My recipes - Keyingredient

Moms Spanakorizo

By alexi57

Spinach with rice

2 boxes frozen leaf spinach
1/2 cup rice
1 can tomato paste
3 cups water
salt
pepper

4.4/5 (16 Votes)

Homemade, Healthier “Reese’s Peanut Butter Cups”

By alexi57

1-In a small bowl combine the peanut butter, coconut oil, vanilla, first two tablespoons honey, and nuts

3/4 cup of peanut butter, toasted and salted (or use nut butter of your choice)
2 tablespoons honey
1 teaspoon vanilla (if you are making this gluten free, make sure to use gluten free vanilla)
1/4 cup of coconut oil
1/3 cup of chopped soaked and dehydrated nuts, or toasted (I used a mixture of chopped almonds and pumpkin seeds) *
4 ounces of unsweetened chocolate
2-4 tablespoons honey *

4.5/5 (55 Votes)

Gumbo Pages Shrimp Stock

By alexi57

This stock, as well as crab and fish stocks, is used in a great deal of Louisiana cooking

White Mirepoix:
4 About 4 quarts of shrimp shells (about what you'd get from shelling 2 pounds of shrimp)
8 quarts cold water
2 tablespoons oil
4 ounces onions, diced
4 ounces leeks, white portion only, washed well, trimmed and chopped
4 ounces celery, diced
4 ounces parsnips, chopped
2 lemons, halved
1 cup parsley, coarsely chopped, stems and all
Sachet d'epices:
8 bay leaves
1/2 teaspoon dried basil leaves
1/2 teaspoon dried oregano leaves
1/2 teaspoon dried tarragon leaves
1/2 teaspoon dried thyme leaves
1/2 teaspoon cracked black peppercorns
The above ingredients are placed into a 4" square of cheesecloth and tied into a sack.

4.7/5 (3 Votes)

Shans Grandmas Grasshopper Pie

By alexi57

Combine marshmallows and milk in large mixing bowl, microwave on high for 2 minutes until marshmallows begin to puf...

3 cups miniature marshmallows
1/2 cup milk
2 tbsp. green creme de menthe
2 tbsp. creme de cacao
1 cup whipping cream, whipped
1 9 inch chocolate cookie crumb crust
whipped cream if desired
chocolate curls if desired

4.6/5 (35 Votes)

Gumbo Pages Gumbo Du Monde

By alexi57

This is by no means a "definitive" gumbo recipe

FOR THE STOCK:
8 quarts cold water
8-10 pounds chicken parts (backs, necks, etc.) and bones, or a whole chicken, cut up and skillet-browned
Shrimp shells and heads, reserved from the 4 pounds of shrimp that have been peeled for the final step of the gumbo (the heads are very important!)
8 ounces onions, chopped
4 ounces celery with tops, chopped
4 ounces carrots, chopped
2 heads garlic, cut in half horizontally
Sachet d'épices: In a small cheesecloth bag or tea ball, place:
1 teaspoon or so black peppercorns, cracked
A few parsley stems
1 bayleaf
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried tarragon leaves
1/2 teaspoon dried oregano leaves
1/2 teaspoon dried basil leaves
FOR THE ROUX:
1-1/4 cups flour
1 cup oil
FOR THE REST:
1 chicken or guinea hen, without giblets, cut up
1 to 1-1/2 pounds andouillesausage, sliced about 1/4" thick on the bias (you may substitute hot or mild smoked sausage if good andouille isn't available) and/or fresh Creole hot sausage, browned
4 pounds shrimp, peeled and deveined
6 blue crabs, cleaned, broken in half and claws pulled off (or for a more elegant looking gumbo, omit and instead add 1-1/2 pounds lump white crabmeat, picked over for shells and cartilage)
3 pounds okra, sliced (leave out if you don't like okra, but be sure to add filé at the end if you leave out the okra)
2 onions, chopped
1 bunch green onions with tops, chopped
2 bell peppers, chopped
5 ribs celery, chopped
several cloves garlic, minced
3 bay leaves
1 bunch fresh parsley, chopped
Creole seasoning to taste, OR
black, white and cayenne peppers, to taste
Salt to taste
Few dashes Tabasco, or to taste.
1 - 2 tablespoons filé powder (ONLY IF YOU DON'T USE OKRA!)
Steaming hot Louisiana long-grain rice