April 18, 2014
Heath Bar Pie
Florence
Course Dessert
Cuisine American
- 1 package crushed chocolate wafers
- 1 teaspoon almond or vanilla extract
- 1/3 cup melted butter
- 1 pint softened chocolate ice cream
- 1 cup peanut butter chips
- 1 pint softened vanilla ice cream
- 3 chopped health bars
- **HOT FUDGE SAUCE**
- 2 cups semi sweet choc. chips
- 1 cup whipping cream
- 1/3 cup corn starch
In a medium bowl, mix together cookies, melted butter and extract of your choice.
Use mixed to press in to a buttered pie pan to make a crust.
Preheat oven to 350°F
Bake crust for 7 minutes
Let cool, placing in freezer for approximately 20 minutes.
Remove from freezer and spread chocolate ice cream over bottom of crust.
Sprinkle peanut butter chips evenly on top of the ice cream.
Freeze for 20 minutes or until firm.
Remove from freezer and spread vanilla ice cream over top.
Sprinkle chopped Heath bars on top.
Store in freezer.
Serve with Hot Fudge Sauce.
**HOT FUDGE SAUCE**
Melt the chocolate chips in a double boiler
Add whipping cream and corn starch
Mix together
Server on top of pie.
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Fruit Dip
Florence
Course Dip
Cuisine American
- 1 - 7 oz container of marshmallow fluff
- 1 - 8 oz package cream cheese - softened
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April 17, 2014
Scrabbled Eggs
Florence
Course Breakfast
Cuisine American
- 2 Eggs
- 1/8 cup milk
- 1/8 cup red onion
- 1/8 cup Sweet Bell Pepper
- Dash Salt & Pepper
- 1 tablespoon butter
Saute Onions and Peppers together in olive oil with a little salt and pepper until tender.
Whisk together Eggs, milk, salt and pepper.
Melt butter in pan.
Add egg mixture to pan with onions and peppers.
Use fork and keep stirring eggs until done.
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Southern Omelette and Cheese Sauce
Florence
Course Breakfast
Cuisine American
- **CHEESE SAUCE**
- 1 tablespoon butter
- 1 tablespoon starch
- 1 cup milk
- 1/8 teaspoon salt
- 1/8 teaspoon white pepper
- 1/4 cup cheese -- shredded
- **OMELETTE**
- 3 Eggs
- 1/8 cup red onion
- 1/8 cup Sweet Pepper red, yellow or orange, because they are sweeter
- 1/8 cup milk
- Salt
- Pepper
- 1 tablespoon butter
Heat butter in a small skillet.
Add in starch.
Slowly add milk.
Cook stirring until sauce thickens.
Stir in salt and pepper
Add 1/4 cup cheese.
Still until all cheese is melted.
**OMELETTE**
Saute Peppers and Onions in olive oil until tender.
Whisk eggs, milk, salt and pepper.
Melt butter in pan.
Pour egg mixture in to hot pan.
Cook until eggs are done on 1 side and flip over.
Sprinkle onions and peppers on to 1 side of the omelette and then fold in half when cooked on other side.
Plate and cover with cheese sauce.
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White Cheese Sauce
Florence
Course Sauce
Cuisine American
- **WHITE SAUCE**
- 1 tablespoon butter
- 1 tablespoon starch
- 1 cup milk
- 1/8 teaspoon salt
- 1/8 teaspoon white pepper
- **CHEESE SAUCE**
- 1/4 cup cheese -- shredded
Heat butter in a small skillet.
Add in starch.
Slowly add milk.
Cook stirring until sauce thickens.
Stir in salt and pepper
**CHEESE SAUCE**
Remove from heat.
Add 1/4 cup cheese.
Still until all cheese is melted.
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Marinated Tomatoes
Florence
Course Salad
Cuisine American
- 4 tomatoes; large
- 1 cup vegetable oil
- 1/4 cup wine vinegar
- 1/4 teaspoon mustard; dry
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 garlic; clove large, minced
- 1 tablespoon basil; fresh chopped
- 2 thyme; sprigs fresh,chopped
- 1 marjoram; fresh sprig, chop
- 1 tablespoon scallion; minced
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April 16, 2014
Gobhi Mung
Florence
Course Main
Cuisine Indian
- 1 cup yellow split mung beans
- 2/3 cup finely chopped onions
- 1 tablespoon grated ginger
- 2 teaspoons minced garlic
- 1/3 teaspoon turmeric
- 3 medium potatoes -- peeled and quartered
- 1/3 small head cauliflower -- cut into florets
- 1 tablespoon salt
- 12 tablespoons ghee or clarified butter
- 1 tablespoon cumin seeds
- 2 green chiles -- seeded and minced
- 1/2 teaspoon red pepper
- 2 teaspoons lemon juice
- 2 tablespoons chopped coriander leaves
- 2 cups cooked rice
Wash mung beans and place in stock pot.
Add onions, ginger, garlic, turmeric and 3 cups water and bring to boil.
Reduce heat and simmer for 15 to 20 minutes.
Add potatoes, cauliflower, salt and 2 more cups water.
Continue cooking for 15 minutes.
Warm ghee over high heat, when very hot, add cumin seeds and fry until they turn dark brown
Add chiles and red pepper and stir occasionally.
Combined all remaining ingredients (except rice) and mix well.
Serve over 1/2 cup rice.
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April 15, 2014
Marinated Turkey Breast
Florence
Course Meats
Cuisine American
- 1 turkey breast 7 lbs
- 1 cup apple cider vinegar
- 1/4 cup vegetable oil
- 2 tablespoons salt
- 2 tablespoons course-ground black pepper
- 1 tablespoon fine-ground black pepper
Combined all ingredients, except turkey.
Place turkey in a roasting bag and place in a roaster pan.
Pour mixture over turkey.
Seal bag and Bake at 300F for 4-5 hours
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April 14, 2014
Herbed French Bread
Florence
Course Breads
Cuisine American
- 1/4 cup butter
- 2 tablespoons olive oil
- 1 clove garlic -- minced
- 3 tablespoons grated Parmesan cheese
- 2 tablespoons fresh chives -- chopped
- 1 teaspoon Dijon mustard
- 1 8 ounce loaf french bread -- cut bread to 3/4 in thick
Melt butter and heat oil in sauce pan.
Saute Garlic in oil and butter.
Remove from heat.
Add Parmesan cheese, chives and mustard and stir until creamy.
Spread mixture on bread.
Place on greased baking sheet.
Bake at 400F degrees for 7 minutes.
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April 13, 2014
Calico Burgers
Florence
Course BBQ
Cuisine American
- 1 1/2 pounds ground beef
- 1/2 cup cooked rice
- 1/4 cup onion -- chopped
- 1/4 cup green pepper -- chopped
- 1 tablespoon parsley flakes
- 1 teaspoon salt
- 1/4 teaspoon garlic powder
- **BBQ Sauce**
- 1/2 cup ketchup
- 2 tablespoons brown sugar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon cider vinegar
- 1 teaspoon garlic powder
- 1/4 teaspoon mustard powder
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
Combined all ingredients.
Shape into four to six patties
Grill and serve.
**BBQ Sauce**
Combine all sauce ingredients in a saucepan; simmer for 5 to 10 minutes.
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April 12, 2014
Seafood Butter Sauce And Baste
Florence
- 1/2 cup butter
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried tarragon
- 3/4 teaspoon salt
- 1 tablespoon lemon juice
Melt butter in a small saucepan.
Combined all ingredients in saucepan.
Brush on seafood and bake, bbq or fry.
Goes good on shrimp, crawfish, crab and lobster.
Makes approximately 1/2 cup.
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Fried Pea Fritters
Florence
Course Vegetables
Cuisine American
- 2 cups cooked peas
- 1 cup flour
- 2 teaspoons baking powder
- 1 teaspoon pepper
- 1/2 teaspoon salt
- 1 tablespoon curry powder
- 2 eggs
- 1 1/2 cups milk
Mix together flour, baking powder, pepper, salt, curry powder.
Whisk together milk and eggs.
Mix together wet and try ingredients.
Stir in cooked peas.
Drop from spoonfuls into hot grease.
Fry until golden .brown
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