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Baked
Cajun Baked Beans – 3 cans of pork and beans, 1 chopped medium onion, 6
chopped cloves of garlic, 3 T mustard seeds, 2 T brown sugar, 1 tsp dry crab boil
Directions: Mix all
ingredients together and bake slowly at 250° for about 4 hours
Asparagus Amelia – 2 cans green asparagus spears, 1 can cream of
mushroom soup, ½ cup water drained from asparagus, ½ tsp Seasoning Rub, 1 cup American
grated cheese, 1 cup breadcrumbs, 4 T butter
Directions: Place
asparagus in rectangle casserole dish, pour over the mushroom soup mix with
water and Seasoning Rub,
sprinkle grated cheese, melt butter and pour over cheese, add breadcrumbs
and sprinkle again with grated cheese, bake at 300° for 45 minutes.
Baked Green Beans – 2 cans green beans, 3 tsp dill seed, 4 slices of bacon,
6 T butter, 6 T flour, ½ cup of milk, 1 cup bean juice, 3 T grated onion, 3
dashes hot sauce, 1 packet dried French Onion Soup
Directions: Cook beans
with dill seeds and bacon over low heat for 30 minutes and refrigerate
overnight, melt butter in a skillet add flour, milk, bean juice and hot
sauce. In a buttered casserole dish place a layer of beans then a layer of
sauce until all is used, cover with the dried French Onion Soup. Bake for
30 minutes at 300°
Cajun Eggplant – 1 medium eggplant, 2 T bacon drippings, 1 chopped
medium onion, 2 chopped cloves of garlic, 1/3 chopped bell pepper, Seasoning Rub, breadcrumbs, 1
cup chopped cooked shrimp or crawfish, 1 T Crab Boil
Directions: Peel
eggplant and boil in water with crab boil until tender then slice in half,
Sauté onion, garlic, bell pepper in bacon drippings, in a bowl add sautéed
ingredients with peeled shrimp or crawfish along with breadcrumbs and stuff
into the open half of the eggplant, place in casserole dish and bake at
350° for ½ hour.
Garlic Cheese Grits – 1 cup of uncooked grits, 4 cups of water, 1 T salt,
2 T Worcestershire sauce, 1 stick of butter, ¼ tsp of minced garlic, ½ lb
sharp cheese
Description: Cook the
grits in salted water, melt butter in a skillet with minced garlic, add
melted butter to cooked grits, add sharp cheese and Worcestershire sauce,
place contents in a greased casserole dish, bake at 350° for 15 to 20
minutes.
Stuffed Onions – 4 large yellow onions, 4 beef bouillon cubes,
Worcestershire sauce, Seasoning Rub
Directions: Slice ¼
off the top of the onions, scoop out some of the middle of the onion, place
a beef bouillon cube in the scooped out area, pour Worcestershire sauce and
sprinkle with Seasoning Rub,
wrap onion in aluminum foil, place in a pan and bake at 250° for 2 hours
Baked Sour Cream Potatoes – 6 medium baked potatoes, 16 oz sour cream, 1 pack Seasoning Rub, 1 cup
shredded cheddar cheese
Directions: Slice
potatoes in half and scoop out the meaty portion into a bowl, in a separate
bowl mix the sour cream and Tiger Tailgating Seasoning Rub and refrigerate for one hour, add mixture to the meaty
portion of the potato and stir well, fill the potato hulls and place on
baking sheet, sprinkle with shredded cheese and bake for 10 to 15 minutes
until shredded cheese is a light brown at 300°.
Crab Stuffed Potatoes – 4 medium baking potatoes, 1 6½ oz can crab meat, ½
cup butter, ½ cup light cream, 1 tsp Seasoning Rub, 4 tsp grated
onions, 1 cup shredded cheddar cheese
Directions: Wash
potatoes and dry thoroughly, bake in oven at 325° until the middle is soft,
Slice potatoes in half and scoop out the meaty portion into a bowl add
cream, butter, onions, Seasoning Rub and whip, use a fork to mix crab meat, then fill the potato
hulls and place on baking sheet, sprinkle with shredded cheese and bake for
10 to 15 minutes until shredded cheese is a light brown at 300°.
Dirty Rice – 4 lbs of raw rice, 4 lbs of red onions, ¼ cup bacon
drippings, 2 packages of frozen chicken gizzards and livers, 5 minced
cloves of garlic, 1 cup green onions, ½ bell pepper, 1 tsp parsley, 9 cups
of water
Directions: Cook rice
until almost done, finely chop red onions and brown in bacon drippings,
chop gizzards and livers and add to onions along with the cloves of garlic
and bell pepper and water, pour over cooked rice, when water is absorbed
place contents in a large baking pan, brown in oven at 350° for 15 minutes
Baked Tomatoes – 1 can tomatoes, 3 tablespoons butter, 1 minced
large onion, 1 minced celery, 1 tsp dried parsley, 1½ cups bread crumbs, 1
lb boiled shrimp, 4 slices of bacon
Directions: Melt
butter in iron skillet with onion, celery and cook until onions are clear,
add tomatoes and bring to a boil for about two minutes, add breadcrumbs,
parsley and shrimp, pour contents in 1 quart casserole dish place bacon
slices on top and bake at 350° for 15 minutes or until the top is brown.
Shrimp Stuffed Bread – 2 cups peeled and devein Shrimp, 1 loaf of French
Bread, ½ stick of butter, ¼ cup diced onions, ¼ cup diced celery, ¼ cup
diced red bell peppers, 1 T minced garlic, ½ tsp dry mustard, ½ cup mayo, ½
cup mozzarella cheese, ¼ cup cheddar cheese
Directions: Slice
French bread long ways but don’t slice in half, remove inner portion of the
bread and set to the side, In a large skillet melt the butter over
medium-high heat and sauté the shrimp, onions, celery, peppers and garlic
until the shrimp is pink and the onions are soft, add dry mustard, mayo and
cheese, stir until the cheese has melted, spread the shrimp mixture in the
French bread, wrap entire loaf in aluminum foil, bake in an oven at 350°
for 20 minutes.
Crawfish Stuff Mushrooms – 12 stemmed button mushrooms, ¼ lb chopped crawfish
tails, 2 T butter, 2 T minced onions, 2 T minced celery, 2 T red bell
peppers, 2 T minced garlic, 2 tsp flour, ¼ cup milk, 2 T chopped green
onions, 1 tsp chopped basil, 1 tsp chopped thyme, Seasoning Rub, Hot Sauce, ¼
cup breadcrumbs, Parmesan Cheese, Paprika
Directions: Heat oven
to 350°, rinse mushroom using cold water, in a skillet on medium-high heat,
melt butter, with onions, celery, bell peppers and garlic, sauté until
onions are soft, add flour and mix, while stirring add the milk, bring to a
low boil and add crawfish, green onions, basil, thyme, season to taste with
Seasoning Rub and hot
sauce, remove from heat and add breadcrumbs and let stand so breadcrumbs
can absorb moisture, once the mixture has cooled, begin filling each
mushroom while placing filled mushrooms on a baking sheet, top with
parmesan cheese and paprika, bake in an oven at 300° for 15 minutes
Crab Meat Casserole – 1 lb fresh crab meat, 1 stick of butter, 3 T flour,
2 cups of milk, 1 small minced onion, ½ tsp celery salt, 1 T minced
parsley, 1 T minced green pepper, 1 beaten egg, Hot Sauce, 1 tsp Seasoning Rub, 1 cup
breadcrumbs
Directions: Make white
sauce with ¾ stick of butter, flour and milk, add onion, celery salt,
parsley, green pepper, dash of hot sauce, egg. In a separate bowl add dash
of hot sauce, Seasoning Rub
and crab meat, mix well. Put crab meat mixture in 1½ quart casserole pour
white sauce over crab meat mixture, sprinkle top with breadcrumbs and
melted butter, bake at 350° for 15 or 20 minutes.
BBQ Pecans – 4 cups of pecan halves, 2 T butter, ¼ cup
Worcestershire sauce, 1 tsp Cane Syrup, 1 T BBQ sauce, Hot Sauce, Salt
Directions: Heat oven
to 325°, using a cast iron skillet, melt butter over medium-high heat, add
Worcestershire sauce, cane syrup, Seasoning Rub, hot sauce (to taste) and stir, slowly add pecans while stirring
in order to coat both sides, spread pecans on a baking sheet and bake for
15 minutes, stir every 5 minutes so as not to burn, cool before serving as pecans
hold heat.
Bayou Crab Casserole – 1 lb white lump crab meat, 1 tsp Seasoning Rub, 1 chopped bell
pepper, 1 chopped large onion, 6 chopped celery stalks, 1 large can of
mushrooms, Juice of 3 cloves of garlic, 4 T bacon drippings, 6 slices of
dry toast, 1½ cans of chicken broth, 1 tsp oregano, Hot Sauce, ¾ cup
chopped parsley, ¾ cup cracker crumbs, 3 T butter
Directions: Sauté
onions, bell pepper, celery, mushrooms, and garlic juice in bacon
drippings, soak toast in chicken broth and add to pan, add Seasoning Rub and simmer for
about 10 minutes, add parsley and remaining chicken broth, add crab meat,
mix well and pour into buttered casserole. Cover with cracker crumbs and
dot with butter, bake at 350° for 20 minutes.
Oysters Up – 2 dozen live oysters, 1 finely chopped clove of
garlic, Hot sauce, 8 strips of bacon, Ketchup
Directions: Rinse
oysters with cold water, open oysters and remove top shell, place small
amount of garlic on oyster, dash of hot sauce, 1/3 strip of bacon as
well as a dash of ketchup on top of the oyster, Broil in oven for 15
minutes at 350°.
Oysters Bienville – 48 live oysters, 2 lbs boiled shrimp, 2 cans
mushrooms, 2 T minced garlic, 1 finely chopped large onion, 1½ cups of
milk, 1½ cups of chicken broth, ½ lb butter, ½ cup cream, ½ cup of white
wine, 4 T flour, 1 lb grated sharp cheese, 1 cup of breadcrumbs
Directions: Dice the
shrimp and mushrooms, mix and simmer milk, broth, butter, cream, wine and
flour, add chopped ingredients, and simmer for 15 minutes, put oysters in
shells on rock salt and run under hot broiler for 2 minutes, drain excess
water onto rock salt, pour sauce on each oyster and run under broiler for 2
minutes, add grated cheese breadcrumbs, brown under broiler and serve hot.
Baked Artichokes – 24 oz artichoke hearts, ½ cup reserved artichoke
juice, ½ cup olive oil, ½ cup melted butter, ¼ cup chopped black olives, 1
T minced garlic, 1 T olive juice, 1½ cup Italian breadcrumbs, ½ cup
mozzarella cheese
Directions: In a sauté
pan, heat olive oil and butter over medium-high heat, add artichokes,
olives, garlic and sauté for 3 – 5 minutes, add olive and artichoke juice,
pout contents of skillet into a 2 quart sauce casserole dish and add
breadcrumbs, mix well, cover casserole with cheese and breadcrumbs, bake
uncovered for about 30 minutes at 350°.
Holiday Soufflé – 2 lbs chopped carrots, ½ cup melted butter, 1 cup
sugar, 2 T flour, 1 tsp baking powder, 1 T pure vanilla extract, nutmeg,
cinnamon, 3 beaten eggs, 1 T powdered sugar
Directions: Pre-heat
oven to 350°, in a large pot add water, lightly salt and bring to a boil,
add carrots and cook until tender, remove carrots and place in a large bowl
and mash, add melted butter, sugar, flour, baking powder, vanilla, nutmeg
and cinnamon to taste, and well beaten eggs, pour mixture in 2 quart
casserole dish, bake for 30 minutes.
Herb-Roasted Potatoes – 2 lbs washed new potatoes, ½ cups chopped onions, ½
cup chopped red bell peppers, ½ cup chopped yellow bell peppers, 2 T minced
garlic, 2 T chopped rosemary, 2 T chopped Thyme, ¼ cup olive oil, ¼ cup
melted butter, 2 T red wine vinegar, Salt and Pepper, Seasoning Rub
Directions: Rinse potatoes, place in a large bowl, add all
ingredients, mix well, add salt, pepper and Seasoning Rub, cover and
refrigerate overnight, heat oven to 400°, place contents from bowl onto a
large baking sheet, place pan in oven and bake until potatoes are tender,
stir periodically.
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