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 25, 2014
Crab Bisque
Florence
Course Soup
Cuisine American
- 2 tablespoons butter
- 1 teaspoon onion - chopped
- 1 tablespoon parsley - chopped
- 1 1/2 cups soft shell crabmeat - chopped
- 2 tablespoons flour
- 2 cups chicken or seafood broth
- 2 cups cream -- light
- 1 pinches cayenne pepper
- salt to your taste
Melt the butter in sauce pan.
Add the onion and cook until golden.
Add the crabmeat and parsley and cook over low heat stirring constantly for approximately 5 minutes.
Add the flour, stir to blend and cook for 3 minutes more
Stir in the chicken broth and simmer for 20 minutes.
Add the cream and cayenne pepper
Simmer for 5 more minutes.
Server warm.
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April 22, 2014
Creole Shrimp
Florence
- -----sauce-----
- 1 - 15 oz can tomato puree
- 1/2 cup water
- 3 tablespoons white vinegar
- 3 tablespoons Worcestershire sauce
- 1/2 teaspoon hot sauce
- 1/2 teaspoon garlic powder
- 1 tablespoon mustard
- 1/4 teaspoon salt
- 1/3 teaspoon pepper
- 3 tsp. sugar or sugar substitute
- 12 ounces cooked shrimp
In Saucepan, combine all ingredients, except sugar and shrimp.
Slowly Bring To Boil, stirring when needed.
Remove from heat and stir in sugar.
Add Shrimp to sauce.
This can be served over rice or a egg noodle bed.
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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 19, 2014
Cucumber Salsa
Florence
Makes about 3 cups of salsa
Course Condiments
Cuisine American
- 1 cup sour cream
- 1 cup plain yogurt
- 1/4 cup snipped parsley
- 1/4 cup fresh snipped cilantro
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 2 cucumbers
Pare, de-seed, and coarsely shred the cucumbers
In a large bowl, mix all ingredients
Cover and and place in fridge for about 2 hours or until chilled
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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 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 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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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 12, 2014
I would suggest always using fresh Shrimp. If you live near the coast, try one of those little seafood stands near where the fishing boats come in. They usually have the fresh good stuff.
Freezer Shrimp Stew
Florence
Course Entree
Cuisine American
- 1/2 Cup olive oil
- 1 clove garlic chopped fine
- 1 medium onion chopped
- 2 green onions chopped
- 1 green pepper chopped
- 1 15 oz can diced tomatoes
- 1 6 oz can tomato paste
- 1 3/4 Cup burgundy
- 1 Tbsp parsley
- 2 tsp oregano
- 1/2 tsp basil
- 2 tsp salt
- 1/4 tsp pepper
- 3/4 Cup water
- 1 1/2 lb halibut steaks cut into 1 in pieces
- 1/2 raw shrimp shelled and de-veined
- 2 6 oz packages frozen crabmeat, thawed
- Aluminum foil
Place oil in a large soup pan over medium heat.
When the oil is hot add the garlic, both types of onion and green pepper.
Cook until tender, about 10 minutes.
Add the tomatoes and the tomato paste to the cooked vegetables.
Slowly add the burgundy being sure to stir well
Mix in the parsley, oregano, basil salt and pepper.
Once all is mixed together well pour in the water.
Bring to a rapid boil.
Reduce heat to low.
Simmer uncovered 1- minutes.
Add halibut, shrimp and crabmeat.
Cover and simmer 15 minutes.
Uncover and cook an additional 15 minutes.
Remove from heat and cool to room temperature.
Line a large bowl with foil being sure the foil extends at least 6 in over the side of the bowl.
Pour the cooled stew into the bowl.
Fold the aluminum foil over the top of the stew being sure to secure tightly.
Freeze until firm
Remove from the bowl.
Wrap again tightly with foil.
Freeze for up to 6 months.
To cook, remove foil.
Place in a large soup pan.
Add a small amount about 1-2 Cup water.
Cover and cook on low until heated through.
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