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Recipes
LOUISIANA POPPERS
By stepjo7269
Southern Living magazine January 2007, p
- Directions:
- 1 (1-lb.) package ground pork sausage
- 1 (8-oz.) package frozen cream cheese jalapeño poppers
- 1 sleeve round buttery crackers, crushed
- 1 . Divide sausage into 10 equal portions; press 1 portion around each popper, covering completely. Roll in cracker crumbs. Place on a wire rack in a jelly-roll pan.
- 2 . Bake at 375° for 30 minutes or until thoroughly cooked. Drain briefly on paper towels. Cut in half before serving.
- Homemade Variation:
- 1 . Substitute 2 (7-oz.) cans pickled whole jalapeño peppers, drained, for frozen poppers. Cut stem ends off each jalapeño pepper. Remove and discard seeds and membranes.
- 2 . Place 1/2 (8-oz.) package cream cheese, softened, in a zip-top plastic bag. Seal bag, and snip a small hole in 1 corner of bag. Pipe cream cheese into hollowed peppers.
- 3 . Cover stuffed peppers evenly with sausage as directed, making sure each pepper is completely covered by sausage so that cheese is sealed inside.
- 4 . Continue preparing and baking stuffed peppers as directed in Steps 1 and 2.
*SLOW COOKED GARLIC CHICKEN
By stepjo7269
137 calories/serving
- Directions:
- 4 skinned chicken breast halves
- 1 teaspoon salt
- 2 teaspoons paprika
- 2 teaspoons lemon pepper
- 1 large onion, sliced
- 10 cloves garlic (about 1 medium), un-peeled
- ● Mix together salt, pepper and paprika. Rub all over meat side of chicken breast.
- ● Place onion in slow cooker.
- ● Place chicken breast side up on onion.
- ● Place garlic on chicken.
- ● Cover and cook on low in slow cooker for about 6 hours or until juices run clear.
WHITE CHOCOLATE BREAD PUDDING
By stepjo7269
From Palace Cafe, located on New Orleans’ Canal Street
- For the pudding:
- 3 C. whipping cream
- 10 oz. white chocolate
- 1 C. milk
- ½ C. sugar
- 2 eggs
- 8 egg yolks
- 1 loaf French bread, sliced into 1/4 in. Pieces and dried in the oven
- 2 T. chocolate shavings for garnish
- ●Heat cream in a double boiler and add the white chocolate; when the chocolate is melted, remove from heat.
- ●In a double boiler, heat the milk, sugar, eggs and egg yolks until warm. Blend the egg mixture into the cream and chocolate mixture.
- ●Place the bread slices in a baking pan. Pour ½ of the mixture over the bread and let settle for a while, making sure the bread soaks up all the mixture. Top with the rest of the mixture.
- ●Cover with aluminum foil and bake at 275 degrees for 1 hr. Remove the foil and bake for an additional 15 min. until the top is golden brown.
- For the sauce:
- 8 oz. white chocolate
- 2 oz. heavy cream
- ●Gently melt the white chocolate in a double boiler. Remove from heat and mix in heavy cream. Spoon over bread pudding.
GRILLED CORN
By stepjo7269
●Brush corn with butter and season with salt
- ● Prepare barbecue grill (high heat).
- ● Pull husks back from corn, keeping them attached at base, and discard silk.
- ● Push husks back around ears and soak in cold water 10 minutes.
- ● Lightly oil grill.
- ● Drain corn and grill (in husks) for 10 minutes, turning frequently.
- ● Pull back husks and grill corn, turning, until browned and tender, about 5 minutes more.
GRAPE SALAD II
By stepjo7269
MS Farmer's Market Cookbook p
- Directions:
- 4 c. green grapes
- 4 c. red or purple grapes
- 1/2 c. sugar
- 1/2 c. brown sugar
- 8 oz cream cheese, softened
- 8 oz sour cream
- 1 t. vanilla
- 1-2 c. toasted pecans or walnuts, finely chopped
- ●Mix sugars, cream cheese, sour cream and vanilla until smooth.
- ●Pour over washed and dried grapes and mix thoroughly.
- ●Sprinkle with nuts over salad as served so they will remain crunchy.
- ●Serve cold or at room temperature.
AMISH FRIENDSHIP BREAD
By stepjo7269
As above
- Starter:
- 1 1 (.25 ounce) package active dry yeast
- 1/4 cup 1/4 cup warm water (110 degrees F/45 degrees C)
- 3 cups 3 cups all-purpose flour, divided
- 3 cups 3 cups white sugar, divided
- 3 cups 3 cups milk
- Bread:
- 1 cup 1 cup oil
- 1/2 cup 1/2 cup milk
- 3 3 eggs
- 1 tsp 1 tsp vanilla
- 2 cups 2 cups flour
- 1 cup 1 cup sugar
- 1-1/2 tsp 1-1/2 tsp baking powder
- 2 tsp 2 tsp cinnamon
- 1/2 tsp 1/2 tsp baking soda
- 1 1 - (5.1 oz) box instant vanilla pudding
- 1/2 tsp 1/2 tsp salt
- 1 cup 1 cup nuts
- Starter:
- 2 2. On days 2 thru 4; stir starter with a spoon. Day 5; stir in 1 cup flour, 1 cup sugar and 1 cup milk. Days 6 thru 9; stir only.
- Bread:
- ●To 1 cup starter, add 1 cup oil, 1/2 cup milk, 3 eggs, and 1 tsp vanilla. Mix well.
- ●In a separate bowl combine the following dry ingredients and mix well: 2 cups flour, 1 cup sugar, 1-1/2 tsp baking powder, 2 tsp cinnamon, 1/2 tsp baking soda, 1 - (5.1 oz) box instant vanilla pudding, 1/2 tsp salt, 1 cup nuts.
- ●Add dry ingredients to wet ingredients. Mix and pour into two well greased and sugared bread pans.
- ●Bake at 325 degrees for 1 hour.
NEW YORK STYLE PIZZA SAUCE
By stepjo7269
Allow to cool and store in covered container in the refrigerator for up to 2 weeks
- Directions:
- 1 (28-ounce) can whole peeled tomatoes
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon unsalted butter
- 2 medium cloves garlic, grated on microplane grater (about 2 teaspoons)
- 1 teaspoon dried oregano
- pinch red pepper flakes
- Kosher salt
- 2 six-inch sprigs fresh basil with leaves attached
- 1 medium yellow onion, peeled and split in half
- 1 teaspoon sugar
- 1 . Process tomatoes and their juice through food mill, pulse in food processor until pureed, or puree with hand blender. Puree should not be completely smooth, but should have no chunks larger than 1/16 of an inch. Set tomatoes aside.
- 2 . Combine butter and oil in medium saucepan and heat over medium-low heat until butter is melted. Add garlic, oregano, pepper flakes, and large pinch salt and cook, stirring frequently, until fragrant but not browned, about 3 minutes.
- 3 . Add tomatoes, basil sprigs, onion halves, and sugar. Bring to a simmer, reduce heat to lowest setting (bubbles should barely be breaking the surface), and cook, stirring occasionally, until reduced by 1/2, about 1 hour.
- 4 . Season to taste with salt.
APRICOT BEEF STIR-FRY
By stepjo7269
Taste of Home Simple and Delicious
- Directions:
- 1 teaspoon cornstarch
- 1/4 cup cold water
- 1/2 cup apricot preserves
- 2 tablespoons soy sauce
- 1/2 teaspoon minced garlic
- 1/4 teaspoon salt
- 1/4 teaspoon crushed red pepper flakes
- 1 pound beef top sirloin steak, thinly sliced
- 1 tablespoon canola oil
- 1 package (16 ounces) frozen asparagus stir-fry vegetable blend
- Hot cooked rice
- ● In a small bowl, whisk cornstarch and cold water until smooth. Stir in the apricot preserves, soy sauce, garlic, salt and pepper flakes; set aside.
- ● In a large skillet or wok, stir-fry beef in oil until no longer pink; remove and keep warm.
- ● In the same pan, stir-fry vegetable blend according to package directions.
- ● Return beef to the pan. Stir apricot mixture and add to beef mixture. Cook and stir until slightly thickened. Serve with rice.
CREAM CHEESE TARTS
By stepjo7269
Best of the Best from Bell’s Best Cookbooks p
- Directions:
- 2 (8 oz) pkg cream cheese, softened
- 1 c. sugar
- 2 eggs
- 1 t. vanilla
- 12 vanilla wafers
- Blueberry, Cherry or favorite pie filling
- Beat cream cheese and sugar together until light and fluffy; add eggs and vanilla.
- Place a vanilla wafer in each paper-lined muffin tin.
- Spoon cream cheese over wafer, filling cups.
- Bake at 350 F for 20 minutes.
- Chill overnight; top with small amount of pie filling to serve.
BEEF TOMATO PASTA SKILLET
By stepjo7269
Del Monte Tomatoes can
- 1 lb. ground beef
- 1 can Del Monte diced tomatoes with green peppers & onions
- 1 C. water
- 1 can (10 3/4 oz.) condensed cream of mushroom soup (cream of celery may be substituted)
- 6 oz. penne pasta
- 1 C. shredded mozzarella cheese
- ●Brown meat, drain.
- ●Stir in undrained tomatoes, water, soup and uncooked pasta. Bring to a boil.
- ●Reduce heat: Cover and simmer 15 min.
- ●Sprinkle cheese on top. Cover and let stand 2 min. until cheese is melted.
- ●Note: For a quick twist, replace the canned soup with 1 pkt. of onion soup mix and additional 1 cup water.