Cinnamon Bread
Cinnamon Bread
1 cup sourdough starter
1 cup vegetable oil
1 cup granulated sugar
4 eggs
2 teaspoons vanilla extract
2 teaspoons baking soda
1 teaspoon baking powder
1 (3 ounce) box instant vanilla pudding mix
2 cups all-purpose flour
2 teaspoons ground cinnamon
1 cup chopped pecans
1 cup peeled, cored and chopped apple
1 cup raisins
Preheat oven to 325 degrees F. Grease three 9 x 5-inch loaf pans.
Place the starter in a bowl. Stir in oil, sugar, eggs and vanilla extract and mix well.
Combine the flour, baking soda, baking powder, instant pudding and cinnamon. Add the flour mixture to the starter mixture and beat by hand. Add the pecans, raisins and apples and mix well. Pour batter into the prepared pans. Yields 3 loaves.
Piri Piri
Piri Piri
2 red chile peppers
1 cup olive oil
Zest of 1 lemon
1 bay leaf
Combine chile peppers with olive oil, zest and bay leaf in a jar with a tight-fitting lid. Leave it in a warm spot for two or three weeks. The longer you keep the Piri Piri, the hotter it will get. A few drops will enhance almost all Caribbean dishes, especially fish dishes.
Apple Crisp
Apple Crisp
5 or 6 apples, peeled and sliced
1/3 cup granulated sugar
1 teaspoon cinnamon
Topping
1 cup flour
1/2 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon salt
1 unbeaten egg
1/2 teaspoon cinnamon
1/3 cup butter, melted
Place apples in a deep dish pie pan. Sprinkle with sugar and cinnamon.
Mix topping ingredients with the exception of the cinnamon with a fork until blended. Sprinkle topping over apples. Drizzle melted butter over topping. Sprinkle with cinnamon. Bake at 375 degrees F for 40 minutes.
Milano Shrimp Fettuccine
Milano Shrimp Fettuccine
4 ounces uncooked spinach or egg fettuccine
1/2 pound medium shrimp, peeled and de-veined
1 garlic clove, minced
1 tablespoon olive oil
1 (14 1/2 ounce) can diced tomatoes with
Cajun Won Tons
Cajun Won Tons
Yield: about 4 dozen
1 tablespoon olive oil
1 large green bell pepper, seeded and minced
1 small onion, minced
1/2 teaspoon garlic, minced
1/4 cup sun-dried tomatoes, minced
2 teaspoons Cajun seasoning
2 cups Monterey jack cheese, grated
1 pack won tons
Oil for frying
Flour
2/3 cup mayonnaise
2 tablespoons hot sauce
Heat the olive oil in a skillet. Add the green pepper and onion. Cook for 3 minutes. Add the garlic and tomatoes. Cook for an additional minute. Sprinkle on the seasoning, remove from the heat and allow to fully cool.
Mix in the cheese. Place a won ton skin facing you in a diamond shape. Place 1 tablespoon of the mixture in the center. Fold in the two side points until slightly overlapping.
Bring the bottom point to the center, dab with water and roll into an egg-roll shape. Toss in a bowl of flour. Continue until all the mix is used.
Heat the oil to 375 degrees F. Add the won tons in small batches and cook until brown (about 3 minutes). Drain on paper towels. Make a dipping sauce by mixing together the mayonnaise and hot sauce.
Cajun Shrimp And Oyster Jambalaya
Cajun Shrimp and Oyster Jambalaya
1 pound fresh shrimp
1 dozen oysters
3 tablespoons butter
1 onion, minced
1 small clove garlic, minced
1 cup canned tomatoes
Dash of cayenne
1 teaspoon salt
1/2 chile pepper, minced
3 cups water or bouillon
1 1/3 cups uncooked rice
Cook shrimp, if fresh; drain and clean. Heat oysters in own liquor 5 minutes; drain.
Fry shrimp and oysters in butter 2 minutes. Add onion and garlic. Cook 5 minutes longer. Add seasonings, tomatoes, chile pepper and rice, mixing well. Add bouillon and simmer, covered 25 minutes or until rice is tender.
Cajun Chicken Casserole
Cajun Chicken Casserole
1 pound boneless skinless chicken breasts,
Cajun Roast Beef
Cajun Roast Beef
The gravy this makes is great!
1/4 cup instant minced onion
1/4 teaspoon instant minced garlic
1 tablespoon salt
1 1/2 teaspoons ground black pepper
3/4 teaspoon ground red pepper
3 tablespoons water
1/4 cup cider vinegar
1 (5 pound) boneless beef roast
1 teaspoon cornstarch
1 teaspoon water
Combine the first 7 ingredients and let stand 5 minutes to soften onion and garlic.
With a paring knife, cut 1-inch slits about 1 1/2 inches apart in all sides of the meat, sticking the knife to the middle of the roast. Pry open slits and fill each with about 1/2 teaspoon of the mixture, using the point of a teaspoon. Cover and marinate overnight in the refrigerator.
Place roast on a rack in a roasting pan. Cover with foil or roaster cover. Bake at 325 degrees F for 3 1/2 hours or until meat is tender, removing cover 40 minutes before baking time is up to permit meat to brown.
Remove roast to a platter. Skim excess fat from pan drippings. Blend cornstarch with the 1 teaspoon water. Add to drippings. Stir and cook until gravy is slightly thick.
Serve with rice or potatoes and gravy.
Yield: 12 to 14 servings.
Cushaw Pie
Cushaw Pie
1 medium cushaw melon
2 cups granulated sugar (or to taste)
1/2 cup (1 stick) butter
5 eggs, beaten
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 tablespoon flour
1/2 cup evaporated milk
Cut cushaw into quarters and clean out the seeds. After cleaning, cut the unpeeled cushaw into smaller pieces, and then boil until tender not mushy. (You will probably have enough for two 9-inch pies.)
Allow to cool before removing the flesh from the skin and then mash. Then add the remaining ingredients and mix until of a smooth consistency. (Ingredients may vary depending on the size of the cushaw.)
Pour the mixture into a pie crust and bake at 350 degrees F for 30 to 45 minutes depending on pie size or until a wooden pick inserted in the center comes out clean. Let the pie cool completely before serving.
Cajun Praline Pecan Fudge
Cajun Praline Pecan Fudge
Chocolate, peanut butter and divinity are typical flavors of fudge created in any home in bayou country. The addition of roasted pecans and praline liqueur adds an interesting twist to this simple recipe.
1/2 ounce praline liqueur
1 cup chopped pecans
1/4 pound butter
3 cups granulated sugar
1/2 cup evaporated milk
1 (12 ounce) package semisweet chocolate chips
1 tablespoon vanilla extract
1 (7 ounce) jar Marshmallow Creme
In a 2-quart heavy bottom pot, melt butter over medium high heat. Add sugar and evaporated milk and blend well into butter. Bring to a rolling boil, reduce heat to simmer and cook approximately five minutes. Be careful not to scorch butter as mixture will caramelized.
Remove from heat and stir in chocolate chips, vanilla extract, Marshmallow Creme, praline liqueur and pecans, whipping constantly. Stir until mixture becomes creamy and slightly thickened. Pour into a buttered 9-inch cake pan and allow to cool two hours.
Cut into squares.
Catfish Gumbo
Catfish Gumbo
1 cup chopped green bell pepper
1 cup chopped celery
1 cup chopped onion
2 cloves garlic, minced
1/4 cup vegetable oil
2 (14 1/2 ounce) cans beef broth
1 (16 ounce) can tomatoes, undrained and chopped
1 teaspoon salt
1/2 teaspoon dried whole oregano
1/2 teaspoon dried whole thyme
1/2 teaspoon red pepper
1 bay leaf
2 pounds farm-raised catfish fillets
1 (10 ounce) package frozen sliced okra, thawed
Hot cooked rice
Saut?reen pepper, celery, onion and garlic in hot oil in a Dutch oven until tender. Stir in broth and next 6 ingredients; bring to a boil. Cover, reduce heat and simmer 30 minutes, stirring occasionally.
Cut catfish into 1-inch pieces; add to gumbo and simmer 10 minutes. Stir in okra; cook an additional 5 minutes. Remove bay leaf.
Serve over rice.
Chicken Creole
Chicken Creole
Posted by RackyRain at recipegoldmine.com 1/13/2002 12:56 am
1 pound skinless boneless chicken breast halves
1 teaspoon paprika
1/4 teaspoon cayenne pepper
2 tablespoons light butter, divided
3/4 cup chopped onions
1/2 cup chopped green bell peppers
1/4 cup chopped celery
2 cloves garlic, minced
1 (14 1/2 ounce) can chopped stewed tomatoes, undrained
1 teaspoon rosemary
1/2 teaspoon marjoram
1 bay leaf
1 tablespoon flour
1/4 cup water
3 cups hot cooked rice
Sprinkle the chicken with paprika and cayenne pepper and set aside.
In a large frying pan, saut?he onions, bell peppers, celery, and garlic in 1 tablespoon of the butter for 5 minutes over medium heat. Remove vegetables from pan.
Turn heat to medium high and melt remaining 1 tablespoon butter in frying pan. Add chicken and cook for about 5 minutes, turning to brown on both sides.
Add tomatoes with liquid, rosemary, marjoram, bay leaf, and half of the cooked vegetables.
Reduce heat, cover, and simmer for 20 to 25 minutes or until chicken is tender. Blend flour and water until smooth. Stir gradually into frying pan.
Cook, stirring constantly, until mixture thickens. Add remaining vegetables and heat through.
Remove and discard bay leaf.
Serve with rice.
Makes 4 servings.
City Cafe Spaghetti Sauce
City Cafe Spaghetti Sauce
Most small Louisiana towns have their “City Cafe.” This is the recipe from the City Cafe in Plaquemine, Louisiana.
1 pound white onions, finely chopped
4 stalks celery, finely chopped
1 cluster garlic, finely chopped
3 cans tomato paste
3 cans tomatoes
2 tablespoons granulated sugar
4 heaping tablespoons Parmesan cheese
Salt and pepper, to taste
In hot olive oil in a cast iron pot, saut?nions, celery and garlic. Add remaining ingredients. Simmer at least one hour.
Sweet And Sour Dressing
Sweet and Sour Dressing
This is excellent over cole slaw.
1 1/2 cups salad dressing
3/4 cup vinegar
1 1/2 teaspoons pepper
1 1/2 cups vegetable oil
2 1/4 cups granulated sugar
1 1/2 teaspoons celery seed
1/4 cup mustard
1 or 2 chopped onions
Blend all the ingredients together and refrigerate .
Lemon Sponge Pie
Lemon Sponge Pie
2 tablespoons butter
1 cup granulated sugar
3 eggs, separated
4 tablespoons flour
1/2 teaspoon salt
Juice and rind (grated) of 1 lemon
1 1/2 cups hot milk
Cream butter; add sugar and egg yolks. Beat until light. Stir in flour and salt. Add lemon and hot milk. Fold in beaten egg whites. Bake in 9-inch unbaked crust at 400 degrees F for 10 minutes; set at 350 degrees F for 15 or 20 minutes more.
Cajun Eggplant Dressing
Cajun Eggplant Dressing
2 pounds medium shrimp, heads off
4 to 6 dashes Tabasco sauce
4 cups water
1 teaspoon dried thyme or 1 tablespoon fresh thyme
1/2 pound margarine
1 teaspoon dried basil or 1 tablespoon fresh basil
3 large onions, chopped fine
2 medium bell peppers, chopped fine
2 celery ribs, chopped fine
1/2 teaspoon dried oregano or 1 1/2 teaspoons fresh oregano
4 medium eggplants
1 pound cooked crabmeat, claw or white
1 1/2 teaspoons red pepper
1 cup chopped green onions
1 1/2 teaspoons white pepper
1 1/2 teaspoons black pepper
1 cup chopped parsley
1 1/2 teaspoons salt
Grated Parmesan cheese
Bread crumbs
Peel and devein the shrimp; set aside.
Place the shrimp peels in a small saucepan and add the water. Bring to a boil and reduce by half over medium-high heat, 15 to 20 minutes. Strain and set aside.
Melt the margarine over medium-high heat in a Dutch oven or other large heavy pot and add the onions, peppers, and celery. Cook the vegetables until they are very soft, stirring occasionally, 30 to 45 minutes.
Meanwhile, peel the eggplants and cut them into 1-inch cubes. Place them in a saucepan and add water to cover. Bring to a boil and boil slowly for a few minutes, just until tender. Drain. Puree until smooth in blender or food processor. Add the eggplant, shrimp stock, seasonings, and herbs to the vegetable mixture, return to a simmer, and cook over medium heat for 10 minutes, stirring occasionally.
Add the shrimp and continue to cook over medium-high heat just until the shrimp turn pick, 5 to 7 minutes.
Add the crab meat and cook just long enough to heat through. Remove from heat and stir in green onions and parsley. Spoon the hot dressing into a casserole or individual ramekins. Sprinkle generously with Parmesan cheese and bread crumbs and glaze under the broiler for a couple of minutes.
Serves 6 to 8.
Cajun Cocktail Nuts
Cajun Cocktail Nuts
1/2 cup butter or margarine, melted
2 tablespoons Worcestershire sauce
2 teaspoons chili powder
2 to 3 dashes hot pepper sauce
1 pound unsalted peanuts
1 pound raw cashews
2 pounds unsalted, raw pecan halves
Garlic salt
Black pepper
Preheat oven to 275 degrees F. Mix butter, Worcestershire, chili powder and pepper sauce in glass measuring cup.
Combine nuts in large roasting pan and drizzle with butter mixture, stirring to coat. Bake 45 minutes, stirring every 15 minutes. Spread out on paper towels (labeled for use with food) to dry. Season with garlic salt and black pepper.
Blackened Redfish
The fish fillets must be no thicker than 1/2 inch. You MUST use a solid cast iron skillet. Be forewarned that the cooking process will create great clouds of smoke. Use only dried herbs in this recipe.
If you use salmon, substitute dill weed for the thyme in the butter sauce.
6 redfish fillets, about 1/2 inch thick, skinned
2 1/2 cups unsalted butter or margarine
1/2 cup fresh lemon juice
1 1/2 teaspoons red (cayenne) pepper
1 teaspoon salt
2 teaspoons freshly-ground black pepper
1 tablespoon dried leaf thyme
Curly parsley sprigs
Lemon wedges
Place fish fillets on a cutting board; trim off any thin edges and very thin tip of tail. If left on, these thin areas will char and break away. Pat fillets dry with paper towels; cover and refrigerate until ready to cook. The butter sauce adheres better to cold fillets.
In a heavy 3-quart saucepan over medium heat, melt butter; add lemon juice, cayenne, salt, black pepper and thyme. Stir to blend seasonings; cool to lukewarm.
Place an empty 10-inch cast iron skillet over HIGH heat until bottom has a definite white haze and begins to smoke slightly. Remove fish from refrigerator; dip 1 fillet in warm butter sauce, coating well. Place fish in hot skillet, taking care that spits and spatters do not burn you. The fish will sear and cook almost immediately. Turn fillet over; blacken other side. Repeat with remaining fillets, cooking no more than 2 at a time. Reserve remaining butter sauce.
As fillets are cooked, place them on individual plates; keep warm. Remove and discard any accumulated butter sauce and charred bits between batches. When all fish have been cooked, quickly remove skillet from heat; discard any accumulated butter sauce and charred bits. Immediately place empty skillet back on heat. Add reserved butter sauce; carefully swirl skillet 5 or 6 times to blacken butter. Remove pan from heat; drizzle butter over each fillet.
Garnish with parsley sprigs and lemon wedges.
Serve hot.
Makes 4 to 6 servings.
Banana Cake
Banana Cake
1/2 cup butter
2 cups all-purpose flour, sifted
1 cup sour milk
1 teaspoon vanilla extract
1 1/2 cups granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
2 bananas, creamed
2 eggs, beaten
Cream butter and sugar together. Add well beaten eggs. To this mixture, add the sour milk alternately with the sifted flour, baking powder and the baking soda. Add creamed bananas and vanilla extract. Beat with an egg beater. Grease and flour a pan and bake cake at 350 degrees F for about 40 minutes. Cool before removing from pan.
Apple Salad
Apple Salad
1 cup granulated sugar
1 cup water
2 tablespoons all-purpose flour
1 tablespoon vinegar
1 tablespoon butter
2 eggs
4 to 6 cups sliced apples
Mix all ingredients except apples in saucepan, cook until thick. Pour over apples. Serve warm or cold.
Old Amish Christmas Cookies
Old Amish Christmas Cookies
1/2 cup butter
1 cup brown sugar
1 cup light molasses
1 egg, beaten
4 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon ground cloves
1/2 teaspoon nutmeg
Preheat oven to 350 degrees F. Grease cookie sheets.
Cream butter and sugar. Blend in molasses and eggs.
Sift dry ingredients together and stir into molasses-egg mixture. Roll out dough on lightly floured board and cut into shapes with cookie cutters. Bake for 10 to 12 minutes.
Cream Peach Pie
Cream Peach Pie
5 or 6 fresh peaches
1 cup granulated sugar
1 cup half-and-half or cream
3 to 4 tablespoons flour
Mix together and pour into unbaked pie crust. Bake at 425 degrees F for 15 minutes, then at 350 degrees F for 45 minutes or until done.
Cheese Pie
Cheese Pie
Filling
3 eggs
1/2 teaspoon lemon extract
16 ounces cream cheese
Pinch of salt
Topping
6 tablespoons granulated sugar
1 teaspoon vanilla extract
2 cups sour cream
Have cream cheese at room temperature. Put all filling ingredients in mixer bowl; beat thoroughly. Bake in a pie plate very lightly greased with vegetable oil for 30 minutes at 325 degrees F (350 degrees F if using tin or aluminum). Cool 20 minutes.
Topping: Mix ingredients and pour over top and return to oven and bake 10 minutes . Cool. Refrigerate.
Rum-Raisin Pound Cake
Rum-Raisin Pound Cake
1 1/2 cups brown raisins
2 1/4 cups sifted all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/4 cups (2 1/2 sticks) unsalted butter
Curried Fish Steaks
Curried Fish Steaks
3 tablespoons oil or fat
2 tablespoons chopped onion
1 clove garlic
2 tablespoons curry powder
1 cup water or coconut milk
A little lime juice
Piece of green mango
Salt, to taste
1 1/2 pounds prepared fish steaks
Heat the oil, then add the onion and garlic and fry them lightly but do not brown. Add the curry powder, stir and cook for 3 to 4 minutes. Add water or coconut milk, lime juice and mango, and cook until thick. Put in fish and cook gently until tender. Do not stir fish, but prevent it from sticking to the bottom of the pan, the pan may be moved gently backward and forward.
Mexican Pot Roast Filling
Mexican Pot Roast Filling
Posted by kdipaolo at recipegoldmine.com May 28, 2001
1 tablespoon vegetable oil
1 clove garlic minced
1/2 teaspoon ground cumin
1/2 cup onion chopped
2 1/2 pounds boneless chuck roast, cut into 8 pieces
1 dash cayenne pepper
1/2 cup beef broth
1 (4 ounce) can green chiles
2 jalape?eppers, seeded and chopped
1 dash salt
Heat oil in Dutch oven over medium heat. Saut?nions, green chiles, jalape?and garlic about 2 minutes, stirring frequently.
Add beef broth and meat. Sprinkle with chili powder, cumin, cayenne and salt. Reduce heat to low; cover and simmer 2 to 2 1/2 hours until meat is tender.
Shred beef with fork and mix well with pan juices. Use as filling for tacos, enchiladas, chimichangas, burritos and tamales.
Tostada Waffles
Tostada Waffles
Blender Cornmeal Waffles
1 egg
3/4 cup milk
1/4 cup vegetable oil
1 cup all-purpose flour
2 tablespoons cornmeal
2 teaspoons baking powder
2 teaspoons granulated sugar
1/4 teaspoon salt
Taco Meat Sauce
1 pound lean ground beef
1 package dry taco seasoning mix
Toppings
1 cup shredded Cheddar cheese
2 cups shredded lettuce
1 medium tomato, chopped
1/2 cup sour cream
Sliced ripe olives
Blender Cornmeal Waffles: Preheat waffle maker. Place all ingredients into blender container. Cover; process at a medium speed until dry ingredients are moistened. Do not over-blend. Pour 1/2 cup batter over center of grids. Close waffle maker. Bake until golden, about 2 minutes.
Yield: 4 waffles
Taco Meat Sauce: Prepare mix according to package directions. Place 1/4 cup sauce on each waffle. Add toppings.
Toppings: Top each waffle with Taco Meat Sauce, then with cheese, lettuce and tomato. Garnish with sour cream and olives. Serve immediately.
Cajun Stewed Tomatoes
Cajun Stewed Tomatoes
4 large tomatoes
2 stalks celery, very finely chopped
1/4 bell pepper, very finely chopped
4 tablespoons granulated sugar
Salt and pepper to taste
2 cups water
1 ounce Louisiana hot sauce
Peel the tomatoes by soaking them in boiling water for one minute.
Gently pull away the skin. Place tomatoes in a large pot and add the remaining ingredients. Cover and boil gently for 15 minutes, until tomatoes are tender. Serve with garlic croutons.
Cajun Pecans
Cajun Pecans
1/2 cup butter
3 tablespoons A.1. steak sauce
6 dashes Tabasco sauce
4 cups pecans
Cajun seasoning
Melt butter in a large baking sheet in a preheated 200 degree F oven. Add steak sauce and Tabasco; stir in nuts. Spread nuts out on baking sheet and bake for 1 hour, stirring often while baking. Drain on paper towels and sprinkle with Cajun seasoning.
Store in airtight containers.
Yields 4 cups.
Cajun Onion Soup
Cajun Onion Soup
1/4 cup all-purpose flour
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder
1/2 teaspoon Creole-style seasoning
1/4 cup spaghetti sauce
2 tablespoons soy sauce
2 (10.5 ounce) cans beef broth
1 cup shredded Swiss cheese
1 cup grated Parmesan cheese
Slice the bread in thick slices and place on the rack in the oven.
Heat oven to 325 degrees F (165 degrees C). Check bread periodically throughout following steps and remove from oven when golden.
In a saucepan over medium heat, melt butter. Cook onion in butter, stirring, until golden, 15 minutes. Sprinkle flour, pepper, garlic powder and Creole seasoning over onion and continue to cook until flour is golden brown as well. Stir in spaghetti sauce and soy sauce, cook 1 minute more. Stir in beef broth and simmer 10 minutes, or until onions reach desired consistency. Place slices of bread in ovenproof bowls and top with Swiss cheese. Ladle soup into bowls and top with Parmesan. Place in oven until Parmesan melts.
Serve at once.