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Recipes
Pressure Cooker Beef Stroganoff
By Emcneil
On brown setting, brown chuck and drain fat
- 1 1/2 lbs ground chuck
- 1 tsp minced garlic
- 1 10 oz. pkg. mushrooms, sliced
- 1 (10.75 oz) can cream of mushroom soup
- 2 cups beef broth
- 3 cups dry penne
- 1 tsp thyme
- salt and pepper
- 4 oz cream cheese, room temp, cut into small pieces
Spicy Plantation dip
By Emcneil
In a heavy-bottomed sauté pan, melt butter over medium-high heat
- 1/2 pound cooked crawfish tails, chopped
- 1/2 pound cooked shrimp, peeled and chopped
- 1/2 pound jumbo lump crabmeat
- 1/4 pound butter
- 1/4 cup diced onion
- 1/4 cup diced celery
- 1/4 cup diced red bell pepper
- 1/4 cup diced yellow bell pepper
- 1/4 cup minced garlic
- 1/4 cup diced tasso ham
- 1/4 cup sliced green onions
- 1/4 cup chopped parsley
- 1 tbsp chopped dill
- 1 (8-ounce) package cream cheese, softened
- 1 cup mayonnaise
- Worcestershire sauce to taste
- salt and cracked black pepper to taste
- Louisiana hot sauce to taste
- juice of 1 lemon
Ice Box Lemon Pie
By Emcneil
Blend milk, lemon juice and egg yolks
- 3 egg yolks
- 1 can sweetened condensed milk
- 2 or 3 lemons
- 2 Tablespoons sugar
- Baked pie shell or cracker crust shell
Coconut pie
By Emcneil
Combine sugar, eggs, lemon juice and vanilla
- 3 eggs
- 1 cup sugar
- 1 stick butter, melted
- 4 teaspoons lemon juice
- 1 teaspoon vanilla
- coconut
Chef Nino's Chicken Parmesan
By Emcneil
In shallow dish, mix bread crumbs and Parmesan cheese, salt and black pepper
- 2 cups Italian Style bread crumbs
- 1/2 cup grated Parmesan cheese
- 2 cups all purpose flour seasoned with 1 teaspoon salt and 1 teaspoon black pepper
- 3 eggs beaten
- 4 chicken breasts-skinless
- 3 Tablespoons olive oil
- 2 cans tomatoes (14.5 oz) I used crushed San Marzano
- 1 Tablespoon fresh cut basil
- 1/8 teaspoon garlic powder
- 2 teaspoons kosher salt, divided into 2
- 2 teaspoons coarse black pepper, divided into 2
- 4 slices Mozzarella cheese- I used shredded
Buffalo Chicken Dip
By Emcneil
Mix chicken and hot sauce on stove until hot
- 2 cans chicken
- 2 pkgs cream cheese
- 2/3 cups Frank's hot sauce
- 1 cup Ranch Dressing
- 2 cups cheese
Honey Bun Cake
By Emcneil
FOR THE CAKE: Preheat oven to 350
- For the CAKE:
- 1 cup light brown sugar
- 2 teaspoons ground cinnamon
- 1 box yellow cake mix
- 1 cup sour cream
- 4 large eggs
- 3/4 cup vegetable oil
- For the GLAZE:
- 2 cups confectioners' sugar
- 5 tablespoons milk
- 1 teaspoon vanilla
Apple Nut Cake
By Emcneil
Combine oil, sugar, eggs and vanilla
- 1 cup oil
- 2 cups sugar
- 3 eggs, beaten
- 1 teaspoon vanilla
- 3 cups self rising flour
- 4-5 medium apples, peeled and diced
- 1 cup chopped pecans
Bacon Breadstick Focaccia
By Emcneil
Heat oven to 375°F. Unroll dough; separate into 12 strips
- 1 1 1
- 1 1 1
- 1 1 1
- can can (11 oz) Pillsbury™ refrigerated breadsticks (12 breadsticks)
- can can (11 oz) Pillsbury™ refrigerated breadsticks (12 breadsticks)
- can can (11 oz) Pillsbury™ refrigerated breadsticks (12 breadsticks)
- 10 10 10
- 10 10 10
- 10 10 10
- 2.1-oz slices packaged precooked bacon (from 2.1-oz package)
- 2.1-oz slices packaged precooked bacon (from 2.1-oz package)
- 2.1-oz slices packaged precooked bacon (from 2.1-oz package)
- 1 1 1
- 1 1 1
- 1 1 1
- egg, beaten
- egg, beaten
- egg, beaten
- 1 1 1
- 1 1 1
- 1 1 1
- slice slice packaged precooked bacon, finely chopped
- slice slice packaged precooked bacon, finely chopped
- slice slice packaged precooked bacon, finely chopped
- 1/2 1/2 1/2
- 1/2 1/2 1/2
- 1/2 1/2 1/2
- teaspoon teaspoon chopped fresh parsley, if desired
- teaspoon teaspoon chopped fresh parsley, if desired
- teaspoon teaspoon chopped fresh parsley, if desired
Chef Ninos Shrimp Tasso Freddo Pasta
By Emcneil
1. ·Heat oil and butter in a large skillet over medium-high heat
- ·1 Tbsp. Rouses olive oil
- ·1 Tbsp. butter
- ·1/2 lb. diced Tasso ham or turkey
- ·1 /2 lb. diced Andouille sausage
- ·½ diced white onion
- ·1/2 diced pepper
- ·2 large garlic cloves, finely diced
- ·1 lb. Medium to large shrimp, peeled, cleaned and deveined
- ·1/4 cup white wine
- ·1/2 cup heavy cream
- ·½ cup grated Parmigiana Reggiano Cheese
- ·Salt and pepper
- ·Green onion tops, chopped