July 21, 2014
Potato Skins With Cheese And Bacon
Florence
Prep Time 20 minutes mins
Cook Time 1 hour hr 13 minutes mins
Total Time 1 hour hr 33 minutes mins
Course Appetizer
Cuisine American
- 4 medium unpeeled baking potatoes 2#
- vegetable cooking spray
- 4 slices bacon
- 3/4 cup cheddar cheese
- 1 tablespoon minced fresh chives
- 1/4 cup non-fat sour cream
Bake potatoes at 425°F for 1 hour (60 minutes) or until done
Cool slightly
Cut each potato in half lengthwise; scoop out pulp, leaving 1/4 inch thick skin.
Place potato shells on a baking sheet
Bake at 425°F for 8 minutes or until skins are crisp.
Cut bacon in to small pieces and cook in skillet.
Drain excess fat on paper towels and cool.
Divide cheese evenly among the shells
Bake at 425°F for 5 minutes or until cheese melts.
Sprinkle evenly with bacon and chives.
Serve with sour cream
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July 17, 2014
Vegetable Stew
Florence
Course Soup
Cuisine American
- 1 sweet potato
- 1 white potato
- 1 small rutabaga
- 2 onions
- 3 parsnips
- 4 regular carrots
- 6 cups vegetable broth
- kosher salt and black pepper to taste
Peel and dice all the vegetables.
Place all vegetables in stock pot.
Bring to boil and then reduce heat to low and simmer until vegetables are tender.
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Tomato Zucchini Stew
Florence
Course Soup
Cuisine American
- 3 Tbsp cooking oil
- 1 large onion diced
- 2 stalks of celery diced
- 3 small zucchini shredded
- 2 lbs tomatoes diced small
- 1 cup good tomato paste
- chives for garnish
In a large stock pot over medium heat, saute onion, celery, and zucchini in oil, until vegetables soften slightly.
Combine tomatoes and tomato paste into mixture.
Then add the broth and stir again; bring to a boil, reduce heat to low and simmer gently for about 30 minutes.
Serve hot with a sprinkle of chives on top of each bowl.
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July 14, 2014
Zucchini And More Stew
Florence
Course Soup
Cuisine American
- 2 Tbsp cooking oil
- 2 medium onions diced
- 4 large tomatoes diced
- 1 tsp salt
- 1/2 lb green beans trimmed and cut small
- 5 cups water or broth
- 6 small young zucchini, chopped
- 4 yellow squash chopped
- 1 Tbsp mixed dried herbs or 1 tsp mixed fresh Dill
- 1 Tbsp mixed dried herbs or 1 tsp mixed fresh Rosemary
- 1 Tbsp mixed dried herbs or 1 tsp mixed fresh Basil
Put oil in large stock pot over medium heat, cook onion until tender.
Add the water and tomatoes, turn heat down to low and simmer for 10 minutes, stirring frequently.
Add remaining ingredients, stir, cover pot and simmer gently for 30 minutes or until all the vegetables are tender.
Season with salt and pepper.
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July 12, 2014
Refreshing Red Bell Pepper Soup
Florence
Course Soup
Cuisine American
- 4 red bell peppers diced
- 1 small sweet onion diced
- 1 cup tomato juice
- 3 cups vegetable broth
- 1/4 cup chopped fresh herbs - oregano basil, thyme, rosemary, or any blend you like
- kosher salt and black pepper to taste
In a stock pot over medium heat, add the bell peppers, onion, tomato juice, and vegetable broth; bring to a boil, reduce heat to low and simmer for 10 to 15 minutes or until bell peppers and onion are tender.
Pour into a bowl, add the herbs, stir, taste and add salt and pepper if needed, then refrigerate for 1 hour.
Stir again before serving, taste and adjust seasoning.
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July 5, 2014
BBQ Sauce For Smokies
Florence
Course Appetizer
Cuisine American
- 1 - 10 oz can tomato soup
- 1/4 cup sweet pickle relish
- 1 tablespoon Worcestershire sauce
- 1/4 cup onion -- finely diced
- 1 tablespoon vinegar
- 1 tablespoon brown sugar
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July 4, 2014
Bar Buffalo Wings
Florence
Course Appetizer
Cuisine Tex-Mex
- 30 Chicken Wingettes
- 6 tablespoons Louisiana hot sauce
- 1/4 cup butter
- 1 tablespoon white vinegar
- 1/8 teaspoon celery seed
- 1/8 to 1/4 teaspoon cayenne pepper
- 1/4 teaspoon red pepper
- 1/8 teaspoon garlic salt
- 1 dash black pepper
- 1/4 teaspoon Worcestershire sauce
- 1 to 2 teaspoon Tabasco sauce
- bleu cheese or ranch dressing
- celery and carrot sticks
In small sauce pan mix all ingredients.
Stirring occasionally, heat until butter is melted.
Deep fryer set at 375°F., (vegetable or peanut oil)
Fry 1/2 of the at a time for 12-15 minutes, so they fryer isn't overloaded.
Drain the wings for a few minutes then put them in a bowl or zip bag.
After all the wings have been fried, pour the sauce over them, cover or zip bag, and shake to completely coat the wings
Bake at 375°F for 5 minutes or you can eat them immediately.
Serve with carrot, celery sticks bleu cheese or ranch dressing
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June 27, 2014
Creole Dirty Rice
Florence
Course Main
Cuisine French
- 1/2 lb beef or chicken liver cut into 1/2 inch pieces
- 1 Tbsp cooking oil
- 1/4 cup finely diced green bell pepper
- 1/4 cup finely diced celery
- 1/4 cup finely diced onion
- 1 can 28 oz crushed tomatoes
- 1/2 tsp dried basil
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- 2 cups COOKED rice
In large skillet over medium-high heat, add the cooking oil, and when it's hot, add the liver pieces and cook until just browned.
Remove pieces with slotted spoon.
Add the green bell pepper, celery, and onion to hot skillet and cook until softened slightly; reduce heat to low.
Return liver to skillet and add crushed tomatoes, basil, salt, pepper, and garlic powder, stir, cover skillet and simmer gently for 25 to 30 minutes.
Stir in rice and serve.
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June 26, 2014
Saucy Kidney Beans And Rice
Florence
Course Main
Cuisine Ameican
- 1 cup uncooked long grain white rice
- 2 - 16 oz cans red kidney beans plus 2 cans water
- 8 oz cooked smoked sausage chopped
- 1 small onion diced
- 1/2 tsp any Creole seasoning blend
- 1/4 tsp hot sauce
- 1/4 tsp cayenne pepper
- 1/8 tsp black pepper
Cook rice according to package directions.
Add all remaining ingredients into a large saucepan over low heat and simmer for 25 to 30 minutes.
Add cooked rice to kidney bean mixture.
Stir until rice is mixed in well.
Serve.
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June 21, 2014
Mixed Up Mango Bean Wraps
Florence
Course Sandwich
Cuisine Mexican
- 2 sweet bell peppers diced
- 1 small sweet onion diced
- 1 15 oz cans black beans rinsed and drained well
- 2 mangos diced
- 1 lime juiced
- 1/2 cup chopped fresh cilantro leaves
- 1 ripe avocado pitted, peeled, diced
- 4 medium size healthy tortillas (corn, sun-dried tomato, spinach, low carb, whatever you like); you may warm these if you wish before filling
In a skillet over medium heat, add a small amount of oil, bell peppers and onion, stir and cook until softened
Add the beans, reduce heat to low and cook gently for 5 minutes.
In bowl combine mangos, lime juice, cilantro, and avocado, stir and keep cold.
Evenly divide the warm bean mixture in the middle of each tortilla, then evenly divide the cold mango mixture on top of each.
Roll the tortillas up and serve.
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June 20, 2014
Tomato Avocado Guacamole
Florence
Course Dip
Cuisine Mexican
- 4 ripe avocados seed and skin removed
- 2 Tbsp fresh lemon juice
- 1 garlic clove grated
- 1 Roma tomato finely diced
- 1/4 cup finely chopped onion
- dash ground cumin
- dash hot pepper sauce
- salt and pepper to taste
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June 13, 2014
Six Minute Almond Green Bean Rice Skillet
Florence
Course Side
Cuisine American
- 1 tsp butter
- 1/2 cup slivered almonds
- 1/2 cup finely diced red bell peppers
- 3 cups cooked brown rice
- 1 package 10 oz frozen French-cut green beans, thawed and drained
- 2 green onions cut into thin strips
- salt and pepper to taste
In large heavy skillet, place over medium heat, add butter and slivered almonds, and cook until almonds are light golden in color; about 1 minute.
Add the red bell peppers to skillet and continue cooking and stirring until peppers soften slightly; about 2 minutes.
Add rice and green beans and continue cooking and stirring until all ingredients are hot; about 3 minutes.
Add the green onions, stir, taste and season as desired.
Serve immediately.
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