Sunday, October 13, 2013

Home made Caramel (No Cream, No Milk)

Tonight I wanted to make a quick dessert for my wife. I had plenty of apples, but no milk or cream to use to make caramel. Here is how I made some that went over just fine.

1 cup water
2 Tablespoons Butter
3 Tablespoons Sugar
.5 teaspoons Salt
3 Tablespoons Cold Water Mixed with 2 Tablespoons cornstarch

Step 1: Add water and butter to pan, melt the butter.  Add sugar and salt and heat to boil. Reduce the heat.
Step 2: Slowly stir in cornstarch\water mixture. Simmer, stirring to prevent burning, take off heat once you have a desired consistency. 


Friday, January 4, 2013

Tavern Sandwiches

Ingredient List
1 Pound Ground Chuck
1 Red Onion
3/4 Tablespoon Maple Syrup
1 Tablespoon Yellow Mustard
1 Tablespoon Black Vinegar

Do This:
1. Preheat cast iron skillet on medium high heat.
2. Finely chop the onion.
3. Add chuck to the skillet on 1 side and onion on the other. 
4. As chuck browns and onion cookies, begin to mix together.
5. When chuck is browned, add maple syrup, mustard and black vinegar, stir.
6. Add water to the skillet to cover meat, stir.
7. Simmer until water is gone from the pan.

Serve on toasted buns.

Friday, June 1, 2012

General Tao's Chicken

General's Chicken is my favorite menu item to order at Chinese Restaurants. It is often listed as a "chef's special" and sold for $8 - $12. This is surprising considering how easy it is to make. I arrived at this recipe after much trial and error. I'm no expert, but this recipe is very popular at my house. Give it a try.


I recommend using a Wok whenever you are stir frying at home. If you don't have a wok and would like more information, try reading this website.

Make The Sauce:

  • 4 Tablespoons of Rice Wine
  • 3 Tablespoons of Rice Vinegar
  • 6 Tablespoons of Soy Sauce
  • 6 Tablespoons of Sugar
  • 4 Teaspoons of minced Garlic
  • 1 Teaspoons of chopped Ginger
  • 10 Dried Chilis
  • 2 Teaspoon of chopped Green Onion (use the firmer portion near the end)
  • 6 Teaspoons of Corn Starch
  • 1/2 Cup Pinneapple Juice or Chicken Broth
Combine ingredients, stir until well mixed. You can vary amounts to taste. For instance the ginger and garlic can be over powering and you may use less or more. I have added honey in the past with some success, as well as orange marmalade. Be creative!


The amount of meat you want to put with your stir fry is up to you. The above sauce recipe should be plenty for about a half a pound (for a saucier stir fry) to a pound (for a less saucy stir fry). I like mine to have extra sauce for the rice. I have used both chicken breast and thinly cut pork.


Again this is up to you. I like to add Water Chestnuts, green onions, and peanuts to my stir fry.
The wife prefers green beans, orange peppers, and broccoli with hers. Both taste wonderful.


Heat your wok with nothing in it until it begins to smoke. You'll want to stir fry on very high heat. Add oil (I use wok oil from the Asian aisle) depending on the amounts you are cooking and how well seasoned your wok is.
Cook the meat until nearly done, add the veggies beginning with the firmest, one at a time. Cook each until you begin to get the aroma and then add the next in line.
You can push the meat and other veggies up the side of the wok as you cook to prevent burning.
Finally, add the sauce mixture and cook until the sauce thickens. Usually 2 - 3 minutes will do.