January 31, 2010
The Best Black Bean Soup
Florence
Course Soups
Cuisine American
- 1 pound black beans - rinsed and soaked for 12 hours or longer in water
- 6 cups beef broth
- 8 cups water
- 1 can tomatoes with their juice -- chopped 28 to 32 ounces
- 2 teaspoons cumin
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- **JALAPENO CREAM SAUCE**
- 2/3 cup plain yogurt
- 1 fresh jalapeno - minced
- 3 tablespoons minced fresh parsley
- 1 tablespoon minced fresh cilantro
- **GARNISHES**
- 1/2 cup chopped red onion
Drain the beans and put them in a large soup pot.
Add the broth and water.
Bring beans to boil, stirring occasionally.
Reduce heat and simmer for approximately 1 hour.
Stir in the tomatoes, juice and cumin, and continue simmering for 2 hours or until beans are soft. (this can take as little as one hour, so check every 1/2 hour)
Cool for 30 minutes.
Rinse out the pot
Then puree in blender or food processor until the mixture is smooth. (this will take a few batches to do it all)
Return pureed mixture to pot.
Season the soup with the salt and pepper and simmer.
Make jalapeno cream using a whisk.
Serve Soup with drops of jalapeno cream sauce on top of each bowl.
Garnish with Parsley or Green Onions.
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January 30, 2010
Summer Vegetable Spaghetti
Florence
Course Vegetables
Cuisine American
- 2 cups small yellow onions
- 2 cups chopped tomatoes
- 1 cup yellow squash
- 1 cup zucchini squash
- 1 1/2 cups fresh green beans
- 2/3 cup water
- 2 tablespoons minced fresh parsley
- 1 garlic clove -- minced
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt
- 1/8 teaspoon fresh ground black pepper
- 6 ounces tomato paste
- 1 pound uncooked spaghetti
- 1/2 cup Parmesan cheese -- grated
Combined all ingredients above tomato paste on list for 10 minutes in large saucepan.
Stir in tomato paste, cover and cook over low heat for 15 minutes until vegetables are tender.
Cook spaghetti per package instructions.
Combine spaghetti and sauce together and sprinkle Parmesan cheese over top and serve immediately.
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January 29, 2010
Cardamom Fudge
Florence
Course Dessert
Cuisine American
- 2 cups sugar
- 2/3 cup milk
- 1/4 teaspoon salt
- 2 tablespoons light corn syrup
- 2 tablespoons butter
- 1/2 teaspoon ground cardamom
- 1/4 cup chopped walnuts
- 1/4 cup chopped pistachios
Cook sugar, milk, salt and corn syrup in 2-quart saucepan over medium heat, stirring constantly, until sugar is dissolved.
Add salt and light corn syrup.
Cook, stirring constantly, to 233F on candy thermometer.
Remove from heat.
Add butter.
Cool mixture to 120F without stirring
Add cardamom.
Beat vigorously and continuously until candy is thick and no longer glossy, 5 to 10 minutes
Quickly stir in nuts
Spread mixture in buttered 9x5x3-inch loaf pan
Let stand until firm
Cut into 1-inch squares
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January 28, 2010
Summer Vegetable Bowl
Florence
Prep Time 30 minutes mins
Cook Time 30 minutes mins
Total Time 1 hour hr
Course Vegetables
Cuisine American
- 4 bacon slices
- 1 small white onions
- 1 green pepper - diced
- 2 cups hot water
- 1 pound green beans
- 8 oz corn
- 1 tablespoon salt
- 2 teaspoons sugar
- 1/4 teaspoon pepper
- 6 small zucchini - 1" chunks
- 5 celery stalks - 1" slices
- 1 large tomato - cut in wedges
In 6-quart Dutch oven over medium heat, fry bacon until crisp; pat dry with paper towels.
Saute onions and green pepper; cook until golden;.
Add hot water and next 5 ingredients green beans, corn, salt, sugar and pepper.
Bring boiling; reduce heat, cover and simmer for approximately 10 minutes.
Add zucchini and celery; cover and cook 8 to 10 minutes until all vegetables are tender.
Arrange veggies on large platter and crumble bacon over top.
Garnish with tomato wedges.
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January 27, 2010
Summer Squash Medley
Florence
Prep Time 30 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr 15 minutes mins
Course Main
Cuisine American
- 8 small young summer squash zucchini, yellow, patty, etc
- 1 pound seasoned pork sausage
- 1 garlic clove
- 1/2 large onion
- 1/2 large green pepper
- 4 large tomatoes
- 1 teaspoon dried basil leaves
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 cups bread crumbs
- 1/2 cup grated cheese
Preheat oven to 350°F
Wash & Slice squash.
Grease a 13 x 9 baking pan.
In a large skillet, fry sausage until mostly cooked.
Drain sausage.
Add garlic, onion, green pepper, tomatoes, basil, salt and pepper and cover simmer for approximately 20 minutes.
Into the prepared baking dish, spread evenly 1/2 cup bread crumbs.
Layer 1/3 Tomato Mixture, 1/2 Mixed Squash, Bread Crumbs, Tomato Mixture, Remaining Squash, Remaining Tomato Mixture and Remaining Bread Crumbs.
Bake about 30 minutes, until squash is tender and pork done
Toward the last 15 minutes of cooking, sprinkle cheese over the top.
Bake until cheese has melted and slightly browned.
Remove from oven, and serve immediately.
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January 26, 2010
Summer Squash Casserole
Florence
Course Vegetables
Cuisine American
- 3 medium zucchini
- 3 medium yellow summer squash
- 1/4 cup water
- 1 teaspoon minced garlic
- 1/4 teaspoon dried marjoram
- 1/4 teaspoon dried oregano
- 1/8 teaspoon black pepper
- 1 tablespoon butter
- 1/2 cup finely chopped sweet red peppers
- 5 scallions
- 2/3 cup seasoned dry breadcrumbs
- 2 eggs
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped fresh parsley
In a deep 3-quart casserole, combine the squash, water, garlic, marjoram, oregano, and black pepper.
Cover microwave on High for 5 minutes
Stir, Cover and microwave on high for 7 minutes more or until squash is tender.
Strain excess juice out in colander and put in blender.
Blend to chunky consistency.
Place the butter in the casserole dish and microwave until melted.
Stir in the red peppers and scallions
Cover and microwave for approximately 4 minutes or until tender.
Stir in eggs, Cheddar, parsley, and breadcrumbs into the scallion mixture
Add the squash puree.
Cover and microwave on High for 5 minutes
Cover microwave (50% power) for approximately 5 minutes.
Let stand for 5 minutes, or until the center is set.
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January 25, 2010
California Mashed Potatoes
Florence
Course Side
Cuisine American
- 2 pounds all-purpose potatoes
- 2 tablespoons chopped fresh parsley
- 1 package onion soup mix
- 3/4 cup milk
- 1/2 cup sour cream
Cut potatoes into chunks and put in stock pot and boil until done.
Mash potatoes
Mix together parsley, onion soup mix, milk and sour cream.
Mix mashed potatoes and liquid mixture.
Server immediately.
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January 24, 2010
Summer Vegetable Casserole
Florence
Prep Time 25 minutes mins
Cook Time 25 minutes mins
Total Time 50 minutes mins
Course Vegetables
Cuisine American
- 1 1/2 cups green beans -- sliced in 2"pieces
- 1 1/4 cups medium bow tie pasta -- about 3 ounces
- 1 medium yellow summer squash -- cut 1 1/2cups
- 1 cup sliced mushrooms
- 1 medium onion -- chopped
- 3/4 teaspoon dried basil -- crushed
- 1 teaspoon dried oregano -- crushed
- 1 tablespoon margarine or butter
- 1 tablespoon all purpose flour
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 cup milk
- 1/4 cup shredded process swiss cheese
- 3 teaspoons dijon mustard
- 3 plum tomatoes -- diagonally sliced about 1 cup
- 1/2 cup soft bread crumbs
- 2 tablespoons grated Parmesan cheese
In a saucepan cook green beans, covered, in salted boiling water for approximately 5 minutes.
Add pasta.
Return to boiling and boil cook 5 minutes more or till vegetables and pasta are tender.
Drain.
Set aside.
Cook mushrooms, onion, basil, and oregano in hot butter till tender.
Stir in flour, salt, and pepper.
Add milk.
Cook and stir till bubbly
Stir in Swiss cheese, and mustard.
Cook for about 1 minute more.
Gently toss cheese sauce with pasta vegetable mixture.
Add tomatoes; toss gently.
Sprinkle with bread crumbs and Parmesan cheese
Bake in a 400°F oven 20-25 minutes or till hot
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January 23, 2010
Yeah I would be surprised too. Spinach….really ??? WHY???
Suprise Brownies
Florence
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Course Dessert
Cuisine American
- 10 ounces frozen chopped spinach -- thawed & squeeze dry
- 1/4 cup oil
- 1 egg
- 3 tablespoons water
- 1 box brownie mix
- 1/2 cup milk chocolate chips
Heat oven to 350°F.
Grease bottom only of nonstick 9 x 9 pan.
Puree in blender spinach, oil, egg and water.
Transfer mixture to large bowl.
Add brownie mix and stir until well blended.
Spread batter into prepared pan
Bake 30 minutes.
Cool on wire rack 20 minutes before removing from pan.
Place chocolate chips in small microwave safe bowl
Microwave on high for 1 minute, or until melted; stir until smooth
Spread melted chocolate on top of brownie
Let stand about 1 hour, until chocolate is set or put in freezer until chocolate is set.
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January 22, 2010
Hot Salsa
Florence
- 1 large whole onions
- 8 whole tomatoes
- 3 whole jalapeno
- 1/2 whole fresh cilantro
- 1 dash lime juice
- 1 dash lemon juice
- 2 tablespoons vinegar
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon oregano
Dice onions, tomatoes, jalapenos, and cilantro as small as possible (using food processor will make this MUCH easier)
Combine remaining ingredients
Chill over night and use.
This will make a hot salsa, but if you want it hotter add another jalapeno.
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January 21, 2010
Summers End Stew
Florence
- 1 1/2 pounds stew beef -- trimmed
- 1 tablespoon cooking oil
- 8 fresh tomatoes -- peeled and cut up up to 12
- 2 cups tomato juice or water
- 2 medium onions -- chopped
- 1 clove garlic -- minced
- 1/2 teaspoon pepper
- 2 teaspoons salt -- optional
- 4 medium potatoes -- peeled up to 6 quartered
- 3 carrots -- sliced up to 5
- 2 cups corn -- frozen
- 2 cups fresh green beans
- 2 cups peas -- frozen
- 2 celery stalks -- up to 3
- 1 cup summer squash -- sliced
- 1/4 cup fresh parsley -- snipped
- 1 teaspoon sugar
Put oil in the dutch oven and brown meat over medium heat.
Stir in tomatoes, tomato juice, onions, garlic, salt, and pepper.
Bring to a rolling boil.
Reduce heat and simmer for one hour.
Fold in carrots, corn, potatoes, green beans, celery, and peas.
Cover tightly and let simmer for 30 minutes.
Add in squash and simmer for an additional 10 to 15 minutes, until everything is tender.
Add in sugar and parsley.
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January 20, 2010
Always make sure that you have all your ingredients ready to go before you turn on the wok. Get the wok nice and hot and put the oil in and foods won’t stick. If you are using gas and not electric, go ahead and leave the flame on high and adjust the head by moving the wok around the heat source. Always use the freshest ingredients and serve stir-fry right off the stove.
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