Pickles

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Dill Pickles Pickled Okra

Archive for January, 2014

A great place to find and share some great FREE Recipes, to be prepared and shared with family and friends , to bring a lot of fun, joy and great taste into all our lives.

You can find me on Facebook at Food Flavor Fun FB Page.  Please give me a “like”.  You can also hit me up on Twitter at @foodflavorfun.

I’m so glad you’ve found your way here.  Welcome!  Welcome!  Welcome!

Please visit the SHOP and check out all the great flavors found in our jars including Sweet Pickles made the old fashioned way, Pickled Green Tomatoes Carrots and Onions (my favorite), Dill Pickles with a touch of garlic and a little heat and Pickled Okra. (another favorite)

Why?  ‘Cause few things in life beats a great tasting meal!

And remember, 10% of profits are going to feed the hungry and house the homeless.  Checkout the links on the home page to find out more about the charities that we support: Feeding America and Habitat for Humanity.

To find other recipes and past posts, you can either enter search terms and hit enter.  A filtered list will be returned for you.  You can also find the most popular tag words in the left nav.  If you see something that peaks your interest, click on the tag word and all relevant posts will be brought back for you.

This extravagant dish is worth the effort.  Your guests will be well impressed and found cleaning their plates!

Black Tie Pasta with Sevruga Caviar  Black Tie Pasta

Ingredients:

  • 2 cups very small cauliflower florets (about 1/2 inch wide)
  • 8 ounces bow-tie pasta
  • 1/3 to 1/2 cup creme fraiche, at room temperature
  • 2 tablespoons minced chives
  • 2 to 3 ounces sevruga caviar
  • freshly ground black pepper

Directions:

In a medium sauce pan of salted boiling water, cook the cauliflower until tinder but firm, about 5 minutes.  drain and rinse under cold water to stop the cooking.

In a large pot of salted boiling water, cook the pasta until just al dente, about 10 minutes.  Drop the cauliflower into the pot and cook until heated through, about 30 seconds.  Drain the pasta and cauliflower in a colander, leaving a little of the cooking water clinging to the pasta.  In other words…not bone dry.

Transfer to a large bowl.  Toss the pasta and cauliflower thoroughly with the creme fraiche and chives.  Add the caviar and the pepper and toss lightly.

Divide the pasta among 4 warmed shallow bowls and serve immediately.

Enjoy!

I’d love to hear from you!  You can reach me by using the comment box below.  Or if you’d like, send me an email at foodflavorfun@foodflavorfun.com.

Categories : Main Courses
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Jan
26

Banana Split Cake

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A great place to find and share some great FREE Recipes, to be prepared and shared with family and friends , to bring a lot of fun, joy and great taste into all our lives.

You can find me on Facebook at Food Flavor Fun FB Page.  Please give me a “like”.  You can also hit me up on Twitter at @foodflavorfun.

I’m so glad you’ve found your way here.  Welcome!  Welcome!  Welcome!

Please visit the SHOP and check out all the great flavors found in our jars including Sweet Pickles made the old fashioned way, Pickled Green Tomatoes Carrots and Onions (my favorite), Dill Pickles with a touch of garlic and a little heat and Pickled Okra. (another favorite)

Why?  ‘Cause few things in life beats a great tasting meal!

And remember, 10% of profits are going to feed the hungry and house the homeless.  Checkout the links on the home page to find out more about the charities that we support: Feeding America and Habitat for Humanity.

To find other recipes and past posts, you can either enter search terms and hit enter.  A filtered list will be returned for you.  You can also find the most popular tag words in the left nav.  If you see something that peaks your interest, click on the tag word and all relevant posts will be brought back for you.

A friend of mine shared this recipe.  I thought it sounded really good.  But as usual, I just had to change a few things to make it my own.  This is my version.  And oh by the way….it’s damn good!

Banana Split Cake   Banana Split Cake

Ingredients:

  • 1 1/2 cups chocolate graham cracker crumbs
  • 3/4 cup sugar
  • 1 stick of butter, melted
  • 2 (8oz.) packages of cream cheese, softened
  • 1 1/2 cups confectioners sugar
  • 4 bananas, sliced
  • 1 (15oz.) can crushed pineapple, drained
  • 1 (16oz.) container Cool Whip
  • 1 (16oz.) jar maraschino cherries, drained
  • 1 small package nut topping (peanut and pecan mix)
  • chocolate syrup

Directions:

Combine the graham cracker crumbs and sugar.  Add the melted butter and mix to moisten.  Press into a 9 x 13 inch cake pan.  Refrigerate until chilled, about an hour.

Using a mixer, beat together the cream cheese and confectioners sugar until smooth and creamy.  Spread over the graham cracker crust.

Layer the sliced bananas and pineapple over the cream cheese mixture.  Cover the fruit with Cool Whip.

Top with cherries and nuts and then drizzle the chocolate syrup over all.  Refrigerate and serve chilled.

Enjoy!

I’d love to hear from you!  You can reach me by using the comment box below.  Or if you’d like, send me an email at foodflavorfun@foodflavorfun.com.

Categories : Drinks and Desserts
Comments (0)

A great place to find and share some great FREE Recipes, to be prepared and shared with family and friends , to bring a lot of fun, joy and great taste into all our lives.

I’m so glad you’ve found your way here.  Welcome!  Welcome!  Welcome!

Please visit the SHOP and check out all the great flavors found in our jars including Sweet Pickles made the old fashioned way, Pickled Green Tomatoes Carrots and Onions (my favorite), Dill Pickles with a touch of garlic and a little heat and Pickled Okra. (another favorite)

Why?  ‘Cause few things in life beats a great tasting meal!

And remember, 10% of profits are going to feed the hungry and house the homeless.  Checkout the links on the home page to find out more about the charities that we support: Feeding America and Habitat for Humanity.

To find other recipes and past posts, you can either enter search terms and hit enter.  A filtered list will be returned for you.  You can also find the most popular tag words in the left nav.  If you see something that peaks your interest, click on the tag word and all relevant posts will be brought back for you.

Steak is always a good choice.  You’ll find this one to be a keeper.  I did.

Seared Sirloin with Red Wine and Mushrooms     sirloin and red wine mushrooms

Ingredients:

  • 1 tablespoon olive oil
  • 4 six-ounce steaks (trimmed sirloin or petite fillets)
  • salt and pepper to taste
  • 2 shallots, minced
  • 2 garlic cloves, minced
  • 1/2 pound white or cremini mushrooms, cleaned, stems removed and sliced
  • 1 cup red wine
  • 1 cup low-sodium beef stock
  • 2 teaspoons chopped fresh rosemary

Directions:

Preheat the oven to 400°F.

On the stove, heat the oil in a large cast-iron skillet on high heat.  Season the steaks with salt and plenty of fresh cracked black pepper and add them to the skillet.  Sear for 3 to 4 minutes on each side until a deep brown crust develops.

Transfer them to the oven to finish cooking.  (6 to 8 minutes for medium rare)  Remove the pan from the oven and transfer the steaks to a cutting board to rest.

Using a pot holder, place the pan back on the stove over medium heat.  Add the shallots, garlic, and mushrooms.  Cook until the mushrooms begin to caramelize, 3 to 4 minutes.  Add the red wine and the stock, scraping the bottom of the pan with a spoon.  Cook until the liquid has reduced by half, 2 to 3 more minutes.  Stir in the rosemary.

To serve, divide the steaks among four plates, top with mushrooms and spoon sauce over all.  Makes 4 servings.

Enjoy!

I’d love to hear from you!  You can reach me by using the comment box below.  Or if you’d like, send me an email at foodflavorfun@foodflavorfun.com.

Categories : Main Courses
Comments (0)
Jan
13

Quick Corn and Crab Bisque

Posted by: | Comments (0)

A great place to find and share some great FREE Recipes, to be prepared and shared with family and friends , to bring a lot of fun, joy and great taste into all our lives.

I’m so glad you’ve found your way here.  Welcome!  Welcome!  Welcome!

Please visit the SHOP and check out all the great flavors found in our jars including Sweet Pickles made the old fashioned way, Pickled Green Tomatoes Carrots and Onions (my favorite), Dill Pickles with a touch of garlic and a little heat and Pickled Okra. (another favorite)

Why?  ‘Cause few things in life beats a great tasting meal!

And remember, 10% of profits are going to feed the hungry and house the homeless.  Checkout the links on the home page to find out more about the charities that we support: Feeding America and Habitat for Humanity.

To find other recipes and past posts, you can either enter search terms and hit enter.  A filtered list will be returned for you.  You can also find the most popular tag words in the left nav.  If you see something that peaks your interest, click on the tag word and all relevant posts will be brought back for you.

I’ve been on a bisque kick lately.  This one is pretty quick and easy.  Thought I would share.

Quick Corn and Crab Bisque

Corn and Crab Bisque

Corn and Crab Bisque

Ingredients:

  • 2 tablespoons vegetable oil
  • 1 cup finely chopped onion
  • 1/2 cup coarsely chopped celery
  • 26 ounces prepared seafood stock
  • 3 cups water
  • 4 cups frozen sweet white corn kernels (divided use)
  • 1 tablespoon minced garlic
  • 1 large bay leaf
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon Old Bay or other seafood seasoning
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon freshly ground black pepper
  • 1/3 pound lump crab meat
  • salt to taste
  • chopped green onion for serving

Directions:

In a large soup pot, heat the oil over medium heat.  Add the onion and celery and cook 3 to 4 minutes or until vegetables are soft.  Add the stock, water, 3 cups of corn kernels, garlic, bay leaf, Worcestershire sauce, Old Bay, thyme and pepper.  Cover and bring to a boil.  Cook at a high boil for 5 minutes.  Reduce heat to low.

Remove the bay leaf and discard.  Using an immersion blender (motor boat) process until the soup is smooth.  Stir in the remaining corn and crab.  Simmer for 10 minutes.  Adjust the seasoning with salt to taste.  Continue to simmer for 5 minutes or up to 2 hours.  More is always better for a deeper flavor.

Serve in shallow bowls with green onions to garnish and french bread.  Makes about 6 servings.

Enjoy!

I’d love to hear from you!  You can reach me by using the comment box below.  Or if you’d like, send me an email at foodflavorfun@foodflavorfun.com.

Categories : Soups and Salads
Comments (0)