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.
Comments Off on Pork Sausage Gravy
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
Comments Off on Sausage And Potato Mini-Turnovers
May 9, 2014
Kentucky Derby Cheese Dip
Florence
Course Snack
Cuisine American
- 2 pounds grated sharp cheddar cheese
- 1/2 medium onion -- chopped fine
- 2 cloves garlic -- chopped fine
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon cayenne pepper
- 1 12 oz can flat beer
In sauce pan, bring beer to a simmer.
Blend all ingredients in a food processor.
Chill for 2 hours.
Serve with crackers or or bread chunks.
Comments Off on Kentucky Derby Cheese Dip
White Bread
Florence
Course Breads
Cuisine American
- 6 to 7 Cups of Flour
- 3 Tablespoons Sugar
- 1 Tablespoon Salt
- 2 Tablespoons Shortening
- 4 1/2 teaspoons of Active Dry Yeast
- 2 1/4 Cups Water 125°F
Mix together Water, Sugar, Salt, Shortening and Yeast.
Let Yeast dissolve.
Add 6 Cups of flour mix with wooden spoon. After you have mixed it as much as you can, use your hands to make sure it is mixed well. If it is still too sticky, add 1/4 cup flour until it is no longer tacky.
Placed in greased bowl in warm place and let rise for 1 hour.
Punch down dough and shape in to two loaves and put in loaf pans.
Rise in loaf pans for 1 hour.
Preheat oven to 425°F.
Bake for 25 to 30 minutes.
Use a small amount of butter on the tops of the loaves when they come out to keep the tops of the bread soft
Comments Off on White Bread
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.
Comments Off on Sloppy Joes
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.
Comments Off on Tuscan Pork Chops
May 6, 2014
Tuscan Fried Potatoes
Florence
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Course Side
Cuisine American
- 1/2 Cup Beaufort Tuscan Herb Olive Oil
- 1 Large Onion - slices in to small chunks
- 6 Large Potatoes - cut in small cubes
- Salt & Pepper to taste
Cut up onions and potatoes and put in fry pan.
Pour olive oil over the onions and potatoes.
Salt and Pepper them to your taste.
Cook over medium heat until the potatoes are cooked.
This recipe goes great with the Tuscan Pork Chops.
Comments Off on Tuscan Fried Potatoes
May 5, 2014
Unforgetable Brownies
Florence
Prep Time 15 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr
Course Dessert
Cuisine American
- 2/3 Cups Butter
- 5 oz. Unsweetened Chocolate cut into pieces
- 1 3/4 Cups Sugar
- 2 tsp. Vanilla
- 3 Eggs
- 1 Cup Flour
- 1/2 Cup Chopped Walnuts optional
Preheat oven to 350°F.
Grease 9x9 Pan.
Heat butter and chocolate over medium heat until melted, stirring constantly. Cool.
Mix together all other ingredients.
Mix in chocolate mixture.
Pour into pan.
Bake for 40 to 45 minutes
Comments Off on Unforgetable Brownies
May 4, 2014
Delicious Chocolate Cake
Florence
Prep Time 10 minutes mins
Cook Time 45 minutes mins
Total Time 55 minutes mins
Course Dessert
Cuisine American
- 2 Cups Flour
- 2 Cups Sugar
- 1/2 Cup Shortening or Butter
- 3/4 Cups Water
- 3/4 Cups Milk
- 1 tsp. Baking Soda
- 1 tsp. Salt
- 1 tsp. Vanilla
- 1/2 tsp. Baking Powder
- 2 Eggs
- 4 oz. unsweetened Chocolate melted and cooled
Comments Off on Delicious Chocolate Cake
May 3, 2014
Mixed Vegetable Slaw
Florence
Course Salad
Cuisine American
- 1 cup yogurt
- 2 tablespoons miracle whip
- 2 tablespoons onion -- grated
- 1 tablespoon Dijon mustard
- 1/2 teaspoon dried basil -- crumbled
- 1/2 teaspoon salt
- 1/4 teaspoon lemon peel -- grated
- 1/4 teaspoon Tabasco sauce
- 4 cups cabbage -- shredded
- 1 cup carrot -- shredded
- 1 red or yellow bell pepper - thinly cut
- 1/3 cup thinly sliced radishes
Mix together well in bowl yogurt, Miracle Whip, onion, mustard, basil, salt, lemon peel and Tabasco sauce.
Add cabbage, carrots, bell peppers and radishes and coat.
Refrigerate in covered dish for approximately 2 to 4 hours.
Comments Off on Mixed Vegetable Slaw
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 !
Comments Off on Pork With Hot Peanut Sauce
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.
Comments Off on Peanut Sauce
« Newer Posts —
Older Posts »
