July 30, 2014
Cucumber Soup
Florence
Course Soup
Cuisine American
- 4 lbs seedless cucumbers
- dash or two of dried red pepper flakes
- dash sea salt to taste
- 3 limes juiced
- 1 Tbsp chopped fresh mint leaves
Peel and Puree the cucumbers.
Pour the puree through a fine mesh sieve or cheesecloth into a glass bowl to strain out any larger pieces, especially of the peel. This may take awhile to strain, so be patient and let it sit.
When cucumber pulp has strained, add the red pepper flakes, sea salt, and lime juice; stir to combine well.
Cover bowl and refrigerate for 30 minutes before serving.
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July 22, 2014
Fast and Simple Soup
Florence
Course Soup
Cuisine American
- 3 medium size carrots
- 3 medium size parsnips
- 6 cups vegetable broth
- kosher salt and black pepper to taste
- 1/2 lemon juiced
- 1/4 tsp marjoram or 1/4 tsp thyme
Peel and dice the carrots and parsnips, then put in a big soup pot with the vegetable broth; add salt and pepper to taste.
Bring to boil over medium-high heat, then reduce heat to low and simmer gently for 15 to 20 minutes or until vegetables are very tender.
Cool.
Place mixture in blender and puree until smooth, using only enough broth to your liking.
Return the puree to a soup pot, stir in the lemon juice and herbs.
Heat over low heat and bring back up to temperature and serve hot.
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July 18, 2014
Tangy Heirloom Tomato Soup
Florence
Course Soup
Cuisine American
- 1 1/2 lbs ripe heirloom tomatoes cored and diced - do not remove skins
- 1/2 cup good tomato paste
- 1/4 cup chopped celery leaves
- dash chili powder
- 2 Tbsp white wine vinegar
- 3 Tbsp good olive oil
- 6 to 10 fresh basil leaves - to your taste
- 1 1/2 cups to 2 cups water - depending on thickness desired
- sea salt and black pepper as needed
Add all ingredients in to blender and puree until smooth.
Add desired amount of water and puree to mix.
Add salt and pepper to taste.
Refrigerate soup overnight so the ingredients meld together.
Sprinkle chopped fresh basil leaves.
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July 13, 2014
Turkey Cabbage Soup
Florence
Course Soup
Cuisine American
- 1 Tbsp cooking oil
- 1 lb ground turkey
- 2 celery stalks diced small
- 1 medium size yellow onion diced
- 1 can 15 oz petite diced tomatoes
- 4 cups chicken or vegetable broth
- 1 medium head cabbage shredded fine
Put oil and turkey in a large stock pot over medium-high heat.
Cook turkey completely, making sure turkey is in small pieces.
Add the celery, onion, tomatoes, and broth to the pot, stir, bring to a boil, then reduce heat to low.
Add the cabbage, cover pot and simmer slowly for about 15 to 20 minutes or until cabbage is tender.
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June 29, 2014
Yuca Empanada Dough
Florence
Course Bread
Cuisine Mexican
- 1 lb raw yuca peeled
- 1/2 tsp kosher salt
- 1/4 cup cold water
Grate the peeled yuca into a bowl lined with a clean flour-sack or similar towel. Lift the towel from the bowl and squeeze the yuca until all the moisture is removed.
Get out a saucepan and pour in the water and salt. Put over medium heat and bring it to a boil, then add in the yuca, turn heat to very low, and cook, stirring often, until the yuca turns slightly transparent and a bit darker in color. Remove the pot from heat and continue stirring until cooled somewhat and dough sets up a bit.
Dump the contents out onto a lightly oiled work surface and allow the mixture to reach room temperature.
When cooled, lightly oil your hands, then begin kneading the yuca 'dough' until it feels stretchy or elastic and it keeps its shape and is completely cooled.
Divide the dough into 12 equal balls. Place each ball onto a work surface lightly brushed with oil and roll out into thin circles. You can do this by hand or with a pastry roller.
Fill as you would any empanada or pasty and deep fry or bake as desired.
Makes 12 small empanada.
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May 24, 2014
Hearty Kale Bean Soup In No Time Flat
Florence
Course Soup
Cuisine American
- 1 Tbsp olive oil
- 2 regular carrots diced
- 1 small onion diced
- 1 garlic clove minced
- 2 - 32 oz boxes chicken or vegetable broth
- 4 cups tightly packed cleaned and chopped kale
- 1 - 15 oz. cannellini beans drained and rinsed
- 1/4 cup fresh shredded Parmesan cheese
In stock pot over medium heat add olive oil, carrots and onions and cook until softened.
Add the garlic and stir, cook for a few minutes so garlic flavor combines.
Add the broth and kale to the pot, bring to a boil, reduce heat just so the soup stays at a gentle simmer and cook for 10 minutes or until kale is tender.
Add the beans and cook until heated through, stirring occasionally.
Serve hot in bowls with Parmesan cheese sprinkled over each serving.
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April 30, 2014
Beef Tips with Noodles
Florence
- 1 pound sirloin tips cubed
- 1 can condensed cream of mushroom soup
- 1 package onion soup mix
- 1/2 cup fresh mushrooms
- 1 cup water
- 1 - 16 oz. package egg noodles
Preheat oven to 400° F
In a 13x9 casserole pan, combine the mushrooms and beef onion soups, canned mushrooms and water and mix thoroughly
Add beef tip cubes and mix together.
Bake for 1 hour..
Make egg noodles according to package instructions.
Server Beef over a bed of egg noodles.
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April 18, 2014
Spicy Dip For Vegetables
Florence
Course Dip
Cuisine American
- 1/4 cup seedless raisins
- 1 cup cottage cheese
- 2 tablespoons vinegar
- 1/2 small diced onion
- 1 teaspoon chile powder
- 1/2 teaspoon curry powder
- 3/4 teaspoon salt
- 1/8 teaspoon black pepper
Place raisins in bowl and cover with hot tap water
Let stand 10 minutes
Blend together cottage cheese, vinegar, onion, chile powder, curry, salt and pepper.
Drain raisins.
Add raisins to blender.
Cover and blend at high speed until smooth and creamy.
Chill and server with your selection of your favorite vegetables.
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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 13, 2010
Quick Beef Noodle Soup
Florence
Course Soup
Cuisine American
- 12 Cups Water
- 3 Tablespoons Beef Flavor Bouillon
- 2 Cups uncooked Pasta
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