Cajun Pepper Steak Recipe

Cajun Pepper Steak Recipe

Ingredients for Cajun Pepper Steak

1 pound beef (round or sirloin) cut into strips
2 tablespoons vegetable oil
Tabasco sauce to taste
1 1/2 cups water
2 large onions, cut into strips
2 bell peppers, cut into strips
2 tablespoons cornstarch (or all-purpose flour and a wee but of water)
Steamed rice

How to make Cajun Pepper Steak

Brown steak in oil for about 5 minutes turning to go both sides. Add 1 1/4 cups of the water and Tabasco Sauce. Simmer for 10 to 15 minutes.

Add the onions and and bell pepper and simmer for 5 minutes. Continue simmering until meat is tender. If the gravy is too thin, thicken it by mixing 1/4 cup of water with the cornstarch or flour stirring until there are no lumps. Remove beef mixture from heat and slowly add the thickening mix while you continue stirring. Return to heat and simmer until gravy thickens.

Serve over rice. Garnish with chopped shallots and make sure the bottle of Tabasco is on the table.

Gumbo Vegeterian Syle Recipe

Gumbo Vegeterian Syle Recipe

Ingredients for Vegetarian Gumbo

3 cups uncooked white rice
6 cups vegetable stock
1 pound firm tofu, cut into chunks
2 cups cooked black-eyed peas
2 cups corn
2 cups chopped collard greens
1 cup okra
1 cup diced green bell pepper
3 tablespoons Worcestershire sauce
1 (3.5 ounce) can tomato paste
2 large onions, chopped
6 cloves garlic, minced
1 jalapeno pepper, seeded and minced
1 tablespoon black pepper
2 to 3 tablespoons cayenne pepper
1 tablespoon salt
1/4 cup minced fresh parsley
1 to 2 teaspoon hot pepper sauce

How to make vegetarian gumbo

Heat the oven to 400 degrees F.

Place the rice in a large roasting pan or casserole and pour the stock over it.

Combine the remaining ingredients and place over the rice in the roasting pan. Cover and cook for 1 hour.

Uncover and stir. Replace cover and cook for an additional 30 minutes. Stir and check the rice for doneness. If necessary, cook for another 30 minutes or until the rice is tender and the liquid has been absorbed.

Makes 8 servings.

Cajun Chicken and Dumplings

Cajun Chicken and Dumplings

As you may have guessed at this but I love Cajun food so I have cook books full of them, plus I have gotten them off the web and from friends and family, unfortunately I can't eat any seafood so this is one I enjoy.

Chicken:
1 large chicken
2 quarts salted water
1/4 cup butter
1/2 cup sliced mushrooms
1/2 cup chopped celery
1/2 cup chopped green bell pepper
1 pimento, chopped
1/4 cup chopped onion
1 quart milk
2 hard-cooked eggs, chopped
1 tablespoon Worcestershire sauce
1 teaspoon vinegar
1/2 teaspoon cayenne pepper
1/8 teaspoon white pepper
1/8 teaspoon black pepper

Dumplings:
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon garlic salt
1 teaspoon ground white pepper
1 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon garlic powder
1/4 teaspoon thyme
1/4 teaspoon oregano
1 teaspoon baking powder
1 slightly beaten egg
1/4 cup (1/2 stick) softened butter
1 teaspoon olive oil
1/2 cup milk

Dumplings: In medium bowl, place flour, salt, garlic salt and ground white and black peppers. Add cayenne pepper, garlic powder, thyme, oregano and baking powder. Stir in egg, butter and olive oil. Gradually stir in milk. Knead dough until soft and smooth; divide into 5 small balls. Roll each ball on floured board until paper thin; cut into strips 1 1/2 inches wide and 3 inches long. Lay strips on wax paper for about 15 minutes before adding to broth.

Chicken: In large saucepan, place chicken and water over medium heat. Simmer about 45 minutes or until fork tender.

Remove chicken, reserving broth. Chop chicken in large pieces, discarding skin and bones; set aside.

In medium fry pan, place butter over low heat. Add mushrooms, celery, bell pepper, pimento and onion; saut about 2 minutes.

To broth in saucepan, add milk, hard-cooked eggs, Worcestershire sauce, vinegar, cayenne and white and black peppers. Stir in saut ed vegetables; heat to boil, reduce heat to simmer and add alternating layers of chicken and dumplings, pushing each layer down into broth. Simmer about 15 minutes or until dumplings are tender.

Serve chicken, dumplings and broth in individual bowls.

Makes 6 servings.

Bayou Chicken Bake Recipe

Bayou Chicken Bake Recipe


4 to 6 boneless, skinless chicken breasts
1 1/2 to 2 teaspoons Cajun seasoning
1/2 cup chopped onion
1 cup uncooked regular long grain rice
1 (16 ounce) package frozen black-eyed peas
2 (14 1/2 ounce) cans Cajun-style stewed tomatoes
2 tablespoons chopped fresh parsley

How to make Bayou Chicken Bake

Heat oven to 350 degrees F. Lightly grease a 13 x 9-inch baking dish.

Sprinkle chicken with Cajun seasoning; place in baking pan.

In large bowl, combine onion, rice, black-eyed peas and tomatoes. Pour over chicken. Cover and bake 45 minutes. Uncover and bake 15 minutes longer, or until chicken is cooked through. Sprinkle with parsley before serving.

Serves 4-6

Baton Rouge Chicken Recipe---extremely spicy--Canjun Recipe

Baton Rouge Chicken Recipe---extremely spicy--Canjun Recipe


4 (4 ounce) skinless, boneless chicken breast halves
2 tablespoons butter or margarine, melted

Spice Mix Ingredients:
2 tablespoons cayenne pepper
1 tablespoon paprika
1 tablespoon black pepper
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon chili powder
1/8 teaspoon dried thyme
1/8 teaspoon dry mustard

How to Make the Spice Mix: On a sheet of wax paper, combine cayenne pepper, paprika, black pepper, garlic powder, onion powder, basil, oregano, chili powder, thyme and mustard. Mix well.


How to Make Baton Rouge Chicken:

Heat a large cast iron skillet or other large heavy skillet over medium-high heat until very hot, about 8 minutes.

Meanwhile, brush chicken with butter or margarine. Dredge chicken in spice mixture, patting firmly to adhere.

Place chicken in prepared skillet and cook, turning once, until coating is blackened and chicken is no longer pink, about 10 minutes. Place chicken on a serving platter. Serve immediately.

Serves 4.

Cajun Beef Burger Recipe

Cajun Beef Burger Recipe

Ingredients for Cajun Beef Burgers

1 lb ground beef
1 tsp garlic salt
1 tsp paprika
1/2 tsp dried basil
1/2 tsp dry mustard
1/4 tsp dried thyme
1/4 tsp ground red pepper
1/4 tsp ground black pepper
1 onion, sliced, separated into rings
2 hamburger buns, split, toasted
4 large tomato slices
Sour cream (Makes and excellent topping)


How to Make Cajun Beef Burgers


Split the ground beef into 4 equal parts and make into four patties, each 4″ across. In a small bowl mix all dried seasonings.
Press the seasoning mixture evenly into both sides of each appty. Meanwhile, heat a large, heavy, non-stick skillet (cast iron for choice) over
medium heat for 5 minutes. Cook the patties in the hot skillet for 6 minutes, turning once. Remove patties and keep them warm. Increase the heat to high,
add onion rings and cook until just tender, stirring all the time. Place a tomato slice on each half-bun, top with a patty and then onions. Top with
sour cream.

Scalloped Potato and Ground Beef Casserole Recipe

Scalloped Potato and Ground Beef Casserole Recipe


Ingredients For Scalloped Potato
1 lb ground beef (or use bulk Italian sausage meat, can increase to 1-1/2 pounds if desired)
1 onion, finely chopped
1 small green bell pepper, seeded and chopped (optional)
1-2 tablespoon fresh minced garlic (or to taste)
1-2 teaspoon dried chili pepper flake (optional or to taste)
1 teaspoon seasoning salt (or use 1/2 teaspoon white salt or to taste)
1/2 teaspoon fresh ground black pepper (or to taste)
6 large russet potatoes (peeled and sliced, or use as many as desired)

Ingredients for Sauce
2 (10 3/4 ounce) cans cream of chicken soup, undiluted (or use cream of mushroom soup)
1 small onion, chopped
3/4 cup milk
1/2 cup sour cream
1/4 cup grated parmesan cheese
1 teaspoon garlic powder
1 teaspoon seasoning salt
black pepper (to taste)
2 cups grated cheddar cheese (or to taste)

How to make Scalloped Potato and Ground Beef Casserole

-In a skillet cook the ground beef with onion, bell pepper and chili flakes (if using) until no longer pink; drain fat over a colinder.
-Return to pan and add in garlic, season salt and black pepper; cook stirring with a wooden spoon until the meat is lightly browned (I usually add in about 1-2 tablespoons bacon fat that I keep frozen in my freezer to the meat while browning for added flavor and it also helps to brown the meat) set aside.
-For the sauce; in a medium bowl mix together the undiluted soup with a small onion, milk, sour cream, Parmesan cheese, garlic powder, seasoned salt and black pepper to taste; mix well to combine.
-In a greased 13 x 9-inch baking dish or a large oval casserole dish, alternately layer the sliced potatoes on bottom of the baking dish, then soup mixture (I like to sprinkle grated cheddar cheese on top of the soup mixture) then the ground beef mixture on top.
-Since this is a large casserole I strongly suggest to place the baking dish on a jelly-roll sheet in case of any spills.
-Bake covered with foil for about 1 hour at 350 degrees F.
-Uncover and continue baking for another 20-30 minutes or until the potatoes are tender (baking time will vary depending on the thickness of your sliced potatoes).
-Remove from oven then sprinkle with grated cheddar cheese; return to oven for 4-5 minutes or until the cheese has melted.

Barbecued Meat Patties Recipe

Barbecued Meat Patties Recipe

Ingrdients for BBQ Meat Patties:
1 1/4 pounds Ground meat

1 Egg

2 tablespoons Finely chopped onion

1 tablespoon Soy sauce

1 tablespoon Tomato ketchup

2 tablespoons Half-half

1 tablespoon Cornstarch
Basting

1/2 cup Ketchup

1/4 cup Water

1 tablespoon Lemon juice.

1 tablespoon Brown sugar

1 tablespoon Worcestshire sauce

1 dash Hot pepper sauce.

How to make bbq meat patties

Stir to blend well. Add dash salt and black pepper. In a large mixing bowl, combine ground meat, egg and onion. Add green pepper, soy sauce,
and ketchup. Mix half and half and cornstarch. Add to meat mixture,mixing to blend well.

Form portions of meat to even, rather thick meat patties. Place patties on preheated barbecue grill. Broil 3 to 4 inches from source of heat, basting with sauce and turning patties over from time to time for even browning.

Grill 12-15 minutes total

Hamburger Stroganoff Recipe

Hamburger Stroganoff Recipe
This is a very easy recipe and is also very affordable when cooking on a tight budget.

Ingredients for Hamburger Stroganoff
1 pound ground beef or turkey
1 tbs. butter or oil
1 onion, chopped
1 clove garlic, minced
1 can cream soup (mushroom or chicken)
1/2 cup water
salt and pepper to taste
1 cup sour cream, optional

How to Make Hamburger Stroganoff
Heat the oil or butter and sauté the onion and garlic until soft. Add the meat and brown, then drain of any extra fat.

Add the soup, water, salt and pepper and heat through.

Remove from the heat and stir in the sour cream if you're using it.

Serve over rice or egg noodles.

Grilled Chicken & Spinach Salad with Balsamic Vinaigrette Recipe

Grilled Chicken & Spinach Salad with Balsamic Vinaigrette

Grilled chicken breasts on a Caesar salad appear on many menus these days – it’s a salad that can serve as a filling meal. Our combination of grilled chicken breast and wonderful crunchy spinach in a slightly sweet vinaigrette is a unique variation on the chicken Caesar.


Dressing:
1/2 cup liquid honey 125 mL
1/2 cup olive oil 125 mL
1/3 cup balsamic vinegar 75 mL
1 tbsp Dijon mustard 15 mL
2 tsp chopped fresh parsley 10 mL
2 tsp chopped red onion 10 mL
2 tsp chopped fresh chives 10 mL
2 tsp chopped red pepper 10 mL

Salad:
4 6-oz (180-g) boneless chicken breasts 4
8 oz fresh spinach 250 g
2 fresh oranges, peeled and sectioned into pieces 2
1 small red onion, sliced 1
4 fresh mushrooms, sliced 4
1 red pepper, diced 1


Dressing:
In a bowl, whisk the honey, oil, vinegar and mustard until well blended and smooth. Add remaining ingredients. Whisk until blended. Chill until serving.

Salad:
Grill chicken breasts and chill. Cut them into slices prior to serving.
Wash spinach and trim ends. In a medium-sized bowl, combine spinach, sectioned oranges, red onion, mushrooms and red pepper. Add vinaigrette and toss. Divide salad on individual plates and arrange chilled sliced chicken on top. Serves 4.

Tomato Chutney Recipe

Tomato Chutney Recipe

This recipe allows you to take advantage of a surplus of harvest fruits and vegetables that taste so good when freshly picked but can’t all be used immediately.

Tomato Chutney ingredients:

6 1/2 cups ripe red tomato 1375 mL
6 cups ripe tart apples, peeled, cored & diced 1250 mL
3/4 cup cider vinegar 75 mL
1 cup granulated sugar 250 mL
1/2 cup maple syrup 125 mL
1 tsp pickling spice 5 mL
1/2 tsp whole cloves 2 mL

How to Make Tomato Chutney:

Peel and dice tomatoes; press overnight. In the morning, pour off and discard the juice and add the tomato pulp to the diced apples. In a large stockpot add vinegar, sugar, maple syrup and mix well. Add tomato and apple mixture to the stockpot.

Put pickling spice and cloves into a cheesecloth bag and add to mixture. Simmer, stirring occasionally, until thickened (about 15 minutes). Remove from heat, discard spice bag and pour chutney into hot, sterilized jars and seal. Makes approximately 3 - 4 pints.

Garden-Fresh Beef Stew with Maple Dumplings Recipe

Garden-Fresh Beef Stew with Maple Dumplings Recipe

In this satisfying and filling stew, the flavours of rum and maple accent the beef and vegetables with a smooth sweetness.

1 1/2 tsp salt 7 mL
1/2 tsp cayenne pepper 2 mL
1 tsp freshly ground black pepper 5 mL
2 tbsp all purpose flour 25 mL
1 1/2 lbs lean stewing beef, cut in chunks 750 g
2 tbsp vegetable oil 25 mL
1 clove garlic, minced 1
2 bay leaves 2
1/4 cup dark rum 50 mL
4 potatoes, peeled and cut in chunks 4
4 carrots, peeled and cut in chunks 4
1 small turnip, peeled and cut in chunks 1
2 parsnips, peeled and cut in chunks 2
2 onions, coarsely chopped 2
1 small green pepper, cut in strips 1




Ingredients for Dumplings:
2 cups all purpose flour 500 mL
4 tsp baking powder 20 mL
1/2 tsp salt 2 mL
2 tbsp shortening 25 mL
2/3 cup milk 150 mL
1/3 cup maple syrup 75 mL


In a small bowl, combine salt, peppers and flour. Place flour mixture in a plastic bag, drop in pieces of stew meat and shake well to coat. In a dutch oven, heat oil, and brown beef on all sides. Add sufficient water to cover and bring to a boil. Reduce heat and add garlic, bay leaves and rum and simmer for about 2 hours or until beef is almost tender. Add potatoes, carrots, turnips, parsnips, onion and green pepper and continue to simmer until vegetables are tender - crisp.

How To Make Maple Dumplings: In a mixing bowl, combine flour, baking powder and salt, then cut in shortening. Combine milk and maple syrup in a small bowl and gradually add to flour mixture, mix with a fork until batter is moist. Drop by spoonful onto top of cooked beef stew. Cover pot and simmer for 15 - 20 minutes, until dumplings are cooked through. Makes 6 - 8 servings.