February 13, 2014
Tomato Curry Chicken
Florence
Course Main
Cuisine American
- 1/3 cup flour
- 1/3 teaspoon salt
- 1 dash pepper
- 4 boneless skinless chicken breast
- 2 tablespoons butter
- 1 cup finely chopped onion
- 1/2 cup finely chopped green pepper
- 1 teaspoon curry powder
- 1 clove minced garlic
- 1/3 teaspoon dried thyme
- 1 1/3 cups canned tomatoes diced
Preheat oven to 350°F
Mix flour, salt and pepper in small bowl
Cut chicken in to 2 inches pieces.
Melt butter in skillet over high heat.
Add chicken pieces and brown, approximately 5 minutes.
Put chicken in to 9 x 13" pan.
In skillet place onions, peppers, curry, garlic, and thyme to skillet and cook over med and cook until onions are golden and tender.
Add tomatoes and bring to boil.
Spoon sauce over chicken
Bake uncovered till chicken is done, approx 30 minutes
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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 11, 2014
Summer Lasagna
Florence
Course Main
Cuisine Italian
- 1 - 8 oz can tomato sauce
- 1/4 teaspoon basil leaves
- 1/8 teaspoon fresh ground pepper
- 1 cup ricotta cheese
- 1 teaspoon parsley
- 1 large tomato
- 1 medium chopped onion
- 1/4 teaspoon salt -- optional
- 1/4 teaspoon oregano leaves
- 1/2 cup shredded mozzarella cheese
- 3 medium zucchini -- approximately 9 inches
- 2 tablespoons grated Parmesan cheese
Preheat oven to 375°F
Combine tomato sauce, onion, basil, salt, pepper and oregano in small mixing bowl.
Set aside.
In medium bowl, combine ricotta, mozzarella and parsley
Set aside
Slice zucchini lengthwise into strips (making it look like strips of lasagna noodles)
Arrange zucchini in 8x8 baking pan.
Layer 4 to 6 of the strips in the bottom of baking dish
Reserve 6 strips for second layer
Spread ricotta mixture over zucchini
Layer with sliced tomatoes
Spread half of tomato sauce mixture over tomatoes; top with zucchini slices
Pour remaining sauce over zucchini and sprinkle with Parmesan
Bake for 15 minutes.
Drain any excess juice from the lasagna.
Bake for another 15 minutes or until zucchini is tender.
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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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January 4, 2014
Texas Hash
Florence
Course Side
Cuisine American
- 1 large onion -- chopped
- salt and pepper to taste
- 1/2 cup green pepper
- 1 1/2 cups grated cheese
- 1/2 cup celery
- 1 1/2 cups macaroni
- 1 15 oz can tomatoes
- 1 can peas -- no. 2 size
- 1 large can chili without beans
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October 2, 2010
Apple Cakes
Florence
Course Dessert
Cuisine American
- 2 cups Sugar
- 2 each EGGS
- 1 cup Vegetable oil
- 2 1/2 cups Flour
- 1 teaspoon Salt
- 1 teaspoon Baking soda
- 1 teaspoon Cinnamon
- 1 teaspoon Vanilla
- 1 cup Walnuts; chopped optional
- 4 cups Apples; diced
- 1 bag Butterscotch chips optional
Mix together sugar, eggs and oil.
Slowly add all ingredients to mixture except apples.
When well mixed, fold in diced apples.
Pour into 12x9 pan and sprinkle with butterscotch chips.
Bake at 350 for 50 minutes.
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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 20, 2010
This is a great egg recipe that I know that you will enjoy. My husband and I first had this at Through the Grapevine Bed & Breakfast in Waterloo, NY .
Poached Eggs with Tarragon Cream
Florence
Variation: This is the original recipe. You may use an egg poaching pan which I think is easier. I also put a little of the Gruyere cheese in the sauce to add a little extra flavor.
Course Breakfast
Cuisine American
- 1 shallot chopped finely
- 2 Tbsp plus 2 tsp butter, divided
- 2 Tbsp. flour
- ½ cup milk
- ½ cup whipping cream
- ½ tsp. salt
- 2 tsp. minced fresh tarragon
- 4 eggs
- ¼ cup shredded Gruyere cheese
- 2 Tbsp. bread crumbs
Spray the bottom of a large skillet with non-stick spray or use a non-stick skillet. Fill the skillet three quarters full with water, bring to a boil.
Meanwhile, cook the shallot in two tablespoons of butter in saucepan over medium-low heat until softened.
Stir in flour until blended and slightly cooked one minute.
Stir in the milk and cream.
Heat to boiling, stirring constantly, then boil and stir one minute. Stir in the salt. Remove from the heat. Stir in the tarragon. Cover and set aside.
Heat oven to 375 degrees.
Reduce boiling water to simmer. To poach the eggs, work with two at a time. Crack the first into a bowl then carefully pour into the water. Cook until the whites are set and remove with a slotted spoon to a small buttered ramekin. Repeat with the remaining eggs.
Divide the tarragon sauce between the ramekins, spooning over the eggs, and then sprinkle with the cheese and bread crumbs. Bake until hot and bubbly about 10 minutes.
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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February 13, 2010
Quick Beef Noodle Soup
Florence
Course Soup
Cuisine American
- 12 Cups Water
- 3 Tablespoons Beef Flavor Bouillon
- 2 Cups uncooked Pasta
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