May 1, 2014
Peanut Sauce
Florence
Course Sauce
Cuisine Asian
- 1/4 cup peanut oil
- 1 tablespoon dried onion flakes
- 1 clove garlic -- minced
- 1/4 teaspoon trasi shrimp paste
- 2 tablespoons sambal ulek Asian chile sauce
- 1/4 cup peanut butter
- 3/4 cup water
- 1/2 teaspoon salt
- 1 tablespoon soy
- 2 teaspoons sugar
- 1 tablespoon tamarind liquid
Soften onion flakes in hot water, drain.
Fry trasi and sambal in about 2 Tablespoons of oil over low heat.
Add Peanut butter and water and remove from heat.
Add all remaining ingredients.
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April 28, 2014
Chutney-Pecan Dipping Sauce for Buffalo Wings
Florence
Prep Time 5 minutes mins
Total Time 5 minutes mins
Course Sauce
Cuisine American
- 4 teaspoons butter
- 1/3 cup chutney
- 1/4 cup honey
- 1/4 cup pecan halves
Place butter, chutney, pecan halves, and honey into blender or processor.
Blend, with pulsing, to ensure the pecans are chunky
Any additional pecan halves can be sprinkled directly onto the chicken wings
Dip and enjoy!
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April 19, 2014
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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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
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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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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February 9, 2014
Fajitas
Florence
Course Main
Cuisine Mexican
- 2 1/4 pounds steak
- 1/4 cup pineapple juice
- 1/4 cup orange juice
- 1/4 cup white wine
- 1/4 cup lemon juice
- 3/4 cup water
- 3/4 cup soy sauce
- 1 tablespoon pepper
- 1 clove garlic - minced
- 3 dried chiles arboles
- 3 tablespoons butter
- one orange and one lemon -- zest
- **PICO de GALLO**
- 4 ripe tomatoes
- 1 yellow onion
- 1/4 cup chopped cilantro
- 2 chile jalapenos - seeded & chopped
- salt to taste
- **GUACAMOLE**
- 1/2 onion -- cut up
- 2 large ripe avocados -- peeled pitted and quartered
- 1 canned jalapeno
- one lemon -- juice of
- 1 teaspoon salt
- 1/4 teaspoon pepper
**Marinade/Meat Filling**
Combine pineapple juice, orange juice, white wine, lemon juice, water, soy sauce, pepper, garlic, chiles and butter.
Marinate meat for approximately 2 hours.
Grill meat, basting with marinade. You can do this outside on a BBQ grill or you can do it in your broiler.
After meat is cooked, cut in to thin strips and serve on flour tortillas.
**GUACAMOLE**
Chop onion in food processor.
Add avocados, jalapeno, lemon juice, salt and pepper to food processor and process for five to ten seconds
**PICO de GALLO**
Combine all ingredients in bowl and set aside for 3 hours.
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February 15, 2010
Marinated Jerk Chicken Thighs
Florence
Course Meats
Cuisine American
- 1/4 cup dry red wine
- 1 medium jalapeno -- seeded and minced
- 2 tablespoons green onion -- minced
- 2 teaspoons vegetable oil
- 1 teaspoon ground allspice
- 1 1/2 teaspoons ground coriander
- 1/8 teaspoon cayenne pepper
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 8 skinless chicken thighs
- 1/4 teaspoon salt
- 1/8 freshly ground black pepper
Combine wine, jalapeno, green onion, oil, allspice, coriander, cayenne, cinnamon and nutmeg.
Place chicken in a bowl and add the marinade and marinate overnight in refrigerator.
Place chicken in baking pan.
Sprinkle with salt and pepper.
Preheat oven to 375 degrees.
Bake 45 minutes, or until chicken is completely cooked.
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