Southern/Cajun Cuisine

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Chocolate-Bourbon Pecan Pie

Post  justmecookin on Thu Feb 26, 2009 9:32 pm

Chocolate-Bourbon Pecan Pie

1/2 (15-ounce) package refrigerated piecrusts
1 1/2 cups chopped pecans
1 cup (6 ounces) semisweet chocolate morsels
1 cup dark corn syrup
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
1/4 cup bourbon or water
4 large eggs
1/4 cup butter or margarine, melted
2 teaspoons cornmeal
2 teaspoons vanilla extract
1/2 teaspoon salt

Fit piecrust into a 9-inch deep-dish pie plate according to package directions; fold edges under, and crimp. Sprinkle pecans and chocolate evenly onto bottom of piecrust; set aside.

Combine corn syrup and next 3 ingredients in a large saucepan, and bring to a boil over medium heat. Cook, stirring constantly, 3 minutes. Remove from heat.

Whisk together eggs and next 4 ingredients. Gradually whisk about one-fourth hot mixture into egg mixture; add to remaining hot mixture, whisking constantly. Pour filling into prepared piecrust. Bake at 325° for 55 minutes or until set; cool on wire rack. Makes 8 servings

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Chocolate-Swirled Pound Cake

Post  justmecookin on Thu Feb 26, 2009 9:46 pm

Chocolate-Swirled Pound Cake

2 cups butter, softened
3 cups sugar
6 large eggs
4 cups all-purpose flour
3/4 cup milk
1 teaspoon vanilla extract
1/2 cup chocolate syrup

Beat butter at medium speed with an electric mixer 2 minutes or until creamy. Gradually add sugar, beating 5 to 7 minutes. Add eggs, 1 at a time, beating just until yellow disappears.

Add flour to butter mixture alternately with milk, beginning and ending with flour. Mix at low speed just until blended after each addition. Stir in vanilla. Combine 1 cup batter and chocolate syrup, stirring until blended.

Divide remaining batter in half; pour 1 portion into a greased and floured 10-inch tube pan. Spoon half of chocolate batter on top; repeat layers. Gently swirl batter with a knife.

Bake at 300° for 1 hour and 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes; remove from pan, and cool completely on a wire rack. Makes 1 (10-inch) cake

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Rolled Greens

Post  justmecookin on Thu Feb 26, 2009 9:50 pm

Rolled Greens

3 pounds collards or kale
2 teaspoons olive oil
2 bacon slices, finely diced
8 cups chopped onion
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 to 1 teaspoon hot pepper sauce

Remove stems from collards. Wash and pat dry. Stack 4 or 5 collard leaves together, and roll up holding tightly. Slice thinly to equal 32 cups.

Heat oil in a large Dutch oven until hot. Add bacon; sauté 2 minutes or until lightly browned. Add onion; sauté 2 minutes. Add collards in 4 batches; cook 1 minute after each addition, stirring frequently. Cook an additional 25 minutes or until tender, stirring frequently. Add salt, pepper, and sauce; cook 2 minutes. Makes 16 servings

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Barbecued Chicken Hash

Post  justmecookin on Thu Feb 26, 2009 9:57 pm

Barbecued Chicken Hash

1 1/2 tablespoons olive oil
1 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped green bell pepper
1/2 cup chopped carrot
4 cups chopped roasted skinless, boneless chicken breasts (about 4 breasts)
3 1/2 cups frozen hash browns
3/4 cup water
1/2 cup barbecue sauce
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon minced garlic
1/4 teaspoon salt
1 cup (4 ounces) shredded cheddar cheese
1 jalapeño pepper, seeded and minced

Preheat oven to 375° Heat oil in a large cast-iron or heavy skillet over high heat. Add onion, celery, bell pepper, and carrot; sauté 1 1/2 minutes. Add chicken and next 7 ingredients (chicken through salt); bring to a boil.

Reduce heat, and simmer for 2 minutes. Bake at 375° for 10 minutes. Sprinkle with cheese and jalapeño; bake an additional 5 minutes or until cheese melts. Makes 6 servings

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Smothered Chicken

Post  justmecookin on Thu Feb 26, 2009 10:11 pm

Smothered Chicken

4 skinned and boned chicken breasts
3/4 teaspoon salt, divided
1/2 teaspoon pepper, divided
1/2 cup Italian-seasoned breadcrumbs
1 (8-ounce) package sliced fresh mushrooms
1 teaspoon olive oil
18 to 20 garlic cloves, crushed
2 tablespoons olive oil, divided
2 tablespoons butter or margarine, divided
1 (14-ounce) can chicken broth
1 tablespoon fresh lemon juice
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
3 tablespoons all-purpose flour
1/4 cup water

Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness, using a meat mallet or rolling pin. Sprinkle both sides of chicken evenly with 1/2 teaspoon salt and 1/4 teaspoon pepper. Dredge in breadcrumbs. Set aside.

Sauté mushrooms in 1 teaspoon hot oil in a large nonstick skillet over medium-high heat 8 minutes or until edges are browned. Remove from skillet. Sprinkle with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper; set aside.

Sauté garlic in 1 tablespoon hot oil over medium heat 5 to 10 minutes or until lightly browned and soft. Remove from skillet, and mash lightly with a fork or potato masher; set aside.

Melt 1 tablespoon butter with 1/2 tablespoon oil in skillet over medium heat; add 2 chicken breasts, and cook 4 minutes on each side or until done. Remove chicken to a wire rack in a jellyroll pan. Keep chicken warm in oven at 225°. Repeat with remaining butter, oil, and chicken.

Stir chicken broth and next 3 ingredients into skillet, and cook 2 minutes, stirring to loosen particles from bottom of skillet. Stir in sautéed mushrooms and garlic.

Stir together 3 tablespoons flour and 1/4 cup water; whisk into broth mixture over medium-high heat. Cook 3 minutes, whisking constantly, or until thickened. Makes 4 servings

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Pecan Tassies

Post  justmecookin on Thu Feb 26, 2009 10:14 pm

Pecan Tassies

1 cup butter, softened
1 (8-oz.) package cream cheese, softened
2 1/2 cups all-purpose flour
1 1/2 cups firmly packed brown sugar
1 1/2 cups chopped pecans
2 large eggs
2 tablespoons butter, melted
2 teaspoons vanilla extract
1/8 teaspoon salt

Beat 1 cup butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add flour to butter mixture, beating at low speed. Shape mixture into 48 balls, and place on a baking sheet; cover and chill 1 hour.

Place 1 dough ball into each lightly greased muffin cup in mini muffin pans, shaping each into a shell. Whisk together brown sugar and next 5 ingredients. Spoon into tart shells.

Bake at 350° for 20 minutes or until filling is set. Cool in pans on wire racks 10 minutes. Remove from pans; cool on wire racks 20 minutes or until completely cool. Makes 4 dozen

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Fried Sweet Potato Pies

Post  justmecookin on Thu Feb 26, 2009 10:25 pm

Fried Sweet Potato Pies

4-1/2 cups self-rising flour
3 tablespoons sugar
1/2 cup shortening
2 eggs
1 cup milk

Filling:
3 cups mashed sweet potatoes
2 cups sugar
3 eggs, lightly beaten
1 can (5 ounces) evaporated milk
1/4 cup butter, melted
3 tablespoons all-purpose flour
1 teaspoon vanilla extract
Oil for deep-fat frying
Confectioners' sugar, optional

In a large bowl, combine flour and sugar; cut in shortening until mixture resembles coarse crumbs. Combine eggs and milk; add to crumb mixture, tossing with a fork until a ball forms. Cover and chill several hours.

In a large bowl, combine the seven filling ingredients; stir until smooth. Divide the dough into 25 portions. On a floured surface, roll each portion into a 5-in. circle. Spoon 2 tablespoons of filling on half of each circle. Moisten edges with water; fold dough over filling and press edges with a fork to seal. Prick tops with a fork 4-5 times.

In an electric skillet, heat 1/2 in. of oil to 375°. Fry pies, a few at a time, for 1 minute on each side or until golden brown. Drain on paper towels. Dust with confectioners' sugar if desired. Store in the refrigerator. Makes 25 pies.

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Chocolate Pecan Sheet Cake

Post  justmecookin on Thu Feb 26, 2009 10:43 pm

Chocolate Pecan Sheet Cake

Cake:
Cooking spray
2 teaspoons all-purpose flour
2 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
3/4 cup water
1/2 cup butter or stick margarine
1/4 cup unsweetened cocoa
1/2 cup buttermilk
1 teaspoon vanilla extract
2 large eggs

Icing:
6 tablespoons butter or stick margarine
1/3 cup milk
1/4 cup unsweetened cocoa
3 cups powdered sugar
1/4 cup chopped pecans, toasted
2 teaspoons vanilla extract

Preheat oven to 375°. To prepare the cake, coat a 13 x 9-inch baking pan with cooking spray, and dust with 2 teaspoons flour. Set prepared pan aside.

Lightly spoon flour into dry measuring cups; level with a knife. Combine 2 cups flour and next 4 ingredients (2 cups flour through salt) in a large bowl; stir well with a whisk. Combine water, 1/2 cup butter, and 1/4 cup cocoa in a small saucepan; bring to a boil, stirring frequently.

Remove from heat; pour into flour mixture. Beat at medium speed of a mixer until well-blended. Add buttermilk, 1 teaspoon vanilla, and eggs; beat well. Pour batter into prepared pan; bake at 375° for 22 minutes or until a wooden pick inserted in center comes out clean. Place on a wire rack.

To prepare the icing, combine 6 tablespoons butter, milk, and 1/4 cup cocoa in a medium saucepan; bring to a boil, stirring constantly. Remove from heat, and gradually stir in powdered sugar, pecans, and 2 teaspoons vanilla. Spread over hot cake. Cool completely on wire rack. Makes 20 servings

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Bacon Potato Salad

Post  justmecookin on Thu Feb 26, 2009 10:47 pm

Bacon Potato Salad

6 to 8 medium potatoes (about 3 pounds), peeled and cut into 1-inch cubes
1/2 pound bacon, cooked and crumbled
6 green onions, chopped
2 celery ribs, finely chopped
2 tablespoons diced pimiento, drained
3/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup mayonnaise
1/2 cup sour cream
Garnishes: paprika, celery sticks

Cook potatoes in boiling water to cover in a Dutch oven over medium heat 15 to 18 minutes or until tender. Drain and let cool slightly.

Place potatoes in a large bowl. Add bacon, chopped green onions, and next 4 ingredients. Stir together mayonnaise and sour cream until blended. Pour over potato mixture, tossing gently to coat. Cover and chill at least 1 hour. Garnish, if desired. Makes 6 servings

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Spoonbread Grits with Savory Mushroom Sauce

Post  justmecookin on Thu Feb 26, 2009 10:53 pm

Spoonbread Grits with Savory Mushroom Sauce

1 (14 1/2-ounce) can ready-to-serve chicken broth
1/2 cup quick-cooking grits, uncooked
1/4 cup butter
1 cup milk
1 cup buttermilk
3 large eggs, lightly beaten
1 cup yellow cornmeal
1 teaspoon baking powder
1 teaspoon salt
1/4 teaspoon baking soda
1/8 teaspoon ground red pepper
Savory Mushroom Sauce
Garnish: fresh thyme sprigs

Bring broth to a boil in a large saucepan; stir in grits. Reduce heat, and simmer, stir in grits. Reduce heat, and simmer, stirring occasionally, 5 to 7 minutes or until thickened. Stir in butter and next 3 ingredients.

Combine cornmeal and next 4 ingredients; stir into grits mixture. Pour into a slightly greased 11- x 7-inch baking dish. Bake at 425° for 45 minutes or until lightly browned. Cut into triangles, and serve with Savory Mushroom Sauce; garnish, if desired. Makes 4 to 6 servings

Savory Mushroom Sauce
2 tablespoons butter or margarine
3 (3 1/2-ounce) packages fresh shiitake mushrooms, sliced
1 garlic clove, minced
2 tablespoons all-purpose flour
1/4 cup dry white wine
1 cup chicken broth
1/2 teaspoon salt
1/4 teaspoon pepper

Melt butter in a skillet; add mushrooms and garlic, and sauté until tender. Remove mushrooms with a slotted spoon, reserving drippings in skillet.

Whisk flour into reserved drippings until smooth. Cook, whisking constantly, until lightly browned. Gradually add wine and broth; cook over medium heat, whisking constantly, until thickened and bubbly. Stir in salt and pepper. Add mushrooms; cook, stirring constantly, until sauce is thoroughly heated. Makes 2 cups

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Peach Ice Cream

Post  justmecookin on Thu Feb 26, 2009 10:58 pm

Peach Ice Cream

4 cups peeled, diced fresh peaches (about 8 small ripe peaches)
1 cup sugar
1 (12-ounce) can evaporated milk
1 (3.75-ounce) package vanilla instant pudding mix
1 (14-ounce) can sweetened condensed milk
4 cups half-and-half

Combine peaches and sugar, and let stand 1 hour. Process peach mixture in a food processor until smooth, stopping to scrape down sides. Stir together evaporated milk and pudding mix in a large bowl; stir in peach puree, condensed milk, and half-and-half.

Pour mixture into freezer container of a 4-quart hand-turned or electric freezer; freeze according to manufacturer's instructions. Spoon into an airtight container, and freeze until firm. Makes 2 quarts

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Green Bean Salad with Vidalia Onion

Post  justmecookin on Thu Feb 26, 2009 11:04 pm

Green Bean Salad with Vidalia Onion

4 cups (1-inch) cut green beans (about 1 pound)
1 cup canned kidney beans, rinsed and drained
3/4 cup chopped Vidalia or other sweet onion
2 tablespoons chopped fresh mint
1 tablespoon balsamic vinegar
4 teaspoons olive oil
2 teaspoons Dijon mustard
1/4 teaspoon onion powder
1/4 teaspoon black pepper
1/8 teaspoon salt
1/8 teaspoon garlic powder
1 tablespoon chopped fresh parsley

Steam green beans, covered, 5 minutes or until crisp-tender. Rinse green beans with cold water; drain. Combine green beans, kidney beans, onion, and mint in a medium bowl.

Combine balsamic vinegar and next 6 ingredients (balsamic vinegar through garlic powder), stirring with a whisk. Pour vinaigrette over green bean mixture, and toss well. Chill for 1 hour. Sprinkle with parsley. Makes 6 servings

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Bread Pudding with Vanilla Sauce

Post  justmecookin on Thu Feb 26, 2009 11:10 pm

Bread Pudding with Vanilla Sauce

3 large eggs, lightly beaten
1 1/2 cups sugar
2 tablespoons light brown sugar
1/2 teaspoon ground nutmeg
1/4 cup butter, melted
2 3/4 cups whipping cream
4 cups cubed French bread
3/4 cup raisins
Vanilla Sauce

Combine first 4 ingredients; stir in butter and whipping cream. Gently stir in bread and raisins. Pour into a lightly greased 2-quart soufflé or deep baking dish.

Bake at 375° for 50 to 55 minutes, shielding with aluminum foil after 30 minutes to prevent excessive browning. Let pudding stand 10 minutes before serving warm with Vanilla Sauce. Makes 6 to 8 servings

Vanilla Sauce
1/2 cup sugar
3 tablespoons light brown sugar
1 tablespoon all-purpose flour
Dash of ground nutmeg
1 large egg
2 tablespoons butter
1 1/4 cups whipping cream
1 tablespoon vanilla extract

Whisk first 7 ingredients in a heavy saucepan; cook over medium heat, whisking constantly, 10 to 12 minutes or until thickened. Remove from heat; stir in vanilla. Serve warm or at room temperature. Makes 1 3/4 cups

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Sweet Potato Mini Cakes

Post  justmecookin on Thu Feb 26, 2009 11:13 pm

Sweet Potato Mini Cakes

2 cups all-purpose flour
1 cup sugar
1 cup packed brown sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
4 eggs
1-1/4 cups vegetable oil
3 cups shredded peeled sweet potatoes
1 teaspoon rum extract
1 can (8 ounces) crushed pineapple, drained
1 cup golden raisins
1 cup chopped walnuts

Frosting:
1 package (8 ounces) cream cheese, softened
1 cup butter, softened
5 cups confectioners' sugar
4 teaspoons brown sugar
1 teaspoon vanilla extract
1/2 teaspoon rum extract
1-1/2 cups ground walnuts

In a large bowl, combine the first eight ingredients. Add eggs, oil, potatoes and extract; beat until combined. Stir in the pineapple, raisins and walnuts. Fill 12 greased or paper-lined jumbo muffin cups three-fourths full. Bake at 350° for 25-30 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

For frosting, in a large bowl, beat cream cheese and butter until fluffy. Beat in the sugars and extracts until smooth. Frost sides of cakes; roll in walnuts. Place cakes upside down and frost tops with remaining frosting. Makes 1 dozen.

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Bourbon Fudge Brownies

Post  justmecookin on Thu Feb 26, 2009 11:16 pm

Bourbon Fudge Brownies

1/4 cup bourbon
1/4 cup semisweet chocolate chips
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa
1 teaspoon baking powder
1/2 teaspoon salt
1 1/3 cups sugar
6 tablespoons butter, softened
1/2 teaspoon vanilla extract
2 large eggs
Cooking spray

Preheat oven to 350°. Bring bourbon to a boil in a small saucepan; remove from heat. Add chocolate chips, stirring until smooth.

Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour, cocoa, baking powder, and salt, stirring with a whisk.

Combine sugar and butter in a large bowl; beat with a mixer at medium speed until well combined. Add vanilla and eggs; beat well. Add flour mixture and bourbon mixture to sugar mixture, beating at low speed just until combined.

Spread batter into a 9-inch square baking pan coated with cooking spray. Bake at 350° for 25 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan on wire rack. Makes 20 servings

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Buttermilk Cornbread

Post  justmecookin on Thu Feb 26, 2009 11:21 pm

Buttermilk Cornbread

2 tablespoons vegetable oil
1 cup yellow cornmeal
1 tablespoon all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
1 large egg

Heat oil in an 8-inch cast-iron skillet or muffin pans in a 450° oven 5 minutes. Combine cornmeal and next 4 ingredients in a medium bowl; make a well in center of mixture.

Stir together buttermilk and egg; add to dry ingredients, stirring just until moistened. Pour into hot skillet. Bake at 450° for 20 minutes or until golden. Makes 6 to 8 servings

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Tomato-and-Watermelon Salad

Post  justmecookin on Thu Feb 26, 2009 11:25 pm

Tomato-and-Watermelon Salad

5 cups (3/4-inch) seeded watermelon cubes
1 1/2 pounds ripe tomatoes, cut into 3/4-inch cubes
3 teaspoons sugar
1/2 teaspoon salt
1 small red onion, quartered and thinly sliced
1/2 cup red wine vinegar
1/4 cup extra virgin olive oil
Romaine lettuce leaves (optional)
Cracked black pepper to taste

Combine watermelon and tomatoes in a large bowl; sprinkle with sugar and salt, tossing to coat. Let stand 15 minutes. Stir in onion, vinegar, and oil. Cover and chill 2 hours. Serve chilled with lettuce leaves, if desired. Sprinkle with cracked black pepper to taste. Makes 4 to 6 servings

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Sweet Potato Pie

Post  justmecookin on Fri Feb 27, 2009 5:35 pm

Sweet Potato Pie

3 tablespoons all-purpose flour
1-2/3 cups sugar
1 cup mashed sweet potatoes
2 eggs
1/4 cup light corn syrup
1/4 teaspoon ground nutmeg
Pinch salt
1/2 cup butter, softened
3/4 cup evaporated milk
1 unbaked pastry shell (9 inches)

In a large mixing bowl, combine the flour and sugar. Add potatoes, eggs, corn syrup, nutmeg, salt, butter and evaporated milk; beat well. Pour into pastry shell.

Bake at 350° for 55-60 minutes. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers. Makes 8 servings.

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Root Beer Baked Beans

Post  justmecookin on Fri Feb 27, 2009 5:37 pm

Root Beer Baked Beans

3 bacon slices
1 small onion, diced
2 (16-ounce) cans pork and beans
1/2 cup root beer (not diet)
1/4 cup hickory-smoked barbecue sauce
1/2 teaspoon dry mustard
1/8 teaspoon hot sauce

Cook bacon in a skillet over medium heat until crisp; remove and drain on paper towels, reserving 2 tablespoons drippings in skillet. Crumble bacon.

Sauté diced onion in hot bacon drippings in skillet over high heat 5 minutes or until tender. Stir together onion, crumbled bacon, beans, and remaining ingredients in a lightly greased 1-quart baking dish. Bake beans, uncovered, at 400° for 55 minutes or until sauce is thickened. Makes 4 servings

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Pinto Bean Dip

Post  justmecookin on Fri Feb 27, 2009 5:57 pm

Pinto Bean Dip

2 cans (15 ounces each) pinto beans, rinsed and drained
1-1/4 teaspoons salt, divided
1/4 teaspoon pepper
1/8 to 1/4 teaspoon hot pepper sauce
3 ripe avocados, peeled and pitted
4 teaspoons lemon juice
1 cup (8 ounces) sour cream
1/2 cup mayonnaise
1 envelope taco seasoning
1 cup sliced green onions
2 medium tomatoes, chopped
1-1/2 cups (6 ounces) shredded cheddar cheese
1 can (2-1/4 ounces) sliced ripe olives, drained
Tortilla chips

In a large bowl, mash beans with a fork; stir in 3/4 teaspoon salt, pepper and pepper sauce. Spread onto a 12-in. serving plate. Mash avocados with lemon juice and remaining salt; spread over bean mixture.

Combine the sour cream, mayonnaise and taco seasoning; spread over avocado layer. Sprinkle with onions, tomatoes, cheese and olives. Serve with tortilla chips. Makes 25-30 servings.

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Pinto Bean Pie

Post  justmecookin on Fri Feb 27, 2009 6:06 pm

Pinto Bean Pie

1/2 cup canned pinto beans, rinsed, drained and mashed
1/3 cup butter, melted
1 teaspoon vanilla extract
1-1/4 cups sugar
1/2 cup flaked coconut, finely chopped
2 eggs, lightly beaten
1 unbaked pastry shell (9 inches)
1/2 cup chopped pecans
Whipped topping, optional

In a large bowl, combine the beans, butter and vanilla. Stir in the sugar and coconut. Add eggs; stir well. Pour into crust. Bake at 350° for 30 minutes.

Sprinkle with pecans; bake 15-20 minutes longer or until a knife inserted near the center comes out clean but moist. Cool on a wire rack. Serve with whipped topping if desired. Refrigerate leftovers. Makes 6-8 servings.

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Honey-Pecan Tart

Post  justmecookin on Sat Feb 28, 2009 10:05 am

Honey-Pecan Tart

1 cup sugar
1/4 cup water
1 cup whipping cream
1/4 cup unsalted butter, cut into small pieces
1/4 cup honey
1/2 teaspoon salt
2 1/2 cups pecan halves, coarsely chopped
1 (15-ounce) package refrigerated piecrusts
2 teaspoons sugar, divided
1/2 (4-ounce) package bittersweet chocolate, chopped

Bring 1 cup sugar and 1/4 cup water to a boil in a medium-size heavy saucepan, stirring until sugar dissolves. Cover and boil over medium-high heat, without stirring, 8 minutes or until golden, swirling pan occasionally.

Remove from heat, and gradually stir in whipping cream (mixture will bubble with addition of cream).

Add butter, honey, and salt, stirring until smooth. Stir in pecans, and simmer over medium heat, stirring occasionally, 5 minutes. Remove from heat, and cool completely.

Unfold 1 piecrust on a lightly floured surface, and roll into an 11-inch circle. Fit into a 9-inch removable bottom tart pan. Trim edges. Freeze crust 30 minutes.

Spread pecan mixture into crust. Unfold remaining piecrust, and roll into a 10-inch circle. Place over mixture, pressing into bottom crust to seal; trim edges. Sprinkle with 1 teaspoon sugar. Freeze 30 minutes. Bake at 400° for 30 minutes. Cool on a wire rack.

Place chocolate in a small heavy-duty zip-top plastic bag; seal. Submerge in hot water until chocolate melts. Snip a tiny hole in 1 corner of bag, and drizzle chocolate over tart. Sprinkle with remaining 1 teaspoon sugar. Makes 1 (9-inch) tart


Last edited by justmecookin on Sat Feb 28, 2009 10:27 am; edited 1 time in total

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Praline-Pumpkin Torte

Post  justmecookin on Sat Feb 28, 2009 10:19 am

Praline-Pumpkin Torte

3/4 cup brown sugar
1/3 cup butter or margarine
3 tablespoons whipping cream
3/4 cup chopped pecans
4 large eggs
1 2/3 cups sugar
1 cup vegetable oil
1 (15-ounce) can pumpkin
1/4 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons pumpkin pie spice
1 teaspoon baking soda
1 teaspoon salt
Whipped Cream Topping
Chopped pecans

Cook first 3 ingredients in a saucepan over low heat, stirring until sugar dissolves. Pour into 2 greased 9-inch round cakepans; sprinkle evenly with 3/4 cup pecans. Cool.

Beat eggs, sugar, and oil at medium speed with an electric mixer. Add pumpkin and vanilla; beat well. Combine flour and next 4 ingredients; add to pumpkin mixture, beating until blended. Spoon batter evenly into prepared cakepans.

Bake at 350° for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Cool cake layers in pans on wire racks 5 minutes; remove from pans, and cool on wire racks.

Place 1 cake layer on a serving plate, praline side up; spread evenly with Whipped Cream Topping. Top with remaining layer, praline side up, and spread remaining Whipped Cream Topping over top of cake. Sprinkle cake with chopped pecans. Store in refrigerator. Makes 1 (9-inch) layer cake

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Grilled Corn and Vidalia Onion Salsa

Post  justmecookin on Sat Feb 28, 2009 10:23 am

Grilled Corn and Vidalia Onion Salsa

4 ears corn
1 vidalia onion, cut into 1/2-inch-thick slices
Cooking spray
1/4 cups finely chopped fresh cilantro
1 1/4 cups chopped seeded yellow tomato
3 tablespoons rice vinegar
1/2 teaspoon kosher salt
1/2 teaspoon crushed red pepper
1/2 teaspoon freshly ground black pepper

Prepare grill or broiler. Place corn on grill rack or broiler pan; cook 20 minutes or until corn is lightly browned, turning every 5 minutes. Cool. Cut kernels from ears of corn to measure 3 cups.

Place onion on grill rack coated with cooking spray; cook 5 minutes on each side. Cool and chop. Combine corn, onion, and remaining ingredients in a large bowl; toss well. Makes 4 servings

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

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Turnip Green Dip

Post  justmecookin on Sat Feb 28, 2009 10:26 am

Turnip Green Dip

5 bacon slices, chopped
1/2 medium-size sweet onion, chopped
2 garlic cloves, chopped
1/4 cup dry white wine
1 (16-oz.) package frozen chopped turnip greens, thawed
12 ounces cream cheese, cut into pieces
1 (8-oz.) container sour cream
1/2 teaspoon dried crushed red pepper
1/4 teaspoon salt
3/4 cup freshly grated Parmesan cheese
Garnish: dried crushed red pepper
Assorted crackers, flatbread, and gourmet wafers

Preheat oven to broil. Cook bacon in a Dutch oven over medium-high heat 5 to 6 minutes or until crisp; remove bacon, and drain on paper towels, reserving 1 Tbsp. drippings in Dutch oven.

Sauté onion and garlic in hot drippings 3 to 4 minutes. Add wine, and cook 1 to 2 minutes, stirring to loosen particles from bottom of Dutch oven. Stir in turnip greens, next 4 ingredients, and 1/2 cup Parmesan cheese.

Cook, stirring often, 6 to 8 minutes or until cream cheese is melted and mixture is thoroughly heated. Transfer to a lightly greased 1 1/2-qt. baking dish. (Make certain that you use a broiler-safe baking dish.) Sprinkle with remaining 1/4 cup Parmesan cheese.

Broil 6 inches from heat 4 to 5 minutes or until cheese is lightly browned. Sprinkle with bacon. Garnish, if desired. Serve with assorted crackers, flatbread, and wafers. Makes 4 cups

justmecookin

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Registration date : 2008-04-23
Location : Germany/USA

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Re: Southern/Cajun Cuisine

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