Saturday, May 4, 2013
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Friday, May 3, 2013
Corrections
Cooking Up A Storm - Recipe Corrections
Hi!
We had to make a few corrections to the cookbook. Drop a comment if you find any we may have missed. We'd also like to know and post if you have any variations to the recipes. Trying new things is the spice of life and we'd love to spice up our recipes even more!
St. Bernard had a pre storm population of 75,000.
Page 2 - Bernies Tranquilizers - Mama Cat
Ingredients: 1 cup salted roasted peanuts. Directions: Spoon in a little chocolate into baking cups. Add spoonful of carmel, marshmallow cream, and peanuts. Cover with chocolate. Repeat for each baking cup.
Page 3 - Shrimp Corn Soup - Bea Allen
Ingredients: 2 capfulls of Crab Boil
Page 28 & 29 - Broccoli Association - Moria Coulonge
Directions: In separate pan saute onions and celery in margarine until clear. Add milk, cream of chicken soup and Cheeze Whiz. Melt mixture and mix thoroughly. When hot, gently stir into rice and broccoli mixture. Serve Hot.
Page 30 - Caponata - Toni Roberts
Ingredients: 1 tsp dried oregano
Page 34 - Green Bean Supreme - Annie Weaver
Directions: Saute onions in butter until tender. Add flour. Lightly brown flour. Blend in sour cream, salt and black pepper. Stir in green beans. Pour mixture into 9 inch baking dish. Sprinkle top with cheese. Bake at 350 degrees for 20 to 25 minutes.
Page 40 - Beefy Cheesy Potato Casserole
Ingredients: Butter. Directions: Mix soup and milk
Page 41 - Seared Okra with Chile, Lime, and Cumin
Directions: Trim stems from okra and cut each pod in 3 pieces on the diagonal.
Page 45 - Spanish Rice Bake - Barbara Estave
Directions: ...bring broth to a boil...
Page 47 - Yellow Squash with Crawfish - Shirley Mills
Ingredients: 2 cups of peeled crawfish tails
Page 54 - Chicken Sauce Piquante - Laci Brown
Ingredients: 1/2 cup chopped celery
Page 58 - Famous Omelets - Jean B. Loze
Ingredients: 3 eggs
Page 60 - Gumbo - Kristi Rivero
Ingredients: 2 whole bay leaves
Page 82 - Blueberry Pancakes - Elaine Baily
Ingredients: 1 slice white bread
Page 82 - Buttermilk Biscuits - Kristi Rivero
Ingredients: 1 1/2 cups of self rising flour
Page 119 - Sugared Pecans - Te Reed
Ingredients: 4 cups pecan halves
Wednesday, November 19, 2008
Strawberry Romaine Salad by St. Bernard School Board Office
1 cup vegetable oil
3/4 cup sugar
1/2 cup red wine vinegar
2 cloves garlic minced
1/2 tsp salt
1/2 tsp paprika
1/4 tsp ground pepper
1 lg head Romaine lettuce
1 head Boston lettuce
1 pt strawberries sliced
1 cup shredded Monterey Jack cheese
1/2 cup chopped walnuts, toasted.
Combine first 7 ingredients in a large jar. Cover tightly and shake vigorously. Refridgerate for up to 1 week. Chop Romaine and Boston lettuce. Toss lettuce, strawberries, cheese, walnuts and refridgerated mixture together. Optional: Sesame seeds, raisins or cucumbers.
3/4 cup sugar
1/2 cup red wine vinegar
2 cloves garlic minced
1/2 tsp salt
1/2 tsp paprika
1/4 tsp ground pepper
1 lg head Romaine lettuce
1 head Boston lettuce
1 pt strawberries sliced
1 cup shredded Monterey Jack cheese
1/2 cup chopped walnuts, toasted.
Combine first 7 ingredients in a large jar. Cover tightly and shake vigorously. Refridgerate for up to 1 week. Chop Romaine and Boston lettuce. Toss lettuce, strawberries, cheese, walnuts and refridgerated mixture together. Optional: Sesame seeds, raisins or cucumbers.
Spicy Snack Crackers by Betsy Blasser
1 box Nabisco Saltines
1 cup canola oil
1 pkg powdered ranch dressing mix
2 tblsp red pepper flakes (or cayenne)
Lg Ziploc gallon size bag
Put canola oil, ranch dressing powder and red pepper flakes in ziploc bag; mix well. Pour crackers into bag. Mix gently to coat. Lay for 10 minutes on one side. Flip over on the other side for 10 minutes.
1 cup canola oil
1 pkg powdered ranch dressing mix
2 tblsp red pepper flakes (or cayenne)
Lg Ziploc gallon size bag
Put canola oil, ranch dressing powder and red pepper flakes in ziploc bag; mix well. Pour crackers into bag. Mix gently to coat. Lay for 10 minutes on one side. Flip over on the other side for 10 minutes.
Mirliton (Chayote)/Shrimp Casserole by Beluah McNarin
6 Mirlitons (Chayotes)
1 med. yellow onion, chopped
1 bell pepper chopped
2 sticks of celery chopped
6 cloves garlic minced
2 lbs peeled shrimp
1 lb polish sausage
1/4 cup chopped parsley
1/2 tsp rosemary
1/4 tsp of thyme
1/2 tsp blk pepper
2 eggs well beaten
1/4 cup butter
1 box jiffy corn bread mix
Bake a box of Jiffy cornbread mix and let cool. Boil whole mirlitons (chayote) until tender. Set aside to cool. Saute onions, bell pepper, celery and garlic until tender. After mirlitons (chayotes) are cooled, slice and discard the seed pods. Peel outer skin discard. Dice mirliton meat and set aside. Mix cornbread with eggs and sauteed seasonings stir over medium heat. Add parsley, thyme, rosemary, salt and pepper. Saute shrimp in teaspoon of butter until shrimp turn lightly pink add diced mirliton (chayote). Mix Mirliton and shrimp with cornbread mixture. Bake at 325 degrees for 30 minutes or until lightly browned.
1 med. yellow onion, chopped
1 bell pepper chopped
2 sticks of celery chopped
6 cloves garlic minced
2 lbs peeled shrimp
1 lb polish sausage
1/4 cup chopped parsley
1/2 tsp rosemary
1/4 tsp of thyme
1/2 tsp blk pepper
2 eggs well beaten
1/4 cup butter
1 box jiffy corn bread mix
Bake a box of Jiffy cornbread mix and let cool. Boil whole mirlitons (chayote) until tender. Set aside to cool. Saute onions, bell pepper, celery and garlic until tender. After mirlitons (chayotes) are cooled, slice and discard the seed pods. Peel outer skin discard. Dice mirliton meat and set aside. Mix cornbread with eggs and sauteed seasonings stir over medium heat. Add parsley, thyme, rosemary, salt and pepper. Saute shrimp in teaspoon of butter until shrimp turn lightly pink add diced mirliton (chayote). Mix Mirliton and shrimp with cornbread mixture. Bake at 325 degrees for 30 minutes or until lightly browned.
Glenn's Jambalaya by Judy Williams
1 pkg. hickory smoked pork (Tasso), diced
1/2 lb hickory smoked sausage cut in 1/4 inch slices
12 red bell pepper, chopped big
1/2 yellow bell pepper, chopped big
8 oz. sliced mushrooms
2 med onions chopped
1 lb crawfish tails
1 1/2 cup of un-cooked rice
3 cups chicken broth
In large frying pan, coat bottom with cooking oil then add bell peppers and 1/2 the package of mushrooms and diced tasso. Simmer for 10-14 minutes then add smoked sausage and onion. On another burner, cook the rice in the chicken broth with the other 1/2 package of mushrooms. Simmer meat and seasoning another 10-15 minutes then add crawfish tails. Simmer 5-10 minutes then 3-4 minutes before rice is cooked add the meat and seasoning mix well. Remove from heat and let it sit for 5 minutes before serving.
Variations: This dish can also be made with shrimp and chicken. It is often made with a mixture of sausage and some other meat such as shrimp, crawfish or chicken. Some people also add tomatoes to theirs. Spice it up with some red pepper! You can also add other seasonings such as garlic and green onions.
1/2 lb hickory smoked sausage cut in 1/4 inch slices
12 red bell pepper, chopped big
1/2 yellow bell pepper, chopped big
8 oz. sliced mushrooms
2 med onions chopped
1 lb crawfish tails
1 1/2 cup of un-cooked rice
3 cups chicken broth
In large frying pan, coat bottom with cooking oil then add bell peppers and 1/2 the package of mushrooms and diced tasso. Simmer for 10-14 minutes then add smoked sausage and onion. On another burner, cook the rice in the chicken broth with the other 1/2 package of mushrooms. Simmer meat and seasoning another 10-15 minutes then add crawfish tails. Simmer 5-10 minutes then 3-4 minutes before rice is cooked add the meat and seasoning mix well. Remove from heat and let it sit for 5 minutes before serving.
Variations: This dish can also be made with shrimp and chicken. It is often made with a mixture of sausage and some other meat such as shrimp, crawfish or chicken. Some people also add tomatoes to theirs. Spice it up with some red pepper! You can also add other seasonings such as garlic and green onions.
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