December 21st, 2006 by alice
Tags: Floridalligatsauce, Piquant
INGREDIENTS
- 5lbsalligator meat, trim/cube
- 1cupolive oil
- 3cupsflour, all-purpose
- 5cupsonions, chopped
- 2cupsgreen onions, chopped
- 1cupbell peppers, chopped
- 1/2cupcelery, chopped
- 2cupstomatoes, fresh/chopped
- 8cupswater, cold
- 2tablespoonsgarlic, finely chopped
- 2tablespoonsWorcestershire sauce
- 1lemon, juice of
- salt
- Tabasco sauce
- 2cupswhite wine, dry
- 6cupstomato sauce
DIRECTIONS
- Make a dark roux with olive oil and flour.
- When roux is dark brown, add onion, green onion, bell pepper, and celery; cover and cook until onions are clear, stirring occasionally.
- Add tomatoes and continue cooning for 10 min; stir often.
- Add water and stir to make a thick liquid.
- Add garlic, Worcestershire, lemon juice, salt, hot sauce, wine, and tomato sauce, making sure to mix well.
- Add alligator, and enough water to cover the ingredients by 2 inches; stir to mix.
- Bring to a boil, stirring frequently.
- After it comes to a boil, turn heat to low and cover, checking from time to time, and stir to prevent sauce from sticking.
- Continue cooking for 3 to 4 hrs.
- until meat is tender.
- Serve over cooked rice or spaghetti with Parmesan cheese.
- Freeze leftovers in serving size containers.
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December 21st, 2006 by alice
Tags: Chili, Delicious, Fat, Low, Simple, Vegetarian
INGREDIENTS
- 1tablespoonolive oil
- 1mediumonion, diced
- 1red pepper, diced
- 1largecarrot, diced
- 2-3clovesgarlic, minced
- 1-2tablespoonchili powder
- 2teaspoonscumin
- 1 (15 ounce)cantomatoes, diced
- 1cupvegetable brothor tomato juice
- 1 (28 ounce)canblack beans
- 1 fresh earcorn, kernels removed(can substitute canned corn)
- salt & fresh ground pepper
- 1/2cup choppedfresh cilantro (optional)
- cayenne pepper (optional)
DIRECTIONS
- In a large stock pot, heat olive oil over medium high heat.
- Add onions, peppers, carrots and garlic and cook until tender-about 5 minutes, stirring often.
- Add chili powder and cumin (and cayenne pepper if using).
- Stir to coat veggies, and cook 1 to 2 minutes more, until the smell of the spices intensifies.
- Add diced tomatoes, broth of your choice, black beans, and corn to stock pot with the veggies.
- Stir well, and bring liquid to a boil.
- Reduce heat and simmer 10-20 minutes or until carrots are tender and flavors are well combined.
- More vegetabe broth or tomato juice can be added if chili becomes too thick.
- Add salt and pepper to taste.
- Remove from heat and stir in chopped fresh cilantro if using.
- Serve over your favorite rice.
- I like brown.
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December 21st, 2006 by alice
Tags: Pinwheels, Southwestern
INGREDIENTS
- 4ounceslight cream cheese, softened
- 1/4cup finely shreddedsharp cheddar cheese(or Mexican blend)
- 2tablespoons finely slicedscallions
- 2tablespoonschunky salsa(home made or your favorite in a jar)
- 2tablespoons choppedfresh cilantro
- 1/2teaspooncumin
- 2 flavored10-inch flour tortillas(tomato/basil, jalapeno/cilantro, or spinach are some kinds I can find in stores here)
- lavash bread, works well also
- 1 (10 ounce)packagebaby spinach leaves
DIRECTIONS
- In a bowl, combine cream cheese, shredded cheese, scallion, salsa, cilantro and cumin and mix well.
- Spread mixture evenly over the two flour tortillas- be sure to reach to the ends.
- Place a single layer of the baby spinach leaves evenly over the crem cheese mixture.
- Roll the tortillas tightly.
- This step is important and will give the”pinwheel” look to your appetizers.
- Wrap each roll in plastic wrap, and chill for at least an hour, or up to 8 hours.
- After rolls are chilled, unwrap and cut each one in half.
- Begin from the smooth half, and cut roll into 1 inch circles.
- You should get 4 to 5 circles from each tortilla half depending on how well you tortilla”ends” hold together.
- Arrange your pinwheels cut side up on your serving platter.
- Cover and chill for up to one hour before serving.
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December 21st, 2006 by alice
Tags: Cream, Giblet, Gravy
INGREDIENTS
- reservedturkey giblets
- 6cupswater
- 3 1/2cups cannedreduced-sodium chicken broth
- 2carrots, coursely chopped
- 1largeonion, halved
- 1stalkcelery, chopped
- 1smallbay leaf
- 5tablespoonsbutter
- 5tablespoonsall-purpose flour
- 1/4cupwhipping cream
DIRECTIONS
- While your turkey cooks, place giblets in large sauce pan.
- Add 6 cups water, 3 1/2 cups chicken broth, carrots, onion, celeryand bay leaf.
- Simmer over medium heatuntil stock is reduced to around 3 cups.
- (about 2 hours) Strain the stock into a bowl.
- Chop giblets.
- Set aside.
- Melt 5 T butter in large heavy saucepan over medium heat.
- Add 5 T flour and whisk 2 minutes.
- Gradually add turkey stock, cream and up to 1 cup of turkey pan juices.
- Simmer gravy until desired consistency, whisking occasionally.
- Add chopped giblets.
- Season to taste with salt and pepper.
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December 21st, 2006 by alice
Tags: Bake, Chocolate, Cookies, Oatmeal
INGREDIENTS
- 2cupssugar
- 2tablespoonscocoa
- 1/2cupmilk
- 1/2cupbutter(1 stick)
- 1/2cuppeanut butter
- 1teaspoonvanilla
- 1cup choppednuts(walnuts or pecans work well)
- 2cupsoatmeal
DIRECTIONS
- Measure out nuts and oatmeal in a large mixing bowl.
- Combine sugar, cocoa, milk and butter in a saucepan and gently bring to a boil.
- Boil mixture for about 1 minute.
- Remove from heat and add peanut butter and vanilla and mix to combine.
- Pour hot mixture over nuts and oatmeal and mix well.
- Drop onto waxed or parchment paper.
- I made about 2 inch cookies, but feel free to make them smaller.
- Press together to flatten a bit, and to prevent them from falling apart.
- Cookies will harden slightly in about 5 to 10 minutes, and they’ll be ready to enjoy!
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