Lafayette's Kitchen

Page 1 of 3 1, 2, 3  Next

Go down

Lafayette's Kitchen

Post  Dragonhawk on Sun Jan 09, 2011 8:05 pm

So here is where La La would be putting up his scrumptious shit
avatar
Dragonhawk
Magister
Magister

Posts : 320
Join date : 2011-01-09

http://truebloodanonymous.forumotion.com

Back to top Go down

Re: Lafayette's Kitchen

Post  Renee on Mon Jan 10, 2011 9:03 pm

Recipe from our intrepid Asllinn Dhan

Lafayette’s No Bad JuJu Cornbread

Ingredients

• 2/3 cup butter or margarine, softened (if calories or cholesterol is not an issue, use bacon renderings)
• 1 cup sugar
• 3 eggs
• 1 2/3 cups milk
• 2 1/3 cups self rising corn meal
• 1 cup cornmeal
• 1 teaspoon salt
• 1 cup of finely chopped red peppers

While you are mixing your batter, heat your pan (preferably an iron skillet by a 9X11 pan will do) with vegetable oil or bacon renderings in the oven at 450 degrees. Mix all the ingredients together. Your batter should be just a tiny bit thicker than cake batter. When it is fully mixed, carefully take out the pan and pour your batter into the hot grease quickly. Place in the oven til it is golden brown, or for about 45-50 minutes.

Guaranteed not to contain bad JuJu
avatar
Renee
Fledgling
Fledgling

Posts : 487
Join date : 2011-01-09
Age : 53
Location : Newfoundland, Canada

Back to top Go down

Re: Lafayette's Kitchen

Post  Renee on Mon Jan 10, 2011 9:04 pm

From Aslinn Dhan.....

Gran’s Pecan Pie Cry

Ingredients:
• 1 c pecans
• 1 lb sugar, light brown
• 1/4 c flour
• 1/2 ts salt
• 1/2 c milk
• 1/2 ts vanilla
• 3 eggs
• 1/2 c butter, melted

Preparation:

Make your favorite pie crust, put that in the pie plate. Set the oven to 325° and put the pecans in the crust bottom. Blend together the sugar, flour, and salt, and then mix in milk and vanilla. Whisk in the eggs, one at a time. Mix in butter a little at a time. Pour this mixture over the pecans, then bake at 350° for 1 hr and 15 minutes or until the pie looks puffy and set around edges and isn't overly jiggly.

avatar
Renee
Fledgling
Fledgling

Posts : 487
Join date : 2011-01-09
Age : 53
Location : Newfoundland, Canada

Back to top Go down

Re: Lafayette's Kitchen

Post  Renee on Mon Jan 10, 2011 9:05 pm

From Aslinn Dhan....

Egg’s Kumquat Fruit Punch

Ingredients
• 2 (6-ounce) cans frozen orange juice concentrate, thawed
• 2 (6-ounce) cans frozen lemonade concentrate, thawed
• 1 (48-ounce) can pineapple juice
• 3 cups water
• 3 cups sugar
• 2 pints strawberries, hulled
• 4 large oranges
• 2 large lemons
• 24 Kumquats (once you see them, you will know why there are so many)
• 1 (1-liter) bottle lemon-lime soda (recommended: Sprite)
• 1 Pint of dark Rum

Directions

Combine the orange juice, lemonade, and pineapple juice and stir well.
Bring 3 cups water and the sugar to a boil in a heavy saucepan and boil until sugar is dissolved, about 5 minutes. Let cool. Add the syrup to the fruit juices.

Place the whole strawberries and the peeled and crushed kumquats and the sliced lemons and oranges into the mixture. Add the liter of sprite or club soda and the rum.

For a non-alcoholic treat, serve it virgin with a scoop of lemon or orange sherbert.
avatar
Renee
Fledgling
Fledgling

Posts : 487
Join date : 2011-01-09
Age : 53
Location : Newfoundland, Canada

Back to top Go down

Re: Lafayette's Kitchen

Post  Renee on Mon Jan 10, 2011 9:06 pm

From Aslinn Dhan...........

Burgers Lafayette

Serves 4

For The Patties:
1lb/500g ground beef
1 half onion grated or finely chopped
4 pinches ground coriander
4 pinches paprika powder
a little pepper, fresh ground black is better
a little salt
1 finely chopped red bell pepper
1 egg lightly beaten
1 cup of beef broth. Add two table spoons of soy sauce, Worchester sauce and a sprinkle of red wine.

Slice all your favorite vegetables to dress the hamburger. Don’t forget the peppers, and pickles

Mix all the patty ingredients thoroughly, leaving the salt for after the patties are cooked if you prefer. Marinade for about an hour before you cook them in the beef broth. Make sure the mixture is cool. Divide mixture into 4 equal balls and mold into patties. Grill or pan fry your patties and enjoy.

Double or triple as needed
avatar
Renee
Fledgling
Fledgling

Posts : 487
Join date : 2011-01-09
Age : 53
Location : Newfoundland, Canada

Back to top Go down

Re: Lafayette's Kitchen

Post  Renee on Mon Jan 10, 2011 9:07 pm

From Aslinn Dhan.............

Jason Stackhouse Boudain Sausage Po’Boy

Ingredients:
***Spicy Mustard Sauce:***
6 tablespoons Dijon mustard
3 tablespoons mayonnaise
1/2 teaspoon Worcestershire sauce
Tabasco sauce or other hot sauce
One bottle of dark Ale or Lager
***Po' Boy:***
One large loaf of unsliced French bread
8-10 Boudain Sausages or Brats
Package of Sharp Cheddar or Pepper Jack Cheese or both

Combine your marinade slice your sausages long ways and lay them in your soak. While they soak, slice some green peppers, lettuce, tomatoes, and red onions for your relish tray. Make banana peppers, pickles and other goodies available.
To dress up your mayonnaise, add a teaspoon of hot sauce to a cup or some horse radish.

Cut your French bread long ways and butter it lightly and lay it on the grill or toast it in the oven.

Grill or fry your halved sausages or brats.

Lay the brats angled on your French bread, dress the sandwich and cut into individual portions. (about six)

_________________
avatar
Renee
Fledgling
Fledgling

Posts : 487
Join date : 2011-01-09
Age : 53
Location : Newfoundland, Canada

Back to top Go down

Re: Lafayette's Kitchen

Post  Renee on Mon Jan 10, 2011 9:08 pm

From Aslinn Dhan...........

Terry Bellefleur’s PTSD Chicken Chowder

Chicken Chowder
• 1 pound skinless, boneless chicken breast halves
• 1 tablespoon olive oil or cooking oil
* 12 Peeled and cubed potatoes
• 1 medium onion, chopped (1/2 cup)
• 1 medium green, yellow, or red sweet pepper, coarsely chopped
• 3 cloves garlic, minced
• 1 cup of chopped carrots
• 1 can of crème of mushroom soup
• 1 can of crème of celery soup
• 2 cans of broth
• 2 cups of chopped celery
• 2 cups of chopped broccoli florets
• 2 cups of sliced clean mushrooms
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• Salt and ground black pepper
• Snipped fresh cilantro (optional)

Directions
Cut chicken into cubes. In a large soup pot, heat oil over medium heat. Add chicken, onion, sweet pepper, garlic and mushrooms and cook and stir until chicken is browned and vegetables are tender. Add the broccoli cook 2 minutes more.

Add broth, mushrooms and potatoes and carrots and cumin, coriander, salt, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, until the potatoes are tender.

Serve it with Lafayette’s No Bad JuJu Cornbread
avatar
Renee
Fledgling
Fledgling

Posts : 487
Join date : 2011-01-09
Age : 53
Location : Newfoundland, Canada

Back to top Go down

Re: Lafayette's Kitchen

Post  Renee on Mon Jan 10, 2011 9:09 pm

From Aslinn Dhan.............

Tara’s Comfort Casserole

A tasty chicken casserole recipe made with packaged long grain and wild rice, along with seasonings, mushrooms, and chopped vegetables.

Ingredients:
• 6 chicken breast halves
• 1 1/2 cups water
• 1/2 cup dry white wine or sherry
• 1 1/2 teaspoons salt
• 1/8 teaspoon pepper
• 1/2 teaspoon curry powder
• 1 medium onion, quartered and sliced
• 2 ribs celery, sliced
• 12 ounces sliced mushrooms
• 4 tablespoons butter
• 1 package (6 ounces) Uncle Ben's Long Grain and Wild Rice
• 2 cups of broccoli florets
• 1 can (10 3/4 ounces) cream of chicken soup or cream of mushroom soup, undiluted
• Two cups of finely shredded cheddar cheese

Preparation:

Chop your boneless chicken breasts. Put chicken in a large skillet with water, wine, salt, pepper, curry powder, onion, and celery. Cover and simmer until the chicken is done.

Heat butter in a large skillet over medium-low heat; sauté mushrooms and broccoli until done. Cook rice mixture with seasonings according to package directions, using the reserved broth as part of the liquid for cooking the rice.
Combine chicken, mushrooms, and rice in a large 3-quart casserole. Sprinkle the top with the cheese. Cover with lid or foil and bake at 350° for 45 minutes. Uncover and bake for 15 minutes longer. Serves 8.
avatar
Renee
Fledgling
Fledgling

Posts : 487
Join date : 2011-01-09
Age : 53
Location : Newfoundland, Canada

Back to top Go down

Re: Lafayette's Kitchen

Post  Renee on Mon Jan 10, 2011 9:10 pm

From Aslinn Dhan..............

Scrambled Terry's Scramble

The nice thing about this recipe is that you can substitute nearly all of the ingredients (minus the eggs) with whatever you happen to have on hand. Likewise, the amounts of the ingredients can also be played around with, lets say you like more chunky scrambles, or you want more meat and less onion, or more egg and less filler. When I saw this in the show, I thought, "Hey! I eat that all the time!". I have tried it with a variety of ingredients, and frankly, none have tasted bad, though I decided to write this recipe up with my favourite ingredients. This recipe will feed about 4 people, with 2-3 eggs being used per person.

Olive oil or butter
10-12 eggs
1/2 cup of milk
1/2 cup of shredded cheese, or crumbled cheese, like feta
4 cloves of garlic, minced
1/4 cup of onion
1/4 cup of diced mushroom
1/2 cup of spinach (this cooks down, so if you really like it, even use up to a cup)
1/4 cup of baby shrimp
1 tomato, chopped
Cajun spice
Salt
Pepper

Directions:

1) Heat enough butter or olive oil in a pan just so that it is well lubricated. Stir in the garlic and onion at a low heat for about 2 minutes.
2) Beat together the eggs, cheese, and milk.
3) Add and sautee (on medium heat) all the ingredients except the tomato, salt, pepper and egg mixture
4) After the other ingredients are about half cooked (about 3-4 minutes), add in the egg mixture and stir continuously until the eggs are cooked.
5) Put the scramble on a plate and top with the chopped tomato (you could cook it into the scramble as well, though I like fresh tomatoes a lot).
6) Add salt and pepper to taste.
avatar
Renee
Fledgling
Fledgling

Posts : 487
Join date : 2011-01-09
Age : 53
Location : Newfoundland, Canada

Back to top Go down

Re: Lafayette's Kitchen

Post  Renee on Mon Jan 10, 2011 9:11 pm

From Aslinn Dhan................

The Gracious Plenty Daiquiri (Pina Colada or your favorite fruit, e.g., strawberry daiquiri)

One can frozen Pina Colada syrup (found in most grocer's frozen section)
One small can coconut milk
One can crushed or chunk pineapple bits
180 proof coconut or plain rum

Fill blender to desired level with ice. Add frozen pina colada syrup (found at most grocers in the frozen foods section). Fill pina colada syrup container with rum and pour into blender. Add coconut milk. Blend until ice is crushed. Add pineapple and blend for about 10 seconds. Serve in large tumblers.
Warning: two of these bad boys will knock you on your arss.

You can substitute the frozen pina colada syrup with frozen strawberry syrup, frozen peaches, or the fruit of your choice.
avatar
Renee
Fledgling
Fledgling

Posts : 487
Join date : 2011-01-09
Age : 53
Location : Newfoundland, Canada

Back to top Go down

Re: Lafayette's Kitchen

Post  Renee on Mon Jan 10, 2011 9:12 pm

From Aslinn Dhan..............

Arlene's Peaches and Cream Cobbler

* 1 stick Butter
* 1-¼ cup Sugar
* 1 cup Self-Rising Flour
* 1 cup Milk
* 2 cups Peaches (frozen Or Fresh) I use canned because my hubby likes them soft (peaches take a while to get soft if you use fresh or frozen unless you cook them a bit first.) & I use 3 cans, drained.

Preparation Instructions

Melt butter in a microwavable dish. Pour 1 cup of sugar and flour into a mixing bowl, whisking in milk. Mix well. Then, pour in melted butter and whisk it all well together. Butter a baking dish, usually an 8x8 or 9x9.

Pour the batter into the buttered baking dish. Lay peaches over the top of the batter; distributing evenly. Sprinkle ¼ cup sugar over the top.

Bake in the oven at 350 degrees for 1 hour, or until golden and bubbly. If you desire, sprinkle an additional teaspoon of sugar over the cobbler 10 minutes before it’s done.

Serve warm with or without vanilla ice cream.
I make this all the time and it goes in about 2 days flat!! It is super, super easy and so tasty. The original recipe calls for blackberries.
Taken from http://thepioneerwoman.com/ I love this woman and her site!!!
avatar
Renee
Fledgling
Fledgling

Posts : 487
Join date : 2011-01-09
Age : 53
Location : Newfoundland, Canada

Back to top Go down

Re: Lafayette's Kitchen

Post  Renee on Mon Jan 10, 2011 9:13 pm

Romantic Vampy Advice From Renee.................

V. Cake

A V treat for that special human in your life.

So Vampire, you’ve finally taken the plunge and bonded to a human, put the old “mine” brand on that special breather. Now it’s Valentines day and you want to do something that will win your human’s heart. Well here it is, a special valentine chocolate dessert to melt the heart and up the endorphins.

Chocolate Cake

1 ½ cups of flour
¾ cups of sugar
¼ cup of excellent quality cocoa
2 heaping teaspoons of baking powder
½ teaspoon of salt
1 teaspoon of vanilla
¼ cup of vegetable oil
1 cup of water

Method:
Heat oven to 350 degrees then flour and grease a loaf pan
Measure all dry ingredients in a large bowl and blend well with a hand whisk.
Add oil, water, and vanilla.
Carefully blend mixture thoroughly until no lumps are visible and mixture pours well, more water may be added if necessary. Pour into prepared pan and bake for 35 minutes or until toothpick comes out clean.

Vampire, if you do not have kitchen facilities available at your nest, it is recommended that you find a willing human who will assist you with your quest. Older ladies in their 60’s and 70’s will fit the bill perfectly because they’ll think you’re cute as a button without wanting to poison your human’s treat.

Special advice - avoid blond women with the last name Newlin and never, ever, let her whip out her puddin’ you’ll regret it.

Once the cake is baked and taken out of the oven, allow to cool while you make the special sauce.

Chocolate Sauce

1 cup Brown Sugar packed
¼ cup flour
½ teaspoon salt
1 ½ tablespoons excellent quality cocoa
2 cups water
1 tsp vanilla.
Mix dry ingredients together in a medium sized saucepan. (This prevents lumps when water is added)

Stir in water and vanilla. Heat, stirring over medium heat until it boils and thickens. Makes about 2 ½ cups.


To Assemble

Slice cooled cake and place slice on individual plate
Pour warm sauce over cake
Arrange strawberry slices over cake and sauce.
Top with a dollop of whipped cream.

Serve to your human with a kiss and happy Valentines wishes. They’ll love you for it and you’ll love the endorphins they get from the chocolate. Never admit you had help!

Happy Valentines!

avatar
Renee
Fledgling
Fledgling

Posts : 487
Join date : 2011-01-09
Age : 53
Location : Newfoundland, Canada

Back to top Go down

Re: Lafayette's Kitchen

Post  Renee on Mon Jan 10, 2011 9:14 pm

From Aslinn Dhan..............

Eric's Chicken Crepes

Sure to win Sookie's heart if nothing else does.

10-12 crepes (recipe below)
3 tbsp. butter
3 tbsp. flour
1/2 tsp. salt
2/3 c. chopped apple
1 med. stalk celery, chopped
2 c. chicken broth
1 1/2 c. chopped cooked chicken
2 tbsp. chopped onion

Heat butter until melted, blend in flour and salt. Cook over low heat, stirring constantly, until mixture is smooth and bubbly. Remove from heat and stir in broth. Heat to boiling, stirring constantly. Boil and stir 1 minute.

Mix chicken, apple, celery, onion and 3/4 cup of thickened broth. Place 1/4 cup of chicken mixture on center of each crepe, roll up. Place crepes seam side down in ungreased 13 x 9 x 2 inch baking dish. Pour remaining broth over crepes. Baked, uncovered at 350 degrees until crepes are hot, about 20 minutes. Serves 4-6.

Optional: 1/2 cup cashew nuts may be added to chicken mixture.

CREPES:
2 eggs
1 1/3 c. water
2 tbsp. cooking oil
1 c. pancake mix

Combine all ingredients on medium speed of blender. Refrigerate at least 1 hour. Batter will be thin. To bake crepe, pour 1/4 cup batter into skillet over medium heat. Tilt pan to cover bottom. Cook 1 minute, flip. These can be made a day ahead. Refrigerate between layers of wax paper.

From http://www.cooks.com/rec/view/0,1639,158189-236193,00.html

avatar
Renee
Fledgling
Fledgling

Posts : 487
Join date : 2011-01-09
Age : 53
Location : Newfoundland, Canada

Back to top Go down

Re: Lafayette's Kitchen

Post  Renee on Mon Jan 10, 2011 9:15 pm

From Minnie's Kitchen................

Swedish Meatballs with Cream Gravy

Makes about 50 meatballs

1lb. ground beef,or 1/2lb. ground beef and 1/2lb. ground pork (I use 1lb. ground turkey)
1 medium onion
1 egg
1/4 cup breadcrumbs
3 tbsp. whole milk (I use skim milk)
1/2 tsp. salt
1/4 tsp. pepper
butter or margarine for browning

For the gravy

1 cup pan broth
1 cup heavy cream or whole milk
2 tbsp. all-purpose flour
soy sauce
salt and pepper

Peel the onion and grate it finely with a grater or a food processor. Mix all the ingredients together in a bowl and work them thoroughly with your hands. Roll into meatballs in the palm of your hand. Heat butter in frying pan. Brown meatballs in batches. Reserve the fat drippings after every batch. After the last batch is cooked, leave (or put back) a little of the fat and add approximately 1 cup of water. Cook until it forms a pan broth. Strain the pan broth. Add back approx 1/2 cup broth to a saucepan over low heat and whisk in the flour. Alternate adding the remaining pan broth and the cream or whole milk then simmer until gravy reaches the desired consistency. Season with soy sauce, salt and pepper to taste.

I bake mine in the oven at 375F for 25-30 minutes on a cookie sheet(when baking them you can leave out the butter or margarine for frying). Because I bake them I substitute 1 cup beef broth for the pan broth. I add a little garlic powder and onion powder to the gravy to give it more flavor. I serve them with mashed potatoes and lingonberry preserves (for the true swedish meal).



I couldn't come up with a TB related name,so they're just Swedish Meatballs.

This recipe comes from the book: Swedish Homecooking in America by Catarina Lundgren Åström and Peter Åström

avatar
Renee
Fledgling
Fledgling

Posts : 487
Join date : 2011-01-09
Age : 53
Location : Newfoundland, Canada

Back to top Go down

Re: Lafayette's Kitchen

Post  Renee on Mon Jan 10, 2011 9:16 pm

From Renee.................

Renee’s Knock That Cold Right Outta Your Head Onion Soup

2 Large Spanish onions - sliced
Seasonings to taste - I use pepper and lots of garlic
2 1 Liter containers of low sodium beef broth
1Tbs liquid beef bouillon or heaping tsp powdered beef bouillon
2 cups water
Soya sauce to taste or Worcestershire sauce if you like an extra zing

Sauté the onions in a small amount of oil in a large pot until soft
Add all other ingredients and bring to a slow boil
Reduce heat and allow to simmer for 15 to 20 minutes
Serve

*You can add croutons to your soup along with your favorite cheese to make your own version of French onion soup.

** The onion is a vegetable that has many healing properties, one of them being a natural anti inflammatory which helps reduce the congestion of a cold and the heat of the broth also helps in the same manner as grandma’s chicken soup.

*** This soup is also quite low in carbs making it suitable for anyone having to watch their carbohydrate intake although adding croutons will alter that somewhat.
avatar
Renee
Fledgling
Fledgling

Posts : 487
Join date : 2011-01-09
Age : 53
Location : Newfoundland, Canada

Back to top Go down

Re: Lafayette's Kitchen

Post  Renee on Mon Jan 10, 2011 10:36 pm

From Aolani..........

Aphrodite's Love Potion

Ingredients:

4 Ice cubes
1 1/2 oz Fine Brandy
5 oz Pineapple juice
1 Maraschino cherry
1 Thin orange slice

Preparation:
Combine the ice cubes, Brandy, and pineapple juice and stir. Garnish with cherry and orange slice

http://www.funmunch.com/e...ts/valentine/drinks.shtml

avatar
Renee
Fledgling
Fledgling

Posts : 487
Join date : 2011-01-09
Age : 53
Location : Newfoundland, Canada

Back to top Go down

Re: Lafayette's Kitchen

Post  Renee on Mon Jan 10, 2011 10:37 pm

From Aolani............

Voodoo Love Secret

1/2 Oz. Bacardi's 151 Rum
1/2 Oz. Dark Rum
1 Oz. Cognac
1 Oz. Lemon Juice
1 Oz. Orange Juice
Serve over ice in a Tall Glass

from "The Voodoo Cookbook"
Published by The Historic New Orleans Voodoo Museum.
Visit them at www.voodoomuseum.com
avatar
Renee
Fledgling
Fledgling

Posts : 487
Join date : 2011-01-09
Age : 53
Location : Newfoundland, Canada

Back to top Go down

Re: Lafayette's Kitchen

Post  Renee on Mon Jan 10, 2011 10:37 pm

From Aolani............

Voodoo Love Potion Cocktail

1 Oz. Vodka
1 Oz. Crème de Cacao
1 Oz. Gin
1 Oz. Dark Rum
Pour over ice with several fresh mint leaves in a Tall Glass. Burn a pink and red candle anointed with mint oil.

from "The Voodoo Cookbook"
Published by The Historic New Orleans Voodoo Museum.
Visit them at www.voodoomuseum.com
avatar
Renee
Fledgling
Fledgling

Posts : 487
Join date : 2011-01-09
Age : 53
Location : Newfoundland, Canada

Back to top Go down

Re: Lafayette's Kitchen

Post  Renee on Mon Jan 10, 2011 10:38 pm

From Aolani.............

Valentine's Day Rum Cream

8 oz Myers Rum
14 oz Sweetened condensed milk
1 Egg
1 tb Vanilla

Mix the rum, milk, egg, and vanilla in a blender and blend for
several minutes on medium speed. Refrigerate overnight (this step is
important).

Copyright © 123Holiday.Net
avatar
Renee
Fledgling
Fledgling

Posts : 487
Join date : 2011-01-09
Age : 53
Location : Newfoundland, Canada

Back to top Go down

Re: Lafayette's Kitchen

Post  Renee on Mon Jan 10, 2011 10:39 pm

From Aolani..............

Sarah's Granola

1 lb. oats(5 c.)
1/3 lb(1 c. ) sunflower seeds
1/4 c. raw sesame seeds
1/2 c. wheat germ
1/2 c. unsalted cashews,chopped
1/2 c. sliced almonds
1/4 c. vegetable oil
1/2 c. honey
1/2 c. maple syrup
1 1/2 c. unsweetened coconut chips
3/4 c. raisins

Preheat oven to 400.combine the first 9 ingredients & spread on cookie
sheets in one layer. Bake 20-25 min,stirring occasionally. add coconut
chips for last 5 min. The granola will be a golden toasted color. Remove
from oven & cool. Add raisins. Store in airtight container.

The Summer Book
avatar
Renee
Fledgling
Fledgling

Posts : 487
Join date : 2011-01-09
Age : 53
Location : Newfoundland, Canada

Back to top Go down

Re: Lafayette's Kitchen

Post  Renee on Mon Jan 10, 2011 10:40 pm

From Aolani............

Faeryland French Toast

Ingredients:

12 egg yolks, or 6 whole eggs
2 tablespoons sugar
1/8 teaspoon ground cinnamon
8 slices french bread, about 3/4 to 1 inch
3 tablespoons butter
Brown sugar or syrup

Instructions:

Beat eggs. Add sugar and cinnamon.
Remove crusts from bread. Heat butter in skillet.
Dip bread slices in beaten egg mix. Turn each slice to coat.
Fry until golden brown, turning, and adding butter as needed.
Sprinkle with brown sugar or syrup.

Yield: 8 slices

Source: The Wicca Cookbook by Jamie Wood, & Tara Seefeldt
Use for: Beltane
avatar
Renee
Fledgling
Fledgling

Posts : 487
Join date : 2011-01-09
Age : 53
Location : Newfoundland, Canada

Back to top Go down

Re: Lafayette's Kitchen

Post  Renee on Mon Jan 10, 2011 10:41 pm

From Aolani..................

Shrimp Creole Recipe

1/2 cup oil
1/4 cup flour
2 pounds raw shrimp, peeled and deveined
1 pod garlic, finely chopped
1/2 cup minced onion
1/2 cup chopped green pepper
2 tablespoons chopped parsley
1/2 cup warm water
2 teaspoons salt (or less, to taste)
Tabasco to taste
Two 8-ounce cans tomato sauce

Make a light brown roux using flour and oil. Add shrimp and cook 3 minutes over low heat. Add garlic, onion, green pepper and parsley and sauté 2 minutes. Increase heat to medium and gradually add water while stirring. Add remaining ingredients, bring to a boil, then lower heat to simmer and cook for 1 hour. Stir occasionally. Serve over steaming rice.

http://www.razzledazzlerecipes.com/mardigras/Shrimp-Creole.htm

avatar
Renee
Fledgling
Fledgling

Posts : 487
Join date : 2011-01-09
Age : 53
Location : Newfoundland, Canada

Back to top Go down

Re: Lafayette's Kitchen

Post  Renee on Mon Jan 10, 2011 10:42 pm

Sookie Stackhouse's Sugar and Spice and Everything Nice Apple Cobbler

From our beloved Spooky Tooth.........

From Aslinn's mom: Old Spooky Tooth the Witch of the West End

Apple Filling Ingredients:

5 large apples peeled cored and quartered and thin sliced
4 tablespoons of butter
1/4 cup of sugar or splenda
1 heaping teaspoon of cinnamon

Cook in a skillet until apples are cooked tender. Turn off the heat and set aside.

Cake Batter

2 cups of self rising flour or Bisquick
3 eggs
1 cup of milk
1 teaspoon of Vanilla

Mix the ingredients until the batter is like pancake batter

Pour batter into an oblong pan 9"x13" well greased with butter or lined with non-stick foil. Reserve a 1/2 cup of batter on the side. Pour the batter into the pan and then pour the apple mixture into it in the center of the batter. The drizzle the remaining batter over the fruit. Bake in the oven at 325 for 35 minutes. Take it out and let it cool for about 10-15 minutes and then sprinkle with sugar or splenda. Serve warm with a dollop of ice cream if you desire.
avatar
Renee
Fledgling
Fledgling

Posts : 487
Join date : 2011-01-09
Age : 53
Location : Newfoundland, Canada

Back to top Go down

Re: Lafayette's Kitchen

Post  Renee on Mon Jan 10, 2011 10:44 pm

From Renee............

Sex in a Pan

By special request

Ingredients:

1 cup of flour
½ cup of margarine
1 Tbs sugar
½ cup pecans - may be whole or crushed depending on preference

1 large tub of cool whip - or similar product divided
1 8oz brick of cream cheese
1 cup of icing sugar

2 cups of milk - divided
1 large pack of vanilla instant pudding
1 large pack of chocolate instant pudding*

Method

First layer:

Blend flour, margarine, sugar and pecans until crumbly.
Press into a 9 x13 pan and bake 10-15 minutes at 350 degrees

Let cool

Second Layer:

Blend ½ of the tub of cool whip with cream cheese and icing sugar.
Mix well and spread over cooled base

Third Layer:

Mix vanilla pudding with 1 cup of milk - it will thicken quickly
Spread over cream cheese layer

Fourth Layer:
Mix chocolate pudding with 1 cup of milk
Spread carefully over vanilla layer

Fifth Layer:

Top with remaining cool whip

Chill for 1 - 2 hours. Slice and serve

*The chocolate layer may be changed to the pudding flavor of your choice, butterscotch and caramel work well.

Comments
It’s quite a nice dessert, easy to make and tasty. I have no idea why it’s called sex in a pan but one can place their own spin on the origins, I have my own. Twisted Evil lol!

Renee
avatar
Renee
Fledgling
Fledgling

Posts : 487
Join date : 2011-01-09
Age : 53
Location : Newfoundland, Canada

Back to top Go down

Re: Lafayette's Kitchen

Post  Renee on Mon Jan 10, 2011 10:46 pm

From Minnie's Kitchen..............

Gracious Plenty Brownies

1/2 cup (1 stick) butter or margarine, melted
1 cup sugar
1 teaspoon vanilla extract
2 eggs
1/2 cup all-purpose flour
1/3 cup cocoa
1/4 teaspoon baking powder
1/4 teaspoon salt

Heat oven to 350F. Grease 9x9inch pan. Stir together butter, sugar, and vanilla extract in bowl. Add eggs, beat well with spoon. Stir together flour, cocoa, baking powder and salt; gradually add to egg mixture, beating until well blended. Bake 20 to 25 minutes or until brownies begin to pull away from the sides of pan. Cool completely in pan.


Cream Cheese Frosting

2 (8oz) packages cream cheese, softened
1/2 cup butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract

In medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the powdered sugar. Add four to six drops pink food coloring to make pink frosting. Store extra frosting in the refrigerator.


Recipe sources:
http://www.hersheys.com/recipes/recipes/detail.asp?id=5008
http://allrecipes.com/Recipe/Cream-Cheese-Frosting-II-2/Detail.aspx

avatar
Renee
Fledgling
Fledgling

Posts : 487
Join date : 2011-01-09
Age : 53
Location : Newfoundland, Canada

Back to top Go down

Re: Lafayette's Kitchen

Post  Sponsored content


Sponsored content


Back to top Go down

Page 1 of 3 1, 2, 3  Next

Back to top

- Similar topics

 
Permissions in this forum:
You cannot reply to topics in this forum