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Recipes
Chef Ninos Cajun Cornbread Dressing
By Emcneil
Instructions Prepare the cornbread according to package instructions
- 4 (8 ounce) packages dry corn bread mix
- 6 cups dry bread crumbs
- 1 pound Rouses Wild Caught Louisiana shrimp
- 1/2 pound andoulie sausage
- 1/2 cup butter
- 2 cups chopped yellow onion
- 4 cloves garlic finely chopped
- 1/3 cup chopped green bell pepper
- 3 cups chopped celery
- 2/3 cup chopped fresh parsley
- 2 tablespoons poultry seasoning
- 1 teaspoon dried sage
- 1 teaspoon kosher or sea salt
- 8 cups chicken broth
- 2 large eggs, beaten
Creamy Chicken Noodle Soup
By Emcneil
If not using left over chicken, cook chicken in chicken broth until tender
- 1 pkg egg noodles
- 1 large (the tall family size can) cream of chicken soup
- 1 to 2 chicken breast or left over chicken
- salt and pepper
- butter
- chicken broth
Apple Cider
By Emcneil
Pour apple juice in pot. Cut orange and lemon into large slices
- 1/2 gallon Apple Juice
- 1 Orange
- 1/2 lemon
- 2 Sticks cinnamon
- 1/2 tablespoon whole cloves
- 1/2 tablespoon allspice
Baked Basil Fries
By Emcneil
In a large resealable plastic bag, combine the Parmesan cheese, oil, basil and garlic powder
- 1/4 cup grated Parmesan cheese
- 1 tablespoon olive oil
- 1 tablespoon dried basil
- 1/4 teaspoon garlic powder
- 4 medium red potatoes- I have used russet as well. Use what you have
MISSISSIPPI ROAST
By Emcneil
Place the chuck roast into a 6-quart slow cooker
- 3-4 lbs chuck roast
- 1 oz packet au jus mix
- 1 oz packet ranch mix
- 1 stick unsalted butter
- 3 or 4 pepperoncini peppers
- can of beef broth
COCONUT CREAM CAKE
By Emcneil
Preheat the oven to 350°F
- 1 [16.25] oz box of coconut cake or white cake mix plus ingredients to prepare
- 1 (7-oz) package sweetened flaked coconut, divided
- 1 (15-oz) can cream of coconut (See Cook's note)
- 1 (14-oz) can sweetened condensed milk
- 1 pint heavy cream [2 cups]
- 2 cup powdered sugar
- 1 [8] oz cream cheese, softened
- 1 tsp pure vanilla extract
- 1 (6-oz) package frozen fresh coconut, thawed
Egg, Biscuit and Sausage Gravy Breakfast Casserole
By Emcneil
Preheat oven to 350 degrees F
- For the Biscuits:
- 1 pound roll of bulk pork breakfast sausage (like Jimmy Dean)
- 2 tablespoons of butter, plus more for the pan
- 1/4 cup of all purpose flour
- 2 cups of milk, more or less, as needed
- 1/4 teaspoon of freshly ground black pepper, or to taste
- 1/4 teaspoon of kosher salt, or to taste
- 1 cup of self rising flour
- 2 tablespoons of cold unsalted butter, cubed
- 1/3 cup of buttermilk
- For the Casserole:
- 1 cup of shredded cheddar cheese
- 6 large eggs
- 1/4 cup milk
- Salt and pepper, to taste
Canned Fried Green Tomatoes
By Emcneil
I use wide mouth canning jars so the tomatoes will fit easier
- Green Tomatoes
Party Cheese Ball
By Emcneil
Combine softened cream cheese and cheddar cheese until well blended
- 2 8 oz pkgs. cream cheese
- 2 cups shredded cheddar cheese
- 1 Tablespoon chopped pimento
- 1 Tablespoon chopped green bell pepper
- 1 Tablespoon chopped onion
- 1 Tablespoon Worcestershire sauce
- 1 teaspoon lemon juice
- 1/4 teaspoon garlic powder
- dash of cayenne
- dash of salt
- finely chopped pecans
Marniated Blackeyed Pea
By Emcneil
Rinse peas in cold water, drain well
- Marinade:
- 3 cans black eyed peas, drained
- 1 jar (2 oz) diced pimento, drained
- 1 large purple onion, diced
- 1/3 cup vinegar
- 1/3 cup red wine vinegar
- 1/3 cup sugar
- 1/3 cup oil
- 1 3/4 teaspoon ground red pepper
- 1/4 teaspoon salt