Dougherty Family Recipe Box

Recipes

  • Gallo Pinto

    Always served with sour cream. Can be served with fried eggs, toasted baguette, and fried plantain.

    Ingredients

    • 1 tablespoon butter
    • 1 teaspoon red bell pepper finely chopped
    • 2 tablespoons onion finely chopped
    • 2 tablespoons cilantro finely chopped
    • 1 clove garlic minced
    • 2 cups cooked black beans
    • 1 tablespoon Worcestershire sauce
    • 1/2 teaspoon ground cumin
    • 2 cups cooked white rice

    Method

    1. In a large saucepan, melt the butter over medium heat.
    2. Add the vegetables to the butter and cook until they soften.
    3. Stir in the beans, Worcestershire, and cumin and cook for about 2 minutes.
    4. Stir in the rice and cook for about 3 minutes.
    5. Remove from heat and serve.

    Source

  • White Rice

    Ingredients

    • 3 tablespoons vegetable oil
    • 1 celery stalk finely chopped
    • 1 medium onion finely chopped
    • 1/2 red bell pepper finely chopped
    • 5 cloves garlic minced
    • 2 cups dry white rice
    • 3 cups hot water
    • 1 1/2 teaspoons salt

    Method

    1. Pour the oil into the bottom of a pot and heat over medium heat.
    2. Add vegetables to the oil and cook for a couple of minutes.
    3. Add the garlic to the vegetables and cook for 1 minute longer.
    4. Stir in the dry rice and cook until the rice is golden.
    5. Add the hot hot water and salt.
    6. Bring to a boil.
    7. Cover and cook until rice has absorbed all of the liquid (about 20 minutes).
    8. Remove from heat and serve.

    Source

  • Black Beans

    Keep some of the liquid from cooking these beans to make refried beans with leftovers.

    Ingredients

    • 1 pound dried black beans
    • 2 stalks celery finely chopped
    • 1 clove garlic minced
    • 2 onions finely finely chopped
    • 2 red bell peppers finely chopped
    • 3/4 cup fresh cilantro finely chopped
    • 1 tablespoon fresh oregano finely chopped
    • salt

    Method

    1. Put the beans in a large stock pot and cover with water (2 inches above the beans).
    2. Leave beans to soak overnight.
    3. Drain the water and rinse the beans.
    4. Put beans and all other ingredients into the stock pot.
    5. Cover with water (4 inches above the ingredients).
    6. Put the lid on the pot and bring to a full boil over medium heat.
    7. Lower the heat and simmer until beans are tender (about 1 1/4 hours).

    Source

  • Macaroni and Cheese

    Ingredients

    • 3 cups uncooked large shell macaroni
    • water
    • salt
    • 1/2 pound mild cheddar cheese coarsely grated
    • 1 cup cornflakes lightly crushed

    Method

    1. Cook the macaroni in the water and salt according to package directions.
    2. Layer in a casserole dish macaroni, cheese, cornflakes, macaroni, cheese, cornflakes.
    3. Cook in microwave for 5-6 minutes until cheese is melted and starts to bubble.
    4. Serve hot.

    Source

    Barkley family recipe.

  • Sourdough Cheddar Margherita Pizza

    Ingredients

    • 1/4 recipe sourdough dough after shaping and second rise
    • 1/2 cup tomato pizza sauce
    • 1/2 pound white cheddar cheese curds
    • 1/4 cup fresh basil leaves

    Method

    1. Preheat oven to 550°F with pizza stone on rack in centre of the oven.
    2. Roll out dough on a well floured surface.
    3. Quickly transfer dough to hot pizza stone.
    4. Quickly spread sauce on dough.
    5. Quickly add cheese to dough.
    6. Close oven door and bake for 10 minutes.
    7. Add basil to pizza.
    8. Bake for 1 more minute.
    9. Remove pizza from oven and cut.

    Source

    New recipe.