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.
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.
You will need:
1 (9 inch) pie crust, baked
1 quart fresh strawberries
1 cup white sugar
3 tablespoons flour
3/4 cup water
Cut up strawberries and place in baked pie crust.
Here is a recipe if you what to make one homemade. Pie Crust.
Mash remaining berries and combine with sugar in a medium saucepan.
Place saucepan over medium heat and bring to a boil, stirring frequently.
In a small bowl, whisk together flour and water.
Gradually stir flour mixture into boiling strawberry mixture.
Reduce heat and simmer mixture until thickened, about 10 minutes, stirring constantly.
Pour mixture over berries in pastry shell.
Serve with whipped topping. Yum!
You will need:
loaf of frozen bread dough, thawed
bag of fresh spinach
2 tbs butter
2 tbs minced garlic
2 tbs Parmesan cheese
1/2 cup shredded cheese
Cut the bread into twelve pieces then roll the pieces into long strips.
Take the spinach and saute it, You can find a recipe for it here.
This is where you will use the garlic and the Parmesan cheese.
Lay the spinach into the strips.
Sprinkle with cheese.
Roll the strips into spirals. Any cheese that falls off scoop up and put on-top of the rolls.
Bake for 10-15 minutes. Until golden brown.
Sauteed Spinach is so so easy and delicious, you will never go back to canned spinach again.
You will need:
2 tabs of butter
bag of raw fresh spinach
Over medium heat melt the butter in a skillet.
Add the spinach and stir.
Add minced garlic and Parmesan cheese.
You can eat it just like that or I added it to cheesy dinner rolls.
Seriously….Gross. Say no to canned!