Courtesy of florida-agriculture.com | Ingredients | | | 4 ounces | olive oil | | 5 cups | chopped leeks | | 2 | stalks celery, chopped | | 1 | large onion, chopped | | 4 cups | cubed potatoes | | 2 quarts | chicken stock | | 2 cups | canned skim evaporated milk | | salt and freshly ground pepper to taste | | | Preparation | Heat the olive oil in a saucepan and add the leeks, celery, and onion. Cook slowly for 10 minutes
until golden and soft. Do not let the mixture brown. Add potatoes and chicken stock; cover, and
bring to a boil. Reduce the heat and simmer 20-40 minutes or until potatoes are cooked through.
Mash the vegetables. Heat the milk and add to the soup. Salt and pepper to taste. Yield
4-6 servings |
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Courtesy of florida-agriculture.com Ingredients | 1 10-pound | prime rib roast | | 10 cloves | garlic, minced | | 2 tablespoons | olive oil | | 2 teaspoons | salt | | 2 teaspoons | ground black pepper | | 2 teaspoons | dried thyme |
Preparation
Place the roast in a roasting pan with the fatty side up. In a small bowl, mix together the garlic, olive oil, salt, pepper and thyme. Spread the mixture over the fatty layer of the roast, and let the roast sit out until it is at room temperature, no longer than 1 hour. Preheat the oven to 500 degrees F. Bake the roast for 20 minutes in the preheated oven, then reduce the temperature to 325 degrees F and continue roasting for an additional 60 to 75 minutes. The internal temperature of the roast should be at 145 degrees F for medium rare. Allow the roast to rest for 10 or 15 minutes before carving so the meat can retain its juices. Yield
10 servings 
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| Carambola Chicken Salad with Oriental Mango Dressing |  |  |  |
Courtesy of florida-agriculture.com | Chicken Salad | | | 5 | 8-ounce chicken breasts, boneless | | 4 | carambolas, sliced | | 2 | bell peppers, red or yellow, roasted, peeled and sliced | | 10 cups | lettuce greens | | | Oriental Mango Dressing | | | 2 tablespoons | garlic, minced | | 2 tablespoons | ginger, minced | | 1 tablespoon | jalapeno pepper, minced | | 2 tablespoons | cilantro, chopped | | 2 tablespoons | basil, chopped | | 2 teaspoons | sugar | | 2 tablespoons | lime juice | | 2 cups | mango, diced medium | | 2 cups | rice wine vinegar | | 2 tablespoons | sesame oil | | 1 cup | canola oil | | salt and pepper to taste | | | Preparation | | Grill chicken breast; cool and slice into strips. Place lettuce greens in the center of a large plate or platter and alternate; placing chicken strips, roasted peppers, and carambola slices around the greens. Dressing Combine first 8 ingredients in a bowl and slowly whisk in sesame and canola oil. Spoon over the top of salad. Yield
Serves 8-10 |
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| Roasted Parmesan Potatoes | | | |
Courtesy of florida-agriculture.com | Ingredients | | | 1 pound | potatoes, small round variety, about 14 | | 2 tablespoons | fat-free mayonnaise | | 2 tablespoons | scallions, finely chopped | | 2 tablespoons | grated Parmesan cheese | | pepper to taste | | | Preparation | | Preheat oven to 350 degrees F. Wash potatoes, place on pan and bake for approximately 30 minutes. Mix mayonnaise, scallions, one tablespoon of parmesan cheese and pepper to taste. Remove potatoes from oven and cool. Cut ends off of potatoes to allow them to stand up. Scoop out small portion from top of potato and fill with mayonnaise mixture. Top with remaining parmesan cheese. Return to oven and bake until cheese browns, about 5 minutes. Serve hot or room temperature. Yield
8 appetizer portions |
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Courtesy of florida-agriculture.com | Ingredients | | 1 2/3 cups | unbleached all purpose flour (do not use self-rising) | | 1 cup (packed) | brown or granulated sugar | | 1/4 cup | cocoa | | 1 teaspoon | baking soda | | 1/2 teaspoon | salt | | 1 cup | water | | 1/3 cup | vegetable oil | | 1 teaspoon | vinegar | | 1/2 teaspoon | vanilla | | 1/2 cup | semi-sweet chocolate chips | | | Preparation | | Heat oven to 350 degrees F. Mix flour, brown sugar, cocoa, baking soda, and salt with a fork in an ungreased square pan; 8x8x2 inches. Mix in remaining ingredients except chocolate chips. Sprinkle chocolate chips over batter. Bake until wooden pick inserted in center comes out clean, about 35-40minutes. Sprinkle with powdered sugar, if desired. Yield
4 to 6 servings |
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