Recipe Type: Classics
Tante Linda’s Buttermillk Fig Preserve Cake with Buttermilk Glaze
Grab those fig preserves that you have hiding in the kitchen cabinets and get to baking and make this rich, decadent Cajun fig preserve cake. Ingredients2 cups flour 2 cups sugar 1/2 cup cooking oil 1 cup buttermilk 3 eggs 2 cups fig preserves 1 cup chopped pecans 1 tsp salt 1 ...
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Cajun Seven (7) Steak
A common Cajun dish is smothered 7 steaks. Cooked very simply with very browned onions, garlic, bell pepper, and generally served with hot cooked rice. The seven-bone or center chuck gets its name from its bone, which is shaped like the number seven. This steak lends itself well to braising. ...
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Nicky’s Crawfish Etouffee
Bar none, this is the best crawfish etouffee I’ve ever had that doesn’t require a roux or FRESH crawfish, which I do not have access to in Wisconsin. This recipe utilizes frozen, packaged crawfish tails which are easily attainable in your grocer’s seafood section. I hope you all enjoy it ...
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Smothered Potatoes with Sausage and Tasso Cooked Up in Rice Cooker
The ease of this recipe impressed my husband. 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 ...
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Raoul’s Shrimp Etouffee
Here is yet another rendition of Shrimp Etouffee that I have worked a little. I’ve had many compliments for this version. Ingredients2 pounds peeled deveined shrimp (cut into bite sized pieces) 1/2 cup chopped celery 1 medium chopped onion 1 stick butter (8 Tbsp) 1 tbsp tomato paste 1/2 cup ...
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Corn and Crab Soup Bisque Chowder
So deliciously rich and satisfying – just like Momma use to make. Ingredients4 sticks butter 3 cups chopped corn 1 cup chopped bell pepper 1 cup chopped celery 3 cups chicken broth 3 cans corn or 6 ears fresh corn 2 large cans evaporated milk 2 pounds crab meat 2 ...
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Jackie’s Fudge
The exact origin of fudge is disputed, but most stories claim that the first batch of fudge resulted from a bungled (“fudged”) batch of caramels made in the late 1800s. This recipe is easy enough where fudge will be fudge and not fudged. Ingredients3 cups sugar 2 tbsp or 3 ...
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Carrots & Ground Beef
A great dish mixing the salty and sweet! If you have fresh carrots, you can boil two bunches of carrots in one quart salted water and reserve the liquid (in place of canned). Ingredients2 pounds ground beef 3 (15 oz) cans sliced carrots (reserve juice) 1/2 tsp black pepper 1 ...
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