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Terry Ambrose

Writing is like a good barbecue sauce, if it ain't bold, it ain't worth doing.

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Exotic Pad Thai

June 1, 2019 By Terry Leave a Comment

Exotic pad thai recipe with a sweet ginger Chile sauce
This exotic pad thai recipe uses a sweet ginger Chile sauce for extra flavor.
Print Recipe
Exotic Pad Thai
This pad thai recipe is a blend of different cultures. Made with easy-to-find ingredients, it’s a delicious dish with a sweet chili twist that makes it unlike any pad thai you’ll find in a restaurant. Check the recipe notes before you begin for some helpful hints.
Course Main Dish
Cuisine Asian
Prep Time 45 minutes
Cook Time 15 minutes
Passive Time 15 minutes
Servings
Ingredients
  • salt Used throughout preparation
  • sugar Used in several steps
  • vegetable oil Used in several steps
  • 1/3 cup rice vinegar
  • 1 serrano chile stemmed and sliced thin
  • 2 radishes trimmed and cut into matchstick-sized pieces
  • 8 oz. rice noodles 1/4 -inch-wide are perfect
  • 1/8 cup lime juice Or the juice of 2 limes
  • 1/4 cup sweet ginger chile
  • 1 pound shrimp peeled and deveined
  • 4 scallions
  • 2 cloves garlic minced
  • 4 large eggs beaten
  • 4 oz. bean sprouts about 2 cups
  • 1/4 cup roasted unsalted peanuts chopped (optional)
Course Main Dish
Cuisine Asian
Prep Time 45 minutes
Cook Time 15 minutes
Passive Time 15 minutes
Servings
Ingredients
  • salt Used throughout preparation
  • sugar Used in several steps
  • vegetable oil Used in several steps
  • 1/3 cup rice vinegar
  • 1 serrano chile stemmed and sliced thin
  • 2 radishes trimmed and cut into matchstick-sized pieces
  • 8 oz. rice noodles 1/4 -inch-wide are perfect
  • 1/8 cup lime juice Or the juice of 2 limes
  • 1/4 cup sweet ginger chile
  • 1 pound shrimp peeled and deveined
  • 4 scallions
  • 2 cloves garlic minced
  • 4 large eggs beaten
  • 4 oz. bean sprouts about 2 cups
  • 1/4 cup roasted unsalted peanuts chopped (optional)
Instructions
  1. Slice scallions and place into two small bowls. Slice white and light green parts thin and put into one bowl, slice dark green parts cut into 1-inch slices in separate bowl.
  2. Peel, devein, and remove tails from shrimp, then rinse and pat dry.
  3. Combine the vinegar and chile in a bowl and set aside.
  4. Combine 1/4 cup water, 1/2 tsp. salt, and 1/4 tsp. sugar in a small bowl. Microwave until steaming, about 30 seconds. Add the radishes and let stand for 15 minutes. Drain and pat dry.
  5. Bring 6 cups water to a boil in a large pot. Turn off the heat and add the noodles. Stir and let soak for about 6 minutes, stirring halfway through. Drain and rinse with cold water. Drain again, return the noodles to the pot, and toss with 2 tsp. oil.
  6. Whisk 3 tbsp. sugar into lime juice; set aside.
  7. Cut 4 shrimp in half lengthwise, then cut each half into 1/2 inch pieces. Toss with 1/8 tsp. salt and 1/8 tsp, sugar. Arrange in a single layer on a plate. (Make sure the pieces are not touching or they will glue themselves together!) Microwave at 50 percent until the shrimp are dried and reduced in size by half, about 4-5 minutes.
  8. Heat 2 tsp. oil in 12-inch nonstick skillet over medium heat until shimmering. Add dried shrimp and cook until golden brown and crispy, 3-5 minutes. Transfer to large bowl.
  9. Heat 1 tsp. oil in now-empty skillet over medium heat until shimmering. Add thin-sliced scallions (white and light green parts) and garlic. Cook about one minute and transfer to the large bowl.
  10. Heat 2 tsp. oil in now-empty skillet over high heat until just smoking. Add remaining shrimp (whole). Cook on one side for 1-2 minutes, then flip the shrimp and repeat on the other side. The shrimp should be brown around the edges and opaque.
  11. Turn down the heat, push the shrimp to one side of skillet, and add the eggs to the other side. Using a heat-resistant spatula (silicone is perfect), stir the eggs gently until set, but still wet. Combine the shrimp and eggs, breaking up any large pieces, until the eggs are completely cooked, about 30-60 seconds. Transfer to the large bowl.
  12. Heat 2 tsp. oil in now-empty skillet over high heat until oil is just smoking. Add the noodles and lime juice mixture to pan and cook until liquid is absorbed. Transfer to the large bowl.
  13. Add drained radishes, scallion greens, reserved chile slices, and bean sprouts to the large bowl and toss to combine.
  14. Transfer to a platter and sprinkle with peanuts for presentation or simply serve on individual plates.
Recipe Notes

Organization is key to making this dish smoothly. Ideally, you’ll have 8 small bowls and one large bowl. You’ll also need a large pot for the noodles and a 12-inch nonstick skillet. Prepare all of the vegetables first to make the assembly process easier. You’ll need small bowls for the chile, the radishes, shrimp, garlic, eggs, and peanuts (if using).

Ginger Chile sauce - this might be hard to find - we found one from The Ginger People that is a sweet and spicy marinade/sauce. We needed something that was both soy and gluten-free. If you don't have food allergies, about any sweet and spicy marinade/sauce should work.

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Filed Under: Main Dishes Tagged With: Newsletter Recipe

French Pear Tart

September 1, 2018 By Terry Leave a Comment

This recipe is provided courtesy of Daryl Wood Gerber, the author of A Souffle of Suspicion. 

From the publisher: 

The buoyant mood at Bistro Rousseau deflates when Chef Camille’s sister, Renee, turns up dead in the chef’s kitchen, and Mimi Rousseau must tease the real killer out of a mélange of menacing characters.


Print Recipe


French Pear Tart

Course Desserts

Servings


Ingredients
Crust (*Gluten-free Crust Recipe Below)
  • 1 1/2 cups all-purpose flour
  • 5 tablespoons sugar
  • 1/2 teaspoon salt
  • 12 tablespoons unsalted butter melted

Filling:
  • 6 large pears washed
  • 3 tablespoons unsalted butter
  • 1 tablespoon water
  • 3/4 cup fig preserves
  • 1/4 teaspoon salt

Gluten-free Crust
  • 1/4 cup cornstarch
  • 1/4 cup tapioca flour
  • 1 cup sweet rice flour
  • 1 tablespoon whey flour
  • 1/2 teaspoon Xanthan Gum
  • 5 tablespoons sugar
  • 1/2 teaspoon salt
  • 12 tablespoons unsalted butter melted

Course Desserts

Servings


Ingredients
Crust (*Gluten-free Crust Recipe Below)
  • 1 1/2 cups all-purpose flour
  • 5 tablespoons sugar
  • 1/2 teaspoon salt
  • 12 tablespoons unsalted butter melted

Filling:
  • 6 large pears washed
  • 3 tablespoons unsalted butter
  • 1 tablespoon water
  • 3/4 cup fig preserves
  • 1/4 teaspoon salt

Gluten-free Crust
  • 1/4 cup cornstarch
  • 1/4 cup tapioca flour
  • 1 cup sweet rice flour
  • 1 tablespoon whey flour
  • 1/2 teaspoon Xanthan Gum
  • 5 tablespoons sugar
  • 1/2 teaspoon salt
  • 12 tablespoons unsalted butter melted


Instructions
Main Recipe
  1. Set one oven rack in the middle of the oven and set another at the top or second to the top slot (depending on how hot your broiler is).

  2. Preheat oven to 350 degrees F.

  3. In a bowl, mix together flour, sugar and salt. Add melted butter and combine to form dough. Set the dough into a 9-inch tart pan with a removable bottom. Press the dough along the bottom and onto the side rims of the pan.

  4. Place the crust in the oven on the middle rack and bake for 28-30 minutes, or until crust turns golden brown. When ready, remove crust from oven and let it cool. Leave oven on.

  5. Meanwhile, set the fig preserves into a small microwaveable bowl and heat for about 40 seconds. Pour the fig preserves through a mesh strainer into a bowl to separate chunks from liquid. Don’t throw away either portion. Set aside.

  6. Now, slice three pears into 1/2-inch slices, discarding core. (You do not need to peel.) Heat 1 tablespoon of butter in a large skillet. Add pear slices plus 1 tablespoon water. Cover and cook on medium heat until pears are slightly tender— about 3 minutes. Remove pears onto a large plate and let cool.

  7. Take the remaining three pears and cut them in the same manner. Melt 2 tablespoons of butter in previously used skillet. Add the uncooked pears, chunks of fig reserves, and salt. Cook on medium heat, covered, for ten minutes, stirring occasionally to make sure they cook through. You want them to be very tender.

  8. Using a potato masher, mash the pears and fig reserves into a puree. Let cook for another 5-7 minutes or until pureed mixture reduces and thickens. It will turn a darker color. That’s okay.

  9. Transfer pear-fig puree onto the cooled tart crust; spread evenly. It will fill up nicely.

  10. Next, take the cooled pear slices that you set side and assemble them in layered circles, starting at the outer edges, like a rose petal design. You might have to trim a few to make them fit together.

  11. Place tart on the middle rack of the oven. Bake at 350 degrees F for 28-30 minutes.

  12. Just before the tart is finished baking, warm up the strained liquid fig preserves for 20 seconds in the microwave.

  13. When the tart is cooked, remove it from oven and brush the surface of the pears evenly with the warmed fig liquid. Return the tart to the oven and place on the top rack (or second to the top rack). Broil very briefly!!! 1-2 minutes. Watch carefully until pears get a nice caramelized look. You don’t want the fig jam to burn.

  14. Remove from oven and let cool for at least 1 1/2 hours before serving.

  15. When ready—and this is a nifty trick—place the bottom of the tart pan on a wide can of food. Hold the ring part of the pan and carefully slide it downwards. It leaves a perfectly formed crust.

  16. Cut pear fig tart into eight slices and serve.

GLUTEN-FREE CRUST:
  1. Preheat oven to 350 degrees F.

  2. In a bowl, mix together cornstarch, tapioca flour, sweet rice flour, whey flour, xanthan gum, sugar and salt. Add melted butter and combine to form dough. Set the dough into a 9-inch tart pan with a removable bottom. Press the dough along the bottom and onto the side rims of the pan.

  3. Place the crust in the oven on the middle rack and bake for 28-30 minutes, or until crust turns golden brown. When ready, remove crust from oven and let sit to cool. Leave oven on. Return to main recipe, Step 5: “Meanwhile, set the fig preserves…”


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Filed Under: Desserts Tagged With: Newsletter Recipe

Marquetta’s Zucchini Bread

March 22, 2018 By Terry 1 Comment

This recipe originally came from a friend and it’s been in our family for many years. The zucchini bread is moist and packed with flavor. Make it gluten-free by substituting Bob’s Red Mill 1-to-1 Gluten Free flour for the flour in the recipe. On a rainy day, this is perfect with a cup of hot tea! You can also jazz it up with some chocolate chips, walnuts, or other additions. Be creative and enjoy!

Print Recipe
Marquetta's Zucchini Bread
A moist zucchini bread that is sure to be a winner with everyone!
Course Breads
Prep Time 20 minutes
Cook Time 1 hours
Passive Time 10 minutes
Servings
loaves
Ingredients
  • 3 eggs
  • 1 cup canola oil
  • 2 cups sugar
  • 3 tsp vanilla extract
  • 1/2 cup chopped nuts
  • 2 cups grated zucchini
  • 3 cups all-purpose flour
  • 1/2 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. salt optional
  • 2 1/2 tsp. ground cinnamon
  • 1/2 tsp. nutmeg
Course Breads
Prep Time 20 minutes
Cook Time 1 hours
Passive Time 10 minutes
Servings
loaves
Ingredients
  • 3 eggs
  • 1 cup canola oil
  • 2 cups sugar
  • 3 tsp vanilla extract
  • 1/2 cup chopped nuts
  • 2 cups grated zucchini
  • 3 cups all-purpose flour
  • 1/2 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. salt optional
  • 2 1/2 tsp. ground cinnamon
  • 1/2 tsp. nutmeg
Instructions
  1. In a large bowl, beat together the first six ingredients
  2. In another large bowl, sift together remaining ingredients
  3. Gradually mix dry ingredients into egg and zucchini mixture. Stir only until moistened.
  4. Turn into two buttered loaf pans (we use four smaller pans) and bake at 350 degrees for one hour.
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Filed Under: Breads Tagged With: Newsletter Recipe

Spaghetti and Meatballs

March 15, 2018 By Terry Leave a Comment

Use this spaghetti and meatballs recipe over your favorite pasta. We use a gluten-free pasta, but whatever you prefer will come out well. Prepare the pasta according to the package directions, unless you are extremely adventurous (or skilled) and are making your own! The longer the sauce simmers, the better it gets.

Want to try “spaghetti” without the pasta? Cook up a spaghetti squash and use that in place of the pasta.

Print Recipe
Spaghetti and Meatballs
This spaghetti and meatballs recipe is sure to be a hit with any spaghetti lovers. The meatballs are more work than a meat sauce, but they are well worth the effort! Plus, this recipe has no added salt, so for those on a low -sodium diet, it works well. You can easily make this recipe gluten-free by using gluten-free bread crumbs.
Course Main Dish
Cuisine Italian
Prep Time 20 minutes
Cook Time 1-2 hours
Servings
servings
Ingredients
Sauce
  • 1 small onion, chopped
  • 1 tbsp. olive oil
  • 2 6 oz. cans tomato paste
  • 1 8oz. can tomato sauce
  • 1 #2 can crushed tomatoes May also use tomato puree. (1 lb 4 oz can)
  • 2 cups water
  • 2 cloves garlic minced
  • 1 tsp. dried basil
  • 1 tsp. sugar
  • 1 tsp. dried oregano
  • 1 tsp. black pepper
Meatballs
  • 1 lb. ground turkey
  • 1 cup bread crumbs (seasoned) You can make your own with the heels of loaves of bread!
  • 1/2 cup grated parmesan cheese
  • 2 tsp. Worscestershire sauce
  • 1 sprig parsley
  • 1/2 cup milk
  • 2 eggs (beaten)
  • 2 cloves garlic minced
  • 1/2 tsp. black pepper
  • 1/4 cup olive oil
Course Main Dish
Cuisine Italian
Prep Time 20 minutes
Cook Time 1-2 hours
Servings
servings
Ingredients
Sauce
  • 1 small onion, chopped
  • 1 tbsp. olive oil
  • 2 6 oz. cans tomato paste
  • 1 8oz. can tomato sauce
  • 1 #2 can crushed tomatoes May also use tomato puree. (1 lb 4 oz can)
  • 2 cups water
  • 2 cloves garlic minced
  • 1 tsp. dried basil
  • 1 tsp. sugar
  • 1 tsp. dried oregano
  • 1 tsp. black pepper
Meatballs
  • 1 lb. ground turkey
  • 1 cup bread crumbs (seasoned) You can make your own with the heels of loaves of bread!
  • 1/2 cup grated parmesan cheese
  • 2 tsp. Worscestershire sauce
  • 1 sprig parsley
  • 1/2 cup milk
  • 2 eggs (beaten)
  • 2 cloves garlic minced
  • 1/2 tsp. black pepper
  • 1/4 cup olive oil
Instructions
Sauce
  1. In a large pot, heat 1 tbsp. olive oil and sauté onion until soft.
  2. When onions are soft, combine the rest of the sauce ingredients over medium heat. Stir occasionally and then simmer on low for at least one hour.
Meatballs
  1. In a large bowl, combine all meatball ingredients except oil
  2. Heat oil in large skillet.
  3. Roll meatballs by taking a small amount of meat and rolling between your palms. A good size is about the size of a golf ball. Add this batch of meatballs to oil. Turn regularly to avoid having them flatten. Brown on all sides.
  4. When all meatballs have been browned, add them to the sauce to continue cooking.
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Filed Under: Recipes Tagged With: Newsletter Recipe

Chocolate Zucchini Bread

December 2, 2017 By Terry Leave a Comment

Chocolate Zucchini Bread
When we make this Chocolate Zucchini Bread, we make four mini loaves instead of two large ones. Perfect for the holidays!

Print Recipe
Chocolate Zucchini Bread
Adapted from Cooking Gluten-Free A Food Lover's Collection of Chef and Family Recipes Without Gluten or Wheat, Karen Robertson (Celiac Publishing, 2003).
Chocolate Zucchini Bread
Course Breads
Cuisine American
Servings
Ingredients
  • 3 eggs plus 1 egg white
  • 1 cup vegetable oil 2 tsp vanilla extract or 1/2applesauce and 1/2oil
  • 2 cups sugar
  • 3 cups grated zucchini
  • 2 1/3 cup cups Bob's Red Mill Gluten Free 1 to 1 Baking Flour 1/2unsweetened cocoa See note about gluten-free flour below
  • 2 tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp salt
  • 1/4 tsp baking powder
  • 3/4 cups chocolate chips
Course Breads
Cuisine American
Servings
Ingredients
  • 3 eggs plus 1 egg white
  • 1 cup vegetable oil 2 tsp vanilla extract or 1/2applesauce and 1/2oil
  • 2 cups sugar
  • 3 cups grated zucchini
  • 2 1/3 cup cups Bob's Red Mill Gluten Free 1 to 1 Baking Flour 1/2unsweetened cocoa See note about gluten-free flour below
  • 2 tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp salt
  • 1/4 tsp baking powder
  • 3/4 cups chocolate chips
Chocolate Zucchini Bread
Instructions
  1. Preheat oven to 350 degrees F. Butter two 5 x 9-inch loaf pans.
  2. Combine eggs, oil, vanilla, and sugar in a large bowl. Add zucchini, mixing well.
  3. In a medium bowl, sift flour, cocoa, baking soda, cinnamon, salt, and baking powder.
  4. Slowly add sifted mix to the zucchini mixture. Blend well and stir in chocolate chips.
  5. Divide mixture between the two prepared loaf pans and bake for 50-55 minutes, until a toothpick inserted near the center comes out clean with a few crumbs clinging to it. Remove bread from pans and cool completely on a wire rack.
Recipe Notes

You can prepare the dry ingredients in advance so you've got a mix on hand when time is short. Just be sure to refrigerate any prepared dry mixes. Recipe adapted from Breakfast in Bed, Carol Frieberg (Sasquatch Books, 1990). Slices of bread freeze well wrapped individually.

Gluten-free flour

This bread can be made with wheat flour or another type of gluten-free flour. Just be sure to check the flour instructions to see if xanthan gum is needed.

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Filed Under: Breads Tagged With: Newsletter Recipe

Kat’s Hearty Chicken Soup

October 8, 2017 By Terry Leave a Comment

Print Recipe
Kat's Hearty Chicken Soup
This chicken soup is perfect for fall. It has a hint of cloves and smells divine while it's cooking. Ideal for a cold day or just when you feel like you want a light meal that will warm your insides.
Hearty Chicken Soup
Course Soups
Cuisine American
Prep Time 10 minutes
Cook Time 1-2 hours
Servings
servings
Ingredients
  • 3 lbs boneless chicken breasts chunked
  • 1/3 cup onion chopped
  • 1/4 cup celery sliced
  • 1/3 cup carrots sliced
  • 2 tbsp olive oil
  • 1 tbsp flour
  • 1/2 tsp. salt For low-sodium diet, use up to 2 tsp. for normal diet
  • 1 tsp. sugar
  • 1/8 tsp. pepper
  • 1 tsp. curry powder
  • 1/8 tsp. mace
  • 1/2 tsp. ground cloves
  • 1 tsp. parsley
  • 1/2 green pepper
  • 3 apples sliced
  • 2 qt. chicken stock
  • 1 can diced tomatoes 15 oz. can
Course Soups
Cuisine American
Prep Time 10 minutes
Cook Time 1-2 hours
Servings
servings
Ingredients
  • 3 lbs boneless chicken breasts chunked
  • 1/3 cup onion chopped
  • 1/4 cup celery sliced
  • 1/3 cup carrots sliced
  • 2 tbsp olive oil
  • 1 tbsp flour
  • 1/2 tsp. salt For low-sodium diet, use up to 2 tsp. for normal diet
  • 1 tsp. sugar
  • 1/8 tsp. pepper
  • 1 tsp. curry powder
  • 1/8 tsp. mace
  • 1/2 tsp. ground cloves
  • 1 tsp. parsley
  • 1/2 green pepper
  • 3 apples sliced
  • 2 qt. chicken stock
  • 1 can diced tomatoes 15 oz. can
Hearty Chicken Soup
Instructions
  1. In a large soup pot, heat olive oil. Add chicken and cook until no longer pink.
  2. Add onions, celery, and carrots and cook over low heat until vegetables are tender.
  3. Add remaining ingredients and cook for 1 - 2 hours
  4. Remove apples and season to taste. Serve hot.
Recipe Notes

We like to prepare the soup ahead of time and refrigerate it. When it's time to serve, we'll cook rice or noodles and add enough soup for the meal. Keeping the starch separate prevents the rice or noodles from soaking up all the broth.

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Filed Under: Main Dishes Tagged With: Newsletter Recipe

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