Taste the world right in your kitchen with Cajun recipes
cajun glazed mushrooms
1 1/2 pounds small button mushrooms
1 cup unsalted butter or margarine
1 (5 ounce) bottle Worcestershire sauce
1/4 cup finely-ground pepper
1/2 teaspoon salt
5 to 6 drops Tabasco® sauceTrim any woody ends from mushroom stems. Wipe trimmed mushrooms with a damp towel.Melt butter or margarine in a heavy saucepan over medium heat. Add mushrooms toss to coat with butter or margarine. Stir in Worcestershire sauce, pepper, salt and Tabasco® sauce. Increase heat to medium high. Cover pan cook mushrooms, stirring frequently. Do not let mushrooms stick to pan. Mushrooms are done when butter or margarine separates from Worcestershire sauce and mushrooms are glazed with a heavy, dark caramel-colored sauce, about 20 minutes.Remove with a slotted spoon, discarding any sauce. Serve hot.Makes about 8 servings.
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1 1/2 pounds small button mushrooms
1 cup unsalted butter or margarine
1 (5 ounce) bottle Worcestershire sauce
1/4 cup finely-ground pepper
1/2 teaspoon salt
5 to 6 drops Tabasco® sauceTrim any woody ends from mushroom stems. Wipe trimmed mushrooms with a damp towel.Melt butter or margarine in a heavy saucepan over medium heat. Add mushrooms toss to coat with butter or margarine. Stir in Worcestershire sauce, pepper, salt and Tabasco® sauce. Increase heat to medium high. Cover pan cook mushrooms, stirring frequently. Do not let mushrooms stick to pan. Mushrooms are done when butter or margarine separates from Worcestershire sauce and mushrooms are glazed with a heavy, dark caramel-colored sauce, about 20 minutes.Remove with a slotted spoon, discarding any sauce. Serve hot.Makes about 8 servings.
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cajun cornbread
2 large eggs
1 cup buttermilk
1 cup corn oil
1 3/4 cup yellow corn meal
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon cayenne pepper
3/4 cup grated sharp Cheddar cheese
1/4 cup chopped jalapeño pepper
1/4 cup chopped pimento
1/2 cup chopped yellow onion
1 (10 ounce) can creamed cornBeat eggs, buttermilk and corn oil in a large mixing bowl and stir in all the remaining ingredients. Blend thoroughly, then pour into a well-greased preheated cast iron skillet and bake at 350 degrees F for 25 to 30 minutes.
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2 large eggs
1 cup buttermilk
1 cup corn oil
1 3/4 cup yellow corn meal
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon cayenne pepper
3/4 cup grated sharp Cheddar cheese
1/4 cup chopped jalapeño pepper
1/4 cup chopped pimento
1/2 cup chopped yellow onion
1 (10 ounce) can creamed cornBeat eggs, buttermilk and corn oil in a large mixing bowl and stir in all the remaining ingredients. Blend thoroughly, then pour into a well-greased preheated cast iron skillet and bake at 350 degrees F for 25 to 30 minutes.
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cajun beef stew
2 tablespoons vegetable oil
2 pounds beef, cut into 1-inch cubes
2 tablespoons all-purpose flour
2 onions, sliced
1 (1 pound) can tomatoes
2 celery tops
1 cup thinly sliced carrots
1 large potato, peeled and sliced
1 teaspoon salt
1 teaspoon thyme
1/3 teaspoon hot pepper sauce
1 bay leafBrown beef in oil. Sprinkle with flour. Mix well. Add onions and cook 5 minutes. Add remaining ingredients and simmer, covered, for 1 1/2 hours.Serves 4
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2 tablespoons vegetable oil
2 pounds beef, cut into 1-inch cubes
2 tablespoons all-purpose flour
2 onions, sliced
1 (1 pound) can tomatoes
2 celery tops
1 cup thinly sliced carrots
1 large potato, peeled and sliced
1 teaspoon salt
1 teaspoon thyme
1/3 teaspoon hot pepper sauce
1 bay leafBrown beef in oil. Sprinkle with flour. Mix well. Add onions and cook 5 minutes. Add remaining ingredients and simmer, covered, for 1 1/2 hours.Serves 4
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cajun chicken alfredo
3 boneless, skinless chicken breasts
1 bag penne pasta
Louisiana Cajun spice
1 jar Alfredo sauce
Chopped green onions (garnish)
Diced tomato (garnish)Season chicken breasts with Louisiana Cajun Spice generously, then season with garlic powder. Pour 1 tablespoon of vegetable oil in a frying pan and cook chicken until done.Boil penne pasta until done, then strain and add Alfredo sauce.Slice cooked chicken into 1-inch cubes. Put pasta mixture on a plate, then add diced. Garnish with chopped green onions and tomatoes.
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3 boneless, skinless chicken breasts
1 bag penne pasta
Louisiana Cajun spice
1 jar Alfredo sauce
Chopped green onions (garnish)
Diced tomato (garnish)Season chicken breasts with Louisiana Cajun Spice generously, then season with garlic powder. Pour 1 tablespoon of vegetable oil in a frying pan and cook chicken until done.Boil penne pasta until done, then strain and add Alfredo sauce.Slice cooked chicken into 1-inch cubes. Put pasta mixture on a plate, then add diced. Garnish with chopped green onions and tomatoes.
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cajun dynamite dust
Source: Famous Dave's1/2 cup paprika
6 tablespoons kosher salt
1/4 cup coarsely ground black pepper
3 tablespoons basil
3 tablespoons filé powder
2 tablespoons garlic powder
2 tablespoons dry mustard
2 tablespoons onion powder
2 tablespoons dried oregano
2 tablespoons cayenne (reduce by 1/2 if you want it mild)
2 tablespoons white pepper
2 tablespoons dried thymeMix all ingredients together. Store in an airtight container in a cool, dark place.Makes 2 1/2 cups seasoning mix.
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Source: Famous Dave's1/2 cup paprika
6 tablespoons kosher salt
1/4 cup coarsely ground black pepper
3 tablespoons basil
3 tablespoons filé powder
2 tablespoons garlic powder
2 tablespoons dry mustard
2 tablespoons onion powder
2 tablespoons dried oregano
2 tablespoons cayenne (reduce by 1/2 if you want it mild)
2 tablespoons white pepper
2 tablespoons dried thymeMix all ingredients together. Store in an airtight container in a cool, dark place.Makes 2 1/2 cups seasoning mix.
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cajun crawfish quesadilla
Makes 1 entree serving or 2 appetizer servings1 large (12-inch) flour tortilla
12 to 18 peeled and deveined crawfish tails
1/4 cup Monterey jack cheese, shredded or sliced thin
1/2 teaspoon fresh jalapeños, chopped (optional)
1 green onion, chopped
1 tablespoon butter
Cajun spice blend, to taste
Sour cream
Shredded lettuce
Homemade salsaMelt butter in large frying pan over moderate heat.Assemble quesadilla by layering all ingredients except sour cream, lettuce and salsa on one half of the tortilla. Fold in half and sauté until tortilla is browned on one side.Flip and sauté on other side until cheese is melted.Cut into pie-shape wedges and serve with sour cream, shredded lettuce and salsa.
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Makes 1 entree serving or 2 appetizer servings1 large (12-inch) flour tortilla
12 to 18 peeled and deveined crawfish tails
1/4 cup Monterey jack cheese, shredded or sliced thin
1/2 teaspoon fresh jalapeños, chopped (optional)
1 green onion, chopped
1 tablespoon butter
Cajun spice blend, to taste
Sour cream
Shredded lettuce
Homemade salsaMelt butter in large frying pan over moderate heat.Assemble quesadilla by layering all ingredients except sour cream, lettuce and salsa on one half of the tortilla. Fold in half and sauté until tortilla is browned on one side.Flip and sauté on other side until cheese is melted.Cut into pie-shape wedges and serve with sour cream, shredded lettuce and salsa.
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cajun tomato chicken salad
Source: tomato.org1 1/2 tablespoons lemon juice
2 cloves garlic, minced
1/2 teaspoon thyme
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
1/2 cup non-fat plain yogurt
3 cups cubed, cooked chicken
1 cup thinly sliced green onion
1/2 cup diced green bell pepper
1/2 cup diced celery
3 cups (about 1 1/2 pounds) seeded and diced fresh California tomatoesCombine lemon juice and next five ingredients. Beat in yogurt. Gently fold chicken and next 3 ingredients into dressing. Chill.Just before serving, fold in tomatoes.
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Source: tomato.org1 1/2 tablespoons lemon juice
2 cloves garlic, minced
1/2 teaspoon thyme
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
1/2 cup non-fat plain yogurt
3 cups cubed, cooked chicken
1 cup thinly sliced green onion
1/2 cup diced green bell pepper
1/2 cup diced celery
3 cups (about 1 1/2 pounds) seeded and diced fresh California tomatoesCombine lemon juice and next five ingredients. Beat in yogurt. Gently fold chicken and next 3 ingredients into dressing. Chill.Just before serving, fold in tomatoes.
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cajun chicken pasta
Posted by JBic01 at recipegoldmine.com 4/29/02 6:56:43 am2 boneless chicken breasts, cut into thin strips
2 teaspoons Cajun seasoning
2 tablespoon butter
8 slices each green and red pepper
4 large mushrooms sliced
1 green onion sliced
1 to 2 cups heavy cream
1/4 teaspoon each basil, lemon pepper and salt
1/8 teaspoon each pepper and garlic powder
4 ounces linguine, cooked and drained
Freshly shredded parmesan cheesePlace chicken and seasoning in bowl and turn to coat. Sauté chicken in butter for 5-7 minutes. Add vegetables and cook 2-3 more minutes. Reduce heat, add cream and seasonings. Heat thoroughly, do not boil. Add linguine and toss. Sprinkle with parmesan cheese.
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Posted by JBic01 at recipegoldmine.com 4/29/02 6:56:43 am2 boneless chicken breasts, cut into thin strips
2 teaspoons Cajun seasoning
2 tablespoon butter
8 slices each green and red pepper
4 large mushrooms sliced
1 green onion sliced
1 to 2 cups heavy cream
1/4 teaspoon each basil, lemon pepper and salt
1/8 teaspoon each pepper and garlic powder
4 ounces linguine, cooked and drained
Freshly shredded parmesan cheesePlace chicken and seasoning in bowl and turn to coat. Sauté chicken in butter for 5-7 minutes. Add vegetables and cook 2-3 more minutes. Reduce heat, add cream and seasonings. Heat thoroughly, do not boil. Add linguine and toss. Sprinkle with parmesan cheese.
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cajun chicken with penne pasta
1/2 cup (1 stick) butter
1 whole chicken breast
4 tablespoons Cajun seasoning, divided
1 cup whole milk
12 ounces dry penne pasta
2 tablespoons white wine
1/4 cup Parmesan cheeseCut the raw chicken into bite-size pieces and season with 3 tablespoons of the seasoning. Melting the butter in a heavy saucepan. After the butter has melted, grill the chicken in the saucepan until fully cooked. Meanwhile, cook the pasta until almost done, about 12 minutes.Add the milk, cooked pasta, Parmesan cheese and white wine into the saucepan with the butter and chicken. Reduce heat to medium-medium low. Cook until the pasta is fully cooked and the sauce is thick enough to coat a spoon. Continue to slowly add more milk if you want to make the sauce more white.Serve in pasta bowls and sprinkle the top with the remaining seasoning.
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1/2 cup (1 stick) butter
1 whole chicken breast
4 tablespoons Cajun seasoning, divided
1 cup whole milk
12 ounces dry penne pasta
2 tablespoons white wine
1/4 cup Parmesan cheeseCut the raw chicken into bite-size pieces and season with 3 tablespoons of the seasoning. Melting the butter in a heavy saucepan. After the butter has melted, grill the chicken in the saucepan until fully cooked. Meanwhile, cook the pasta until almost done, about 12 minutes.Add the milk, cooked pasta, Parmesan cheese and white wine into the saucepan with the butter and chicken. Reduce heat to medium-medium low. Cook until the pasta is fully cooked and the sauce is thick enough to coat a spoon. Continue to slowly add more milk if you want to make the sauce more white.Serve in pasta bowls and sprinkle the top with the remaining seasoning.
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cajun clams
Yield: 12 servings1 small yellow onion, minced
3 large cloves garlic, minced
1/2 green bell pepper, minced
1 1/2 stalks celery, minced
1/4 pound butter
2 (6.5 ounce) cans chopped clams
2 tablespoons Worcestershire sauce
1 tablespoon Cajun/Creole shellfish seasoning
1 teaspoon onion powder
Salt and pepper to taste
1 cup Italian seasoned bread crumbs
Paprika, for color
Clam shellsMince onion, green pepper and celery set aside.Melt butter over high heat in frying pan. Add vegetables and saute until soft and translucent, about 4 to 5 minutes. Stir periodically with a wooden spoon. Add clams, including broth, and stir. Season with Worcestershire sauce, Cajun seasoning and onion powder. Taste, adding salt and pepper or more Cajun seasoning as desired. Bring to a boil, reduce heat and cook 5 minutes.Add Italian bread crumbs. Place in clam shells or shells purchased in a gourmet store. Add paprika for color. Place under broiler 5 minutes or until browned.Makes 12 to 14 servings.NOTE: You can do everything ahead except the broiler step and freeze the clams, covered tightly with foil, until the day you serve. Defrost in refrigerator and broil at the last minute.
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Yield: 12 servings1 small yellow onion, minced
3 large cloves garlic, minced
1/2 green bell pepper, minced
1 1/2 stalks celery, minced
1/4 pound butter
2 (6.5 ounce) cans chopped clams
2 tablespoons Worcestershire sauce
1 tablespoon Cajun/Creole shellfish seasoning
1 teaspoon onion powder
Salt and pepper to taste
1 cup Italian seasoned bread crumbs
Paprika, for color
Clam shellsMince onion, green pepper and celery set aside.Melt butter over high heat in frying pan. Add vegetables and saute until soft and translucent, about 4 to 5 minutes. Stir periodically with a wooden spoon. Add clams, including broth, and stir. Season with Worcestershire sauce, Cajun seasoning and onion powder. Taste, adding salt and pepper or more Cajun seasoning as desired. Bring to a boil, reduce heat and cook 5 minutes.Add Italian bread crumbs. Place in clam shells or shells purchased in a gourmet store. Add paprika for color. Place under broiler 5 minutes or until browned.Makes 12 to 14 servings.NOTE: You can do everything ahead except the broiler step and freeze the clams, covered tightly with foil, until the day you serve. Defrost in refrigerator and broil at the last minute.
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