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Cajun Recipes Appetizers Main Courses Appetizers Categories: Cajun, Main dish, Fish Yield: 4 servings Source: RecipeSource INGREDIENTS: Butter 1/2 c Lemon juice 2 t Fresh basil, chopped 2 t Cayenne pepper 2 t Fresh oregano, chopped 5 ea Garlic cloves, minced 1 ea Bay leaf, crumbled 1/2 c Black pepper, finely ground 1 x Salt 4 lb Large raw shrimp in shells INSTRUCTIONS: The shrimp should be of a size to number 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 the shrimp, stirring and turning to coat well with the seasoned butter. Cook until the shrimp have turned a rich deep pink, about 10 minutes. Serve the shrimp in their shells, peeling them at the table. From Nathalie Dupree's "New Southern Cooking" Aunt Rose's Mardi Gras Doughnuts Serving Size : 6 Categories : Cajun Breads, Breakfast Source: RecipeSource INGREDIENTS: 2 c Flour 2 tb Sugar 2 ts Baking powder 1/2 c Milk 2 Eggs 1 pn Salt 1 t Pure vanilla extract Oil for deep frying Powdered sugar { Submitted by Alcee-Hymet Family } INSTRUCTIONS: Mix the flour, sugar and baking powder together in a bowl. Make a well in the middle and add the eggs, milk, salt and vanilla. Beat these together and gradually work on the flour. Roll out on a floured board to about 1/4 inch or a little thinner if preferred. Cut the dough into 2 x 4-inch strips and simply make 3 or 4 slits in the center of each. Fry in deep oil until golden brown. Sprinkle with powdered sugar. HINT: These will be firmer than doughnuts. Yield: approximately 18 to 20. Recipe from: Beef Jerky INGREDIENTS: 1 lb beef flank steak 1/2 tsp garlic salt 1-1/2 tsp salt 1/4 tsp fresh ground black pepper INSTRUCTIONS: Freeze steak partially for easy slicing. Trim off all visible fat. Using a sharp knife, cut the flank steak (with the grain) into strips approximately 3/8 inch wide and the length of the steak. Combine garlic salt, salt, and pepper. Sprinkle the mix over sliced meat and mix well to distribute evenly. Arrange strips of meat flat and close together on a wire rack in a shallow baking pan. Bake at 175°F for 8-10 hours or until it is dry and almost crisp. Cool on absorbent paper. Store in covered container. Yield: 16-20 pieces. Recipe From: Bread Sticks INGREDIENTS: 1 lb Margarine Lea & Perrins Worchestershire Sauce Louisiana Hot Sauce Soy Sauce Garlic Salt 1 Loaf (Crusts Only) Bread INSTRUCTIONS: *** Mix all ingredients together. Spread bread crusts on cookie sheet. Pour mixed ingredients over bread and mix. Bake @ 200°F for about 1 hour or until they dry out. Yield: 10 Servings Cajun Mexican Chili with Frito's Source: Cajun Mexican Chili with Frito's INGREDIENTS: 1 bag dip size Frito's 1-1/2 pkg of burrito seasoning 1 small can green chili peppers 1 can no bean chili (chunky) 1 shredded onion, white or yellow One 12 oz. salsa 1 lb block Velveeta cheese One 12 oz. bag of shredded Cheddar 2 tsp Tabasco sauce INSTRUCTIONS: Soften onions with a little butter in microwave or on stove top. Using a deep Pyrex dish, melt cheeses with all ingredients. Stir often. Once completely smooth, pour over individual bowls of Frito's. Source: Chef Rick's Appetizers-Cajun Popcorn This is a great appetizer or party snack. Make 2 batches, though, they go fast! INGREDIENTS: 2 lbs. Raw crawfish tails or small shrimp 2 Eggs 1 C Dry white wine 1/2 C Fine cornmeal 1/2 C Flour 1 tbs. Fresh chives 1 Garlic clove, minced Salt Cayenne pepper Ground black pepper Oil for deep frying INSTRUCTIONS: Rinse the crawfish tails or shrimp in cold water. Drain well and set aside in a cool place until needed. Using a fork, whisk together the eggs and dry white wine in a small bowl, then set aside in a cool place. In a mixing bowl, combine the cornmeal, flour, chives, garlic, thyme, salt, pepper, and cayenne pepper. Gradually whisk in the egg mixture, blending well. Cover the batter and then let stand for about 1 hour at room temperature. Heat 2-3 inches of oil in a large frying pan or deep-fryer to 375°F. Dip the seafood into the batter and fry in small batches for 2-3 minutes, turning to color evenly until golden brown. Remove with a slotted spoon and drain on paper towels. Serve hot with your favorite dip. Source: Cajun Sausage Meatballs INGREDIENTS: 2 lb fresh mixed pork and beef sausage 3/4 cup all purpose flour Oil for frying INSTRUCTIONS: Remove meat from casing; shape into small balls the size of a walnut and roll in flour. Fry in a skillet with 1/4 inch of oil. When oil is hot, 375°F, fry balls until brown all over. Drain on paper towels. Yields about 4 dozen. Source: Cajun shrimp - Recipes - eLook.org Yield: 15 servings INGREDIENTS: 1 lb Extra large shrimp peeled 1/4 ts Salt 1 tb Fresh lime juice 1/4 ts Red Pepper 1/2 ts Garlic powder 1/8 ts Black pepper 1/2 ts Onion powder Lime wedges 1/4 ts Thyme INSTRUCTIONS: Toss the shrimp with the lime juice in a bowl. Mix the garlic powder, onion powder, thyme, salt, red pepper, and black pepper in a small bowl. Sprinkle over the shrimp and toss to coat well. Spray a large skillet with non-stick cooking spray. Heat until hot. Add the shrimp and cook for 3 minutes until the shrimp are pink, stiring constantly. Spoon into a serving dish. Chill covered for 1 hour or longer. Garnish with lime wedges. Makes 15 servings. From "Season of Wonder: Christmas 1990". Recipe From: Cinnamon Sticks INGREDIENTS: 1 loaf sliced bread 3/4 lb melted butter 1 cup sugar 3 tsp cinnamon INSTRUCTIONS: Cut bread into strips. Place in a large mixing bowl. Pour melted butter over bread and toss well. Pour sugar and cinnamon mixture over bread and butter, mix well. Place on cookie sheets in a thin layer and bake at 250°F for 2-1/2 hours, stirring every 30 minutes. Recipe From: Crab Lasagna Chips INSTRUCTIONS: Prepare one 16 oz (or two 8 oz) pkg lasagna noodles as label directs. Drain well and blot excess moisture with paper towels. Do not put boiled lasagna on paper towels, put on cloth dish towels and then pat dry with paper towels. With scissors cut each lasagna crosswise into 1 inch pieces. Heat about 1 inch salid oil in large skillet to 370°F. Fry cooked lasagna until golden brown on both sides, about 5 minutes. Drain well on paper towels. Sprinkle fried lasagna lightly with salt and any one of the toppings listed below. Store in lightly covered container up to two weeks or store in freezer. Makes one pound. Toppings: Paprika, Italian seasoning; bacon-flavored vegetable protein bits (crushed), curry powder, chili powder, lemon-pepper marinade, celery seed. Omit salt and sprinkle lightly with seasoned salt, celery salt, garlic salt or onion salt. Optional: One package Good Seasons Italian seasoning dressing mix. Dry. Source: Louisiana Fine Foods - Great Tastes of the World Yield: 4 servings INGREDIENTS: 1 - 1/2 cup crawfish tails 1/4 cup cooking oil 1/4 cup all-purpose flour 1 small onion 1 stick celery, chopped 1 clove garlic 1 bay leaf 3/4 cup whole tomatoes, caned or fresh, chopped 1 - 1/2 pint cold water 1 pint cold water mixed with 1/2 cup crawfish fat 1 teaspoon salt 1/4 teaspoon sugar 1/4 teaspooon red pepper 1 tablespoon green onion 1 tablespoon chopped parsley INSTRUCTIONS: In a heavy bottomed pot, make a roux by adding flour to heated oil, over low heat, stir constantly until a deep golden brown; take pot away from heat for fear of burning; add onion, garlic and celery; cook about 5 minutes or until tender; stir; return to heat and add 1 pint of water, tomatoes, sugar, salt and pepper; cook over high heat, stirring until sauce simmers; then reduce heat again. While sauce is simmering, combine remaining water with crawfish fat in a large saucepan, cook over high heat, stirring constantly until it comes to a boil. Add sauce to fat and water, let simmer 1 hour. Season with salt and pepper again if needed. Add crawfish tails, green onion and parsley. Serve in soup plate over a scoop of cooked rice. COOKING TIP: Crawfish bisque improves in flavor if made ahead of serving time, and chilled. However, do not add crawfish tails, parsley and green onions until ready to serve. COOKING TIP: Crawfish tails toughen and get dark if overcooked, only cook 5 minutes, they are somewhat like egg, shrimp, and oysters. Source: Louisiana Fine Foods - Great Tastes of the World INGREDIENTS: Pie dough enough for 4 individual pies (or 2 large) 1 - 1/2 cup crawfish tail; crawfish fat and water to make 2 cups 3 tablespoons cooking oil 2 tablespoons butter salt and red pepper to taste pinch thyme pinch nutmeg 4 tablespoons cornstarch 1 medium onion, chopped fine 1/4 cup chopped celery 1 clove garlic, mashed 1/3 cup tomato sauce mixed with 1/3 cup water 1 tablespoon green onion 1 tablespoon parsley INSTRUCTIONS: Cook onion, celery, and garlic in cooking oil, stirring until tender. Dish out half the cooked mixture. To the mixture, add tomato sauce, water, and crawfish fat, cook over medium heat and when it boils, slowly add cornstarch and water stirring until sauce thickens, season with nutmeg, thyme, red pepper and salt to taste; set aside. To the remaining cooked onion mixture in a saucepan add crawfish tails, butter, cook 2 to 3 minutes. Combine sauce, crawfish, green onion and parsley. Cook, then pour into 4 pastry lined pie plates, equally divided. Wet edges of under crust, cover with uppercrust. Press edges together; prick with a fork. Bake in a 450°F preheated oven 5 minutes; reduce heat to 400°F and bake about 15 minutes longer. Source: Louisiana Fine Foods - Great Tastes of the World INGREDIENTS: 12 or 14 cabbage leaves, cut large ones in 1/2 along thick ridge 3 tablespoons bacon grease or sausage drippings 1 clove garlic, finely minced 1/2 lb. ground beef 1/2 of a well beaten egg 1/2 teaspoon red pepper 1 small onion, finely chopped 3/4 cup cooked rice 1 teaspoon salt INSTRUCTIONS: Source: Curried Chicken Wings INGREDIENTS: 18 chicken wings (about 3 lb.) 1/2 cup boiling water 1 pouch onion soup mix 1/2 cup honey 1 tbsp. curry powder cayenne pepper INSTRUCTIONS: Prepare marinade: In 13x9 inch baking dish, stir 1/2 cup boiling water into soup mix. Stir in honey, curry powder and cayenne. Add chicken wings; toss to coat well. Cover and refrigerate at least 4 hours or overnight, turning wings occasionally. Place wings on grill above glowing coals. Grill 15 minutes until chicken is golden brown and fork tender through. For Indoor Cooking: Remove wings from marinade, reserving marinade. Place wings on rack in broiler pan. Broil, about 6 inches from source of heat, 15 minutes or until golden brown and fork tender, basting wings with marinade and turning occasionally. Makes 4 servings. Recipe From: Garlic Sticks INGREDIENTS: 2 tbs butter or margarine 2 tbs chopped parsley 3/4 tsp garlic salt One 8 or 9-1/2 oz pkg refrigerated biscuits About 20 minutes before serving preheat oven to 450°F. INSTRUCTIONS: Grease a large cookie sheet. In small saucepan over medium heat, heat butter or margarine, parsley, and garlic salt just until butter or margarine is melted. Cut each biscuit in half. With hands roll each half into a stick about six inches long. Brush each stick with butter-parsley mixture. Place on cookie sheet about one inch apart. Bake for six to eight minutes until golden. Makes 20 bread sticks. Source: Glazed Ham Balls INGREDIENTS: 1/2 lb. ground ham 3/4 lb. ground pork 2/3 cup uncooked oats 1 egg, beaten 1/2 cup milk 1/3 cup firmly packed brown sugar 2 tbsp. all-purpose flour 1 tsp. dry mustard 2/3 cup pineapple juice 2 tbsp. vinegar 6 whole cloves 1/3 cup dark corn syrup INSTRUCTIONS: Combine ham, pork, oats, egg, and milk, mixing well. Chill. Shape into 1-1/4 inch balls, and place in a greased 13x9x2 inch baking pan. Bake at 300°F for 1 hour. Drain pan drippings. Combine remaining ingredients in a saucepan; cook over medium heat 3 to 5 minutes or until slightly thickened. Pour sauce over ham balls, and continue baking 15 minutes. Transfer to a chafing dish set over low heat. Makes 6 servings INGREDIENTS: Yield: 2 Servings 1/2 cup crabmeat 1 lb. fillet of pompano 4 tablespoons butter 1 small onion, chopped fine 1 stick celery, chopped fine 2 tablespoons flour 1/2 cup milk 1 tablespoon sherry wine (optional) 1/2 shell of a beaten egg 1/2 cup cracker crumbs salt and red pepper to taste 1/2 teaspoon ground ginger 1 teaspoon chopped parsley 2 pieces of parchment paper or aluminum foil juice of a half a lemon INSTRUCTIONS: Season pompano with salt and pepper, put in covered dish in refrigerator for 2 or 3 hours. Cook onion and celery in butter over low heat, stirring, until tender. Stir in the flour, blend well, add milk, cook and stir until mixture thickens. Pour mixture in a bowl. Let cool. To the cooled mixture, combine with ginger, egg, cracker crumbs, parsley, green onions, and wine. Beat well and fold in the crabmeat. Divide the fish into 2 equal parts, place half on buttered pieces of paper or foil. Spoon crabmeat filling over each and spread evenly. Place other halves of fish over filling, squeeze lemon over the top, then dot with butter. Fold paper or foil over, seal all around, crimp the edges together to make the package air tight. Arrange the papilottes on a baking sheet, and bake in 350 degree preheated oven for 20 to 25 minutes. Serve fish in their envelopes, garnish with lemon wedges. COOKING TIP: Multiply for larger quantities. Be a guest at your own party, make ahead, chill, then bake when ready to serve. COOKING TIP: Any tender fish fillet can be used such as flounder or your choice of tender fish. INGREDIENTS: Yield: 2 Servings 1/2 lb. fresh shrimp, peeled, deveined, and washed 1 bay leaf 1/4 lemon 1 - 1/2 cups water 1 - 1/2 tablespoons cooking oil 1 small onion, chopped 1 clove garlic, mashed 1 cup whole tomatoes, fresh or canned 1/2 cup tomato sauce 1/2 teaspoon sugar 1 small piece of bell pepper, cut fine 1/2 teaspoon sweet basil pinch nutmeg 1 small piece of bayleaf 1/8 teaspoon red pepper 1/2 teaspoon cornstarch A small amount of green onion Liquid from boiled shrimp INSTRUCTIONS: In a stew pan, add water, salt, bay leaf, lemon and shrimp. Cook over medium heat. When water comes to a boil, cover and cook 5 minutes. Drain and reserve liquid. Saute onion and garlic in oil until tender. Add tomatoes, shrimp broth, sugar, and bell pepper, reduce heat and simmer 15 minutes. Add sweet basil, nutmeg, red pepper and salt to taste. Cook a few minutes more. Make a paste with corn starch and 2 tablespoons water. Stir it into the sauce; stir and cook until it thickens. When ready to serve, add the boiled shrimp, parsley and green onion. Serve with cooked rice. COOKING TIP: For improved flavor, cook shrimp, and make sauce, but do not add shrimp to sauce until ready to serve, chill. Be a guest. Source: Louisiana Fine Foods - Great Tastes of the World INGREDIENTS: 2 Pounds of Turtle Meat (cubed) 2 Sticks Butter (unsalted) Cup All Purpose Flour 1 Cup Celery (diced) 2 Cups Yellow Onions (diced) 1 - 1/2 Cups Tomato Puree 1 Quart Beef Stock 6 Hard Boiled Eggs (chopped fine) 3 Bay leaves Oregano Thyme 1 Tsp. Course Black Pepper 1 Shot Dry Sherry 3 Tbs. Minced Parsely Juice of One Lemon Salt and Pepper to Taste INSTRUCTIONS: In heavy saucepan melt butter. When melted add flour and cook until the flour turns the color of a penny. This roux must be stirred at all times so it will not burn. When roux reaches the desired color add your vegetables and turtle meat and cook until turtle is brown and vegetables are clear. Add the tomato puree and cook for about 15 minutes on low fire. In stock pot simmer beef stock. While boiling add the mixture from your saucepan and stir until soup is mixed and roux is dissolved. Stock should be smooth and have body. Simmer soup until turtle becomes tender at which time you may add your lemon diced eggs and parsley. Each plate should be served with a shot of sherry on the side. Main Courses From: The Frank Davis Seafood Notebook Source: Ladies Home Journal, August 1991 INGREDIENTS: 2 cups peeled crawfish tails -- ground 2 cups cooked long-grain rice 1/2 cup bell pepper -- chopped 2 slices bacon; crisp -- crumble 1 tbsp parsley -- chop fine 1/2 cup shallots -- chop fine 1/4 tsp basil dash thyme 1 tsp salt dash Tabasco 3 eggs; well beaten 1/2 stick (1/4 cup) butter INSTRUCTIONS: Mix crawfish tails, rice, bell pepper, bacon, parsley, shallots, basil, thyme, salt and Tabasco together well. Pour the eggs over the mixture and blend them into the rice mixture. Let mixture "set" in the fridge for about 30 minutes, covered. Melt butter in skillet or griddle. Then, keeping your hands moist with a few drops of water shape the mixture into small squares, about 3x3x1/2-inch and plop them on the griddle. They will sizzle nicely and turn light brown in a few minutes. Flip over and fry until brown. Title: Baked Catfish a la Meuniere Categories: Creole, Fish, Seafood Yield: 6 servings Source: RecipeSource INGREDIENTS: 6 Catfish fillets (4-5oz ea) 1 T Water 1/4 c Parmesan cheese 1 ea Egg 1/2 c Cracker meal 1 T Lemon and herb seasoning 3/4 c Butter or margarine 3 T Lemon juice 1/4 t Salt 1 ds Hot pepper sauce 2 T Green onions, chopped 1 T Minced parsley 1/4 t White pepper 1 ds Worcestershire sauce INSTRUCTIONS: Thaw frozen fish according to package directions. Beat egg and water. Combine cracker meal, cheese and seasoning; dip fish fillets in beaten egg, then roll in crumb mixture. Pour Meuniere Sauce in shallow baking dish; place fillets in dish, turning once or twice to coat both sides well. Bake in 350'F. oven 40 minutes, or until fish flakes easily. *** MEUNIERE SAUCE *** Combine all ingredients and simmer 5 minutes. NOTE: This recipe can be tripled or quadrupled for a large gathering; use a large baking sheet. Source: Baked Fish Creole 1 large red fish or red snapper 3 cloves garlic, sliced Flour to coat Salt and pepper to taste INGREDIENTS: DRESSING 1 pound raw shrimp 3 ribs celery 4 green onions 1-cup bread crumbs 1 egg, beaten Juice of 2 lemons For the sauce: 3 tablespoons cooking oil 1 small onion, minced 1 bunch green onions, minced 3 cans tomato sauce 1 bay leaf 1/2 teaspoon thyme Chopped parsley Salt and pepper to taste INSTRUCTIONS: Clean fish thoroughly. To prepare for stuffing make an opening from side where insides have been removed. Season inside and out with salt and pepper. Make slits on top and insert garlic slices. Saute shrimp, chopped celery and green onions in oil until limp and shrimp turn pink. Add a little flour and stir. Simmer about 2 minutes. Add a little breadcrumb to thicken. Beat in egg and mix well. Cool before stuffing fish. Stuff fish and close opening with skewers or toothpicks. Squeeze juice of lemons over the fish. Make the sauce by sauteing onions and green onions until limp. Add other ingredients and simmer for 15 to 20 minutes. Pour over stuffed fish; baste often. Bake in a greased pan in a 350° oven until fish flakes when touched with a fork, about 30-45 minutes. Yield: 8 Servings Serving Size : 4 Categories : Cajun Main dish, Fish Source: RecipeSource INGREDIENTS: Amount Measure Ingredient -- Preparation Method 4 tb Butter, divided 2 lb Flounder filets 1 t Salt 1/2 ts Tabasco sauce 1 tb Paprika 1/4 c Grated cheddar cheese 1 c Sour cream 1/4 c Fine bread crumbs INSTRUCTIONS: Grease a 2 qt. baking dish with 1 ts. butter. Arrange fish filets in baking dish. Blend salt, Tabasco Sauce, paprika, and cheddar cheese into sour cream and spread over fish. Top with bread crumbs and dot with remaining 3 ts. butter. Bake uncovered at 350 F. for 30 min. or until fish flakes easily with fork. Yield: 4 to 6 servings. Categories: Creole, Fish, Seafood Yield: 8 servings Source: RecipeSource INGREDIENTS: 2 ea Eggs, slightly beaten 2 c Shrimp, shelled/deveined 1 x Oil 1 x Pepper to taste 1/4 c Water 2 c Cornflake crumbs 1 x Salt to taste 1 c Chili sauce 1/4 c Pickle relish 1/2 t Mustard, prepared 1 T Lemon juice 1 c Mayonnaise 1 ea Egg,hard-cooked, chopped 1/2 t Onion, grated INSTRUCTIONS: Beat eggs slightly with water. Dry shrimp on paper towels; dip first into crumbs, then eggs, then into crumbs again. Place shrimp in well-oiled shallow baking pan so they do not touch; sprinkle with salt and pepper. Turn once with a broad spatula so that both sides are oiled. Bake in preheated 450'F. oven 6 to 8 minutes. Serve with Shrimp Sauce or your favorite sauce. *** SHRIMP SAUCE *** Combine all ingredients; chill. Serve with baked or broiled shrimp. NOTE: You may prefer broiled shrimp. Follow the same recipe, but cook only 2 minutes on each side under the broiler. Recipe by Peggy: Awesome Cooking Recipes INGREDIENTS: 1 Goose 6 T. Tabasco pepper sauce 3 T. olive oil to saute vegetables 1 c. chopped onion 1 c. chopped celery 1 c. chopped green bell pepper 1 T. minced garlic 1 small bunch of chopped parsley 3/4 c. olive oil for roux 1 lb. smoked sausage cut into 1/2" slices 32 oz. can diced tomatoes with chilies (1) 10 oz. can diced tomatoes with chilies (1) 12 oz. beer 5 c. goose broth 2 T. Worcestershire sauce 1 tsp. black pepper 3 T. salt 2 bay leaves 2 tsp. thyme 1 c. cut okra INSTRUCTIONS: Boil goose in a 10 qt. pot with 4 T. Tabasco and boil 1 hr. Remove the goose and allow to cool, but save the broth Saute the onions, celery, bell pepper, garlic, and parsley with the olive oil over med. heat, until the onions are tender and set aside. Roux: Put 1/2 c. olive oil in a skillet and get it very hot. Add the flour slowly while stirring constantly until the roux turns a med. dark brown (10-15 mins.) The roux will burn easily so watch it and stir constantly! Add the sauteed vegetables and the sausage to the roux, and saute 3 more mins. Transfer the vegetables and sausage to the 10 qt. pot and add the stewed tomatoes, tomatoes and chilies, beer, 5 c. of goose broth, 2 T. Tabasco, Worcestershire sauce, black pepper, salt, bay leaves, and thyme and cook 30 minutes. Separate the goose meat from the bones, and add the meat, and the okra to the gumbo and cook 1 hour. If the gumbo loses too much moisture, add more beer. Serve over white rice. Can Sub 2 ducks Cajun-Style Seafood Baked Eggplant Source: Louisiana Foods - Recipe for Cajun Style Seafood Baked Eggplant Chef Sylvia Harbin: Feelings Cafe INGREDIENTS: 1/2 cup butter 1/4 pound chicken gizzards, diced 3 green bell peppers, seeded and chopped 2 garlic cloves, minced 1/2 cup celery, chopped 1 cup cooked rice 1 teaspoon Italian seasoning 1/2 pound lump crabmeat 2 to 3 tablespoons butter Lemon slices and chopped fresh parsley for garnish 1/4 pound hot link sausage, diced 3 medium eggplants, peeled and diced 3 medium onions, chopped 1 bunch green onions, chopped 1/2 pound fresh small shrimp, peeled and deveined 1/4 cup fresh parsley, chopped Salt to taste 1/3 to 1/2 cup Italian bread crumbs INSTRUCTIONS: Melt 1/2 cup butter in Dutch oven or large saucepan over medium-high heat. Add sausage and gizzards and saute until browned, about 5 minutes. Stir in eggplant, bell pepper, onion, garlic, green onion and celery. Continue to cook about 15 minutes, stirring occasionally. Add shrimp, rice, parsley, Italian seasoning and salt. Cook, stirring, occasionally, until shrimp is pink and translucent, about 15 minutes. Remove from heat. Preheat oven to 350°. Add crabmeat to eggplant mixture with enough bread crumbs to absorb remaining butter. Spoon into individual ramekins. Sprinkle with remaining bread crumbs and dot with butter. Bake until tops are browned. Garnish with lemon and parsley. Serve immediately. Serves 8 to 10. Source: Louisiana Fine Foods - Great Tastes of the World Yield: 4 servings INGREDIENTS: 2 lb. of catfish fillet cut into 2 inch chunks 4 cloves of garlic minced 1 large onion chopped fine 1 stick fo celery, chopped fine 1 cup whole tomatoes chopped 1/4 cup tomato sauce 1 bay leaf 1/2 teaspoon sugar 1 - 1/2 quarts of water 3 tablespoons chopped green onions 4 tablespoons chopped green onions 1/2 lemon sliced thin salt and red pepper to taste INSTRUCTIONS: Season catfish with salt, red pepper, black pepper and garlic. Let sit in refrigerator until ready to use. The next thing you want to do is make a roux by heating the oil in a heavy bottomed pot. Add the flour and stir constantly over medium heat until the color of a penny. Remove from heat and add onions and celery, stir mixture well and return the pot to the fire. Cook for about 8 to 10 minutes on medium heat. Add tomatoes, sauce, bay leaf sugar, and water and stir until well mixed and roux dissolved. When the sauce comes to a boil reduce heat and simmer for 45 minutes to 1 hour. Add your Catfish and lemons and bring back to a simmer for 15 minutes. You do not want to overcook the fish. It should flake, but not fall apart. Take the pot off of the fire. Add parsley and green onions let stand for about 5 minutes and serve in soup bowl with a large scoop of white rice. Source: Louisiana Fine Foods - Great Tastes of the World INGREDIENTS: 1/2 fryer, cut in serving pieces 1/4 cup oil salt and pepper 1 medium onion finely chopped paprika INSTRUCTIONS: Season fryer generously with paprika, salt and pepper. Heat oil in heavy bottomed pot with a lid. Fry the chicken to a golden brown, turning the pieces occasionally. When meat is brown, cover with lid and reduce heat. Cook about 30 minutes, adding a tablespoon of water if necessary. Uncover and add onion. Cover and cook until tender, stirring occasionally. Serve with cooked rice. Source: Louisiana Fine Foods - Great Tastes of the World Yield: 2 Servings INGREDIENTS: 1 or 2 sweet potatoes, enough for 2 servings; peel and cut in large chunks. 1 tablespoon soda, warm water to cover 1 cup water a slice lemon, cut in small pieces 1 teaspoon butter 3/4 cup sugar a pinch of salt 1/4 cup shredded coconut INSTRUCTIONS: Peel potatoes and cut in diagonal chunks. Sprinkle soda over them and pour warm water to cover. Let soak in solution 5 minutes. Drain in a colander. In saucepan combine water, sugar, salt, yams, and lemon. Boil, cover. Cook over medium heat 10 minutes, turn over the yams and cook uncovered 10 minutes longer. Add coconut and butter. COOKING TIP: For a different taste treat, substitute coconut using either of the following: nutmeg, orange, pineapple, apple chunks, pecans, walnuts, or raisins. INGREDIENTS: POACHING 1 Cup dry white wine 1/2 Teaspoon salt 1/2 Teaspoon pepper 1 bay leaf 1 LB. sea scallops 1/2 LB. sliced fresh mushrooms SAUCE 3 Tablespoons butter 4 Tablespoons flour 1/4 Cup scallop liquid or seafood stock 3/4 cup of whole milk Salt & pepper to taste 2 Egg yolks 1/2 Cup whipping cream 1/2 Lemon juiced 10 Tablespoons swiss cheese INSTRUCTIONS: Combine all poaching ingredients except the Scallops and mushrooms. Bring to a simmer for a few minutes; add Scallops and mushrooms and enough water to slightly cover Scallops. Bring back to a simmer and lower heat so that liquid is not boiling but slowly poaching for about 5 minutes. Melt butter and mix flour to make a white roux. Do not let the flour brown. Cook slowly until mixture is smooth. With the fire turned off blend in the poaching liquid, then the milk. Cook for about 2 minutes on low fire. Blend the egg yolks and cream in a separate bowl. When blended drip the egg and cream mixture slowly into the hot sauce beating until sauce is smooth. Return sauce to heat and stir for about 2 minutes then add the lemon juice, salt and pepper to taste. Add the Scallops and mushrooms to about 2/3 of the sauce and mix well with fire off. Butter Scallop shells or ramekins and add the Scallop and mushroom sauce mixture. Spoon remaining sauce over Scallops and top with grated Swiss cheese. Broil until cheese is melted and sauce is hot. Should be served immediately from oven. Source: Louisiana Fine Foods - Great Tastes of the World INGREDIENTS: 6 Hard Crabs, cleaned and cut into 24 pieces 1 - 1/2 Gallons of Chicken Stock 2 Quarts of Half and Half 1 Pound of Butter 1 Pound of Regular Lump Crab Meat 1 Onion, diced 3 Ribs of Celery, diced 2 Cups of Flour INSTRUCTIONS: Melt butter in soup pot, and add crabs, cook until crabs are dry, and add onions and celery, cook until tender, add flour and blend the roux, and chicken stock, let simmer at least thirty minutes. Heat half and half and blend in soup. Strain soup, and add lump crab meat and serve. Source: Louisiana Fine Foods - Great Tastes of the World INGREDIENTS: 1 Pound Regular Lump Crabmeat 1 Egg Mayonnaise Worcestershire Sauce Lemon Juice Dry Mustard Parsley (chopped fine) Melted Butter 1-cup Saltine Crackors Old Bay Seasoning INSTRUCTIONS: Combine all ingredients except Crabmeat and Saltine crackors. Mix ingredients very well then add Saltine crackors and blend in. Next add Crabmeat and gently fold into mixture. Note: Do not over mix because Crabmeat will break apart. Crab cakes should be made into balls 4, 6 or 8 oz. They are best pan fried in vegetable oil on medium heat, turning as they are golden brown. Source: Louisiana Foods - Cajun & Creole Recipe INGREDIENTS: 1 lb. white crabmeat 3 tablespoons butter or margarine 1/2 cup finely chopped onions or scallions 1/4 cup finely chopped celery 1 heaping tablespoon all-purpose flour 1 - 1/2 cup milk 1 egg yolk, well beaten 2 tablespoons fresh lemon juice 1/2 teaspoon prepared mustard 3/4 cup grated cheese (your choice chedder or American) 1 small pinch ground nutmeg 3 tablespoons bread crumbs dash of white pepper 1/4 cup extra cheese dash of cayenne pepper dash of paprika INSTRUCTIONS: In a heavy saucepan, over moderate heat, melt butter, add onions and celery. Cook, stirring occasionally until onions are soft and transparent but not brown. Stir in the flour, blend well. Add milk, stir constantly until smooth. Add pepper, nutmeg, mustard, and cheese. Take pot away from heat. Beat egg yolk and add lemon juice. Then add crabmeat - mix well. Butter baking pan or individual baking dishes. Pour mixture, over all. Combine cheese and bread crumbs, sprinkle over top of mixture, then add a dash of paprika. Bake 15 or 20 miinutes until top is au gratin, brown and crusty. Source: Louisiana Foods - Cajun & Creole Recipe INGREDIENTS: 1 lb. cleaned crawfish tails, commercialed kind crawfish fat and water to make 3/4 cup 1 stick margarine or butter 1 heaping tablespoon all-purpose flour 1 teaspoon salt 1/4 teaspoon cayenne pepper 1 heaping tablespoon tomato paste 1 medium onion, chopped fine 1 tablespoon parsley 2 very thin slices lemon 1 tablespoon green onion INSTRUCTIONS: Use a saucepan with a tight fitting lid to etouffee, French for smother). Season crawfish tails with salt and pepper, set aside. Melt butter, add onion, cook over medium heat until tender. Stir in the flour, blend well. Add water, crawfish fat, lemon, tomato and garlic. Cook slowly, about 20 minutes, and add a little more water occasionally. When sauce is done, add crawfish tails, cover with lid. Cook 8 minutes. Season again, to taste. Add green onion and parsely, cook 2 minutes longer. Serve on steamed rice. Garlic bread and green salad is a good companion to crawfish etouffee. COOKING TIP: Commercial crawfish are pasteurized and practically cooked. If you are using live crawfish, wash, then scald in boiling water. Clean them, picking off the shells, leaving tails whole. Save crawfish fat. When tails and fat from live crawfish are added to cooked mixture, it should be cooked 10 or 15 minutes longer. Source: Louisiana Foods - Cajun & Creole Recipe INGREDIENTS: 1/2 lb. fresh snap beans 4 or 5 new potatoes, soaked in water with a little soda, then scraped 1 teaspoon sugar 1/4 teaspoon black pepper 3 tablespoons bacon drippings 1 small onion 1/2 teaspoon salt 1 cup boiling water INSTRUCTIONS: Combine all the ingredients in a small stew pan; cover with a tight fitting lid; cook over medium heat 5 minutes. Reduce heat; cook about 15 minutes longer. The beans should be tender crisp. Source: Awesome Cooking Recipe's INGREDIENTS: 1 tablespoon vegetable oil 1 chicken gizzard 2 tablspoons minced green bell pepper 1/4 cup ground beef 1/4 cup ground pork 2 cups water 1 (14 ounce) can beef broth 2 tablespoons cornstarch 1 tablespoon all-purpose flour 2 teaspoons milk 2 teaspons distilled white vinegar 1 teaspoon granulated sugar 1 teaspoon salt 1/2 teaspoon course ground black pepper 1/4 teaspoon cayenne pepper 1/8 teaspoon onion powder Dash dried parsley flakes INSTRUCTIONS: Heat vegetable oil in a large saucepan over medium heat. Saute chicken gizzard in the oil for 4 to 5 until cooked. Remove gizzard from the pan and let cool. Finely mince the gizzard after it has cooled. Combine ground beef and ground pork. Mix with your hands until well mixed. Add bell pepper to the saucepan and saute it for 1 minute. Add ground beef and pork to the pan and cook brown. Mash meat into tiny pieces as it browns. Add water and beef broth to the saucepan, then immediately whisk into cornstarch and flour. Add remaining ingredients and bring to a boil. Reduce heat and simmer gravy until thick - about 30 to 35 minutes. Source: Louisiana Fine Foods - Great Tastes of the World INGREDIENTS: 2 1/2 or 3 pound pork shoulder roast 1 tablespoon prepared mustard 1/4 cup all-purpose flour 4 tablespoons cooking oil salt and red pepper to taste 1 clove garlic, chopped INSTRUCTIONS: One or two hours before cookig the roast, season generously with salt and pepper. Insert slivers of garlic in slits in roast made with a sharp knife. Rub mustard all over the meat. Wrap well in foil and place in refrigerator until ready to cook. When ready to cook, coat all sides with flour. Heat cooking oil in a large pot and cook meat to a golden brown on all sides. Cover pot with a tight fitting lid, turn the heat low and cook about 2 more hours. If heat is low enough you should not have to add any water, but turn meat frequently, careful not to prick with a sharp object for fear of losing the precious juices. MAKE THE GRAVY AS FOLLOWS: fat from the meat and pan drippings 1 medium onion, grated 1 heaping tablespoon cornstarch with 1/4 cup water 1 1/2 cups water 1 small piece of celery, chopped Cook onion and celery in meat drippings until clear and tender, stirring occasionally. Add water. When liquid comes to a boil, add cornstarch mixture. Cook until thick and smooth. Add more seasoningn (salt and pepper) if necessary. Source: Louisiana Fine Foods - Great Tastes of the World INGREDIENTS: 1 lb. dried red beans or kidney beans 2 tablespoons margarine or ham fat 1 or 2 clove garlic, finely minced 1/4 teaspoon red pepper 1/2 teaspoon oregano powder 1 large hamhock from left over ham, or sausage 1 large onion, finely chopped 1 teaspoon salt 1 small piece of bay leaf 2 large ripe tomatoes or canned whole tomatoes INSTRUCTIONS: Pick and wash red beans. In a large sauce pan boil 1-1/2 quarts water, drop in the beans, boil 1 minute. Set aside until they cool. Cook onion in fat until tender. Add to beans, with garlic, hamhock, tomatoes, bayleaf, salt, and pepper. Cook over high heat, then reduce to simmer until tender, about 2-1/2 to 3 hours. Take out hamhock, cut meat away from bone and add to pot of beans. Add oregano. Discard the bone. Serve in soup plates over rice. Chopped scallions over this is delicious. COOKING TIP: If using sausage, do not cook them longer than 1 hour. If there are left over beans, chill in individual servings and freeze. Source: Louisiana Fine Foods - Great Tastes of the World INGREDIENTS: 1/2 lb. or more filet of catfish, trout or redfish 2 lbs. shrimp, peeled and devained 2 cups chopped onion Gumbo File 1 gallon water salt, black and red pepper to taste 1/2 pint of shelled oysters 1 cup chopped celery 1/2 teaspoon finely chopped parsley 4 cloves minced garlic INSTRUCTIONS: for Roux 1 - 1/2 cups cooking oil 1 - 1/2 cups flour Place cooking oil in heavy iron pot over medium heat. When oil is hot, stir flour in a little at a time, blending thoroughly with each addition. Lower heat. It is very important that you keep stirring constantly. After all of the flour has been combined with the oil, turn fire down very low and cook until golden brown, stirring constantly. Pour the mixture into another container and continue as follows: INSTRUCTIONS: for Gumbo Add onions and celery to roux. Cook until onions are wilted and then add water and garlic. Cook in heavy uncovered pot over medium heat for one hour and season to taste with salt, black and red pepper. Add shrimp, parsley and fish to mixture; cook another 10-15 minutes then add oysters to the mix and let come to a boil. Serve in soup plates with cooked rice. Sprinkle a dash of Gumbo File on each dish, if desired. Serves 6. Source: Louisiana Fine Foods - Great Tastes of the World INGREDIENTS: 4 cups cooked rice 1 cup chopped onion 1 cup chopped bell pepper 2 tablespoons tomato paste 1 teaspoon sugar salt, black pepper, cayenne pepper to taste 1 pound peeled and deveined medium-size shrimp (raw) 1 cup green onion, chopped fine cup parsley, chopped fine 8 tablespoons butter 1 cup chopped celery 4 cloves garlic, minced 2 cups water 1/2 teaspoon cornstarch INSTRUCTIONS: Cook rice while making jambalaya (or use leftover rice). Melt butter in heavy 3-quart pot. Saute onion, celery, pepper and garlic until onion is wilted, (3 to 5 minutes). Add tomato paste, stirring constantly 3 minutes over low heat. Add 1 - 1/2 cups of water and sugar. Season to taste with salt, pepper and cayenne. Cook uncovered over medium-low heat 20 minutes, stirring occasionally. Add shrimp. Cook until shrimp are pink and cooked through (3 to 5 minutes). Dissolve cornstarch in 1/2 cup water and add. Cook another 2 minutes. Mix ingredients with cooked rice. Add green onion and parsley. Mix again. Serves eight as a side dish. Source: Louisiana Fine Foods - Great Tastes of the World INGREDIENTS: 1 - 1/2 cup crawfish tails, cut in small pieces 25 more or less, crawfish heads 3 tablespoons butter or margarine 1 medium onion, chopped 1 stick celery, chopped 1 clove garlic, mashed 1 teaspoon salt 2 slices stale bread, soaked in 1/4 cup milk 2 tablespoons of well beaten egg 1/3 cup water, mixed with crawfish fat 3/4 cup cracker crumbs 1 more tablespoon butter 2 tablespoons Parmasan cheese 1/2 teaspoon red pepper INSTRUCTIONS: Cook onion, celery and garlic in butter over medium heat until tender, stirring occasionally; add bread soaked in milk; stir until glossy and bread leaves the pot clean. Stir in the egg; add salt and pepper, set aside to cool. In another saucepan, heat water, crawfish fat and remaining butter. Let cool to lukewarm, then add cracker crumbs; stir in the cooked onion and bread mixture. Beat until smooth, then add crawfish tails; mix well. Season again if needed. Add Parmesan cheese. Stuff crawfish heads with the mixture, then fry. Coating for frying: 1/2 cup all-purpose flour 1 egg, mixed with... 3 tablespoons milk 1/2 cup cracker meal or crumbs INSTRUCTIONS: Coat all the heads with flour, then with well beaten egg and milk; then with cracker meal. Fry them in deep fat. COOKING TIP: Once crawfish bisque heads are coated for frying they can be chilled for many hours. COOKING TIP: For stuffed crawfish bisque heads to be served in bisque, bake only 15 minutes in 350 degree oven. Add to bisque and heat through. Serve over cooked rice. Use about 4 stuffed heads per serving. Stuffed Merliton (French for "Vegetable Pears") Source: Louisiana Fine Foods - Great Tastes of the World INGREDIENTS: 2 medium sized merlitons 1/2 teaspoon salt 1 small onion, finely diced 2 tablespoons bread or cracker crumbs 1/2 lb. or 1 cup ground beef 1/4 teaspoon cayenne 1/2 cup cooked rice Butter INSTRUCTIONS: Cut merlitons in half lengthwise; cover with salted water in a pot with a tight fitting lid. Reduce heat to simmer; cook until tender, approximately 30 minutes. Do not overcook. With a teaspoon, discard seed, scoop out pulp and set aside, leaving a 1/4 inch shell. Place shell on a shallow greased baking dish. Preheat oven to 350 degrees. Cook meat and onion with seasoning until tender. Should add water and stir occasionally, brown lightly. Add merliton pulp, cook 10 minutes longer; blend in the rice. Season again to taste. Fill shells with the mixture, sprinkle top with crumbs, dot with butter. Bake 15 or 20 minutes. COOKING TIP: If you desire a casserole, or if the merlitons are too large, peel and dice the merliton. Cook until tender, drain, and combine with meat mixture. Can serve from top of the stove or pour in a baking dish. Sprinkle with crumbs. COOKING TIP: Instead of ground meat, can use leftover cooked meat ground; sausage, ham, pork, shrimp or crabmeat. This makes a delicious dish for the main course. Yield: 2 Servings Source: Louisiana Fine Foods - Great Tastes of the World INGREDIENTS: 8 Trout fillets (skinned) 1 Cup flour 2 teaspoons of salt or to taste 3 teaspoons of red pepper or to taste 1 stick of butter (1/4 pound) 1 Juiced lemon (keep juice) 1/4 Cup of chopped parsley (Flat leaf preferably) 1/2 Cup roasted sliced almonds (Roast at 375 degrees 7 minutes) INSTRUCTIONS: Sprinkle trout fillets with seasoning then dredge in flour. Melt butter in shallow skillet; add fish and cook slowly until golden brown on both sides. Remove fish from skillet and set in oven to keep warm. Add lemon juice and parsley to butter and drippings in the skillet. Mix well then poor over cooked fish fillets. Sprinkle sliced almond over the fillets. To write or book the band by mail, write to: Bayou Bandits PO Box #1122 Mechanicsburg, Pennsylvania 17055
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Punjena Pileca Prsa Vreme Spremanja: Ispod 60 Minuta Obrok: Glavno Jelo Sastojci: - 4 velika pileća fileta (prsa) - 50 g maslaca - 3 velika praziluka, iseckana na kružiće - 1 kašičica limunove kore - so i biber - 250 ml pileće supe (može i od kocke) ili pola količine supe, a pola suvog belog vina - 120 ml šlaga ili pavlake - 1 kašika limunovog soka Umesto praziluka, možete upotrebiti crveni luk, koji je sladak. Isecite filete po horizontalnoj liniji, po sredini, tako da napravite džep, a ne prosečete do kraja. Otopite pola količine maslaca na tihoj vatri, u najvećem tiganju koji imate. Dodajte praziluk i koru od limuna i pržite 15-20 minuta povremeno mešajući. Prespite u činiju i dodajte so i biber po želji. Očistite tiganj. Napunite prsa ovom smešom kao da punite džep. Onda pomoću čačkalica zatvorite da punjenje ne ispada. Otopite ostatak maslaca na tiho, dodajte punjena prsa i ispržite ih malo sa obe strane dok ne dobiju blagu braon boju. Dodajte supu i zagrejte do ključanja. Poklopite i neka vri deset minuta da se piletina lepo skuva. Na pola kuvanja okrenite. Izvadite meso i nastavite da kuvate dok se količina tečnosti ne smanji na polovinu. Umešajte pavlaku i kuvajte ponovo dok se količina ne prepolovi. Umešajte sok od limuna, so i biber. Izvadite čačkalice i isecite svaki komad na kolutove debljine oko 1 cm. Prelijte sosom i servirajte. Prijatno! GRATINIRANI ĆUREĆI ODREZAK SASTOJCI: 200 g ćurećeg filea 0,50 g španaća 0,30 g svežeg sira 0,30 g polutvrdog sira vrhnje za kuvanje sol biber gustin PRIPREMA: Izmiešati španać i svjži sir. Nadjenuti Ćureći odrezak sa španaćem i sirom. Preklopiti i popržiti na tavi. Posudu za pečenje namazati maslacem, staviti prženi odrezak u posudu za pečenje i preliti vrhnjem za kuvanje. Prekriti šnitama polutvrdog sira i zapeći u salamanderu ili pećnici. Služiti uz krokete i lešo povrće: brokulu, Karfiol šargarepa. PILECi ODRESCI U UMAKU POTREBNO: 4 pileca odreska 1 dl bijelog vina 250 g šampinjona 1 dl kiselog vrhnja 80 g margarina sol NACIN PRIPREME: piletina, chicken, poultry, Odreske istucite baticem za meso te popržite sa svih strana na polovici margarina, prelijte vinom i pirjajte dok vino ne ispari. U meduvremenu šampinjone izrežite na listice i pirjajte na preostalom margarinu. U pržene odreske dodajte kiselo vrhnje i šampinjone i kuhajte dok se ne zgusne. Može te ih poslužiti sa pireom od krumpira Kineska piletina s kikirikijem i cilijem POTREBNO: 400 g pilecih prsiju bez kosti 1 žlicica sitno ribanog dumbira 1 žlicica zacina za kinesku kuhinju 1 žlica suhog šerija 1 žlica svijetlog soja umaka 1 nasjeckana svježa ili sušena cili papricica (ako volite ljuto) 1/2 šalice oguljenog kikirikija 1/2 šalice biljnog ulja 1 luk narezan na kriške 1 mala crvena paprika narezana na rombove 1 mala zelena paprika narezana na rombove 1 šalica bambusovih mladica (može i konzervirane) 1 konzerva sojinih klica 2 žlice škrobnog brašna NACIN PRIPREME: piletina,chicken,breast, Narežite piletinu na kocke velicine 2 cm i stavite je u posudu s dumbirom, zacinima, šerijem i sojinim umakom. Dobro ih promiješajte i marinirajte 30 minuta. Pržite cili i kikiriki u vrucem ulju 1 minutu pa ih izvadite. Izlijte polovinu ulja. Pržite luk, paprike i bambusove mladice oko 1 minutu, izvadite ih i gurnite na stranu te pržite piletinu oko 5 minuta. Dodajte pomiješan pileci temeljac, umak, sojine klice i brašno. Pustite da provriju na jakoj vatri i miješajte dok se umak ne zgusne. Vratite mješavinu paprika i umiješajte cili i kikiriki. Nakratko zagrijte. Poslužite s kuhanom rižom. LAZANJE POTREBNO: 4 500 g tijesta za lazanje 400 g naribanog sira Mesni nadjev: 1 glavica luka, 500 g mljevenog mesa umak od rajcice sol papar mljevena paprika origano Bešamel umak: 2-3 žlice brašna 1 dl ulja 1 l mlijeka mljeveni muškatni orašcic NACIN PRIPREME: lazanje, mljeveno meso,ground meat , Mesni nadjev: Sitno narezani luk pirjajte na zagrijanom ulju, dodajte mljeveno meso, posolite, popaprite. Dodajte mljevenu papriku i origano. Povremeno dodajte sok od rajcice. Bešamel umak: Zapržite ulje i brašno. Uz stalno miješanje dodajte mlijeko. Muškatnog orašcica stavite po želji. Lagano kuhajte i miješajta 5-10 min. Tijesto: U kipucu vodu ubacite tijesto. Kratko prokuhajte 5-7 minuta. Bacite vrucu vodu i ostavite pola sata u hladnoj. Slaganje: U pouljenu posudu slažite: red tijesta, red bešamela, red mesnog nadjeva, red naribanog sira. Ponavljajte dok ne potrošite sastojke. Na kraju prelijte s preostalim bešamelom i vecom kolicinom sira. Pecite u pecnici na 180-200 stupnjeva C oko 35 minuta. Lazanje s mljevenim mesom POTREBNO: 30 dkg mljevenog mesa 1 kapula ulje cešnjak 5 dag rajcice u konzervi 1 dl vina sol, papar vegeta peršin NACIN PRIPREME: lazanje, mljeveno meso,ground meat , Sjeckanu kapula izdinstati na maslinovom ulju, dodati mljeveno meso i cešnjak, te to dinstati dok ne ispari sva tekucina. Polijevati sa vodom i vinom. Dodati rajcicu, sol, papar, vegetu i peršin. Kuhati 1 sat. Lazanje napraviti od: 30 dag brašna, 2 jaja, 2 žlice maslinovog ulja, 6 žlica vode i malo soli. Razvaljati tanko i rezati pravokutne komade u obliku škrovade u kojoj cete praviti ovo jelo. Nauljiti škrovadu, staviti prvu lazanju, premazati je bešamel umakom, posuti umakom bolonjeze i tako sve dok se ne dode do zadnje lazanje, te nju obilato premazati bešamel umakom i posuti sirom. Peci 30 min. na 200 C. Bešamel umak: na ulju pržiti 2 žlice brašna, polijevati lagano uz stalno miješanje sa 1/2 l mlijeka. Rori Meksička piletina POTREBNO: pileca prsa ulje chili sol žuta, zelena i crvena paprika luk rajcica manja konzerva crvenog graha manja konzerva kukuruza NACIN PRIPREME: piletina,chicken,breast, Piletinu izreži na kockice, posoli, pospi chilijem u prahu i peci na ulju. U dopola peceno dodaj povrce izrezano na kockice, posoli i peci zajedno s mesom. Pred sam kraj dodaj grah i kukuruz. Pileca prsa sa senfom POTREBNO: 2 komada prepolovljenih pilecih prsa malo senfa 4 ?lice pilece juhe 1 limun 2 žlice octa 4 žlice ulja malo brašna sol papar NACIN PRIPREME: piletina Marinirajte pileca prsa u ulju i octu s malo soli i papra nekoliko sati. Ocijedite, stavite u brašno, te kratko s obje strane propr?ite na malo vrucega ulja. Stavite u vatrostalnu posudu, premažite senfom, prelijte juhom i zapecite u vrucoj pecnici. Poslužite s kriškama limuna, prženim krumpirom i salatom. Dijana Pileca prsa u bijelom umaku POTREBNO: 1kg pilecih prsa 200 g pancete 2 glavice luka list od mladog luka peršin soja sos šampinjoni cešnjak slatko vrhnje NACIN PRIPREME: piletina, chicken, Na malo ulja ispržiti sitno isjeckani luk, kad luk porumeni dodati isjeckani (na centimetar) mladi luk i pancetu i to dalje pržiti na laganoj vatri. Zatim dodati slatko vrhnje, peršin, soja sos i cešnjak. Kad se sos pocne zgušnjavati dodati nasjeckane šampinjone i pustiti još 5-10 minuta da pirja. S time preliti ispecena pileca prsa. Poslužiti uz pire krumpir ili rižu. Pileca prsa prerezati na pola i ispeci na laganoj vatri ili na roštilju. Može i bez mladog luka. Antica PILECA PRSA U UMAKU OD GLJIVA POTREBNO: 2 kom. vecih pilecih prsa umak od gljiva 3 žlice ulja 1 dl bijelog vina peršin sol papar NACIN PRIPREME: piletina Meso odvojite od kosti i oblikujte cetiri odreska. Posolite, popaprite ih i stavite peci na ulje. Tijekom pecenja zalijevajte vinom. Kada odresci omekšaju, dodajte umak od gljiva, nasjeckani peršin i sve kratko još malo prokuhajte Pileca prsa u umaku od kadulje POTREBNO: 1 kg fileta pilecih prsa 2 vrhnja za kuhanje kadulja 1 kocku koncentrata juhe malo maslaca malo brašna NACIN PRIPREME: piletina File odrezati i istuci da budu što tanji, te ispeci na maslacu da posmede. Umak: Rastopiti malo maslaca i dodati mu malo brašna. Tome dodati kadulju i vrhnje za kuhanje, te kockinu juhu. Posoliti. Po potrebi dodavati malo brašna i mlijeka. Kad se umak zgusne, dodati mu šnicle i još pola minute držati na vatri. Poslužiti s njokima. Pileca prsa u umaku od suhi šljiva POTREBNO: 1 kg pilecih prsa 1 vrhnje za kuhanje malo rakije šljivovice malo maslaca 2 žlicice Vegete suhe šljive žlicica cešnjaka u prahu NACIN PRIPREME: piletina Pileca prsa ispecite na maslacu. Na ostatku masti prepeci kockice suhih šljiva. (Šljive prethodno namociti uvodi oko 1 sat da omekšaju). Dodati vrhnje za kuhanje, vegetu, šljivovicu, cešnjak u prahu. Kuhati da zakipi. Umakom preliti meso. Poslužiti uz njoke. Petra Pileci file s ružmarinom POTREBNO: 8 bataka 1 režanj cešnjaka 1 žlica isjeckanog ružmarina izribane kore od 1 limuna 1/2 žlicice crnog papra 1 žlicica soli 14 dag tanko narezanog špeka maslaca 1 poriluk 2 dl slatkog vrhnja NACIN PRIPREME: piletina, panceta Odstraniti meso od bataka oštrim nožem. Pokušati rezati oko kosti tako da meso ostane u jednom komadu. Isjeckati cešnjak na sitno. Izmiješati s ružmarinom, limunovom korom, paprom i pola soli. Namazati mješavinu po gornjoj strani mesa. Zamotati i staviti malo špeka oko piletine. Ispeci u tavi. Narezati poriluk na šnite i popržiti u maslacu u malom loncu. Dodati slatko vrhnje i preostalu sol. Pustiti da kuha 5 minuta. Izvaditi piletinu u vatrostalnu posudu. Preliti vrhnjem i porilukom. Peci u sredini peci oko 15 min. Piletina u umaku od gorgonzole POTREBNO: 250 g pilecih prsa 150 g sira gorgonzola 2 dl vrhnja za kuhanje (papar i vegeta po ukusu) NACIN PRIPREME: piletina, sir Na zagrijanom ulju prepržiti odreske od pilecih prsa, dodati zacine ,vrhnje, i usitnjeni sir. Kuhati na tihoj vatri dok se sir ne otopi. Dobar tek! Piletina s medom POTREBNO: 600 g pilecih fileta 300 g špageta 100 g mrkve 50 g celerova korijena 50 g celerove stabljike 20 g cvjetnog vrcanog meda 1 žlica estragon senfa 1 žlicica kajenskog papra 2 žlice ulja 2-3 žlice soja umaka malo soli 2 žlice nasjeckanog peršina 3 žlicice Vegete NACIN PRIPREME: piletina, perad, Piletinu narežite na kocke, pospite s 2 žlicice Vegete i kajenskim paprom. Senf i med pomiješajte i premažite njima piletinu. Meso ostavite da se marinira najmanje 2 sata. U 3 dl kipuce vode prokuhajte 1 žlicicu Vegete oko 5 minuta. Na zagrijanom ulju popržite mariniranu piletinu. Dodajte povrce narezano na kockice i podlijte s 1,5 dl vode u kojoj ste prokuhali Vegetu. Nastavite dinstati na laganoj vatri dok meso i povrce ne omekša. Umiješajte kuhane špagete, dodajte preostalu tekucinu s Vegetom, soja umak i još sve kratko prokuhajte. Na kraju jelo pospite nasjeckanim peršinom. Višnja PILETINA S KOPRIVAMA POTREBNO: 800 g pileceg fileta 400 g mlade koprive 2-3 režnja cešnjaka maslinovo ulje sol bijeli papar NACIN PRIPREME: piletina, fileti, koprive, nettle, chicken, Koprive ocistimo operemo, narežemo, posolimo, promiješamo i pustimo da stoje 15 minuta da malo opuste i puste tekucinu. Piletinu narežemo na rezance, solimo, paprimo i stavimo na vruce maslinovo ulje. Miješamo da se ne zalijepi. U piletinu protisnemo cešnjak, kratko propirjamo, a kad cešnjak pusti miris dodamo koprive. Pirjamo dok koprive ne uvenu. Piletina s kikirikijem POTREBNO: 4 osobe za 1 paket tijesta (fusili tj. 350-500 g ocišcenih pilecih bataka ili bijelog mesa nasjeckanog na male komadice (cca 2,5x2,5 cm) 2 svježe crvene paprike rezane na male prutice 2 šake kikirikija (može slani iz vrecice) 250 ml vrhnja za kuhanje 1 paketic parmezana chilli po želji origano, bosiljak NACIN PRIPREME: piletina, kikiriki, U woku ili dubljoj tavi na 1 žlicici ulja naglo popržiti piletinu, kada je pri kraju dodati papriku i kikiriki (kojeg ste usitnili-najbolje ga je lagano gnjeciti žlicom tako da se ne pretvori u prah). Malo popržiti, posoliti, dodati chilli i preliti vrhnjem za kuhanje. Kada zavri umiješati parmezan, dodati bosiljak i origano. U to umiješati tijesto koje ste u meduvremenu skuhali al dente (malo tvrde). Poslužiti odmah. Dobar tek i nemojte pretjerati s chillijem ko ja zadnji put.. Piletina s gljivama POTREBNO: 4 veca bataka 1 kg krumpira 1 kapula 15 dag gljiva 2 dl kiselog vrhnja peršin, sol, papar ulje za prženje malo brašna NACIN PRIPREME: piletina, chicken, mushrooms, gljive, šampinjoni, Batake prorezati kod zglobova, posoliti, uvaljati u brašno i lagano ispržiti. Staviti sa strane, pa tu zažutiti luk i dodati gljive. Kad omekšaju dodati sol, papar i vrhnje i grijati do vrenja. Skuhati neoguljeni krumpir, oguliti ga i narezati na ploške. Namastiti vatrostalnu posudu, na dno staviti krumpir, onda piletinu pa gljive. Poklopiti i peci oko 1/2 sata, onda otklopiti i peci dok gornji sloj ne porumeni. Piletina s ananasom POTREBNO: pileca prsa ananas iz konzerve ulje vegeta NACIN PRIPREME: piletina, ananas, Na zagrijano ulje staviti piletinu narezanu na manje kockice i pospete sa malo vegete. Kada porumeni (po želji) dodate ananas izrezanog na kockice. Pustite da se pirja 5 min i zalijete sa sokom od ananasa. Dobar tek! RAŽNJICI OD PILETINE POTREBNO: 600 g piletine 2-3 glavice luka 200 g slanine papar sol ulje za prženje drveni štapici NACIN PRIPREME: piletina Meso isijecite na komade (kao za gulaš), slaninu na ploške, luk na cetvrtine tako da dobijete velike ljuske. Na štapice nabadajte redom meso, slaninu i luk. Posolite i popaprite. Pecite na roštilju ili malo zamašcenoj tavi. Priredio /Ugursuz