Port St Augustine Salad Recipes

Steps:

• Place all ingredients except spinach in a large bowl and mix well.
• Adjust seasonings if desired then serve on a bed of spinach.

Steps:

• place beans, tomatoes, eggs, peas in large bowl.
• season with salt and pepper.
• add mayonnaise, Worcestershire sauce and lemon juice.
• mix well
• serve on lettuce leaves.

Steps:

• Layer in baking dish: chicken, then ham.
• then cheese.
• Pour soup, diluted with wine, over all.
• Top with stuffing mix and drizzle with melted butter.

Steps:

• Trim the crusts from the slices of bread.
• Cut into 1/2 inch (1cm) cubes.
• Keep aside.
• Heat oil in a skillet or frying pan on moderately low flame.
• While the oil is heating, crush the clove of garlic and rosemary, separately, using your mortar and pestle.
• You can also crumble the rosemary between the palms of your hands if you like.
• I personally like to crush it to bring out the flavour to the fullest.
• Now, add the crushed garlic to the moderately hot oil and cook for a minute, stirring continuously until it is golden.
• Remove the garlic.
• Toss in the bread cubes and crushed/crumbled rosemary.
• Cook these awesome croutons, tossing lightly, until they are lightly browned all over.
• Sprinkle with salt to taste.
• Remove from the skillet or pan and transfer onto paper towels to drain.
• Serve over soup (if they last that long!).

Steps:

• preheat oven to 350*F.
• use a 6.5-cm deep loaf pan that is about 23.5 x 13-cm in size.
• line bottom of pan with waxed paper of exact size.
• butter waxed paper and sides of pan.
• mix beaten eggs, with brown sugar, add oil and whisk to incorporate.
• sift flour with baking powder and soda, add 1/3 to egg batter and beat well, repeat with remaining flour.
• stir in figs, rum and pecans.
• pour batter into pan.
• bake in the middle of oven for 55 to 60 minutes.
• when cake is done, remove from oven and let cool slightly.
• remove from pan and cool on wire rack.

Steps:

• Place all ingredients except tomatoes in a medium large mixing bowl.
• With your hands, gently mix and massage the avocado into the kale almost like kneading meatloaf.
• Continue until kale is a dark glistening green about 3 minutes.
• Lightly toss in tomatoes and serve.

Steps:

• cut cooked broccoli into florets and place in large bowl. add the potatoes and celery.
• mix vinegar, oil, salt and pepper together in small bowl. pour over broccoli and toss to evenly coat.
• season with salt, pepper and paprika.
• sprinkle with parsley and serve.

Steps:

• Whisk together flour, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a shallow bowl.
• Pat chicken dry, then dredge legs, one at a time, in flour, shaking off excess. Transfer to a sheet of wax paper, arranging chicken in 1 layer.
• Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken, skin sides down first, turning over once, 6 to 8 minutes total.
• Transfer chicken to a plate, then pour off all but 1 tablespoon fat from skillet.
• Add shallots to skillet and sauté, stirring occasionally, until golden brown, 2 to 3 minutes.
• Add wine and deglaze skillet by boiling, stirring and scraping up brown bits.
• Add broth, mustard, and remaining 1/4 teaspoon salt and pepper.
• Bring to a simmer, then return chicken to skillet, skin sides up, along with any juices from plate, and cook over moderate heat, covered, until chicken is cooked through, about 25 minutes.
• Transfer chicken to a platter and boil sauce until reduced to about 1 cup and slightly thickened, 3 to 5 minutes.
• Remove from heat and stir in dill, then pour sauce over chicken.
• Serve with seasonal vegetables and a glass of San Sebastian Reserva or your favorite dry white wine.

Steps:

• Preheat oven to 350F/180C (Only if you follow instructions for cooking in oven).
• Cook bacon in large pan over medium heat. Remove from pan and set aside.
• Add onion and garlic to hot pan. Cook 8 minutes over low heat, stirring occasionally.
• Stir in tomatoes, fennel and thyme. Cook 5 minutes.
• Add rice, chicken stock, ham and cooked bacon. Mix well and bring to boil. Cover and cook for 15 minutes in oven.
• (I did not cook this in the oven, I covered the pan, turned down the heat to medium for a gentle simmer, and allowed it to continue simmering on top of the stove).
• Add shrimp and peppers to pan. Mix and add hot pepper sauce. Cover and return to oven (or continue on top of stove), continue cooking for 8 - 10 minutes.