Free Recipes Archive
For sautéed eggplant : 1 eggplant, sliced 1/2″ thick white flour salt and pepper, to taste 1 egg 2 cups milk seasoned breadcrumbs For shrimp stock : 2 tablespoons butter 1 tablespoon fresh garlic, minced 2 tablespoons green onions, sliced Read More …
Source: Copeland’s of New Orleans 1-1/2 ounces margarine 4-1/2 ounces chopped onion 1-1/2 ounces chopped bell pepper 1 ounce celery 3/4 teaspoon salt 1/4 teaspoon garlic 1/8 teaspoon cayenne pepper 6-1/2 ounces claw crabmeat 1/2 teaspoon parsley 1-1/2 to 2 Read More …
Source: Copeland’s of New Orleans 4 ounces butter 4 ounces chopped onions 5 single mushrooms 1/2 teaspoon salt 3/4 teaspoon garlic powder 1/4 teaspoon white pepper 8 ounces fish fillet (red or black drum recommended) 4 ounces crawfish tails 4 Read More …
1 catfish filet stuffed with fresh lump crabmeat olive oil, to brush 1/2 teaspoon Creole seasoning 1/2 teaspoon butter 1/2 lb julienne mixed peppers 1 tablespoon whipped garlic butter Brush skillet with olive oil. Season filet with Creole seasoning. Brush Read More …
2 teaspoons garlic 1 teaspoon parsley, chopped 2 tablespoons scallions, chopped 2 tablespoons butter, divided 2 teaspoons Cajun seasoning 6 ounces fresh crab claws, crawfish tails or shrimp 3 ounces chicken stock 1 ounce Italian dressing Place seasoning, herbs, garlic Read More …
Barbecue Butter 1 pound butter Scant 2 teaspoons black pepper Scant 1/4 teaspoon cayenne pepper 1-1/2 teaspoons paprika 1 teaspoon salt 1/2 teaspoon whole dried rosemary leaves (measured, then finely chopped) 2 ounces (1/4 cup) garlic, finely chopped 2 teaspoons Read More …
1-1/2 pounds Halibut steak, cut 1 inch thick (can use package of frozen fillets, thawed) 2 Tb margarine or salad oil, or butter 1 clove finely chopped garlic 1/2 cup onion, finely chopped 1 3-to-4 ounce can mushrooms, drained 2 Read More …
3 quart popped Corn 1/4 cup butter, melted 1 teaspoon chili powder 1/2 teaspoon onion powder 1/2 tsp.garlic powder 1/4 teaspoon cayenne pepper 1/4 tsp.salt 1/8 teaspoon seasoned or lemon pepper In small bowl, place 1 quart hot popped corn; 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 …
1 lb cheddar cheese, grated 1 lb Velveeta cheese, grated 3 cloves garlic, chopped 3 tablespoons Worcestershire sauce 1/2 can beer 1 teaspoon salt 1 teaspoon powdered mustard Tabasco sauce, to taste paprika for garnish parsley, chopped, for garnish Combine Read More …
This combination of black and green olives, onion and garlic is a rendition of the relish served on the classic New Orleans sandwich called muffuletta from the Palladio restaurant in the Hyatt Regency in Rochester, New York. 1 cup pitted Read More …
Jumbo shrimp, butterflied (instructions follow) 1 egg, lightly beaten Yellow corn flour Salt and pepper Vegetable oil Sauce Hellmann’s or homemade mayonnaise Louisiana mustard (such as Zatarain’s) Freshly prepared horseradish Fresh celery with leaves, finely chopped Fresh parsley, finely chopped Read More …
4-6 shrimp 1/2 cup button mushrooms 1-2 ounces cooked duck meat 6 ounces duck sauce (roux based) Melt butter in skillet. Add shrimp and mushrooms. Let shrimp cook until pink and also let mushrooms cook until soft. Add duck meat. Read More …
8 ounces bowtie pasta 2 eggs 2 to 3 tablespoons milk seasoned bread crumbs oil (for frying) Boil bowtie pasta in boiling salted water for 7 to 8 minutes. Remove from heat; drain and let cool. Mix eggs and milk Read More …
1 lb cheddar cheese, grated 1 lb Velveeta cheese, grated 3 cloves garlic, chopped 3 tablespoons Worcestershire sauce 1/2 can beer 1 teaspoon salt 1 teaspoon powdered mustard Tabasco sauce, to taste paprika for garnish parsley, chopped, for garnish Combine Read More …
New Orleans is said by some to be the birthplace of the cocktail (tonic drinks were served out of a French egg-cup called a ‘coquetier’ – which when incorrectly pronounced became ‘cocktail’ ) and not surprisingly, some of the best Read More …
3/4 cup hot water 1/2 cup molasses 1/4 cup milk 2 cups whole wheat flour 1 cup all-purpose flour 3/4 cup granulated sugar 3 tablespoons baking powder 1 teaspoon baking soda 1 teaspoon salt 1 1/2 cups chopped pecans In Read More …
20 ounces graham cracker crumbs 6 ounces chocolate fudge 1/2 gallon vanilla ice cream 12 ounces sliced roasted almonds 12 ounces shredded roasted coconut 5 ounce whipped cream 8 ounce butter or margarine Mix crumbs together with butter or margarine Read More …
6 cups water 2 bay leaves 1 teaspoon lobster base 1 lb fresh crawfish tail meat pinch black pepper pinch white pepper pinch cayenne 1 tablespoon paprika 1 teaspoon peanut oil 1 cup chopped yellow onion 4 teaspoon flour salt Read More …
Serve this flavorful dish with corn bread or crusty French bread. 2 14 1/2-ounce cans Cajun-style or Mexican-style stewed tomatoes 1 10-ounce package frozen black-eyed peas, cooked according to package directions, drained 1 10-ounce orange-fleshed sweet potato (yam), peeled, cut Read More …
By: Copeland’s of New Orleans Restaurant – Houston, Texas 4 tablespoon butter; divided 2 tablespoon chopped green onions 1/2 cup sliced mushrooms 8 oz small shrimp; (50-60 count) 2 tablespoon minced garlic 1 tablespoon chopped fresh parsley 1 teaspoon Cajun/Creole Read More …
3 cups diced chicken breast 4 teaspoons Creole seasonings 1 cup julienne tasso 1/2 cup (1 stick) butter 1 cup green onions, sliced 1/4″ 1 pint heavy cream 2 teaspoons Creole seasonings (additional) 3 lb cooked pasta (fettuccine or linguini) Read More …
2 tablespoons butter 1/4 cup julienned tasso (seasoned, smoked pork) 3 ounces peeled shrimp 1/2 cup store-bought Alfredo sauce 1/4 cup heavy cream 2 cups cooked bowtie pasta (keep warm) 1 tablespoon chopped green onion 1 tablespoon freshly grated Parmesan Read More …
2 teaspoons salted butter 1 boneless chicken breast, cut into pieces 2 ounces andouille sausage cubed 2 ounces smoked sausage, cubed 2 ounces shrimp, peeled and deveined 1/2 cup sliced bell pepper, mixed red, green, yellow if desired 1/2 cup Read More …
Source: Copeland’s of New Orleans 5 pieces broccoli 4 ounces purple onion 4 ounces sliced mushrooms 1 teaspoon processed garlic 1/4 teaspoon salt 1/4 teaspoon crushed red pepper 2 ounces crawfish tails 12 shrimp 3 ounces olive oil 2 tablespoons Read More …
1/2 cup butter 1 cup sugar 3 egg yolks 1 egg white 1 cup chopped raisins 1 cup chopped nut meats 1 teaspoon vanilla Cream butter and sugar, add the beaten yolks and stiffly beaten egg white. Stir until it Read More …
1/2 cup (1 stick) whole butter 4 whole bananas, peeled and cut into fourths 1 teaspoon cinnamon 1 cup light brown sugar 1/4 cup light cream or half-and-half 1 ounce banana liqueur 1 ounce rum Place half of the butter Read More …
2 tablespoons butter or margarine 3 tablespoons brown sugar 1/4 cup orange juice 1 tablespoon dark rum, (optional) 1/8 teaspoon ground cinnamon 2 bananas ice cream or pound cake Serving Size : 4 Melt butter in a medium skillet. Stir Read More …
1 pound fresh crabmeat, drained and flaked 1 cup butter or margarine 1/2 teaspoon salt 1/2 teaspoon ground white pepper 12 large eggs Spicy Cream Sauce (recipe follows) Chopped parsley for garnish Saute crabmeat in butter in a large skillet Read More …
Source: Chef Gina Cochener-Mozzi, Copeland’s of New Orleans, Phoenix, Arizona 1 cup milk 3 cups heavy cream, divided 4 eggs 2 teaspoons vanilla extract 1/4 cup granulated sugar 1 French baguette, sliced diagonally 1 cup strawberries, freshly cut Powdered sugar Read More …
6 eggs 2-1/2 cups sugar 1 Tablespon cinnamon 1 Tablespoon nutmeg 1 Tablespoon vanilla 1/2 cup melted margarine 1 quart milk 6 cups bread crumbs (preferably French bread) 1 cup pecans, chopped 1 cup raisins Rum Sauce RUM SAUCE 2 Read More …
Makes 6 servings 1 cup canned no salt kidney beans 6 cups water 1 16 ounce can canned tomatoes, no-salt-added, chopped 4 cloves garlic, finely chopped 2 cups onions, chopped 1 cup celery, chopped 1 bay leaf 2 teaspoons dried Read More …
1 jigger bourbon 1 dash orange bitters 2 dashes angostura bitters 1 dash anisette 2 dashes pernod 1/2 lump sugar twist of lemon peel Stir well with ice and strain into glass. Serve with twist of lemon peel. Post Views: Read More …
For sautéed eggplant : 1 eggplant, sliced 1/2″ thick white flour salt and pepper, to taste 1 egg 2 cups milk seasoned breadcrumbs For shrimp stock : 2 tablespoons butter 1 tablespoon fresh garlic, minced 2 tablespoons green onions, sliced Read More …
2 teaspoons garlic 1 teaspoon parsley, chopped 2 tablespoons scallions, chopped 2 tablespoons butter, divided 2 teaspoons Cajun seasoning 6 ounces fresh crab claws, crawfish tails or shrimp 3 ounces chicken stock 1 ounce Italian dressing Place seasoning, herbs, garlic Read More …
Serves: 24 Cajun Rémoulade: 4 cups mayonnaise 1/2 cup yellow mustard, French’s® brand 1/2 cup Creole mustard 1/2 cup sweet pickle relish 1/2 cup hard-cooked eggs, minced 1/2 cup onion, minced 1/4 cup capers, minced 1/2 cup parsley, chopped 1/4 Read More …
For sautéed eggplant : 1 eggplant, sliced 1/2″ thick white flour salt and pepper, to taste 1 egg 2 cups milk seasoned breadcrumbs For shrimp stock : 2 tablespoons butter 1 tablespoon fresh garlic, minced 2 tablespoons green onions, sliced Read More …
6 cups water 2 bay leaves 1 teaspoon lobster base 1 lb fresh crawfish tail meat pinch black pepper pinch white pepper pinch cayenne 1 tablespoon paprika 1 teaspoon peanut oil 1 cup chopped yellow onion 4 teaspoon flour salt Read More …
Makes 6 servings 1 cup canned no salt kidney beans 6 cups water 1 16 ounce can canned tomatoes, no-salt-added, chopped 4 cloves garlic, finely chopped 2 cups onions, chopped 1 cup celery, chopped 1 bay leaf 2 teaspoons dried Read More …
For sautéed eggplant : 1 eggplant, sliced 1/2″ thick white flour salt and pepper, to taste 1 egg 2 cups milk seasoned breadcrumbs For shrimp stock : 2 tablespoons butter 1 tablespoon fresh garlic, minced 2 tablespoons green onions, sliced Read More …
Port Orleans French Quarter Food Court 1 pk Dry yeast 1/2 C Sugar 2 lg. Eggs 7 C Flour 1 1/2C Warm water 1 tsp Salt 1 C Undiluted evaporated milk 1/4 C Soft shortening Oil; for frying Confectioner’s sugar Read More …
The traditional French fritter or beignet is a puffy, deep-fried doughnutlike pastry. Try them topped–as they typically are in New Orleans–sprinkled with powdered sugar. 2/3 cup buttermilk 1/4 cup water 1 egg 1 tablespoon margarine or butter 1 teaspoon vanilla Read More …