Wednesday, May 30, 2007

Cajun Couche Couche Recipe

Cajun Couche Couche

Ingredients
2 cups yellow cornmeal1 tsp salt
2 tbsp coking oil1 tsp baking powder
1 cup water approximately (maybe a little more)


Directions
Mix cornmeal, salt, baking powder, and water...being sure that the mixture is not too dry. Place mixture into hot oil and cook in a cast iron pot or heavy pot. Let the mixture form a "crust" at the bottom of the pot...stir well and then lower the heat to simmer. Cover and cook about 20 minutes stirring frequently. Serve with milk and/or syrup.

This recipe for Cajun Couche Couche serves 4.

Tuesday, May 29, 2007

CRAWFISH CHEESE PIE RECIPE

CRAWFISH CHEESE PIE

INGREDIENTS
1 stick butter 1 cup green onions, finely chopped
5 stalks celery, finely chopped 2 ounces crawfish fat
1 can cream of shrimp soup (do not dilute) 1/2 teaspoon Tabasco
1/4 teaspoon each red, black and white pepper 1 cup water
1 pound crawfish tails 3 cups cooked rice
1 cooked pie crust Salt to taste
5 ounces grated cheddar cheese

Directions:
Melt butter and saute green onions and celery for 15 minutes. Add fat and cook 5 minutes.
Add soup, black, red and white pepper and tobasco. Cook 5 minutes. Add crawfish tails, rice and water. Stir, making sure mixture is not too dry or too runny. Add a little water if too dry. It must be thick enough to stand as a slice of pie. Add salt to taste. Stir in cheese and put in pie shell. Bake at 350 degrees for 15 minutes.

This recipe for Crawfish Cheese Pie serves 4 to 6.

Thursday, May 24, 2007

JUMBO SHRIMP SALAD WITH CREOLE CREAM CHEESE DRESSING RECIPE

JUMBO SHRIMP SALAD WITH CREOLE CREAM CHEESE DRESSING

Ingredients:
2 dozen 21-25 count Louisiana shrimp, peel & deveined
1 container Chef John Folse's Bittersweet Plantation Dairy Creole
Cream Cheese
2 cups heavy whipping cream
3/4 tsp. ground nutmeg
3/4 tsp. ground cinnamon
3/4 cup sugar
2 (8oz. cans fruit cocktail, drained very well)
1 cup chopped pecans
2 1/2 cups seedless green grapes
2 cups shredded coconut
2 (11 ounce) cans mandarin oranges, drained
10 ounce jar maraschino cherries, drained
2 (8 ounce) cans pineapple chunks, drained

It is important to drain the fruit very well so that there will be no
excess moisture in the finished dessert. In a large pot, salt water
and boil shrimp until just done, about 2-4 minutes. Set aside to
cool. In the bowl of a mixer, combine Creole cream cheese, whipping
cream, nutmeg and cinnamon. Whip on medium high speed. When mixture
starts to thicken slightly, add sugar slowly and beat until stiff
peaks form. Set aside. When layering the whipped cream between fruit,
use a generous amount. In a glass trifle bowl, layer in order: fruit
cocktail, whipped cream, pecans, whipped cream, grapes, coconut,
mandarin oranges, whipped cream, 16 shrimp, marshmallows, cherries,
whipped cream and pineapple. Top with remaining whipped cream.
Garnish with mint and maraschino cherries and place 8 jumbo shrimp
curled over the edges of the bowl. This recipe can be created in
individual servings by layering the ingredients in the same manner in
parfait or pilsner glasses.

This recipe JUMBO SHRIMP SALAD WITH CREOLE CREAM CHEESE DRESSING RECIPE is courtesy of Bittersweet Plantation.

Wednesday, May 23, 2007

Mazatlan Margarita Ribeyes with Country Style Baked Beans Recipe

Mazatlan Margarita Ribeyes with Country Style Baked Beans

Mazatlan Margarita Marinade

1 cup soy sauce
1 cup extra virgin olive oil
1 non-alcoholic prepared margarita mix
8 Ribeye steaks, choice, aged (bone in or boneless)

Rub

1 clove garlic, minced
1 teaspoon ancho or chili powder
2 tablespoons lime juice
2 tablespoons pineapple juice
1/4 cup melted butter
Dash of balsamic vinegar
1 teaspoon lemon pepper
2 teaspoon seasoned salt

2 additional ounces of prepared margarita mix
8 pats of butter
2 cans (28 ounces) BUSH’S® Country Style Baked Beans

Mix soy sauce, olive oil and margarita mix together and pour mixture equally into two one-gallon resealable plastic bags and shake until well mixed. Add 4 steaks to each bag, shake well and let marinate at room temperature for 2-3 hours, turning and shaking often.

Once marinating is complete, in a medium bowl mix garlic, chili powder, lime juice pineapple juice, butter, vinegar, lemon pepper and seasoned salt. After draining steaks, liberally apply rub to both sides of steaks with your hands.

Place steaks on the grill over a hot fire (500-600 degrees), and cook them until you reach the desired state - approximately five minutes per side for medium rare.

Before serving, place steaks on a very hot platter, slip a pat of butter on each, and drizzle additional margarita mix over steaks. Pour a generous portion of Country Style Baked Beans on each plate and top each with a steak.

This recipe for Mazatlan Margarita Ribeyes with Country Style Baked Beans is courtesy of Barbecue America’s Rick Browne.

Monday, May 21, 2007

Baked Ham with Walnut Peach Sauce Recipe

Baked Ham with Walnut Peach Sauce

1 half ham, about 4.5 lbs
1 cup peach preserves
3/4 cup peach nectar
3/4 cup low-sodium chicken broth
1 tb cornstarch
2 tb packed brown sugar
1/2 cup chopped California walnuts, toasted
1/4 cup Dijon mustard
2 tb fresh lemon juice

Preheat oven to 325 F. Put the ham in a shallow baking pan. With
a sharp knife, score the ham in a diamond design. Add 1 cup of
water to the bottom of the pan. Cover pan securely with foil and
bake for 1 hour. Uncover the ham and brush with 1/2 cup of peach
preserves. Bake uncovered, 30 minutes longer, basting occasionally.

In a medium saucepan, combine the nectar, chicken broth and cornstarch
and stir until smooth. Add remaining 1/2 cup peach preserves and
the brown sugar and bring to a boil, whisking occasionally. Simmer
the sauce until thickened. Add the walnuts and peaches and simmer
one minute longer. Whisk in the mustard, lemon juice and salt and
pepper to taste.

Serve the ham sliced with the sauce on the side.

This recipe for Baked Ham with Walnut Peach Sauce serves 12.

Saturday, May 19, 2007

Awesome Sausage Bread Recipe

Awesome Sausage Bread

1 lb. ground sausage
1 small onion, chopped
1 egg, beaten
1/4 - 1/2 c. Parmesan cheese
1 c. shredded cheddar cheese
refrigerated pizza crust
salt & pepper to taste

Brown together sausage and onion. Drain and cool. Stir in egg, salt &
pepper and cheeses.

Roll out refrigerated pizza crust on a floured surface. Spread sausage
mixture on top, roll up jellyroll style, and pinch along the top and
ends to seal. Place seam side down on baking sheet.

Bake at 350 for 35-45 minutes.

This Awesome Sausage Bread recipe is great for breakfast or dinner.

Thursday, May 17, 2007

Pink Grapefruit Slush Recipe

Pink Grapefruit Slush

2/3 cup fresh pink grapefruit juice
1 ripe medium banana
1/2 cup crushed ice
1 teaspoon honey

Combine all of the ingredients in a blender and puree until smooth.

This recipe for Pink Grapefruit Slush makes 1 large serving.

This sounds like a great slush drink to cool off with summer heat approaching!

Monday, May 14, 2007

Five Flavor Cake Recipe

Five Flavor Cake

1 cup margarine
1/2 cup shortening
3 cups sugar
5 egg well beaten
3 cups all purpose flour
1/2 tsp. baking powder
1 cup milk
1 tsp coconut flavor
1 tsp rum flavor
1 tsp butter flavor
1 tsp lemon flavor
1 tsp vanilla extract

Cream butter, shortening, and sugar until light and fluffy. Add eggs, which have been beaten. Combine flour and baking powder and add to creamed mixture alternately with milk. Stir in flavorings.

Spoon mixture into prepared 10 inch tube pan and bake at 325 for

1 1/2 hours or until it tests done. Add glaze if desired. Cool in pan about 10 minutes before turning out.



Six Flavor Glaze

1 cup sugar
1/2 cup water
1 tsp butter
1 tsp vanilla
1 tsp coconut
1 tsp rum
1 tsp lemon
1 tsp almond

Combine ingredients in heavy saucepan. Bring to boil,stir until sugar is dissolved. Pour on one half of the glaze while cake is in bundt/tube pan, other half when removed.

This recipe for Five Flavor Cake is courtesy of Johnny, thanks!

Thursday, May 10, 2007

Louisiana Crawfish Dressing Recipe

Louisiana Crawfish Dressing

6 C. sliced squash (2 lb.)
2 C. water
1 large onion, chopped
1 green bell pepper, chopped
1 C. chopped celery
1 clove garlic, minced
1/2 C. butter or margarine, melted
1 egg, slightly beaten
1 C. Italian-seasoned breadcrumbs
1/3 C. grated Parmesan cheese
1 tsp. Tony's or other cajun season all
1/2 tsp. salt
1 t garlic powder
1/4 to 1/2 tsp. pepper
1/4 tsp. dried whole thyme
1/8 tsp. red pepper
1/8 tsp. hot sauce
2 C. peeled crawfish tails

Combine squash and water in a Dutch oven; cook until tender. Drain well.

Sauté onion and next 3 ingredients in butter until tender. Add vegetables and egg to squash; stir in breadcrumbs and remaining ingredients. Spoon mixture into a greased 12x8-inch baking dish.

Bake at 350ºF. for 30 minutes.

Thsi recipe for Louisiana Crawfish Dressing yields 8 servings.

Tuesday, May 08, 2007

Apple-Raisin Cake with Cinnamon Whipped Cream Recipe

Apple-Raisin Cake with Cinnamon Whipped Cream

3 c unsifted flour
2 c sugar
1 c mayonnaise
1/3 c milk
2 ea eggs
2 ts baking soda
1 1/2 ts ground cinnamon
1/2 ts ground nutmeg
1/2 ts salt
1/4 ts ground cloves
3 c chopped peeled apples
1 c seedless raisins
1/2 c coarsely chopped walnuts
2 c sweetened whipped cream with cinnamon added (for frosting and
filling)

Grease and flour two 9" round baking pans.

In large bowl with mixer at low speed beat for 2 minutes the flour,
sugar, mayonnaise, milk, eggs, baking soda, cinnamon, nutmeg, salt,
and cloves; scraping bowl frequently (or beat vigorously 300 strokes
by hand (batter will be very thick)).

Stir in apples, raisins and walnuts.

Spoon batter into pans.

Bake at 350 degrees for 45 minutes or until tester inserted in
center comes out clean.

Cool in pans 10 minutes before removing; cool completely.

Frost and Fill with the whipped cream.

This recipe for Raisin Cake with Cinnamon Whipped Cream is courtesy of Johnny, thanks!

Monday, May 07, 2007

Pigeon Casserole Recipe

Pigeon Casserole

Ingredients:
2 pigeons
1 oz (25 gm) butter
8 oz (225 gm) stewing steak
1 rasher of bacon
4 pint (300 ml) stock
2 oz (50 gm) mushrooms
salt, pepper
1 tablespoon (15 ml) lemon juice
1 tablespoon (15 ml) redcurrant jelly
Half ounce (12 gm) plain flour
A little water

Method..
Cut the pigeons in half and fry in butter until browned. Cut the steak into cubes and dice the bacon. Place all three meats in a 4 and a half pint oval casserole dish and cover with stock, mushrooms and seasoning. Cover and cook for 2 hours at gas mark 4, 350F (180c). Then mix together the lemon juice, redcurrant jelly, flour and a little water and stir into the casserole. Return to the oven and cook for a further 15 minutes.

This recipe for Pigeon Casserole is courtesy of Lucky's Hillbilly cookbook, thanks!

Friday, May 04, 2007

Burrito Supreme Casserole Recipe

Burrito Supreme Casserole

Ingredients

8 (8-inch) flour tortillas
1 1/2 cups tomato juice
1 envelope taco seasoning mix
1 tablespoon vegetable oil
1/2 pound ground beef
1 (16 ounce) can refried beans
3 cups shredded Cheddar cheese, divided
1 small avocado
1 tablespoon lemon juice
1 1/2 cups shredded lettuce
1 cup chopped tomato

Directions

Wrap tortillas securely in aluminum foil; bake at 350 degrees F for 15 minutes or until thoroughly heated. Combine tomato juice, seasoning mix and oil; stir well, and set aside. Cook ground beef in a large skillet until browned, stirring to crumble; drain. Stir in beans and 1/2 cup tomato juice mixture. Bring to a boil; cover, reduce heat, and simmer 5 minutes or until mixture is thoroughly heated, stirring occasionally.

Remove from heat. Place 1/4 cup beef mixture and 2 1/2 tablespoons cheese down center of each tortilla. Roll up tortillas, and place seam side down in a lightly greased 13 x 9-inch baking dish.

Pour remaining tomato juice mixture over casserole. Cover and bake at 350 degrees F for 30 to 35 minutes.

Uncover and sprinkle with remaining cheese; bake an additional 5 minutes or until cheese melts.

Peel and cube avocado; toss with lemon juice. Sprinkle avocado, lettuce and tomato over casserole. Serve immediately.

This recipe for Burrito Supreme Casserole makes 4 servings.

Thursday, May 03, 2007

Crabmeat Casserole Recipe

Crabmeat Casserole

Ingredients

1 (8 oz.) can crabmeat
1 c. mayonnaise
1 c. Pepperidge Farm herb stuffing mix
1 onion, chopped
1 c. light cream
Cayenne pepper to taste
Extra stuffing mix for top of casserole
Parmesan cheese

Directions

Mix everything together and top with extra stuffing mix and Parmesan cheese. Bake in small casserole dish in a 350 degree oven for 30 minutes. Serve warm with crackers. This recipe for Crabmeat Casserole serves 6.

Tuesday, May 01, 2007

Cornflake Cookies Recipe

Cornflake Cookies

1 cup peanut butter
1 cup white Karo
1 cup sugar
5 cups cornflakes


Mix syrup and sugar and bring to a boil.
Remove from heat and add peanut butter.
Add cornflakes and drop onto waxed paper.

This recipe for Cornflake Cookies is courtesy of Lucky from his Hillbilly Cookbook!

Watermellon Cake Recipe

Watermellon Cake

1 watermellow (seedless if you can) 7 to 9 inches diameter
1 (8 OZ) frozen whipped topping, thawed
1 (8 OZ) light lemon yogurt
fresh fruit to decorate cake ( kiwi, strawberries, grapes etc..)

Cut a 3 inch thick cross section from the watermellon, to remove
rind from watermellon, cross section, cut 4 verticle slits through
rind without cutting flesh, diving rind into 4 equal sections, cut
horizontally between white rind portion and red flesh to remove
rind, you will have a circle of watermellon. fold together whipped
topping and yogurt, pat watermellon dry with paper towel, place
watermellon on flat serving plate, frost top and sides with whipped
topping mixture, decorate with fresh fruit, refrigerate until ready
to serve, the cake can be stored several hours to overnight, cut
into wedges and serve.

This recipe for Watermellon Cake is courtesy of Silveril, thanks!

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