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 17, 2014
Cheese Cornbread
Florence
Course Bread
Cuisine American
- 6 tablespoons butter
- 2 large yellow onions
- 2 eggs
- 3 tablespoons milk
- 1 can cream-style corn
- 1/2 cup bell pepper chopped
- 1 package yellow corn muffin mix
- 1/4 teaspoon dried oregano
- 1 cup sour cream
- 2 cups sharp cheddar cheese
Preheat oven to 425 degrees F
Grease a 9 x 13 baking pan with non-stick spray.
In large skillet saute onions in butter until golden brown.
Whisk together eggs, and milk until smooth.
Stir in corn, bell pepper, muffin mix & dried oregano and mix well.
Grease 9x9 pan and pour mixture into small baking pan.
Bake for approximately 20 minutes or until golden brown.
Remove from oven and top with cheese.
Return to oven to melt & brown cheese for 5 minutes.
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Black Bean Spinach Salad
Florence
Course Salad
Cuisine American
- 2 Tbsp fresh lime juice
- 1 tsp cumin
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
- 2 - 15 oz. cans black beans drained and rinsed
- 2 cups diced fresh tomatoes
- 1/4 cup shredded cheese
- 1/4 cup diced onion
- 2 Tbsp chopped fresh cilantro
- 4 cups chopped spinach
Whisk together lime juice, cumin, salt, pepper in a bowl.
Add black beans, tomatoes, cheese, onion, and cilantro and toss to coat with the dressing.
Place a bed of spinach 4 salad plates and spoon mixture over salad.
Serve immediately.
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Tomato Salsa Fresca
Florence
Course Salsa
Cuisine Mexican
- 1 pint grape or cherry tomatoes
- kosher salt to taste
- 1/2 cup diced sweet onion
- 1/4 cup lime juice
- 1 or 2 jalapenos - seeded and minced
- 1/4 cup chopped cilantro leaves
- 1 tsp olive oil
Chop tomatoes in food processor, do not puree them.
In Glass or Plastic Bowl, Add salt, onion, lime juice, jalapenos, cilantro and olive oil.
Refrigerate for 1 hour, so that the flavors will meld together.
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May 16, 2014
Htipiti
Florence
Course Spread
Cuisine Macedonian
- 1/2 pound feta
- 3 tablespoons olive oil
- 1 medium Italian pepper seeded and finely chopped
- 1 pickled green pepper seeded and chopped
- 2 teaspoons oregano
- pepper to taste
- 1/2 lemon -- strained juice only
- black olive -- for garnish
In medium bowl, mash feta with potato masher and slowly add olive oil, chopped peppers, oregano, and black pepper
Add mixture to food processor and process for approximately 2 minutes adding in lemon juice a little at a time, until feta is creamy
Refrigerate at least 1 hour before serving
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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 15, 2014
Cincinnati Beer Cheese Dip
Florence
Course Dip
Cuisine American
- 3 - 6 oz packages sharp cheddar cheese -- softened
- 1 1/2 ounces Roquefort or blue cheese
- 2 tablespoons butter-- softened
- 2 cloves garlic -- minced
- 1 medium onion -- minced
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon Tabasco sauce
- 1/2 cup beer -- heated and slightly cooled (up to 1 cup)
- 1 loaf round rye bread
In a food processor mix cheese, butter, onion, garlic, Worcestershire and Tabasco.
Mix in enough beer until mixture is a good dipping consistency for bread chunks.
Refrigerate
Take a round pumpernickel loaf of bread and hollow out the center and add the mixture in the hollowed out section.
Use the pieces of bread you hollowed out of the bread as dipping bread.
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Omelette with Cheese Sauce
Florence
Course Breakfast
Cuisine American
- 6 Strips of Bacon
- 1 Medium Onion
- 1/2 Sweet Bell Pepper - red for color
- 3 Pieces of Deli Ham - Diced
- 6 Eggs
- 1/4 Milk
- Salt & Pepper to Taste
- Cheese Sauce
Cook bacon and pat grease of it. Wrap in aluminum foil to keep warm.
Saute on medium heat the Onions, Peppers, and a pinch of salt in the bacon grease. When vegetables are almost cooked, put in the ham to warm it. After they have cooked and are tender, remove from pan and pat dry to remove the excess grease.
Whisk 6 eggs together with milk, salt and pepper.
Coat the pan with bacon grease and put eggs in the pan and cook omelette over medium heat. Turn over once when 1/2 way done.
Remove from pan and place onions, ham and pepper mixture in the middle.
Cover with cheese sauce and server with 3 strips of bacon.
Enjoy !
link
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Cheese Sauce
Florence
Course Sauce
Cuisine American
- 2 Tablespoons Butter
- 2 Tablespoons Flour
- 1/2 teaspoon Salt
- 1/16 teaspoon Pepper
- 1/4 teaspoon Ground Mustard
- 1 Cup Milk
- 1 Cup grated Sharp Cheddar Cheese
In medium sauce pan, melt butter over medium to high heat.
Add Flour, Pepper, Salt and Ground Mustard, whisk until well mixed with butter.
Whisk in milk and allow to thicken to your likeness.
Add cheese and make sure it is completely melted.
Server over vegetables, eggs or just about anything you want a cheese sauce on.
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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 13, 2014
Beer Cheese Spread
Florence
Course Appetizer
Cuisine American
- 2 pounds sharp cheddar cheese
- 2 cloves garlic -- mashed
- 3 tablespoons Worcestershire sauce
- 1 teaspoon dry mustard
- Tabasco sauce -- to taste
- 1/2 bottle beer
- 1 teaspoon salt
Remove cheese from fridge and allow to come to room temperature.
Cut cheese in to small chunks and place in food processor.
Process until smooth.
Put in garlic, Worcestershire, mustard and Tabasco and blend well
Put in beer a little at a time and mix well. Add beer until the mixture is a firm spreading consistency.
Mix in salt.
Refrigerate until chilled.
Server with crackers and/or toasted rye bread.
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May 12, 2014
Baking Powder Biscuits
Florence
Course Breads
Cuisine American
- 1/4 Cup Shortening
- 2 Cups Flour
- 1 Tablespoon Sugar optional
- 3 tsp. Baking Powder
- 1 tsp. Salt
- 3/4 Cup Milk
Put shortening in bowl and add flour, sugar, baking powder and salt.
Cut shortening into flour mixture.
Add Milk and mix well.
Rollout on to floured surface and cut out with small juice glass.
Preheat oven to 450F
Bake for 10 to 12 minutes.
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