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| Main Dishes & Casseroles |
| The author says "Secret to these is Coca-cola and poking a hole in center of patties with pinky so they don't look like flying saucers when cooked."
From Wikipedia: Pepper jack cheese is a derivative of Monterrey Jack that includes spicy hot peppers for a zesty flavor. Spicy, delicate and buttery, pepper jack cheese is semi-soft and open textured with a slightly tart flavor.
Pepper jack cheese can complement most meat, especially beef. Pepper jack is often used as an alternative cheese in dishes such as quesadillas, and also eaten with bread or crackers. A variation of pepper jack cheese involves using specific peppers. The most common varieties of this specific-pepper jack cheese are jalapeño jack and habanero jack, but other varieties are available.
| | From National Geographic: "There are many food items in the world that evoke the question: “How hungry did the first person to eat that have to be?” But few such dishes can rival the raw oyster for unpalatable appearance and general “ick” factor.
If undaunted by the oyster’s rough, rock-hard, nearly-impossible-to-open shell, the undoubtedly famished first taster would then have confronted the gray, slimy, almost phlegmatic appearance of its plump body. Once beyond any primal gag reflex though, this seminal slurper would have been surprisingly rewarded with the oyster’s delicate, toothy texture, rich flavor, and salty liquor." Maw-Maw adds, maybe the first to try the oyster; it has been said a Cajun will eat anything that does not eat him first. Not yet rated | | This is a recipe that I originally learned from a true coona** in the 80's and it was his families from Baton Rouge.
Prep time depends on how much you drink in the beginning.. But this shouldn't effect the taste if you follow the directions. This recipe can be altered to make either more or less of the dish, But make sure you figure it out accordingly. | |
| | The recipe is from the book - Rice Cooker Meals by Neal Bertrand and the recipe impressed my husband; not only for the taste but for the ease of cooking the dish. He was surprised we could press the button, leave and go Stine Lumber and not have to worry about anything burning and then come back home and the meal is done. I actually used only half the butter called for in the recipe. | | From Wikipedia and Maw Maw - Fettuccine (literally "little ribbons" in Italian) is a type of pasta. It is a flat, thick noodle made of egg and flour, similar to tagliatelle. In Italian cuisine, it is traditionally made fresh (either at home or commercially), but dried versions also exist on the market. A popular fettuccine dish in North America is fettuccine Alfredo and Cajun Fettuccine!
| | This is a traditional Monday food in New Orleans. Everyone has their own recipe for Red Beans & Rice, most of which probably change a little with each cooking. On a Monday the ladies of the house would put on a pot of red beans to cook all day while they tended to the laundry. This inexpensive dish also makes wonderful party food. Don't forget the Tabasco or Bruce Louisiana's Red Hot Sauce.
| | From the 4-H Club website - Feeding one or more pigs to sell as market animals is probably one of the most common 4-H livestock projects. It doesn't require a large amount of money or expensive buildings and equipment and it can be completed in about four months. The words "swine," "hogs," and "pigs" refer to animals of the porcine family or pig family. The term swine can also refer to the pig family in a general way, and "pig" can be used in referencing young animals. "Hog" will generally refer to animals at or nearing market weight or finished for market. The term "barrow" means a neutered male, and "gilt" means a young female. Pigs are also referred to as growing pigs (40 - 125 pounds), and finishing pigs, weighing from 125 pounds to market weight--usually about 230 pounds.
Can you name the four H's of the 4-H Club?
| | Jambalaya, a Cajun/Creole dish, is perhaps the most versatile main dish that Louisiana has to offer. Jambalaya may be made with beef, pork, chicken, duck, shrimp, oysters, crayfish, sausage, or any combination. Some of the more standard additions are green pepper, cayenne pepper, parsley celery, and onions. Generally, the vegetables are sautéed and meat(s) cooked, then broth or water,seasonings, and uncooked rice are added. | | This is a tasty and very easy recipe. Once you've had brisket this way you will never want to eat it any other way. Very flavorful!!!!!! | |
| | Here is yet another rendition of Shrimp Etouffee that I have worked a little. It's almost the same a some of the others on your site. I do the roux first. Mine has more garlic, and I don't cook the Shrimp as long. I've had many compliments for this version....our author also writes - My brother bought me a PooDoo shirt last year. I love it !!! Have you gotten yours yet from the Kaplan High Drama Club? |
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