John W's profile page
Recipes
Gumbo Chicken & Andouille
By John W
make a roux then sauté trinity in the roux for 4-5 min
- Dark roux
- 1/2 cup veg oil
- 1/2 cup flour
- Trinity
- 1 cup chopped onion
- 3/4 cup chopped celery
- 3/4 cup chopped pepper ( yellow & red )
- 4 cups seafood stock
- 3/4 lb andouile sausage sliced
- 4 smoked chicken thighs chopped
- Tbl kitchen bouquet
- 2 Tbl Cajun seasoning ( Tony’s )
- 1/2 cup chopped green onions
- 1/2 Tbl file powder
Famous Barr Cheesecake - St Louis
By John W
Mix together gelatin, 1 cup sugar and salt in the top of a double boiler
- 2 envelopes unflavored gelatin
- 1 cup plus 1 tablespoon granulated sugar, divided
- 1/4 teaspoon salt
- 2 eggs, separated (see note)
- 1 cup milk
- 1 teaspoon grated lemon zest (colored portion of peel)
- 3 cups (24 ounces) cream-style cottage cheese
- 1 tablespoon lemon juice
- 1 teaspoon vanilla
- 2 tablespoons butter, melted
- 1/2 cup graham cracker crumbs
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 cup heavy cream
Sweet Potato Soufflé
By John W
Drain yams and save juice
- 1 16oz can of yams
- 1 stick butter
- 2 eggs
- 1 cup sugar
- 3 Tbs flour
- 1 3 oz can evaporated milk
- 1 tsp vanilla
Tex Mex Chili
By John W
brown ground beef and onion then drain grease
- 1 14oz can petite diced tomatoes ( drained )
- 2 lbs 90% ground chuck (coarse ground )
- 1 onion chopped
- 2 cans beef broth
- 1 can water
- 1/2 cup flour
- 1/2 cup oil
- splash of kitchen bouquet
- 4 Tbl cumin
- 2 Tbl chili ancho powder
- 2-3 Tbl hot chili powder ( or chili seasoning of choice depending upon desired “heat” 2 reg 1 med hot )
- 1 tsp garlic powder
- 1 Tbl salt
- 1 Tbl black pepper coarse ground
- 1 tsp white pepper
- 1 tsp oregano
Mexican Refried Frijoles ( beans )
By John W
cover beans with water 2 in above beans in a 4 qt pot and let soak overnight
- 1 lb pinto beans
- 1 lb zesty ground sausage
- 4 oz velveta cheese
- 1 Tbl Garlic salt
- 3 Tbl Cumin
- 1-2 Tbl crushed red peppers
- 1 Tbl taco seasoning
- 2 Tbl chili powder ( various heat levels )
- 1 tsp ground oregano
Creamed Spinach
By John W
3 lb fresh spinach take off stems and tear in half Cook for 5 min in 1 cup of water drain and set aside Sautee...
- 3 lb spinach leaves ( substitute frozen leaf spinach )
- 1 onion
- 2 Tbl minced garlic
- 2 packages Borsin cheese
- 3/4 stick butter
- 1 cup half n half
- 1/4 cup flour
- 1/4 cup Parmesan cheese
- 1 Tbl Lemon zest
- 1 dash of ground Nutmeg
- 1 teaspoons Cajun seasoning
- 2 tsp Garlic salt
- 4 bread slices
- 2 Tbl olive oil
Beef Tips and Noodles
By John W
In a large skillet heat oil over high heat
- 3 tablespoons vegetable oil
- 1 onion, chopped
- 2 pounds cubed beef stew meat
- 2 cups veal stock
- 1/4 cup soy sauce
- 1/4 cup Worcestershire sauce
- Kitchen Bouquet
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 (.75 ounce) package dry brown gravy mix
- 1 cup water
- Beef broth base
Italian Bread
By John W
Italian bread is everyone's favorite lunch and dinner bread
- 5 1/2 cups bread flour
- 1 tablespoon sugar
- 2 teaspoons salt
- 2 packages dry yeast
- 1 tablespoon butter
- 1 3/4 cups warm water (120 to 130°F)
Carrot Cake
By John W
Beat eggs gradually adding sugar Add oil then beat Mix dry ingredients then add to the egg mixture
- 4 eggs
- 1 1/2 cup sugar
- 1 1/2 cup oil
- 2 cups flour
- 1 tsp salt
- 3 tsp baking soda
- 2 tsp cinnamon
- 3 cups carrots grated approx 1 lb
- 2 tsp vanilla
Fiesta Baskets
By John W
Pre heat oven to 350 F … Brown the sausage then finely chop into small pieces
- 1 pkg Tostito Scoops
- 1 lb spicy hot sausage
- 1 Tbl crushed red peppers
- 3/4 cup chopped black olives
- 1 1/2 cups Monterey Jack cheese - shredded
- 1 1/2 cups Colby Jack cheese – shredded
- 1/2 cup buttermilk
- 1/2 cup mayonnaise
- 1/2 cup ranch dressing
- 1 Tbl Emerald’s Essence or ( cajun spice of choice)