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Bacon
Wrapped Stuffed Shrimp
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1/4
teaspoon salt
1/2 tsp. ground black pepper
1/8 tsp. ground cayenne pepper
1/2 tsp. paprika
1 tsp. dried parsley flakes
1/2 tsp. garlic powder
2/3 c. ranch dressing
1/2 tsp. dried cilantro
10 slices lean bacon
12 jumbo shrimp
3 fresh jalapeno peppers
1 c. water, room temperature
2-3 oz. jalapeno jack cheese
Prepare
the seasoning blend by combining
salt, black pepper, cayenne pepper,
paprika, parsley flakes and garlic
powder in a small bowl; set aside.
To prepare the dipping sauce, combine
the ranch dressing with the cilantro
in a medium bowl, stir well to blend
and set aside. Cook bacon slices
in a heavy skillet over medium/high
heat for 3 minutes per side without
letting it brown. (Bacon should
be somewhat undercooked so that
when it cools it will easily wrap
around the shrimp). Remove bacon
slices from skillet and drain on
paper towels. Shell shrimp, leaving
the last segment of shell and tail.
Remove the dark "vein"
from the back of the shrimp. Cut
down into the back of each shrimp
without cutting all the way through,
forming a pocket for the pepper
and cheese. Pour water into a small
microwaveable-bowl and add shrimp.
Remove stem ends from jalapeno peppers
and slice in half lengthwise; add
to bowl with water and shrimp; microwave
for 60 to 90 seconds. Shrimp should
start to firm up and change color.
Immediately drain water from the
bowl, remove the jalapeno slices
and pour cold water over the shrimp.
Place shrimp and pepper slices onto
paper towels to drain off excess
water. Cut jalapeno slices in half
lengthwise and remove seeds and
membrane (total of 12 slices). Cut
cheese into 1-inch long slices approximately
1/4-inch thick. Begin stuffing shrimp
by placing one slice of jalapeno
pepper into the pocket cut in the
back of the shrimp, then place a
cheese slice over the jalapeno slice.
To wrap bacon around shrimp, start
wrapping with the thinnest end of
the bacon and go 1-and-1/2 times
around the shrimp; cut off excess
bacon and slide a wooden toothpick
through the shrimp, starting with
the side where the bacon covers
the cheese and piercing through
the cut end of the bacon on the
other side; repeat with remaining
shrimp. Place on a baking sheet
and sprinkle a light coating of
the seasoning blend over the wrapped
shrimp. Broil for 3 to 4 minutes
per side or until the bacon begins
to brown and the cheese starts to
melt. Remove from oven and cool
slightly on paper towels to drain
excess fat. Serve with dipping sauce.
Serves 4 to 6 as an appetizer or
may be served over a bed of rice
as an entrée.
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1
(6-oz.) can crabmeat, drained
8 oz. cream cheese, softened
2 T. grated onion
1 T. whole milk
½ tsp. salt
¼ tsp. ground black pepper
¼ tsp. Worcestershire sauce
Paprika
1 T. thinly sliced green onion,
for garnish
Drain
liquid from crabmeat and pick over
to remove any membrane or shell.
In a medium bowl, combine crabmeat,
cream cheese, onion, milk, salt,
pepper and Worcestershire sauce.
Stir well. Place mixture in an ovenproof
serving dish; sprinkle with a little
paprika. Bake at 375oF
for approximately 15 minutes or
until thoroughly heated. Sprinkle
hot dip with sliced green onion.
Serve warm with assorted crackers.
Yields approximately 2 cups.
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1
(7-oz.) jar roasted red peppers,
drained and chopped
1 (8-oz.) pkg. cream cheese, softened
¼ tsp. garlic powder
¼ tsp. coarsely ground black
pepper
2 dashes - ¼ tsp. ground
Cayenne pepper
(amount depends on
personal taste)
Drain
roasted red peppers, chop and place
in a mixing bowl. Add softened cream
cheese, garlic powder and black
pepper. Mix until ingredients are
well blended. Stir in Cayenne pepper
in small amounts until dip is seasoned
to taste. Cover and refrigerate
for a minimum of 1 hour before serving
to allow flavor to develop. Serve
with assorted crackers or an assortment
of fresh vegetables cut in bite-size
pieces for dipping.
Yields 16 (2-tablespoon) servings.
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1¼
c. granulated sugar
3 c. fresh or thawed frozen blackberries
Pinch of baking soda
1 T. chopped fresh mint or 1 tsp.
dried mint
2 family-sized tea bags
6½ c. boiling water, divided
Combine
sugar and blackberries in a large
container. Crush berries with a
wooden spoon. Add baking soda and
mint. Stir to mix well and set aside.
Place tea bags into a container
and pour in 4 cups of boiling water.
Let tea steep for 3 to 4 minutes.
Remove tea bags and stir in blackberry
mixture; let stand at room temperature
for 1 hour. Strain blackberry/tea
mixture through a mesh strainer
into a large pitcher; discard strained
solids. Add remaining 2½
cups of water and stir until ingredients
are well mixed and sugar has completely
dissolved. Cover and chill until
ready to serve.
Yields approximately 1 quart.
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1
egg, lightly beaten
1 T. water
1 sheet frozen puff pastry, thawed
¼ c. apricot jam
1 (13.2-oz.) round Brie or Camembert
cheese
Whisk
egg and water together in a small
bowl until well blended; set aside.
Roll thawed pastry sheet into a
14-inch square. Spread jam into
a 4½-inch circle in center
of pastry. Place cheese over jam,
fold pastry around cheese and trim
excess dough; pinch edges to seal.
Place seam side down on an ungreased
baking sheet. Brush top of pastry
with egg mixture. Bake at 400oF
until pastry is puffed and golden
brown (20 to 25 minutes).
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1
T. plus 2 tsp. granulated sugar
1 c. hot whole milk
1 c. hot, freshly brewed coffee
Caramelize
sugar in a heavy skillet. Remove
from heat. Gently heat milk in a
small saucepan over low heat (or
heat in microwave in a small microwave-safe
container). Slowly add hot milk
to caramelized sugar. Stir continuously
to dissolve sugar. Fill each of
two coffee mugs with ½ cup
of hot coffee and stir in ½
cup of sweetened milk. Add additional
sugar if desired. Yields 2 servings.
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2
lb. lean ground beef
1 T. Tabasco pepper sauce
2 T. Cajun seasoning
2 T. Worcestershire sauce
2 T. dried parsley flakes
½ c. finely chopped onion
½ c. seasoned bread crumbs
½ c. whole milk
2 eggs, lightly beaten
1 c. barbecue sauce
1 c. peach preserves
Lightly grease a medium baking sheet.
In a large bowl, thoroughly mix
ground beef, Tabasco sauce, Cajun
seasoning, Worcestershire sauce,
parsley, onion, bread crumbs, milk,
and eggs. Form mixture into golf
ball size meatballs and place on
greased baking sheet. Bake in preheated
350oF oven for 30 to
40 minutes or until meatballs are
fully cooked. Remove meatballs from
oven and transfer to paper towels
to absorb excess fat. In a small
bowl, prepare sauce by whisking
together barbecue sauce and peach
preserves until well blended. Place
warm meatballs in a serving dish
and cover with sauce. Toss meatballs
thoroughly to coat with sauce. Serve
warm.
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1
c. firmly packed brown sugar
¼ c. orange juice
2 c. pecan halves
Combine
sugar and orange juice in a medium
bowl; stir well. Add pecans to mixture;
toss gently to coat. Spread pecans
on a buttered baking sheet. Bake
at 350oF for 10 to 12
minutes or until lightly browned,
stirring occasionally. Remove pecans
from pan and place on buttered aluminum
foil. Let cool completely; break
pecans apart, if necessary. Yields
2 cups.
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¼
c. instant coffee granules
½ c. granulated sugar
1 c. boiling water
2 qt. whole milk
1 qt. chocolate ice cream, softened
1 qt. vanilla ice cream, softened
Prepare
coffee mixture ahead by combining
coffee granules and sugar in a small
bowl. Pour in boiling water and
stir until dissolved; cover and
refrigerate until chilled. Just
before serving, pour chilled coffee
mixture into a large punch bowl
and stir in cold milk. Add scoops
of softened chocolate and vanilla
ice cream; gently stir until melted.
Yields approximately 1 gallon.
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3 loaves
French bread
1 c. olive oil
2 tsp. salt
2 tsp. granulated sugar
2 tsp. ground Cayenne pepper
2 tsp. garlic powder
2 tsp. onion powder
1 tsp. paprika
2 tsp. ground black pepper
Dash Tabasco sauce
To prepare toast: Cut French bread
into 1/4-inch slices using a serrated
bread knife. Whisk olive oil, salt,
sugar, Cayenne pepper, garlic powder,
onion powder, paprika, black pepper
and Tabasco sauce together in a
mixing bowl. Using a pastry brush,
lightly coat one side of each bread
slice with olive oil mixture and
arrange slices in a single layer
(coated-side-up) on ungreased baking
sheets. (Whisk mixture frequently
to keep seasonings well mixed.)
Dry bread slices in a preheated
200F (95C) oven for approximately
1 hour or until crisp. (Bread should
have the crisp texture of Melba
toast when done.) Remove toast from
oven and cool on wire racks. When
toast is completely cooled, store
in airtight containers until served.
Yields 12 to 18 servings.
Recipe Note: Cayenne Toast may be
served immediately or up to two
days after preparing; toast may
also be frozen for up to two months.
To ‘recrisp’ frozen
toast, arrange slices in a single
layer on an ungreased baking sheet
and heat in a 350F oven for 5 to
7 minutes. Serve with soup and salads.
This toast makes a wonderful party
cracker. Exceptional when served
with cream cheese topped with Jezebel
Sauce as an appetizer. (See
'Recipe Index' for Jezebel Sauce
recipe.)
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Cheese & Spinach Pinwheels |
12 oz. (1-1/2 c.) sour cream
1 c. (4 oz.) shredded Cheddar cheese
1/2 c. chopped pitted ripe olives
1 (10-oz.) pkg. frozen chopped spinach, thawed, well drained
1 (8 oz.) can water chestnuts, drained, chopped
1/8 tsp. salt
1 T. finely chopped onion
1/2 tsp. finely chopped garlic
1 tsp. Louisiana hot sauce
6 (10-inch) flour tortillas
In a medium mixing bowl, combine sour cream, cheese, olives, spinach, water chestnuts, salt, onion, garlic and hot sauce; stir together until all ingredients are well combined. Spread approximately 1/2 cup of spinach mixture on each tortilla. Roll up tortillas tightly and wrap individually in plastic wrap. Refrigerate until firm (at least 2 hours). To serve, remove plastic wrap and cut each rolled tortilla into 10 slices. Yields 5 dozen pinwheels.
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6
T. cornstarch
¾ tsp. salt
½ tsp. ground Cayenne pepper
2 c. flaked coconut
18 uncooked jumbo shrimp
3 egg whites
Peanut or vegetable oil for frying
In a shallow dish, combine cornstarch,
salt and Cayenne pepper; set aside.
In another shallow dish, place coconut.
Peel and devein shrimp leaving tails
intact. Starting at the tail, make
a slit down the inner curve of each
shrimp; press lightly to flatten.
In a mixing bowl, beat egg whites
until stiff peaks form. Coat shrimp
with cornstarch mixture, dip into
egg whites, then coat with coconut.
Heat oil to 375oF in
an electric skillet or deep fryer.
Fry shrimp (a few at a time) for
1 to 1½ minutes on each side
until golden brown. Remove from
oil and drain on paper towels. Yields
18 appetizers or serves 3 as an
entrée.
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12
lg. mushrooms
2 T. olive oil
1/2 c. Italian bread crumbs
1/4 c. grated Parmesan cheese
6 oz. lump crabmeat (canned or fresh
picked, not imitation)
2 finely chopped green onions
2 cloves garlic, minced
1 egg, lightly beaten
2 T. mayonnaise
1 tsp. lemon juice
1/2 tsp. salt
1/4 tsp. coarsely ground black pepper
Gently
rinse mushrooms under cool water.
Wipe clean and remove excess moisture
from mushrooms with paper towels.
Spoon out the gills and the base
of the stems, making deep cups.
Reserve stems, discard gills and
set caps aside. Finely chop stems
and combine with bread crumbs, Parmesan
cheese, crabmeat, green onions,
minced garlic, egg, mayonnaise,
lemon juice, salt and pepper. Mix
until ingredients are well distributed
and moistened. Lightly brush mushroom
caps with olive oil, and place 'cup-side-up'
in a buttered baking dish. Spoon
equal amounts of crab mixture into
mushroom caps. Bake at 350°F
for 25 minutes. Serve warm. Yields
4 to 6 servings as an appetizer.
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8
oz. crabmeat
1 (8-oz.) pkg. cream cheese
1 T. garlic powder
¼ c. chardonnay
¼ c. thinly chopped green
onions
½ tsp. coarsely ground black
pepper
½ tsp. Worcestershire sauce
¼ tsp. Tabasco pepper sauce
1 tsp. freshly squeezed lemon juice
1 tsp. Creole mustard
1 (12-inch) loaf French bread
1½-2 c. grated Cheddar cheese
Drain
crabmeat and pick over to remove
any membrane or shell; set aside.
Melt cream cheese in a saucepan
over low heat. Remove from heat
and stir in garlic powder and wine.
Add green onions, pepper, Worcestershire,
and Tabasco sauce; stir well. Cook
over medium heat until heated through
(approximately 2 minutes.) Stir
in lemon juice and mustard. Remove
from heat and gently stir in crabmeat.
Slice loaf of French bread in half
lengthwise. Spread crabmeat mixture
evenly over open-face sides of bread.
Sprinkle generously with cheese.
Bake at 350oF until top
is golden and bubbly (7 to 8 minutes).
Remove from oven. Slice into 1-inch
pieces and transfer to serving platter.
Yields 24 appetizers.
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1 (7.5-oz.) can crabmeat
1 med. onion, finely chopped
1 red bell pepper, finely chopped
3 env. (7-gm. each) unflavored gelatin
3/4 c. water
1 (10.75-oz.) can condensed cream of shrimp soup
1 (8-oz.) pkg. cream cheese, cut into cubes
2 cans (2.5-oz. each) shrimp, drained
3 c. cooked long grain white rice
1 c. mayonnaise
1/4 c. lemon juice
2 T. Worcestershire sauce
2 tsp. Louisiana hot sauce
1 T. garlic powder
1 tsp. ground black pepper
Crisp salad greens
Drain and discard liquid from crabmeat. Place crabmeat in a small bowl and flake with a fork into small pieces. Remove any pieces of cartilage or shell; set aside. Peel and quarter onion; place in bowl of a food processor and pulse 4 to 7 times until onion is finely chopped. Remove seeds and membrane from bell pepper and chop in food processor; set aside. Sprinkle gelatin over water in a small bowl and let stand 1 minute to soften. In a large saucepan, heat undiluted soup over medium heat; add gelatin mixture and stir to dissolve. Add cream cheese and stir until melted. Remove from heat. Add crabmeat, shrimp, chopped onion and bell pepper, rice, mayonnaise, lemon juice, Worcestershire sauce, hot sauce, garlic powder and black pepper. Mix well. Spray a 6-cup mold lightly with nonstick vegetable spray. Pour gelatin mixture into prepared mold and refrigerate until firm. To unmold, pull gelatin mixture from edge of mold with moist fingers, or run a small metal spatula or pointed knife dipped in warm water around edge of gelatin mixture. Carefully invert mold onto a serving plate lined with crisp salad greens. Shake mold and plate to loosen gelatin. Gently remove mold. Serve with assorted crackers or Cayenne Toast
(recipe at http://www.bedrockpress.com/recipe-breads-butters.html#cayenne ). Yields one 6-cup mold.
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|
Cranberry Shrimp Cocktail
|
48 (approx. 1 lb.)cooked med. shrimp
1 (16-oz.) can jellied cranberry sauce
1/2 c. chili sauce
2 T. finely chopped onion
2 T. Worcestershire sauce
2 T. red wine vinegar
1 tsp. garlic powder
1 - 2 tsp. prepared horseradish
Shell and devein shrimp; chill until ready to serve. Combine cranberry sauce, chili sauce, chopped onion, Worcestershire sauce, vinegar, garlic powder and horseradish in a medium saucepan. Bring to a boil on medium-high heat. Reduce heat and simmer until onion is tender and sauce thickens slightly (approximately 10 minutes), stirring frequently. Remove from heat and cool to room temperature; refrigerate until well chilled. Fill a large bowl with crushed ice; place a smaller bowl of prepared cocktail sauce in center of ice. Arrange shrimp on ice around bowl of sauce. Makes 6 servings as an appetizer.
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12 frozen puff pastry shells
3/4 c. (1-1/2 sticks) butter or margarine
1 T. tomato sauce
1/3 c. chopped celery
1/4 c. chopped bell pepper
2/3 c. chopped onions
1 T. minced garlic
1/2 tsp. salt
1/8 tsp. ground cayenne pepper
1/4 tsp. coarsely ground black pepper
1 lb. cooked crawfish tails, deveined
2 tsp. cornstarch
1-1/3 c. water
1/4 c. plus 2 T. fresh chopped parsley
2 c. grated processed cheese
1/4 c. sliced almonds, crushed
Bake pastry shells according to package directions and set aside. Melt butter in a heavy Dutch oven over medium-high heat. Add tomato sauce, celery, bell pepper, onion and garlic; saute, stirring frequently, until vegetables are tender. Stir in salt, cayenne and black pepper. Add crawfish tails, reduce heat to low and simmer for 10 minutes. In a small mixing bowl, add cornstarch and make a paste with a small amount of the water; gradually whisk in the remaining water. Add this solution to the crawfish and continue cooking for an additional five minutes or until thickened. Add 1/4 cup of the chopped parsley, mix well, then remove from heat. Fill baked pastry shells equally with the crawfish filling. Top each puff with grated processed cheese then with crushed sliced almonds. Bake filled shells in a preheated 350F (175C) oven for a few minutes to melt cheese. Remove from oven and sprinkle a small amount of the remaining 2 tablespoons of fresh parsley over each puff. Serve immediately. Yields 6 servings.
Recipe Note: If crawfish tails are not available, an equal amount of cooked small to medium shrimp may be substituted
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1(20-oz.) pkg.
oyster crackers
1 (1-oz.) pkg. dry ranch dressing
mix
1 tsp. dried dill weed
1/8 tsp. garlic powder
1 c. canola oil
Place crackers in a large mixing
bowl. Sprinkle in dressing mix,
dill weed and garlic powder. Drizzle
oil over ingredients in bowl; stir
frequently until all oil is absorbed.
Store in an air-tight container.
Recipe Note: Oyster crackers may
be replaced with 4 sleeves of saltine
crackers broken into bite-size pieces.
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1 qt. water
1 lemon, sliced
2 carrots, sliced
1 red bell pepper, sliced
6 new potatoes, halved
1 T. minced garlic
1 onion, quartered
1 T. green peppercorns
1 T. red peppercorns
1 T. white peppercorns
3 bottles beer
Salt and cracked black pepper to
taste
Louisiana hot sauce to taste
6 (3-inch) ears corn
36 (10-count) head-on shrimp
In a large roasting pan, combine
water, lemon, carrots, bell pepper,
potatoes, garlic, onion and peppercorns.
Pour beer in slowly to avoid undesirable
foam and overflow. Add salt, pepper
and hot sauce. Place pan on stove,
cover and bring mixture to a rolling
boil. Reduce heat to simmer, and
steam vegetables for 15 to 20 minutes
or until potatoes are fork tender.
Add corn and cook 5 minutes. Add
shrimp, stir and cook for 3 minutes
or until pink and curled. Do not
overcook. Remove from heat, cover
and steep in beer marinade for an
additional 5 to 7 minutes. Do not
remove cover. Serves 6 as an appetizer.
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1 (6.5-oz)
can crabmeat, drained
1
(3-oz.) pkg. cream cheese, room
temperature
1
tsp. steak sauce (any brand)
1/2
tsp. garlic powder
24
wonton wrappers
Vegetable
oil for frying
Drain
liquid from crabmeat and pick over
to remove any membrane or shell.
In a medium bowl, mix crabmeat,
cream cheese, steak sauce, and garlic
powder until well blended. Place
1-1/2 teaspoons of crab mixture
in the center of a wonton wrapper.
Moisten the edges of the wrapper
with water; fold in half diagonally
and press edges to seal. Repeat
with remaining filling and wonton
wrappers. Heat 1/4-inch of vegetable
oil in a large skillet over medium-high
heat. When oil has heated to 375F
(190C), carefully add the wontons,
in batches, and fry until lightly
browned (approximately 1 to 2 minutes
on each side). Remove from oil to
a paper towel-lined platter to drain
before serving. Serve with duck
sauce. Yields 6 servings (4 per
serving).
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1
c. plain nonfat yogurt
¼ c. granulated sugar
¼ c. orange juice
1 T. grated orange peel
2 c. frozen whipped topping, thawed
Mix
yogurt, sugar, orange juice, and
orange peel in a medium bowl until
blended. Gently stir in whipped
topping; cover and refrigerate for
several hours or until chilled.
Serve with strawberries and other
fresh fruit cut in bite-size pieces
for dipping.
Yields 3 cups or 24 (2-tablespoon)
servings.
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6 whole eggs in the shell
2 ripe avocados, peeled, pitted,
and mashed
1 T. chopped cilantro
1 T. minced green onion
2 tsp. minced seeded jalapeno pepper
2 tsp. fresh lime juice
1/2 tsp. salt, or to taste
1 dash hot pepper sauce (e.g. Tabasco),
or to taste
1 tsp. Worcestershire sauce, or
to taste
1 tsp. Dijon-style prepared mustard
Paprika for garnish
Place eggs in a saucepan and cover
with cold water. Bring water to
a boil and immediately remove from
heat. Cover saucepan and let eggs
stand in the hot water for 10 to
12 minutes. Remove eggs from hot
water, cool, and peel. Slice hard-cooked
eggs in half and remove yolks to
a mixing bowl. Combine egg yolks
with mashed avocado, cilantro, green
onion, and jalapeno. Stir in lime
juice, and season with salt, hot
sauce, Worcestershire sauce and
mustard; mix well. Adjust seasoning
to taste. Fill empty egg white halves
with egg yolk mixture. Chill; sprinkle
deviled eggs with paprika just prior
to serving. Yields 6 servings.
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5
c. cold water, divided
1 c. granulated sugar
Juice from 5-6 lemons
1 thinly sliced lemon
To
prepare syrup, blend 1 cup of water
and sugar in a small saucepan. Bring
to a boil over medium heat, stirring
frequently, until sugar dissolves
completely. Remove from heat, let
cool to room temperature then refrigerate.
Once syrup is well chilled, add
lemon juice; stir well. Add remaining
4 cups of cold water and stir. Pour
into a large pitcher or thermos
and add thin lemon slices. Serve
over ice. Yields 6 servings.
Recipe Note: Prepare additional
lemonade and freeze in ice cube
trays; add the cubes to keep lemonade
cold and to prevent it from being
diluted.
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5 c. bite-size crispy corn cereal squares
3 c. miniature pretzels
2 c. pecan halves
1/2 c. butter or margarine, melted
1/2 c. honey
In a 15x10x1-inch baking pan combine cereal, pretzels and pecans; set aside. In a small bowl, stir together butter and honey until well mixed. Pour honey mixture over cereal mixture; stir until well coated. Bake in a 300F (150C) preheated oven for 10 minutes; stir. Continue baking for an additional 10 to 15 minutes or until cereal is glazed and honey mixture is absorbed. Immediately transfer snack mix on waxed paper and allow snack mix to cool completely. Store in a tightly covered container. Yields 32 (1/4 cup) servings.
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1 (8 oz.) pkg. cream cheese, softened
1 c. sour cream
2 c. (8 oz.) shredded Monterey Jack with Jalapeno cheese
1/4 c. chopped ripe olives
1 (2 oz.) jar diced pimiento, drained
1 T. thinly sliced green onion
In a small mixer bowl, combine cream cheese and sour cream. Beat at medium speed, scraping bowl often, until smooth (1 to 2 minutes). Stir in (by hand) shredded cheese, chopped olives, diced pimiento and sliced green onion. Cover and refrigerate for a minimum of 2 hours to allow flavors to develop. Serve with tortilla chips. Yields a scant 4 cups of dip.
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1 (10-oz.) jar apple
jelly
1 (10-oz.) jar pineapple jam
1 (5-oz.) jar prepared horseradish
1/4 c. dry English blend mustard
1 tsp. dried crushed red pepper
To prepare sauce: Process apple
jelly, pineapple jam, horseradish,
dry mustard and pepper in a food
processor until smoothly blended.
Store the blended sauce in a covered
glass container under refrigeration
for up to 3 weeks. Sauce is best
if prepared the day before serving
to allow flavor to fully develop.
Yields approximately 2½ cups.
To serve: Traditionally, Jezebel
Sauce has been served as an appetizer
in southern Louisiana. To do so,
simply bring prepared sauce to room
temperature, pour over softened
cream cheese and spread on crackers
or Cayenne Toast (see ‘Recipe
Index’). However, the complex
blend of this sweet-yet-peppery-tasting
sauce is a delicious garnish for
pork, chicken and boiled shrimp.
It also makes a superb dip for chicken
nuggets. To use as a glaze for grilled
pork or chicken, brush on meat during
the last three minutes of cooking.
Excellent!
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1 lb. raw shrimp
(med. to lg.)
1 stalk celery, coarsely chopped
3 green onions, coarsely chopped
2 T. fresh parsley
1/2 tsp. garlic powder
1 tsp. prepared horseradish
3 T. mayonnaise
2 T. Creole mustard
1/2 c. tomato ketchup
1/2 tsp. Worcestershire sauce
1/2 tsp. Cajun seasoning
1/2 tsp. Louisiana hot sauce
4 T. olive or vegetable oil
To prepare shrimp: Drop shrimp into
boiling water (seasoned with a few
drops of Liquid Crab-Boil, if desired).
Cook for approximately 3 to 4 minutes.
(Never overcook shrimp.) Peel and
devein shrimp; refrigerate until
ready to prepare appetizers.
To prepare remoulade sauce: Finely
chop celery, green onions and parsley
in a blender or food processor.
Blend in garlic powder, horseradish,
mayonnaise, mustard, ketchup, Worcestershire
sauce, Cajun seasoning, and Louisiana
hot sauce. Slowly drizzle in oil
and continue to blend until sauce
is smooth. Refrigerate sauce for
a minimum of 2 hours before serving
to allow flavor to fully develop.
Yields approximately 1 cup of sauce.
To prepare shrimp appetizers: Arrange
chilled shrimp on a bed of lettuce
in each of 4 cocktail glasses or
on small salad plates. Spoon chilled
remoulade sauce over shrimp. Serve
cold. Yields 4 appetizers.
Recipe Note: Sauce keeps well for
up to 5 days under refrigeration.
It may also be used as a spread
when preparing seafood Po-Boys or
as a dip for boiled crawfish.
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2 ripe avocados, peeled, pitted
and diced
1-1/2 T. lime juice
1/4 c. chopped fresh cilantro
1/4 c. salsa
Garlic salt to taste
Ground black pepper to taste
1 (8-oz.) container sour cream
1 (1-oz.) pkg. taco seasoning mix
1 (16-oz.) can refried beans
4 Roma (plum) tomatoes, finely diced
1 bunch green onions, finely chopped
2 c. shredded Mexican-style cheese
blend
1 (2.25-oz.) can black olives, drained
and finely chopped
Mash the avocados in a medium bowl.
Mix in lime juice, cilantro, salsa,
garlic salt and pepper; set aside.
In a small bowl, blend sour cream
and taco seasoning; set aside. Spread
the refried beans on the bottom
of a 13x9-inch dish or large serving
platter. Top with sour cream mixture,
then layer with avocado mixture.
Top with tomatoes, green onions,
Mexican-style cheese blend and black
olives. Serve at room temperature
with tortilla chips.
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|
Layered
Seafood Appetizer
|
2
(8-oz.) pkg. cream cheese, softened
2 T. mayonnaise
1 tsp. ground Cayenne pepper
½ tsp. garlic powder
1 tsp. Creole or Dijon mustard
¾ c. finely diced fresh tomatoes
½ c. sliced green onion tops
1 lb. cooked, peeled shrimp or lump
crabmeat
½ c. shredded cheddar cheese
In
a medium mixing bowl, cream together
cream cheese, mayonnaise, Cayenne
pepper, garlic powder and mustard.
Evenly spread mixture in the bottom
of a pizza pan or 12-inch round
tray. Sprinkle tomatoes and onions
over cream cheese mixture. Top with
shrimp or crabmeat and shredded
cheese. Chill until served. Serve
with assorted crackers or tortilla
chips.
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3
qt. water
2 c. granulated sugar
5 lemons
5 limes
5 oranges
Add
water and sugar to a gallon container;
stir to dissolve sugar. Squeeze
the juice from 4 of the lemons,
limes and oranges; add to sugar
solution and mix well. Refrigerate
until chilled. To serve, thinly
slice the remaining lemon, lime
and orange and set aside for garnish.
Fill tall glasses half-way with
ice, add fruit slices and pour in
chilled lemonade. Yields approximately
1 gallon.
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|
Marinated Antipasto Platter |
Marinade:
1/2 c. olive or canola oil
1/2 c. white wine vinegar
2 T. country-style Dijon mustard
1 T. honey
1/8 tsp. salt
1/2 tsp. coarsely ground black pepper
1 tsp. dried basil leaves
1 tsp. dried parsley
1/4 tsp. dried oregano leaves
1 tsp. minced garlic
Antipasto:
2 c. canned whole mushrooms, drained
1 pt. cherry tomatoes
1 med. green bell pepper, cut into 1/4-inch strips
1 (5.75-oz.) can pitted ripe colossal olives, drained
1/3 lb. thinly sliced roast beef, each slice cut into 1-inch strips,
rolled up and fastened with a wooden pick
2 (6-oz. each) jars marinated artichoke hearts, drained
1 (11.5-oz.) jar peperoncici (pickled peppers), drained
1/2 lb. Provolone or Mozzarella cheese, cut into 1/2-inch cubes
1/4 lb. thinly sliced salami, rolled up and fastened with wooden picks
Prepare marinade in a medium bowl by stirring together oil, vinegar, mustard, honey, salt, pepper, basil, parsley, oregano and garlic. Place each of the following ingredients in their own separate container: mushrooms, tomatoes, green peppers, olives and roast beef. Pour approximately 1/4 cup of marinade into each container; stir to coat. Cover containers and refrigerate, stirring occasionally, for a minimum of 4 hours (best if allowed to marinate overnight). To serve, drain marinade from vegetables, olives and roast beef and arrange on a lettuce-lined platter with artichokes, peperoncici, cheese and salami. Yields 16 servings.
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This
orange juice and champagne cocktail
is a classic drink served at brunches
and is especially popular at jazz
brunches in New Orleans.
2
oz. chilled orange juice
2 oz. chilled champagne
Orange slice for garnish (optional)
To
prepare 1 serving, pour orange juice
into a tall champagne flute and
then add champagne. Do not stir.
The champagne will mix down into
the orange juice and stirring will
cause the cocktail to lose its sparkle
(bubbles). Garnish with an orange
slice, if desired.
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½
stick butter or margarine
1 sm. onion, finely chopped
2 cloves garlic, minced
1 sm. green bell pepper, finely
chopped
3 green onions, thinly sliced (separate
green and white pieces)
1 (10¾-oz.) can condensed
golden mushroom soup, undiluted
1 (6½-oz.) can tuna packed
in water, rinsed, drained and shredded
1 T. fresh parsley, finely chopped
¼ tsp. ground Cayenne pepper
1 tsp. liquid crab-boil
Melt
butter in a saucepan over medium
heat. Add onion, garlic, bell pepper
and white pieces of chopped green
onions. Sauté until vegetables
are tender. Add undiluted soup and
drained tuna. Mix well and cook
for 8 to 10 minutes. Stir in green
onion tops, parsley, Cayenne pepper
and liquid crab-boil. Cook for an
additional 5 minutes. Remove from
heat. Refrigerate prepared dip in
a covered container overnight to
allow flavor to develop. Serve cold
with assorted chips and crackers.
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|
Peanut Butter & Honey Dip |
1/2 c. creamy peanut butter
1/4 c. whole milk
1 c. sour cream
2 T. honey
1 tsp. ground cinnamon
Platter of assorted fresh fruit (see Recipe Note)
In a medium bowl, stir together peanut butter, milk, sour cream, honey and cinnamon. Blend until smooth. Use as a dip for fresh fruit. Dip may also be used as a spread for crackers, bagels, toast or bread. Store refrigerated. Yields 1-1/2 cups.
Recipe Note: Choose from the following list of fresh fruit to serve with dip: whole or halved strawberries, sweet cherries, pineapple chunks, orange wedges, kiwi slices, melon balls or slices (cantaloupe, watermelon, honey dew), red and green seedless grapes, mandarin orange segments, papaya wedges.
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1
c. chopped pecans
2 cloves garlic
6 oz. cream cheese, softened
¼ tsp. salt
¼ tsp. Worcestershire sauce
¼ tsp. soy sauce
4-6 drops Tabasco pepper sauce
1½ tsp. chili powder
Grind
chopped pecans and garlic in a blender
or food processor. Blend cream cheese,
salt, Worcestershire sauce, soy
sauce and Tabasco sauce in a mixing
bowl. Mix in ground pecans and garlic.
Mix well to evenly distribute ingredients.
Shape mixture into a roll 1½-inches
in diameter. Sprinkle with chili
powder. Tightly wrap log in plastic
wrap. Chill overnight before serving.
Allow cheese log to warm to room
temperature and serve with assorted
crackers.
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1
(8-oz.) pkg. cream cheese, softened
1 c. sour cream
3 T. granulated sugar
1 tsp. vanilla extract
Combine
cream cheese, sour cream, sugar
and vanilla in a mixing bowl and
beat until smooth and creamy. Transfer
to a covered container and chill
for a minimum of 1 hour before serving.
Serve with a tray of assorted fresh
fruit cut in bite-size pieces for
dipping. Yields 2 cups or 16 (2-tablespoon)
servings.
Recipe Variations: (1) Almond
Fruit Dip - Add 3 tablespoons of
finely chopped almonds and 2 teaspoons
of almond liqueur to the basic recipe.
Garnish with 1 tablespoon of finely
chopped almonds, if desired. (2)
Lemon Fruit Dip - Add zest of 1
lemon, 1 tablespoon of lemon juice,
and 1 additional tablespoon of sugar
to the basic recipe.
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1 c. chopped assorted bell peppers (red, green and yellow)
1 c. sour cream
1 (8 oz.) pkg. cream cheese, softened
1 (8 oz.) can crushed pineapple, well drained
1/8 tsp. salt
2 T. coarsely chopped fresh cilantro or parsley
2 T. thinly sliced green onion
2 tsp. finely chopped seeded jalapeno pepper
1 tsp. grated lime peel
1 tsp. lime juice
Platter of assorted fresh vegetables (see Recipe Note)
In a small mixer bowl, combine chopped bell peppers, sour cream, cream cheese, crushed pineapple, salt, cilantro, green onion, jalapeno, grated lime peel and lime juice. Beat at medium speed, scraping the bowl often, until well mixed (1 to 2 minutes). Cover and refrigerate for at least 1 hour before serving. Serve with a platter of fresh vegetables sticks. Recipe yields a generous 3 cups of dip.
Recipe Note: Choose from the following list of fresh vegetables to serve with dip: celery sticks, carrot sticks, broccoli, cherry tomatoes, cauliflower, bell pepper strips, cucumber slices, radishes, asparagus spears, zucchini sticks or slices, snow peas.
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1 c. pure pumpkin
puree
12 oz. whole milk
2 T. honey
1 tsp. ground cinnamon
1 pt. vanilla ice cream
3 T. light rum or 2 tsp. rum extract
(optional)
Ground nutmeg
Place pumpkin
puree, milk, honey and cinnamon
in a blender. Cover and blend until
smooth. Add ice cream. Blend slightly
and add optional rum, if desired.
Continue to blend until mixture
is smooth. Pour into stemmed glasses
and sprinkle with nutmeg. Serve
immediately. Yields 8 servings.
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|
Roasted
Onion & Eggplant Pate’ |
1 lg. onion, peeled and quartered
1 med. eggplant
Salt and ground black pepper
Olive oil
1 c. (8 oz.) cream cheese, softened
1/2 tsp. garlic powder
1/2 tsp. chili powder
Lemon or lime juice, optional
Preheat oven to 425F (220C). Place
onion quarters on a baking sheet
with whole eggplant. Season lightly
with salt and pepper. Drizzle with
olive oil. Roast for 45 minutes
or until eggplant is blackened and
the skin is wrinkled. Remove from
oven and allow eggplant to cool;
remove skin, cut ends off the eggplant
and discard. Place whole, peeled
eggplant in a food processor with
roasted onion, cream cheese, garlic
and chili powder and blend until
completely smooth. Season pate’
to taste with salt and pepper and
add optional lemon or lime juice,
if desired. Chill before serving.
Serve as a dip or as a spread on
assorted crackers.
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|
Savory
Crawfish Cheesecake |
6
T. butter or margarine
1 egg white
2 c. crushed butter crackers (e.g.
Ritz®)
1 (12-oz.) pkg. frozen crawfish
tails, thawed and chopped
3 (8-oz. each) pkg. cream cheese,
softened
1/2 c. sour cream
3 T. cornstarch
1 tsp. salt
1 tsp. Cajun/Creole seasoning (e.g.
Zataran’s®)
2 T. minced onions
2 T. minced celery
2 T. minced red bell pepper
1/3 c. thinly sliced chives
2 lg. eggs, lightly beaten
In a small bowl, combine melted
butter, egg white and cracker crumbs.
Press mixture into the bottom of
a 10-inch springform pan. Bake in
a 350F (175C) preheated oven for
8 minutes to crisp. Remove from
oven and cool. Reduce the oven temperature
to 250F (120C). In a mixing bowl,
blend cream cheese, sour cream,
cornstarch, salt, Creole seasoning,
onions, celery, bell pepper and
chives. Blend well, scraping down
the sides of the bowl. Add eggs
and mix well, scraping down the
sides of the bowl again. Fold in
the chopped crawfish tails. Pour
the batter over the cooled crust.
Bake for 1 hour. Turn the oven off
and leave the cake in the oven for
another hour without opening the
door. Remove from oven and cool
on a rack (uncovered) for a minimum
of 4 hours. Gently remove sides
of pan before serving. Yields 10
first course servings.
Recipe Note: Everyone enjoys this
savory cheesecake. Serve it as a
first course or on an appetizer
buffet with assorted crackers or
‘Cayenne
Toast.'
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1 (7-gm.) env. unflavored gelatin
1/4 c. cold water
1 (10.75-oz.) can condensed tomato
soup
1 (8-oz.) pkg. cream cheese
1 T. grated onion
1 T. butter or margarine
1 lb. sm. cooked shrimp, peeled
1/2 c. mayonnaise
1/2 c. sliced green olives
1/2 c. chopped bell pepper
1/2 c. chopped celery
1/2 tsp. Tabasco sauce
1/2 tsp. garlic powder
Dash salt and black pepper
Sprinkle gelatin over cold water;
set aside to soften. Gently warm
undiluted tomato soup in a medium
saucepan over low heat. Add cream
cheese, onion and butter; stir until
warm and well blended. Add dissolved
gelatin and cook for 5 minutes or
until mixture is hot and well mixed.
Remove from heat. In a food processor,
combine soup mixture, shrimp, mayonnaise,
olives, bell pepper, celery, Tabasco
sauce, garlic powder, salt and pepper.
Blend until smooth. Spray a 2-quart
mold with cooking spray and fill
with mixture. Refrigerate for several
hours. Unmold on a bed of salad
greens. Serves 8 as a first course.
Recipe Note: Best if chilled overnight
before serving. Serve with assorted
crackers or slices of Cayenne
Toast as a luncheon or first
course. Great buffet dish.
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1 c. extra-virgin olive oil
4 garlic cloves, minced
6 whole dried red Chile peppers
1/4 c. minced flat-leaf parsley
2 lbs. med. shrimp, shelled and
deveined
Coarse salt
Crusty bread, as an accompaniment
Heat oil in a very large, deep skillet
until shimmering. Add garlic, peppers
and parsley; cook over moderately
high heat for 10 seconds, stirring.
Add shrimp and cook over high heat,
stirring once, until shrimp are
pink and curled (3 to 4 minutes).
Season with salt and transfer to
small bowls. Serve with plenty of
crusty bread to dip into the garlicky
oil once shrimp have been eaten.
Yields 8 first-course servings.
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1 (16-oz.) can kidney beans, rinsed and drained
1 (15-oz.) can black beans, rinsed and drained
1 (15.25-oz.) can whole kernel corn, drained
1 (14.5-oz.) can stewed tomatoes, do not drain
1 (8-oz.) can tomato sauce
1 (4-oz.) can chopped green chilies, drained
1/2 c. chopped onion
1 (1.25-oz.) env. taco seasoning
Tortilla chips
In a slow cooker, combine kidney beans, black beans, corn, stewed tomatoes, tomato sauce, green chilies and chopped onion. Sprinkle in taco seasoning and stir to well blend all ingredients. Cover and cook on LOW setting for 5 to 7 hours. Serve with tortilla chips. Yields approximately 7 cups.
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1
lb. hot or mild bulk pork sausage
1 lb. ground beef
1 med. onion, chopped
1 lb. pasteurized process cheese
spread, cut into cubes
1 (10-oz.) can diced tomatoes and
green chilies
1 tsp. garlic powder
In a large skillet, brown sausage,
beef and onion; drain fat. Add cheese
cubes, tomatoes and chilies (do
not drain liquid) and garlic powder.
Stir over low heat until cheese
spread is melted. Serve warm as
a dip with tortilla chips or as
a sauce over baked potatoes. Yields
approximately 12 servings.
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Meatballs:
1 lb. lean ground beef
1 (12-oz.) pkg. spicy-bulk pork sausage
1/2 c. dry bread crumbs
1/2 tsp. dry mustard
1 lg. egg, lightly beaten
1 T. soy sauce
Sauce:
1 (20-oz.) can pineapple chunks in unsweetened juice,
drained, reserve juice
2 T. firmly packed brown sugar
1 T. cornstarch
1/2 tsp. ground ginger
1 T. soy sauce
2 T. cider vinegar
2 med. green bell peppers, cut into 1-inch pieces
In a large bowl, combine ground beef, pork sausage, bread crumbs, mustard, egg and soy sauce. Shape into 1-inch balls. Place meatballs on a 15x10x1-inch baking pan. Bake in a 350F (175C) preheated oven for 15 to 20 minutes or until browned. Meanwhile, in a 1-quart saucepan, combine reserved pineapple juice, brown sugar, cornstarch, ginger, soy sauce and vinegar. Cook over medium heat, stirring occasionally, until mixture is thickened and bubbly (4 to 6 minutes). Increase heat and boil for 1 minute, stirring constantly; remove from heat. In a 2-quart casserole, place baked meatballs, pineapple chunks, green pepper and sauce; stir gently to coat. Cover and bake for 10 to 15 minutes or until green peppers are crispy tender. Serve in a chafing dish with wooden picks. Yields 5 dozen meatballs.
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|
Three-Layer
Cheese Spread
|
3
(8-oz.) pkg. cream cheese, softened
and divided
3 T. chopped pimento-stuffed green
olives
2 tsp. olive juice
1 c. shredded sharp cheddar cheese
1 T. mayonnaise
1 tsp. grated onion
1 (2-oz.) jar diced pimento, drained
4 T. butter or margarine, softened
2 cloves garlic, minced
1 tsp. dried Italian seasoning
Assorted crackers and seedless grapes
Whip
1 package of softened cream cheese
at medium speed until creamy. Stir
in chopped olives and olive juice;
stir until well blended. Line an
8x4-inch loaf pan with plastic wrap.
Spread olive and cream cheese mixture
in bottom of lined pan (first layer).
Whip second package of softened
cream cheese at medium speed until
creamy. Add shredded cheese and
mayonnaise; beat until blended.
Stir in grated onion and diced pimento.
Mix well and spread over olive and
cream cheese mixture (second layer).
Whip remaining package of softened
cream cheese and butter at medium
speed until creamy. Add minced garlic
and Italian seasoning. Beat until
well blended. Spread over cheese
and pimento mixture (third layer).
Cover and chill for at least 3 hours
before serving. To serve, invert
onto a serving platter and remove
plastic wrap. Serve with assorted
crackers and seedless grapes Yields
18 servings as an appetizer.
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|
Toasted
Zucchini Appetizers |
2 c. shredded zucchini
1 tsp. salt
1/2 c. mayonnaise
1/2 c. plain yogurt
1/4 c. grated Parmesan cheese
1/4 c. finely chopped green pepper
4 green onions, white and green
portions, thinly sliced
1 garlic clove, minced
1 tsp. Worcestershire sauce
36 slices party (snack) rye bread
Toss shredded zucchini and salt
together in a mixing bowl; let stand
at room temperature for 1 hour.
Rinse and drain, pressing out excess
liquid. Add mayonnaise, yogurt,
Parmesan cheese, green pepper, green
onions, garlic and Worcestershire
sauce; stir until well combined.
Spread a rounded teaspoonful of
mixture on each slice of bread.
Place on a baking sheet and bake
at 375F (190C) for 10 to 12 minutes
or until bubbly. Serve hot. Yields
3 dozen.
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½
c. finely chopped sun-dried tomatoes
1 (8-oz.) pkg. cream cheese, softened
2 T. sour cream
½ c. chopped ripe (black)
olives
¼ c. finely chopped red onion
2 green onions, thinly sliced
First, hydrate sun-dried tomatoes
by placing measured amount in a
small heat-resistant bowl and adding
enough boiling water to cover. Allow
tomatoes to stand for 5 to 10 minutes
to soften. Drain liquid from tomatoes
and pat dry on layers of paper towels.
Finely chop hydrated tomatoes and
set aside. Next, mix softened cream
cheese with sour cream in a medium
mixing bowl until well blended.
Add prepared tomatoes, chopped olives,
red onion and green onion; gently
mix until well blended. Cover and
refrigerate for a minimum of 1 hour
before serving. Serve with assorted
crackers or a platter of fresh vegetables
cut in bite-size pieces for dipping.
Yields 16 (2-tablespoon) servings.
Recipe Note: As true of most
all dip recipes, this one is best
if prepared one to two days prior
to serving and refrigerated to allow
flavors to develop.
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6-1/2 c. boiling
water, divided
1/2 c. granulated sugar
6 black tea bags
1-1/2 c. fresh orange juice, strained
to remove pulp
2 T. fresh lemon juice
Ice cubes
Thin slices (“twists”)
lemon rind
Bring 2 cups
of water to a boil in a medium pot.
Add sugar, stir until dissolved
and remove from heat. Immediately
add tea bags to hot solution and
steep for 8 to 10 minutes. Remove
tea bags
with a slotted spoon. Add remaining
4-1/2 cups of water, orange juice,
and lemon juice; stir. Let cool.
Pour into a covered pitcher or jug
and refrigerate until well chilled.
To serve, run the outside
of a lemon twist (the yellow, not
white side) around the rim of a
tall glass filled with ice. Pour
tea over ice, hold lemon rind over
glass, twist and drop into tea.
Yields 2 quarts.
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1
c. light cream (half-and-half)
2 c. whole milk
2 T. instant coffee granules
2/3 c. white chocolate morsels
1 tsp. vanilla extract
1/4 tsp. almond extract (optional)
Whipped topping
Heat
cream, milk, coffee granules and
chocolate morsels in a small saucepan
over low heat until the chocolate
has melted. Stir in vanilla and
almond extracts. Divide evenly into
4 mugs and top with a generous serving
of whipped topping; serve immediately.
Yields 4 servings.
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4 med. zucchini
2 tsp. granulated sugar
2 tsp. tarragon vinegar
2 tsp. salt, divided
1/2 c. packed fresh parsley
1/2 c. snipped fresh chives or 1/4
c. dried chives
1 (8-oz.) pkg. cream cheese, softened
1/2 tsp. ground black pepper
Line a mixing bowl with a double
thickness of cheesecloth. Coarsely
shred zucchini into prepared bowl.
Sprinkle with sugar, vinegar and
1 teaspoon of the salt. Toss gently;
cover with a towel and set aside
at room temperature for 1 hour.
Meanwhile, mince parsley and chives
in a blender or food processor.
Gather ends of cheesecloth and squeeze
out as much liquid as possible.
Add drained zucchini to blender
and process until pureed. Add cream
cheese, pepper and remaining 1 teaspoon
of salt; process until smooth. Press
pate into a small bowl. Cover and
refrigerate overnight. Serve with
crackers, bread slices or a fresh
vegetable tray.
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