EGG DROP SOUP

4 cups prepared chicken stock, plus 2 tablespoons
1/2 teaspoon grated fresh ginger
1 tablespoon soy sauce
1 tablespoon cornstarch
2 eggs, lightly beaten
2 green onions, chopped, including ends
Salt and white pepper, to taste
1 c. Mixed vegetables
A few drops sesame oil
1 tsp sugar

Bring soup stock, grated ginger and soy sauce to a boil. In a small cup, make a slurry by combining the cornstarch and 2 tablespoons of chicken stock. Stir until dissolved. Slowly pour in the cornstarch mixture while stirring the stock, until thickened. Reduce heat to a simmer. Pour in the eggs slowly while stirring the soup in the same direction. The egg will spread and feather. Turn off the heat and add the green onions. Season with salt and pepper, and serve immediately.

TIGELLE

ingredients
TIGELLE BREAD a cross between a hamburger bun and a bagel.
8 cups Flour
4 ounces Lukewarm water (may be slightly more or less, as needed)
2 teaspoons Yeast
5 1/2 tablespoons Lard or Vegetable Shortening
3 teaspoons Salt
1 teaspoon Sugar
Nonstick Cooking Spray

directions
Add the Yeast to the 4 ounces lukewarm water and allow to bloom.
Combine the Flour, Lard, Sugar, and Salt in the bowl of a stand mixer fitted with the hook attachment. Add the Water with the bloomed yeast and knead in the mixer until dough is formed. Turn out onto a Floured work surface and knead by hand for 10 minutes, moistening your hands while you knead if the dough is not smooth enough.
Place in a bowl, and store covered in a warm place for 1 hour to rise.
To cook the Tigelle, place dough on a floured work surface and punch the dough down and roll out to 1/2-inch thickness. Cut out into 4-inch rounds.
Heat a nonstick pan over medium heat. Spray with nonstick cooking spray and cook for 3 to 4 minutes per side, covering the pan after they are flip to allow them to cook through. Remove and serve.

SOUTHERN TURNIP GREENS OR CAVOLO NERO

Southern Turnip Greens
Yields 8-12 servings

Ingredients:

4 lbs turnip greens- starting weight before washing, trimming and chopping (note: may need to add batches of greens as they are cooking down)
4 ounces Smoked Bacon
1 teaspoon crushed red pepper
1/4 cup dark brown sugar
1/4 cup sorghum syrup
2/3 cup apple cider vinegar
6 cups water (note: add water if needed so the liquid meets the surface of the cooked greens in the pot)

Roughly chop raw bacon and render in a large stockpot over low heat for 5 minutes before adding chopped onion. Increase to medium high heat and cook until onions are translucent. Add crushed red pepper, brown sugar, sorghum, vinegar and water and bring to a boil. Add cleaned and chopped greens and simmer for approximately four hours, stirring occasionally and adding extra water if needed. Once greens are fully cooked and tender, taste for seasoning and add salt if desired.

EGG FOO YOUNG

EGG FOO YOUNG **LIST OF INGREDIENTS (SERVES 2-3)** **FOR THE EGG MIXTURE** 5 eggs 4 ounces [113 grams] of ground pork[pre cooked] 4 ounces [113 grams] of peeled shrimp 1/2 cup of carrot 1/3 cup of Chinese leeks 1/3 cup of Chinese chives 1/3 cup of cabbage 1/4 cup of freshly chopped hot chili 1 tbsp of soy sauce 2 tsp of oyster sauce 1/2 tsp of black pepper Salt to taste [I use about 1/4 tsp] **FOR THE SAUCE** 1 tbsp of oyster sauce 1 tbsp of soy sauce 1 tsp of sugar 1 tbsp of corn flour 1/2 tsp of white pepper 1 cup of water or chicken broth **HOW TO MAKE EEG FOO YOUNG** Cut cabbage, carrot into thin shreds. Cut Chinese leeks and Chinse chives into short strips. Chop some fresh hot chilies Roughly cut the shrimp into small pieces. Pre cooked the ground pork. Beat 5 eggs. Mix every thing in a big bowl, and add all the seasoning, which are 1 tbsp of soy sauce, 2 tsp of oyster sauce, 1/2 tsp of black pepper, salt to taste. I use about 1/4 salt. Turn the heat to high and heat up your wok for about 10 seconds. Add 1 tbsp of vegetable oil. Then turn the heat to low because the egg is very easy to burn. Take about 1/2 cup of the egg mixture. Carefully put that in. Fry this on low heat for 1-2 minutes each side or until both sides are golden brown. Because my wok is round bottom so I can only do one at a time. If you are using a big frying pan, you might be able to fry many at the same time. Next, we are making the gravy. In a small sauce pot, add about 1 tbsp of oyster sauce, 2 tbsp of soy sauce, 1 tsp of sugar, 1 tbsp of corn flour, 1/2 tsp of white pepper and 1 cup of water. You can use chicken broth if you have it. Give that a mix and we will put this on the stove. Cook it on medium heat. If you see it start bubbling, turn the heat to low. Keep stirring it. Once you see the sauce becoming thick. Turn off the heat and pour the sauce on the egg foo young.

Pastry For Crawfish Pies

• Prep Time: 10 minutes
• Total Time: 10 minutes
• Yield: 2 9-inch pie shells, 18 4 1/2-inch mini pies

Ingredients

• 3 cups bleached all-purpose flour
• 3/4 teaspoon baking powder
• 1/4 teaspoon fine sea salt
• 6 tablespoons shortening or lard
• 1 large egg
• 3/4 cup milk

Directions

• Make the pastry. Sift the flour, salt, and baking powder into a large mixing bowl. With a pastry cutter or 2 knives, cut in the shortening until the mixture resembles coarse meal. In a small mixing bowl, beat the egg with the milk. Gradually add the egg mixture to the flour mixture, working it to make a thick dough.
  At this point the dough can be formed into a ball, tightly wrapped, and refrigerated overnight or frozen for up to 1 month.
  When you are ready to use the dough, allow it to come to room temperature.

CRAWFISH PIE

Emeril's Crawfish Pie

Crawfish pies aren't always easy to find in New Orleans. They appear at some festivals-principally, the Jazz and Heritage Festival that begins at the end of April. But that's just once a year; why not try these at home?

• Prep Time: 35 minutes
• Total Time: 1 hour
• Yield: 18 servings

Ingredients

• 1 1/2 sticks butter
• 2 cups chopped yellow onions
• 1/2 cup chopped green bell peppers
• 1/2 cup chopped red bell peppers
• 1 cup chopped celery
• 2 tablespoons minced garlic
• 2 teaspoons sea salt
• 1 teaspoon cayenne
• 1/2 teaspoon black pepper
• 1/2 cup all-purpose flour
• 1 cup diced tomatoes
• 2 pounds peeled crawfish tails
• 2 tablespoons chopped parsley
• 1 recipe Pastry for Crawfish Pies

Directions

• Preheat the oven to 400 º F.
  Heat the butter in a 6-quart Dutch oven over medium heat. Add the onions, peppers, celery, garlic, salt, cayenne, and black pepper. Cook, stirring, for 8 minutes or until the vegetables are golden and wilted. Add the flour and cook,  stirring constantly to remove any bits of flour that get stuck to the bottom of the pan,  for 6 minutes. Add the tomatoes and cook for 4 minutes longer. Add the crawfish tails and parsley. Stirring occasionally, cook for about 10 minutes. Allow the crawfish to cool for at least 30 minutes.
• Allow the dough to come to room temperature. Divide the dough in half and leave half of the dough in the refrigerator. Roll out half of the dough to 1/8-inch thickness and then cut the dough into 4 1/2-inch round circles. Transfer the circles to individual tart shells of the same size. Repeat this process with the other half of the dough and any leftover scraps of dough. You should have 18 individual tarts. Transfer the tart shells to the refrigerator to let the dough rest for at least 15 minutes and up to overnight.
• Fill each tart shell with 1/3 cup of the crawfish filling and bake them for 35 minutes or until the edges are brown and the filling is bubbly.
  Remove the pies from the oven and let stand for 10 minutes to cool slightly.
  Serve the pies on their own or with a side salad.
  
  

ONE POT CHICKEN AND DIRTY RICE

One Pot Chicken and Dirty Rice
Chicken thighs are cooked on top of a homemade dirty rice, which makes for the most flavorful Cajun-inspired dish you've ever had! Plus, all you need is one pot!

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4 servings
Calories 683 kcal
Author The Chunky Chef

Ingredients

MARINADE:
1 tsp salt
1 tsp garlic powder
1 1/2 tsp paprika
1/2 tsp pepper
1/2 tsp dried minced onion
1/2 tsp cayenne pepper
1/2 tsp oregano
1/4 tsp red pepper flakes
1 tsp lemon juice
Tbsp enough olive oil to make a paste about 1
REST OF DISH:
2 Tbsp Olive oil
1 link of andouille sausage sliced into 1/4" slices
4 bone-in skin on chicken thighs
1 medium yellow onion diced
1 jalapeno pepper seeded and diced
2 celery stalks diced
1/4 tsp cayenne pepper
pinch of red pepper flakes
salt and pepper to taste
1 cup DRY long-grain rice
2 1/4 cup chicken stock or broth
Sliced green onions for garnish
Minced fresh parsley for garnish

Instructions

Combine all marinade ingredients in a medium sized mixing bowl. Add chicken thighs and turn to coat. Set asidPreheat oven to 350 degrees F.
Add drizzle of olive oil to dutch oven and heat over MED-HIGH heat. Brown andouille sausage on both sides, then transfer sausage to a plate.
Add chicken thighs, skin side down, and sear for 2-3 minutes per side, to develop a nice crispy skin.

Transfer chicken to plate with the sausage, and use a paper towel to wipe out any black bits from the pan. Brown bits and pan drippings are good to leave in though.
Lower heat to MED-LOW and add in chopped onion, jalapeno and celery. Saute for about 2-3 minutes, until softened.
Add cayenne, red pepper flakes and salt and pepper and stir.
Add rice and chicken stock, give it a stir, and let simmer for 1 minute.
Nestle chicken thighs and sausage on top of the rice (pour in the juices that are left on the plate as well). Return to a simmer, then cover.

Bake at 350 degrees for 35 minutes (covered).
Remove cover and bake another 10-15 minutes, until liquid is absorbed into the rice.
Garnish with sliced green onions and minced parsley!

MOLASSES CORNBREAD

1 cup cornmeal
1/2 cup UNBLEACHED all-purpose flour bleached flour toughens baked goods
1 large egg
1/2 cup buttermilk
1/2 cup sour cream
1/4 cup molasses
1/4 cup sugar
2 tbsp. melted butter
1/4 tsp. baking soda
2 tsp. baking powder





INSTRUCTIONS


Mix all ingredients until well blended.
Pour into a greased 9x9” baking dish and bake at 425° for 20-25 minutes.
RECIPE NOTES


NOTE: If you're not used to a strong molasses flavor in baked goods, you may want to decrease the amount to one tablespoon.

SWEDISH MEATBALLS

INGREDIENTS

• 1 cup panko bread crumbs
• ½ cup warm milk
• 4 tablespoons unsalted butter
• 1 large onion, diced
• 2 teaspoons kosher salt, more as needed
• 1 tablespoon brandy
• 1 ½ tablespoons all-purpose flour
• 1 cup beef or chicken broth, low sodium or homemade
• ½ cup heavy cream
• 1 teaspoon Dijon mustard, optional
• 1 pound ground beef
• 1 pound ground pork
• 2 large eggs
• 2 garlic cloves, grated on a Microplane or minced
• ½ teaspoon freshly ground black pepper
• ½ teaspoon allspice
• ¼ teaspoon ground ginger
• ¼ teaspoon nutmeg
•  Pinch cloves
•  Extra-virgin olive oil, as needed for drizzling
•  Chopped fresh parsley or dill, for garnish

• 
  

  Nutritional Information

PREPARATION

1. In a medium bowl, soak bread crumbs in warm milk while you prepare the onions.
2. In a large skillet over medium heat, melt 1 tablespoon of butter. Stir in onions and a pinch of salt and cook until pale golden, about 3 to 4 minutes. Transfer half the onions to a large bowl and set aside.
3. Prepare sauce: Add brandy to skillet with onions and ignite with a long match or igniter (or if you’re using a gas stove, just swirl pan, brandy should catch fire). Let flame die down, then add the remaining butter, letting it melt. Sprinkle in flour. Sauté until flour browns, about 3 minutes. Whisk in broth, cream and 1/4 teaspoon salt. Simmer, whisking, until reduced to a sauce, about 5 minutes. Add mustard, if you like, and season with more salt, if needed.
4. To large bowl with onion, add remaining 1 3/4 teaspoons salt, soaked bread crumbs, beef, pork, eggs, garlic, pepper, allspice, ginger, nutmeg and cloves. Roll into 1-inch balls (about 2 tablespoons each), placing them on one or two rimmed baking sheets as you go.
5. Heat broiler. Drizzle meatballs with oil. Broil meatballs, switching pans' positions if using more than one so they both get close to the broiler, until well browned all over, 5 to 10 minutes. Serve with gravy, garnished with herbs.

BLOODY MARY II

INGREDIENTS
16 oz tomato juice
2 TBS fresh squeezed lemon juice
1 TBS lime juice
½ TBS Worcestershire sauce
a few shakes of Tabasco
½- 1 TBS prepared horseradish (not horseradish sauce)
2 teaspoons of pickle juice
1 tsp olive juice
1 tsp pepperoncini juice (optional)
A few shakes black pepper
1 TBS Old Bay seasoning
4-6 ounces of good quality vodka
Garnish ideas: Pickle spear, celery stalk, green olives (plain or stuffed with blue cheese), shrimp, pepperoncini, lemon slice or a lime slice

CARROT BREAD

Spiced Carrot Bread with Vanilla Chips

 

 

Ingredients

• 1 cup oil
• 4 eggs
• ½ cup buttermilk
• ½ tbsp vanilla
• ½ tsp lemon juice (or the zest of half of one lemon)
• 2 cups sugar
• 2 cups shredded carrot
• 4 cups flour
• ½ tbsp baking powder
• ½ tbsp salt
• ½ tbsp cinnamon
• ½ tsp baking soda
• ½ tsp nutmeg
• ½ tsp ginger
• ½ tsp cloves
• 1 cup vanilla baking chips *love*
• Optional glaze: ½ cup powdered sugar mixed with 1-2 tablespoons of milk until a glaze is formed (use less milk for thick, more milk for thin)

Instructions

1. Preheat the oven to 350 degrees. Spray your pan(s) with nonstick cooking spray and set aside.
2. In a large mixing bowl, combine the oil, eggs, buttermilk, vanilla and lemon juice (if you used it). Add the sugar until mixed well. Stir in the carrots.
3. In another large bowl, combine the flour, baking powder, salt, cinnamon, lemon zest (if you used it), baking soda, nutmeg, ginger and cloves. Wisk to blend well.
4. Add the flour mixture to the wet mixture and mix to combine well.
5. Pour the batter into your pan(s) - dividing evenly if you used more than one - and bake until the top is golden brown and a toothpick comes out with a few crumbs. This is about 1 hour for a 8.5" x x4.5" loaf pan and 30 minutes for mini-loaves. Since every oven is different, check often to ensure the bread isn't over-baked!
6. Drizzle the glaze over cooled loaves. Wrap in plastic wrap and store in a freezer bag if desired.

Recipe by Don't Waste the Crumbs at http://dontwastethecrumbs.com/2012/06/spiced-carrot-bread-vanilla-chips/

SWEET HONEY CORNBREAD

Sweet Honey Cornbread {Whole Grain}

Recipe type: Bread

Serves: 8x8-inch pan or 14 muffins

 

I’m betting this whole grain Sweet Honey Cornbread will become a staple in your house, just as it is in ours.

Ingredients

• 1 cup yellow cornmeal
• 1 cup white whole wheat flour
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 cup buttermilk*
• 1 large egg
• ½ cup unsweetened applesauce
• ⅓ cup honey
• 1 teaspoon vanilla
• 4 tablespoons unsalted butter, melted

Directions

1. Preheat oven to 400 degrees F.
2. Spray an 8x8-inch baking dish or muffin tin with cooking spray (or line with paper liners). Set aside.
3. In a large bowl, whisk together cornmeal, white whole wheat flour, baking powder and salt until well combined.
4. In a liquid measuring cup or medium bowl, whisk together buttermilk, egg, applesauce, honey and vanilla. Whisk in the melted butter.
5. Pour the wet ingredients into the dry and stir until just combined. Be careful not to over-mix; it’s ok if you see a few streaks of flour in the batter. Transfer to the prepared baking dish (or scoop into the muffin tin).
6. Bake for 22-25 minutes, until a tester inserted in the center comes out clean. (Bake muffins for 12-15 minutes. Let cool in the pan for 5 minutes before removing.) Serve warm.

*You can substitute whole milk plus lemon juice. Juice a lemon (half if it's a large lemon) into a liquid measuring cup. Add milk to make 1 cup; stir gently. Set aside for 5 minutes while you prep the rest of the ingredients.

Recipe by Kristine's Kitchen at https://kristineskitchenblog.com/sweet-honey-cornbread-whole-grain/

BUTTER DIP BISCUITS

4.78 from 59 votes

Butter Dip Buttermilk Biscuits

Prep Time

10 mins

Cook Time

25 mins

Total Time

35 mins

 

Course: Side Dish

Cuisine: American

Servings: 9

Calories: 300 kcal

Author: The Country Cook

Ingredients

• 1/2 cup salted butter 1 stick
• 2 1/2 cups all-purpose flour
• 1 1/2 tbsp granulated sugar
• 1 1/2 tbsp baking powder
• 1 3/4 cup buttermilk

Instructions

1. Preheat oven to 450F degrees.
2. In a microwave-safe bowl (or you can use the baking dish that you'll be baking these in if it's microwave-safe), melt stick of butter in the microwave.
3. Put melted butter into an 8x8 baking dish.
4. In a medium bowl, mix together the flour, sugar and baking powder.
5. Pour in the buttermilk. Stir until a loose dough forms. Batter will be a bit sticky.
6. Pour biscuit dough into baking dish (right on top of the melted butter.) Some of the butter will run over the top of the dough, that's perfectly okay.
7. Bake for about 20-25 minutes, rotating dish once during baking.
8. Oven times do vary since different ovens have different hot spots, but basically biscuits should be golden brown on top and spring back to the touch.

Recipe Notes

If using unsalted butter, be sure to add 1 teaspoon of salt.

Nutrition Facts

Butter Dip Buttermilk Biscuits

Amount Per Serving

Calories 300

* Percent Daily Values are based on a 2000 calorie diet.

BUTTERMILK AND CREAMED CORN CORNBREAD

Creamed Corn Cornbread Recipe
By Ann
The creamed corn plus the buttermilk makes for an extremely moist, tasty and wonderful cornbread! This Creamed Corn Cornbread Recipe doesn’t dry out, and holds up for days. 

Prep Time:15 minutes
Cook time:30 minutes

Ingredients:
• 1/4 cup unsalted Butter
• 1 cup Yellow Cornmeal
• 3/4 cup White Flour
• 2 TBSP Sugar 
• 1 TBSP plus 1 tsp Baking Soda
• 1/2 tsp Salt 
• 1 cup Creamed Corn
• 1 cup Buttermilk 
• 1 Egg

Directions:

• Preheat oven to 450°.
• Preheat pan in the oven, allowing it to become very hot.
• Melt 1/2 stick of butter in the microwave, set aside.
• Combine cornmeal, flour and sugar in a medium metal bowl; sift in baking soda and salt
• In a separate bowl, whisk together creamed corn, milk and egg.
• Combine creamed corn mixture, dry mixture and half of the melted butter; stir until combined.
• Remove heated pan from the oven, add the rest of the melted butter to the pan.
• Pour batter on top of melted butter into the hot pan, flatten until even.
• Return the pan to the oven, and bake the cornbread for 20-25 minutes at 450° until golden brown.
• Remove from oven, and allow to stand 15 minutes before cutting.

Makes 8 servings of Creamed Corn Cornbread 

17K+

SCRAMBLED EGGS AND PEPPERS

INGREDIENTS

• 2 tablespoons olive oil
• 1 small onion, chopped
• 2 red bell peppers, chopped
• 2 poblano or Anaheim chiles, chopped
• 1 fresh hot green chile (like jalapeño), chopped, optional
• 1 tablespoon minced garlic
•  Salt and ground black pepper
• 4 eggs, beaten

PREPARATION

1. Put oil in a large skillet over medium-high heat. Add onion and cook, stirring occasionally, until it’s translucent, 1 or 2 minutes.
2. Add peppers, chiles and garlic, and sprinkle with salt and pepper. Cook, stirring occasionally, until peppers are brightly colored but not too soft, 4 to 6 minutes.

GATEAU MARJOLAINE

Le gâteau Marjolaine de Fernand Point (Pyramide)

Ingredients for the Meringue-Nut Cake

• 1 ½ cup blanched almonds
• 1 cup skinned hazelnuts
• 1 ½ cups sugar
• 8 egg whites, (be sure to reserve the yolks)
• 1 pinch salt
• ¼ teaspoon cream of tartar

Directions for Meringue-Nut Cake

1. Preheat oven to 450 degrees.
2. In separate baking pans or pie plates put the almonds and hazelnuts.
3. Bake in the hot oven for 20 minutes or until browned, shaking the pans occasionally.
4. Remove from oven and cool. 
5. DO NOT turn off oven, reduce the heat to 250 degrees.
6. Once the nuts are cool grind 1 cup at a time in a blender on high speed for about 5 seconds then empty into a medium bowl.
7. Mix ground nuts with sugar, set aside.
8. Beat egg whites until stiff.
9. Add salt and cream of tartar to egg whites.
10. Gradually fold in the nut mixture.
11. Line baking sheets with wax paper and butter lightly.
12. Mark the wax paper to note 4 bands about 12 inches long and 4 inches wide.
13. Spread the meringue-nut mixture on these bands thickly.
14. Bake about 30 minutes or until crusty on top but still pliable.
15. Remove from oven and carefully invert onto another sheet of wax paper.
16. Carefully remove the wax paper from the bottom of bands. (The wax paper that the bands were baked on.)
17. Set aside and cool.

Chocolate Wafers

Ingredients:

• 6 ounces semi-sweet chocolate chips

Directions:

1. Place chocolate chips in a glass or stainless steel (best) bowl.
2. Choose a saucepan that will allow the rim of the bowl to rest on the rim of the saucepan.
3. Fill the saucepan with water and bring to a boil.
4. Remove water from the heat.
5. Place bowl with chocolate chips in the saucepan over the water.
6. Allow the chips to melt stirring occasionally to make sure all of the chips have melted.
7. Cut 2 ½ inch circles from wax paper.
8. Spread circles with a thin coating of melted chocolate.
9. Place rounds on a cookie sheet and chill until firm.

Butter Cream 

Ingredients:

• 1 cup sugar
• 1/3 cup water
• 1/8 teaspoon cream of tartar
• 8 egg yolks
• 1 ½ cups unsalted sweet butter
• 1 teaspoon vanilla
• ¼ cup praline powder
• 2/3 cup semi-sweet chocolate chips
• 1 tablespoon water
• Confectioner’s sugar for dusting

Directions:

1. In a medium saucepan combine sugar, water, and cream of tartar.
2. Bring to a boil; rapidly boil to 240 degrees on a candy thermometer or until syrup spins a long thread.
3. Place egg yolks in a medium bowl.
4. Gradually add hot syrup to egg yolks while beating.
5. Beat syrup and egg yolks until cool and thick.
6. Cut butter into pieces.
7. Bit by bit, beat butter into egg mixture. This produce 1 quart of butter cream.
8. Measure out 1 cup of butter cream and add vanilla, mix lightly.
9. Measure out a second cup of butter cream and add praline powder, mix lightly.
10. Melt chocolate chips with water.
11. Stir melted chocolate into the remaining butter cream.
12. Chill the creams until ready to spread.