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Recipes
Broccoli Cream Soup
By CangersFla
Serves 4-6 http://www.marthastewart
- 5 tablespoons unsalted butter
- 1 medium onion, chopped (about 1 cup)
- 1/4 cup plus 1 tablespoon all-purpose flour
- 4 cups Basic Chicken Stock, plus more as needed
- 1 head broccoli (about 1 3/4 pounds), trimmed and cut into florets; peel and cut stems crosswise into 1/2-inch-thick pieces
- Coarse salt and freshly ground pepper
- 1/2 cup heavy cream (optional)
Brussels Sprouts with Panchetta
By CangersFla
Partially cook the Brussels sprouts in a large pot of boiling salted water, about 4 minutes
- 1 pound fresh Brussels sprouts, trimmed
- 2 tablespoons olive oil
- 3 ounces paper-thin slices pancetta, coarsely chopped
- 2 garlic cloves, minced
- Salt and freshly ground black pepper
- 3/4 cup low-salt chicken broth
Coconut Cream Pie
By CangersFla
A rich and smooth pie. Prep time: 30" Ready in: 30"
- 1 cup white sugar
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 3 cups milk
- 4 eggs
- 3 tablespoons butter
- 1 1/2 teaspoons vanilla extract
- 1 cup flaked coconut
- 1 (9 inch) pie shell, baked
Chocolate Mousse
By CangersFla
Prep Time: 20"
- 1/4 cup semisweet chocolate chips / or 1/2 dark 1/2 semi
- 1 tablespoon water
- 1 egg yolk, lightly beaten
- 1 teaspoons vanilla extract
- 1/2 cup whipping cream
- 1 tablespoon sugar
- Whipped cream
Carrot Cookies
By CangersFla
Beat shortening; gradually add sugar, beating until light and fluffy Add egg, carrots, vanilla, beating well after
- 1 cup shortening
- 3/4 cup sugar
- 1 egg
- 1 cup cooked, mashed carrots
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- Orange icing
- juice of 1/2 orange (3-4 TBSP)
- grated rind of 1 orange
- 1 TBSP butter
- 1 1/4 cup sifted confectioners' sugar
Cream of Broccoli Soup II
By CangersFla
Cream of Broccoli Soup - Shar's Recipe
- 1 1/2 pounds broccoli
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon unsalted butter
- 2 tablespoons minced garlic
- 1 cup (1/4-inch) diced onion
- 1/2 cup (1/4-inch) diced celery
- Gray salt
- Freshly ground black pepper
- 2 teaspoons finely chopped fresh thyme leaves
- 5 cups chicken stock or canned low-salt chicken broth
- 2 cups packed spinach
- 2 teaspoons freshly grated lemon zest
- 1 cup heavy cream or buttermilk (if using buttermilk, cut lemon zest in half)
Broccoli and Cheese Soup with Croutons
By CangersFla
Total Time: 1 hr 10 min Prep: 10 min Cook: 1 hr 0 min Yield: 4 servings Level: Easy Recipe from "New New Orle
- Croutons, for garnish:
- 3 tablespoons unsalted butter, plus 2 tablespoons cold unsalted butter, cut into pieces
- 1 cup yellow onions or sliced leeks (white parts only, well rinsed)
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground white pepper
- Pinch nutmeg
- 1/2 teaspoon minced garlic
- 1/2 teaspoon chopped fresh thyme leaves
- 3 tablespoons all-purpose flour
- 3 cups chicken stock or canned, low-sodium chicken broth
- 1 (16-ounce) package frozen broccoli, thawed and separated
- 1/2 cup heavy cream
- 1 1/4 cups shredded medium Cheddar
- 1 cup 1/2 to 3/4-inch cubed French bread
- 2 tablespoons extra-virgin olive oil
- teaspoon Essence or Creole seasoning:
- Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- Combine all ingredients thoroughly.
- Yield: 2/3 cup
Mussel Bisque
By CangersFla
Prep Tip: Thee is no need to debeard the mussels before cooking them
- 5 lb (2.5 kg) mussels, well scrubbed
- 2 cups (16 fl oz/500 ml) dry white wine
- 4 cups or so (32 fl oz/1 liter) water or Fish Stock
- 1/4 cup (2 oz/60g) unsalted butter
- 1 cup (4 oz/125 g) chopped leek or yellow onion
- 1/2 cup (2 oz/60g) chopped fennel (Optional)
- 1 cup (6 oz/185 g) peeled, seeded, and chopped tomatoes (fresh or canned)
- 2 cups (10 oz/315 g) peeled and diced red potato
- 1 teaspoon saffron threads, steeped in 1/4 cup (2 fl oz/60 ml) dry sherry
- 1 orange zest strip, 3 inches (7.5 cm) long
- 1 1/2 cups (12 fl oz/375 ml) heavy (double) cream, heated
- Sale and ground pepper to taste
- 3 tablespoons chopped fresh flat-leaf (Italian) parsley or chervil
Punch
By CangersFla
Gradually stir in water/ginger ale Add ice cubes, lemon slices and cherries
- 2 cans frozen lemonade concentrate (6 oz each)
- 2 cans frozen limeade concentrate (6 oz each)
- 2 cans frozen pineapple (6 oz each)
- 6 cups cold water or ginger ale
Overnight Crunch Coffee Cake
By CangersFla
Mix and refrigerate overnight Bake fresh for breakfast Sift together flour, baking powder, baking soda, 1 tsp cinn
- 2 c sifted flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 2/3 cup butter or margarine
- 1 cup sugar
- 1/2 cup brown sugar, firmly packed
- 2 eggs
- 1 cup buttermilk
- 1/2 cup brown sugar, firmly packed
- 1/2 cup chopped walnuts
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg