May 26, 2014
No Guilt Ranch Style Dip
Florence
- 1/2 cup buttermilk
- 1/3 cup olive oil mayonnaise
- 2 Tbsp minced fresh dill
- 1 Tbsp lemon juice
- 1 tsp Dijon mustard
- 1/2 tsp honey
- 1/2 tsp garlic powder
- 1/8 tsp kosher salt
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May 21, 2014
Chicken Artichoke Salad
Florence
Course Salad
Cuisine American
- 2 tsp lemon
- 1/2 tsp coarse brown or Dijon mustard
- 1/2 tsp finely chopped dill
- 1 1/2 Tbsp olive oil
- salt and pepper
- 3 cups mixed greens
- 3/4 cup chopped artichoke hearts jarred
- 1 cup chopped cooked chicken
- 1 cucumber diced
- 1 carrot diced
- 1 green onion chopped
- 1 Roma tomato diced
Whisk together lemon, mustard, dill and olive oil, salt and pepper to taste, until frothy.
Add the remaining ingredients to the bowl and toss gently to combine.
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April 14, 2014
Herbed French Bread
Florence
Course Breads
Cuisine American
- 1/4 cup butter
- 2 tablespoons olive oil
- 1 clove garlic -- minced
- 3 tablespoons grated Parmesan cheese
- 2 tablespoons fresh chives -- chopped
- 1 teaspoon Dijon mustard
- 1 8 ounce loaf french bread -- cut bread to 3/4 in thick
Melt butter and heat oil in sauce pan.
Saute Garlic in oil and butter.
Remove from heat.
Add Parmesan cheese, chives and mustard and stir until creamy.
Spread mixture on bread.
Place on greased baking sheet.
Bake at 400F degrees for 7 minutes.
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February 23, 2014
Better Than Potato Salad
Florence
Course Salad
Cuisine American
- 4 cups cooked long grain rice
- 8 radishes -- slice
- 4 eggs -- hard-cook chop
- 1 medium cucumber -- chopped
- 2 cups celery -- thinly sliced
- 1/2 cup onion -- chop
- 1 1/2 cups mayonnaise
- 3 tablespoons prepared mustard
- 3/4 teaspoon pepper
Combine rice, radishes, eggs, cucumber, celery and onion.
Combine mayo, mustard and salt.
Pour over rice mixture and mix well.
Cover and refrigerate at least 2 hour
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February 10, 2010
Cajun Potato Salad
Florence
Course Salad
Cuisine American
- 2 pounds small red potatoes
- 1/2 cup red onion -- chopped
- 1/2 cup green onion -- sliced
- 1/4 cup fresh parsley -- minced
- 6 tablespoons cider vinegar -- divided
- 1/2 pound precooked smoked sausage or kielbasa
- 6 tablespoons olive or vegetable oil
- 1 tablespoon Dijon mustard
- 2 centiliters garlic -- minced
- 1/2 teaspoon pepper
- 1/4 teaspoon cayenne pepper
Cook Potatoes for 30 minutes or until tender.
Drain Potatoes.
Rinse Potatoes with cold water; cool completely
Cut into small pieces; place in a large bowl
Add onions, parsley and 3 Tablespoons vinegar; toss
Cook sausage in olive oil for 5-10 minutes or until it begins to brown
Add Sausage to potato mixture.
To drippings in skillet, add mustard, garlic, pepper, cayenne pepper and remaining vinegar; bring to a boil, stirring with whisk constantly.
Pour over salad; toss gently.
Serve Warm.
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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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