Dougherty Family Recipe Box

Author: CND

  • Cheddar Cheese Sauce

     Ingredients

    • 1 cup milk
    • 4 teaspoons all-purpose flour
    • 1/4 teaspoon salt
    • 1/3 cup old cheddar cheese
    • ground black pepper to taste

    Method

    1. Whisk together 1/4 cup of the milk and the flour in a saucepan over medium heat.
    2. Stir in remaining milk and salt.
    3. While stirring, bring to a boil over medium heat.
    4. Reduce heat to medium-low and simmer until slightly thickened (about 2-3 minutes).
    5. Remove from heat.
    6. Stir in cheese and pepper, stirring until cheese melts.
    7. Serve warm.

              Source

            1. Pineapple Upside Down Cake

              Ingredients

              • 1/4 + 1/2 cup unsalted butter
              • 1/2 cup brown sugar
              • 1/2 teaspoon cinnamon
              • 1/4 pineapple, peeled and cut into 1/2-inch thick wedges
              • 1 cup white sugar
              • 2 teaspoons lemon zest
              • 2 eggs, separated
              • 1 teaspoon vanilla extract
              • 2 teaspoons baking powder
              • 1/4 teaspoon salt
              • 1 1/2 cups all-purpose flour
              • 1/2 cup plain greek yogurt

              Method

              1. Preheat the oven to 350°F.
              2. Spread 1/4 cup butter evenly over the bottom of a 9-inch round cake pan.
              3. Evenly coat the butter in the pan with brown sugar and cinnamon.
              4. Arrange the pineapple in an even layer over top of the brown sugar in the pan.
              5. In a stand mixer with paddle attachment, beat together 1/2 cup butter, white sugar, and lemon zest until fluffy.
              6. Add the yolks and vanilla to the batter in the mixer and beat until smooth.
              7. Add the baking powder and salt and continue beating.
              8. Reduce speed and slowly mix in the flour a bit at a time until just incorporated.
              9. Mix in the yogurt and egg whites and stir until just combined.
              10. Gently spoon the batter into an even layer in the pan on top of the pineapple.
              11. Bake until a toothpick inserted in the centre of the cake comes out clean (about 45 minutes).
              12. Remove cake from oven and cool in pan for about 5 minutes.
              13. Run a knife around the edge of the cake to separate it from the pan.
              14. Invert pan on to a serving plate so that the cake drops out and cools, transfer any stuck on pineapple or buttery goo on to the cooling cake.
              15. Serve warm.

                        Source

                      1. Balsamic Bruschetta

                         Ingredients

                        • 8 plum tomatoes, diced
                        • 1/3 cup chopped fresh basil
                        • 1/4 cup shredded Parmesan cheese
                        • 1/2 head garlic, minced
                        • 1 tablespoon balsamic vinegar
                        • 1 teaspoon olive oil
                        • 1/4 teaspoon salt
                        • 1/4 teaspoon freshly ground black pepper
                        • 1 loaf French bread, toasted and sliced

                        Method

                        1. Combine all ingredients except bread in a bowl. Stir.
                        2. Serve on slices of bread.

                              Source

                            1. Black Bean and Pineapple Salsa

                               Ingredients

                              • 1 can (15 oz.) black beans, drained and rinsed
                              • 1 1/2 cups diced pineapple
                              • 1 avocado, diced
                              • 1 red pepper, diced
                              • corn, cut off one whole cob
                              • 1/3 cup fresh chopped cilantro
                              • 1 tablespoon lime juice
                              • splash pineapple juice
                              • salt to taste

                              Method

                              1. Combine all ingredients in a bowl, stir. 

                                    Source

                                  1. Vietnamese Tofu Spring Rolls

                                     Ingredients

                                    • 1/2 cup carrots, julienned
                                    • 1/2 cup red pepper, julienned
                                    • 1/2 cup cucumber, julienned
                                    • 1 bunch fresh cilantro
                                    • 1 bunch fresh mint
                                    • 4 ounces vermicelli or rice noodles (the thinner the better)
                                    • 8-10 whole spring roll rice papers

                                    Dipping Sauce

                                    • 1/3 cup crunchy peanut butter
                                    • 1 tablespoon soy sauce
                                    • 1 tablespoon brown sugar
                                    • 1 tablespoon lime juice
                                    • 1/2 teaspoon chili garlic sauce
                                    • Hot water (to thin)

                                    Crispy Tofu

                                    • 8 ounces extra-firm tofu, drained and pressed
                                    • 5 tablespoons sesame oil (divided)
                                    • 3 tablespoons cornstarch
                                    • 2 1/2 tablespoons peanut butter butter dipping sauce
                                    • 2 tablespoons soy sauce (divided)
                                    • 1 tablespoon brown sugar

                                    Method

                                      1. Start by preparing rice noodles in boiling hot water for about 10 minutes (follow package directions), then drain and set aside.
                                      2. Heat a large skillet over medium heat.
                                      3. Cut pressed tofu into small rectangles, toss to coat with 1 tablespoon sesame oil and 1 tablespoon soy sauce, then toss to coat with 3 tablespoons cornstarch. Flash fry in  sesame oil, flipping on all sides to ensure even browning (about 5 minutes). Remove from skillet and set aside.
                                      4. Prepare vegetables.
                                      5.  Prepare dipping sauce by adding all sauce ingredients except water to a small mixing bowl and whisk to combine. Add enough hot water to thin to pouring consistency.
                                      6. Put 2.5 tablespoons of the sauce to a small bowl and add an additional tablespoon each of soy sauce, sesame oil and brown sugar and whisk to combine into a glaze for the tofu.
                                      7. Add tofu back to the skillet over medium heat and add glaze, stirring to coat. Cook for several minutes or until all of the sauce is absorbed and the tofu looks glazed, stirring frequently. Set aside with prepared veggies and vermicelli noodles.
                                      8. To assemble spring rolls, pour very hot water into a shallow dish or skillet and immerse rice paper to soften for about 10-15 seconds.
                                      9. Transfer soft rice paper to a damp cutting board or damp towel and gently spread out edges into a circle. 
                                      10. To the bottom third of the wrapper add a small handful of vermicelli noodles and layer carrots, bell peppers, cucumber, fresh herbs and 2-3 pieces of tofu on top. Gently fold over once, tuck in edges, and continue rolling until seam is sealed.
                                      11. Place seam-side down on a serving platter and cover with damp warm towel to keep fresh. Repeat until all fillings are used up – about 8-10 spring rolls total.
                                      12. Serve with dipping sauce and hot sauce of choice. 

                                      Source