May 18, 2014
Pink Salmon Patties
Florence
Course Fish
Cuisine American
- 1 can 5 oz salmon, skin and bones removed, drained
- 1 whole egg
- 1 Tbsp finely chopped green bell pepper
- 1/2 cup bread crumbs
- 1 tsp lemon juice
- 1/2 tsp dried thyme
- salt and pepper to taste
Mix all ingredients together in a large bowl.
Make 4 to 5 patties out of mixture.
In large skillet cook patties over medium-high heat in Olive Oil until browned on both sides.
Serve on buns.
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May 16, 2014
Roasted Citrus Curried Shrimp Salad
Florence
Course Salad
Cuisine American
- 2 large oranges peeled, segmented
- 1/2 tsp kosher salt divided in half
- 2 lbs shrimp cleaned
- 1 Tbsp olive oil
- 1 Tbsp curry powder
- 1/2 tsp black pepper
- Mix Greens for serving over
Preheat oven to 400° F.
Cover 13x9 baking pan with parchment paper.
Place orange pieces evenly on 13x9 pan.
Sprinkle oranges with 1/4 tsp of salt and bake for 10 to 12 minutes or until slightly browned and the edges are dry.
Remove from oven.
Put shrimp in a bowl with 1/4 tsp salt, the olive oil, curry powder, and the black pepper.
Add Shrimp to oranges and stir together. Return to oven and bake for 10 minutes or until shrimp is completely cooked.
Server over mixed salad greens.
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May 14, 2014
Lamb Curry
Florence
Course Main
Cuisine Indian
- 4 pounds boned lamb
- 2 pounds onions
- 8 large garlic cloves - minced
- 1/2 cup coriander leaves -- chopped
- 1 tablespoon fresh ginger root -- chopped
- 1/2 cup plain yogurt
- 2 teaspoons chili powder
- 1 teaspoon paprika
- 3 tablespoons ground coriander
- 1 tablespoon kalonji -- nigella seeds
- 3 tablespoons ghee
- 3 tablespoons oil
- 10 cardamom pods -- bruised
- 2 teaspoons garam masala
- 3 teaspoons salt and pepper -- to taste
Trim off all excess fat and cut in to large cubes.
Slice onions in to thin slices, only cut up about 1 1/2 pounds.
In food processor blend together remaining onions, garlic, coriander, ginger, yogurt, chili powder, paprika, ground coriander and kaloni seeds and process until it is a smooth paste.
In large fry pan, heat ghee and oil and fry sliced onions until browned.
Remove onions from pan.
Put lamb in to pan, in small amounts batches, and stir-fry over high heat until browned.
Over medium heat a small amount of oil to pan if necessary and fry blended mixture, stirring, until you can smell all the spices popping. This will take approximately 20 minutes, but sometimes longer.
Return meat to pan, add cardamom pods and salt and pepper, stir until well mixed
Cover and cook over low heat until meat is almost tender, stirring occasionally
You can add a small amount of water if the dish becomes dry to help cooking.
When meat is tender and liquid almost absorbed, add garam masala and reserved fried onion slices
Cover pan and simmer gently for a few minutes more
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May 11, 2014
Pork Sausage Gravy
Florence
Course Breakfast
Cuisine American
- 1 lb. Pork Sausage
- 1/3 Cup Corn Starch
- 3 Cups Milk
- 1/2 tsp. Salt
- 1/4 tsp. Pepper
Cook Sausage in frying pan. Do NOT drain grease.
Add Corn Starch to grease and stir well.
Add Milk, Salt and Pepper.
Simmer over medium head, until desired thickness is desired.
Serve over biscuits.
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May 10, 2014
Sausage And Potato Turnovers
Florence
Course Main
Cuisine Tex-Mex
- **FILLING**
- 1 large Potato
- 1/2 pound Bulk Pork Sausage
- 1 teaspoon Oregano
- Salt -- to taste
- **DOUGH**
- 2 cups Masa Harina
- 1 1/4 cups Warm water
- Vegetable oil -- for deep-frying
**FILLING**
Peel potato and cut in to small pieces to they cook fast.
In a saucepan boil potatoes in salted water for approximately 5 minutes or until tender.
In skillet cook pork sausage.
Add potato, oregano, and salt to taste and cook, stirring, 5 minutes
Cool filling completely
**DOUGH**
Line Baking sheets with wax paper
In bowl mix together masa harina and warm water until a dough forms.
Break off small pieces of dough and shape into about forty 1-inch balls
Place balls on baking sheet and cover with plastic wrap.
Roll out to approximately 2 1/2 inches wide.
Place 1 rounded teaspoon of filling in each Tortillas.
Heat grease to 375°F and deep fry turnovers for 8 to 10 minutes or until golden brown
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May 8, 2014
Sloppy Joes
Florence
Prep Time 10 minutes mins
Cook Time 25 minutes mins
Total Time 35 minutes mins
Course Main
Cuisine American
- 1 lb. Ground Beef
- 1 Tablespoon minced onion
- 1 tsp. salt
- 1/2 tsp. minced garlic
- 1/4 tsp. celery seed
- 1 tsp. cornstarch
- 1/4 tsp. dry mustard
- 1/4 tsp. chili powder
- 1/2 Cup Water
- 8 Hamburger Buns
Brown ground beef.
Add all spices to beef, including water.
Cook for approximately 10 minutes. Make sure the spices and water and beef are well cooked together.
Serve over Hamburg Buns.
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May 7, 2014
This goes very good with the Tuscan Fried Potatoes.
Tuscan Pork Chops
Florence
Prep Time 5 minutes mins
Cook Time 15 minutes mins
Total Time 20 minutes mins
Course Main
Cuisine American
- 1/4 Cup Beaufort Tuscan Herb Olive Oil
- Salt & Pepper to Taste
- 6 Center Cut Pork Chops
Place Olive Oil in frying pan.
Heat EVOO over medium heat.
Place pork in pan and salt and pepper to your liking..
Cook Pork chops for 5 to 7 minutes on each side until golden brown.
Check pork chop to make sure that they are completely done and no pink is left.
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May 2, 2014
Pork With Hot Peanut Sauce
Florence
- 3 tablespoons peanut oil
- 1/2 pound pork butt
- 2 cloves garlic -- minced
- 1 tablespoon fresh gingerroot -- minced
- 1/2 cup preserved radish
- 4 squares firm bean curd
- 2 green onions
- **SAUCE**
- 2 tablespoons crunchy peanut butter
- 1 tablespoon dark soy sauce
- 1 tablespoon cider vinegar
- 2 tablespoons sesame oil
- 2 dried hot red chili peppers
- 2 teaspoons sugar
- 1/3 cup stock
- 1/2 teaspoon MSG - this is totally optional for dietary reasons
Soak radish in warm water for 45 minutes.
Drain radish and cut in to 1/2" cubes.
Cut pork into 1/2" cubes
Drain & rinse canned bean curd; cut into 1/2" cubes
Cut green onions, including tops, in to 1/2 finger length size.
**SAUCE**
Cream together peanut butter and soy sauce.
Mix in remaining sauce ingredients.
Add oil to hot fry-pan or wok.
Add pork to hot oil.
Fry for approximately 1 minute.
Add garlic & ginger; stir-fry for another 30 seconds to 1 minute.
Transfer pork to saucepan; add peanut sauce; simmer for 15 minutes, adding onions in about 7 minutes in.
Remove excess oil.
Add more stock if sauce thickens
Steam radish and bean curd for approximately 15 minutes.
Top vegetables with pork and peanut sauce
Server warm.
Enjoy !
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April 30, 2014
Beef Tips with Noodles
Florence
- 1 pound sirloin tips cubed
- 1 can condensed cream of mushroom soup
- 1 package onion soup mix
- 1/2 cup fresh mushrooms
- 1 cup water
- 1 - 16 oz. package egg noodles
Preheat oven to 400° F
In a 13x9 casserole pan, combine the mushrooms and beef onion soups, canned mushrooms and water and mix thoroughly
Add beef tip cubes and mix together.
Bake for 1 hour..
Make egg noodles according to package instructions.
Server Beef over a bed of egg noodles.
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April 26, 2014
Pot Roast
Florence
Course Crockpot
Cuisine American
- 2 lb beef roast
- 4 large carrots - sliced
- 2 celery stalks -- sliced
- 1 onions -- sliced
- 1 lbs potatoes
- 1 can cream of mushroom soup
Put roast in crockpot, put carrots, celery, onions and potatoes on top, cover with 1 or 2 cans soup.
Cook on low for 6 to 8 hours.
Enjoy
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April 25, 2014
Crab Bisque
Florence
Course Soup
Cuisine American
- 2 tablespoons butter
- 1 teaspoon onion - chopped
- 1 tablespoon parsley - chopped
- 1 1/2 cups soft shell crabmeat - chopped
- 2 tablespoons flour
- 2 cups chicken or seafood broth
- 2 cups cream -- light
- 1 pinches cayenne pepper
- salt to your taste
Melt the butter in sauce pan.
Add the onion and cook until golden.
Add the crabmeat and parsley and cook over low heat stirring constantly for approximately 5 minutes.
Add the flour, stir to blend and cook for 3 minutes more
Stir in the chicken broth and simmer for 20 minutes.
Add the cream and cayenne pepper
Simmer for 5 more minutes.
Server warm.
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April 23, 2014
Creamy Tuna Rice
Florence
Course Side
Cuisine American
- 1 cup water
- 1/2 cup milk
- 1/2 teaspoon dill weed
- 1/4 teaspoon salt
- 6 slices process American cheese
- 1 1/2 cups minute original rice uncooked
- 1 can tuna -- drained
- 2 tablespoons chopped fresh parsley
Bring water, milk, dill and salt to boil over medium head in a saucepan.
Add cheese; cook until melted
Stir in MINUTE Rice, Tuna and parsley; cover
Remove from heat.
Let stand for approximately 7 minutes so rice will absorb all water.
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