Version Notes 0.1 Initial release. Still testing marinade and sauce. Servings: 6-7 Heat level: Medium+ / Medium++ Materials Main Marinade Sauce Procedure Mix marinade materials together in a large bowl. Thinly slice steak against the grain and place in bowl with marinade. Cover and place in refrigerator for at least 30 minutes. Start rice. Chop… Continue reading Beef Stir-Fry
Lemon Blueberry Poppy Seed Breakfast Cake
Makes 1 loaf Ingredients: Directions:
Caroline’s Guacamole
Ingredients: To make: Cut and scoop out avocados into a bowl. Mash. Cut 1/4 onion and add it Cut up Cilantro bunch and add to taste Cut up Jalapeno and add it all Cut up 1 lime and squeeze it in Add in spices to taste; add other lime if more acid is needed.
Oysters Rockefeller
Preheat oven to 450°F. Place Spinach, onions, celery, parsley in bowl and stir to combine. In a separate larger bowl, mix together softened butter and 1/3 portion of bread crumbs. Add blended greens and stir to mix. Add the remaining ingredients and oyster reserve liquid (with the exception of oysters, cheese and remaining bread crumbs). … Continue reading Oysters Rockefeller
Oysters Bienville – Emeril
Recipe courtesy Emeril Lagasse, 2005. Total Time: 55 min Directions. Preheat the oven to 400 degrees F. Fry the chopped bacon until just crisp in a medium skillet over medium-high heat. Add the onions, salt, and cayenne and cook, stirring for 2 minutes. Add the garlic and butter, and cook, stirring, for 2 minutes or… Continue reading Oysters Bienville – Emeril
Oysters & Shrimp Bienville
Recipe courtesy of Louisiana Cookin’, 2016 Total Time: 55 min Directions: Preheat the oven to 400 degrees F. In a 13 x 9 baking dish. Spread a layer of rock salt and arrange oyster shells on an even base. In a small bowl, combine panko and parmesan cheese and set aside. In a large sauce… Continue reading Oysters & Shrimp Bienville
Fennel Puree
Makes about 3-4 servings. Serves well as a bed for seared scallops or steak. In a 2 quart pot, add the chopped fennel, potato, and chicken stock. Bring mixture to a boil for 30 minutes. Strain the liquid well (saving the stock for a future risotto stock). In a food processor, puree the solids well.
Pumpkin Pie Dip
Courtesy of Taste of Home. 32 Servings In a large bowl, beat cream cheese and confectioners’ sugar until smooth. Beat in the pumpkin, cinnamon, pumpkin pie spice, ginger and vanilla extract until blended. Refrigerate. Serve with gingersnaps.
Zucchini Casserole with Pizza Sauce
Serves – 4 Preheat oven to 375°F. Using a saute pan at medium heat, stir the olive oil, onions, zucchini, garlic and red pepper until just tender. Pre-grease sides and bottom of an oven-safe casserole dish. Place mixture in the casserole dish. In a separate bowl, mix the eggs. Then stir in the cottage cheese,… Continue reading Zucchini Casserole with Pizza Sauce
Chicken with Mayonnaise-Mustard Marinade
Serves 4 Pound the chicken breasts until 1/2″ to 3/8” thick. Slice in half as an individual serving size. In a bowl or large Ziploc, combine the mayonnaise, mustard and calabrian chillies. Add the chicken into the mixture and marinate for 4-24 hours. Pre-heat the oven to 400F. In a large frying pan at medium… Continue reading Chicken with Mayonnaise-Mustard Marinade