Far Flung Floyd - Bangkok (Part 2)

Far Flung Floyd - Bangkok (Part 1)

from Country Living

I'm planning a brunch for some International students on Mothers day. This can be made the night before. Sounded good! Tomato-Cheddar Strata with Broccoli From Country Living An impressive brunch dish, strata casseroles are generally assembled the night before their baked, giving the bread time to soak up the dish's flavors. By Susan Sugarman Nutritional Information (per serving) Calories 299 Total Fat 17g Saturated Fat Cholesterol 225mg Sodium 724mg Total Carbohydrate 17g Dietary Fiber 1g Sugars -- Protein 18g Calcium -- Quentin Bacon Serves: 8 Edit Yields: 8 servings Total Time: 2 hr 55 min Prep Time: 15 min Oven Temp: 350 Ingredients U.S. Metric Conversion chart 4 1/2 cup(s) (about three-quarters of a French loaf) 1-inch bread cubes Butter, for greasing dish 6 ounce(s) shredded Cheddar (about 1 1/2 cups) 1 cup(s) halved grape tomatoes 1 cup(s) frozen broccoli florets 1 1/2 tablespoon(s) chopped fresh Italian parsley 8 large eggs 3 cup(s) milk 1 1/4 teaspoon(s) salt 1/8 teaspoon(s) freshly ground pepper 4 ounce(s) (1/2 cup) ricotta cheese 1 teaspoon(s) herbes de Provence -------------------------------------------------------------------------------- Directions 1.Place bread in a buttered 9- by 13-inch baking dish. Top bread with 1 cup Cheddar, tomatoes, broccoli, and 1 tablespoon parsley. 2.In a large bowl, whisk together eggs, milk, salt, and pepper. Pour egg mixture over bread and gently press to soak every cube. Add dollops of ricotta over top. Sprinkle strata with herbes de Provence and remaining Cheddar. Cover and refrigerate for several hours or up to overnight. 3.Remove strata from refrigerator and bring to room temperature, about 1 hour. Meanwhile, preheat oven to 350 degrees F. Bake until strata is puffed and lightly golden brown, about 1 hour. Set aside to cool for 10 minutes. Garnish with remaining parsley. Serve warm or at room temperature.

My Mom and Dad are here and we will can

My parents are here so I want my Mom to help me can some food. I'm sure they could teach me to do it right. I'm going to can soup, veggies and salsa.

Black Bean Soup

Black Bean Soup Ingredients 3 (15 ounce) cans black beans ( 2 drained and rinsed) 1 medium onions ( chopped) 1 1/2 cups broth ( I use chicken, but you can use any kind) 1 1/2 cups water 1 1/2 teaspoons cumin 1 (10 ounce) cans rotel, tomatoes and chilies 1 (10 ounce) cans diced tomatoes 1/2 teaspoon dried cilantro ( or fresh-I recommend 1/4 cup) sour cream (optional) tortilla chips (optional) Directions Place onion, water, broth and cumin in a stock pot and bring to a boil. Reduce to medium heat. When onions are soft, place beans and rotel in the stock pot. Simmer for 20 minutes. Blend with a hand blender. Add diced tomatoes and cilantro. Simmer for 10-15 more minutes. Serve topped with a bit of sour cream and crushed tortilla chips.

Spaghetti Sauce

Spaghetti Sauce 1/4 cup olive oil 3 medium onions, chopped 2 cloves garlic, minced 12 cups tomatoes, peeled,cored,and chopped,approximately 3 (12 ounce) cans tomato paste 3 tablespoons brown sugar 1 tablespoon dried oregano 4 teaspoons salt 2 teaspoons dried basil 1 teaspoon dried black pepper Directions Heat oil in large pan. Saute onions and garlic until tender. Add rest of ingredients. Heat to boiling. Reduce heat. Simmer, partially covered, for 2 hours. Stir occasionally. process in a boiling covered canner for 35 minutes Favorite ingredients can be added like sliced mushrooms, cooked/drained sausage, hamburger, etc. This sauce is great for any Italian dish. Great as a sauce for pasta and as a pizza sauce.

Salsa

Salsa Ingredients 8 cups tomatoes, peeled, chopped and drained 2 1/2 cups onions, chopped 1 1/2 cups green peppers 1 cup jalapeno peppers, chopped 6 garlic cloves, minced 2 teaspoons cumin 2 teaspoons pepper 1/8 cup canning salt 1/3 cup sugar 1/3 cup vinegar 1 (15 ounce) cans tomato sauce 1 (12 ounce) cans tomato paste Directions Mix all together and bring to a slow boil for 10 minute. Seal in jars and cook in hot water bath for 10 minute. This is a medium salsa. This is also a chunky salsa so if you want a smoother salsa cut your veggies into smaller pieces. Yields 3-6 quarts or pints.