February 1, 2018
Teriyaki Sauce
Florence
Prep Time 10 minutes mins
Cook Time 10 minutes mins
Total Time 20 minutes mins
- 3 lbs chicken wings
- 1/2 cup soy sauce
- 1/3 cup water
- 1/2 cup brown sugar
- 1 TB dry mustard
- 1 TB ground ginger
- 3 garlic cloves minced
- 2 TB Flour
Mix all ingredients together with a whisk in a small sauce pan.
Simmer on low until the sauce has thickened.
Put over cooked chicken or beef and bake for 15 minutes.
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July 26, 2014
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 7, 2014
Salsa Dip
Florence
Course Salsa
Cuisine Tex-Mex
- 4 tomatoes -- chopped/drained
- 2 packages green onions -- chopped
- 1 can black olives -- chopped
- 1 can green chilies -- chopped
- 1 tablespoon olive oil
- 1 tablespoon vinegar
- 1 tablespoon garlic salt
Mix all ingredients together in a bowl.
Refrigerate for at least an hour.
Serve with tortilla chips
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June 30, 2014
Jicama Salsa
Florence
Course Salsa
Cuisine Mexican
- 1 cup finely diced jicama
- 1/2 cup finely diced tomatilla
- 1/2 cup finely diced red onion
- 3 Tbsp chopped cilantro
- 3 Tbsp lime juice
- 1/2 tsp honey
- 1/2 tsp kosher salt
- 1 tsp finely chopped jalapenos
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June 20, 2014
Tomato Avocado Guacamole
Florence
Course Dip
Cuisine Mexican
- 4 ripe avocados seed and skin removed
- 2 Tbsp fresh lemon juice
- 1 garlic clove grated
- 1 Roma tomato finely diced
- 1/4 cup finely chopped onion
- dash ground cumin
- dash hot pepper sauce
- salt and pepper to taste
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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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June 10, 2014
Tomatillo Salsa
Florence
Course Salsa
Cuisine Mexican
- 18 tomatillos - husked and chopped
- 1 small sweet onion - diced
- 1/2 cup cilantro leaves - minced
- 2 Tablespoons
- 1/4 tsp sea salt
- pinch sugar
- 2 jalapeno peppers - cleaned out seeds and minced
Mix all ingredients in a bowl and stir well.
Cover and refrigerate for an hour.
Store in covered container for a few days in refrigerator.
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June 6, 2014
Traditional Table-Side Guacamole
Florence
Course Dip
Cuisine Mexican
- 4 ripe avocados pit and peel removed, then diced
- 1 small sweet onion minced
- 1 garlic clove grated
- 1 or 2 jalapeno peppers seeded and grated or finely chopped
- 1 lime juiced
- salt and pepper to taste
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June 5, 2014
Corn Jicama Relish
Florence
Course Relish
Cuisine Mexican
- 1/2 cup corn kernels frozen kind, thawed and drained
- 1 cup finely diced jicama
- 1 cup finely diced Roma tomato
- 1/4 cup finely diced sweet bell pepper
- 2 Tbsp chopped ripe olives
- 2 Tbsp apple cider vinegar
- 1 Tbsp picante salsa roja, or salsa verde
- 2 Tbsp olive oil
In a glass bowl, mix all the ingredients together.
Cover bowl and let sit on kitchen counter for 1 to 2 hours, stirring occasionally.
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June 3, 2014
Roasted Red Peppers
Florence
- 4 large red orange or yellow bell peppers
- 2 tablespoons good olive oil
Preheat oven to 500° F
Place aluminum foil over baking sheet and grease well.
Place whole peppers on baking pan, in center of oven and bake for 30 to 40 minutes or until the skins are completely wrinkled and the peppers are charred.
Remove from oven.
Cover with aluminum foil and allow to cool for approximately 30 minute or until they are cool enough to handle.
Remove stems, peels and seeds and put in to pieces with any juices that have collected on pan.
Pour the oil over the peppers.
Cover with plastic wrap and refrigerate for up to 14 days.
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Roasted Red Pepper Hummas
Florence
- 2 cloves garlic minced
- 1 - 15 oz can garbanzo beans drained
- 1/3 cup tahini
- 1/3 cup lemon juice
- 1/2 cup roasted red peppers
- 1/4 teaspoon dried basil
In food processor, combine garlic, garbanzo beans, tahini and lemon juice.
Process until smooth.
Add roasted red peppers and basel.
Process until peppers are finely chopped.
Cover, Chill and Serve.
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June 2, 2014
This will be rougher in texture that store bought. Store bought is usually made with hulled sesame. This can be made with either, but not hulled sesame are more nutritious. Bulk sesame seeds can be purchased a Health Food or Organic stores.
Tahini
Florence
- 1 cup sesame seeds
- 2 Tablespoons to 1/2 cup olive oil
Lightly roast sesame seeds on low heat for about 10 minutes, stirring often.
Cool, then add to food processor with 2 tablespoons of olive oil.
Process until mixture is smooth.
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