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 31, 2010
The Best Black Bean Soup
Florence
Course Soups
Cuisine American
- 1 pound black beans - rinsed and soaked for 12 hours or longer in water
- 6 cups beef broth
- 8 cups water
- 1 can tomatoes with their juice -- chopped 28 to 32 ounces
- 2 teaspoons cumin
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- **JALAPENO CREAM SAUCE**
- 2/3 cup plain yogurt
- 1 fresh jalapeno - minced
- 3 tablespoons minced fresh parsley
- 1 tablespoon minced fresh cilantro
- **GARNISHES**
- 1/2 cup chopped red onion
Drain the beans and put them in a large soup pot.
Add the broth and water.
Bring beans to boil, stirring occasionally.
Reduce heat and simmer for approximately 1 hour.
Stir in the tomatoes, juice and cumin, and continue simmering for 2 hours or until beans are soft. (this can take as little as one hour, so check every 1/2 hour)
Cool for 30 minutes.
Rinse out the pot
Then puree in blender or food processor until the mixture is smooth. (this will take a few batches to do it all)
Return pureed mixture to pot.
Season the soup with the salt and pepper and simmer.
Make jalapeno cream using a whisk.
Serve Soup with drops of jalapeno cream sauce on top of each bowl.
Garnish with Parsley or Green Onions.
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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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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.
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January 26, 2010
Summer Squash Casserole
Florence
Course Vegetables
Cuisine American
- 3 medium zucchini
- 3 medium yellow summer squash
- 1/4 cup water
- 1 teaspoon minced garlic
- 1/4 teaspoon dried marjoram
- 1/4 teaspoon dried oregano
- 1/8 teaspoon black pepper
- 1 tablespoon butter
- 1/2 cup finely chopped sweet red peppers
- 5 scallions
- 2/3 cup seasoned dry breadcrumbs
- 2 eggs
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped fresh parsley
In a deep 3-quart casserole, combine the squash, water, garlic, marjoram, oregano, and black pepper.
Cover microwave on High for 5 minutes
Stir, Cover and microwave on high for 7 minutes more or until squash is tender.
Strain excess juice out in colander and put in blender.
Blend to chunky consistency.
Place the butter in the casserole dish and microwave until melted.
Stir in the red peppers and scallions
Cover and microwave for approximately 4 minutes or until tender.
Stir in eggs, Cheddar, parsley, and breadcrumbs into the scallion mixture
Add the squash puree.
Cover and microwave on High for 5 minutes
Cover microwave (50% power) for approximately 5 minutes.
Let stand for 5 minutes, or until the center is set.
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January 21, 2010
Summers End Stew
Florence
- 1 1/2 pounds stew beef -- trimmed
- 1 tablespoon cooking oil
- 8 fresh tomatoes -- peeled and cut up up to 12
- 2 cups tomato juice or water
- 2 medium onions -- chopped
- 1 clove garlic -- minced
- 1/2 teaspoon pepper
- 2 teaspoons salt -- optional
- 4 medium potatoes -- peeled up to 6 quartered
- 3 carrots -- sliced up to 5
- 2 cups corn -- frozen
- 2 cups fresh green beans
- 2 cups peas -- frozen
- 2 celery stalks -- up to 3
- 1 cup summer squash -- sliced
- 1/4 cup fresh parsley -- snipped
- 1 teaspoon sugar
Put oil in the dutch oven and brown meat over medium heat.
Stir in tomatoes, tomato juice, onions, garlic, salt, and pepper.
Bring to a rolling boil.
Reduce heat and simmer for one hour.
Fold in carrots, corn, potatoes, green beans, celery, and peas.
Cover tightly and let simmer for 30 minutes.
Add in squash and simmer for an additional 10 to 15 minutes, until everything is tender.
Add in sugar and parsley.
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January 19, 2010
Chili
Florence
Course Tex-Mex
Cuisine American
- 1 lb ground beef
- 2 large garlic cloves -- minced
- or pressed.
- 1 large onion -- chopped
- 1 green pepper -- chopped
- 1 green hot pepper -- chopped
- 1 zucchini -- diced
- 1 large can pureed tomatoes
- 6 ounces tomato paste
- 3 tablespoons chili powder to your liking
- 1/2 teaspoon cloves
- 1 teaspoon white vinegar
- 1/2 cup uncooked radiatore pasta
- 1 can chili beans - 15 oz.
Brown Ground Beef.
Saute all veggies in olive oil until the onions are tender.
Add everything together and bring to boil.
Reduce heat to simmer and add chili beans.
Simmer for about an hour, or until all ingredients have blended and pasta is cooked.
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January 13, 2010
Macaroni & Chicken Casserole
Florence
- 3 pound chicken
- 2 cups uncooked macaroni
- 2 1/2 cups milk
- 2 cans cream of mushroom soup
- 8 oz. cream cheese
- 1 can french fried onion rings
Cook and bone chicken
Place chicken in bottom of 13 x 9 inch pan
Pour uncooked macaroni over chicken
Pour milk over macaroni
Spread soup over mixture
Cut cream cheese into small pieces and lay over soup
Cover and place in refrigerator overnight or at least 8 to 10 hours
One hour before baking, take out of refrigerator and let set
Heat oven to 350 degrees and bake for 50 minutes uncovered
Cover with onion rings and bake for 5 to 10 minutes more
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January 5, 2010
Pureed Vegetables
Florence
Course Drinks
Cuisine American
- 1 potato -- cooked and chopped
- 1 carrot -- chopped
- 1/2 zucchini -- chopped
- 1/2 celery stalk -- chopped
- 1 small onion
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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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January 2, 2010
Vegetable Beef Soup
Florence
Course Soups
Cuisine American
- 4 pounds boneless beef chuck
- 1/2 cup all-purpose flour
- 1 1/2 teaspoons salt
- 1 teaspoons pepper
- 1/4 cup cooking oil
- 2 cloves garlic -- minced
- 1 bay leaves
- 1 teaspoons dried thyme
- 3 1/2 quarts water
- 32 oz cans tomato sauce
- 6 beef bouillon cubes
- 1 cup Ditalini Pasta
- 1 pounds potatoes; peel -- cube
- 3/4 pounds carrots -- slice
- 1 medium onion-- chop
- 8 ounces frozen green beans
- 8 ounces frozen peas
Cut beef into 1/2 cubes.
Toss beef with flour, salt and pepper
In a large Dutch oven, brown the meat in batches in oil; drain and set aside.
In large stockpot or soup kettle; add garlic, bay leaves, thyme, water, tomato sauce and juice, bouillon and pasta and beef.
Bring to a boil.
Reduce heat; cover and simmer for approximately 1 hour.
Add veggies and bring to boil.
Reduce heat; cover and simmer approximately 2 hours or until veggies and meat are tender.
Remove bay leaves before serving.
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