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Mardi Gras recipes

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Creole Jambalaya <TABLE cellSpacing=0 cellPadding=0 border=0 xmlns:fo="http://www.w3.org/1999/XSL/Format"><TBODY><TR><TD>
</TD></TR><TR><TD colSpan=2></TD></TR><TR><TD>
</TD></TR></TBODY></TABLE>2 tablespoons butter or margarine

1 large onion, chopped

1 green bell pepper, chopped

8 green onions, chopped

2 celery ribs, chopped

3 cups cubed cooked ham (1 pound)

1 pound Cajun-flavored or smoked sausage, sliced

1 (8-ounce) can tomato sauce

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1/4 teaspoon ground red pepper

5 cups cooked rice

Garnishes: fresh parsley sprig, chopped fresh parsley

Melt butter in a large skillet over medium heat. Add onion and next 3 ingredients; sauté until tender. Add ham, sausage, and next 4 ingredients. Cook, stirring occasionally, 20 minutes.

Stir in rice, cover, and cook, stirring occasionally, 30 minutes over low heat. Garnish, if desired.

Yield: Makes 8 servings

<SCRIPT xmlns:fo="http://www.w3.org/1999/XSL/Format">writeNutrient();</SCRIPT>Southern Living, APRIL 2003


 
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French Market Beignets



1 (1/4-ounce) envelope active dry yeast

1 cup warm water (105° to 115°)

3/4 cup evaporated milk

1/4 cup sugar

1 teaspoon salt

1 large egg, lightly beaten

4 to 4 1/2 cups all-purpose flour

Vegetable oil

Sifted powdered sugar

Combine yeast and warm water in a 2-cup liquid measuring cup; let stand 5 minutes.

Combine yeast mixture, evaporated milk, and next 3 ingredients. Gradually stir in enough flour to make a soft dough. Cover and chill 8 hours.

Turn dough out onto a well-floured surface; knead 5 or 6 times. Roll dough into a 15- x 12 1/2-inch rectangle; cut into 2 1/2-inch squares. Pour oil to depth of 3 to 4 inches into a Dutch oven; heat to 375°. Fry 3 or 4 beignets at a time, 1 minute on each side or until golden. Drain; sprinkle with powdered sugar.

Yield: Makes 2 1/2 dozen

<SCRIPT xmlns:fo="http://www.w3.org/1999/XSL/Format">writeNutrient();</SCRIPT>Southern Living, JANUARY 1998


 
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Scallop and Vegetable Gumbo <TABLE cellSpacing=0 cellPadding=0 border=0 xmlns:fo="http://www.w3.org/1999/XSL/Format"><TBODY><TR><TD>
</TD></TR><TR><TD colSpan=2>From Coastal living</TD></TR><TR><TD>
</TD></TR></TBODY></TABLE>


6 slices bacon

2 tablespoons vegetable oil

1 cup all-purpose flour

5 celery ribs, chopped

2 medium onions, chopped

2 green bell peppers, chopped

2 garlic cloves, minced

2 (32-ounce) containers chicken broth

1 teaspoon chopped fresh rosemary

1 1/2 teaspoons chopped fresh thyme

2 bay leaves

3/4 cup fresh or frozen baby lima beans

1 1/2 cups sliced okra

1 1/2 cups peeled, seeded, and chopped tomato

1 cup fresh or frozen yellow corn kernels

1 large potato, cubed

1 (8-ounce) package sliced fresh mushrooms

1 tablespoon butter, melted

2 pounds fresh bay scallops

1 to 2 teaspoons hot sauce

1 3/4 teaspoons salt

1/2 teaspoon freshly ground pepper

Hot cooked rice

Freshly ground pepper

Cook bacon in a Dutch oven until crisp; drain on paper towels, reserving drippings in pan. Crumble bacon, and set aside.

Add vegetable oil to pan drippings; whisk in flour. Cook over medium-low heat, stirring constantly, until roux is caramel colored (about 25 minutes). Add celery and next 3 ingredients; cook, stirring constantly, 10 minutes or until tender.

Stir in broth and next 4 ingredients; bring to a boil. Reduce heat, and simmer, uncovered, 1 hour, stirring occasionally and skimming as necessary. Stir in okra and next 3 ingredients; bring to a boil. Reduce heat, and simmer, uncovered, 30 minutes.

Sauté mushrooms in butter in a large skillet over medium-high heat 3 to 4 minutes or until liquid evaporates. Add to broth mixture. Add bacon, scallops, and next 3 ingredients to broth; bring to a boil. Reduce heat, and simmer, uncovered, 5 minutes or until scallops are done; discard bay leaves. Serve over hot rice. Sprinkle with pepper.

Yield: 15 cups


 
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King Cake

<TABLE cellSpacing=0 cellPadding=0 border=0 xmlns:fo="http://www.w3.org/1999/XSL/Format"><TBODY><TR><TD>
</TD></TR><TR><TD colSpan=2>From Southern Living</TD></TR><TR><TD>
</TD></TR><TR><TD vAlign=center align=left width=8></TD><TD vAlign=center align=left> <SCRIPT>writeMenuLink("520953");</SCRIPT> </TD></TR></TBODY></TABLE>

A fitting end to any traditional Mardi Gras celebration.




1/4 cup butter or margarine

1 (16-ounce) container sour cream

1/3 cup sugar

1 teaspoon salt

2 (1/4-ounce) envelopes active dry yeast

1 tablespoon sugar

1/2 cup warm water (100° to 110°)

2 large eggs

6 to 6 1/2 cups all-purpose flour, divided

1/2 cup sugar

1 1/2 teaspoons ground cinnamon

1/3 cup butter or margarine, softened

Colored Frostings

Colored Sugars

Cook first 4 ingredients in a saucepan over low heat, stirring often, until butter melts. Cool mixture to 100° to 110°.

Dissolve yeast and 1 tablespoon sugar in 1/2 cup warm water in a large bowl; let stand 5 minutes. Add butter mixture, eggs, and 2 cups flour; beat at medium speed with an electric mixer 2 minutes or until smooth. Gradually stir in enough remaining flour to make a soft dough.

Turn dough onto a lightly floured surface; knead until smooth and elastic, about 10 minutes. Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.

Stir together 1/2 cup sugar and cinnamon; set aside.

Punch dough down; divide in half. Turn 1 portion out onto a lightly floured surface; roll to a 28- x 10-inch rectangle. Spread half each of cinnamon mixture and softened butter on dough. Roll dough, jellyroll fashion, starting at long side. Place dough roll, seam side down, on a lightly greased baking sheet. Bring ends together to form an oval ring, moistening and pinching edges together to seal. Repeat with remaining dough, cinnamon mixture, and butter.

Cover and let rise in a warm place, free from drafts, 20 minutes or until doubled in bulk.

Bake at 375° for 15 minutes or until golden. Decorate with bands of Colored Frostings, and sprinkle with Colored Sugars. Note: Once the cake has cooled, randomly insert a plastic baby doll, if desired, before frosting.



 
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Jambalaya, yummy... my husband loves those Zataran's (sp?) jambalaya mixes but I think they're too spicy, so we can just make this recipe and adjust the red pepper seeds!
(And he can add more hot stuff at the table...)

 
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Originally Posted by girl_geek Jambalaya, yummy... my husband loves those Zataran's (sp?) jambalaya mixes but I think they're too spicy, so we can just make this recipe and adjust the red pepper seeds!
(And he can add more hot stuff at the table...) You are so right about the Zatarains, I like some of their stuff but we recently had the Cheese gumbo rice, it was soooooo salty that I couldn't eat it, I prefer to season it myself.
 
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