Doryce's Recipes & Jeff's Garden
Sunday, July 7, 2013
Wednesday, May 15, 2013
Comfy Cuisine: Pupusas - Stuffed Corn Tortillas
Wednesday, February 20, 2013
Mini Cheesecakes
- 2 (8 oz) cream cheese
- 2 eggs beaten
- 1 tsp vanilla powder
- 3/4 c. sugar
- 1 tbsp orange curacao
- 1 tsp orange peel
- 18 vanilla wafers
- 18 tsp. graham cracker crumbs
- cherry pie filling (Clearbrook Farms Cherry
Fruit Tart)
- 1-2 Tablespoons melted butter to line cups.
Sunday, January 20, 2013
Tuesday, January 1, 2013
Ginger Chicken
2 tablespoons plus 2 teaspoons sugar
1/3 cup plus 1/4 cup hot water
2 tablespoons vegetable oil
2 Thai red chilies, chopped, or 1 teaspoon crushed red pepper
1 garlic clove, minced
One 4-inch piece of fresh ginger, peeled and cut into slivers
1 pound skinless, boneless chicken thighs, cut into 3-by-1-inch pieces
1 1/2 tablespoons Asian fish sauce
1/4 teaspoon salt
1 small onion, cut into thin wedges
2 scallions, cut into 2-inch lengths
6 cilantro sprigs, cut into 1-inch lengths
In a small saucepan, heat 2 tablespoons of the sugar over moderate heat until bubbling and beginning to brown around the edges, 4 minutes. Gradually stir in 1/3 cup of the hot water and simmer for 3 minutes to dissolve the caramel. Remove from the heat.
Heat the oil in a medium pot or in a casserole. Add the chilies, garlic and half of the ginger and stir-fry over moderate heat about 20 seconds. Add the chicken, fish sauce, salt and the remaining 2 teaspoons of sugar and stir until the chicken turns white, 3 to 4 minutes. Add the onion wedges, the remaining 1/4 cup of hot water and the caramel sauce and bring to a boil. Cover, reduce the heat to low and simmer until the chicken is cooked through and the sauce is slightly thickened, about 8 minutes. Add the scallions and cook for 3 minutes longer. Stir in the remaining ginger and remove the pot from the heat. Garnish with the cilantro and serve.
Sunday, December 30, 2012
Baked French Toast
1 teaspoon cinnamon
7 slices sourdough
2 eggs
1 cup milk
1 teaspoon vanilla
Powdered sugar for sprinkling
3. Beat eggs, milk, & vanilla
4. Cover pan with a single layer of bread
5. Pour 1/2 of egg mixture on bread layer
6. Add 2nd layer of bread
7. Spoon on remaining egg mixture
8. Cover & chill in fridge overnight
9. Bake at 350 for 45
10. Sprinkle with powdered sugar if desired