Texas Two-Step Chicken Picante
prep time 5 min
cook time 20 min
1 1/2 cups Pace Picante Sauce
3 tbsp. packed light brown sugar
1 tbsp. Dijon-style mustard
4 Tyson Holly Farms boneless, skinless
chicken breasts
3 cups hot cooked rice
PREPARATION
1. Mix picante sauce, sugar, and mustard.
Place chicken in 2-qt. shallow baking
dish. Pour picante sauce mixture over chicken.
2. Bake at 400'F. 20 min.or until done.
Serve with rice.
Serves 4
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LEMON AND HERB RICE
1 cup uncokked rice 1/2 teaspoon salt
2 cups water 1/4 oregano leaves
1 tbsp. butter or margarine 1 tbsp. lemon juice
1 1/2 teaspoon parsley flakes
PREPARATION
Place rice, water, butter and herbs in saucepan.
bring to a boil. Simmer 20-25 mins. Stir in lemon
juice. Serve.
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SPICY NACHOS
19 oz. can Fritos brand Original Bean Dip
19 oz. can Frito-Lays brand Jalepeno& cheddar Flavor
Cheese Dip.
TOSTITOS brand Crispy Round Totilla Chips
Black olives, sliced
DIRECTION
Spread Fritos brand original Bean Dip on TOSTITOS
brand Cripy Round Tortilla Chips. Arrange in a
shallow pan. Spoon Frito Lays bran Jalepeno &
Cheddar Flavor Cheese Dip on each chip. Garnish with
black olives. Bake at 400 degrees until cheese melts.
Serve hot.
Serves 6.
_____________________________________________________
7 LAYER DIP
LAYER AS FOLLOWS IN A SHALLOW DISH.
(1) 19 oz. can Frito brand Original Bean Dip
3 avacdos, minced
(2) Sprinkle with lemon juice and garlic salt
(3) Mix: 3 tbsp. sour cream
3 tbsp. mayonnaise
1 pkg. taco seasoning mix
(4) Chopped tomatoes (as much as you want
(5) Chopped green onion
(6) Sliced black olives
(7) 19 0z can Frito Lays brand Jalepeno &
Cheddar Flavor Cheese Dip
PREPARATION
Served hot or cold with TOSTITOS brand Crispy Round
Tortilla Chips or FRITOS brand Dip Size Corn Chips.
Serves 6.
_____________________________________________________
STRAWBERRY KIWI SODA
1 (2-Liter) Bottle Sprite or 7-Up
5 strawberry tea bags
PREPARATION
Pour out 1 cup of soda fron the bottle and drink or
reserve for other use. Slowly add the tea bags 1 at a
time to the bottle. Replace the cap and refrigerate
for at least 30 mins. Remove and discard tea bags.
Makes 8 servings.
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QUICK QUESADILAS
1. Place 1 tortilla (8-in.) on microwavable plate.
Arrange 2 Kraft Singles Process Cheese Food, cut
in half. Cover
2. Microwave on high 25 to 40 seconds or until
Singels melt. Fold in half again
Makes 1 serving
You may add meat or vegetables to you quesadillas.
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WATERMELON LEMONADE
1 1/2 pounds watermelon chunks, seeded
1/2 gallon cold water
1 1/2 cups sugar
Juice of 2 limes
Juice of 2 lemons
PREPARATION
Combine all ingredients in a blender; blend on low
until just incorporated, then strain through a fine
mesh strainer. Serve over ice. Makes 8 servings.
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SHRIMP DIP
sm. cup cream cheese
4 quater of cup of squeeze lemon
mix together
add 2 c. fine chopped green onion mix with cream
cheese and lemon
add 1 cup mayo
tsp. worcestershire sauce
tsp. red pepper
tsp. salt
1 lb. shrimp
combine and serve cold if desire.
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HIDDEN VALLEY GRILLED CHICKEN
Combine 1 oz packet Hidden Valley Original Ranch
Dressing. Mix 2 tbsp. Olive Oil and 1 tbs. red wine
vinegar in a plastic bag.
Add 2 lbs. skinless chicken breast and or thighs.
Shake until coated. Marinate 1 hour.
Grill chicken on outer edge of coals 35-40 min.
Coverd. Turn every 10 min. until done.
Serves 4.
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EASY JAMBALAYA
1 12 oz. can spam Lite luncheon meat, cubed
1 cup chopped onion
2/3 chopped green bell pepper
1/2 chopped erel
2 cloves garlic, minced
1 14 1/2-oz. can tomatoes, cut up
1 10 3/4-oz. can lower sodium chiken broth
1/2 teaspoon dried leaf thyme
6 to 8 drops hot pepper sauce
1 bay leaf
1 cup long grain rice
2 tablesppon chopped parsley
PREPARATION
Coat a large non-skillet or 3-qt saucepan with
cooking spray; lightly brown lunceon meat and cook
onion,green pepper,cerely and garlic until vegetables
are tender. Add tomatoers, chicken broth, thyme,hot
pepper sauce, and bay leaf.Bring to a boil,stir in
rice. Cover. Reduce heat and simmer 20 min or until
rice is tender. Discard bey leaf. Sprinkle eith
parsley.
Makes 6 servings.
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Chicken Sierra
4 boneless chicken breast halves
2 Tbsp. all-purpose flour
1/2 tsp. each garlic powder
& black pepper
1 Tbsp. vegetable oil
2 bell peppers, cut in strips
1/2 cup chopped green onions & tops
3/4 cup red wine
3 Tbsp. Kikkoman Soy Sauce
2 bags Success Rice
8-oz pkg. frozen artichoke hearts
thawed and drained
1 small tomato, chopped
PREPARATION:
Coat chicken with mixture of flour, garlic powder and
black peppers; brown broth sides in hot oil in large
skillet. Remove chicken: wipe skillet clean. Cover:
simmer 10 minutes. meanwhile, prepare rice according
to package directions. Turn chicken over:add
artichoke hearts. Cover large platter, palce chicken
and artichokes over hot rice. Sprinkle with chopped
tomato; serve with pan juices.
Makes 4 servings.
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Skinny Mashed Potatoes
5 large potatoes,cut into 1-inch pieces
(about 7 1/2 cups)
2 cans (14 1/2 ounces each) Swanson Chicken Broth
Generous dash pepper
PREPARTION:
In medium saucepan place potatoes and broth. Over
high heat, heat to boil. Cover and cook over medium
heat 10 minutes or until potatoes are tender. Drain,
reserving broth. Mash potatoes with 1 1/4 cups broth
and pepper. If needed, add additionall broth until
potatoes are desired consistency.
Serves about 6.
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Spicy Shrimp Salad
1 lb. medium shrimp, cooked, peeled & deveined
1 1/2 cup cherry tomatoes cut in half
2 stalks celery, sliced (about 1 cup)
1 small onion, thinly sliced (abou 1/4 cup)
1 avacado, peeled, seeded and sliced
3/4 cup exttra mild picante sauce
lettuce leaves
PREPARATION:
Toss shrimp, tomatoes, celery, onion, avacado and
picante sauce until evenly coated. Refrigerate at
least 30 minutes. Serve on lettuce. Serve with
additional picante sauce.
Serves 4.
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Sky Juice
6 tablespoons Alize (passion fruit juice and Cognac)
1/4 cup cranberry juice
1/4 cup pineapple
Crushed Ice
Lime wedge for garnish
PREPARATION:
Blend Alize, cranberry juice and pineapple
juice with crushed ice. Pour in glass. Serve
with lime wedges.
Makes 1 serving
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Tropical Rum Cocktail
1/2 cup guava or mango nectar
Ice
3 tablespoons rum or to taste
Mint Leaves for garnish
PREPARATION:
Pour nectar over ice in a tall glass. Stir in rum to
taste. Garnish with a mint sprig.
Makes 1 serving.
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REDHOT SOUTHWEST STEAK
3/4 cup Italian salad dressing
1/2 cup minced fresh parsley
1/3 cup Frank's Original RedHot
Cayenne Pepper Sauce
3 Tbsp.lime juice
1 Tbsp. French's Worcestershire Sauce
2 lbs. boneless sirloin (1/2 inch thick)
PREPARATION:
Place first 5 ingredients in blender or food
processor. Cover; process until smooth.
Reserve 3/4 cup. Pour remaining sauce
over steak in deep dish. Cover; marinate
in refrigerator 30 min. Grill or broil steak
10 min. per side for medium-rare or to desired
doneness. Let steak stand 5 min. Slice
steak. Serve with reserved sauce.
Makes 6 to 8 servings
Prep & Cook Time: about 1 hour
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Pork Chops With Apples and Bacon
12 strips of thick-sliced slab bacon. halved
6 small sweet apples
6 thin-sliced,bone-on rib pork chops
1 cup all-purpose flour
2 teaspoon salt
1 teaspoon pepper
PREPARATION:
Saute the bacon until fat is rendered and
bacon is crisp. Drain on paper towel. Drain
and reserve most of the fat. Core and wedge
the apples. Saute the apples over medium
heat in the same pan until they are soft, but
not mushy. The cut edges should brown and
carmalize. Remove the apples with a slotted
spoon and keep warm. In a brown paper bag
place the flour, salt and pepper. Shake to mix.
Shake the pork chops in the seasoned flour.
Fry the pork chops in the reserved fat over
medium-high heat until they are browned,
turning once. Serve the chops on warm plates,
covered with the apples and 4 pieces of
bacon per chop.
Makes 6 servings.
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Easy Crab Melt
3 kaiser or hard rolls,split
1 tablespoon mayonnaise or salad dressing
1 1/2 teaspoon Dijon mustard
12 slices Monterey Jack cheese
1 pound cooked crabmeat or imitation crab
Cayenne pepper
Paprika
PREPARATION:
Place roll halves, cut side up, on broiler pan.
Broil 5 inches from heat about 45 seconds or
until toasted. Spread 1 teaspoon mayonnaise
and 1/4 teaspoon mustard on each toasted roll half.
Top each with 1 slice of cheese.
Divide crabmeat evenly amoung roll halves.
Broil 1 1/2 minutes. sprinkle with a little cayenne
if desired. Place annother slice of cheese on
top of eand; sprinkle with paprika.
Broil 1 minute more or until cheese is melted
and sandwhich is hot and bubbly.
Makes 6 servings
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Brownie Swirl Cheesecake
1 8-ounce package of brownie mix
Grease bottom of 9-inch springform pan.
Prepare basic brownie mix as directed on
package; Pour batter evenly into springform
pan. Bake at 350°, 15 minutes.
2 8-ounce packages cream cheese, softened
1/2 cup of sugar
1 teaspoon vanilla
2 egs
1 cup milk chocolate pieces, melted
PREPARATION:
Combine cream cheese, sugar and vanilla,
mixing at medium speed on electric mixture
until well blended. Add eggs, one at a time,
micing well after each addition. Pour over
brownie layer. Spoon melted chocolate over
cream cheese micture; cut through batter with
knife several times for marble effext. Bake at
350°, 35 minutes. Loosen scake from pan; cool
before removing rim of pan. Chill. Garnish with
whipped cream and marashino cherries, if desired.
Recipe donated by Womble/Anita: From FoodTalk
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CRAWFISH ETOUFFE
1 stick butter
2 cups chopped onions
1 cup chopped celery
1/2 cup chopped green bell peppers
I pound peeled crawfish tails
2 teaspoons minced garlic
2 bay leaves
1 tablespoon flour
1 cup water
1 teaspoon salt
Pinch of cayenne
2 tablespoons finety chopped parsley
3 tablespoons chopped green onions
In a large saute pan over medium-high heat,
melt the butter.Add the onions, celery, and
bell peppers and saute until the vegetables
are wilted, about 10 to 12 minutes. Add the
crawfish, garlic, and bay leaves and reduce
the heat to medium.Cook the crawfish for 10
to 12 minutes, stirring occasionally.
Dissolve the flour in the water.Add the crawfish
mixture. Season with salt and cayenne. Stir
until the mixture thickens, about
4 minutes. Stir in the parsley and green onions
and continue cooking for 2 minutes. Serve over
steamed rice.
Yield: 4 servings
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EMERILIZED BARBECUED SHRIMP
2 pounds medium large shrimp in their shells, about 42
2 tablespoons Creole Seasoning
16 turns freshly ground black pepper, in all
2 tablespoons olive oil, in all
1/4 cup chopped onions
2 tablespoons minced garlic
3 bay leaves
3 lemons peeled and sectioned
2 cups water
1/2 cup Worcestershire sauce 1/4 dry white wine
1/4 salt
2 cups heavy cream
2 tablespoons butter
12 petite rosemary biscuits
Peel the shrimp, leaving only their tails attached.
Reserved the shells, sprinkle the shrimp with 1
tablespoon Creole Seasoning and 8 turns of the pepper.
Use your hands to coat the shrimp with the seasonings.
Refrigerate the shrimp while you make the sauce base
and biscuits. Heat 1 tablespoon of the oil in a large
pot over high heat. When the oil is hot, add the onions
and garlic and saute for 1 minute. Add the reserved
shrimp shells, the remaning Creole Seasoning, the bay
leaves, lemons, water, Worcestershire, wine, salt, and
the remaining 8 turns black pepper. Stir well and bring
to a boil. Reduce the heat and simmer for 30 minutes.
Remove from the heat, allow to cool for about 15 minutes,
and strain into a small saucepan. There should be about
11/2 cups. Place over high heat, bring to a boil, and
cook until thick, syrupy, and dark brown, for about l
minutes. Makes about 4 to 5 tablespoons of barbecue
sauce base. Heat the remaining 1 tablespoon of oil in
a large skillet over high beat. When the oil is hot,
add the seasoned shrimp and saute them, occasionally
shaking the skillet, for 2 minutes. Add the cream and
all of the barbecue base. Stir and simmer for 3 minutes.
Remove the shrimp to a warm platter with tongs and whisk
the butter into the sauce. Remove from the heat. Makes
about 2 cups. Mound the shrimp in the center of a platter.
Spoon the sauce over the shrimp and around the plate.
Arrange the biscuits around the shrimp. Garnish with
chopped chives.
Yield: 4 servings
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OYSTERS ROCKEFELLER
2 dozen large oysters, shucked, with all their
liquid and the deeper halves of their shells
reserved and scrubbed
1 bottle of clam broth
2 sticks butter, cubed
1 cup flour
1 cup minced onions
3 tablespoons anchovy paste
1 tablespoon chopped garlic
11/2 pounds fresh watercress, washed,
patted dry, trimmed, and finely chopped
1 1/2 pounds fresh spinach, washed, patted
dry, trimmed and finely chopped
1/2 cup Herbsaint
Rock salt
1/2 cup grated Parmesan cheese
Preheat the oven to 400 degrees F. Drain the oysters
and liquid through a fine mesh strainer. You should
have 3 cups of oyster liquid, if not add enough clam
broth to make up for the difference. In a large saute
pan, melt the butter over medium heat. Stir in the flour
and cook for 4 minutes. Stir in the onions and cook for
2 minutes. Stir in the anchovy paste, garlic, watercress,
and spinach. Season with salt and pepper. Cook for 1
minute. Stir in the oyster liquid and bring the liquid
up to a boil. Reduce to a simmer and continue to cook for
8 to 10 minutes or until the sauce is thick. Remove from
the heat and stir in the Herbsaint.
Reseason with salt and pepper if needed. Spread the rock
salt evenly over a large sheet pan. Arrange the oyster
shells on the baking sheet. Place the oysters back in
their shells. Season the oysters with salt and pepper.
Place a heaping spoonful of the filling on top of each
oyster. Using the back of the spoon, gently pat the
filling into the shell. Sprinkle the top of the oyster
with the grated cheese. Place the baking sheet in the
oven and cook for about 15 minutes or until the sauce
is golden brown and the oysters have curled. Remove from
the oven and serve on a large platter. Serve the oysters
with fish forks and fresh lemons.
Yields: 2 dozen oysters
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GATEAU DE SIROP
1/3 cup plus 1 tablespoon solid vegetable
shortening,in all
1/3 cup sugar
1/3 cup Steens Pure Cane syrup
1/3 cup boillng water
1 egg, beaten
1/2 teaspoon baking powder
3/4 teaspoon ground cinnamon
1 teaspoon salt
1 1/2 cups flour
3/4 teaspoon grated nutmeg
1/2 teaspoon baking soda
For sugar cinnamon topping:
1/3 cup light brown sugar
2 teaspoons cinnamon
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CRAWFISH AND CORN CAKES
2 tablespoons olive oil
1 ear of sweet corn, shucked, corn reserved
(about 1 cup)
1/2 pound crawfish tails
2 tablespoons minced shallots
1 teaspoon salt, in all
8 turns fresh ground black pepper
2 eggs
1 cup heavy cream
3/4 cup yellow cornmeal
1/2 cup all-purpose flour
1/2 masa flour
2 teaspoons baking powder
1/8 teaspoon cayenne pepper
3/4 cup water
3 ounces of caviar
1/4 cup chopped egg yolks
1/4 cup chopped egg whites
114 cup minced red onions
1/4 cup capers
1 cup chive sour cream
Over medium heat, in a medium saute pan, heat the
olive oil for 1 minute. Saute the corn, crawfish,
shallots, 1A teaspoon of salt, and black pepper for
5 minutes. Stirring occasionally. Remove from heat.
In a mixing bowl, whisk the eggs and cream together.
Add the cornmeal, flour, masa, baking powder, remaining
salt, cayenne pepper and water. A whisk until the batter
is lully incorporated. Fold in the sauteed corn. Pour the
remaining oil onto a paper towel folded into a 3-inch
square. Grease a medium saute pan with the oiled towel.
Heat the saute pan for 1 minute over medium-high heat.
Spoon a tablespoon of the batter at a time for each
individual cake. Cook about 8 cakes at a time. Cook for
11/2 minutes on the first side and flip over. Continue
cooking for 1 minute and remove from the heat. Garnish
each cake with the reniaining ingredients
Yield: 32 cakes/I tablespoon per cake
or 2 cups of batter
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TEMPORA STONE CRABS WITH LEMON,BLACK
PEPPER TARTAR SAUCE
1 beaten egg
2/3 cup flour
1/2 cup cornstarch
1 cup cold sod" water
1 teaspoon salt
2 dozen Florida stone crabs, with shell
cracked,removed and meat exposed
Oil for frying
Tartar sauce:
1 egg
Juice of one lemon
Juice of one lime
2 teaspoons Djion mustard
1/4 cup minced onions
2 teaspoons black pepper
1 cup olive oil
Salt and pepper
3 tablespoons flour
3 tablespoons solid vegetable shortening
1/3 cup roasted pecan pieces
Preheat oven to 350 degrees F. Grease a 9-inch
cake pan with 1 tablespoon of shortening. In a
mixing bowl, cream 1-1/3 cup of shortening, sugar
and syrup together. Add the water and mix well.
Mix in the egg. Add the baking powder, cinnamon,
salt, flour, nutmeg, and baking soda, beating until
smooth. Pour the batter into the prepared pan and
bake for about 35 minutes or until the cake sets.
For the remaining: In a mixing bowl, combine the
sugar, cinnamon, flour, shortening, and pecans together,
mix well. Spread the topping evenly over the baked cake
and return to the oven. Bake for 20 minutes, or until
the topping melts. Remove from the oven and serve warm.
Yield: 1 cake
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FRIED SEAFOOD PO'BOY
Vegetable oil for flying
1/2 pound large shrimp, peeled and deviened
4 softshell crabs, cleaned
1/2 pound shucked oysters
1 cup masa flour
1/2 cup flour
1/2 cup yellow cornmeal
Salt and cayenne
Tabasco hot sauce
2 small french bread loaves
1/4 cup mayonnaise
1 cup shredded lettuce
6 slices offresh tomatoes
Heat the oil in a large sauce pan. Season the shrimp,
softshells and oysters with salt and cayenne. In a
shallow pan, combine 1/2 cup of masa and flour.
Season the flours with salt and cayenne. Dredge
the shrimp in the seasoned flour, coating the shrimp
completely. Dredge the softshell and oysters in the
seasoned flour, coating completely. Fry the seafood
in the hot oil until golden brown, stirring constantly,
about 4 minutes. Remove from the oil and drain on a
paperlined plate. Season with salt and hot sauce.
Split the French bread loaves in half, Spread the
mayonnaise on both sides of the bread. Build the
sandwich with the fried seafood, lemice, and tomatoes.
Serve with Zap Potato Chips.
Yield: 2 sandwiches
Preheat the fryer. In a mixing bowl, whisk the egg,
flour, cornstarch, soda water and salt. Blend until
smooth. Let the batter sit for 10 minutes to rest.
Using the back of a French knife, crack the crab shell
and expose the meat. In a food processor, combine all
of the remaining ingredients except for the olive oil.
Pulse until smooth. With the machine running, slowly
add the olive oil in a steady stream. Season with salt
and pepper. The mixture should be thick. Dip the exposed
meat part of stone crab in the tempura batter. Fry the
stone crabs for about 3 to 4 minutes, or until slightly
golden brown. Remove the stone crabs from the oil and
drain on a paper-lined plate Season with salt and pepper
and serve with tartar sauce.
Yield: 4 servings
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FRITTO MISTO-MIXED DEEP FRIED SEAFOOD
2 cups flour
1/2 cup olive oil
Water to moisten
Salt and pepper
3 egg whites, lightly beaten
1 pound of calamari, sliced into 1/2-inch rings
2 dozen shucked mussels
2 dozen shucked oysters
1 pound large shrimp, tail on and deveined
I dozen red mullets
1 seabass fillet, (about 8 to 10 ounces) cut into
2-ounce portions
1 onion, cut into 1/2-inch rings
I zucchini, cut into individual strips
about 1-inch by -inch
Oil for flying
2 cups Mariana sauce, hot
1/2 cup of garlic aioli
1/2 cup grated Parmigiano-Reggiano cheese
2 tablespoons chopped parsley
In a mixing bowl, whisk the flour and olive oil
together. Add enough water to thin out the batter
but not too thin. Season with salt and pepper.
Leave the batter for 30 minutes, then fold in the
egg whites. Season all the seafood and vegetables
with salt and pepper. Dip each piece of seafood in
the batter, letting the excess drip off. This will
be very messy so have plenty of towels on hand.
Preheat the oil. Fry the fish in batches, starting
with the calamari and ending with the seabass. You
might want to have two stockpots or large skillets
of oil on to speed up the frying process. After each
batch of frying, make sure that the oil comes back
up to temperature. Dip the vegetables in the batter,
letting the excess drip off and fry until golden brown
about 3 to 4 minutes. Remove all fried items from the
oil and drain on paper-lined plates. Season every item
with salt and pepper. Spoon the Mariana sauce over the
bottom of a large platter. Pile the fried seafood and
vegetables on top of the sauce. Garnish with drizzles
of aioli, cheese and parsley.
Yield: 6 to S servings
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CALAS
3 cups water
1/2 cup long grain white rice
1 package of yeast (1/4-ounce)
1/2 cup warm water
3 eggs
1/2 cup sugar
3 tablespoons flour
J/2 teaspoon grated fresh nutmeg
Vegetable oil for flying
Powdered sugar in shaker
Bring the water up to a boil and add the rice.
Cook the rice until very soft and mushy, about
to 10 minutes. Remove the rice and let the rice
cool completely. When the rice has cooled, mash
the rice well. Dissolve the yeast in the warm water.
Add the yeast to the mashed rice and mix well. Cover
the bowl with plastic wrap and let the mixture sit
overnight to rise. The next morning, whisk the eggs
together. Add the eggs to the rice mixture. Add the
sugar and flour to the rice mixture and mix well to
form a thick batter. Let the mixture sit for 15 minutes.
Preheat the oil in a stock pot. Drop a heaping spoonful
of the batter into the hot oil. Fry in batches. Fry the
calas until golden brown, about 3 to 4 minutes. Remove
the calas from the oil and drain on a paper-lined plate.
Repeat the process until all the calas are fried. Sprinkle
the cakes with powdered sugar and serve immediately.
Yield: about 6 cakes
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FRIED EGGPLANT WITH SIFTED CONFECTONIERS SUGAR
Oil for pan-flying
2 young eggplant, sliced 1- inch thick
Pinch of salt
2 eggs
2 tablespoons sugar
Enough flour to make a light batter
Shaker of powdered sugar
In a large skillet, preheat enough oil to pan-fry
the eggplant, about 1/4 cup. Season the eggplant
with salt. In a mixing bowl, whisk the eggs until
fluffy. Whisk in the sugar and a pinch of salt.
Add in enough flour to make a light hatter. Soak
the eggplant slice in the light batter. Remove the
eggplant from the batter and gently lay in the hot
oil. Pan-fry the eggplant for 2 to 3 minutes on
each side or until golden brown. Remove from the
oil and drain on a paper-lined plate. Serve the
eggplant immediately with powdered sugar.
Yield: about 4 servings
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SHRIMP PATTY
1/4 cup olive oil
1-lb shrimp (grind up)
1/2 cup onion
1/2 tsp salt and red pepper
PREPARTI ON:
Combine all the ingredients together and deep fry
for about 8-10 mins.
Serves 4
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Roasted Chicken Primavera Supper
2 packages Tysone Ready to Eat Roasted Chicken
Breast Halves
2 Tbl. olive oil
3 cloves garlic, minced
1 onion, thinly sliced
1 green hell pepper, thinly sliced
1 red bell pepper, thinly sliced
Salt and pepper
112 cup chicken broth
1/2 lb tn-color rotini pasta, cooked per package
directions
1/2 cup grated Parmesan cheese
Serves 8
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Garlic Greek Shrimp
4 garlic cloves peeled and mashed with side of fork
1/2 cup olive oil
4 lbs. uncooked jumbo shrimp
1/3 cup lemon juice
1 cup coarsely chopped fresh dill
2 tsp. fennel seeds
1 large Spanish onion, peeled and sliced into
1/4-inch rings
1 cup oil-cured pitted black olives
2 cups crumbled rota cheese
Place the garlic together with the olive oil in
a jar and allow to marinate for 1 hour before
starting. Place the shrimp in a colander or large
strainer and rinse well with cold water. Use your
fingers to pull off the shells and tails. Under a
gentle stream of cold water, usc the tip of a sharp
knife to make a 1/4-inch slit down the length of the
spine of the shrimp to expose the dark vein. Allow the
water to wash the vein out. Shake off any excess water
and refrigerate the shrimp while you proceed with the
rest or the dish. Discard the garlic and pour the oil
into a mixing bowl. Add the rei*iaining ingredients
and mix to combine. Preheat thc bmiler to high with
the rack in the upper third but not the highest position.
Place the shrimp in one layer over the bottom of a
boiler-proof pan and distribute the feta mixture over
it. Broil for 12 to 15 minutes, stirring the mixture
to turn the shrimp once during the cooking time.
Serves 8
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HONEY-MUSTARD BURGERS
3 tablespoons Dijon mustard
2 tablespoons honey
3 teaspoons minced fresh oregano leaves,divided
1 pound ground Ex-lean beef(80% or better)
1/4 cup finely chopped onion
1/4 teaspoon black pepper
4 leaf lettuce leaves
4 crusty rolls,split
4 onion slices,separated into rings(optional)
Prepair grill.Combine mustard,honey & 1 teaspoon
oregano in small bowl;set aside.Combine ground
beef,2 tablespoons mustsrd sauce,remaining 2
teaspoons oregano,chopped onion &pepper in
large bowl;mix lighly but thoroughly.Divide
beef mixture into 4 equal portions;shape into
4 inches in diameter. Place patties on grid.
Grill over medium-Hot coals 4-6 mins on each
side or to desired doneness.Place 1 lettuce
leaf on each bottom roll half;top with a burger.
Spoon remaining mustard sauce over burgers;garnish
with onion rings,if desired.Add top halves of rolls.
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Pork Chops
with Apple Stuffing
Apple-Raisin Stuffing
2 cups herb stuffing mix (dry)
1/2 cup apple juice
2 tablespoons margarine or butter, melted
1 medium unpared all-purpose apple, finely chopped
4 pork loin chops, each about 1/2 inch thick
Paprlka
1 full cup apple juice
PREPARATION:
Combine stuffing mix, 1/2 cup apple juice, margarine
and chopped apple in large bowl. Saute & pork chops
in 10-inch nonstick skillet over medium heat until
brown on both sides. Sprinkle with salt and pepper
if desired. Mound a of the stuffing mixture on top
of each pork chop. Sprinkle with paprika. Add a cup
apple juice to skillet. Heat to boiling; reduce heat.
Cover and simmer 10 to 15 minutes or until pork is done
(1700 on meat thermometer) and stuffing is heated through.
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RUSTIC RUB
8 tablespoons paprika
3 tablespoons cayenne
5 tablespoons freshly ground black pepper
6 tablespoons garlic powder
3 tablespoons onion powder
6 tablespoons salt
2 ½ tablespoons dried oregano
2 ½ tablespoons dried thyme
Combine all the ingredients in a mixing bowl.
Blend well. Can be stored in an airtight con-
tainer in your spice cabinet for up to 3 months.
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African Chicken Wings
4 garlic cloves
2 shallots
1 1/2 teaspoons salt
1 tablespoon chinese 5 spice
2 teaspoons paprika
1 teaspoon dried rosemary, crumbled
1/2 teaspoon cayenne, or to taste
2 tablespoons vegetable oil
4 pounds chicken wings; about 20-24,
tips removed
-----for the sauce-----
1/3 cup natural style peanut butter
1/4 cup canned cream of coconut,
well stirred
2 garlic cloves, chopped
1/4 cup water
1/4 cup red bell pepper, chopped
1/8 teaspoon dried hot red pepper
flakes, or to taste
1 teaspoon soy sauce
coriander sprigs, for
if desired
THE WINGS:
Prepare the chicken wings: Mince and mash
the garlic and shallots to a paste with the salt. In
a large bowl stir the paste together with the 5 spice
powder, paprika, rosemary, cayenne, and the oil. Mix
well. Add the chicken wings. Toss and stir them until
they are completely covered with the marinade. Let them
marinate, covered and chilled for 4 hours or over night.
Arrange the wings, skin side up, on the rack of a foil
lined large broiler pan and bake them in the upper third
of a preheated 425F oven for 25 to 30 minutes or until
they are golden. The wings may be prepared one day in
advance, kept covered and chilled and then reheated before
serving.
THE SAUCE:
In a blender, blend together the peanut butter, cream of
coconut, garlic, water, bell pepper, red pepper flakes
and the soy sauce until the mixture is smooth, season the
sauce with salt, to taste.
THE PRESENTATION:
Transfer the sauce to a serving bowl set on a platter.
Arrange the wings around the bowl and garnish the platter
with the coriander.
---------------------------------------------------------------
Baked Fish with Black Pepper
(Machhi kali mirch)
Prep: 10 min, Marinate: 20 min, Cook: 20 min.
1 lb. fish fillets
1/2 tsp. salt
1/8 tsp. turmeric
1/2 tsp. cumin powder
1/2 tsp. ground black pepper
1 clove garlic, chopped
1 tsp. oil
1-1/2 tsp. fresh lemon juice
PREPARATIONS:
Place fish fillets in a bowl, sprinkle with salt, turmeric,
cumin, black pepper and garlic, tossing to coat well. Cover
and marinate for 20 minutes at room temperature or longer
in the refrigerator. Preheat oven to 400°F. Coat the bottom
of baking dish with the oil. Place the fish in a single layer
and pour the marinade over it. Bake uncovered for 20-25 minutes.
The fish should be firm to the touch. Fish is done when it
easily flakes with a fork. Sprinkle with lemon juice.
Per serving: calories 106, fat 2.0g, 17% calories
from fat, cholesterol 49mg, protein 20.3g, carbohydrates
0.7g, fiber 0.1g, sodium 328mg.
-----------------------------------------------------------
Cajun Pork Roast
Prep: 5 min, Cook: 1:00.
3 Tbs. paprika
1/2 tsp. cayenne
1 Tbs. garlic powder
2 tsp. oregano
2 tsp. thyme
1/2 tsp. ground white pepper
1/2 tsp. cumin
1/4 tsp. nutmeg
1 2 lb. boneless pork loin roast
PREPARATIONS:
Preheat oven to 325°F. Combine all seasonings and salt to
taste in a bowl. Rub well over all surfaces of roast.
Place roast in a shallow pan and roast 25 minutes per pound,
or until a meat thermometer reads 155°F-160°F. Remove from
oven, and let sit 5-10 minutes before slicing.
This recipe serves 6 people. Because this recipe is for a
particular size pan, it adjusts the number of servings only
in multiples of 6.
The recommended wines are: Riesling, Burgundy,
or Cabernet Sauvignon.
-----------------------------------------------------------
Pepper Pork Baked Potatoes
Prep: 10 min, Cook: 1:00.
4 baking potatoes, scrubbed
2 tsp. unsalted butter
3/4 lb. pork tenderloins, cut into 1x1 inch
thin strips
1 large green or red bell pepper, seeded and
cut into strips
1 small onion, cut into thin wedges
1 tsp. dried basil leaves, crushed
1 cup can cream of chicken soup
1/4 cup water
PREPARATIONS:
Preheat oven to 400°F. Place potatoes in oven and bake 1
hour, or until tender. Melt butter in a heavy nonstick
skillet over medium high heat. Sauté pork, in batches if
necessary, until browned, stirring often. Transfer pork to
platter and set aside. Add pepper, onion and basil to same
skillet and sauté 3-4 minutes, stirring often, until
vegetables are almost tender. Stir in soup and water.
Bring to a boil. Return pork to skillet. Reduce heat to
low. Cover pan and simmer 5 minutes, stirring occasionally
or until pork is cooked throughout. Split potatoes open and
spoon pork mixture over.
The recommended wines are: Sauvignon Blanc,
Pinot Noir, or White Zinfandel.
--------------------------------------------------------------
Cuban-Style Marinated Pork
Prep: 10 min, Marinate: 1:00, Cook: 1:50.
3 cloves garlic
1 Tbs. orange zest, grated
1-1/2 tsp. dried oregano
1 tsp. salt
6 whole black peppercorns
1 cup orange juice
2 lbs. boneless center pork loin roast
1/4 cup fresh lemon juice
PREPARATIONS:
Combine first 5 ingredients in a food processor or
blender and blend until finely chopped. Add half the
orange juice and process. Pierce pork all over with a
sharp knife or fork. Place pork roast in a large Dutch
oven or flameproof casserole dish. Rub garlic mixture over.
Cover and marinate in refrigerator 1 hour. Preheat oven to
325°F. Pour remaining orange and lemon juice around pork.
Cover Dutch oven, place in oven and roast 20 minutes per
pound, basting occasionally. Transfer pork to a large baking
pan. Set Dutch oven aside, reserving pan juices. Increase
oven temperature to 400°F. Roast pork about 30 minutes,
uncovered, until brown and thermometer inserted into center
registers 160°F. Remove from oven, tent loosely with foil
and let stand 10 minutes. Place Dutch oven with pan juices
over medium high heat and bring to a boil. Simmer 5-7 minutes
until liquid is reduced by about one half. Slice pork roast
across the grain and serve immediately with sauce.
This recipe serves 8 people. Because this recipe is for
a particular size pan, it adjusts the number of servings
only in multiples of 8.
The recommended wines are: Gewürztraminer, Cabernet
Sauvignon, or Burgundy.
--------------------------------------------------------
Tex-Mex Chops
Prep: 10 min, Cook: 15 min.
1 tsp. vegetable oil
4 4 ounce boneless pork loin chops
1-1/2 cups chunky style prepared salsa
1/2 cup canned chopped green chilies
1/2 tsp. ground cumin
1/4 cup shredded cheddar cheese
1/4 cup cilantro, chopped
PREPARATIONS:
Heat oil in a heavy nonstick skillet over medium high heat.
Brown chops on one side about 2 minutes. Turn chops and add
remaining ingredients, except cheese and cilantro, to skillet.
Mix well. Reduce heat to low, cover and simmer 8 minutes.
Uncover, top each chop with one tablespoon cheese. Cover and
simmer 2-3 minutes more, until cheese melts. Sprinkle with
cilantro and serve.
The recommended wines are: Pinot Blanc, Burgundy,
or Gewürztraminer.
----------------------------------------------------
BBQ SHRIMP
2 lbs. 21-25 (or larger) headless shrimp; peel leaving
just the tail on and devein the shrimp.
Cut 1/4 inch deep along the back of the shrimp and remove
black vein. Wash shrimp, drain and set aside.
PREPARTIONS:
Sauce Ingredients:
1/2 cup golden Italian or lowfat clear Italian dressing
1/4 teas. granulated or powdered garlic
1/2 teas. grated parmesan cheese
1/2 teas. Tony Chacherie's or Season-All
1 teas. Steen's syrup or maple syrup
1/2 teas. soy sauce
1/2 teas. ketchup
1 teas. white grape juice or white wine or beer
In appropriate mixing bowl, combine all ingredients.
Blend well with hand whip or fork.
Put sauce in skillet or larger pot if increasing recipe.
Put on medium heat until sauce starts to bubble.
Immediately add shrimp and cook for about 2 or 3 minutes
on one side. Turn and cook the other side for about the
same time. When shrimp are firm, they are done. At any
time the sauce becomes thick or starts to stick, immediately
add a little water to bring sauce back to its original
consistency.
If cooking in oven, put sauce and shrimp in baking pan,
uncovered, and bake in 350 degree oven for about 20 minutes.
Again, make sure shrimp are firm and cooked through and
through.If cooking on an outside grill, put in same pan
as for oven and place on cooler section of grill for about
20 minutes. Watch sauce for drying out, add a little water
to regain consistency.
Serve with hot french bread to catch all the extra sauce.
*Note: Depending on how many people you are feeding, t
his recipe can be increased proportionally for your needs.
-------------------------------------------------
CHICKEN WITH BLUE CHEESE APPLES
4 chicken breast halves, without skin
salt and pepper to taste
1 tsp. canola oil
1 cup chicken broth
1 cup apple cider vinegar
1 tsp. garlic, minced
1 Tbls. honey
2 granny smith apples, cubed
2 oz. bleu cheese, crumbled
1 Tbls. chives, minced
PREPARATIONS:
Season chicken breasts with salt and pepper. Heat a
medium sauté pan with canola oil till hot. Sear the breast
side down till golden brown; turn over, cover and finish
cooking for 5 minutes or till cooked through. Uncover and
remove the breasts. Add the chicken stock, vinegar, and
garlic, and reduce to half. Add the honey and apples and
cook for a further three minutes. Lightly melt the bleu
cheese in the sauce, then spoon over chicken breasts.
Garnish with chives.
---------------------------------------------
Crawfish Cake Salad
1 pound fresh crawfish tails, fat on
1/2 cup vegetable mix:
1-1/3 tsp. prepared mustard (yellow)
3/4 tsp. salt
2 tblsp mayonnaise
3/4 tsp. black pepper
1 tblsp. lemon juice
1 cup onion
1 tblsp. creole seasoning
1/4 cup bell pepper
1 tblsp. chopped parsley
3/4 cup green onions
1 raw egg
1/4 cup parsley
2 cups fresh bread crumbs
1/4 tsp cayenne above sauteed in 1/4 lb. margarine
PREPARATIONS:
Mix all ingredients in a bowl except for the bread crumbs.
When mixture is mixed, add the bread crumbs and mix lightly
so that the mixture does not become gummy and heavy. Divide
into 12 portions and make patties. Saute in butter on both
sides until browned.
For the salad:
fresh spinach cherry tomatoes
red bell pepper, julienned black olives
fresh mango slices red onion slices
carrot slices remoulade dressing or favorite dressing
Place spinach on half of the plate and garnish with
remaining ingredients. On the other half of the plate,
place 2-3 ounces of dressing and top with 2 sauteed
crawfish cakes.
-------------------------------------------------
CRAWFISH STEW
3 pounds crawfish tails and fat
2 cloves garlic, chopped
2 large onions, chopped
2 stalks of celery, chopped
1/4 cup green onion tops, chopped
Creole seasoning to taste
2 teaspoons Gumbo File'
1 large green bell pepper chopped (if desired)
Peel the shrimp and set aside.
PREPARATIONS:
Make roux. Pour onion, celery and garlic into roux.
Cook slowly in uncovered pot until onions are wilted.
Add water and boil slowly for thirty minutes. Add crawfish
and simmer over medium low heat for another thirty minutes.
Turn off heat and add green onions. Let sit for ten minutes.
Serve over rice in soup bowls. Serves nine.
------------------------------------------------------
CRAWFISH ETOUFEE
1 lb. peeled crawfish tails and fat
1 stick margarine
1 medium onion, chopped
1 clove garlic, minced
1/4 cup green onion tops and parsley,
finely chopped
Creole seasoning to taste
1 tablespoon paprika
PREPARATIONS:
Melt margarine and fat in deep, thick aluminum frying
pan (do not use black iron pot). Season crawfish tails
with creole seasoning and tablespoon paprika. Add to
margarine and fat, cook 2 or 3 minutes; remove crawfish
and set aside.
Add chopped onion and garlic to pot. Cook slowly until
onions are wilted. Return crawfish tails to pot and add 2
cups water. Stir and cook slowly about 35 minutes (add more
water if needed). Add green onions and parsley. Let sit for
ten minutes. Serve over rice in soup bowls. Serves four.
USE SHRIMP OR LOBSTER IF CRAWFISH NOT AVAILABLE.
----------------------------------------------------
MARINATED SHRIMP
1/4 cup olive oil
2 large cloves garlic, minced
1 Tbls. dry mustard
1 teas. salt
1/2 cup lemon juice
1 Tbls. red wine vinegar
1 bay leaf, crumbled
dash Zatarain's Cayenne Pepper
2 Tbls. chopped fresh parsley
1 small red onion, thinly sliced
2 Tbls. capers, drained
2 lbs. cooked shrimp, peeled
PREPARATIONS:
In bowl, combine oil, garlic, dry mustard, salt,
lemon juice, vinegar, bay leaf, and Zatarain's Cayenne
Pepper. Mix well. Stir in remaining ingredients except
shrimp. Add shrimp, tossing until well coated. Refrigerate
for 2 hours. Drain marinade and serve shrimp with onions and
capers.
---------------------------------------------------
Pasta Primavera with Shrimp & Crawfish
5 pieces of broccoli
4 oz. purple onion
4 oz. sliced mushrooms
1 tsp. processed garlic
1/4 tsp. salt
1/4 tsp. crushed red pepper
2 oz. crawfish tails
12 shrimp
3 oz. olive oil
2 Tbsp. parmesan cheese
4 oz. diced tomatoes
10 oz. fettucine pasta
1/4 tsp. crushed basil
2 oz. olive oil
PREPARATIONS:
Sauté crawfish tails and shrimp. Cook for 1 minute.
Add vegetables and spices. Stir to make sure shrimp and
crawfish do not stick. Add pre-cooked fettucine pasta to
warm water. Add tomatoes and parmesan cheese. Add drained
pasta to saucepan and stir. Pour on plate and sprinkle with
parmesan cheese.
---------------------------------------------------
SHRIMP & CRAB BISQUE
3 pounds of small shrimp, unpeeled
1 onion, chopped
1 bellpepper, chopped
1 stalk of celery, chopped
1/2 cup of flour
1 cup of milk
1 pound of lump crab meat
Russco's Gourmet Blend seasoning to taste
PREPARATIONS:
Boil shrimp and remove from the pot. Keep the stock.
Peel the shrimp.
Heat shrimp stock at medium heat and add onion, bellpepper
and celery.
Mix flour and milk in a bowl to form a paste; add shrimp
stock and continue cooking over medium heat.
Add Russco's Gourmet Blend seasoning to taste.
Add shrimp and crab meat and simmer for 20 minutes
--------------------------------------------------
SHRIMP AND CHICKEN GUMBO FILE
2 LBS. Shrimp, fresh or frozen
1 LB. Cooked Crab meat
1 cup chopped celery
1 cup chopped onions
1 gallon warm water
1 cup roux
1/2 cup green onion tops, chopped
2 cloves garlic, minced
Creole seasoning to taste
2 teaspoons Gumbo File'
1 large green bell pepper chopped (if desired)
Peel the shrimp and set aside.
PREPARATIONS:
Make roux. Pour onion, celery and garlic into roux.
Cook slowly in uncovered pot until onions are wilted.
Add water and boil slowly for thirty minutes. Add shrimp
and simmer over medium low heat for another thirty minutes.
Turn off heat and add crab, green onion and file'. Let sit
for ten minutes. Serve over rice in soup bowls. Serves six.
----------------------------------------------------
CAJUN SHRIMP KABOBS
3 LBS. Shrimp, fresh or frozen (the bigger the better),
peeled and deveined
Juice of 1 lemon
1 tsp. onion powder
1 tsp. garlic powder
1/2 tsp. paprika
1/2 tsp. cayenne pepper
1/4 tsp. cracked black pepper
1/2 tsp. fresh thyme
2 red bell pepers, coarsely chopped
2 green bell peppers coarsely chopped
1 red onion coarsely chopped
2 dozen wooden skewers, soaked in water
2 tbls. canola oil
PREPARATIONS:
Combine dry ingredients. Add lemon juice and oil,
and mix in the shrimp. Marinate fo at least 20 minutes
in the refrigerator. Assemble skewers with shrimp peppers
and onion.
Grill on the barbecue pit for 2-4 minutes.
Serves 12. A serving is 1 skewer. Approximately 110
calories with 3 grams of fat per serving.
-------------------------------------------------------
Stuffed Shrimp
16 jumbo shrimp, peeled, deveined, split in half
lengthwise
3/4 lb. white crab meat, picked for shells
1/4 cup green onion tops
2 Tbls. real bacon bits
1 egg
2 Tbls. Creole mustard
2 oz. white wine or white grape juice
1 Tbls. Creole Seasoning
1/2 teas. garlic powder
5 slices white sandwich bread
topping: 1 1/2 cup bacon bits
PREPARATIONS:
Blend ingredients by hand until well mixed. Divide into
portions. Make a ball and wrap split shrimp around ball
leaving the tail sticking up. Then, lightly roll shrimp
in bacon bits and place on lightly oiled baking pan. Bake
at 350 degrees for 20 minutes.
------------------------------------------------------
FRIED SHRIMP
2 LBS. Shrimp, fresh or frozen
(26 to 30 to a pound)
1 small can evaporated milk
2 eggs
Creole seasoning, to taste
Russco's Gourmet Blend Fish Fry
Peel shrimp leaving fantail. Split shrimp down
back and remove vein.
PREPARATIONS:
Make a mixture of the milk and eggs. Marinate shrimp
for at least 1 hour in this mixture. Remove and season
with creole seasoning. Roll in fish fry and deep fry at
350 degrees, not over ten minutes. Serves six.
