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Recipes
Shrimp, PO' Boys
By Floridaberry
Makes 6 sandwiches
- 2 pounds large Cajun steamed shrimp
- 1 cup mayonnaise
- 2 cloves garlic, minced
- 2 green onions, sliced
- 1 tablespoon prepared mustard
- 1 tablespoon chopped fresh parsley
- 3/4 teaspoon Creole seasoning
- 1 (18-ounce) package sub rolls, split
- 1/2 cup butter, softened
- 2 cups shrededed iceberg lettuce
Mayonnaise, Jalapeno
By Floridaberry
Place all of the ingredients in a small bowl and whisk to blended
- 1/2 cup plus 2 tablespoons mayonnaise
- 1 or 2 jalapeno peppers, stemmed, seeds reoved and finely chopped
- 1 teaspoon lime juice
- 1/2 teaspoon minced garlic
- 1/4 teaspoon salt
- 1/8 teaspoon dried crushed oregano
Casserole, Broccoli and Cauliflower
By Floridaberry
Preheat oven to 350 degrees
- 8 Cups water
- 2 tablespoons plus 1/2 teaspoon kosher salt, divided
- 4 cups chopped broccoli
- 4 cups chopped cauliflower
- 2 medium yellow onions, chopped
- 1/2 cup unsalted butter
- 1/2 cup all purpose flour
- 1 cup half-and-half
- 1 cup whole milk
- 1 (8-ounce) package cream cheese, cubed and softened
- 2 cups shredded sharp Cheddar cheese
- 1/8 teaspoon ground white pepper
- 1/8 teaspoon ground nutmeg
- 1 1/2 cups grated Parmesan cheese
- 1 1/2 cups panko(Japanese bread crumbs)
Soup, Tom Yum Goon an authentic thai soup
By Floridaberry
1. Bring chicken broth, lemongrass, galangal, kaffir lime leaves, shallot and both chilies to a boil
- 10-15 prawns, peeled
- 2 cups chicken broth
- 1 stalk lemongrass, cut into 1" long
- 5 slices galangal
- 5 kaffir lime leaves, split
- 5 shallots, halved
- 5 fresh Thai chilies, crushed
- 5 dried red pepper, soak in warm water and crushed
- 1/2 cup carrot, sliced
- 1/4 cup celery, sliced
- 1/4 cup straw mushroom
- 3 tb. fish sauce
- 2 lime juice
- 3 tb. chili paste or nam prik pao
- 1 cup evaporate milk
- 1/4 cup cilantro
Clam Chowder Hemingway's from Springfield
By Floridaberry
Render salt pork in heavy bottomed pot
- 56 ounces clams (drained)
- 1 quart claim Broth
- 4 ounces Salt Pork (ground fine)
- 2 medium onions chopped
- 1/3 cup flour
- 4-5 medium Potatoes (peeled and diced)
- 1 1/2 quart Heay Cream
Salad, Black-eyed Pea Greek Salad
By Floridaberry
Makes 6 to 8 servings
- 5 plum tomatoes, seeded and chopped
- 1 seedless cucumber, chopped
- 1 green bell pepper, chopped
- 1 cup frozen corn, thawed
- 1 cup frozen black-eyed peas, blanched
- 1/2 cup halved pitted kalamata olives
- 1/2 cup sliced red onion
- 1/2 cup Greek vinaigrette dressing
Tom Yum Goong (Spicy Thai Shrimp Soup)
By Floridaberry
Peel and devein shrimp, reserving shells
- 1-1/2 lb medium shrimp
- 9-1/2 cups water, divided
- 1/2 cup chopped peeled fresh galangal (about 2 oz.)
- 1/2 cup (2-inch) pieces peeled fresh lemongrass (about 4 stalks)
- 6 fresh or frozen kaffir lime leaves
- 1/2 cup canned straw mushrooms, quartered
- 2 Tbsp roasted red chili paste
- 1 Tbsp fish sauce
- 2 Thai chiles
- 1/2 cup chopped green onions
- 1/2 chopped fresh cilantro
- 1 Tbsp fresh lime juice
- 6 Tbsp chopped dry-roasted unsalted peanuts
- 4 lime wedges
Appetizer ( Grand Prize) Jalapenos
By Floridaberry
Really wonderful!!!!!
- 3 or 4 cloves minced garlic
- 12 ounce package med spicy saussage
- 1/2 medium onion
- 4 portabella mushrooms
- 12 bacon strips halved
- Hot sauce to taste
- SmokedSwiss cheese cut in thin strips to fit jalapenos
Alton Brown's hot spinach /artichoke dip
By Floridaberry
Boil spinach and artichokes in 1 cup of water until tender and drain
- 1 cup thawed, chopped frozen spinach
- 1 1/2 cups thawed, chopped frozen artichoke hearts
- 6 ounces cream cheese
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 1/3 cup grated Parmesan
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder
Vegetable, Spinach, Tiffany's creamed spinach
By Floridaberry
December 1971 Gourmet Magazine
- 1 pound well washed spinach
- 1/4 cup sour cream
- 2 Tablespoons butter
- 2 Tablespoons prepared horseradish
- 1/2 teaspoon salt
- 1/2 teaspoon tarragon,
- Pepper to taste