June 16, 2014
Bacon And Egg Fried Rice
Florence
- 4 slices bacon diced
- 4 eggs beaten slightly
- 4 cups COOKED rice
- 3 tsp soy sauce
- 3 green onions chopped
- 1/2 cup frozen peas
Fry bacon in skillet until crisp.
Cut bacon in to pieces and set aside.
In bacon grease medium-low heat, add beaten eggs and cook (lightly scramble); remove and set aside.
Change heat to medium-high, add rice and stir-fry until rice browns slightly, add soy sauce, stir and cook for 1 minute, then add in the onions and frozen peas, cook for 1 minute, then add in the bacon and cooked eggs, stirring and cooking just until everything is hot.
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June 15, 2014
Lamb Kabobs
Florence
Course Main
Cuisine Mexican
- 2 pounds boneless lamb
- 1 cup yogurt
- 1/4 cup lemon juice
- salt to taste
- **FOR PASTE**
- 1 cup coriander leaves
- 1 cup mint leaves
- 3 green chiles
- 1 " ginger piece
- 10 garlic flakes
- 12 grams raw papaya
Combine all ingredients for paste and mix well.
Add Lamb, yogurt, lemon juice and salt and mix well, making sure the lamb is well coated.
Marinate for 5 hours
Skewer these pieces through a kabob rod and grill over fire, until they are evenly reddish brown.
Serve with onion pieces and lemon wedges.
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Cantaloupe Orange Slushie
Florence
Course Drink
Cuisine Mexican
- 1 medium size ripe cantaloupe
- 2 1/2 cups real orange juice
- 4 ice cubes
- sugar or honey to taste
Clean and dice the cantaloupe, and put in blender with orange juice and ice cubes.
Blend until smooth and frothy. Taste and add sugar if desired.
Pour into glasses and serve immediately.
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June 14, 2014
Garlic Bread
Florence
Prep Time 5 minutes mins
Cook Time 10 minutes mins
Total Time 15 minutes mins
Course Bread
Cuisine Italian
- 1 loaf french bread
- 1 stick butter softened
- 1/4 teaspoon garlic powder
- 1/2 cup mozzarella cheese
- Parmesan Cheese
Cut french bread in 1/2 long way.
Combine butter, garlic and mozzarella cheese.
Spread butter mixture over bread.
Sprinkle with Parmesan Cheese
Turn broiler in oven on and cook until slightly brown.
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Red Bell Pepper Jicama Slaw
Florence
Course Salad
Cuisine Mexican
- 2 large limes juiced
- 1/4 tsp hot pepper sauce
- 1 Tbsp brown sugar
- 1/2 cup olive oil
- salt and pepper
- 1 jicama peeled and cut into very thin strips
- 1 red bell pepper cleaned and cut into very thin strips
- 1 green onion chopped
Whisk together the lime juice, hot pepper sauce, and brown sugar, in glass bowl.
Add in olive oil slowly, whisk until dressing thickens.
Taste and add salt and black pepper as needed, then whisk to combine.
Add into the bowl the jicama, red bell pepper, and the onion and toss to combine. Taste and adjust seasoning. Serve immediately.
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June 13, 2014
Tomato Avocado Salsa
Florence
- 6 Roma tomatoes finely diced
- 1 small sweet onion finely diced
- 1 garlic clove grated
- 1 jalapeno seeded and chopped
- 2 Tbsp finely chopped cilantro
- 1 lime zested and juiced
- 1 tsp dried oregano
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 ripe avocado finely diced
Combine all ingredients in a large glass bowl, except salt.
Add salt and stir again.
Cover the bowl with plastic wrap and let rest for 15 minutes at room temperature.
Serve with tortilla chips.
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Six Minute Almond Green Bean Rice Skillet
Florence
Course Side
Cuisine American
- 1 tsp butter
- 1/2 cup slivered almonds
- 1/2 cup finely diced red bell peppers
- 3 cups cooked brown rice
- 1 package 10 oz frozen French-cut green beans, thawed and drained
- 2 green onions cut into thin strips
- salt and pepper to taste
In large heavy skillet, place over medium heat, add butter and slivered almonds, and cook until almonds are light golden in color; about 1 minute.
Add the red bell peppers to skillet and continue cooking and stirring until peppers soften slightly; about 2 minutes.
Add rice and green beans and continue cooking and stirring until all ingredients are hot; about 3 minutes.
Add the green onions, stir, taste and season as desired.
Serve immediately.
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June 12, 2014
Cooked Crab
Florence
Course Seafood
Cuisine American
Bring large stockpot to boil.
Add salt to make the water like sea water.
Drop crab in and cover.
Bring water back to boil.
When crab is red and floating it should be done. Approximately 10 to 15 minutes.
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Creamy Carrot And Rice Soup
Florence
Course Soup
Cuisine American
- 1 lb regular carrots peeled and chopped
- 1 medium size onion chopped
- 1 Tbsp cooking oil
- 4 cups chicken stock or broth divided
- 1/4 tsp dried tarragon
- 1/4 tsp white pepper
- 2 to 3 cups COOKED rice depending on preference
- sour cream for garnish
Combine carrots and onion in a soup pot with the oil; cook over medium heat, just until vegetables soften.
Add 2 cups chicken broth, tarragon, and white pepper, reduce to low, simmer slowly for 10 minutes.
Put mixture into food processor and process until pureed, then pour back into soup pot.
Add 2 additional cups of broth to the soup pot, then stir in the rice over medium heat and stir, cooking until heated through.
Serve hot with a dollop of sour cream on top of each serving.
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June 11, 2014
Simply Yummy Yuca
Florence
Course Side
Cuisine Mexican
- 1 lb yuca peeled
- cooking oil
Add water to a stock pot and bring Yuca to a boil.
Reduce heat and simmer the yuca slowly for 20 minutes or until just fork tender.
Preheat your oven to 350F degrees.
When yuca is tender.
Cut yuca into thin wedges, removing inner core.
Generously grease baking sheet with oil and evenly arrange wedges.
Drizzle yuca with oil.
Cover loosely with aluminum foil and bake for 10 minutes.
Remove aluminum foil and bake for another 10 minutes.
Cool on wire rack.
Server.
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Healthy Home-Baked Tortilla Chips
Florence
Course Snack
Cuisine Mexican
- 8 - 6 inch corn tortillas
- olive oil cooking spray
- sea salt to taste
Preheat oven to 375° F
Cut tortillas in to quarters
Spray tortillas lightly with cooking oil on both sides.
On cookie sheet bake tortillas for 15 minutes, turning 1/2 way through time.
Makes 32 chips
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June 10, 2014
Snickerdoodles
Florence
Course Dessert
Cuisine American
- 1 cup shortening or butter
- 1 1/2 cups white sugar
- 2 eggs
- 2 3/4 cups flour
- 1 teaspoon baking soda
- 2 teaspoons cream of tartar
- 1/4 teaspoon salt
- 1 teaspoon vanilla
- **Cinnamon Sugar**
- 2 tablespoons white sugar
- 2 teaspoons ground cinnamon
Preheat oven to 400°F
Mix together shortening, and sugar until smooth.
Add in eggs and vanilla, mix well.
Combine all dry ingredients.
Mix all ingredients together, except Cinnamon Sugar ingredients.
Make cinnamon sugar.
Roll out balls of dough, approximately 2 inch size and roll in cinnamon sugar.
Place on well grease cooking sheet.
Bake for 8 to 10 minutes.
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