Monday, February 22, 2010

Hoisin Sauce Recipe

Hoisin Sauce


Ingredients:
4 tablespoons soy sauce
2 tablespoons peanut butter or black bean paste
1 tablespoon honey or molasses or brown sugar
2 teaspoons rice vinegar
1/8 teaspoon garlic powder
2 teaspoons sesame oil
20 drops chinese hot sauce, habenero or jalepeno
1/8 teaspoon black pepper.

Directions:
Simply mix together. Keep mixing it will come together.

Sunday, February 21, 2010

Angels Anytime

These beautiful Angels are cookies.
The recipe and instructions are on the  third page.
The sweet hamf face makes a great baby shower decoration
 and gift for that special Church gathering.

Saturday, February 20, 2010

Be My Bridesmaid Paper Project

Again Oncewed comes up with a great card tutorial
Check it out HERE

Past Treasure Mine


Being on Olympic year I dug this little photo up out of the archives of the scrapbooks . Thought I would Share .
Being a brazen hussy on more then an occasion or two, I asked the torch runner of we could have photo with him.
He was stopped just outside of Hayward California in 1984.
Our daughter was 8 years old.
She really did not know how lucky she was until just recently when looking back on some of our Ta Da photos.
This was not a regular stop for the runner ,no police,no press ,no fan fare nothing in 1984.
Just a wonderful Ta Da Moment in our life's journey.

Tonights Dinner Recipe to try

Hunan Shrimp
Ingredients:
•3-4 c. peanut oil
•1 1/2 lbs. shrimp, shelled, deveined, tails on, washed, dried, and refrigerated for at least 4 hrs.
•1/2 c. onions, diced into 1/4" pieces
•2 tbsp. fresh ginger, finely chopped
•1 garlic clove, minced
•Sauce, recipe below

Directions:
1.Pour peanut oil into a wok, and heat to 375°F.
2.Oil blanch the shrimp for 45-60 secs., until shrimp begin to turn pink, and curl. Remove, and set aside.
3.Remove oil from wok, then replace 2 tbsp. oil. Heat oil until white smoke appears.
4.Add onions, ginger, and garlic, and stir fry until onions soften, about 2 mins.
5.Add shrimp, and toss together thoroughly.
6.Stir sauce, and pour into the wok. Stir together until shrimp are well coated.
7.Add sesame oil, turn off heat, and stir well. Remove from wok, and serve immediately.

Sauce:
•1 1/2 tbsp. oyster sauce
•3 tsp. sugar
•4 tbsp. ketchup
•1/2 tsp. salt
•pinch of white pepper
•2 tsp. Hunan pepper; the soaked pepper flakes at the bottom of the hot oil OR substitute 2 tsp. chili paste, sambal ooleck, or 1 heaping tsp. crushed red pepper flakes plus 1 tsp. red chili oil
•1 tsp. sesame oil
Directions:
1.Combine in a bowl, and mix well. When ready to serve pour over Cooked shrimp. Serve