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Recipes
Chili, Best chili to date fixed 6-8-08
By Floridaberry
Pour olive oil in pan and heat
- 3 tablespoons olive oil
- 1 large vadalia onion chopped
- 4 large cloves of garlic minced
- 1 large green pepper chopped
- 2 lbs. ground beef
- 1 lb. ground pork
- 1 teaspoon garlic powder
- 1 tablespoon garlic salt
- 2 teaspoons of black pepper
- 2 tablespoons worchester sauce
- 1 1/2 packages Williams Chili seasoning
- 1 28 (ounce) can crushed tomatoes)
- 1 (28) ounce can whole tomatoes chopped
- 1 (28ounce) can water or more if needed
- 2 Tablespoons ketchup (Heinz)
Salad, Curried Rice Artichoke
By Floridaberry
Page 54 Savoring Destin cookbook
- 4 cups water
- 2 chicken bouillon cubes
- 2 cups uncooked rice
- 2 tablespoons butter
- 1 garlic clove, minced
- 1 cup vermicelli, broken into 1/4 to 1/2 inch pieces
- 2 (6 ounce) jars marinated artichokes, drained
- 5 green onions, chopped
- 1 green bell pepper chopped
- 1/2 cup black olives, sliced
- 1 (4 oz. ) jar chopped pimentos, drained
- 3 ribs celery, chopped
- 2 cups mayonnaise (no substitutions)
- 1 tablespoon curry powder
- 2 teaspoons seasoned salt
Seafood, Salmon Roll Ups with Dill Cream Sauace
By Floridaberry
Preheat oven to 425 degrees
- 6 (13 oz ) frozen Salmon Roll Ups with
- Mama's crab stuffing, thawed
- 1 1/2 cups heavy whippping cream
- 1 tablespoon mined fresh dill
- 1 tablespoon coarse-ground mustard
- Asparagus, hot cooked rice (optional)
- Garnish fresh dill
Salad, Bullocks Tea Room, the Bombay Salad
By Floridaberry
"This salad with its sweet, pink tinted poppy-seed dressing was a favorite with clients at the 1929 Art Deco Wilshi...
- 2 cups small shrimp
- 2 cups crabmeat, in chunks
- 2 cups celery, thinly sliced
- 1/4 cup parsley, chopped
- 1/4 cup mayonnaise
- 2 teaspoons soy sauce
- shredded lettuce (to line plates)
- Poppy -Seed Dressing
- 1/2 cup oil
- 1/2 cup sugar
- 1/4 cup vinegar, white
- 1/4 teaspoon dry mustard
- 1/4 teaspoon salt
- 3-4 drops red food coloring (optional)
- 1 tablespoon poppy seeds
Bread Oatmeal Grandma Hopper's Famous Bread
By Floridaberry
150 hyear old Bostonian Oatmeal Bread
- 1 heaping cup old fashioned oatmeat.
- 2 teaspoons salt
- 1/2 cup molasses (medor Dark)
- 4 tablespoons shortening or Bacon fat)
- Over all this pour 1 pint boiling water
- Let stand until cool.
- Add 1 cake yeast dissolved in 1/3 cup warm water.
- Add 5 1/2 cups (more or less) flour and knead thoroughly being careful not to add more flour than needed to keep dough from sticking to board. Let rise double in bulk in a warm place. Knead into 2 lar
Banana Pudding, Old Time
By Floridaberry
Mix 1 cup sugar and flour in a saucepan
- 1 1/2 cups sugar, divided
- 2 tablespoons flour
- 1 1/2 cups evaporated milk
- 3 eggs
- 1 stick butter
- 1 1/2 teaspoons vanilla, divided
- 3 to 4 Dole bananas
- 3/4 box vanilla wafers
- 1/4 teaspoon cream of tarter
Sauce, Creole Sauce
By Floridaberry
In a small bowl, combine all ingredients, Cover, and chill
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 clove garlic, minced
- 1 tablespoon prepared mustard
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon Ceole seasoning
Soup Shrimp (From Dixieland Restaurant in Orlando, FLorida
By Floridaberry
Boil water, add chicken base, celery, onion and potatoes
- 2 quarts water
- 2 cups diced potatoes
- 1 cup chopped celery
- 1/2 cup chopped onion
- 2 Tablespoons powdered chicken base. If you have shrimp base it is better.
- pepper to taste
- 1 lb. shrimp
- 3 ounces corn starch try 1 1/2 ounces or 2 ounces instead.
Dip, Velveeta Famous Queso Dip
By Floridaberry
Original Dip
- 1 lb ( 6 oz) Pasteurized Cheese Product, cut into 1/2 inch cubes
- 1 can (10 oz.)RO*TEL Diced Tomatoes & Green Chilies, undrained
Chocolate Decadence Minis
By Floridaberry
Preheat the oven to 400°F
- 1/2 cup butter
- 1/4 cup Dutch-process or European-style cocoa powder
- 1/2 teaspoon espresso powder
- 1/2 cup hot water
- 1 cup King Arthur Unbleached All-Purpose Flour
- 1 cup sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup buttermilk, plain yogurt, or sour cream; low-fat is fine
- 1 large egg
- 1 teaspoon vanilla extract
- 1 2/3 cups semisweet or bittersweet chocolate discs; Guittard Onyx bittersweet wafers work well here