For a very
special treat, be sure to visit Bob and Eve at Cajun In The
Kitchen! Thank you, Bob, for contributing the recipe! Neiman's $250.00 Cookie Recipe
Bob Broussard's Mom's Lima Beans with Shrimp
1 pound dry lima beans
1 medium onion
1 medium bell pepper
1 teaspoon chopped garlic
10 cups of water
1 teaspoon salt
1 teaspoon Tabasco
1/4 cup cooking oil
1 pound fresh medium shrimp
********************
Put beans in large pot. Check them and wash. Put water with beans on stove. Add all ingredents (except shrimp) and cook for 2 hours covered on medium heat. Check beans for tenderness. When beans are tender, add shrimp and cook additional 15 minutes. Serve over rice.
For a very
special treat, be sure to visit Bob and Eve at Cajun In The
Kitchen! Thank you, Bob, for contributing the recipe!
*****Recipe courtesy of Ebella Bouillion Broussard*****
Beef Tips
With Rice (serves 4) 
1 lb round steak, cut into strips
1/2 lb mushrooms (or 1 can)
1 medium onion, chopped
1 can Ro-tel tomatoes
1 bell pepper, chopped
Tony's seasoning to taste
*******************
Brown the beef, onion, green pepper, and mushrooms in small amount of oil. Cook about 5 minutes, until vegetables wilt and meat is brown. Remove from heat. Add Ro-tels and Tony's. Bring to a boil, then lower heat to a simmer. Cook 10 minutes. Serve over rice. This recipe can be doubled for a large family.
For an extra special
treat, be sure to visit Renee at 
****Recipe courtesy of Renee Kelleher! Thank you, Renee!*****
2 eggs
1 (6 oz) pkg semi-sweet chocolate chips
1 Tablespoon sugar
pinch of salt
1 Tablespoon rum
3/4 cup hot milk
Mix all ingredients in the top of a double boiler. Cook on low fire until melted. Pour into demitasse cups. Chill. Serve with whipped cream.
For an extra special
treat, be sure to visit Renee at
****Recipe courtesy of Renee Kelleher! Thank you, Renee!*****
1 lb. fresh shrimp
3 TBL butter
3/4 C. chopped onion
3 small celery ribs, chopped
1 sweet green bell pepper, chopped
3 garlic cloves, finely minced
2 cups canned tomatoes,,preferably Cajun or Italian peeled
2 sprigs fresh thyme or l/2 teas dried
1 bay leaf
Tabasco sauce to taste
1/2 teas grated lemon rind
Salt to taste
pepper
2 TBLS finely chopped parsley
juice of l/2 lemon
Shell and devein shrimp. Rinse and pat dry. Set aside. 2. Melt the butter in a pan and add the onion. Cook, stirring, until the onion is wilted and add the celery, green pepper and garlic. Cook briefly, stirring. The vegetables must remain crisp. 3. Add the tomatoes, thyme, bay leaf, Tabasco, lemon rind, salt and pepper; simmer 10 min uncovered. 4. Add the shrimp and cover. Cook 3 to 5 min, no longer. Add the chopped parsley, lemon juice, and if desired, more Tabasco sauce to taste, serve with rice.
****Recipe courtesy of Mike Peahota! Thank you, Mike!*****
Le's Rice Dressing (Black Rice a.k.a. Dirty Rice)
The blacker the rice, the better the stuffing. The s e c r e t of black rice is the chicken livers. The darker you cook them the blacker the rice. Also you can add more livers if you want to.
In a large heavy Dutch oven, brown the chicken livers in the olive oil. Chop while cooking. When cooked dark, remove the livers, then add celery, onion and bell pepper to the pot. Sauté‚ until onions are translucent. Return livers to the pot. Add Italian seasoning, parsley, chicken broth and rice. Be sure rice is well covered with liquid.
Bring to a boil and continue stirring to keep the rice from sticking. If you need more liquid add more broth or water.
Cook for about ten minutes on high, then reduce heat and continue to cook for ten minutes more. Keep a close watch on the rice so that it doesn't get mushy.
Just before the rice is done, add the pecans. Remove the rice from the fire and stir in the oysters, juice and all.
Let stand at least 30 minutes before stuffing the bird. If possible make the dressing the night before, so that the seasonings get time to know one another.
*****Recipe by: Le , The Caribbean Cajun Californian© Thank you, Le*****
Sauté onion, bell pepper and garlic in oil.(Add the garlic last so it doesn't get bitter). Sauté until onion is translucent. Add remaining ingredients one by one,stirring after each. Bring to boil. Reduce heat, cover, simmer 20 to 30 minutes (up to 2 hours). Adjust seasonings to taste.
*****Recipe by: Le, The Caribbean Cajun Californian© Thank you, Le*****
Le's Clam Chowder (New England)
3 Lbs. (±) Small Red Potatoes
ROUX
Get your potatoes boiling, cook until almost done, remove from heat and let cool. When cool remove the skin and eyes, and cube the potatoes. Reserve until later. If you don't have fish stock, let's make some. Into a large pot put 3-4 cups of water, 2-3 ribs of celery, chopped into large pieces leaves on, some garlic, a chopped up carrot, 3-4 large pieces of any white fish. Boil for at least an hour, 2-3 hours are better. Add more water as necessary to keep the pot going. Strain the stock when you are ready to use it. A cajun would add Tabasco and cajun seasoning. But, set your own thermostat on that matter.
While the potatoes are boiling, cut the pork hocks into as small as pieces as possible, then in a large frying pan sauté them slowly. (If you don't want to use pork, just substitute olive oil as necessary.) Remove and reserve the crispy scraps. Add the onions (carrot and celery) and sauté until the onion is translucent. Remove from pot, reserve the oil.
Make your roux. In your soup pot, place the reserved oil, plus olive oil and half the butter, start with 1 c. of flour . Cook, stirring constantly and slowly, slowly, add the balance of flour, butter and oil until you have a sufficient quantity of roux. DO NOT brown this roux.
When the roux is smooth, start adding the fish stock and the water from the canned clams, a cup or so at a time. Slowly stir it all in, on low heat, until smooth. Add additional water if necessary, and stir, cooking until the soup is smooth and creamy. Add the potatoes, onions, clams, and all of the spices, Taste as you go, adding more of this or that to get the flavor that you want. Cook on low for 10 -15 minutes.
Stir in the milk and half-and-half. Heat until very hot. Heat thoroughly, but do not boil. If you wish, crumble the crispy pieces of pork hock or bacon and stir in.
Chowder is better if allowed to mature; it is always better the following day.
*****Recipe by: Le, The Caribbean Cajun Californian© Thank you, Le*****
Le's Stuffed Eggplant (Not really stuffed, but really Elegant Eggplant)
Peel eggplant and cut into large chunks. In a large heavy pot with a minimum amount of water, cover and boil eggplant until tender. Add more water if necessary, but eggplant gives up a lot of water.
As the eggplant becomes tender add the onion, celery, and bell pepper. Add the garlic and Tabasco as the celery becomes tender. Add Italian and Cajun seasonings. Salt and pepper if necessary. You may want to adjust these seasonings for your particular taste.
Stir often until smooth but not mushy. Add the beaten egg carefully as not to scramble the egg. Remember add hot eggplant to egg, not egg to eggplant. Use a small bowl.
Add the shrimp - continue to cook only until shrimp are pink - then remove immediately from the heat.
Preheat the oven to 325 degrees.
Add ˝ of the bread crumbs and ˝ of the Parmesan cheese to the eggplant and mix well. Add additional bread crumbs if the mixture seems too moist. Pam a baking dish then pour mixture into that baking dish and sprinkle the top with the remaining bread crumbs and Parmesan cheese. Dot the top with margarine or butter.
Into the oven and cook uncovered for at least 25 minutes until brown and bubbly. Give it a little extra brown under the broiler if you wish.
*****Recipe by: Le, The Caribbean Cajun Californian© Thank you, Le*****
Beans of your choice, approx. 1 #
˝ stick of pan sausage, hot or mild
˝-1 chopped onion
˝-1 can chicken stock
salt to taste
1 can of Rotel tomatoes (or similar brand)
1-2 TB brown sugar
Bell peppers (opt.)
Soak your favorite beans ( I usually mix pinto & kidney ) Amount is up to you. While the beans are doin their thing over the fire, brown bout 1/2 stick pan sausage( your brand )( this where you start the HOT or mild bit !) I like hot ! Mix in 1/2 to 1 chopped onion. When the beans are 'bout done, pour off water, and pour in 1/2 to 1 can CHICKEN STOCK (NOT dem cubes ) salt to taste, don't need much. Throw in the sausage/onion mixture ( minus grease ) and add 1 can rotel tomatoes { mild , tom sauce or stewed} 1 to 2 Tb brown sugar. ( Slices of bell pepper opt. They kind of dress it up some ). Simmer till the beans are done.
*****Recipe by: Randall Dean© Thank you, Mr. Dean*****
Mushrooms
chopped onion as desired
2 TB flour
˝ can chicken stock
1-2 c. Paul Masson Burgandy
Pinch of sugar
Clean fungus (do not wash, just brush em off ). Sauté with sliced onion ( amount is up to whatever. ) I don't measure much. Add couple Tb flour. (Do I have to tell ya to stir? If you're standin' over a stove with the fire goin' some things are taken for granted. HA!) Anyway, add 1/2 can chichen stock (not those cubes!!) simmer "till December 3rd or "till it snows on Bourbon St. (about 15 to 20 min )! Yea, I know -- over cookin' the 'rooms. Now turn heat down down, and add 1 to 2 cups Paul Masson Burgandy. No substiute here. (Trust me! Been there, done that.) Let heat, BUT DO NOT let simmer!! Pinch sugar. (a pinch is a bit more than a smiggen )! Throw water on the fire & let sit 5-10 min. Serve it up. WARNING -- get your hand out of the way or someone will stick a fork in it tryin' to get to 'em.You can sit one of them mushrooms on your head & your tounge will beat a hole in your face tryin' to get to it ! A Chicago style steak fried in a skillet with onion & Burgandy goes G R E A T with this!
*****Recipe by: Randall Dean© Thank you, Mr. Dean*****
1 lb crawfish tails
1 cup chopped onion
1/2 cup chopped green pepper
1/4 cup chopped celery
2-3 tbs minced tomato relish (or chunky salsa)
chopped fresh red peppers to taste
salt and coarsely ground black peppet to taste
2-3 tbs olive oil
2 bay leaves
Saute vegetables in olive oil until clear cooked. Add crawfish and seasonings, simmering until done. If a little liquid is desired add red wine or water. If mixture needs thickening, brown a little flour in olive oil and add, cooking 10 minutes more. Serve over rice. Serves 2 cajuns or 4 yankees.
****Recipe compliments of: David N. Smith! Thank you****
1/4 c Creole-style mustard OR 1/4 c Dijon mustard
c Mayonnaise
1 T Yellow mustard
1 T Horseradish
1/2 t Cider vinegar
Dash of Worcestershire
Sauce
1 t Red wine vinegar
1 t Water
1/2 t Cayenne pepper
1/2 t Salt
1 T Green onions, sliced into
1/4-inch pieces
1 T Crushed garlic packed in oil
1 t Finely chopped green pepper
1 t Finely chopped celery
1 t Finely chopped onion
Mix all ingredients together. Serve with Planet Hollywood's Captain Crunch Chicken.
For a special treat, be sure to visit Vicki @ The Kountry Kitchen!!
*****Recipe courtesy of Vicki, the Kountry Cook. Thank you, Vicki!*****
Planet Hollywood's Captain Crunch Chicken (Restaurant)
2 c Captain Crunch cereal
1 1/2 c Cornflakes
1 Egg
1 c Milk
1 c All-purpose flour
1 t Onion powder
1 t Garlic powder
1/2 t Black pepper
2 lb Fresh chicken breast, cut in 1-ounce tenders
Vegetable oil for frying
Coarsely grind or crush the two cereals and set aside. Beat the egg with milk and set aside. Stir together the flour, onion and garlic powders and black pepper. Set this aside also. Dip the chicken pieces into the seasoned flour. Move around to coat well, then shake off excess flour. Dip into the egg wash, coating well, then dip into the cereal mixture, coating well. Heat oil in a large heavy skillet to 325 degrees. Drop coated chicken tenders carefully into the hot oil and cook until golden brown and fully cooked, 3 to 5 minutes depending on size. Drain and serve immediately with Creole Mustard Sauce.
For a special treat, be sure to visit Vicki @ The Kountry Kitchen!!
*****Recipe courtesy of Vicki, the Kountry Cook. Thank you, Vicki!*****
1 small onion, liquified in a blender
1 cup mustard
1 cup mayonnaise
1 cup sugar
Blend all together. Store in refrigerator. Great on sausage dogs, in salads, as a salad dressing, as a dip for chicken strips... etc....
For a special treat, be sure to visit Vicki @ The Kountry Kitchen!!
*****Recipe courtesy of Vicki, the Kountry Cook. Thank you, Vicki!*****
For a great Creole Seasoning Mix, check out Flo's recipes!!!
3 c. sugar
3 TB cocoa
1 1/2 c. milk
dash salt
1 stick oleo
1 tsp. vanilla
1 heaping TB peanut butter
Mix ingredients well on medium fire. Cook until forms a ball in cool water. Remove from heat. Add vanilla. Beat until thick. Add peanut butter, mix well. Pour into buttered pan. Cool and cut.
****Recipe courtesy of S. Herman****
1 can cherry pie filling (1# 5 oz)
1 12 oz. pkg. cream cheese (softened)
1/2 c. sugar
2 eggs, beaten
1/3 tsp. vanilla
1 c. sour cream, divided
1 unbaked 9 inch graham cracker pie shell
Preheat oven to 425. In unbaked pie shell, spread half of the cherry pie filling. Bake at 425 for 15 minutes; remove; and turn oven down to 350. Combine cream cheese, sugar, eggs, and vanilla. Beat until smooth. Stir in 1/2 c sour cream. Pour over hot pie filling. Return to oven and bake for 25 minutes at 350. Filling will be soft in center. Cool completely. Spoon rest of sour cream around the edge of pie and then fill center with remaining pie filling.
*****Recipe courtesy of D. Yellott*****
2 c. sugar
1/4 tsp. baking soda
1/2 c. evaporate milk
1/2 c. light "Karo" syrup
dash salt
2 c. pecans
1/2 stick butter
Combine sugar, milk, syrup, baking soda, and salt. Cook, stirring constantly, until mixture has dark lines or looks scortched -- about 5-7 minutes on medium-high. Then add butter and pecans. Cook about 5 minutes on medium heat. Let stand bout 3 minutes. Stir until mixture changes to a light caramel color.
*****Recipe courtesy of my mom, Ellen Istre*****
Neiman's $250.00 Cookie Recipe
2 c. butter
2 c. sugar
2 c. brown sugar
4 eggs
2 TB vanilla
4 c. flour
5 c. blended oat meal (fine powder)
1 tsp. salt
2 tsp. baking soda
24 oz. chocolate chips
8 oz. grated Hershey bar
3 c. chopped nuts
Cream butter and both sugars; add eggs and vanilla. Mix together with flour, oatmeal, salt, baking soda, and baking powder. Add chips, candy, and nuts. Roll into balls and place 2" apart on cookie sheet. Bake for six minutes at 375. (Makes 112 cookies)
*****Recipe Courtesy of L. Robbins*****
1 box Duncan Hines Strawberry Supreme cake mix
2 tbsp. water
Red food coloring (use drops until the color pink is reached)
1/2 cup vegetable oil
2 eggs
1 cup chopped pecans
Chopped or quartered maraschino cherries or pecan halves
Mix cake mix, water, oil, eggs, and red coloring. Stir in nuts. Drop by teaspoon onto ungreased cookie sheet. Top each cookie with 1 piece of cherry or pecan half. Bake at 350 degrees for 10-12 minutes. Cool for 1 minute, then remove from sheet onto wire racks to cool completely.
Note: When baking longer, cookies will cool and become crunchy and hard.
I bake 11 minutes and no longer. These are gobbled up quickly by my family!
*****Recipe courtesy of S. Toone*****
This
beautiful background is an original design by 