February 20, 2010
This is a great egg recipe that I know that you will enjoy. My husband and I first had this at Through the Grapevine Bed & Breakfast in Waterloo, NY .
Poached Eggs with Tarragon Cream
Florence
Variation: This is the original recipe. You may use an egg poaching pan which I think is easier. I also put a little of the Gruyere cheese in the sauce to add a little extra flavor.
Course Breakfast
Cuisine American
- 1 shallot chopped finely
- 2 Tbsp plus 2 tsp butter, divided
- 2 Tbsp. flour
- ½ cup milk
- ½ cup whipping cream
- ½ tsp. salt
- 2 tsp. minced fresh tarragon
- 4 eggs
- ¼ cup shredded Gruyere cheese
- 2 Tbsp. bread crumbs
Spray the bottom of a large skillet with non-stick spray or use a non-stick skillet. Fill the skillet three quarters full with water, bring to a boil.
Meanwhile, cook the shallot in two tablespoons of butter in saucepan over medium-low heat until softened.
Stir in flour until blended and slightly cooked one minute.
Stir in the milk and cream.
Heat to boiling, stirring constantly, then boil and stir one minute. Stir in the salt. Remove from the heat. Stir in the tarragon. Cover and set aside.
Heat oven to 375 degrees.
Reduce boiling water to simmer. To poach the eggs, work with two at a time. Crack the first into a bowl then carefully pour into the water. Cook until the whites are set and remove with a slotted spoon to a small buttered ramekin. Repeat with the remaining eggs.
Divide the tarragon sauce between the ramekins, spooning over the eggs, and then sprinkle with the cheese and bread crumbs. Bake until hot and bubbly about 10 minutes.
February 19, 2010
Slow Cooking Pepper Steak
Florence
Course Entree
Cuisine American
- 2 pounds beef sirloin cut into 2 inch strips
- garlic powder to taste
- 3 tablespoons vegetable oil
- 1 cube beef bouillon
- 1/4 cup hot water
- 1 tablespoon cornstarch
- 1/2 cup chopped onion
- 2 large green bell peppers roughly chopped
- 1 14.5 ounce can stewed tomatoes, with liquid
- 3 tablespoons soy sauce
- 1 teaspoon white sugar
- 1 teaspoon salt
Sprinkle strips of sirloin with garlic powder to taste. In a large skillet over medium heat, heat the vegetable oil and brown the seasoned beef strips. Transfer to a slow cooker.
Mix bouillon cube with hot water until dissolved, then mix in cornstarch until dissolved. Pour into the slow cooker with meat. Stir in onion, green peppers, stewed tomatoes, soy sauce, sugar, and salt.
Cover, and cook on High for 3 to 4 hours, or on Low for 6 to 8 hours.
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February 15, 2010
Marinated Jerk Chicken Thighs
Florence
Course Meats
Cuisine American
- 1/4 cup dry red wine
- 1 medium jalapeno -- seeded and minced
- 2 tablespoons green onion -- minced
- 2 teaspoons vegetable oil
- 1 teaspoon ground allspice
- 1 1/2 teaspoons ground coriander
- 1/8 teaspoon cayenne pepper
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 8 skinless chicken thighs
- 1/4 teaspoon salt
- 1/8 freshly ground black pepper
Combine wine, jalapeno, green onion, oil, allspice, coriander, cayenne, cinnamon and nutmeg.
Place chicken in a bowl and add the marinade and marinate overnight in refrigerator.
Place chicken in baking pan.
Sprinkle with salt and pepper.
Preheat oven to 375 degrees.
Bake 45 minutes, or until chicken is completely cooked.
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February 14, 2010
Marinated Lemon Chicken
Florence
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
- 2 cups Greek virgin olive oil
- 8 large boneless/skinless chicken breasts
- 6 garlic cloves -- minced
- 2 lemons -- juiced
- 2 tablespoons fresh oregano -- finely chopped
- 1/8 teaspoon pepper
Combined oil garlic, lemons, oregano and pepper.
Place chicken in skillet and pour mixture over chicken.
Put refrigerate for 24 hours.
Charbroil the chicken for 6 to 7 minutes on each side, or until it is done
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February 13, 2010
Quick Beef Noodle Soup
Florence
Course Soup
Cuisine American
- 12 Cups Water
- 3 Tablespoons Beef Flavor Bouillon
- 2 Cups uncooked Pasta
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February 12, 2010
Quick Chicken Noodle Soup
Florence
Course Soup
Cuisine American
- 12 Cups Water
- 3 Tablespoons Chicken Flavor Bouillon
- 2 Cups uncooked Pasta
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February 11, 2010
Beef Stroganoff
Florence
Course Entree
Cuisine American
- 1 16 ounce package egg noodles
- 2 tablespoons butter softened
- 2 onions finely chopped
- 2 cloves garlic minced
- 1 8 ounce package fresh mushrooms, thinly sliced
- 1 pound beef loin steak cut into thin strips
- 1 14 ounce can beef consomme
- 1/4 cup Burgundy wine optional
- 2 tablespoons all-purpose flour
- 2 tablespoons cold water or as needed
- 1 8 ounce container sour cream
Bring a large pot of lightly salted water to a boil. Add noodles and cook 5 to 7 minutes or until al dente
drain
Melt butter in a large saucepan over medium-high heat. Stir in onions and garlic, and cook until slightly tender. Mix in mushrooms, and continue cooking 2 minutes. Place steak strips in saucepan and cook about 1 minute. Mix in consomme, and Burgundy (optional). Bring to a boil.
In a small bowl, thoroughly blend flour with cold water until smooth. Reduce saucepan heat to low. While stirring constantly, slowly pour flour mixture into saucepan. Gradually return to boil while stirring rapidly, until sauce is thick and smooth. Cover saucepan and continue cooking 5 minutes, stirring occasionally. Remove from heat, let cool slightly and stir in sour cream. Serve over cooked egg noodles.
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February 10, 2010
Cajun Potato Salad
Florence
Course Salad
Cuisine American
- 2 pounds small red potatoes
- 1/2 cup red onion -- chopped
- 1/2 cup green onion -- sliced
- 1/4 cup fresh parsley -- minced
- 6 tablespoons cider vinegar -- divided
- 1/2 pound precooked smoked sausage or kielbasa
- 6 tablespoons olive or vegetable oil
- 1 tablespoon Dijon mustard
- 2 centiliters garlic -- minced
- 1/2 teaspoon pepper
- 1/4 teaspoon cayenne pepper
Cook Potatoes for 30 minutes or until tender.
Drain Potatoes.
Rinse Potatoes with cold water; cool completely
Cut into small pieces; place in a large bowl
Add onions, parsley and 3 Tablespoons vinegar; toss
Cook sausage in olive oil for 5-10 minutes or until it begins to brown
Add Sausage to potato mixture.
To drippings in skillet, add mustard, garlic, pepper, cayenne pepper and remaining vinegar; bring to a boil, stirring with whisk constantly.
Pour over salad; toss gently.
Serve Warm.
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February 4, 2010
Caramel Apple Cake
Florence
Course Dessert
Cuisine American
- 1 1/2 cups vegetable oil
- 1 1/2 cups sugar
- 1/2 cup packed brown sugar
- 3 eggs
- 3 cups flour
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 1/2 cups apples -- diced peeled
- 1 cup walnuts -- chopped
- 2 teaspoons vanilla
- **CARAMEL ICING**
- 1/2 cup packed brown sugar
- 1/3 cup light cream
- 1/4 cup butter
- 1 dash salt
- 1 cup confectioner's sugar
In mixing bowl, combine oil and sugar
Add eggs and all dry ingredients and stir well.
Fold in apples, walnuts and vanilla
Pour into a greased and floured 10 inch tube pan.
Bake at 325° for 1 - 1/2 hours.
Cool in pan 10 minutes.
Place on wire rack to cool completely.
In the top a double boiler over simmering water, heat brown sugar, cream, butter and salt until sugar is dissolved
Cool to room temperature
Beat in confectioners sugar until smooth; drizzle over cake.
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February 3, 2010
Candy Bar Fudge
Florence
Course Dessert
Cuisine American
- 1/2 cup butter
- 1/3 cup baking cocoa
- 1/4 cup packed brown sugar
- 1/4 cup milk
- 3 1/2 cups confectioner's sugar
- 1 teaspoon vanilla extract
- 30 caramels
- 1 tablespoon water
- 2 cups salted peanuts
- 1/2 cup semisweet chocolate chips
- 1/2 cup milk chocolate chips
In a microwave-safe bowl, Mix butter, cocoa, brown sugar and milk.
Microwave on high until mixture boils, about 3 minutes
Stir in confectioner's sugar and vanilla.
Put in 8" greased pan.
In microwave safe bowl, heat caramels and water on high for 2 minutes or until melted completely.
Stir in peanuts; spread over chocolate layer
Microwave chocolate chips on high for 1 minute or until melted; spread over caramel layer.
Cover with Plastic wrap.
Refrigerate until firm
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February 2, 2010
Garden Potatoes
Florence
Course Side
Cuisine American
- 1 - 24 oz. bag frozen potato wedges
- 1 - 10 oz. can non-fat refried beans
- 1 cup chunky salsa
- 1/2 cup diced red onion
- 1 - 4 oz. can diced green chilies
- 2 tablespoons chopped fresh cilantro
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon chili powder
- **GARNISH**
- 1/2 cup chopped red bell peppers
- 1/2 cup chopped green bell peppers
- 1/2 cup chopped yellow bell peppers
- 1/4 cup whole kernel corn -- drained
- 2 tablespoons sliced green onions
Bake potatoes according to package directions
In large saucepan, combine remain ingredients heat completely.
Arrange potato wedges on large plate.
Pour bean mixture over potatoes covering potatoes completely.
Put on top Garnish.
Serve.
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February 1, 2010
Pork, Herb And Grape Stuffing
Florence
Course Side Dish
Cuisine American
- 4 tablespoons butter
- 1 1/8 lbs minced pork
- 2 cups white seedless grapes
- 1/2 cup pine nuts
- 10 green onions chopped
- 2 onions -- finely chopped
- 1 cup bread crumbs
- 1 cup parsley -- chopped
- 2 tablespoons fresh coriander -- chopped
- 2 tablespoons fresh oregano -- chopped
- 1 orange -- zest of
Melt butter and gently fry minced pork until done.
Add to the rest of the ingredients and mix well.
Use to stuff turkey, chicken or pork loin. This can also be cooked in a pan for a side dish.
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