July 29, 2014
Curried Carrot Soup
Florence
Cook Time 20 minutes mins
Total Time 20 minutes mins
Course Soup
Cuisine American
- 2 medium carrots chopped
- 1 small onion chopped
- 1 small potato chopped
- 1 clove garlic crushed
- 2 tablespoons orange juice
- 1 tablespoon tomato puree
- 1 tablespoon fresh parsley chopped
- 1 cup skim milk
- 2 cups water
- salt to taste
- 1 teaspoon curry powder
- 1/2 teaspoon butter
Simmer vegetables covered until tender.
Add orange juice, curry powder, tomato puree,skim milk and salt to taste
Cool to room temperature
Blend in food processor till smooth
Add parsley and heat without bringing to boil
Serve warm.
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July 28, 2014
Crepes with Eggs and Cheese
Florence
Course Breakfast
Cuisine French
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Grilled Fish
Course Main
Cuisine American
- 1 pound salmon fillet
- 1 pound swordfish fillet
- chili pepper
- 1 lemon
- 3 tablespoons butter
- crushed black pepper
Cut salmon and swordfish into two pieces and place on the grill
Sprinkle chili pepper over swordfish
Squeeze juice of 1/2 the lemon over salmon
Grill for 3 to 5 minutes before flipping
Flip fish
Brush swordfish with melted butter and more chili pepper
Squeeze other 1/2 of lemon over salmon and sprinkle with black pepper
Grill until cooked through
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July 27, 2014
Kela Toffee
Tarla Dalal
- 1 cup mashed ripe bananas
- 1 cup sugar
- 2 teaspoons ghee
Combine all ingredients and cook over low heat, stirring constantly.
When small balls start to form, remove from heat.
Spread into a greased cookie sheet.
Cut into shapes while still hot
Cool and store.
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Mexican Cornbread Wedges
Florence
Course Bread
Cuisine Tex-Mex
- 1 Tbsp cooking oil
- 1/2 cup diced onion
- 1 lb ground beef
- kosher salt and black pepper to taste
- 1 tsp garlic powder
- 1 pkg taco seasoning mix
- 1/2 cup diced green bell pepper
- 1/2 cup diced yellow orange, or red bell pepper
- 2 cups Mexican style cornbread mix
- 3 Tbsp oil
- 1 egg beaten
- 1 -16 oz jar chunky salsa
- 1 cup shredded Cheddar cheese
- 1 1/4 cups milk
Preheat oven to 425 degrees.
In oven ready skilled, add oil, onions beef, salt and pepper over medium heat, until completely cooked.
Add garlic powder, taco seasoning mix, and 3/4 cup water, and stir to combine.
Remove from skillet and set aside.
Evenly spread the diced pepper into the skillet and spoon the beef mixture on top, spreading evenly.
In bowl combine final 6 ingredients until a semi-smooth batter forms. Pour this batter evenly over the beef in skillet.
Bake for 45 to 50 minutes or until the cornbread is cooked thoroughly and is golden brown around the edges.
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July 26, 2014
Crepes w/Eggs
Florence
Course Bread
Cuisine French
- Crepes Recipe
- 4 Eggs
- 1/2 Red/Orange/Yellow Sweet Bell Pepper
- 1 small onion
Make Crepes per recipe instructions.
Saute 1/2 Bell Pepper and onions over medium heat in a skillet until tender.
Add Eggs and cook like scrambled eggs.
Add equal amounts of egg mixture in to each crepe.
Server warm.
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Spicy Clam Dip
Florence
Course Dips
Cuisine Americcan
- 1 pound cream cheese
- 3 ounces clam juice
- 1/4 cup Dijon mustard
- 2 tablespoons Worcestershire sauce
- 1 teaspoon prepared horseradish
- 1/4 cup onion
- 1/2 teaspoon liquid hot pepper sauce
- 1 cup minced clams
- 1/4 teaspoon kosher salt
- 1/2 teaspoon white pepper
Add cream cheese, clam juice, mustard in a food processor and mix well.
Add Worcestershire, horseradish, onions, and pepper sauce, process to mix well.
Fold in clams, by hand, just until mixed season with salt and white pepper cover and chill serve slightly chilled or at room temperature
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July 25, 2014
Grilled Hawaiian Chicken
Florence
Course Main
Cuisine American
- 1/4 cup unsweetened orange juice
- 2 tablespoons unsweetened pineapple juice
- 1 teaspoon minced cilantro leaves
- 1/4 teaspoon salt
- 4 chicken breast -- 4 oz halves -- skinned
- 3/4 cup finely chopped pineapple
- 2 tablespoons chopped red bell pepper
- 1 jalapeno pepper -- seeded and chopped
- 2 tablespoons minced cilantro leaves
- 1 1/2 teaspoons white wine vinegar
- 1 teaspoon unsweetened orange juice
- 1/2 teaspoon pepper
Combine orange juice, pineapple juice, cilantro and salt and mix well
Add chicken, turning to coat
Cover and refrigerate chicken for several hours, turning occasionally
Combine pineapple, bell pepper, jalapeno, cilantro, vinegar, and orange juice in a small bowl; mix well
Let mixture stand at room temperature for 2 hours
Remove chicken from dish, reserving marinade
Sprinkle chicken with pepper
Grill chicken 4 to 5 inches from coals 15 minutes or until done
Turning and basting frequently with reserved marinade
To serve, top each breast with 3 tablespoons pineapple mixture
Garnish with pineapple leaves
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Coffee Squares
Florence
Cook Time 15 minutes mins
Total Time 15 minutes mins
- 1/2 cup oil
- 2 cups brown sugar
- 2 eggs
- 3 cups flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
- 1 cup black coffee
- 12 ounces chocolate chips
Combine oil, sugar and eggs, mixing well
Combine dry ingredients and add to the first mixture, blending well
Add vanilla and coffee, mixing well
Stir in the chips, blending well
Spread on a large greased cookie sheet
Preheat oven to 350F
Bake for 15 minutes.
Cool, cut and serve.
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July 24, 2014
Crepes
Florence
Course Pastry
Cuisine French
- 1 cup all-purpose flour
- 2 eggs
- 1/2 cup milk
- 1/2 cup water
- 1/4 teaspoon salt
- 2 tablespoons butter melted
Mix together flour and eggs.
Gradually add in milk and water.
Add in salt and butter, making sure that it is completely combined and smooth.
Cook crepes on hot griddle, using 1/4 cup of mix per crepe.
Cook crepes approximately 2 minutes per side, until golden brown.
Loosen with rubber spatula and flip.
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Chicken Kabobs
Florence
Course Main
Cuisine American
- 2/3 cup vegetable oil
- 2 tablespoons white vinegar
- 1/2 teaspoon parsley
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/4 pounds chicken breasts boneless skinless cut in 2" cubes
- 1 medium red bell pepper -- large chunks
- 1 medium green bell pepper -- large chunks
- 2 medium onions - chunks
- 6 bamboo skewers
In a large bowl, combine the oil, vinegar, parsley, onion powder, paprika, salt, and black pepper
Add the remaining ingredients and toss to coat
Cover and refrigerate for 2 hours
Remove the chicken and vegetables from the marinade, discarding excess marinade, and thread the chicken and vegetables evenly on the skewers
If using bamboo skewers, they must first be soaked in water for 15-20 minutes
Preheat the grill to medium-high heat
Place the kabobs across the grill rack and cook for 6-8 minutes or until the chicken is cooked and no pink remains, turning halfway through
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July 23, 2014
Cod Tortilla Soup
Florence
Course Seafood
Cuisine American
- 1/2 cup onions -- chopped
- 1 garlic clove -- minced
- 1 tablespoon butter
- 1 teaspoon dried oregano
- 3/4 teaspoon ground cumin
- 1/2 teaspoon red pepper flakes -- or to taste
- 1 - 14 1/2 oz can chicken broth
- 1 - 14 1/2 oz can whole peeled tomatoes - chopped
- 2/3 cup frozen corn kernels
- 4 - 5 oz cod fillets
- Chopped cilantro -- for garnish
- Tortilla strips
In large skillet, saute onions and garlic until tender.
Add oregano, cumin and red pepper flakes and saute for 2 minutes longer.
Add chicken broth, tomatoes and tomato liquid; bring to a boil and simmer 5 minutes
Add corn kernels
Set cod fillets on top of broth and spoon liquid over cod
Cover and simmer 5 minutes, or until cod just flakes when tested with a fork
Set fillet in middle of bowl and spoon soup around it and sprinkle with cilantro.
Garnish each bowl with tortilla strips
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