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 14, 2010
Italian Pasta Salad
Florence
Prep Time 20 minutes mins
Cook Time 10 minutes mins
Total Time 30 minutes mins
Course Salads
Cuisine Amercian
- 1 cup uncooked tri-color spiral macaroni
- 2 cups bite-size pieces salad greens
- 1/2 cup tomatoes
- 1/2 cup pepperoni
- 1/3 cup sliced zucchini
- 3 tablespoons sliced green onions with tops
- 2 tablespoons sliced ripe olives
- 1/2 cup sharp cheddar cheese cut in to small cubes
- 1/4 to 1/2 Cup Italian Dressing use to your liking
Cook macaroni as directed on package
Rinse with cold water until cool; drain
Toss with remaining ingredients
Serve with freshly cracked black pepper if desired
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January 9, 2010
Honey Baked Red Onions
Florence
Course Side
Cuisine American
- 3 large red onions
- 1/4 cup water
- 3 tablespoons butter
- 1 teaspoon sweet paprika
- 1 teaspoon ground coriander
- 1/2 teaspoon salt
- 1/8 teaspoon cayenne pepper
Cut onions in half crosswise
Place onions in shallow casserole pan cut side down in single layer.
Sprinkle with water and cover.
Bake at 350F for 20 to 25 minutes
Turn onions over.
Combine remaining ingredients
Spoon half of mixture over onions
Return to oven and bake, uncovered, 15 minutes
Add remaining honey mixture and bake for an additional 15 minutes or until tender.
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January 4, 2010
Home-Style Potatoes
Florence
Course Potatoes
Cuisine American
- 1 1/2 pounds red potatoes
- 1/3 cup whipping cream
- 2 tablespoons dijon mustard
- 1/4 cup fresh chopped parsley
- salt
- pepper
Cut potatoes up in to large pot of cold salted water.
Bring to boil for about 20 minutes, or until just tender.
Drain.
In a small bowl, mix together cream and mustard
Stir into potatoes
Simmer over a low heat until sauce is slightly thickened and partially absorbed by potatoes
Stir in parsley.
Add salt and pepper to taste.
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January 3, 2010
Ranch Slaw
Florence
Course Salad
Cuisine American
- 4 cups thinly sliced cabbage
- 1/4 cup chopped red bell pepper
- 1/4 cup chopped yellow bell peppers
- 1/4 cup unsalted cashews
- 1/4 cup red wine vinegar
- 1 tablespoon olive oil
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
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