May 25, 2014
Chili Seasoning
Florence
Course Spices
Cuisine Tex-Mex
- 1/4 cup all-purpose flour
- 4 teaspoons chili powder
- 1 tablespoon crushed red pepper
- 1 tablespoon dried minced onion
- 1 tablespoon dried minced garlic
- 2 teaspoons white sugar
- 2 teaspoons ground cumin
- 2 teaspoons dried parsley
- 2 teaspoons salt
- 1 teaspoon dried basil
- 1/4 teaspoon ground black pepper
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May 23, 2014
Beef and Bean Chimichangas
Florence
Course Main
Cuisine Mexican
- 1 lb. Ground Beef - lean
- 3/4 cup Onion - chopped
- 3/4 cup Sweet Bell Pepper - diced
- 1 1/2 cups Whole Kernel Corn
- 2 cups Taco Sauce
- 2 teaspoons Chili Powder
- 1 teaspoon Garlic Salt
- 1 teaspoon Ground Cumin
- 1 - 16 oz can Refried Beans
- 8 - 12 inch Flour Tortillas
- 1 - 16 oz. package Shredded Monterey Jack Cheese
- 1 tablespoon Butter - melted
- shredded lettuce
- 1 tomato diced
- sour cream
- salsa
Preheat oven 350°F
Brown ground beef in skillet over medium-high heat.
Drain excess fat.
Add onion, bell pepper and corn to skillet.
Cook for 6 minutes or until veggies are tender.
Stir in taco sauce, chili powder, garlic salt, cumin and stir until well blended.
Cook until all ingredients are heated though and then remove from heat.
Take tortillas and spread a thin layer over each shell. Spoon beef mixture in the center and top with cheese.
Roll up each tortilla separately and place them seam side down on a baking sheet.
Brush with melted butter.
Bake for 30 to 35 minutes, or until golden brown.
Garnish with lettuce, tomato, salsa and sour cream.
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May 21, 2014
Chili Chicken
Florence
Course Chicken
Cuisine American
- 2 tablespoons honey
- 5 tablespoons sweet chili sauce
- 3 tablespoons soy sauce
- 12 chicken drumsticks skin removed
In large bowl combine honey, sweet chili sauce and soy sauce.
Set aside a small dish of the marinade for basting.
Place chicken drumsticks into the bowl and cover with marinade.
Cover Chicken and refrigerate at least 1 hour.
Preheat an outdoor grill for medium-high heat.
Lightly oil the grill grate.
Cook for 10 minutes per side, or until juices run clear.
Baste frequently with the reserved sauce during the last 5 minutes.
SECOND METHOD: Preheat to 350F and bake for 45 to 60 minutes.
I put all the sauce over them at the beginning and the bake.
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May 17, 2014
Tomato Salsa Fresca
Florence
Course Salsa
Cuisine Mexican
- 1 pint grape or cherry tomatoes
- kosher salt to taste
- 1/2 cup diced sweet onion
- 1/4 cup lime juice
- 1 or 2 jalapenos - seeded and minced
- 1/4 cup chopped cilantro leaves
- 1 tsp olive oil
Chop tomatoes in food processor, do not puree them.
In Glass or Plastic Bowl, Add salt, onion, lime juice, jalapenos, cilantro and olive oil.
Refrigerate for 1 hour, so that the flavors will meld together.
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May 15, 2014
Omelette with Cheese Sauce
Florence
Course Breakfast
Cuisine American
- 6 Strips of Bacon
- 1 Medium Onion
- 1/2 Sweet Bell Pepper - red for color
- 3 Pieces of Deli Ham - Diced
- 6 Eggs
- 1/4 Milk
- Salt & Pepper to Taste
- Cheese Sauce
Cook bacon and pat grease of it. Wrap in aluminum foil to keep warm.
Saute on medium heat the Onions, Peppers, and a pinch of salt in the bacon grease. When vegetables are almost cooked, put in the ham to warm it. After they have cooked and are tender, remove from pan and pat dry to remove the excess grease.
Whisk 6 eggs together with milk, salt and pepper.
Coat the pan with bacon grease and put eggs in the pan and cook omelette over medium heat. Turn over once when 1/2 way done.
Remove from pan and place onions, ham and pepper mixture in the middle.
Cover with cheese sauce and server with 3 strips of bacon.
Enjoy !
link
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Cheese Sauce
Florence
Course Sauce
Cuisine American
- 2 Tablespoons Butter
- 2 Tablespoons Flour
- 1/2 teaspoon Salt
- 1/16 teaspoon Pepper
- 1/4 teaspoon Ground Mustard
- 1 Cup Milk
- 1 Cup grated Sharp Cheddar Cheese
In medium sauce pan, melt butter over medium to high heat.
Add Flour, Pepper, Salt and Ground Mustard, whisk until well mixed with butter.
Whisk in milk and allow to thicken to your likeness.
Add cheese and make sure it is completely melted.
Server over vegetables, eggs or just about anything you want a cheese sauce on.
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May 12, 2014
Baking Powder Biscuits
Florence
Course Breads
Cuisine American
- 1/4 Cup Shortening
- 2 Cups Flour
- 1 Tablespoon Sugar optional
- 3 tsp. Baking Powder
- 1 tsp. Salt
- 3/4 Cup Milk
Put shortening in bowl and add flour, sugar, baking powder and salt.
Cut shortening into flour mixture.
Add Milk and mix well.
Rollout on to floured surface and cut out with small juice glass.
Preheat oven to 450F
Bake for 10 to 12 minutes.
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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.
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May 9, 2014
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
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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.
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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.
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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.
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