March 22, 2014
Andouille Cajun Rice Casserole
Florence
Course Main
Cuisine Southern
- 1/2 lb Andouille sausage
- 1/2 teaspoon paprika
- 1/2 teaspoon dried marjoram
- 1/2 teaspoon dried basil
- 1/8 teaspoon hot sauce
- 1 teaspoon Worcestershire if you are allergic to fish do not put this in
- 1/2 cup tomato puree
- 1 can 14.5 oz diced tomatoes
- 4 cups cooked brown rice
- 1/2 cup finely chopped celery
- 1/2 cup finely chopped green bell pepper
- 1/4 cup finely chopped onion
Put sausage on broiler pan and broil just until slightly crisp, turning to cook evenly. Remove and set aside.
Preheat oven to 350°F. Use 2 quart Casserole Dish.
Put remaining ingredients in a large bowl and stir to combine.
Cut andouille sausage into 1/2 inch circles, then add to the other ingredients and toss to combine.
Turn mixture into a casserole dish, cover, then put in preheated oven and bake for 20 to 25 minutes or until bubbly hot.
Remove and let stand for 5 minutes before uncovering to serve.
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March 21, 2014
Apple Rice And Lentil Skillet
Florence
Course Side
Cuisine American
- 2 cup uncooked lentils
- 4 cups water
- 1/2 cup fresh butter
- 2 carrots coarse grated
- 2 onions finely diced
- 2 garlic cloves finely minced
- 6 teaspoon flour
- 2 cups unsweetened applesauce
- 1 tsp curry powder
- 2 cups water
- 1/4 cup fresh squeezed lemon juice
- 2 cups cooked rice
Put lentils in saucepan with the 4 cups water, bring to a boil, turn heat to low and simmer gently for 30 minutes. Drain excess water; set aside.
In large skillet, melt the butter over medium-low heat. When melted, add the carrots and onions and cook just until vegetables are slightly softened, then add the garlic and cook 1 minute longer.
Add the flour, applesauce, curry powder, and 2 cups water to the skillet, stir, turn heat to low, cover skillet and simmer gently for 20 minutes, stirring occasionally.
Remove from heat and add the lemon juice, cooked lentils and cooked rice, stir gently, then serve immediately.
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February 23, 2014
Better Than Potato Salad
Florence
Course Salad
Cuisine American
- 4 cups cooked long grain rice
- 8 radishes -- slice
- 4 eggs -- hard-cook chop
- 1 medium cucumber -- chopped
- 2 cups celery -- thinly sliced
- 1/2 cup onion -- chop
- 1 1/2 cups mayonnaise
- 3 tablespoons prepared mustard
- 3/4 teaspoon pepper
Combine rice, radishes, eggs, cucumber, celery and onion.
Combine mayo, mustard and salt.
Pour over rice mixture and mix well.
Cover and refrigerate at least 2 hour
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February 22, 2014
Black Beans And Sausage
Florence
Course Main
Cuisine American
- 1 tablespoon oil
- 1 medium onion -- chopped
- 1 14.5 oz can stewed tomatoes
- 1 15 oz can black beans -- undrained
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 3 cups cooked brown rice
- 1 pound pork sausage -- cooked and sliced
In a skillet add oil and onions and saute for 5 minutes or until tender.
Add tomatoes, beans, oregano, garlic powder, and salt.
Bring to a boil
Remove from heat.
Stir in cooked rice and sausage.
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February 18, 2014
Sweet Sour Slaw
Florence
Course Salad
Cuisine American
- 1 cup vinegar
- 1 can sauerkraut -- drained
- 1 can bean sprouts -- drained
- 1 sm. jar pimento -- chopped
- 2 cups sugar
- 2 cups celery -- chopped
- 1 green pepper -- chopped
- 2 cups onion -- chopped
Boil vinegar and sugar in small sauce pan for approximately 2 minutes.
Remove from heat and cool.
Combine sauerkraut, sprouts, pimento, celery, green pepper and onion.
Pour vinegar mixture over vegetable mixture.
Refrigerate over night.
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February 10, 2014
Mushroom Pepperoni Brown Rice Skillet
Florence
Course Main
Cuisine American
- 2 cups long grain brown rice
- 4 cups chicken broth
- 2 Tbsp butter
- 1 lb fresh mushrooms sliced
- 1/2 lb thin sliced pepperoni
- 1 cup freshly grated Parmesan cheese
In large saucepan, stir together the rice and broth; bring to boil, reduce heat to low, cover and simmer until rice is tender.
In another large skillet, add the butter and mushrooms and cook over medium heat until mushrooms soften, then add the pepperoni slices and continue cooking until pepperoni crisps slightly; remove from heat.
Add the cooked rice to the skillet with mushrooms and pepperoni, stir to combine, and top with cheese.
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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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February 10, 2010
Cajun Potato Salad
Florence
Course Salad
Cuisine American
- 2 pounds small red potatoes
- 1/2 cup red onion -- chopped
- 1/2 cup green onion -- sliced
- 1/4 cup fresh parsley -- minced
- 6 tablespoons cider vinegar -- divided
- 1/2 pound precooked smoked sausage or kielbasa
- 6 tablespoons olive or vegetable oil
- 1 tablespoon Dijon mustard
- 2 centiliters garlic -- minced
- 1/2 teaspoon pepper
- 1/4 teaspoon cayenne pepper
Cook Potatoes for 30 minutes or until tender.
Drain Potatoes.
Rinse Potatoes with cold water; cool completely
Cut into small pieces; place in a large bowl
Add onions, parsley and 3 Tablespoons vinegar; toss
Cook sausage in olive oil for 5-10 minutes or until it begins to brown
Add Sausage to potato mixture.
To drippings in skillet, add mustard, garlic, pepper, cayenne pepper and remaining vinegar; bring to a boil, stirring with whisk constantly.
Pour over salad; toss gently.
Serve Warm.
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February 1, 2010
Pork, Herb And Grape Stuffing
Florence
Course Side Dish
Cuisine American
- 4 tablespoons butter
- 1 1/8 lbs minced pork
- 2 cups white seedless grapes
- 1/2 cup pine nuts
- 10 green onions chopped
- 2 onions -- finely chopped
- 1 cup bread crumbs
- 1 cup parsley -- chopped
- 2 tablespoons fresh coriander -- chopped
- 2 tablespoons fresh oregano -- chopped
- 1 orange -- zest of
Melt butter and gently fry minced pork until done.
Add to the rest of the ingredients and mix well.
Use to stuff turkey, chicken or pork loin. This can also be cooked in a pan for a side dish.
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January 28, 2010
Summer Vegetable Bowl
Florence
Prep Time 30 minutes mins
Cook Time 30 minutes mins
Total Time 1 hour hr
Course Vegetables
Cuisine American
- 4 bacon slices
- 1 small white onions
- 1 green pepper - diced
- 2 cups hot water
- 1 pound green beans
- 8 oz corn
- 1 tablespoon salt
- 2 teaspoons sugar
- 1/4 teaspoon pepper
- 6 small zucchini - 1" chunks
- 5 celery stalks - 1" slices
- 1 large tomato - cut in wedges
In 6-quart Dutch oven over medium heat, fry bacon until crisp; pat dry with paper towels.
Saute onions and green pepper; cook until golden;.
Add hot water and next 5 ingredients green beans, corn, salt, sugar and pepper.
Bring boiling; reduce heat, cover and simmer for approximately 10 minutes.
Add zucchini and celery; cover and cook 8 to 10 minutes until all vegetables are tender.
Arrange veggies on large platter and crumble bacon over top.
Garnish with tomato wedges.
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January 27, 2010
Summer Squash Medley
Florence
Prep Time 30 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr 15 minutes mins
Course Main
Cuisine American
- 8 small young summer squash zucchini, yellow, patty, etc
- 1 pound seasoned pork sausage
- 1 garlic clove
- 1/2 large onion
- 1/2 large green pepper
- 4 large tomatoes
- 1 teaspoon dried basil leaves
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 cups bread crumbs
- 1/2 cup grated cheese
Preheat oven to 350°F
Wash & Slice squash.
Grease a 13 x 9 baking pan.
In a large skillet, fry sausage until mostly cooked.
Drain sausage.
Add garlic, onion, green pepper, tomatoes, basil, salt and pepper and cover simmer for approximately 20 minutes.
Into the prepared baking dish, spread evenly 1/2 cup bread crumbs.
Layer 1/3 Tomato Mixture, 1/2 Mixed Squash, Bread Crumbs, Tomato Mixture, Remaining Squash, Remaining Tomato Mixture and Remaining Bread Crumbs.
Bake about 30 minutes, until squash is tender and pork done
Toward the last 15 minutes of cooking, sprinkle cheese over the top.
Bake until cheese has melted and slightly browned.
Remove from oven, and serve 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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