Wednesday, 27 July 2011


1-2 Jars of Pimento Sauce
2 tablespoons of Paprika
1/3 cup of Red Wine Vinegar
1 can of Tomato Paste
2 Tablespoons of each: Garlic Powder, Onion Powder, Season Salt
6-8 Large Potatoes
Chicken Thighs
Chorizo Sausage 3-4 links
Enough water to cover all of the food in the pot

Cook for 4-5 hours at 350-375. This is a Portuguese dish that my aunt had given my family; it is delicious! Serve is as a main course, or with a side salad.

Potato Latke

4 or 5 Potatoes
1 whole onion chopped finely
2 eggs
3 Tablespoons of Flour
1 tablespoon of salt
1 teaspoon of pepper
1 tablespoon of paprika
Olive Oil to fry

1.      Peel and shred the potatoes. Chop the onion finely and add to the potato mixture. Add the 2 eggs, the flour, salt and pepper, and the paprika. Mix the ingredients all together.
2.      Fry the potato mixture on medium heat in the olive oil, about medium cookie size. Cook until golden brown about 6 minutes on each side.
12-15 Potato Latkes

Brocoil Casserole

Broccoli Casserole
2 Bunches of Broccoli
½ cup of butter
3 cups of old or medium cheddar cheese
3 cups of milk
5 Tablespoons of flour
1 half of an onion
1 Tablespoon of Paprika
Salt and Pepper to taste

1.      Preheat oven to 400 degrees F (200 degrees C.)
2.      In a sauce pan, heat butter and sauté onion until transparent (Approx. 5 minutes) on medium heat. Reduce heat and add flour to make a thick paste. Add all of the milk. Stir until the mixture begins to thicken. Once it is thick add 2 ½ cups of cheese into the mixture, continue to stir until the cheese is fully melted.
3.      While the cheese sauce is cooking, cut the broccoli into florets, and bring to a boil. Cook until the broccoli is still semi hard. Strain and pour into the casserole dish.
4.      Add the Cheese sauce to the broccoli and mix together. Add the remaining cheese to the top of the casserole.
5.      Bake covered in the preheated oven for 30 minutes, and uncovered for 10 minutes, so the cheese can become golden.
1-3 court casserole

* For a twist on the recipe, you can add a box of packaged Stuffing mix to the bottom of the casserole dish, and put the broccoli casserole on top. It makes a heartier dish.

Hash Brown Casserole

This is a delicious side to any meal!
1 Package of Frozen Hash Brown Potatoes
½ Cup butter
2 Cans of Reduced Sodium Reduced Fat Cream of Chicken Soup
1 Cup of milk
1 Cup of 1% Sour Cream
1 Whole Onion
2 Cups of Old Cheddar Cheese
1 Teaspoon of ground black pepper
1 Tablespoon of Paprika
1 ½ Teaspoons of Sage or Poultry Seasoning

1.      Preheat oven to 400 degrees F (200 degrees C.)
2.      In a sauce pan, heat butter and sauté onion until transparent (Approx. 5 minutes) on medium heat. Begin to add both cans of Cream of Chicken Soup, and the 1 cup of milk.
3.      Stirring constantly on medium heat, make sure that the soup is heated thoroughly. Add about a cup and a half of cheese, black pepper, paprika, and sage.
4.      When the cheese is fully melted into the soup mixture, take off the heat and begin to add slowly to the hash browns. When it is fully mixed, add the cup of sour cream and stir it into the potatoes as well.
5.      Sprinkle the remaining cheese on top and bake covered in the preheated oven for 40 minutes, or until the hash browns are fully cooked.
1-3 quart casserole

Summer Salads

This is a delicious summer salad that I found and tried out of the New York Times:

Chop radishes and combine with chopped or sliced unripe mango, lime juice and mint or cilantro.

This is a very fresh and delicious salad. I found the ingredients to be strange to mix together, however, it was a  very surprising outcome.

Another salad that I love is an abbreviation of greek salad

Dice or Slice 4-5 Hot House Tomatoes, slice a whole cucumber mix them together in a bowl. Add feta cheese, and mix together. After you can add your own preferred salad dressing.