|
|
|
|
|
Ingredients: 2 lbs. ground turkey (or ground beef) 1 med. onion diced 3/4 c. uncooked Oat Meal 1 tsp. granulated garlic 2 tsp. Lawry's Seasoned Salt 2 eggs slightly beaten 1-8 oz. can tomato sauce 1 can Rotel "Extra Hot" diced tomatoes w/chili's, drained. |
Brown Sugar Ketchup Glaze 1/4 cup ketchup 4 oz. tomato sauce from the can 4 tablespoons brown sugar 4 teaspoons vinegar (any type) mix all ingredients in small pan, set aside |
| Mix all ingredients except for 1/2 of the tomato sauce and press into buttered loaf pan. I line mine with saranWrap ( makes it easy to remove). Chill loaf for an hour or more. Layer Cookie sheet with foil or parchment paper, preheat oven to 350 degrees. When ready to cook, turn out loaf on to center of sheet. Brush 1/2 of glaze onto loaf, Bake at 350 for 45 minutes. Top with rest of glaze, cook for 15 more minutes. Remove from oven and let rest on counter top for 20 minutes before serving. | |
|
Ingredients: � 1 5-6lb chicken,wing tips removed � 1 lemon -- halved � 4 whole garlic cloves � 4 tablespoons unsalted butter -- (optional) |
� Kosher salt to taste � Freshly ground black pepper to taste � 1 cup water with chicken bullion cube desolved, � fruit juice or wine, for deglazing |
|
Place oven rack on second level from bottom. Heat oven to 500 degrees.
Remove the fat from the tail and crop end of the chicken. Discard the neck and giblets
or freeze for making chicken stock later. Reserve chicken livers for another use.
Stuff the cavity of the chicken with the lemon, garlic and butter, if using. Season
the cavity and skin with salt and pepper. Place the chicken in a 12-by-8-by-1 1/2-inch roasting pan,
breast-side up. Put in the oven legs first and roast 50 to 60 minutes, or until the juices run clear.
After the first 10 minutes, move the chicken with a wooden spatula to keep it from sticking.
Remove the chicken to a platter by placing a large wooden spoon into the tail end and balancing
the chicken with a kitchen spoon pressed against the crop end. As you lift the chicken,
tilt it over the roasting pan so that all the juices run out of the cavity and into the pan.
Pour off excess fat from the pan and put the pan on top of the stove. Add the chicken stock or other liquid and bring to a boil, scraping the bottom vigorously with a wooden spoon. Let reduce by half. Serve the sauce over the chicken or, for crisp skin, in a sauceboat. Makes 4 servings If there is no lemon, garlic or butter on hand, roast the chicken without them. Or play. Use peeled shallots or a small onion, quarter ed. Add a couple of sage leaves or orange wedges. To avoid a smoky kitchen, be sure your oven is clean before you start and use the right-size pan." |
|
|
Ingredients: 1 lb crawfish or fresh shrimp, cleaned 4 tablespoons butter 1/2 teaspoon garlic powder (or to taste) 1 cup chopped green onions 1 cup chopped mushrooms (optional) 8 ounces Philadelphia Cream cheese (optional) |
2 cans cream of potato soup 2 cans white shoepeg corn 1 can cream of mushroom soup 16 ounces half-and-half tony cachere's Creole seasoning Tabasco sauce (to taste) |
| Mix all ingredients, except shrimp or crawfish, bring to simmer. Add shrimp and/or crawfish, cook for 3 to 4 minutes( until shrimp gets pink). You can play with this recipie, It makes a quick and easy lunch. | |
|
Ingredients: 2 lbs. ground turkey 1/4 c. vegetable/ peanut oil 1/2 c. onions, chopped 1 cup Rotel Tomatoes and chilies |
3/4 tsp. cumin 1/4 tsp. salt 1 clove garlic, pressed 4 oz. cheddar cheese, grated Taco shells or flour tortillas |
| Heat oil in skillet. Add ground turkey and chopped onion. Saut� until meat browns. Add Rotel, garlic and seasonings. Blend and simmer for 10 minutes or more to allow flavors to blend. Serve in warmed taco shells, sprinkled with cheese, tomato's, lettuce and sour cream or wrap in flour tortillas, sprinkle cheese over and warm in the oven or about 5 to 10 minutes | |