Free Recipes Archive
2 cups dried Black Eye Peas 1 Medium onion 4 – 6 medium cloves of garlic 1 lbs of regular bacon 4 hot peppers (your choice Jalapeño or Reds work good) 1/2 teaspoon of the following dry herbs Chilli powder Read More …
2 pounds finely diced cabbage 1 pound finely chopped bacon 1 medium onion 2 tablespoon Red Pepper Flakes 1/2 teaspoon salt (optional) 1/2 teaspoon black pepper Fry bacon until crisp and well browned. Add chopped onion and stir until limp. Read More …
Vegetable cooking spray 1 teaspoon vegetable oil 1 cup chopped onion 3/4 cup chopped green pepper 3 medium tomatoes, peeled and quartered 2 cups. sliced fresh okra 1/4 teaspoon salt 1/4 teaspoon pepper Coat a large skillet with cooking spray; Read More …
Source: The Chaparral at Marriott’s Camelback Inn – Phoenix, Arizona 1 pound Dungeness crabmeat, picked clean 1 ounce red bell pepper, diced 2 ounces green onion, finely chopped 2 ounces roasted corn kernels 1/2 ounce mayonnaise 1/2 ounce coarse-grain Dijon Read More …
3 doz. freshly shucked oysters on half shell 1/2 lb. (225 g.) medium-sized fresh mushrooms, quartered 8 tablespoon (4 ounce 113 g.) butter 4 tablespoon (60 ml) flour 2 to 3 garlic pods, chopped fine 1 large bunch green onions, Read More …
FOR BLACKENING FISH: 4 each catfish fillets 1/4 cup melted butter 1/4 cup Red Lobster Cajun Seasoning SAUCE INGREDIENTS: 1 cup heavy whipping cream 2 tablespoons shallots, 1/8 inch dice 1 tablespoon vegetable oil 1/2 cup white wine 2 tablespoons Read More …
Serving Size : 4 1 pound large shrimp 1/2 cup olive oil 1/2 cup fresh lemon juice 1 teaspoon Cajun seasoning 1 tablespoon Worcestershire sauce 2 large bell peppers, cut into 2 inch pieces 1/4 cup butter, melted 1 dash Read More …
3 cups water 1 lb ground ostrich 1/2 cups dried onions 1 teaspoon dried basil 2 teaspoon Zataran’s Shrimp and Crab Boil 2 teaspoon Chef Scott’s Seasoning Salt 1-1/2 cup rice Bring to a boil breaking up the sausage as Read More …
2 tablespoons dry barbecue sauce mix 1 teaspoon brown sugar 1/8 teaspoon cayenne pepper 6 cups Crispix cereal 2 cups Cornuts 3 tablespoons oil Serving Size : 16 Combine dry barbecue sauce mix, sugar and cayenne pepper. Set aside. In Read More …
Creole Cream Cheese is an old New Orleans treat which is, unfortunately, not usually available outside of South Louisiana. It is eaten for breakfast or dessert topped with fresh fruit. Making cheese at home is a lengthy procedure, But it Read More …
Number of Servings: 4 3 cups cayenne peppers, stemmed and finely chopped 1 cup white vinegar 1/2 cup water 1 tablespoon garlic, finely chopped 1 tablespoon salt In a medium-sized saucepan, combine all the ingredients. Over medium-low heat, simmer, covered, Read More …
1/2 cup vinegar 56 ounces catsup 24 ounces chili sauce 2 stalks celery, finely diced 2 green peppers, diced 2 medium onions, diced 4 teaspoons chili powder 1 tablespoon crushed red pepper flakes 2 tablespoons liquid smoke 2 tablespoons Worcestershire Read More …
1 1/2 pounds sharp Cheddar cheese 1 3/4 cups chopped pecans 1 cup mayonnaise 8 scallions, chopped Strawberry jam Mix cheese, pecans, mayonnaise and scallions. Pack into a 6-inch mold. Chill for 5 to 6 hours. Unmold and place strawberry Read More …
Yield: 4 servings 4 Duck breasts, halved 1 cup Mushrooms, fresh, chopped 1 cup Celery, chopped 1/2 teaspoon Flour 1/2 teaspoon Salt 1/4 teaspoon Garlic salt Cut duck breasts into finger-sized strips, cutting with the grain. Roll each in a Read More …
2 onions, chopped 2 tablespoons corn oil 1 cup water 3 garlic cloves, chopped 1 cup chopped celery 1 (16 ounce) can whole tomatoes 1 (16 ounce) can tomato sauce 2 pounds Wild American shrimp 6 thin slices lemon 1 Read More …
Source: Chef Craig Rouse, TAPS Fish House & Brewery, Brea, California 1 pound shrimp (16/20 size) 2 cups Cajun BBQ sauce (see recipe below) 1/2 pound butter 1 tablespoon garlic Juice of 2 lemons 2 ounces oil, vegetable or your Read More …
1/4 cup chopped onion 1/4 cup chopped celery 1/4 cup chopped green bell pepper 2 tablespoons butter, melted 3/4 teaspoon pepper 3/4 teaspoon minced garlic 1/2 teaspoon dry mustard 1/2 teaspoon cayenne pepper 4 pounds beef sirloin roast Preheat oven Read More …
Source: Chaya Brasserie, Los Angeles, California Chile Paste 3 dried pasilla peppers 2 tablespoons dry white wine Water Place peppers in small saucepan. Add wine and 1/4 cup water. Bring to a boil and simmer until peppers have softened, 2 Read More …
The word “etouffee” means to stew, smother, or braise. This technique is found in dishes using shrimp, crab, crawfish, and in many cases, meat or game. Though more Creole in origin, etouffees are found throughout Cajun country. 3 pounds cleaned Read More …
This tasty stew will reward you for the time it takes to make a proper roux, which adds depth. 1/4 c Vegetable oil 2 lg Whole chicken breasts 1/4 c All-purpose flour 1-1/2 c Coarsely chopped onion 2 c Coarsely Read More …
Number of Servings: 10 5 rabbits 2 cup oil 2 cup flour 2 cans tomatoes 7 onions 1 tablespoon salt 1/4 teaspoon black pepper 1/8 teaspoon red pepper 1/4 teaspoon garlic powder 1/4 teaspoon MSG 3 oz Golden sherry 2 Read More …
Source: Louisiana Pizza Kitchen 10 boneless, skinless chicken breasts 1 cup fresh spinach, julienned 1 cup portobello mushrooms, julienned and sautéed 1/2 cup roasted garlic, mashed 1/2 cup caramelized onions 1 cup roasted red bell peppers, julienned 3 tablespoons fresh Read More …
2 cups dried Black Eye Peas 1 Medium onion 4 – 6 medium cloves of garlic 1 lbs of regular bacon 4 hot peppers (your choice Jalapeño or Reds work good) 1/2 teaspoon of the following dry herbs Chilli powder Read More …
2 pounds finely diced cabbage 1 pound finely chopped bacon 1 medium onion 2 tablespoon Red Pepper Flakes 1/2 teaspoon salt (optional) 1/2 teaspoon black pepper Fry bacon until crisp and well browned. Add chopped onion and stir until limp. Read More …
Vegetable cooking spray 1 teaspoon vegetable oil 1 cup chopped onion 3/4 cup chopped green pepper 3 medium tomatoes, peeled and quartered 2 cups. sliced fresh okra 1/4 teaspoon salt 1/4 teaspoon pepper Coat a large skillet with cooking spray; Read More …
Servings: 100 Portions (1 Pan) Portions: 1/2 Cup Each Pan Size: 18 by 24-inch Roasting Pan Temperature: 350 degrees F. Oven variable (24 lb) squash, fresh, summer, unpeeled, sliced or diced 1/2 quart water, boiling 1 quart (1 lb 5 Read More …
2 cups dried Black Eye Peas 1 Medium onion 4 – 6 medium cloves of garlic 1 lbs of regular bacon 4 hot peppers (your choice Jalapeño or Reds work good) 1/2 teaspoon of the following dry herbs Chilli powder Read More …
2 pounds finely diced cabbage 1 pound finely chopped bacon 1 medium onion 2 tablespoon Red Pepper Flakes 1/2 teaspoon salt (optional) 1/2 teaspoon black pepper Fry bacon until crisp and well browned. Add chopped onion and stir until limp. Read More …
Vegetable cooking spray 1 teaspoon vegetable oil 1 cup chopped onion 3/4 cup chopped green pepper 3 medium tomatoes, peeled and quartered 2 cups. sliced fresh okra 1/4 teaspoon salt 1/4 teaspoon pepper Coat a large skillet with cooking spray; Read More …
2 cups dried Black Eye Peas 1 Medium onion 4 – 6 medium cloves of garlic 1 lbs of regular bacon 4 hot peppers (your choice Jalapeño or Reds work good) 1/2 teaspoon of the following dry herbs Chilli powder Read More …
2 pounds finely diced cabbage 1 pound finely chopped bacon 1 medium onion 2 tablespoon Red Pepper Flakes 1/2 teaspoon salt (optional) 1/2 teaspoon black pepper Fry bacon until crisp and well browned. Add chopped onion and stir until limp. Read More …
Vegetable cooking spray 1 teaspoon vegetable oil 1 cup chopped onion 3/4 cup chopped green pepper 3 medium tomatoes, peeled and quartered 2 cups. sliced fresh okra 1/4 teaspoon salt 1/4 teaspoon pepper Coat a large skillet with cooking spray; Read More …
Piled high with thinly-sliced ham, turkey and cheddar cheese, the rib-tickling Louisiana Sandwich was popular at the turn of the century when they were a midday staple. 2 tablespoons spoonable Thousand Island dressing 2 slices white bread 1 ounce thinly Read More …