الخميس، 23 مايو 2013

CHEESE SAUCE FOR CHEESE FRIES AND NACHOS


CHEESE SAUCE FOR CHEESE FRIES AND NACHOS

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Ingredient

  • 8 ounces extra sharp cheddar cheese (or a mix of cheddar and pepper Jack—see note), grated on large holes of a box grater
  • 1 tablespoon corn starch
  • 1 (12-ounce) can evaporated milk
  • 2 teaspoons Franks Red Hot or other hot sauce

Procedures

  1. 1
    Add cheese and cornstarch to large bowl. Toss to combine. Transfer to medium saucepan. Add 1 cup evaporated milk and hot sauce. Cook over low heat, stirring constantly with whisk until melted, bubbly, and thickened (about 5 minutes). Mixture will look thin and grainy at first but will thicken and come together after heating. Thin to desired consistency with additional evaporated milk. Serve immediately with fries, tortilla chips, burgers, or hot dogs.

    Evaporated milk

    Ingredient


    1/2 cup butter
    1 1/2 cup boiling water
    1 1/2 cup instant dry milk

    Procedures


    put water on to boil
    Slice butter to small pieces
    Stir the butter into the water when it begins to boil. Turn down the heat source to medium or lower and continue to stir until the butter is fully incorporated into the water.

    Add in the powdered milk and stir until completely dissolved.

    Cook the mixture down until it reaches your desired consistency.

    Blend in a food processor to ensure even consistency.

    Let cool, and place in a glass jar with a lid in the refrigerator for up to one week.




الجمعة، 3 مايو 2013

TERIYAKI SHRIMP AND HOW TO MAKE YOUR OWN TERIYAKI SAUCE



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TERIYAKI SHRIMP AND HOW TO MAKE YOUR OWN TERIYAKI SAUCE


INGREDIENTS:

1 lb frozen medium shrimp, thawed out
1 large onion, chopped
2 garlic cloves, you can also use ginger
4-5 large carrots, sliced
Thai fresh basil, chopped you can also use regular basil
2 Tbsp olive oil
Teriyaki sauce
1/3 cup soy sauce
3 teaspoons oyster sauce
1/3 cup cold water
2 teaspoons cornstarch
1/3 cup honey or brown sugar

DIRECTIONS:

In a small bowl mix the Teriyaki sauce ingredients and set aside. If you just want to make the sauce for future consumption store it in an air tight container and store in the refrigerator.
In a sauce pan add the two tablespoons of olive oil. Add the onions and carrots and cook stirring occasionally until almost tender, about 5 minutes. Add the garlic and cook further for another minute.
Add the shrimp and stir followed by the Teriyaki sauce. Stir for about 1-2 minutes until the shrimp and the sauce is warmed up and the sauce starts to thicken. Turn heat off and add the chopped basil.
Serve over brown rice.
NOTE: I doubled the Teriyaki sauce for us.