February 21, 2014
Biscuits with Ham Butter
Florence
Course Breakfast
Cuisine American
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup sour cream
- 1 egg -- lightly beaten
- 1 cup ham -- cube
- 1/2 cup softened butter
Mix together sour cream and egg and whisk together.
Add in flour, baking powder and salt; mix well.
Knead on lightly floured surface for 30 seconds.
Roll to 1/2 inch thickness and cut with biscuit cutter.
Place on a greased baking sheet.
Bake at 425°F~ for 11 minutes or until lightly browned
In blender combine butter and ham and blend until ham is minced and it is all mixed well.
Spread over warm biscuits
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February 20, 2014
All-American Barbecue Sandwiches
Florence
Course Meat
Cuisine American
- 4 1/2 pounds ground beef
- 1 1/2 cups onion -- chopped
- 2 1/4 cups ketchup
- 3 tablespoons prepared mustard
- 3 tablespoons Worcestershire sauce
- 2 tablespoons vinegar
- 2 tablespoons sugar
- 1 tablespoon salt
- 1 tablespoon pepper
- 18 hamburger buns
Brown ground beef and onion.
Drain off grease.
Add ketchup, mustard, Worcestershire, vinegar, sugar, salt and pepper and stir well.
Serve on buns
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February 17, 2014
Chicken Luncheon Sandwich
Florence
Course Sandwich
Cuisine American
- 1 2/3 cups chopped cooked chicken
- 1 1/8 cups shredded cheddar cheese
- 1/2 cup finely chopped celery
- 1/4 cup green bell pepper
- 1 1/8 green onion -- chopped
- 1 1/8 tablespoons chopped pimiento
- 1/2 cup mayonnaise
- 1/2 cup plain yogurt
- salt & pepper
- rolls and/or bread
Combine chicken, cheese, celery, bell pepper, onion, pimiento, mayonnaise and yogurt, dash of salt and pepper.
Mix all ingredients together well.
Chill and serve on rolls or bread.
Refrigerate unused portion.
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February 16, 2014
Curried Shrimp
Florence
Course Seafood
Cuisine Amercian
- 1 cup fish stock or water
- 1/2 cup chopped onion
- 1 tablespoon turmeric
- 1/2 tablespoon peeled and minced fresh ginger
- 1 teaspoon salt
- 2 pounds medium - shells removed
- 2 tablespoons olive oil
- 1 1/2 tablespoons flour
- 1 tablespoon curry powder
- salt and pepper
- 1/2 lemon -- juice of
Combine stock, onion, turmeric, salt and ginger in a pan and bring to a boil.
Add the shrimp and mix well.
Cover and simmer over medium heat until the shrimp turns pink, approximately 4 minutes.
Remove the shrimp with a slotted spoon.
Strain and reserve the shrimp broth.
In a medium saucepan, heat the olive oil over medium heat
Add then flour and curry and stir, cooking until its browns a bit, approximately 3 minutes.
Add the shrimp broth a little at a time, stirring constantly.
Add the shrimp and the lemon juice
Add salt and black pepper.
Cook until the shrimp are hot, approximately 2 minutes.
Serve immediately, over brown or white rice.
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February 15, 2014
Simple Cream of Chicken Noodle Soup
Florence
Course Soup
Cuisine American
- 4 large chicken breasts
- 3 packages mixed frozen vegetables
- 5 medium peeled potatoes
- 2 tablespoons minced onion
- 6 teaspoons chicken flavor bouillon
- 1 pound pasta
- 6 tablespoons butter
- 1/3 cup flour
- 1 1/2 cups milk
- 1/2 tablespoon bell's seasoning
- 1/4 ground teaspoon sage
- 1/4 ground teaspoon thyme
In a stock pot boil the chicken then remove from the broth and set aside..
Add the pasta and all of the veggies to the broth and cook until tender.
Dice chicken and add back in to broth.
Dissolve chicken bouillon in a small amount of water and add to soup.
In small bowl, melt butter and whisk in the flour to create a paste.
Slowly add milk to paste until it is smooth and creamy.
Add cream mixture to soup slowly and stir well.
Add the "Bell's Seasoning" and the remaining spices and simmer for approximately 30 minute.
Server warm.
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February 14, 2014
Tomato-Rosemary Chicken
Florence
Course Main
Cuisine American
- 12 boneless skinless chicken breast halves
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup all-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons butter
- 5 cloves minced garlic
- 1/4 pound piece prosciutto -- chopped
- 1/3 cup dry white wine
- 1 tablespoon chopped fresh rosemary or 1 tsp dried
- 12 diced plum tomatoes
- 1/2 cup chicken broth
Salt and Pepper both sides of the chicken breats.
Dip chicken in flower and coat both side.
Shake off any extra flour.
Heat oven to 375°F
Place chicken in baking pan with 1 tablespoon melted butter and 1 tablespoon olive oil.
Bake chicken in 375°F oven for 20 minutes or until no longer pink in center
In skillet saute garlic, prosciutto and cook over mean heat for about 4 minutes, stirring constantly.
Add wine and rosemary; and keep stirring constantly keeping bottom of pan clean.
Add tomatoes and broth and bring to boil.
Reduce heat; simmer 10 minutes
Put chicken on serving dish and pour sauce over top.
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February 12, 2014
Pork Burritos
Florence
Course Main
Cuisine Tex-Mex
- 1 tablespoon olive oil
- 3 pounds pork cut in 1-in. cubes
- 1 large chopped onion
- 1 diced red bell pepper
- 1 diced yellow bell pepper
- 2 minced cloves garlic
- 1 fresh minced jalapeno pepper omit if too spicy
- 1/2 teaspoon oregano
- 1/2 teaspoon cumin
- 1 tablespoon cider vinegar
- 1 1/2 teaspoons salt
- 2 - 4 oz cans chopped green chiles
In large skillet, brown pork in olive oil.
Add all ingredients to skillet except for green chiles and simmer for 1 1/2 hours.
Add green chiles just before serving for best results.
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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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March 10, 2010
Chicken Marsala
Florence
Course Entree
Cuisine American
- 1/4 cup all-purpose flour for coating
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon dried oregano
- 4 skinless boneless chicken breast halves - pounded 1/4 inch thick
- 4 tablespoons butter
- 4 tablespoons olive oil
- 1 cup sliced mushrooms
- 1/2 cup Marsala wine
- 1/4 cup cooking sherry omit & use 3/4 cup Marsala wine
In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.
In a large skillet, melt butter in oil over medium heat.
Place chicken in the pan, and lightly brown.
Turn over chicken pieces, and add mushrooms.
Pour in wine and sherry.
Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.
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February 19, 2010
Slow Cooking Pepper Steak
Florence
Course Entree
Cuisine American
- 2 pounds beef sirloin cut into 2 inch strips
- garlic powder to taste
- 3 tablespoons vegetable oil
- 1 cube beef bouillon
- 1/4 cup hot water
- 1 tablespoon cornstarch
- 1/2 cup chopped onion
- 2 large green bell peppers roughly chopped
- 1 14.5 ounce can stewed tomatoes, with liquid
- 3 tablespoons soy sauce
- 1 teaspoon white sugar
- 1 teaspoon salt
Sprinkle strips of sirloin with garlic powder to taste. In a large skillet over medium heat, heat the vegetable oil and brown the seasoned beef strips. Transfer to a slow cooker.
Mix bouillon cube with hot water until dissolved, then mix in cornstarch until dissolved. Pour into the slow cooker with meat. Stir in onion, green peppers, stewed tomatoes, soy sauce, sugar, and salt.
Cover, and cook on High for 3 to 4 hours, or on Low for 6 to 8 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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February 14, 2010
Marinated Lemon Chicken
Florence
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
- 2 cups Greek virgin olive oil
- 8 large boneless/skinless chicken breasts
- 6 garlic cloves -- minced
- 2 lemons -- juiced
- 2 tablespoons fresh oregano -- finely chopped
- 1/8 teaspoon pepper
Combined oil garlic, lemons, oregano and pepper.
Place chicken in skillet and pour mixture over chicken.
Put refrigerate for 24 hours.
Charbroil the chicken for 6 to 7 minutes on each side, or until it is done
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