Showing posts with label recipes. Show all posts
Showing posts with label recipes. Show all posts
Saturday, August 27, 2011
Video-Garlic Shrimp recipe
Delicious Garlic Shrimp recipe from Chef Tips!
Check out his You Tube channel for more recipes and cooking tips.
Check out his You Tube channel for more recipes and cooking tips.
Saturday, April 14, 2007
Pepper Steak
INGREDIENTS
2 tablespoons olive oil
1 medium onion, chopped
2 large bell peppers, sliced into thin strips
2 cloves garlic, minced
1/3 cup soy sauce
1/3 cup honey
1/3 cup red wine vinegar
1 1/2 pounds flank steak, cut into thin strips
Heat olive oil in a skillet over medium heat. Cook onion, bell peppers, and garlic in oil until tender-crisp, stirring frequently. Set aside.
Heat a large skillet over medium-high heat. Pour soy sauce, honey, and red wine vinegar in pan, then add beef. Cook beef, stirring frequently, until done, about 10 to 15 minutes. Stir in cooked vegetables, and cook another 10 to 15 minutes.
Recipe from Allrecipes.com
2 tablespoons olive oil
1 medium onion, chopped
2 large bell peppers, sliced into thin strips
2 cloves garlic, minced
1/3 cup soy sauce
1/3 cup honey
1/3 cup red wine vinegar
1 1/2 pounds flank steak, cut into thin strips
Heat olive oil in a skillet over medium heat. Cook onion, bell peppers, and garlic in oil until tender-crisp, stirring frequently. Set aside.
Heat a large skillet over medium-high heat. Pour soy sauce, honey, and red wine vinegar in pan, then add beef. Cook beef, stirring frequently, until done, about 10 to 15 minutes. Stir in cooked vegetables, and cook another 10 to 15 minutes.
Recipe from Allrecipes.com
Sausage French Bread Pizza
INGREDIENTS
1 pound Italian sausage
1 French baguette (about 20 inches long)
1/2 cup pizza sauce
1 cup shredded Italian style cheese
2 ounces sliced pepperoni
Preheat oven to 350 degrees F. Crumble and cook sausage in medium skillet until brown. Set aside. Slice baguette in half lengthwise. Place halves on a baking sheet. Spread with sauce. Top with cheese, sausage and pepperoni. Bake for 5 minutes or until cheese is melted. Cut into 2 inch pieces.
Recipe from Allrecipes.com
1 pound Italian sausage
1 French baguette (about 20 inches long)
1/2 cup pizza sauce
1 cup shredded Italian style cheese
2 ounces sliced pepperoni
Preheat oven to 350 degrees F. Crumble and cook sausage in medium skillet until brown. Set aside. Slice baguette in half lengthwise. Place halves on a baking sheet. Spread with sauce. Top with cheese, sausage and pepperoni. Bake for 5 minutes or until cheese is melted. Cut into 2 inch pieces.
Recipe from Allrecipes.com
Fennel Pork Chops
INGREDIENTS
4 pork chops
2 tablespoons garlic salt
1 tablespoon fennel seed
1 cup white wine
Sprinkle garlic salt on both sides of the pork chops. The garlic salt should pretty well cover the chops. Pour a little olive oil or other cooking oil into a skillet. Put the pork chops in the frying pan and place fennel seeds on top of the pork chops. 10 to 15 fennel seeds per pork chop will probably do. Let the underside of the pork chop brown then turn over. Once both sides are browned flip again.
Pour the wine into frying pan; cover and reduce heat. Simmer for 10 minutes and flip the pork chops over. Cover them again and let them simmer for another 10 minutes. Make sure the wine doesn't completely evaporate or the pork chops will burn. You may have to add a little more wine to the pan.
Recipe from Allrecipes.com
4 pork chops
2 tablespoons garlic salt
1 tablespoon fennel seed
1 cup white wine
Sprinkle garlic salt on both sides of the pork chops. The garlic salt should pretty well cover the chops. Pour a little olive oil or other cooking oil into a skillet. Put the pork chops in the frying pan and place fennel seeds on top of the pork chops. 10 to 15 fennel seeds per pork chop will probably do. Let the underside of the pork chop brown then turn over. Once both sides are browned flip again.
Pour the wine into frying pan; cover and reduce heat. Simmer for 10 minutes and flip the pork chops over. Cover them again and let them simmer for another 10 minutes. Make sure the wine doesn't completely evaporate or the pork chops will burn. You may have to add a little more wine to the pan.
Recipe from Allrecipes.com
Tomato Chicken Parmesan
INGREDIENTS
2 eggs, beaten
1 cup grated Parmesan cheese
7 ounces seasoned bread crumbs
6 skinless, boneless chicken breast halves
1 tablespoon vegetable oil
12 ounces pasta sauce
6 slices Monterey Jack cheese
Preheat oven to 375 degrees F (190 degrees C). Pour beaten eggs into a shallow dish or bowl. In another shallow dish or bowl, mix together the grated Parmesan cheese and bread crumbs. Dip chicken breasts into beaten egg, then into bread crumb mixture to coat.
In a large skillet, heat oil over medium high heat. Add coated chicken and saute for about 8 to 10 minutes each side, or until chicken is cooked through and juices run clear. Pour tomato sauce into a lightly greased 9x13 inch baking dish. Add chicken, then place a slice of Monterey Jack cheese over each breast, and bake in the preheated oven for 20 minutes or until cheese is completely melted.
Recipe from Allrecipes.com
2 eggs, beaten
1 cup grated Parmesan cheese
7 ounces seasoned bread crumbs
6 skinless, boneless chicken breast halves
1 tablespoon vegetable oil
12 ounces pasta sauce
6 slices Monterey Jack cheese
Preheat oven to 375 degrees F (190 degrees C). Pour beaten eggs into a shallow dish or bowl. In another shallow dish or bowl, mix together the grated Parmesan cheese and bread crumbs. Dip chicken breasts into beaten egg, then into bread crumb mixture to coat.
In a large skillet, heat oil over medium high heat. Add coated chicken and saute for about 8 to 10 minutes each side, or until chicken is cooked through and juices run clear. Pour tomato sauce into a lightly greased 9x13 inch baking dish. Add chicken, then place a slice of Monterey Jack cheese over each breast, and bake in the preheated oven for 20 minutes or until cheese is completely melted.
Recipe from Allrecipes.com
Maple Salmon
INGREDIENTS
1/4 cup maple syrup
2 tablespoons soy sauce
1 clove garlic, minced
1/4 teaspoon garlic salt
1/8 teaspoon ground black pepper
1 pound salmon
In a small bowl, mix the maple syrup, soy sauce, garlic, garlic salt, and pepper.
Place salmon in a shallow glass baking dish, and coat with the maple syrup mixture. Cover the dish, and marinate salmon in the refrigerator 30 minutes, turning once.
Preheat oven to 400 degrees F (200 degrees C). Place the baking dish in the preheated oven, and bake salmon uncovered 20 minutes, or until easily flaked with a fork.
Recipe from Allrecipes.com
1/4 cup maple syrup
2 tablespoons soy sauce
1 clove garlic, minced
1/4 teaspoon garlic salt
1/8 teaspoon ground black pepper
1 pound salmon
In a small bowl, mix the maple syrup, soy sauce, garlic, garlic salt, and pepper.
Place salmon in a shallow glass baking dish, and coat with the maple syrup mixture. Cover the dish, and marinate salmon in the refrigerator 30 minutes, turning once.
Preheat oven to 400 degrees F (200 degrees C). Place the baking dish in the preheated oven, and bake salmon uncovered 20 minutes, or until easily flaked with a fork.
Recipe from Allrecipes.com
California Sherry Chicken
INGREDIENTS
4 skinless, boneless chicken breast halves
1/4 cup all-purpose flour
1 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon olive oil
1/2 cup cooking sherry
1/2 cup chicken broth
1 clove garlic, minced
1/2 lemon
4 carrots
4 zucchini squashes, julienned
Place chicken in a resealable plastic bag with flour, salt, and pepper. Seal bag and shake to coat. Remove chicken from bag, shaking off excess flour. Heat oil in a large skillet over medium high heat. Brown chicken on each side for about 5 minutes, or until golden. Remove from skillet and set aside.
In same skillet combine sherry, broth, garlic and a squeeze of lemon and bring to a boil. Return chicken to skillet, reduce heat to low and simmer for 15 to 20 minutes, or until chicken is cooked through and no longer pink inside. In the meantime, saute carrots and zucchini in a separate medium skillet until they are tender. Add to simmering chicken and sauce and heat through before serving.
Recipe from Allrecipes.com
4 skinless, boneless chicken breast halves
1/4 cup all-purpose flour
1 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon olive oil
1/2 cup cooking sherry
1/2 cup chicken broth
1 clove garlic, minced
1/2 lemon
4 carrots
4 zucchini squashes, julienned
Place chicken in a resealable plastic bag with flour, salt, and pepper. Seal bag and shake to coat. Remove chicken from bag, shaking off excess flour. Heat oil in a large skillet over medium high heat. Brown chicken on each side for about 5 minutes, or until golden. Remove from skillet and set aside.
In same skillet combine sherry, broth, garlic and a squeeze of lemon and bring to a boil. Return chicken to skillet, reduce heat to low and simmer for 15 to 20 minutes, or until chicken is cooked through and no longer pink inside. In the meantime, saute carrots and zucchini in a separate medium skillet until they are tender. Add to simmering chicken and sauce and heat through before serving.
Recipe from Allrecipes.com
Asparagus Lasagna
INGREDIENTS
5 wide lasagna noodles
2 tablespoons margarine
2 cloves garlic, chopped
2 tablespoons all-purpose flour
1 1/2 cups milk
1/2 teaspoon dried thyme
1 (15 ounce) can asparagus, drained
1 cup julienned fully cooked ham
1 cup shredded mozzarella cheese
Instructions:
Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes, or until al dente. Drain, and cut noodles in half crosswise. Melt margarine in a skillet over medium heat. Saute garlic just until fragrant. Stir in the flour until no lumps remain. Gradually mix in milk, and season with thyme. Simmer sauce gently until thick. Remove from heat.
Grease a 9x9 inch glass baking dish. Layer noodles, sauce, asparagus, ham, and mozzarella cheese in three layers, each starting with noodles, and ending with shredded cheese on the top.
Cover the dish, and cook in the microwave on HIGH for 9 to 10 minutes, or until cheese is melted and bubbly. Time may vary depending on the oven used. Let stand for 5 to 10 minutes before serving.
This recipe is from Allrecipes.com !
5 wide lasagna noodles
2 tablespoons margarine
2 cloves garlic, chopped
2 tablespoons all-purpose flour
1 1/2 cups milk
1/2 teaspoon dried thyme
1 (15 ounce) can asparagus, drained
1 cup julienned fully cooked ham
1 cup shredded mozzarella cheese
Instructions:
Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes, or until al dente. Drain, and cut noodles in half crosswise. Melt margarine in a skillet over medium heat. Saute garlic just until fragrant. Stir in the flour until no lumps remain. Gradually mix in milk, and season with thyme. Simmer sauce gently until thick. Remove from heat.
Grease a 9x9 inch glass baking dish. Layer noodles, sauce, asparagus, ham, and mozzarella cheese in three layers, each starting with noodles, and ending with shredded cheese on the top.
Cover the dish, and cook in the microwave on HIGH for 9 to 10 minutes, or until cheese is melted and bubbly. Time may vary depending on the oven used. Let stand for 5 to 10 minutes before serving.
This recipe is from Allrecipes.com !
Monday, March 19, 2007
Turkey Burritos
Ingredients:
1 pound ground turkey
2 (7 ounce) cans hot tomato sauce
1 (15.25 ounce) can whole kernel corn, drained
1/2 small onion, diced
1 (16 ounce) can fat-free refried beans
1 (16 ounce) container fat free sour cream
3/4 cup shredded reduced-fat Cheddar cheese
6 (10 inch) flour tortillas
In a large skillet over medium high heat, brown ground turkey. Stir in tomato sauce, corn and onion. Reduce heat to medium and let simmer, stirring occasionally, until liquids reduce (about 20 minutes).
In a separate medium skillet, heat beans over medium-low heat. Prepare sour cream and cheese for sprinkling into burritos. One by one, heat tortillas over stove burner for 1 to 2 minutes, flipping a few times. Top with beans, then meat mixture, then sour cream and cheese. Fold over and serve while still warm.
Recipe from Allrecipes.com
1 pound ground turkey
2 (7 ounce) cans hot tomato sauce
1 (15.25 ounce) can whole kernel corn, drained
1/2 small onion, diced
1 (16 ounce) can fat-free refried beans
1 (16 ounce) container fat free sour cream
3/4 cup shredded reduced-fat Cheddar cheese
6 (10 inch) flour tortillas
In a large skillet over medium high heat, brown ground turkey. Stir in tomato sauce, corn and onion. Reduce heat to medium and let simmer, stirring occasionally, until liquids reduce (about 20 minutes).
In a separate medium skillet, heat beans over medium-low heat. Prepare sour cream and cheese for sprinkling into burritos. One by one, heat tortillas over stove burner for 1 to 2 minutes, flipping a few times. Top with beans, then meat mixture, then sour cream and cheese. Fold over and serve while still warm.
Recipe from Allrecipes.com
Pan Seared Chicken Breasts with Shallots
Ingredients:
3 tablespoons unsalted butter, divided
1 tablespoon olive oil
4 skinless, boneless chicken breast halves - pounded thin
salt and pepper to taste
2 shallots, chopped
1 clove garlic, minced
1/3 cup dry white wine
1/2 cup chicken broth
Melt 1 tablespoon butter and heat olive oil in a large skillet over medium heat. Season chicken with salt and pepper, and brown on both sides in the skillet. Cover, and continue cooking 10 minutes, or until chicken juices run clear. Set aside, and keep warm.
Mix shallots and garlic into skillet over medium heat, and cook until tender. Stir in wine, and cook until heated through. Stir in broth, and continue cooking 5 minutes, or until reduced and slightly thickened. Mix in the remaining butter until melted. Serve the sauce over the chicken.
Recipe from Allrecipes.com
3 tablespoons unsalted butter, divided
1 tablespoon olive oil
4 skinless, boneless chicken breast halves - pounded thin
salt and pepper to taste
2 shallots, chopped
1 clove garlic, minced
1/3 cup dry white wine
1/2 cup chicken broth
Melt 1 tablespoon butter and heat olive oil in a large skillet over medium heat. Season chicken with salt and pepper, and brown on both sides in the skillet. Cover, and continue cooking 10 minutes, or until chicken juices run clear. Set aside, and keep warm.
Mix shallots and garlic into skillet over medium heat, and cook until tender. Stir in wine, and cook until heated through. Stir in broth, and continue cooking 5 minutes, or until reduced and slightly thickened. Mix in the remaining butter until melted. Serve the sauce over the chicken.
Recipe from Allrecipes.com
Friday, March 2, 2007
Creole Breakfast Scramble
Creole Breakfast Scramble
Ingredients:
6 eggs
1/2 cup chopped green onions
1/2 cup chopped onions
1 1/2 cups of shredded mild cheddar cheese
1 lb. Breakfast sausage preferably spicy
6 strips of bacon
seasoned salt and black pepper to taste
In a medium sized bowl, put your eggs, cheese, seasoned salt and pepper...Beat well with a fork...In a large skillet, cook the bacon until crisp...Remove bacon from the skillet, crumble it and set aside...In the bacon grease in the skillet, add green and regular onions...Saute for about five minutes over a medium flame...You just want to take the raw edge off of the onions and soften them...Add the breakfast sausage to the skillet and break up into pieces with your cooking utensil....Cook sausage until it is done...Pour the egg and cheese mixture into the skillet with the sausage...Add crumbled bacon and scramble until eggs are the desired doneness...ENJOY!
Ingredients:
6 eggs
1/2 cup chopped green onions
1/2 cup chopped onions
1 1/2 cups of shredded mild cheddar cheese
1 lb. Breakfast sausage preferably spicy
6 strips of bacon
seasoned salt and black pepper to taste
In a medium sized bowl, put your eggs, cheese, seasoned salt and pepper...Beat well with a fork...In a large skillet, cook the bacon until crisp...Remove bacon from the skillet, crumble it and set aside...In the bacon grease in the skillet, add green and regular onions...Saute for about five minutes over a medium flame...You just want to take the raw edge off of the onions and soften them...Add the breakfast sausage to the skillet and break up into pieces with your cooking utensil....Cook sausage until it is done...Pour the egg and cheese mixture into the skillet with the sausage...Add crumbled bacon and scramble until eggs are the desired doneness...ENJOY!
Thursday, March 1, 2007
St. Patricks Day Tips
St. Patricks Day will be upon us soon and it is time to start getting your food ideas together if you are going to have a special get together or family dinner or party. Of course the theme for this holiday is green so here are some good food tips that fit the St. Patricks Day motif.
-Cabbage
-Asparagus
-Brussells Sprouts
-Stuffed Bell Peppers
-Mirlitons and Shrimp
-Lemon Cake with Lime frosting
The stuffed bell peppers recipe above is perfect for St. Patricks Day because it is a main course that packs awesome creole flavors into package sized treats. It is not too filling and it is green.
Have fun this St. Patricks Day and remember to make food a central part of your celebration.
-Cabbage
-Asparagus
-Brussells Sprouts
-Stuffed Bell Peppers
-Mirlitons and Shrimp
-Lemon Cake with Lime frosting
The stuffed bell peppers recipe above is perfect for St. Patricks Day because it is a main course that packs awesome creole flavors into package sized treats. It is not too filling and it is green.
Have fun this St. Patricks Day and remember to make food a central part of your celebration.
Friday, February 16, 2007
Mardi Gras Recipes!
Mardi Gras Specialties !
It's Mardi Gras time again since Hurricane Katrina hit, we really celebrate it in Grand style! Part of that celebration is food of course and some of our favorite Mardi Gras dishes are also some of New Orleans most known recipes.
I'm talking about:
New Orleans famous Red Beans and Rice
These recipes are a MUST for any Mardi Gras celebration.
Visit Louisiana Creole Recipes.com for more recipes and cooking tips!
Friday, February 9, 2007
New Orleans "Smothered" Chicken and Rice
"Smothered" Chicken & Rice
Ingredients:
1 whole chicken(Cut into 2 breasts,2 thighs,2 legs and 2 wings)
Flour(Enough to coat each piece of chicken)
Vegetable Oil(Enough to brown chicken)
2 Cups of Chicken Stock
1 cup of the "Trinity"(The creole cooking "Trinity" includes chopped onions,chopped green
bell peppers, and finely chopped celery)
4 cloves garlic(Minced)
Salt to taste
Black pepper to taste
Season chicken pieces with salt,pepper and garlic powder...Coat chicken pieces with flour...Brown the chicken in a large pan and set
chicken aside...Pour out most of the oil leaving just enough to sauté "The Trinity" and garlic for about 5 minutes...Pour in chicken
stock and bring to a slow boil...Season chicken stock lightly with salt,pepper and garlic powder to taste(ONLY SEASON LIGHTLY)...Add
chicken to pan and bring up to a boil again...After coming to a boil, reduce heat to low, cover and simmer for at least an hour...Serve
over white rice...
Ingredients:
1 whole chicken(Cut into 2 breasts,2 thighs,2 legs and 2 wings)
Flour(Enough to coat each piece of chicken)
Vegetable Oil(Enough to brown chicken)
2 Cups of Chicken Stock
1 cup of the "Trinity"(The creole cooking "Trinity" includes chopped onions,chopped green
bell peppers, and finely chopped celery)
4 cloves garlic(Minced)
Salt to taste
Black pepper to taste
Season chicken pieces with salt,pepper and garlic powder...Coat chicken pieces with flour...Brown the chicken in a large pan and set
chicken aside...Pour out most of the oil leaving just enough to sauté "The Trinity" and garlic for about 5 minutes...Pour in chicken
stock and bring to a slow boil...Season chicken stock lightly with salt,pepper and garlic powder to taste(ONLY SEASON LIGHTLY)...Add
chicken to pan and bring up to a boil again...After coming to a boil, reduce heat to low, cover and simmer for at least an hour...Serve
over white rice...
Welcome to the Recipe Hunter!
I am a native New Orleanian looking for a way to express my extensive history of cooking. Cooking is an emotional experience for me and this blog is for real cooks. It's for those people out there that realize that there is nothing better than cooking a home cooked meal for your family and enjoying the pleasure spread across their faces.
Here you will find a plethora of recipes that I am looking forward to sharing to sharing with you. Since I am from Louisiana, my specialty is creole/new orleanian/southern cooking, but I love food from all over and look forward to trying out the various recipes that I hope readers will be posting.
Enjoy this recipe blog and Bon Appetit!
Subscribe to:
Posts (Atom)