FLKeysJen

Chef #143318

Key Largo, Florida

Joined: May 28, 2004

281 Public Recipes by FLKeysJen

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Fennel Sausage Frittata

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Be the first to review! | By FLKeysJen

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Adapted from 'The Guestbook' by Andrea Hurst. Perfect to make at the beginning of the week, then heat up a slice for breakfast each morning. Getting your 7-10 daily servings of veggies is easier if you start early!

Recipe #498156

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Pumpkin Pancakes - No Flour

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3 Reviews | By FLKeysJen

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I was intrigued when I saw this recipe from Diane Sanfilippo...pancakes without flour? I kept flour within reach when I made them - just in case the batter didn't stick together, but it did, and we actually preferred these to regular pancakes. They are moister, like pumpkin pie!

Recipe #488284

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Om Nom Nommers Chocolate Chip Cookie

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2 Reviews | By FLKeysJen

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Drink your cookie...a mini adult or kid-friendly milkshake! Serve to your favorite cookie monster with a miniature chocolate chip cookie for dunking. Created for the 2012 Zaar World Tour in the OM NOM NOM cookie monster spirit of AlainaF, Charmie777, CJAY, ElleFirebrand, FLKeysJen, JackieOhNo! JustLori, Mikekey and Random Rachel.

Recipe #485657

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Chicken in Tomato and Coconut Sauce

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1 Reviews | By FLKeysJen

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Tamatar Aur Nariyal Ki Murgh - From "Indian Cooking Without Fat." Serve with rice and a salad.

Recipe #484483

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Wild Mango and Mustard Seed Salad

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1 Reviews | By FLKeysJen

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Ambya Kusal - from "Indian in 6" by Monisha Bharadwaj. The author says it is her grandmother's recipe, and a favorite recipe from her childhood. The photo in the book is gorgeous, with the contrast of the bright-colored mango and black mustard seeds!

Recipe #484482

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Chicken Pulao With Lemon and Onion

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3 Reviews | By FLKeysJen

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From "Indian in 6: 100 Irresistible Recipes that Use 6 Ingredients or Less." Serve with a raita for a complete meal.

Recipe #484481

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Uncle Luke Beans (Judías Blancas a Lo Tío Lucas)

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1 Reviews | By FLKeysJen

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According to "The Book of Spanish Cuisine," these "Jewish Uncle to Luke Beans" are a typical dish of Madrid cuisine made from beans cooked with pork fat. The dish is named after Uncle Luke, owner of a tavern in Madrid at Sevilla street. This recipe was very popular between 1850 and 1865, and is still served in some Madrid bars.

Recipe #483253

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Perdiz Felipe Segundo

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Partridges in the style of Philip II, who is considered by the Spanish people as their greatest king. Because partridges are pricey, the author tried this with whole chicken breasts and said it is still elegant enough for the most important company. From "The Art of Spanish Cooking."

Recipe #483202

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Parellade (Paella Without Bones)

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From "The Art of Spanish Cooking," which says that this dish originating in Barcelona is pronounced par-e-ya'-deh.

Recipe #483201

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Shrimp in Champagne Sauce

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1 Reviews | By FLKeysJen

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"Langostinos Al Champan" is a classic specialty of Club 31 in Madrid.

Recipe #483200

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White Beans a La Basque

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1 Reviews | By FLKeysJen

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Adapted from "The Classic Cooking of Spain," the recipe name translates: "Alubias Blancas a la Vasca."

Recipe #483190

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Ardangozatza

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1 Reviews | By FLKeysJen

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A merienda is a kind of high tea, common throughout Spain, taken between 5 and 6 p.m. In the provinces of the Basque country, according to "The Classic Cooking of Spain," ardangozatza is a drink that is typically enjoyed throughout the meal.

Recipe #483189

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Lemon-Stuffed Olives

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For a variation, you can use orange peel for some of the olives. The cooking time is the marinating time. From "The Art of Spanish Cooking."

Recipe #483188

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Tuna, Canary Islands Style

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Be the first to review! | By FLKeysJen

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From Hank Shaw’s "Hunter-Angler-Gardener-Cook" blog. He says that he adapted this recipe from one in Penelope Casas’ "Delicioso! The Regional Cooking of Spain." Hank recommends bonito, or any fresh tuna except albacore with this recipe; albacore is too light in color. Or, you could use yellowtail, amberjack, Spanish mackerel, king mackerel, or even a regular old Boston mackerel.

Recipe #483088

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Andaluz

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4 Reviews | By FLKeysJen

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According to "The Art of Spanish Cooking" where I found this recipe, sherry does miraculous things to orange juice. In the USA, this drink is called a Spanish screwdriver. In Spain, a dry sherry would be used, but sweeter types are also good. Any convenient proportions can be used, and a combination of orange juice and soda can be substituted for the juice.

Recipe #483087

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Ensalada Valenciana

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3 Reviews | By FLKeysJen

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From "The Art of Spanish Cooking" by Betty Wason. For variation, you may add pimiento-stuffed olives, strips of bright pimiento or black olives.

Recipe #483086

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Caper Sauce

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1 Reviews | By FLKeysJen

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From "The Cooking of the British Isles" by Adrian Bailey.

Recipe #483013

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Shrimp and Bamboo Shoot Curry

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1 Reviews | By FLKeysJen

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From the archives of the Bengal Club in Calcutta, India.

Recipe #483012

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Dry and Spicy Curry

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2 Reviews | By FLKeysJen

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Also called jhalfarazie or jalfrezi, this is a method of using up leftovers. Some cooks prefer to use at least two kinds of meat and fish. From "Indian & Chinese Cooking from the Himalayan Rim," by Copeland Marks.

Recipe #483011

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Buttered Wild Mushrooms With Onion and Hot Chilis

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Be the first to review! | By FLKeysJen

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During the rainy season (May to October) in Sikkim, the lush Himalayan hills are filled with wild mushrooms, which are gathered for home use. This particular preparation was a favorite of the chogyal, the last king of Sikkim, according to his cook, Puchung Lepcha. From "Indian & Chinese Cooking from the Himalayan Rim," by Copeland Marks.

Recipe #483010

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