April 26, 2014
Pot Roast
Florence
Course Crockpot
Cuisine American
- 2 lb beef roast
- 4 large carrots - sliced
- 2 celery stalks -- sliced
- 1 onions -- sliced
- 1 lbs potatoes
- 1 can cream of mushroom soup
Put roast in crockpot, put carrots, celery, onions and potatoes on top, cover with 1 or 2 cans soup.
Cook on low for 6 to 8 hours.
Enjoy
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April 20, 2014
Prawn Kabab
Florence
Course Appetiser
Cuisine American
- 1 1/2 pounds prawn
- 2 bell pepper
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- salt to taste
- 1 tablespoon cooking oil
- 8 ounces cherry tomatoes
- 1 teaspoon lemon juice
De-vein and clean the prawns
Mix chili powder, salt, lemon juice, and turmeric powder with 1 tablespoon of cooking oil in a metal bowl
Marinate the prawns in the mixture
Let rest for 1 hour
While waiting, quarter the bell peppers and remove their seeds
Quarter the tomatoes
Spear the prawns, capsicum, and tomatoes onto the skewers. Alternate as you go
Place on hot grill and cook until well done, turning occasionally to avoid burning them
Serve Immediately
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April 17, 2014
Scrabbled Eggs
Florence
Course Breakfast
Cuisine American
- 2 Eggs
- 1/8 cup milk
- 1/8 cup red onion
- 1/8 cup Sweet Bell Pepper
- Dash Salt & Pepper
- 1 tablespoon butter
Saute Onions and Peppers together in olive oil with a little salt and pepper until tender.
Whisk together Eggs, milk, salt and pepper.
Melt butter in pan.
Add egg mixture to pan with onions and peppers.
Use fork and keep stirring eggs until done.
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Marinated Tomatoes
Florence
Course Salad
Cuisine American
- 4 tomatoes; large
- 1 cup vegetable oil
- 1/4 cup wine vinegar
- 1/4 teaspoon mustard; dry
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 garlic; clove large, minced
- 1 tablespoon basil; fresh chopped
- 2 thyme; sprigs fresh,chopped
- 1 marjoram; fresh sprig, chop
- 1 tablespoon scallion; minced
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April 16, 2014
Gobhi Mung
Florence
Course Main
Cuisine Indian
- 1 cup yellow split mung beans
- 2/3 cup finely chopped onions
- 1 tablespoon grated ginger
- 2 teaspoons minced garlic
- 1/3 teaspoon turmeric
- 3 medium potatoes -- peeled and quartered
- 1/3 small head cauliflower -- cut into florets
- 1 tablespoon salt
- 12 tablespoons ghee or clarified butter
- 1 tablespoon cumin seeds
- 2 green chiles -- seeded and minced
- 1/2 teaspoon red pepper
- 2 teaspoons lemon juice
- 2 tablespoons chopped coriander leaves
- 2 cups cooked rice
Wash mung beans and place in stock pot.
Add onions, ginger, garlic, turmeric and 3 cups water and bring to boil.
Reduce heat and simmer for 15 to 20 minutes.
Add potatoes, cauliflower, salt and 2 more cups water.
Continue cooking for 15 minutes.
Warm ghee over high heat, when very hot, add cumin seeds and fry until they turn dark brown
Add chiles and red pepper and stir occasionally.
Combined all remaining ingredients (except rice) and mix well.
Serve over 1/2 cup rice.
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April 9, 2014
Chicken, Rice & Broccoli Meal
Florence
Prep Time 15 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr
Course Main
Cuisine American
- 6 skinless boneless chicken breast cut in to 2" pieces
- 1/2 to 3/4 teaspoon Lemon Pepper Seasoning
- 1 10.75 ounce can Condensed Cream of Chicken Soup
- 4 1/2 cups water
- 1/4 teaspoon paprika
- 1/4 teaspoon ground black pepper
- 2 cups uncooked instant brown rice
- 2 cups fresh broccoli
Preheat oven to 375°F
Grease 13x9 pan.
Cut Chicken and put in pan. Sprinkle Lemon Pepper seasoning over chicken and bake for 30 minutes.
Stir the soup, water, paprika, rice and black pepper in the sauce pan and heat to a boil. Cook for 10 to 15 minutes or until rice is tender.
Steam Broccoli for 5 minutes in boil water.
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April 5, 2014
This is a quick and easy BBQ idea that you can throw together when company stops by unexpectedly. It is easy to put together and always a favorite with my family for dinner.
Gourmet Bacon Cheese Burgers
Florence
Prep Time 10 minutes mins
Cook Time 10 minutes mins
Total Time 20 minutes mins
Course Main
Cuisine American
- 2 lbs Ground Beef - 80/20
- 1 Cup Cheese your favorite variety
- 1/2 Cup Cooked Bacon
- Salt and Pepper to taste.
Uncooked ready to cook Burgers.
Cooking Gourmet Bacon Cheese Burgers.
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April 4, 2014
Have Me Later Chili
Florence
Course Main
Cuisine American
- 1 lb ground chuck
- 1 large onion chopped
- 2 garlic cloves minced
- 2 14 oz cans diced tomatoes
- 1 15 oz can tomato sauce
- 1 Tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 15 oz cans chili beans
- 2 Tablespoon cornstarch optional
- 1/4 Cups water optional
Place the ground chuck in a large skillet over medium heat and brown with onions and garlic until onions are tender.
Drain well.
Place the tomatoes, tomato sauce, chili powder, cumin, salt and pepper into a large saucepan.
Place over high heat.
Bring to a rapid boil.
Add the meat and beans.
Reduce heat to low.
Cover and simmer for 1 hour.
Remove lid and continue cooking for 10 minutes.
Place saucepan in the refrigerator for a rapid cool.
Pour chili into freezer containers and freeze for up to 3 months.
To reheat, remove chili from the freezer.
Place 1/4 C of water in a saucepan.
Add the chili and cook over medium heat until heated through.
To thicken chili mix the cornstarch and 1/4 C water together.
Add to the chili and stir well.
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April 2, 2014
Meatball Mayhem
Florence
Course Entree
Cuisine American
- 1/2 lb ground chuck
- 1/2 lb ground pork
- 1 1/2 Cups shredded Swiss cheese divided
- 1 egg slightly beaten
- 1 small onion chopped
- 1 teaspoon celery salt
- 1/4 teaspoon nutmeg
- 1/4 teaspoon allspice
- 3 Cups cooked rice divided
- 1 10 oz can cream of mushroom soup
- 3/4 Cup milk
- 3 garlic cloves minced
- 1/2 Cup grated Parmesan cheese
- Aluminum foil
- Freezer wrap
Place the ground chuck and ground pork into a large mixing bowl.
Add the egg, onion, celery salt, nutmeg and allspice.
Sprinkle in 1/2 C of the Swiss cheese and 1 C of the cooked rice.
Mix together well with your hands.
Form into meatballs.
Preheat the oven to 350 degrees.
Place the meatballs in a large baking dish.
Bake 25 minutes or until browned.
Place meatballs in the refrigerator for fast cooling.
In a large mixing bowl combine the remaining Swiss cheese, the soup and milk.
Add the garlic, Parmesan cheese and the remaining cooked rice.
Mix all together well.
Line a baking dish with aluminum foil.
Pour the Swiss cheese mixture into the prepared baking dish.
Place the cooled meatballs into the mixture.
Cover with freezer wrap and freeze for up to 3 months.
To reheat place casserole in the refrigerator overnight to thaw.
Preheat oven to 350 degrees.
Bake 45 minutes or until hot.
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March 28, 2014
Arctic Pickles
Florence
- 6 cucumbers sliced thin
- 1 large red onion sliced thin
- 2 Tablespoon salt
- 1 Cup white vinegar
- 3/4 Cup sugar
- Freezer containers
Place the cucumbers and onions together in a large mixing bowl,
Add the salt.
Mix well.
Let stand for 2 hours at room temperature.
Rinse the cucumbers and onion in cool water.
Drain.
Place them in the freezer containers.
Mix the vinegar and sugar together until the sugar is completely dissolved.
Pour the mixture over the cucumbers and onions.
Freeze for at least 3 weeks before eating.
When ready to eat thaw in the refrigerator overnight or run under cold water if you want to thaw faster.
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March 24, 2014
Viva Verde Roasted Pepper Rice Pot
Florence
Course Side
Cuisine American
- 4 large bell peppers
- 4 cups chicken stock divided
- 1 cup fresh chopped parsley
- 1/2 cup chopped onion
- 1 garlic clove
- 1 teaspoon kosher or sea salt
- 1/8 teaspoon black pepper
- 1/4 cup olive oil
- 2 cups uncooked long grain white rice or brown rice
Heat oven to 400°F
Lightly coat whole bell peppers with olive oil then place on a baking sheet.
Roast until softened and slightly charred, then remove from oven.
Place in a heat resistant bowl and cover with plastic wrap and let sit to sweat off the skins.
Remove and discard the skins, stems, seeds, and membranes.
Place the cleaned peppers in a blender or food processor with 2 cups of the chicken stock and pulse until blended well.
Add in the parsley, onions, garlic, salt, and pepper a little at a time, pulsing in between until the mixture is a smooth puree consistency.
Set aside.
In a big pot over medium heat, add the olive oil and rice, stirring to coat the rice well with the oil; continue stirring the rice in the oil for about 2 minutes until warmed through, then add the pureed green pepper mixture to the rice in the pot, turn heat down to low and simmer gently for 5 minutes, stirring occasionally.
Get out a small saucepan and heat the remaining 2 cups of chicken stock until just boiling, then pour the hot chicken stock into the big pot with rice and stir gently to combine.
Bring the mixture to a boil, then immediately turn heat to very low, cover the pot and simmer gently for 20 minutes or until rice is tender and all the liquid is absorbed.
Fluff the rice with a fork and serve hot.
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March 23, 2014
Frozen Creamy Broccoli
Florence
Course Side
Cuisine American
- 2 lbs fresh broccoli cut into 2 in pieces
- 1 Cup water
- 1/2 teaspoon Salt
- 1 small onion chopped
- 1 4 oz can mushrooms, drained
- 3 Tablespoon butter or margarine
- 1 8 oz can sliced water chestnuts, drained
- 1 10.5 oz can cream of mushroom soup
- 1/2 lb Velveeta cheese cubed
- 1/4 teaspoon garlic salt
- 1/4 teaspoon pepper
- 1 Cup shredded cheddar cheese
- Freezer containers
Place the water in a large saucepan and add the salt.
Bring to a rapid boil and add the broccoli.
Steam for 6 minutes and drain well when finished.
Place the butter in a large skillet over medium heat.
Let the butter completely melt.
Add the onion and mushrooms.
Cook until the onion becomes tender about 5 minutes and drain well.
Place the broccoli, onion, mushrooms and water chestnuts together in a large mixing bowl.
In a small saucepan over low heat stir the Velveeta cheese and mushroom soup together.
Cook until the cheese is completely melted and mixture is smooth being sure to stir constantly so the cheese doesn't burn.
When smooth add the garlic salt and pepper.
Stir well.
Pour over the broccoli.
Allow the mixture to cool to room temperature.
Place mixture into freezer containers.
Freeze for up to 1 month.
When ready to bake place in the refrigerator to thaw overnight.
Preheat oven to 350°F
Lightly spray a 2 qt casserole with a non stick cooking spray.
Place the broccoli mixture in the casserole dish.
Bake 30 minutes.
Sprinkle the top with the cheddar cheese and continue baking 5 more minutes or until cheese has melted completely.
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