Lower heat and continue to simmer for 10 minutes, stirring constantly. Stir constantly until it starts to bubble. Put cream and sugar in a pan over medium heat. Cool on a wire rack at room temperature for 1 hour. Bake for 50 minutes to 1 hour, until the center of the cake is just slightly jiggly. Drop the caramel 1T at a time in separate places on the top of the batter. Add eggs one at a time and continue mixing after each addition. Mix together cream cheese, sugar, and vanilla. 3 8-oz packages of cream cheese, room temperature.Pat on bottom and up sides of a springform pan. Process dry ingredients in a food processor, then add butter and pulse until moistened. To make the cauliflower, make the recipe for Coconut Popcorn Shrimp from Susan Mallery's Fool's Gold Cookbook, using one-inch cauliflower chunks in place of the shrimp. Note: The shrimp fried rice is pictured with Coconut Popcorn Cauliflower and Asian dipping sauce. When the egg is cooked through, mix it throughout the rice and return the shrimp and the veggies to the pan to heat up. Whisk the eggs with a fork, then pour into the hold in the rice, stirring while it cooks. Push the rice to the sides, leaving a big hole exposed in the middle. Add another 1 T of oil to the pan, then put the rice in there with the reserved marinade. Stir fry the onions for 30 seconds, then add the rest of the veggies and stir fry for two minutes longer. Stir fry the shrimp until opaque, about 2 minutes, depending on size. Take the shrimp out of the marinade but reserve the marinade. Preheat wok or deep pan over medium-high heat. Marinate the shrimp in this mixture for 30 minutes to 2 hours. Mix together the wine, corn starch, soy sauce, and red pepper flakes. 12 oz bag of chopped veggies (carrots, cabbage, broccoli, cauliflower… whatever mix you like).
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |