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October 13, 2008
October 5, 2008
Sweet Potato Curry
Sweet Potato Thai Curry Recipe | Recipezaar - used a jumbo yam, threw in some potatoes... skipped the spinach
2 sweet potatoes, peeled and in 1/2 cubes
1 onion, Chopped
3 garlic cloves, Finely chopped
2 inches fresh ginger, Finely chopped
olive oil, for saute
1 tablespoon red curry paste
1 1/2 tablespoons panang curry paste
1 (14 ounce) can coconut milk
1 chili (fresh and finely chopped or flakes)
fresh spinach (2 bags of the prepackaged spinach)
1 tablespoon fish sauce
cilantro, for garnish
1 Sauté onion, garlic, and ginger in the olive oil on medium high heat in a large pot until the onion is transparent.
2 Add the sweet potato and pastes. Mix well. Allow for mixture to heat up.
3 Add coconut milk and chili. Stir. Allow for mixture to heat up.
4 Add all the spinach to the pot, but do not mix. Cover the pot.
5 After 5 minutes, the spinach should be wilted. Stir into mixture. At this time, add the fish sauce and stir.
6 Re-lid and let simmer for 5-10 minutes, or until the potatoes are cooked.
7 Serve over rice and add a sprig of cilantro on top.
Fall is here
Buttery Dinner Rolls
1 egg
1/4 cup water
1/2 cup milk
4 tablespoons sugar
2 teaspoons dry yeast
2 1/4 cups bread flour
1 tsp salt
4 Tbsp butter -- (1/2 stick) melted
- Heat milk and water to 90 F in microwave.
- Add ingredients to bread pan in order shown. Drizzle melted butter over flour.
- Select dough cycle.
- After first rise, punch down and form rolls. Place on greased baking sheets, cover with plastic wrap and rise until doubled.
- Brush with butter/egg wash if desired
- Bake at 350 for 10-20 minutes
Makes 12 rolls
fixed from http://www.bread-bakers.com/archives/recipe/text/b4q96-1.txt
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