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Recipes
Shrimp and Crawfish Etouffe
By abrocakes
Heat the oil in a heavy skillet over medium heat
- 1/3 cup vegetable oil
- 1/4 cup all-purpose flour
- 1 small green bell pepper, diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 stalks celery, diced
- 2 fresh tomatoes, chopped
- 2 tablespoons Louisiana-style hot sauce
- 1/3 teaspoon ground cayenne pepper (optional)
- 2 tablespoons seafood seasoning
- 1/2 teaspoon ground black pepper
- 1 cup fish stock
- 1 pound crawfish tails
- 1 pound medium shrimp - peeled and deveined
Sour Cream Chocolate Cake
By abrocakes
1 Position oven rack in center of oven; preheat oven to 350°; grease the bottom and sides of two 9-inch round cake...
- 2 2/3 cups all-purpose flour
- 2 1/2 cups sugar
- 1/2 cup natural cocoa powder (not Dutch processed)
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 3 large eggs, at room temperature
- 2/3 cup sour cream, at room temperature
- 1 tablespoon vanilla extract
- 10 tablespoons unsalted butter, melted and cooled
- 2/3 cup safflower oil or corn oil
- 1 1/4 cups ice-cold water
Traditional Southern Deviled Eggs
By abrocakes
Halve 7 eggs lengthwise
- 7 large eggs, hard boiled and peeled
- 1/4 cup mayonnaise
- 1 1/2 tablespoons sweet pickle relish
- 1 teaspoon prepared mustard
- Salt and pepper, for taste
- Paprika, for garnishing
- Sweet gherkin pickles sliced, for garnishing
- Pimentos, for garnishing
Sweet Potato Squares With Lemon-Garlic Mayonnaise
By abrocakes
1. Preheat oven to 450°. Place sweet potato cubes on a lightly greased 15- x 10-inch jelly-roll pan
- 2 pounds sweet potatoes, peeled and cut into 32 (1-inch) cubes
- 2 tablespoons olive oil
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 1/2 pound spicy smoked sausage, cut into 32 (1/2-inch) pieces
- 32 wooden picks
- Lemon-Garlic Mayonnaise
- Garnish: fresh thyme sprigs
Buffalo Chicken Dip
By abrocakes
Preheat the oven to 425 degrees F
- 8 ounces cream cheese
- 1/2 cup finely chopped celery
- 1/2 cup hot sauce (recommended: Frank's)
- 1 rotisserie chicken, shredded
- 1 cup crumbled blue cheese
- Crackers, bread or carrot sticks, for serving
Spinach and Ricotta Gnocchi with Quick Tomato Sauce
By abrocakes
Unwrap the ricotta cheese from the cheesecloth; the texture should be pretty dry and crumbly
- 2 pounds fresh ricotta cheese, wrapped in cheesecloth and hung overnight in refrigerator
- 1 (9-ounce box) frozen spinach, defrosted and water squeezed out
- 4 eggs
- 2 cups grated Parmigiano-Reggiano, plus more for sprinkling
- 2 to 3 grates fresh nutmeg
- Kosher salt
- 1/4 to 1/2 cup all-purpose flour, plus more for the outside of the gnocchi
- Semolina, for holding the gnocchi
Prosciutto Bread
By abrocakes
Directions Unroll one 11-ounce tube refrigerated French bread dough and sprinkle with 1/4 teaspoon pepper
Joe Sheridan's Original Irish Coffee
By abrocakes
Heat the glass. Add the whiskey, add the sugar and the hot coffee
- 1 1 1 measure Irish whiskey
- 1 1 1 measure strong black coffee
- 2 2 2 teaspooons sugar
- 2 2 2 teaspoons fresh whipping cream or double cream
- Heat the glass. Add the whiskey, add the sugar and the hot coffee.
GOAT CHEESE TARTS
By abrocakes
Preheat oven to 350 degrees
- 1 package phyllo tart shells
- 4 oz. goat cheese, room temperature
- zest of one lemon, chopped
- juice of one lemon
- 2 tablespoons fresh herbs (mint, basil, tarragon, or thyme)
- two slice prosciutto, diced
- half and half to thin
- fresh ground pepper
- 1/4 cup toasted pine nuts
Oatmeal Breakfast Bars
By abrocakes
Preheat oven to 375 degrees F
- 2 cups rolled oats, uncooked
- 1 cup oat flour ( can be made by pulverising rolled oats in a blender or food processor)
- 1 cup packed currants or 1 cup raisins or 1 cup chopped prunes or 1 cup other dried fruit
- 1 cup apple juice or 1 cup orange juice ( you could also use 1/4 cup molasses and 3/4 cup water)
- 1/4 cup white sugar or 1/4 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 1/4 cup sesame seeds or 1/4 cup nuts, pieces