January 19, 2010
Chili
Florence
Course Tex-Mex
Cuisine American
- 1 lb ground beef
- 2 large garlic cloves -- minced
- or pressed.
- 1 large onion -- chopped
- 1 green pepper -- chopped
- 1 green hot pepper -- chopped
- 1 zucchini -- diced
- 1 large can pureed tomatoes
- 6 ounces tomato paste
- 3 tablespoons chili powder to your liking
- 1/2 teaspoon cloves
- 1 teaspoon white vinegar
- 1/2 cup uncooked radiatore pasta
- 1 can chili beans - 15 oz.
Brown Ground Beef.
Saute all veggies in olive oil until the onions are tender.
Add everything together and bring to boil.
Reduce heat to simmer and add chili beans.
Simmer for about an hour, or until all ingredients have blended and pasta is cooked.
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January 18, 2010
Black Bean Lasagna
Florence
Course Pasta
Cuisine American
- 1 cup onions -- chopped
- 3 cloves garlic -- minced
- 2 cups mushroom -- sliced
- 1 teaspoon oregano
- 1 teaspoon basil
- 1/4 cup parsley -- chopped
- 1/2 cup tomato juice
- 1 cup black beans -- drained and rinsed
- 3 cups tomato -- chopped
- 2 tablespoons tomato paste
- 12 ounces lasagna noodles -- cooked
- 3 cups ricotta cheese part skim milk
- 1/2 cup mozzarella chesse
- 1/4 cup Parmesan cheese
Saute onions, garlic, and mushrooms over medium heat until they are lightly browned. Use a small amount of olive oil if desired.
Stir in herbs
Add Tomato Juice, and cook for 10 to 15 Minutes.
Add Beans, tomatoes, and tomato paste.
Reduce heat and simmer for approximately 15 minutes.
Grease Pan.
Put down layer of noodles in a 9 x 13 baking dish, top with a layer of black-bean sauce, layer of ricotta cheese.
Repeat
Pre-Heat oven to 375°F
Top with Parmesan cheese, bake for 20 to 30 minutes, and let stand 15 minutes before serving.
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January 17, 2010
Grilled Salmon
Florence
Course Fish
Cuisine Middle Eastern
- 1 1/2 pounds salmon steaks or fillets
- 1 6 ounces can unsweetened pineapple juice
- 1 tablespoon light soy sauce
- 1 teaspoon hot pepper oil
- 1 tablespoon vegetable oil
- 2 cloves garlic
- 1/2 cup onion finely chopped
- 1 tablespoon grated fresh ginger
- 1/2 teaspoon grated lime rind
- 2 tablespoons fresh lime juice
- vegetable oil spray
Rinse fish and pat dry
Arrange fish in a baking pan.
Combine remaining ingredients and pour over steaks.
Cover and refrigerate overnight
Preheat grill.
Lightly spray grill top or grill pan with vegetable oil (do not spray on open flame).
Remove steaks from marinade and place steaks on hot, 4 to 5 inches from heat.
Grill 5 to 7 minutes on each side, or until fish flakes easily with a fork.
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January 16, 2010
Fried Rice With Peppery Curry
Florence
- 3 tablespoons vegetable oil
- 2 tablespoons onions -- chopped
- 1 tablespoon garlic -- chopped
- 1/2 cup green beans -- chopped
- 2 tablespoons peppery curry paste of your liking
- 5 cups cooked long-grain rice
- 2 tablespoons soy sauce
Heat oil in a wok over medium-high heat
Add the onion and saute for 3 minutes, then add the garlic and continue to saute until golden brown.
Add the beans and curry paste and saute for approximately 3 minutes.
Add the rice and soy sauce and saute until thoroughly hot , be careful not to overcook.
Garnish with cilantro and parshley
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January 15, 2010
Tiramisu
Florence
Course Dessert
Cuisine Italian
- 1 sponge cake -- 10 to 12"
- 3 ounces coffee -- brewed strong
- 3 ounces instant espresso powder
- 3 ounces brandy or rum
- 1 1/2 pounds cream cheese or mascarpone -- room temp
- 1 1/2 cups powdered sugar
- unsweetened cocoa powder
Cut sponge cake across middle forming two layers, each about 1 1/2 inches high
Blend coffee and brandy.
Sprinkle enough of mixture over bottom half of cake to flavor it strongly
Don't moisten cake too much or it may collapse on serving.
Beat room-temperature cheese and 1 cup sugar until sugar is completely dissolved and cheese is light and spreadable.
Test sweetness during beating, adding more sugar if needed.
Spread cut surface of bottom layer with half of the cheese mixture.
Replace second layer and top this with remaining cheese mixture.
Sprinkle top liberally with sifted cocoa.
Refrigerate cake for at least 2 hours before cutting and serving.
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January 14, 2010
Italian Pasta Salad
Florence
Prep Time 20 minutes mins
Cook Time 10 minutes mins
Total Time 30 minutes mins
Course Salads
Cuisine Amercian
- 1 cup uncooked tri-color spiral macaroni
- 2 cups bite-size pieces salad greens
- 1/2 cup tomatoes
- 1/2 cup pepperoni
- 1/3 cup sliced zucchini
- 3 tablespoons sliced green onions with tops
- 2 tablespoons sliced ripe olives
- 1/2 cup sharp cheddar cheese cut in to small cubes
- 1/4 to 1/2 Cup Italian Dressing use to your liking
Cook macaroni as directed on package
Rinse with cold water until cool; drain
Toss with remaining ingredients
Serve with freshly cracked black pepper if desired
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January 13, 2010
Macaroni & Chicken Casserole
Florence
- 3 pound chicken
- 2 cups uncooked macaroni
- 2 1/2 cups milk
- 2 cans cream of mushroom soup
- 8 oz. cream cheese
- 1 can french fried onion rings
Cook and bone chicken
Place chicken in bottom of 13 x 9 inch pan
Pour uncooked macaroni over chicken
Pour milk over macaroni
Spread soup over mixture
Cut cream cheese into small pieces and lay over soup
Cover and place in refrigerator overnight or at least 8 to 10 hours
One hour before baking, take out of refrigerator and let set
Heat oven to 350 degrees and bake for 50 minutes uncovered
Cover with onion rings and bake for 5 to 10 minutes more
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January 12, 2010
Barbequed Shrimp And Chicken
Florence
Course BBQ
Cuisine American
- 1 teaspoon minced garlic
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground cumin
- 1/4 cup melted butter
- 1/2 pound medium shrimp
- 1 pound boneless chicken breast
Peel shrimp and cut chicken into 1 inch cubes
Combine all ingredients except meats.
Marinate shrimp and chicken while preparing grill
Put shrimp and chicken onto separate skewers..
Cook about 5 inches above hot coals, allowing 5 minutes for shrimp and 10 to 15 minutes for chicken.
Turn once or twice while cooking and baste often with remaining marinade.
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January 11, 2010
Easy Peanut Butter Cookies
Florence
Prep Time 10 minutes mins
Cook Time 12 minutes mins
Total Time 22 minutes mins
Course Dessert
Cuisine American
- 1 Cup Sugar or 1 1/3 Cups Splenda
- 1 Cup Peanut Butter
- 1 Egg
- 1 teaspoon Vanilla
Preheat oven to 350°F
Mix all ingredients together.
Roll in to balls.
Roll balls in sugar.
Place on cookie sheet and make criss cross pattern on cookie with fork.
Cook for 10 to 12 minutes.
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January 10, 2010
Honey Onions
Florence
Course Side
Cuisine American
- 4 medium vidalia onions
- 1/2 cup hot water
- 2 teaspoons tomato juice
- 1 1/2 teaspoons honey
- 1/2 teaspoon salt
- 1/2 teaspoon paprika
- 1/4 teaspoon ground pepper
Preheat oven to 350F
Peel onions and cut in half crosswise
Place onion halves, cut side up, in a casserole dish in single layer.
Mix ingredients; stir well
Bake at 350 for 60 minutes, covered
Add additional water if onions seem to dry.
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January 9, 2010
Honey Baked Red Onions
Florence
Course Side
Cuisine American
- 3 large red onions
- 1/4 cup water
- 3 tablespoons butter
- 1 teaspoon sweet paprika
- 1 teaspoon ground coriander
- 1/2 teaspoon salt
- 1/8 teaspoon cayenne pepper
Cut onions in half crosswise
Place onions in shallow casserole pan cut side down in single layer.
Sprinkle with water and cover.
Bake at 350F for 20 to 25 minutes
Turn onions over.
Combine remaining ingredients
Spoon half of mixture over onions
Return to oven and bake, uncovered, 15 minutes
Add remaining honey mixture and bake for an additional 15 minutes or until tender.
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January 8, 2010
Mustard-Barbecued Chicken Legs
Florence
Course Chicken
Cuisine American
- 2 tablespoons Dijon mustard
- 1 tablespoon dry white wine
- 1/4 teaspoon dried basil
- 1/4 teaspoon oregano
- 1/4 teaspoon rosemary
- 1/4 teaspoon thyme
- 1 clove garlic minced
- 4 chicken legs and thighs
In small bowl combined all ingredients except chicken.
Place chicken legs, thighs and sauce in a bag and shake well.
Cover chicken and refrigerate about 4 hours.
Bake or Grill chicken legs until well browned on both sides, about 45 minutes.
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