Beggersinrum Recipes

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PLANTAINS IN BUTTER RUM SAUCE



Plantains in Butter Rum Sauce image

Quick and easy everyday Latin American dessert.

Provided by Epicureo

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Rum

Time 20m

Yield 6

Number Of Ingredients 6

1 tablespoon sliced almonds, or to taste
½ cup white sugar
¼ cup rum
¼ cup butter
2 plantains, peeled and sliced
1 pinch ground cinnamon, or to taste

Steps:

  • Cook and stir almonds in a skillet over medium-high heat until golden and toasted, 2 to 4 minutes.
  • Stir sugar, rum, and butter together in a microwave-safe bowl. Cover the bowl with a lid or plastic wrap and microwave until hot, stirring once, 2 to 3 minutes.
  • Place plantain slices in rum sauce, sprinkle with cinnamon, cover the bowl, and microwave until plantains are hot and tender, 1 to 2 minutes more. Top with toasted almonds.

Nutrition Facts : Calories 232.8 calories, Carbohydrate 36 g, Cholesterol 20.3 mg, Fat 8.4 g, Fiber 1.6 g, Protein 1.1 g, SaturatedFat 5 g, Sodium 57 mg, Sugar 25.6 g

PAM'S BIEROCKS



Pam's Bierocks image

A German dish, these sweet dinner rolls are stuffed with ground beef, onion, and cabbage. A great alternative to the Finnish pasty!

Provided by PUSHKEMAA

Categories     Main Dish Recipes     Savory Pie Recipes     Beef Pie Recipes

Time 1h30m

Yield 20

Number Of Ingredients 13

2 cups warm water
2 (.25 ounce) packages active dry yeast
½ cup white sugar
¼ cup margarine, softened
1 egg
2 teaspoons salt
7 cups all-purpose flour
1 pound lean ground beef
1 cup chopped onion
6 cups shredded cabbage
1 teaspoon salt
1 teaspoon black pepper
¼ cup melted butter

Steps:

  • Prepare dough: In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. Mix in sugar, margarine, egg, salt and 1/2 of the flour. Beat until smooth; add remaining flour until dough pulls together. Place in oiled bowl. Cover with foil and refrigerate for 2 hours or overnight, OR let it rise for 1 hour.
  • In a large heavy skillet, brown meat. Add onion, cabbage, salt and simmer 30 minutes. Cool until lukewarm. Preheat oven to 350 degrees F (175 degrees C.) Coat a cookie sheet with non-stick spray.
  • Punch down dough and divide into 20 pieces. Spread each piece of dough out on an un-floured surface and fill with approximately 2 tablespoons filling. fold dough over and seal edges. Place on prepared cookie sheet and let rise for 1 hour.
  • Bake in the preheated oven for 25 minutes, or until golden brown. Brush with butter and serve.

Nutrition Facts : Calories 293.3 calories, Carbohydrate 40.7 g, Cholesterol 32.4 mg, Fat 10 g, Fiber 2 g, Protein 9.5 g, SaturatedFat 3.9 g, Sodium 416 mg, Sugar 6.2 g

BEGGARS' PURSES



Beggars' Purses image

Provided by Melissa Roberts

Categories     Shellfish     Appetizer     Dinner     Pan-Fry     Chive     Sour Cream     Gourmet     Sugar Conscious     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 (First course) servings

Number Of Ingredients 11

For crêpes:
5 tablespoons unsalted butter
1 cup whole milk
1/2 cup all-purpose flour
2 large eggs
1/4 teaspoon salt
2 tablespoons chopped chives
For purses:
16 to 20 long chives (from 1 bunch)
3/4 cup sour cream (preferably at room temperature)
4 ounces domestic caviar such as osetra or rainbow trout

Steps:

  • Make crêpe batter:
  • Melt butter in a 10-inch nonstick skillet over medium heat and set aside 2 tablespoons for cooking crêpes. Continue to cook butter remaining in skillet until it has a nutty fragrance and is golden brown, about 2 minutes. Blend brown butter with remaining crêpeingredients, except chives, in a blender until smooth. Add chives and pulse 1 or 2 times to just combine. Let batter stand 30 minutes.
  • Blend brown butter with remaining crêpe ingredients, except chives, in a blender until smooth. Add chives and pulse 1 or 2 times to just combine. Let batter stand 30 minutes.
  • Blanch whole chives:
  • Blanch chives in a small saucepan of boiling water 10 seconds. Drain and plunge into an ice bath. Pat dry.
  • Make crêpes:
  • Lightly brush skillet with butter, then heat over medium-high heat until hot but not smoking. Stir batter. With skillet off heat, add a scant 1/4 cup batter, tilting and rotating skillet to coat bottom. (If batter sets too fast, reduce heat slightly.) Cook until golden around edges, 15 to 30 seconds. Loosen with a heatproof plastic spatula, then flip crêpe over with your fingertips. Cook until underside is set, about 30 seconds. Slide onto a plate. Make more crêpes, brushing skillet with butter and stacking crêpes on plate.
  • Assemble purses:
  • Top each crêpe, browned side up, with about 1 1/2 tablespoons sour cream and 2 teaspoon caviar. Gather crêpe around filling and tie 1 or 2 blanched chives in a knot to close purse. Trim ends of chives if necessary.

BEGGERS IN RUM



Beggers in rum image

Make and share this Beggers in rum recipe from Food.com.

Provided by Diana Adcock

Categories     Dessert

Time 15m

Yield 3 pint Jars

Number Of Ingredients 8

1 1/2 cups pitted prunes
1 cup golden raisin
1 1/2 cups dried figs
1 cup dried apricot
1 cup dark raisin
1 1/3-1 1/2 cups rum
1 1/3 cups water
1 cup sugar

Steps:

  • In each of 3 wide mouth 1 pind clean, sterile jars layer 1/3 prunes, golden raisins, figs, apricots, and dark raisins.
  • Add 1/3 cup rum to each-or a touch more if you like.
  • In a 2 quart pan mix water with sugar, bring to a boil over high heat.
  • Pour hot syrup into each jar leaving 1/2 inch head space.
  • Cover and let stand until fruits are plump-around 1 week.
  • Check after 2 days and add rum if fruit is dry on top.
  • After a week you are ready to serve-keeps up to 2 months.

Nutrition Facts : Calories 1273.2, Fat 1.7, SaturatedFat 0.3, Sodium 27.7, Carbohydrate 272.4, Fiber 20.2, Sugar 215.1, Protein 8.9

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