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Recipes
Chicken jambalaya
By Odile
1. In a large, heavy-based saucepan, heat the oil and fry the chicken for 5 minutes until sealed and brown
- 2 tablespoons olive oil
- 2 large frozen chicken breasts, defrosted, cut into small cubes
- 2 x 110g/approx 3 1/2oz packets chorizo sausage, finely sliced
- 250 g/9oz long-grain rice
- 2 'Mexican-flavoured' stock cubes
- 125 g/4oz cashew nuts
- 3 celery sticks, finely sliced
- 2 tablespoons fresh coriander, roughly chopped
Funnel Cake
By Odile
Boil water, butter, sugar, and salt together in a saucepan
- 1 cup water
- 3/4 stick butter (6 tablespoons)
- 1 tablespoon sugar
- 1/8 teaspoon salt
- 1 cup flour
- 1 cup eggs, about 4 large eggs and 2 whites
- Vegetable oil, for frying
- Powdered sugar, for topping
Red Wine Rice with Grapes
By Odile
Bring red wine to a boil with bay leaf and olive oil, stir in white rice and reduce heat to a simmer
- 1 3/4 cups dry red wine
- 1 fresh bay leaf
- 1 tablespoon extra-virgin olive oil
- 1 cup white rice
- 1 cup red or black seedless grapes, halved
Sausage Cups
By Odile
Preheat oven to 350 degrees F
- 1 (12 ounce) package won ton wrappers
- 1 pound Bob Evans® Original Sausage Roll
- 1 cup Monterey Jack cheese, shredded
- 1 cup Cheddar cheese, shredded
- 1/2 cup Ranch dressing
Shrimp Cocktail
By Odile
Put the water, carrot, celery, onion, garlic, lemon, parsley, thyme, and bay leaves in a pot and bring to a boil ov...
- Court Bouillon:
- 10 cups cold water
- 2 medium carrots, quartered
- 2 stalks celery, quartered
- 1 large onion, quartered
- 1 head garlic, halved
- 1 lemon, halved
- 1/2 bunch parsley
- 5 sprigs fresh thyme
- 2 bay leaves
- Shrimp:
- 1 pound medium or large shrimp, in the shell, rinsed
- 1 tablespoon kosher salt
- Cocktail Sauce, recipe follows
- Lemon wedges
- Cocktail Sauce:
- 1 cup ketchup
- 1 lemon, zest finely grated and juiced
- 4 teaspoons prepared horseradish, or to taste, drained
- 1/4 teaspoon Worcestershire sauce
- Hot sauce, to taste
Easy Pimento Cheese
By Odile
In a medium bowl, combine cheeses, pimentos and pimento juice, onion, mayonnaise, garlic, paprika, and celery seed
- 1/2 pound Cheddar cheese, shredded (recommended: Colby)
- 1/2 pound Pepper Jack cheese, shredded
- 1 (4-ounce) jar diced pimentos, plus 2 tablespoons juice
- 1/2 red onion, diced
- 1 cup mayonnaise
- 3 cloves garlic, finely minced
- 1 teaspoon hot smoked paprika
- 1/2 teaspoon ground celery seed
- Salt and freshly ground black pepper
- 1 loaf white sandwich bread, sliced into diagonal pieces
The Deen Brothers' BBQ Chicken
By Odile
Preheat oven to 375 degrees F or prepare a grill (brush the grill grate lightly with oil)
- 1 cup ketchup
- 1/4 cup packed dark brown sugar
- 2 tablespoons orange juice
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon liquid smoke
- 1/2 teaspoon dry mustard powder
- 1/4 teaspoon cayenne pepper
- 1 (3 1/2-pound) chicken, cut into 8 pieces
Farm in a Blanket
By Odile
Preheat oven to 375 degrees F
- 1 tablespoon oil
- 1 small red onion, chopped
- 1 cup golden raisins
- 1 (8-ounce) tube crescent rolls (recommended: Pillsbury)
- 12 slices (about 3 ounces) provolone
- 12 slices (6 ounces) Genoa or other salami
- 1 tablespoon black poppy seeds
Zesty Grilled Tilapia
By Odile
Place the fish in a large nonmetal dish
- Mango Coconut Rice:
- 6 (6-ounce) tilapia fillets
- 6 tablespoons olive oil, plus additional for brushing
- 1 tablespoon grated orange zest
- 6 tablespoons freshly squeezed orange juice
- 1 tablespoon grated fresh ginger
- 1 teaspoon hot sauce, to taste
- 1 teaspoon salt
- Freshly ground black pepper
- Mango Coconut Rice, recipe follows
- .
- 1 tablespoon olive oil
- 1 1/2 cups long-grain rice
- 1 (14-ounce) can unsweetened coconut milk
- 2/3 cup water
- 1 teaspoon salt
- 1 large ripe mango, peeled and cubed
Hawaiian BBQ Chicken
By Odile
Marinate the chicken thighs with the rest of the ingredients for 30 minutes
- 6 chicken thighs
- 1 cup pineapple juice
- 1/2 cup brown sugar
- 2 tablespoons soy sauce
- 2 cloves garlic
- 1 teaspoon fresh ginger