baking - Cajun Fires - Cajun Cooking

Posts tagged "baking"

Does anyone have a Cajun Turkey Recipe for a turkey that will be cooked in an oven, rather than in a deep fat?

I just want to cook a huge turkey (22 lbs.) in an oven rather than with a fryer and would like to have a great Cajun Turkey recipe.

You should double this recipe, Tony’s creole seasoning is available in most grocery stores.

Cajun Style Turkey

12 – 14 lb turkey

Season inside and out generously with 2 – 3 Tbsp Tony’s seasoning

Place 1 cup *veg mix and 2 sticks butter inside bird Place bird in roasting/baking pan
(*1 cup veg mix: In blender: 1 onion 1/2 green bell pepper 2 sticks celery 1 clove garlic)

Cover the turkey breast with bacon strips and a paste of butter & flour.
*1 cup chicken stock (1/2 inside bird other half in bottom of pan)
Cover or tent and bake in 300 degree pre-heated oven around 4 hrs, steaming until tender. Remove cover, pour off pan juices, set oven to 500 degrees and brown bird for about 8 – 10 minutes.

*"almost" equal amounts (just a little more of the butter). Melt/heat butter then the flour is stirred in to make a paste that is not "too dry"

Baking/Cooking- Cajun Seasonings

Displaying 1 to 13 (of 13 products) Result Pages: 1 Chef Paul Prudhomme’s Magic Seasoning (2 oz.)- Poultry Magic $ 5.83 Allow Substitutions? Chef Paul Prudhomme’s Magic Seasoning Salt (7 oz.) New Orleans Blend $ 5.20 Allow Substitutions? Emeril’s Bayou Blast Essence (3.45 oz.) $ 4.89 Allow

Creole Gumbo

Cooking some Gumbo. I forgot to add some white wine. Add 3 oz when you add the vegetables!

Duration : 0:11:29

does any one have any good cajun recipes/creole?

CAJUN BOURBON CHICKEN

1 cup bourbon
1 cup soy sauce
1/2 cup brown sugar
1 tsp paprika
pinch hot red pepper flakes
1 tablespoon molasses
3 cloves garlic, smashed
2 tablespoons freshly grated ginger
1 1/2 teaspoons each onion and garlic powder
6 each chicken thighs and drumsticks
salt and pepper, to taste

Combine all ingredients (except chicken) for marinade (may be processed in a blender). Set aside 1/2 cup of this marinade in a clean jar (do not use to marinate chicken – this portion will be used for basting the chicken during the grilling). Keep refrigerated.
Put marinade into a ziploc bag with chicken pieces and distribute evenly. Marinate chicken for 6-12 hours in refrigerator, turning occasionally.

Remove chicken from marinade and drain. Allow to sit at room temperature while grill heats up. Grill over medium high heat (grill open) for 5 minutes, then close grill and reduce heat; continue cooking over low heat, for 15-20 minutes, or until chicken is done (juices will run clear when pierced with a fork). Baste with fresh marinade every few minutes, turning chicken to cook both sides evenly.

Season with salt and pepper, to taste.

PEPPERONCINI STUFFED WITH CAJUN CRAB
MEAT

1 lb. cream cheese, room temperature
8 to 12 oz. crab claw meat, shredded
1 1/2 tablespoons Cajun seasoning
1 tablespoon hot sauce
1 teaspoon dried thyme leaves
36 pepperoncini
fresh parsley leaves, chopped

Cut the stem end off the pepperoncini and carefully scrape out the seeds. Set aside.
Beat the cream cheese in the bowl of a mixer with a paddle attachment. Add the crab and continue to mix. Add the Cajun seasoning, hot sauce and thyme; mix until blended.

Place mixture into a pastry bag and pipe into the seeded pepperoncini. Dip the cream cheese end of the pepperoncini in the chopped parsley.

COOK’S NOTE: If you don’t have a pastry bag, use a large ziploc plastic bag with one corner cut off

SPICY CAJUN PASTA

1 can black beans
1 red onion cut into long strips
2 cups chopped chourice
1 1 lb box penne pasta
2 cooked chicken breast
2 tablespoons Cajun seasoning
2 cups medium sized cooked shrimp
1 1/2 cups light cream
2 tablespoons butter
1/2 teaspoon black pepper

In large skillet, cook onion in butter for 2 minutes. Add chourice, Cajun spice, and black pepper. Cook for 10 minutes on medium heat. Add chicken breast, shrimp and cream and simmer until thickened.
Boil pasta according to package directions while sauce is simmering.

Finally, add black beans to sauce. Heat and toss pasta and sauce together. Serve.

CROCKPOT CAJUN PECANS

1 lb. pecan halves
4 tbs butter, melted
1 tsp chili powder
1 tsp salt
1 tsp dried basil
1 tsp dried oregano
1 tsp dried thyme
1/2 tsp onion powder
1/4 tsp garlic powder
1/4 tsp cayenne pepper

Combine all in a crockpot. Cover and cook on high for 15 minutes.
Take cover off and turn on low, for two hours. Transfer to a baking sheet and let cool.

CAJUN MEATLOAF

2 teaspoons butter
1/2 large onion
1/2 cup green pepper, chopped
1 tsp salt
3/4 tsp cayenne pepper
1/2 tsp thyme
1/2 tsp freshly ground pepper
1/4 tsp ground cumin
1 lb lean ground beef
1 egg, beaten to blend
1/2 cup fine dry bread crumbs
1/2 cup catsup
1 tsp Worcestershire sauce

Preheat oven to 375°F.
Melt butter in a heavy medium skillet over medium to low heat. Add next 7 ingredients and cook until vegetables are tender, about 10 minutes. Combine meat, egg, breadcrumbs, 1/4 cup catsup and Worcestshire sauce and form into a loaf in baking dish.

Bake 20 minutes. Spread top with remaining 1/4 cup catsup and bake for an additional 40 minutes.

CAJUN DIRTY RICE

1 lb. ground pork
1 lb. ground beef
1 large bell pepper
1 medium onion
5-6 cloves garlic, peeled
1-2 fresh, cayenne peppers
1 tsp. salt
1 tsp. red pepper flakes
2 4-6oz cans mushroom steak sauce
3-4 cups cooked rice

The Dressing Mix:

Pan fry the ground meat well until all of the meat is well done. Put bell pepper, onion and garlic into food processor and "nearly" liquify it, then add this to the meat. The pepper/onion/garlic should sizzle as you stir it well into the the meat. When the sizzling fades, add the mushroom steak sauce and a little water and allow the entire dressing mix to simmer for at least a half hour.
Dirty Rice: Cooked rice can be added to this mixure and thoroughly stirred. The more rice you add, the drier and "whiter" the resulting dressing will be. Adding the right amount of rice will result in a dress that is moist with the rice appearing very brown ("dirty").

Cornbread Dressing:

Substitute crumbed cornbread for cooked rice.
Save some for later: Freeze the dressing mix, i.e., before adding rice/cornbread, separately. When needed, defrost the mix by heating it and add the rice or cornbread.

Soul Food & Cajun…need tasty recipies?

Please provide any and all soul food or cajun recipies. Love flavor, spicy is good too. Thanks.
10pts for best!

*rump roast in a bag

1 (10 lb.) beef roast, tied
5 cloves garlic
5 green onions, chopped
5 hot pickled peppers
4 lb. mushrooms
Salt and pepper
1 T. all-purpose flour
8 large carrots
8 medium size potatoes
1/2 C. chopped parsley
1 C. chopped green onion
1 tsp. celery seed
2 C. dry white wine
1 C. water
1/2 tsp. aromatic bitters
2 T. soy sauce
Ground red pepper (cayenne)
Salt to taste

Cut 5 holes deep in the roast and stuff them with the
garlic, onions and peppers. Clean mushrooms well. Pat
salt and pepper on the roast. Place flour in large turkey-size
oven cooking bag and shake it around in bag. Place roast in bag and arrange mushrooms, carrots and potatoes around it. Add parsley,
green onion and celery seed.
Combine wine, water, bitters, soy sauce, cayenne and salt to
taste and pour into bag. Tie the bag and punch 12 holes at random in top with a two-tined kitchen fork. Roast 1 1/2 hours at 350ºF.

*cajun meatloaf

Ingredients
2 Whole bay leaves
1 tablespoon salt
1 teaspoon ground red pepper( cayenne)
1 teaspoon black pepper
1/2 teaspoon ground cumin
1/2 teaspoon ground nutmeg
4 tablespoons unsalted butter
cup finely chopped celery
1/2 cup of celery finely chopped
1/2 cup finely chopped bell pepper
1/4 cup chopped greens onions
12 teaspoon of minced garlic
1 tablespon tabasco sauce
1 tablespoon worecestershire sauce
1/2 cup milk
2 pounds ground beef
1/2 pound of ground pork
2 eggs lighthy beaten
1 cup very fine dry bread crumbs

combine the seasoning mix ingredients in a small bowl and set aside.
melt the butter in 1 quart saucepan over medium heat.
add the onions, celery, bell pepper, green onions, garlic, tabasco, worcestershire and seasoning mix.
saute until mixture starts sticking excessively, about 6 mins, stirring occasionally and scraping the pan bottom well.
stir in the milk and 1/2 cup catsup.
continue cooking for about 2 mins, stirring occasionally.
remove from the heat and allow mixture to cool to room temperature.
place the ground beef and pork in an ungreased 13 x 9 inch baking pan.
add the eggs, the cooked vegetable mixture removing the bay leaves, the bread crumbs.
mix by hand until thoroughly combined in the center of the pan … shape the mixture into a loaf that is about 1 1/2 inches high x 6 inches wide and 12 inches long.
bake uncovered at 350 for 25 minutes, then raise heat to 400 and continue cooking until done, about 35 minutes longer.
serve immediately,

*Chicken and Dumplings

-Broth
2-1/2 To 3 Lbs Whole Chicken
2 – Cups Chicken Broth
1 – Teaspoon Butter
Water
-Dumplings
2 – Cups All Purpose Flour
1/2 – Teaspoon Salt
5 – Tablespoons Butter
1 – Egg
1/2 – Cup Whole Milk

Place the chicken into a large boiling pot. Add chicken broth and water. Make sure the chicken is covered with water. Bring to a boil and reduce heat to simmering. Throughout cooking skim away any foam that forms in your pot. Simmer for 1-1/2 hours until chicken is done and tender. Remove chicken from the broth and allow to cool.

Debone the chicken once it is cool enough to handle. While deboning the chicken discard the undesirable parts (skin, bones, etc). Cut deboned chicken into bite sized pieces.

Now it’s time to prepare your dumplings. Preparing the dumplings is easy. Mix your flour, salt, egg, butter and milk in a stand mixer. If you don’t have a stand mixer, a mixing bowl and hand mixer will do the job. Continue to mix until a ball forms.

Form your dumplings by rolling out the dough to about 1/8 inch on a cutting board. Use a sharp knife or pizza cutter to cut your dough into bite size pieces. If you feel creative try cutting out small circles, squares or diamond patterns.

Bring the chicken broth to a boil. Drop dumplings into boiling broth, ensuring that they submerge. Add all of your dumplings to the broth. You can keep dumplings from sticking together by adding butter and dunk dumplings one final time. Reduce heat to medium-low and cook for 8 to 10 minutes. Add chicken and simmer until chicken is heated….your dumplings are now ready to serve

Or u can try these links

http://www.realcajunrecipes.com/

http://www.soulfoodandsoutherncooking.com/traditional-soul-food-recipes.html

http://soulfoodonline.net/recipes/

http://www.experienceneworleans.com/recipes.html

ENJOY

Has anyone ever made REAL cajun/ creole food?

Can you give me an awesome recipe for a theme luncheon we have coming up… I need a really good recipe – preferably one that you have tried and liked before…

I am from New Orleans and these are some of the easier creole recipes you can make. Enjoy them.

CHICKEN AND SAUSAGE GUMBO

4 pounds chicken
10 cups chicken broth
1 cup vegetable oil
½ teaspoon thyme
1 cup flour
1 pound smoked sausage, sliced
2 medium onions, chopped
1 pint drained oysters (optional)
1 bell pepper, chopped
2 Tablespoons green onions, chopped
2 ribs celery, chopped
1 Tablespoon parsley, chopped

Season the chicken with garlic salt and red pepper. Set aside. In a large pot, make a dark roux by combining flour and oil, stirring constantly. Add bell pepper, onion and celery to the roux and cook until soft (5-6 minutes). Add chicken broth and chicken pieces. Bring to boil, reduce heat to medium, stir in thyme and cook for 1 hour. Add sausage and cook for another hour until chicken tender. Adjust seasoning if needed. Add green onion and parsley. Stir well. Add oysters if you choose to add them (Actually, I usually don’t!)

CREAM OF CRAWFISH SOUP

1 stick butter
½ cup grated onion
½ cup flour
1 pound crawfish tails
½ bunch green onions
2 cups Half and Half
2 cups whipping cream
2 cups chicken stock
1 teaspoon red pepper
2 teaspoons garlic powder
2 teaspoons onion powder

In a saucepan, melt butter. Stir in onion and sauté for five minutes. Stir in flour. Cook about 2 minutes until mixture thickens. Add hot chicken stock and stir well. Simmer for 5 minutes stirring constantly.

In a food processor, grind crawfish and green onions. Add to soup base. Mix well and simmer for 5 minutes while stirring constantly. Add Half and Half and cream and reduce heat to low. Simmer for 5 minutes. Stir in seasonings and remove pot from heat.

SHRIMP REMOULADE
The Old Roosevelt Hotel’s recipe

2 egg yolks
1 cup Creole mustard
¼ cup vinegar
Juice of 1 lemon
2 cups salad oil
1 bunch minced green onions
½ stalk celery, minced
4 pounds boiled shrimp, peeled, deveined

Blend the egg yolks, mustard, vinegar, lemon juice, salt and pepper. Slowly add oil, beating constantly. Once thickened, add green onions and celery. Mix sauce with shrimp and refrigerate for 4 hours before serving.

BLACK EYED PEAS
Fresh will be out of season, so look for dried or look in your freeezer section and you may find them frozen by Pic’d Sweet.

2 quarts. water (or chicken broth)
1 # hickory bacon, cut in pieces
1 # smoked sausage, chunked
1 smoked ham hock
2 cups diced onions
¾ cup diced celery
¼ teaspoon garlic powder
½ teaspoon thyme
1 Tablespoon sweet basil
4 bay leaves
1 # black eyed peas
3 Tablespoons bacon drippings
Salt and black pepper to taste
6 cups cooked long-grain rice

Rinse the peas well under cold running water and set them aside to drain. In a 5-quart heavy aluminum Dutch oven with a tight-fitting lid bring the two quarts of water or broth to a rapid boil. Drop into the water the bacon, smoked sausage and ham hock.

Bring the water to a slow boil and cook the meats for 15 minutes (covered) until they form a rich flavored stock. Stir in the onions, celery, garlic powder, thyme, sweet basil, and bay leaves, cover and cook over medium heat until the vegetables soften —about 15 minutes.

Stir in the black eyed peas and the bacon drippings well, making sure the mixture is uniformly blended. Bring the peas to a boil, but immediately reduce to a simmer, cover and cook until rich and creamy, stirring so they don’t stick. (dried peas take about two hours on a very low fire).

About 20 minutes before serving, sprinkle in the salt and pepper and season the peas to taste. Remember—you already have salt in the bacon as well as in the smoked sausage, so you may not need to add much more.

“Fresh” blackeyed peas, unlike the dried variety, need to be cooked for only 20 to 30 minutes before they are ready to serve.

Serve over rice

JAMBALAYA
This is a great short cut version of jambalaya that uses canned broths and is one of the easiest recipes you will ever make. It is great for pot luck lunches/dinners because it is not expensive to make and serves a lot of people. Just don’t tell my grandma I am taking short cuts!

1 pound sausage
2 pounds peeled shrimp or 3-4 cooked, chopped chicken
1 can Campbell’s beef bouillon
1 can Campbell’s french onion soup
8 ounces tomato sauce
1 stick butter
1 ¼ cups chopped bell pepper
¼ cup chopped green onion
¼ cup chopped parsley
1 pound (orange box) Uncle Ben’s
season to taste

Mix cubed chicken and sliced sausage and all other ingredients in baking pan, bake covered 350 for 1 hour and 15 min. Stir every 15-20 min.

SHRIMP CREOLE
2 pounds peeled/deveined shrimp
2 Tablespoons cooking oil
1 large onion (finely chopped)
1 clove of garlic (chopped)
2 Tablespoons chopped green pepper
1 Tablespoon flour
8 ounces tomato sauce
12- 16 ounces of water
2 Tablespoons chopped parsley
thyme
salt and pepper

Heat oil over medium heat. Add onions and cook until soft. Add garlic and green pepper, sauté two minutes. Stir in flour until well blended. Stir in tomato sauce. Simmer for five minutes. Stir in water, thyme, salt, pepper, parsley and shrimp. Simmer covered for 30 minutes. Serve over rice.

And if you want an authentic creole dessert:

Pralines
2 1/4 c sugar
1 c whole milk
3/4 can evap milk
1 heaping c pecans
1 tea vanilla
2 Table butter

Cook sugar, milk, evaporated milk and butter, stirring constantly, over medium heat to soft ball stage. Add vanilla. Slowly add pecans stirring constantly. Cool 15 minutes. Pour 2" apart on waxed paper and cool.

Buttered Pecan Pie
¼ cup unsalted butter
½ cup light corn syrup
¾ cup heavy cream
1 teaspoon vanilla
1 cup light brown sugar, firmly packed
3 eggs
¼ teaspoon salt
1 ½ cups toasted pecans
9” pie shell

Preheat oven to 375. In a medium saucepan, heat butter over low heat until it turns golden-amber; do not burn. Immediately pour in cream to stop cooking and pour mixture into a mixing bowl. Blend in brown sugar, salt, corn syrup and vanilla. Beat in eggs by hand until well blended. Stir in pecans.

Pour into shell (crimp edges as high as possible) and cover edges with foil. Bake 30 minutes. Remove foil and bake an additional 15 to 20 minutes or until filling is set and pastry golden. Cool at least 2 hours before serving.

To toast pecans: spread pecans on cookie sheet and bake in 375 degree oven for 5-10 minutes, stirring every 2 minutes.

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.

Irene Cooks

Irene gives a quick tour of the art of Greek Pastry

Duration : 3 min 29 sec

Whats a yummy Cajun Recipe? What is mainly Cajun food popular for?

CAJUN BOURBON CHICKEN

Season with salt and pepper, to taste

AND

PEPPERONCINI STUFFED WITH CAJUN CRAB
MEAT

Place mixture into a pastry bag and pipe into the seeded pepperoncini. Dip the cream cheese end of the pepperoncini in the chopped parsley.

AND

CAJUN MEATLOAF

Bake 20 minutes. Spread top with remaining 1/4 cup catsup and bake for an additional 40 minutes.

AND

SPICY CAJUN PASTA

Finally, add black beans to sauce. Heat and toss pasta and sauce together. Serve.

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♥

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