Rachels Special Dish Recipes

Steps:

• For the custard layer: Combine the egg yolks, sugar and cornstarch in a bowl and whisk until combined. Set aside.
• Combine the whole milk and vanilla extract in a saucepan and place over medium-high heat. Cook until the milk is steaming but not boiling. Add the egg mixture and whisk to combine. Cook, whisking constantly, until the mixture thickens. Remove the custard to a large bowl. Cover the surface of the custard with plastic wrap and refrigerate until well chilled, about 1 1/2 hours.
• For the whipped cream layer: Whip the heavy cream in the bowl of an electric mixer until stiff peaks form. Refrigerate until ready to use.
• For the "beef" layer: Pulse the cookies in the bowl of a food processor until they form coarse clumps of crumbs. Place the crumbs in a bowl and stir in the shaved coconut and candy pieces.
• For the assembly: Line the bottom edge of a 4-quart trifle dish with a single upright row of ladyfingers. Line the bottom of the dish with more ladyfingers; lay them down flat so they overlap and cover the bottom completely.
• Stir the raspberry jam until loosened and pourable. Spoon the jam over the ladyfingers, covering them completely. Pour half of the cooled custard over the jam layer and spread it to the edges of the dish. Add an even layer of fresh raspberries on top of the custard. Arrange a layer of ladyfingers (8 to 10) over the raspberries.
• Spoon the cookie crumb "beef" layer over the ladyfingers and spread to the edges of the dish. Spoon the remaining custard over the cookie crumbs using an offset spatula. Top the custard with a single layer of bananas. Cover the bananas with the whipped cream and swirl decoratively using an offset spatula. Refrigerate the trifle for 1 1/2 hours. Serve chilled.

Steps:

• Bring water to a boil in a covered saucepan. Add butter, cumin, raisins, currants, zest, and rice. Stir the rice and return to a rolling boil. Cover and reduce heat to low. Cook 20 minutes, stirring occasionally.
• Remove from heat and add chives. Fluff rice with fork and transfer to a serving dish. Cover rice liberally with toasted sliced almonds or smoked almonds.

Steps:

• PREHEAT YOUR OVEN FIRST TO 350 DEGREES
• BROWN PORK CHOPS,
• SLICE POTATOES IN ROUNDS
• PLACE BUTTER IN BAKING DISH, ADD PORK CHOPS, LAYER YOUR POTATOES ON TOP OF PORK CHOPS,
• MIX YOUR CREAM OF MUSHROOM AND MILK,ADD GARLIC, CUMIN,ITAILIN SEASONING, SALT AND PEPPER TO TASTE TOGETHER, THEN POUR ON TOP OF YOUR POTATOES AND PORK CHOPS
• PLACE BACKING DISH IN MIDDLE OF OVEN AND BAKE FOR 2 1/2 TO 3 HOURS UNTIL POTATOES ARE SOFTEN. AND ENJOY YOUR FOOD
• OPTIONAL: SLICED ONIONS, FROZEN PEAS, GREEN BEANS, DO NOT COVER!!!

Steps:

• HEAT YOUR SKILLET TO MEDIUM ADD COOKING OIL TO THE PAN & THEN ADD YOUR BEEF STEW MEAT. ADD CUMIN, CHOPPED GARLIC,SALT AND PEPPER TO TASTE.
• ONCE THE BEEF STEW IS COOKED BROWN THEN ADD POTATOES, RICE, TOMATO SAUCE ALSO YOUR CAN EAT THIS WITH HOMEMADE TORTILLA'S OR REFRIED BEANS.
• COOK AND SIMMER ON LOW HEAT UNTIL POTATOES IS VERY SOFT.
• COVER WITH A LID!