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Seasonings


Amazing Sauce (for Brussel Sprouts or Chicken)

    - 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

Meat Grilling Seasoning

    - 2 Tbs Black Pepper
    - 2 Tbs Seasoned Salt
    - 4 Tbs Garlic Salt
    - 4 Tbs Onion Powder

Spicy Yellow Mustard Relish

    - 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!

Spicy Yellow Mustard Relish #2

    - 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!

Bar-B-Que Sauce

    - 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.

Breads


Amish White Bread

    - 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.

Soups & Salads


Crawfish Bisque

    - 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.

Italian Potato Soup

    - 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.

Entres


Molasses-Grilled Pork Tenderloin

    - 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.

Pontchartrain Topping for Grilled Mahi-Mahi

    - 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.

Lime-Basil Red Snapper

    - 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.

Shrimp or Crawfish Etouffee (Yields 1 gallon)

    - 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.

Fettucini Alfredo

    - 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.

Shrimp Fra Diavolo

    - 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.

Creamy Parmesan & Tomato Chicken

    - 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.

Desserts


Pineapple Upside-Down Cake

    - 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

Mini Pumpkin Breads

    - 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).

Fudge Cake with Powdered Sugar Icing

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
    - 1 1/2 tsp Vinegar
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.

Eggnog

    - 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
    - 1 1/2 tsp Vinegar
Combine milk, 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.