some central florida recipes.

Discussion in 'Recipes' started by snorton938, Apr 22, 2004.

  1. snorton938

    snorton938 Founding Member

    Feb 5, 2004
    Likes Received:
    here are some easy to make recipes from yesterday's orlando sentinel food section:

    pizza pot pie

    8 oz wagon wheel pasta
    8 oz italian sausage
    24-28 oz marinara sauce
    1 tsp dried minced onions
    1/2 tsp dried oregano
    1/2 tsp dried basil
    1/4 tsp pepper
    8 oz thinly sliced mozzarella cheese

    1. heat oven to 400 degrees f. cook pasta to directions
    2. break apart sausage. cook in skillet on medium 7 minutes.
    3. in 2 1/2 quart baking dish, combine cooked sausage, pasta sauce, onions, oregano, basil and pepper. add pasta. cover with cheese and bake 15 minutes.

    cajun chicken with chili cream sauce

    4 (4-6 oz) boneless, skinless chicken breast halves
    2 tsp cajun seasoning
    1 tablespoon olive oil
    1/2 cup water
    can of cream of chicken soup
    4 oz can chopped green chilies
    1 tsp fresh lime juice
    1/4 cup sour cream

    1. season chicken with cajun seasoning. heat oil in skillet on medium. add chicken. cook 6-8 minutes, turning once (you may want to use a little more oil when you do this).
    2. combine soup, water, chilies and juice. add to skillet. boil; reduce heat. cook 5 minutes. stir in sour cream and heat through.

    shrimp with orzo and feta

    10 oz orzo
    1 tablespoon butter
    1 pound medium shrimp, cleaned and deveined
    1/2 tsp salt
    1/4 tsp pepper
    1/2 tsp dried basil
    3 chopped tomatoes
    3-4 oz package crumbled feta cheese

    1. prepare orzo according to directions.
    2. in skillet, melt butter on medium-high. add shrimp, salt, pepper, basil; cook 5 minutes; stirring. add tomatoes. cook about a minute. remove pan from heat. toss orzo with shrimp and feta
  2. snorton938

    snorton938 Founding Member

    Feb 5, 2004
    Likes Received:
    let's go a little more difficult.....but not are some recipes from some of the top central florida chefs (they've customized the recipes to be "user" friendly):

    mark militello

    fettuccine with chicken, white beans and esarole

    1/4 cup olive oil
    1 tbl minced garlic

    2 c chopped escarole
    Definition: [n] variety of endive having leaves with irregular frilled edges
    Synonyms: chicory escarole, endive
    See Also: Belgian endive, Cichorium endivia, French endive, salad green, salad greens, witloof

    2 cups bite sized cooked chicken breast
    15.5 oz white beans, drained and rinsed (see i said it was user friendly)
    1 1/2 cups peeled, seeded, diced tomatoes
    2 1/2 cups chicken broth
    salt and ground pepper to taste
    4 tbl cold butter, cut into 1/2 inch pieces
    1 lb herb or spinach fettuccine cooked and drained with 1/4 cup pasta cooking water reserved
    1/2 cup grated parmigiano-reggiano cheese
    1/4 cup julienned proscuitto (an italian air cured ham)

    1. in nonreactive saute pan over medium-high heat, heat olive oil. saute garlic. add escarole (use caution, oil may pop). add chicken, beans, tomatoes. add broth, salt, pepper. use wooden spoon to loosen and browned bits. reduce heat to medium. cook until broth is reduced by half. with sauce at strong simmer, add cold butter, one piece at a time, stirring until incorporated. turn off heat.

    2. stir 3-4 tablespoons pasta cooking water into sauce (starch in the water will help to thicken). add pasta. put in warm bowl. top with cheese and proscuitto.

    i believe this next one is also a mark militello recipe:

    floribbean-inspired tropical mango-pepper chicken stir-fry with lemon-cilantro rice

    1 large mango, pitted, peeled and diced
    1 tbl olive oil
    1 1/2 pounds boneless, skinless chicken breasts cut into cubes and marinated in dark rum for 5 minutes
    1/4 cup diced yellow onion
    1/4 cup finely diced red bell pepper
    black pepper to taste
    1/4 to 1/2 teaspoon freshly ground ginger
    6 c cooked rice
    1 tsp lemon zest
    1/4 cup chopped cilantro
    splash of dark rum or rum extract

    1. heat oil in a wok (or saucepan or skillet....whatever you have)
    add chicken, bell pepper, and onion. sprinkle with ginger and season
    with black pepper to taste. cook and stir 6 minutes.
    2. add mango. cook 30 seconds. add rum (lean back just in case it flames)
    cook 30 seconds more. combine warm rice with lemon zest and cilantro.
    serve chicken mixture over rice.

    this next one could be a little pricey to make since it uses conch meat but it's worth the post (i absolutely love conch meat):

    douglas rodriquez

    conch ceviche with bell peppers and tomatoes

    1/4 lb conch meat, tenderized and cut into 1/2 inch dice
    1/4 cup lime juice
    salt to taste
    1/2 of a small red bell pepper, diced
    1/2 of a small green bell pepper, diced
    1/2 of a small red onion, diced
    2 plum tomatoes, seeded and diced
    1/2 tbl chopped flat leaf parsley
    2 tbl chopped cilantro
    2 dashes tabasco sauce (or however much you like)

    1. in a nonreactive bowl, toss conch in lime juice and salt. cover. refrigerate
    1-3 hours, tossing periodically.
    2. when ready to serve, toss conch with bell peppers, onions, tomatoes,
    parsley, 1 tbl cilantro and tabasco. garnish with remaining cilantro.
  3. snorton938

    snorton938 Founding Member

    Feb 5, 2004
    Likes Received:
    one more good one from the stonewood grill and tavern restaurant:

    herb crusted lamb

    1 1/3 cups italian bread crumbs
    1 tbl dried thyme
    1 tbl dried parsley
    2 tsp freshly chopped rosemary
    3-4 tbl olive oil
    kosher salt and ground pepper to taste
    1 lamb rack
    1 tbl grey poupon dijon mustard (or you could use creole mustard)

    1. mix bread crumbs, theyme, parsley, rosemary, olive oil and salt & pepper
    2. trim fat cap and silver skin from lamb rack
    3. coat top and sides of lamb with mustard. place herb crust on top of lamb and cover top and sides. do not coat bones or they will burn during cooking.
    4. on a sheet pan, bake lamb at 400 degrees f for 7 minutes (internal temp should reach 105 degrees f for rare, well-done would be 145 degrees f).

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