I know, being from Louisiana I should have been born knowing how to cook Cajun, lol! But both my grandmothers and my great-grandmother who were the best cooks in my family, died when I was in high school before I took an interest in cooking and I was just wondering if anyone could give me some tips.
Warning: I have never cooked anything without a microwave or oven but I am ready to try cooking on a stovetop!!!
1. Bless your sweet heart. Here are a bunch of Cajun and Southern recipes from Louisiana, Mississippi, Alabama, Texas & Florida for you:
2. Crawfish Broil:
And here are lots and lots of foods that I’m sure you will be interested in learning about:
Put the following into your "Favorites", or into your "My Documents".
1. Foil-Pack Dinners-turn on your sound (video):
2. Dinner recipe videos, turn on your sound and click this link:
3. Favorite Brand Name Recipes:
Take a look at these recipes from Campbells:
4. In a rush? Smithfield, Hormel, Armour, Tyson have packages of PRE-COOKED beef tips, roast, pot roast, pork roast, chicken, ham, meatload. Use this for your meat dish with a side dish or two of vegetables, rice, or potatoes. You will find these packages near the meat section, they are not frozen. Ask a clerk for help.
5. Tyson’s fully cooked whole chickens are delicious. I serve them often with S&W canned sweet potatoes, Stove-Top dressing, microwave chicken/turkey gravy in jars, a canned vegetable, canned cranberry sauce, and frozen Pillsbury Microwave Biscuits which are better than I can make. A frozen pie defrosted and fully cooked. Perfect for one or two people at Thanksgiving or Christmas.
6. Another thing you can do is cook in a slow cooker or a crock-pot. You put the meat into the crock-pot in the morning and it cooks all day long. The meal is ready at dinner time. Crock-pots can be bought at your grocery store, WalMart, Target, etc. BE SURE to read the booklet that comes with the crock-pot.
Here are some crock-pot recipes for you:
Beef Recipes in Crock Pot (see other types of meats at the very bottom of this link):
Chicken Recipes in Crock Pot:
TEXAS crock pot recipes:
7. If you are in a hurry, go to your grocery store and pick up a roasted chicken that you can buy in the deli section. They also have side dishes such as veggies, salads, desserts, and etc.
8. Frozen dinners are always a good choice. Our favorites are Stouffer’s, Marie Calendar’s, Michael Angelo’s, Boston Market’s. Just add a side dish, salad, or fruit salad. Desserts can be bought in the bakery section of your grocery store.
9. Ragu Sauces- Italian (in jars, just pour it on).
Scroll down this screen, click a category and then click "Find Recipe" at the bottom of the screen:
10. Quick put together desserts:
Eagle Brand Sweetened Condensed Milk videos-turn on your sound:
Kraft’s Chocolate Passion Bowl (video):
8 MINUTE STRAWBERRY CHEESECAKE
Philidelphia Cream Cheese has ready to eat cheesecake Tubs:
Video – New York Style Cream Topped Cheesecake:
FROZEN PEANUT BUTTER PIE-no bake
Video – Pie Crust, How to Make and Bake:
11. Tossed Salad (video):
Caesar Salad – chef style (video):
Quick five minute Caesar Salad (video):
12. Guacamole Dip video (peppers can be left out if you wish):
14. Chef Wan’s Recipes-Malaysia…in south east asia – pictures:
(Categories on the left hand side of the screen)
15. Video On How To Cook A Rib Eye Steak (turn on your sound), click this link:
16. Ramen noodles recipes:
17. Look through these chicken & pasta recipes:
Day seven of the Wichita Riverfest is the Cajun Food Fest. Also on the plate, a Wizard of Oz look-a-like contest, a play entitled, “Family Reunion”, and to close out the evening: Jazz.
Duration : 0:3:21
Safety is important when it comes to eating meat and staying healthy. Food poisoning can be a huge problem for those who do not cook or store their meat correctly. Here are a few safety tips for cooking and storing meat.
- It is really important that you wash your hands with soap before you touch any meat and afterwards too. Our hands carry around quite a lot of germs and bacteria; in fact you might be shocked if you knew exactly how much. Studies have shown that even those who do wash their hands often don’t remove all the dirt and germs.
- Another thing to ensure is that all your utensils are clean before you use them to cook meat.
- All frozen meat should be thoroughly defrosted before you cook it. If you need your meat defrosted in a hurry you can get some help from a microwave but the best thing to do is to allow it to defrost naturally at room temperature.
- It is important that you have a separate cutting surface for your meat and your veg.
- If you want to keep any leftover meat you need to make sure that you refrigerate it within two hours of allowing it to cool. You will have to eat the meat straight away if you don’t put it in the fridge within this time or else it will have to go in the bin.
- You will reduce the chance of infection by using clean plates and cutlery when serving meat; as well as that it will also look much nicer too.
- You will have to either use meat immediately or throw it out once it has been re-heated. If you have re-heated something, then do not put it back in the fridge.
- Meat which has defrosted in a freezer due to a power cut, will either have to be thrown away or binned as it would be very dangerous to re-freeze it because of the risk of food poisoning.
“Bait to the Plate”, Season 1, Episode 1 featuring Jack Leonardi, Chef of Jacques-Imo’s catching a cooking a Whole Stuffed Trout with Crabmeat Stuffing.
Duration : 0:10:2
4. Chinese (Sichuan/Hunan)
6. Spanish (Tapas)
9. American (Cajun)
Honorable Mention – North African, Italian, American (Seafood), Chinese (Shanghai), Vietnamese, American (Steaks), Indian, Brazilian, Korean BBQ & Ethiopian
Thai food is heaven on a plate.
I need a starting point for a recipe that I can cook at home, but ideally is mall food-court quality at worst or restaurant quality at best. I would try a Cajun recipe first and a Tex Mex recipe, as well. How long does a New York steak bake in an oven at 350 degrees? My problem is that I want to flour-coat the meat. I am looking for any good solutions.
Fajita meat is not flour coated. It’s going in a flour tortilla already.
1/4 cup vegetable oil, divided
3 tablespoons lemon juice
1 garlic clove, minced
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
Dash hot sauce
Salt and freshly ground black pepper
1 1/2 pounds meat (boneless, skinless chicken breast, skirt steak or peeled and deveined shrimp)
1 medium onion, halved and sliced lengthwise
1 green bell pepper, sliced
1 red bell pepper, sliced
8 (8-inch) flour tortillas
1 lime, juiced, for topping
Sour cream, for topping
Salsa, for topping
Guacamole, for topping
Cheddar cheese, shredded, for topping
In a heavy duty resealable plastic bag, combine 2 tablespoons of the vegetable oil, lemon juice, garlic, cumin, garlic powder, onion powder, hot sauce, salt, pepper and your choice of meat. Seal and toss the bag around to coat. Marinate in the refrigerator. *Cook’s Note: 15 minutes for shrimp, 20 minutes for chicken and 1 hour for skirt steak.
Preheat your cast iron servers in a preheated 400 degree F oven for at least 20 minutes, to get a good sizzle when you plate the fajitas.
Heat the outside grill or a large indoor grill pan to medium-high heat. Remove the meat from the marinade and place it on the hot grill, discard the marinade. Cook chicken until cooked through, about 5 minutes per side, skirt steak about 3 minutes per side for medium-rare and about 2 minutes for shrimp. Slice the chicken and steak into strips if you are using.
In a large skillet heat up the remaining 2 tablespoons vegetable oil and fry the onions and bell peppers until crisp-tender with some salt and pepper.
Wrap the tortillas in foil and warm them in the oven with the servers for 15 minutes.
When you are ready to serve, remove the cast iron servers from the oven and quickly arrange the meat and peppers and onions on it. It will immediately start to sizzle from their fat and moisture. Serve sizzling immediately with the warm tortillas and other accompaniments.
I have zuccini, squash, carrots, celery, broccoli, cauliflower, bean sprouts, snap peas, onions, green peppers, cilantro, red cabbage, lettuce, jala peppers, banana peppers, baby corn, corn, tomatoes, potatoes, steak, chicken, lamb, rotini, linguini, mahi, tilapia, sausage, ginger, black pepper, chick and beef soup bases, lemon pepper, seafood seasoning, sesame seed, curry, cumin, chili powder, red pepper, oregano, herbs de province, cajun, I can get a couple more spices if needed, I am not very experienced with soup making.
2 tablespoons extra-virgin olive oil, plus 1 tablespoon
1 large onion, cut into large dice
1 celery stalk, cut into large dice
1 carrot, peeled and cut into 1/2 moon shapes
1 clove garlic, thinly sliced
1/4 cup boiled ham chunks or end of prosciutto, large dice
4 medium tomatoes, fresh or canned, peeled and roughly chopped
1 tablespoon fresh chopped Italian parsley leaves
6 cups hot vegetable stock or chicken stock
Salt and freshly ground black pepper
4 small zucchini, medium dice
3/4 cup arborio rice
2 yellow, red, or orange bell peppers, roasted, cored, skinned, seeded and cut into strips
Freshly grated Parmigiano-Reggiano
6 fresh chopped basil leaves
In a heavy-bottomed soup pot, heat 2 tablespoons olive oil over medium heat until hot, but not smoking. Add the onion and cook, stirring for 1 minute. Lower the heat to low, and add the celery, carrots and garlic. Allow to simmer over low heat until the vegetables begin to soften, about 10 minutes. Add the ham pieces and cook 2 more minutes, stirring occasionally. Add the tomatoes and the parsley. Cook for 5 more minutes so that the flavors meld.
Add the hot water or stock and season with salt and pepper. Bring the mixture to a boil, and add the zucchini and the rice. Bring back to a boil and then lower the heat so that the liquid is simmering. Let simmer gently until the rice is cooked, about 40 minutes. Remember to stir the soup occasionally. Add more water or stock, if necessary. When the rice is cooked, add the roasted peppers and remove the soup from the heat. Stir in Parmesan, to taste, and top each serving with some chopped basil.
2 medium-sized bell peppers
1/2 pound ripe tomatoes
1 bunch (about 5-6) zucchini flowers
1/2 pound (about 4 small) small green hot chili peppers
1 medium-sized eggplant
3/4 cup extra-virgin olive oil
1 garlic clove, thinly sliced
1 onion, thinly sliced
2 baking potatoes, cut into cubes
2 cups vegetable stock
Salt and freshly ground black pepper
1 bunch fresh basil, cut into chiffonade
Grated Parmigiano-Reggiano, to taste
Clean and cut all the "verdura" (including the bell peppers, tomatoes, zucchini blossoms, chili peppers) into 1/2-inch dice. Make sure to do the chili peppers last and clean your knife and cutting board thoroughly after chopping them.
In a 12 to 14-inch saucepan with 3-inch sides, heat the olive oil over a medium-high flame until hot but not smoking. Add the garlic and onion and cool until a light golden brown, about 5 minutes. Add the potato cubes and cook until light golden brown on all sides, about 5 minutes more. Add the rest of the vegetables and let cook until soft, about 15 minutes more.
Begin adding the stock, bit by bit. Bring the soup to a boil, reduce to a simmer, and season to taste with salt and pepper.
Serve the soup in 4 warmed soup bowls, garnished with basil. Add some Parmigiano-Reggiano, to taste, if desired.
Simple Veggie Soup:
2 small leeks, white part only
1 large potato, peeled
1 small onion
2 stalks celery
1 medium zucchini
12 green beans
2 medium carrots, peeled
6 tablespoons olive oil
3 tablespoons water
1/2 gallon chicken stock (or 1/2 gallon water, 4 bouillon cubes, a pinch of thyme, and 1/2 bay leaf)
6 ripe tomatoes, peeled and seeded
4 medium garlic cloves
30 fresh basil leaves, washed and dried
1/2 teaspoon freshly ground black pepper
Cut the leeks, potato, onion, celery, zucchini, green beans, and carrots into 1/4-inch dice.
In a 6-quart stockpot, combine 3 tablespoons of the olive oil with the water. Add the vegetables and saute over medium-low heat until all the water evaporates. Do not brown the vegetables.
Add the stock and bring to a boil. Cook at a gentle boil for 30 minutes. Meanwhile, in a food processor fitted with the metal blade, put the tomatoes, basil, garlic, and remaining 3 tablespoons olive oil. Pulse until pureed. Stir the puree into the cooked soup. Do not let the soup return to a boil. Season, to taste, with salt and pepper. Serve the soup hot or cold from a tureen or in individual bowls.
Chicken Veg Soup:
2 teaspoons olive or vegetable oil
2 leeks, cleaned and chopped
2 carrots, peeled and chopped
1 clove garlic, minced
1 stalk celery, chopped
1 cup of peas
4 boneless chicken breasts
2 to 3 bay leaves
2 teaspoons dried thyme
1/2 teaspoon salt
1/4 teaspoon ground black pepper
8 cups reduced-sodium chicken broth
6 ounces uncooked egg noodles
1 cup zuccini or squash
2 tablespoons chopped fresh parsley leaves
In a large Dutch oven, heat olive oil over medium-high heat. Add chicken, and cook for 10 minutes, stirring frequently. Add leeks, carrots, garlic, and celery and saute 4 minutes, until soft. Add bay leaves, thyme, salt, and black pepper and stir to mix well. Add chicken broth and bring mixture to a boil. Reduce heat to medium-low, partially cover and simmer 10 minutes.
Return mixture to a boil and add egg noodles. Cook 10 minutes, until egg noodles are just tender. Stir in peas and cook until peas are just heated through, about 1 minute.
Remove from heat, discard bay leaves and stir in parsley.
Chicken Cacciatore Stoup:
1 package boneless, skinless chicken breasts, 1 to 1 1/3 pounds, diced
Coarse salt and black pepper
1/2 teaspoon crushed red pepper flakes
3 to 4 tablespoons extra-virgin olive oil, 3 turns of the pan
2 russet potatoes, peeled and cubed into 1-inch squares
4 portobello mushroom caps or 16 cremini mushrooms, sliced or chopped
4 ribs celery hearts, chopped
1 medium onion, peeled and quartered lengthwise then thinly sliced
1 red bell pepper, seeded and quartered lengthwise then thinly sliced
4 cloves garlic, chopped
1/2 cup dry Italian red wine, eyeball it
1 (15-ounce) can diced tomatoes
1 (28-ounce) can fire-roasted crushed tomatoes
2 cups chicken stock
3 tablespoons fresh rosemary, finely chopped, 3 or 4 sprigs
1 cup basil, arugula or baby spinach leaves, shredded or torn
Grated Parmigiano-Reggiano or Romano, to pass at table
Crusty bread, to pass at the table
Heat a deep skillet or a medium soup pot over medium-high heat. Add 2 tablespoons EVOO, 2 turns of the pan, and the chicken. Season it with coarse salt and pepper and red pepper flakes.
While the chicken cooks, chop up the veggies.
When the chicken is evenly and lightly browned all over, 3 or 4 minutes, remove it to a plate and reserve. Add another tablespoon of extra-virgin olive oil, 1 more turn of the pan. Add the potatoes to the pan. Cook a couple of minutes, then add in the mushrooms, celery, and onion and cook another couple of minutes. Add in the peppers and garlic and cook another 1 to 2 minutes. Season the vegetables with salt and pepper. Add chicken back to the pan. Toss it with the vegetables. Add red wine to the pan and deglaze it, picking up drippings. Add tomatoes and stock to the stoup and stir to combine. Stir in rosemary and reduce heat to low. Cover and cook 8 to10 minutes.
Turn off stoup and ladle into shallow bowls. Top with basil (for a sweet finish and balance to the spice in the soup) or arugula (for a peppery finish) or with spinach (for a woodsy finish). At the table, pass grated cheese for sprinkling on top of the stoup and bread for mopping up the bowl.
1 1/4 to 1 1/2 pounds broccoli rabe, 1 large bunch, trimmed and cut into large bite-sized pieces
Extra-virgin olive oil
4 cloves garlic, 1 minced, 3 chopped
1 carrot, peeled and chopped
1 medium onion, chopped
1 can white beans, cannellini
1 quart chicken stock
2 cups beef or vegetable stock
1/3 pound orecchiette, little ear shaped pasta, or ditalini
1 pound ground veal
1/2 cup bread crumbs, a couple of handfuls
1/4 cup grated Parmigiano or Romano, a generous handful, plus some to pass at table
2 to 3 fresh sage leaves, finely chopped
Crusty bread, for mopping
Bring a couple of inches of water to a boil in a medium skillet. Add salt to boiling water and the broccoli rabe and cook 7 to 8 minutes. Drain rabe and reserve.
While rabe cooks, heat a medium soup pot over medium to medium high heat with 2 tablespoons extra-virgin olive oil. Add 3 cloves chopped garlic, carrots and onions. Cook 5 to 6 minutes, add white beans and heat through, a minute. Season veggies and beans with salt and pepper. Add drained rabe and the stocks and cover pot to bring to a quick boil. Add orecchiette and stir. Reduce heat and simmer soup to a low-roll, uncovered.
Mix veal with egg, remaining clove minced garlic, bread crumbs, cheese, sage and salt and pepper. Roll into 1-inch balls and drop into stoup. Cook 5 minutes. Adjust seasonings and serve stoup in shallow bowls with crusty bread.
There is a local restaurant that has a great cajun broiled shrimp.It is in a garlic butter sauce.Do you have a recipe similar to this?
Cajun Broiled Shrimp Recipe
1/2 lb butter
1 bunch green onions, chopped
5 cloves of garlic, minced
1/2 cup rosemary
1-1/2 cup lemon (juice of lemon)
1 tablespoon red pepper
3-1/2 pounds medium shrimp, washed
Oven temperature: Broil
In skillet melt butter. Add garlic, chopped onions, red pepper and juice of lemon. Simmer until green onions are soft. In long baking casserole arrange shrimp. Pour butter sauce over shrimp and sprinkle rosemary on top of shrimp and sauce. Broil for 15 to 20 minutes until all shrimp is pink (turning with a spoon occasionally).
Serve in bowls or deep plates – peel shrimp – dip in sauce and eat with French bread.
This recipe is from our Cajun recipes collection
In this video, Betty demonstrates a Cajun-style shrimp saute. It is quick and easy to make and has loads of flavor.
10 oz. frozen cleaned uncooked shrimp
1/2 teaspoon of garlic salt
hot sauce (Louisiana-style)
1/2 tablespoon of extra virgin olive oil
Thaw the shrimp in its original freezer bag. When thawed, drain it through a colander to let excess water go into the sink. Now place the shrimp on a plate, sprinkle well with garlic salt and Louisiana hot sauce. Cover with cellophane and refrigerate for 4 hours. In a skillet heat 1/2 tablespoon of olive oil until hot, but not smoking. Add the shrimp, but don’t allow a lot of the marinade into the skillet. The shrimp will cook very quickly. Turn each shrimp once, when it changes from translucent to opaque. When cooked on both sides, remove to a plate that has paper toweling on top to drain the shrimp. Move the shrimp to a serving dish. Serve while hot! Don’t skimp on the hot sauce!!!
Duration : 0:7:33