Boulettes Francaise (meatballs In Sauce)

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• 1 lb lean ground beef
• hint ground cloves
• 1/8 teaspoon poultry seasoning
• salt
• pepper
• 1 whole onion
• 2 whole garlic cloves
• flour

Recipe

• 1 mix meat and seasonings.
• 2 shape into 1 inch meatballs.
• 3 put enough water in saucepan to cover meatballs.
• 4 bring to a boil.
• 5 add whole onion and garlic cloves.
• 6 add 1 meatball at a time so water does not stop boiling.
• 7 cook until meat is - about 30 minutes. remove onion. thicken water with flour and add more salt and pepper as needed. serve over rice or noodles or by itself. enjoy.

Easy Greek Salad

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 4
• 1 (12 ounce) package pre-washed mixed salad greens (preferably chopped romaine, baby romaine or hearts of romaine)
• 10 grape tomatoes, halved
• 1 large cucumber, peeled, quartered and cut into large chunks
• 1/2 cup thinly-sliced red onion
• 1 cup pitted kalamata olive, halved
• 6 ounces crumbled feta cheese
• 2 tablespoons chopped fresh flat-leaf parsley
• 1/4 cup greek olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon sugar
• 2 garlic cloves, minced
• 6 pitted kalamata olives, minced
• 1/4 teaspoon salt
• fresh ground pepper, to taste
• 1 whole lemon, juiced

Recipe

• 1 combine the lettuce, tomatoes, cucumber, red onion, halved olives, half the feta and parsley to a large bowl.
• 2 combine the dressing ingredients and whisk until thoroughly combined. adjust seasonings accordingly.
• 3 pour the dressing over the salad in the bowl, and toss. just before serving, top with the rest of the feta, add some freshly ground black pepper, and sprinkle with the lemon juice. serve.

Lou Lou’s Taco Soup

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• 2 1/2 lbs ground round
• 2 (14 1/2 ounce) cans stewed tomatoes
• 2 (15 ounce) cans ranch style beans
• 2 (15 1/4 ounce) cans whole kernel corn
• 1 (10 ounce) can rotel tomatoes
• 1 (1 1/4 ounce) package mccormick original taco seasoning mix
• 1 medium chopped onion
• 1/2 chopped bell pepper

Recipe

• 1 brown ground round, onions and bell pepper.
• 2 drain grease.
• 3 add other ingredients, juice and all.
• 4 simmer 45 minutes.
• 5 eat and enjoy!

Louisiana Green Beans (creole Recipe For Zwt-9)

Total Time: 45 mins Preparation Time: 5 mins Cook Time: 40 mins

Ingredients

• 1 tablespoon vegetable oil
• 6 slices streaky bacon (cut into bite-sized pieces)
• 3 garlic cloves, crushed
• 1 lb fresh green beans (left whole)
• 1 large onion, chopped
• 1 tablespoon dried parsley
• 1 teaspoon creole seasoning
• salt

Recipe

• 1 heat oil in a frying pan. add the bacon, onion, garlic plus parsley & sauté until onion is soft & golden brown.
• 2 add the beans, salt to taste preference & creole seasoning. reduce heat to low & cook gently for about 30 min or until beans are soft (add a sml amt of water if needed to keep the beans from sticking to the bottom of the pan.
• 3 hint: try pairing these beans w/my also newly entered creole meatloaf recipe & your favorite thick mashed potatoes. yum!

Infused Dipping Oil

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• 1 cup olive oil
• 1 cup canola oil
• 1 tablespoon italian seasoning
• 3 garlic cloves, chopped
• 1/4 cup balsamic vinegar
• 1/2 teaspoon crushed red pepper flakes
• 1 dash salt

Recipe

• 1 combine all ingredients in a medium saucepan and simmer for 10-15 minutes. let flavors meld while bringing the oil to room temperature (2 hours or so). strain through a paper towel and place oil in the refrigerator until ready for use. discard solids.

Graduation Diplomas

Total Time: 45 mins Preparation Time: 45 mins

Ingredients

• 40 fajita sized flour tortillas
• 4 (8 ounce) packages of softened cream cheese
• 4 (8 ounce) packages of sliced beef, diced
• 2 cups shredded cheddar cheese
• 3 bunches green onions, chopped small
• accent seasoning

Recipe

• 1 mix all ingredients, except tortillas, together to make filling. or use your favorite pinwheel filling recipe.
• 2 spread desired amount of filling onto each tortilla, just as if you were making pinwheels.
• 3 roll up just as if you were making a pinwheel ~ do not cut.
• 4 tie a 6-8 inch length of colored ribbon ( that matches your graduates color scheme ) around the middle of the rolled up tortilla to look like a diploma !
• 5 this is so easy and everyone will love them! had one guest tell me she was totally stealing the idea when her daughter graduates!
• 6 time stated is approximate ~ depends on how many you make and how fast you can roll and tie!

Doggie Bites

Total Time: 4 hrs 10 mins Preparation Time: 10 mins Cook Time: 4 hrs

Ingredients

• Servings: 12
• 1 lb hot dog
• 1/2 lb smoked sausage
• 1/2 lb kielbasa
• 1/2 lb bratwurst
• 1/2 lb frozen cooked meatballs
• 1 (15 1/2 ounce) can manwich sloppy joe mix
• 2 cups favorite barbecue sauce
• hot sauce (to taste)
• water or beer, to thin sauce as needed

Recipe

• 1 slice all meats into bite size pieces & combine with barbeque sauce & manwich in a crockpot. add optional hot sauce and other seasonings of choice to taste i.e. garlic, onion, liquid smoke, etc. if you have another favorite meat or sausage, toss it in!
• 2 simmer 4-6 hours on low. serve hot with wooden skewers.
• 3 recipe can be prepared ahead and stored in a freezer bag; reheat and you're set to go.

Crock Pot Cheesy Bacon Dip

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 1 (2 ounce) package cream cheese, cut into cubes
• 4 cups shredded colby-monterey jack cheese
• 1 cup half-and-half
• 2 tablespoons mustard
• 1 tablespoon chopped onion
• 2 teaspoons worcestershire sauce
• 1/2 teaspoon salt
• 1/4 teaspoon tabasco sauce
• 1 lb bacon, cooked and crumbled

Recipe

• 1 place all ingredients, except bacon in crock pot.
• 2 cover and cook, stirring occasionally, on low 1 hour or until cheese melts.
• 3 stir in bacon; adjust seasonings.
• 4 serve with crusty bread, crackers, or tortilla chips.

Garlic-lime Lamb Chops

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 2
• 2 lamb chops, 1 inch thick
• 2 tablespoons vegetable oil
• 1 -2 green onion, chopped
• 1 lime
• 2 -3 tablespoons creole seasoning
• 1 tablespoon garlic powder
• 1 teaspoon adobo seasoning
• salt & pepper

Recipe

• 1 rinse lamb and place in dish to marinate. stab lamb with a fork till there are plenty holes. cut the lime in half and squeeze both halves over the lamb. sprinkle salt & pepper and garlic powder over one side of lamb. cover and place in fridge for 20-30 minutes.
• 2 in a large skillet, heat vegetable oil and green onions over medium heat.
• 3 place lamb chops in skillet seasoned side down and sprinkle adobo and creole seasoning on top side of lamb. (go heavy on the creole seasoning for a spicy kick).
• 4 cover and cook for about 7 minutes.
• 5 uncover and turn lamb over. cover and cook for 5 minutes.
• 6 continue turning lamb over every 5 minutes until lamb is completely cooked.
• 7 serve with rice.

Louis Sauce

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• 1 (12 ounce) jar chili sauce
• 2 cups mayonnaise
• 2 tablespoons grated onions
• 2 tablespoons grated fresh lemon rind
• 3 tablespoons lemon juice
• 1 tablespoon prepared horseradish
• 1 1/2 teaspoons all purpose greek seasoning
• 1 1/2 teaspoons worcestershire sauce
• 1/4 teaspoon ground red pepper
• 1/2 teaspoon hot sauce

Recipe

• 1 stir together ingredients.
• 2 cover and chill until ready to serve.
• 3 this sauce may be prepared a day ahead.

Louisiana Chicken

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 1 broiler-fryer chicken, about 2 1/2 to 3 lbs
• 1/2 teaspoon salt
• 1/2 teaspoon ground cayenne pepper (cayenne)
• 1/2 cup vegetable oil
• 4 tablespoons butter
• 3/4 lb fresh mushrooms, trimmed and finely chopped (about 4 cups)
• 1/4 cup flour
• 2 cups chicken stock
• 1/4 cup pitted green olives, thinly sliced
• 1/4 cup dry sherry
• 1 (10 ounce) package frozen artichoke hearts, freshly cooked

Recipe

• 1 pat the pieces of chicken completely dry with paper towels and season them on all sides with the salt and red pepper. in a heavy 12-inch skillet, heat the oil over moderate heat until a light haze forms above it.
• 2 fry the chicken in the hot oil, starting the pieces skin side down and turning them frequently with tongs for about 20 minutes, or until they brown richly and evenly.
• 3 to be sure that the bird is cooked to the proper degree of doneness, lift a thigh from the pan and pierce it deeply with the point of a small skewer or sharp knife. the juice that trickles out should be clear yellow; if it is still tinged with pink, fry the chicken for 2 or 3 minutes more.
• 4 after all of the chicken pieces are cooked, drain them on paper towels. then arrange them on a heated platter and drape them with foil to keep them warm.
• 5 meanwhile, in another large heavy skillet, melt the butter over moderate heat. when the foam subsides, add the mushrooms and, stirring occasionally, cook for 5 minutes, or until the mushrooms are tender and the liquid that accumulates in the pan has evaporated. do not let the mushrooms brown. remove the pan from the heat and reserve the mushrooms.
• 6 when the chicken has cooked its allotted time and been transferred to the platter, pour off all but about 4 tablespoons of the fat remaining in the skillet and in its place add the flour; mix well. while stirring constantly with a wire whisk, pour in the chicken stock in a slow, thin stream and cook over high heat until the sauce comes to a boil, thickens heavily and is smooth. reduce the heat to low and simmer for 2 or 3 minutes to remove the raw taste of the flour.
• 7 stir in the mushrooms, olives, sherry and artichoke hearts, and simmer for a minute or so longer to heat them throughout.
• 8 taste for seasoning, then ladle the sauce and vegetables over the chicken and serve at once.

Louisiana Chicken File Gumbo

Total Time: 1 hr 20 mins Preparation Time: 15 mins Cook Time: 1 hr 5 mins

Ingredients

• Servings: 12
• 1 (4 lb) hen or 1 (4 lb) fryer, dressed and cut into serving pieces
• 2 teaspoons salt (or to taste)
• 3/4 teaspoon dried thyme
• 1/2 teaspoon pepper
• 1/2 teaspoon cayenne pepper (or to taste)
• 3/4 cup peanut oil or 3/4 cup vegetable oil
• 1 1/2 onions, chopped
• 1 1/2 cups celery, chopped (4 1/2 stalks)
• 6 garlic cloves, minced
• 3/4 cup flour
• 2 1/4 teaspoons creole seasoning
• 1 1/2 gallons water (warm)
• 4 -5 cups cooked rice
• 1/2 cup fresh parsley, chopped (or mix of parsley and chopped shallots)
• 2 tablespoons gumbo file

Recipe

• 1 season chicken with salt, thyme, pepper, and cayenne.
• 2 in an iron soup pot, heat oil over medium high heat until hot, then fry chicken until golden brown.
• 3 pour excess oil out of pot, and reserve for roux.
• 4 add onions, celery, and garlic to the pot with the chicken, and cook, uncovered, over low heat until onions are wilted.
• 5 season flour with creole seasoning.
• 6 in a heavy iron pot, heat the reserved oil over medium heat to make roux.
• 7 when oil is hot, stir flour in gradually.
• 8 lower heat to very low, and cook to desired darkness - golden brown to chocolate brown, stirring constantly (it is very important that you continue stirring constantly).
• 9 pour excess oil off the top to prevent the gumbo from being too rich.
• 10 slowly stir in water, dissolving roux.
• 11 add the water to the chicken mixture.
• 12 allow to boil over medium low heat until meat is tender.
• 13 serve in soup bowls with rice.
• 14 just before serving sprinkle parsley and a dash of file on each serving.

Good, Old Fashioned Fried Chicken

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 1 -2 whole fryer chickens, cut into pieces or 2 packages chicken legs
• 3 cups flour
• 3 cups cooking oil
• 4 tablespoons seasoning salt
• 3 tablespoons onion powder
• 3 tablespoons garlic powder
• 2 tablespoons mrs. dash seasoning mix, extra spicy seasoning blend
• 2 tablespoons parsley flakes
• 2 tablespoons black pepper
• 3 cups milk
• 2 eggs, beaten

Recipe

• 1 combine flour and spices in plastic bag.
• 2 mix milk and beaten eggs in large bowl.
• 3 dip chicken into milk and egg mixture.
• 4 shake each piece off lightly.
• 5 add chicken pieces one at a time to bag of flour and spices and shake bag lightly until each piece is coated with mixture.
• 6 after removing chicken from mixture, lightly shake some of the flour mixture off.
• 7 heat oil in deep frying pan or in electric skillet to 350 or 375 degrees.
• 8 fry each side until tender and golden brown.

Loooozeeana Spicy Caramelized Onion Soup

Total Time: 40 mins Cook Time: 40 mins

Ingredients

• 3 medium onions, thinly sliced (about 2 1/2 cups)
• 2 teaspoons cajun seasoning, to taste
• 2 tablespoons cooking oil
• 1 tablespoon brown sugar
• 1 tablespoon flour
• 4 cups vegetable broth or 4 cups chicken broth
• 1 1/2 cups cooked smoked chicken (can substitute bbq-flavored tofu)
• 1/4 cup dry wine
• 1/8 teaspoon black pepper
• 1/4 cup gruyere cheese or 1/4 cup blue cheese, crumbled
• 1 tablespoon fresh parsley, minced

Recipe

• 1 note: cajun seasoning is easy to prepare at home and there are several good recipes on this site. as a suggestion this is one i like: cajun style oven fries (omit the oil.).
• 2 in a medium stock pot cook the onions in hot oil until onions are tender and softened, about 20 minutes, stirring frequently.
• 3 add the cajun seasoning and sprinkle the brown sugar onto the onions. cook for 1 to 2 minutes or until onions are golden.
• 4 stir in the flour, cook for 1 minute more, breaking up any lumps.
• 5 stir in the broth, chicken (or tofu), wine and black pepper. cook and stir soup until heated through.
• 6 taste and adjust seasoing if necessary. top each serving with cheese and parsley.

Herbed Beef In Salt Crust

Total Time: 3 hrs Preparation Time: 2 hrs Cook Time: 1 hr

Ingredients

• Servings: 6
• 1 (2 1/2-3 lb) eye of round roast
• 1/3 cup olive oil
• 1/4 cup onion (grated)
• 1 teaspoon garlic salt
• 1 teaspoon dried basil leaves
• 1/2 teaspoon dried marjoram
• 1/2 teaspoon dried thyme leaves
• 1/4 teaspoon pepper
• 3 lbs kosher salt (1 box)
• 1 1/4 cups water

Recipe

• 1 combine oil, onion and seasonings in heavy plastic bag; mix well.
• 2 add roast; coat well with marinade and refrigerate 2 hours to overnight.
• 3 preheat oven to 350°f line roasting pan with aluminum foil.
• 4 combine kosher salt and water to form a thick paste. pat 1 cup of paste into a 1/2 inch thick rectangle in foiled lined pan. place roast on salt layer; pack remaining salt paste around meat to seal well.
• 5 bake at 350°f 60 - 70 minutes or until thermometer registers 135°f (steam may cause salt crust to crack slightly during roasting.).
• 6 remove from oven; let stand 15 minutes. remove and discard salt crust. carve thinly.

Garlic-herb Cheese Spread

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• 2 (8 ounce) packages cream cheese, softened
• 3 tablespoons milk
• 1 teaspoon italian seasoning
• 1/8 teaspoon salt
• 1 garlic clove, finely chopped

Recipe

• 1 beat all ingredients in a medium glass bowl with electric mixer on medium speed 2-3 minutes, or until light and fluffy.
• 2 cover and refrigerate until serving.

Herbal Iced Tea

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• 4 lemon herb tea bags (like celestial seasonings lemon zinger)
• 4 red herb tea bags (like celestial seasonings red zinger)
• 4 cups boiling water
• 4 cups pure apple juice
• lemon slice

Recipe

• 1 steep the tea bags in boiling water for ten minutes, and discard tea bags.
• 2 combine herb tea with the apple juice and refrigerate until cold.
• 3 serve over ice with lemon slices.

Emaw's Goulash

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 1 lb ground beef
• 1 medium onion, chopped
• 1 medium green bell pepper, chopped
• 2 -4 garlic cloves, diced and smashed
• 1 (14 1/2 ounce) can tomatoes, dice if using whole, do not drain
• 1 (15 1/4 ounce) can whole kernel corn
• 1 (15 ounce) can tomato sauce
• 8 ounces dreamfield elbow macaroni
• 1 -2 tablespoon chopped parsley
• salt and pepper

Recipe

• 1 prepare elbow macaroni according to directions on package till al dente.
• 2 save a little of the pasta water in case you need it later to loosen the sauce.
• 3 brown meat in a large skillet, drain the fat and add the onion and bell pepper half way through cooking.
• 4 drain any ramaining fat when onion and pepper is done and add garlic, stir it about.
• 5 add the meat mixture to the cooked macaroni, add the canned tomatoes, corn and sauce.
• 6 mix all this together and add seasoning to taste.
• 7 you may need to add some of the pasta water to loosen the sauce if it is too dry.
• 8 this is really good the next day too.

Garlickly Onion And Beer Braised Chicken

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 2 -3 lbs chicken (breasts and thighs boneless or skinless are my favorite)
• 2 cups buttermilk
• 1/2 cup flour
• 1/4 teaspoon cayenne pepper
• salt
• pepper
• 1/4 cup olive oil
• 1 (12 ounce) bottle beer (i prefer a light amber, but any beer will work)
• 1 cup chicken broth
• 2 medium onions, cut in half and thin sliced
• 4 teaspoons minced garlic (more if you are a garlic lover like me, i use 6)
• 1 bay leaf
• 3 sprigs thyme
• 1/4 cup fresh parsley, minced fine
• 1 teaspoon cornstarch
• 2 teaspoons water

Recipe

• 1 chicken -- add the buttermilk and cayenne to a large baggie and toss in the chicken. let marinade over night or just for the day. bring the chicken to room temperature.
• 2 dredge -- mix the flour with plenty of salt and pepper and transfer to a pie plate or small pan and dredge the chicken in the flour mixture. make sure to shake off any excess buttermilk. set off to the side on a small plate or baking rack. you want the chicken to set 10-15 minutes to dry off a bit before you saute it.
• 3 saute -- add the olive oil, enough to cover the bottom of the pan and bring to medium high heat. saute the chicken on each side until golden brown. once the chicken is nice and brown, remove to a plate lined with a paper towel.
• 4 then to the same pan, add in the onion and cook on medium heat just a couple of minutes. then add in the garlic and stir well. you don't want the garlic to burn.
• 5 sauce -- deglaze the pan with the beer scraping up all the bits. then add in the chicken broth, bay leaf and thyme and reduce to medium low heat and cook for 5 minutes. check for any seasoning, remember that the chicken is seasoned and you can always re-season later. then add the chicken back in and make sure there is enough liquid. you can add a bit more chicken broth if necessary. cover and cook about 30-40 minutes until every thing is tender and the chicken is almost falling apart.
• 6 finish -- remove the chicken, thyme sprigs and bay leaf, but leave the onions and reduce the sauce on medium heat for 5 minutes uncovered. add in a slurry of 1 teaspoon corn starch and water to slightly thicken the sauce. you may need a bit more, but it is hard to say depending on how much liquid remains. thicken to a nice gravy consistency.
• 7 add in the parsley and once again check again for seasoning (salt and pepper) and then serve.
• 8 serve -- mashed potatoes or rice is perfect and sauteed spinach are my favorites. the gravy is wonderful over the chicken and spuds. enjoy!
• 9 note: time does not include marinating.

Louisiana - Pig Roast

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 1/4 cup melted butter or 1/4 cup margarine
• 1/4 cup olive oil
• 1 tablespoon garlic juice (your choice)
• 1/2 teaspoon granulated garlic (not powder)
• 1 pinch black pepper
• 1 pinch cayenne pepper
• 3 teaspoons brown sugar
• 1 teaspoon old bay seasoning
• prepared mustard (the yellow stuff in a jar)

Recipe

• 1 prepare the meat:.
• 2 trim the roast leaving just a little fat on it.
• 3 prepare the meat:.
• 4 mix all the ingredients above except the mustard. bring mixture to a boil then let cool stirring every few minutes to release the seasonings.
• 5 draw mixture into an injector and inject the roast putting the needle as close to the center of each muscle as you can (doesn't have to be perfect). rub the outside of the roast with mustard then sprinkle a little old bay seasoning all over it.
• 6 put the roast in a zipper lock bag or in a covered bowl. put it in the fridge overnight (at least 8 hours).
• 7 light the pit and get a nice hot fire going. add a bunch of soaked hardwood chips to the fire. put the roast right over the fire. let the roast get dark brown all over. take it off the fire and put it in a covered pan. use a disposable aluminum pan if you're going to finish it on the pit.
• 8 note: you have a choice here, you can finish it on the pit, or, in the oven. what's nice about this is that you can take care of the browning, remove it, and continue to barbecue other things.
• 9 in the oven, set the roast in a pan and broil it until the browning completes.
• 10 now, here's the juiciness trick. add about 3/4 cup of water to the pan, or, keep enough water in the pan to cover the bottom. cover it well with aluminum foil and, on the pit, set it off to the side away from the fire. note: the heat should be at least 275ºf in this section of the pit. check the water content every half hour and flip the roast each time. in the oven set the temp to 275ºf and do the same.
• 11 when is it done? use a meat thermometer and test the thickest part of the roast, 160ºf is where you want it. here's where you have a choice. you can take it out and slice it now, or, continue to let it cook. if you continue to let it cook the muscle sections will begin to pull away from each other, and become more and more stringy. it is more apt to be dry so you must baste it from here on out. if it gets too dry you won't get the moisture back in the meat immediately, you'll only have dry meat in a sauce.
• 12 as you slice it dredge it in the liquid, or just leave it in the liquid. taste the liquid to see if it needs any seasoning.
• 13 after the first few taste testers visit be careful with the knife so you don't wind up with additional finger food.

Good Ol' Gumbo

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 1/2 onion
• 1 large bell pepper
• 1 (14 1/2 ounce) can whole tomatoes
• 1 (10 ounce) bag frozen cut okra
• 3 stalks celery
• 3 tablespoons worcestershire sauce
• 1/2 teaspoon oregano
• 1/2 teaspoon garlic powder
• 1/2 cup cooking oil
• 3 tablespoons butter
• 3 tablespoons oil
• 3 tablespoons flour
• 2 (14 1/2 ounce) cans chicken stock, and 1 1/2 cup of that to set aside for roux mixture
• chicken meat or shrimp or seafood, thoroughly washed
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon tony chachere's seasoning
• 4 -6 drops louisiana hot sauce

Recipe

• 1 you'll need a large cooking pot and 1 frying pan (iron skillets always work best for this).
• 2 cut up chicken into cubes and start boiling it in the large cooking pot. let chicken cook until step # 13. may need to keep adding water as it boils down.
• 3 dice onions, bell pepper, and celery then set aside (a.k.a. the ‘trinity’).
• 4 heat the ½ cup cooking oil in pan then add okra and cook for 15-18 minutes (browned a little bit) then set the okra aside.
• 5 put the 3 tablespoons of butter in the 2nd large cooking pot, heat it up and start sautéing the onions, bell pepper, and celery (trinity) for 10 minutes. you’ll want to burn it a bit to help add flavor to the gumbo.
• 6 add the large can of tomatoes along with it’s juices and smash up the tomatoes as you stir.
• 7 add the 2 cups of chicken stock, 3 tablespoons worcestershire sauce, ½ tspn. oregano, ½ tspn. garlic powder, and okra, excluding the okra oil.
• 8 cover and cook for 30 minutes.
• 9 *while that’s cooking make your roux:.
• 10 in frying pan heat 3 tablespoons oil up on med high.
• 11 add 3 tablespoons of flour, and brown till you get a dark chocolate color , stirring constantly (this is the stinky part of making gumbo, but necessary).
• 12 once brown, add the 1 ½ cup of chicken stock to make a gravy. stir out all the lumps with whisk and set aside.
• 13 after the 30 minutes cooking time is up, add the roux and meat(s) to the pot.
• 14 add salt and pepper (and tony chachere’s seasoning & louisiana hot sauce).
• 15 cover again and cook for additional 30 minutes.
• 16 serve over rice or eat as a soup.

Jj's Red Wine Spaghetti Sauce

Total Time: 6 hrs 45 mins Preparation Time: 45 mins Cook Time: 6 hrs

Ingredients

• Servings: 6
• 2 (24 ounce) jars spaghetti sauce
• 2 (7 ounce) cans tomato paste
• 1 medium onion, chopped fine
• 1 teaspoon minced garlic
• 2 tablespoons olive oil
• 1 tablespoon sugar
• 3/4 cup red wine
• 1/2 tablespoon kosher salt
• 1/2 tablespoon onion powder
• 1/2 teaspoon garlic powder
• 1 teaspoon ground pepper
• 2 -3 bay leaves
• 2 tablespoons italian seasoning

Recipe

• 1 i prefer to simmer my sauce in a crock pot.
• 2 in the crock pot add the spaghetti sauce cover and place on
• 3 low.
• 4 in a saute pan add olive oil and place on medium heat.(make sure oil is hot before adding anything. (decrease or increase heat if nessesary) add onions let saute for 5 minutes. turn heat down to low
• 5 then add minced garlic bay leaves, salt, pepper, sugar onion powder, garlic powder and italian seasoning,onions should become.
• 6 golden at about 10 to 15minutes. add tomatoe paste to saute pan combine with the sauted onions.
• 7 . paste should become dark in color about 10 minutes. now add wine, blend into paste stir occasionally for 15 to 20 minutes.
• 8 turn paste into sauce, stir occasionally with a wooden spoon for 5 to 6.
• 9 hours. but it's one of those things, that's better the next day:).

Jj's Oven Baked Chicken

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• Servings: 2
• 2 -4 pieces chicken
• 1 tablespoon kosher salt
• 1 teaspoon ground pepper
• 1 teaspoon poultry seasoning
• 1 teaspoon marjoram
• 1 teaspoon parsley
• 1 teaspoon olive oil

Recipe

• 1 chicken can be boneless or bone in rinse off chicken. coat chicken on both sides.do the under side first. first with kosher salt, then sprinkel with pepper and seasonings. let chicken sit for 20 minutes . on the other side, season again with everything but the kosher salt brush chicken on both sides with olive oil. pre heat oven to 400. bone in 40 minutes. boneless 35 minutes remove frome oven let stand for five minutes.

Horseradish Cheese Stuffed Chicken

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• 2 chicken cutlets
• 2 tablespoons horseradish cheddar cheese
• 1/2 cup breadcrumbs
• 1 1/2 tablespoons mccormick's montreal brand steak seasoning

Recipe

• 1 preheat oven to 350°f.
• 2 spray a glass baking dish with non stick spray or line with foil for easy clean up.
• 3 mix breadcrumbs and steak seasoning in a shallow dish.
• 4 roll chicken in breadcrumb mixture.
• 5 place 1 tbsp of cheese on each breast.
• 6 roll chicken, tucking as you go and secure with toothpicks.
• 7 reroll finished chicken in breadcrumbs before placing in dish if handling shook initial breadcrumbs free.
• 8 for cutlets, bake 30 minutes if you chose to use thicker breasts up the time to 40-50 minutes.

Garlic-herb Bagel Spread

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• 1 (3 ounce) package cream cheese, softened
• 1/3 cup sour cream
• 1/4 cup crumbled feta cheese
• 2 -3 cloves garlic, minced
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil

Recipe

• 1 in a small mixing bowl, beat the cream cheese until smooth.
• 2 add the sour cream, feta cheese, garlic and seasonings.
• 3 mix well.
• 4 serve with toasted bagels, bagel chips or warm bread sticks.

Lord Baltimore Hotel Crab Cakes

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 10
• 2 eggs
• 1/4 cup mayonnaise
• 2 teaspoons dijon mustard (this instead of english dry mustard is my variation on traditional recipes)
• 1 teaspoon worcestershire sauce
• 1 teaspoon old bay seasoning
• 1/4 teaspoon pepper
• 1 pinch cayenne
• 1/2 teaspoon salt
• 1 3/4 lbs dungeness crabmeat (or lump crab meat from the best crab available to you)
• 2 tablespoons cracker crumbs
• clarified butter, as needed (for frying, sauteing)
• breadcrumbs, as needed (japanese bread crumbs)

Recipe

• 1 whisk the eggs in a mixing bowl to blend.
• 2 add mayonnaise, mustard, worcestershire, old bay seasoning, pepper, cayenne and salt and whisk until smooth.
• 3 mix in crab and cracker crumbs.
• 4 form into 16 small (1/2 inch thick) crab cakes if serving as an appetize or 8 cakes if using as an entree.
• 5 place on a sheet pan covered with parchment paper or wax paper and refrigerate for at least 30 minutes.
• 6 coat the crab cakes with panko bread crumbs.
• 7 fry in clarified butter until golden brown on both sides.
• 8 serve with tartar sauce or cocktail sauce or your favorite sauce.

Lora's And Mathew Hahn's Italian Meatballs

Total Time: 35 mins Preparation Time: 30 mins Cook Time: 5 mins

Ingredients

• Servings: 10
• 1 lb ground beef
• 1/2 cup breadcrumbs
• 1 tablespoon ground black pepper
• 1 teaspoon salt
• 1 tablespoon italian seasoning
• 1 tablespoon dried oregano leaves
• 1 tablespoon dried basil leaves
• 3 tablespoons olive oil
• 1 teaspoon crushed red pepper flakes
• 1 cup parmesan cheese (shredded)
• 1/8 teaspoon liquid smoke

Recipe

• 1 mix all ingredients together well.
• 2 in a large pot bring 6-8 cups water to a rolling boil on med-high heat.
• 3 form meat into ball (how ever big you want, i like smaller ones).
• 4 drop meatballs in the pot of boiling water, cook until the meatballs float.
• 5 remove the meatballs from water.
• 6 repeat steps 3-5 until all the meatballs are done.
• 7 enjoy.

Garlic-herb Parmesan Buns

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 12
• 1 1/2 cups water
• 2 tablespoons butter, softened
• 4 cups bread flour
• 2 tablespoons sugar
• 2 teaspoons salt
• 1 1/2 teaspoons garlic powder
• 1 tablespoon italian herb seasoning
• 1/2 cup grated parmesan cheese
• 1 tablespoon yeast

Recipe

• 1 place all ingredients in bread machine pan, starting with water and butter, then dry ingredients, then yeast on top. program dough cycle and press start.
• 2 turn dough out onto lightly floured surface. cut into 12 pieces and shape into smooth balls. place on greased baking sheet (or parchment) and flatten slightly. let rise in a warm place 45 minutes or until doubled.
• 3 preheat oven to 400°f brush buns with water and sprinkle tops with a pinch of parmesan cheese. bake 15 minutes or until lightly browned. serve warm or cool completely on wire racks.

Louisiana Chicken And Sausage Gumbo

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 12
• 4 lbs boneless skinless chicken thighs (i prefer thighs, but depends if you like or dark meat) or 4 lbs boneless skinless chicken breasts (i prefer thighs, but depends if you like or dark meat)
• 2 lbs smoked sausage
• 2 medium onions, chopped
• 8 chicken bouillon cubes
• 3/4 cup flour
• 3/4 cup vegetable oil
• 2 (10 3/4 ounce) cans cream of chicken soup
• 1 (16 ounce) bag frozen okra (chopped, if desired)
• 2 cups rice
• water
• salt
• pepper
• cajun seasoning
• garlic powder
• gumbo file (zatarain's)

Recipe

• 1 place chicken in large gumbo/stock pot, fill with water just to cover chicken well, boil til done. while chicken is cooking, cut up sausage into rounds, then cut rounds into quarters. brown sausage in a skillet, drain on paper towels. chop onions. remove chicken, cut up into small pieces. dissolve bouillon in chicken broth. add soup to broth, continue to simmer, add more water as needed. add onions to broth. if using okra, add now. add seasonings to taste to broth. if desired, you can add diced tomatoes (like ro-tel). add chopped chicken and sausage to mix. continue to simmer, covered.
• 2 now to make the roux: this is like making gravy - use remaining sausage drippings, add oil and heat in skillet. sprinkle flour into oil, stirring constantly, until all added and mixed well. you may have to add more flour to get the right consistency, should spread slowly back out into pan when stirring/scraping the mixture. stir constantly, do not let it burn. cook until it is the color of dark peanut butter. remove from heat. slowly scrape the roux mixture into the slowly boiling gumbo mixture, stirring as you add it, and scraping the bottom of the gumbo pot for roux that settled to the bottom. be careful as it will steam up quite a bit. stir constantly until all roux thoroughly dissolved into gumbo. let simmer for 30 min to an hour, stirring occasionally.
• 3 serve over cooked rice.

Loretta Lynn's Crispy Fried Chicken

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 (2 1/2-3 lb) roasting chickens, cut up
• 1/4 teaspoon poultry seasoning
• 1 1/2 teaspoons pepper
• 1 1/2 teaspoons paprika
• 1 1/2 cups flour
• 1 tablespoon garlic salt
• 1/2 teaspoon salt
• 2/3 cup flour
• 1 egg yolk, beaten
• 1/8 teaspoon pepper
• 3/4 cup water
• crisco (for frying)

Recipe

• 1 combine all seasoned flour mixand set aside.
• 2 combine batter ingredients.
• 3 heat crisco to 365°f.
• 4 moisten chicken pieces. dip in seasoned flour, then batter, then back in seasoned flour. fry for 15 to 18 minutes or until well browned. drain on paper towels.

Johnsonville Holiday Brat Stuffing (bratwurst Stuffing)

Total Time: 1 hr 40 mins Preparation Time: 30 mins Cook Time: 1 hr 10 mins

Ingredients

• Servings: 8
• 1 (19 7/8 ounce) package johnsonville bratwursts, casings removed
• 1/2 cup butter
• 2 medium onions, chopped
• 2 cups celery, chopped
• 1 cup green pepper, chopped
• 12 cups cubed bread, stuffing unseasoned
• 1 teaspoon rubbed sage
• 2 tablespoons poultry seasoning
• 2 eggs, lightly beaten
• 6 cups chicken broth
• salt & pepper

Recipe

• 1 in a large skillet, brown and cook crumbled sausage until no longer pink; drain. remove from skillet; set aside. in the same skillet, melt butter ansd sauté onion, celery and green pepper until tender.
• 2 in an extra large mixing bowl, combine sausage, vegetable mixture, bread stuffing and seasonings. add eggs and broth; toss gently. salt and pepper to taste. spoon into a buttered 3 to 4 quart baking dish. cover with foil and bake at 325° for 60 minutes. uncover and bake 10 minutes longer or until lightly browned. check internal temperature with a meat thermometer, it should read 165°f when done.

Louisiana Boiled Shrimp (frank Davis)

Total Time: 2 hrs Preparation Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 4-5
• 3 gallons water
• 5 ounces salt (to taste)
• 2 ounces cayenne pepper
• 2 onions, medium yellow cut in half
• 1 head garlic, cut in half, across
• 3 lemons, thinly sliced
• 1 cup seasoning, frank davis complete seafood boil
• 20 potatoes, red, small, whole
• 5 ears corn, not frozen, halved
• 5 lbs shrimp, 26-30 count, washed, heads on
• 10 lbs ice

Recipe

• 1 combine and prepare ingredients.
• 2 set up a high pressure burner, propane tank, and a 40 quart/10 gallon pot.
• 3 (i have an old miller lite keg,16 gallons, with the top cut out, and an old ford hub cap to cover the hole, that i use.).
• 4 add the water to the pot and bring it to a roiling boil.
• 5 when the water is ready, drop in the salt, cayenne pepper, onions, garlic, lemons, frank's seafood boil.
• 6 boil together all the seasonings ingredients for about 15 minutes to create a rich seafood-boiling stock.
• 7 put the potatoes in the pot, let the water come back to a boil, and boil the potatoes for 10 minutes.
• 8 after 10 minutes, put the corn into the pot, let the water come back to a boil, and boil them for 5 minutes.
• 9 this technique is known as "back-timing" and is used to make sure every ingredient in the pot comes out perfectly "at the same time".
• 10 now it's time to add the shrimp. put them all into the pot, stir them around briskly (i have a small boat paddle -perfect for this and you don't burn you self) let the water come back to a boil, and boil them for exactly two minutes. when that happens: immediately turn off the fire, remove the pot from the hot burner grate, and drop into the pot - evenly over the shrimp (which at this point will all be floating) the bag of ice. you will notice at this point that all the shrimp will immediately sink to the bottom of the pot! this is when they start picking up the seasoning (that doesn't happen while they are boiling).
• 11 now let the shrimp "soak" in the spicy water for at least 12 minutes. after that time, you can begin sampling them, like every 5 minutes or so afterwards, until they "spitefully" and perfectly suit "your" taste.
• 12 all that's left to do is to spread newspaper out on the table, remove all the shrimp from the pot, drain them thoroughly, then place them on the newspaper right down the center of the table, along with the cocktail and remoulade sauces.(see my red sauce for boiled shrimp- knock your sox off - but you can still eat the shrimp).
• 13 mangia! welcome to summertime in the backyard!
• 14 this recipe can be doubled while still maintaining both the flavor and seasoning intensity. you can use a natural gas hookup to boil seafood in your back yard, but propane creates a hotter flame and brings the water to a boil much faster.
• 15 whenever you buy a new propane tank assembly specific for boiling, make sure you get one with a "high pressure regulator." the low pressure kind won't give you the intensity of heat you need to boil volumes of water.

Jo's Appetizer Pepperoni Rolls

Total Time: 26 mins Preparation Time: 10 mins Cook Time: 16 mins

Ingredients

• 4 ounces cream cheese, softened
• 1/2 cup pepperoni slice, sliced into thin pieces
• 1/2 cup mozzarella cheese, grated
• 1/2 cup parmesan cheese, grated
• 1 (8 ounce) can crescent rolls
• 1 garlic clove, finely minced
• 1/3 teaspoon italian seasoning

Recipe

• 1 mix together the softened cream cheese, the sliced pepperoni, the mozzarella cheese, the parm. cheese, the garlic and italian seasoning.
• 2 unroll the crescent dough carefully, the dough will be a large rectangle. separate into four rectangles. divide the cheese/pepperoni mixture into four equal parts and place on each rectangle. i place this mixture along the longest side of the rectangle - kind of forming a log. fold the dough over, and seal. repeat with the other 3 pieces of dough. cut these pepperoni rolls into 6 slices, or whatever works best for you. place on a cookie sheet lined with a piece of parchement paper. i try to place the rolls where they are not touching.
• 3 bake in a preheated 400 degree f oven for 13-16 minutes, or til brown.

Horseradish Salsa Verde

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• 1 cup fresh flat leaf parsley, coarsely chopped
• 1 cup olive oil
• 1/3 cup fresh tarragon, coarsely chopped
• 1/4 cup fresh horseradish, finely grated or 3/4 cup prepared horseradish
• 2 tablespoons capers, drained, coarsely chopped
• 1 tablespoon fresh thyme leave, coarsely chopped
• 1 tablespoon shallot, finely chopped
• 1 tablespoon wine vinegar (or more, do a taste test)
• 1/2 teaspoon garlic, finely chopped
• 1 teaspoon kosher salt (use more for seasoning)
• black pepper, freshly ground

Recipe

• 1 whisk the first 9 ingredients and 1 tsp salt in a medium bowl to blend.
• 2 season to taste with more salt, if desired.
• 3 add pepper to taste.

Louisiana Best Steak Marinade

Total Time: 4 hrs Preparation Time: 4 hrs

Ingredients

• Servings: 4
• 1/3 cup fresh lemon juice
• 2 tablespoons dry mustard
• 1/4 teaspoon salt
• 1 tablespoon fresh coarse ground black pepper
• 1/3 cup worcestershire sauce
• 1/2 teaspoon accent seasoning
• 1 garlic clove, crushed
• 1/2 cup soy sauce
• 5 1/2 cups salad oil
• steak, of your choice

Recipe

• 1 combine all ingredients, mixing well. put in a container with a top; shake well. pour over steaks marinate for 3-4 hours.
• 2 grill or broil steaks.

Caribbean Shrimp Salad

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 2
• 1/2 cup uncle ben's original converted brand rice
• 2 ounces cooked shrimp, fresh or 2 ounces shrimp, canned
• 3 tablespoons pineapple tidbits, drained
• 1/2 green bell pepper
• 2 stalks celery
• 3 salt and pepper

Recipe

• 1 cook rice according to package instructions.
• 2 chop pepper and celery.
• 3 . mix pepper and celery with rice and pineapple.
• 4 check seasoning, salt and pepper to taste.
• 5 garnish with shrimps.

Ham Fettuccine Alfredo

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 6
• 1 lb fettuccine, prepared according to box
• 3 tablespoons butter
• 3 tablespoons flour
• 2 tablespoons dried parsley
• 1 teaspoon garlic, garne (garlic seasoning blend, or 1/4 tsp garlic powder)
• 8 ounces cream cheese
• 8 ounces 2% low-fat milk
• 1/4 cup grated parmesan cheese
• 2 cups diced cooked ham
• 2 cups broccoli
• pepper

Recipe

• 1 cook pasta according to directions, adding frozen broccoli at the end to heat through.
• 2 melt butter in a small skillet or sauce pan over low heat. stir and blend in flour, to avoid lumps. when completely blended and a thick yellow paste add parsley and garlic seasoning and stir to blend. cook over low heat 3-5 minutes. stir in cream cheese until melted. mixture may appear grain-y. stir until smooth. add 1/2 c milk and blend. add remaining milk and parmesan cheese and ham and keep warm over low heat until ready to serve. (you may need to add additional milk to obtain desired consistency.).
• 3 drain and pour pasta/broccoli mixture into a large bowl. toss with pasta/ham mixture and top with pepper and additional parmesan if desired.

Herbal Iced Tea

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 4 celestial seasonings country peach passion tea bags
• 4 celestial seasonings cinnamon apple spice tea bags
• 4 cups pure apple juice

Recipe

• 1 steep the 8 tea bags in 4 cups of boiling water for about 10 minutes.
• 2 discard the tea bags.
• 3 combine the tea with the apple juice and refrigerate until cold.
• 4 serve over ice.
• 5 ***prep time does not include refrigeration time.

Herb-rubbed Lamb Roast

Total Time: 1 hr 55 mins Preparation Time: 10 mins Cook Time: 1 hr 45 mins

Ingredients

• Servings: 12
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons celery salt
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 teaspoon pepper
• 1/2 teaspoon dill weed
• 1/2 teaspoon dried rosemary, crushed
• 1/2 teaspoon rubbed sage
• 4 lbs rolled boneless lamb loin roast

Recipe

• 1 in a small bowl, combine the seasonings; rub over roast.
• 2 place on a rack in a shallow roasting pan coated with nonstick cooking spray.
• 3 bake, uncovered, at 350° for 1-3/4 to 2 hours or until a meat thermometer reads 160°.
• 4 let stand for 10 minutes before slicing.

Louise's Old Ranch Sea Salad

Total Time: 35 mins Preparation Time: 30 mins Cook Time: 5 mins

Ingredients

• Servings: 8
• 4 cups cooked pasta
• 1 (8 ounce) bottle ranch dressing
• 1 lb shrimp (50-60 count)
• 1 package sea legs or 1 package imitation crabmeat
• 1 small onion, chopped
• 1 large cucumber, seeded & diced
• 1 teaspoon pepper
• 1 teaspoon seasoning salt
• 1 teaspoon garlic powder
• 2 cloves garlic, minced fine

Recipe

• 1 cook pasta and set aside to cool.
• 2 peel and devein shrimp and cook.
• 3 shred sealegs, they should look like spaghetti.
• 4 peel and seed cucumber and chop into cubes.
• 5 toss all ingredients together and fold in ranch dressing.
• 6 garnish with red bell pepper and chopped parsley.
• 7 refrigerate overnight to mary flavers.

Lord's Acre Potato Salad

Total Time: 50 hrs Preparation Time: 2 hrs Cook Time: 48 hrs

Ingredients

• Servings: 400
• 180 lbs potatoes
• 10 lbs onions
• 18 dozen eggs (hard boiled)
• 1 gallon mayonnaise (miracle whip)
• 2 1/2 gallons pickles (curry pickle maxine's curry pickle (a sweet pickle))
• 9 lbs sugar
• 2 1/2 quarts vinegar
• salt
• celery seed

Recipe

• 1 peel and dice potatoes, keeping in water so they do not turn brown.
• 2 peel and dice onions.
• 3 boil potatoes until just tender.
• 4 refrigerate onions.
• 5 refrigerate potatoes.
• 6 next day make hard boiled eggs, and dice.
• 7 combine all ingredients, adjusting seasonings to taste.
• 8 refrigerate overnight.
• 9 serve.

Garlic-herb Seasoning And Garlic-herb Bread

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• 2 tablespoons dried leaf marjoram
• 2 tablespoons dried oregano leaves
• 2 tablespoons dried rosemary leaves
• 2 tablespoons dried leaf basil
• 2 tablespoons dried parsley flakes
• 1 tablespoon onion powder
• 1 tablespoon dried leaf thyme
• 1 tablespoon salt
• 2 teaspoons garlic powder
• 1 teaspoon ground black pepper
• 1 loaf crusty french bread
• 1 cup butter or 1 cup margarine, room temperature
• 2 teaspoons garlic and herb seasoning
• 1/4 cup sesame seeds

Recipe

• 1 in an airtight container, combine all ingredients.
• 2 cover tightly and shake well.
• 3 store in a cool dry place.
• 4 directions for garlic-herb bread:.
• 5 preheat oven to 350 degrees.
• 6 cut bread into 16 slices (halve each slice if serving as an appetizer).
• 7 arrange in a single layer on large baking sheet.
• 8 in a small bowl, blend butter and 2 teaspoons garlic-herb seasoning.
• 9 spread evenly over bread slices.
• 10 sprinkle slices with sesame seeds.
• 11 bake until hot and crisp, about 10-15 minutes.

Green Curry Paste

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• 4 anaheim chilies
• 1 serrano chili pepper
• 2 green onions
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt
• 1 tablespoon lemon juice
• 1 teaspoon garam masala, seasoning
• 1/2 teaspoon chai seasoning
• 2 -3 tablespoons water

Recipe

• 1 roast chilies over high heat until they just start to turn brown.
• 2 add all ingredients to blender and puree on high.
• 3 you may need to add more or less water to get the consistency that you prefer.
• 4 use in any recipe.

Green Eggs And Ham With Ital-tots And Garlic Cheesy Toast

Total Time: 1 hr 1 min Preparation Time: 45 mins Cook Time: 16 mins

Ingredients

• Servings: 4
• 1 (32 ounce) bag frozen tater tots, any brand
• 1 teaspoon salt
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon dried rosemary
• 1 teaspoon crushed hot red pepper flakes
• 1/2 cup baby spinach or 1/2 cup arugula
• 1/2 cup fresh basil leaf
• 2 tablespoons pine nuts
• 1 small garlic clove, cracked from skin
• salt
• fresh ground black pepper
• 2 tablespoons parmigiano-reggiano cheese
• 1/4 cup extra virgin olive oil
• 1 tablespoon extra virgin olive oil
• 1 tablespoon butter
• 1/2 lb breakfast ham, chopped
• 8 large eggs
• half-and-half (a splash) or milk (a splash)
• salt
• fresh ground black pepper
• 4 slices crusty italian bread (thick slices)
• 1 garlic clove, cracked from skin
• butter
• grated parmigiano-reggiano cheese

Recipe

• 1 make the ital-tots: preheat the oven to 425°; open tots bag and pour four portions onto a nonstick cookie sheet.
• 2 sprinkle the tots with salt and dried seasonings; toss them around a bit to get the herbs to stick to the tots.
• 3 bake the tots about 12 minutes or until crisp; remove from oven and turn the broiler on.
• 4 make the green sauce: add the sauce ingredients to a food processor; process until sauce forms; set aside and reserve.
• 5 prepare the eggs and ham: heat a nonstick skillet over med-high heat; add in olive oil and butter, let the butter melt.
• 6 add in the ham and cook 3 minutes or until lightly browned at edges.
• 7 beat eggs and half-and-half with salt and pepper; add eggs to skillet and scamble up with the ham to desired doneness; remove from heat.
• 8 make the toast:.
• 9 toast bread under hot broiler 30 seconds on each side; rub with cracked garlic then spread with butter and top with a sprinkle of cheese.
• 10 stir green sauce into ham and eggs; serve with ital-tots and garlic cheesy toast on the side.

Herb-yogurt Tomatoes

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 large tomatoes, cored and halved crosswise
• 1/2 cup plain yogurt
• 2 teaspoons all-purpose flour
• 2/3 teaspoon italian seasoning
• 3 tablespoons grated parmesan cheese

Recipe

• 1 place tomato halves cut side up, in an ungreased 2-qt. baking dish.
• 2 in a small bowl, stir together yogurt, flour and seasoning.
• 3 spoon mixture onto tomato halves.
• 4 sprinkle with cheese.
• 5 bake at 375 degrees for 20-25 minutes until tomatoes are heated through.

Lorena's Michilada

Total Time: 4 mins Preparation Time: 2 mins Cook Time: 2 mins

Ingredients

• 7 ounces bud light beer
• 1/2 cup clamato juice
• 1/4-1/2 lemon, juiced (or use bottled)
• 4 -6 dashes maggi seasoning (may substitute soy sauce)
• 1 pinch salt
• 1 dash pepper
• ice cube

Recipe

• 1 combine all ingredients in a 14 oz or larger glass. take a sip to test if you'd more lemon juice or salt, etc and adjust accordingly.
• 2 add ice, stir, and enjoy!

Egyptian Lentil Soup

Total Time: 50 mins Preparation Time: 5 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 2 cups red lentils or 2 cups other dried lentils
• 2 quarts chicken stock, fresh or onion, peeled and quartered
• 1 medium tomato, quartered
• 2 teaspoons garlic, coarsely chopped
• 4 tablespoons butter
• 1 tablespoon onion, finely chopped
• 2 teaspoons ground cumin
• 1 teaspoon salt
• black pepper, freshly ground
• lemon, cut into wedges

Recipe

• 1 wash the lentils in a large sieve or colander set under cold running water, until the draining water runs clear.
• 2 in a heavy 4 to 5 quart saucepan, bring the stock to a boil over high heat. add the lentils, onion, tomato and garlic, reduce the heat to low, and simmer partially covered for 45 minutes, or until the lentils are tender.
• 3 meanwhile, in a small skillet, melt 1 tablespoon of the butter over moderate heat. when the foam begins to subside, add the chopped onions and, stirring frequently, cook for 10 minutes, or until they are soft and deeply browned. set aside off the heat.
• 4 puree the soup through a food mill or pour the entire contents of the saucepan into a sieve set over a deep bowl and force the ingredients through with the back of a large spoon, pressing down hard on the vegetables before discarding the pulp. return the soup to the saucepan and, stirring constantly, cook over low heat for 3 or 4 minutes to heat through. stir in the cumin, salt and pepper, and taste for seasoning. just before serving, stir in the remaining.
• 5 3 tablespoons of butter.
• 6 to serve, ladle the soup into a heated tureen, sprinkle lightly.
• 7 with the reserved browned onions and serve the lemon wedges separately.

Longhorn Steakhouse Technique For Ribs

Total Time: 24 hrs 10 mins Preparation Time: 24 hrs Cook Time: 10 mins

Ingredients

• Servings: 2
• 1 lamb rib rack (your choice, baby back, spare, st louis, etc)
• dry rub seasonings, of your choice
• barbecue sauce, of your choice

Recipe

• 1 preheat oven to 325.
• 2 season ribs with your choice of spices.
• 3 place ribs on a rack in a roasting pan, and add enough water to the pan so that it just comes up to the ribs - you don't want the water touching the meat.
• 4 cover the pan with heavy-duty foil to seal it completely.
• 5 bake for 2 1/2 hours. remove ribs and allow to cool in refrigerator overnight.
• 6 when ready to serve, heat grill to high; brush ribs with your favorite bbq sauce and grill, turning a few times, until completely heated thru, 5-10 minutes.
• 7 the ribs will be perfectly tender to the bite.

Joani's Pasta Sauce

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 garlic cloves, chopped
• 1 green pepper, chopped
• 1/2 kg ground beef
• 2 tablespoons italian seasoning
• 1 tablespoon crushed red pepper flakes
• 1 (800 ml) can pasta sauce, no-name brand 'zesty'
• 1 tablespoon fresh ginger, grated

Recipe

• 1 heat the oil in a medium-sized pot over medium heat.
• 2 add the onion, garlic, and green pepper, and cook for about five minutes, or until the onions are soft.
• 3 add the gound beef, seasoning, and chilies. brown the beef thoroughly.
• 4 add the sauce and ginger, stir, and bring the heat to minimum. stir occasionally and let it cook while the spaghetti finishes.

Creamy Blt Dressing- Homemade Gourmet

Total Time: 2 hrs 5 mins Preparation Time: 5 mins Cook Time: 2 hrs

Ingredients

• Servings: 10
• 1/4 cup homemade gourmet blt seasoning
• 1 cup mayonnaise
• 1 teaspoon vinegar
• 2 -6 tablespoons milk (as needed to reach desired consistency)

Recipe

• 1 stir together all ingredients.
• 2 chill at least 2 hours (up to 2 weeks).

Jo Jo Potatoes

Total Time: 35 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 4 -5 medium russet potatoes, scrubbed well, but not peeled
• 1/2 cup butter or 1/2 cup margarine, melted
• 1/2 cup fine dry breadcrumb
• 1/2 cup grated parmesan cheese
• 2 tablespoons flour
• 2 teaspoons paprika
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/4 teaspoon celery salt
• 1/8 teaspoon pepper
• 1 dash cayenne

Recipe

• 1 first of all, preheat your oven to 425 degrees.
• 2 then, toss all of the dry ingredients into a gallon-size ziploc bag and shake to combine. the measurements there for the seasonings are guidelines--feel free to alter them as you wish, or measure them in your palm and skip the measuring spoons altogether. so long as you start with approximate amounts of the bread crumbs, flour, and parmesan, you can't really go too far wrong.
• 3 then, cut your potatoes into wedges--i generally get about 8 wedges from each potato, but the important thing is not the number, but that they're more or less evenly sized, so they all cook at the same rate.
• 4 dunk your wedges in the melted butter, then shake them, a few at a time, in the parmesan mixture, and arrange on a greased or parchment-lined cookie sheet. stand them up with the skin side on the bottom if you can, but if they want to lay on their sides instead, that's fine--just flip them halfway through the cooking time.
• 5 if you have any leftover butter, drizzle it over top of the potatoes before you pop them into the preheated oven. or don't, if all that butter scares you.
• 6 bake for about 35 minutes or until they're tender and browned,.

Egyptian Chakshoka - Eggs In Tomato Sauce

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• olive oil
• 1 onion, chopped
• 3 large garlic, gloves minced
• salt and pepper
• 1 pinch allspice
• 1/4 cup italian parsley, finely chopped
• 1 (8 ounce) can tomato sauce
• 16 ounces water
• 1/4 cup rice
• 6 eggs

Recipe

• 1 in large pan add enough olive oil to cover bottom of pan, to the heated oil add onions, garlic, salt, pepper and allspice and cook till translucent. stir in parsley and continue to cook 2-3 min's over med flame. add tomato sauce and water simmer for about 5 minutes, check seasoning. add rice and cook on md low till rice has cooked about 15-20 minutes, add water as necessary, this should be rather saucy.
• 2 in a plate break eggs and gently drop them 1 at a time into the sauce, raise temp to medium cover pan cook 2 3 minuets until the yolk is covered by the egg .
• 3 enjoy.
• 4 http://food4memories.com.

Jlb's Chili Cheese Dip

Total Time: 25 mins Preparation Time: 25 mins

Ingredients

• Servings: 8
• 1 lb ground beef
• 1 (2 ounce) packet chili seasoning mix (i use french's)
• 1 (4 ounce) can black olives, chopped
• 1 1/3 cups prepared salsa
• 1/2 lb velveeta cheese, cubed
• 1 (14 ounce) bag tortilla chips

Recipe

• 1 brown ground beef, drain fat.
• 2 add salsa, and chili seasoning. mix well.
• 3 add velveeta cubes to meat mixture, and stir well until cheese melts.
• 4 garnish with chopped olives.
• 5 serve with your favorite tortilla chips.

Herbed Beer Bread

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• 3 cups self-rising flour
• 3 tablespoons sugar
• 1 tablespoon dried italian herb seasoning (or 1 tsp each, oregano, basil & thyme)
• 12 ounces beer, at room temperature
• 1/2 cup parmesan cheese, grated
• 1 tablespoon shortening
• 3 tablespoons cornmeal
• 2 tablespoons soft butter or 2 tablespoons margarine

Recipe

• 1 in large mixing bowl, combine the flour, sugar, cheese and herbs.
• 2 mix well.
• 3 stir in the beer to produce a stiff batter.
• 4 preheat the oven to 325 degrees.
• 5 grease a loaf pan with the shortening and sprinkle the cornmeal on the bottoms and sides of pan.
• 6 turn batter into the pan and bake for 60-65 minutes.
• 7 when done, brush the loaf with the butter or margarine and sprinkle with additional cornmeal if desired.
• 8 turn out of pan and cool on rack.

Garlicky Baked Falafel

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• 3 cups garbanzo beans (chickpeas)
• 1/2 cup parsley
• 1/4 medium onion, roughly chopped
• 3 garlic cloves, quartered
• 1 egg
• 2 tablespoons lemon juice
• 1 teaspoon ground coriander
• 1 teaspoon cayenne pepper
• 1/2 teaspoon ground cumin
• 1/3 cup flour
• 1 teaspoon baking powder
• salt
• pepper

Recipe

• 1 preheat your oven to 400 degrees and spray a baking sheet lightly with cooking oil.
• 2 combine all ingredients in list from the beans through cumin in the bowl of your food processor. process until combined but still chunky (not smooth!).
• 3 add flour, baking powder, and about 1/2 tsp of salt and a few grinds of pepper. pulse just to combine so that you cant see the flour. take a small taste (if you don't mind raw egg). adjust spices and salt if desired.
• 4 if seasoning is fine with you, transfer mixed contents into a clean large bowl. you're ready to make your falafel balls. i like to do this by portioning first with an ice cream scoop that has a scoop "release" lever--works perfectly! i portion into 12-14 blobs onto my baking tray, then with clean hands lightly roll the blobs into something more like balls (they're sticky, so don't obsess over it). if you prefer "flat" falafel to "balls": once you've shaped the portions, just press down a bit to flatten.
• 5 bake for about 20 minutes, or until the bottoms are golden brown and the tops are just beginning to turn golden.

Garlicky Baked Chicken Marinade

Total Time: 1 hr 5 mins Preparation Time: 30 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 1/2 cup mayonnaise
• 1/2 cup italian dressing
• 1/4 teaspoon garlic powder
• 1/4 teaspoon italian seasoning
• 1/2 teaspoon kitchen bouquet (brown seasoning sauce)
• fresh parsley, chopped

Recipe

• 1 in a medium bowl, mix together the mayonnaise, italian dressing, garlic powder, italian seasoning, and kitchen bouquet.
• 2 place the chicken in the marinade.
• 3 cover and marinate in the refrigerator for 20 minutes.
• 4 preheat oven to 350 degrees fahrenheit.
• 5 shake off the marinade from the chicken; discard excess marinade.
• 6 place the chicken in a baking pan coated with non-stick spray.
• 7 bake for 15 minutes or until the chicken is fork-tender and no pink remains.
• 8 sprinkle with parsley before serving.
• 9 note: this is great grilled or broiled too.
• 10 libby's notes: yes it really does cook this quickly--surprised even me. when i make it next i'm going to freeze the chicken in the marinade. i think there's enough dressing to keep the mayonnaise from separating too badly but since the marinade is discarded anyway, it shouldn't make much difference.

Green Pea Timbales

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 2 eggs
• 1 cup milk
• 3/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 tablespoon minced parsley
• 1 cup green peas
• 1 tablespoon minced onion

Recipe

• 1 beat the eggs slightly, just so the yolk and whites are mixed.
• 2 add the milk which has been mixed with the seasonings.
• 3 add the rest of the ingredients.
• 4 mix well.
• 5 pour into greased timbales mold or muffin cups.
• 6 bake at 300 degrees for 30-40 minutes or until firm.
• 7 serve with tomato sauce, sweet corn, red sweet peppers.

Dar's Hot Dog Chili Sauce

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

• Servings: 36
• 1 lb lean ground beef
• 2 (15 ounce) cans diced tomatoes
• 1 minced garlic clove
• 1 1/4 ounces mccormick mild chili seasoning
• 1/2 teaspoon oregano
• 1/4 teaspoon basil
• 1/4 teaspoon ground cayenne pepper
• 3 tablespoons sugar

Recipe

• 1 in a large saucepan, brown the ground beef, chopping into small pieces.
• 2 while the beef is browning, run the 2 cans of diced tomatoes, juice and all, through processer (you can use canned crushed tomatoes, but do not use the "concentrated" crushed tomatoes).
• 3 when meat is browned, add the crushed tomatoes, garlic, oregano, basil, cayenne and sugar.
• 4 bring to a boil and then lower heat to simmer lightly, uncovered, for about 30 minutes, stirring often.
• 5 this makes enough for about 36 hot dogs, more or less, depending on how heavily you load your sandwich. you can freeze half for a later use.

Herbed Breakfast Sandwich

Total Time: 10 mins Preparation Time: 5 mins Cook Time: 5 mins

Ingredients

• Servings: 1
• 2 eggs
• 1 slice turkey
• 1 slice baby swiss cheese
• 2 slices bread
• 1 teaspoon miracle whip
• 1/2 teaspoon dried dill
• 2 teaspoons margarine
• salt and pepper

Recipe

• 1 lightly beat the eggs and fry them, seasoning to taste with salt, pepper, and dill. remove to a plate.
• 2 spread margarine on one side of each slice of bread. spread the other side of one slice with miracle whip. place that slice in a hot skillet.
• 3 top bread slice with fried eggs, turkey, swiss, and second slice of bread - butter side up. brown sandwich on both sides.

Easy Hot Dogs And Potatoes

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 3
• 5 hot dogs
• tony chacheres creole seasoning
• 5 large yukon gold potatoes
• 1 medium onion
• olive oil

Recipe

• 1 rinse potatoes and microwave for 4 minutes.
• 2 cube potatoes and place into skillet with olive oil.
• 3 sprinkle desired amount of creole seasoning over potatoes.
• 4 cook potatoes until light brown.
• 5 add diced hotdogs and onions to skillet.
• 6 remove from stove when potatoes are at desired crispiness (10-15 minutes total cook time usually).

Lone Star Steakhouse "shrimp On The Barbie"

Total Time: 10 mins Preparation Time: 5 mins Cook Time: 5 mins

Ingredients

• 1 tablespoon poultry seasoning
• 1/2 tablespoon cayenne
• 1/2 tablespoon pepper
• 1/2 tablespoon onion powder
• 1/2 tablespoon garlic powder
• 6 tablespoons wine
• 1 lb shrimp

Recipe

• 1 mix spices together and rub on shrimp.
• 2 to grill: fire up grill to med hot, grill shrimp while basting with wine.
• 3 to saute: fire up skillet to med hot, saute adding wine at very end, just enough to moisten.
• 4 may not need all the wine.

Ham And Bread Crumb-stuffed Artichokes

Total Time: 1 hr 20 mins Preparation Time: 35 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 2 artichokes
• 1/2 lemon, cut in wedges
• 3 tablespoons unsalted butter
• 1/2 cup diced onion
• 1/4 cup chopped green onion
• 1 tablespoon minced garlic
• 1/4 teaspoon chooped fresh thyme leave
• 1 cup fine dry breadcrumb
• 2 tablespoons chooped fresh parsley leaves
• 1/2 teaspoon lemon zest
• 3 tablespoons finely grated parmesan cheese
• 2 hard-boiled eggs, peeled and finely chopped
• 1/2 cup finely ground fully cooked country ham
• 1/4 cup extra virgin olive oil, plus
• 2 tablespoons extra virgin olive oil
• salt
• fresh ground black pepper
• lemon wedge, for serving

Recipe

• 1 bring large pot of salted water to boil. preheat oven to 400 degrees.
• 2 cut stems from artichokes to leave a neat, flat base. lay each artichokes on its side, and cut away the upper one third with a sharp knike. with kitchen shears, remove the prickly leaf tips from each remaining leaf. rub the cut sides and bottom with a lemon wedge, squeezing lemon juice onto the cut areas and set aside.
• 3 place prepared artichokes and the lemon wedges in the boiling water and simmer, partially covered, until the bottom is tender and can be pierced with a sharp knife and an outer leaf pulls out easily, about 25 minutes. drain the artichokes upside down in a colander.
• 4 while the artichokes are cooking, heat the butter in a small skillet over medium heat. add the onions and cook until softened, about 4 minutes. add the garlic and thyme and continue to cook for 30 seconds. remove from the heat and stir in the bread crumbs, parsley, lemon zest, parmesan, chopped eggs, ground ham, and 1/4 cup of the olive oil. mix well and adjust seasonings with salt and freshly ground black pepper.
• 5 when the artichokes are cool enough to handle, press the leaves gently back so that the artichoke opens to reveal the inner choke and prickly leaves. pull out the cone of undeveloped leaves and gently scrape ou the choke with a spoon so as not to damage the heart.
• 6 gently pull the leaves outward from the center until the leaves open slightly. fill the artichoke cavities with bread stuffing, and pack a little bit into the space between the leaves. place the artichokes in a baking dish and drizzle the tops with the remaining 2 tablespoons of olive oil. pour 1/2 cur of water into the bottom of the dish. bake until the artichokes are golden brown, and the bread crumbs develop a nice crust, about 10-15 minutes. serve warm with additional lemon wedges, if desired.