A recipe from Halfhill
I liberated these babies from my dad’s garden. Thanks dad!
3 tablespoons olive oil
1 large clove garlic, minced
2 carrots cut into strips
1 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon fresh-ground black pepper
2 teaspoons lemon juice
In a medium nonstick frying pan, heat 1 1/2 tablespoons of the oil over moderately low heat. Add the garlic, carrots, sugar, salt, the pepper. Cook, covered, stirring occasionally, for 5 minutes.
Uncover the pan. Raise the heat to moderate and cook, stirring frequently, until the carrots are very tender and beginning to brown, about 8 minutes longer.
Remove the pan from the heat. Stir in the remaining 1 1/2 tablespoons oil and the lemon juice.
Saute ginger, garlic and onions.
Add chopped cabbage. Pile it high, it will cook down.
Cook until tender.
Remove from heat and add 2 tablespoons of soy sauce.
Serve with chicken or beef and rice.
If you are like me and never have heavy cream, here is how to make it.
1/2 cup milk
1/4 cup melted butter
Combine slowly, whisk.
If the butter clumps in the milk. Don’t fret, just microwave it for 5 or 10 seconds.
It will melt again and combine properly.
Ta-da! Heavy cream!
Now back to the caramel glaze.
Add the sugar to a pan.
Add the water.
Bring to a boil. It will look like the above photo. It is OK if it bubbles.
You will stare at the bubbling sugar for about 10 minutes. Stir frequently.
When it browns into a light amber color, remove from heat.
Add butter and stir.
Slowly add heavy cream. It will foam up, don’t be alarmed.
Put aside to let it sit and cool.
Remove the brownie from the pan and slice in to servings.
You will need:
Varity of your favorite vegetables. I used:
Potatoes (red and white)
2 tablespoons Olive Oil
salt and pepper
Lay tenderloins on top of roasted vegetables.
Place back into 350 degree oven for 10 -15 more minutes.
My tenderloins were thin, thicker cut pieces may need to bake longer.
Serve! One pan, no mess. Yum!
Combine remaining evaporated milk, flour, salt and egg yolks in a medium bowl.
Heat milk (non evaporated) in a small sauce pan over medium head until tiny bubbles form around the edges.
Watch the temperature, milk burns easily.
Combine the flour mixture into the brown sugar mixture and stir.
Slowly, add the hot milk to the brown sugar and flour mixture, whisk.
Return to medium heat for 12 minutes – until it thickens to pudding consistency.
Tip: Keep the heat steady, it will be liquid until minute 10 that BAM! thick.
Remove from heat, add vanilla.
3 large potatoes (cubed or use smaller potatoes)
3 large carrots (sliced)
2 onions (sliced)
2 green peppers (sliced)
French onion soup mix
4 cups water
2 chicken breasts (shredded)
I sliced the carrots, potatoes, onions and green peppers. Tossed them with olive oil or butter and spread out on a cookie sheet and roast them in the oven for 45 minutes.
Don’t skip this step, it takes awhile but oh so delicious!
I baked the chicken in the oven until thoroughly cooked. Let cool. Shred.
Add 4 cups of water with the packet of onion soup mix.
Add chicken, veggies and bring to a boil.
Reduce to simmer for 30 minutes.
I know, adding chicken to beef broth base.
We’re crazy here at The Gamer’s Fridge kitchen.
I will roast veggies before I make any soup or stew. This was the most amazing stew.