Back Breads Soups & Salads Entres
- 2 Tbs Garlic EVOO
- 2 Tbs Balsamic Vinegar
- 2 Tbs Honey
- 4 Oz Satsuma
- 1/2 Cup Bacon Jam
- Pinch of salt
Reduce in saucepan over medium heat
-
2 Tbs Black Pepper
- 2 Tbs Seasoned Salt
- 4 Tbs Garlic Salt
- 4 Tbs Onion Powder
-
7 Tbs Yellow Mustard
- 5 Tbs Chopped Jalepeno
Peppers
- 4 Tbs Sweet Pickle Relish
- 3 Tbs Chopped Dill Pickles
- 3 tsp Red Louisiana/Cajun (Cayenne Pepper) Hot Sauce
- 1/2 tsp Cayenne Pepper
Great over Brats, Hot Dogs and Hamburgers!
-
1 Cup Yellow Mustard
- 2 Finely Chopped Jalepeno
Peppers
- 2 Finely Chopped Serrano Peppers
- 2 Finely Chopped Habenero
Peppers
- 2 Tbs Sweet Pickle Relish
- 1 tsp Worcestershire Suace
- 1 tsp Onion Powder
- 1/2 tsp Paprika
Great over Brats, Hot Dogs and Hamburgers!
- 1 cup Ketchup
- 6 Tbs Dark Brown Sugar
- 3 Tbs Vinegar
- 4 tsp Worcestershire Sauce
- 2 tsp Hickory Liquid Smoke
- 1 tsp Salt
- 1 tsp Cayenne Pepper
- 1/2 tsp Paprika
Mix all ingredients in a small pot and simmer over low heat for 5-10 minutes,
stirring frequently. Refridgerate left-over sauce.
- 2
cups warm water
- 2/3 cups white sugar
- 1 1/2 tablespoons active dry yeast
- 1 1/2 teaspoons salt
- 1/4 cup vegetable oil
- 6 cups bread flour
In large bowl dissolve sugar in warm water and stir in Yeast. Allow to proof
until yeast resembles creamy foam. Mix salt and oil into the yeast. Mix in
flour one cup at a time. Knead dough to coat. Cover with a damp cloth and allow
to rise until doubled in bulk (about 1 hour). Punch dough down. Knead for a few
minutes and divide in half. Shape into loaves and place into well oiled 9x5 loaf pans. Allow to rise for 30 minutes or
until dough had risen 1 inch above pans. Bake at 350 degrees F for 30 mins.
- 3
Tbs Olive Oil
- 24 oz Cooked Crawfish Tails
- 1-1/2 Tbs Paprika
- 1-1/2 tsp Cayenne Pepper
- 2 tsp Sea or Kosher salt
- 1 Whole Chopped White or Yellow Onion
- 3 large Garlic cloves
- 1 cup Chopped Red Tomato (about 4 small-medium sized
or 2 large)
- 1 Tbs Tomato Paste
- 2 Celery Stalks
- 1 large Jalepeno
- 1 Tbs Tomato Paste
- 20 oz (2 cans) Condensed Creme of Celery Soup
- 5 oz Heavy Whipping Cream
- 5 oz Low Fat or 2% Milk
- 3 oz (3/4 stick) Butter
- 2 Tbs Roux (light or dark)
- 6 oz Brandy
Over medium heat, heat oil in sauce pan. Finely chop onion, garlic, jalepeno and celery stalks and stir into oil with butter,
paprika, cayenne, salt and 2oz of brandy. As the onion starts to soften, stir
in the tomato, tomato paste and roux. Cook for about 5 minutes, remove from
heat, stir in the crawfish tails and set aside.
In a separate large pot over low heat: mix creme of celery, milk and whipping
cream until warm.
Pour the crawfish mix and 4 oz of brandy into the large pot and mix thoroughly.
Let simmer altogether for about 15 minutes.
Salt and black pepper to taste (add more cayenne or tabasco sauce for spicier
bisque). Serve hot with french bread or over steamed
white rice.
- 1
Can Condensed Creme of Potato Soup
- 1 1/3 C of Heavy Whipping Cream
- 3/4 C of Grated Mozzarella Cheese
- 1/4 C of Grated Parmesean
Cheese
- 2 tsp Italian Seasoning
- Salt and Black Pepper
Mix can of condensed soup and whipping cream in a pot over medium heat. Add
cheeses and italian seasoning, stirring frequently
until cheese is completely melted into soup. Salt and pepper to taste. Serve
hot.
- 1/2 C Molasses
- 1/4 C coarse-grained Dijon Mustard
- 2 Tbs Apple Cider Vinegar or White Vinegar
- 1 tsp Salt
Mix molasses, mustard, vinegar and salt. Brush half of the mixture over
uncooked pork loin, cover and chill for 8 hours. Grill pork over medium-hot
coals turning once and basting meat with the remainder of the molasses glaze.
- 1 C Cooked Crawfish Tails
- 1 C Chardonnay
- 1 Crushed Chiken Bouillon
Cube (1 tsp)
- 1/4 C Finely Chopped Yellow Onion
- 6 Tbs Butter
- 1 Tbs Flour
- 1/4 C Chopped Celery
- 1 1/2 tsp Finely Chopped Garlic
- 1 tsp Tabasco Sauce (or hot sauce)
- Salt, Black Pepper, Cayenne Pepper and Paprika
Cook Chardonnay, garlic and onion together over low heat until wine reduces and
onion is very soft and transparent. Set aside.
Melt 4 Tbs of butter in a saucepan over medium heat. Add flour and whisk until
blended. Add crawfish meat and mix thoroughly. Add celery, chicken bouillon and
Tabasco sauce. Simmer until celery is soft. Remove from heat and add 2 Tbs of
butter. Add the Chardonnay mixture (which should be like a glaze by now). Blend
well over very low heat. Season to taste with salt, black pepper, cayenne and
paprika. Serve hot over grilled fish.
- 3/4 Tbs Chopped Fresh Basil
- Freshly Squeezed Juice From
One Lime
- 3 Tbs Extra Virgin Olive Oil
- 1 tsp Garlic Powder
Mix basil, lime juice and garlic powder in oil. Brush the mixture over uncooked
snapper filets. Grill fish over medium-hot coals turning once.
- 1 1/2 lbs
unsalted butter (6 sticks)
- 1 1/2 quarts finely chopped yellow onion
- 1/2 cup chopped garlic
- 2 cups finely chopped celery
- 1 1/2 cups finely chopped bell peppers
- 1 cup dark/gumbo roux
- 1 cup blond roux
- 1/2 Tbs ground black pepper
- 1/2 Tbs cayenne pepper
- 1/2 Tbs crushed red pepper flakes
- 1/2 Tbs paprika
- 2 Tbs salt
- 6 cups seafood stock (Kitchen Basics)
- 1 1/2 cups canned diced tomatoes
- Shrimp or Crawfish Tail Meat
In a saucepan, melt butter until almost clarified then add yellow onions and
garlic. Cook for 20-30 mins until onions start to brown and caramelize. Stir.
Add celery and bell peppers, cook until limber (about 10 mins).
Pre-heat roux in micorwave.
Add black pepper, cayenne pepper, red pepper, paprika, salt, blond roux and
dark roux to butter and vegetables in pan. Cook until roux dissolves (about 10
mins).
Heat seafood stock. Add stock to pan mixture and bring to simmer. Let cook for
15 mins.
Add tomatoes, blend and cook for 1 min. Remove from heat and place in
container. Cool. (If not serving, store in refrigerator).
Add shrimp or crawfish tails to the etouffe and warm
before serving.
- 1 pint half and half
- 1/2 stick butter
- 3/4 cup grated Parmesan/Romano cheese
- 1/2 cup shredded Mozzerella
cheese
- 1 tsp Black Pepper
- Salt and Basil to taste
Melt butter and add cream, mozzerella & pepper in
saucepan. Simmer for 5 mins stirring occasionally. Slowly mix in
Parmesan/Romano cheese stirring constantly. Place on low heat and continually
stir until simmering, salting to taste. Remove from heat and stir in Basil
until sauce thickens. Serve over Fettucini.
- 2 Tbs Olive Oil
- 1 1/2 Tbs Minced Garlic
- 1 lb Shrimp
- 3/4 cup diced white onion
- 1 tsp Crushed Red Pepper
- 1/2 tsp Basil
- 1/2 tsp Oregano
- 2 Tbs Tomato Paste
- 1 Tbs Lemon Juice
- 1 3/4 cups Canned Crushed Tomatos
- 1/4 tsp Salt
- 1 can Diced Tomatos
(drained)
Start pasta in boiling pot. Saute 1 Tbs Oil, 1 1/2
tsp Garlic and Shrimp for 3-5 mins. Set aside. Saute
1 Tbs Oil and Onion to a large skillet or shallow pot for 5 mins. Stir in 1 Tsb Garlic, Pepper, Basil and Oregano cook 1 min. Stir in
Tomato Paste and Lemon Juice; cook 1 min. Stir in Crushed Tomatos,
Diced Tomatos and Salt; cook 5 mins. Add Shrimp; cook
for 2 mins. Serve over pasta.
- 4-6
Thin sliced chicken breasts
- 1 Tbs Olive Oil
- 2 Tbs Minced or Chopped Garlic
- 3/4 cup chicken broth
- 1/4 cup white wine
- 1/4 tsp Crushed Red Pepper
- 1/4 cup fresh Basil
- 1/2 cup heavy whipping cream
- 1/4 cup packed sundried Tomatoes
- 1/4 cup grated parmesan
- Salt & Pepper to taste
Heat the oil in a pan over medium-high heat, add the chicken and cook until
lightly golden brown on both sides and cooked through, about 5 minutes per
side, before setting aside.
Add the garlic and red pepper flakes and saute until
fragrant, about a minute.
Add the wine and deglaze the pan.
Add the broth, cream, sundried tomatoes and parmesan, bring to a boil, reduce
the heat and simmer until the sauce thickens a bit, about 3-5 minutes.
Mix in the chicken along with any juices, season with salt and pepper to taste,
remove from heat and mix in the basil.
- 1/2 cup firmly packed light brown
sugar
- 1/4 cup (1/2 stick) butter melted
- 1/2 tsp. cinnamon
- 1 can 15 oz. of pear halves, drained and sliced into
1/4 in. slices (or 6 rings pineapple)
- 1/2 cup fresh or frozen cranberries (or 6 maraschino
cherries)
- 1 pkg. yellow cake mix
Preheat oven to 350 combine brown sugar, butter and cinnamon in a small bowl,
mix well. Spread over bottom of a 9 inch round cake pan. Place sliced pears and
cranberries in concentric circles on top of brown sugar mixture, or place the
pineapple rings onto of the mixture with the cherries in the center. Prepare
cake mixture according to package directions. Pour batter over fruit in pan.
Bake until toothpick inserted in center comes out clean. 45-50 minutes. Run tip
of a knife around side of cake to loosen. Invert pan immediately onto a serving
plate. Leave pan on top of cake for 1-2 minutes. Remove pan carefully. Serve
warm
- 1 2/3 cups sugar
- 2/3 cup vegetable oil
- 2 teaspoons vanilla
- 4 eggs
- 1 can (15 oz) pumpkin (NOT pumpkin pie mix)
- 3 cups flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 3/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cloves
Heat oven to 350F. Grease bottoms only of 11 miniature loaf pans, 4-1/2 X 2-3/4
X 1-1/4 inches. Mix sugar, oil, vanilla, eggs and pumpkin in large bowl. Stir
in reamining ingredients. Divide batter among pans
(about 1/2 cup each). Bake 25 to 35 minutes or until center is done (toothpick
comes out clean).
Cake:
- 1 1/2 Cups Sugar
- 1/2 Cup Cocoa
- 1 1/2 tsp baking soda
- 2 cups flour
- 3/4 tsp salt
- 1 1/2 tsp Vanilla
- 3/4 cup Vegetable oil
- 1 1/2 cups water
In an ungreased 9x13 pan, sift all dry ingredients. Add liquids and stir just
until blended. Bake for 25 minutes at 350 degrees.
Icing:
- 1 cup sifted powdered sugar
- 1/4 tsp vanilla
- 1 1/2 tablespoon milk
In a mixing bowl stir together powdered sugar, vanilla and enough milk to make
of drizzling consistency. Drizzle over top of cake.
-
1 1/4 Cups Sugar
- 4 Cups Milk
- 4 Cups Light Cream
- 1 1/2 tsp Ground Cinnamon
- 1 1/2 tsp Ground Clove
- 12 Egg Yolks
- 2 1/2 tsp Vanilla
- 1/2 tsp Ground Nutmeg
- 1 1/2 cups water
Combine milk, cream, cloves, cinnamon and 1/2 tsp vanilla in saucepan and slowly bring
to a boil over low heat.
In large bowl combine egg yolks and sugar. Whisk until fluffy.
Strain milk mixture and the slowly whisk into the eggs.
Strain milk/egg mixture and return to saucepan. Heat over medium heat, stirring
constantly until it thickens (DONT BOIL or overcook).
Let cool about 1 hr. Stir in cream, 2 tsp vanilla and nutmeg.
Refrigerate overnight.
- Gluten Free Pie Crust
- 15oz Pumpkin Puree
- 3 Large Eggs
- 1 & 1/4 Cups Brown Sugar
- 1 1/2 tsp Ground Clove
- 1 Tbs Cornstarch
- 1/2 tsp Salt
- 1 & 1/2 tsp Ground Cinnamon
- 1/2 tsp ground Ginger
- 1/4 tsp ground Nutmeg
- 1/8 tsp ground Clove
- 1/8 tsp ground Chinese 5-Spice
- 1 cup heavy Cream
- 1/4 cup milk
Preheat Oven to 350
Whisk Pumpkin, eggs and brown sugar until combined. Add remainder of ingredients and vigorously whisk until everything is combined
Bake the crust
Pour pie filling into warm crust. About 3/4 of the way full
After 25 mins baking, cover pie crust edges. Bake for another 30-35 min checking doneness every 5 mins starting at 25 mins in
Let cool at least 3 hours.
- 2 cups half and half
- 2 Tbs butter
- 2 Large Eggs
- 1 tsp Vanilla
- 1/3 cup Light Brown Sugar
- 1/2 Croissant Toast Loaf - cut into 1-2 inch cubes
- Pinch of Salt
- 1/2 tsp Ground Cinnamon
- 1/4 tsp ground Clove
- 1 shot French Calvados, Dark Rum or Bourban
- Optional: Pecans or Walnuts, Raisins, Dark Chocolate chunks/shavings
Preheat Oven to 350
In a small saucepan over low heat, warm milk, butter, vanilla, sugar and salt. Continue cooking just until butter melts; cool.
Butter a 4-to-6-cup baking dish and fill it with cubed bread (plus optional other ingredients). Pour 1 shot of select liquor over bread.
Add eggs to cooled milk mixture and whisk; pour mixture over bread. Let bread soak 20-30 mins
Bake for 30 to 45 minutes, or until custard is set but still a little wobbly and edges of bread have browned.
Serve warm or at room temperature.