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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March 16, 2014
Vegetarian Quiche
Florence
Course Main
Cuisine American
- 1 9 inch unbaked pastry shell
- 1/2 cups chopped onion
- 1 medium green pepper chopped
- 1 cup chopped tomatoes
- 1/2 cup chopped zucchini
- 1/2 cup sliced fresh mushrooms
- 2 tablespoons butter or margarine
- 1/4 teaspoon curry powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Pinch ground cinnamon
- 5 eggs
- 1/4 cup milk
- 1/4 cup grated Parmesan cheese
Line unpricked pastry shell with a double thickness of heavy-duty foil.
Bake at 450° F for 5 minutes. Remove foil; bake 5 minutes longer. Reduce heat to 350° F.
In a skillet, saute the onion, green pepper, tomatoes, zucchini and mushrooms in butter. Add the curry powder, salt, pepper and cinnamon; mix well. Spoon into crust.
In a bowl, beat eggs. Add the milk and cheese; mix well. Carefully pour over vegetables. Bake for 40-45 minutes or until a knife inserted near the center comes out clean.
Let stand for 5 minutes before cutting.
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March 7, 2014
Chicken Bowls
Florence
Course Entree
Cuisine American
- 1 whole chicken
- 2 celery stalks chopped
- 1 medium onion chopped
- 1 Tbsp parsley
- 1 bay leaf
- 2 tsp salt
- 8 Cups water
- 1 10 oz pkg frozen baby carrots, partially thawed
- 1 10 oz pkg frozen peas, partially thawed
- 1 6 oz can mushrooms, drained
- 1 Cup light cream
- 1/4 tsp nutmeg
- 1/4 tsp celery salt
- 1/8 tsp pepper
- 1/2 Cup all purpose flour
- 1 pkg 2 included refrigerated pie crust
- 4 foil pans 5X1 in
Place the water in a large pot over high heat and add chicken,celery, onion, parsley, bay leaf and salt and bring to boil. Reduce heat to low and simmer covered for 2 hours. Allow chicken to cool in the broth and remove when completely cooled. Remove chicken from bones. Strain broth and keep 5 Cups. Put chicken, carrots, peas and mushrooms together in a large mixing bowl and mix together. Place 4 Cups of reserved liquid in sauce pan and add cream, nutmeg, celery salt and pepper and bring to a boil. In small mixing bowl combine remain Cup of reserved broth and flour and whisk until mixture is smooth. Pour mixture in to boiling sauce pan and reduce heat to low and summer for 2 to 3 minutes. Pour over chicken mixture and cool completely.
Flour a flat surface and roll out pie crust. Divide in to two even parts. Place 1/2 of the crust into the bottom a foil pan. Fill with chicken mixture. Cover with the remaining crust. Pinch to seal all the way around.
Wrap in freezer paper.
Freeze for up to 3 months.
To bake preheat oven to 450 degrees.
Unwrap each bowl and place on a cookie sheet.
Cut a slit in the top of each to vent the steam.
Bake 40 minutes or until crust is golden brown.
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February 28, 2014
Yummy Hot Tomato Juice
Florence
Course Non-Alcoholic Drinks
Cuisine American
- 1 can 64 oz tomato juice
- 1/2 C butter or margarine
- 1/2 t Worcestershire sauce
Pour the tomato juice into a large pan.
Add the butter and Worcestershire sauce.
Over high heat bring to a rapid boil.
Remove from heat and cool completely.
Place in freezer containers and freeze for up to 3 months.
To reheat, remove soup from freezer container by running under some warm water.
Cover the bottom only of a large saucepan with water.
Place soup in the pan.
Heat on medium until boiling, stirring occasionally.
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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 15, 2014
Simple Cream of Chicken Noodle Soup
Florence
Course Soup
Cuisine American
- 4 large chicken breasts
- 3 packages mixed frozen vegetables
- 5 medium peeled potatoes
- 2 tablespoons minced onion
- 6 teaspoons chicken flavor bouillon
- 1 pound pasta
- 6 tablespoons butter
- 1/3 cup flour
- 1 1/2 cups milk
- 1/2 tablespoon bell's seasoning
- 1/4 ground teaspoon sage
- 1/4 ground teaspoon thyme
In a stock pot boil the chicken then remove from the broth and set aside..
Add the pasta and all of the veggies to the broth and cook until tender.
Dice chicken and add back in to broth.
Dissolve chicken bouillon in a small amount of water and add to soup.
In small bowl, melt butter and whisk in the flour to create a paste.
Slowly add milk to paste until it is smooth and creamy.
Add cream mixture to soup slowly and stir well.
Add the "Bell's Seasoning" and the remaining spices and simmer for approximately 30 minute.
Server warm.
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February 14, 2014
Tomato-Rosemary Chicken
Florence
Course Main
Cuisine American
- 12 boneless skinless chicken breast halves
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup all-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons butter
- 5 cloves minced garlic
- 1/4 pound piece prosciutto -- chopped
- 1/3 cup dry white wine
- 1 tablespoon chopped fresh rosemary or 1 tsp dried
- 12 diced plum tomatoes
- 1/2 cup chicken broth
Salt and Pepper both sides of the chicken breats.
Dip chicken in flower and coat both side.
Shake off any extra flour.
Heat oven to 375°F
Place chicken in baking pan with 1 tablespoon melted butter and 1 tablespoon olive oil.
Bake chicken in 375°F oven for 20 minutes or until no longer pink in center
In skillet saute garlic, prosciutto and cook over mean heat for about 4 minutes, stirring constantly.
Add wine and rosemary; and keep stirring constantly keeping bottom of pan clean.
Add tomatoes and broth and bring to boil.
Reduce heat; simmer 10 minutes
Put chicken on serving dish and pour sauce over top.
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February 12, 2014
Pork Burritos
Florence
Course Main
Cuisine Tex-Mex
- 1 tablespoon olive oil
- 3 pounds pork cut in 1-in. cubes
- 1 large chopped onion
- 1 diced red bell pepper
- 1 diced yellow bell pepper
- 2 minced cloves garlic
- 1 fresh minced jalapeno pepper omit if too spicy
- 1/2 teaspoon oregano
- 1/2 teaspoon cumin
- 1 tablespoon cider vinegar
- 1 1/2 teaspoons salt
- 2 - 4 oz cans chopped green chiles
In large skillet, brown pork in olive oil.
Add all ingredients to skillet except for green chiles and simmer for 1 1/2 hours.
Add green chiles just before serving for best results.
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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 2, 2010
Garden Potatoes
Florence
Course Side
Cuisine American
- 1 - 24 oz. bag frozen potato wedges
- 1 - 10 oz. can non-fat refried beans
- 1 cup chunky salsa
- 1/2 cup diced red onion
- 1 - 4 oz. can diced green chilies
- 2 tablespoons chopped fresh cilantro
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon chili powder
- **GARNISH**
- 1/2 cup chopped red bell peppers
- 1/2 cup chopped green bell peppers
- 1/2 cup chopped yellow bell peppers
- 1/4 cup whole kernel corn -- drained
- 2 tablespoons sliced green onions
Bake potatoes according to package directions
In large saucepan, combine remain ingredients heat completely.
Arrange potato wedges on large plate.
Pour bean mixture over potatoes covering potatoes completely.
Put on top Garnish.
Serve.
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January 30, 2010
Summer Vegetable Spaghetti
Florence
Course Vegetables
Cuisine American
- 2 cups small yellow onions
- 2 cups chopped tomatoes
- 1 cup yellow squash
- 1 cup zucchini squash
- 1 1/2 cups fresh green beans
- 2/3 cup water
- 2 tablespoons minced fresh parsley
- 1 garlic clove -- minced
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt
- 1/8 teaspoon fresh ground black pepper
- 6 ounces tomato paste
- 1 pound uncooked spaghetti
- 1/2 cup Parmesan cheese -- grated
Combined all ingredients above tomato paste on list for 10 minutes in large saucepan.
Stir in tomato paste, cover and cook over low heat for 15 minutes until vegetables are tender.
Cook spaghetti per package instructions.
Combine spaghetti and sauce together and sprinkle Parmesan cheese over top and serve immediately.
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