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Bok Choy is an excellent carrier to any stir-fry/sauté. Our baby bok choy has a sweet mild flavor of celery/cabbage. Just give it a rough chop and add during the last 3-5 minutes of cooking (also great in soups/stews). Use the whole plant. The tops will wilt down like spinach and the bottom “stem” part of the leaf will stay crunchy, similar to celery.
Vegetarian! Vegan!
Source: Red Wagon Produce (Entered by April Norris)
Servings: 2 meals, 4 side dish
Ingredient keywords: Bok, Garlic, Ginger, Celery, Onion, Olive, Soy-sauce, Corn, Water
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You can grow virtually EVERYTHING in this recipe in your own garden! Any variety of eggplant, onion, sweet pepper, and tomatoes can be used. Mix and match your favorites and experiment with new varieties to make this a little different every time.
Vegetarian! Vegan!
Source: Mrs. Wilson's Cook Book (1920) (Entered by Patricia Kirkham)
Servings: unknown
Ingredient keywords: Eggplant, Pepper, Onion, Salt, Paprika, Tomato, Cornstarch
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For the Blueberry lover in all of us!
When Blueberries are out of season try substituting 1 16oz package of frozen, unsweetened blueberries for a tasty treat anytime of the year!
*If desired, Double these ingredients for topping.
Vegetarian! Vegan!
Source: Coffee News, Dunnellon Edition (Entered by Patricia Kirkham)
Servings: Serves 6-8
Ingredient keywords: Blueberries, Lemon, Sugar, Flour, Oatmeal, Butter, Cinnamon, Salt
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These mint leaves – sugared, crystallized, candied, or however you describe them – are super simple and a lovely way to top off a scoop of ice cream and a variety of other delights!
Always rinse and dry herbs before use to avoid consuming incidental contaminants.
As a Vegan alternative you can use ground flax seeds and water (flax eggs) instead of egg white. You can also substitute your favorite sweetener, fine sugar, fructose, or granulated Stevia instead of sugar.
- As with any usage of raw egg, take appropriate precautions in handling properly and obtain eggs from a reputable source.
Source: Jay Dowling (Entered by Patricia Kirkham)
Servings: Serving size 1-3 leaves, number of servings dependent on size and quantity of leaves chosen.
Ingredient keywords: mint, water, egg, sugar
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Alligator is a lean meat that is low in fat and cholesterol and high in protein. Alligator meat is versatile and can be used in just about any recipe as a substitute for chicken, pork, veal, or fish. With this recipe we have a truly Florida feast with the combination of Alligator and Citrus.
A great addition to your bar-barque menu. Enjoy
Nutritional Value Per Serving
Calories 639, Calories From Fat 150, Total Fat 17g, Saturated Fat 1g, Trans Fatty Acid 0g, Cholesterol 0mg, Total Carbohydrates13 g, Protein 105g, Omega 3 Fatty Acid 0.10g
Source: www.FL-Seafood.com (Entered by Michael Wilmshurst)
Servings: Serves 4
Ingredient keywords: Orange_Juice, FL_Key_Limes, FL_Lemons, Olive_Oil, Garlic_Cloves, Thyme, Oregano, Cumin, Orange_Zest, Kosher_Salt, Black_Pepper, Gator, Orange, Butter
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“Tilapia is coated with a spicy coconut mixture and served with an apricot dipping sauce, delicious and easy! After having coconut shrimp at a famous restaurant here in Phoenix, I decided to recreate it at home using a mild white fish filet and tilapia was my first choice. Sit back and enjoy the compliments.”
Source: AllRecipes.com-Submitted by: Blondee (Entered by Michael Wilmshurst)
Servings: Serves 4
Ingredient keywords: Coconut, Flour, Creole, Tilapia, Cornstarch, Egg-Substitute, Canola-oil, Apricot, Mustard, Horseradish
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This is another great use for fresh mint of any variety. Have fun and get creative with this one, try using Apple Mint, Pineapple Mint, or Orange Mint instead of the traditional Spearmint or Peppermint.
To double the recipe, use 1 full bottle of Certo.
Vegetarian! Vegan!
Source: http://www.cooks.com/rec/view/0,1923,147176-248194,00.html (Entered by Patricia Kirkham)
Servings: Number of jars of jelly made determined by size of jars used.
Ingredient keywords: Mint, Water, Lemon, Sugar, Certo
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This recipe is for a delightful sauce to be served over Roast Lamb.
See listing for recipe for Tarragon Wine Vinegar.
Source: http://www.cooks.com/rec/view/0,1930,146178-250195,00.html (Entered by Patricia Kirkham)
Servings: Serve over Roast Lamb
Ingredient keywords: Mint,, Sugar, Vinegar
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By mid summer, the mint in most gardens has grown knee-high and is threatening to take over. Don’t panic—harvest a few armloads and turn the bounty into a refreshing drink. Plan on making a couple of batches, both with and without alcohol: Adults will swoon over the smooth, bourbon-laced juleps; kids will enjoy the lightly sweetened herbal tea all on its own.
Cooks’ note: Mint tea can be made 2 days ahead and chilled.
Vegetarian! Vegan!
Source: http://www.epicurious.com/recipes/drink/views/Fresh-Mint-Tea-Juleps-354229 (Entered by Patricia Kirkham)
Servings: Makes 8 drinks
Ingredient keywords: Water, Mint, Sugar, Bourbon
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A Quick, easy and very tasty Alligator recipe. Allow 4 ounces of Alligator per preson
Source: www.FL-Seafood.com (Entered by Michael Wilmshurst)
Servings: 4 Servings
Ingredient keywords: Alligator, Egg, Flour, Seasoning
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