Archive for the ‘Ethnic’ Category

Caponata Pockets

2 teaspoons olive or vegetable oil 1 medium onion — chopped (1/2 cup) 2 cloves garlic — crushed 1 1/2 large eggplants — peeled and chopped (7 cups) 1 medium tomato — chopped (3/4 cup) 2 tablespoons chopped fresh basil OR 2 teaspoons dried basil leaves 2 tablespoons red wine vinegar 1/4 teaspoon pepper 1/8 […]

Louisiana Fried Spicy Cabbage

Serves 6. 2 pounds cabbage, finely diced 1 pound bacon, finely chopped 1 medium onion, chopped 2 tablespoons red pepper flakes 1/2 teaspoon salt 1/2 teaspoon black pepper Fry bacon until crisp and bell browned. Add chopped onion and stir until limp. Add pepper flakes, cabbage, salt and pepper. Stirring well until all cabbage is […]

Louisiana Fettuccine

2 tablespoons olive oil 1 medium red onion, cut into wedges 1 red bell pepper, cut into thin strips 1 green bell pepper, cut into thin strips Salt and pepper to taste 1 pound scallops 1 pound peeled and deveined shrimp (any size) 2 cups heavy cream 1 1/2 cups parmesan cheese 1 tablespoon crushed […]

Opelousas Baked Chicken

This is a very famous Opelousas, Louisiana dish. The secret is in the seasoning and the long, slow basting process. It’s served with rice dressing, petit pois, candied yams and green salad, French bread and black coffee demitasse. 4 fryer halves Creole seasoning or salt and pepper) 1 cup leftover chicken fat or oil 1 […]

Louisiana Shrimp Puffs

3 pounds raw shrimp, peeled 1 cup white wine 1 cup butter 1 cup shallots, finely chopped 1 cup celery, finely chopped 1/2 cup bell pepper, finely chopped 1 pint whipping cream 8 ounces cream cheese 4 large eggs, boiled and finely chopped 1 cup black olives, finely chopped Salt and pepper, to taste Romano, […]

Okra Gumbo

2 pounds shrimp 16 cups chicken stock (1 gallon) 1/3 cup butter 2 pounds okra, sliced 1 large onion, chopped 1 green bell pepper, chopped 1 clove garlic, minced 2 tablespoons parsley, chopped 1 1/2 cups canned tomatoes (#2 can) Peel and clean shrimp. Melt butter in soup pot. Add okra, onion, green pepper and […]

Oven Fried Cajun Ranch Steak

1 (1/2 to 3/4 pound) round steak 1 cup Cajun Ranch Dressing 1/2 cup cornmeal 1/2 cup bread crumbs 1/2 teaspoon garlic powder Nonstick cooking spray Cajun Ranch Dressing 1 (16 ounce) bottle ranch dressing 2 teaspoons Cajun spice To make Cajun Ranch Dressing: Mix well; store in container and refrigerate. Marinate round steak in […]

King Cake

This Louisiana favorite has its origins in France. A Mardi Gras party would not be complete without a . The "king" refers to the Three Kings of the Epiphany. This also explains the cake’s other name, "12th Night Cake," as Epiphany is the 12th night after Christmas. A pea, bean, or small plastic doll (often […]

Spiced Corned Beef Glazed in Cranapple Sauce

Source: Women’s Circle Home Cooking, March, 1982 1 (10 to 12 pound) corned beef brisket 2 medium onions, quartered 2 carrots, sliced 4 bay leaves 2 teaspoons whole black pepper 2 teaspoons whole allspice 1 teaspoon whole cloves Water Cranapple Sauce Place corned beef and remaining ingredients except sauce in large kettle, adding enough water […]

Bit o' Irish Casserole

1 (8 ounce) package medium size noodles 1 (12 ounce) can corned beef, cubed 1/2 pound Cheddar cheese, cubed 1/2 cup milk 1 can cream of chicken soup 1 (10 ounce) package frozen peas, rinsed with hot water and drained 1 (3 1/2 ounce) can French-fried onions Cook noodles in boiling, salted water until tender, […]