beans-feves
beef-viande de boeuf
ground meat-viande moulu
mushrooms-champignon
rice dressing-farre
meat-viande
pork-viande de cochon
roast-routi
stew-fricassee
1 stick butter
1 tablespoon Worcestershire Sauce
2 teaspoons thyme
1 tablespoon rosemary
2 teaspoons celery salt
1 tablespoon olive oil
1 teaspoon black pepper
1 teaspoon cayenne pepper
2 teaspoons garlic puree
3 pounds cleaned shrimp (unpeeled; heads removed)
Melt butter in small pan. Add remaining ingredients except shrimp. Lay shrimp in a shallow baking pan. Pour sauce over shrimp. Cover and refrigerate overnight or at least 8 hours. Stir shrimp occasionally. Bake at 450 degrees for 25-30 minutes or until shrimp are pink and cooked. Serve shrimp with extra sauce made while shrimp were baking. Have plenty of French bread available to use for soaking up the sauce.
1 stick margarine, melted
1 onion, chopped
1 small bell pepper, chopped
1 pound cleaned shrimp
2 cups of uncooked rice
1 can onion soup
1 can chicken broth
1/2 cup water
salt and pepper to taste
Layer ingredients in order listed in rice cooker pot.
Do not stir.
Turn on rice cooker and cook as you would cook rice.
Let set about 5 minutes before stirring and serving.
A 10-12 pound turkey, defrosted, cleaned and ready to season the day before baking
2 oz. butter-flavored popcorn salt
2 tablespoons red cayenne pepper
1/3 cup butter-flavored popcorn oil
1 stick margarine
Place cleaned turkey in a roasting pan that can be covered. Sprinkle turkey with salt and pepper. Drizzle oil over the breast. Insert margarine in turkey cavity. Cover pan and refrigerate overnight. On the day to be served, bake covered at 350 degrees for at least 2-3 hours or until turkey tests cooked thoroughly. Allow turkey to sit about 15 minutes before carving. Once carved, place turkey slices in the broth in the roasting pan.
2 medium onions, chopped
3 green onions, sliced
1 medium bell pepper, chopped
2 ribs of celery, chopped
3 cloves of garlic, minced
1 and 1/2 sticks margarine
1 tablespoon flour
1-2 pounds cleaned shrimp or crawfish
1/2 can jalapeno relish
1/2 pound Velvetta cheese
1/2 pint Half and Half cream
half a package fettucine noodles, cooked according to package directions
Parmesan cheese and chopped fresh parsley, if desired
Saute first 5 ingredients in margarine. Add flour and shrimp or crawfish. Stir well. Cook until shrimp or crawfish turn pink. Add relish, cheese, and cream. Cook about 15 minutes or until cheese is melted. Stir constantly to avoid sticking. Mix with cooked noodles and place in casserole dish. Sprinkle top with Parmesan cheese and chopped fresh parsley, if desired. Place in 350 degree oven and bake for about 15 minutes if desired.
2 uncooked pie crusts
1/2 cup mayonnaise
2 tablespoons all-purpose flour
4 egg whites, slightly beaten
1/2 cup milk
1 pound cooked shrimp
2 pounds Swiss cheese, shredded
1/3 cup mixed green onion and parsley
salt and pepper to taste
Mix all filling ingredients well. Pour into pie crusts.
Bake at 350 degrees for 30-35 minutes or until center is firm.
Allow to set for about 15 minutes before cutting and serving.
3-5 pound beef roast
garlic and onion slivers
1 cup vinegar
water
oil for browning roast
2 cups strong black coffee
2 cups water
Make slits in roast with a sharp knive to insert slivers of garlic and onion.
Place roast in a bowl and add vinegar and enough water to cover roast.
Cover and refrigerate overnight.
Heat oil in a heavy pot. Remove roast from vinegar marinade and pat dry.
Place roast in heated oil and sear all sides. Once browned and seared on all sides,
add coffee and water to pot. Cover and cook over low heat until roast is tender(4-5 hours).
Check during cooking time to turn roast and to make sure there is still some liquid in the pot.
If necessary, add water. Add salt and pepper to taste once roast is cooked. Let set about 15 minutes before slicing.
