I have a question about baking fish. Whenever I bake fish they are always way too juicy.?
I’ve tried different types of fish, drying with paper towel, to no avail. The recipes taste good but are spoiled by the amount of water. Mainly I’ve tried stuffed fish with shrimp & crab stuffing and also a creole. Either case the amount of water after they finiish cooking spoils the dish. I have the stuffing and creole sauce very thick and little moisture. All the water comes from the fish. Any suggestions?
Never had that experience. How are you baking it? Are you baking it on a sheet pan or in a closed pan with a lid? Baking implies the fish was baked on a sheet pan, which usually dries it out. If you use a closed container, the fish is poaching in its own liquids. Baking and poaching are two different cooking methods.
Baked Beans Recipe
http://www.CajunCookingTV.com/ – Easy and delicious stove-top baked beans recipe. From the Cajun recipes collection.
Duration : 0:3:38
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Creole Gumbo
Cooking some Gumbo. I forgot to add some white wine. Add 3 oz when you add the vegetables!
Duration : 0:11:29
Cajun Power Garlic Sauce
Cajun Power Garlic Sauce – this sauce comes with a great recipe for Bar-B-Q Shrimp or Crawfish on the side of the bottle. We use squeezed garlic. Superb on all meats and seafoods. For seasoning or marinating chicken, ribs, pork chops, steaks, roast, brisket, hamburgers, pasta, BBQ, baked beans,
I want to win him over with food?
My boyfriend is from Albania. He once said that nobody can cook like his mother and I want to show him that I can cook, but, I am creole and I only cook creole dishes, american dishes and soul food. Where can I find an authentic Albanian recipe?
Chicken With Walnuts (Pule me arra)
500 gr. Chicken
3-4 tablespoons butter
? cup of tea peeled walnuts
5-6 cloves garlic, crushed
pepper
sail
1-2 tablespoons flour
2 tablespoons vinegar
5-6 cups water
? Simmer chicken in water seasoned with salt to taste until tender, about 1 hour. Remove chicken from cooking water, reserving 1-cup stock. Cool chicken slightly, then cut into 4 portions.
? Melt 2 tablespoons butter in large skillet. Add chicken pieces and saute until lightly browned. Remove chicken pieces and keep warm.
? Add remaining 2 tablespoons butter. Add flour.
? Cook and stir until lightly browned. Add reserved stock, stirring constantly to avoid lumps. Simmer over low heat until heated through, about 5 minutes. Spoon sauce over chicken pieces.
Baked Lamb with Yogurt (Tave kosi)
1,5 kg lamb leg or shoulder
Salt,
pepper
? cup butter
2 tablespoons rice
1 kg yogurt
5 eggs, beaten
1 tablespoon flour
? Cut meat into 4 serving pieces. Season with salt and pepper to taste. Dot with ? cup butter and bake at 350 degrees, basting now and then with pan juices, about 40 minutes, or until well browned.
? Stir rice into pan juices. Remove baking pan from oven and set aside while preparing yogurt sauce.
? Combine yogurt with salt and pepper to taste. Stir in eggs until smooth. Set aside.
? Melt remaining ? cup butters and adds flour. Saute until smooth. Add yogurt mixture and stir until smooth.
? Pour yogurt sauce in baking pan, stirring it with meat pieces, and bake at 375 degrees 45 minutes. Serve hot.
Fried Meatballs (Qofte te Ferguara)
Serve these hot with French fries or mashed potatoes.
? kg ground meat (lamb, beef or chicken)
1 slice stale bread, broken up
2 tablespoons chopped feta cheese
1 union, finely grated
Salt, pepper
Crushed dried mint leaves
? cup flour
1 cup oil
? Combine meat, bread, feta cheese, onion, salt, pepper and mint to taste. Form into ?-inch thick patties, cylinders or balls. Roll in flour and fry in oil heated to 350 to 365 degrees.
Lamb without vegetable from Permeti
500 gr. Lamb
3-4 tablespoons butter
1-2 large unions (sliced)
? tablespoon flour
1 teacup milk
parsley
2 eggs
1 grain lemon-juice
sail
pepper
? Mix lamb with butter and onions together. Cook and stir until lightly browned.
? Roll in flour, stir some times, then add milk and a little water.
? Simmer over low heat until heated through.
? Remove from heat. Let cool and roll in eggs and lemon-juice.
? Stirring eggs and lemon-juice in chinaware, with a little cold water and rolling in gravy of meat.
? Mix this stock with lamb and roll in butter and cutting parsley and in the end sail pepper.
? Serve it its sauce.
Vine leaves stuffed with lemon and eggs
150 gr. pig salmagundi
150 gr. veal salmagundi
50 gr. Polished rice
3 unions, finely grated
fennel, finely grated
a little grease, finely grated
vine leaves
2 lemons
4 soupspoons butter
3 soupspoons
flour 4 yolk of eggs
garniture
salt
pepper
? Mix together in a bowl rice salmagundi, unions, fennel, salt, pepper, 50 gr. Cool water.
? Scald vine leaves. This mixture roll up in vine loaves.
? Put those inside a pot and insert 1 ? lemon-juice and water till pour all the components. Bring to boil. Set aside.
? Melt butter and add flour. Add a little juice. Bring to boil.
? Mix the eggs and remaining flour. Simmer for few minutes.
? Serve with sauce and tomatoes garniture.
Baked lamb with water-melon
500 gr. Lamb
? teacup oil
10-15 small unions
500 gr. Potatoes
10 carrots
2-3 pieces cerely
1-2 biting pepper
parsley, finely grated
salt
pepper
1 laurel leafage
? Cut meat into 4-5 serving portions. Roast meat in oil heated, until lightly browned.
? Fry unions in oil as usually, add sauce, 2 glasses with hot water, salt and pepper.
? Simmer meat over low heat not until in the end.
? All the other vegetables and fry in a large skillet and then put those in a baked.
? Pour the meat and the remaining gravy of meat, biting pepper, finely grated, and laurel.
? Simmer those over a low heat and then bake those.
? Serve hot with vegetables and the juice.
Turkey-cock with corn bread
1 small turkey-cock
4-5 fresh unions
100 gr. Butter
salt
pepper
1 corn bread
1 lemon
Prepare turkey-cock.
Rub turkey-cock with salt, pepper, butter and lemon.
Roast it and dot with its juice.
Fry a small of butter with fresh unions, finely grated, then add juice, a little water and simmer. Crush corn bread.
Roll in the juice.
Boil it several times.
Put pap on a plate and cut turkey-cock into pieces. Serve hot.
Lamb entrails roasted in a spit
Entrails of lamb
1 pair intensive lamb
marjoram
salt
pepper
oil or ? coffee-cup butter
1 lemon
? Clean lamb entrails very well.
? Put intensive lamb in a bowl, and mix with salt, pepper and marjoram.
? Then pour a little oil.
? Cut intensive lamb, lungs, livers, glands, grease into small square forms.
? Put in a bowl and mix with salt and pepper just like intensive lambs.
? Spit in a rod the entrails, then heart, and repeat this ordering, till in the end. With one of the intensive lambs cover completely all those.
? Tie the intensive lamb in a such manner that it can’t liberate during the bake. Dot during the bake with a mixture of oil-butter-lemon-juice.
Fricassee (Tasqebap)
500 gr. A leg of lamb
3 tablespoons oil
tomatoes
2-3 unions (sliced)
1 glass wine
1 foliage laurel
sail
pepper
? Cut meat into small pieces. Simmer unions over low heat until heated through. Add meat and stir until lightly browned.
? Roll in wine, then add sauce, sail, pepper, laurel, a little water and simmer over low heat.
Cookies in Syrup (Sheqerpare)
2 cups sugar
? cup butter, softened
2 eggs
2 cups flour
? teaspoon baking soda
? cup water
? teaspoon vanilla extract
2 to 3 whole cloves
? Mix 1-cup sugar and butter in bowl. Add yolks and stir until smooth. Add flour and baking soda and still until soft dough forms.
? Roll out dough. Cut into 2-inch rounds. Place on baking sheets and bake at 350 degrees until pale gold, 20 minutes.
? Meanwhile, make syrup. Bring remaining 1-cup sugar and water to boil in saucepan and cook until syrup spins a long thread, 10 to 15 minutes. Remove from heat and season with vanilla and cloves to taste.
? Remove cookies from oven when golden and cool. Pour hot syrup over cookies. Serve at room temperature.
Halvah with butter
600 gr. Flour
450 gr. Butter
150 gr. Almonds
1 kg sugar
cinnamon
lemon
? Make syrup. Mix 1 ? water, lemon-juice, sugar. Bring to boil. Set aside.
? Melt butter and put it over low heat.
? Fry almonds, add flour, then add syrup. It’s ready.
4 Seafood Seasonings
An outstanding collection of seafood seasonings from around the world. Use to enhance broiled, fried, baked or grilled seafood of all kinds. Customer Comment : Had one of the seafood seasoning in a sauce last night with sword fish that had been grilled first and the small bay scallops that were cooked in the sauce. Scandia Lemon Dill South Seas Lemon Pepper Cajun (Blackened)
Cajun Power Garlic Hot Sauce
No Fat Fits In Display Box Pure Louisiana Cajun. Includes freshly squeezed garlic. – Read Reviews of Cajun Power Garlic, Hot Sauces ~ Size: 8oz 236ml ~ Heat Level: 5 (Medium Hot Sauces) Customer Review: I tried this hot sauce at the New Orleans School of Cooking, where they use it quite a bit. Is is extremely flavorful and may be used as a condiment at the table or in cooking. It is quite mild with only slight heat but the flavors are intense, primarily mild garlic (not hot) tomato and spice. It is excellent on chicken, shrimp and even eggs. I highly recommend it! – Brad… Read More Reviews about Cajun Power Garlic Hot Sauces Try This On : All Meats and seafoods; For seasoning or marinating chicken, ribs, pork chops, steaks, roast, brisket, hamburgers, pasta, Bar-B-Q baked beans, sauces and dips. Fish, Shrimp, Crawfish, Crabs. Cajun Power Garlic Hot Sauce PRODUCT DETAILS Size : 8oz 236ml Regular Price : Heat Level : 5 (Medium) Bottle Type: Round, Tapered Top Color : Reddish Orange Consistency : Thin Produced in : USA Style : hot sauce, hot sauces, garlic hot sauce, cajun power garlic hot sauce, garlic cayenne, louisiana cajun, medium hot sauce, gourmet sauces Manufacturer : Cajun Power Sauce Themes : Garlic Heavy * Cajun * Gourmet Sauces * No Fat * Fits In Display Box Ingredients : Vinegar, Garlic, Sucross, Spices, Salt, Cayenne Pepper, Xanthan Gum NUTRITION FACTS Serving Size=1TBS Servings Per Container 16 Amount per serving Calories 10 % Daily Values* Total Fat 0g 0% — Sat Fat 0 0 Sodium 300mg 13% Total Carb 1 0% Sugars 1g Protein 0g 0%
What are some good cajun recipes?
Im 21 and i have a 2 year old son. I’ve been cooking for about 6 months now, testing things out. but im getting tired of cooking the same ol stuff. Just wondering if anyone knows any good cooking:)
Shrimp Alfredo
1 lb Shrimp, cooked and peeled
1/2 cup Water
2 Tbsp Margarine
1 cup Milk
6 oz pkg Fettuccine
1/4 tsp Black Pepper
1 tsp Greek Seasoning
Parmesan Cheese
Alfredo Sauce:
2 cups whipping cream
1 cup Parmesan Cheese, grated
4 Tbsp Butter
Over low heat, melt butter in a non-stick skillet. Stir in whipping cream and blend well. Add parmesan cheese and stir until sauce thickens. Do not boil. Thicken sauce with more cheese, or thin with more cream. The sauce should generally be creamy.
Combine milk, water, & Alfredo sauce in a 2 quart saucepan. Add margarine, black pepper, & Greek seasoning. Bring to a boil over medium heat. Reduce heat & simmer 3 minutes, stirring constantly. Stir in cooked shrimp & simmer until heated. Meanwhile, boil fettuccine pasta and drain. Blend in with shrimp alfredo sauce. Serve in a large bowl and sprinkle with parmesan cheese before serving.
Mama’s Chicken and Rice
1/4 cup canola oil
1 chicken, cut up or pre-cut pieces
1 large onion
1 teaspoon salt
1/4 cup black pepper
2 cups raw rice
4 cups water
Brown chicken in hot oil. Cook until almost done. Add onions, salt and black pepper. Cook at least 5 minutes. Add rice and water. Cook until almost all liquid is absorbed. Cover and turn off fire. Let set for 10 minutes or longer. Stir and enjoy.
Chicken and Cornbread Dressing
(GREAT FOR HOLIDAYS)
1 large hen or chicken
3 cups crumbled bread (day old)
6 cups crumbled cornbread (not sweet)
2 large onions, chopped
1/2 cup green onion tops, chopped
1/2 cup chopped bell pepper
1 cup celery, chopped
7 eggs (raw)
2 cups milk (I use evap. milk)
5 cans cream of chicken soup
salt and pepper (I don’t salt, I use chicken bullion cubes adds more flavor to broth.)
Preheat oven 375 degrees. Cook chicken until tender in seasoned water, then de-bone. In saucepan, combine 1 !/2 cups of the broth made from boiling chicken, onions, celery and green bell pepper and bring to a boil. Reduce heat and simmer until vegetables are tender. In large mixing bowl mix chicken, breads, broth/vegetable mixture: add eggs, milk and salt and pepper. Mix well and bake in a large, greased baking dish. Bake 375 degrees for 45 minutes or until knife comes out of center clean. Serves 10 – 12
Shrimp Fettuccine Alfredo
3 jars 16 oz Alfredo Style Pizza Sauce
1 package 8 oz fettuccine pasta
1 1/2 pound fresh shrimp, peeled and deveined
1 small package of Mackenzie frozen veggies (such as onions, red peppers celery)
1 cup butter melted
2 tbsp red pepper flakes
In a saucepan over low temp heat the Alfredo sauce. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 11 minutes; drain. Bring shrimp to a boil until they turn orange/pink. Then place in bowl with melted butter. Let shrimp marinate for 15-20 minutes and remove. In a large skillet over medium heat, saute green and red peppers and onions in small amount of oil. Mix together the cooked pasta, shrimp, pepper-onion mixture and Alfredo sauce with red pepper flakes. Serve with a fresh salad and any fresh bread; French bread is really great with this dish.
Baked Spaghetti and Cheese
1 can 12 oz evaporated milk
1/2 cup margarine
1 pound processed cheese
1 package spaghetti
4 to 6 slices American Cheese
Combine milk, margarine, and cheese in 2 quart casserole dish; simmer over low fire until cheese is melted. Boil spaghetti in salted water until done. Drain and mix with cheese sauce. Top with cheese slices and bake in a 350 degree oven until cheese begins to brown.
Crawfish-Broccoli Cornbread
1 pkg Cornbread mix
4 eggs
1 large chopped onions
1 stick (8 tbsp) melted butter
1 box frozen broccoli, thawed, chopped & drained
1 pound crawfish
2 cups grated cheese (your preference)
1 tsp Tony Chachere
1 tsp hot sauce (optional)
Mix all ingredients. Pour into a 9×13 greased glass pan and bake for approximately 45 minutes.
nfd♥