April 25, 2014
Crab Bisque
Florence
Course Soup
Cuisine American
- 2 tablespoons butter
- 1 teaspoon onion - chopped
- 1 tablespoon parsley - chopped
- 1 1/2 cups soft shell crabmeat - chopped
- 2 tablespoons flour
- 2 cups chicken or seafood broth
- 2 cups cream -- light
- 1 pinches cayenne pepper
- salt to your taste
Melt the butter in sauce pan.
Add the onion and cook until golden.
Add the crabmeat and parsley and cook over low heat stirring constantly for approximately 5 minutes.
Add the flour, stir to blend and cook for 3 minutes more
Stir in the chicken broth and simmer for 20 minutes.
Add the cream and cayenne pepper
Simmer for 5 more minutes.
Server warm.
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April 23, 2014
Creamy Tuna Rice
Florence
Course Side
Cuisine American
- 1 cup water
- 1/2 cup milk
- 1/2 teaspoon dill weed
- 1/4 teaspoon salt
- 6 slices process American cheese
- 1 1/2 cups minute original rice uncooked
- 1 can tuna -- drained
- 2 tablespoons chopped fresh parsley
Bring water, milk, dill and salt to boil over medium head in a saucepan.
Add cheese; cook until melted
Stir in MINUTE Rice, Tuna and parsley; cover
Remove from heat.
Let stand for approximately 7 minutes so rice will absorb all water.
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April 22, 2014
Creole Shrimp
Florence
- -----sauce-----
- 1 - 15 oz can tomato puree
- 1/2 cup water
- 3 tablespoons white vinegar
- 3 tablespoons Worcestershire sauce
- 1/2 teaspoon hot sauce
- 1/2 teaspoon garlic powder
- 1 tablespoon mustard
- 1/4 teaspoon salt
- 1/3 teaspoon pepper
- 3 tsp. sugar or sugar substitute
- 12 ounces cooked shrimp
In Saucepan, combine all ingredients, except sugar and shrimp.
Slowly Bring To Boil, stirring when needed.
Remove from heat and stir in sugar.
Add Shrimp to sauce.
This can be served over rice or a egg noodle bed.
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April 21, 2014
Pasta Salad
Florence
Course Salad
Cuisine America
- 2 - 16 oz tri-color rotini
- 1 can black olives - sliced
- 1 large tomato - diced
- 1/2 - 16 oz. bottle of Italian dressing
- 1 - Sweet Bell Pepper Yellow, Orange or Red
- **OPTIONALl**
- 1/2 package Pepperoni - sliced in to 1/4's
- 1/4 lb Sharp Cheese - cubed
Cook Pasta according to package instructions.
Cool Pasta and add olives, tomatoes, peppers and Italian dressing.
Serve Chilled.
Add **OPTIONAL** ingredients in with pasta.
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April 20, 2014
Prawn Kabab
Florence
Course Appetiser
Cuisine American
- 1 1/2 pounds prawn
- 2 bell pepper
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- salt to taste
- 1 tablespoon cooking oil
- 8 ounces cherry tomatoes
- 1 teaspoon lemon juice
De-vein and clean the prawns
Mix chili powder, salt, lemon juice, and turmeric powder with 1 tablespoon of cooking oil in a metal bowl
Marinate the prawns in the mixture
Let rest for 1 hour
While waiting, quarter the bell peppers and remove their seeds
Quarter the tomatoes
Spear the prawns, capsicum, and tomatoes onto the skewers. Alternate as you go
Place on hot grill and cook until well done, turning occasionally to avoid burning them
Serve Immediately
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Struffoli
Florence
- 3 large eggs
- 2 cups sifted flour
- 1 tablespoon softened butter
- 1/2 teaspoon baking powder
- 1 teaspoon sugar
- 1/2 cup sugar
- 1 cup honey
Whisk together the butter and eggs with 1 tsp of sugar until foamy
Sift flour together with baking powder
Stir flour and baking powder into the egg mixture
Use your hands to kneed the mixture into a soft dough
Quarter the dough and place on a floured cutting board
Roll each piece of dough into a rope about the size of your index finger and 12 inches long
Cut each rope into 1 inch pieces
Toss the rope pieces with flour and shake off the excess, you only need a light coating
Using a deep saucepan, heat 3 inches of vegetable oil to 375F
Place a couple of your struffoli into the pan at a time and fry until golden brown and puffed
Use a slotted spoon to transfer struffoli to a paper towel and allow to drain
Combine 1/2 cup sugar and the honey in a large saucepan
Heat over low heat, stirring until the sugar has dissolved then keep at a low heat.
Add your fried struffoli balls a few at a time
Use a wooden spoon to turn your struffoli to coat all sides of them with your honey and sugar mixture
Remove the struffoli from the pan and transfer them to a large plate
Using wet hands, build a pyramid with the balls
Sprinkle the pyramid with colored sprinkles and let stand for 1 to 2 hours
When it is cool, just break of pieces with your hands and enjoy
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Sweet And Sour Meatballs
Florence
- 1 pound turkey mince
- 2 ounces breadcrumbs
- 1 onion -- peeled and chopped
- 1 teaspoon Chinese five spice
- salt and pepper
- 1 tablespoon oil
- 1 onion -- peeled and sliced
- 2 carrots -- cut into thin stick
- 1 green pepper -- deseeded and
- 1/2 pint chicken stock
- 1 tablespoon tomato ketchup
- 2 tablespoons demerara sugar
- 2 tablespoons malt vinegar
- 8 ounces pineapple chunks
- 2 tablespoons cornflour
- 4 ounces bean sprouts
- chopped spring onions or -- snipped chives
Combine turkey mince with chopped onion, Chinese Five Spice, breadcrumbs, and seasoning
Roll into 16 balls
Add Ketchup, vinegar, stock and demerara sugar
Bring to a boil and then reduce to a simmer
Add turkey balls, cover and simmer for 20 minutes
Drain the juice from the pineapple and sit it aside
Blend the pineapple juice with the cornflour
Remove turkey balls from the sauce and place on your serving dish
Stir the cornflour mix into the sauce
Stir constantly while bringing to a boil
Reduce heat and let simmer until sauce is thick and clear
Stir pineapple chunks and brean sprouts into the sauce mix
Pour sauce over meatballs
Sprinkle chives or spring onions on top of the meatballs and enjoy
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April 19, 2014
Italian Calzones
Florence
Prep Time 20 minutes mins
Cook Time 30 minutes mins
Total Time 50 minutes mins
Course Entree
Cuisine Italian
- 1 pound frozen white bread dough
- 1 pound lean ground round beef
- 1/2 cup chopped mushrooms
- 1/2 cup finely chopped onion
- 1/4 cup chopped green bell pepper
- 1/2 cup evaporated skim milk
- 3 tablespoons fine dry bread crumbs
- 1 1/2 teaspoons dried oregano
- 1/2 teaspoon crushed red pepper
- 1 teaspoon crushed fennel seed
- 3 cloves minced garlic
- 3/4 cup tomato sauce
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 1 tablespoon butter
- vegetable cooking spray
Thaw out bread the dough
Combine the ground round and next 9 ingredients in a large skillet and stir well
Stir mixture over medium heat for 10 minutes or until meat is browned
Add sugar, 3/4 cup tomato sauce, and salt
stir occasional for the next 6 minutes
Remove from heat and let mixture cool slightly
Cut dough into 8 equal portions
Cover the dough and take out 1 portion at a time
roll portion to 1/8-inch thickness and repeat with the other 7 portions
Coat a large baking sheet with cooking spray, place each portion on it spreading them into 6-inch circles using your fingertips coated in flour
Using a spoon, place 1/3 cup of the meat mixture onto one half of each dough circle
Moisten the edges of the dough with water and fold the dough over the filling
Us a fork to seal the edges together
Using a pastry brush, lightly coat the Calzones with butter
Pre-heat over to 375F
Place baking sheet in over and bake for 20 minutes or until golden brown
Remove Calzones from oven
Use your pastry brush to again lightly coat the Calzones with butter
Serve immediately
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Shell Pasta Salad
Florence
Course Side Dish
Cuisine American
- ***DRESSING***
- 1/2 - 16 oz. Bottle of Italian Dressing
- ***SALAD***
- 1 pound small pasta shells
- 1/4 pound provolone cheese
- 1/4 pound hard salami
- 1/4 pound pepperoni sausage
- 3 green peppers
- 3 ribs celery
- 2 small onions
- 1 can black olives
- 1 7 ounce jar green olives
- 3 tomatoes
***SALAD***
Cook and drain the small pasta shells
Cube the provolone cheese
Dice the hard salami, pepperoni sausage, green peppers, celery, and onions
Slice the black olives and the green olives
Chop the tomatoes
Place all salad ingredients except the tomatoes into a large wooden bowl
Add the dressing and toss
Cover and place in refrigerator for at least 24 hours before serving
Remove from fridge
Toss with tomatoes and enjoy
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Cucumber Salsa
Florence
Makes about 3 cups of salsa
Course Condiments
Cuisine American
- 1 cup sour cream
- 1 cup plain yogurt
- 1/4 cup snipped parsley
- 1/4 cup fresh snipped cilantro
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 2 cucumbers
Pare, de-seed, and coarsely shred the cucumbers
In a large bowl, mix all ingredients
Cover and and place in fridge for about 2 hours or until chilled
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April 18, 2014
Deluxe Salmon Spread
Florence
Course Seafood
Cuisine American
- 1 pound cooked salmon
- 1 cup mayonnaise
- 2 tablespoons diced green pepper
- 2 tablespoons diced pimento
- 2 teaspoons lemon juice
- 1 teaspoon tarragon
- 1 teaspoon horseradish
- 1 teaspoon chopped dried dill
Put mayonnaise, pepper and pimento into blender on low until smooth.
Empty blender into bowl and mix well with the rest of the ingredients.
Chill and server with bread or crackers.
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Spicy Dip For Vegetables
Florence
Course Dip
Cuisine American
- 1/4 cup seedless raisins
- 1 cup cottage cheese
- 2 tablespoons vinegar
- 1/2 small diced onion
- 1 teaspoon chile powder
- 1/2 teaspoon curry powder
- 3/4 teaspoon salt
- 1/8 teaspoon black pepper
Place raisins in bowl and cover with hot tap water
Let stand 10 minutes
Blend together cottage cheese, vinegar, onion, chile powder, curry, salt and pepper.
Drain raisins.
Add raisins to blender.
Cover and blend at high speed until smooth and creamy.
Chill and server with your selection of your favorite vegetables.
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