus yelp reviews, who has the cities best chicken wing and get an inside look behind the scenes of the Distributer/Restaurant relationship. --- Send in a voice message: https://anchor.fm/talkingwithyourmouthfull/message
This week on Krewe of Japan... The Krewe talks New Orleans cuisine in Japan! Jenn & Doug take a virtual/audio trip to Osaka to get a sample of the popular Cajun-Creole cuisine of Bistro New Orleans, a restaurant owned by New Orleans-native CC Haydel. CC shares how he got into the restaurant & hospitality industry in Japan, the challenges that come with running a New Orleans restaurant not based in New Orleans, and deep dives into his menu and some of his dishes. From Jambalaya and dirty rice to gumbo and bread pudding, Bistro New Orleans has got it all! Yeah, you right! (You'll get this reference soon enough...)------ About the Krewe ------The Krewe of Japan Podcast is a weekly episodic podcast sponsored by the Japan Society of New Orleans. Check them out every Friday afternoon around noon CST on Apple, Google, Spotify, Amazon, Stitcher, or wherever you get your podcasts. Want to share your experiences with the Krewe? Or perhaps you have ideas for episodes, feedback, comments, or questions? Let the Krewe know by e-mail at kreweofjapanpodcast@gmail.com or on social media (Twitter: @kreweofjapan, Instagram: @kreweofjapanpodcast, Facebook: Krewe of Japan Podcast Page, & the Krewe of Japan Youtube Channel). Until next time, enjoy!------ More Info on CC Haydel & Bistro New Orleans ------Bistro New Orleans's WebsiteBistro New Orleans on TwitterBistro New Orleans on InstagramBistro New Orleans on YouTubeCC Haydel on TwitterCC Haydel on Instagram
It's comedian Suzi Ruffell in the hot seat this week, and she's brought Andi a baked treat that's been in her family for decades: bread pudding. It's important to note early on, as Suzi does, that this is very different to bread and butter pudding, though it does also provide a great opportunity for using up stale bread. Employing working class thriftiness to make the most out of ingredients past their best, bread pudding is a dish that Suzi associates with her beloved late nan Joan, who'd always have one on the go. Its origins go back much further than a couple of generations though! Suzi and Andi discover the unexpectedly historic roots of the dish, and that it's not always even been sweet. Find out what cleaned animal intestine has in common with a supermarket bag of mixed fruit as they discuss bread puddings through the ages. Plus Kimberley Wilson has some interesting scientific insight into why bread goes stale in the first place. Food Scientist: Kimberley Wilson Food Historian: Neil Buttery Producer: Lucy Dearlove Exec Producer: Hannah Marshall Sound Design: Charlie Brandon-King Assistant Producer: Bukky Fadipe A Storyglass production for BBC Radio 4
Episode 127 - Bread Pudding Challenge! Bread Pudding Challenge! Hey Everyong! Sophie, Brenda, and Mike are back with another episode of On the Road with Mickey. In this special edition, we bring you a recorded on the scene comparison of the 'Ohana Bread Pudding and the Raglan Road Bread Pudding, and we tell you what we like and don't like about each, and pick our favorite. We hope this is helpful for those of you that haven't had them before and are interested in trying one. So which one did we like best? Watch and let us know if we got it right! Thanks for stopping by! We'll see you on the road! Watch us on YouTube!
Episode 126 - 5 Things We're Looking Forward To! 5 Things We're Looking Forward To! Hey everyone, I'm Mike, she's Sophie, that's Brenda, and and he's Grogu, and we're On the Road with Mickey! This is episode 126 for June 13, 2022, and today our feature topic is 5 Things We're Looking Forward To! Our trip is right around the corner, and we are looking forward to at least five things for our trip. Grab your favorite beverage, sit back, and relax, and tell us in the comments below what you think! Here's the rundown of what we talked about: Cheddar from the Big CheeseMike: According to Anika Noni Rose, who is the voice actor of Princess Tiana from Princess and the Frog, the re-imagined themeing of Splash Mountain will be completed in 2024 and will open at both Walt Disney World and Disneyland. Officially, Disney has not confirmed the timing for the renovation, but more information may be released at the end of the month.Brenda: What a special moment at Walt Disney World. The resort welcomed several of the Special Olympics USA Games athletes to the Magic Kingdom. They were celebrated as honorary grand marshals in a parade down Main Street, U.S.A. The Special Olympics games this year are in Orlando, with the majority of the events being held at the Wide World of Sports complex. There's an awesome YouTube video about it in the show notes, check it out: Disney World Welcomes Special Olympics Athletes With Glittering Parade | Walt Disney World ResortSophie: Coming to Disney+ on August 10th – “I am Groot!” This series of original shorts – five in all – will focus on Baby Groot. Vin Diesel, who is the voice of Groot in the Guardians of the Galaxy movies, also will voice him for the series.Sophie: Lastly, coming back to Walt Disney World starting June 29th - the Minnie Van Service! It is handled through the Lyft app and is only for transportation around the resort – it will not go to the airport at this time.Connect with us! Here's how: Facebook: https://facebook.ontheroadwithmickey.comFacebook Group: https://facebookgroup.ontheroadwithmickey.comYouTube: https://www.youtube.com/c/OntheRoadwithMickeyInstagram: On the Road with MickeyEmail: info@ontheroadwithmickey.comFrom last week:Chrissy added to our list of ways to stay cool at Disney. Here's what she added: Neck wrap cooling towels, the big huge new hand fans, or a small one, tank tops, get one of the insulated tervis style canteens or cups filled with ice, stay cold all day even in hot vehicles. When entering the park, walk through the long street stores in the AC instead of the main street to stay cool. Biggest mistake constantly made: DO NOT wear spirit jerseys during the months of April thru mid December, people wear them then complain it's so hot. January/ February is the best time for those. If you start to get overheated, ask for ice water and take an ice cube. Place it on your wrist to bring your body temperature down to.Feature Topic: 5 Things We're Looking Forward To!Brenda: 5) Getting to celebrate Sophie4) Sharing time with her family3) Spending time with Good Friends and meeting one of her clients for the first time! Cassie and Sophia2) Guardians of the Galaxy: Cosmic Rewind!!!!!!!!!!!!!1) Looking forward to R&R at the Yacht Club!Sophie:5) Getting my next pair of ears for her collection.4) Riding Splash Mountain some more3) Trying the Bread Pudding at ‘Ohana and Raglan Road with Brenda2) Riding Guardians of the Galaxy with Aunt Robin and Aunt Brenda1) The On the Road with Mickey Meetup!Mike:5) Staying at the Yacht Club4) On the Road with Mickey Meetup3) Seeing our friends at Disney and meeting new friends2) Hanging out with my (favorite only)Sister1) Celebrating my not-so-little girl's birthdayThis Day in Disney History for June 13:2006: The Lion King Reopens on BroadwayDisney Who's Who CharacterBruce the Shark from Finding NemoA little bit of Walt“The idea of Disneyland is a simple one. It will be a place for people to find happiness and knowledge.
The man, the myth, the legend, my DAD is here to share all about God's faithfulness, redemption and perfect timing.
LinksD23 Guardians Preview sold out in less than 10 minutesCast Member previews begin this Sunday and run through May 2nd on select daysSome 14:50 salaried cast members have already been able to ride before the official previews startDisney Vacation Club members will be able to register tomorrow (Thursday) at 9am for a preview slot.Over in Disneyland, with the return of Main Street Electrical Parade, they are going to be selling a light up turtle sipper and light up Elliot Dragon Popcorn Bucket.The Disney Cultural Exchange Program is returning this summer - Blog MickeyNarcoossee's is closing this summer for a long refurb.Join Club 32Help us to fund & grow the show by becoming part of Club 32! You'll get more additional content, CTM Apparel discounts, 1901 Candle Company discounts, private Facebook Group, private podcast & more! - head to ctmvip.com1901 Candle CompanyWe're excited to launch our brand new Disney Scented Candles & You Can Learn More at 1901candleco.com.Latest CTM Apparel Release: Big Thunder Mountain Railroad DesignGet the best Disney, Universal and/or Pop Culture apparel that is hand made in our shop - shop at ctmshirts.comSubscribe To The Show & Leave Us A ReviewApple Podcasts - Click HereStitcher - Click HereSpotify - Click HereGoogle Podcasts - Click HereAmazon Podcasts - Click HereFollow Us on Social Media CTM Facebook Community: @capthemagicInstagram: @capthemagicTikTok: @capturethemagicTwitter: @capthemagicVisit Us Online Subscribe to our YouTube Channel!Capturethemagicpodcast.com - Listen to our weekly podcast!Ctmuniversal.com – find the latest episodes!Join Club 32! Our private group with access to exclusive livestreams, podcasts, and MORE! Visit ctmvip.comOur SponsorsZip A Dee Doo Dah Travel - visit travelwithzip.com to see how they can help you have the vacation of a lifetime!Expedition Roasters - visit ctmexpedition.com to get 15% off you order, no code needed!Kingdom Strollers - visit kingdomstrollers.com to save up to 50% off theme park stroller rental prices
Fly Penguins Fly Episode 72: “Tonight's Tonight” The Penguins visit the New York Rangers for the final regular season matchup between the two divisional rivals. Follow @flypenguinsfly on Instagram, and @penspod on Twitter!!I got all music-al on you at one point in this episode, something special for tonight's matchup in NY...Enjoy tonight's game against the Rangers and of COURSE,LET'S GO PENS!JEFF TAYLOR
Eric Kim, cooking columnist for the New York Times, headed to Atlanta during the pandemic where he worked on his first cookbook, “‘Korean American,” and unlocked the tricks to his mother's kimchi. Pomologist Adam Leigh Gollner explains the history behind the USDA's extensive catalog of watercolors depicting fruits and nuts. Rick Martínez shares his recipe for capirotada, a Mexican bread pudding served during Lent. Siobhan McDonough reports on how the conflict between Russia and Ukraine will affect the global food supply. Yuko Wantanabe finds solace baking among plants for an edition of “In the Weeds.” Finally, Kismet chef Sara Kramer uses honeydew radishes from the farmer's market in a crudo.
We think of Louisiana's culinary excellence most often in terms of the seafoods, gumbo, etouffees and the variety of pork dishes, but there is a whole other category for sweet things. Lafayette-based author Dixie Poche joins Errol Laborde, executive editor of Louisiana Life, along with podcast producer Kelly Massicot to discuss her book, “Louisiana Sweets: King Cakes; Bread Pudding and Sweet Dough Pie.” You will discover the origins of many native desserts and learn more about the native produce that are in the mix. Oh yes, we'll also hear about a town that once had a festival to celebrate homemade cakes.
Hoda Kotb and Jenna Bush Hager are all about food this morning — Ree Drummond is sharing two simple sheet pan recipes, Alex Guarnaschelli cooks up a classic shepherd's pie, Sunny Anderson makes a double chocolate bread pudding and much more!
This week we spotlight the ancient and fascinating Malay chicken. We hold our monthly roundtable discussion with Fiona the Floof Lady and share our tips for dealing with muddy runs. We also share this year's version of bread pudding, and provide some holiday retail therapy with Christmas chicken ornaments.Our sponsor, Grubbly Farms, is offering our listeners 20% off your purchase for first time buyers! That's a fantastic value! This offer does not apply to subscriptions and cannot be used with any other discounts. Click here for our affiliate link and use our code COFFEE20 to get your discount.Chicken Luv Box - use CWTCL for $5 off your order!https://www.chickenluv.com/Strong Animals Chicken Essentialshttps://www.getstronganimals.com/Fiona's YouTube Channel - English Country Lifehttps://www.youtube.com/channel/UCGzRPk4-weg4odbYNCjujJAEnglish Country Life - Avoiding Muddy Chicken Runshttps://www.youtube.com/watch?v=ZaUSQmsEZbw&list=PLDluIIoNPslfiArXp9pdVb028fn8HeyP_&index=30Brown Sugar Pecan Bread Pudding with Eggnog Saucehttps://wordpress.com/page/coffeewiththechickenladies.com/727Etsy - RECCII Quilled Paper Rooster Ornamenthttps://www.etsy.com/listing/841972850/rooster-ornament-handmade-chicken?click_key=9972a56b83fd0031623423cede5e374f7de277c4%3A841972850&click_sum=6b3caf34&ref=shop_home_feat_2&bes=1&sts=1Etsy - Ornaments 4 Orphans - Hand Carved Wooden Rooster Ornamenthttps://www.etsy.com/listing/659237717/chicken-christmas-ornament-fair-trade?click_key=6183687a6dae1bc34cb40d05299f548cc9b052cc%3A659237717&click_sum=9e683f89&ref=shop_home_active_117&crt=1&sts=1 Etsy - Gift of Embroidery Embroidered Felt Hens and Roostershttps://www.etsy.com/listing/889222451/hen-holiday-ornament-embroidered-stuffed?click_key=5ccd3f31f94a0b249f2fea61c7961a1d151a369f%3A889222451&click_sum=5ef8eac9&ref=search_recently_viewed-1&sts=1CWTCL Websitehttps://coffeewiththechickenladies.com/CWTCL Etsy Shophttps://www.etsy.com/shop/CoffeeWChickenLadiesCWTCL Amazon Recommendationshttps://www.amazon.com/shop/coffeewiththechickenladiesSupport the show (https://www.patreon.com/coffeewiththechickenladies)
Heater is still raving about the Eggnog Bread Pudding she had at her work Christmas Party and Cliff talks about why the English say Happy Christmas!
It's football time! Week 14 is here and The Fantasy Footballers are back with a new episode! On today's fantasy football podcast, Andy, Mike, and Jason dive into Week 14 matchups and reveal their Starts of the Week! Plus, injury updates, and a new edition of “Never Not Working!” Manage your redraft, keeper, and dynasty fantasy football teams with the #1 fantasy football podcast. -- Fantasy Football Podcast for December 9th, 2021. (01:30) - Dalvin Cook Updates (09:50) - Never Not Working (18:10) - NFL News (26:55) - Fantasy Forecast (27:05) - Ravens at Browns (32:50) - Jaguars at Titans (38:05) - Raiders at Chiefs (44:55) - Saints at Jets (50:55) - Cowboys at Washington Football Team (58:50) - Starts of the Week (59:00) - QB Starts of the Week (01:02:20) - RB Starts of the Week (01:05:15) - WR Starts of the Week (01:07:40) - TE Starts of the Week (01:10:45) - Boom Boom Kicker of the Week Connect with the show: Subscribe on YouTube Visit us on the Web Support the Show Follow on Twitter Follow on Instagram Check out today's sponsors: Head & Shoulders Bombas Tushy BetterHelp Sleeper Pristine Auction -- Registration Code - BALLERS Support this podcast
For the past 10 years, the Food52 Editors have been answering the community's questions on the Food52 Hotline. We've debated the very best way to cut an onion, whether garlic pressing is sacrilegious, and compared notes on how to get the crispiest chicken skin. And now, we're taking those questions to the airwaves! Hosted by chef and restaurateur Esther Choi, Hotline Offline will leave you with a better understanding of how and why recipes and chefs say what they do (and empower you to abandon those rules completely!). On this episode: ATK's Elle Simone Scott joins Esther to tackle your questions all about holiday baking.Got a question? Call (518) 291-9877 and leave us a message on the hotline, and be sure to follow Hotline Offline so no question goes unanswered and no answer unheard.
For the past 10 years, the Food52 Editors have been answering the community's questions on the Food52 Hotline. We've debated the very best way to cut an onion, whether garlic pressing is sacrilegious, and compared notes on how to get the crispiest chicken skin. And now, we're taking those questions to the airwaves! Hosted by chef and restaurateur Esther Choi, Hotline Offline will leave you with a better understanding of how and why recipes and chefs say what they do (and empower you to abandon those rules completely!). On this episode: ATK's Elle Simone Scott joins Esther to tackle your questions all about holiday baking.Got a question? Call (518) 291-9877 and leave us a message on the hotline, and be sure to follow Hotline Offline so no question goes unanswered and no answer unheard.
1 loaf Raisin bread with cinnamon 2 quarts milk 1/2 cup sugar 1 tablespoon ground cinnamon 2 tablespoons vanilla extract 3/4 teaspoon ground nutmeg 6 large eggs 2 tablespoons maple or maple-flavored syrup 1. Preheat oven to 350 F. Grease 13- by 9-inch glass baking dish. 2. Place 8 bread slices, in one layer, in baking dish. Cut each remaining slice of bread diagonally in half and arrange in baking dish, overlapping slices. 3. In very large bowl, with wire whisk or fork, beat milk, sugar, cinnamon, vanilla extract, nutmeg and eggs until blended. Pour milk mixture evenly over bread...Article Link
For the past 10 years, the Food52 Editors have been answering the community's questions on the Food52 Hotline. We've debated the very best way to cut an onion, whether garlic pressing is sacrilegious, and compared notes on how to get the crispiest chicken skin. And now, we're taking those questions to the airwaves! Hosted by chef and restaurateur Esther Choi, Hotline Offline will leave you with a better understanding of how and why recipes and chefs say what they do (and empower you to abandon those rules completely!). On this episode: ATK's Elle Simone Scott joins Esther to tackle your questions all about holiday baking.Got a question? Call (518) 291-9877 and leave us a message on the hotline, and be sure to follow Hotline Offline so no question goes unanswered and no answer unheard.
For the past 10 years, the Food52 Editors have been answering the community's questions on the Food52 Hotline. We've debated the very best way to cut an onion, whether garlic pressing is sacrilegious, and compared notes on how to get the crispiest chicken skin. And now, we're taking those questions to the airwaves! Hosted by chef and restaurateur Esther Choi, Hotline Offline will leave you with a better understanding of how and why recipes and chefs say what they do (and empower you to abandon those rules completely!). On this episode: ATK's Elle Simone Scott joins Esther to tackle your questions all about holiday baking.Got a question? Call (518) 291-9877 and leave us a message on the hotline, and be sure to follow Hotline Offline so no question goes unanswered and no answer unheard.
Fall bring a full harvest of foods that will warm your heart and stomach. Chef Jon shares a sweet fall treat and https://materdeiradio.com/whats-cooking/ (recipe for his version of Bread Pudding). Plus, find out what students at Germaine's Kitchen and Café are up to.
Come join out with Mom and I as we talk about: What has happened since the July podcast Garden and new hedge trimmer We hung out last Friday grilling chicken legs and visiting the Dillings Bread Pudding Pound cake from scratch Update on writing a new book Hosts: Darlene "Momma Maveric" Smith Charlie "Maveric" Smith Please like, subscribe and share. --- Send in a voice message: https://anchor.fm/themavcast/message Support this podcast: https://anchor.fm/themavcast/support
Tonight Tiny & Young Nose Johnson Bind Taste test 6 expressions! Makers Mark, Makers Mark cask strength Makers 46 Cask Strength, Makers Mark Bread Pudding, Makers Mark 2020 limited release, Makers mark 101! Come see the how blind tasting completely surprises you every time! In this special edition of the Scotchy Bourbon Boys!Support the show
This was Andy's fault !! But who was to blame for The Dungeon of Doom ? We don't answer that question but we get drunk anyway, and yeah Bread Pudding is amazing and we'll fight anyone who disagrees.....
An exploration of three different origin stories for the famous Egyptian pudding Om Ali. We dive deep into the story of the famous female Sultan Shajar Al Durr, and her far reaching influence in the empire.For show notes and references please visit https://www.foodhistorypodcast.com/Please support the show on Patreon: https://www.patreon.com/foodhistorypodConnect with us on Social Media:Twitter: @foodhistorypodInstagram: @foodhistorypodFacebook: facebook.com/foodhistorypod
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