May 15, 2014
Cheese Sauce
Florence
Course Sauce
Cuisine American
- 2 Tablespoons Butter
- 2 Tablespoons Flour
- 1/2 teaspoon Salt
- 1/16 teaspoon Pepper
- 1/4 teaspoon Ground Mustard
- 1 Cup Milk
- 1 Cup grated Sharp Cheddar Cheese
In medium sauce pan, melt butter over medium to high heat.
Add Flour, Pepper, Salt and Ground Mustard, whisk until well mixed with butter.
Whisk in milk and allow to thicken to your likeness.
Add cheese and make sure it is completely melted.
Server over vegetables, eggs or just about anything you want a cheese sauce on.
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May 14, 2014
Lamb Curry
Florence
Course Main
Cuisine Indian
- 4 pounds boned lamb
- 2 pounds onions
- 8 large garlic cloves - minced
- 1/2 cup coriander leaves -- chopped
- 1 tablespoon fresh ginger root -- chopped
- 1/2 cup plain yogurt
- 2 teaspoons chili powder
- 1 teaspoon paprika
- 3 tablespoons ground coriander
- 1 tablespoon kalonji -- nigella seeds
- 3 tablespoons ghee
- 3 tablespoons oil
- 10 cardamom pods -- bruised
- 2 teaspoons garam masala
- 3 teaspoons salt and pepper -- to taste
Trim off all excess fat and cut in to large cubes.
Slice onions in to thin slices, only cut up about 1 1/2 pounds.
In food processor blend together remaining onions, garlic, coriander, ginger, yogurt, chili powder, paprika, ground coriander and kaloni seeds and process until it is a smooth paste.
In large fry pan, heat ghee and oil and fry sliced onions until browned.
Remove onions from pan.
Put lamb in to pan, in small amounts batches, and stir-fry over high heat until browned.
Over medium heat a small amount of oil to pan if necessary and fry blended mixture, stirring, until you can smell all the spices popping. This will take approximately 20 minutes, but sometimes longer.
Return meat to pan, add cardamom pods and salt and pepper, stir until well mixed
Cover and cook over low heat until meat is almost tender, stirring occasionally
You can add a small amount of water if the dish becomes dry to help cooking.
When meat is tender and liquid almost absorbed, add garam masala and reserved fried onion slices
Cover pan and simmer gently for a few minutes more
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May 13, 2014
Beer Cheese Spread
Florence
Course Appetizer
Cuisine American
- 2 pounds sharp cheddar cheese
- 2 cloves garlic -- mashed
- 3 tablespoons Worcestershire sauce
- 1 teaspoon dry mustard
- Tabasco sauce -- to taste
- 1/2 bottle beer
- 1 teaspoon salt
Remove cheese from fridge and allow to come to room temperature.
Cut cheese in to small chunks and place in food processor.
Process until smooth.
Put in garlic, Worcestershire, mustard and Tabasco and blend well
Put in beer a little at a time and mix well. Add beer until the mixture is a firm spreading consistency.
Mix in salt.
Refrigerate until chilled.
Server with crackers and/or toasted rye bread.
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May 12, 2014
Baking Powder Biscuits
Florence
Course Breads
Cuisine American
- 1/4 Cup Shortening
- 2 Cups Flour
- 1 Tablespoon Sugar optional
- 3 tsp. Baking Powder
- 1 tsp. Salt
- 3/4 Cup Milk
Put shortening in bowl and add flour, sugar, baking powder and salt.
Cut shortening into flour mixture.
Add Milk and mix well.
Rollout on to floured surface and cut out with small juice glass.
Preheat oven to 450F
Bake for 10 to 12 minutes.
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May 11, 2014
Pork Sausage Gravy
Florence
Course Breakfast
Cuisine American
- 1 lb. Pork Sausage
- 1/3 Cup Corn Starch
- 3 Cups Milk
- 1/2 tsp. Salt
- 1/4 tsp. Pepper
Cook Sausage in frying pan. Do NOT drain grease.
Add Corn Starch to grease and stir well.
Add Milk, Salt and Pepper.
Simmer over medium head, until desired thickness is desired.
Serve over biscuits.
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May 10, 2014
Sausage And Potato Turnovers
Florence
Course Main
Cuisine Tex-Mex
- **FILLING**
- 1 large Potato
- 1/2 pound Bulk Pork Sausage
- 1 teaspoon Oregano
- Salt -- to taste
- **DOUGH**
- 2 cups Masa Harina
- 1 1/4 cups Warm water
- Vegetable oil -- for deep-frying
**FILLING**
Peel potato and cut in to small pieces to they cook fast.
In a saucepan boil potatoes in salted water for approximately 5 minutes or until tender.
In skillet cook pork sausage.
Add potato, oregano, and salt to taste and cook, stirring, 5 minutes
Cool filling completely
**DOUGH**
Line Baking sheets with wax paper
In bowl mix together masa harina and warm water until a dough forms.
Break off small pieces of dough and shape into about forty 1-inch balls
Place balls on baking sheet and cover with plastic wrap.
Roll out to approximately 2 1/2 inches wide.
Place 1 rounded teaspoon of filling in each Tortillas.
Heat grease to 375°F and deep fry turnovers for 8 to 10 minutes or until golden brown
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May 9, 2014
Kentucky Derby Cheese Dip
Florence
Course Snack
Cuisine American
- 2 pounds grated sharp cheddar cheese
- 1/2 medium onion -- chopped fine
- 2 cloves garlic -- chopped fine
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon cayenne pepper
- 1 12 oz can flat beer
In sauce pan, bring beer to a simmer.
Blend all ingredients in a food processor.
Chill for 2 hours.
Serve with crackers or or bread chunks.
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White Bread
Florence
Course Breads
Cuisine American
- 6 to 7 Cups of Flour
- 3 Tablespoons Sugar
- 1 Tablespoon Salt
- 2 Tablespoons Shortening
- 4 1/2 teaspoons of Active Dry Yeast
- 2 1/4 Cups Water 125°F
Mix together Water, Sugar, Salt, Shortening and Yeast.
Let Yeast dissolve.
Add 6 Cups of flour mix with wooden spoon. After you have mixed it as much as you can, use your hands to make sure it is mixed well. If it is still too sticky, add 1/4 cup flour until it is no longer tacky.
Placed in greased bowl in warm place and let rise for 1 hour.
Punch down dough and shape in to two loaves and put in loaf pans.
Rise in loaf pans for 1 hour.
Preheat oven to 425°F.
Bake for 25 to 30 minutes.
Use a small amount of butter on the tops of the loaves when they come out to keep the tops of the bread soft
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May 8, 2014
Sloppy Joes
Florence
Prep Time 10 minutes mins
Cook Time 25 minutes mins
Total Time 35 minutes mins
Course Main
Cuisine American
- 1 lb. Ground Beef
- 1 Tablespoon minced onion
- 1 tsp. salt
- 1/2 tsp. minced garlic
- 1/4 tsp. celery seed
- 1 tsp. cornstarch
- 1/4 tsp. dry mustard
- 1/4 tsp. chili powder
- 1/2 Cup Water
- 8 Hamburger Buns
Brown ground beef.
Add all spices to beef, including water.
Cook for approximately 10 minutes. Make sure the spices and water and beef are well cooked together.
Serve over Hamburg Buns.
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May 7, 2014
This goes very good with the Tuscan Fried Potatoes.
Tuscan Pork Chops
Florence
Prep Time 5 minutes mins
Cook Time 15 minutes mins
Total Time 20 minutes mins
Course Main
Cuisine American
- 1/4 Cup Beaufort Tuscan Herb Olive Oil
- Salt & Pepper to Taste
- 6 Center Cut Pork Chops
Place Olive Oil in frying pan.
Heat EVOO over medium heat.
Place pork in pan and salt and pepper to your liking..
Cook Pork chops for 5 to 7 minutes on each side until golden brown.
Check pork chop to make sure that they are completely done and no pink is left.
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May 6, 2014
Tuscan Fried Potatoes
Florence
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Course Side
Cuisine American
- 1/2 Cup Beaufort Tuscan Herb Olive Oil
- 1 Large Onion - slices in to small chunks
- 6 Large Potatoes - cut in small cubes
- Salt & Pepper to taste
Cut up onions and potatoes and put in fry pan.
Pour olive oil over the onions and potatoes.
Salt and Pepper them to your taste.
Cook over medium heat until the potatoes are cooked.
This recipe goes great with the Tuscan Pork Chops.
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May 5, 2014
Unforgetable Brownies
Florence
Prep Time 15 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr
Course Dessert
Cuisine American
- 2/3 Cups Butter
- 5 oz. Unsweetened Chocolate cut into pieces
- 1 3/4 Cups Sugar
- 2 tsp. Vanilla
- 3 Eggs
- 1 Cup Flour
- 1/2 Cup Chopped Walnuts optional
Preheat oven to 350°F.
Grease 9x9 Pan.
Heat butter and chocolate over medium heat until melted, stirring constantly. Cool.
Mix together all other ingredients.
Mix in chocolate mixture.
Pour into pan.
Bake for 40 to 45 minutes
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