Chocolate Sauce
3 to 4 cups assorted fresh tropical
fruit: banana, pineapple, strawberries,
carambola, papaya, mango
2 to 3 tablespoons orange-flavored liqueur or rum
Prepare Chocolate Sauce. Toss fruit and liqueur or rum. Cover and refrigerate, stirring once or twice, at least 1 hour. Spoon fruit into dessert dishes; drizzle with Chocolate Sauce.
Chocolate Sauce
6 ounces semisweet chocolate chips
1/2 cup evaporated milk
1/2 cup granulated sugar
2 teaspoons butter or margarine
1 tablespoon orange-flavored liqueur or rum
Heat chocolate, milk and sugar to boiling over medium heat, stirring constantly; remove from heat. Stir in butter and liqueur. Let stand 1 hour.
Cover and refrigerate any remaining sauce.
Yields 6 to 8 servings.
', 'caribbean', 'desserts', null, null); INSERT INTO `ethnic_recipes` VALUES ('2', 'haitian bread', 'haitian bread recipe | caribbean recipes | pain haitien', '2 packages active dry yeast
1 1/2 cups warm water (105 to 155 degrees F)
1/4 cup honey
2 tablespoons peanut or vegetable oil
1 teaspoon salt
3/4 teaspoon ground nutmeg
4 to 4 1/2 cups all-purpose flour
1/4 teaspoon freeze-dried instant coffee
2 tablespoons milk
Dissolve yeast in warm water in large bowl. Stir in honey, oil, salt, nutmeg and 2 cups of the flour. Beat until very smooth, about 1 minute. Gradually add enough of the remaining flour to make a stiff dough. Turn dough onto lightly floured surface; knead until smooth, about 5 minutes. Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, about 50 minutes. Dough is ready if indentation remains when touched.
Punch dough down. Press into greased 15 1/2 x 10 1/2-inch jellyroll pan. Cut dough into about 2 1/2-inch squares with sharp knife, cutting two-thirds of the way through dough. Cover; let rise until double, about 30 minutes.
Preheat oven to 350 degrees F.
Dissolve instant coffee in milk; brush over dough. Bake until bread is golden brown, about 35 minutes.
Break bread into squares to serve.
Makes 24 squares.
', 'caribbean', 'bread, rolls', null, null); INSERT INTO `ethnic_recipes` VALUES ('3', 'sweet potato bread', 'sweet potato bread recipe | haitian recipes | pain patate recipe', 'This is not a bread although baked in a loaf pan. It is a marvelous dessert.
2 cups sweet potatoes, peeled and boiled until tender
2 medium ripe bananas, peeled
2 tablespoons butter, melted
3 medium eggs, beaten
1/4 cup granulated sugar
1/4 cup molasses
1/2 teaspoon vanilla extract
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup whole milk
1/4 cup seedless golden raisins
Coarsely mash together sweet potatoes and bananas with a potato masher in a large mixing bowl; blend with an electric mixer until smooth.
Beat butter and eggs into the sweet potato-banana paste with a wire whisk to combine. Add sugar, molasses, vanilla extract, salt, cinnamon and nutmeg; whisk until well blended. Next whisk in the milk until it is incorporated. Stir in the raisins. Pour the batter into a 2-quart loaf pan and bake it in a preheated 350 degrees F oven until the center is firm and the top is golden brown, about 55 minutes.
Remove the "bread" from the oven and let it cool in the pan for 10 minutes before turning it out onto a plate. Serve generous slices of Pain Patate warm or chilled, with whipped cream or a little rum poured over the top, or plain.
Serves 6 or 8.
', 'caribbean', 'bread, rolls', null, null); INSERT INTO `ethnic_recipes` VALUES ('4', 'cuban bread', 'cuban bread recipe | caribbean recipes | pan cubano recipe', '1 package active dry yeast
1 1/2 cups warm water (110 degrees F)
1 1/2 teaspoons granulated sugar
2 tablespoons olive oil
1 teaspoon salt
3 1/4 to 3 1/2 cups bread flour
Vegetable oil (for greasing)
Sprinkle yeast over 1/2 cup of the warm water in a large mixing bowl. Add sugar, and let stand for 5 minutes. Stir in remaining 1 cup water, the olive oil and salt. Slowly add the flour, 1 cup at a time, and mix to make a dough. Turn the dough out onto a lightly floured work surface and knead for about 4 minutes, or until the dough is satiny and elastic. Place dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled in bulk, about 1 1/2 hours.
Punch down the dough and shape it into a 12-inch long oblong loaf. Place the loaf on a lightly greased baking sheet (or one dusted with cornmeal), cover it with a towel, and allow it to rise for 30 minutes.
Brush loaf lightly with warm water. Bake it on the baking sheet in a preheated 400 degrees F oven until it is golden brown and sounds hollow when the bottom is tapped, about 35 minutes. Remove the bread and cool it on a wire rack before serving.
Makes 1 large loaf.
', 'caribbean', 'bread, rolls', null, null); INSERT INTO `ethnic_recipes` VALUES ('5', 'hearts of palm in tomato sauce', 'hearts of palm in tomato sauce recipe | caribbean recipes | Palmito Guisado', '1 medium onion, chopped
2 cloves garlic, minced
1 jalapeño pepper, seeded and chopped
4 ounces fully cooked smoked ham, coarsely chopped (2/3 cup)
2 tablespoons vegetable oil
1 (16 ounce) can whole tomatoes with liquid
2 tablespoons minced parsley
1 teaspoon vinegar
1/8 teaspoon pepper
2 (14 ounce) cans hearts of palm, rinsed drained and sliced 1/2 inch thick
Grated Parmesan cheese
Cook and stir onion, garlic, jalapeño peppers and ham in oil in skillet over medium heat until onion is tender. Add tomatoes, parsley, vinegar and pepper; break up tomatoes with fork. Heat to boiling; reduce heat. Simmer uncovered, stirring occasionally, until mixture is thickened, about 15 minutes. Stir in hearts of palm. Cover and simmer, stirring occasionally, until hearts of palm are hot, about 5 minutes. Sprinkle with cheese.
Yields 6 servings.
', 'caribbean', 'vegetables', null, null); INSERT INTO `ethnic_recipes` VALUES ('6', 'a cuban sandwich', 'a cuban sandwich recipe | caribbean recipes', 'Posted by Olga at recipegoldmine.com 3/27/02 7:33:25 pm
Pan Cubano
4 cups unbleached all-purpose flour
4 teaspoons granulated sugar
2 teaspoons salt
2 1/4 teaspoons instant or active dry yeast
3 tablespoons fresh lard, cut into small pieces
1 1/4 cups (10 ounces) water
Roast Pork and Marinade
1 (1 1/4 pound) boneless pork roast or pork tenderloin
3 tablespoons minced garlic
3 tablespoons minced parsley
1 tablespoon paprika (preferably hot)
2 teaspoons ground cumin
1 teaspoon ground black pepper
1 teaspoon salt
2 tablespoons lime juice 2 tablespoons light corn syrup
2 tablespoons vegetable or olive oil
Sandwich Filling
Sliced roast pork
3/4 pound thinly sliced smoked ham
3/4 pound thinly sliced Swiss cheese
4 dill pickles, sliced
3 tablespoons butter or olive oil
Manual Method: In a large bowl, combine all of the ingredients and stir till the dough starts to leave the sides of the bowl. Transfer the dough to a lightly greased surface, oil your hands, and knead it for 6 to 8 minutes, or until it begins to become smooth and supple.
Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise till puffy though not necessarily doubled in bulk, about 1 hour, depending on the warmth of your kitchen. Gently fold the dough in upon itself and turn it upside-down after 30 minutes; this "turn" helps eliminate some of the excess carbon dioxide and redistributes the yeast\'s food, both imperative for optimum yeast growth.
Mixer Method: Combine the ingredients as directed at left, using a flat beater paddle or beaters, then switch to the dough hook(s) and knead for 5 to 8 minutes. Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise, with a turn, as directed above.
Bread Machine Method: Place all of the ingredients into the pan of your machine, program the machine for Manual or Dough, and press Start. Examine the dough about 10 minutes before the end of the final kneading cycle, and adjust its consistency with additional water or flour as needed, to produce a smooth, supple dough. Allow the machine to complete its cycle.
Divide the dough into six pieces, and shape each piece into a rough log. Let the logs rest for 15 minutes, covered, then shape each piece into a smooth batard shape (a log about 8 inches long, slightly tapered at each end). Sprinkle a baking sheet with cornmeal, and place the loaves on the baking sheet.
Let the loaves rise, covered, for 1 hour. Brush or spray them with water, and slash one long lengthwise slit down the middle of each loaf.
Preheat the oven to 375 degrees F while the loaves are rising.
Transfer the loaves from the cornmeal-sprinkled pan to your oven stone (if you have one), or leave them on the pan and place them in the preheated oven (if baked on a sheet pan, the loaves will be slightly less puffy). Bake the bread for 16 to 18 minutes, or until it\'s golden brown. Remove it from the oven, and cool it on a wire rack. The loaves may be made one day in advance and stored at room temperature, or several weeks in advance and frozen. Yield: 6 sandwich loaves.
Roasting The Pork: Mix all of the marinade ingredients together (all of the ingredients except the pork), and rub this mixture over all surfaces of the pork. Cover well, and refrigerate for 6 to 24 hours.
Place the pork in a roasting pan or ovenproof dish, and roast it in a preheated 425 degrees F oven for 30 to 40 minutes, basting occasionally with the pan juices, until a meat thermometer inserted into the center of the roast registers 160 degrees F. Remove the pork from the oven, and cool it completely before slicing thinly.
Sandwich Assembly: Slice the Cuban loaves in half horizontally. Brush the cut surfaces of the rolls with olive oil, soft butter or the remaining pan juices. Layer the sandwiches as follows: Swiss cheese, sliced pickle, ham, sliced roast pork, then additional cheese.
Now comes the somewhat challenging part. You want to grill these sandwiches, top and bottom, while at the same time flattening them slightly. This helps meld all of the filling ingredients. Heat two large skillets, or a grill and one skillet, to medium-hot. Lightly grease the grill and/or skillets. Place the sandwiches in the greased pan(s). Top them with a piece of parchment paper, then the remaining skillet (or flat sheet pan, or other heavy, flat, non-meltable object -- the point is to weigh them down). Press down firmly on the top pan, and weigh it down. A teakettle filled with water makes a good weight, as does a clean brick wrapped in aluminum foil.
Grill the sandwiches for 5 to 8 minutes over medium heat, checking often to make sure the bottoms aren\'t burning (we burned our first attempts to a crisp!). Adjust the heat downward if the bottoms are becoming brown after only a couple of minutes. Turn the sandwiches over and grill for several more minutes, until they\'re crisp on both sides.
Yield: 6 sandwiches, 12 servings.
', 'caribbean', 'misc', null, null); INSERT INTO `ethnic_recipes` VALUES ('7', 'adobo', 'adobo recipe | caribbean recipes', 'This sauce is basic to many Puerto Rican recipes. It appears on just about everything, either as a marinade or added as a seasoning. Try a little bit when cooking meat.
5 cloves garlic
1 teaspoon dried oregano
2 tablespoons olive oil
1/2 cup wine vinegar
Peel and mince garlic. Mix garlic, oregano, olive oil and wine vinegar together in a small jar. To use the adobo as a marinade for steak or other meats, allow the meat to marinate in it for 24 hours or so in the refrigerator.
', 'caribbean', 'sauces & ingredients', null, null); INSERT INTO `ethnic_recipes` VALUES ('8', 'baked stuffed papayas', 'baked stuffed papayas recipe | caribbean recipes', '1 pound ground beef
1 medium onion, chopped
1 clove garlic, minced
1 (16 ounce) can whole tomatoes, drained
1 jalapeño pepper, minced
1/2 teaspoon salt
1/4 teaspoon pepper
4 (12 ounce) papayas
2 tablespoons grated Parmesan cheese
Cook and stir beef, onion and garlic in 10-inch skillet over medium heat until beef is light brown; drain. Stir in tomatoes, jalapeño pepper, salt and pepper; break up tomatoes with fork. Heat to boiling; reduce heat. Simmer uncovered until most of the liquid is evaporated, about 10 minutes.
Cut papayas lengthwise into halves; remove seeds. Place about 1/3 cup beef mixture in each papaya half; sprinkle with cheese. Arrange in shallow roasting pan. Pour very hot water into pan to within 1 inch of tops of papaya halves. Bake uncovered at 350 degrees F until papayas are very tender and hot, about 30 minutes.
', 'caribbean', 'desserts', null, null); INSERT INTO `ethnic_recipes` VALUES ('9', 'jamaican codfish fritters', 'jamaican codfish fritters recipe | caribbean recipes | Stamp and Go recipe', '8 ounces cod fillets
2 medium onions, chopped
2 tablespoons olive oil or vegetable oil
Vegetable oil
1 cup all-purpose flour
3/4 cup milk
1 egg
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon vegetable oil
1/4 teaspoon ground red pepper
Heat fish and just enough water to cover to boiling; reduce heat. Cover and simmer until fish flakes easily with fork, 5 to 7 minutes; drain. Cool and flake. Cook and stir onions in 2 tablespoons oil until tender.
Heat 1 to 1 1/2 inches oil to 360 degrees F. Beat remaining ingredients with hand beater until smooth. Stir in fish and onions; drop by level tablespoonsful into hot oil. Fry 5 or 6 at a time until golden brown, turning once, about 4 minutes; drain. Serve with tartar sauce and lemon wedges.
Makes about 36 fritters.
', 'caribbean', 'seafood', null, null); INSERT INTO `ethnic_recipes` VALUES ('10', 'fried ripe plantains', 'fried ripe plantains recipe | caribbean recipes | platanos maduras fritos recipe', '4 medium very ripe (nearly all black) plantains
4 tablespoons butter, divided
Salt or garlic salt, to taste (optional)
2 limes, cut into wedges (optional)
Peel plantains as you would a banana, then cut them on the diagonal into 3/4-inch slices. Heat 2 tablespoons butter in a large nonstick skillet over medium heat. Sauté half the plantain slices in a single layer until they are quite brown on the underside, about 4 minutes. Flip them over with a spatula and sauté until brown on the other side, about 3 minutes. Leaning the slices against each other if necessary, stand each plantain slice on one of its edges in the skillet and sauté for 30 seconds. Next stand the slices on their opposite edges and sauté an additional 30 seconds.
Remove one slice from the skillet, cut it in half, and check to see that the plantain has lost its pale yellow, white, or pink tinge and has turned yellow all the way through. If so, the plantains are ready. If not, continue sautéing them for another minute on the sides that are the least brown.
Gently remove fried plantains from the skillet with a spatula and pace them on paper towels to drain. Add remaining butter to the skillet and sauté remaining plantains in the same fashion. Arrange fried plantains in one layer on a large serving plate. Sprinkle them with salt or garlic salt, if desired, and serve at once with lime wedges or plain.
Serves 6 to 8 as a side dish or appetizer.
', 'caribbean', 'vegetables', null, null); INSERT INTO `ethnic_recipes` VALUES ('11', 'coconut eggnog', 'coconut eggnog recipe | caribbean recipes | coquito recipe', '3 cups packaged unsweetened shredded or flaked coconut
1 cup hot water
1 cup sweetened condensed milk
1 cup Puerto Rican white rum
2 large egg yolks
Ground cinnamon or nutmeg
Combine coconut and hot water in a large pitcher, and let the coconut steep for 10 minutes. Strain the liquid into a blender. Put the coconut pulp in a cheesecloth and squeeze it to extract as much coconut milk as possible, then add the extracted milk to the coconut milk in the blender. Discard the coconut pulp.
Add condensed milk, rum and egg yolks to the coconut milk in the blender, and process until the Coquito is well blended. Transfer the beverage to the pitcher, cover, and refrigerate it for at least 2 hours.
Remove the Coquito from the refrigerator about 30 minutes before serving. When ready, stir it thoroughly and pour the Coquito into short glasses and add a dusting of cinnamon or nutmeg.
Serves 8.
', 'caribbean', 'drinks', null, null); INSERT INTO `ethnic_recipes` VALUES ('12', 'puerto rican egg nog', 'puerto rican egg nog recipe | caribbean recipes | Coquito recipe', 'Posted by Darlene at recipegoldmine.com 12/18/2001 7:07 am
Yield: 16 Servings
2 cups water
8 (3 inch) cinnamon sticks
6 large egg yolks
3 (12 ounce) cans evaporated milk
2 cans coconut milk
3 (14 ounce) cans sweetened condensed milk
3 cups white rum (a touch less if you use 151 proof!! Burp!!)
In a 2 quart saucepan, heat water and cinnamon sticks to boiling over high heat. Reduce heat to medium and cook until liquid is reduced to one cup. Remove cinnamon sticks and set liquid aside to cool to room temperature.
In a 3 quart saucepan with a wire whisk, beat egg yolks and evaporated milk until well-mixed. Cook over low heat, stirring constantly until mixture thickens and coats a spoon - about 10 minutes (DO NOT BOIL). Set aside to cool slightly.
When cinnamon flavored liquid has cooled, stir in coconut milk, until well mixed. In serving bowl, combine coconut mixture, yolk mixture, sweetened condensed milk and rum. Chill well and serve.
', 'caribbean', 'drinks', null, null); INSERT INTO `ethnic_recipes` VALUES ('13', 'baked kidney beans and rice', 'baked kidney beans and rice recipe | caribbean recipes | riz et pois rouges recipe', '1 medium onion, chopped
2 to 4 cloves garlic, minced
1 medium green bell pepper, chopped
2 tablespoons vegetable oil
1 cup uncooked regular rice
2 (15 ounce) cans kidney beans, drained
4 ounces fully cooked smoked ham, diced
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon dried oregano leaves
1/8 to 1/4 teaspoon crushed red pepper
2 1/2 cups boiling water
Cook and stir onion, garlic and green pepper in oil until tender. Mix onion mixture and remaining ingredients in ungreased 2-quart casserole. Cover and bake at 350 degrees F until liquid is absorbed and rice is tender, about 55 minutes. Stir before serving.
Yields 5 to 6 servings.
', 'caribbean', 'rice dishes', null, null); INSERT INTO `ethnic_recipes` VALUES ('14', 'coconut corn bread', 'coconut corn bread recipe | caribbean recipes | dominican republic recipes', '1/2 cup diced mixed candied fruit
2 tablespoons dark rum
1/3 cup granulated sugar
1/3 cup butter or margarine, softened
2 eggs
1 cup coconut cream
1 cup yellow cornmeal
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 cup shredded fresh coconut
Heat oven to 375 degrees F.
Mix candied fruit and rum in small bowl; reserve.
Beat sugar and butter in large bowl; add eggs, one at a time, beating until well blended. Stir in remaining ingredients except candied fruit mixture and coconut; beat until smooth, about 30 strokes by hand. Fold in candied fruit mixture and coconut. Pour into greased 9 x 5-inch loaf pan. Bake until top is golden brown and wooden pick inserted in center comes out clean, 40 to 45 minutes. Cool 20 minutes; remove from pan. Cool completely before slicing.
', 'caribbean', 'bread, rolls', null, null); INSERT INTO `ethnic_recipes` VALUES ('15', 'banana bread', 'banana bread recipe | caribbean recipes | pao de banano recipe', '2 1/2 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup brown sugar
3 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
2 large bananas, mashed
1/4 cup milk
3 tablespoons vegetable oil
1 egg
1 1/2 teaspoons grated lime peel
1 tablespoon lime juice
Preheat oven to 350 degrees F. Grease bottom only of 9 x 5-inch loaf pan.
Mix all ingredients; beat 30 seconds. Pour into pan. Bake until wooden pick inserted in center comes out clean, 70 to 80 minutes. Cool slightly. Loosen sides of loaf from pan; remove from pan. Cool completely before slicing.
To store, wrap and refrigerate no longer than 1 week.
', 'caribbean', 'bread, rolls', null, null); INSERT INTO `ethnic_recipes` VALUES ('16', 'citrus-marinated pork roast', 'citrus-marinated pork roast recipe | caribbean recipes | cuban recipes', '1 cup orange juice
1/4 cup lime juice
1 (3 pound) boneless pork loin roast
3 cloves garlic, minced
1 teaspoon dried oregano leaves
1/2 teaspoon coarsely ground pepper
1 large onion, chopped
2 stalks celery, sliced
1 large carrot, sliced
1 teaspoon salt
1/2 cup orange juice
Mix 1 cup orange juice and the lime juice; pour over pork roast in non-reactive bowl. Cover and refrigerate, turning pork occasionally, at least 4 hours.
Remove pork from juice, reserving juice. Pat pork dry. Mix garlic, oregano and pepper; rub evenly over pork. Place onion, celery and carrot in shallow roasting pan; sprinkle with salt. Pour reserved juice over vegetables. Place pork on top of vegetables. Insert meat thermometer so tip is in center of thickest part of pork and does not rest in fat. Roast uncovered at 325 degrees F, spooning juices over pork occasionally, until thermometer registers 170 degrees F, about 2 1/2 hours.
Remove pork; cover with aluminum foil and let stand 15 to 20 minutes before carving. Place vegetable mixture and 1/2 cup orange juice in blender container. Cover and blend on medium-high speed, stopping blender occasionally to scrape sides, until well blended, about 1 minute. Heat to boiling.
Serve with pork.
Yields 8 to 10 servings.
', 'caribbean', 'meat dishes', null, null); INSERT INTO `ethnic_recipes` VALUES ('17', 'caribbean honey-spiced chicken with mango', 'caribbean honey-spiced chicken with mango recipe | caribbean recipes', '1/4 cup honey
1/4 cup fresh lemon juice
2 teaspoons freshly grated lemon peel
1 ripe mango, peeled and diced
1 small onion, peeled and quartered
2 fresh jalapeño peppers, halved and seeded
2 teaspoons paprika
2 teaspoons vegetable oil
1 1/2 teaspoons garlic salt
1/2 teaspoon ground cinnamon
1/2 teaspoon fresh ground pepper
1/2 teaspoon ground allspice
4 boneless skinless chicken breast halves
1 tablespoon vegetable oil
In a small bowl, combine honey, lemon juice and lemon peel; whisk until well-blended. Remove 1/4 cup of mixture to food processor container; set aside. Add mango to honey lemon mixture in bowl; toss to coat. Store in refrigerator.
Add onion, jalapenos, paprika, oil, garlic salt, cinnamon, pepper and allspice to honey-lemon mixture in food processor container. Process until very finely chopped, scrape down sides when necessary. Spread mixture evenly over both sides of chicken breasts. Spread oil in 13 x 9-inch baking pan. Arrange chicken breasts in pan. Bake at 375 degrees F for 25 to 30 minutes or until cooked through. Remove chicken to serving platter; top with reserved mango.
Yields 4 servings.
', 'caribbean', 'meat dishes', null, null); INSERT INTO `ethnic_recipes` VALUES ('18', 'caribbean jerk pork chops', 'caribbean jerk pork chops recipe | caribbean recipes', '1/4 cup water
1/3 cup lemon juice
1/3 cup chopped onion
1 tablespoon packed brown sugar
1 tablespoon chopped green onion
1 tablespoon vegetable oil
3/4 teaspoon salt
3/4 teaspoon ground allspice
3/4 teaspoon ground cinnamon
3/4 teaspoon pepper
1/2 teaspoon ground thyme
1/4 teaspoon ground red pepper (cayenne)
2 1/4 pounds lean pork loin or rib chops
(6 chops) - about 5/8 inch thick
Place all ingredients except pork in blender. Cover and blend until smooth.
Reserve 1/2 cup of the marinade; cover and refrigerate for basting. Trim excess fat from pork. Place pork in shallow nonmetal dish or heavy-duty resealable plastic bag. Pour remaining marinade over pork. Cover dish or seal bag and refrigerate at least 12 hours but no longer than 24 hours.
Heat coals or gas grill. Remove pork from marinade; discard marinade. Cover and grill pork 4 to 5 inches from medium heat 8 to 11 minutes, turning frequently and brushing with reserved marinade, for medium doneness (160 degrees F) or until pork is slightly pink when cut near bone. Discard any remaining basting marinade.
Yield: 6 servings.
Per Serving: 183 Calories; 8g Fat (40.8% calories from fat); 22g Protein; 5g Carbohydrate; 1g Dietary Fiber; 53mg Cholesterol; 312mg Sodium
Exchanges: 0 Grain (Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates
', 'caribbean', 'meat dishes', null, null); INSERT INTO `ethnic_recipes` VALUES ('19', 'chicken and vegetable stew', 'chicken and vegetable stew recipe | caribbean recipes', '1 (2 1/2 to 3 pound) broiler-fryer chicken, cut up
6 cups water
2 tablespoons instant beef bouillon
2 medium tomatoes, chopped
2 medium onions, chopped
2 medium potatoes, cut into 1/2-inch slices
2 medium sweet potatoes or yams, cut into 1/2-inch slices
3 ears sweet corn, cut into 3 pieces
1/4 pound winter squash, pared and cut into 1/2-inch pieces (1 cup)
1/2 cup fresh or frozen green peas
1 small hot chile pepper, stemmed, seeded and sliced
2 teaspoons salt
1/4 teaspoon pepper
Chopped chives
Heat chicken, water and bouillon to boiling in Dutch oven; reduce heat. Cover and simmer 30 minutes. Skim off fat. Add remaining ingredients except chives. Heat to boiling; reduce heat. Cover and simmer until thickest pieces of chicken are done and vegetables are tender, about 20 minutes.
Garnish each serving with chives.
Yields 8 or 9 servings.
', 'caribbean', 'meat dishes', null, null); INSERT INTO `ethnic_recipes` VALUES ('20', 'conkies', 'conkies recipe | caribbean recipes', '3 cups grated coconut (1 large)
2 cups fresh corn flour
4 ounces raisins (optional)
6 ounces shortening
1/2 cup flour
3/4 pound brown sugar
3/4 pound pumpkin
1/2 pound sweet potato
1 cup milk
1 teaspoon powdered cinnamon
1 teaspoon grated nutmeg
1 teaspoon almond essence
1 teaspoon salt
Grate coconut, pumpkin and sweet potato. Mix in sugar, liquids and spices. Add raisins and flour last and combine well.
Melt shortening before adding with milk.
Fold a few tablespoons of the mixture in steamed plantain leaves. Cut into squares about 8 inches wide.
Steam Conkies on a rack over boiling water in a large pot or in a steamer until they are firm and cooked.
NOTE: Wax paper will work instead of banana or plantain leaves.
', 'caribbean', 'vegetables', null, null); INSERT INTO `ethnic_recipes` VALUES ('21', 'corn with okra and tomatoes', 'corn with okra and tomatoes recipe | caribbean recipes', '6 ears corn*
2 cups cut-up okra**
1/3 cup butter or margarine
2 tablespoons butter or margarine
3 medium tomatoes, chopped
1 tablespoon granulated sugar
1 1/2 teaspoons salt
1/4 teaspoon pepper
Cut corn from cobs (about 4 cups). Cook and stir okra in 1/3 cup butter in 12-inch skillet over medium heat until tender, about 7 minutes. Add corn and 2 tablespoons butter. Cook uncovered until tender, 10 to 12 minutes. Stir in remaining ingredients. Cook uncovered until tomatoes are hot, about 3 minutes.
Yields 8 servings.
* 2 (16 ounce) cans whole kernel corn, drained, can be substituted.
** 1 (10 ounce) package frozen okra can be substituted. Rinse under running cold water to separate; cut crosswise into slices. Cook as directed above.
', 'caribbean', 'vegetables', null, null); INSERT INTO `ethnic_recipes` VALUES ('22', 'cuban roasted pork', 'cuban roasted pork recipe | caribbean recipes', '1 small (3 to 4 pound) pork shoulder or loin roast
Juice of 2 lemons or 1 cup sour orange juice
4 teaspoons salt
3 teaspoons black pepper
3 teaspoons dried oregano
6 cloves garlic, minced
1 small onion, sliced
Marinate pork roast in sour orange or lemon juice for 2 to 3 hours.
Remove pork from juice. Season with salt, pepper, oregano and garlic. Place in roasting pan and cover with foil. Bake 300 degrees F for 2 1/2 hours or until internal temperature reaches 160 degrees F.
Increase oven temperature to 350 degrees F.
Remove foil and bake 15 minutes to brown meat. Remove from oven and let stand 5 to 10 minutes. Cut into 3/4-inch slices. Top with sliced onions for garnish.
Makes 6 servings.
', 'caribbean', 'meat dishes', null, null); INSERT INTO `ethnic_recipes` VALUES ('23', 'cuban sandwich', 'cuban sandwich recipe | caribbean recipes', '1 loaf Cuban Bread
Mayonnaise
Yellow mustard
1/2 pound deli ham, thinly sliced
1/2 pound roast pork, thinly sliced
8 thin slices dill pickle
1/2 pound Swiss cheese, thinly sliced
Cut bread into 6 x 3-inch pieces with a serrated knife. Slice bread horizontally to open. Spread a thin layer of mayonnaise on the 4 top halves and a thin layer of mustard on the 4 bottom halves. Arrange one-fourth of the ham evenly on each of the bottom halves, then stack a fourth of the pork, 2 pickle slices and a fourth of the cheese on each. Cover sandwiches with the top halves of the bread.
Grill sandwiches in a buttered sandwich press until they are flat, the bread is browned, and the cheese has melted. If you do not have a sandwich press, substitute a waffle iron. Cut each sandwich in half and serve at once.
Serves 4.
', 'caribbean', 'misc', null, null); INSERT INTO `ethnic_recipes` VALUES ('24', 'cuban tamales', 'cuban tamales recipe | caribbean recipes', '24 dried corn husks (hojas)
2 cups corn kernels (may use frozen
sweet corn kernels, defrosted)
2 tablespoons milk
2 tablespoons butter (at room temperature)
2 teaspoons granulated sugar
Salt, to taste
1/3 to 1/2 cup cornmeal
Soak the corn husks in hot water for 1 hour.
Purée the corn kernels with the milk and butter in food processor; then add the sugar, salt and 1/3 cup cornmeal; blend quickly. Add more cornmeal only if the batter seems too liquid. Transfer to a bowl. Wash and dry the processor bowl.
Chicken Sofrito Filling
1/2 to 1 habañero chile, stemmed, seeded
1 red or green jalapeno chile, stemmed, seeded
8 garlic cloves
2 teaspoons to 1 tablespoon olive oil
1/2 cup diced onion
10 ounces boneless, skinless chicken breast, diced
1/2 cup peeled, seeded, diced tomato
1 small cooked potato, diced
1/4 cup raisins (plumped in hot water)
1 tablespoon capers
1/2 teaspoon cumin
Salt and freshly ground pepper, to taste
With the food processor running, drop the chiles and garlic through the feed tube; they should be finely minced. Set aside.
Heat the olive oil in a nonstick sauté pan. Add the onions and cook until softened; push to one side and add the chicken. Sauté until lightly browned.
Add the garlic-chile mixture; sauté 1 minute. Add the tomato, potato, raisins and capers. Season with the cumin, salt and pepper. Remove from heat.
Combine the filling and the corn batter. Place about 1/2 cup of the mixture in the middle of a corn husk. Wrap the husk around the mixture and tie on both ends with string. Continue with remaining tamale mixture and corn husks.
Steam the tamales over barely simmering water for 1 hour. Check on the water level from time to time; add boiling water, if necessary.
Yields 10 tamales.
', 'caribbean', 'meat dishes', null, null); INSERT INTO `ethnic_recipes` VALUES ('25', 'curried fish steaks', 'curried fish steaks recipe | caribbean recipes', '3 tablespoons oil or fat
2 tablespoons chopped onion
1 clove garlic
2 tablespoons curry powder
1 cup water or coconut milk
A little lime juice
Piece of green mango
Salt, to taste
1 1/2 pounds prepared fish steaks
Heat the oil, then add the onion and garlic and fry them lightly but do not brown. Add the curry powder, stir and cook for 3 to 4 minutes. Add water or coconut milk, lime juice and mango, and cook until thick. Put in fish and cook gently until tender. Do not stir fish, but prevent it from sticking to the bottom of the pan, the pan may be moved gently backward and forward.
', 'caribbean', 'seafood', null, null); INSERT INTO `ethnic_recipes` VALUES ('26', 'fried plantains', 'fried plantains recipe | caribbean recipes', 'Serve as a side dish or as a dessert.
Allow at least half a plantain per person. Leaving the skin on, cut them in half, and put them into a pan of cold water. Bring them to a boil. It should take about 15 minutes of boiling to get them to the proper degree of softness. Drain them, cool them, and cut the two halves of each in two again. Gently press them flat and sauté them in hot butter. Drain on paper towel and serve. If you want, you can sprinkle them with powdered sugar or drizzle them with honey.
They work as a dessert or a side dish.
', 'caribbean', 'vegetables', null, null); INSERT INTO `ethnic_recipes` VALUES ('27', 'green olive mojo', 'green olive mojo recipe | caribbean recipes', 'Posted by Cookin\'Mom at recipegoldmine.com
Makes about 1 1/2 cups.
Cubans use a mojo (MO-ho) to kick up the flavors of everything, especially roasted pork and grilled meats. Similar to salsas, mojos usually feature citrus juice, olive oil, garlic and an herb, and the variations are endless. I\'ve created this mojo especially to complement the Cuban Coin-Toss Casserole, but try it on vegetables, crusty bread, or roasted chicken. To speed things up, use the chopping attachment of a hand blender or a mini food processor. Fresh squeezed lime juice is critical, so depending on the juiciness of the limes, you\'ll need from 4 to 6 good-size limes.
1 cup green olives stuffed with pimientos, chopped
1/2 cup fresh squeezed lime juice
1/4 cup olive oil
4 cloves garlic, minced
2/3 cup minced Italian (or regular) parsley, packed
Combine all ingredients. Mixture can be made a day ahead and refrigerated, but tastes best made that day.
', 'caribbean', 'vegetables', null, null); INSERT INTO `ethnic_recipes` VALUES ('28', 'guava cake', 'guava cake recipe | caribbean recipes', '10 tablespoons butter
1 cup granulated sugar
2 cups flour
1 tablespoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/4 teaspoon salt
2 eggs
1 pound guava paste*, cut into 16 slices
* Available in finer supermarkets and Hispanic specialty shops.
Preheat oven to 350 degrees F.
Beat butter and sugar together until light and fluffy. Sift together the flour, baking powder, spices, and salt and add the butter mixture, mixing until well combined. Add the eggs one at a time and mix well. Spoon half the batter into a buttered 8-inch square baking pan. Top with the sliced guava paste and cover with the remaining batter. Bake for 35 to 40 minutes until golden brown. Cool on a wire rack.
Serves 8 to 12.
', 'caribbean', 'misc', null, null); INSERT INTO `ethnic_recipes` VALUES ('29', 'maduro en gloria', 'maduro en gloria recipe | heavenly bananas recipe | caribbean recipes', 'Posted by Olga at recipegoldmine.com March 20, 2002 15:43:15
From Willemsted, Curacao, West Indies.
Named after the famous shipping banking family, Maduro, this is a dish served on festive occasions.
4 tablespoons butter
6 firm bananas, peeled and sliced lengthwise
1 cup heavy cream
1/4 pound cream cheese
4 tablespoons granulated sugar
1 teaspoon cinnamon
1 teaspoon vanilla extract
1/2 cup Curacao liqueur
Melt the butter in a skillet and brown the bananas very quickly over high heat.
Place half the banana slices on the bottom of a buttered pie plate. Blend heavy cream and cream cheese until very soft. Add sugar, cinnamon, vanilla, and liqueur, beating until light and smooth. Spread half of the mixture over the bananas. Place remaining banana slices on top, and spread the rest of the cream-cheese mixture over the dish. Bake in a 375 degrees F. oven for 20 minutes or until almost all the cream is absorbed and the top is lightly browned. Do not allow all the cream to be absorbed, or the bananas will become too dry.
Serve hot. If desired, top with whipped cream.
Serves 6.
', 'caribbean', 'desserts', null, null); INSERT INTO `ethnic_recipes` VALUES ('30', 'jamaican banana bread', 'jamaican banana bread recipe | caribbean recipes', '2 tablespoons margarine, softened
2 tablespoons light cream cheese, softened
1 cup granulated sugar
1 large egg
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1 cup mashed ripe bananas
1/2 cup skim milk
2 tablespoons dark rum or 1/4 teaspoon rum extract
1/2 teaspoon grated lime rind
2 teaspoons lime juice
1 teaspoon vanilla extract
1/4 cup chopped pecans, toasted
1/4 cup flaked, sweetened coconut
Preheat oven to 375 degrees F. Coat an 8 x 4-inch loaf pan with cooking spray. Set aside.
Beat margarine and cream cheese at medium speed with electric mixer; add sugar, beating well. Add egg; beat well.
Combine flour, baking powder, baking soda and salt; stir well. Combine banana, milk, rum, line rind, lime juice and vanilla extract; stir well. Add flour mixture to creamed mixture alternately with banana mixture, beginning and ending with flour mixture; mix after each addition. Stir in pecans and coconut. Pour batter into prepared pan; bake for 60 minutes.
Let cool in pan for 10 minutes; remove from pan. Let cool slightly on wire rack.
Topping
1/4 cup packed brown sugar
2 teaspoons margarine
2 teaspoons lime juice
2 teaspoons dark rum or 1/8 teaspoon rum extract
2 tablespoons chopped pecans, toasted
2 tablespoons flaked, sweetened coconut
Combine brown sugar, margarine, lime juice and rum in saucepan; bring to a simmer. Cook 1 minute; stir constantly. Remove from heat. Stir in pecans and coconut; spoon over loaf.
', 'caribbean', 'bread, rolls', null, null); INSERT INTO `ethnic_recipes` VALUES ('31', 'jamaican beef patties', 'jamaican beef patties recipe | caribbean recipes', 'Dough
2 cups unbleached all-purpose flour
1/2 tablespoon curry powder
1/2 teaspoon salt
1/2 cup vegetable shortening
5 tablespoons cold water
Mix together dry ingredients thoroughly in a medium size mixing bowl. Add vegetable shortening and cold water; rub them into the seasoned flour with your fingers until you have a stiff dough. If the dough is too dry to hold together, add more cold water, 1/2 teaspoon at a time. Wrap the dough in plastic and chill it in the refrigerator for at least 2 hours.
Meanwhile, make the filling.
After the filling is made, roll out the dough on a lightly floured work surface to 1/8-inch thick. Cut the dough into circles 5 inches in diameter. This is easily accomplished by pressing the edges of a 5-inch diameter plate or bowl into the dough, and then following the outline with a sharp knife to cut the circles. Roll out the scraps and cut more circles until all the dough is used.
Assemble beef patties by spooning about 1 1/2 tablespoons filling on one side of a pastry circle. Fold the other half of the circle over the filling so the edges meet, forming a half-moon. Seal the edges by pressing lightly with your fingertips and then with the tines of a fork. Place the beef patties on a baking sheet. Brush the tops of the beef patties with the beaten egg and bake them on the upper rack of a preheated 400 degree F oven until golden brown, about 15 minutes. Remove the beef patties from the oven and transfer them to wire racks. Serve them while they are still warm.
Makes about 1 dozen.
Filling
1/2 pound lean ground beef
1/2 pound hot or sweet Italian link
sausage, removed from casing
1 medium yellow onion, finely minced
1 large clove garlic, finely minced
1/2 Scotch bonnet chile or 1 jalapeño,
seeded and finely minced (optional)
1/2 cup plain dry bread crumbs
1 tablespoon curry powder
1/2 teaspoon dried thyme
1/2 teaspoon rubbed sage
1 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper
1/2 cup water
2 medium scallions, root ends removed, minced
1 large egg yolk, beaten
Sauté ground beef, sausage, onions, garlic and chile in a large skillet over medium-high heat until brown, about 15 minutes, breaking the meats up with a fork as they cook. Reduce heat to low; add bread crumbs, curry powder, thyme, sage, salt, pepper and water. Cook the filling, stirring frequently, for 5 minutes. Stir in the scallions. Remove from the heat and allow the filling to cool to room temperature.
', 'caribbean', 'meat dishes', null, null); INSERT INTO `ethnic_recipes` VALUES ('32', 'jamaican buns', 'jamaican buns recipe | caribbean recipes', 'Yields 24 buns
3 1/2 cups all-purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons lemon rind
1 cup butter
3 eggs
3/4 cup milk
1 cup raisins
1 1/4 cups shredded coconut
2 egg whites, lightly beaten
Preheat oven to 350 degrees F.
In a large mixing bowl, combine flour, sugar, baking powder, salt, and lemon rind. Cut in butter until mixture is crumbly in texture. Beat eggs with milk and add to flour mixture. Blend until just moistened. Do not overmix. Add raisins and coconut and mix again - just enough to incorporate. Using an ice cream scoop or tablespoon, portion dough onto a greased cookie sheet. Brush the tops of each bun with beaten egg whites and sprinkle with sugar.
Bake for about 25 minutes. Buns should be golden brown and firm to touch.
', 'caribbean', 'bread, rolls', null, null); INSERT INTO `ethnic_recipes` VALUES ('33', 'jamaican chicken with sweet potatoes', 'jamaican chicken with sweet potatoes recipe | caribbean recipes', '8 skinless chicken thighs
2 large sweet potatoes (about 2 pounds)
1 cup orange juice
1/2 cup unbleached all-purpose flour
1/2 cup pineapple juice
1 cup canned, unsweetened pineapple chunks
(reserve the liquid)
2 bananas, cut into chunks
1/2 cup chopped unsalted peanuts
2 tablespoons or more vegetable oil
1 bay leaf
Salt and pepper, to taste
Heat the oil in a frying pan. Coat the chicken pieces with the flour. Brown the chicken pieces on both sides over medium-high heat, adding more oil if necessary. Salt and pepper the chicken pieces to taste.
Cut the potatoes into quarters. Add the potatoes, the orange and pineapple juices, and the bay leaf to the skillet. Bring the mixture to a simmer and cook for 15 minutes, partially covered, turning the chicken once. The potatoes should be tender and the chicken pieces cooked through.
Remove the chicken and potatoes and keep them warm. Discard the bay leaf. The pan juices should be thick and syrupy. If not, cook over high heat until they\'re reduced to a sauce consistency. Add pineapple chunks and bananas. Heat through. Pour the fruit mixture over the chicken. Sprinkle the peanuts over the top.', 'caribbean', 'meat dishes', null, null); INSERT INTO `ethnic_recipes` VALUES ('34', 'jamaican jerk paste', 'jamaican jerk paste recipe | caribbean recipes', '
1 small white onion, peeled and quartered
2 medium cloves garlic, peeled
1 Scotch bonnet chile or a 1-inch long habañero,
stem removed, halved and seeded, or to taste
1 tablespoon coarsely chopped fresh ginger
1 teaspoon ground allspice
2 teaspoons fresh thyme or 1 teaspoon dried thyme
1 teaspoon freshly-ground black pepper
2 tablespoons freshly-squeezed lime juice
1 tablespoon soy sauce
Purée all ingredients in a blender or food processor until smooth. Transfer the jerk paste to a medium non-reactive mixing bowl.
To Use
Coat cubed meat with jerk paste. Cover and marinate in the refrigerator, stirring once, for at least 3 hours. Toss onion wedges, bell pepper, zucchini and cherry tomatoes in a large mixing bowl with 2 tablespoons olive oil. Thread equal amounts of marinated meat and vegetables, alternating the ingredients, on 6 metal skewers. Broil the kebabs 1 to 2 inches from a preheated broiler, rotating them as they cook, until well browned on all sides. Or you can prepare a grill with wood chips or charcoal. When the fire is ready, place the kebabs on an oiled grill and cook until well browned. Transfer the kebabs to serving plates and serve with the rice dish of your choice.
1 bunch green onions, chopped
3 tablespoons dried thyme
1 cup peanut oil
1 cup soy sauce
1 (3-inch) piece fresh ginger root , peeled and minced
10 cloves garlic , minced
8 habañero chile peppers, seeded and minced
6 bay leaves
1/2 bunch coriander , chopped
2 1/2 tablespoons ground black pepper
1 tablespoon nutmeg
1 tablespoon ground allspice
Combine all ingredients and mix well. Use as a marinade or rub before grilling meat.', 'caribbean', 'sauces & ingredients', null, null); INSERT INTO `ethnic_recipes` VALUES ('36', 'jamaican rice and peas', 'jamaican rice and peas recipe | caribbean recipes', '
This is known in Jamaica as "Jamaican Coat of Arms." It is used as a side dish or as an entrée.
1 cup dried small red beans
2 cups canned unsweetened coconut milk
2 cups long-grain rice
1 medium yellow onion, peeled and finely diced
1 large clove garlic, finely minced
1 whole Scotch bonnet chile, or a 1-inch long whole
habañero or any other very hot whole chile pepper
1/2 teaspoon dried thyme
Salt, to taste
Freshly ground black pepper, to taste
Pour beans into a colander; pick over them and discard any pebbles, debris or malformed beans. Rinse beans thoroughly with cold running water. Place beans in a large pot and soak them overnight in enough water to cover.
Drain beans, return them to the pot, and add 4 cups of water. Bring the beans to a boil, covered, over medium heat. Lower the heat and simmer the beans until they are not quite tender, about 30 minutes. Stir in the coconut milk, rice, diced onions, garlic, chile pepper, thyme, salt and pepper. Simmer the rice and beans, covered, until the rice is tender, about 20 minutes. Discard the chile pepper and serve at once.
', 'caribbean', 'rice dishes', null, null); INSERT INTO `ethnic_recipes` VALUES ('37', 'jamaican rum punch', 'jamaican rum punch recipe | caribbean recipes', 'Posted by LladyRusty at recipegoldmine.com 8/11/02 12:32:42 pm
Source: caribshop.com
4 cups water
1 cup lime or lemon juice
6 cloves or allspice berries
3 cups strawberry-flavored syrup
2 cups Jamaican white rum
Mix all ingredients together in a punch bowl, and let the mixture settle for 1 hour before removing the cloves or allspice. Stir and serve over ice cubes in old fashioned glasses. Water and rum maybe added to weaken or strengthen as needed.
Servings: 10
', 'caribbean', 'drinks', null, null); INSERT INTO `ethnic_recipes` VALUES ('38', 'jamaican stewed chicken', 'jamaican stewed chicken recipe | caribbean recipes', '5 to 6 pounds chicken pieces (your choice)
1 litre bottle catsup
2 to 3 large onions
2 to 3 medium tomatoes diced (optional)
Black pepper, to taste
Oil (for frying)
Clean chicken and place in a large bowl. Slice the onions into thick slices and separate into rings; add to the chicken. If using tomatoes, dice them and add to chicken. Add the bottle of catsup and the black pepper (at least 1 teaspoon is recommended). This dish should be spicy, but you can use less without affecting the taste. Marinate in the refrigerator for a minimum of 4 hours or overnight.
Heat oil; brown chicken on all sides, then place in a covered oven dish. Add about 1/2 litre of water to the catsup mixture, until you have a smooth, but not thick, consistency. Pour over the chicken. Bake at 325 degrees F for about 2 hours or until the chicken just falls off the bones.
This is good served with steamed rice.
', 'caribbean', 'meat dishes', null, null); INSERT INTO `ethnic_recipes` VALUES ('39', 'mango preserves', 'mango preserves recipe | caribbean recipes', '6 mangoes, peeled
4 cups water
4 cups granulated sugar
1 teaspoon vanilla extract
Combine the mangoes and water in a pot and bring to a boil over high heat. Remove the mangoes and measure 4 cups of the liquid, discarding the rest. Combine mangoes, the liquid, the sugar and the vanilla extract in the same pot and boil over moderate heat until the syrup thickens (222 degrees F on a candy thermometer). Allow to cool and serve chilled or at room temperature.
Will keep for 1 week refrigerated.
Serves 6.
', 'caribbean', 'misc', null, null); INSERT INTO `ethnic_recipes` VALUES ('40', 'mango-marinated beef kabobs', 'mango-marinated beef kabobs recipe | caribbean recipes', '1 small ripe mango
1 medium onion, chopped
1 clove garlic, minced
2 tablespoons vegetable oil
2 tablespoons packed brown sugar
1 tablespoon curry powder
2 tablespoons vinegar
1/2 teaspoon salt
6 drops red pepper sauce
1 pound beef boneless sirloin steak, cut into 1 1/2-inch cubes
2 large firm bananas, each cut into 6 pieces
12 (1 1/2-inch) cubes fresh pineapple
Pare and remove seed from mango; place mango in blender container. Cover and blend on low speed until smooth, about 30 seconds.
Cook and stir onion and garlic in oil until onion is tender. Mix onion mixture, mango, brown sugar, curry powder, vinegar, salt and pepper sauce in a non-reactive bowl. Stir in beef. Cover and refrigerate at least 24 hours.
Remove beef from marinade; reserve marinade. Alternate beef, banana and pineapple pieces on each of four 14-inch metal skewers. Brush marinade over all sides of fruit. Set oven to broil or 550 degrees F. Broil kabobs with tops about 4 inches from heat for 7 to 8 minutes. Turn; brush with marinade. Broil until beef is of medium doneness and fruit is brown, 7 to 8 minutes longer. Heat remaining marinade to boiling. Serve kabobs with marinade and hot cooked rice, if desired.
Yields 4 servings.', 'caribbean', 'meat dishes', null, null); INSERT INTO `ethnic_recipes` VALUES ('41', 'marinated shrimp salad', 'marinated shrimp salad recipe | caribbean recipes', '
4 cup water
1 tablespoon salt
1 pound raw shrimp, shelled, de-veined
1 cup vegetable oil
1/3 cup lime juice
2 tablespoons minced parsley
1/2 teaspoon salt
4 scallions (with tops), thinly sliced
2 medium tomatoes, seeded and chopped
2 cloves garlic, chopped
8 to 10 drops aromatic bitters
Dash of crushed red pepper
1 avocado, peeled and chopped
Lettuce leaves
Lime wedges
Heat water to boiling in 3-quart saucepan. Add 1 tablespoon salt and the shrimp. Cover and heat to boiling; reduce heat. Simmer until shrimp is pink, about 3 minutes; drain.
Mix oil, lime juice, parsley, 1/2 teaspoon salt, scallions, tomatoes, garlic, bitters and red pepper in large bowl; stir in shrimp. Cover and refrigerate at least 6 hours.
Just before serving, gently stir in avocado. Spoon shrimp mixture onto lettuce-lined plates with slotted spoon. Garnish with lime wedges. Serve with remaining marinade if desired.
Yields 4 servings.
', 'caribbean', 'seafood', null, null); INSERT INTO `ethnic_recipes` VALUES ('42', 'masitas de cerdo', 'masitas de cerdo recipe | caribbean recipes', 'These chunks of pork are traditionally made with pork shoulder and are fried. They are similar to carnitas, the braised pork cubes found on Mexican menus.
1 1/2 pounds boneless pork loin, cut into 1-inch cubes
6 garlic cloves, crushed
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dry oregano
1/2 cup sour orange juice (or use 1/4 cup orange
juice and 1/4 cup lime juice
1/4 cup olive oil
Place pork cubes in a self-sealing plastic bag; mix together remaining ingredients and pour over pork cubes; seal bag and refrigerate overnight.
Remove pork from marinade, discarding marinade, and place pork cubes in a shallow baking pan. Roast at 350 degrees F for 25 to 30 minutes, until pork is tender. Remove to serving platter and serve hot.
Serves 6.
', 'caribbean', 'meat dishes', null, null); INSERT INTO `ethnic_recipes` VALUES ('43', 'mofongo', 'mofongo recipe | caribbean recipes', '3 light green plantains
Vegetable or peanut oil (for frying)
4 garlic cloves, peeled
2 tablespoons olive oil
4 ounces chicharrones (cracklings)
Salt (optional)
Chopped fresh cilantro or parsley
Peel plantains by slicing off the ends and cutting 3 or 4 lengthwise slits through the peel. Soak in cold water for 10 minutes, and pull of the skin in strips. Cut crosswise into 1/2-inch slices, cutting at an angle so the slices have an oval shape. Sauté in vegetable oil until softened but not browned. Set aside on paper towels to drain and cool.
Mince or press garlic; add to olive oil and mix well.
Process cooled plantains in a food processor until barely smooth (this is traditionally done with a mortar and pestle).
Break chicharrones into bite-size pieces.
In a bowl, mix plantains, chicharrones, garlic and oil. Taste for seasoning and add salt if necessary (chicharrones may make dish salty enough). Form into egg-size balls with your hands. Serve warm, dusted with cilantro.
Makes about 20 balls.
', 'caribbean', 'vegetables', null, null); INSERT INTO `ethnic_recipes` VALUES ('44', 'mojito', 'mojito recipe | caribbean recipes', 'This is a favorite in Cuba. Ernest Hemingway was particularly fond of it.
Juice of 1/2 lime
1 teaspoon granulated sugar
2 or 3 fresh mint leaves and 1 sprig mint, for garnish
Crushed ice
1 1/2 ounces white rum
Club soda
Stir lime juice and sugar in a tall drink glass until the sugar dissolves. Add the mint leaves, crushed ice and rum, then stir. Top off the drink with club soda. Stir again, then garnish with the sprig of mint and serve.
Serves 1.
', 'caribbean', 'drinks', null, null); INSERT INTO `ethnic_recipes` VALUES ('45', 'piri piri', 'piri piri recipe | caribbean recipes', '2 red chile peppers
1 cup olive oil
Zest of 1 lemon
1 bay leaf
Combine chile peppers with olive oil, zest and bay leaf in a jar with a tight-fitting lid. Leave it in a warm spot for two or three weeks. The longer you keep the Piri Piri, the hotter it will get. A few drops will enhance almost all Caribbean dishes, especially fish dishes.
', 'caribbean', 'sauces & ingredients', null, null); INSERT INTO `ethnic_recipes` VALUES ('46', 'lime meringue pie', 'lime meringue pie recipe | puerto rican recipes | pastel de limon recipe', '1 (9-inch) pie crust, your favorite recipe or packaged
Filling
3/4 cup cornstarch
4 egg yolks (reserve the white for the meringue)
2 1/2 cups water
1/4 cup fresh lime juice
2 cups granulated sugar
1 teaspoon salt
4 tablespoons butter
Meringue
4 egg whites
1/4 teaspoon baking powder
1 cup granulated sugar
1 tablespoon fresh lime juice
Bake the pie crust in a preheated 350 degree F oven for about 30 minutes, or according to the package directions, until light golden brown. Cool and set aside.
Combine the cornstarch and 1 cup of the water in a saucepan and whisk until combined. Add the remaining water and filling ingredients and whisk to combine. Cook over low heat, stirring constantly with a wooden spoon, until thick and boiling. Pour into the baked pie shell.
Beat the egg whites until stiff. Add the remaining Meringue ingredients, beating until thoroughly combined. Top the pie filling with the egg white mixture, spreading it just to the edge of the pie crust. Bake in a preheated 350 degrees F oven for about 15 minutes, until light golden brown. Overcooking will cause the meringue to crack when serving. Cool and refrigerate before serving.
Makes one 9-inch pie to serve 6 to 8.
', 'caribbean', 'desserts', null, null); INSERT INTO `ethnic_recipes` VALUES ('47', 'puerto rican beef stew', 'puerto rican beef stew recipe | caribbean recipes', '1 tablespoon vegetable oil
2 pounds beef top round, cut into 1-inch cubes
2 green bell peppers, seeded and chopped
2 onions, chopped
4 cloves garlic, finely chopped
1/4 cup chopped cilantro leaves
2 tablespoons vinegar
1 teaspoon dried oregano
1 cup tomato sauce
3 bay leaves
Salt and freshly-ground pepper, to taste
1/2 pound carrots, cut into 1-inch pieces
1/2 pound potatoes, peeled and cut into 1-inch cubes
1 cup frozen peas
1/2 cup pimento stuffed olives
1/4 cup (60 ml) raisins
Heat the vegetable oil in a large, heavy pot over moderate heat and brown the meat. Add the peppers, onions, garlic, cilantro, vinegar, oregano, tomato sauce, bay leaves, salt and pepper and simmer covered for 1 hour.
Add the carrots and potatoes and simmer 1 hour, or until the meat is tender. Add the remaining ingredients and simmer an additional 15 minutes.
Serves 6 to 8.
', 'caribbean', 'meat dishes', null, null); INSERT INTO `ethnic_recipes` VALUES ('48', 'puerto rican cheese fritters', 'puerto rican cheese fritters recipe | caribbean recipes', '1/2 pound Gouda, Swiss, or Cheddar cheese, grated
1 egg
2 tablespoons cornstarch
Cayenne pepper, to taste (optional)
Bread crumbs (for coating)
Vegetable oil for (deep-frying)
Combine the cheese, egg, cornstarch and cayenne in the bowl of an electric mixer and beat on high speed until well blended. Roll into small balls using 1 teaspoon of mixture. Coat with the bread crumbs and fry in oil heated to 350 degrees F until golden brown. Drain on paper towels and serve immediately.
Serves 4 to 6 as an appetizer.
', 'caribbean', 'misc', null, null); INSERT INTO `ethnic_recipes` VALUES ('49', 'puerto rican coquito', 'puerto rican coquito recipe | caribbean recipes', '2 cups coconut milk*
3/4 to 1 cup granulated sugar
1/8 teaspoon salt
1/4 teaspoon ground cinnamon
2 egg yolks
2 cups white Puerto Rican Rum
* Buy frozen milk in supermarket, or crack and pry the meat from a fresh coconut, add half the amount of warm water as coconut meat, place in food processor, process for 2 to 3 minutes. Let it cool and then squeeze half the mixture through cheesecloth, then second half. If you do not get 2 cups, add water to what you have to make the required coconut milk.
Put the sugar, salt, cinnamon, egg yolks and 1/2 cup of the coconut milk in a blender. Blend until sugar is dissolved. Add the rest of the coconut milk and blend again. Pour the entire mixture into an enamel pot and bring JUST to a low boil. Stirring, remove from heat and let cool.
Add rum and stir thoroughly to completely blend the flavors. Bottle and chill well before serving in very small liquor glasses with a dusting of cinnamon.
This should yield about 4 cups.
', 'caribbean', 'drinks', null, null); INSERT INTO `ethnic_recipes` VALUES ('50', 'puerto rican pork roast', 'puerto rican pork roast recipe | caribbean recipes', '1 (4 1/2 to 5 pound) bone-in pork shoulder roast
12 medium cloves garlic, peeled and left whole
1 tablespoon dried powdered oregano
1 teaspoon salt, or to taste
1/2 teaspoon freshly-ground black pepper, or to taste
1/4 cup distilled white vinegar or freshly-squeezed lime juice
2 tablespoons olive oil
Rinse pork shoulder under cold running water. Pat it dry with paper towels. Cut shallow slits with a small sharp knife all over the pork shoulder.
Make an adobo, a garlic-spice rub. Purée the garlic with the oregano, salt, black pepper and vinegar or lime juice in a food processor or electric blender. Pour in the olive oil and blend well. You can also make the adobo the old-fashioned way by crushing the garlic, oregano and slat and pepper with a mortar and pestle, and then combining the crushed garlic mixture and the vinegar and oil.
Place pork in a shallow roasting pan, then pour the adobo over it. Rub the adobo into the pork with your fingers, forcing it into the slits. Cover the pork with plastic wrap and marinate it in the refrigerator overnight.
Roast the pork at 350 degrees F, basting regularly with pan juices, until tender, about 2 1/2 to 3 hours. Remove the pork from the pan to a carving board and let it rest for 10 minutes before slicing.
Serve the pork hot or warm, with accompaniments of your choice.
', 'caribbean', 'meat dishes', null, null); INSERT INTO `ethnic_recipes` VALUES ('51', 'roast pork a la criolla', 'roast pork a la criolla recipe | caribbean recipes', 'Criolla (also known as Creole throughout Latin America) refers to the first generation born in a new country. This dish was probably fixed by the first generation of Spanish born in Puerto Rico, using oregano which was brought to the islands from the Mediterranean. This pork roast is traditionally made with fresh ham.
1 (3 pound) boneless pork single loin
roast or boneless fresh ham roast
(inside round), netted or tied
1 tablespoon freshly ground black pepper
6 garlic cloves, crushed
1 teaspoon oregano
1 1/2 tablespoons olive oil
1 1/2 tablespoons vinegar
1 tablespoon salt
In a small bowl, mix together all seasonings, then rub this mixture on all surfaces of the pork roast. Place roast in shallow pan and roast at 350 degrees F for 1 to 1 1/2 hours or until meat thermometer inserted reads 160 degrees F. Remove roast from oven; let rest 5 to 10 minutes before slicing to serve.
Serves 8.
NOTE: Use leftovers for Cuban Sandwiches.', 'caribbean', 'meat dishes', null, null); INSERT INTO `ethnic_recipes` VALUES ('52', 'rum-raisin pound cake', 'rum-raisin pound cake recipe | caribbean recipes', '
1 1/2 cups brown raisins
2 1/4 cups sifted all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/4 cups (2 1/2 sticks) unsalted butter
(at room temperature)
1 2/3 cups granulated sugar
5 large eggs
7 tablespoons dark rum
2 teaspoons vanilla extract
1/2 cup confectioners\' sugar
2 teaspoon whipping cream
Preheat oven to 350 degrees F. Butter and flour a 12-cup Bundt pan.
Toss raisins with 2 tablespoons flour in small bowl. Combine remaining flour, baking powder and salt in medium bowl.
Using electric mixer, beat butter in large bowl until light. Add 1 2/3 cups sugar and beat until fluffy. Adding eggs 2 at a time, beat after each addition until well blended. Beat in 6 tablespoons rum and vanilla extract. Mix in flour mixture, fold in raisin mixture and spoon batter into prepared pan. Bake cake until top is golden and tester inserted near center comes out clean, about 1 hour.
Cool in pan on rack 10 minutes. Turn out cake onto rack and cool completely.
Stir confectioners\' sugar and 1 tablespoon rum in bowl until smooth; mix in cream and spoon over cake. Let stand until glaze is set, about 30 minutes.
Makes 12 servings.
', 'caribbean', 'desserts', null, null); INSERT INTO `ethnic_recipes` VALUES ('53', 'sancocho', 'sancocho recipe | caribbean recipes', '2 tablespoons extra light virgin olive oil
1 medium Spanish onion, chopped
2 or 3 stalks celery with leaves, chopped
1 or 2 whole chickens, washed, skinned, and cut up
2 to 3 teaspoons oregano
2 to 3 teaspoons garlic salt
2 to 3 teaspoons herb garlic seasoning
1 1/2 quarts water
2 or 3 chicken bouillon cubes
3 or 4 ears of field or yellow corn, cut in half or thirds.
3 to 5 cilantro leaves
Couple chunks of otoe or malanga, peeled and washed
Nice size piece of zapallo or calabasa, peeled and washed
Nice size piece of ñame, peeled and washed
Couple chunks of yuca, peeled and washed
In large pot over medium heat, add oil, onion, and celery. Sauté for several minutes. Add chicken and about 1 or 2 cups of the water. Sprinkle oregano, garlic salt, and herb garlic seasoning. Cover and let flavors mix for about 10 to 15 minutes, stirring occasionally. Add 2 to 3 cups of water at a time, keeping the mixture at a slow boil until all water has been added. Add chicken bouillon cubes. Add corn. Cook on slow boil for about 30 to 45 minutes.
Peel the vegetables. Cut up in 2- to 3-inch pieces. Soak in water.
Skim gray foam from top of cooked chicken broth. Add cilantro leaves. Drain water from vegetables and add vegetables to chicken broth, except the zapallo (or calabasa). Stir gently. Allow soup to boil slowly. Add zapallo 5 minutes later. Allow zapallo to cook on top of mixture. Allow to boil slowly for an additional 10 to 15 minutes until vegetables are tender.
Add salt, pepper, and/or hot sauce to taste.
NOTE: Frozen sancocho vegetables may be purchased in many grocery stores. Substitute frozen vegetables, if desired, rather than purchasing fresh vegetables.
For a clear broth, once the vegetables are tender, carefully remove them from the soup; place in covered container.
For a thicker broth, allow the vegetables to continue cooking; vegetables become very soft and break apart. Zapallo will break apart very fast.
If additional broth is needed, add a can or two of chicken broth plus one cilantro leaf.
', 'caribbean', 'meat dishes', null, null); INSERT INTO `ethnic_recipes` VALUES ('54', 'shrimp curry, caribbean style', 'shrimp curry, caribbean style recipe | caribbean recipes', '1 medium onion, chopped
2 tablespoons butter or margarine
4 medium tomatoes, chopped, or 2 (16 ounce) cans
tomatoes, drained and chopped
1/2 teaspoon salt
1/2 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/4 teaspoon ground ginger
1/4 teaspoon ground cumin
1/8 teaspoon ground red pepper
2 cups cleaned cooked shrimp
Hot cooked rice
Chutney
Cook and stir onion in butter in 10-inch skillet until tender, about 3 minutes. Add tomatoes, salt, coriander, turmeric, ginger, cumin and red pepper. Heat to boiling; reduce heat. Cover and simmer 15 minutes. Stir in shrimp; heat until shrimp are hot, 3 to 5 minutes.
Serve with rice and chutney.
', 'caribbean', 'seafood', null, null); INSERT INTO `ethnic_recipes` VALUES ('55', 'sofrito', 'sofrito recipe | caribbean recipes', 'Sofrito is not only a common seasoning in many Puerto Rican dishes, but it is also frequently served at the table as a condiment. It will keep refrigerated for several days, and can be frozen in small batches for future use.
3 tablespoons vegetable oil
2 ounces lean cured ham, finely chopped
1 medium onion, peeled and finely chopped
1 green bell pepper, seeded and finely chopped
1 red bell pepper, seeded and finely chopped
2 cloves garlic, peeled and finely chopped
1/4 cup chopped fresh coriander leaves
1/2 teaspoon dried oregano
Salt and freshly-ground pepper, to taste
Heat the vegetable oil in a skillet over low heat. Add the remaining ingredients and sauté for 10 minutes, stirring occasionally.
Makes about 1 cup to serve 6 to 8 as a condiment.
', 'caribbean', 'sauces & ingredients', null, null); INSERT INTO `ethnic_recipes` VALUES ('56', 'trinidadian curry powder', 'trinidadian curry powder recipe | caribbean recipes', '4 tablespoons cumin seeds
2 tablespoons whole coriander seeds
1 tablespoon cloves
1 tablespoon poppy seeds
1 tablespoon mustard seeds
2 tablespoons ground cayenne pepper
2 tablespoons ground cinnamon
2 tablespoons star anise
1 tablespoon fenugreek seeds
1 tablespoon black peppercorns
4 tablespoons ground turmeric
4 tablespoons ground ginger
Roast the cumin and coriander in a dry saute pan until fragrant, just a few minutes. Grind all the ingredients, except turmeric and ginger, in a spice grinder (or use a mortar and pestle or a coffee grinder reserved for spices only). Combine all the ingredients. Place in an airtight container and store in a cool, dry place for up to several months.
', 'caribbean', 'sauces & ingredients', null, null); INSERT INTO `ethnic_recipes` VALUES ('57', 'vaca frita', 'vaca frita recipe | caribbean recipes', '1 (2 1/2 pound) flank steak, cut in half
(or chuck steak or roast)
1 bay leaf
1/4 cup fresh lime juice
1/4 cup fresh lemon juice
3 cloves garlic, finely chopped
Salt and pepper, to taste
1/2 cup olive oil
1 large onion, cut in half and each half thinly sliced
2 tablespoons finely chopped fresh parsley
Place the beef and bay leaf in a large saucepan, cover with salted water, and cook over low heat, covered, until the meat is tender, 1 to 1 1/2 hours (chuck roast may take a little longer). Remove the meat from the stock and allow to cool at room temperature (save the stock for another use).
When the meat is cool, cut into 2-inch chunks, shred it using your fingers, and place in a nonreactive bowl. Add the citrus juices, garlic, salt, and pepper, cover and refrigerate at least 1 hour, or overnight.
Remove the meat from the marinade and squeeze out the excess liquid. In a large skillet, heat the oil over medium-high heat until fragrant and cook the beef shreds, stirring 6 to 8 minutes. Add the onions and cook until the beef is crisp, another 5 minutes. Sprinkle with the parsley and serve over white rice.', 'caribbean', 'meat dishes', null, null); INSERT INTO `ethnic_recipes` VALUES ('58', 'black bean and bacon dip', 'black bean and bacon dip recipe | frijoles molidos recipe | puerto rican recipes', '
10 ounces dried black beans
3 tablespoons olive oil
1/2 cup finely minced yellow onion
3 large cloves garlic, peeled and minced
3 tablespoons freshly squeezed lemon juice
1/2 teaspoon Tabasco sauce, or to taste
1/2 teaspoon salt, or to taste
3 tablespoons finely minced fresh cilantro
1/3 cup sour cream
5 bacon strips, fried and crumbled
Remove any pebbles and debris from beans; rinse under cold running water, and soak overnight.
Pour soaked black beans into a colander and rinse under cold running water. Put beans in a medium pot with enough water to cover, then bring to a boil over medium heat. Reduce heat and simmer the black beans for 1 1/2 hours, or until they are tender, adding more water, if necessary, to keep them covered. Drain beans, then purée them with 1 cup fresh water in a food processor fitted with the metal blade or an electric blender until smooth.
Heat olive oil in a large skillet over medium heat and sauté the minced onions and garlic until the onions are limp, about 4 minutes. Reduce heat to medium-low and add puréed black beans, lemon juice, Tabasco sauce and salt. Cook for 10 minutes, stirring occasionally so that the beans do not stick to the skillet. If the beans bubble too vigorously, reduce heat to low. Remove beans from the heat and let them rest for 15 minutes so that they set. At this point you can also cool the beans and store them in the refrigerator for up to 2 days.
Stir in 2 tablespoons of the cilantro, then spoon the black beans into a medium serving bowl. Top with dollops of sour cream, and then the crumbled bacon and the remaining tablespoon of cilantro.
Serves 6 to 8 as an hors d\'oeuvre or side dish.
', 'caribbean', 'misc', null, null); INSERT INTO `ethnic_recipes` VALUES ('59', 'adobo', 'adobo recipe | puerto rican recipes', 'Adobo is used extensively in Puerto Rico to season meats and poultry before cooking. It will keep for several days in the refrigerator, and can be frozen indefinitely. This recipe makes enough to season about 10 pounds of meat.
12 whole black peppercorns
6 cloves garlic, peeled
6 tablespoons olive oil
3 tablespoons salt
2 tablespoons dried oregano
1 tablespoon red wine vinegar or lime juice
Combine all ingredients in an electric blender or food processor and process until well combined. Rub into meat thoroughly and refrigerate for several hours before cooking.
Makes about 1 cup.
', 'caribbean', 'sauces & ingredients', null, null); INSERT INTO `ethnic_recipes` VALUES ('60', 'tail on fire oxtail stew', 'tail on fire oxtail stew recipe | cuban recipes | rabo encendido recipe', '4 pounds oxtails, trimmed of fat and cut into 2-inch pieces
3/4 cup unbleached all-purpose flour
1/4 teaspoon salt, or to taste
1/8 teaspoon freshly-ground black pepper, or to taste
1/4 cup olive oil
3 cups homemade or canned beef broth
1 cup dry red wine
1 large green bell pepper, seeded, de-ribbed and chopped
1 medium yellow onion, peeled and minced
3 large cloves garlic, peeled and minced
3 tablespoons tomato paste
1/2 teaspoon dried thyme
1/2 teaspoon cayenne pepper
Few sprigs of parsley (for garnish)
Rinse oxtail pieces under cold running water and pat dry with paper towels. Mix together the flour and salt and pepper in a shallow dish. Dredge the oxtails in the seasoned flour. Heat the olive oil in a large pot over medium-high heat. Brown the oxtails in 3 batches in the oil, turning once, about 3 minutes per side. When they have browned, remove them to a large plate.
Return all the oxtails to the pot with the beef broth, wine, bell pepper, minced onions, garlic, tomato paste, thyme and cayenne pepper. Bring to a boil, then reduce the heat, cover and simmer, stirring occasionally, until the oxtails are very tender, about 3 hours. Skim off the fat with a ladle. Taste and correct seasonings.
Transfer oxtails with a slotted spoon to a large serving bowl and keep warm. Bring the sauce to a boil over medium-high heat and reduce it until it is thick, about 10 to 15 minutes. Pour the sauce over the oxtails, then garnish with parsley.
Serve at once with steamed white rice.
', 'caribbean', 'meat dishes', null, null); INSERT INTO `ethnic_recipes` VALUES ('61', 'crazy cajun garlic jambalaya', 'crazy cajun garlic jambalaya recipe | louisiana recipes | creole recipes | cajun recipes', 'Source: Charley Addison, Crazy Cajun Enterprises, Cobb, California
1 pound breakfast sausage (country style)
1 1/2 cups diced smoked ham or tasso (to make tasso, pound
coarse black pepper into large piece of ham before dicing)
1/2 cup chopped bell peppers
1 teaspoon Cajun powder or to taste
1 cup chopped onions
1/2 cup chopped cloves of garlic
2 chopped celery ribs
2 cups long grain rice
3 cups chicken broth or stock
1 (12 ounce) jar Crazy Charley Hot or Mild Piquante, or any quality salsa
1/2 cup chopped green onions with tops
1/2 cup chopped fresh parsley
Brown crumbled breakfast sausage in heavy 4-6 quart pan or skillet, drain fat.
Add peppers, onions, celery and Cajun powder. Simmer until just about tender, then add garlic and cook until tender.
Add rice and stir until rice is mixed in and coated with sausage and vegetables.
Add broth and Piquante, bring to boil. Cover and simmer for 20 minutes or until rice is tender. Let stand five minutes covered.
Add fresh chopped onions and parsley and fluff with a fork just before serving.
Serve with French bread and a garden salad.
Serves 6
', 'cajun', 'jambalaya', null, null); INSERT INTO `ethnic_recipes` VALUES ('62', 'crab and cream cheese bake', 'crab and cream cheese bake recipe | louisiana recipes | creole recipes | cajun recipes', 'Source: Serving Louisiana: Favorite Recipes of Family and Friends of the LSU Ag Center
8 ounces cream cheese, softened
1/4 cup chopped green onions
1 (8-count) can crescent rolls
1 cup lump crabmeat
1 egg yolk, beaten
1/2 teaspoon dillweed
Combine the cream cheese and green onions in a bowl and mix well.
Unroll the crescent roll dough on a greased baking sheet; do not separate the triangles. Press the dough into an 8 x 11-inch rectangle. Spoon the crabmeat lengthwise down the center of the rectangle. Spread the cream cheese mixture over the crabmeat. Fold the long edges of the rectangle over the cream cheese mixture, slightly overlapping. Pinch the edges to seal. Arrange seam side down on the baking sheet. Brush the top lightly with the egg yolk and cut slits. Bake at 350 degrees F for 20 to 22 minutes or until golden brown and flaky.
Cut into 12 slices. Serve warm.
Serves 12
', 'cajun', 'seafood', null, null); INSERT INTO `ethnic_recipes` VALUES ('63', 'crawfish pies', 'crawfish pies recipe | louisiana recipes | creole recipes | cajun recipes', '1 large onion, chopped
1/4 cup chopped green onions
3 cloves garlic, chopped
1/2 bell pepper, chopped
2 ribs celery, chopped
1/2 cup butter
1 (10 3/4 ounce) can cream of celery soup
4 tablespoons tomato sauce
1 pound peeled crawfish tails
1/4 cup chopped parsley
1 teaspoon salt
1/2 teaspoon red pepper
1/2 teaspoon black pepper
1 cup milk
1/2 cup Italian bread crumbs
1 egg, beaten
18 individual unbaked tart shells
Sauté onions, garlic, bell pepper and celery in butter until limp. Add soup, tomato sauce, crawfish and parsley. Cook on low heat for 10 minutes. Turn off heat. Add salt, red and black peppers, and milk. Mix well. Add bread crumbs and mix well. Add egg and mix again. Pour into individual unbaked tart shells. Bake at 350 degrees F for 35 to 40 minutes. Makes 18 individual pies, which will serve 8 to 10 people.
NOTE: These pies freeze well. Do not bake until ready to use.
', 'cajun', 'seafood', null, null); INSERT INTO `ethnic_recipes` VALUES ('64', 'crawfish etouffee', 'crawfish etouffee recipe | louisiana recipes | creole recipes | cajun recipes', '2 bunches scallions, chopped
1 bunch fresh parsley, chopped
4 stalks celery, sliced
1/2 bell pepper, chopped
1/4 pound butter
2 tablespoons tomato paste (or catsup)
Garlic powder, to taste
Black pepper, to taste
Salt, to taste
Red pepper, to taste
2 tablespoons flour
2 pounds peeled crawfish tails
Sauté chopped vegetables in butter until onion is transparent. Add tomato paste and seasonings to taste. Stir in flour and, continuing to stir, add water gradually. Add crawfish tails and reduce heat to simmer. Cook for 15 minutes. Adjust seasonings and remove from heat.
Serve over rice.
', 'cajun', 'seafood', null, null); INSERT INTO `ethnic_recipes` VALUES ('65', 'creamy pralines', 'creamy pralines recipe | louisiana recipes | creole recipes | cajun recipes', 'Butter or margarine
1 cup granulated sugar
1 cup firmly packed light brown sugar
1 (14 ounce) can sweetened condensed milk
3/4 cup butter or margarine
1/2 cup light corn syrup
1/8 teaspoon salt
3 cups pecan pieces
1 teaspoon vanilla extract
1/2 to 1 teaspoon almond extract
Grease wax paper sheet with butter, then set aside. Combine sugar and next 5 ingredients in a large heavy saucepan. Cook over low heat, stirring gently, until butter melts. Cook over medium heat, stirring constantly, until mixture reaches soft ball stage (238 degrees F), about 15 minutes. Remove from heat; stir in pecans and flavorings. Beat with a wooden spoon just until mixture begins to thicken. Working rapidly, drop by rounded tablespoonsful onto prepared wax paper. Let stand until firm.
Makes 4 dozen.
', 'cajun', 'desserts', null, null); INSERT INTO `ethnic_recipes` VALUES ('66', 'hot potato salad with bacon specks', 'hot potato salad with bacon specks recipe | mennonite recipes', 'Posted by Olga at recipegoldmine.com 2004/2/29 16:12
4 slices lean bacon
1/2 cup finely chopped onions
1/4 cup chopped celery
1 tablespoon flour
1/4 cup hot water
1/2 cup heavy cream
2 tablespoon Boiled Dressing
1 tablespoon vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
4 cups diced, hot, boiled potatoes
1 tablespoon finely chopped parsley
1 teaspoon finely chopped chives
Additional heavy cream (optional)
2 hard-boiled eggs, sliced
Cook bacon over medium heat until crisp. Remove and crumble. Drain off all fat except 1 tablespoon, return to medium heat, add onions and celery. Stir in flour to coat the vegetables. Add water, stir and cook till thickened. Remove from the heat and blend in the cream, boiled dressing, vinegar, salt, and pepper. Pour over the potatoes in a large bowl. Add the parsley and chives. Mix well to blend flavors. Add more cream if desired, taste, add salt if desired. Sprinkle crumbled bacon on top and garnish with the sliced hard-boiled eggs.
Boiled Dressing
1/2 cup granulated sugar
1/2 teaspoon salt
1 teaspoon dry mustard
1/2 cup vinegar
2 eggs, well beaten
1 tablespoon butter
Combine sugar, salt, and mustard in the top of a double boiler. Add vinegar. Stir to combine. Add well-beaten eggs. Place over moderately boiling water. Stir until the mixture is creamy about the consistency of custard. Beat in the butter. Cool. This dressing may be stored, covered, in the refrigerator, and will keep up to two weeks.
', 'mennonite', 'salads', null, null); INSERT INTO `ethnic_recipes` VALUES ('67', 'mennonite apple strudel', 'mennonite apple strudel recipe | mennonite recipes', '2 1/2 cups all-purpose flour
1 teaspoon salt
2 tablespoons shortening
2 eggs, slightly beaten
1/2 cup warm water
5 cups sliced apples
1 cup brown sugar, firmly packed
1/2 cup seedless raisins
1/2 cup chopped nuts
5 tablespoons melted butter
1/2 teaspoon cinnamon
Grated rind of 1 lemon
Sift the flour and salt together. Cut in the shortening and add the eggs and water. Knead well, then throw or beat the dough against a board until it blisters. Stand the dough in a warm place under a cloth for 20 minutes.
Cover the kitchen table with a small white cloth and flour it. Put the dough on it and pull it out with your hands very carefully to the thickness of tissue paper. Spread with a mixture of the fruits, sugar, melted butter, cinnamon and lemon rind. Fold in the outer edges of the dough and roll like a jellyroll - about 4 inches wide. Bake in a very hot oven (450 degrees F) for 10 minutes, reduce the oven temperature to 400 degrees F and bake about 20 minutes longer. Let cool. Cut into slices about 2 inches wide. It should be flaky and moist.
', 'mennonite', 'desserts', null, null); INSERT INTO `ethnic_recipes` VALUES ('68', 'mennonite bread pudding', 'mennonite bread pudding recipe | mennonite recipes', '2 eggs, well beaten
1/2 cup granulated sugar
2 cups milk
1/4 teaspoon nutmeg, ground
4 cups day old bread (1/2-inch slices), cubed
1/4 cup raisins
Beat eggs. Add sugar, milk and nutmeg. Butter a 1 1/2-quart baking dish. Put bread cubes into dish and pour egg mixture over the bread. Let the bread cubes become soaked by the mixture. Mix in the raisins. Bake at 350 degrees F for 25 minutes.
Serve warm.
', 'mennonite', 'desserts', null, null); INSERT INTO `ethnic_recipes` VALUES ('69', 'mennonite brown flour potato soup', 'mennonite brown flour potato soup recipe | mennonite recipes', '6 medium potatoes
3 cups water
3 cups milk
3 tablespoons flour
3 tablespoons butter
Salt, pepper and parsley
Peel and cut potatoes in slices. Boil them in salted water until tender. Add the milk and let simmer.
Meanwhile brown the flour in the melted butter, stirring all the time over low heat; add it to the soup, stirring until the mixture thickens. Sprinkle with parsley and pepper.
Serve with buttered crumbs, or squares of fried bread, or pretzels on top. You might boil some sliced onion with the potatoes, if you like.
', 'mennonite', 'soups', null, null); INSERT INTO `ethnic_recipes` VALUES ('70', 'mennonite german summer salad', 'mennonite german summer salad recipe | mennonite recipes', 'Source: The Canadiana Cookbook/Mme Jehane Benoit/1970
2 cupsraw spinach, finely chopped
1 thinly sliced peeled cucumber
4 green onions, chopped
1/2 cup sliced radishes
2 cups cottage cheese
1 cup sour cream
2 teaspoons fresh or bottled lemon juice
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
Paprika, to taste
1/2 cup minced fresh parsley
Wash the spinach the day before, then wrap it in a cloth and refrigerate it overnight.
Chop the spinach, add the cucumber, onions and radishes, then toss lightly. Arrange in a wooden salad bowl and place a mound of cottage cheese in the middle.
Blend the sour cream with the lemon juice, salt and pepper and pour over the salad. Sprinkle the paprika in the middle and the parsley all around. Toss when ready to serve.
This is a very good meal in itself, but it\'s even better when served with thin slices of lightly buttered black bread.', 'mennonite', null, null, null); INSERT INTO `ethnic_recipes` VALUES ('71', 'mennonite meat balls (fleischballe)', 'mennonite meat balls (fleischballe) recipe | mennonite recipes', '
3/4 pound ground pork
3/4 pound ground beef
1 onion, chopped finely
Salt and pepper
3/4 cup rice, soaked in water
2 eggs
1 cup breadcrumbs
1 cup catsup or tomato sauce
Mix all but the catsup and form into balls; brown balls in a pan, put in an oven dish and cover with blended catsup and 1 quart of boiling water. Let simmer in oven for 3 to 4 hours, making sure the balls haven\'t gone dry.
', 'mennonite', 'beef/pork/lamb/veal', null, null); INSERT INTO `ethnic_recipes` VALUES ('72', 'mennonite old-fashion beef pot pie', 'mennonite old-fashion beef pot pie recipe | mennonite recipes', '2 pounds stewing beef
6 cups water
1 1/2 teaspoons salt
6 medium size potatoes
2 cups all-purpose flour
1 egg
3 tablespoons milk or water
1 teaspoon minced onion
1 teaspoon minced parsley
Cook meat in salt water until it is tender. Remove meat from broth; add minced onion and parsley to broth. Bring to the boiling point and add alternate layers of cubed potatoes and squares of dough.
To make dough, beat egg and add milk. Add flour to make a stiff dough. Roll out paper thin and cut into 1-inch squares. Keep broth boiling while adding dough squares in order to keep them from packing together. Cover and cook for 20 minutes, adding more water if needed. Add meat and stir through pot pie.
Serves 6 to 8.
', 'mennonite', 'beef/pork/lamb/veal', null, null); INSERT INTO `ethnic_recipes` VALUES ('73', 'mennonite red cabbage and apple salad', 'mennonite red cabbage and apple salad recipe | mennonite recipes', '4 cups shredded red cabbage
1 cup apples, quartered and sliced thin
1 teaspoon salt
2 tablespoons brown sugar
2 tablespoons vinegar
3 tablespoons butter
1/2 teaspoon mustard
1/2 cup sour cream
Pepper
Melt the butter in a saucepan. Add the cabbage and apple and stir until the butter coats the mixture and there are signs of softening, but the mixture is not really cooked. Add the vinegar, sugar, seasonings and mustard; simmer another 2 minutes, then stir in the sour cream. Serve hot.
', 'mennonite', 'salads', null, null); INSERT INTO `ethnic_recipes` VALUES ('74', 'african lamb curry', 'african lamb curry recipe | lamb recipes', 'This is an unusual, flavorful buffet dish — very elegant with a rice ring. Serve with chutney, chopped hardboiled eggs and coconut.
2 pounds lean lamb, cubed
4 tablespoons butter
1/4 cup all-purpose flour
1/4 teaspoon thyme
1/4 teaspoon ground ginger
1 1/2 tablespoons curry powder
1 cup chopped onion
2 cloves garlic, minced
4 to 5 ounces dried apples, chopped
2 to 3 cups beef stock
1 teaspoon freshly-grated lemon rind
Salt, to taste
Freshly-ground pepper, to taste
1 1/2 cups chopped walnuts
1/2 cup seedless raisins, plumped
in Madeira wine to cover
1/2 cup unsweetened shredded coconut
Brown meat in butter in a skillet; sprinkle with flour, thyme, ginger and curry. Stir well and add onion, garlic and apples. Cook and stir for 3 minutes. Gradually add 2 cups of the stock; cook and stir until slightly thickened and smooth. Add lemon rind, salt and pepper. Cover and simmer for 1 hour, adding more stock if needed, until meat is tender.
Stir in walnuts, raisins, soaking liquid and coconut. Simmer for 30 minutes to heat thoroughly.
', 'african', 'beef/pork/lamb/veal', null, null); INSERT INTO `ethnic_recipes` VALUES ('75', 'basque barbecue leg of lamb', 'basque barbecue leg of lamb recipe | lamb recipes', '1 (6 to 7 pound) leg of lamb or 1 whole lamb
Marinade
3 tablespoons salt
1 teaspoon pepper
5 cloves garlic, pressed
1/2 cup vegetable oil
2 large lemons, juiced
The day before serving, mix all marinade ingredients. Place in a pint jar and shake well.
Remove excess fat from lamb without breaking the parchment-like fell, leaving a little fat in order to enhance flavor. Using a small brush, spread surface of meat well with marinade. Place lamb in a large pan, cover, refrigerate overnight or for 24 hours. Baste occasionally with marinade.
The following day, remove meat from refrigerator at least 40 minutes before cooking time, in order to bring to room temperature. Heat coals. Either lay leg of lamb on grill or place on a spit. Turn meat over every 15 minutes. Cook to desired doneness. Transfer meat to a pan and let rest for 10 minutes before carving. (Resting meat makes it firm and easier to carve.) Total cooking time: approximately 2 1/2 hours.
Serves 8 to 10.
Serve with Chenin Blanc wine.
', 'spanish', 'beef/pork/lamb/veal', null, null); INSERT INTO `ethnic_recipes` VALUES ('76', 'east indian lamb curry', 'east indian lamb curry recipe | lamb recipes', '2 pounds lean lamb, cubed
1/4 cup flour
3 tablespoons shortening
1/4 cup chopped instant onions
2 teaspoons salt
1/4 teaspoon MSG
1/4 teaspoon dry mustard
4 tablespoons curry powder
1 teaspoon granulated sugar
1 cup water
2 tablespoons lemon juice
1 tart apple, peeled and diced
2 tablespoons grated or flaked coconut
2 tablespoons seedless raisins or dried currants
Dash of nutmeg
Dredge meat in flour and brown on all sides in hot shortening. Add onions to skillet; sauté a few minutes but do not brown. Add remaining ingredients; mix well. For a mild curry, decrease amount of curry powder used. For hot curry, increase the amount of curry powder used. Cover. Simmer 45 minutes or until meat is tender. Serve with rice and an assortment of condiments.
Serves 4.
', 'indian', 'beef/pork/lamb/veal', null, null); INSERT INTO `ethnic_recipes` VALUES ('77', 'louisiana fried catfish', 'louisiana fried catfish recipe | louisiana recipes | creole recipes | cajun recipes', '2 pounds catfish filets
1/2 cup yellow mustard
Salt and pepper to taste
1/2 teaspoon garlic powder
1/2 cup cornmeal
1/2 cup flour
2 cups peanut oil
Wash fish and pat dry with paper towels.
Combine mustard, salt, pepper and garlic powder. Toss fish in mustard mixture.
Combine cornmeal and flour. Dredge coated filets in cornmeal and flour mixture.
Heat peanut oil until very hot. Fry catfish filets, a few at a time, until golden brown and crisp. Serve hot.
Makes 4 to 6 servings.
', 'cajun', 'seafood', null, null); INSERT INTO `ethnic_recipes` VALUES ('78', 'omelette au rhum', 'omelette au rhum recipe | louisiana recipes | creole recipes | cajun recipes', 'Posted by FootsieBear at recipegoldmine.com April 2001
Source: Recipes & Reminiscences of New Orleans, contributed by Antoine\'s
4 eggs
3 tablespoons butter
Pinch of salt
2 tablespoons granulated sugar
1/2 cup rum
Make a regular omelet cooked in butter. Keep it soft and add a pinch of salt and 1 tablespoon of sugar. Turn omelet onto a hot plate and sprinkle the top with remaining tablespoon of sugar. Pass under broiler to caramelize sugar.
Hat the rum, pour it over omelet and ignite. Spoon burning rum over omelet and when fire goes out, serve immediately.
Serves 2.
', 'cajun', 'breakfast', null, null); INSERT INTO `ethnic_recipes` VALUES ('79', 'new orleans calas', 'new orleans calas recipe | louisiana recipes | creole recipes | cajun recipes', 'Vendors used to sell Calas on the streets in the French Quarter of New Orleans, crying "Belles Calas! Calas tout chaud!"
1/2 cup uncooked rice
3 cups boiling water
1 package active dry yeast
3 eggs, well beaten
1/4 cup flour
1/2 cup granulated sugar
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon mace
1/2 teaspoon freshly-grated nutmeg
Fat (for deep-fat frying)
Confectioners\' sugar
Cook rice in boiling water until very tender and mushy. Drain and set aside to cool. Dissolve yeast in 2 tablespoons warm water. Mix with cold rice and let stand in a warm spot overnight or at least 4 hours.
Beat in eggs, flour, sugar, salt, cinnamon, mace and nutmeg, adding more flour, if necessary, to make a thick batter. Heat fat to 370 degrees F on deep-fat thermometer or until a 1-inch cube of bread browns in 60 seconds. Drop batter from tablespoons into hot fat and fry until golden brown. Drain on paper towels and sprinkle with confectioners\' sugar.
Serve hot.
', 'cajun', 'breakfast', null, null); INSERT INTO `ethnic_recipes` VALUES ('80', 'louisiana hot beans', 'louisiana hot beans recipe | louisiana recipes | creole recipes | cajun recipes', '2 cans pork and beans
1 bottle barbecue sauce
1 pound Louisiana hot sausage (or hot Jimmy Dean)
Cook sausage and drain beans. Mix beans, sausage and barbecue sauce in a 9 x 13-inch pan. Bake at 300 degrees to 350 degrees F for 30 to 60 minutes, the longer the better.
', 'cajun', 'vegetables', null, null); INSERT INTO `ethnic_recipes` VALUES ('81', 'louisiana shrimp patties', 'louisiana shrimp patties recipe | louisiana recipes | creole recipes | cajun recipes', '1 pound raw shrimp, chopped
1/2 cup onions, minced
1/4 cup celery, chopped
1 tablespoon bell pepper
1/4 cup instant potatoes
1/4 cup water
1 raw egg
Salt and pepper to taste
Sprinkle of garlic salt
Mix shrimp, celery, bell pepper and onions. Add egg, instant potatoes, salt and pepper. Shape into patties. Put oil in skillet. Fry until golden brown. Drain oil and place patties back in pan with cup of water. Cover, let simmer 20 minutes.
Serve over rice.
Serves 6.
', 'cajun', 'seafood', null, null); INSERT INTO `ethnic_recipes` VALUES ('82', 'linda fisher\'s king cake with streusel filling and caramel icing', 'linda fisher\'s king cake with streusel filling and caramel icing recipe | louisiana recipes | creole recipes | cajun recipes', 'Posted by Keplerkid at recipegoldmine.com on 1/27/2002 9:34 pm
I haven\'t made this cake but it sounds good. I live in Louisiana and can buy good King Cakes. I\'ve never known anyone to make one because all bakeries and even grocery stores have good ones. This one is from The Times-Picaynue website, www.nola.com. I\'m sure they have others in their archives, if you are interested. King Arthur Flour also sells a King Cake kit by mail.
Makes 1 large cake or about 40 servings
2 (1/4 ounce) packages active dry yeast
1/3 cup warm water (about 110 degrees F)
6 tablespoons margarine (or butter or low-fat spread),
plus 1/2 cup chilled margarine cut into small cubes, divided
2 cups granulated sugar, divided
3/4 cup milk
1 teaspoon salt
About 6 3/4 cups flour, divided
3 eggs, at room temperature and lightly beaten
1 tablespoon vegetable oil, plus oil for mixing bowl
1/2 cup plus 2 tablespoons light brown sugar, divided
1 1/2 tablespoons ground cinnamon
Yellow, green and purple (or red and blue to make purple) food coloring
1/3 cup evaporated milk
1 cup confectioners\' sugar
1 teaspoon vanilla extract
King cake baby or bean to insert in cake, optional
Dissolve yeast in warm water; let sit 10 minutes. Meanwhile, melt six tablespoons margarine and one-half cup white sugar in milk over low heat; let cool to lukewarm.
In a large bowl, sift salt with six scant cups flour. Make a well in center and add eggs, milk mixture and yeast. With a wooden spoon or your hands, mix ingredients until they form a dough; if batter-like, thicken with one-fourth to one-half cup more flour. Knead dough in bowl 10 to 15 minutes. Form into a ball and grease surface with one tablespoon oil. Place in a large lightly-oiled bowl, cover, and let rise until doubled in size, about one hour.
Meanwhile, make filling: In a bowl, combine one-half cup white sugar, one-half cup brown sugar, two tablespoons flour and cinnamon. With a pastry cutter or fork, cut in one-half cup cold margarine until mixture looks like wet sand; set aside.
Place risen dough on a lightly floured surface; roll out to an 18 x 10-inch rectangle. Parallel to each 18-inch side, about one inch from edge, sprinkle a two-inch band of filling, using it all. Roll up each 18-inch side until the two rolls meet in center. With a knife, cut lengthwise between rolls to form two ropes. To seal in filling, pinch dough shut along lengthwise edges. With ropes parallel, start at the center and work outward to make one long rope by folding the ropes over one another. Shape rope into roughly an 18-inch x 12-inch oval; tuck one open end inside the other. Carefully transfer oval to a wax-paper-lined cookie sheet, lifting dough with one hand at tucked ends and the other on opposite side of oval; reshape if needed. Cover and let rise until doubled, about one hour. Bake in a 350 degree F oven until golden brown, 15 to 20 minutes, turning pan after 10 minutes.
Let cool while making colored sugar and icing. For colored sugar, place one-third cup white sugar in each of three bowls. To one bowl, add three drops or more food coloring to achieve desired color; mix well. Repeat for green and purple sugar. For icing, bring to boil evaporated milk with two tablespoons brown sugar; stir often. Remove from heat. Gradually add confectioners\' sugar; mix until smooth and add vanilla extract. Working on a small section at a time, spread icing over part of cake and decorate that part with colored sugars. If using, hide baby or bean in bottom of cake.
', 'cajun', 'desserts', null, null); INSERT INTO `ethnic_recipes` VALUES ('83', 'mardi gras king cake', 'mardi gras king cake recipe | louisiana recipes | creole recipes | cajun recipes', 'Posted by Tiffany at recipegoldmine.com 1/27/2002 6:10 pm
1 package yeast
1/4 cup warm water
6 teaspoons milk, scalded and cooled
4 cups flour (to 5 cups)
1/2 pound butter
3/4 cup granulated sugar
1/4 teaspoon salt
4 eggs
2 teaspoons melted butter
Small plastic doll (or bean)
Light corn syrup for topping
Granulated sugar for topping - green, yellow, purple
Dissolve yeast in warm water. Add milk and about 1/2 cup of flour. In a large bowl, blend butter, sugar, salt and eggs. Add yeast dough and mix thoroughly. Gradually, add 2 1/2 cups flour to make a medium dough. Place in a greased bowl and brush with melted butter. Cover with a damp cloth and allow to rise until double in volume, about 3 hours.
Use 1 cup or more flour to knead dough and roll into a 4 to 5 foot long rope. Form into a oval on a 14 x 17-inch greased cookie sheet, connecting ends of the rope with a few drops of water. Press the doll (or bean) into the dough from underneath. Cover with a damp cloth and let rise until double in volume, about 1 hour.
Bake at 325 degrees F for 35 to 45 minutes or until lightly browned. Brush top of cake with corn syrup and sprinkle with alternating bands of colored sugar. Cake freezes well.
', 'cajun', 'desserts', null, null); INSERT INTO `ethnic_recipes` VALUES ('84', 'new orleans dessert', 'new orleans dessert recipe | louisiana recipes | creole recipes | cajun recipes', 'Posted by JBic at recipegoldmine.com 7/10/01 5:51:06 pm
JBic note: I have no idea what makes this "New Orleans." The recipe came from my mom, who lives in Maine and I don\'t think she has ever been to New Orleans. Anyone who has a clue about the name, I would appreciate your sharing the info.
Serves 8
2 eggs
3/4 cup flour
1 teaspoon baking soda
2 cups brown sugar
1 teaspoon vanilla extract
1 cup nuts
1 pint whipping cream, whipped (do not sweeten)
Beat all ingredients together except whipped cream. Pour into greased 9-inch square pan. Bake 25 minutes at 350 degrees F. Will not be cooked throughout. Cool.
Crumble and fold into whipped cream. Freeze.
', 'cajun', 'desserts', null, null); INSERT INTO `ethnic_recipes` VALUES ('85', 'louisiana fried fish', 'louisiana fried fish recipe | louisiana recipes | creole recipes | cajun recipes', 'Fresh fish fillets or whole fish
Tabasco sauce
Plain yellow cornmeal
Salt, to taste
Peanut oil
Lemon slices
Wash and clean your catch thoroughly. Drain on paper towels for 15 to 20 minutes. Sprinkle fish heartily with Tabasco. Season cornmeal with salt in a sturdy brown paper bag. Shake fish in the bag of seasoned cornmeal. Shake off loose meal from fish and start heating oil in a heavy, deep pot. When a match dropped in the pot ignites, your grease is ready. (Dropping a match is the secret to the best fried fish — it could also be dangerous). Drop the fish into the hot oil, a few at a time. Fry just until the fish floats to the surface, and drain on brown paper bags. Keep in warm oven until all the fish are fried. Serve with fresh lemon slices and tartar sauce.
Yellow cornmeal prevents overcooking fish while trying to brown it. When fish floats, it is done. After using oil, cool and strain it through a coffee filter in order too cook fish in it several more times.
', 'cajun', 'seafood', null, null); INSERT INTO `ethnic_recipes` VALUES ('86', 'louisiana style li\'l smokies', 'louisiana style li\'l smokies recipe | louisiana recipes | creole recipes | cajun recipes', 'Servings: 6
5 slices bacon, diced
1/2 cup onion, chopped
1/4 cup green bell pepper, chopped
1 cup unsweetened pineapple juice
3/4 cup ketchup
3 tablespoons Tabasco green pepper sauce
1 1/2 packages bite-size smoked sausage, chopped
Hot cooked rice
Fry bacon in a large, heavy saucepan over medium heat until crisp and brown, about 5 minutes.
Add onion and green bell pepper and cook until tender, about 5 minutes. Stir in pineapple juice, ketchup and green pepper sauce, mixing well.
Add smoked sausage to sauce; bring to boil; reduce heat and simmer for 10 minutes.
Serve over rice, if desired.
Nutritional information: Calories: 471 Total Fat: 39 Carbohydrates: 17 Protein: 18
', 'cajun', 'appetizers, nuts', null, null); INSERT INTO `ethnic_recipes` VALUES ('87', 'louisiana crab au gratin', 'louisiana crab au gratin recipe | louisiana recipes | creole recipes | cajun recipes', '4 tablespoons unsalted butter
1/2 cup chopped onion
1 tablespoon minced garlic
3 tablespoons flour
1 cup milk
1 cup shredded Cheddar cheese
2 teaspoons Creole seasoning
1 teaspoon hot sauce
1/2 teaspoon dried thyme leaves
1/4 teaspoon ground nutmeg
1 pound crabmeat, claw
1/4 cup chopped green onions
1/4 cup Italian bread crumbs
Preheat oven to 350 degrees F.
In saucepot, heat butter over medium heat; add onions and cook for 5 minutes. Add garlic and cook for an additional minute. Stir in flour and cook for 1 minute. Slowly add milk and whip until milk starts to thicken. Lower heat and simmer for 5 minutes. Add 1/2 cup cheese, Creole seasoning, hot sauce, thyme and nutmeg. Continue to cook over low heat until cheese is melted.
Remove from heat and stir in crabmeat and green onions. Pour into an 8-inch square greased baking dish and top with the remaining cheese and bread crumbs. Bake for 30 minutes.
Makes 4 servings.
', 'cajun', 'seafood', null, null); INSERT INTO `ethnic_recipes` VALUES ('88', 'louisiana rolled omelet with shrimp sauce', 'louisiana rolled omelet with shrimp sauce recipe | louisiana recipes | creole recipes | cajun recipes', '2 tablespoons butter or margarine
6 eggs
6 tablespoons water
1/2 teaspoon salt
Few grains black pepper
Shrimp Sauce
Melt butter or margarine in a 10-inch skillet.
Beat eggs slightly; add water, salt and pepper. Pour into skillet. Cook over low heat until eggs set on bottom of pan. Lift edge and tilt pan so that some of the uncooked egg mixture flows under cooked eggs. Repeat until omelet is cooked through and brown on bottom. Top with Shrimp Sauce; loosen with spatula; roll. Turn out onto a hot platter.
Shrimp Sauce
4 tablespoons butter or margarine
3 tablespoons flour
1 cup milk or light cream
Salt and pepper
1 (5 1/2 ounce) can small shrimp, well drained
Make cream sauce, then add shrimp.
', 'cajun', 'breadfast', null, null); INSERT INTO `ethnic_recipes` VALUES ('89', 'louisiana barbecued shrimp', 'louisiana barbecued shrimp recipe | louisiana recipes | creole recipes | cajun recipes', 'Servings: 10
2 cups ketchup
1 cup water
1/2 cup cider vinegar
3/4 cup granulated sugar
2 garlic cloves, minced
1/2 cup minced onion
1/2 cup diced celery
1/4 cup minced parsley
Juice and zest of 1 lemon
1/4 teaspoon hot pepper sauce
1 1/2 tablespoons Worcestershire sauce
1/2 teaspoon ground basil
1/2 teaspoon ground oregano
1/2 teaspoon cinnamon
1 tablespoon bacon fat
5 pounds shrimp, peeled and deveined
Salt to taste
Combine all ingredients except shrimp. Cook, stirring frequently, for 35 to 50 minutes. Allow to cool. Refrigerate sauce 1 week to allow flavors to truly blend.
Marinate shrimp in sauce a minimum of 1 hour.
Arrange shrimp on skewers. Grill, basting every minute with left over sauce. Should be done in about 5 minutes. Shrimp are done when the flesh turns from pink to white. Do not overcook! Overcooked shrimp are tough and chewy.
', 'cajun', 'seafood', null, null); INSERT INTO `ethnic_recipes` VALUES ('90', 'louisiana chicken over rice', 'louisiana chicken over rice recipe | louisiana recipes | creole recipes | cajun recipes', '2 slices bacon
1/2 cup chopped onion
1 small green bell pepper, sliced
1/2 teaspoon thyme, crushed
1 can tomato soup
1/2 cups water
1 1/2 cups diced, cooked chicken
In skillet cook bacon until crisp; remove and crumble. Cook onion and bell pepper with thyme in bacon drippings until tender. Stir in remaining ingredients. Heat, stirring occasionally. Serve over hot, cooked rice. Garnish with bacon.
', 'cajun', 'poultry', null, null); INSERT INTO `ethnic_recipes` VALUES ('91', 'smothered burritos', 'smothered burritos recipe | southwestern beef recipes and pork recipes | mexican recipes', 'Flour Tortillas (see below)
Refried beans
Chili Verde (see below)
Mozzarella cheese and/or Cheddar cheese and/or
Monterey jack cheese, all grated
Flour Tortillas
4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon shortening
1 to 1 1/2 cups warm water
Chile Verde
3 cups diced, roasted and peeled Anaheim peppers (see below)
or 1 (28 ounce) can whole green chiles, chopped
2 cups water
2 pounds diced lean pork or diced lean or ground beef
1 tablespoon shortening
1 tablespoon all-purpose flour
1/4 teaspoon garlic salt
1/4 teaspoon black pepper
Heat flour tortilla on grill about 10 seconds; turn and heat another 10 seconds until hot. Add about 3/4 cup refried beans; roll. Place on serving plate. Top with Chili Verde and generous amounts of cheeses, using as desired.
Zap in the microwave until cheese is melted.
Flour Tortillas: Mix flour, baking soda, salt and shortening with hands until thoroughly combined. Add enough warm water to make a manageable dough (easy to roll). Pinch off pieces of dough about the size of a biscuit. Roll into a circle about 1/8-inch thick. Put on heated 300 degree F grill for about 6 seconds; turn and cook another 8 seconds. Repeat with remaining dough.
Makes 24 flour tortillas.
Tortillas may be frozen. Stack between sheets of waxed paper.
Chili Verde: Roast Anaheim peppers in a 350 degree F oven for about 15 minutes; turn and roast an additional 15 minutes. Remove from oven; cool. (The peppers may be frozen at this point.)
To peel roasted Anaheim chiles, steam a few minutes; cool as needed, then peel and dice. Add 2 cups water; set aside.
In a large skillet, cook pork (or beef) in melted shortening until browned and completely cooked. Add flour, garlic salt and pepper, blending well. Add Anaheim pepper mixture; bring to a boil. Reduce temperature and simmer 10 minutes.
', 'mexican', 'burritos', null, null); INSERT INTO `ethnic_recipes` VALUES ('92', 'fiesta meatloaf', 'fiesta meatloaf recipe | southwestern beef recipes and pork recipes | mexican recipes', '2 pounds lean ground beef
2 cups picante sauce, divided
1 1/2 cup oats
1 (1 1/4 ounce) package taco seasoning mix
1/2 teaspoon garlic powder
1 cup shredded Cheddar cheese
1 (3.8 ounce) can sliced black olives, drained
1 (4 ounce) can chopped green chiles
Preheat oven to 375 degrees F. Grease a 9 x 5 x 3-inch loaf pan or a 13 x 9 x 2-inch baking pan.
Combine ground beef, 1/2 cup picante sauce, oats, taco seasoning and garlic powder; mix well. Press into prepared baking pan.
Combine remaining 1 1/2 cups picante sauce, cheese, olives and chiles. Mix well. Pour sauce mixture over top. Bake for 30 to 35 minutes or until center is no longer pink.
Makes 10 servings.
', 'mexican', 'beef/pork/lamb/veal', null, null); INSERT INTO `ethnic_recipes` VALUES ('93', 'pork chile verde enchiladas', 'pork chile verde enchiladas recipe | southwestern beef recipes and pork recipes | mexican recipes', 'Servings: 6
2 fresh Anaheim chiles*
1 (14 1/2 ounce) can low-salt chicken broth
1 1/4 cup chopped onion, divided
4 tomatillos, husked, rinsed, quartered
1 jalapeno chile, seeded, coarsely chopped
1 clove garlic, chopped
1/4 cup fresh cilantro, chopped
Juice of 1 lime
1/4 cup sour cream
12 flour tortillas
Pork Chile Verde, chilled (see recipe)
2 1/4 cups shredded asadero cheese
2 plum tomatoes, seeded, chopped
Char Anaheim chiles over gas flame or in broiler until blackened on all sides. Enclose in plastic bag 10 minutes. Peel, seed and coarsely chop chiles.
Combine broth, 1/2 cup onion, tomatillos, jalapeno and garlic in medium saucepan. Simmer over medium heat until liquid is reduced to 1 cup, about 10 minutes. Cool to room temperature.
Transfer to blender. Add Anaheim chiles, cilantro and lime juice. Blend until smooth. Transfer to bowl. Whisk in sour cream. Season with salt and pepper. (Can be made 1 day ahead. Cover, then chill.)
Preheat oven to 350 degrees F. Lightly oil a 15 x 10 x 2-inch baking dish.
Place 6 tortillas between 2 damp paper towels. Cook in microwave on HIGH until warm, about 1 minute.
Working with 1 warm tortilla at a time, dip tortillas into sauce; shake excess sauce back into bowl. Place tortillas on work surface. Spoon scant 1/4 cup Pork Chile Verde, 2 tablespoons cheese and 1 tablespoon onion down center of each. Roll up tortillas. Arrange enchiladas, seam side down, in prepared baking dish. Repeat with remaining 6 tortillas. (Can be made 8 hours ahead. Cover enchiladas, remaining sauce and separately. Chill.)
Top enchiladas with remaining sauce, then cheese. Bake enchiladas uncovered until heated through, about 20 minutes (or 30 minutes if enchiladas have been refrigerated). Sprinkle tomatoes over and serve.
Pork Chile Verde
8 fresh Anaheim chiles
1 teaspoon cumin seeds
2 tablespoons vegetable oil
1 cup chopped onion
2 pounds trimmed boneless pork shoulder,
cut into 1/2-inch pieces
3 cloves garlic, finely chopped
4 cups (or more) water
Char Anaheim chiles over gas flame or in broiler until blackened on all sides. Enclose in plastic bag 10 minutes. Peel, seed and chop chiles.
Stir cumin seeds in heavy small skillet over medium-low heat until fragrant, about 4 minutes. Transfer to spice grinder; process until finely ground. Set aside.
Heat oil in heavy large pot over medium-high heat. Add onion; sauté 3 minutes. Add pork; cook until juices evaporate and meat browns, stirring often, about 20 minutes.
Add chiles, cumin and garlic. Sauté 5 minutes. Add 4 cups water. Simmer uncovered over medium-low heat until meat is very tender and sauce just coats meat, about 1 hour. If necessary, increase heat and continue to simmer until sauce is reduced and just coats meat. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Rewarm over medium heat, adding 1/2 cup water to loosen mixture if necessary.)
Yield: about 4 cups
This can also be used in burritos or tacos.
Per serving: 489 Calories (kcal); 12g Total Fat; (22% calories from fat); 13g Protein; 81g Carbohydrate; 4mg Cholesterol; 693mg Sodium
Food Exchanges: 5 1/2 Grain (Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates
', 'mexican', 'enchiladas', null, null); INSERT INTO `ethnic_recipes` VALUES ('94', 'tostada waffles', 'tostada waffles recipe | southwestern beef recipes and pork recipes | mexican recipes', 'Blender Cornmeal Waffles
1 egg
3/4 cup milk
1/4 cup vegetable oil
1 cup all-purpose flour
2 tablespoons cornmeal
2 teaspoons baking powder
2 teaspoons granulated sugar
1/4 teaspoon salt
Taco Meat Sauce
1 pound lean ground beef
1 package dry taco seasoning mix
Toppings
1 cup shredded Cheddar cheese
2 cups shredded lettuce
1 medium tomato, chopped
1/2 cup sour cream
Sliced ripe olives
Blender Cornmeal Waffles: Preheat waffle maker. Place all ingredients into blender container. Cover; process at a medium speed until dry ingredients are moistened. Do not over-blend. Pour 1/2 cup batter over center of grids. Close waffle maker. Bake until golden, about 2 minutes.
Yield: 4 waffles
Taco Meat Sauce: Prepare mix according to package directions. Place 1/4 cup sauce on each waffle. Add toppings.
Toppings: Top each waffle with Taco Meat Sauce, then with cheese, lettuce and tomato. Garnish with sour cream and olives. Serve immediately.
', 'mexican', 'beef/pork/lamb/veal', null, null); INSERT INTO `ethnic_recipes` VALUES ('95', 'new mexican red pepper paste', 'new mexican red pepper paste recipe | southwestern beef recipes and pork recipes | mexican recipes', 'This paste is ideal for beef brisket, chicken breasts and spare ribs. You can also add a couple of tablespoons of the paste to any of the basic marinades or to your favorite barbecue sauce to liven up the flavor.
4 dried ancho chile peppers, stems, veins
and seeds removed
2 dried New Mexican chile peppers (guajillo),
stems, veins and seeds removed
2 canned chipotle chile peppers (or reconstituted
dried chipotles)
1/2 cup chopped onion
4 garlic cloves
2 teaspoons ground cumin
2 tablespoons dried oregano (preferably Mexican)
1 teaspoon kosher salt
Soak the ancho and New Mexican chile in hot water to cover for about 1 hour. Remove the chilies from the water and reserve 2 cups of soaking water.
Combine the chiles. reserved soaking water (as needed), chipotle, onion, garlic, cumin, oregano and salt in a food processor and puree until all the ingredients are blended into a smooth thick paste. Use the soaking liquid as needed to moisten the mixture in a paste form. Store in an airtight jar in the refrigerator for 3 to 4 weeks.
Yield: 2 to 3 cups
Recommendations: Marinate chicken breasts (4 to 6 hours); wings (6 to 8 hours); beef brisket (8 hours to overnight); spare ribs (8 hours to overnight).
', 'mexican', 'beef/pork/lamb/veal', null, null); INSERT INTO `ethnic_recipes` VALUES ('96', 'carne adovada', 'carne adovada recipe | southwestern beef recipes and pork recipes | mexican recipes', 'Use this for a burrito filling, for stuffing sopaipillas, an enchilada filling, or spread it on Indian Fry Bread.
7 to 8 whole dried chile pods,
seeded and de-veined
2 cloves garlic
1 teaspoon dried Mexican oregano
1 teaspoon salt
2 pounds boneless pork butt or
shoulder, sliced thin or cubed
Place the chile skins in a bowl and add enough hot tap water to cover. Allow them to sit for 1 hour, then drain, reserving the liquid. Place the pepper skins in a blender and add enough of the water to bring the total amount in your machine to 1 pint. Add the garlic, oregano and salt. Blend until thick and smooth. Place the sliced pork in a non-reactive bowl and pour in the chile sauce. Mix the meat and marinade and cover. Refrigerate overnight.
When ready to bake, heat oven to 350 degrees F.
Place meat and marinade in a covered casserole and bake for a couple hours or until the pork is very tender and starts to fall apart.
', 'mexican', 'beef/pork/lamb/veal', null, null); INSERT INTO `ethnic_recipes` VALUES ('97', 'ground beef chimichangas', 'ground beef chimichangas recipe | southwestern beef recipes and pork recipes | mexican recipes', '1 pound ground beef
1 onion, chopped
1 (10 ounce) can Ro-Tel tomatoes
1 (1 1/4 ounce) envelope taco seasoning
1 garlic clove, chopped
Hot oil or shortening
12 burrito-size flour tortillas
Wooden picks to fasten
Brown ground beef and drain well. Stir in onion and sauté. Stir in tomatoes, seasoning and garlic and simmer over low heat for 15 minutes.
Spoon 1/4 cup meat mixture along one edge of tortilla. Fold nearest edge of tortilla to cover the meat. Fold in both sides and roll and secure with wooden picks. Fry in hot oil or shortening until golden.
Serve topped with shredded cheese, chili, sour cream, shredded lettuce, diced tomatoes, green onions or whatever you desire.
', 'mexican', 'beef/pork/lamb/veal', null, null); INSERT INTO `ethnic_recipes` VALUES ('98', 'chipotle and green chile with pork', 'chipotle and green chile with pork recipe | southwestern beef recipes and pork recipes | mexican recipes', 'Posted by Tiffany at recipegoldmine.com 1/15/2002 4:06 pm
4 tablespoons butter
2 pounds pork tenderloin, cut into 1/2-inch pieces
1/4 teaspoon salt
1/2 teaspoon cracked black pepper
2 cups yellow onions, diced
1/4 cup jalapeno chile, minced
1 cup dried New Mexico green chiles, seeded,
remove stem, and minced
1/4 cup minced garlic
1/4 cup roasted Chipotle chiles, peeled and minced
1 cup grated Pepper jack cheese
8 flour tortillas (6-inch)
In a stockpot, melt two tablespoons butter and heat. When the butter is hot, add pork, onions, jalapeno, New Mexico dried chiles, garlic, salt, and pepper. Cover and cook 1 1/2 hours or until pork is tender.
Add the Chipotle chiles and simmer for 45 minutes to 1 hour. Grill the tortillas and brush with butter.
Serve with grated Pepper jack cheese on top. You want to spoon the chili onto your tortilla and roll up and eat.
Makes 4-6 servings
', 'mexican', 'beef/pork/lamb/veal', null, null); INSERT INTO `ethnic_recipes` VALUES ('99', 'mexican pot roast filling', 'mexican pot roast filling recipe | southwestern beef recipes and pork recipes | mexican recipes', 'Posted by kdipaolo at recipegoldmine.com May 28, 2001
1 tablespoon vegetable oil
1 clove garlic minced
1/2 teaspoon ground cumin
1/2 cup onion chopped
2 1/2 pounds boneless chuck roast, cut into 8 pieces
1 dash cayenne pepper
1/2 cup beef broth
1 (4 ounce) can green chiles
2 jalapeño peppers, seeded and chopped
1 dash salt
Heat oil in Dutch oven over medium heat. Sauté onions, green chiles, jalapeños and garlic about 2 minutes, stirring frequently.
Add beef broth and meat. Sprinkle with chili powder, cumin, cayenne and salt. Reduce heat to low; cover and simmer 2 to 2 1/2 hours until meat is tender.
Shred beef with fork and mix well with pan juices. Use as filling for tacos, enchiladas, chimichangas, burritos and tamales.
', 'mexican', 'beef/pork/lamb/veal', null, null); INSERT INTO `ethnic_recipes` VALUES ('100', 'meatballs in burnt chipotle sauce', 'meatballs in burnt chipotle sauce recipe | southwestern beef recipes and pork recipes | mexican recipes', 'Posted by Annette at recipegoldmine.com 9/21/2001 5:17 pm
Source: Adapted from The Essential Cuisines of Mexico (2000, Clarkson Potter) by Diana Kennedy. Kennedy, an expert on Mexican cuisine, says that every region of the country has a meatball recipe. This one comes from Mexico City.
Meatballs
6 sprigs fresh thyme, or 1/4 teaspoon dried
6 sprigs fresh marjoram, or 1/4 teaspoon dried
1 bay leaf, preferably Mexican
1/2 teaspoon cumin seeds, crushed
8 peppercorns, crushed
2 teaspoons salt
1/3 cup whole milk
1 large egg
2 garlic cloves
1 slice stale bread
12 ounces ground beef
12 ounces ground pork, with some fat
1/3 cup long grain rice, partially cooked (See Note)
1 large egg, hard-cooked and finely chopped
Sauce
1 1/2 pounds ripe tomatoes
6 chipotle chiles, dried (not canned)
2 tablespoons pork lard or vegetable oil
1/2 cup thinly sliced white onion
2 garlic cloves
1/4 teaspoon cumin seeds
1 teaspoon salt, or to taste
About 2 1/2 cups beef broth or water
Preheat the broiler. Meanwhile, make the Meatballs: put thyme, marjoram, bay leaf, cumin, peppercorns, salt, milk , raw egg and garlic in a blender and blend until smooth. Pour mixture in a bowl and soak the bread in it until mushy, then add the ground meats, rice and hard-cooked egg, work well with your hands. Form into 24 meatballs, each about 11/4 inches in diameter; set aside.
To make the Sauce, first place tomatoes on a rimmed baking sheet and broil about 3 inches from the heat, turning once, until charred and slightly mushy.
Heat a griddle or comal (a Mexican griddle), or a nonstick skillet and add the chiles. Cook, turning occasionally, until they become soft and flexible. Slit chiles open.
Heat lard or oil in a heavy pan, and fry the chiles, flattening them with a spatula, until very dark brown, almost black. Remove from the pan, leaving the fat. Place chiles and broiled tomatoes (skin on) in a blender and blend until smooth.
In same skillet, fry the onion gently, without browning, until soft. Crush the garlic, cumin and salt together in a mortar (or spice grinder). Add two tablespoons water - to clean the mixture out - and pour the mixture into the pan with the onion. Fry, stirring and scraping, over high heat until almost dry, then add the blended tomato mixture and dry over medium-high to high heat, stirring and scraping the bottom constantly, until the sauce has reduced and thickened.
Add the broth and meatballs - the sauce should just cover them - cover the pan, reduce heat to low, and cook gently, turning meatballs occasionally, until they are cooked through and spongy, 30 to 45 minutes.
Makes 6 servings.
NOTE: To partially cook rice, follow package directions, but cut the cooking time in half, turning off the heat after about 10 minutes instead of 20.
', 'mexican', 'beef/pork/lamb/veal', null, null); INSERT INTO `ethnic_recipes` VALUES ('101', 'carnitas', 'carnitas recipe | southwestern beef recipes and pork recipes | mexican recipes', 'Posted by Chyrel at recipegoldmine.com 6/25/02 1:12:52 pm
Carnitas is a very famous Mexican dish. It consists of braised pork and can be eaten by itself (and tortillas, a chili sauce) or as the filling in tamales, tacos and burritos (yuk). The pork is first simmered for a long time to make it really soft and then braised in the oven to make it crispy. Since the recipe is very simple and does not involve any chili sauces everyone likes carnitas. You can add the heat on your own as you eat it.
2 (16 ounce) cans chicken broth
1 (4 pound) boneless pork shoulder
1 tablespoon chopped coriander (cilantro)
1 tablespoon cumin (comino)
Corn tortillas
2 bay leaves
1 onion, quartered
Chili sauce, such as Pico de gallo, chipotle or whatever you like
Pre-cooking: Cut the pork meat in chunks and discard big pieces of fat, leave some fat as it adds to the flavor. Chop the cilantro if you need to.
Cooking: Set tall frying pan over mid-high heat. Add the pork, cilantro, cumin, onion and broth. If necessary, add water so that the meat is covered. Bring to a boil, reduce heat to low and simmer for about 3-4 hours or until the meat is very soft and pulls apart easily. Remove the meat and place it in a roasting pan, discarding the onion and broth, break apart the meat in smaller chunks. Bake for about 20 minutes at 450 degrees F, until the meat is brown and crispy.
Heat the tortillas and enjoy, you can serve it with your favorite chili sauce, chopped onions and cilantro.
Tips:
A pressure cooker really helps here. If you like making dishes like this one often you should consider the pressure cooker. It will cut cooking time to a half hour.
Heating tortillas on a microwave: To heat tortillas you can wrap them in a kitchen towel and put them inside a container. Microwave 15 seconds per tortilla.
', 'mexican', 'beef/pork/lamb/veal', null, null); INSERT INTO `ethnic_recipes` VALUES ('102', 'mexican stuffed peppers', 'mexican stuffed peppers recipe | southwestern beef recipes and pork recipes | mexican recipes', 'Posted by Chyrel at recipegoldmine.com 5/11/02 5:12:57 pm
4 Anaheim chiles
1 pound ground beef
1 package taco seasoning mix
1 package shredded cheese
1 can enchilada sauce
1 medium to large baking dish
Preheat oven to 350 degrees F.
Brown ground beef.
While beef is browning, cut the top off the Anaheim peppers. Slice down one side of each pepper. De-vein and de-seed chiles to flavor (The more you leave in, the hotter it is!)
Add taco seasoning to beef when properly brown and prepare based on directions on taco seasoning package.
Place pepper, sliced side up, in a medium to large pan for baking. Stuff each pepper with meat and cheese. Cover all with enchilada sauce. Cover (or don\'t - depends on who is cooking) dish and bake for 15 to 20 minutes.
Remove from oven and serve.
', 'mexican', 'beef/pork/lamb/veal', null, null); INSERT INTO `ethnic_recipes` VALUES ('103', 'antipasto pasta', 'antipasto pasta recipe | pasta recipes', '12 ounces linguine
3 tablespoons olive oil
4 large (5-inch diameter) portobello mushrooms, stemmed,
dark gills removed, caps sliced 1/4 inch thick
6 ounces 1/8-inch thick slices Genoa salami, cut into thin strips
1 cup sliced vegetables and 6 tablespoons marinade from 16 ounce
jar antipasto salad with olives
2 cups grated Asiago cheese, divided
2 cups chopped fresh basil, divided
Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1/2 cup pasta cooking liquid.
Heat oil in same pot over medium-high heat. Add mushrooms; sauté until tender and brown, about 6 minutes. Add salami; toss 30 seconds. Add pasta, 1/2 cup cooking liquid, sliced vegetables, reserved marinade, and 1 1/2 cups cheese; toss until liquid thickens and coats pasta, about 3 minutes. Mix in 1 1/2 cups basil. Season with pepper. Transfer to bowl. Sprinkle with 1/2 cup basil; serve with 1/2 cup Asiago cheese.
\n', 'italian', 'pasta', null, null); INSERT INTO `ethnic_recipes` VALUES ('104', 'asian spaghetti', 'asian spaghetti recipe | pasta recipes', '3 tablespoons CRISCO® Oil, divided
1/2 pound spaghetti, uncooked
3 tablespoons soy sauce
3 tablespoons sesame seeds
1 scallion or green onion, trimmed and thinly sliced
Bring large pot of salted water to a boil on high heat. Add 2 tablespoons Crisco Oil and spaghetti. Boil according to package directions until al dente. Drain.
Heat remaining 1 tablespoon Crisco Oil in small skillet on medium heat. Add sesame seeds. Sauté 2 minutes, or until brown. Toss spaghetti with soy sauce, sesame seeds and scallion. Serve immediately.
', 'asian', 'pasta', null, null); INSERT INTO `ethnic_recipes` VALUES ('105', 'fried italian ravioli', 'fried italian ravioli recipe | pasta recipes', '12 dozen fresh ravioli*
2 large eggs, beaten
Salt and cayenne pepper
* Fresh ravioli is usually available in the chilled section of your grocery.
In a large bowl beat together salt, pepper and eggs. Detach the raviolis one by one. Dip into the egg mixture, then deep fry for about 2 to 4 minutes — until golden and crispy.
Serve hot with tomato salsa as appetizer.
Serves 4.
', 'italian', 'pasta', null, null); INSERT INTO `ethnic_recipes` VALUES ('106', 'greek-style penne with fresh tomatoes, feta and dill', 'greek-style penne with fresh tomatoes, feta and dill recipe | pasta recipes', 'Source: Bon Appétit - August 2002
For this warm-weather dish, a salsa cruda à la Grec - or uncooked Greek-style sauce - is combined with hot pasta and served at once. Be sure to use the ripest, juiciest tomatoes you can find, preferably from a farmers\' market or your own backyard.
4 to 6 servings.
2 pounds tomatoes, halved, seeded, chopped
1 cup chopped green onions (white and pale green parts only)
7 ounces feta cheese, crumbled
6 tablespoons chopped fresh parsley
1/4 cup chopped fresh dill
1/4 cup extra-virgin olive oil
12 ounces penne pasta
Mix first 6 ingredients in large bowl. Set tomato mixture aside.
Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Add hot pasta to tomato mixture and toss to coat. Season to taste with salt and pepper and serve.
', 'greek', 'pasta', null, null); INSERT INTO `ethnic_recipes` VALUES ('107', 'greek-style lasagna', 'greek-style lasagna recipe | pasta recipes', 'Serves 4.
9 lasagna noodles
8 ounces lean ground beef
1/2 cup chopped yellow onion
1 (10 ounce) package frozen, chopped spinach, squeezed dry
1 cup part-skim ricotta cheese
1/4 cup feta cheese, crumbled
1/4 cup sliced pitted black olives
3 tablespoons chopped fresh mint, divided
1 1/2 cups reduced sodium tomato sauce
Preheat oven to 375 degrees F. Spray a medium baking dish with vegetable cooking spray; set aside.
Cook noodles according to package directions, but do not add salt. Drain.
Meanwhile, spray a medium nonstick skillet with vegetable cooking spray. Heat over medium heat. Add beef and onion. Cook, stirring, until browned, about 5 minutes. Place mixture on a paper towel-lined plate; drain.
In a medium bowl, combine spinach, ricotta cheese, feta cheese, olives and 2 tablespoons mint. Spread 1/2 cup tomato sauce in prepared dish. Top with 3 noodles. Spread some spinach mixture over noodles. Top with some beef mixture. Spoon 1/4 cup tomato sauce over beef mixture. Continue layering with remaining noodles, spinach mixture, beef mixture, and sauce. Cover with foil. Bake until filling is heated through, about 30 minutes.
Sprinkle with remaining mint. Serve immediately.
', 'greek', 'pasta', null, null); INSERT INTO `ethnic_recipes` VALUES ('108', 'greek spaghetti', 'greek spaghetti recipe | pasta recipes', '12 ounces spaghetti
1/2 cup (1 stick) butter
Garlic powder or mashed garlic cloves
Burn butter until golden. Add garlic powder or crushed cloves and serve over cooked, drained spaghetti.
', 'greek', 'pasta', null, null); INSERT INTO `ethnic_recipes` VALUES ('109', 'mexican lasagna', 'mexican lasagna recipe | pasta recipes', '1 (8 ounce) can Ro-Tel Tomatoes with chiles
2 (16 ounce) cans Hatch green chile sauce (with
pork and tomatoes) or make your own green chile
1 (16 ounce) can olives, chopped
Shredded Co-Jack cheese, to taste
Flour tortillas
2 cups cooked chicken, cut into strips
Mix tomatoes, green chile sauce, olives and chicken together.
Spray a 13 x 9-inch pan with cooking spray. Tear tortillas in half (to fit pan). Put down one layer of tortillas, spoon on chile mixture (be generous), layer with cheese and repeat from tortilla layers. Top with cheese.
Cover and bake at 325 degrees F for 30 minutes; uncover and bake 15 to 20 minutes longer until brown. You can make this ahead of time and then bake just prior to serving.
Let stand for a few minutes prior to serving.
', 'mexican', 'pasta', null, null); INSERT INTO `ethnic_recipes` VALUES ('110', 'mexican macaroni', 'mexican macaroni recipe | pasta recipes', 'From the kitchen of Janet in Georgia
2 cups small macaroni (cooked and drained)
1 (11 ounce) can Green Giant Niblets whole kernel sweet corn
1 to 3 small cans chopped black olives
1 medium-large yellow onion (chopped)
3 pounds ground beef
5 (10 ounce) cans enchilada sauce
2 teaspoons garlic powder
1/2 to 1-pound block mild Cheddar cheese, grated
Salt and pepper to taste
Preheat oven to 400 degrees F.
In a large pot boil water for macaroni.
In another large pot brown hamburger and chopped onion. Drain meat mixture and return to same pot. Add corn, olives, enchilada sauce, garlic powder and salt and pepper to taste. Allow mixture to come to a boil then turn down and let simmer. Stirring occasionally. When water boils add macaroni and let cook till tender. Drain.
At this point add about 1/2 cup grated cheese to mixture. Stir till completely melted. Add macaroni to meat mixture. Scoop half macaroni/meat mixture into large baking dish. Spread a thin layer of cheese over this. Scoop remainder of macaroni/meat mixture over this. Top with remaining cheese. Bake at 400 degrees F for 1 hour.
Serve with garlic bread and green salad.
', 'mexican', 'pasta', null, null); INSERT INTO `ethnic_recipes` VALUES ('111', 'milanese scampi romano', 'milanese scampi romano recipe | pasta recipes', 'On each hot plate place a serving of cooked spaghetti, 8 cooked medium shrimp, 1 cup Italian Red Sauce and top with grated fresh Romano and Swiss cheeses. Place under broiler or in microwave oven to melt cheeses.
', 'italian', 'pasta', null, null); INSERT INTO `ethnic_recipes` VALUES ('112', 'mexican manicotti', 'mexican manicotti recipe | pasta recipes', '8 manicotti shells
1 1/2 cups low-fat cottage cheese
1 cup cooked chicken
1/4 cup sliced green onions
1/4 cup sliced or chopped ripe olives
1/4 cup chopped red bell pepper
1/4 cup cilantro
1 clove garlic, minced
1 1/2 cups salsa
1 (8 ounce) can tomato sauce
1 cup shredded Monterey jack cheese
Preheat oven to 400 degrees F.
Cook and drain manicotti according to package directions.
In a large bowl, combine cottage cheese, chicken, onions, olives, red pepper, cilantro and garlic. Mix well. Fill manicotti with mixture and place in a lightly greased 13 x 9-inch baking dish.
Combine salsa with tomato sauce, mixing well. Spoon over manicotti. Cover tightly and bake for 10 minutes.
Remove cover and continue baking for 10 minutes.
Sprinkle with cheese, if desired and bake 3 minutes longer until cheese melts. Serve immediately.
Yield: 4 servings
', 'mexican', 'pasta', null, null); INSERT INTO `ethnic_recipes` VALUES ('113', 'mexican macaroni', 'mexican macaroni recipe | pasta recipes', '8 ounces macaroni
1 (14 1/2 ounce) can Mexican-style tomatoes, undrained and chopped
1 can cream of mushroom soup, undiluted
8 ounces dairy sour cream
1 (4 ounce) can diced green chiles
1 cup shredded Monterey jack cheese, divided
1 cup shredded Cheddar cheese, divided
Cook macaroni according to package directions; drain.
Combine macaroni and next 4 ingredients; stir in half of cheeses. Pour into a lightly greased 2-quart baking dish; top with remaining cheeses. Bake at 350 degrees F for 30 minutes.
Serves 6.
', 'mexican', 'pasta', null, null); INSERT INTO `ethnic_recipes` VALUES ('114', 'mexican manicotti', 'mexican manicotti recipe | pasta recipes', '1/2 pound lean ground beef
1 cup refried beans
1 teaspoon Mexican oregano, crushed
1/2 teaspoon ground cumin
8 manicotti shells
1 1/4 cup water
1 (8 ounce) can picanté or taco sauce
8 ounces dairy sour cream
1/4 cup finely chopped scallion
1/4 cup sliced, pitted ripe olives
1/2 cup shredded Monterey Jack cheese
Combine ground beef, refried beans, oregano and cumin; mix well. Fill UNCOOKED manicotti shells with meat mixture. Arrange in a 10 x 6 x 2-inch baking dish. Combine water and picanté sauce or taco sauce; pour over manicotti shells. Cover with aluminum foil. Bake at 325 degrees F for at least one hour until pasta is tender.
Combine sour cream, scallion and olives. Spoon down the center of the casserole; top with cheese. Bake for about 10 minutes or until the cheese melts.
Microwave instructions: After pouring water and sauce over shells, cover with vented plastic wrap. Cook on HIGH for 10 minutes, half-turning the dish once. Using tongs, turn shells over. Cook, covered, on MEDIUM for 17 to 19 minutes or until pasta is tender, giving dish a half-turn once.
Combine sour cream, scallion and olives. Spoon down center of casserole; top with cheese. Cook, uncovered, on HIGH for 2 to 3 minutes or until cheese melts.
Makes 4 servings.
', 'mexican', 'pasta', null, null); INSERT INTO `ethnic_recipes` VALUES ('115', 'milano shrimp fettuccine', 'milano shrimp fettuccine recipe | pasta recipes', '4 ounces uncooked spinach or egg fettuccine
1/2 pound medium shrimp, peeled and de-veined
1 garlic clove, minced
1 tablespoon olive oil
1 (14 1/2 ounce) can diced tomatoes with
basil, garlic and oregano, undrained
1/2 cup whipping cream
1/4 cup sliced scallions
Cook fettuccine according to package directions; drain.
Meanwhile, sauté shrimp and garlic in oil until shrimp are pink. Stir in tomatoes; simmer 5 minutes.
Blend in cream and scallions; heat through. Do not boil. Serve over hot cooked fettuccine.
Yields 4 servings.
', 'italian', 'pasta', null, null); INSERT INTO `ethnic_recipes` VALUES ('116', 'boiled cookies', 'boiled cookies recipe | amish recipes', 'These are also called "funeral cookies" by the Amish because they can be made up quickly to take to the grieving family.
1/2 cup butter
1/2 cup milk
2 cups granulated sugar
3 tablespoons unsweetened cocoa
1/2 cup peanut butter
1 teaspoon vanilla extract
1/4 teaspoon salt
3 cups quick cooking oats (not instant)
1/2 cup coarsely chopped pecans
In a small saucepan over medium heat bring to a boil and cook butter, milk, sugar, and cocoa for 1 minute. Remove from heat and stir in peanut butter, salt and vanilla extract. Mix in oats and pecans. By teaspoon drop on wax paper and allow the cookies to stand unrefrigerated for 1 hour.
Store in an airtight container with wax paper between the layers.
', 'amish', 'desserts', null, null); INSERT INTO `ethnic_recipes` VALUES ('117', 'broccoli salad', 'broccoli salad recipe | amish recipes', '1 large head broccoli, broken into small florets
1 medium onion
8 to 10 slices bacon
1 cup mayonnaise
1/4 to 1/2 cup granulated sugar
2 to 3 tablespoons vinegar
1/2 cup raisins
1/2 cup nuts (optional)
Cut bacon into bits and fry crisp.
Mix together mayonnaise, sugar, vinegar, bacon and raisins. Pour over broccoli and onions. Mix well. Let stand at least 1 hour or more before serving.
', 'amish', 'salads', null, null); INSERT INTO `ethnic_recipes` VALUES ('118', 'amish slaw', 'amish slaw recipe | amish recipes', '1 cup vinegar
1/2 cup vegetable oil
1/4 cup water
1 teaspoon mustard
1 teaspoon celery seed
1 teaspoon sugar
1 1/2 teaspoons salt
1 medium cabbage
2 medium onions
1 cup granulated sugar
Mix vinegar, oil, water, mustard, celery seed, sugar and salt; boil for 3 minutes. Mix cabbage, onions and sugar. Combine boiled mixture and cabbage mixture; refrigerate overnight.
', 'amish', 'salads', null, null); INSERT INTO `ethnic_recipes` VALUES ('119', 'brown sugar angel food cake', 'brown sugar angel food cake recipe | amish recipes', 'Source: Amish Cooking cookbook
2 cups (14 to 16) egg whites
1 1/2 teaspoons cream of tartar
2 teaspoons vanilla extract
1 teaspoon salt
2 cups brown sugar, firmly packed
1 1/2 cups sifted cake flour
Beat the egg whites with the cream of tartar, vanilla and salt until stiff peaks form. Gradually sift 1 cup of the sugar into the beaten whites and beat to incorporate.
Sift remaining sugar with all the flour and gently fold it into the whites. Gently turn the batter into an ungreased 10-inch tube pan and bake at 350 degrees F for 45 to 50 minutes. (When done, the cake should spring back at the touch of a finger.) Let cake cool before serving.
', 'amish', 'desserts', null, null); INSERT INTO `ethnic_recipes` VALUES ('120', 'barbecued chicken', 'barbecued chicken recipe | amish recipes', 'Posted by soccermom at recipegoldmine.com ay 8, 2001
Source: Cooking from Quilt Country
It\'s starting to heat up in SC so it\'s time to break out the grill. This is a wonderful way to fix chicken, and since there\'s no tomato in the marinade the sauce won\'t burn while it\'s cooking.
Barbecue Sauce
1/2 cup water
1/2 cup cider vinegar
2 tablespoons vegetable oil
1 small bay leaf
1 1/2 teaspoons garlic powder
1 1/2 tablespoons Worcestershire sauce
1 teaspoon granulated sugar
1 1/4 teaspoon salt
3/4 teaspoon black pepper
1/4 teaspoon celery salt
8 boneless chicken breasts
In a small saucepan, combine the sauce ingredients and bring to a boil over high heat. Remove from heat. Place the 8 chicken pieces in a shallow glass dish or resealable zip-top bag. Reserve some sauce for basting. Pour the remaining sauce over the chicken, cover, and marinate overnight.
The next day, grill chicken about 4 inches above well-heated coals for about 6 minutes on each side, brushing frequently on each side with sauce. Spoon a bit more sauce over the chicken just before serving.
Servings: 8
', 'amish', 'poultry', null, null); INSERT INTO `ethnic_recipes` VALUES ('121', 'apple cake', 'apple cake recipe | amish recipes', '1/2 cup chopped pecans
2 1/2 cups finely chopped apples, such as Granny Smith
1/2 cup butter, softened
1 cup granulated sugar
1 egg
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon vanilla extract
1 cup all-purpose flour
Hot Caramel Sauce
1/2 cup butter
1 cup brown sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
1/2 cup evaporated milk
Preheat oven to 350 degrees F. Oil a 9-inch round cake pan.
In a large bowl, cream the butter. Add the sugar and beat until fluffy. Add the egg and beat until well blended. Mix in the baking soda, salt, cinnamon and nutmeg. Add the flour and stir just until blended. Stir in the apples and nuts. Pour into prepared cake pan and bake for 30 minutes until the top springs back when touched lightly with your finger.
Hot Caramel Sauce: In a saucepan, melt the butter, brown sugar and salt. Bring to a boil. Remove from heat and whisk in vanilla extract and milk.
Serve warm sauce over cake.
Serves 8.
', 'amish', 'desserts', null, null); INSERT INTO `ethnic_recipes` VALUES ('122', 'apple crisp', 'apple crisp recipe | amish recipes', '5 or 6 apples, peeled and sliced
1/3 cup granulated sugar
1 teaspoon cinnamon
Topping
1 cup flour
1/2 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon salt
1 unbeaten egg
1/2 teaspoon cinnamon
1/3 cup butter, melted
Place apples in a deep dish pie pan. Sprinkle with sugar and cinnamon.
Mix topping ingredients with the exception of the cinnamon with a fork until blended. Sprinkle topping over apples. Drizzle melted butter over topping. Sprinkle with cinnamon. Bake at 375 degrees F for 40 minutes.
', 'amish', 'desserts', null, null); INSERT INTO `ethnic_recipes` VALUES ('123', 'apple pancakes', 'apple pancakes recipe | amish recipes', '1 cup all-purpose flour
1 cup milk
6 eggs
1 teaspoon vanilla extract
1/4 teaspoon salt
1/4 teaspoon nutmeg
2 tablespoons butter
2 Granny Smith apples, peeled, cored and sliced
Confectioners\' sugar
In mixer or blender, beat flour, milk, eggs, vanilla extract, salt and nutmeg; set aside.
Heat oven to 475 degrees F.
Heat cast iron skillet over medium heat. Add butter; melt. Add sliced apples and fry 2 to 3 minutes. Pour batter over apples. Bake at 475 degrees F for 15 minutes. Reduce heat to 425 degrees F for 8 to 10 minutes. Sprinkle with confectioners\' sugar. Cut into wedges.
Serve with syrup or jam and bacon.
', 'amish', 'breakfast', null, null); INSERT INTO `ethnic_recipes` VALUES ('124', 'bread pudding', 'bread pudding recipe | amish recipes', '2 cups milk, scalded
1/4 cup butter
2 eggs
1/2 cup granulated sugar
1/4 teaspoon salt
1 teaspoon ground nutmeg
3 cups soft bread, torn into small pieces
1/2 cup raisins
Combine milk and butter, stirring until butter is melted. Cool to lukewarm.
Combine eggs, sugar, salt and nutmeg; beat at medium speed of mixer for 1 minute. Slowly add milk mixture. Place bread in a lightly greased 1 1/2-quart casserole; sprinkle with raisins and pour batter over all. Bake at 350 degrees F for 50 minutes or until set.
Serve warm with Lemon Sauce.
', 'amish', 'desserts', null, null); INSERT INTO `ethnic_recipes` VALUES ('125', 'brown sugar pie', 'brown sugar pie recipe | amish recipes', '1 unbaked 8-inch pie shell
1 cup brown sugar
3 tablespoons all-purpose flour
Speck of salt
1 (12 ounce) can evaporated milk
2 1/2 tablespoons butter
Ground cinnamon
Preheat oven to 350 degrees F.
In the pie shell, place the brown sugar, flour and salt. Mix with your fingers. Pour the evaporated milk over the flour and sugar, but do not stir or mix in. Dot with butter, and sprinkle cinnamon liberally over all. Bake for 50 minutes, or until the filling just bubbles up in the middle. The filling will never completely set, but that\'s the way it\'s supposed to be.
This pie is better eaten at room temperature. If you refrigerate leftovers, reheat them in the oven before serving.
NOTE: Recipe can be doubled and prepared in a 10-inch pie shell. For that size, bake 1 hour and 20 minutes.
Yield 12 servings.
', 'amish', 'desserts', null, null); INSERT INTO `ethnic_recipes` VALUES ('126', 'bushel of cookies', 'bushel of cookies recipe | amish recipes', '5 pounds granulated sugar
2 1/2 pounds lard
12 eggs
1 cup maple syrup (or 1 pint syrup)
3 tablespoons baking soda
2 pounds quick oats
3 tablespoons baking powder
1 quart sweet milk
6 pounds all-purpose flour
1 pound salted peanuts
1 pound raisins
Mix all ingredients. Coarsely grind peanuts and raisins before adding. Bake at 350 degrees F.
', 'amish', 'desserts', null, null); INSERT INTO `ethnic_recipes` VALUES ('127', 'amish delight apple pie', 'amish delight apple pie recipe | amish recipes', '3 cups apples, peeled and sliced
1/2 cup butter
1 cup brown sugar
1 tablespoon cinnamon
Pinch of salt
1 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup milk
Melt butter in a 9-inch cast iron skillet. Add apples and toss lightly with butter. Saute 5 minutes.
Mix sugar, cinnamon and pinch of salt. Pour over apples. Stir gently. Remove apples with slotted spoon. Set skillet aside.
In small bowl, combine flour, baking powder, baking soda and salt. Stir in milk. Pour into skillet and stir until smooth. Return apples to skillet and stir gently. Put into 350 degree F oven for 40 minutes.
', 'amish', 'desserts', null, null); INSERT INTO `ethnic_recipes` VALUES ('128', 'amish country strawberry pie', 'amish country strawberry pie recipe | amish recipes', '1 baked 9-inch pie shell
1 tablespoon confectioners\' sugar
3 ounces cream cheese
1 1/2 quarts whole strawberries, sliced
1 cup granulated sugar
2 tablespoons white Karo syrup
1 cup water
3 tablespoons dry strawberry gelatin
Pinch of salt
3 tablespoons cornstarch
Beat cream cheese with sugar. Spread carefully over bottom of baked pie shell. Arrange berries in shell.
Cook all remaining ingredients except the gelatin powder over medium heat until thick. Add gelatin powder. Cool before pouring over berries.
', 'amish', 'desserts', null, null); INSERT INTO `ethnic_recipes` VALUES ('129', 'amish fry pies', 'amish fry pies recipe | amish recipes', '9 cups cake flour
2 tablespoons granulated sugar
1 tablespoon salt
3 cups shortening
2 cups water
Thick fruit filling
Shortening for deep fat frying
Glaze
8 pounds powdered sugar
1/2 cup cornstarch
1/3 cup powdered milk
1 teaspoon vanilla extract
2 1/2 cups warm water
To make pies, combine in large mixing bowl the flour, sugar and salt. Cut in shortening until pieces are the size of small peas. Add water a little at a time until the four mixture is moistened. Form into 4 balls. Divide each ball into 10 pieces and roll each piece into a circle. Top one side of circle with filling and fold circle in half. Cramped edges to seal.
Heat shortening; fry a few pieces at a time in deep fat until golden brown. Cool on wire rack.
Meanwhile, in large mixing bowl, combine all glaze ingredients until smooth. While pies are still warm, dip them into glaze. Allow pies to drip on wire racks until cool.
Yields about 40 pies.
', 'amish', 'desserts', null, null); INSERT INTO `ethnic_recipes` VALUES ('130', 'amish hats', 'amish hats recipe | amish recipes', '2 cups margarine
4 eggs
2 teaspoons baking soda
2 teaspoons salt
4 cups granulated sugar
7 cups all-purpose flour
3/4 cups cocoa powder
2 teaspoons vanilla extract
Large marshmallows, cut in half
Chocolate frosting
Mix margarine, eggs, baking soda, salt, sugar, flour and cocoa powder and drop by teaspoon onto a cookie sheet. Bake 8 minutes at 375 degrees F. Remove from oven and put half a marshmallow on top of each cookie. Bake in oven only until marshmallow is slightly puffed. Put chocolate frosting on top when cooled.
', 'amish', 'misc', null, null); INSERT INTO `ethnic_recipes` VALUES ('131', 'amish pancakes', 'amish pancakes recipe | amish recipes', '2 cups cake flour, sifted
2 teaspoons baking powder
1 teaspoon salt
1/2 cup granulated sugar
1 egg
1 cup milk
1/4 cup shortening, melted
Measure sifted flour into sifter. Add baking powder, salt and sugar.
Beat eggs in bowl. Add milk and blend. Sift dry ingredients into mixture gradually. Add melted shortening. Beat with mixer. Bake on hot griddle.
', 'amish', 'breakfast', null, null); INSERT INTO `ethnic_recipes` VALUES ('132', 'amish turnips', 'amish turnips recipe | amish recipes', '2 cups cooked turnips
2/3 cup bread crumbs, divided
1 tablespoon margarine
2 tablespoons brown sugar
1 cup milk
1 egg
Salt and pepper
Cook turnips until tender. Drain, mash and then add 1/2 cup bread crumbs, saving remainder for top. Add egg, sugar, milk, salt and pepper to taste. Mix together; pour into greased baking dish. Dot with butter and remaining crumbs. Bake 45 minutes at 375 degrees F.
', 'amish', 'vegetables', null, null); INSERT INTO `ethnic_recipes` VALUES ('133', 'apple grunt', 'apple grunt recipe | amish recipes', '1/2 cup granulated sugar
2 tablespoons butter
1 egg
1 cup flour
1/2 teaspoon salt
1/2 teaspoon baking powder
2 cups sliced apples
1/2 cup sour milk or buttermilk
1/2 teaspoon vanilla extract
6 tablespoons brown sugar
1 1/2 tablespoons flour
1/2 teaspoon cinnamon
1 1/2 tablespoons butter
Cream sugar and butter together; add egg and mix.
Blend flour, salt and baking powder together and add to mixture. Mix baking soda with milk and vanilla extract; mix all together. Add apple slices and pour batter into a buttered baking dish.
In a separate bowl, combine brown sugar, flour, cinnamon and butter, mixing until of crumb texture; sprinkle over apple batter. Bake at 375 degrees F for 35 to 40 minutes.
Serve hot with rich milk, half-and-half or a scoop of ice cream.
Makes 4 generous servings.
', 'amish', 'desserts', null, null); INSERT INTO `ethnic_recipes` VALUES ('134', 'apple dumplings', 'apple dumplings recipe | amish recipes', '6 apples, peeled and cored
Lemon juice
1/2 cup granulated sugar combined with 1 teaspoon cinnamon
Brown sugar
Butter
2 pie pastries for 2 pies
Sugar Sauce
2 cups water
3/4 cup granulated sugar
2 teaspoons vanilla extract
2 tablespoons butter
1/4 teaspoon nutmeg
1/4 teaspoon mace
Roll out pastry and cut into squares enough to cover apples completely. Peel and core apples. Roll in lemon juice. Then roll in sugar-cinnamon mixture. Place on pastry square. Stuff each core cavity full with brown sugar, butter, brown sugar in equal parts. Fold pastry up around apple to completely enclose it. Place in pan.
Sugar Sauce: Mix water, sugar, vanilla extract, butter, nutmeg, and mace and boiling for 1 minute. Let cool slightly. Pour over apples. Bake at 375 degrees F for 1 hour.
Serve warm.
NOTE: Apples may be frozen in pastry (before sugar sauce is added) if desired. Let thaw when ready to use, cover with Sugar Sauce and bake as usual.
', 'amish', 'potatoes, rice, starches', null, null); INSERT INTO `ethnic_recipes` VALUES ('135', 'baked beans', 'baked beans recipe | amish recipes', '1 pound navy beans
1/2 pound bacon ends
1 medium onion, quartered
1/4 cup brown sugar
1/3 cup molasses
2 teaspoons dry mustard
2 teaspoons salt
1/4 teaspoon pepper
2 tablespoons vinegar
2 cups hot water
Long cooking develops the wonderful old-fashioned flavor. Soak beans overnight in 6 cups water; add 1/4 teaspoon baking soda if water is hard.
Parboil beans for 20 minutes. Drain beans after parboiling; rinse with cold water.
Dice bacon ends to 1-inch square, placing half in the bottom of a 2-quart bean pot or casserole along with the quartered onion. Add beans.
Mix remaining ingredients with hot water. Pour over top of beans. Top with remaining bacon ends. Cover and bake in a 300 degree F oven for about 6 hours adding hot water as needed to keep beans moist.
Serves 8 to 10.
', 'amish', 'vegetables', null, null); INSERT INTO `ethnic_recipes` VALUES ('136', 'amish friendship bread', 'amish friendship bread recipe | amish recipes', '1 cup Amish Starter
2/3 cup vegetable oil
3 eggs, beaten
2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/4 teaspoons baking powder
1 teaspoon vanilla extract
2 cups canned fruit pie filling
Preheat oven to 350 degrees F. Grease two loaf pans.
Mix all ingredients together in a large bowl. Pour into loaf pans. Bake for 50 to 60 minutes. Let cool on wire racks.
', 'amish', 'bread', null, null); INSERT INTO `ethnic_recipes` VALUES ('137', 'amish dressing', 'amish dressing recipe | amish recipes', 'Source: Cooking from Quilt Country - Marcia Adams
2 pounds crusty white bread, cut into 1/2-inch cubes
2 pounds chicken thighs, poached
1/2 cup fresh parsley, minced
3/4 cup onion, chopped
1 cup celery, chopped
1 cup carrot, grated
1 1/4 cups potatoes, diced
3 teaspoons sage
3 teaspoons celery seed
1 teaspoon thyme
1/2 teaspoon fresh ground black pepper
1 1/2 teaspoons turmeric
5 eggs
12 ounces evaporated milk
2 1/2 cups chicken stock
Boil potatoes until just barely tender. Drain and set aside.
Poach chicken and set aside to cool. When cooled, skin, debone and chop meat finely. Discard skin.
In a large bowl add bread, chicken, parsley, onion, celery, carrot, potatoes, sage, celery seed, thyme, pepper and turmeric. Toss well to combine.
In a medium bowl beat eggs, evaporated milk and chicken stock together. Pour over bread mixture and mix well. Mixture will be quite moist. Allow to stand for 1 hour at room temperature.
Preheat oven to 325 degrees F, and lightly grease a 3-quart casserole. Transfer dressing to prepared casserole dish and bake for 1 1 1/2 hours, or until center puffs up and top is golden brown.
', 'amish', 'potatoes, rice, starches', null, null); INSERT INTO `ethnic_recipes` VALUES ('138', 'angel food cookies', 'angel food cookies recipe | amish recipes', '1 cup Crisco
1/2 cup granulated sugar
1/4 teaspoon salt
1 teaspoon baking soda
1 teaspoon vanilla extract
1/2 cup brown sugar
1 egg
2 cups all-purpose flour
1 teaspoon cream of tartar
1 cup coconut
Mix Crisco and sugar until creamy; add egg.
Sift all dry ingredients together. Add to Crisco mixture. Roll dough into small balls and dip into water, then into brown sugar. Put on cookie sheet. Bake at 375 degrees F for 15 minutes.
Makes 4 dozen.
', 'amish', 'desserts', null, null); INSERT INTO `ethnic_recipes` VALUES ('139', 'apple strudel', 'apple strudel recipe | amish recipes', 'Apple Filling
1 bag tart baking apples, sliced and peeled
1/4 cup granulated sugar
1 teaspoon cinnamon
1/4 cup butter
Topping
1 cup granulated sugar
1 teaspoon baking powder
1 cup flour
1/2 teaspoon salt
1 egg
1/2 teaspoon vanilla extract
Preheat oven to 350 degrees F. Butter a 9 x 13-inch baking dish.
Place apples in bottom of baking dish.
Mix 1/4 cup sugar and 1 teaspoon cinnamon; sprinkle on top of apples. Dot the top of all this with pieces of butter. Set aside.
In mixing bowl, sift together sugar, baking powder, flour and salt. Make a well in center of this mixture until it is all crumbly; then pour this mixture over apples. Bake until crust is brown, about 50 to 60 minutes.
Serve warm with ice cream, if desired.
', 'amish', 'desserts', null, null); INSERT INTO `ethnic_recipes` VALUES ('140', 'applesauce cake', 'applesauce cake recipe | amish recipes', '1/2 cup butter
1 cup granulated or brown sugar
1 cup applesauce
1 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon cloves
1 teaspoon cinnamon
1 teaspoon allspice
1 cup raisins
1/4 cup chopped nuts
Cream butter; add sugar, beat until light. Add egg; beat until fluffy. Add applesauce; mix well.
Sift together flour, salt, baking powder, soda, cloves, cinnamon and allspice. Add nuts and raisins. Combine two mixtures. Bake in a greased 8-inch square pan at 350 degrees F for 40 to 45 minutes.
Frost with vanilla or chocolate frosting, if desired.
', 'amish', 'desserts', null, null); INSERT INTO `ethnic_recipes` VALUES ('141', 'beef stew', 'beef stew recipe | amish recipes', '3 cups cubed beef
1 onion
8 large cut potatoes
2 cups cut carrots
2 cups cut celery
1/2 cup all-purpose flour
1/4 cup margarine
Salt to taste
Brown beef and onion in flour. Put into crockpot. Heat on LOW for 2 hours. Add vegetables and 1 cup tomato juice. Continue cooking for 1 or 2 more hours.
', 'amish', 'beef/pork/lamb/veal', null, null); INSERT INTO `ethnic_recipes` VALUES ('142', 'buttermilk biscuits', 'buttermilk biscuits recipe | amish recipes', '2 cups sifted all-purpose flour
1/2 teaspoon salt
3 level teaspoons baking powder
1/2 teaspoon baking soda
3 tablespoons butter
3/4 cup buttermilk
Sift flour, salt, baking powder and baking soda together. Cut in butter with 2 knives. Add buttermilk and knead lightly. Roll to 3/4 inch thickness and cut with cutter. Dab top with melted butter and bake 12 minutes at 450 degrees F.
Makes 12 to 16 biscuits, depending on size of cutter.
', 'amish', 'breakfast', null, null); INSERT INTO `ethnic_recipes` VALUES ('143', 'amish cabbage', 'amish cabbage recipe | amish recipes', '4 slices bacon
1/4 head cabbage, sliced
1 potato, sliced
1 carrot, sliced
2 tablespoons all-purpose flour
1 cup boiling water
1 teaspoon vinegar
Salt and pepper to taste
4 tablespoons sour cream
Fry bacon. Remove and drain off half the fat. Put cabbage, carrot and potato in skillet. Stir, then sprinkle with flour, salt and pepper. Add vinegar and water. Cook slowly for 50 minutes.
Put into serving dish and stir in crumbled bacon and sour cream.
', 'amish', 'vegetables', null, null); INSERT INTO `ethnic_recipes` VALUES ('144', 'amish carrots', 'amish carrots recipe | amish recipes', '6 carrots, cut into strips
2 tablespoons horseradish
Pepper to taste
1/2 cup mayonnaise
4 tablespoons water
1/4 cup almonds
Blanch carrots in boiling water for 8 minutes. Drain and put into flat baking dish.
Mix remaining ingredients except almonds. Pour over carrots. Sprinkle with freshly ground pepper. Sprinkle almonds over all. Bake at 350 degrees F for 10 minutes.
', 'amish', 'vegetables', null, null); INSERT INTO `ethnic_recipes` VALUES ('145', 'amish chili', 'amish chili recipe | amish recipes', '1 pound hamburger
1 onion, diced
1 cup diced celery
1/2 cup carrots
1 can pork and beans
1 can kidney beans
1 can tomato soup
1/2 cup ketchup
1 can lima beans
Corn, if desired
1 handful spaghetti
Fry hamburger with onion in large pan. At same time, boil carrots, celery and spaghetti until vegetables are soft; drain. Add pork and beans, kidney beans, tomato soup, ketchup and limas; add to meat mixture. Season with salt and pepper. Heat through, then serve. If too thick, add tomato juice or water.
Serves 6.
', 'amish', 'soup', null, null); INSERT INTO `ethnic_recipes` VALUES ('146', 'amish church peanut butter spread', 'amish church peanut butter spread recipe | amish recipes', '3 pounds crunchy or smooth peanut butter
2 quarts light Karo syrup
2 quarts Marshmallow Creme or Marshmallow Fluff
Mix all ingredients until smooth. Add more Karo syrup if spread is too thick.
', 'amish', 'misc', null, null); INSERT INTO `ethnic_recipes` VALUES ('147', 'amish friendship bread', 'amish friendship bread recipe | amish recipes', 'Chopped apples, mashed bananas, shredded zucchini, shredded carrots, etc. may be added to make the bread of your choice.
2 cups Amish Friendship Bread Starter
1/2 cup vegetable oil
1/2 cup applesauce
1 cup granulated sugar
1 teaspoon vanilla extract
3 eggs
1/2 cup milk
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
2 teaspoons ground cinnamon
1 cup chopped walnuts
1/2 cup raisins
1/2 cup dates, pitted and chopped
Preheat oven to 325 degrees F. Lightly grease two 9 x 5-inch loaf pans.
In a large bowl, stir together Amish Friendship Starter, oil, applesauce, sugar, vanilla extract, eggs and milk.
Combine the flour, baking powder, baking soda, salt and cinnamon. Stir into the starter mixture. Fold in the chopped nuts, raisins and dates. Pour the batter evenly into the prepared pans.
Bake for 60 minutes, until a knife inserted comes out clean. Cool for 10 minutes in pans before removing to a wire rack to cool completely.
Yields 2 loaves.
', 'amish', 'bread', null, null); INSERT INTO `ethnic_recipes` VALUES ('148', 'amish dressing', 'amish dressing recipe | amish recipes', '18 slices toasted bread, cubed
Pepper
Salt
2 cups cooked, diced potatoes
1 cup diced carrots
8 well beaten eggs
3 cups diced celery
1/2 cup chopped parsley
Celery seed
Celery salt
Paprika
In a large mixing bowl put bread cubes, potatoes, parsley and carrots. Add the beaten eggs. Then add 1 quart chicken broth. Add 2 cups or more cooked diced chicken and toss lightly. The dressing may be cooked in a well buttered skillet, turning it during cooking, or baked in a roaster in the oven.
', 'amish', 'potatoes, rice, starches', null, null); INSERT INTO `ethnic_recipes` VALUES ('149', 'amish meat balls', 'amish meat balls recipe | amish recipes', '1 pound ground beef
1/2 pound ground pork
1/2 cup chopped onion
3/4 cup fine dry bread crumbs
1 tablespoon parsley
1 1/2 teaspoons salt
1/8 teaspoon pepper
1 teaspoon Worcestershire sauce
1 egg
1/2 cup milk
Mix all ingredients. Shape into balls the size of walnuts. Brown in 1/4 cup vegetable oil. Remove meat balls and make gravy. Return meatballs to gravy. Cook 15 to 20 minutes.
Makes 6 to 8 servings.
Meat Ball Gravy
Stir 1/4 cup flour, 1 teaspoon paprika, 1/2 teaspoon salt and 1/8 teaspoon pepper into hot fat in skillet. Stir in 2 cups boiling water and 3/4 cup sour cream.
', 'amish', 'beef/pork/lamb/veal', null, null); INSERT INTO `ethnic_recipes` VALUES ('150', 'amish friendship bread starter', 'amish friendship bread starter recipe | amish recipes', 'Always use a wooden spoon for stirring the starter. Never use a metal spoon.
1 (.25 ounce) package active dry yeast
1/4 cup warm water (110 degrees F)
3 cups all-purpose flour, divided
3 cups granulated sugar, divided
3 cups warm milk (110 degrees F), divided
Day 1
In a small bowl, dissolve yeast in water. Let stand 10 minutes.
In a 2 quart container glass, plastic or ceramic container, combine 1 cup flour and 1 cup sugar. Mix thoroughly or flour will lump when milk is added. Slowly stir in 1 cup milk and dissolved yeast mixture. Cover loosely and let stand at room temperature until bubbly.
Days 2 through 4
Stir starter with a wooden spoon.
Day 5
Stir in 1 cup flour, 1 cup sugar and 1 cup milk.
Days 6 through 9
Stir starter with a spoon.
Day 10
Stir in 1 cup flour, 1 cup sugar and 1 cup milk. Remove 1 or 2 cups to make your first bread, give three cups to friends along with the recipe. Store the remaining starter in a container in the refrigerator and begin the 10 day process over again.
You can also freeze this starter in 1 cup measures for later use. Frozen starter will take at least 3 hours at room temperature to thaw before using.
Yields 6 cups starter.
', 'amish', 'bread', null, null); INSERT INTO `ethnic_recipes` VALUES ('151', 'amish pot pie', 'amish pot pie recipe | amish recipes', '2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
2 tablespoons shortening
1 egg
Milk
Ham, beef or chicken
Meat broth
Potatoes
Mix together flour, salt, baking powder and shortening until crumbly.
Put egg in cup; fill cup to 1/2 cup with milk. Add to dry ingredients. Mix as for pie dough and roll out thin. Cut dough into small squares and add to ham, beef or chicken broth. Bring broth to boil; reduce heat and cook over low heat until done. Add cubed potatoes and meat which was cooked to obtain broth.
', 'amish', 'beef/pork/lamb/veal', null, null); INSERT INTO `ethnic_recipes` VALUES ('152', 'amish steak', 'amish steak recipe | amish recipes', '1 pound ground beef
3/4 teaspoon salt
1/4 teaspoon pepper
1 cup milk
1/8 cup sautéed onion
1 cup saltine cracker crumbs (1/4 pound)
1 can golden mushroom soup
Mix well together the ground beef, salt, pepper, cracker crumbs, milk and onion. Place in wax paper-lined loaf pan. Refrigerate 8 hours.
Slice meat and fry. Place in 13 x 9-inch baking dish. Cover with the can of soup. Bake at 325 degrees F for 45 minutes.
', 'amish', 'beef/pork/lamb/veal', null, null); INSERT INTO `ethnic_recipes` VALUES ('153', 'amish friendship muffins', 'amish friendship muffins recipe | amish recipes', '1 cup Amish Friendship Bread Starter
2 cups all-purpose flour
3/4 cup oil
1 teaspoon baking soda
2 teaspoons baking powder
1 cup granulated sugar
3 eggs
1 1/2 teaspoons cinnamon
2 teaspoons vanilla extract
1 cup nuts, chopped
1 cup apples, chopped (optional)
1 cup raisins or 1 cup blueberries (optional)
Preheat oven to 350 degrees F. Liberally grease muffin tins if not using liners.
Combine starter, flour, oil, baking soda, baking powder, sugar, eggs, cinnamon and vanilla extract; stir well. Add nuts. Stir in optional ingredients, if desired. Mix well. Put into
Mix Well. Put into muffin tins. Sprinkle each muffin with Topping and bake for 15 to 20 minutes or until done.
Topping
1 cup brown sugar
1/2 cup all-purpose flour
1/4 cup margarine
Mix well and sprinkle over tops of muffins before baking.
', 'amish', 'breakfast', null, null); INSERT INTO `ethnic_recipes` VALUES ('154', 'amish vegetables', 'amish vegetables recipe | amish recipes', '2 cups vegetables, cooked just until firm (your choice)
2 slices bacon, minced
1/4 cup cooling liquid from vegetables
1/2 cup granulated sugar
1/4 cup vinegar
1/4 teaspoon salt
2 tablespoons onion
1 tablespoon celery
1 tablespoon vegetable oil
1 teaspoon cornstarch, dissolved
Fry bacon. Add sugar, vinegar and liquid. Add vegetables and simmer uncovered about 15 minutes. When cooked, add cornstarch.
', 'amish', 'vegetables', null, null); INSERT INTO `ethnic_recipes` VALUES ('155', 'amish-dutch funnel cake', 'amish-dutch funnel cake recipe | amish recipes', '1 egg
2/3 cup milk
2 teaspoons granulated sugar
1 1/3 cups all-purpose flour
1/4 teaspoon salt
3/4 tablespoon baking powder
Heat deep fat to 375 degrees F.
Beat egg and add milk.
Sift sugar, flour, salt and baking powder together. Add egg and milk mixture and beat until smooth. Pour batter into funnel, holding finger over bottom. Allow batter to run out of funnel into deep fat. Make swirls in fat from center out. Cake may be made to size wanted. Fry until golden brown. Drain on paper towels.
Serve with confectioners\' sugar.
', 'amish', 'desserts', null, null); INSERT INTO `ethnic_recipes` VALUES ('156', 'amish friendship banana nut bread', 'amish friendship banana nut bread recipe | amish recipes', '1/3 cup vegetable oil
1 cup all-purpose flour
1/3 cup granulated sugar
2 eggs
3/4 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1/4 teaspoon baking soda
1/2 cup Amish Friendship starter
2 bananas, mashed
1/2 cup chopped nuts
Mix all ingredients together. Place in greased and sugared bread pan. Bake at 350 degrees F for 50 minutes.
', 'amish', 'bread', null, null); INSERT INTO `ethnic_recipes` VALUES ('157', 'amish loaf bread', 'amish loaf bread recipe | amish recipes', 'Shared with recipegoldmine.com by Megan Roll
2 cups warm water
2/3 cup granulated sugar
2 packets yeast (not instant)
1 1/2 teaspoons salt (optional)
1/4 cup vegetable oil
5 1/2 cups unbleached flour
In large glass bowl dissolve sugar in the warm water and stir in yeast. Allow to proof about 5-10 minutes. (It will look foamy.) Mix in salt and oil to the yeast. Mix in flour 1 cup at a time. When dough has formed a ball, knead on a lightly floured surface until smooth (not stick) about 5-10 minutes.
Wipe down previously-used glass bowl and oil it well. Place dough in bowl and turn to coat surface of dough with the oil. Cover with a damp cloth or plastic wrap in a warm area. Allow to rise until it has doubled in bulk.
Knead dough lightly and divide in half. Shape into loaves and place into two well oiled 9 x 5-inch loaf pans. Allow to rise for 30 minutes.
Preheat oven for 5 minutes at 350 degrees F, and bake for 30 minutes or until top is golden brown.
Let bread sit for at least 15-30 minutes after it comes out of oven to finish setting up.
', 'amish', 'bread', null, null); INSERT INTO `ethnic_recipes` VALUES ('158', 'amish meatloaf', 'amish meatloaf recipe | amish recipes', '1 1/2 pounds lean ground beef
1 beaten egg
1/2 teaspoon sage
1/2 cup Pet milk
About 2 cups Ritz crackers, crushed
1/4 cup onion
1/2 cup Swiss cheese, shredded (plus some extra)
Salt and pepper
Preheat oven to 350 degrees F.
Mix all ingredients well; pat into an oval loaf in a baking dish. Put the extra shredded Swiss cheese over top of loaf. Bake for 1 hour. This meatloaf freezes well.
', 'amish', 'beef/pork/lamb/veal', null, null); INSERT INTO `ethnic_recipes` VALUES ('159', 'amish slaw', 'amish slaw recipe | amish recipes', '1 medium head (4 pounds) cabbage
1 medium onion
1 cup granulated sugar
Shred cabbage and onion; add sugar and let stand.
Combine all Dressing ingredients and bring to a boil for 3 minutes. Let cool.
Add to cabbage mixture. Refrigerate overnight. This will keep for a long time.
Dressing
1 cup vinegar
1 teaspoon salt
1 teaspoon celery seed
1 teaspoon sugar
1 teaspoon mustard
3/4 cup oil
1 pre-baked 9-inch pie shell
1 1/4 cups brown sugar, firmly packed
1/3 cup all-purpose flour
2 cups milk, scalded
1/2 teaspoon salt
1/4 cup butter
1 tablespoon vanilla extract
Whipped cream topping
Set out pie shell. In a large, heavy saucepan, combine 1/2 cup of the brown sugar and the water. Bring to a boil over medium heat, and continue cooking for about 3 1/2 minutes or until mixture is thick and bubbly. Set aside.
In a large mixing bowl, beat the eggs until frothy. Add the flour and blend until smooth. Add the remaining 1/4 cup brown sugar and blend. Slowly add the scalded milk, stirring constantly.
Over low heat, reheat the sugar-water mixture until liquefied again. Pour the milk-egg mixture into it, stirring with a rubber spatula all the time. Cook over medium-low heat until mixture bubbles up and is very thick, 3 to 5 minutes.
Add salt, butter and vanilla extract. Let cool for 15 minutes, then pour into baked shell. Chill in refrigerator. Frost the pie with the whipped cream topping.
', 'amish', 'desserts', null, null); INSERT INTO `ethnic_recipes` VALUES ('161', 'amish friendship fruit cake', 'amish friendship fruit cake recipe | amish recipes', '1 (18.25 ounce) box yellow cake mix with
pudding in the mix
1/3 cup vegetable oil
4 eggs
1 3/4 cup Amish Friendship Fruit Starter
1 cup chopped pecans
Confectioners\' sugar (if desired)
Cream cheese frosting (if desired)
Line the bottom of a springform angel food cake pan with wax paper; grease well, then flour.
In large mixing bowl of electric mixer, combine dry cake mix and oil. Beat in eggs, one at a time, beating well. Add fruit; mix well. Fold in nuts. Pour batter into prepared pan. Bake in a preheated 350 degree F oven for 40 minutes, then reduce heat to 300 degrees F and bake 35 to 40 minutes more, or until cake tests done.
Shake pan to loosen cake from sides and let sit 10 minutes.
Lift the center of the pan out and turn cake onto cake plate. Turn cake right-side up before serving. Sprinkle with confectioners\' sugar if desired, or top with cream cheese frosting. This cake tastes better when cold.
NOTE: You will use from 1 1/2 to 2 cups drained fruit per cake.
', 'amish', 'desserts', null, null); INSERT INTO `ethnic_recipes` VALUES ('162', 'amish friendship fruit starter', 'amish friendship fruit starter recipe | amish recipes', '3/4 cup canned sliced peaches with syrup
3/4 cup canned pineapple chunks with syrup
4 ounces red maraschino cherries, drained, halved
1 1/2 cups granulated sugar
1 package active dry yeast (some recipes will
substitute 2 tablespoon brandy)
For later addition
1/2 cup canned sliced peaches with syrup
1/2 cup canned pineapple chunks with syrup
To Replenish Starter
DAY 1
1 1/2 cups starter juice
2 1/2 cups granulated sugar
1 (32 ounce) can sliced peaches with syrup
DAY 10
2 1/2 cups granulated sugar
1 (32 ounce) can pineapple chunks with juice or 1 (16 ounce)
can pineapple chunks and 1 (16 ounce) can fruit cocktail
DAY 20
2 1/2 cups granulated sugar
2 (4 ounce) jars maraschino cherries, drained and halved
(You can use 1 jar of red and one jar of green for color,
or use 1 (10 ounce jar)
In a 1-gallon glass jar with wide mouth and lid, combine the peaches, pineapple, maraschino cherries, sugar and yeast (make sure the yeast is well mixed with syrup). Stir two times the first day. Stir once a day afterwards. Do not refrigerate this mixture. Keep loosely covered.
Two weeks after starting the starter, add 1/2 cup peaches and 1/2 cup pineapple with syrup.
Wait several days, stirring daily, then drain 2 cups of mixed fruit and use to make cake as directed in the cake recipe. Reserve 1 1/2 cups starter juice and leave in glass gallon jar. Count this as Day One, and begin the process for renewing starter and making cake.
DAY 1: To reserved 1 1/2 cups starter juice (or to starter juice given you by a friend), add 2 1/2 cups sugar and a 32 ounce can of peaches with syrup. Stir daily. Keep loosely covered. Do not refrigerate.
DAY 10: Add 2 1/2 cups granulated sugar and pineapple chunks with juice. Stir daily. Keep loosely covered. Do not refrigerate.
DAY 20: Add 2 1/2 cups granulated sugar and drained and halved maraschino cherries. Stir daily. Keep loosely covered. Do not refrigerate.
DAY 30: Drain fruit, reserving 1 1/2 cups juice for renewing starter. Use drained fruit to make 3 Amish Friendship Fruit Cakes, give excess starter juice to friends, and start a new batch of fruit (repeat aforementioned process).
NOTE: At the end of 30 days, you will have enough excess starter juice to give to about four friends. Be sure to keep enough juice (1 1/2 cups) for your own starter. At the end of 30 days, there will be enough fruit to use 1 3/4 cups fruit in each cake, which makes the cake better and doesn\'t waste the fruit.
The cakes can be frozen. It is not necessary to bake all three cakes the same day, but stir the remaining fruit mixture every day until it is used (this fruit mixture can be refrigerated until used). The drained fruit can be frozen until you are ready to bake the cakes.
', 'amish', 'misc', null, null); INSERT INTO `ethnic_recipes` VALUES ('163', 'beef and noodle oven stew', 'beef and noodle oven stew recipe | amish recipes', 'Source: The Wichita Eagle - 10/18/2000
1/4 cup instant beef bouillon granules
10 cups hot water
1 (3 ounce) boneless chuck roast, trimmed
8 whole cloves
3 ribs celery, cut into thirds
2 large carrots, peeled, cut into thirds
1 large onion, quartered
1 seeded green bell pepper, quartered
1 small bunch parsley sprigs plus 1/2 cup, chopped
2 bay leaves
1/2 teaspoon freshly-ground pepper
1 (16 ounce) package egg noodles
1 teaspoon salt
Freshly-ground pepper, to taste
Preheat oven to 350 degrees F.
Dissolve beef bouillon in water in large Dutch oven. Add chuck roast, cloves, celery, carrots, onion, green pepper and parsley sprigs. Cover; bake until meat is tender, 3 hours.
Transfer meat to cutting board. Shred meat into bite-size pieces. Remove vegetables from broth with slotted spoon; chop. Return meat and vegetables to broth. Stir in uncooked noodles, salt and pepper; cover.
Bake until noodles are tender, stirring once, about 30 minutes. Add additional water if noodles absorb all of broth. Sprinkle with chopped parsley. Yields 10 servings.
Nutrients per serving: 505 calories; 34 grams carbohydrates; 26 grams fat (10 grams saturated fat); 130 mg cholesterol; 32 grams protein; 1,360 mg sodium; 2.7 grams fiber', 'amish', 'beef/pork/lamb/veal', null, null); INSERT INTO `ethnic_recipes` VALUES ('164', 'baked apples', 'baked apples recipe | amish recipes', '
8 to 10 apples, cored, peeled and halved
3/4 cup granulated sugar
3/4 cup brown sugar
1/2 cup flour
1 teaspoon cinnamon
2 teaspoons butter, melted
1 cup water
Preheat oven to 350 degrees F.
Place apples in greased 13 x 9-inch dish. Mix remaining ingredients together in ORDER given, in pan and bring to a boil. Simmer, stirring until thick. Pour syrup over apples and bake for 35 to 40 minutes or until tender.
', 'amish', 'desserts', null, null); INSERT INTO `ethnic_recipes` VALUES ('165', 'butterscotch tapioca', 'butterscotch tapioca recipe | amish recipes', 'Source: The Wichita Eagle - 10/18/2000
6 cups water
1 cup small pearl tapioca
1 teaspoon salt
1 1/2 cups brown sugar
4 egg yolks, beaten
1 cup milk
1/2 cup granulated sugar
1 stick ( 1/2 cup) unsalted butter,
cut into small pieces
1 teaspoon vanilla extract
Mix together water, tapioca and salt in large saucepan. Heat to boil over medium heat. Reduce heat to low; simmer, stirring occasionally, 15 minutes. Stir in brown sugar; continue to simmer, stirring occasionally, until thickened, 20 minutes. Remove from heat.
Meanwhile, combine egg yolks, milk and sugar in small saucepan; cook over low heat, stirring constantly until thick enough to coat back of spoon.
Remove from heat; stir in butter and vanilla extract. Stir into tapioca mixture. Pour into custard cups or bowls. Chill completely before serving, about 3 hours or overnight. Yields 8 servings.
Nutrients per serving: 470 calories; 85 grams carbohydrates; 14 grams fat (8 grams saturated fat); 140 mg cholesterol; 2.6 grams protein; 340 mg sodium; 0.2 grams fiber', 'amish', 'desserts', null, null); INSERT INTO `ethnic_recipes` VALUES ('166', 'bean soup', 'bean soup recipe | amish recipes', '
1 pound (2 cups) navy beans, dried
2 1/2 quarts water
1 (1 1/2 pound) meaty ham bone
1 clove garlic, minced
1 small bay leaf
1 cup cubed potatoes
1 cup celery, thinly sliced
1 cup onion, finely chopped
1 cup carrots, cubed
Salt and pepper, to taste
Boil the beans in the water for 2 minutes before removing them from the heat to let stand for 1 hour.
Add the ham bone, garlic and bay leaf to the beans, and cover and simmer them for 2 hours or until the ingredients are almost tender.
Add the vegetables and salt and pepper to taste, and simmer them for 1 hour longer. Remove the ham bone, cut off the meat and dice it to add to the beans. Reheat the soup almost to boiling, then remove the bay leaf.
', 'amish', 'soup', null, null); INSERT INTO `ethnic_recipes` VALUES ('167', 'amish noodles', 'amish noodles recipe | amish recipes', '3 eggs
About 2 cups all-purpose flour
1/2 teaspoon salt
Beat 3 eggs until frothy. Add flour and stir until of dough texture. Knead until smooth. Turn into floured cutting board. Roll dough, turning often until thin. Let noodle dough dry for 45 minutes. Turn dough and dry 1/2 hour.
Cut into noodles size. Drop into boiling beef or chicken stock, reduce heat and cook at rolling boil about 20 minutes. Season to taste.
', 'amish', 'potatoes, rice, starches', null, null); INSERT INTO `ethnic_recipes` VALUES ('168', 'baked chicken', 'baked chicken recipe | amish recipes', '1/2 cup all-purpose flour
2 teaspoons paprika
1 teaspoon pepper
1/4 teaspoon dry mustard
3 teaspoons salt
1 cut-up broiler or young chicken
1/4 pound butter
Preheat oven to 350 degrees F.
Mix the dry ingredients well in a plastic bag, then coat the cut up chicken parts with the mixture.
Melt the butter in a 13 x 9-inch baking pan. Place the chicken parts in the pan, but do not crowd them. Bake the chicken for 1 1/2 to 2 hours or until done.
', 'amish', 'poultry', null, null); INSERT INTO `ethnic_recipes` VALUES ('169', 'boiled apple dumplings', 'boiled apple dumplings recipe | amish recipes', '2 cups self-rising flour
1/2 cup apple juice
1/2 teaspoon ground cinnamon
1 cup diced apples
2 (46 fluid ounce) cans apple juice
1 tablespoon cornstarch
In a medium bowl, combine flour, 1/2 cup apple juice and cinnamon, stirring until smooth. Stir in diced apple. Pour all the apple juice into a 4-quart pot with a tight fitting lid. Bring to a boil over medium heat. Drop diced apple mixture by soup-spoonsful into boiling juice. Cover and let boil 20 minutes. Do not remove lid during cooking.
After 20 minutes, remove dumplings from pan; set aside. Stir cornstarch into remaining apple juice in pot and cook until thickened. Serve over dumplings. Makes 8 dumplings.
', 'amish', 'desserts', null, null); INSERT INTO `ethnic_recipes` VALUES ('170', 'brown butter', 'brown butter recipe | amish recipes', 'For each four servings of vegetables, melt 1/2 cup butter slowly. Allow it to brown until it is almost black. Pour over vegetables.
', 'amish', 'sauces & ingredients', null, null); INSERT INTO `ethnic_recipes` VALUES ('171', 'amish barbecue chops', 'amish barbecue chops recipe | amish recipes', '8 pork chops
1 cup catsup
1 can celery soup
1/2 cup chopped onion
1 or 2 tablespoons Worcestershire sauce
Preheat oven to 275 degrees F.
Mix catsup, celery soup, chopped onion and Worcestershire sauce together and pour over the pork chops in a buttered casserole dish. Bake for 2 hours.
', 'amish', 'beef/pork/lamb/veal', null, null); INSERT INTO `ethnic_recipes` VALUES ('172', 'blueberry cake', 'blueberry cake recipe | amish recipes', '3/4 cup granulated sugar
1/4 cup vegetable oil
1 egg
1/2 cup milk
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 cups blueberries, well drained
Preheat oven to 375 degrees F.
Cream together sugar, oil and egg until lemon colored. Stir in milk.
Sift together flour, baking powder and salt and stir into creamed mixture. Gently fold in blueberries. Spread batter into greased and floured 9-inch square pan. Sprinkle with Topping. Bake for 45 to 50 minutes.
Topping
1/4 cup butter
1/2 cup granulated sugar
1/3 cup flour
1/2 teaspoon cinnamon
Combine with fork or pastry cutter. Crumble over cake batter.
', 'amish', 'desserts', null, null); INSERT INTO `ethnic_recipes` VALUES ('173', 'bob and andy pie', 'bob and andy pie recipe | amish recipes', 'This pie is named for an Amish farmer\'s two prize gelding work horses. The farmer came in from working in the fields. He took a bite of this pie and said, "This pie is as good as Bob and Andy."
1 cup granulated sugar
1 cup packed brown sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt
3 eggs, beaten
2 cups milk
1 tablespoon melted butter
1 teaspoon vanilla extract
Preheat oven to 350 degrees F.
Beat all ingredients together very well and pour into a 9-inch unbaked pie shell. Bake for 45 minutes. The pie will quiver. The top will be puffed up when you remove the pie from the oven and will fall down after it has cooled. The pie is best served at room temperature.
', 'amish', 'desserts', null, null); INSERT INTO `ethnic_recipes` VALUES ('174', 'apple nut cake', 'apple nut cake recipe | amish recipes', '1 1/4 cups oil
2 cups granulated sugar
3 eggs
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
2 teaspoons vanilla extract
3 cups cubed, peeled apples
1 cup chopped nuts
Topping
1/2 cup (1 stick) butter
1/4 cup evaporated milk
1 cup brown sugar, firmly packed
Mix together well oil, sugar and eggs. Add remaining cake ingredients and mix well again. Pour into greased 13 x 9-inch pan and bake at 350 degrees F for 45 to 55 minutes, starting in a cold oven.
Mix together topping ingredients in a saucepan and bring to a boil. Pour on cake while still cake is still warm.
', 'amish', 'desserts', null, null); INSERT INTO `ethnic_recipes` VALUES ('175', 'apple salad', 'apple salad recipe | amish recipes', '1 cup granulated sugar
1 cup water
2 tablespoons all-purpose flour
1 tablespoon vinegar
1 tablespoon butter
2 eggs
4 to 6 cups sliced apples
Mix all ingredients except apples in saucepan, cook until thick. Pour over apples. Serve warm or cold.
', 'amish', 'salads', null, null); INSERT INTO `ethnic_recipes` VALUES ('176', 'banana cake', 'banana cake recipe | amish recipes', '1/2 cup butter
2 cups all-purpose flour, sifted
1 cup sour milk
1 teaspoon vanilla extract
1 1/2 cups granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
2 bananas, creamed
2 eggs, beaten
Cream butter and sugar together. Add well beaten eggs. To this mixture, add the sour milk alternately with the sifted flour, baking powder and the baking soda. Add creamed bananas and vanilla extract. Beat with an egg beater. Grease and flour a pan and bake cake at 350 degrees F for about 40 minutes. Cool before removing from pan.
', 'amish', 'desserts', null, null); INSERT INTO `ethnic_recipes` VALUES ('177', 'browned stew with dumplings', 'browned stew with dumplings recipe | amish recipes', 'This is an old Amish Mennonite recipe.
2 pounds cubed beef
2 tablespoons all-purpose flour
3 tablespoons fat (or vegetable oil)
1 small onion, chopped
1 1/2 teaspoons salt
1/8 teaspoon pepper
4 cups boiling water
1 teaspoon lemon juice
Cut meat into small cubes.
Melt fat in a hot skillet or Dutch oven. Brown meat and onion in fat, keep it sizzling hot until nicely browned.
Sprinkle flour, salt and pepper over meat. Add the boiling water and lemon juice. Cover the pan and lower the heat so that meat simmers for 3 to 3 1/2 hours.
Dumplings
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 egg
2 to 3 tablespoons milk
1 tablespoon solid shortening
Stir quickly together and drop from a spoon onto simmering stew. Cover and allow to cook 12 to 25 minutes.
', 'amish', 'beef/pork/lamb/veal', null, null); INSERT INTO `ethnic_recipes` VALUES ('178', 'chicken casserole', 'chicken casserole recipe | amish recipes', '8 ounces noodles, cooked
2 cups cooked chicken, cubed
2 cups chicken broth (can used canned)
1 cup milk
1 can mushrooms
2 teaspoons salt
1/2 teaspoon pepper
1/2 cup margarine
1/3 cup flour
1/3 cup grated Parmesan cheese
Preheat oven to 350 degrees F.
Melt margarine, then add flour and stir until smooth. Gradually add milk and broth, then seasonings and mushrooms. Combine chicken, cooked noodles and prepared sauce. Put into an ungreased 13 x 9-inch baking pan and top with Parmesan cheese. Bake, uncovered, for 30 minutes.
', 'amish', 'poultry', null, null); INSERT INTO `ethnic_recipes` VALUES ('179', 'chicken noodle soup', 'chicken noodle soup recipe | amish recipes', '3 pounds chicken
2 quarts water
2 teaspoons salt
1 1/2 cups chicken stock
2 cups celery, chopped
2 cups carrots, chopped
1 tart apple, chopped
1 cup onions, chopped
Dash of pepper
4 cups egg noodles
Place chicken in kettle with 2 quarts water. Cover until tender (about 2 1/2 hours).
Remove chicken from kettle and strain broth. Debone chicken and return to kettle with strained broth. Add chicken stock, celery, carrots, apple, onions, and pepper and cook until vegetables are tender. Add noodles and cook for 8 to 10 minutes.
', 'amish', 'soup', null, null); INSERT INTO `ethnic_recipes` VALUES ('180', 'crumb top peach pie', 'crumb top peach pie recipe | amish recipes', '6 sliced peaches
1 unbaked pie shell
1/4 cup all-purpose flour
3/4 cup granulated sugar
1 cup cream
1/3 cup all-purpose flour
1/3 cup granulated sugar
3 tablespoons butter
Arrange peaches in shell. Mix flour, 3/4 cup sugar, cream and pour over peaches. Mix flour, 1/3 cup sugar and butter and put on top of pie. Bake at 425 degrees F for 10 minutes, then at 350 degrees F until custard is set - about 30 minutes.
', 'amish', 'desserts', null, null); INSERT INTO `ethnic_recipes` VALUES ('181', 'cinnamon bread', 'cinnamon bread recipe | amish recipes', '1 cup sourdough starter
1 cup vegetable oil
1 cup granulated sugar
4 eggs
2 teaspoons vanilla extract
2 teaspoons baking soda
1 teaspoon baking powder
1 (3 ounce) box instant vanilla pudding mix
2 cups all-purpose flour
2 teaspoons ground cinnamon
1 cup chopped pecans
1 cup peeled, cored and chopped apple
1 cup raisins
Preheat oven to 325 degrees F. Grease three 9 x 5-inch loaf pans.
Place the starter in a bowl. Stir in oil, sugar, eggs and vanilla extract and mix well.
Combine the flour, baking soda, baking powder, instant pudding and cinnamon. Add the flour mixture to the starter mixture and beat by hand. Add the pecans, raisins and apples and mix well. Pour batter into the prepared pans. Yields 3 loaves.
', 'amish', 'bread', null, null); INSERT INTO `ethnic_recipes` VALUES ('182', 'cinnamon rolls', 'cinnamon rolls recipe | amish recipes', '2 cups flour
1 cup milk
1 cup Amish Friendship Bread Starter
3 teaspoons granulated sugar
1 egg
1/2 cup shortening
1 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon baking powder
Combine flour, milk and starter and let set at room temperature overnight or 10 to 12 hours. Stir down.
Combine sugar, egg, shortening, salt, baking soda and baking powder.
Add both mixtures into a bowl all at once to stir down. Pour dough out on well-floured board. Knead until no longer sticky. Roll out to 1/2-inch thickness in a rectangle shape. Brush dough with soft butter.
Topping
1/4 cup granulated sugar
1 tablespoon cinnamon
1/2 cup crushed nuts
Mix well. Sprinkle cinnamon-sugar mixture over dough. Beginning at wide side, roll up, and seal seam. Cut 1-inch slices. Place on well-greased cookie sheet. Let rise 30 minutes. Bake at 350 degrees F for 30 to 35 minutes.
', 'amish', 'breakfast', null, null); INSERT INTO `ethnic_recipes` VALUES ('183', 'chocolate sandwich gobs', 'chocolate sandwich gobs recipe | amish recipes', '2 cups granulated sugar
1 cup margarine, melted
2 eggs, beaten
4 cups all-purpose flour
1/2 cup unsweetened cocoa
2 teaspoons salt
1 cup soured milk or buttermilk
2 teaspoons baking soda
Your favorite chocolate icing
Combine sugar, margarine and beaten eggs in large mixing bowl; mix well. Sift together flour, cocoa and salt; add dry ingredients to creamed mixture, alternately with sour milk or buttermilk. Add baking soda to dough, mixing until combined.
Drop by spoonsful on greased cookie sheets. Bake at 350 degrees F for 10 minutes. Remove to cooling rack. Form sandwich cookies by placing icing between two cookies.
', 'amish', 'misc', null, null); INSERT INTO `ethnic_recipes` VALUES ('184', 'cream cheese smearcase cake', 'cream cheese smearcase cake recipe | amish recipes', 'Posted by Shellbob at recipegoldmine.com on 11/8/2001, 6:13 pm
I just found this recipe posted on the board where Karen In Georgia said to look for the cashew crunch recipe and thought it sounded interesting...I\'ve never heard of something like this! I cut and pasted it from the board and attached the link.
Source: berksweb.com - Posted by sherry on October 20, 2001 at 20:44:20
Cake
2 cups flour
1/2 cup cooking oil
2 eggs
2 teaspoons baking powder
1 cup granulated sugar
Filling
16 ounces cream cheese
3/4 cup granulated sugar
1 1/2 teaspoons flour
3 eggs
1 1/2 teaspoons vanilla extract
1 (13 ounce) can evaporated milk or 1 1/2 cups sweet milk
Sift dry ingredients for cake. Add eggs, oil and sugar; stir well. Press into a large rectangular pan, 8 3/4 x 3 1/2 x 1 3/4-inches. Spread cake dough in bottom and on sides. Make filling.
Filling: Mix all filling ingredients together; beat until smooth. Pour filling into shell. Sprinkle with cinnamon and bake in 325 degree F oven for 1 1/4 to 1 1/2 hours.
', 'amish', 'desserts', null, null); INSERT INTO `ethnic_recipes` VALUES ('185', 'cornbread', 'cornbread recipe | amish recipes', '1 cup Amish Friendship Bread Starter
2 eggs
1 1/2 cups milk
2 teaspoons granulated sugar
1/2 cup all-purpose flour
1 1/2 cups cornmeal
1/4 cup oil
3/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon baking powder
Preheat oven to 425 degrees F. Liberally grease a 9-inch pan.
Combine starter, eggs, milk, sugar, flour and cornmeal in a large bowl. Beat at medium speed of electric mixer for 2 minutes.
Add oil, baking soda, salt and baking powder. Mix well. Pour in prepared pan. Bake for 25 to 30 minutes.
', 'amish', 'bread', null, null); INSERT INTO `ethnic_recipes` VALUES ('186', 'cashew crunch', 'cashew crunch recipe | amish recipes', '1 cup butter
1 cup granulated sugar
1 tablespoon light corn syrup
2 cups cashews
Lightly butter a cookie sheet.
In a heavy pan cook and stir the butter, sugar and corn syrup over low heat until the butter is melted and the mixture comes to a boil. Cook until it starts to turn golden brown (290 degrees F on a candy thermometer) like peanut brittle.
Remove from heat. Quickly stir in cashews. Pour out onto prepared cookie sheet. Cool completely.
Break up into pieces. Store in airtight container.
', 'amish', 'desserts', null, null); INSERT INTO `ethnic_recipes` VALUES ('187', 'chicken dressing', 'chicken dressing recipe | amish recipes', '1/2 cup finely chopped onion
1/2 cup finely chopped celery
1/2 cup finely chopped carrots
1 cup diced potatoes
1/2 cup margarine
1 large loaf dried bread, cut into cubes
1 teaspoon salt
1/8 teaspoon pepper
1 cup milk
1 cup chicken broth
2 cups finely chopped chicken, cooked
Sauté vegetables in margarine until vegetables are tender. Add remaining ingredients to vegetable mixture and mix thoroughly, adding more broth if necessary. Bake 35-45 minutes at 350 degrees F.
', 'amish', 'poultry', null, null); INSERT INTO `ethnic_recipes` VALUES ('188', 'chicken-corn soup', 'chicken-corn soup recipe | amish recipes', '2 pounds cut up chicken
5 cups water
1 medium onion, chopped
2 tablespoons chopped parsley
1/2 cup chopped celery
2 cups whole kernel corn
Salt and pepper
1 cup all-purpose flour
1 egg, beaten
1/4 cup milk
Simmer chicken in boiling water; remove bones and skin. Strain the stock. Return to pot. Add onions, celery and corn. Simmer until vegetables are tender.
Mix flour with egg and milk. Rub mixture with fork till it crumbles. Drop crumbs into soup. Cook 10 more minutes covered.
Serves 3 to 4.
', 'amish', 'soup', null, null); INSERT INTO `ethnic_recipes` VALUES ('189', 'custard', 'custard recipe | amish recipes', '1 cup all-purpose flour
1/2 cup (1 stick) butter
1 cup chopped pecans
8 ounces cream cheese
1 cup confectioners\' sugar
1 cup Cool Whip
Instant chocolate pudding (or flavor desired)
Crust: Melt butter, add flour and pecans. Spread mixture in bottom of 8 1/2 x 14 inch cake pan.
Prepare pudding according to directions on box.
Mix cream cheese, confectioners\' sugar and Cool Whip until blended well.
Bake crust at 350 degrees F for 20 minutes. Let cool.
Layer mixtures on crust. First cream cheese mixture, then chocolate pudding. Top with Cool Whip, and sprinkle chopped pecans over Cool Whip.
', 'amish', 'desserts', null, null); INSERT INTO `ethnic_recipes` VALUES ('190', 'cracker jack', 'cracker jack recipe | amish recipes', '3 quarts popped corn
1 cup brown sugar, firmly packed
1/2 cup butter
1/4 cup corn syrup
1/2 teaspoon salt
1/8 teaspoon cream of tartar
Preheat oven to 200 degrees F.
Cook all except popped corn over medium heat to 260 degrees F or hard ball stage. Boil slowly. Pour over popped corn. Bake for 1 hour, stirring 3 times during baking. Let cool.
', 'amish', 'misc', null, null); INSERT INTO `ethnic_recipes` VALUES ('191', 'drop cookies', 'drop cookies recipe | amish recipes', '2 cups granulated sugar
1 1/2 cups lard
2 eggs
2 teaspoons vanilla extract
1 1/2 teaspoon nutmeg
6 cups flour
1 1/2 cups milk
3 teaspoons baking powder
1 teaspoon baking soda
Cream sugar and lard. Add eggs, nutmeg, vanilla extract and baking powder.
Mix baking soda with milk and add alternately flour and drop with soup spoon onto an ungreased cookie sheet. Bake plain or sprinkle with sugar and cinnamon or sugar. Bake at 350 degrees F for 10 to 12 minutes or until light brown.
Make 5 dozen.
Only 122 calories per cookie.
', 'amish', 'desserts', null, null); INSERT INTO `ethnic_recipes` VALUES ('192', 'famous amish funnel cakes', 'famous amish funnel cakes recipe | amish recipes', '3 eggs, beaten
2 cups milk
1/4 cup granulated sugar
4 cups flour, sifted
2 teaspoons baking powder
1/2 teaspoon salt
To beaten eggs, add milk and sugar.
In separate bowl sift dry ingredients. Add to egg mixture, beating until smooth.
Heat oil to 375 degrees F and pour batter into hot fat through a regular household funnel. Control the flow of batter by holding your finger over the bottom of the funnel. Make patterns, designs, swirls or whatever with the stream of batter as it flows into the hot fat. When "cakes" are golden brown, drain, then sprinkle with confectioners\' sugar and serve warm.
', 'amish', 'desserts', null, null); INSERT INTO `ethnic_recipes` VALUES ('193', 'cream cherry pie', 'cream cherry pie recipe | amish recipes', '1 (8-inch) pie crust
16 ounces canned tart cherries
2 cups cream
1 cup granulated sugar
4 tablespoons cornstarch
Preheat oven to 350 degrees F.
Drain juice off cherries, and save to use in another recipe. Put cherries in pie crust. Mix cream, sugar and cornstarch. Pour over cherries. Bake for 1 hour or until set.
', 'amish', 'desserts', null, null); INSERT INTO `ethnic_recipes` VALUES ('194', 'funeral cake', 'funeral cake recipe | amish recipes', 'Amish Funeral Cake is topped with a broiled brown-sugar crust and nuts.
1 cup butter, at room temperature
1 cup granulated sugar
1 cup dark brown sugar
2 teaspoons vanilla extract
3 cups all-purpose flour
1 1/2 teaspoons salt
2 cups buttermilk (see note)
Topping (recipe follows)
Preheat oven to 350 degrees F. Grease a 9 x 13-inch baking pan.
In mixing bowl, cream butter with both of the sugars for 3 minutes. Add vanilla extract, blending well.
Mix the flour and salt in a separate bowl. Add a little of the flour mixture to the butter mixture, stirring until well blended. Stir in a little of the buttermilk. Continue adding the flour and buttermilk, alternating with each addition. When all the flour and buttermilk has been incorporated, pour into prepared pan and bake for 35 minutes or until top springs back when touched lightly in the center.
While cake is baking, combine Topping ingredients. When cake is done, remove from oven and change oven setting to broil. Pour topping mixture over the cake and set pan about 8 inches from broiler heat. Broil 3 minutes or until the topping is brown and bubbly. Remove from broiler and cool on a rack.
Makes 12 servings.
Topping
7 tablespoons butter, melted
1 cup dark brown sugar
1/4 teaspoon nutmeg, freshly grated if possible
1/4 cup milk
1/2 cup chopped pecans or walnuts
NOTE: There is no baking powder or baking soda in this cake.
\nPer serving: Cal 567 (41% fat) Fat 26 g (14 g sat) Fiber 1 g Chol 62 mg Sodium 575 mg Carb 79 g Calcium 94 mg
', 'amish', 'desserts', null, null); INSERT INTO `ethnic_recipes` VALUES ('195', 'egg noodles', 'egg noodles recipe | amish recipes', '3 eggs
2 cups all-purpose flour (approximately)
1/2 teaspoon salt
Beef or chicken stock
Beat eggs until frothy. Add flour and stir until of dough texture. Knead until smooth. Turn into floured cutting board. Roll dough turning often until thin. Let noodle dough dry 45 minutes, then turn and dry another 1/2 hour.
Cut into noodles. Drop into boiling beef or chicken stock. Reduce heat and cook at rolling boil for about 20 minutes. As the noodles boil, begin their own gravy. Season to taste.
', 'amish', 'potatoes, rice, starches', null, null); INSERT INTO `ethnic_recipes` VALUES ('196', 'cabbage dinner', 'cabbage dinner recipe | amish recipes', '1 1/2 pounds hamburger, drained
1/4 cup catsup
1/2 head cabbage, shredded
6 to 8 cups raw potatoes, diced
Velveeta cheese
1 1/2 cups milk
Brown the hamburger; drain and add the catsup and set aside.
Layer in a baking dish 1/2 of the cabbage, 1/2 of the potatoes, 4 or 5 slices Velveeta cheese, and all of the meat mixture. Add another layer of the cabbage and potatoes. Pour 1 1/2 cups milk over casserole. Bake, covered, for 1 1/2 to 2 hours at 350 degrees F.
', 'amish', 'vegetables', null, null); INSERT INTO `ethnic_recipes` VALUES ('197', 'caramel pie', 'caramel pie recipe | amish recipes', '3 cups brown sugar
3 cups water
2 tablespoons butter
1 cup all-purpose flour
3 cups milk
6 egg yolks
Boil brown sugar, water and butter together for 2 or 3 minutes for a good strong caramel flavor. Slowly stir flour mixture into boiling syrup, stirring constantly until it comes to a boil. Remove from heat; cool 5 minutes and stir once. Pour into 2 baked pie shells. Top with either a meringue from the egg whites or allow pie to cool and top with whipped cream.
', 'amish', 'desserts', null, null); INSERT INTO `ethnic_recipes` VALUES ('198', 'cheese pie', 'cheese pie recipe | amish recipes', 'Filling
3 eggs
1/2 teaspoon lemon extract
16 ounces cream cheese
Pinch of salt
Topping
6 tablespoons granulated sugar
1 teaspoon vanilla extract
2 cups sour cream
Have cream cheese at room temperature. Put all filling ingredients in mixer bowl; beat thoroughly. Bake in a pie plate very lightly greased with vegetable oil for 30 minutes at 325 degrees F (350 degrees F if using tin or aluminum). Cool 20 minutes.
Topping: Mix ingredients and pour over top and return to oven and bake 10 minutes . Cool. Refrigerate.
', 'amish', 'desserts', null, null); INSERT INTO `ethnic_recipes` VALUES ('199', 'chicken and dressing casserole', 'chicken and dressing casserole recipe | amish recipes', '2 quarts bread, crumbled
1/2 cup melted butter, divided
1/4 cup cooked, diced carrots
1/2 cup celery, finely cut
1 cup cooked, diced potatoes, salted
1 whole cooked chicken, cut into small pieces
3 eggs, beaten
2 cups milk
Salt and pepper to taste
1/4 cup parsley, finely cut
Brown bread in butter in skillet, turn often. Remove from heat. Mix in carrots, celery, potatoes and chicken.
Beat eggs; add milk, salt and pepper and mix together. Put 1/4 cup butter in baking pan; brown. Pour dressing in. Bake at 350 degrees F to 375 degrees F until browned all over.
', 'amish', 'poultry', null, null); INSERT INTO `ethnic_recipes` VALUES ('200', 'chocolate fudge', 'chocolate fudge recipe | amish recipes', '1 1/4 cups margarine or butter
3 (1 ounce) squares unsweetened chocolate
1/2 cup Karo light or dark corn syrup
1 tablespoon water
1 teaspoon vanilla extract
1 pound confectioners\' sugar
1 cup chopped nuts
Grease an 8-inch square baking pan.
Melt margarine or butter and chocolate over low heat. Stir in corn syrup, water and vanilla extract. Remove from heat. Stir in remaining ingredients until smooth. Turn into pan. Cool and cut into squares.
Makes 1 3/4 pounds.
', 'amish', 'desserts', null, null); INSERT INTO `ethnic_recipes` VALUES ('201', 'corn fritters', 'corn fritters recipe | amish recipes', '4 large ears corn
2 tablespoons all-purpose flour
2 eggs, separated
1 tablespoon granulated sugar
Salt and pepper to taste
Cut the kernels from 4 ears of corn and place them in a medium bowl. Using the back of a knife, scrape the cobs over the bowl to extract the juices and pulp. The mixture will resemble scrambled eggs.
Beat the egg yolks in a large bowl until light. Beat in the the flour, sugar and salt and pepper. Stir in the corn.
Beat egg whites until stiff. Fold them into corn mixture. Heat a heavy skillet over medium heat and grease lightly. Drop the batter by small spoonsful onto hot skillet and cook until golden brown.
', 'amish', 'vegetables', null, null); INSERT INTO `ethnic_recipes` VALUES ('202', 'cream cheese braids', 'cream cheese braids recipe | amish recipes', 'Dough
1 cup sour cream
1/2 cup granulated sugar
1 teaspoon salt
1/2 cup melted butter
2 packages dry yeast
1/2 cup warm water
2 beaten eggs
4 cups all-purpose flour (may need more)
Filling
16 ounces cream cheese
3/4 cup granulated sugar
1 beaten egg
1/8 teaspoon salt
2 teaspoons vanilla extract
Glaze
2 cups confectioners\' sugar
4 tablespoons milk
2 teaspoons vanilla extract
Heat sour cream. Stir in sugar, salt and butter. Cool.
Sprinkle yeast over warm water, stir until dissolved. Add sour cream mixture, egg and flour. Mix. Cover tightly and place in refrigerator overnight.
The next morning divide dough into 4 parts. Roll each on well floured board into 12 x 8-inch rectangle. Spread each with 1/4 of cream cheese filling.
Filling: Soften cream cheese and sugar. Mix. Add egg, salt and vanilla extract and mix well. Roll up jellyroll style. Place seam side down on 2 greased baking sheets. Slit about 2/3 of the way through dough to resemble braids. Cover and rise until doubled (one hour).
Bake at 375 degrees F for 10 to 15 minutes.
Yields 4 braids.
Glaze: Mix confectioners\' sugar, milk and vanilla extract. Spread on braids while still warm.
These freeze well. Wrap in foil and place in oven straight from freezer. Heat at 325 degrees F for about 15 minutes.
', 'amish', 'misc', null, null); INSERT INTO `ethnic_recipes` VALUES ('203', 'dilly bread', 'dilly bread recipe | amish recipes', '1 package dry yeast (dissolved in 1/2 cup warm water)
1 cup warmed cottage cheese
2 tablespoons granulated sugar
1 tablespoon dry onion flakes
1 tablespoon melted butter
2 teaspoons dill seed
1 teaspoon salt
1/4 teaspoon baking soda
1 unbeaten egg
2 1/4 to 2 1/2 cups all-purpose flour
Mix all ingredients, except flour, in a large bowl. Gradually stir in flour to make a soft dough. Put in a warm draft free place and cover with a damp cloth. Let rise until double in bulk (about 1 hour).
Knead on a well floured board. Divide in half and place in greased pans. Cover with damp cloth and let rise until double in bulk.
Bake 40 to 50 minutes at 350 degrees F.
Brush with butter and sprinkle with salt while still hot.
Makes 2 medium size or 3 mini loaves.
', 'amish', 'bread', null, null); INSERT INTO `ethnic_recipes` VALUES ('204', 'homemade bologna', 'homemade bologna recipe | amish recipes', '3 pounds hamburger
3 tablespoons Morton\'s Tender Quick
1 cup water
1/8 teaspoon garlic powder
1/2 teaspoon onion powder
1 1/2 teaspoons Liquid Smoke
Mix well. Roll into 2 rolls. Wrap in plastic wrap; put in refrigerator 24 hours.
Put on greased pan. Bake 1 hour at 300 degrees F, turning meat once halfway through baking time.
', 'amish', 'beef/pork/lamb/veal', null, null); INSERT INTO `ethnic_recipes` VALUES ('205', 'favorite amish never fail pie crust', 'favorite amish never fail pie crust recipe | amish recipes', '4 cups all-purpose flour
1 1/2 teaspoons salt
1 egg, beaten
1 tablespoon granulated sugar
1 1/2 cups Crisco
1 tablespoons vinegar
1/2 cup water
Blend flour, sugar and salt. Cut in Crisco.
Mix together egg, water and vinegar. Add to flour. Chill before rolling. This will keep for days in the refrigerator and will be easy to roll.
', 'amish', 'desserts', null, null); INSERT INTO `ethnic_recipes` VALUES ('206', 'graham streusel cake', 'graham streusel cake recipe | amish recipes', 'Posted by Cory at recipegoldmine.com 2004/4/23 14:54
1 cake mix (any kind)
1 package graham crackers
3/4 cup brown sugar
1/2 cup (1 stick) butter, melted
2 teaspoons cinnamon
1 cup powdered sugar
Water
Mix cake by following instructions on box.
Crush graham crackers. Add brown sugar, butter and cinnamon. Pour half of cake batter into pan, then half of the graham cracker crumbs. Pour rest of batter in, then follow with remaining crumbs. Bake at 375 degrees F until done.
Mix powdered sugar and water and drizzle over top of cake when done baking.
', 'amish', 'desserts', null, null); INSERT INTO `ethnic_recipes` VALUES ('207', 'ginger cookies', 'ginger cookies recipe | amish recipes', 'Source: Frankenmouth Community Cookbook
These are traditional cookies from Amish Country.
Makes about 48.
3/4 cup butter, softened
1 cup granulated sugar
1 egg
1/4 cup unsulfured molasses
2 1/2 cups all-purpose flour
1 teaspoon ground ginger
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 1/2 teaspoons baking soda
Extra granulated sugar
Preheat oven to 350 degrees F.
In a mixing bowl, beat together butter and 1 cup sugar until creamy. Add egg and molasses; beat until combined. Add the remaining ingredients and mix until well combined. Roll dough into 1-inch balls and roll in the extra granulated sugar. Place balls on ungreased baking sheet. Bake for 5 - 7 minutes until barely turning brown. Allow to cool for 1 minute on baking sheet and then remove to wire racks to cool completely.
', 'amish', 'desserts', null, null); INSERT INTO `ethnic_recipes` VALUES ('208', 'crows nest pudding', 'crows nest pudding recipe | amish recipes', 'Source: Amish County Cookbook - Lucy Eash & Mrs. Henry A. Yoder
1 cup granulated sugar
1 egg
1 teaspoon baking powder
1/2 cup milk
1 teaspoon vanilla extract
Butter, the size of a walnut
Flour, as needed
Chocolate Pudding Filling
1 1/2 cups milk
1 1/2 cups water
1/2 cup granulated sugar
2 tablespoons cornstarch
1 tablespoon all-purpose flour
2 tablespoons cocoa powder
1 teaspoon vanilla extract
Cream the butter and egg; add the sugar and baking powder; mix well; add the milk and vanilla extract; mix well. Add enough flour to make a little stiffer than cake batter and bake in 9x13-inch pan at 375 degrees F for 20-30 minutes. When cool cut in little squares and top with filling.
Chocolate Pudding Filling: Mix sugar, flour, cornstarch and cocoa, add to milk and water and bring to boil, add vanilla. Put this on the squares and serve while hot.
Per serving: 1668 Calories (kcal); 22g Total Fat; (11% calories from fat); 24g Protein; 353g Carbohydrate; 253mg Cholesterol; 800mg Sodium
Food Exchanges: 1 1/2 Grain (Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 20 Other Carbohydrates
', 'amish', 'desserts', null, null); INSERT INTO `ethnic_recipes` VALUES ('209', 'easy amish sourdough pancakes', 'easy amish sourdough pancakes recipe | amish recipes', '2 cups buttermilk pancake mix
1 1/2 cups water
1 cup sourdough starter (Amish Friendship
Bread Starter)
Place the pancake mix in a large bowl. Add the water and Amish Friendship Bread Starter and stir until well combined.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
Yields 16 pancakes.
', 'amish', 'breakfast', null, null); INSERT INTO `ethnic_recipes` VALUES ('210', 'chicken dressing casserole', 'chicken dressing casserole recipe | amish recipes', 'Source: The Wichita Eagle - 10/18/2000
1 (14.5 ounce) can chicken broth
1 stick (1/2 cup) unsalted butter
1 cup water
2 tablespoons chicken base or bouillon granules
1 cup milk
3 eggs
1 (1 pound) loaf white bread, cubed, toasted
2 cups cooked, cubed chicken
3 ribs celery, diced
3 carrots, shredded
1 onion, diced
1/4 cup chopped parsley
1 tablespoon seasoning salt
1/4 teaspoon freshly-ground pepper
1/4 teaspoon salt
1/4 teaspoon celery seed
Preheat oven to 350 degrees F.
Combine broth, butter, water and chicken base in small saucepan over medium heat until butter is melted and base is dissolved; cool completely. Whisk in milk and eggs.
Mix together bread, chicken, celery, carrots, onion, parsley, seasoning salt, pepper, salt and celery seed in large bowl. Pour broth mixture over; toss until liquid is absorbed. Place dressing into 13 x 9-inch baking pan. Bake until golden brown, about 1 hour, 20 minutes.
Yields 10 servings.
Nutrients per serving: 300 calories; 29 carbohydrates; 14 grams fat (7 grams saturated fat); 110 mg cholesterol; 15 grams protein; 1,450 mg sodium; 2 grams fiber
', 'amish', 'poultry', null, null); INSERT INTO `ethnic_recipes` VALUES ('211', 'chicken loaf', 'chicken loaf recipe | amish recipes', 'Source: Elizabeth Coblentz
1 (5 pound) chicken, cooked and cubed
2 cups chicken broth
2 cups uncooked rice
2 cups milk
2 cups bread cubes
4 eggs
Salt and pepper to taste
2 cups diced celery
Stir and mix all ingredients. Spoon into a greased baking dish. Bake at 350 degrees F for 1 hour or until a knife comes out clean when inserted in the center of the loaf. Serve in slices.
Feeds quite a few people (about 20).
', 'amish', 'poultry', null, null); INSERT INTO `ethnic_recipes` VALUES ('212', 'chili soup', 'chili soup recipe | amish recipes', '1 1/2 pounds sausage
2 medium onions
3 cups tomato juice
1 can kidney beans
1 tablespoon chili powder
1/4 to 1/2 cup brown sugar
Salt to taste
2 to 3 tablespoons flour
Spaghetti
Brown sausage and onion in a deep pot. Add remaining ingredients, except spaghetti, stir well, and bring to a boil. Add some spaghetti to the soup. Cook until spaghetti is done, about 5 to 10 minutes over medium-high heat.
', 'amish', 'soup', null, null); INSERT INTO `ethnic_recipes` VALUES ('213', 'cooked fruit dressing', 'cooked fruit dressing recipe | amish recipes', '2 eggs
2 tablespoons flour
1 cup brown sugar, firmly packed
1 cup water
2 tablespoons vinegar
1/4 teaspoon salt
Combine all ingredients together in a saucepan and bring to a boil. Remove from heat
When cool, pour over sliced apples, sliced bananas or grapes. Nuts and dates may be optionally added.
', 'amish', 'misc', null, null); INSERT INTO `ethnic_recipes` VALUES ('214', 'chow chow', 'chow chow recipe | amish recipes', '1 quart cucumbers
1 quart corn
1 quart string (green and yellow mixed) beans
1 quart lima beans
1 quart cauliflower
1 pint celery
1 pint green bell peppers
1 pint red bell peppers
1 cup small onions
2 tablespoons dry mustard
2 cups granulated sugar
1 quart vinegar or apple cider vinegar
Chop vegetables in varying sizes and cook until just tender (DO NOT OVERCOOK). Do this by cooking all the vegetables separately, then mixing them together.
Combine sugar, vinegar and dry mustard in large pot, and bring to boiling. Add vegetables, and bring to a boil again. Remove from heat, place into jars and seal.
', 'amish', 'misc', null, null); INSERT INTO `ethnic_recipes` VALUES ('215', 'corn relish', 'corn relish recipe | amish recipes', '1 quart fresh corn from the cob
1 quart cabbage
1 quart onions
1 quart cucumbers
1 quart ripe tomatoes
1 quart apple cider vinegar
1 quart granulated sugar
1 teaspoon celery seed
1 teaspoon salt
1 teaspoon dry mustard
1/2 teaspoon turmeric
Chop and mix the vegetables.
In a large pot, combine sugar, vinegar and spices. Heat and mix until the sugar is dissolved.
Add vegetables and simmer for approximately 15 minutes, so that the vegetables are cooked but not mushy.
Put into jars and seal.
', 'amish', 'vegetables', null, null); INSERT INTO `ethnic_recipes` VALUES ('216', 'dutch apple cake', 'dutch apple cake recipe | amish recipes', '2 cups granulated sugar
3 eggs
1 1/2 cups vegetable oil
1 teaspoon vanilla extract
3 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
3 cups diced apples
1 teaspoon salt
Combine sugar, eggs, oil, flour, salt, soda and cinnamon. Fold in apples. Pour into a greased 13 x 9-inch pan.
Prepare Topping.
Topping
1/2 cup granulated sugar
1 teaspoon cinnamon
1/2 cup pecans, chopped
Mix sugar and cinnamon together. Sprinkle on top of batter. Sprinkle pecans on top and bake at 325 degrees F for 40 to 50 minutes.
', 'amish', 'desserts', null, null); INSERT INTO `ethnic_recipes` VALUES ('217', 'dutch meat loaf', 'dutch meat loaf recipe | amish recipes', '2 pounds hamburger
1 medium onion
1 egg
1 cup bread crumbs
1 can tomato sauce
1/2 teaspoon salt
1/4 teaspoon pepper
Mix ingredients well and form into loaf.
Sauce
1/2 cup tomato sauce
1 cup water
2 teaspoons molasses
2 tablespoons white vinegar
2 teaspoons yellow mustard
Mix ingredients and pour entire mixture over the meat loaf. Bake covered at 350 degrees F for about 1 1/2 hours. Baste the meatloaf periodically with pan juices.
', 'amish', 'beef/pork/lamb/veal', null, null); INSERT INTO `ethnic_recipes` VALUES ('218', 'ground cherry pie', 'ground cherry pie recipe | amish recipes', 'Ground cherries, also known as husk tomatoes, produce tiny tomato-like fruits in papery husks on low, lanky bushes. This is an old Mennonite recipe with a crumb topping.
2 1/2 cups pitted ground cherries
1/2 cup packed brown sugar
1 tablespoon all-purpose flour
1 tablespoon water
1 (9-inch) pie shell
3 tablespoons all-purpose flour
3 tablespoons granulated sugar
2 tablespoons butter
Preheat oven to 425 degrees F.
Wash ground cherries and place in unbaked pie shell.
Mix brown sugar and 1 tablespoon flour and sprinkle over cherries. Sprinkle water over top.
Mix together the 3 tablespoons flour and 3 tablespoons sugar. Cut butter in until crumbly. Top cherry mixture with crumbs.
Bake for 15 minutes. Reduce oven temperature to 375 degrees F and continue to bake for 25 minutes.
', 'amish', 'desserts', null, null); INSERT INTO `ethnic_recipes` VALUES ('219', 'chicken noodle soup', 'chicken noodle soup recipe | amish recipes', '3 pounds chicken
2 quarts water
2 teaspoons salt
1 1/2 cups chicken stock
2 cups celery, chopped
2 carrots, chopped
1 tart apple, chopped
1 cup onions, chopped
Dash of pepper
4 cups egg noodles
Place chicken in kettle with water, cover and cook until tender. Remove chicken from kettle and strain broth. De-bone chicken and return to kettle with strained broth. Add salt, chicken stock, celery, carrots, apple, onions and pepper and cook until vegetables are tender. Add noodles and cook 8 to 10 minutes.
', 'amish', 'soup', null, null); INSERT INTO `ethnic_recipes` VALUES ('220', 'coffee cake', 'coffee cake recipe | amish recipes', '2 cups brown sugar, firmly packed
2 cups all-purpose flour
3/4 cup melted margarine
Mix together and reserve 1 cup for topping.
1 egg
1 teaspoon vanilla extract
1 cup hot coffee
1 teaspoon baking soda
Add to the above mixture and mix by hand. Pour into a 9 x 13-inch pan. Sprinkle on reserved cup of topping. Bake at 350 degrees F for 30 minutes.
', 'amish', 'breakfast', null, null); INSERT INTO `ethnic_recipes` VALUES ('221', 'cream peach pie', 'cream peach pie recipe | amish recipes', '5 or 6 fresh peaches
1 cup granulated sugar
1 cup half-and-half or cream
3 to 4 tablespoons flour
Mix together and pour into unbaked pie crust. Bake at 425 degrees F for 15 minutes, then at 350 degrees F for 45 minutes or until done.
', 'amish', 'desserts', null, null); INSERT INTO `ethnic_recipes` VALUES ('222', 'date pinwheel cookies', 'date pinwheel cookies recipe | amish recipes', '1/2 cup margarine
2 cups brown sugar, firmly packed
2 eggs, well beaten
4 cups flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1 teaspoon vanilla extract
Cream together margarine, brown sugar and eggs.
Sift together flour, salt, baking soda and cream of tartar. Add to creamed mixture and blend well. Add vanilla extract. Roll out like a jellyroll. Spread filling on top.
Filling
1/2 pound dates, chopped up
1/2 cup nuts
1/4 cup water
1/4 cup granulated sugar
Cook until thickened. Spread over rolled out batter. Roll as for a jellyroll. Keep in cool place overnight or until firm.
Slice and bake at 400 degrees F for 15 minutes.
', 'amish', 'desserts', null, null); INSERT INTO `ethnic_recipes` VALUES ('223', 'oatmeal pie', 'oatmeal pie recipe | amish recipes', '1 1/2 cups milk
3 tablespoons melted margarine
1 1/3 cups dark brown sugar
3 eggs, lightly beaten
2/3 cup rolled oats
2/3 cup coconut
1 (9 or 10-inch) unbaked pie shell
Preheat oven to 425 degrees F.
Combine all ingredients. Mix thoroughly. Pour in shell. Sprinkle with additional coconut. Bake 10 minutes. Reduce heat to 350 degrees F and bake for 30 minutes or until knife inserted in middle comes out clean.
', 'amish', 'desserts', null, null); INSERT INTO `ethnic_recipes` VALUES ('224', 'peanut butter pie', 'peanut butter pie recipe | amish recipes', '1/2 cup chunky or smooth peanut butter
1 cup confectioners\' sugar
1 package instant vanilla pudding
1 baked 9-inch pie shell
Blend peanut butter and confectioners\' sugar together. Mix well. Spoon 1/2 of the mixture into baked pie shell.
Prepare vanilla pudding according to directions. Pour over peanut butter layer and chill for 2 hours. Put remaining peanut butter mixture over top.
Serve with whipped cream, if desired.
', 'amish', 'desserts', null, null); INSERT INTO `ethnic_recipes` VALUES ('225', 'old amish christmas cookies', 'old amish christmas cookies recipe | amish recipes', '1/2 cup butter
1 cup brown sugar
1 cup light molasses
1 egg, beaten
4 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon ground cloves
1/2 teaspoon nutmeg
Preheat oven to 350 degrees F. Grease cookie sheets.
Cream butter and sugar. Blend in molasses and eggs.
Sift dry ingredients together and stir into molasses-egg mixture. Roll out dough on lightly floured board and cut into shapes with cookie cutters. Bake for 10 to 12 minutes.
', 'amish', 'desserts', null, null); INSERT INTO `ethnic_recipes` VALUES ('226', 'pineapple cream pie', 'pineapple cream pie recipe | amish recipes', '1 can Eagle Brand sweetened condensed milk
3 tablespoons lemon juice
1 large carton Cool Whip
1 large can crushed pineapple, drained
Beat milk and lemon juice together. Add pineapple and Cool Whip. Stir until well mixed. Pour into 2 graham cracker crusts. Chill several hours.
', 'amish', 'desserts', null, null); INSERT INTO `ethnic_recipes` VALUES ('227', 'oatmeal cinnamon crispies', 'oatmeal cinnamon crispies recipe | amish recipes', '2 1/2 cups butter, softened
5 cups granulated sugar
1/3 cup dark molasses
4 eggs
4 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons salt
1 tablespoon cinnamon
1 tablespoon vanilla extract
4 1/3 cups flour
4 1/3 cups old fashioned oats
2 cups finely chopped pecans
Preheat oven 375 degrees F. Grease 2 cookie sheets.
Cream first 3 ingredients. Beat in eggs one at a time. Add baking powder, baking soda, salt, cinnamon and vanilla extract. Beat until well blended. Add flour and blend. Add oats and nuts and blend. Drop by rounded spoonsful onto prepared cookie sheets. Bake for 5 to 9 minutes. It may be necessary to turn sheets around so they brown evenly. Let cool on sheets for about 3 minutes. Remove to wire rack till cool. Cookies will look medium brown and crinkly.
These freeze well.
', 'amish', 'desserts', null, null); INSERT INTO `ethnic_recipes` VALUES ('228', 'peanut butter cream pie', 'peanut butter cream pie recipe | amish recipes', '3/4 cup confectioners\' sugar
1/2 cup smooth peanut butter
1 cup granulated sugar, divided
3 cup milk, divided
3 eggs, separated
6 tablespoons cornstarch, divided
3 tablespoons all-purpose flour
1/4 teaspoon salt
2 tablespoons butter
2 teaspoons vanilla extract, divided
1 pie shell, baked
1/4 teaspoon cream of tartar
Beat together the confectioners\' sugar and peanut butter until the mixture is crumbly; set aside.
In a large, heavy saucepan, combine 2/3 cup sugar and 2 cups milk; heat to scalding or until bubbles start to form on the bottom. Do not let it boil.
Meanwhile, in a medium bowl, beat the egg yolks to mix; blend in 3 tablespoons cornstarch, flour and salt. Stir to make a paste.
Whisk in the remaining 1 cup cold milk, whisking until the mixture is smooth.
Pour in some of the hot milk mixture, stirring to combine.
Add mixture in bowl to the milk in the saucepan. Cook over medium-low heat, stirring constantly, until the mixture bubbles up in the center.
Add the butter and 1 teaspoon vanilla extract. Remove from heat and let custard cool.
Preheat oven to 350 degrees F.
Sprinkle 2/3 of the crumbly peanut butter mixture into the bottom of the baked (and cooled) pastry shell. Pour the cooled custard mixture over the top.
In a large mixer bowl, beat the egg whites, cream of tartar and remaining 1 teaspoon vanilla extract until stiff peaks form.
Gradually, while beating, add the remaining 4 tablespoons sugar and remaining 3 tablespoons cornstarch. Continue beating until whites are very think and glossy. Spread on top of pie. Sprinkle the remaining peanut butter mixture on top.
Bake for 12 to 15 minutes; watching carefully, or until the meringue is golden brown; cool.
', 'amish', 'desserts', null, null); INSERT INTO `ethnic_recipes` VALUES ('229', 'millie\'s amish bread', 'millie\'s amish bread recipe | amish recipes', 'Posted by Marianna at recipegoldmine.com 2/10/2002 12:40 pm
Source: January 28, 2002 Kitchen Bites (Recipegoldmine.com)
It is just terrific! It has great texture and chew. You can\'t ruin it.
Best of all, you can double the recipe if you have a 2-pound loaf bread machine. So it\'s as easy to make two loaves as one. Just keep an eye on it toward the end of the dough cycle and remove it if it\'s going to spill over, and flour a large surface area on which to put the dough.
This is my adaptation of Millie\'s recipe. It specified 2 3/4 cups all-purpose flour and 1/4 cup sugar. Millie didn\'t specify pan size so I chose 5 x 9 inches. I added the option of baking at 350 degrees F.
Place in bread machine pan in order given:
1 cup plus 2 tablespoons hot water
1/4 cup canola or other non-saturated oil
3 1/4 to 3 1/2 cups all-purpose or bread flour (13 to 14 ounces)
2 tablespoons granulated sugar
1/2 teaspoon salt
1 teaspoon bread machine yeast
Put through dough cycle; check that there is enough flour during first mix. When dough cycle is finished, put dough on floured surface. Let stand 15 minutes.
Knead 3 or 4 times (dough will be puffy, not punched down). Gently shape and put into greased 5 x 9-inch loaf pan (grease top if you like). Let rise 40 minutes to 1 hour (more or less depending on room temperature).
Bake in 350 to 375 degree F oven for 25 to 35 minutes.
', 'amish', 'bread', null, null); INSERT INTO `ethnic_recipes` VALUES ('230', 'quick amish friendship bread', 'quick amish friendship bread recipe | amish recipes', 'Posted by Olga at recipegoldmine.com 5/18/02 10:31:18 am
This is a traditional Amish Bread that is lovingly passed from one friend to another. Usually, it has a nurturing time of eight days, during which you stir in various ingredients. Then, of course there\'s additional kneading and rising. Here, that time is condensed into minutes.
Yield: 4 loaves (64 slices)
2 3/4 cups warm skim milk
1/4 cup low fat buttermilk
4 3/4 cups all-purpose flour
1/4 cup whole wheat flour
3 cups plus 1 teaspoon granulated sugar
1 package active dry yeast
2/3 cup canola oil
1 1/4 teaspoons baking powder
1 egg
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/2 teaspoon baking soda
2 cups very coarsely chopped hazelnuts
2 cups dried cherries
Preheat oven to 350 degrees F.
In a large nonreactive bowl, mix 3/4 cup of the skim milk, the buttermilk, 3/4 cup of the all purpose flour, the whole wheat flour, 1 teaspoon sugar, and the yeast. Set aside for 10 minutes or until the mixture starts to bubble.
In a large mixing bowl, place the remaining ingredients, mix 2 cups skim milk, 4 cups flour, 3 cups sugar, oil, baking powder, egg, cinnamon, vanilla, salt, baking soda, except for the hazelnuts and cherries, and mix well. Add the milk yeast mixture to the bowl and mix well. Fold in the hazelnuts and cherries.
Lightly grease four 10 x 5 x 2-inch pans with vegetable oil, divide the dough among the pans, and bake for 1 hour and 10 minutes, or until a wooden pick inserted in the center comes out clean.
Cal. per serving 129, Chol. 2 mg
', 'amish', 'bread', null, null); INSERT INTO `ethnic_recipes` VALUES ('231', 'hot chocolate tapioca', 'hot chocolate tapioca recipe | amish recipes', 'Posted by philocrates at recipegoldmine.com May 14, 2001
Source: Mrs. Ezra Peachey - Big Valley Amish Cookbook
1 tablespoon cocoa
1/2 cup granulated sugar
Add 2 cups boiling water
1 teaspoon vanilla extract
1/2 teaspoon salt
1 cup tapioca
1/2 cup brown sugar
Add more water until right consistency.
Serve hot with cold milk.
', 'amish', 'desserts', null, null); INSERT INTO `ethnic_recipes` VALUES ('232', 'half moon pies', 'half moon pies recipe | amish recipes', '2 cups dried apples
2 cups cold water
1/8 teaspoon salt
2 cups granulated sugar
1 orange, juice and grated rind
1 tablespoon cinnamon
1 recipe (double crust) pie pastry
Cook the dried apples in a saucepan with water and the salt. When apples are soft and pulpy. Add the sugar, orange and cinnamon. Simmer until water is cooked away. Roll pastry out and cut in 8-inch circles. Place generous portions of the mixture on half of the pastry rounds; fold the pastry over and pinch the edges tightly together. Bake in 450 degree F oven for 10 minutes.
Reduce heat to 350 degrees F and bake about 35 to 40 minutes longer or until golden brown.
Makes 6 half moon pies.
', 'amish', 'desserts', null, null); INSERT INTO `ethnic_recipes` VALUES ('233', 'maple cream pie', 'maple cream pie recipe | amish recipes', 'Filling
1 can sweetened condensed milk
2/3 cup maple syrup
Pinch salt
Topping
2 cups whipping cream
1/2 cup powdered sugar
2 teaspoons vanilla extract
Pinch salt
Chopped pecans
Filling: Cook sweetened condensed milk, maple syrup and salt over low heat, stirring constantly until it bubbles in the middle. Pour into a baked pie shell. Chill for 1 hour.
Topping: Whip whipping cream, powdered sugar, vanilla extract and salt until thick. Pour on top of pie filling and sprinkle with chopped pecans.
', 'amish', 'desserts', null, null); INSERT INTO `ethnic_recipes` VALUES ('234', 'milk pie', 'milk pie recipe | amish recipes', '3 eggs
1 cup molasses
1 cup granulated sugar
1/2 cup flour
1 teaspoon baking soda
3 cups thick sour milk
2 (9-inch) unbaked pie shells
Preheat oven to 400 degrees F.
Beat eggs. Add molasses. Combine sugar, flour and baking soda and add to egg mixture. Add thick milk. Pour into unbaked pie shells. Bake for 10 minutes; then reduce oven temperature to 325 degrees F and bake for 40 to 45 minutes.
Sprinkle top of pie with cinnamon, if desired.
', 'amish', 'desserts', null, null); INSERT INTO `ethnic_recipes` VALUES ('235', 'no knead bread', 'no knead bread recipe | amish recipes', '1 1/2 cups scalded milk
1/2 cups margarine
1/2 cups granulated sugar
2 tablespoon salt
1 1/2 cups lukewarm water
3 cakes yeast
3 eggs, beaten
9 cups sifted all-purpose flour
Dissolve yeast in water. Add the margarine, sugar and salt to the milk. Add eggs and yeast to milk mixture. Blend in flour with a spoon and then with hands. Let rise until double.
Form loaves and let rise again. Bake at 350 degrees F for 40 minutes. Butter the top with Crisco.
', 'amish', 'bread', null, null); INSERT INTO `ethnic_recipes` VALUES ('236', 'oatmeal cookies', 'oatmeal cookies recipe | amish recipes', '1 1/2 cups raisins
1 cup peanuts
6 cups all-purpose flour
2 tablespoons baking powder
1 teaspoon each nutmeg, cinnamon and salt
1 1/2 cups lard
3 cups granulated sugar
2 1/2 cups oatmeal
2 tablespoons baking soda
1 cup sour milk
1/2 cup dark molasses
3 eggs, beaten
Grind raisins and peanuts.
Sift together flour, baking powder, nutmeg, cinnamon and salt. Cut in lard, add sugar, oatmeal, raisins and peanuts and mix well again. Dissolve soda in sour milk and add molasses and beaten eggs. Chill one hour.
Using your hands, roll the dough into balls the size of a walnut and press slightly flat. Beat two eggs and paint the top of the cookie with egg. Bake at 375 degrees F until golden brown.
', 'amish', 'desserts', null, null); INSERT INTO `ethnic_recipes` VALUES ('237', 'oven fried chicken', 'oven fried chicken recipe | amish recipes', '1/3 cup vegetable oil
1/3 cup butter
1 cup all-purpose flour
1 teaspoon salt
2 teaspoons black pepper
2 teaspoons paprika
1 teaspoon garlic salt
1 teaspoon dried marjoram
8 or 9 pieces chicken
Place oil and butter in a shallow cooking pan and place in 375 degree F oven to melt butter; set aside.
In a large paper sack combine dry ingredients. Roll the chicken pieces 3 at a time in butter and oil then drop into a sack and shake to cover. Place on a plate until all pieces are coated. Leave any excess butter and oil in pan. Place chicken in the pan skin side down or its just as good if you remove all the skin first. Bake at 375 degrees F for 45 minutes with spatula, turn chicken pieces over and bake 5 to 10 minutes longer or until crust begins to bubble.
', 'amish', 'poultry', null, null); INSERT INTO `ethnic_recipes` VALUES ('238', 'peanut pie', 'peanut pie recipe | amish recipes', '8 ounces cream cheese, softened
1/3 cup crunchy peanut butter
1 cup confectioners\' sugar
1 cup Cool Whip
1 (9-inch) graham cracker crust
Combine cream cheese, peanut butter and confectioners\' sugar; fold in Cool Whip. Pour into pie crust and refrigerate.
Top with Cool Whip to serve.
', 'amish', 'desserts', null, null); INSERT INTO `ethnic_recipes` VALUES ('239', 'peanut butter spread', 'peanut butter spread recipe | amish recipes', '1 cup light corn syrup
1 cup Marshmallow Creme
1 cup smooth peanut butter
Mix the above in a bowl and serve.
', 'amish', 'misc', null, null); INSERT INTO `ethnic_recipes` VALUES ('240', 'poured noodle soup', 'poured noodle soup recipe | amish recipes', '2 quarts seasoned chicken broth
3 eggs
1/4 cup milk
1 teaspoon salt
3/4 cup flour
Bring broth to boiling in a large pot.
Beat together eggs and milk. Stir in salt and flour. Pour batter from bowl into boiling broth in a thin string. Keep the broth boiling. After the last of the batter has been added, there is no need to boil any longer. The soup is done.
', 'amish', 'soup', null, null); INSERT INTO `ethnic_recipes` VALUES ('241', 'ham loaf', 'ham loaf recipe | amish recipes', 'Loaf
1 pound cured ground ham
1 pound pork or hamburger
2 eggs
2/3 cups cracker crumbs or oatmeal
1/3 cup Minute tapioca
1/4 cup milk
Dressing
1/4 cup vinegar
1/2 cup water
1/2 cup brown sugar
1 tablespoon mustard
Mix loaf ingredients and form into a loaf. Boil dressing a few minutes. Pour over loaf and bake at 350 degrees F about 2 hours, basting occasionally. Dressing should become thick and syrupy.
', 'amish', 'beef/pork/lamb/veal', null, null); INSERT INTO `ethnic_recipes` VALUES ('242', 'honey carrots with sweet pickles', 'honey carrots with sweet pickles recipe | amish recipes', '1 pound carrots
3 tablespoons butter
1/4 cup honey
1/4 cup orange juice
1/2 teaspoon grated orange rind
1/2 teaspoon salt
1/2 teaspoon ginger
1/4 teaspoon black pepper
3 tablespoons chopped sweet pickle
Peel carrots and slice.
Melt butter in skillet. Add all ingredients except sweet pickles. Cover and cook about 20 minutes, stirring occasionally.
Uncover, raise heat to high and cook about 3 minutes to reduce the sauce to glaze. Stir in pickles just before serving.
', 'amish', 'vegetables', null, null); INSERT INTO `ethnic_recipes` VALUES ('243', 'hamburger casserole', 'hamburger casserole recipe | amish recipes', '2 pounds hamburger
Salt and pepper to taste
A bit of brown sugar
1/4 onion, chopped
1 can tomato soup, undiluted
1 can cream of chicken soup, undiluted
1 (16 ounce) package egg noodles
1 (8 ounce) package processed cheese
Brown hamburger with salt, pepper, brown sugar and onion. Add tomato soup.
Cook egg noodles; drain. Add cream of chicken soup. Layer hamburger mixture and noodle mixture in casserole dish with processed cheese slices between layers. Bake at 350 degrees F for 30 minutes.
', 'amish', 'beef/pork/lamb/veal', null, null); INSERT INTO `ethnic_recipes` VALUES ('244', 'homemade bologna', 'homemade bologna recipe | amish recipes', '3 pounds hamburger
3 tablespoons Morton\'s Tender Quick
1 cup water
1/8 teaspoon garlic powder
1/2 teaspoon onion powder
1 1/2 teaspoons Liquid Smoke
Mix well. Roll into 2 rolls. Wrap in plastic wrap; put in refrigerator 24 hours.
Put on greased pan. Bake 1 hour at 300 degrees F, turning meat once halfway through baking time.
', 'amish', 'beef/pork/lamb/veal', null, null); INSERT INTO `ethnic_recipes` VALUES ('245', 'jam cake', 'jam cake recipe | amish recipes', '2 cups granulated sugar
4 cups all-purpose flour
1/2 cup butter or more
2 cups blackberry jam
1 cup black walnuts (or nuts of choice)
1 cup raisins or more
2 teaspoons cinnamon
2 teaspoons cloves
2 teaspoons nutmeg
2 teaspoons allspice
2 teaspoons baking soda, dissolved in 1 cup buttermilk
6 eggs or more
Place all ingredients in a large pan and mix thoroughly. Bake in a 13 x 9-inch baking pan at 300 F degrees for about an hour. Pour icing over cake while cake is hot.
Icing
2 cups granulated sugar
1 cup sweet milk
1/2 cup butter
Cook until about as thick as cream. Have icing cooked and ready to put on cake as soon as cake is done. Pour on while icing and cake are both hot.
', 'amish', 'desserts', null, null); INSERT INTO `ethnic_recipes` VALUES ('246', 'layered vegetable salad', 'layered vegetable salad recipe | amish recipes', '2 (3 ounce) packages lemon Jell-O
1/2 cup granulated sugar
1 1/2 cups boiling water
1 cup crushed drained pineapple
1 cup nuts
1 cup shredded cheese
1 cup whipping cream
1 cup mayonnaise
1 cup diced celery
1 cup diced green bell pepper
6 green onions, diced
Dissolve Jell-O and sugar in boiling water; let stand and cool until Jell-O starts to congeal.
Add pineapple, nuts, cheese and whipped cream. Mix through Jell-O and put into a 9 x 13-inch pan. Let set.
Mix together celery, green pepper, onions and mayonnaise. Put on top of Jell-O mixture and chill until ready to serve.
', 'amish', 'salads', null, null); INSERT INTO `ethnic_recipes` VALUES ('247', 'peach-pineapple pie', 'peach-pineapple pie recipe | amish recipes', '1 (29 ounce) can sliced peaches
1 (8 ounce) can crushed pineapple
1/2 cup granulated sugar
3 tablespoons Clear-Jel
1/2 teaspoon cinnamon
3 tablespoons cold water
1 (9-inch) baked pie crust
Drain peaches; bring to a boil peach juice, sugar, pineapple with juice. Stir in Clear-Jel mixed with water. Add cinnamon. Cook and stir until mixture clears and thickens. Remove from heat. Cool. Add peaches.
Makes 1 quart pie filling, enough for 2 (7-inch) pies or 1 large pie 9-inches.
', 'amish', 'desserts', null, null); INSERT INTO `ethnic_recipes` VALUES ('248', 'peanut brittle', 'peanut brittle recipe | amish recipes', '2 cups granulated sugar
1 cup white Karo syrup
1/2 cup water
1 (8 ounce) package raw peanuts
1/4 teaspoon salt
1 tablespoon baking soda, sifted
Have ready a buttered cookie sheet.
Cook sugar, water and syrup until mixture threads (approximately 10 to 12 minutes). Add salt and raw peanuts and stir constantly. Cook until peanuts are toasty brown (approximately 10 minutes).
Remove from heat and add baking soda. Stir quickly and thoroughly. Pour at once onto prepared cookie sheet. Let mixture spread itself. Cool and break into pieces.
', 'amish', 'desserts', null, null); INSERT INTO `ethnic_recipes` VALUES ('249', 'pineapple cake', 'pineapple cake recipe | amish recipes', '2 cups all-purpose flour
2 cups granulated sugar
2 eggs
1 teaspoon vanilla extract
2 teaspoons baking soda
1 (20 ounce) can crushed pineapple, undrained
Nuts
Preheat oven to 350 degrees F.
Put all of the ingredients into a bowl. Mix well, pour into an ungreased 13 x 9-inch baking pan, and bake for 45 minutes.
Frosting
1/2 cup margarine
8 ounces cream cheese
1/2 cup confectioners\' sugar
1 teaspoon vanilla extract
Cream margarine and cream cheese together. Add confectioners\' sugar gradually. Add vanilla extract and mix well.
', 'amish', 'desserts', null, null); INSERT INTO `ethnic_recipes` VALUES ('250', 'potato soup', 'potato soup recipe | amish recipes', '5 large potatoes, cut into large cubes
1 large carrot, grated
1 large onion, chopped
1 stick celery, chopped
Salt and pepper to taste
3 strips bacon, cut fine
1 large can Pet milk
1/2 cup fresh milk
Boil potatoes, carrot, onion, celery, salt, pepper and bacon until potatoes fall apart. Crush with potato masher until only tiny lumps remain. Add one large can Pet milk and 1/2 cup fresh milk. Heat through, but do not boil.
', 'amish', 'soup', null, null); INSERT INTO `ethnic_recipes` VALUES ('251', 'haystacks', 'haystacks recipe | amish recipes', '1 (6 ounce) package butterscotch chips
1 (3 ounce) can chow mein noodles
2 teaspoons vegetable oil
2 cups miniature marshmallows
Melt chips in double boiler over hot water. Stir in vegetable oil.
In large bowl combine noodles and marshmallows; pour on butterscotch and mix thoroughly with fork. Drop mixture by heaping teaspoons onto a cookie sheet covered with wax paper. Chill until set. If mixture thickens, place over hot water a few minutes.
', 'amish', 'misc', null, null); INSERT INTO `ethnic_recipes` VALUES ('252', 'large batch amish fudge', 'large batch amish fudge recipe | amish recipes', '1 pound margarine
1 pound Velveeta cheese
2 cups nuts, chopped (if desired)
1 cup cocoa powder
2 tablespoons vanilla extract
4 pounds confectioners\' sugar
Melt together margarine and cheese. Add nuts, cocoa and vanilla extract; slowly add confectioners\' sugar in small amounts; beat well. Pour into buttered pans; chill. Cut into squares.
', 'amish', 'desserts', null, null); INSERT INTO `ethnic_recipes` VALUES ('253', 'layered dinner', 'layered dinner recipe | amish recipes', '2 cups hamburger (uncooked)
2 cups sliced raw potatoes
2 cups chopped celery
1/2 cup diced onions
2 teaspoons salt
1/4 teaspoon pepper
1 cup diced green pepper
2 cups canned tomatoes
1 onion, thinly sliced (optional)
Preheat oven to 350 degrees F.
Grease a casserole dish Sprinkle each layer with salt and pepper before adding the next layer. Place potatoes in the bottom of the casserole dish. Add layer of celery. Add layer of hamburger Add the layer of onions. Add the green pepper. Pour the tomatoes over the mixture. Lay onion slices on top, if desired. Bake for 2 hours, covering with foil after about one hour.
', 'amish', 'beef/pork/lamb/veal', null, null); INSERT INTO `ethnic_recipes` VALUES ('254', 'little honey cakes', 'little honey cakes recipe | amish recipes', 'Source: Amish Cooking
1 1/2 cups lard
2 cups granulated sugar
4 eggs, beaten
1 cup molasses
1 cup honey
1 cup hot water
2 teaspoons cinnamon
1 teaspoon ginger
2 teaspoons baking soda
2 teaspoons baking powder
About 5 cups all-purpose flour to stiffen
Cream together the shortening and sugar. Add the eggs. Blend in the molasses, honey and hot water. Add the spices, baking soda, baking powder and flour. Chill the dough overnight.
Roll dough out and cut into cookies shapes or drop it by spoonful onto a cookie sheet. Bake at 350 degrees F until brown.
', 'amish', 'desserts', null, null); INSERT INTO `ethnic_recipes` VALUES ('255', 'peach cobbler', 'peach cobbler recipe | amish recipes', 'Serving size: 6
1 cup ll-purpose flour
1 1/4 teaspoons baking powder
1 teaspoon nutmeg
1/2 teaspoon salt
2 tablespoons (1/4 stick) butter, softened
1 cup granulated sugar
6 to 8 peaches, peeled and sliced
1/2 cup brown sugar
1 teaspoon almond extract
1 cup boiling water
Ground nutmeg
Preheat oven to 350 degrees F.
In a small bowl, combine the flour, baking powder, nutmeg and salt; set aside.
In a large mixer bowl, cream the butter. Add 1/2 cup of the granulated sugar, and blend well. Beat in the flour mixture. (Recipe can be prepared to this point up to a day ahead and refrigerated.)
Oil a 9-inch square baking pan (using a metal pan gives a better texture to this dessert) and place half the peaches on the bottom. Sprinkle half the flour mixture over the fruit. Add the rest of the peaches and then the rest of the flour mixture. In a small bowl, combine the remaining 1/2 cup of granulated sugar and brown sugar; sprinkle over all. Put the almond extract in a 1-cup measure and fill with boiling water. Pour over the top of the cobbler, but do not mix. Sprinkle with additional nutmeg and bake for 1 hour.
Serve warm.
', 'amish', 'desserts', null, null); INSERT INTO `ethnic_recipes` VALUES ('256', 'peach pie', 'peach pie recipe | amish recipes', '4 cups peaches, peeled and sliced
1/2 cup granulated sugar
1/4 teaspoon salt
2 1/2 tablespoons tapioca
1 (9-inch) unbaked pie shell
Preheat oven to 425 degrees F.
Mix together gently, peaches, sugar, salt and tapioca. Let blend for 5 minutes before spooning into pie shell.
Crumbs
2 1/2 tablespoons butter or margarine; melted
1/4 cup all-purpose flour
1/2 teaspoon cinnamon
1/3 cup brown sugar
Mix ingredients well and sprinkle over pie shell. Bake for 45 to 50 minutes.
', 'amish', 'desserts', null, null); INSERT INTO `ethnic_recipes` VALUES ('257', 'pot roast', 'pot roast recipe | amish recipes', '3 pounds Swiss steak, trimmed of fat
1 tablespoon vegetable oil
1/4 cup soy sauce
1 cup coffee
2 bay leaves, crumbled
1 garlic clove, finely minced
1/2 teaspoon dried oregano
2 onions, sliced
Additional coffee and soy sauce, as needed
Preheat oven to 300 degrees F.
Do not pound or flour the meat. Heat oil in a heavy skillet over high heat, then sear meat on both sides.
Meanwhile, in a large roasting pan, combine soy sauce, coffee, bay leaves, garlic, oregano and one of the sliced onions. Transfer the browned meat to the roasting pan. Top with the second sliced onion. Cover and bake for 3 1/2 to 4 hours, basting every hour with pan juices. If the liquid begins to boil away, add another cup of coffee and a splash of soy sauce. You may need to repeat this procedure; there should be quite a bit of liquid.
Cut the meat in thin slices and serve with pan juices.
', 'amish', 'beef/pork/lamb/veal', null, null); INSERT INTO `ethnic_recipes` VALUES ('258', 'potato salad', 'potato salad recipe | amish recipes', '1 cup raw bacon
1 onion, chopped
3 tablespoons flour
1 1/2 cups water
2/3 cup vinegar
1/2 cup parsley, minced
2/3 cup granulated sugar
2 teaspoons celery seed
6 cups almost done red potatoes, sliced
Preheat oven to 375 degrees F.
Sauté onion and bacon together, then add flour and cook together for one or two minutes.
Mix water, vinegar, parsley, sugar and celery seed and add to bacon mixture. Pour over almost done potatoes and bake for 45 minutes.
', 'amish', 'salads', null, null); INSERT INTO `ethnic_recipes` VALUES ('259', 'puff cookies', 'puff cookies recipe | amish recipes', '1 cup shortening, rounded
1 cup brown sugar, firmly packed
1/2 cup granulated sugar
2 eggs
2 3/4 cups all-purpose flour
1 teaspoon cream of tartar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
Preheat oven to 375 degrees F.
Mix shortening, sugar and eggs thoroughly. Mix dry ingredients and add to sugar mixture. Chill.
Form into balls and roll into mixture of 2 tablespoons sugar and 2 teaspoons cinnamon or add chocolate chips. Press balls with hand. Bake on an ungreased cookie sheet for 8 to 10 minutes. Cookies will puff, then settle down and look crinkly.
', 'amish', 'desserts', null, null); INSERT INTO `ethnic_recipes` VALUES ('260', 'pumpkin pancakes', 'pumpkin pancakes recipe | amish recipes', '1 cup all-purpose flour
Pinch of baking soda
2 tablespoons granulated sugar
1/4 teaspoon cinnamon
1/8 teaspoon ginger
1/8 teaspoon nutmeg
1 egg well-beaten
1 1/4 cup milk
2 tablespoons melted shortening
1/2 cup canned pumpkin or
mashed sweet potato, cooked
Combine flour, baking soda, sugar and spices.
Combine egg, shortening, pumpkin and milk; add to flour mixture, beating until smooth. Bake on hot, lightly greased griddle, turning only once.
Serve hot with butter and syrup or confectioners\' sugar.
', 'amish', 'breakfast', null, null); INSERT INTO `ethnic_recipes` VALUES ('261', 'oatmeal date bread', 'oatmeal date bread recipe | amish recipes', '1 1/2 cups milk
1 cup rolled oats (not instant)
1 cup chopped pitted dates
2 cups all-purpose flour
4 teaspoons baking powder
1 1/2 teaspoons salt
3/4 cup granulated sugar
1 egg
Bring milk almost to simmer. Place oats and dates in large mixing bowl and add milk. Set aside to cool to room temperature.
Preheat oven to 325 degrees F.
In another bowl, whisk together flour, baking powder, salt and sugar. When oat mixture is cool, beat in egg. Stir in dry ingredients, mixing well.
Pour batter into a buttered 9 x 5-inch loaf pan. Bake for 45 to 50 minutes, until top is crusty and golden. Cool before slicing.
Yields 1 loaf.
', 'amish', 'bread', null, null); INSERT INTO `ethnic_recipes` VALUES ('262', 'molasses cookies', 'molasses cookies recipe | amish recipes', '5 cups granulated sugar
2 1/2 cups lard
4 eggs
1 cup molasses
1 cup hot water
3 tablespoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons vanilla extract
12 to 15 cups all-purpose flour
Preheat oven to 350 degrees F.
Cream first four ingredients.
Dissolve baking soda in hot water. Add to creamy mixture. Add vanilla extract and flour. Make small balls and bake on greased cookie sheet.
', 'amish', 'desserts', null, null); INSERT INTO `ethnic_recipes` VALUES ('263', 'peanut butter', 'peanut butter recipe | amish recipes', 'Source: Midwest Living
1/2 cup creamy peanut butter
1/4 cup Marshmallow Creme
1 cup light corn syrup
In a mixing bowl, stir all the ingredients together until combined. Place in a covered container. Store in refrigerator.
Bring to room temperature to serve as a bread spread or ice cream topper. Makes about 1 1/2 cups.
', 'amish', 'misc', null, null); INSERT INTO `ethnic_recipes` VALUES ('264', 'ham loaf', 'ham loaf recipe | amish recipes', '1 pound fresh ground pork
1 pound cured ground ham
1 cup bread crumbs
1 cup milk
Salt and pepper, to taste
Mix all ingredients together, shape into a loaf and bake at 350 degrees F for 1 1/2 to 2 hours. At the end of 1 hour, pour Sauce over the ham loaf.
Sauce
3/4 cup brown sugar
1 teaspoon dry mustard
1/2 cup water
1/2 cup red wine vinegar
Mix all ingredients and bring to a boil before pouring on ham loaf.
', 'amish', 'beef/pork/lamb/veal', null, null); INSERT INTO `ethnic_recipes` VALUES ('265', 'husband\'s delight', 'husband\'s delight recipe | amish recipes', '24 ounces tomato sauce
1/2 cup sour cream
1 cup cottage cheese
8 ounces cream cheese
1 medium onion, chopped fine
1 cup grated Cheddar cheese
1 1/2 pounds ground beef
1/4 cup bell pepper, chopped
2 cloves garlic, chopped
1 (8 ounce) package wide noodles, cooked as directed
1 tablespoon granulated sugar
Brown ground beef, bell peppers, and garlic together and drain. Cook noodles as directed then drain. Add noodles, sugar, and tomato sauce to ground beef. Stir.
Combine sour cream, cottage cheese, cream cheese and onion. Put into a 3-quart casserole dish a layer of noodles and meat, then a layer of cheese mixture; add the remaining meat and noodle mixture. Add grated cheese. Bake at 350 degrees F for 25 to 30 minutes.
Yields 10 to 12 servings.
', 'amish', 'misc', null, null); INSERT INTO `ethnic_recipes` VALUES ('266', 'pickled pigs\' feet (souse)', 'pickled pigs\' feet (souse) recipe | amish recipes', '4 pigs\' feet
1 cup chopped pickles
2 cups vinegar
2 cups stock
2 tablespoons salt
1 tablespoon whole cloves
1/2 teaspoon black pepper
1 tablespoon broken cinnamon stick
Scrape and clean feet well and put on to boil in enough salt water to cover. Simmer for approximately 4 hours or until meat separates from bones.
Mix stock in which meat was cooked with vinegar, salt, pepper and spices. Bring to the boiling point, and hold for 30 minutes.
Strain liquid to remove spices.
Place pieces of meat and chopped pickle in a flat dish or stone jar and pour the sour liquid over it. Chill in refrigerator until perfectly cold. Slice and serve.
', 'amish', 'beef/pork/lamb/veal', null, null); INSERT INTO `ethnic_recipes` VALUES ('267', 'potato doughnuts', 'potato doughnuts recipe | amish recipes', '1 1/2 cups granulated sugar
3 eggs
2 cups mashed potatoes
1 cup sweet milk
5 teaspoons baking powder
5 cups flour
3 tablespoons melted shortening
1 teaspoon salt
1/4 teaspoon nutmeg
Beat mashed potatoes; add melted shortening, beaten eggs and milk.
Sift dry ingredients together and add to liquid. Dough should be soft, yet firm enough to roll. Divide dough into four parts. Roll out one part at a time to 3/4-inch thickness. Cut with doughnut cutter and drop into deep fat which has been heated to 375 degrees F. Fry until golden brown on both sides. Drain on absorbent paper.
Shake in a paper bag containing a mixture of sugar and cinnamon or confectioners\' sugar.
Yields about 4 1/2 dozen doughnuts.
', 'amish', 'breakfast', null, null); INSERT INTO `ethnic_recipes` VALUES ('268', 'pumpkin whoopie pies', 'pumpkin whoopie pies recipe | amish recipes', 'Preheat oven to 350 degrees F. Lightly grease baking sheets.
Combine the oil and brown sugar. Mix in the pumpkin and eggs, beating well. Add the flour, salt, baking powder, baking soda, vanilla extract, cinnamon, ginger and cloves. Mix well. Drop dough by heaping teaspoons onto the prepared baking sheets. Bake for 10 to 12 minutes. Let cookies cool then make sandwiches from two cookies filled with Whoopie Pie Filling.
Whoopie Pie Filling
1 egg white
2 tablespoons milk
1 teaspoon vanilla extract
2 cups confectioners\' sugar
3/4 cup shortening
Beat egg white and mix with the milk, vanilla extract and 1 cup of the confectioners\' sugar. Mix well, then beat in the shortening and the remaining cup of confectioners\' sugar. Beat until light and fluffy.
Yields 3 dozen.
', 'amish', 'desserts', null, null); INSERT INTO `ethnic_recipes` VALUES ('269', 'lemon sponge pie', 'lemon sponge pie recipe | amish recipes', '2 tablespoons butter
1 cup granulated sugar
3 eggs, separated
4 tablespoons flour
1/2 teaspoon salt
Juice and rind (grated) of 1 lemon
1 1/2 cups hot milk
Cream butter; add sugar and egg yolks. Beat until light. Stir in flour and salt. Add lemon and hot milk. Fold in beaten egg whites. Bake in 9-inch unbaked crust at 400 degrees F for 10 minutes; set at 350 degrees F for 15 or 20 minutes more.
', 'amish', 'desserts', null, null); INSERT INTO `ethnic_recipes` VALUES ('270', 'mandarin orange cake', 'mandarin orange cake recipe | amish recipes', '2 eggs
2 (11 ounce) cans mandarin oranges, well drained
2 cups all-purpose flour
2 cups granulated sugar
2 teaspoons baking soda
1/2 teaspoon salt
Beat eggs; add oranges and dry ingredients. Beat 4 minutes with electric mixer on slow speed until oranges flake through the batter. Pour into greased 13 x 9-inch cake pan. Bake at 350 degrees F for 35 to 40 minutes. Cake will get quite dark.
Before removing from oven, press top with fingertip to see if it bounces back. If it doesn\'t, bake a bit longer, taking care it doesn\'t burn. Remove cake from oven. Pour topping over. Return cake to oven and bake 5 minutes longer.
Topping
3/4 cup brown sugar
3 tablespoons milk
2 tablespoons butter or margarine
Combine and bring to a rolling boil.
', 'amish', 'desserts', null, null); INSERT INTO `ethnic_recipes` VALUES ('271', 'sour cream cookies', 'sour cream cookies recipe | amish recipes', '4 cups brown sugar
2 cups sour cream
1 teaspoon vanilla extract
4 teaspoons baking powder
1 1/2 cups margarine and Crisco
6 eggs, well beaten
4 teaspoons baking soda
Enough flour to make a soft dough
Put in refrigerator overnight, then roll or drop by spoon and flatten with a glass. Bake. Put confectioners\' sugar frosting on top.
', 'amish', 'desserts', null, null); INSERT INTO `ethnic_recipes` VALUES ('272', 'ribs and kraut', 'ribs and kraut recipe | amish recipes', 'Country-style ribs
3 pounds sauerkraut
3/4 cup chopped onion
6 to 8 whole cloves
1 1/2 cups chopped Granny Smith apples
1 teaspoon brown sugar
Pepper
1 1/2 cups chicken broth
Broil or slow cook country style ribs.
In a large roasting pan or casserole dish mix together sauerkraut, onion, cloves, apples, brown sugar, pepper and chicken broth.
Bury ribs at random in sauerkraut mixture. Pour chicken broth over top. Bake at 325 degrees F for 2 hours.
', 'amish', 'beef/pork/lamb/veal', null, null); INSERT INTO `ethnic_recipes` VALUES ('273', 'washday casserole', 'washday casserole recipe | amish recipes', '3 pounds ground beef
2 cans cream of mushroom soup
9 slices bacon
3 cups cooked spaghetti
3 onions, sliced
1 quart tomato juice
3 cups sliced potatoes
1 pound Cheddar cheese
3 cups sliced celery
Brown beef and onions; drain and pour into a casserole dish. Layer the potatoes, celery and spaghetti. Pour the cans of mushroom soup over the mixture.
Fry the bacon and cut into small pieces and put on top. Pour tomato juice over the bacon and then sprinkle the cheese over the top. Cover and bake at 350 degrees F for 1 1/2 hours.
', 'amish', 'beef/pork/lamb/veal', null, null); INSERT INTO `ethnic_recipes` VALUES ('274', 'vanilla pudding friendship bread', 'vanilla pudding friendship bread recipe | amish recipes', 'Starter
Day 1:
2 cups flour
1 cup warm water
1/4 ounce dry yeast
Stir the ingredients together well in a large bowl. Cover lightly with plastic wrap and let sit for 24 hours.
Day 2:
1 cup milk
1 cup granulated sugar
1 cup all-purpose flour
Add to Day 1 mixture, and stir well. Cover lightly with plastic wrap.
Day 3, 4 and 5: Stir.
Day 6:
1 cup milk
1 cup granulated sugar
1 cup all-purpose flour
Add to previous mixture; stir well.
Day 7, 8 and 9: Stir.
Day 10:
1 cup milk
1 cup granulated sugar
1 cup all-purpose flour
Add and stir well.
Fill 3 containers with 1 cup of starter. Give two of the containers away (along with the recipes). Store the remaining container in the refrigerator. This will leave enough starter to make the bread. To keep the starter going, start the process over at the step for day two. Use the container you saved in the refrigerator as the step for day one.
Vanilla Pudding Friendship Bread
1 cup starter
1 cup vegetable oil
1/2 cup milk
3 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup granulated sugar
1 1/2 teaspoons baking powder
2 teaspoons cinnamon
1/2 teaspoon salt
1 cup chopped nuts
1 large box instant vanilla pudding
Mix the starter, vegetable oil, milk, eggs and vanilla extract.
In another bowl, mix the flour, sugar, baking powder, cinnamon, salt, baking soda, nuts and vanilla pudding. Combine the two mixtures together and stir well. Pour into two large, well greased and sugared loaf pans. Bake at 325 degrees F for 1 hour.
', 'amish', 'bread', null, null); INSERT INTO `ethnic_recipes` VALUES ('275', 'sandwich spread', 'sandwich spread recipe | amish recipes', 'Posted by philocrates at recipegoldmine.com 6/17/01 9:03:59 am
My aunt use to make this and give to Mom. Poor Mom. I would find it in the refrig and it was GONE. The stuff is great. I forgot how good it was until I was looking thru the Cookbook and found Mrs. Byler\'s recipe. [ps it\'s archived on my site under PA Dutch]
Source: Big Valley Amish Cookbook - Mrs. Lydia M Byler, Belleville PA
3 quarts green tomatoes
1 quart peppers
1 pint sweet pickles
1 quart vinegar
1 1/2 quarts granulated sugar
1 pint onions
1 stalk celery
6 tablespoons flour
1 quart mayo
1 small jar mustard
Salt tomatoes, peppers and onions, let stand overnight.
Boil all the veggies together with vinegar and sugar for 25 minutes.
When cooked, add the flour. Bring to a boil and remove from heat. Add one quart mayo and a small jar of mustard. Keep hot when canning. Put in jars and seal.
', 'amish', 'misc', null, null); INSERT INTO `ethnic_recipes` VALUES ('276', 'sugar cookies', 'sugar cookies recipe | amish recipes', '1 cup granulated sugar
1 cup butter
1 cup confectioners\' sugar
1 cup vegetable oil
2 eggs
4 1/2 cups all-purpose flour
1 teaspoon cream of tartar
1 teaspoon baking soda
1 teaspoon vanilla extract
Combine sugar, butter, confectioners\' sugar and cooking oil and beat well. Add eggs and beat again. Add flour, baking soda, cream of tartar and vanilla extract. Mix well. Form dough into balls and place on an ungreased cookie sheet. Flatten with a glass or roll to about 1/4 to 1/3 inch thick and cut into shapes. Bake at 375 degrees F for 10 minutes, being very careful not to overbake. DO NOT LET THEM BROWN.
Makes 3 or 4 dozen.
', 'amish', 'desserts', null, null); INSERT INTO `ethnic_recipes` VALUES ('277', 'vanilla whoopie pies', 'vanilla whoopie pies recipe | amish recipes', 'Posted by philocrates at recipegoldmine.com
Source: Mrs. Levi A Kanagy III, Bellville PA - From the Big Valley Amish Cookbook 1979
1 cup shortening (Crisco)
2 cups granulated sugar
3/4 teaspoon salt
5 cups gold metal flour
2 whole eggs and 2 egg yolks
1/2 cup hot water
1 teaspoon baking powder
2 teaspoons baking soda
1 1/2 cups buttermilk [or sour milk]
1 tablespoon vanilla extract
Cream shortening, sugar, salt, eggs and vanilla together.
Sift flour and baking powder, add soda with water and milk. Mix together [add chips at this point after mixing and mix a bit more] bake at 425 degrees F for 4 to 5 minutes.
Filling (which I like better than the marshmallow version)
2 egg whites
2 pounds confectioners\' sugar
1 1/2 cups Crisco
1 tablespoon vanilla extract or to taste
Add milk or cream if needed for consistency.
', 'amish', 'desserts', null, null); INSERT INTO `ethnic_recipes` VALUES ('278', 'smearcase cake', 'smearcase cake recipe | amish recipes', 'Cake
2 cups all-purpose flour
1/2 cup cooking oil
2 eggs
2 teaspoons baking powder
1 cup granulated sugar
Filling
16 ounces cream cheese
3/4 cup granulated sugar
1 1/2 teaspoons flour
3 eggs
1 1/2 teaspoons vanilla extract
1 (13 ounce) can evaporated milk or 1 1/2 cups sweet milk
Cinnamon
Sift dry ingredients for cake. Add eggs, oil and sugar; stir well. Press into a 13 x 9-inch pan. Spread cake dough in bottom and on sides. Make filling.
Filling: Mix all filling ingredients together; beat until smooth. Pour filling into shell. Sprinkle with cinnamon and bake in 325 degree F oven for 1 1/4 to 1 1/2 hours.
', 'amish', 'desserts', null, null); INSERT INTO `ethnic_recipes` VALUES ('279', 'rolled oats cake', 'rolled oats cake recipe | amish recipes', '1 cup oats
1 1/4 cups boiling water
1/2 cup shortening
1 cup granulated sugar
1 cup brown sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
Topping (use on warm cake):
5 tablespoons margarine
1/2 cup brown sugar
1/2 cup milk
1/2 cup coconut
1/2 cup chopped nuts
Mix oats and boiling water; let stand 20 minutes.
Cream together shortening, sugar, eggs, vanilla and add cooled oats with dry ingredients. Bake at 350 degrees for 35 minutes.
Topping: Boil margarine, brown sugar and milk for 7 minutes. Remove from heat, and stir in coconut and nuts.
', 'amish', 'desserts', null, null); INSERT INTO `ethnic_recipes` VALUES ('280', 'six layer casserole', 'six layer casserole recipe | amish recipes', 'Posted by Elaine at recipegoldmine.com 2004/2/29 15:03
2 cups raw hamburger
2 cups sliced raw potatoes
2 cups chopped celery
1/2 cup diced onions
2 teaspoons salt or less
1/4 teaspoon pepper
1 cup diced green pepper
Thin slices onions, optional
2 cups canned tomatoes
Grease a casserole dish. Sprinkle each layer with salt and pepper before adding the next layer. Place potatoes in the bottom of the casserole. Add the layer of celery. Add the layer of hamburger. Add the layer of onions. Add the green pepper. Pour the tomatoes over the mixture.
Bake for 2 hours at 350 degrees F.
', 'amish', 'beef/pork/lamb/veal', null, null); INSERT INTO `ethnic_recipes` VALUES ('281', 'sour cream apple pie', 'sour cream apple pie recipe | amish recipes', '1 cup sour cream
1 egg
3/4 cup granulated sugar
2 tablespoons all-purpose flour
1/4 teaspoon salt
1 teaspoon vanilla extract
2 1/2 cups diced apples, peeled
1 unbaked 9-inch pie crust
Crumb Topping
1/2 cup brown sugar
1/4 cup butter
1/3 cup all-purpose flour
1 teaspoon cinnamon
Beat cream and egg together. Add flour, sugar, salt and vanilla extract. Mix until smooth. Stir in apples. Bake at 400 degrees F for 25 minutes. Remove from oven and spread with crumb topping. Bake 20 more minutes. Mix until crumbly.
', 'amish', 'desserts', null, null); INSERT INTO `ethnic_recipes` VALUES ('282', 'tomato fritters', 'tomato fritters recipe | amish recipes', '1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon granulated sugar
3/4 teaspoon salt
1/4 teaspoon dried basil
1 (28 ounce) can tomatoes, drained
1 tablespoon finely minced onion
1/2 teaspoon Worcestershire sauce
2 eggs
Vegetable oil for frying
In large bowl combine flour, baking powder, sugar, salt and basil. Cut tomatoes in 1/2-inch pieces and drain. Add them, along with onion, parsley and Worcestershire sauce to flour mixture, but do not mix.
In small bowl beat eggs and add to flour-tomato mixture. Blend lightly with fork. Heat 1/4 inch of oil in skillet over medium heat. Drop batter by tablespoon, patting down with back of spoon. Fry until golden brown on one side, then turn and fry other side. Keep fritters warm until serving time.
Makes 26 fritters or 4 to 6 servings.
', 'amish', 'vegetables', null, null); INSERT INTO `ethnic_recipes` VALUES ('283', 'tomato gravy', 'tomato gravy recipe | amish recipes', '4 cups tomato juice
2 tablespoons all-purpose flour
1 cup milk
Salt and pepper
Bring tomato juice to a boil. Mix together flour and milk. Add to boiling tomato juice. Bring to a boil again and remove from heat. Pour over cubed bread.
', 'amish', 'vegetables', null, null); INSERT INTO `ethnic_recipes` VALUES ('284', 'white cookies', 'white cookies recipe | amish recipes', '1 cup granulated sugar
1 cup confectioners\' sugar
1 cup butter
1 cup vegetable oil
2 eggs
4 1/2 cups all-purpose flour
1 teaspoon cream of tartar
1 teaspoon baking soda
1 teaspoon vanilla extract
1/2 teaspoon salt
Preheat oven to 350 degrees F.
Cream butter and sugar. Add eggs and oil. Add dry ingredients. Roll in balls. Place on ungreased baking sheet, and press with fork. Bake until light tan, 13 to 15 minutes.
', 'amish', 'desserts', null, null); INSERT INTO `ethnic_recipes` VALUES ('285', 'soft amish chocolate chip cookies', 'soft amish chocolate chip cookies recipe | amish recipes', '1/2 cup shortening
1 cup granulated sugar
2 large eggs
1/2 cup milk
2 1/2 cups flour
1 teaspoon baking powder
3/4 teaspoons baking soda (place in the milk)
1 (12 ounce) bag chocolate chips or butterscotch chips
Cream shortening and sugar. Add eggs and milk with baking soda. Mix together and add baking powder. Gradually add flour and stir well. Stir in chocolate or butterscotch chips. Place dough by teaspoonsful on a greased cookie sheet. Bake at 400 degrees F until the edge is light brown.
', 'amish', 'desserts', null, null); INSERT INTO `ethnic_recipes` VALUES ('286', 'swiss amish meat loaf', 'swiss amish meat loaf recipe | amish recipes', '1 egg
1/2 cup evaporated milk
1/2 teaspoon rubbed sage
1 teaspoon salt
1/2 teaspoon black pepper
1 1/2 pounds lean ground beef
1 cup Ritz cracker crumbs
3/4 cup grated Swiss cheese
1/4 cup finely chopped onion
2-3 strips bacon, cut into 1-inch pieces
Preheat oven to 350 degrees F.
Beat the egg in a large bowl. Add evaporated milk, sage, salt and pepper, and mix. Add beef, crumbs, 1/2 cup of the cheese and the onion; blend. Form into a loaf and place in a 2-quart rectangular baking dish. Arrange bacon pieces on top of loaf. Bake 40 minutes.
Sprinkle remaining cheese on top and bake 10 minutes longer.
', 'amish', 'beef/pork/lamb/veal', null, null); INSERT INTO `ethnic_recipes` VALUES ('287', 'traditional amish potato sourdough bread starter', 'traditional amish potato sourdough bread starter recipe | amish recipes', '1 package dry yeast
1/2 cup granulated sugar
2 cups warm water
2 tablespoons salt
1/2 cup instant potato flakes
Dissolve yeast in 1/2 cup warm water. Add remaining ingredients and shake or stir well. Place in Mason jar or clean old coffee jar covered with a foil lid. Keep out on counter at room temperature for 24 hours, then place in the refrigerator for 3 to 5 days.
Feed the Starter every 3 to 5 days without fail!
Feed
3/4 cup granulated sugar
1 cup warm water
1 teaspoon instant potato flakes
After feeding, let stand out on counter 8-10 hours to ferment. Take out 1 cup Starter beforefeeding each next time, leaving two cups of starter in the jar at all times.
Bread
1 cup starter
1 1/2 cups lukewarm water
1 teaspoon salt
1/4 cup granulated sugar
6 cups flour
1/2 cup vegetable oil
Mix Bread ingredients together adding 1 cup of flour at a time until mixed. Knead until it has an elastic consistency.
Place 2 tablespoons oil in bottom/sides of large bowl, turning dough over to coat all sides, then cover with lid or dish towel. Let rise for 8-10 hours or overnight.
Punch down dough, then divide into 3 greased loaf baking pans and set on counter to rise in warm place 4-6 hours (Or Overnight) then bake 350 degrees F for 25-35 Minutes.
Makes a slightly sweet/sour tasting bread which is wonderful with sweet cream and jelly.
', 'amish', 'bread', null, null); INSERT INTO `ethnic_recipes` VALUES ('288', 'shoo fly pies', 'shoo fly pies recipe | amish recipes', 'Crumb Mixture
2 cups all-purpose flour
3/4 cup brown sugar
1/3 cup margarine
1/2 teaspoon nutmeg
1 teaspoon cinnamon
Syrup Mixture
1 cup molasses
1/2 cup brown sugar
2 eggs
1 cup hot water
1 teaspoon baking soda, dissolved in the hot water
2 unbaked 8-inch pie crusts
Mix crumb ingredients together until crumbs are formed.
In separate bowl, mix syrup ingredients together. Pour 1/2 of syrup into each pie shell, then top each with crumbs, using 1/2 on each. Bake at 400 degrees F for 10 minutes. Reduce heat to 350 degrees F and bake for 50 more minutes. Cool completely before cutting.
', 'amish', 'desserts', null, null); INSERT INTO `ethnic_recipes` VALUES ('289', 'raspberry cream pies', 'raspberry cream pies recipe | amish recipes', '2 baked 9-inch pie crusts
Raspberry Filling
1 cup water
1/2 cup granulated sugar
1 tablespoons cornstarch
1/8 teaspoon salt
1/4 cup water
1/4 teaspoon lemon juice
1 (3 ounce) box raspberry Jell-O
3 cups fresh raspberries
Vanilla Filling
3 cups milk, scalded
1/2 cup cornstarch
1 1/3 cups granulated sugar
1/8 teaspoon salt
1 teaspoon vanilla extract
3 egg yolks
1 cup milk
Raspberry Filling: Heat the 1 cup water and sugar. Mix the cornstarch, salt, 1/4 cup water and lemon juice. Add to water-sugar mixture. Boil until mixture is clear. Add Jell-O and stir to dissolve. Add raspberries and let cool.
Vanilla Filling: Place 3 cups milk in kettle. Heat to scalding.
Mix cornstarch, sugar, salt, vanilla, egg yolks and 1 cup milk. Slowly blend into hot milk, stirring constantly until thick. Cool.
Pour 2 cups Vanilla Filling into each pie shell. Place 2 cups Raspberry Filling on top of Vanilla Filling.
Serve topped with whipped cream.
', 'amish', 'desserts', null, null); INSERT INTO `ethnic_recipes` VALUES ('290', 'sandwich spread', 'sandwich spread recipe | amish recipes', '2 red bell peppers
2 green bell peppers
2 yellow bell peppers
6 green tomatoes
6 cucumbers
6 carrots
1/2 cup salt
2 cups vinegar
4 cups granulated sugar
3/4 cup all-purpose flour
1 cup mustard
Grind all vegetables. Add salt and water to barely cover. Let stand overnight.
Drain well; add sugar and vinegar. Boil 25 minutes. Add flour and mustard; boil 10 minutes. Pour into 6 pint jars; process 10 minutes.
', 'amish', 'misc', null, null); INSERT INTO `ethnic_recipes` VALUES ('291', 'sauerkraut salad', 'sauerkraut salad recipe | amish recipes', '1 large can sauerkraut
1 cup chopped celery
1 can pimento, diced
1/3 cup vegetable oil
1 cup granulated sugar
1 large bell pepper
1 onion, chopped
1/3 cup vinegar
2/3 cup water
Rinse and drain sauerkraut. Mix with remaining vegetables.
Mix vinegar, oil, water and sugar in saucepan; heat to boiling . Pour over vegetables, mix well and store in refrigerator overnight.
', 'amish', 'salads', null, null); INSERT INTO `ethnic_recipes` VALUES ('292', 'scalloped corn', 'scalloped corn recipe | amish recipes', '1 can creamed corn
2 eggs, beaten
2 tablespoons granulated sugar
2 tablespoons butter
1 cup milk
2 tablespoons cornstarch
Mix cornstarch with milk. Warm milk mixture with butter. Mix beaten eggs and sugar with corn. Add milk mixture. Put into greased casserole dish. Bake at 350 degrees F for 45 minutes.
', 'amish', 'vegetables', null, null); INSERT INTO `ethnic_recipes` VALUES ('293', 'sweet and sour dressing', 'sweet and sour dressing recipe | amish recipes', 'This is excellent over cole slaw.
1 1/2 cups salad dressing
3/4 cup vinegar
1 1/2 teaspoons pepper
1 1/2 cups vegetable oil
2 1/4 cups granulated sugar
1 1/2 teaspoons celery seed
1/4 cup mustard
1 or 2 chopped onions
Blend all the ingredients together and refrigerate .
', 'amish', 'salads', null, null); INSERT INTO `ethnic_recipes` VALUES ('294', 'sweet and sour sauerkraut salad', 'sweet and sour sauerkraut salad recipe | amish recipes', '1 large can sauerkraut, drained
1 cup chopped celery
1 cup chopped green bell pepper
1 cup chopped onion
1/2 cup vinegar
1/2 cup vegetable oil
1 1/4 cups granulated sugar
Mix together the sauerkraut, celery, green pepper and onion. Then add the vinegar, oil and sugar. If the mixture seems too dry, add more vinegar and oil.
Make this in the morning because it must be refrigerated 8 hours to let the flavors mix before serving.
', 'amish', 'salads', null, null); INSERT INTO `ethnic_recipes` VALUES ('295', 'turkey loaf', 'turkey loaf recipe | amish recipes', '3 cups diced turkey
8 slices bread
1/2 cup diced celery
1 onion, chopped
1 egg, beaten
1/4 teaspoon poultry seasoning
Mix all the ingredients together and place in greased loaf pan . Bake at 350 degrees F for 55 minutes.
Serve with gravy.
', 'amish', 'poultry', null, null); INSERT INTO `ethnic_recipes` VALUES ('296', 'vegetable soup', 'vegetable soup recipe | amish recipes', '1 1/2 pounds beef
1 soup bone
1 large can tomatoes
3 stalks celery, cut up
1/2 cup rice
1 teaspoon granulated sugar
1 large onion, cut up
8 carrots, cut up
5 potatoes, cut up
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon celery seed
Cover beef and bone with water. Simmer for 1 1/2 to 2 hours.
Remove bone. Add vegetables in order given: tomatoes, celery, onion, carrots and potatoes. Add spices. Continue to cook until vegetables are done.
', 'amish', 'soup', null, null); INSERT INTO `ethnic_recipes` VALUES ('297', 'yumazitti', 'yumazitti recipe | amish recipes', '8 ounces wide noodles, cooked and drained
1 1/2 pounds ground beef
1/2 cup diced celery
2 tablespoons butter
1/4 teaspoon pepper
Salt to taste
1 (10 1/2 ounce) can cream of chicken soup
1 (10 ounce) can tomato paste
1/2 pound Cheddar cheese, grated
Brown meat in butter, and season with salt and pepper.
Place a layer of noodles in a 2-quart casserole, then one layer each of meat, celery, soup, tomato paste and cheese. Repeat until all the ingredients are used, ending with layer of cheese and bake, uncovered, at 350 degrees F for 1 hour.
', 'amish', 'beef/pork/lamb/veal', null, null); INSERT INTO `ethnic_recipes` VALUES ('298', 'zucchini bread', 'zucchini bread recipe | amish recipes', '3 eggs
2 cups granulated sugar
2 cups shredded zucchini
1 cup vegetable oil
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1/2 cup chopped nuts
1/2 cup raisins
Beat eggs until foamy. Stir in sugar, zucchini, oil and vanilla extract. Gradually add dry ingredients and spices. Stir in nuts. Pour into bread pans which have been greased only on the bottoms. Bake at 325 degrees F for 60 to 80 minutes. Cool 10 minutes. Remove from pans and cool completely.
Makes 2 loaves.
', 'amish', 'bread', null, null); INSERT INTO `ethnic_recipes` VALUES ('299', 'sauerkraut bread', 'sauerkraut bread recipe | amish recipes', 'Source: Elizabeth Coblentz
1 (1/4 ounce) package dry yeast
3/4 cup warm (110 to 115 degrees F) water
1/2 cup potato flakes
3 tablespoons packed brown sugar
1 teaspoon salt
1/2 teaspoon caraway seed
2 tablespoons vegetable oil
1 (14 ounce) can sauerkraut, drained and chopped
3 1/2 to 4 cups all-purpose flour
In large bowl, sprinkle yeast over water. Stir until dissolved. Blend in potato flakes, brown sugar, salt, caraway seed, oil and sauerkraut. Gradually add flour to make a stiff dough. Knead on floured surface for 4 minutes. Cover and let rise in warm spot until doubled in size, about 45 minutes to 1 hour.
Punch down and shape into loaf. Place in oiled 9 x 5-inch baking pan. Cover and let rise in warm place until doubled in size, about 45 minutes to 1 hour.
Bake at 350 degrees F for about 1 hour, or until golden.
', 'amish', 'bread', null, null); INSERT INTO `ethnic_recipes` VALUES ('300', 'vanilla pie', 'vanilla pie recipe | amish recipes', '1/2 cup firmly packed brown sugar
1 tablespoon flour
1/4 cup dark corn syrup
1 1/2 teaspoons vanilla extract
1 egg, beaten
1 cup water
1 cup flour
1/2 cup firmly packed brown sugar
1/2 teaspoon cream of tartar
1/2 teaspoon baking soda
1/8 teaspoon salt
1/4 cup butter
1 unbaked 9-inch pie shell
Combine first 5 ingredients in 2-quart saucepan. Slowly stir in water. Cook over medium heat until mixture comes to a boil, stirring constantly. Let cool.
Combine remaining ingredients (except pie shell) and mix until crumbly. Pour cooled mixture into pie shell and top with crumbs. Bake at 350 degrees F for 40 minutes or until golden brown.
', 'amish', 'desserts', null, null); INSERT INTO `ethnic_recipes` VALUES ('301', 'raisin pie', 'raisin pie recipe | amish recipes', '1 3/4 cups milk
3 eggs, separated
1 (3 5/8 ounce) box vanilla flavor pudding &
pie filling mix (not instant)
1 teaspoon pure vanilla extract
1/2 teaspoon ground allspice
1 1/2 cups golden seedless raisins
1 (9-inch) baked pastry shell
6 tablespoons granulated sugar
In a small saucepan, combine milk and egg yolks; blend well. Stir in pudding mix. Cook, stirring constantly until mixture comes to a boil. Remove from heat; stir in vanilla extract and allspice. Blend well. Fold in raisins; cool.
Turn mixture into pastry shell; chill thoroughly.
Meanwhile, in a small mixing bowl, beat egg whites until soft peaks form. Gradually add sugar, beating until stiff but not dry. Spoon meringue over pie, making sure that meringue touches edge of crust. Bake at 450 degrees F for 4 to 5 minutes or until meringue is lightly browned.
', 'amish', 'desserts', null, null); INSERT INTO `ethnic_recipes` VALUES ('302', 'sunday pork chops', 'sunday pork chops recipe | amish recipes', '1 cup catsup
1 tablespoon Worcestershire sauce
1/2 cup onion, diced
Preheat oven to 375 degrees F.
Mix together catsup, Worcestershire sauce and onion Pour over pork chops which have been browned and drained. Cover. Bake for 2 hours.
', 'amish', 'beef/pork/lamb/veal', null, null); INSERT INTO `ethnic_recipes` VALUES ('303', 'thick milk pie', 'thick milk pie recipe | amish recipes', '3 eggs
1 cup molasses
1 cup granulated sugar
1/2 cup all-purpose flour
1 teaspoon baking soda
3 cups thick sour milk
2 (9-inch) unbaked pie shells
Preheat oven to 400 degrees F.
Beat eggs. Add molasses. Combine sugar, flour and baking soda and add to egg mixture. Add thick milk. Pour into unbaked pie shells. Bake for 10 minutes; then reduce oven temperature to 325 degrees F and bake for 40 to 45 minutes.
Sprinkle top of pie with cinnamon, if desired.
', 'amish', 'desserts', null, null); INSERT INTO `ethnic_recipes` VALUES ('304', 'turnip casserole (riewe schales)', 'turnip casserole (riewe schales) recipe | amish recipes', '1 1/2 cups grated turnip
1 1/2 cups grated potato
3/4 cup milk
1/2 cup low fat yogurt
1/2 cup whole grain bread crumbs
1/4 cup sunflower, olive or safflower oil
2 medium onions, chopped
1 tablespoon dried parsley
1/2 teaspoon ground black pepper
Preheat oven to 375 degrees F.
Thoroughly mix all the ingredients, except the bread crumbs, in a large bowl. Pour the mixture into a lightly greased shallow casserole. Scatter the bread crumbs over the top. Bake for 40 minutes.
Serve immediately. Yields 5 servings.
Variation
Fry the bread crumbs in a small amount of oil, before scattering them over the top of the dish.
3 Golden Delicious Apples, chopped
3 Red Delicious apples, chopped
1 (20 ounce) can pineapple chunks or tidbits,
drained, reserve juice
2/3 cup granulated sugar
2 tablespoon cornstarch
Dash of salt
Small amount of chopped celery
White grapes, as many as you like
Chopped English walnuts
1/2 cup coconut
Put 1 cup pineapple juice, sugar, cornstarch and salt into a saucepan. Cook, stirring constantly until thickened. Set aside to cool.
Mix fruit and remaining ingredients together. Pour cooled dressing over fruit. Refrigerate.
', 'amish', 'salads', null, null); INSERT INTO `ethnic_recipes` VALUES ('306', 'yum-a-setta', 'yum-a-setta recipe | amish recipes', 'This is a good recipe for a potluck dinner or reunion.
2 pounds hamburger
Salt and pepper, to taste
2 tablespoons brown sugar
1/4 cup chopped onion
1 can tomato soup
1 can cream of chicken soup
1 (16 ounce) package egg noodles
1 (8 ounce) package processed cheese
such as Kraft® or Velveeta®;
Brown hamburger with salt, pepper, brown sugar and onion. Add tomato soup. Cook egg noodles according to package directions. Drain. Add cream of chicken soup. Layer hamburger mixture and noodle mixture in a 13 x 9-inch casserole with processed cheese between layers. Bake at 350 degrees F for 30 minutes.
', 'amish', 'misc', null, null); INSERT INTO `ethnic_recipes` VALUES ('307', 'sugar cream pie', 'sugar cream pie recipe | amish recipes', '3/4 cup granulated sugar
1/8 teaspoon salt
2 1/2 cups half-and-half
1/4 cup brown sugar
1/4 cup cornstarch
1/2 cup butter
1 teaspoon vanilla extract
1 (9-inch) lightly baked pie crust (recipe follows)
1/8 teaspoon ground cinnamon
Preheat oven to 325 degrees F.
In medium saucepan, combine granulated sugar, salt and half-and-half. Bring to boil, stirring occasionally.
Meanwhile, in another saucepan, combine brown sugar and cornstarch. Gradually whisk in half-and-half mixture. Add butter. Cook mixture over medium heat, whisking constantly, for 5 minutes, or until boiling and thickened. Simmer 1 minute. Stir in vanilla extract.
Pour mixture into prepared pie crust; sprinkle with cinnamon. Bake 20 minutes or until top of pie is golden.
Place on wire rack. Pie filling will be very loose, but will thicken on cooling. Cool completely before slicing. Makes 10 servings.
Pie Crust
3 cups flour
1 1/3 cups Crisco
1 teaspoon salt
1/3 cup ice water
1 egg
1 teaspoon vinegar
Use your fingers to crumble flour and shortening before adding other ingredients. Roll out crust on top of wax paper so it can be easily lifted and laid into ungreased pie plate.
If making ahead, freeze and then thaw before baking.
', 'amish', 'desserts', null, null); INSERT INTO `ethnic_recipes` VALUES ('308', 'wet bottom shoo fly pie', 'wet bottom shoo fly pie recipe | amish recipes', 'Makes two 9-inch pies.
Crumb Mixture
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/2 cup shortening
1 cup brown sugar
Bottom
1 cup hot water
1 cup brown sugar
1 cup molasses
1 teaspoon baking soda dissolved in 1 teaspoon vinegar
Mix crumb mixture ingredients together. Blend bottom ingredients together. Line 2 pie pans evenly with liquid, and cover with crumbs. Bake at 425 degrees F for 15 minutes, and then at 350 degrees F until done.
', 'amish', 'desserts', null, null); INSERT INTO `ethnic_recipes` VALUES ('309', 'simple dressing', 'simple dressing recipe | amish recipes', '1 whole loaf of bread
4 tablespoons chopped celery
1 medium onion
1/2 teaspoon poultry seasoning
Salt and pepper, to taste
2 tablespoons butter
3 cups chicken broth
3 eggs, well beaten
Toast bread, then cut into cubes.
Combine celery, onion, and seasonings. Bring broth to a boil and add to bread and celery. Add eggs last and stir well. Put into casserole dish and bake for 1 hour at 350 degrees F.
', 'amish', 'potatoes, rice, starches', null, null); INSERT INTO `ethnic_recipes` VALUES ('310', 'white dropped amish church sugar cookies', 'white dropped amish church sugar cookies recipe | amish recipes', '1 1/2 cups margarine
2 cups granulated sugar
2 eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
3 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon grated nutmeg
1 teaspoon salt
1 cup sour cream
Sugar and raisins (for garnish)
Preheat oven to 375 degrees F.
In a large mixer bowl, cream together the margarine and sugar for 3 minutes. Add the eggs and extracts and beat until well combined.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, nutmeg and salt. Add to creamed mixture and combine until mixture is moistened. Stir in sour cream by hand and blend well. Using a tablespoon, drop the dough onto a parchment-lined or nonstick baking sheet. Top each with sugar and one to three raisins. Bake for 10 to 12 minutes or until the bottoms are lightly browned. Remove the cookies to a rack to cool. Store in airtight containers or freeze.
Makes 6 dozen cookies.
', 'amish', 'desserts', null, null); INSERT INTO `ethnic_recipes` VALUES ('311', 'pickled pigs\' feet (souse)', 'pickled pigs\' feet (souse) recipe | amish recipes', '4 pigs\' feet
1 cup chopped pickles
2 cups vinegar
2 cups stock
2 tablespoons salt
1 tablespoon whole cloves
1/2 teaspoon black pepper
1 tablespoon broken cinnamon stick
Scrape and clean feet well and put on to boil in enough salt water to cover. Simmer for approximately 4 hours or until meat separates from bones.
Mix stock in which meat was cooked with vinegar, salt, pepper and spices. Bring to the boiling point, and hold for 30 minutes.
Strain liquid to remove spices.
Place pieces of meat and chopped pickle in a flat dish or stone jar and pour the sour liquid over it. Chill in refrigerator until perfectly cold. Slice and serve.
', 'amish', 'beef/pork/lamb/veal', null, null); INSERT INTO `ethnic_recipes` VALUES ('312', 'red beet eggs', 'red beet eggs recipe | amish recipes', '4 cups white vinegar
2 cups granulated sugar
2 teaspoons salt
2 dozen hard-boiled eggs (shelled)
2 large cans red beets with juice
In saucepan bring the vinegar, beet juice, sugar and salt to boiling. Remove from heat; add eggs and beets.
When cool, place in a container and refrigerate. Leave in refrigerator for two hours before eating.
Eggs get better the longer they sit in juice, although they will start to get rubbery after a week.
', 'amish', 'misc', null, null); INSERT INTO `ethnic_recipes` VALUES ('313', 'salt rising bread', 'salt rising bread recipe | amish recipes', '2 1/2 cups potatoes, sliced
2 tablespoons cornmeal
1 1/2 tablespoons salt
1 quart boiling water
1 1/2 teaspoons granulated sugar
1 teaspoon baking soda
1 cup warm milk
1 tablespoon shortening, melted
11 cups flour
Sprinkle 1 tablespoon salt and the cornmeal over potatoes. Add boiling water and stir until salt has dissolved. Cover and keep warm from noon to the following morning.
Drain off liquid into a large bowl. Add the baking soda, 1 1/2 teaspoons sugar and 5 cups flour to the liquid. Stir until ingredients are well blended. This sponge should be the consistency of cake batter. Set mixture in a warm place, and let rise until light and full of bubbles. This requires about 1 1/2 hours.
Scald milk and cool to lukewarm. Add shortening. Add milk and remaining flour to sponge. Knead for 10 to 12 minutes and shape into loaves. Makes 3 medium-size loaves. Let rise until light - about 1 1/2 hours.
Bake at 350 degrees F for 1 hour.
', 'amish', 'bread', null, null); INSERT INTO `ethnic_recipes` VALUES ('314', 'sauerkraut balls', 'sauerkraut balls recipe | amish recipes', '1/2 pound ground pork
1/2 pound ground beef
1 medium minced onion
1 (16 ounce) can sauerkraut (undrained)
1 tablespoon chopped parsley
1 teaspoon lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon soy sauce
1/2 tablespoon horseradish
1/2 teaspoon dry mustard
1 teaspoon Tabasco sauce
1 egg, beaten
1 tablespoon Parmesan cheese
1/2 teaspoon garlic salt
1 teaspoon poultry seasoning
1 cup saltine cracker crumbs
Combine all ingredients for meat mixture in large bowl and mix well. Roll into 1-inch balls.
Breading
3 eggs
1/3 cup milk
1 cup (or more) dry bread crumbs
1 teaspoon poultry seasoning
Oil for deep frying
Combine bread crumbs and poultry seasoning. Dip sauerkraut balls into egg mixture, then roll lightly in bread crumbs. Deep-fry in hot oil (370 degrees F) for 4 to 5 minutes or until cooked completely through.
Makes 60 to 70 sauerkraut balls.
', 'amish', 'vegetables', null, null); INSERT INTO `ethnic_recipes` VALUES ('315', 'walnut kisses', 'walnut kisses recipe | amish recipes', '1 pound walnuts
2 cups granulated sugar
5 tablespoons all-purpose flour
6 egg whites
1 teaspoon vanilla extract
Beat egg whites until stiff but not dry. Gradually add sugar and continue to beat until blended. Sift flour lightly over beaten whites and fold in with a wire whisk. Blend in vanilla extract and nuts. Drop by teaspoon onto greased cookie sheet about 2 inches apart. Bake at 325 degrees F for 10 minutes.
Yields 6 dozen small cookies.
', 'amish', 'misc', null, null); INSERT INTO `ethnic_recipes` VALUES ('316', 'a nun\'s sigh', 'a nun\'s sigh recipe | louisiana recipes | creole recipes | cajun recipes', 'From New Orleans. So called as they are light as a nun\'s sigh, being made of chou paste, which is the base for cream puffs and éclairs.
1 cup sifted all-purpose flour
Pinch of salt
1 tablespoon granulated sugar
1 cup water
1/3 cup butter
4 eggs
1 teaspoon vanilla extract
Fat (for deep-fat frying)
Confectioners’ sugar
Sift together flour, salt and sugar and set aside. Heat water and butter together until butter melts. Add flour combination all at once, and stir rapidly with a wooden spoon until dough leaves sides of pan and forms a lump. Remove from heat and beat in eggs, one at a time, beating hard after each addition. When dough is no longer slippery-looking, stir in vanilla extract. Scoop up a heaping teaspoon of the dough and, with a second teaspoon, push it off into preheated fat (350 degrees F on deep-fat thermometer, or until a 1-inch cube of bread browns in 60 seconds). When puffed and golden brown, drain on paper towels. Sprinkle with confectioners\' sugar and serve hot. Makes several dozen.
', 'cajun', 'misc', null, null); INSERT INTO `ethnic_recipes` VALUES ('317', 'beef liver creole', 'beef liver creole recipe | louisiana recipes | creole recipes | cajun recipes', '1 pound beef liver
Flour
3 tablespoons hot butter or drippings
1 1/4 cups sliced onions
1 1/2 cups canned tomatoes
1/2 cup diced celery
1 thinly-sliced green bell pepper
1/2 teaspoon salt
Few grains cayenne
Flour
Cut beef liver into thin slices and dust slices lightly with flour. Melt butter or drippings, then brown the liver. Add onions, tomatoes, celery, green bell pepper, salt and cayenne. Cover the pan and simmer for about 20 minutes. Drain, then thicken the liquid with flour. Add the liver and vegetables. Simmer 2 minutes longer.
Serve with rice or noodles.', 'cajun', 'beef/pork/lamb/veal', null, null); INSERT INTO `ethnic_recipes` VALUES ('318', 'alligator balls', 'alligator balls recipe | louisiana recipes | creole recipes | cajun recipes', '
1 pound chopped alligator meat
1 tablespoon finely chopped onion
1 tablespoon finely chopped parsley
2 teaspoons lemon pepper
1/4 cup bread crumbs
1 cup vegetable oil
1 egg
2 tablespoons finely chopped celery
2 tablespoons chopped shallots
1/2 teaspoon salt
Combine all ingredients, then form into 1-inch balls. Allow to set for 1 hour.
Dredge with flour and fry until brown. Serve hot.
', 'cajun', 'alligator', null, null); INSERT INTO `ethnic_recipes` VALUES ('319', 'alligator etouffee', 'alligator etouffee recipe | louisiana recipes | creole recipes | cajun recipes', '2 onions, chopped
2 cloves garlic, minced
4 stalks celery, chopped
1 can tomatoes
1 pound alligator meat, cut in thin strips
1 cup (2 sticks) butter
1/2 cup green onions, chopped
1/4 cup parsley, minced
Salt
Cayenne pepper
Black pepper
Sauté onions, garlic and celery in butter until soft. Add tomatoes and simmer for twenty minutes in covered iron pot.
Add alligator meat and let cook over low heat until tender, about 1 hour. If gravy is too thick, add a little hot water. Serve over rice.
', 'cajun', 'alligator', null, null); INSERT INTO `ethnic_recipes` VALUES ('320', 'alligator stew', 'alligator stew recipe | louisiana recipes | creole recipes | cajun recipes', '2 quarts water or stock
3 pounds alligator meat, cubed
1 bay leaf
1 tablespoon Worcestershire sauce or hot pepper sauce
1 tablespoon salt
1/4 teaspoon pepper
3 cups skinned, quartered ripe tomatoes or
1 large can tomatoes
1 cup rice or diced potatoes
1 or 2 green bell peppers, diced
1 large diced onion
1 cup diced carrots
1 cup diced okra
1/2 cup diced celery
Put water or stock, meat, bay leaf, Worcestershire or hot pepper sauce, salt and pepper into a large pot. Bring to a boil; reduce heat and simmer for 1 1/2 hours. Add remaining ingredients, and simmer for about 1 hour.
', 'cajun', 'alligator', null, null); INSERT INTO `ethnic_recipes` VALUES ('321', 'al copeland\'s basic cajun jambalaya', 'al copeland\'s basic cajun jambalaya recipe | louisiana recipes | creole recipes | cajun recipes', '1 tablespoon unsalted butter
2 tablespoons vegetable oil
2 medium onions, chopped
1 pound pickled pork, diced
1 pound smoked ham, diced
2 cloves garlic, peeled and minced
1/2 teaspoon dried thyme
1 tablespoon chopped parsley
1 pound smoked sausage, sliced
4 cups beef or chicken stock or hot water
2 cups rice
2 bay leaves
1/2 teaspoon cayenne pepper or to taste
In large saucepan with lid, melt butter with oil. Add onions and pork and sauté until onions are soft. Add ham, garlic, thyme and parsley and sauté 5 minutes. Add sausage and cook until browned. Stir in stock and bring to boil. Add rice, bay leaf and cayenne. Return to boil and cover. Simmer over very low heat 30 to 45 minutes, checking after 30 minutes to see if all liquid has been absorbed and rice is tender. If necessary, add 1/4 to 1/2 cup more water if liquid boils away before rice is cooked.
Serves 8.
', 'cajun', 'jambalaya', null, null); INSERT INTO `ethnic_recipes` VALUES ('322', 'avery island punch', 'avery island punch recipe | louisiana recipes | creole recipes | cajun recipes', 'Source: Country Living on-line
1/2 cup cassis (currant-flavored liqueur)
1/4 cup plus 2 tablespoons triple sec (orange-flavored liqueur)
1 cup fresh orange juice
2/3 cup cranberry juice cocktail
2 pineapples, quartered lengthwise
2 oranges, cut into 1/2-inch slices
4 limes, cut into 1/2-inch slices
4 red and firm-fleshed apples, such as Cortland or
Empire, or firm-fleshed pears, cut into 1/2-inch wedges
4 (750-milliliter) chilled bottles sparkling white wine
Place all ingredients except wine into a large punch bowl or container. Cover with plastic wrap and chill for up to 1 hour before serving.
Just before serving, pour in sparkling wine.
Yields eight 14-ounce servings.
Nutrition information per serving: protein: .86 g; fat: .51 g; carbohydrate: 26.3 g; fiber: 2.2 g; sodium: 11 mg; cholesterol: 0; calories: 240', 'cajun', 'beverages', null, null); INSERT INTO `ethnic_recipes` VALUES ('323', 'blackened redfish', 'blackened redfish recipe | louisiana recipes | creole recipes | cajun recipes', '
The fish fillets must be no thicker than 1/2 inch. You MUST use a solid cast iron skillet. Be forewarned that the cooking process will create great clouds of smoke. Use only dried herbs in this recipe.
If you use salmon, substitute dill weed for the thyme in the butter sauce.
6 redfish fillets, about 1/2 inch thick, skinned
2 1/2 cups unsalted butter or margarine
1/2 cup fresh lemon juice
1 1/2 teaspoons red (cayenne) pepper
1 teaspoon salt
2 teaspoons freshly-ground black pepper
1 tablespoon dried leaf thyme
Curly parsley sprigs
Lemon wedges
Place fish fillets on a cutting board; trim off any thin edges and very thin tip of tail. If left on, these thin areas will char and break away. Pat fillets dry with paper towels; cover and refrigerate until ready to cook. The butter sauce adheres better to cold fillets.
In a heavy 3-quart saucepan over medium heat, melt butter; add lemon juice, cayenne, salt, black pepper and thyme. Stir to blend seasonings; cool to lukewarm.
Place an empty 10-inch cast iron skillet over HIGH heat until bottom has a definite white haze and begins to smoke slightly. Remove fish from refrigerator; dip 1 fillet in warm butter sauce, coating well. Place fish in hot skillet, taking care that spits and spatters do not burn you. The fish will sear and cook almost immediately. Turn fillet over; blacken other side. Repeat with remaining fillets, cooking no more than 2 at a time. Reserve remaining butter sauce.
As fillets are cooked, place them on individual plates; keep warm. Remove and discard any accumulated butter sauce and charred bits between batches. When all fish have been cooked, quickly remove skillet from heat; discard any accumulated butter sauce and charred bits. Immediately place empty skillet back on heat. Add reserved butter sauce; carefully swirl skillet 5 or 6 times to blacken butter. Remove pan from heat; drizzle butter over each fillet.
Garnish with parsley sprigs and lemon wedges.
Serve hot.
Makes 4 to 6 servings.
', 'cajun', 'seafood', null, null); INSERT INTO `ethnic_recipes` VALUES ('324', 'bayou hot slaw', 'bayou hot slaw recipe | louisiana recipes | creole recipes | cajun recipes', '1 (2 1/2 to 3 pound) head cabbage
1 large onion, minced
1 large green onion, minced
1 small red bell pepper, minced
4 stalks celery, sliced thin
1/2 cup vegetable oil
1 bay leaf
2 tablespoons flour
1/2 cup granulated sugar
1 cup water
1 1/4 cups white vinegar
1 teaspoon Worcestershire sauce
1/2 teaspoon white pepper
1/2 teaspoon dry mustard
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
Place first 5 ingredients in a large salad bowl and mix well.
In a saucepan, heat oil and bay leaf and stir in the flour, but do not let it brown. Add sugar and water, stirring until thickened. Pour in the vinegar and spices and stir until the sauce is thick. Cool to lukewarm and pour over the slaw. Toss and mix well. Chill and serve cold. If a hotter slaw is desired, add more cayenne.
Serves 6.
', 'cajun', 'vegatables', null, null); INSERT INTO `ethnic_recipes` VALUES ('325', 'black-eyed jambalaya', 'black-eyed jambalaya recipe | louisiana recipes | creole recipes | cajun recipes', '2 pounds ground beef
2 cans black-eyed peas, drained
1 small onion, diced
1 green bell pepper, diced
1 hot pepper, diced
8 strips bacon, divided
3 cups cooked rice
Brown ground beef, onion, bell pepper and hot pepper; add small amount of water as it starts to fry. When meat is brown, add black-eyed peas. Cook beef and peas about 10 minutes.
Add cooked rice; mix well. Put mixture in baking dish. Fry 5 bacon strips extra dry; crumble on top of jambalaya. Place remaining bacon (3 strips) on top of casserole. Bake at 350 degrees F for about 35 minutes.
', 'cajun', 'jambalaya', null, null); INSERT INTO `ethnic_recipes` VALUES ('326', 'blue bayou jambalaya', 'blue bayou jambalaya recipe | louisiana recipes | creole recipes | cajun recipes', '1 medium onion, sliced
1/2 cup green bell pepper, chopped
1 clove garlic, minced
1 cup uncooked regular white rice
1/4 cup butter
1 cup catsup
2 1/2 cups water
4 teaspoons apple cider vinegar
1 teaspoon salt
1/8 teaspoon cayenne
1 cup cubed, cooked ham
1/2 pound raw shrimp, peeled and deveined
In large skillet; sauté onion, green pepper, clove garlic and rice in butter until onion is transparent. Stir in catsup and remaining ingredients, except shrimp; cover. Simmer for 25 to 30 minutes or until rice is tender.
Add shrimp; continue to simmer, tossing mixture gently with a fork until shrimp is tender, about 5 minutes.
Makes 4 to 6 servings.
', 'cajun', 'jambalaya', null, null); INSERT INTO `ethnic_recipes` VALUES ('327', 'alligator sauce piquante', 'alligator sauce piquante recipe | louisiana recipes | creole recipes | cajun recipes', 'This is a Cajun recipe which makes a thick stew which is traditionally served over rice.
3 pounds alligator meat*
Dollop of bottled steak sauce
1/2 cup solid vegetable shortening
1 1/4 cups all-purpose flour
3 large onions, peeled and chopped
1 large green bell pepper, seeded and chopped
1/2 cup chopped scallions
8 ribs celery, chopped
1 (8 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 tablespoon cayenne pepper, or to taste
1 cup water
Salt (optional)
Hot cooked rice
Chop alligator meat into small strips; add a dollop of steak sauce, to coat. Heat some of the shortening in a large saucepot or Dutch oven; add alligator and brown. Remove meat; set aside.
Add remaining shortening and flour; mix well. add onion, green pepper, scallion and celery; sauté slowly until vegetables are tender. Add tomato sauce and tomato paste; mix well. Add cayenne pepper and water. Cover and cook over medium heat for 30 minutes.
Stir in reserved alligator meat. Cook 1 hour, or until meat is tender. Add salt to taste.
Serve over cooked rice.
NOTE: Any fowl or seafood can be used in place of the alligator meat.', 'cajun', 'alligator', null, null); INSERT INTO `ethnic_recipes` VALUES ('328', 'bourbon street po\' boys', 'bourbon street po\' boys recipe | louisiana recipes | creole recipes | cajun recipes', '
Makes 4.
6 tablespoons butter or margarine
6 tablespoons all-purpose flour
1 large onion, sliced
1 small green bell pepper, sliced
2 cups beef broth
1 teaspoon Worcestershire sauce
3/4 teaspoon Tabasco sauce
1/2 teaspoon thyme, crumbled
1 pound beef, cooked and thinly sliced
4 hero rolls
Melt butter in medium saucepan; stir in flour. Cook over medium heat, stirring constantly, until flour browns, about 4 minutes.
Add onion and bell pepper. Cook over medium heat, stirring constantly, about 5 minutes; gradually stir in broth. Add Worcestershire sauce, Tabasco and thyme; stir constantly until mixture boils and thickens.
Cut a thin slice from top of each roll, and scoop out soft insides. Arrange meat on each roll. Spoon gravy over meat and replace tops on rolls.
', 'cajun', 'sandwiches & po\' boys', null, null); INSERT INTO `ethnic_recipes` VALUES ('329', 'baked shrimp creole', 'baked shrimp creole recipe | louisiana recipes | creole recipes | cajun recipes', 'Posted by Cookin Dad at recipegoldmine.com May 17, 2001
Source: Mary in Las Vegas Member posted 02-28-2001 07:27 AM - from The Reynolds Kitchen
Shrimp Creole is nothing new to me, but I have never made it baked. We tried this a couple of weeks ago and it was really good! Everyone in the family loved it.
The only thing I did differently in this recipe is make my own Creole spice mixture because it is unavailable here in Taiwan. I actually brought back a bottle of it a few years ago, but I discovered a while back that it had gone bad (yuck!). Thanks for a delicious recipe!
P.S. I also suggest adding extra shrimp to this recipe like you did. Yummy, yummy!
4 sheets Reynolds Heavy Duty Aluminum
Foil (12 x 18 inches each)
3 cups cooked rice
1 (14.5 ounce) can garlic and onion diced tomatoes
1 medium green bell pepper, chopped
1/2 cup sliced celery
1/2 cup chopped onion
1 tablespoon Creole seasoning
2 to 3 teaspoons packed brown sugar
1/2 teaspoon dried oregano
1 pound medium raw shrimp, peeled and deveined
Preheat oven to 450 degrees F or grill to medium-high. Spray foil with nonstick cooking spray.
Combine rice, tomatoes, green pepper, celery, onion, Creole seasoning, brown sugar and oregano. Stir in shrimp.
Center one-fourth of mixture on each sheet of aluminum foil. Bring up foil sides. Double fold top and ends to seal package, leaving room for heat circulation inside. Repeat to make four packets.
Bake 14 to 16 minutes on a cookie sheet in oven or grill 8 to 10 minutes in covered grill.
Serves 4.
', 'cajun', 'seafood', null, null); INSERT INTO `ethnic_recipes` VALUES ('330', 'bayou country smokey creole mustard sauce', 'bayou country smokey creole mustard sauce recipe | louisiana recipes | creole recipes | cajun recipes', 'Posted by LladyRusty at recipegoldmine.com April 29, 2001
Source: zatarain.com
2/3 cup bacon, cooked and chopped fine
2/3 cup bacon drippings
2/3 cup green onions, chopped
16 ounces Zatarain\'s Creole Mustard
2/3 cup tomato paste
1 cup orange juice
1/3 cup red wine vinegar
1/3 cup honey
1 teaspoon Zatarain\'s Creole Seasoning
Cook bacon until crisp, set aside.
Add chopped green onions to bacon drippings, cook over low heat for about 5 minutes.
Add tomato paste and cook for 3 minutes over low heat.
Add remaining ingredients, stir thoroughly. Cook for 5 minutes over low heat.
Remove from heat and refrigerate until desired.
Use as a dipping sauce for fried seafood and vegetables. Also may be used as sauce for grilled chicken, pork chops, etc.
', 'cajun', 'sauces & ingredients', null, null); INSERT INTO `ethnic_recipes` VALUES ('331', 'andouille stuffing', 'andouille stuffing recipe | louisiana recipes | creole recipes | cajun recipes', '2 (16 ounce) packages jalapeno cornbread mix
1 pound Andouille sausage
2 medium onions, chopped
2 medium bell peppers, chopped
1/2 cup (1 stick) butter
1 can cream of chicken soup
1 cup chicken broth
2 large eggs, well beaten
Following package instructions, bake jalapeno cornbread.
In a food processor, chop sausage into fine pieces.
Melt butter in skillet and sauté chopped vegetables.
Mix cornbread, sausage, vegetables, soup, broth and eggs in a large casserole. Bake at 350 degrees F for 45 minutes or until top is golden brown.
Serves 12.
', 'cajun', 'beef/pork/lamb/veal', null, null); INSERT INTO `ethnic_recipes` VALUES ('332', 'bayou lacombe soft shell crab po-boy', 'bayou lacombe soft shell crab po-boy recipe | louisiana recipes | creole recipes | cajun recipes', 'Source: Bayou Lacombe Crab Festival - Louisiana Cookbook
Soft shell crabs
Lettuce
Peanut oil
All-purpose flour
Cayenne pepper
Salt and pepper to taste
Po-boy bread or French bread
Mayonnaise
Clean soft shell crabs. Mix flour, salt and peppers. Powder crabs with flour mixture and fry in peanut oil until golden. Drain crabs on paper towels. Make po-boy with crabs and mayonnaise.
', 'cajun', 'sandwiches & po\' boys', null, null); INSERT INTO `ethnic_recipes` VALUES ('333', 'bayou yam muffins', 'bayou yam muffins recipe | louisiana recipes | creole recipes | cajun recipes', 'Source: Favorite Recipes: Louisiana Cookin\' from Tabasco Brand Pepper Sauce, 1988
1 cup all-purpose flour
1 cup yellow cornmeal
1/4 cup granulated sugar
1 tablespoon baking powder
1 1/4 teaspoon ground cinnamon
1/2 teaspoon salt
2 eggs
1/2 cup cold strong black coffee
1/4 cup butter or margarine, melted
1 cup mashed yams or sweet potatoes
1/2 teaspoon Tabasco pepper sauce
Preheat oven to 425 degrees F. Grease 12 muffin cups.
In large bowl, combine flour, cornmeal, sugar, baking powder, cinnamon and salt. In medium bowl beat eggs, stir in coffee, butter, yams and Tabasco sauce.
Make a well in center or dry ingredients; add yam mixture and stir just to combine. Spoon batter into prepared muffin cups. Bake 20 to 25 minutes or until a cake tester inserted in center comes out clean. Cool 5 minutes on wire rack. Remove from pan.
Serve warm.
', 'cajun', 'breakfast', null, null); INSERT INTO `ethnic_recipes` VALUES ('334', 'baton rouge chicken', 'baton rouge chicken recipe | louisiana recipes | creole recipes | cajun recipes', 'WARNING! This is VERY spicy!
4 (4 ounce) skinless, boneless chicken breast halves
2 tablespoons butter or margarine, melted
Spice Mix
2 tablespoons cayenne pepper
1 tablespoon paprika
1 tablespoon black pepper
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon chili powder
1/8 teaspoon dried thyme
1/8 teaspoon dry mustard
Spice Mix: On a sheet of wax paper, combine cayenne pepper, paprika, black pepper, garlic powder, onion powder, basil, oregano, chili powder, thyme and mustard. Mix well.
Heat a large cast iron skillet or other large heavy skillet over medium-high heat until very hot, about 8 minutes.
Meanwhile, brush chicken with butter or margarine. Dredge chicken in spice mixture, patting firmly to adhere.
Place chicken in prepared skillet and cook, turning once, until coating is blackened and chicken is no longer pink, about 10 minutes. Place chicken on a serving platter. Serve immediately.
Serves 4.
', 'cajun', 'poultry', null, null); INSERT INTO `ethnic_recipes` VALUES ('335', 'baby kay\'s bread pudding', 'baby kay\'s bread pudding recipe | louisiana recipes | creole recipes | cajun recipes', 'Source: Baby Kay\'s Cajun Kitchen, Scottsdale and Phoenix, Arizona
1 1/2 cups granulated sugar
3/4 teaspoon cinnamon
3/4 teaspoon nutmeg
3 eggs
3/4 cup coconut flakes
3/4 teaspoon vanilla extract
3/4 cup raisins
3/4 cup chopped pecans
5 tablespoons butter
3 cups whole milk
3/4 of 16-ounce loaf stale French
bread, cut into crouton-size cubes
Mix together sugar, cinnamon and nutmeg. Add eggs; whip together. Add vanilla extract. Stir in coconut flakes, raisins and chopped pecans. Melt butter over low heat. Add milk, heating just enough to scald. Add to sugar-egg-coconut mixture. Place in a 12 x 8-inch baking dish with the French bread cubes. Put into a cold oven; bake at 350 degrees F for one hour.
Serves 8.', 'cajun', 'desserts', null, null); INSERT INTO `ethnic_recipes` VALUES ('336', 'buttery king cake', 'buttery king cake recipe | louisiana recipes | creole recipes | cajun recipes', '
Source: American Butter Institute
1/2 cup milk
1 package active dry yeast
1/2 cup granulated sugar
1 teaspoon salt
3 1/2 to 4 cups bread flour, divided
1/2 cup (1 stick) unsalted butter, softened and cut into pieces
3 eggs, slightly beaten
1 tablespoon freshly grated lemon peel
1/2 teaspoon ground nutmeg
1 egg
1 tablespoon milk
A plastic doll, 1-inch high
Dried bean or pecan half
Frosting (recipe follows)
Heat 1/2 cup milk until warm (105 to 115 degrees F).
In a large mixer bowl, dissolve yeast in warm milk. Stir in sugar and salt and mix well. Let stand a few minutes, or until bubbly. Add 2 cups of the bread flour, the butter, beaten eggs, lemon peel and nutmeg. With an electric mixer, beat on slow speed until all ingredients are moistened. Beat 3 minutes on medium speed. Stir in enough remaining flour to make a soft dough. On a lightly floured surface, knead dough until smooth and elastic, adding more bread flour if needed, about 5 minutes. Place dough in well-buttered bowl and cover loosely with plastic wrap. Let the dough rise in a warm place (80 to 85 degrees F) about 1 1/2 hours, or until dough doubles in volume.
Punch down dough several times to remove air bubbles. Shape into a rope 24 inches long and place on a buttered baking sheet. Pinch the ends together to form a ring. Cover dough with a cloth and let is rise in a warm place until it again doubles in volume, about 1 1/4 hours.
Preheat oven to 350 degrees F.
Whisk together the remaining egg and 1 tablespoon milk; gently brush over the top of the dough. Bake 22 to 27 minutes or until golden and cake sounds hollow when lightly tapped. Remove from baking sheet and cool completely on a wire rack. Once the cake is cool, press the doll, dried bean or nut gently into the bottom of the cake so that it is hidden.
Frosting
3 cups confectioners’ sugar
1/4 cup fresh lemon juice
1 to 2 tablespoons milk
Yellow, green and purple decorating sugars
Combine confectioners’ sugar, lemon juice and 1 tablespoon milk. Stir with a wire whisk until smooth. If icing is too thick, stir in another 1 tablespoon of milk. Spoon icing over top of ring, allowing it to run down the sides. Sprinkle with colored sugar, creating rows of each color about 1 1/2 inches wide. Repeat all around the ring.
Makes 14 servings.
Nutritional analysis per serving: 350 calories, 9 grams fat, 61 grams carbohydrate and 7 grams protein
', 'cajun', 'desserts', null, null); INSERT INTO `ethnic_recipes` VALUES ('337', 'avery island deviled shrimp', 'avery island deviled shrimp recipe | louisiana recipes | creole recipes | cajun recipes', 'Shrimp
1/4 cup butter
1 pound breaded shrimp
Melt butter in skillet over low heat; add shrimp and cook until browned. Remove from heat and keep warm.
Deviled Shrimp Sauce
2 tablespoons butter
1 medium onion, finely chopped
1 clove garlic, minced
1 (10 1/2 ounce) can beef consommé
1/2 cup water
2 tablespoons Worcestershire Sauce
1 1/2 teaspoons prepared mustard
1/2 teaspoon salt
1/4 to 1/2 teaspoon Tabasco Sauce
Juice of 1 small lemon
3 cups hot cooked long grained white rice
Melt butter in a saucepan over low heat; add onion and garlic. Sauté until tender over medium heat. Add remaining ingredients, except lemon juice and rice. Heat to boiling, reduce to a simmer and simmer for 15 minutes or until liquid is reduced to about 1 cup. Add lemon juice.
Place rice on a serving platter. Put the shrimp on top and top with the sauce.
4 servings
', 'cajun', 'seafood', null, null); INSERT INTO `ethnic_recipes` VALUES ('338', 'bayou chicken bake', 'bayou chicken bake recipe | louisiana recipes | creole recipes | cajun recipes', '4 to 6 boneless, skinless chicken breasts
1 1/2 to 2 teaspoons Cajun seasoning
1/2 cup chopped onion
1 cup uncooked regular long grain rice
1 (16 ounce) package frozen black-eyed peas
2 (14 1/2 ounce) cans Cajun-style stewed tomatoes
2 tablespoons chopped fresh parsley
Preheat oven to 350 degrees F. Lightly grease a 13 x 9-inch baking dish.
Sprinkle chicken with Cajun seasoning; place in baking pan.
In large bowl, combine onion, rice, black-eyed peas and tomatoes. Pour over chicken. Cover and bake 45 minutes. Uncover and bake 15 minutes longer, or until chicken is cooked through. Sprinkle with parsley before serving.
Yield: 4 to 6 servings
', 'cajun', 'poultry', null, null); INSERT INTO `ethnic_recipes` VALUES ('339', 'black-eyed pea gumbo', 'black-eyed pea gumbo recipe | louisiana recipes | creole recipes | cajun recipes', 'Soak peas overnight.
Add salt pork; start cooking. Sauté onions, celery, bell pepper and garlic. Add to peas with shrimp. Add both the regular canned tomatoes and the Ro-Tel tomatoes and simmer until done.
* Substitute with your favorite meat, thinly sliced chicken, round steak or hamburger meat.
', 'cajun', 'vegatables', null, null); INSERT INTO `ethnic_recipes` VALUES ('340', 'acadian peppered shrimp', 'acadian peppered shrimp recipe | louisiana recipes | creole recipes | cajun recipes', 'Serves 4.
1 pound butter
1/2 cup lemon juice
2 teaspoons fresh basil, chopped
2 teaspoons cayenne pepper
2 teaspoons fresh oregano, chopped
5 garlic cloves, minced
1 bay leaf, crumbled
1/2 c black pepper, finely ground
Salt
4 pounds large raw shrimp in shells (30-35 per pound)
Melt the butter in a large deep-sided frying pan or iron skillet over low heat. When melted, raise the heat, and add the remaining ingredients except the shrimp. Cook, stirring often, until browned to a rich mahogany color, about 10 minutes.
Add shrimp, stirring and turning to coat well with the seasoned butter. Cook until the shrimp have turned a rich deep pink, about 10 minutes.
Lay newspapers on the table. Serve the shrimp in their shells, peeling them at the table.
', 'cajun', 'seafood', null, null); INSERT INTO `ethnic_recipes` VALUES ('341', 'bloody mary crawfish jambalaya', 'bloody mary crawfish jambalaya recipe | louisiana recipes | creole recipes | cajun recipes', '1/2 cup Bloody Mary mix
1 (8 ounce) can beef consommé
1 cup chopped onions
1/2 cup chopped green bell peppers
1 small fresh jalapeno, seeded and chopped
1 (4 ounce) can sliced mushrooms, drained
1/2 cup (1 stick) butter, melted
1 pound peeled crawfish tails
2 1/2 cups long-grain rice (uncooked)
1/2 teaspoon salt
1/4 teaspoon cayenne
Combine all of the ingredients in an 8- to 10-cup rice cooker. Do not add water. Turn on cook cycle. When the cycle is over, keep on the warm cycle for at least 30 minutes. Do not attempt to cook this in a smaller rice cooker.
Makes about 8 servings.
', 'cajun', 'jambalaya', null, null); INSERT INTO `ethnic_recipes` VALUES ('342', 'bloody mary cabbage jambalaya', 'bloody mary cabbage jambalaya recipe | cajun recipes', '1 pound ground meat
1 package cole slaw mix with carrots
1 small onion chopped
1/2 cup red bell pepper chopped
1/2 cup green bell pepper chopped
1/2 cup yellow bell pepper chopped
1 cup uncooked rice
4 to 5 cups bloody Mary mix (your favorite flavor)
Brown ground meat. When almost done browning, add bell peppers and onions. Brown until bell pepper is limp. Add bag of cole slaw mix and mix completely. Add enough bloody Mary mix to cover entire mixture until it is about an inch above. Add uncooked rice and mix thoroughly. Stir occasionally until rice is fluffy and cooked.
Serves at least 12.
', 'cajun', 'jambalaya', null, null); INSERT INTO `ethnic_recipes` VALUES ('343', 'bacon and rice creole', 'bacon and rice creole recipe | louisiana recipes | creole recipes | cajun recipes', '1 pound bacon
1 green bell pepper, diced
3 small onions, chopped
2 1/2 teaspoons salt
1/8 teaspoon pepper
2 cups canned tomatoes
1 cup raw rice (not quick-cooking)
Simmer vegetables and spices in a saucepan. At the same time, fry the bacon. When bacon is done, remove from pan and crumble into small pieces. Drain off all but 3 tablespoons of fat, to which add the raw rice. Let rice brown lightly. Add the vegetables and bacon; let simmer over very low heat for 30 minutes. Check after 20 minutes to see if it is drying out. If so, add more tomatoes, or some water, or a combination of both.
', 'cajun', 'potatoes, rice, starches', null, null); INSERT INTO `ethnic_recipes` VALUES ('344', 'banana bread pudding', 'banana bread pudding recipe | louisiana recipes | creole recipes | cajun recipes', '2 eggs
1 cup milk
1/4 cup brown sugar
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1/2 teaspoon vanilla extract
3 slices bread, cubed
4 very ripe bananas, mashed
Grated lemon peel
Whisk eggs, milk, sugar, nutmeg, cinnamon, and vanilla extract. Add bread and let stand for 5 minutes. Stir in the bananas. Grease a 1 1/2-quart casserole. Add the bread mixture. Place the dish in a larger baking pan and add hot water until it reaches 1 1/2 inches up the sides of the inside pan. Bake at 350 degrees F for 50 minutes. Remove the casserole from the water and allow to cool on a wire rack for 10 to 15 minutes. Sprinkle with lemon peel.
', 'cajun', 'desserts', null, null); INSERT INTO `ethnic_recipes` VALUES ('345', 'bayou bread pudding with hot rum sauce', 'bayou bread pudding with hot rum sauce recipe | louisiana recipes | creole recipes | cajun recipes', '1 (20 ounce) can crushed pineapple
8 ounces raisins
1 cup dark rum
30 ounces stale French bread
1 quart milk
6 ounces melted butter
3 large eggs
6 ounces evaporated milk
3 tablespoons vanilla extract
1 1/2 cups granulated sugar
1/4 cup dark brown sugar
Place pineapple and raisins in a bowl. Add rum and set aside to marinate for 48 hours. Break up the bread and soak in the milk, then strain out excess liquid in a sieve and place the mushy bread in a mixing bowl. Drain the rum from the fruit and reserve liquid for making sauce. Add the fruit to the bread, together with melted butter.
In a separate bowl beat the eggs with the evaporated milk, vanilla and both sugars and add to the bread and fruit. Mix with a spoon until thoroughly blended. To cook: transfer the mixture to a well-greased 12 x 9-inch baking pan and bake in a preheated 350 degree F oven for 30 minutes, then remove pan and stir well. Spread the pudding evenly and replace in the oven to bake for a further 40 to 45 minutes. Serve immediately with Hot Rum Sauce.
Hot Rum Sauce
2 cups granulated sugar
8 ounces butter
2 large eggs
4 ounces dark rum
Reserved marinade
Combine sugar and butter in a double boiler. Beat eggs, add to the pan and whisk rapidly to produce a thick consistency. Remove pan from heat and allow to cool, then stir in rum and reserved marinade. Reheat before pouring over the pudding prior to serving.', 'cajun', 'desserts', null, null); INSERT INTO `ethnic_recipes` VALUES ('346', 'bayou country beignets', 'bayou country beignets recipe | louisiana recipes | creole recipes | cajun recipes', '
3/4 cup water
2 teaspoons granulated sugar
1/2 cup evaporated milk
1 package active dry yeast (about 1 tablespoon)
3 to 3 1/2 cups soft, southern wheat flour* or all-purpose flour
1/3 cup granulated sugar
1 egg
2 tablespoons lard or vegetable shortening
1 teaspoon salt
1/2 teaspoon freshly-grated nutmeg
Vegetable oil
Confectioners\' sugar
* This flour has a gluten content of about 8 percent.
In a medium saucepan over low heat, combine water, 2 teaspoons sugar and evaporated milk; heat to 110 degrees F. Pour into a 2-cup glass measuring cup. Stir in yeast. Let stand until foamy — 5 to 10 minutes.
In a food processor fitted with the steel blade, combine 3 cups of flour and all remaining ingredients except oil and confectioners\' sugar. Turn on and off 3 or 4 times to blend ingredients. Add yeast mixture. Turn on and off 4 or 5 times to bring dough together. Check consistency of dough. It should be fairly smooth and non-sticky. If additional flour is needed, add 1 to 2 tablespoons at a time; process just until blended. Process 15 seconds to knead dough. Turn out dough on a lightly floured surface; form into a smooth ball. Lightly oil a large bowl. Place dough in oiled bowl, turning to coat all sides. Cover with plastic wrap. Let rise in a warm, draft-free place until doubled in bulk, about 1 1/2 hours.
Punch down dough. Turn out onto a lightly floured surface. Roll out dough into a rectangle about 1/2 inch thick. Working at a diagonal to rectangle, with a sharp knife, cut dough into 2-inch wide strips, moving from left to right. Starting at top left and moving toward bottom of rectangle, cut dough diagonally into 2-inch wide strips to form diamond shapes. Carefully place all completed diamonds 1/2 inch apart on ungreased baking sheets. Cover loosely with plastic wrap. Gather up remaining dough scraps; knead together. Cover loosely with plastic wrap; let rest 15 minutes to relax dough. Roll out and cut as before. Repeat until all dough has been used. Cover beignets loosely with plastic wrap; let rise in warm, draft-free place until almost doubled in bulk, 45 minutes.
In a large saucepan, heat 3 inches oil to 365 degrees F or until a 1-inch bread cube turns golden brown in 60 seconds. Carefully slide beignets into hot oil, 3 or 4 at a time; do not crowd. Fry until puffy and golden brown on both sides, turning once with tongs. Cooking times is about 2 to 3 minutes per side. Remove with a slotted spoon; drain on paper towels. Sift confectioners\' sugar over hot beignets; serve hot.
Makes about 36.
', 'cajun', 'breakfast', null, null); INSERT INTO `ethnic_recipes` VALUES ('347', 'bayou shrimp', 'bayou shrimp recipe | louisiana recipes | creole recipes | cajun recipes', '1/2 cup chopped onion
1/2 cup chopped celery
2 tablespoons margarine
1 cup fresh mushrooms, sliced
1 (1 pound) can whole tomatoes, chopped
1 (8 ounce) can tomato sauce
1/8 teaspoon seasoned salt
1/8 teaspoon Tabasco® sauce
2 tablespoons parsley flakes
1 1/4 cups cooked or canned shrimp
Sauté onion and celery in margarine until limp. Add mushrooms and sauté for 1 minute. Stir in garlic, tomatoes, tomato sauce, salt, Tabasco® sauce and parsley. Simmer, covered for 15 minutes to blend flavors; stir occasionally.
Add shrimp to sauce; stir to mix. Let stand a few minutes to heat shrimp; do not boil. Serve over hot cooked rice or spaghetti.
Makes 4 servings.', 'cajun', 'seafood', null, null); INSERT INTO `ethnic_recipes` VALUES ('348', 'andouille sausage', 'andouille sausage recipe | louisiana recipes | creole recipes | cajun recipes', '
1 boneless pork butt, ground (about 5 pounds)
1/2 cup Rustic Rub
1 1/2 teaspoons chili powder
1/2 cup paprika
1 1/2 teaspoons file powder
3 teaspoons freshly ground black pepper
1 teaspoon cumin
1 1/2 teaspoons crushed red pepper
2 teaspoons garlic powder
2 teaspoons salt
1/2 cup chopped garlic
Mix all ingredients together. Refrigerate 24 hours. Make patties or whatever you need with the mixture.
Rustic Rub
8 tablespoons paprika
3 tablespoons cayenne
5 tablespoons ground black pepper
6 tablespoons garlic powder
3 tablespoons onion powder
6 tablespoons salt
2 1/2 tablespoons dried oregano
2 1/2 tablespoons dried thyme
Combine all the ingredients in a mixing bowl. Blend well. Can be stored in an airtight container in your spice cabinet for up to 3 months.
Divide into five parts (one pound each) and freeze.', 'cajun', 'beef/pork/lamb/veal', null, null); INSERT INTO `ethnic_recipes` VALUES ('349', 'bayou stewed tomatoes', 'bayou stewed tomatoes recipe | louisiana recipes | creole recipes | cajun recipes', '
1/2 cup sliced scallions
1 tablespoon olive oil
1 tablespoon red wine vinegar
1 whole clove
1 teaspoon minced chile peppers
3 cups canned plum tomatoes
1 tablespoon chopped fresh parsley
1/2 cup thinly sliced fresh okra
In a saucepan, sauté the scallions in oil over medium heat for 1 minute. Add the vinegar and clove. Stir, cover and cook for 3 minutes. Remove and discard clove. Stir in the okra, chiles, tomatoes and parsley. Simmer, covered, for 10 minutes.
', 'cajun', 'vegatables', null, null); INSERT INTO `ethnic_recipes` VALUES ('350', 'barbecued cajun shrimp', 'barbecued cajun shrimp recipe | louisiana recipes | creole recipes | cajun recipes', '1 pound shrimp (25 to 30 count)
Butter
Cajun seasoning
Garlic powder
Peel. Fire up the grill. Melt 2 or 3 cubes of butter in a disposable cake or pie tin. Sprinkle some Cajun seasoning and a little garlic into the melted butter. Add the shrimp and put them on the barbeque. They will need to be turned occasionally with a fork. They take approximately 15 to 20 minutes to cook depending on the temperature of the grill.
', 'cajun', 'seafood', null, null); INSERT INTO `ethnic_recipes` VALUES ('351', 'cabbage jambalaya', 'cabbage jambalaya recipe | louisiana recipes | creole recipes | cajun recipes', '1 medium cabbage, cut up
1 large onion, chopped fine
1 green bell pepper, finely chopped
1 can tomato sauce
1/2 pound ground beef
1/2 pound ground pork
2 cups water
1 1/2 cups rice
2 tablespoons vegetable oil
Put oil in a baking dish and layer half of the raw cabbage, raw rice, two ground meats mixed together, onions and pepper. Pour 1/2 can tomato sauce over layers. Repeat with another layer of same ingredients. Pour remaining sauce, salt and pepper and 2 cups water over layers. Bake for 1 hour at 350 degrees F.
', 'cajun', 'vegatables', null, null); INSERT INTO `ethnic_recipes` VALUES ('352', 'cafe au lait luzianne', 'cafe au lait luzianne recipe | louisiana recipes | creole recipes | cajun recipes', 'This is a real Louisiana tradition.
2 cups milk
1/3 to 1/2 cup heavy cream*
4 to 6 cups strongly-brewed
Luzianne® Coffee with Chicory
Combine milk and cream in a saucepan. Bring just a boil (bubbles will form around the edges of the pan). Remove from heat. Pour a little coffee in each of four mugs or large coffee cups. Then pour coffee and steamed milk together until cups are 3/4 filled. Makes 6 to 8 cups.
* Skim milk can be substituted for milk and cream.', 'cajun', 'beverages', null, null); INSERT INTO `ethnic_recipes` VALUES ('353', 'cajun bread pudding', 'cajun bread pudding recipe | louisiana recipes | creole recipes | cajun recipes', '
12 cups cubed white bread
1 cup raisins
1/2 cup butter, melted
2 cups milk
2 eggs
1 (12 ounce) can evaporated milk
1 can sweetened condensed milk
1 small box instant vanilla pudding
2 teaspoon vanilla extract
Toss bread with raisins. Place in a 3-quart, rectangular baking dish. Combine and mix the remaining ingredients in a large bowl. Pour over bread; let stand for 30 minutes. Bake at 350 degrees F for 50 minutes or until a knife inserted in the center comes out clean.
Serve warm.
Serves 15.', 'cajun', 'desserts', null, null); INSERT INTO `ethnic_recipes` VALUES ('354', 'cajun cabbage', 'cajun cabbage recipe | louisiana recipes | creole recipes | cajun recipes', '
4 cups shredded cabbage
1/2 cup chopped onions
1 can cream of mushrooms soup
1 cup shredded process American cheese
1/2 teaspoon pepper
1 teaspoon parsley
1/2 teaspoon garlic powder
1/4 teaspoon basil
2 hardboiled eggs, chopped
2 tablespoons butter or margarine, melted
12 round butter crackers, crushed
Microwave or steam cabbage in a small amount of water until tender-crisp. Do not cook cabbage until it is soft. Combine cabbage, onions, soup, cheese, seasonings and eggs; mix well. Spoon mixture into greased 9-inch square baking dish. Combine butter and crackers; sprinkle over cabbage mixture. Cover and bake at 350 degrees F for 30 minutes. Uncover and bake an additional 5 minutes or until lightly browned.
Yields 6 servings.
', 'cajun', 'vegatables', null, null); INSERT INTO `ethnic_recipes` VALUES ('355', 'cajun chili', 'cajun chili recipe | louisiana recipes | creole recipes | cajun recipes', '1 1/2 pounds ground beef
1 pound ground hot sausage
2 (8 ounce) cans tomato sauce
1 (10 ounce) can diced tomatoes and green chiles
1 (32 ounce) can prepared chili (Gebhardt®)
1 (16 ounce) can ranch-style chili beans (optional)
1 large onion, chopped
1 large green bell pepper, chopped
1 to 2 tablespoons minced garlic
Cajun seasoning
Brown ground beef and ground sausage; drain grease. Add seasonings and vegetables. Simmer until vegetables are tender. Add all other ingredients and simmer about 30 minutes or to desired consistency.
Serve with shredded cheese and sour cream.', 'cajun', 'soups, gumbos, chili', null, null); INSERT INTO `ethnic_recipes` VALUES ('356', 'cajun cocktail nuts', 'cajun cocktail nuts recipe | louisiana recipes | creole recipes | cajun recipes', '
1/2 cup butter or margarine, melted
2 tablespoons Worcestershire sauce
2 teaspoons chili powder
2 to 3 dashes hot pepper sauce
1 pound unsalted peanuts
1 pound raw cashews
2 pounds unsalted, raw pecan halves
Garlic salt
Black pepper
Preheat oven to 275 degrees F. Mix butter, Worcestershire, chili powder and pepper sauce in glass measuring cup.
Combine nuts in large roasting pan and drizzle with butter mixture, stirring to coat. Bake 45 minutes, stirring every 15 minutes. Spread out on paper towels (labeled for use with food) to dry. Season with garlic salt and black pepper.
', 'cajun', 'appetizers, nuts', null, null); INSERT INTO `ethnic_recipes` VALUES ('357', 'cajun glazed mushrooms', 'cajun glazed mushrooms recipe | louisiana recipes | creole recipes | cajun recipes', '1 1/2 pounds small button mushrooms
1 cup unsalted butter or margarine
1 (5 ounce) bottle Worcestershire sauce
1/4 cup finely-ground pepper
1/2 teaspoon salt
5 to 6 drops Tabasco® sauce
Trim any woody ends from mushroom stems. Wipe trimmed mushrooms with a damp towel.
Melt butter or margarine in a heavy saucepan over medium heat. Add mushrooms; toss to coat with butter or margarine. Stir in Worcestershire sauce, pepper, salt and Tabasco® sauce. Increase heat to medium high. Cover pan; cook mushrooms, stirring frequently. Do not let mushrooms stick to pan. Mushrooms are done when butter or margarine separates from Worcestershire sauce and mushrooms are glazed with a heavy, dark caramel-colored sauce, about 20 minutes.
Remove with a slotted spoon, discarding any sauce. Serve hot.
Makes about 8 servings.', 'cajun', 'vegatables', null, null); INSERT INTO `ethnic_recipes` VALUES ('358', 'cajun cornbread', 'cajun cornbread recipe | louisiana recipes | creole recipes | cajun recipes', '
2 large eggs
1 cup buttermilk
1 cup corn oil
1 3/4 cup yellow corn meal
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon cayenne pepper
3/4 cup grated sharp Cheddar cheese
1/4 cup chopped jalapeño pepper
1/4 cup chopped pimento
1/2 cup chopped yellow onion
1 (10 ounce) can creamed corn
Beat eggs, buttermilk and corn oil in a large mixing bowl and stir in all the remaining ingredients. Blend thoroughly, then pour into a well-greased preheated cast iron skillet and bake at 350 degrees F for 25 to 30 minutes.
', 'cajun', 'bread', null, null); INSERT INTO `ethnic_recipes` VALUES ('359', 'cajun beef stew', 'cajun beef stew recipe | louisiana recipes | creole recipes | cajun recipes', '2 tablespoons vegetable oil
2 pounds beef, cut into 1-inch cubes
2 tablespoons all-purpose flour
2 onions, sliced
1 (1 pound) can tomatoes
2 celery tops
1 cup thinly sliced carrots
1 large potato, peeled and sliced
1 teaspoon salt
1 teaspoon thyme
1/3 teaspoon hot pepper sauce
1 bay leaf
Brown beef in oil. Sprinkle with flour. Mix well. Add onions and cook 5 minutes. Add remaining ingredients and simmer, covered, for 1 1/2 hours.
Serves 4
', 'cajun', 'beef/pork/lamb/veal', null, null); INSERT INTO `ethnic_recipes` VALUES ('360', 'cajun chicken alfredo', 'cajun chicken alfredo recipe | louisiana recipes | creole recipes | cajun recipes', '3 boneless, skinless chicken breasts
1 bag penne pasta
Louisiana Cajun spice
1 jar Alfredo sauce
Chopped green onions (garnish)
Diced tomato (garnish)
Season chicken breasts with Louisiana Cajun Spice generously, then season with garlic powder. Pour 1 tablespoon of vegetable oil in a frying pan and cook chicken until done.
Boil penne pasta until done, then strain and add Alfredo sauce.
Slice cooked chicken into 1-inch cubes. Put pasta mixture on a plate, then add diced. Garnish with chopped green onions and tomatoes.
', 'cajun', 'poultry', null, null); INSERT INTO `ethnic_recipes` VALUES ('361', 'cajun dynamite dust', 'cajun dynamite dust recipe | louisiana recipes | creole recipes | cajun recipes', 'Source: Famous Dave\'s
1/2 cup paprika
6 tablespoons kosher salt
1/4 cup coarsely ground black pepper
3 tablespoons basil
3 tablespoons filé powder
2 tablespoons garlic powder
2 tablespoons dry mustard
2 tablespoons onion powder
2 tablespoons dried oregano
2 tablespoons cayenne (reduce by 1/2 if you want it mild)
2 tablespoons white pepper
2 tablespoons dried thyme
Mix all ingredients together. Store in an airtight container in a cool, dark place.
Makes 2 1/2 cups seasoning mix.
', 'cajun', 'sauces & ingredients', null, null); INSERT INTO `ethnic_recipes` VALUES ('362', 'cajun crawfish quesadilla', 'cajun crawfish quesadilla recipe | louisiana recipes | creole recipes | cajun recipes', 'Makes 1 entree serving or 2 appetizer servings
1 large (12-inch) flour tortilla
12 to 18 peeled and deveined crawfish tails
1/4 cup Monterey jack cheese, shredded or sliced thin
1/2 teaspoon fresh jalapeños, chopped (optional)
1 green onion, chopped
1 tablespoon butter
Cajun spice blend, to taste
Sour cream
Shredded lettuce
Homemade salsa
Melt butter in large frying pan over moderate heat.
Assemble quesadilla by layering all ingredients except sour cream, lettuce and salsa on one half of the tortilla. Fold in half and sauté until tortilla is browned on one side.
Flip and sauté on other side until cheese is melted.
Cut into pie-shape wedges and serve with sour cream, shredded lettuce and salsa.
', 'cajun', 'seafood', null, null); INSERT INTO `ethnic_recipes` VALUES ('363', 'cajun tomato chicken salad', 'cajun tomato chicken salad recipe | louisiana recipes | creole recipes | cajun recipes', 'Source: tomato.org
1 1/2 tablespoons lemon juice
2 cloves garlic, minced
1/2 teaspoon thyme
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
1/2 cup non-fat plain yogurt
3 cups cubed, cooked chicken
1 cup thinly sliced green onion
1/2 cup diced green bell pepper
1/2 cup diced celery
3 cups (about 1 1/2 pounds) seeded and diced fresh California tomatoes
Combine lemon juice and next five ingredients. Beat in yogurt. Gently fold chicken and next 3 ingredients into dressing. Chill.
Just before serving, fold in tomatoes.
', 'cajun', 'poultry', null, null); INSERT INTO `ethnic_recipes` VALUES ('364', 'cajun chicken pasta', 'cajun chicken pasta recipe | louisiana recipes | creole recipes | cajun recipes', 'Posted by JBic01 at recipegoldmine.com 4/29/02 6:56:43 am
2 boneless chicken breasts, cut into thin strips
2 teaspoons Cajun seasoning
2 tablespoon butter
8 slices each green and red pepper
4 large mushrooms sliced
1 green onion sliced
1 to 2 cups heavy cream
1/4 teaspoon each basil, lemon pepper and salt
1/8 teaspoon each pepper and garlic powder
4 ounces linguine, cooked and drained
Freshly shredded parmesan cheese
Place chicken and seasoning in bowl and turn to coat. Sauté chicken in butter for 5-7 minutes. Add vegetables and cook 2-3 more minutes. Reduce heat, add cream and seasonings. Heat thoroughly, do not boil. Add linguine and toss. Sprinkle with parmesan cheese.
', 'cajun', 'poultry', null, null); INSERT INTO `ethnic_recipes` VALUES ('365', 'cajun chicken with penne pasta', 'cajun chicken with penne pasta recipe | louisiana recipes | creole recipes | cajun recipes', '1/2 cup (1 stick) butter
1 whole chicken breast
4 tablespoons Cajun seasoning, divided
1 cup whole milk
12 ounces dry penne pasta
2 tablespoons white wine
1/4 cup Parmesan cheese
Cut the raw chicken into bite-size pieces and season with 3 tablespoons of the seasoning. Melting the butter in a heavy saucepan. After the butter has melted, grill the chicken in the saucepan until fully cooked. Meanwhile, cook the pasta until almost done, about 12 minutes.
Add the milk, cooked pasta, Parmesan cheese and white wine into the saucepan with the butter and chicken. Reduce heat to medium-medium low. Cook until the pasta is fully cooked and the sauce is thick enough to coat a spoon. Continue to slowly add more milk if you want to make the sauce more white.
Serve in pasta bowls and sprinkle the top with the remaining seasoning.
', 'cajun', 'poultry', null, null); INSERT INTO `ethnic_recipes` VALUES ('366', 'cajun clams', 'cajun clams recipe | louisiana recipes | creole recipes | cajun recipes', 'Yield: 12 servings
1 small yellow onion, minced
3 large cloves garlic, minced
1/2 green bell pepper, minced
1 1/2 stalks celery, minced
1/4 pound butter
2 (6.5 ounce) cans chopped clams
2 tablespoons Worcestershire sauce
1 tablespoon Cajun/Creole shellfish seasoning
1 teaspoon onion powder
Salt and pepper to taste
1 cup Italian seasoned bread crumbs
Paprika, for color
Clam shells
Mince onion, green pepper and celery; set aside.
Melt butter over high heat in frying pan. Add vegetables and saute until soft and translucent, about 4 to 5 minutes. Stir periodically with a wooden spoon. Add clams, including broth, and stir. Season with Worcestershire sauce, Cajun seasoning and onion powder. Taste, adding salt and pepper or more Cajun seasoning as desired. Bring to a boil, reduce heat and cook 5 minutes.
Add Italian bread crumbs. Place in clam shells or shells purchased in a gourmet store. Add paprika for color. Place under broiler 5 minutes or until browned.
Makes 12 to 14 servings.
NOTE: You can do everything ahead except the broiler step and freeze the clams, covered tightly with foil, until the day you serve. Defrost in refrigerator and broil at the last minute.
', 'cajun', 'seafood', null, null); INSERT INTO `ethnic_recipes` VALUES ('367', 'cajun coffee', 'cajun coffee recipe | louisiana recipes | creole recipes | cajun recipes', 'This is an old Cajun recipe.
3 cups strong black coffee
1/4 cup molasses
1 cup cream, whipped
Dash of nutmeg
Rum (optional)
Mix coffee and molasses and heat to a low simmer. Stir to blend. Divide mixture between 4 cups or heat-proof glasses. Top with cream and a dash of nutmeg. The idea is to sip the coffee mixture through the cream, much like Irish coffee. Some Cajuns like to mix a tablespoon of rum in with the coffee and molasses.
Yield: serves 4
', 'cajun', 'beverages', null, null); INSERT INTO `ethnic_recipes` VALUES ('368', 'cajun crabmeat mold', 'cajun crabmeat mold recipe | louisiana recipes | creole recipes | cajun recipes', 'Posted by kdipaolo at recipegoldmine.com 6/21/01 3:18:16 pm
16 ounces cream cheese, softened
2 tablespoons dairy sour cream
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon ground red pepper
1/4 teaspoon garlic powder
1/4 teaspoon ground thyme
1 cup cooked crabmeat
1/4 cup finely chopped green pepper
Rye crackers
Beat all ingredients except crabmeat, green pepper and crackers in a 2 1/2-quart bowl on medium speed until well blended, about 1 minute.
Stir in crabmeat and green pepper.
Line a deep 1 1/2-pint bowl with plastic wrap; press mixture in bowl. Cover and refrigerate until firm, about 3 hours.
Unmold on serving plate; remove plastic wrap. Garnish with chile peppers if desired. Serve with crackers.
', 'cajun', 'seafood', null, null); INSERT INTO `ethnic_recipes` VALUES ('369', 'cajun brownie cake', 'cajun brownie cake recipe | louisiana recipes | creole recipes | cajun recipes', 'Brownie
2 cups granulated sugar
2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup (1 stick) margarine
1 cup water
1/2 cup solid Crisco shortening
6 tablespoons cocoa powder
1 teaspoon baking soda dissolved in 1/2 cup buttermilk
2 eggs, beaten
Sift together sugar, flour and salt.
In a saucepan, bring to a boil margarine, water, Crisco and cocoa powder. Add to the flour mixture.
Add baking soda/buttermilk mixture. Add eggs. Mix all together Pour into greased and floured jellyroll pan. Bake for 20 minutes at 350 degrees F, until a wooden pick comes out clean.
Icing
1/2 cup (1 stick) butter, melted
1 (16 ounce) box confectioners\' sugar
2 tablespoons cocoa powder
6 tablespoons buttermilk
1 teaspoon vanilla extract
1 cup chopped nuts
Put butter in a medium-size mixing bowl. Beat in remaining ingredients except chopped nuts. Fold in nuts. Pour over hot brownie base. Cut into squares when cool.
', 'cajun', 'desserts', null, null); INSERT INTO `ethnic_recipes` VALUES ('370', 'cajun chicken and dumplings', 'cajun chicken and dumplings recipe | louisiana recipes | creole recipes | cajun recipes', 'Chicken
1 large chicken
2 quarts salted water
1/4 cup butter
1/2 cup sliced mushrooms
1/2 cup chopped celery
1/2 cup chopped green bell pepper
1 pimento, chopped
1/4 cup chopped onion
1 quart milk
2 hard-cooked eggs, chopped
1 tablespoon Worcestershire sauce
1 teaspoon vinegar
1/2 teaspoon cayenne pepper
1/8 teaspoon white pepper
1/8 teaspoon black pepper
Dumplings
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon garlic salt
1 teaspoon ground white pepper
1 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon garlic powder
1/4 teaspoon thyme
1/4 teaspoon oregano
1 teaspoon baking powder
1 slightly beaten egg
1/4 cup (1/2 stick) softened butter
1 teaspoon olive oil
1/2 cup milk
Dumplings: In medium bowl, place flour, salt, garlic salt and ground white and black peppers. Add cayenne pepper, garlic powder, thyme, oregano and baking powder. Stir in egg, butter and olive oil. Gradually stir in milk. Knead dough until soft and smooth; divide into 5 small balls. Roll each ball on floured board until paper thin; cut into strips 1 1/2 inches wide and 3 inches long. Lay strips on wax paper for about 15 minutes before adding to broth.
Chicken: In large saucepan, place chicken and water over medium heat. Simmer about 45 minutes or until fork tender.
Remove chicken, reserving broth. Chop chicken in large pieces, discarding skin and bones; set aside.
In medium fry pan, place butter over low heat. Add mushrooms, celery, bell pepper, pimento and onion; sauté about 2 minutes.
To broth in saucepan, add milk, hard-cooked eggs, Worcestershire sauce, vinegar, cayenne and white and black peppers. Stir in sautéed vegetables; heat to boil, reduce heat to simmer and add alternating layers of chicken and dumplings, pushing each layer down into broth. Simmer about 15 minutes or until dumplings are tender.
Serve chicken, dumplings and broth in individual bowls.
Makes 6 servings.
', 'cajun', 'poultry', null, null); INSERT INTO `ethnic_recipes` VALUES ('371', 'cajun coleslaw', 'cajun coleslaw recipe | louisiana recipes | creole recipes | cajun recipes', 'Source: Outdoor Cooking With Inside Help - Justin Wilson
5 heaping tablespoons mayonnaise
2 heaping tablespoons yellow mustard
2 tablespoons olive oil
1 teaspoon garlic salt
Juice of 1 medium-size lemon
4 bell peppers, sliced
1 large cabbage, shredded
1 teaspoon Louisiana hot sauce
2 tablespoons ketchup
1 tablespoon wine vinegar
1 tablespoon Lea & Perrins
3 teaspoons salt (to taste)
2 medium onions, shredded
Put mayonnaise and mustard in a bowl large enough to hold complete mixture, but shaped so that the mixture can be beaten with a fork. Beat mayonnaise and mustard until combined. Add olive oil slowly, beating all the time. Beat until mixture has returned to the thickness of original mayonnaise. Add Louisiana hot sauce, continuing to beat. Add ketchup and keep beating. Add salt and garlic salt, beating all the time. Add wine vinegar (this will thin the sauce down). Beat this thoroughly, adding the lemon juice as you do so. Taste for salt and pepper. Place shredded cabbage, peppers, and onions in a large salad bowl. pour sauce over and toss well. This should be done about an hour before serving. Tastes even better the next day.
', 'cajun', 'vegatables', null, null); INSERT INTO `ethnic_recipes` VALUES ('372', 'cajun eggplant dressing', 'cajun eggplant dressing recipe | louisiana recipes | creole recipes | cajun recipes', '2 pounds medium shrimp, heads off
4 to 6 dashes Tabasco sauce
4 cups water
1 teaspoon dried thyme or 1 tablespoon fresh thyme
1/2 pound margarine
1 teaspoon dried basil or 1 tablespoon fresh basil
3 large onions, chopped fine
2 medium bell peppers, chopped fine
2 celery ribs, chopped fine
1/2 teaspoon dried oregano or 1 1/2 teaspoons fresh oregano
4 medium eggplants
1 pound cooked crabmeat, claw or white
1 1/2 teaspoons red pepper
1 cup chopped green onions
1 1/2 teaspoons white pepper
1 1/2 teaspoons black pepper
1 cup chopped parsley
1 1/2 teaspoons salt
Grated Parmesan cheese
Bread crumbs
Peel and devein the shrimp; set aside.
Place the shrimp peels in a small saucepan and add the water. Bring to a boil and reduce by half over medium-high heat, 15 to 20 minutes. Strain and set aside.
Melt the margarine over medium-high heat in a Dutch oven or other large heavy pot and add the onions, peppers, and celery. Cook the vegetables until they are very soft, stirring occasionally, 30 to 45 minutes.
Meanwhile, peel the eggplants and cut them into 1-inch cubes. Place them in a saucepan and add water to cover. Bring to a boil and boil slowly for a few minutes, just until tender. Drain. Puree until smooth in blender or food processor. Add the eggplant, shrimp stock, seasonings, and herbs to the vegetable mixture, return to a simmer, and cook over medium heat for 10 minutes, stirring occasionally.
Add the shrimp and continue to cook over medium-high heat just until the shrimp turn pick, 5 to 7 minutes.
Add the crab meat and cook just long enough to heat through. Remove from heat and stir in green onions and parsley. Spoon the hot dressing into a casserole or individual ramekins. Sprinkle generously with Parmesan cheese and bread crumbs and glaze under the broiler for a couple of minutes.
Serves 6 to 8.
', 'cajun', 'vegatables', null, null); INSERT INTO `ethnic_recipes` VALUES ('373', 'cajun deviled eggs', 'cajun deviled eggs recipe | louisiana recipes | creole recipes | cajun recipes', '12 hard boiled eggs
1/4 cup mayonnaise
1 jalapeno pepper, seeded and finely chopped
1 tablespoon ground cumin
1 tablespoon prepared mustard
1 teaspoon cayenne pepper
1/4 teaspoon salt
Paprika
Snipped cilantro (optional)
Shell cooked eggs. Cut eggs lengthwise into halves. Slip out yolks and mash them with a fork. Stir in mayonnaise and next five ingredients. Fill egg whites with yolk mixture, heaping lightly. Sprinkle with paprika, and garnish with cilantro, if desired.
Makes 2 dozen
', 'cajun', 'appetizers, nuts', null, null); INSERT INTO `ethnic_recipes` VALUES ('374', 'cajun grilled cheese sandwiches', 'cajun grilled cheese sandwiches recipe | louisiana recipes | creole recipes | cajun recipes', '4 tablespoons butter, softened
8 slices crusty Italian bread
6 tablespoons pepper jelly
8 slices pepper jack cheese
8 slices Muenster cheese
2 links andouille sausage, grilled, each link cut into
quarters and split lengthwise *
*May substitute any other smoked sausage for the andouille
Spread 2 tablespoons butter on one side of four slices of bread. Spread pepper jelly on one side of the remaining slices of bread. On the slices of bread with pepper jelly, place two slices of pepper jack cheese and two pieces of grilled andouille sausage. Cover the andouille sausage with two slices of Muenster cheese and top with the remaining slices of bread, butter-side out.
Preheat a large skillet or griddle over medium heat. Place sandwiches, butter-side down, in the skillet and spread the remaining 2 tablespoons butter over the tops of the sandwiches. Cook sandwiches, in batches if necessary, for 2 to 3 minutes per side, or until golden and the cheeses are melted.
Serve immediately.
', 'cajun', 'sandwiches & po\' boys', null, null); INSERT INTO `ethnic_recipes` VALUES ('375', 'cajun beans over cornbread', 'cajun beans over cornbread recipe | louisiana recipes | creole recipes | cajun recipes', '8 ounces stewed tomatoes
1 teaspoon dried minced onion
Tabasco sauce
1 (15 ounce) can great northern beans, undrained
1 teaspoon chicken bouillon
1/8 teaspoon garlic powder
Cornbread
1/2 cup Cheddar cheese, shredded
Combine all ingredients except cheese and cornbread in medium saucepan. Bring to a boil, reduce heat, and simmer for 10 minutes.
To serve, split a piece of cornbread in half. Spoon beans over cornbread and sprinkle with cheese.
', 'cajun', 'vegatables', null, null); INSERT INTO `ethnic_recipes` VALUES ('376', 'cajun crawfish bread', 'cajun crawfish bread recipe | louisiana recipes | creole recipes | cajun recipes', '3 to 3 1/2 cups all-purpose flour
1 package active dry yeast
1 tablespoon granulated sugar
1 teaspoon salt
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried oregano leaves
1/2 teaspoon dried sweet basil leaves
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
1/4 to 1/2 teaspoon cayenne pepper, to taste
1 cup warm water (120 to 130°F)
1 tablespoon olive oil
1 pound crawfish tail meat, coarsely chopped
1 (4 ounce) jar pimientos, drained and chopped
3/4 cup chopped green onions
3/4 cup grated Monterey jack cheese (or jalapeno
pepper jack cheese if you like it spicier)
1/4 cup grated Cheddar cheese
1 egg, lightly beaten
Sesame seeds, optional
In a large mixer bowl, combine 1 1/2 cups of the flour, yeast, sugar, salt, thyme, oregano, basil, onion and garlic powders and peppers. Gradually add the warm water and oil to the dry ingredients, then beat for 2 minutes at medium speed, stopping to scrape the bowl occasionally. Beat for 2 minutes at high speed.
Stir in enough of the remaining flour to make a soft dough. Knead dough on a floured surface until it\'s smooth and elastic, about 5 minutes. Place in a lightly oiled bowl, turning to oil the top. Cover and let rise in a warm, draft-free spot until doubled in volume, about 30 to 45 minutes.
Punch the dough down. Place on a floured surface and roll into a 10 x 14-inch rectangle. Scatter the crawfish lengthwise over the center third of the dough. Top with pimientos, green onions and shredded cheese. With a sharp knife, make cuts from the filling to the dough edges at one-inch intervals along the sides of the filling. Alternating sides, fold the strips at an angle across the filling for a braided effect. Place on a greased baking sheet; cover and let rise in a warm, draft-free spot until doubled in size, 30 to 45 minutes.
Meanwhile, preheat oven to 400 degrees F.
Brush the loaf with egg wash and sprinkle with sesame seeds, if desired. Bake until done and golden brown, 30 to 35 minutes.
Yield: One loaf of spicy crawfish bread!
', 'cajun', 'bread', null, null); INSERT INTO `ethnic_recipes` VALUES ('377', 'cajun chicken spaghetti', 'cajun chicken spaghetti recipe | louisiana recipes | creole recipes | cajun recipes', '1 pound butter or margarine divided
1/2 teaspoon garlic powder
6 cups chopped onion, divided
7 tablespoons Cajun seasonings, divided
5 cups water
2 1/2 tablespoons chicken base
4 tablespoons Worcestershire sauce
2 tablespoons Tabasco sauce or to taste
2 (15 ounce) cans tomato sauce
2 (12 ounce) cans tomato paste
4 tablespoons granulated sugar
10 chicken breast halves, skinned, de-boned
and cut into bite-size pieces
Melt half the butter in a large heavy skillet. Add the garlic and 2 cups of the onion and sauté 5 minutes. Stir in 3 tablespoon of the Cajun seasonings and simmer 10 minutes.
Add the water, chicken base, Worcestershire sauce and Tabasco sauce and simmer 6 minutes.
Add the tomato sauce and tomato paste. Bring to a boil and add the sugar and 2 more cups of the onions. Reduce heat and simmer 40 minutes, stirring occasionally.
Coat chicken pieces with remaining Cajun seasonings. Melt remaining butter/margarine, add the rest of the onions and sauté 3 minutes. Add chicken and cook 10 minutes or until tender.
Stir chicken into sauce and serve over pasta (hot cooked spaghetti or linguine).
', 'cajun', 'poultry', null, null); INSERT INTO `ethnic_recipes` VALUES ('378', 'cajun chicken nuggets', 'cajun chicken nuggets recipe | louisiana recipes | creole recipes | cajun recipes', '1 envelope onion soup mix
1/2 cup plain dry bread crumbs
1 1/2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon thyme leaves
1/4 teaspoon ground red pepper
2 pounds boneless, skinless chicken breast halves, cubed
Vegetable oil
In a large bowl, combine onion soup mix, bread crumbs, chili powder, cumin, thyme and pepper. Dip chicken in bread crumb mixture, coating well.
Arrange chicken in a 13 x 9-inch microwave-safe baking dish, then drizzle with 2 to 3 tablespoons oil. Microwave uncovered at HIGH for 6 minutes or until chicken is done, rearranging chicken once; drain on paper towels.
', 'cajun', 'poultry', null, null); INSERT INTO `ethnic_recipes` VALUES ('379', 'cajun cornish hens', 'cajun cornish hens recipe | louisiana recipes | creole recipes | cajun recipes', 'Cajun Seasoning
1 teaspoon seasoned salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme, crushed
1 teaspoon dried oregano, crushed
1/2 teaspoon paprika
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
4 (1 to 1 1/2 pound) Cornish hens
2 tablespoon olive oil
Preheat oven to 400 degrees F. Blend the Rub ingredients in a small bowl.
Wash and dry the Cornish hens. Brush the hens with olive oil. Season the hens with the Cajun Seasoning. Place the hens in a baking pan and let stand for about 5 minutes. Bake hens about 45 to 60 minutes.
Makes 4 servings.
', 'cajun', 'poultry', null, null); INSERT INTO `ethnic_recipes` VALUES ('380', 'cajun chicken salad', 'cajun chicken salad recipe | louisiana recipes | creole recipes | cajun recipes', '1 1/2 tablespoons lemon juice
2 cloves garlic, minced
1/2 teaspoon thyme
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
1/2 cup nonfat plain yogurt
3 cups cubed, cooked chicken
1 cup thinly sliced green onion
1/2 cup diced green bell pepper
1/2 cup diced celery
3 cups (about 1 1/2 pounds) seeded and diced
fresh California tomatoes
Combine lemon juice and next 5 ingredients. Beat in yogurt. Gently fold chicken and next 3 ingredients into dressing. Chill. Just before serving, fold in tomatoes.
Makes 6 servings.
Serve chilled.
', 'cajun', 'poultry', null, null); INSERT INTO `ethnic_recipes` VALUES ('381', 'cajun chicken lasagna', 'cajun chicken lasagna recipe | louisiana recipes | creole recipes | cajun recipes', '1 (16 ounce) package lasagna noodles
1 pound andouille sausage, quartered lengthwise and sliced
1 pound skinless, boneless chicken breast halves, cut into chunks
2 teaspoons Cajun seasoning
1 teaspoon dried sage
1/2 cup chopped onion
1/2 cup chopped celery
1/4 cup chopped red bell pepper
1 tablespoon finely chopped garlic
2 (10 ounce) containers Alfredo sauce, divided
1 1/2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Preheat oven to 325 degrees F (165 degrees C).
Cook pasta in a large kettle of boiling water for 8 to 10 minutes, or until al dente; drain.
In a large skillet over medium-high heat, combine sausage, chicken, Cajun seasoning and sage. Cook until chicken is no longer pink and juices run clear, about 8 minutes. Remove meat from skillet with a slotted spoon, and set aside.
Sauté onion, celery, bell pepper and garlic until tender. Remove from heat, and stir in cooked meat and one container Alfredo sauce.
Lightly grease a 9 x 13-inch baking dish. Cover bottom with 4 lasagna noodles. Spread with 1/2 of the meat mixture. Repeat layers, and cover with a layer of noodles. Spread remaining Alfredo sauce over top. Top with mozzarella cheese and sprinkle with Parmesan cheese. Bake in preheated oven for 1 hour. Let stand 15 minutes before serving.
', 'cajun', 'poultry', null, null); INSERT INTO `ethnic_recipes` VALUES ('382', 'cajun chicken club sandwich', 'cajun chicken club sandwich recipe | louisiana recipes | creole recipes | cajun recipes', 'Serves 4
4 boneless skinless chicken breast halves
1 teaspoon Cajun seasoning
1 tablespoon vegetable oil
4 slices Swiss cheese
1/4 cup parmesan salad dressing
4 hoagie rolls, split and toasted
8 slices tomato
8 strips bacon, cooked
Pound the chicken to 3/8-inch thickness; sprinkle with Cajun seasoning.
In a large skillet, cook the chicken in oil for 5 minutes on each side or until no longer pink. Place one slice cheese over each chicken piece. Remove from the heat; cover and let stand for 1 minute or until cheese begins to melt.
Spread dressing over cut sides of rolls. Place two slices of tomato on bottom of bun, top with chicken and two strips of bacon.
Serve with crispy fries or potato salad on the side.
', 'cajun', 'sandwiches & po\' boys', null, null); INSERT INTO `ethnic_recipes` VALUES ('383', 'cajun fried rice', 'cajun fried rice recipe | louisiana recipes | creole recipes | cajun recipes', 'Source: oregonlive.com
Makes 4 servings
8 ounces andouille or other cooked spicy sausage, cut into 1/4-inch dice
1 medium onion
1 teaspoon minced garlic
10 ounces frozen sliced okra, thawed
4 cups cooked long-grain white rice (about 1 1/3 cup raw)
1 tablespoon Cajun spice blend or prepared blend (see note)
In a nonstick skillet, add sausage and stir often until slightly browned, 1 to 2 minutes. Add onion, garlic and okra; stir often until onion is limp, about 5 minutes.
Gently mix in rice and Cajun spice blend; stir occasionally until the rice is hot and golden and the okra is tender, about 5 minutes. Pour into a serving bowl.
NOTE: For Cajun spice blend, mix 3/4 to 1 teaspoon cayenne, 1 teaspoon paprika and 1/2 teaspoon salt. - From Sunset magazine, October 2002
Per serving: calories: 471 (12% from protein, 46% from carbohydrate, 42% from fat); protein: 14.8 grams; total fat: 22.1 grams; saturated fat: 6.9 grams; cholesterol: 39 mg; sodium: 822 mg; carbohydrate: 54.5 grams; dietary fiber: 4.4 grams
Exchanges: 1 1/2 vegetable, 3 starch, 1 meat, 3 1/2 fat
', 'cajun', 'potatoes, rice, starches', null, null); INSERT INTO `ethnic_recipes` VALUES ('384', 'cajun catfish with spicy strawberry sauce', 'cajun catfish with spicy strawberry sauce recipe | louisiana recipes | creole recipes | cajun recipes', '2 pounds catfish fillets
Salt
Black pepper
2 ounces hot pepper sauce
1 1/2 cups strawberry preserves
1/2 cup red wine vinegar *
1 tablespoon soy sauce
1/4 cup seafood cocktail sauce
1 clove garlic, minced
2 teaspoons horseradish
3/4 cup cornmeal
3/4 cup flour
1/2 cup vegetable oil
Fresh strawberries (optional)
Parsley sprigs (optional)
* Strawberry-flavored vinegar may be used instead of red wine vinegar.
Place fillets in large shallow dish. Season fish with salt, black pepper and hot pepper sauce; cover and refrigerate 1 hour.
In small saucepan, combine preserves, vinegar, soy sauce, cocktail sauce, garlic and horseradish; simmer sauce over low heat stirring occasionally, while preparing catfish.
Blend cornmeal and flour in shallow bowl. Drain catfish and dredge in cornmeal mixture, coating on all sides. Heat oil in heavy skillet over medium-high heat; when hot, add catfish and sauté until browned on both sides. Drain well on paper towels; keep warm.
Spoon 1/4 cup sauce on each plate; top with catfish fillets. Garnish with sliced strawberries and parsley, if desired.
', 'cajun', 'seafood', null, null); INSERT INTO `ethnic_recipes` VALUES ('385', 'cajun butt', 'cajun butt recipe | louisiana recipes | creole recipes | cajun recipes', '1 (6 pound) boneless pork butt
15 to 20 garlic slivers
3 tablespoons red pepper flakes (or less)
4 tablespoons yellow mustard
3 tablespoons Tony Chachere\'s Original Seasoning
3 tablespoons brown sugar
1 teaspoon black pepper
Cut 15 to 20 slits 1-inch deep on external surface of pork butt. Press one garlic sliver into each slit with thumb, to bottom of slit. On top of each garlic sliver, insert 1/4 teaspoon of red pepper flakes in the slit. Pinch slit closed.
In a bowl, mix mustard, Cajun seasoning, brown sugar and black pepper. Mix well and apply to pork butt. Lightly dust with a coating of red pepper flakes. Wrap in plastic wrap and refrigerate overnight.
Smoke cook using apple and hickory chips on a covered barbecue pit off the heat for 1 hour per pound or until the internal temperature reaches 190 degrees F.
Serves about 8 to 10.
', 'cajun', 'beef/pork/lamb/veal', null, null); INSERT INTO `ethnic_recipes` VALUES ('386', 'cajun cheese ball', 'cajun cheese ball recipe | louisiana recipes | creole recipes | cajun recipes', 'Source: Big Easy Super Bowl Bash booklet
8 ounces cream cheese, softened
8 ounces finely shredded mild Cheddar cheese
3 tablespoons finely chopped onion
1/4 teaspoon ground red pepper
1/4 teaspoon Worcestershire sauce
1/2 cup finely chopped pecans
2 tablespoons finely chopped fresh parsley
Crackers
Mix cream cheese, Cheddar cheese, onion, red pepper and Worcestershire sauce in bowl until well blended. Shape into ball or log.
Toss pecans and parsley on plate. Roll cheese ball in pecan mixture until completely covered.
Refrigerate 1 hour or until chilled.
Serve with crackers.
Make Ahead: Cheese ball can be prepared 1 day ahead. Cover. Refrigerate until ready to serve.
Makes 2 cups.
', 'cajun', 'appetizers, nuts', null, null); INSERT INTO `ethnic_recipes` VALUES ('387', 'cajun boiled peanuts', 'cajun boiled peanuts recipe | louisiana recipes | creole recipes | cajun recipes', '2 pounds fresh raw peanuts in shells (available in many supermarkets in the fall)
3 tablespoons salt or to taste
Zatarain\'s Crab & Shrimp Boil
1 tablespoon ground red pepper (optional)
1 cup sliced jalapeno peppers (optional)
Wash peanuts well. Place them in a huge cast iron pot or a large pot. Pour in enough water to almost fill the pot. Add salt and stir. Cover and cook over high heat. Bring to a rolling boil. Add one bag of Zatarain\'s Crab & Shrimp Boil. Use 1 bag per 2 pounds of peanuts. If you want them a little more spicy, add the tablespoon of ground red pepper. If you want the peanuts hot and spicy, add the 1 cup of sliced jalapeno peppers. Reduce heat only enough to prevent water from boiling over. Add water as needed to keep peanuts under water. When adding water, increase heat to high until peanuts are boiling again. Boil for 3 1/2 to 4 hours. Test to see if they\'re done by spooning out a peanut, cooling briefly, opening the shell and biting into one. Boiled peanuts should be soft, not crunchy or hard. Drain, rinse well and cool slightly before serving.
Store in plastic bags in refrigerator or freezer.
', 'cajun', 'vegatables', null, null); INSERT INTO `ethnic_recipes` VALUES ('388', 'cajun french fry seasoning', 'cajun french fry seasoning recipe | louisiana recipes | creole recipes | cajun recipes', '1/4 cup salt
1 tablespoon cayenne pepper
2 tablespoons chili powder
Mix all together and sprinkle over freshly cooked French fries.
Makes 1/4 cup.
', 'cajun', 'potatoes, rice, starches', null, null); INSERT INTO `ethnic_recipes` VALUES ('389', 'cajun beer can chicken', 'cajun beer can chicken recipe | louisiana recipes | creole recipes | cajun recipes', '1 (3 1/2 to 4 pound) chicken
1 (12 ounce) can beer
4 teaspoons dry Cajun seasoning, divided
Using a bottle opener, make three more openings in the top of the can. Empty 1/3 of the beer out to make it only 2/3 full of liquid. Lightly oil the exterior of the can with vegetable oil. Wash chicken inside and out and pat dry with paper towels. Sprinkle 2 teaspoons of dry Cajun seasoning (optional) into the cavity and two teaspoons over the outside of the chicken. Put a little foil on the tips of the leg bones to prevent blackening.
Set up gas or charcoal grill for indirect grilling. For charcoal grills, mound briquettes into two piles on opposite sides of grill. Light. Preheat only one side of gas grill, at a temperature of 350 degrees F.
Stand the beer can on an aluminum pie plate, piece of aluminum foil or special beer can chicken roasting pan. Carefully ease the chicken onto the can, and spread drumsticks away from the body to support the bird in a tripod position. Add chicken, locating the bird between the two piles of charcoal on charcoal grills, or on the side away from heat on gas grills. Cover the grill and barbeque chicken over indirect heat for about 1 1/2 to 2 hours, or until the breast meat reaches 165 degrees F. Remove chicken carefully, as there may be hot liquid remaining in the can.
Yield: 4 servings
', 'cajun', 'poultry', null, null); INSERT INTO `ethnic_recipes` VALUES ('390', 'cajun flour roux', 'cajun flour roux recipe | louisiana recipes | creole recipes | cajun recipes', 'In a large iron pot or skillet, heated over a low flame, add cooking oil. When oil is hot, add an equal amount of flour, slowly, and stir constantly, using a spatula. Cook until the roux is the color of milk chocolate.
', 'cajun', 'sauces & ingredients', null, null); INSERT INTO `ethnic_recipes` VALUES ('391', 'cajun chicken casserole', 'cajun chicken casserole recipe | louisiana recipes | creole recipes | cajun recipes', '1 pound boneless skinless chicken breasts,
cut into 1/2-inch strips
1 medium bell pepper, coarsely chopped
1 small onion, coarsely chopped
1 (14 1/2 ounce) can diced tomatoes, undrained
1 (10 3/4 ounce) can condensed cream of chicken soup
1 1/2 teaspoons Cajun seasoning
1 1/2 cups buttermilk baking mix
1 cup milk
2 eggs
Preheat oven to 375 degrees F.
Heat chicken in a 10-inch nonstick skillet over medium heat 2 minutes, stirring occasionally. Stir in bell pepper and onion; cook about 4 minutes, stirring occasionally, until vegetables are slightly crisp. Spoon into ungreased 13 x 9-inch baking dish. Stir in tomatoes, soup and seasoning.
Stir remaining ingredients in medium bowl until blended. Pour over chicken mixture. Bake for 30 to 35 minutes or until light golden brown.
High Altitude (3500-6500 feet) - Preheat oven to 400 degrees F.
', 'cajun', 'poultry', null, null); INSERT INTO `ethnic_recipes` VALUES ('392', 'cajun barbecue shrimp', 'cajun barbecue shrimp recipe | louisiana recipes | creole recipes | cajun recipes', '1 cup (2 sticks) margarine
1/2 cup vegetable oil
1/2 cup chicken broth (canned is fine)
4 teaspoons finely minced garlic
5 whole bay leaves, torn into pieces
4 teaspoons dried rosemary, crushed
1 teaspoons dried sweet basil
1 teaspoon Greek oregano
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon (or more) cayenne pepper
4 teaspoons paprika
1 1/2 teaspoons freshly ground black pepper
1 tablespoon fresh lemon juice
2 pounds whole fresh shrimp in the shell (with heads if possible)
In a heavy saute pan or saucepan melt the margarine, then add the oil and mix well. Add all the other ingredients except the shrimp and broth, and cook over medium heat, stirring constantly, until the sauce begins to boil.
Reduce the heat to low and simmer for 7 to 8 minutes, stirring frequently, then remove the pan from the heat and let it stand, uncovered, at room temperature for at least 30 minutes.
Add the shrimp to the sauce, mix thoroughly, and put the pan back on the burner. Cook over medium heat for 6 to 8 minutes, or just until the shrimp turn pink.
Add the broth, shaking the pan back and forth to mix. Preferably, place the pan into a preheated 450 degree F oven and bake for 10 minutes. Or simmer loosely covered on the stovetop for about 5 or 10 minutes.
Serve equal portions of shrimp with about 1/2 cup of the sauce ladled over each one. You will need bibs and lots of bread to sop up the sauce. Also, fingers are a necessary eating utensil.
Makes 5 generous (nearly 1/2 pound) servings.
', 'cajun', 'seafood', null, null); INSERT INTO `ethnic_recipes` VALUES ('393', 'cajun bayou chicken', 'cajun bayou chicken recipe | louisiana recipes | creole recipes | cajun recipes', '1/2 cup lemon juice
1/4 cup hot pepper sauce
3 tablespoons Cajun seasoning
2 pounds fresh chicken
1 gallon zippered storage bag
Combine liquid ingredients and spices in bag to create marinade. Mix well. Place chicken in bag and seal. Marinate in refrigerator 2 hours.
Drain chicken and discard marinade. Grill, bake, broil or sauté chicken as desired until fully cooked. Refrigerate leftovers.
', 'cajun', 'poultry', null, null); INSERT INTO `ethnic_recipes` VALUES ('394', 'cajun blooming onion', 'cajun blooming onion recipe | louisiana recipes | creole recipes | cajun recipes', '3 very large onions
Buttermilk
3 cups flour
1 tablespoon baking powder
1 1/2 teaspoons garlic powder
2 teaspoons cayenne pepper
Salt and pepper to taste
Buttermilk ranch or Thousand island dressing
Cut onions into several sections, so that they fan out like flowers. Be sure not to cut roots so onion will stay together. Cover onions with buttermilk and refrigerate for several hours.
Mix dry ingredients together. Carefully remove onions from buttermilk and sprinkle dry ingredients over onion, making sure entire onion is covered. Deep fry in oil in a large fryer at 375 degrees F for 4 minutes. Dip into dressing.
', 'cajun', 'vegatables', null, null); INSERT INTO `ethnic_recipes` VALUES ('395', 'cajun chow mein', 'cajun chow mein recipe | louisiana recipes | creole recipes | cajun recipes', 'Yield: 6 servings
2 tablespoons olive oil
1/2 cup chopped celery
1/2 cup chopped green bell pepper
1 clove garlic, chopped
1 small onion, minced
1 pound ground beef or turkey
1 (16 ounce) can tomatoes
Salt and pepper, to taste
1 cup uncooked rice
1 cup water
Sauté first 4 ingredients in oil. Add ground meat and brown. Stir in rice, seasonings and water. Bring to a boil; reduce heat, cover and simmer about 20 minutes or until rice is done.
', 'cajun', 'misc', null, null); INSERT INTO `ethnic_recipes` VALUES ('396', 'cajun crawfish cornbread', 'cajun crawfish cornbread recipe | louisiana recipes | creole recipes | cajun recipes', '2 cups cornmeal
1 tablespoon salt
1 teaspoon baking soda
6 eggs
2 medium onions
1/2 cup jalapeno peppers, sliced
1 pound Cheddar cheese, grated
2/3 cup olive oil
2 (16 ounce) cans cream-style corn
2 pounds crawfish tails
In a large mixing bowl, combine cornmeal, salt and baking soda.
In a medium bowl, beat eggs thoroughly.
Chop onions and jalapeno peppers. Add grated cheese. Add to beaten eggs, onions, jalapeno peppers, cheese, oil, corn and crawfish tails. Combine this mixture with cornmeal mix and mix together well. Pour into a greased 12 x 14-inch baking dish. Bake in a 375 degree F preheated oven for 55 minutes or until golden brown in color.
Servings: 12
', 'cajun', 'bread', null, null); INSERT INTO `ethnic_recipes` VALUES ('397', 'cajun chicken a la king', 'cajun chicken a la king recipe | louisiana recipes | creole recipes | cajun recipes', '6 to 8 chicken breasts
8 chicken bouillon cubes
8 cups water
1 medium onion, chopped
1 stalk celery, chopped
1/2 cup (1 stick) butter
1 cup flour
3 to 4 cups milk
Salt and pepper, to taste
1 cup sweet peas, frozen or canned
Buttermilk biscuits
Dissolve bouillon cubes in water. Add chopped onion, celery, and chicken breast. Boil until tender. Remove chicken and chop into bite-size pieces. Reserve broth.
In separate pot, melt butter. Add flour, and cook mixture for 3 to 5 minutes. Slowly add 4 cups of the cooked chicken broth. Add slowly and stir continuously to avoid lumping. Add milk until mixture resembles a thick soup. (You can thin by adding more liquid, either broth or milk, or thicken by adding a paste of milk and flour.)
Salt and pepper to taste. Add cooked chicken and peas. Heat thoroughly.
Serve over homemade biscuits which have been sliced in half.
', 'cajun', 'poultry', null, null); INSERT INTO `ethnic_recipes` VALUES ('398', 'cajun crescent chicken casserole', 'cajun crescent chicken casserole recipe | louisiana recipes | creole recipes | cajun recipes', '1 can cream of mushroom soup
1 can cream of chicken soup
1 whole chicken, cooked and shredded
2 packages crescent rolls
1 can chicken broth
Salt and pepper
Cajun spice
Preheat oven to 375 degrees F. Spray a 13 x 9-inch baking dish with cooking spray.
Season chicken with salt, pepper and Cajun spice.
Mix soups together and add broth. Season with salt and pepper; mix thoroughly.
Lay rolls out on dry surface. Add chicken to dough and roll up in the same fashion as a regular crescent roll. Place in prepared baking dish. If there is chicken mixture left, sprinkle it around the rolls. Pour soup mixture over rolls. Bake uncovered for 15 to 23 minutes until you see the tops of the rolls brown and the liquid bubbles.
', 'cajun', 'poultry', null, null); INSERT INTO `ethnic_recipes` VALUES ('399', 'cajun fettuccine', 'cajun fettuccine recipe | cajun recipes | louisiana', '1 pound dry fettuccine
1/2 cup butter or margarine, divided
1 bunch green onions, green and white parts, chopped
12 ounces white button mushrooms, cleaned and sliced
1 red bell pepper, cored, seeded and sliced
2 teaspoons minced garlic
1 tablespoon Cajun seasoning
1 pound frozen cooked and peeled crawfish tails, thawed
and drained, or peeled and deveined shrimp
2 cups whipping cream or half-and-half
1/2 cup dry sherry, optional
1/2 cup shredded Parmesan cheese
Bring a large pot of water to a boil. Add the fettuccine and cook according to package directions.
Meanwhile, heat 2 tablespoons of the butter or margarine over medium high heat in a large skillet. Add the green onions, mushrooms and red bell pepper strips and saute 2 to 3 minutes. Add the garlic and 2 teaspoons of the Cajun seasonings and saute 3 minutes more. Add the cream or half-and-half, bring to a boil and reduce to a simmer. Stir in the sherry and Parmesan and keep warm.
In another skillet, melt the remaining 2 tablespoons of butter or margarine. Add the crawfish tails and remaining 1 teaspoon Cajun seasoning and heat through. (If using shrimp, saute until shrimp are no longer pink.) Add to the sauce and pour over the pasta. Serve with additional Parmesan cheese.
Makes 6 servings.
NOTE: Chicken may be substituted for the shrimp or crawfish.
', 'cajun', 'potatoes, rice, starches', null, null); INSERT INTO `ethnic_recipes` VALUES ('400', 'cajun french bread', 'cajun french bread recipe | cajun recipes | louisiana', '1 loaf French bread
Butter
Garlic powder
Black pepper
Mozzarella cheese
Split loaf of French bread. Spread top with butter. Sprinkle with garlic powder and black pepper. Cover with grated mozzarella cheese and bake at 400 degrees F until cheese is melted and starts to brown.
', 'cajun', 'bread', null, null); INSERT INTO `ethnic_recipes` VALUES ('401', 'cajun country breakfast', 'cajun country breakfast recipe | cajun recipes | louisiana', '1/4 pound lean bulk sausage
2 eggs, beaten
1/2 cup chopped mushrooms
Tony Chachere\'s Dirty Rice Mix
2 1/4 cups water
In a large skillet, brown sausage. Drain fat. Add eggs and cook until firm. Add remaining ingredients and stir well to blend. Bring to a boil. Reduce heat, cover and simmer 25 minutes, stirring occasionally.
Yields 6 servings.
', 'cajun', 'breakfast', null, null); INSERT INTO `ethnic_recipes` VALUES ('402', 'cajun chicken and seafood gumbo', 'cajun chicken and seafood gumbo recipe | louisiana recipes | creole recipes | cajun recipes', 'New Orleans cooking enjoys the influence of many different cultural groups, including African and native Choctaw populations. Gumbo is traditionally thickened with okra, and the name comes from the African word for okra: "gombo." This recipe adds file powder (made from sassafras leaves), just as the Choctaw seasoned their stew; you can find file powder at many groceries or ethnic food stores.
1/2 cup vegetable oil
1/2 cup flour
1 cup chopped celery
1 cup chopped onion
6 cloves garlic, minced
1 quart chicken broth (canned or from bouillon)
2 cups water
2 cups fresh or canned tomatoes
2 cups sliced okra (fresh or frozen)
2 cups diced cooked chicken breast
Salt and pepper, to taste
1 cup peeled, cooked shrimp (bite-size pieces)
6 crab claws
2 tablespoons file powder
6 cups cooked white rice
In a cast-iron Dutch oven, combine oil and flour over medium-low heat. Reduce heat to low as flour begins to brown. Brown until the color of a penny, or darker.
Add chopped onions, celery, and garlic and cook until onions become transparent. Add broth while stirring. Add water, tomatoes, okra, chicken, salt, and pepper. Bring to a boil; reduce to simmer.
Cook 2 to 3 hours or until tomatoes and okra come to pieces. Add shrimp, crab claws, and file powder 10 to 15 minutes before serving.
Serve over white rice.
Serves 6.
', 'cajun', 'soups, gumbos, chili', null, null); INSERT INTO `ethnic_recipes` VALUES ('403', 'cajun chicken sandwich', 'cajun chicken sandwich recipe | louisiana recipes | creole recipes | cajun recipes', '2 boneless, skinless chicken breast halves
(about 6 ounces each), butterflied or pounded thin
About 3 tablespoons Cajun seasoning
Margarine (to sauté chicken)
2 toasted buns, split
Preheat cast iron skillet over high heat on top of stove.
Dredge chicken in Cajun seasoning. Place small amount of margarine in skillet and place seasoned chicken breasts in skillet. Cook until seasoning is black, then turn and cook until done. Serve on toasted bun with your favorite sandwich toppings.
Makes 2 sandwiches.
', 'cajun', 'poultry', null, null); INSERT INTO `ethnic_recipes` VALUES ('404', 'cajun crab ravigote', 'cajun crab ravigote recipe | louisiana recipes | creole recipes | cajun recipes', '"Ravigote" comes from a French word meaning "to invigorate." This easy dish falls somewhere between an appetizer and a salad. It\'s especially pretty served over a mix of different lettuces.
1 cup mayonnaise
1 1/2 tablespoons minced green pepper
1 1/2 tablespoons minced scallions
1 1/2 tablespoons minced pimientos
1 1/2 tablespoons minced anchovies
4 1/2 cups lump crabmeat
Shredded lettuce (mixed varieties)
In a medium bowl, combine mayonnaise, green pepper, scallions, pimientos and anchovies until well mixed. Chill thoroughly.
Gently stir in crabmeat; do not break up lumps. Chill until ready to serve.
Serve on a bed of shredded lettuce.
Serves 6.
', 'cajun', 'seafood', null, null); INSERT INTO `ethnic_recipes` VALUES ('405', 'cajun creamy chocolate bread pudding', 'cajun creamy chocolate bread pudding recipe | louisiana recipes | creole recipes | cajun recipes', 'A spicy meal calls for a smooth dessert. Bread pudding is a traditional favorite in New Orleans, but this recipe goes one step beyond tradition by incorporating plenty of chocolate. The result is warm, rich, and very delicious - especially served with whipped cream or ice cream.
1 1/2 cups milkPlace bread cubes in a large bowl; set aside.
Combine milk, cream, sugar, chocolate chips and salt in a medium saucepan. Cook over low heat, whisking occasionally, until chocolate is melted and the mixture is an even brown (no little chocolate specks floating in the milk), 10 to 15 minutes.
Remove chocolate mixture from heat. Add eggs, whisking constantly. Pour mixture over bread cubes. Stir with a large spoon.
Refrigerate mixture 2 to 3 hours, stirring occasionally, until all bread is thoroughly soaked.
Preheat oven to 350 degrees F. Grease a 2-quart baking dish with butter. Pour pudding into dish. Bake 45 minutes.
Lay a piece of aluminum foil over the top of the dish, tucked loosely around the edges; return pudding to oven and bake 25 to 30 minutes longer, until a tester inserted near the center comes out clean. Cool 10 to 15 minutes before serving.
Serves 8.', 'cajun', 'desserts', null, null); INSERT INTO `ethnic_recipes` VALUES ('406', 'cajun angels', 'cajun angels recipe | louisiana recipes | creole recipes | cajun recipes', '
4 bamboo skewers, 8 to 10 inches long,
soaked in cold water for 15 minutes
24 medium shrimp, peeled and deveined,
but with tails intact
12 slices bacon, cut in half crosswise
Blackened Cajun spices (ground to a
smooth consistency, if needed))
Vegetable oil
Wrap each shrimp in a half slice of bacon and secure with a wooden pick. Skewer six shrimp on each bamboo skewer. Dredge the skewers in the Cajun seasoning.
Lightly coat a cast iron skillet with oil and heat till almost smoking. Lay skewers in pan and cook for 2 to 3 minutes on each side. Bacon should be soft but cooked and shrimp should be pink.
', 'cajun', 'misc', null, null); INSERT INTO `ethnic_recipes` VALUES ('407', 'cajun gumbo', 'cajun gumbo recipe | louisiana recipes | creole recipes | cajun recipes', '3 cups uncooked white rice
6 cups vegetable stock
1 pound firm tofu, cut into chunks
2 cups cooked black-eyed peas
2 cups corn
2 cups chopped collard greens
1 cup okra
1 cup diced green bell pepper
3 tablespoons Worcestershire sauce
1 (3.5 ounce) can tomato paste
2 large onions, chopped
6 cloves garlic, minced
1 jalapeño pepper, seeded and minced
1 tablespoon black pepper
2 to 3 tablespoons cayenne pepper
1 tablespoon salt
1/4 cup minced fresh parsley
1 to 2 teaspoon hot pepper sauce
Preheat the oven to 400 degrees F.
Place the rice in a large roasting pan or casserole and pour the stock over it.
Combine the remaining ingredients and place over the rice in the roasting pan. Cover and cook for 1 hour.
Uncover and stir. Replace cover and cook for an additional 30 minutes. Stir and check the rice for doneness. If necessary, cook for another 30 minutes or until the rice is tender and the liquid has been absorbed.
Makes 8 servings.
', 'cajun', 'soups, gumbos, chili', null, null); INSERT INTO `ethnic_recipes` VALUES ('408', 'cajun onion soup', 'cajun onion soup recipe | cajun recipes', '1/4 cup all-purpose flour
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder
1/2 teaspoon Creole-style seasoning
1/4 cup spaghetti sauce
2 tablespoons soy sauce
2 (10.5 ounce) cans beef broth
1 cup shredded Swiss cheese
1 cup grated Parmesan cheese
Slice the bread in thick slices and place on the rack in the oven.
Heat oven to 325 degrees F (165 degrees C). Check bread periodically throughout following steps and remove from oven when golden.
In a saucepan over medium heat, melt butter. Cook onion in butter, stirring, until golden, 15 minutes. Sprinkle flour, pepper, garlic powder and Creole seasoning over onion and continue to cook until flour is golden brown as well. Stir in spaghetti sauce and soy sauce, cook 1 minute more. Stir in beef broth and simmer 10 minutes, or until onions reach desired consistency. Place slices of bread in ovenproof bowls and top with Swiss cheese. Ladle soup into bowls and top with Parmesan. Place in oven until Parmesan melts.
Serve at once.
', 'cajun', 'soups, gumbos, chili', null, null); INSERT INTO `ethnic_recipes` VALUES ('409', 'cajun orange mopped chops', 'cajun orange mopped chops recipe | cajun recipes | louisiana', '1/2 cup orange juice
2 tablespoons orange marmalade
1 clove garlic, crushed
1/2 teaspoon Cajun seasoning
2 tablespoons chopped green onions with tops
4 boneless loin pork chops
Combine first five ingredients and pour over pork chops in shallow glass dish. Marinate 10 or 15 minutes while heating grill or broiler to high.
Reduce heat to medium. Place marinated pork chops on grill or under broiler for 7 to 10 minutes per side, brushing marinade on chops as they are turned. Be careful not to overcook.
Serve with rice or potatoes and a vegetable or salad.
Makes 4 servings.
', 'cajun', 'misc', null, null); INSERT INTO `ethnic_recipes` VALUES ('410', 'cajun praline fudge', 'cajun praline fudge recipe | cajun recipes | louisiana', '1/4 cup butter
1 (5 ounce) can evaporated milk
1 1/2 cups granulated sugar
1 1/2 cups pecans
1 teaspoon vanilla extract
Mix sugar and evaporated milk. Boil until 210 degrees F. Add vanilla extract and butter. Cook until a soft ball can be formed when a small amount of mixture is dropped into a bowl of cool water. Add pecans. Let temperature rise 2 degrees higher than soft ball stage. Remove from heat. Whip mixture until it feels heavy. Spoon out small amounts of mixture.
', 'cajun', 'desserts', null, null); INSERT INTO `ethnic_recipes` VALUES ('411', 'cajun pretzels', 'cajun pretzels recipe | cajun recipes | louisiana', '1 box sourdough pretzels, broken into bite size pieces
1 cup vegetable oil
1 envelope Hidden Valley Ranch Dressing mix
1 tablespoon Cajun seasoning
1 teaspoon cayenne pepper
1 teaspoon dried dill weed
In a roasting pan, mix oil and all seasonings well. Add broken pretzels and stir well to marinate. Cover and bake for 2 hours at 200 degrees F, mixing well every 30 minutes. Lay on a brown paper bag to remove excess oil. Store in covered container.
', 'cajun', 'misc', null, null); INSERT INTO `ethnic_recipes` VALUES ('412', 'cajun stewed tomatoes', 'cajun stewed tomatoes recipe | cajun recipes | louisiana', '4 large tomatoes
2 stalks celery, very finely chopped
1/4 bell pepper, very finely chopped
4 tablespoons granulated sugar
Salt and pepper to taste
2 cups water
1 ounce Louisiana hot sauce
Peel the tomatoes by soaking them in boiling water for one minute.
Gently pull away the skin. Place tomatoes in a large pot and add the remaining ingredients. Cover and boil gently for 15 minutes, until tomatoes are tender. Serve with garlic croutons.
', 'cajun', 'vegetables', null, null); INSERT INTO `ethnic_recipes` VALUES ('413', 'cajun style tip roast', 'cajun style tip roast recipe | cajun recipes | louisiana', '1 (4 pound) tip roast
1/4 cup finely chopped onions
1/4 cup finely chopped celery
1/4 cup finely chopped green bell peppers
2 tablespoons vegetable oil
1 teaspoon salt
2 teaspoons pepper
1 clove garlic, minced
1/2 teaspoon dry mustard
1/2 teaspoon cayenne pepper
Preheat oven to 300 degrees F.
Combine vegetables, spices and oil.
With a sharp knife make 8 to 12 deep V-shape slit pockets, stopping an inch from the bottom of roast. Fill the pockets with the vegetable mixture, reserving some to rub on top of roast.
Bake uncovered for 2 1/2 hours or until thermometer reads 140 degrees F for medium rare beef.
Serve with pan juices.
Serves 6 to 8
Nutrition: Calories 391; fiber 1g; carbohydrates 2g, Protein 61g, Cholesterol 160mg; Sodium 509mg; Fat 14g (32% of calories from fat)
', 'cajun', 'beef/pork/lamb/veal', null, null); INSERT INTO `ethnic_recipes` VALUES ('414', 'cajun shrimp and oyster jambalaya', 'cajun shrimp and oyster jambalaya recipe | louisiana recipes | creole recipes | cajun recipes', '1 pound fresh shrimp
1 dozen oysters
3 tablespoons butter
1 onion, minced
1 small clove garlic, minced
1 cup canned tomatoes
Dash of cayenne
1 teaspoon salt
1/2 chile pepper, minced
3 cups water or bouillon
1 1/3 cups uncooked rice
Cook shrimp, if fresh; drain and clean. Heat oysters in own liquor 5 minutes; drain.
Fry shrimp and oysters in butter 2 minutes. Add onion and garlic. Cook 5 minutes longer. Add seasonings, tomatoes, chile pepper and rice, mixing well. Add bouillon and simmer, covered 25 minutes or until rice is tender.
', 'cajun', 'jambalaya', null, null); INSERT INTO `ethnic_recipes` VALUES ('415', 'cajun pistolettes', 'cajun pistolettes recipe | louisiana recipes | creole recipes | cajun recipes', '1/2 cup (1 stick) butter
1 cup onion, chopped
1/4 cup green bell pepper, chopped
1/2 cup celery, chopped
2 tablespoons green onions, chopped
3 cloves garlic, chopped or pressed
3/4 cup evaporated milk
1/2 pound Velveeta, cubed
2 pounds cooked crawfish meat, shrimp and/or crabmeat
1/2 teaspoon salt
1/2 teaspoon fresh black pepper
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
20 pistolettes (football-shaped brown \'n\' serve rolls)
Vegetable oil or shortening for frying
Sauté onions, bell pepper, celery, green onions and garlic in butter over medium heat until translucent.
Add evaporated milk, Velveeta, water, seafood and seasoning. Cook on low until just heated through. Cover and keep warm.
Fill a deep frying pan with vegetable oil about halfway. Heat oil. Fry pistolettes until they are browned, turning if necessary.
While still hot, holding fried pistolette in a potholder, make a slit in one end. Stick a spoon inside and twirl it around to make some room inside the roll.
Using a spoon, stuff with seafood mixture. Eat immediately.
', 'cajun', 'sandwiches & po\' boys', null, null); INSERT INTO `ethnic_recipes` VALUES ('416', 'cajun rotelle and red beans', 'cajun rotelle and red beans recipe | louisiana recipes | creole recipes | cajun recipes', '1 pound rotelle pasta, uncooked
1 onion, chopped
1 green bell pepper, seeded and chopped
3 carrots, chopped
2 teaspoons Cajun seasoning
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 (15 ounce) can red or kidney beans, rinsed and drained
2 tablespoons lemon juice
2 tablespoons chopped fresh oregano or 2 teaspoons dried oregano
Fill a pot three-quarters full of water; bring to a boil. Add pasta; cook until al dente, about 10 minutes. After pasta has been cooking for 3 minutes, remove 1 cup cooking water; reserve.
In frying pan over high heat, bring reserved water, onion, pepper, carrots, seasoning, cumin and cayenne pepper to a boil.
Reduce heat to medium-high, cover and cook, stirring occasionally, until vegetables are tender, 3 to 5 minutes. Reduce heat to low; stir in remaining ingredients.
Drain pasta; add to beans and toss.
', 'cajun', 'potatoes, rice, starches', null, null); INSERT INTO `ethnic_recipes` VALUES ('417', 'cajun shrimp stuffed pistolettes', 'cajun shrimp stuffed pistolettes recipe | louisiana recipes | creole recipes | cajun recipes', '1 cup (2 sticks) real butter
2 cups finely chopped onions
3/4 cup finely chopped celery
1/2 cup finely chopped green bell pepper
1/4 cup finely sliced green onions
6 cloves finely minced garlic
1/2 pound coarsely chopped mushrooms
3 cups evaporated milk
1 cup shrimp poaching stock
1 pound Velveeta cheese, cut in chunks
1/2 gallon vegetable oil
5 pounds poached and ground shrimp
2 teaspoons seafood seasoning
1 teaspoon coarse ground black pepper
1/2 teaspoon cayenne pepper
24 unbaked Hearth Farms pistolettes
Melt the butter a heavy 12-inch skillet over medium heat until it foams. Then stir in the onions, celery, garlic, bell pepper, green onions, and mushrooms and cook them for about 12 to 15 minutes until they soften completely. Be careful not to let the butter burn!
When the vegetables are ready, pour in the evaporated milk and the poaching stock, mix them together thoroughly, and bring the mixture to a slow boil. Then drop in all the Velveeta chunks and, with the heat still set at medium, stir until the cheese melts and the sauce turns smooth and silky.
While the sauce is simmering, heat the vegetable oil to 325 degrees F in a high-sided frypan.
Fold the ground shrimp into the hot sauce in the skillet. Stir everything together thoroughly, and cook the mixture for 3 minutes. When the stuffing is uniformly blended, sprinkle on and stir in the seafood seasoning, pepper, and cayenne. Then remove the pan from the heat, and allow the stuffing to cool slightly.
If you want to develop the maximum flavor in the seafood mix, make the stuffing one day, cover it and place it in the refrigerator overnight, and reheat it and stuff the pistolettes the next day.
Drop the pistolettes into the hot vegetable oil and fry them for about a minute or two on both sides until they turn a golden, crunchy brown. Then, while they\'re still hot, hold them with a towel, make a slit in one end with a paring knife (big enough to insert a teaspoon), push down some of the bread with the knife on the inside of the pistolette to make a pocket, and fill the pocket with the stuffing. Serve them as you make them.
NOTES: To poach the shrimp, simmer them in water seasoned with crab boil and lemon juice only until they turn pink. Do not overcook them. If you want to make the stuffing spicy, instead of using regular Velveeta cheese you can substitute the Mexican-style jalapeno Velveeta.
', 'cajun', 'sandwiches & po\' boys', null, null); INSERT INTO `ethnic_recipes` VALUES ('418', 'cajun won tons', 'cajun won tons recipe | louisiana recipes | creole recipes | cajun recipes', 'Yield: about 4 dozen
1 tablespoon olive oil
1 large green bell pepper, seeded and minced
1 small onion, minced
1/2 teaspoon garlic, minced
1/4 cup sun-dried tomatoes, minced
2 teaspoons Cajun seasoning
2 cups Monterey jack cheese, grated
1 pack won tons
Oil for frying
Flour
2/3 cup mayonnaise
2 tablespoons hot sauce
Heat the olive oil in a skillet. Add the green pepper and onion. Cook for 3 minutes. Add the garlic and tomatoes. Cook for an additional minute. Sprinkle on the seasoning, remove from the heat and allow to fully cool.
Mix in the cheese. Place a won ton skin facing you in a diamond shape. Place 1 tablespoon of the mixture in the center. Fold in the two side points until slightly overlapping.
Bring the bottom point to the center, dab with water and roll into an egg-roll shape. Toss in a bowl of flour. Continue until all the mix is used.
Heat the oil to 375 degrees F. Add the won tons in small batches and cook until brown (about 3 minutes). Drain on paper towels. Make a dipping sauce by mixing together the mayonnaise and hot sauce.
', 'cajun', 'appetizers, nuts', null, null); INSERT INTO `ethnic_recipes` VALUES ('419', 'chocolate pecan pralines', 'chocolate pecan pralines recipe | louisiana recipes | creole recipes | cajun recipes', '3/4 cup (1 1/2 sticks) unsalted butter
1 cup granulated sugar
1 cup packed, light brown sugar
1 cup milk
1/2 cup heavy cream
1 cup coarsely chopped pecans
2 cups whole pecan halves
2 tablespoons vanilla extract
1 1/2 cups semisweet chocolate chips, chilled
NOTE: Chocolate chips should be chilled. Assemble all the ingredients and utensils before starting to cook. (Measure out the chocolate chips and keep them refrigerated until just before needed.)
You will also need a large, heavy-bottomed stainless steel pot or skillet with deep sides, a long-handled metal whisk or spoon, 2 large spoons (or an ice cream scoop with a manual release) and a very lightly greased cookie sheet.
Melt the butter in the pot over high heat; add the sugars, milk, cream and chopped pecans. Cook 5 minutes, whisking constantly. Reduce heat to medium, and continue cooking and whisking 10 minutes.
Add the pecan halves and continue whisking and cooking until done, about 8 to 10 minutes. (If the mixture smokes excessively toward end of cooking time, lower the heat.)
Stir in vanilla extract and immediately drop about 1/4 cup of chocolate chips into about one-sixth of the batter.
Stir quickly and just enough to cover some of the chips with batter but not enough to allow the chips to melt.
Quickly drop the chocolate mixture onto the cookie sheet by heaping spoonfuls, using the second spoon to push the batter off the first (or use ice cream scoop); each praline should be about 2 inches in diameter and 1/2 inch thick.
Repeat with remaining mixture, stirring briefly before adding more chocolate chips. The cooled pralines should be light brown, opaque, somewhat chunky and crumbly.
', 'cajun', 'desserts', null, null); INSERT INTO `ethnic_recipes` VALUES ('420', 'cajun hush puppies', 'cajun hush puppies recipe | louisiana recipes | creole recipes | cajun recipes', 'This is a recipe originating in the South Louisiana Bayou Country.
1 1/2 cups cornmeal
1/2 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 egg
1 onion, chopped
1 cup buttermilk
1 large jalapeño pepper, finely chopped (optional)
Mix all ingredients. Drop with a large spoon into HOT oil in a deep fat fryer. Cook until golden brown, turning with a long wooden spoon.', 'cajun', 'potatoes, rice, starches', null, null); INSERT INTO `ethnic_recipes` VALUES ('421', 'cajun pate', 'cajun pate recipe | louisiana recipes | creole recipes | cajun recipes', '
3/4 pound raw chicken livers
1/2 pound fresh mushrooms
3 hardboiled eggs
6 ounces butter
3/4 cup finely chopped scallions
1 tablespoon puréed garlic
5 teaspoons lemon juice
1 teaspoon salt
1/2 teaspoon black pepper
3/4 teaspoon cayenne pepper
Finely-chopped pecans
Place livers, mushrooms and eggs in a food processor and blend until thick and creamy. Melt butter in a skillet and sauté the onion over a medium-high heat for 5 minutes, then add the puréed liver and continue to stir for a further 5 minutes. Add the garlic, lemon juice, salt and peppers and stir well, then remove from heat and allow to cool. Remove the mixture to a cleaned processor and blend until smooth. Line a mold with plastic wrap and fill with the paté mixture, then garnish with finely chopped pecans. Refrigerate for at least 6 hours before serving with garlic toast or crackers.', 'cajun', 'appetizers, nuts', null, null); INSERT INTO `ethnic_recipes` VALUES ('422', 'cajun shrimp salad', 'cajun shrimp salad recipe | louisiana recipes | creole recipes | cajun recipes', '
3 pounds cooked, peeled shrimp
1 cup olive oil
1/3 cup vinegar
2 large onions, chopped
2 large bell peppers, chopped
Salt and pepper to taste
Add all ingredients together in large bowl. Cover, stir well and chill for about 4 hours, stirring occasionally.
', 'cajun', 'salads', null, null); INSERT INTO `ethnic_recipes` VALUES ('423', 'cajun hot cole slaw', 'cajun hot cole slaw recipe | louisiana recipes | creole recipes | cajun recipes', '3 teaspoons olive oil
3 slices bacon, chopped
1 green bell pepper, chopped
1 medium cabbage, chopped
1/4 teaspoon red cayenne
1 (16 ounce) can tomatoes
2 teaspoons salt
1/2 teaspoon black pepper
1/2 cup vinegar
1/2 cup onion, chopped
Sauté green pepper and bacon in olive oil. After browning, add tomatoes and chopped cabbage. Add remaining ingredients. Bring to a boil. Reduce heat and simmer 45 minutes.
', 'cajun', 'vegatables', null, null); INSERT INTO `ethnic_recipes` VALUES ('424', 'cajun meatball stew', 'cajun meatball stew recipe | louisiana recipes | creole recipes | cajun recipes', '1 pound ground round or chuck
1 1/2 cups soft bread crumbs (3 slices)
2 tablespoons each minced parsley and cold water
1/2 clove garlic, crushed
1 egg
1/4 teaspoon each cayenne and pepper
1/4 cup vegetable oil
4 green onions, trimmed and minced (save tops for gravy)
2 teaspoons salt
Gravy
2/3 cup all-purpose flour
5 cups cold water
4 envelopes or 4 teaspoons instant beef broth
1/4 teaspoon salt pinch of pepper
1/3 cup minced parsley
4 green onion tops, sliced thin
Meatball drippings plus vegetable oil to total 1/4 cup
Prepare meatballs: Combine beef, bread crumbs, green onions, parsley, garlic, egg, salt, cayenne, pepper and cold water in a medium size bowl. Mix lightly and shape into 24 balls. Place on tray and chill for 30 minutes.
Heat oil in large, heavy skillet and brown meatballs quickly on all sides. (don\'t overcook or the meatballs may toughen). Drain on paper towels; save drippings.
Prepare gravy: Place combined meatball drippings and vegetable oil in a large, heavy saucepan or skillet. Blend in flour, and heat and stir over moderately low heat until flour begins to brown, at least 10 to 15 minutes. Good Cajun cooks take about 45 minutes to make a roux. The roux should be a rich topaz brown.
Add water and instant beef broth gradually, whisking until thickened, about 5 minutes. Add meatballs to gravy. Reduce heat to low and simmer, uncovered, stirring occasionally for 45 minutes.
Taste for seasoning and add salt and pepper as needed. Stir in parsley and green onion tops. Heat for 15 minutes longer.
Serve in soup bowls or on plates with the meatballs and gravy ladled over fluffy rice or egg noodles.
', 'cajun', 'beef/pork/lamb/veal', null, null); INSERT INTO `ethnic_recipes` VALUES ('425', 'cajun squash casserole', 'cajun squash casserole recipe | louisiana recipes | creole recipes | cajun recipes', '1/4 cup margarine
4 yellow squash, thinly sliced
4 medium tomatoes, cut into pieces
1/2 green bell pepper, chopped
1 large onion, thinly sliced
White Sauce
4 tablespoons butter
4 tablespoons flour
1 cup milk
Dash of Tabasco sauce
Cajun seasoning
1/2 cup grated cheese (Cheddar, Swiss or Parmesan)
Heat margarine in skillet, add layers of squash, tomatoes, onions and pepper in that order, using 1/3 of vegetable for each layer. Make three layers. Season each layer with Cajun seasoning. Cover tightly and simmer until tender (10 to 15 minutes). Drain.
Stir in White Sauce. Sprinkle with cheese of your choice and bake at 350 degrees F for 20 minutes.
', 'cajun', 'vegatables', null, null); INSERT INTO `ethnic_recipes` VALUES ('426', 'cajun shrimp stir fry', 'cajun shrimp stir fry recipe | louisiana recipes | creole recipes | cajun recipes', '4 slices bacon
2 teaspoons cornstarch
1/2 teaspoon fish-flavored bouillon granules
1/3 cup water
1 1/2 pounds unpeeled medium-size
2 teaspoons Creole seasoning
1 small green bell pepper, cut into 1-inch pieces
1/2 cup diced celery
1 (14 ounce) can Cajun-style stewed tomatoes, undrained
Hot cooked rice
Cook bacon in a large wok or skillet until crisp; remove bacon, reserving 3 tablespoons drippings. Crumble bacon, and set aside. Combine cornstarch, bouillon granules and water; set aside.
Peel and de-vein shrimp. Pat shrimp dry; sprinkle with Creole seasoning. Pour 2 tablespoons reserved bacon dripping around top of preheated wok or skillet, coating sides; heat at medium-high (325 degrees F) for 1 minute. Add shrimp; stir fry 2 minutes or until shrimp turn pink. Remove shrimp, and set aside.
Pour remaining 1 tablespoon reserved drippings into wok; add green pepper and celery, and stir fry 2 minutes. Add tomatoes, and stir fry 2 minutes. Return reserved shrimp to wok, and add cornstarch mixture; bring to a boil. Cook, stirring constantly, 1 minute. Sprinkle with reserved bacon.
Serve over hot cooked rice.
Makes 4 servings.
', 'cajun', 'seafood', null, null); INSERT INTO `ethnic_recipes` VALUES ('427', 'cajun scallops', 'cajun scallops recipe | louisiana recipes | creole recipes | cajun recipes', '1 pound bay scallops
1/2 cup (1 stick) butter, softened
1/4 cup Cajun spice
Preheat oven to 350 degrees F.
Put butter into a 13 x 9-inch baking dish. Spread scallops evenly in dish, then sprinkle with Cajun spice. Bake for 5 minutes - NO LONGER.
', 'cajun', 'seafood', null, null); INSERT INTO `ethnic_recipes` VALUES ('428', 'cajun pecans', 'cajun pecans recipe | louisiana recipes | creole recipes | cajun recipes', '1/2 cup butter
3 tablespoons A.1. steak sauce
6 dashes Tabasco sauce
4 cups pecans
Cajun seasoning
Melt butter in a large baking sheet in a preheated 200 degree F oven. Add steak sauce and Tabasco; stir in nuts. Spread nuts out on baking sheet and bake for 1 hour, stirring often while baking. Drain on paper towels and sprinkle with Cajun seasoning.
Store in airtight containers.
Yields 4 cups.
', 'cajun', 'appetizers, nuts', null, null); INSERT INTO `ethnic_recipes` VALUES ('429', 'cajun popcorn', 'cajun popcorn recipe | louisiana recipes | creole recipes | cajun recipes', '2 1/2 quarts popped popcorn
1/4 cup butter, melted
1 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1 teaspoon lemon pepper
Pour butter over warm popcorn. Combine remaining seasonings and sprinkle over popcorn. Toss to mix. Bake at 300 degrees F for about 7 to 10 minutes for crispy popcorn, if desired.
Makes 2 1/2 quarts.
', 'cajun', 'appetizers, nuts', null, null); INSERT INTO `ethnic_recipes` VALUES ('430', 'cajun spice', 'cajun spice recipe | louisiana recipes | creole recipes | cajun recipes', '2 1/2 tablespoons paprika
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon crushed red pepper flakes
1 tablespoon dried thyme
1 tablespoon dried oregano
1 tablespoon onion powder
1 tablespoon ground white pepper
1 teaspoon mustard powder
Mix all ingredients in a glass jar. Seal tightly and store in a cool, dry place. Makes about 2/3 cup.
', 'cajun', 'sauces & ingredients', null, null); INSERT INTO `ethnic_recipes` VALUES ('431', 'cajun pork chili', 'cajun pork chili recipe | louisiana recipes | creole recipes | cajun recipes', '2 pounds ground pork
2 large onions, chopped
4 cloves garlic, minced
1 sweet red bell pepper, chopped
1 sweet green bell pepper, chopped
3 stalks celery, chopped
1 (28 ounce) can tomatoes
1 (28 ounce) can kidney beans, drained
1/4 teaspoon hot pepper flakes
1 teaspoon dried oregano
1/4 teaspoon cayenne pepper
Dash of hot pepper sauce
Salt and pepper
If you prefer a more traditional chili flavor, use cumin instead of oregano, and add chili powder to taste.
In a heavy saucepan, cook the pork over medium heat, stirring to break up the meat, for about 5 minutes or until browned. Pour off the fat.
Add onions, and cook until tender. Add garlic, red and green peppers and celery. Cook, stirring occasionally, for 5 minutes or until vegetables are softened.
Add tomatoes, breaking them up with the back of a spoon. Stir in kidney beans, hot pepper flakes, oregano, cayenne pepper, hot pepper sauce and salt and pepper to taste. Bring to a boil; reduce heat and simmer for 20 minutes.
', 'cajun', 'soups, gumbos, chili', null, null); INSERT INTO `ethnic_recipes` VALUES ('432', 'cajun-style baked fish', 'cajun-style baked fish recipe | louisiana recipes | creole recipes | cajun recipes', '4 teaspoons vegetable oil
1 tablespoon paprika
2 teaspoons thyme leaves, crushed
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon ground red pepper
1 pound fish fillets
1/4 cup green bell pepper, cut into fine julienne pieces
Preheat oven to 400 degrees F.
In a small bowl, combine vegetable oil, paprika, thyme, onion powder, garlic powder, salt and ground red pepper. Spread mixture evenly on one side of each fish fillet. Place fillets on a lightly oiled baking pan, seasoning side up. Bake until fish flakes easily when tested with a fork, 8 to 10 minutes.
Garnish with green pepper strips.
', 'cajun', 'seafood', null, null); INSERT INTO `ethnic_recipes` VALUES ('433', 'cajun tomato gravy', 'cajun tomato gravy recipe | louisiana recipes | creole recipes | cajun recipes', '1 large onion, finely chopped
3 stalks celery, finely chopped
3 cloves garlic, pressed
1 cup shallots, finely chopped
2 small cans tomato paste
1 small can tomato sauce
2 tablespoons granulated sugar
Salt and pepper, to taste
2 tablespoons Parmesan cheese, grated
1 teaspoon Accent®
In an iron skillet, sauce onion, celery, garlic and shallots. When vegetables are done, add one cup water; reheat, then add tomato paste, tomato sauce, sugar, salt, pepper, Parmesan cheese and Accent®. Simmer very slowly for at least 30 minutes.', 'cajun', 'vegatables', null, null); INSERT INTO `ethnic_recipes` VALUES ('434', 'cajun smothered potatoes', 'cajun smothered potatoes recipe | louisiana recipes | creole recipes | cajun recipes', '
1 pound Irish potatoes, cubed
1/2 pound bacon, cut Into pieces
1/2 pound tasso, cut Into pieces
1/2 pound hot pork sausage, cut into pieces
1 small yellow onion, sliced small
1 clump green onion tops, chopped
Garlic powder
Salt
Red pepper
Black pepper
Parsley flakes
Mix sausage, bacon, tasso and potatoes in cooking pot. Add yellow onion, green onion tops, garlic powder, salt, red pepper, black pepper and parsley flakes. Add water to potatoes. Do not cover potatoes completely with water! Cook over medium to high heat, stirring occasionally to keep from sticking until potatoes are tender.
Serve hot.
', 'cajun', 'potatoes, rice, starches', null, null); INSERT INTO `ethnic_recipes` VALUES ('435', 'calas', 'calas recipe | louisiana recipes | creole recipes | cajun recipes', 'These are a New Orleans specialty.
2 eggs
6 tablespoons granulated sugar
2 teaspoons vanilla extract
1/2 teaspoon grated nutmeg
1/2 teaspoon grated lemon peel
1/2 teaspoon salt
2 teaspoons baking powder
2 cups cold cooked rice
About 1 cup all-purpose flour
Vegetable oil (for frying)
Confectioners’ sugar
Combine eggs and sugar and beat at high speed until pale yellow. Add the vanilla extract, nutmeg, lemon, salt, baking powder and rice, and stir until well mixed. Add enough flour, about 1 cup, to bind the ingredients.
In a skillet, heat oil to 365 degrees F. Drop heaping teaspoonsful of batter into hot oil, but do not crowd. Fry until golden brown, turning once, about 4 minutes. Remove from the oil, drain briefly, then place on paper towels and keep warm. Sift confectioners\' sugar over the Calas.
', 'cajun', 'breakfast', null, null); INSERT INTO `ethnic_recipes` VALUES ('436', 'cajun sausage roast', 'cajun sausage roast recipe | louisiana recipes | creole recipes | cajun recipes', '1 (3 pound) pork loin roast
1 pound smoked Cajun sausage
1 small onion, chopped fine
1 small green bell pepper, chopped fine
2 tablespoons soy sauce
1/2 cup cold water
2 to 3 tablespoons cornstarch
1/2 teaspoon Kitchen Bouquet
Seasoning Mix
Granulated garlic
Dried chives
Parsley flakes
Black Pepper
Salt
Seasoning Mix: Mix granulated garlic, chives, parsley flakes and black pepper to make seasoning mix. Add salt to mix.
Cut the whole loin into smaller roasts, about 6 inches long. Cut a hole through the center of each roast, along the center axis of the roasts and insert the sausage. If the cross-section of the roast is big enough, cut two parallel holes. Open the holes to the size of the smoked sausage and pour about 1 tablespoon Seasoning Mix into the long holes and push something through the roasts to distribute the seasoning. Slide the smoked sausage through the longitudinal holes in the roasts until about 1 inch of sausage protrudes from each end. Dust inside and outside with seasonings and salt. Allow to sit and marinate at room temperature for 30 minutes.
Place the roasts on a rack inside a covered roaster. Pour the cut-up onion and bell pepper into bottom of roaster and place, uncovered, in a 425 degree F oven for approximately 30 minutes or until seared lightly on the outside.
Cover roaster and continue to cook with a meat thermometer until done inside, about 160 165 degrees F on meat thermometer.
Remove roasts, trim end faces of excess sausage and chop fine. Add cornstarch dissolved in cold water. Add soy sauce and thicken sauce over medium heat. Adjust color of sauce with Kitchen Bouquet and adjust seasonings.
', 'cajun', 'beef/pork/lamb/veal', null, null); INSERT INTO `ethnic_recipes` VALUES ('437', 'cajun tartar sauce', 'cajun tartar sauce recipe | louisiana recipes | creole recipes | cajun recipes', '1 tablespoon onion, finely chopped
1/8 teaspoon red pepper
1/8 teaspoon white pepper
3 tablespoons sour pickles, chopped
2 tablespoons minced green onion
1 clove garlic, chopped
2 tablespoons parsley, finely chopped
1 teaspoon dry mustard
8 ounces mayonnaise
2 teaspoons capers, chopped
Combine all ingredients; mix extremely well. Chill before serving. Wonderful with any kind of seafood.
', 'cajun', 'sauces & ingredients', null, null); INSERT INTO `ethnic_recipes` VALUES ('438', 'chaurice', 'chaurice recipe | louisiana recipes | creole recipes | cajun recipes', 'This Creole pork sausage is an old local favorite dating back to the 19th Century, but isn\'t as easy to find as it once was. It would seem to have come to Louisiana with the Spanish, and was adapted to local custom and ingredients; the term is similar to the Spanish chorizo. It\'s great with white or red beans, and good for breakfast too, with eggs.
4 pounds lean fresh pork, butt or shoulder
2 pounds fresh pork fat
2 cups onion, finely minced
1 1/2 tablespoons garlic, finely minced
1 1/2 teaspoons cayenne
1/2 teaspoon chili powder
1 teaspoon crushed red pepper flakes
8 teaspoons salt
2 teaspoons freshly ground red pepper
2 teaspoons dried thyme leaves, crushed
5 tablespoons parsley, finely chopped
3 bay leaves, finely crushed
1/2 teaspoon allspice
3 yards small sausage casing (optional)
Cut the pork at fatback into small pieces. Mix together and run once through the coarse disc of a meat grinder, into a large bowl. Add the seasonings and mix thoroughly until the stuffing is very smooth and well blended. Make into patties, and use within three days or freeze. You can also chaurice into casings; make each sausage about six inches in length.
', 'cajun', 'misc', null, null); INSERT INTO `ethnic_recipes` VALUES ('439', 'cajun rib eye steaks', 'cajun rib eye steaks recipe | louisiana recipes | creole recipes | cajun recipes', 'Begin marinating the steaks the day before you plan to serve them.
Yields 6 servings
1 cup vegetable oil
1 onion, thinly sliced
1 tablespoon garlic powder
1 tablespoon plus 1/2 teaspoon black pepper
3 (16 ounce) rib eye steaks
1 tablespoon paprika
1 1/2 teaspoon cayenne pepper
1 teaspoon salt
1/2 teaspoon white pepper
Combine oil, sliced onion, garlic powder and 1 tablespoon black pepper in a 13 x 9 x 2- inch glass baking dish. Add steaks to marinade, turning to coat. Spoon half of sliced onion evenly over steaks. Cover and refrigerate overnight.
Prepare grill (medium-high heat) or preheat broiler.
Remove steaks from marinade.
Combine paprika, cayenne, salt, white pepper and 1/2 teaspoon black pepper in small bowl. Sprinkle each side of each steak with 1 teaspoon spice mixture. Grill or broil steaks until cooked through, about 8 minutes per side for medium-rare.
Cut each steak in half. Divide steaks among plates; serve.
', 'cajun', 'beef/pork/lamb/veal', null, null); INSERT INTO `ethnic_recipes` VALUES ('440', 'cajun yam cake', 'cajun yam cake recipe | louisiana recipes | creole recipes | cajun recipes', 'Serves 8 to 10
2 cups granulated sugar
1 1/2 cups vegetable oil
4 eggs
2 cups all-purpose flour
3 teaspoons baking powder
3 teaspoons baking soda
1 teaspoon salt
2 teaspoons cinnamon
1 tablespoon vanilla extract
1 cup chopped pecans
1 1/2 cups canned mashed yams
Filling
1 (20 ounce) can crushed pineapple
1 cup granulated sugar
2 1/2 tablespoons cornstarch
Cream Cheese Frosting
8 ounces cream cheese
1/4 cup (1/2 stick) butter
1 pound confectioners\' sugar
1 tablespoon vanilla extract
Preheat oven to 350 degrees F. Oil and flour three 9-inch cake pans. Set aside.
In a large mixing bowl, cream sugar and oil until well blended. Add eggs, one at a time, whipping after each addition.
In a separate bowl, combine flour, baking powder, baking soda, salt and cinnamon. Add, a little at a time, into the egg mixture, blending well until all is incorporated. Fold in the vanilla extract, pecans and mashed yams. When all is well blended, pour evenly into the cake pans. Bake for 40 minutes or until cake tester comes out clean.
While cake is baking, make filling by combining pineapple, sugar and cornstarch. Bring to a low boil over medium-high heat, stirring constantly for 5 minutes. When mixture has thickened, remove from heat and allow filling to cool.
In the bowl of an electric mixer, combine cream cheese, butter, confectioners\' sugar and vanilla extract. Blend on low speed until well mixed. Whip until frosting is fluffy and smooth. Remove and set aside.
When cakes are done, remove from oven and allow to cool.
Remove cakes from baking pans and spread pineapple filling between layers. Frost with the cream cheese frosting and serve.
', 'cajun', 'potatoes, rice, starches', null, null); INSERT INTO `ethnic_recipes` VALUES ('441', 'catfish gumbo', 'catfish gumbo recipe | louisiana recipes | creole recipes | cajun recipes', '1 cup chopped green bell pepper
1 cup chopped celery
1 cup chopped onion
2 cloves garlic, minced
1/4 cup vegetable oil
2 (14 1/2 ounce) cans beef broth
1 (16 ounce) can tomatoes, undrained and chopped
1 teaspoon salt
1/2 teaspoon dried whole oregano
1/2 teaspoon dried whole thyme
1/2 teaspoon red pepper
1 bay leaf
2 pounds farm-raised catfish fillets
1 (10 ounce) package frozen sliced okra, thawed
Hot cooked rice
Sauté green pepper, celery, onion and garlic in hot oil in a Dutch oven until tender. Stir in broth and next 6 ingredients; bring to a boil. Cover, reduce heat and simmer 30 minutes, stirring occasionally.
Cut catfish into 1-inch pieces; add to gumbo and simmer 10 minutes. Stir in okra; cook an additional 5 minutes. Remove bay leaf.
Serve over rice.', 'cajun', 'soups, gumbos, chili', null, null); INSERT INTO `ethnic_recipes` VALUES ('442', 'cajun shrimp', 'cajun shrimp recipe | louisiana recipes | creole recipes | cajun recipes', '
1/4 cup butter
1/4 cup olive oil
1/2 teaspoon salt
1 teaspoon cayenne pepper
1 teaspoon black pepper
1 tablespoon Worcestershire sauce
Juice of 1 lemon
2 pounds medium to large shrimp
Preheat oven to 400 degrees F.
Combine all ingredients except shrimp in a wide oven-proof skillet or baking pan just big enough to hold the shrimp in 1 layer. Place the pan in the oven just to melt butter. Add the shrimp and stir to coat with butter mixture.
Bake 10 to 15 minutes, stirring occasionally, until the shrimp is pink and -opaque. Remove from oven just as they become pink . They will continue to cook another minute or 2 in the hot skillet. The shrimp will exude a lot of juice and give you a generous amount of sauce for pouring over bread or potatoes or to use for dipping.
Serves 4 to 6.
', 'cajun', 'seafood', null, null); INSERT INTO `ethnic_recipes` VALUES ('443', 'cajun stuffed peppers', 'cajun stuffed peppers recipe | louisiana recipes | creole recipes | cajun recipes', '1 pound ground meat
1 (16 ounce) can stewed tomatoes
1/2 cup chopped onions
1/2 cup green bell peppers, chopped
1 (6 ounce) can tomato paste
2 cups cooked rice
6 to 8 bell peppers
Sliced cheese
Cook meat, tomatoes, onions, chopped peppers and tomato paste. Cook 20 to 30 minutes until done.
Cook rice. Mix rice into meat mixture, then simmer 20 minutes.
Clean peppers. Boil in large pot until peppers turn darker green. Dry peppers on paper towels. Cool.
Stuff peppers with meat and rice mix.
Serve with a slice of cheese on top.
', 'cajun', 'vegatables', null, null); INSERT INTO `ethnic_recipes` VALUES ('444', 'cajun seafood and noodles', 'cajun seafood and noodles recipe | louisiana recipes | creole recipes | cajun recipes', '6 ounces uncooked medium noodles (about 3 cup)
1 tablespoon vegetable oil
3/4 cup chopped green bell pepper (about 1 medium)
1/2 cup chopped onion (about 1 medium)
2 tablespoons chopped fresh parsley
1/8 teaspoon ground red pepper (cayenne)
1/8 teaspoon pepper
2 cloves garlic, finely chopped
1 tablespoon all-purpose flour
1 (16 ounce) can whole tomatoes (undrained)
1 (10 ounce) package frozen cut okra, thawed
1 (6 ounce) package frozen cooked small shrimp, thawed and drained
1 (6 ounce) package frozen crabmeat, thawed, drained and cartilage removed
Cook noodles as directed on package; drain. Heat oil in 10-inch nonstick skillet over medium heat. Cook bell pepper, onion, parsley, red pepper, pepper and garlic in oil 3 minutes, stirring frequently. Stir in flour and tomatoes; break up tomatoes. Cook uncovered, stirring frequently, until mixture thickens and boils. Stir in okra, shrimp and crabmeat. Cook uncovered 5 minutes, stirring occasionally. Serve over noodles.
Makes 6 servings.
', 'cajun', 'seafood', null, null); INSERT INTO `ethnic_recipes` VALUES ('445', 'chicken and sausage gumbo', 'chicken and sausage gumbo recipe | louisiana recipes | creole recipes | cajun recipes', '1 pound hot smoked sausage, cut
into 1/4-inch slices
4 chicken breast halves, skinned
1/4 to 1/3 cup vegetable oil
3/4 cup all-purpose flour
1 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup sliced celery
2 quarts hot water
3 cloves garlic, minced
2 bay leaves
2 teaspoons Creole seasoning
1/2 teaspoon dried whole thyme
1 tablespoon Worcestershire sauce
1/2 to 1 teaspoon hot sauce
1/2 cup sliced scallions
1/4 teaspoon salt (optional)
Hot cooked rice
Gumbo filé (optional)
Brown sausage in a Dutch oven over medium heat. Remove to paper towels, leaving drippings in Dutch oven. Brown chicken in drippings; remove to paper towels, reserving drippings.
Measure drippings, adding enough oil to measure 1/2 cup. Heat in Dutch oven over medium heat until hot. Add flour to hot oil; cook, stirring constantly, until roux is the color of chocolate (about 30 minutes).
Add onion, bell pepper and celery; cook until vegetables are tender, stirring often. Gradually stir in water; bring to a boil. Return chicken breasts to Dutch oven; add garlic and next 5 ingredients. Reduce heat; simmer, uncovered, 1 hour.
Remove chicken; let cool. Return sausage to Dutch oven; cook gumbo, uncovered, 30 minutes. Stir in scallions; cook, uncovered, an additional 30 minutes. Add salt, if desired. Bone chicken breasts and cut into strips. Add to gumbo and cook until thoroughly heated. Remove bay leaves.
Serve gumbo over rice. Sprinkle with gumbo file, if desired.
Serves 8.', 'cajun', 'poultry', null, null); INSERT INTO `ethnic_recipes` VALUES ('446', 'cajun potato pancakes', 'cajun potato pancakes recipe | louisiana recipes | creole recipes | cajun recipes', '
Serves 4
6 cups finely grated, peeled potatoes
1/2 cup minced scallions
1 egg, beaten
1/2 teaspoon salt
1/4 teaspoon cayenne
1 tablespoon all-purpose flour
1 tablespoon baking powder
2 tablespoons peanut oil, for frying
Squeeze potatoes dry in a clean towel.
Combine potatoes, scallions, eggs, flour, salt, cayenne, baking powder and milk. Mix well.
Heat oil in a large skillet over medium heat and drop potato mixture by tablespoonsful into hot oil. Fry until lightly browned on both sides and no longer wet in the center. Drain on paper towels.
Serve hot.
', 'cajun', 'potatoes, rice, starches', null, null); INSERT INTO `ethnic_recipes` VALUES ('447', 'cajun salmon steaks', 'cajun salmon steaks recipe | louisiana recipes | creole recipes | cajun recipes', '2 servings
2 (6 to 8 ounce) salmon steaks, 1 inch thick
1/2 teaspoon Worcestershire sauce
1/2 teaspoon lemon juice
1/4 teaspoon Cajun spice blend or blackened redfish seasoning
1/2 medium size green bell pepper, stemmed, seeded and diced
1/2 medium size red or yellow bell pepper, stemmed, seeded and diced
Arrange steaks side by side but in opposite directions in a baking dish; press thin belly flaps together, against other steak. (If cooking 4 steaks, arrange in a circle with belly flaps toward the center of the dish.) Rub the top of each steak with 1/4 teaspoon Worcestershire sauce and 1/4 teaspoon lemon juice, then sprinkle or rub with 1/8 teaspoon spice blend. Sprinkle peppers over fish in center of the pan. Cover dish tightly with plastic wrap and microwave on HIGH (100% power) until flesh is nearly opaque, 5 1/2 to 6 minutes. (Cook one steak 3 1/2 to 4 minutes; 4 steaks about 7 minutes.) Let salmon stand, still covered (puncture plastic wrap if tightly sealed), 1 to 2 minutes longer.
', 'cajun', 'seafood', null, null); INSERT INTO `ethnic_recipes` VALUES ('448', 'cajun pepper steak', 'cajun pepper steak recipe | louisiana recipes | creole recipes | cajun recipes', '1 pound beef (round or sirloin) cut into strips
2 tablespoons vegetable oil
Tabasco sauce to taste (that means USE A LOT)
1 1/2 cups water
2 large onions, cut into strips
2 bell peppers, cut into strips
2 tablespoons cornstarch (or all-purpose flour and a little water)
Steamed rice
Brown steak in oil for about 5 minutes turning to go both sides. Add 1 1/4 cups of the water and Tabasco Sauce. Simmer for 10 to 15 minutes.
Add the onions and and bell pepper and simmer for 5 minutes. Continue simmering until meat is tender. If the gravy is too thin, thicken it by mixing 1/4 cup of water with the cornstarch or flour stirring until there are no lumps. Remove beef mixture from heat and slowly add the thickening mix while you continue stirring. Return to heat and simmer until gravy thickens.
Serve over rice. Garnish with chopped shallots and make sure the bottle of Tabasco is on the table.
', 'cajun', 'beef/pork/lamb/veal', null, null); INSERT INTO `ethnic_recipes` VALUES ('449', 'cajun meat pies', 'cajun meat pies recipe | louisiana recipes | creole recipes | cajun recipes', '1 1/2 pounds ground beef
1 1/2 pounds ground pork
1 cup onions, chopped
1 cup scallions, chopped
2 tablespoons parsley, minced
2 tablespoons garlic puree
1 tablespoon salt
1 teaspoon black pepper
1 teaspoon red pepper
1/2 cup bread crumbs
Cook meat and seasoning over medium heat until mat is browned. Stir bread crumbs over the meat mixture. Remove from heat and let cool slightly. Drain mixture in colander and set aside.
Pastry
2 cups self-rising flour, sifted
1/3 cup shortening
3/4 cup milk
1 egg, beaten
Sift flour into a medium bowl. Cut in shortening until mixture resembles coarse crumbs. Add milk and egg. Stir with fork until ingredients are moistened. Shape dough into a ball and divide into 3 balls. Roll 1/3 of dough out on a lightly floured cloth to about 1/8 inch thickness. Cut dough into 5 1/2-inch circles, using a saucer as a cutting guide. Place cut dough on a lightly greased baking sheet.
Place a large spoonful of meat filling on one side of each pastry round. Moisten edges of rounds with a small amount of water. Fold pastry over to cover filling. Seal edges using a fork dipped in water. Prick pastry gently with a fork. Deep fry in hot oil (350 degrees F) until golden brown. Drain on paper towel. Serve warm. May be frozen uncooked in zip-type bags. Cook frozen.
', 'cajun', 'beef/pork/lamb/veal', null, null); INSERT INTO `ethnic_recipes` VALUES ('450', 'cajun tabasco wings', 'cajun tabasco wings recipe | louisiana recipes | creole recipes | cajun recipes', 'Yield: 24 to 30 pieces
1/4 cup Tabasco sauce
2 1/2 pounds chicken wings (12 to 15 wings)
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 cup butter
Split wings at each joint and discard tips, pat dry. Deep fry at 400 degrees F for 12 minutes or until completely cooked and crispy, drain.
While wings are cooking, combine Tabasco sauce, onion powder, garlic powder, thyme and oregano with the melted butter and simmer for a couple of minutes to blend the flavors. Dip fried wings in the sauce and coat completely.
Serve with celery and blue cheese dip.
', 'cajun', 'poultry', null, null); INSERT INTO `ethnic_recipes` VALUES ('451', 'cajun ribs', 'cajun ribs recipe | louisiana recipes | creole recipes | cajun recipes', '4 pounds pork back ribs
2 tablespoons paprika
2 teaspoons salt
2 teaspoons onion powder
2 teaspoons garlic powder
2 teaspoons red pepper
1 1/2 teaspoons white pepper
1/2 teaspoon black pepper
1 teaspoon dried thyme leaves
1 teaspoon oregano
Cut ribs into serving-size pieces.
Combine seasonings together well and rub on all surfaces of ribs. Place ribs on covered grill over indirect heat and cook, turning every 15 minutes, for 1 1/2 hours.
Yield: 4 servings
', 'cajun', 'beef/pork/lamb/veal', null, null); INSERT INTO `ethnic_recipes` VALUES ('452', 'cajun meat loaf with sweet pepper sauce', 'cajun meat loaf with sweet pepper sauce recipe | louisiana recipes | creole recipes | cajun recipes', 'Source: Family Circle, February 1, 1997
Yields 8 servings
1 tablespoon oil
1 cup finely chopped sweet red pepper
1/2 cup finely chopped sweet green pepper
1/2 cup finely chopped onion
1/2 teaspoon salt
4 slices white bread, torn
1/2 cup milk
1 pound ground beef
1/2 cup dried bread crumbs
1/2 cup ketchup
1 egg
1 teaspoon hot pepper sauce
Sweet Pepper Sauce
1 tablespoon oil
1 cup diced sweet red pepper
1 cup diced sweet green pepper
1/2 cup finely chopped onion
1/4 cup water
1/2 teaspoon salt
1/4 cup cider vinegar
1/4 cup packed brown sugar
1 teaspoon whole mustard seeds
Meatloaf: Heat oil in large skillet over medium-high heat. Add red pepper, green pepper, onion and salt; cover and cook over low heat until very tender, about 8 minutes. Remove from heat and cool slightly.
Heat oven to 350 degrees F. Grease a 9 x 5 x 3-inch loaf pan.
Combine bread and milk in large bowl; let stand 5 minutes to soften. Add beef, crumbs, ketchup, egg, hot pepper sauce and sweet red pepper mixture; toss gently to coat. Spoon and pat into prepared loaf pan. Bake for 1 hour. Let stand 15 minutes before serving.
Top each serving with a dollop of Sweet Pepper Sauce and serve.
Sweet Pepper Sauce: Heat in large skillet over medium-high heat. Add the red pepper, green pepper, onion, water and salt; cook, stirring occasionally, over medium heat until very tender, about 8 minutes.
Stir in cider vinegar, brown sugar and mustard seeds; cook over medium-high heat until most of the liquid has evaporated and sauce is thickened, about 8 minutes.
', 'cajun', 'beef/pork/lamb/veal', null, null); INSERT INTO `ethnic_recipes` VALUES ('453', 'cajun lemon sweet dough pies', 'cajun lemon sweet dough pies recipe | louisiana recipes | creole recipes | cajun recipes', 'Source: Gourmet, June 1996
Sweet Dough
5 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1/4 cup vegetable shortening
1 1/2 cups granulated sugar
2 large eggs
2/3 cup milk
1 teaspoon vanilla extract
Filling
1/2 cup granulated sugar
2 tablespoons cornstarch
1/8 teaspoon salt
1/2 cup water
1/4 cup milk
2 large egg yolks
2 teaspoon unsalted butter
1/4 cup fresh lemon juice
1 teaspoon lemon zest. grated
Make sweet dough: Into a bowl sift together flour, baking powder, and salt. In bowl of a standing electric mixer beat butter, shortening, and sugar until light and fluffy. Beat in eggs, 1 at a time, beating well after each addition, and beat in milk and vanilla extract (batter will appear curdled). With mixer on low speed beat in flour mixture, a little at a time, until it forms a dough. Halve dough and form each piece into a disk. Chill dough, wrapped in plastic wrap, until firm, about 3 hours.
Cut twenty-four 6-inch squares of wax paper. Roll out 1 piece of dough between 2 sheets of plastic wrap into 12-inch round (about 1/8 inch thick). Cut out 6 rounds with a 5-inch round cutter, sandwiching each round between 2 squares of wax paper, and stack on a baking sheet. If dough becomes to soft to work with, transfer it to a baking sheet and chill until firm. Roll out and cut remaining piece of dough in same manner, sandwiching rounds between remaining squares of wax paper, and stack on baking sheet. Chill rounds until firm and wrap each stack carefully with plastic wrap to prevent drying. Dough may be made 1 day ahead and chilled.
Make filling: In a heavy saucepan whisk together sugar, cornstarch, and salt and gradually whisk in water and milk until cornstarch is dissolved. In a bowl whisk together yolks. Cook milk mixture over moderate heat, whisking, until it comes to a boil. Gradually whisk about 1/2 cup hot milk mixture into yolks and whisk yolk mixture into remaining hot milk mixture. Bring custard to a slow boil, whisking, 1 minute. Remove pan from heat and whisk in butter, lemon juice, and zest until butter is melted. Cover surface of filling with plastic wrap. Filling may be made 1 day ahead and chilled. Do not stir filling or it will break down.
Preheat oven to 375 degrees F, and lightly butter 2 baking sheets.
Discard top square of wax paper from 1 dough round and spoon 1 tablespoon filling onto center of round. Using wax paper fold dough over to form a half circle, enclosing filling, and press edges together lightly. Transfer pie to baking sheet, discarding paper, and crimp edge with a fork. Prick pie with fork once. Make 11 more pies with remaining dough rounds and filling.
Bake pies in 2 batches in middle of oven 15 minutes, or until golden brown around edges (dough will crack open slightly), and transfer to racks to cool. Pies may be made 4 hours ahead and chilled, covered. Serve pies chilled or at room temperature (do not let pies stand more than 30 minutes at room temperature).
', 'cajun', 'desserts', null, null); INSERT INTO `ethnic_recipes` VALUES ('454', 'city cafe spaghetti sauce', 'city cafe spaghetti sauce recipe | louisiana recipes | creole recipes | cajun recipes', 'Most small Louisiana towns have their "City Cafe." This is the recipe from the City Cafe in Plaquemine, Louisiana.
1 pound white onions, finely chopped
4 stalks celery, finely chopped
1 cluster garlic, finely chopped
3 cans tomato paste
3 cans tomatoes
2 tablespoons granulated sugar
4 heaping tablespoons Parmesan cheese
Salt and pepper, to taste
In hot olive oil in a cast iron pot, sauté onions, celery and garlic. Add remaining ingredients. Simmer at least one hour.', 'cajun', 'potatoes, rice, starches', null, null); INSERT INTO `ethnic_recipes` VALUES ('455', 'cajun sweet dough lemon pies', 'cajun sweet dough lemon pies recipe | louisiana recipes | creole recipes | cajun recipes', '
Makes 12 single-serving pies
Sweet Dough
5 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
1/4 cup vegetable shortening
1 1/2 cups granulated sugar
2 large eggs
2/3 cup milk
1 teaspoon vanilla extract
Filling
1/2 cup granulated sugar
2 tablespoons cornstarch
1/8 teaspoon salt
1/2 cup water
1/4 cup milk
2 large egg yolks
2 teaspoons unsalted butter
1/4 cup fresh lemon juice
1 teaspoon freshly grated lemon zest
Sweet Dough: Sift together flour, baking powder and salt.
In bowl of a standing electric mixer beat butter, shortening, and sugar until light and fluffy. Beat in eggs, 1 at a time, beating well after each addition, and beat in milk and vanilla extract (batter will appear curdled). With mixer on low speed beat in flour mixture, a little at a time, until it forms a dough. Halve dough and form each piece into a disk. Chill dough, wrapped in plastic wrap, until firm, about 3 hours.
Cut twenty-four 6-inch squares of wax paper. Roll out 1 piece of dough between 2 sheets of plastic wrap into 12-inch round (about 1/8 inch thick). Cut out 6 rounds with a 5-inch round cutter, sandwiching each round between 2 squares of wax paper, and stack on a baking sheet. If dough becomes to soft to work with, transfer it to a baking sheet and chill until firm.
Roll out and cut remaining piece of dough in same manner, sandwiching rounds between remaining squares of wax paper, and stack on baking sheet. Chill rounds until firm and wrap each stack carefully with plastic wrap to prevent drying. Dough may be made 1 day ahead and chilled.
Filling: In a heavy saucepan whisk together sugar, cornstarch, and salt and gradually whisk in water and milk until cornstarch is dissolved. In a bowl whisk together yolks. Cook milk mixture over moderate heat, whisking, until it comes to a boil. Gradually whisk about 1/2 cup hot milk mixture into yolks and whisk yolk mixture into remaining hot milk mixture. Bring custard to a slow boil, whisking, 1 minute. Remove pan from heat and whisk in butter, lemon juice, and zest until butter is melted. Cover surface of filling with plastic wrap. Filling may be made 1 day ahead and chilled. Do not stir filling or it will break down.
Preheat oven to 375 degrees F; lightly butter 2 baking sheets. Discard top square of wax paper from 1 dough round and spoon 1 tablespoon filling onto center of round. Using wax paper fold dough over to form a half circle, enclosing filling, and press edges together lightly. Transfer pie to baking sheet, discarding paper, and crimp edge with a fork. Prick pie with fork once. Make 11 more pies with remaining dough rounds and filling.
Bake pies in 2 batches in middle of oven 15 minutes, or until golden brown around edges (dough will crack open slightly), and transfer to racks to cool. Pies may be made 4 hours ahead and chilled, covered. Serve pies chilled or at room temperature (do not let pies stand more than 30 minutes at room temperature).
', 'cajun', 'desserts', null, null); INSERT INTO `ethnic_recipes` VALUES ('456', 'cajun rolled steak', 'cajun rolled steak recipe | louisiana recipes | creole recipes | cajun recipes', '1 large round steak
Tony Chachere\'s Original Creole Seasoning, to taste
1 onion, sliced
1 bell pepper, sliced
3 stalks celery, chopped
String or wooden picks
1 tablespoon vegetable oil
Season round steak with Tony Chachere\'s Original Creole Seasoning. Spread onion, bell pepper and celery evenly on steak. Roll up jellyroll style and tie with string or secure with wooden picks. Place in a skillet with oil. Cook over medium heat until brown, adding a little water while cooking. The steak will make its own gravy. Cover and cook on low for 45 minutes or until tender.
Adjust seasoning. Slice and serve over steamed rice.
Makes 6 servings.
', 'cajun', 'beef/pork/lamb/veal', null, null); INSERT INTO `ethnic_recipes` VALUES ('457', 'cajun potato chips', 'cajun potato chips recipe | louisiana recipes | creole recipes | cajun recipes', 'Source: Adriana’s Spice Caravan by Adriana and Rochelle Zabarkes
2 sweet potatoes
2 Idaho potatoes
1/4 cup Cajun seasoning
1/2 cup blue cheese
Peanut oil for frying
Variety of hot sauces
Peel and slice potatoes 1/8 inch thick. Soak in separate bowls of ice water in the refrigerator for 4 hours.
Preheat oven to 250 degrees F. Heat oil in deep fryer to 370 degrees F.
Drain and pat dry potatoes. Fry in oil in small batches until browned. Drain chips on paper towels and sprinkle with Cajun seasoning. As you finish each batch, place in single layer on baking sheet and keep warm in oven. When all are fried, crumble blue cheese on top and heat 5 minutes.
Serve with hot sauces on the side.
Serves 4.
', 'cajun', 'potatoes, rice, starches', null, null); INSERT INTO `ethnic_recipes` VALUES ('458', 'cajun hash', 'cajun hash recipe | louisiana recipes | creole recipes | cajun recipes', '5 to 6 tablespoons olive oil
4 cups green onions, finely chopped, divided
3 cups diced ham
2 cups red bell pepper, finely chopped
6 cups frozen hash brown potatoes
4 teaspoons dried thyme
1 1/2 teaspoons Cajun seasoning
Heat large nonstick skillet over medium-high heat. Add 3 cups green onions, the ham and the bell pepper. Sauté until vegetables begin to soften, about 7 minutes.
Add potatoes, thyme, and Cajun seasoning; stir to combine. Reduce heat to medium. Cover and cook 8 minutes.
Uncover and continue cooking until potatoes are tender and crusty, occasionally scraping up browned bits. (add more oil if necessary).
To serve, sprinkle with remaining 1 cup green onions.
', 'cajun', 'beef/pork/lamb/veal', null, null); INSERT INTO `ethnic_recipes` VALUES ('459', 'catfish jambalaya', 'catfish jambalaya recipe | louisiana recipes | creole recipes | cajun recipes', 'Posted by keplerkid at recipegoldmine.com
This is my own variation of a recipe from Mulate\'s, a famous Cajun restaurant in Breaux Bridge, Louisiana. Stir carefully after adding the fish or you\'ll break it up into flakes. I serve the jambalaya with a green salad and garlic bread. Enjoy!
8 ounces catfish fillets
8 ounces smoked sausage, sliced, browned, and drained
1 onion, chopped
2 cloves garlic, crushed
1/2 bell pepper, chopped
1 stalk celery, chopped
1/4 cup margarine
13 ounces tomatoes with green chiles
4 ounces fresh mushrooms, sliced
Salt to taste
Cayenne pepper to taste
3 cups rice, cooked
Onion tops, chopped
Put all ingredients except catfish into saucepan (or Dutch oven) and cook until mixture starts to turn light brown. Season with salt and cayenne pepper while mixture is cooking. Add catfish and cook 15 to 20 minutes longer. Mix with cooked rice and freshly chopped onion tops. Serve hot.
Serves 6 to 8.
If you don\'t like spicy food, use regular tomatoes instead of the tomatoes with chiles, and omit the cayenne. In Louisiana, we use a LOT of cayenne and chiles!
', 'cajun', 'jambalaya', null, null); INSERT INTO `ethnic_recipes` VALUES ('460', 'cajun scramble', 'cajun scramble recipe | louisiana recipes | creole recipes | cajun recipes', 'Posted by Marla at recipegoldmine.com 8/15/2001 6:23 am
You can substitute smoked sausage if andouille isn\'t available.
Serves 2
1 teaspoon oil
1/2 teaspoon garlic, minced
2 tablespoons onion, chopped
1/4 cup green pepper, chopped
1/4 cup tomatoes, chopped
1/4 teaspoon Cajun seasoning
1/4 pound andouille sausage, cooked and diced
4 eggs, beaten
Heat the oil in a heavy skillet. Add the garlic, onion, and green pepper. Cook until just soft. Toss in the tomatoes, Cajun seasoning, and sausage. Add the beaten eggs and cook until just firm, stirring frequently.
Serve warm.
', 'cajun', 'misc', null, null); INSERT INTO `ethnic_recipes` VALUES ('461', 'cajun shrimp tacos', 'cajun shrimp tacos recipe | louisiana recipes | creole recipes | cajun recipes', 'Yield: 8 servings
Chili Sour Cream
2 cups sour cream
2 teaspoons chili powder
1/2 teaspoon cayenne pepper
Salsa
3/4 pound tomatillos, husks removed, rinsed,
quartered (about 3 cups)
1/2 cup coarsely chopped unpeeled green apple
(such as Granny Smith)
2 tablespoons coarsely chopped fresh basil
2 tablespoons coarsely chopped fresh mint
Shrimp
1 1/2 teaspoons chili powder
1 1/2 teaspoons paprika
2 pounds uncooked medium shrimp, peeled, de-veined
2 tablespoons olive oil
1 tablespoon minced garlic
16 taco shells
1 large bunch watercress, trimmed
2 avocados, peeled, pitted, cubed
Sour Cream: Whisk all ingredients in medium bowl to blend. Season with salt. (Can be made 1 day ahead.) Chill.
Salsa: Finely chop tomatillos, apple, basil and mint in food processor. Transfer to small bowl. Season to taste with salt. (Can be prepared 6 hours ahead. Let stand at room temperature.)
Shrimp: Combine chili powder and paprika in large bowl. Add shrimp; toss to coat. Let stand 5 minutes. Heat oil in heavy large skillet over high heat. Add garlic and sauté until fragrant, about 1 minute. Add shrimp; sauté until opaque in center, about 5 minutes. Season with salt and pepper. Transfer to a small bowl.
Preheat oven to 350 degrees F.
Arrange taco shells on heavy large baking sheet. Bake until hot, about 8 minutes. Place shells in napkin-lined basket. Arrange half of watercress on platter. Top with shrimp. Chop remaining watercress. Place in small bowl. Place sour cream, salsa, avocados and chopped watercress in separate bowls.
', 'cajun', 'seafood', null, null); INSERT INTO `ethnic_recipes` VALUES ('462', 'chicken-sausage jambalaya', 'chicken-sausage jambalaya recipe | louisiana recipes | creole recipes | cajun recipes', 'Posted by FootsieBear at recipegoldmine.com April 29, 2001
Source: Michael Arnone’s Crawfish Fest
1 pound boneless, skinless chicken
1 pound smoked pork sausage, sliced about 1/2 inch
(Arnone uses Crescent City Meat’s sausage)
1/2 pound chopped white onion
1/4 pound green bell pepper
1 bunch green onions
Dash Kitchen Bouquet seasoning
2 tablespoons salt
1 tablespoon black pepper
2 bay leaves
3/4 teaspoon each garlic powder and cayenne pepper
1 pound Uncle Ben\'s Converted Rice, uncooked
In an 8-quart cast iron pot cook sausage on medium heat. Add the chicken and cook until the chicken is browned.
Add the onions, bell peppers and green onions and cook until the white onions are clear. Add 3 tablespoons of water and skim the oil off the top. Add a little Kitchen Bouquet to darken the water. Add the salt, pepper and rest of seasonings and bring to a boil. Add the rice and bring to a boil, then turn heat down to simmer. Stir occasionally until the rice is cooked.
Makes approximately 4 servings.
', 'cajun', 'jambalaya', null, null); INSERT INTO `ethnic_recipes` VALUES ('463', 'cajun sausage and shrimp skewers', 'cajun sausage and shrimp skewers recipe | louisiana recipes | creole recipes | cajun recipes', '32 jumbo tiger shrimp, peeled and deveined
4 (4 ounce) Cajun sausages, fully cooked
4 red onions
2 green bell peppers
1/2 cup olive oil
Juice from 2 limes
1 tablespoon salt
Freshly-ground black pepper
4 cups cooked rice
Marinate the shrimp in olive oil, lime juice, salt and pepper for 1 hour.
Cut the sausages into quarters. Alternate the shrimp and sausage pieces on four bamboo or wood skewers; set aside.
Quarter the onions and peppers. Cut the pepper quarters in half. Arrange onions and peppers on four bamboo or wood skewers. Cook all eight skewers on a grill for 2 to 5 minutes per side or until shrimp turn pale white.
Serve one of each skewer over cooked rice on four dinner plates.
Serves 4.
', 'cajun', 'seafood', null, null); INSERT INTO `ethnic_recipes` VALUES ('464', 'chicken creole', 'chicken creole recipe | louisiana recipes | creole recipes | cajun recipes', 'Posted by RackyRain at recipegoldmine.com 1/13/2002 12:56 am
1 pound skinless boneless chicken breast halves
1 teaspoon paprika
1/4 teaspoon cayenne pepper
2 tablespoons light butter, divided
3/4 cup chopped onions
1/2 cup chopped green bell peppers
1/4 cup chopped celery
2 cloves garlic, minced
1 (14 1/2 ounce) can chopped stewed tomatoes, undrained
1 teaspoon rosemary
1/2 teaspoon marjoram
1 bay leaf
1 tablespoon flour
1/4 cup water
3 cups hot cooked rice
Sprinkle the chicken with paprika and cayenne pepper and set aside.
In a large frying pan, sauté the onions, bell peppers, celery, and garlic in 1 tablespoon of the butter for 5 minutes over medium heat. Remove vegetables from pan.
Turn heat to medium high and melt remaining 1 tablespoon butter in frying pan. Add chicken and cook for about 5 minutes, turning to brown on both sides.
Add tomatoes with liquid, rosemary, marjoram, bay leaf, and half of the cooked vegetables.
Reduce heat, cover, and simmer for 20 to 25 minutes or until chicken is tender. Blend flour and water until smooth. Stir gradually into frying pan.
Cook, stirring constantly, until mixture thickens. Add remaining vegetables and heat through.
Remove and discard bay leaf.
Serve with rice.
Makes 4 servings.
', 'cajun', 'poultry', null, null); INSERT INTO `ethnic_recipes` VALUES ('465', 'cajun smoked nuts', 'cajun smoked nuts recipe | louisiana recipes | creole recipes | cajun recipes', 'Yield - 1 pound per type of nut
1 pound fresh shelled pecan halves
1 pound slivered almonds
1 pound mixed nuts
Preheat smoker to 125 degrees F. Evenly spread the nuts on 3 small sheet pans. (Keep the different types of nuts separate.) After 20 minutes of smoking use a spatula to turn nuts over. Move sheet pans to insure even smoking. Check nuts after 10 minutes for even smoking. Nuts should have a mild smoky flavor, crisp but not dried out, and a light tanned color. Modify smoking times for personal tastes.
Alternate Method
1 teaspoon granulated garlic and/or
1 teaspoon onion powder and/or
1 teaspoon cayenne pepper
Place nuts in a brown paper bag and add Chef\'s choices of seasonings. Shake well to insure even coating. Then smoke nuts as described above.
The smoking of nuts along with other meats and seafood is recommended to save wood and time. Care should be taken to insure that meat drippings do not mix with nuts. Also smoking times will vary with temperature and smoker load.
Plate Presentation
For best results, store nuts in an air tight container.
Wood Selection
Pecan or (Chef\'s Choice)
Chef\'s Notes
These smoked/roasted nuts are good to eat by themselves, but they are better used as a garnish or topping for many smoked dishes.
Posted by bettyboop at recipegoldmine.com 1/3/2002 6:23 am
I\'ve had this recipe for quite a while and have made it constantly. My hubby doesn\'t like okra, but in this dish, he eats it and enjoys it very much.
2 whole, boned chicken breasts (cut into 1/2-inch strips)
6 strips bacon, cut into 1-inch pieces
2 tablespoons canola oil
4 cups chicken broth
6 plum tomatoes, chopped
1/2 cup corn kernels, preferably cut from the cob
1 1/2 cup okra, cut into 1/2-inch pieces
1 large bell pepper, chopped
1 large onion, chopped
3 stalk celery, chopped
1/3 cup uncooked rice
5 cups water
Seasonings: hot pepper sauce, black pepper,
Cajun spices, and parsley
In a large pot, fry the bacon, remove the bacon and set aside.
Add the oil to the bacon drippings in the pot.
Dredge the chicken in flour and brown on all sides. (You may have to do this in several batches).
Pour the chicken broth over browned chicken and bring to a boil. Add all
remaining ingredients and simmer for 30 minutes. Taste and season before serving.
NOTE: The bacon can be added to the soup if you like.
Serves 8', 'cajun', 'soups, gumbos, chili', null, null); INSERT INTO `ethnic_recipes` VALUES ('467', 'cajun seafood chowder', 'cajun seafood chowder recipe | louisiana recipes | creole recipes | cajun recipes', '
Posted by FootsieBear at recipegoldmine.com 6/15/01 5:06:03 pm
Source: Chef Scott Schmucker, January 23, 2000 - post-gazette.com
This chowder would serve a big crowd at a Super Bowl party.
1 cup onions, diced small
1 cup carrots, diced small
1 cup celery, diced small
2 ounces vegetable oil
1 quart chopped sea clams in juice
1 quart lobster stock (or fish stock
1 (16 ounce can diced tomatoes in juice
6 potatoes, diced medium
1 pound bay scallops
1 pound langostinos
1 pound baby shrimp
1 pound crab meat
2 tablespoons Cajun seasoning
1/4 cup Frank\'s Red Hot
4 ounces sherry
2 tablespoons fresh parsley, minced
1/4 cup cornstarch
1/4 cup water
Salt and white pepper
In saucepot, sweat the onions, carrots and celery in vegetable oil. Add clam juice, lobster stock, diced tomatoes in juice and diced potatoes. Simmer until potatoes are tender.
Add chopped clams, scallops, shrimp, langostinos, crab meat and sherry. Bring to simmer. Continue to simmer until seafood is cooked.
Add Cajun seasoning and Red Hot. Bring to a simmer, and thicken slightly with cornstarch and water mixture. Season with salt and white pepper. Top with parsley
Makes 1 gallon, which feeds 15 to 20 people.
', 'cajun', 'soups, gumbos, chili', null, null); INSERT INTO `ethnic_recipes` VALUES ('468', 'cajun meatballs', 'cajun meatballs recipe | louisiana recipes | creole recipes | cajun recipes', 'Posted by FootsieBear at recipegoldmine.com May 9, 2001
3/4 pound ground beef
1/2 pound ground veal
1/4 pound ground pork
1 1/2 cups soft bread crumbs
1 cup light cream
1/2 cup chopped onions
3 tablespoons butter
1 egg
1/4 cup minced parsley
1 1/2 teaspoons salt
Soak bread crumbs in cream 5 minutes. Sauté onions in 1 tablespoon butter.
Combine all ingredients and beat 5 minutes at medium speed (8 minutes by hand). Form into 1-inch balls. Brown in 2 tablespoons butter; set aside. Save pan drippings. Make the following gravy:
2 tablespoons flour
1 can condensed beef broth
1/4 cup water
1/2 teaspoon instant coffee
Stir 2 tablespoon flour into fat in skillet, add 3/4 can of beef broth, 1/4 cup water and 1/2 teaspoon instant coffee. Stir until thickened over medium heat. Add meat balls, cover, cook slowly about 30 minutes, basting occasionally.
Makes 5 dozen. Freezes well.
', 'cajun', 'beef/pork/lamb/veal', null, null); INSERT INTO `ethnic_recipes` VALUES ('469', 'cajun meatloaf', 'cajun meatloaf recipe | louisiana recipes | creole recipes | cajun recipes', 'Posted by RackyRain at recipegoldmine.com 1/21/2002 10:42 pm
I made this Cajun Meatloaf for dinner tonight and it was GOOD! It is spicy so, anyone who likes mild food, skip this one. I don\'t know where I got this one from, so if anyone recognizes it as their post, thanks!
3 pounds ground beef
1/4 cup chopped fresh parsley
1 small bell pepper, diced
1 onion, chopped
1 (6 ounce) can tomato paste
2 slices stale bread or rolls
2 eggs
1 teaspoon Cajun spice blend
1/2 teaspoon Tabasco sauce (more or less, to taste)
1 tablespoon gumbo filé powder
1 teaspoon salt
2 tablespoons Worcestershire sauce
Preheat oven to 350 degrees F.
Combine all ingredients in a large mixing bowl and mix well.
Pat into ungreased loaf pan and bake for about 45 minutes, until done.
Servings: 6
Racky Rain notes: I didn\'t have any stale bread (my kids tend to eat any bread before it gets a chance to go stale), so I used bread crumbs. I judged from the consistency of the mix when I had it about right. I also didn\'t use gumbo file powder or salt. I used Emeril\'s Essence instead and used about 2 to 3 teaspoons. It turned out really well.
', 'cajun', 'beef/pork/lamb/veal', null, null); INSERT INTO `ethnic_recipes` VALUES ('470', 'cajun quiche', 'cajun quiche recipe | louisiana recipes | creole recipes | cajun recipes', '1/2 cup uncooked rice
1 (16 ounce) can stewed tomatoes, undrained
2 tablespoons butter, divided
1/2 cup (4 ounces) chopped chicken livers
6 eggs, divided
1/2 cup chopped celery
1/2 cup chopped green bell pepper
1/2 cup chopped onion
1 cup skim or low-fat milk
1 teaspoon garlic salt
3/4 teaspoon basil leaves, crushed
3/4 teaspoon thyme leaves
1/4 teaspoon ground red pepper
1/4 teaspoon ground black pepper
In medium saucepan, stir together rice and tomatoes. Bring to boiling. Cover and cook over low heat until rice is tender and liquid is absorbed, 15 to 20 minutes.
In skillet over medium heat, cook chicken livers in 1 tablespoon of butter until tender but not brown, 1 to 2 minutes.
Beat 1 egg. Stir in cooked rice and livers. Press mixture onto bottom and up sides of greased 9-inch pie plate, forming thick edge around rim. In same skillet cook celery, green pepper, and onion in remaining butter until tender, 3 to 5 minutes. Sprinkle into rice crust. Beat together remaining eggs, milk, and seasonings. Pour over vegetables. Bake in preheated 375 degree F oven until knife inserted near center comes out clean, about 30 to 40 minutes. Let stand 5 minutes before serving.
Yield: 6 servings.
', 'cajun', 'breakfast', null, null); INSERT INTO `ethnic_recipes` VALUES ('471', 'cajun red hots', 'cajun red hots recipe | louisiana recipes | creole recipes | cajun recipes', '8 small red potatoes
Zatarain\'s Crab Boil, to taste
Margarine
Minced garlic
Zatarain\'s Creole Seasoning
Boil potatoes in Crab Boil.
Spray a rectangular glass dish with cooking spray. Cut potatoes in half and put into dish, slightly mashing them down.
Melt margarine with garlic, then drizzle over potatoes. Sprinkle Creole Seasoning lightly over potatoes and bake (or broil) for a few minutes until hot.
', 'cajun', 'beef/pork/lamb/veal', null, null); INSERT INTO `ethnic_recipes` VALUES ('472', 'cajun mayonnaise', 'cajun mayonnaise recipe | louisiana recipes | creole recipes | cajun recipes', 'Prepare this mayonnaise 24 hours before using so that flavors blend.
Yield: 1 cup
1/2 cup reduced-calorie mayonnaise
1/2 cup nonfat plain yogurt
1/2 teaspoon crumbled dried oregano
1/4 teaspoon garlic salt
1/4 teaspoon ground cumin
2 pinches cayenne pepper
2 pinches black pepper
Combine all ingredients in a small bowl. Refrigerate, covered, until ready to use.
Per tablespoon: 29 calories, 3 grams fat, 3 milligrams cholesterol
', 'cajun', 'sauces & ingredients', null, null); INSERT INTO `ethnic_recipes` VALUES ('473', 'cajun pepper steak', 'cajun pepper steak recipe | louisiana recipes | creole recipes | cajun recipes', 'Source: Country Magazine, August-September, 2000
1 1/2 pounds boneless round steak, cut into cubes
2 tablespoons vegetable oil
1 (14 1/2 ounce) can beef broth
1 (14 1/2 ounce) can diced tomatoes, undrained
1 cup chopped green bell pepper
1/2 cup chopped onion
3 garlic cloves, minced
2 teaspoons Worcestershire sauce
1 bay leaf
1/2 teaspoon dried basil
1/4 to 1/2 teaspoon Cajun seasoning
1/8 teaspoon salt
1/8 teaspoon pepper
2 tablespoons cornstarch
2 tablespoons cold water
Hot cooked rice or noodles
In a large skillet, cook beef in oil over medium heat until browned; drain. Stir in the broth, tomatoes, green pepper, onion, garlic, Worcestershire sauce and seasonings. Bring to a boil; reduce heat. Cover and simmer for 1 hour or until meat is tender. Discard bay leaf.
Combine cornstarch and water until smooth; stir into meat mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.
Serve over rice or noodles.
Yield: 4 to 6 servings
', 'cajun', 'beef/pork/lamb/veal', null, null); INSERT INTO `ethnic_recipes` VALUES ('474', 'cajun praline pecan fudge', 'cajun praline pecan fudge recipe | louisiana recipes | creole recipes | cajun recipes', 'Chocolate, peanut butter and divinity are typical flavors of fudge created in any home in bayou country. The addition of roasted pecans and praline liqueur adds an interesting twist to this simple recipe.
1/2 ounce praline liqueur
1 cup chopped pecans
1/4 pound butter
3 cups granulated sugar
1/2 cup evaporated milk
1 (12 ounce) package semisweet chocolate chips
1 tablespoon vanilla extract
1 (7 ounce) jar Marshmallow Creme
In a 2-quart heavy bottom pot, melt butter over medium high heat. Add sugar and evaporated milk and blend well into butter. Bring to a rolling boil, reduce heat to simmer and cook approximately five minutes. Be careful not to scorch butter as mixture will caramelized.
Remove from heat and stir in chocolate chips, vanilla extract, Marshmallow Creme, praline liqueur and pecans, whipping constantly. Stir until mixture becomes creamy and slightly thickened. Pour into a buttered 9-inch cake pan and allow to cool two hours.
Cut into squares.
', 'cajun', 'desserts', null, null); INSERT INTO `ethnic_recipes` VALUES ('475', 'cajun hot tomato bread', 'cajun hot tomato bread recipe | louisiana recipes | creole recipes | cajun recipes', 'Source: Sweetened With Honey, The Natural Way Cookbook by the National Honey Board, 1994
1 cup liquid Bloody Mary mix
1 cup water
1 package active dry yeast
1/4 cup honey
1/4 cup vegetable oil
1/4 cup chopped green onion tops
1/4 cup chopped parsley
1 clove garlic, pressed
1 teaspoon salt
1/4 teaspoon cayenne pepper, optional
5 to 6 cups flour
Combine Bloody Mary mix and water in small saucepan. Cook over low heat until mixture reaches 105 to 115 degrees F; pour into large warm bowl. Add yeast; stir until dissolved. Add honey, oil, onion tops, parsley, garlic, salt and cayenne, if desired. Mix well. Add 1 cup flour and stir until smooth. Stir in more flour until firm dough is formed. Knead dough on lightly floured board about 5 minutes or until smooth and elastic.
Shape dough into a ball. Place in greased large bowl; turn to grease all sides. Cover bowl and set in warm place to rise about 1 hour or until doubled.
Punch dough down and divide in half. Roll 1 piece on lightly floured surface into rectangle. Roll up tightly from short side jellyroll style.
Pinch seam to seal; place in greased 9 x 5 x 3-inch loaf pan. Repeat with other portion of dough. Cover and set in warm place to rise about 1 hour or until doubled.
Bake in preheated 400 degree F oven about 30 minutes or until loaves sound hollow when tapped and crust is brown. Remove from pans and cool on wire racks.
', 'cajun', 'bread', null, null); INSERT INTO `ethnic_recipes` VALUES ('476', 'Cajun mussels', 'Cajun mussels recipe | louisiana recipes | creole recipes | cajun recipes', 'Sauce
1 teaspoon olive oil
1 clove garlic, minced
1/2 cup tomato sauce
1/4 cup water
1 teaspoon Worcestershire sauce
1 teaspoon each cayenne pepper, oregano, basil and thyme
Mussels
1 teaspoon olive oil
2 scallions, chopped
1 stalk celery, chopped
1/2 green bell pepper, pith removed and sliced
1 clove garlic, minced
1 1/2 pounds cultured mussels
1/4 cup dry white wine
2 tablespoons water
Make sauce: Heat oil in medium saucepan. Add garlic, sauté for 1 minute. Add tomato sauce, water, Worcestershire sauce, herbs and spices. Cook over a medium heat for 5 minutes. Set aside.
Make Mussels: In a large saucepan or skillet, heat the oil. Stir-fry onions, celery, green pepper and garlic until tender crisp. Add mussels and tomato sauce mixture. Bring to a boil. Add wine and water. Cook, stirring constantly, until all the mussels open completely, about 5 minutes. Discard any unopened mussels and serve on a large warm plate garnished with Lemon wedges and parsley sprigs.
Serve with crusty bread to mop up the spicy sauce.
', 'cajun', 'seafood', null, null); INSERT INTO `ethnic_recipes` VALUES ('477', 'cajun roast beef', 'cajun roast beef recipe | louisiana recipes | creole recipes | cajun recipes', 'The gravy this makes is great!
1/4 cup instant minced onion
1/4 teaspoon instant minced garlic
1 tablespoon salt
1 1/2 teaspoons ground black pepper
3/4 teaspoon ground red pepper
3 tablespoons water
1/4 cup cider vinegar
1 (5 pound) boneless beef roast
1 teaspoon cornstarch
1 teaspoon water
Combine the first 7 ingredients and let stand 5 minutes to soften onion and garlic.
With a paring knife, cut 1-inch slits about 1 1/2 inches apart in all sides of the meat, sticking the knife to the middle of the roast. Pry open slits and fill each with about 1/2 teaspoon of the mixture, using the point of a teaspoon. Cover and marinate overnight in the refrigerator.
Place roast on a rack in a roasting pan. Cover with foil or roaster cover. Bake at 325 degrees F for 3 1/2 hours or until meat is tender, removing cover 40 minutes before baking time is up to permit meat to brown.
Remove roast to a platter. Skim excess fat from pan drippings. Blend cornstarch with the 1 teaspoon water. Add to drippings. Stir and cook until gravy is slightly thick.
Serve with rice or potatoes and gravy.
Yield: 12 to 14 servings.
', 'cajun', 'beef/pork/lamb/veal', null, null); INSERT INTO `ethnic_recipes` VALUES ('478', 'cajun shrimp spread', 'cajun shrimp spread recipe | louisiana recipes | creole recipes | cajun recipes', '1 pound cooked shrimp, peeled and de-veined
1 (8 ounce) package cream cheese, softened
1/4 cup mayonnaise
1 bunch scallions, finely chopped
1 tablespoon chopped fresh parsley
1 tablespoon lemon juice
1 teaspoon Worcestershire
1/4 teaspoon hot sauce
1/4 teaspoon Cajun seasoning
1/4 teaspoon black pepper
Combine all ingredients in food processor, pulse until mixture is creamy. Chill for at least one hour. Serve with crackers.
', 'cajun', 'appetizers, nuts', null, null); INSERT INTO `ethnic_recipes` VALUES ('479', 'cajun vinegar', 'cajun vinegar recipe | louisiana recipes | creole recipes | cajun recipes', '1 teaspoon red wine vinegar
1 tablespoon black peppercorns, coarsely crushed
4 jalapeno peppers, quartered
2 garlic cloves, lightly crushed
1 wine bottle and cork
In a medium-size enameled (non-metallic) pan, bring vinegar, peppercorns, jalapeno peppers and garlic just to a boil. Pour into a crock or jar and let steep for 6 days. Strain through a cheesecloth and discard flavorings. Pour strained vinegar into a clean, dry wine bottle and cork. Store in a cool, dark place.
', 'cajun', 'sauces & ingredients', null, null); INSERT INTO `ethnic_recipes` VALUES ('480', 'cajun pork with noodles', 'cajun pork with noodles recipe | louisiana recipes | creole recipes | cajun recipes', '1 pound pork tenderloin, cut into bite-size pieces
1 tablespoon minced onion flakes
1 tablespoon Cajun seasoning
1/2 cup mushrooms
2 cups milk
2 tablespoons cornstarch thinned with water
1 box cooked spaghetti
In a large skillet brown the pork tenderloin until it turns white on all sides. Add the minced onion flakes and cook until they are slightly toasted. Add milk, mushrooms and Cajun seasoning. Finally add the cornstarch and cook until thickened.
Meanwhile, cook the spaghetti according to the directions on the box. Drain noodles and mix the pork tenderloin mixture together with the noodles.
Yields 3 to 4 servings.
', 'cajun', 'beef/pork/lamb/veal', null, null); INSERT INTO `ethnic_recipes` VALUES ('481', 'cajun sour cream cornbread', 'cajun sour cream cornbread recipe | louisiana recipes | creole recipes | cajun recipes', '1 cup milk
1 cup (8 ounces) sour cream
2 (7.5 ounce) packages corn muffin mix
1/2 cup whole-kernel corn (frozen and thawed, or canned)
Preheat oven to 375 degrees F. Lightly grease bottom of 9-inch-square baking pan.
Combine all ingredients in a medium bowl. Stir until well blended and all mix is moistened. Pour into prepared pan. Bake 30 to 35 minutes, until golden. Cool slightly before cutting.
Serves 8 to 10.
', 'cajun', 'bread', null, null); INSERT INTO `ethnic_recipes` VALUES ('482', 'chocolate doberge cake', 'chocolate doberge cake recipe | louisiana recipes | creole recipes | cajun recipes', 'A special dessert from Louisiana that\'s worth the time and effort.
2 cups cake flour, sifted
1 teaspoon baking soda
1 teaspoon salt
10 tablespoons margarine
1 1/2 cups granulated sugar
3 eggs, separated, whites beaten until stiff
1 cup buttermilk
1 1/2 (1 ounce) squares unsweetened chocolate, melted
1 1/4 teaspoons vanilla extract
1 teaspoon almond extract
Filling
2 1/2 cups evaporated milk
2 (1 ounce) squares semisweet chocolate
1 1/4 cups granulated sugar
5 tablespoons flour
4 egg yolks
2 tablespoons butter or margarine
1 1/4 teaspoons vanilla extract
1/4 teaspoon almond extract
Frosting
1 1/4 cups granulated sugar
1 cup evaporated milk
1 1/2 (1 ounce) squares unsweetened chocolate
4 tablespoons margarine
1 teaspoon vanilla extract
Preheat oven to 300 degrees F. Grease and flour two 9-inch round cake pans.
In a medium bowl, sift the flour, soda, and salt 3 times. Cream the margarine and sugar in a large mixing bowl, and add egg yolks, one at a time. Gradually alternate adding the flour mixture and buttermilk, then add chocolate and mix well by beating about 3 minutes. Fold in the 3 beaten egg whites, and vanilla and almond extracts. Bake for 45 minutes or until done. After the cake cools, split each layer in half to make 4 thin layers.
To make the filling, put milk and chocolate in a saucepan and heat until chocolate is melted. In a bowl, combine sugar and flour. Make a paste by adding hot milk chocolate by tablespoons to the sugar and flour, then return to saucepan. Stir over medium heat until thick. Add 4 egg yolks all at once and stir rapidly to completely blend. Cook 2 or 3 minutes more. Remove from heat, and add butter, vanilla, and almond extract. Cool and spread on cake, layering as you go. Do not spread on top layer.
For frosting, combine sugar and milk in a heavy saucepan, and bring to a boil, stirring constantly. Reduce heat and simmer for 6 minutes without stirring. Remove from heat and blend in chocolate. Add margarine and vanilla and return to medium-low heat, cooking 1 or 2 minutes. Place in refrigerator to cool. Beat well, then spread on top and the sides of the cake.', 'cajun', 'desserts', null, null); INSERT INTO `ethnic_recipes` VALUES ('483', 'creole rice snack cakes', 'creole rice snack cakes recipe | creole recipes | louisiana', '
1/2 cup rice
1 1/8 teaspoons active dry yeast
3 eggs, beaten
1/2 cup granulated sugar
3 tablespoons all-purpose flour
1/2 teaspoon ground nutmeg *
Vegetable oil
Confectioners\' sugar
Pour rice into 3 cups of RAPIDLY boiling water. Cook until tender. Do not cover. Drain, then chill and mash.
Dissolve yeast in 1/2 cup lukewarm water. Add to rice; mix well and then let rise overnight (outside of refrigerator). Keep covered with a dish towel or loose fitting cover.
Add eggs, sugar and flour to the rice mixture; beat thoroughly. Let rise for 15 minutes; stir in nutmeg.
Drop by large spoonsful into deep, HOT oil. Fry until golden brown, drain on paper towels. Sprinkle with confectioners\' sugar.
* Alternative seasonings: Lemon extract, cinnamon, cardamom, orange extract, grated orange zest.
', 'cajun', 'misc', null, null); INSERT INTO `ethnic_recipes` VALUES ('484', 'crawfish jambalaya', 'crawfish jambalaya recipe | louisiana recipes | creole recipes | cajun recipes', '1 pound or 2 1/2 cups crawfish tails
1 1/8 cups uncooked rice
1 tablespoon all-purpose flour
2 tablespoons vegetable oil
1 cup fine chopped onion
1/2 cup parsley
1/2 cup chopped celery
1 1/2 cups water
2 1/2 teaspoons salt
1/2 teaspoon black pepper
1/2 cup green onion tops
1/4 cup crawfish fat (optional)
Brown flour in oil to a golden brown, but DO NOT burn. Add onions. Stir constantly until onions are almost cooked. Add 1 1/2 cups cold water and simmer for 30 minutes.
Add crawfish tails and fat; cook until crawfish turns pink. Add about 2 cups water and bring to boil. When water is rapidly boiling, add remainder of ingredients. Stir to blend and cook on low heat, covered, for about 1/2 hour or until rice is tender.
Five minutes before serving, using a 2-prong fork, fluff up jambalaya so rice will have a tendency to fall apart.
Serves 4 or 5.
', 'cajun', 'seafood', null, null); INSERT INTO `ethnic_recipes` VALUES ('485', 'creole calas', 'creole calas recipe | louisiana recipes | creole recipes | cajun recipes', '1 package dry yeast
1/2 cup warm water
1 1/2 cups well-cooked short-grain rice
3 eggs, beaten
1/4 cup granulated sugar
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
Vegetable oil
1/2 cup confectioners\' sugar
1 tablespoon ground cinnamon
Dissolve yeast in water. Mash hot cooked rice with the back of a spoon; cool to lukewarm.
Combine yeast and rice, mixing well; cover and let rise in a warm place overnight.
In the morning add eggs, sugar, flour, salt and nutmeg to rice mixture, beating until thoroughly mixed.
Heat 3 inches of vegetable oil in a skillet to 375 degrees F. Drop the batter by tablespoonsful into hot oil, and cook until golden brown, turning once. Drain well on paper towels.
Combine confectioners\' sugar and cinnamon; sprinkle over hot calas and serve immediately.
Yields about 2 dozen.
', 'cajun', 'breakfast', null, null); INSERT INTO `ethnic_recipes` VALUES ('486', 'creole jambalaya', 'creole jambalaya recipe | louisiana recipes | creole recipes | cajun recipes', '4 cups boiled rice
1/2 pound raw or boiled ham
1/2 pound small sliced sausages
2 green bell peppers, chopped
4 green onions, chopped
2 medium dry onions, chopped
Salt and pepper
1 can tomato paste or canned tomatoes
Boil 2 cups dry rice and have it cooling.
In a large cast iron skillet melt 2 tablespoons bacon grease or lard. Saute chopped onions until edges begin to brown. Add tomato paste or canned tomatoes, chopped green peppers, sausage and ham. Fry, stirring constantly, for 15 to 20 minutes.
Add the boiled rice, turn heat down and cook slowly for about an hour, stirring every now and then.
', 'cajun', 'jambalaya', null, null); INSERT INTO `ethnic_recipes` VALUES ('487', 'crawfish and corn', 'crawfish and corn recipe | louisiana recipes | creole recipes | cajun recipes', 'Source: The Times Picayune
Makes about 10 servings
6 tablespoons butter or olive oil
1 cup chopped onions
1 cup chopped green bell peppers
1 teaspoon minced garlic
1 (10 ounce) can diced tomatoes with chile peppers (Ro-tel)
2 (16 ounce) cans shoe peg corn (tiny white corn)
1 (8 ounce) can cream-style corn
1 pound peeled crawfish tails
Salt and cayenne to taste
Heat the butter or oil in a large, heavy pot over medium heat. Add the onions, bell peppers and garlic. Cook, stirring, until translucent, about five minutes. Add the tomatoes with chilies, mashing the tomatoes with the back of a heavy spoon. Cook, stirring, for five minutes. Add the corn and cook for 10 minutes. Add the cream-style corn and crawfish. Season with salt and cayenne. Cover and cook for 10 minutes.
Serve hot.
', 'cajun', 'seafood', null, null); INSERT INTO `ethnic_recipes` VALUES ('488', 'crawfish bread', 'crawfish bread recipe | louisiana recipes | creole recipes | cajun recipes', '1 envelope active dry yeast
1 tablespoon granulated sugar
2 tablespoons vegetable oil
1 teaspoon vegetable oil
1 1/4 cups warm water (about 110°F)
3 1/2 cups bleached all-purpose flour
2 1/2 teaspoons salt
1 tablespoon unsalted butter
1/2 cup chopped yellow onion
1 tablespoon finely chopped red bell pepper
1 tablespoon finely chopped yellow bell pepper
1/2 teaspoon cayenne
1 1/2 pounds peeled crawfish tails
1/2 pound sharp cheddar cheese, grated
1/2 pound Monterey Jack cheese with jalapeños, grated
1 large egg, beaten
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Combine the yeast, sugar, and 2 tablespoons of the vegetable oil in the bowl of a stand mixer fitted with a dough hook. Add the warm water.
With the mixer on low speed, beat the mixture for about 1 minute to dissolve the yeast. If the yeast mixture doesn’t begin to foam after a few minutes, it means it’s not active and you will have to start over with fresher yeast.
In a large mixing bowl, combine the flour and 1 teaspoon of the salt. Add it 1/4 cup at a time to the yeast mixture, mixing on low speed until the dough lightly comes together.
Increase the speed to medium and beat until the dough pulls away from the sides of the bowl, forms a ball, and starts to climb up the dough hook.
Coat a large bowl with the remaining 1 teaspoon vegetable oil. Put the dough in the bowl and turn it to oil all sides. Cover the bowl with plastic wrap, set aside in a warm, draft-free place, and let rise until doubled in size, about 1 hour.
Meanwhile, in a large skillet, melt the butter over medium heat. Add the onion, bell pepper, the remaining 1 1/2 teaspoons salt, and the cayenne. Cook, stirring, for 4 minutes.
Add the crawfish and cook, stirring, for 5 minutes until they are soft. Remove from the heat, drain off any excess liquid from the pan, and set aside to cool.
Remove the dough from the bowl and turn it onto a lightly floured work surface. Push it down, then, using your hands, pat it out to flatten it. Pick it up, dust the work surface with flour, and return the dough to the work surface.
Roll it out to a 20 x 15-inch rectangle, about 1/8 inch thick. Combine the cheeses in a medium-size mixing bowl. Sprinkle half of the cheese over the upper half of the rectangle of dough, leaving a 1/2-inch border.
Spoon the crawfish mixture evenly over the cheese. Top with the remaining cheese. Fold the other half of the dough up over the filling, forming a half-moon shape, and pinch the edges tightly to seal completely.
Fold the edges over, seal securely, and then crimp. Carefully transfer the dough to a baking sheet lined with parchment paper. With a sharp, pointed knife, make three slits on top, about 6 inches apart.
Brush the surface of the dough with the beaten egg and sprinkle with the kosher salt and black pepper.
Cover with plastic wrap and set aside in a warm, draft-free place until doubled in size, about 1 hour.
Preheat the oven to 400 degrees F.
Remove the plastic wrap and bake the bread until golden brown, 30 to 35 minutes. Let cool slightly. Cut crosswise into 12 equal portions and serve warm.
Yield: 1 large loaf, 12 servings
', 'cajun', 'bread', null, null); INSERT INTO `ethnic_recipes` VALUES ('489', 'crawfish stuffed pistolettes', 'crawfish stuffed pistolettes recipe | louisiana recipes | creole recipes | cajun recipes', 'Source: rodnreel.com
Crawfish breads of any sort are good and this one is no exception. It’s a simple recipe; just use good bread. It’s also quick to prepare.
1 pound crawfish
1 onion, chopped
1 bell pepper, chopped
1 teaspoon salt
1 teaspoon black pepper
1 package chopped broccoli
1 pound Velveeta cheese
1 small can mushrooms
1 can cream of mushroom soup
12 pistolettes
Butter
Mix all the ingredients except pistolettes in a saucepan and cook slowly for 15 minutes. Cut ends off of pistolettes and scoop out the insides. Stuff pistolettes with the mixture. Close ends with wooden picks. Brush tops of pistolettes with butter and bake at 350 degrees F until brown.
Serves 6.
', 'cajun', 'bread', null, null); INSERT INTO `ethnic_recipes` VALUES ('490', 'creole meat loaf', 'creole meat loaf recipe | louisiana recipes | creole recipes | cajun recipes', '1/2 cup chopped onion
1/2 cup chopped celery
1/4 cup chopped green pepper
2 tablespoons butter or margarine
1 1/4 cups Heinz Tomato Ketchup
1 1/2 pounds lean ground beef
1 cup soft bread crumbs
1 egg, slightly beaten
1/2 teaspoon salt
Sauté onion, celery and green pepper in butter until vegetables are tender. Stir in ketchup; combine 1/2 cup this mixture with ground beef, bread crumbs, egg and salt. Form into 8 x 4-inch loaf in shallow baking pan. Bake at 350 degrees F 1 hour. Let stand 5 minutes before slicing.
Serve remaining sauce, cold or heated, over meat loaf.
Makes 6 servings.
', 'cajun', 'beef/pork/lamb/veal', null, null); INSERT INTO `ethnic_recipes` VALUES ('491', 'crawfish chili', 'crawfish chili recipe | louisiana recipes | creole recipes | cajun recipes', 'Source: Justin Wilson\'s "Gourmet and Gourmand Cookbook"
2 pounds lean ground beef
Bacon drippings
2 pounds crawfish tails
1 (8 ounce) can tomato sauce
1 cup chopped onions
1 teaspoon garlic, chopped fine
1 tablespoon soy sauce
1 teaspoon dried mint
3 tablespoons chili powder
1 cup dry white wine
1 teaspoon lemon or lime juice
2 teaspoons salt
1 teaspoon cayenne pepper
1 tablespoon dried parsley
Water
Brown meat in bacon drippings. Combine all other ingredients with meat and bring to a boil. Simmer for a few hours.
', 'cajun', 'soups, gumbos, chili', null, null); INSERT INTO `ethnic_recipes` VALUES ('492', 'creole stuffed peppers', 'creole stuf