July 20, 2014
Beef Fajita
Florence
- 2 lbs. Steak
- 1 Medium Onion
- 1 Medium Sweet Bell Pepper red, yellow or orange
- 8 Flour Tortilla
Saute the onions and peppers together until tender.
Remove from pan.
Brown the steak until it is to your desired taste.
Add onions and peppers and reheat.
Put in to tortilla and serve.
Comments Off on Beef Fajita
June 16, 2014
Bacon And Egg Fried Rice
Florence
- 4 slices bacon diced
- 4 eggs beaten slightly
- 4 cups COOKED rice
- 3 tsp soy sauce
- 3 green onions chopped
- 1/2 cup frozen peas
Fry bacon in skillet until crisp.
Cut bacon in to pieces and set aside.
In bacon grease medium-low heat, add beaten eggs and cook (lightly scramble); remove and set aside.
Change heat to medium-high, add rice and stir-fry until rice browns slightly, add soy sauce, stir and cook for 1 minute, then add in the onions and frozen peas, cook for 1 minute, then add in the bacon and cooked eggs, stirring and cooking just until everything is hot.
Comments Off on Bacon And Egg Fried Rice
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
Comments Off on Omelette with Cheese Sauce
May 14, 2014
Lamb Curry
Florence
Course Main
Cuisine Indian
- 4 pounds boned lamb
- 2 pounds onions
- 8 large garlic cloves - minced
- 1/2 cup coriander leaves -- chopped
- 1 tablespoon fresh ginger root -- chopped
- 1/2 cup plain yogurt
- 2 teaspoons chili powder
- 1 teaspoon paprika
- 3 tablespoons ground coriander
- 1 tablespoon kalonji -- nigella seeds
- 3 tablespoons ghee
- 3 tablespoons oil
- 10 cardamom pods -- bruised
- 2 teaspoons garam masala
- 3 teaspoons salt and pepper -- to taste
Trim off all excess fat and cut in to large cubes.
Slice onions in to thin slices, only cut up about 1 1/2 pounds.
In food processor blend together remaining onions, garlic, coriander, ginger, yogurt, chili powder, paprika, ground coriander and kaloni seeds and process until it is a smooth paste.
In large fry pan, heat ghee and oil and fry sliced onions until browned.
Remove onions from pan.
Put lamb in to pan, in small amounts batches, and stir-fry over high heat until browned.
Over medium heat a small amount of oil to pan if necessary and fry blended mixture, stirring, until you can smell all the spices popping. This will take approximately 20 minutes, but sometimes longer.
Return meat to pan, add cardamom pods and salt and pepper, stir until well mixed
Cover and cook over low heat until meat is almost tender, stirring occasionally
You can add a small amount of water if the dish becomes dry to help cooking.
When meat is tender and liquid almost absorbed, add garam masala and reserved fried onion slices
Cover pan and simmer gently for a few minutes more
Comments Off on Lamb Curry
April 20, 2014
Sweet And Sour Meatballs
Florence
- 1 pound turkey mince
- 2 ounces breadcrumbs
- 1 onion -- peeled and chopped
- 1 teaspoon Chinese five spice
- salt and pepper
- 1 tablespoon oil
- 1 onion -- peeled and sliced
- 2 carrots -- cut into thin stick
- 1 green pepper -- deseeded and
- 1/2 pint chicken stock
- 1 tablespoon tomato ketchup
- 2 tablespoons demerara sugar
- 2 tablespoons malt vinegar
- 8 ounces pineapple chunks
- 2 tablespoons cornflour
- 4 ounces bean sprouts
- chopped spring onions or -- snipped chives
Combine turkey mince with chopped onion, Chinese Five Spice, breadcrumbs, and seasoning
Roll into 16 balls
Add Ketchup, vinegar, stock and demerara sugar
Bring to a boil and then reduce to a simmer
Add turkey balls, cover and simmer for 20 minutes
Drain the juice from the pineapple and sit it aside
Blend the pineapple juice with the cornflour
Remove turkey balls from the sauce and place on your serving dish
Stir the cornflour mix into the sauce
Stir constantly while bringing to a boil
Reduce heat and let simmer until sauce is thick and clear
Stir pineapple chunks and brean sprouts into the sauce mix
Pour sauce over meatballs
Sprinkle chives or spring onions on top of the meatballs and enjoy
Comments Off on Sweet And Sour Meatballs
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.
Comments Off on Herbed French Bread
April 8, 2014
Stuffed Pork Tenderloin
Florence
Prep Time 30 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 30 minutes mins
Course Main
Cuisine American
- 4 pounds Pork Tenderloin
- 1/2 teaspoon Basil
- 1 Package Pork Stuffing Mix
- 1/2 Pepper Yellow, Red or Orange
- 1 Small Onion
- 1/2 teaspoon Salt
- 1/4 teaspoon Pepper
- Cooking Twine
Chop onion & pepper in to small pieces.
In small pan saute onions & peppers with salt and pepper
While that is cooking, take Pork Tenderloin and cut lengthwise down the center leaving approximately 1/2 inch at the bottom so it is still attached.
Mix together salt, pepper & basil and coat the outside of the tenderloin.
Make stuffing according to package instructions with sauted onions and peppers in it.
Stuff tenderloin and tie with Baking Twine.
Preheat oven to 400°F.
Bake tenderloin for 60 minutes.
Check to make sure meat is cooked properly.
Comments Off on Stuffed Pork Tenderloin
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.
Comments Off on Arctic Pickles
January 28, 2010
Summer Vegetable Bowl
Florence
Prep Time 30 minutes mins
Cook Time 30 minutes mins
Total Time 1 hour hr
Course Vegetables
Cuisine American
- 4 bacon slices
- 1 small white onions
- 1 green pepper - diced
- 2 cups hot water
- 1 pound green beans
- 8 oz corn
- 1 tablespoon salt
- 2 teaspoons sugar
- 1/4 teaspoon pepper
- 6 small zucchini - 1" chunks
- 5 celery stalks - 1" slices
- 1 large tomato - cut in wedges
In 6-quart Dutch oven over medium heat, fry bacon until crisp; pat dry with paper towels.
Saute onions and green pepper; cook until golden;.
Add hot water and next 5 ingredients green beans, corn, salt, sugar and pepper.
Bring boiling; reduce heat, cover and simmer for approximately 10 minutes.
Add zucchini and celery; cover and cook 8 to 10 minutes until all vegetables are tender.
Arrange veggies on large platter and crumble bacon over top.
Garnish with tomato wedges.
Comments Off on Summer Vegetable Bowl
January 22, 2010
Hot Salsa
Florence
- 1 large whole onions
- 8 whole tomatoes
- 3 whole jalapeno
- 1/2 whole fresh cilantro
- 1 dash lime juice
- 1 dash lemon juice
- 2 tablespoons vinegar
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon oregano
Dice onions, tomatoes, jalapenos, and cilantro as small as possible (using food processor will make this MUCH easier)
Combine remaining ingredients
Chill over night and use.
This will make a hot salsa, but if you want it hotter add another jalapeno.
Comments Off on Hot Salsa
January 10, 2010
Honey Onions
Florence
Course Side
Cuisine American
- 4 medium vidalia onions
- 1/2 cup hot water
- 2 teaspoons tomato juice
- 1 1/2 teaspoons honey
- 1/2 teaspoon salt
- 1/2 teaspoon paprika
- 1/4 teaspoon ground pepper
Preheat oven to 350F
Peel onions and cut in half crosswise
Place onion halves, cut side up, in a casserole dish in single layer.
Mix ingredients; stir well
Bake at 350 for 60 minutes, covered
Add additional water if onions seem to dry.
Comments Off on Honey Onions
January 9, 2010
Honey Baked Red Onions
Florence
Course Side
Cuisine American
- 3 large red onions
- 1/4 cup water
- 3 tablespoons butter
- 1 teaspoon sweet paprika
- 1 teaspoon ground coriander
- 1/2 teaspoon salt
- 1/8 teaspoon cayenne pepper
Cut onions in half crosswise
Place onions in shallow casserole pan cut side down in single layer.
Sprinkle with water and cover.
Bake at 350F for 20 to 25 minutes
Turn onions over.
Combine remaining ingredients
Spoon half of mixture over onions
Return to oven and bake, uncovered, 15 minutes
Add remaining honey mixture and bake for an additional 15 minutes or until tender.
Comments Off on Honey Baked Red Onions
Older Posts »
