January 26, 2010
Summer Squash Casserole
Florence
Course Vegetables
Cuisine American
- 3 medium zucchini
- 3 medium yellow summer squash
- 1/4 cup water
- 1 teaspoon minced garlic
- 1/4 teaspoon dried marjoram
- 1/4 teaspoon dried oregano
- 1/8 teaspoon black pepper
- 1 tablespoon butter
- 1/2 cup finely chopped sweet red peppers
- 5 scallions
- 2/3 cup seasoned dry breadcrumbs
- 2 eggs
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped fresh parsley
In a deep 3-quart casserole, combine the squash, water, garlic, marjoram, oregano, and black pepper.
Cover microwave on High for 5 minutes
Stir, Cover and microwave on high for 7 minutes more or until squash is tender.
Strain excess juice out in colander and put in blender.
Blend to chunky consistency.
Place the butter in the casserole dish and microwave until melted.
Stir in the red peppers and scallions
Cover and microwave for approximately 4 minutes or until tender.
Stir in eggs, Cheddar, parsley, and breadcrumbs into the scallion mixture
Add the squash puree.
Cover and microwave on High for 5 minutes
Cover microwave (50% power) for approximately 5 minutes.
Let stand for 5 minutes, or until the center is set.
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January 25, 2010
California Mashed Potatoes
Florence
Course Side
Cuisine American
- 2 pounds all-purpose potatoes
- 2 tablespoons chopped fresh parsley
- 1 package onion soup mix
- 3/4 cup milk
- 1/2 cup sour cream
Cut potatoes into chunks and put in stock pot and boil until done.
Mash potatoes
Mix together parsley, onion soup mix, milk and sour cream.
Mix mashed potatoes and liquid mixture.
Server immediately.
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January 24, 2010
Summer Vegetable Casserole
Florence
Prep Time 25 minutes mins
Cook Time 25 minutes mins
Total Time 50 minutes mins
Course Vegetables
Cuisine American
- 1 1/2 cups green beans -- sliced in 2"pieces
- 1 1/4 cups medium bow tie pasta -- about 3 ounces
- 1 medium yellow summer squash -- cut 1 1/2cups
- 1 cup sliced mushrooms
- 1 medium onion -- chopped
- 3/4 teaspoon dried basil -- crushed
- 1 teaspoon dried oregano -- crushed
- 1 tablespoon margarine or butter
- 1 tablespoon all purpose flour
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 cup milk
- 1/4 cup shredded process swiss cheese
- 3 teaspoons dijon mustard
- 3 plum tomatoes -- diagonally sliced about 1 cup
- 1/2 cup soft bread crumbs
- 2 tablespoons grated Parmesan cheese
In a saucepan cook green beans, covered, in salted boiling water for approximately 5 minutes.
Add pasta.
Return to boiling and boil cook 5 minutes more or till vegetables and pasta are tender.
Drain.
Set aside.
Cook mushrooms, onion, basil, and oregano in hot butter till tender.
Stir in flour, salt, and pepper.
Add milk.
Cook and stir till bubbly
Stir in Swiss cheese, and mustard.
Cook for about 1 minute more.
Gently toss cheese sauce with pasta vegetable mixture.
Add tomatoes; toss gently.
Sprinkle with bread crumbs and Parmesan cheese
Bake in a 400°F oven 20-25 minutes or till hot
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January 23, 2010
Yeah I would be surprised too. Spinach….really ??? WHY???
Suprise Brownies
Florence
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Course Dessert
Cuisine American
- 10 ounces frozen chopped spinach -- thawed & squeeze dry
- 1/4 cup oil
- 1 egg
- 3 tablespoons water
- 1 box brownie mix
- 1/2 cup milk chocolate chips
Heat oven to 350°F.
Grease bottom only of nonstick 9 x 9 pan.
Puree in blender spinach, oil, egg and water.
Transfer mixture to large bowl.
Add brownie mix and stir until well blended.
Spread batter into prepared pan
Bake 30 minutes.
Cool on wire rack 20 minutes before removing from pan.
Place chocolate chips in small microwave safe bowl
Microwave on high for 1 minute, or until melted; stir until smooth
Spread melted chocolate on top of brownie
Let stand about 1 hour, until chocolate is set or put in freezer until chocolate is set.
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January 22, 2010
Hot Salsa
Florence
- 1 large whole onions
- 8 whole tomatoes
- 3 whole jalapeno
- 1/2 whole fresh cilantro
- 1 dash lime juice
- 1 dash lemon juice
- 2 tablespoons vinegar
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon oregano
Dice onions, tomatoes, jalapenos, and cilantro as small as possible (using food processor will make this MUCH easier)
Combine remaining ingredients
Chill over night and use.
This will make a hot salsa, but if you want it hotter add another jalapeno.
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January 21, 2010
Summers End Stew
Florence
- 1 1/2 pounds stew beef -- trimmed
- 1 tablespoon cooking oil
- 8 fresh tomatoes -- peeled and cut up up to 12
- 2 cups tomato juice or water
- 2 medium onions -- chopped
- 1 clove garlic -- minced
- 1/2 teaspoon pepper
- 2 teaspoons salt -- optional
- 4 medium potatoes -- peeled up to 6 quartered
- 3 carrots -- sliced up to 5
- 2 cups corn -- frozen
- 2 cups fresh green beans
- 2 cups peas -- frozen
- 2 celery stalks -- up to 3
- 1 cup summer squash -- sliced
- 1/4 cup fresh parsley -- snipped
- 1 teaspoon sugar
Put oil in the dutch oven and brown meat over medium heat.
Stir in tomatoes, tomato juice, onions, garlic, salt, and pepper.
Bring to a rolling boil.
Reduce heat and simmer for one hour.
Fold in carrots, corn, potatoes, green beans, celery, and peas.
Cover tightly and let simmer for 30 minutes.
Add in squash and simmer for an additional 10 to 15 minutes, until everything is tender.
Add in sugar and parsley.
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January 20, 2010
Always make sure that you have all your ingredients ready to go before you turn on the wok. Get the wok nice and hot and put the oil in and foods won’t stick. If you are using gas and not electric, go ahead and leave the flame on high and adjust the head by moving the wok around the heat source. Always use the freshest ingredients and serve stir-fry right off the stove.
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January 19, 2010
Chili
Florence
Course Tex-Mex
Cuisine American
- 1 lb ground beef
- 2 large garlic cloves -- minced
- or pressed.
- 1 large onion -- chopped
- 1 green pepper -- chopped
- 1 green hot pepper -- chopped
- 1 zucchini -- diced
- 1 large can pureed tomatoes
- 6 ounces tomato paste
- 3 tablespoons chili powder to your liking
- 1/2 teaspoon cloves
- 1 teaspoon white vinegar
- 1/2 cup uncooked radiatore pasta
- 1 can chili beans - 15 oz.
Brown Ground Beef.
Saute all veggies in olive oil until the onions are tender.
Add everything together and bring to boil.
Reduce heat to simmer and add chili beans.
Simmer for about an hour, or until all ingredients have blended and pasta is cooked.
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January 18, 2010
Black Bean Lasagna
Florence
Course Pasta
Cuisine American
- 1 cup onions -- chopped
- 3 cloves garlic -- minced
- 2 cups mushroom -- sliced
- 1 teaspoon oregano
- 1 teaspoon basil
- 1/4 cup parsley -- chopped
- 1/2 cup tomato juice
- 1 cup black beans -- drained and rinsed
- 3 cups tomato -- chopped
- 2 tablespoons tomato paste
- 12 ounces lasagna noodles -- cooked
- 3 cups ricotta cheese part skim milk
- 1/2 cup mozzarella chesse
- 1/4 cup Parmesan cheese
Saute onions, garlic, and mushrooms over medium heat until they are lightly browned. Use a small amount of olive oil if desired.
Stir in herbs
Add Tomato Juice, and cook for 10 to 15 Minutes.
Add Beans, tomatoes, and tomato paste.
Reduce heat and simmer for approximately 15 minutes.
Grease Pan.
Put down layer of noodles in a 9 x 13 baking dish, top with a layer of black-bean sauce, layer of ricotta cheese.
Repeat
Pre-Heat oven to 375°F
Top with Parmesan cheese, bake for 20 to 30 minutes, and let stand 15 minutes before serving.
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January 17, 2010
Grilled Salmon
Florence
Course Fish
Cuisine Middle Eastern
- 1 1/2 pounds salmon steaks or fillets
- 1 6 ounces can unsweetened pineapple juice
- 1 tablespoon light soy sauce
- 1 teaspoon hot pepper oil
- 1 tablespoon vegetable oil
- 2 cloves garlic
- 1/2 cup onion finely chopped
- 1 tablespoon grated fresh ginger
- 1/2 teaspoon grated lime rind
- 2 tablespoons fresh lime juice
- vegetable oil spray
Rinse fish and pat dry
Arrange fish in a baking pan.
Combine remaining ingredients and pour over steaks.
Cover and refrigerate overnight
Preheat grill.
Lightly spray grill top or grill pan with vegetable oil (do not spray on open flame).
Remove steaks from marinade and place steaks on hot, 4 to 5 inches from heat.
Grill 5 to 7 minutes on each side, or until fish flakes easily with a fork.
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January 16, 2010
Fried Rice With Peppery Curry
Florence
- 3 tablespoons vegetable oil
- 2 tablespoons onions -- chopped
- 1 tablespoon garlic -- chopped
- 1/2 cup green beans -- chopped
- 2 tablespoons peppery curry paste of your liking
- 5 cups cooked long-grain rice
- 2 tablespoons soy sauce
Heat oil in a wok over medium-high heat
Add the onion and saute for 3 minutes, then add the garlic and continue to saute until golden brown.
Add the beans and curry paste and saute for approximately 3 minutes.
Add the rice and soy sauce and saute until thoroughly hot , be careful not to overcook.
Garnish with cilantro and parshley
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January 15, 2010
Tiramisu
Florence
Course Dessert
Cuisine Italian
- 1 sponge cake -- 10 to 12"
- 3 ounces coffee -- brewed strong
- 3 ounces instant espresso powder
- 3 ounces brandy or rum
- 1 1/2 pounds cream cheese or mascarpone -- room temp
- 1 1/2 cups powdered sugar
- unsweetened cocoa powder
Cut sponge cake across middle forming two layers, each about 1 1/2 inches high
Blend coffee and brandy.
Sprinkle enough of mixture over bottom half of cake to flavor it strongly
Don't moisten cake too much or it may collapse on serving.
Beat room-temperature cheese and 1 cup sugar until sugar is completely dissolved and cheese is light and spreadable.
Test sweetness during beating, adding more sugar if needed.
Spread cut surface of bottom layer with half of the cheese mixture.
Replace second layer and top this with remaining cheese mixture.
Sprinkle top liberally with sifted cocoa.
Refrigerate cake for at least 2 hours before cutting and serving.
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