Friday, May 28, 2010

Pasta-Broccoli Salad


1/4 cup Sour Cream
3/4 cup Mayonnaise
1/3 cup Scallions, sliced
2 tablespoons fresh Dill (or 1 teaspoon dried)
8 ounces medium Shell Pasta, cooked
3 cups Broccoli Florets
1 1/2 cups Red Pepper, thinly sliced


Mix sour cream, mayonnaise, scallions, and dill.

Combine cooked pasta, broccoli, and peppers.

Spoon in dressing and toss gently.

Cover and refrigerate until ready to serve.

Recipe source: Cooking Light
Photo: Randy Mayor; Styling: Mary Catherine Muir

Saturday, May 22, 2010

Easy Italian Coconut Cream Cake


1 box white cake mix
1 small box instant vanilla pudding
1 1/3 cups water
4 eggs
1/2 cup vegetable oil
1 cup chopped pecans
2 cups coconut


4 tablespoons butter, softened
8 ounces cream cheese, softened
3 tablespoons canned milk
3 1/2 cups confectioners' sugar
2 cups coconut

Combine cake mix, pudding mix, water, eggs and oil and beat on low speed for 4 minutes.

Stir in nuts and coconut then pour into well greased and floured rectangular cake pan.

Bake at 350 for 40 minutes.

Combine all frosting ingredients and spread on cooled cake.


Sunday, May 16, 2010

Creole seasonings . . . a guide

Herbs and spices add important flavors to Creole dishes.

Here are the main seasonings used, as described by The Spice Hunter, a
firm that packages herbs and spices.

Bay leaves: Used whole to add a signature pungent flavor to hearty
dishes such as gumbo and red beans and rice.
Remove before serving.

Black and white pepper: From the berries of the pepper plant, black is
hot with a slightly piney flavor while
white is milder and more delicate. Both are used liberally in Creole

Cayenne pepper (also called ground red pepper): Made from the dried pods
of chili peppers, it adds heat to red beans and rice, etouffee and jambalaya.

Celery seed: Lends the slightly bitter flavor of fresh celery to any dish.
Used in most Creole seasoning blends.

Garlic powder: Dehydrated ground garlic often is used because it
disperses better in dishes.
To use fresh garlic, 1 clove equals 1/8 teaspoon of garlic powder.

Gumbo file: Dried, ground sassafras leaf, used to add flavor to and
thicken gumbo.

Onion powder: Dehydrated, ground onions are used in Creole seasoning
blends for meat and fish.

Oregano: Used with meat, fish and vegetable dishes, oregano has a
pungent odor and flavor that lend depth to meat and vegetable dishes.

Sweet basil: Intensely fragrant and slightly sweet, basil can be added
to any dish but is especially good with meat, cheese and eggs.
One tablespoon of fresh equals 1 teaspoon of dried.

Sweet paprika: A warming spice with a pungent flavor, it's great for
fish and vegetable dishes and remoulade sauce.

Thyme: Found in most traditional Creole dishes, thyme adds a slight
minty flavor and subtle aroma to gumbos and etouffee.
The leaves from three to four sprigs of fresh thyme equal about 3/4
teaspoon dried thyme.

Source : Your guide to cajun/creole cooking

Sunday, May 9, 2010

Stuffed Shrimp


1 lb.large shrimp, cooked
1 pkg. (3 oz.) cream cheese with chives, softened
to taste paprika
1 tbsp. each white horseradish, grated parmesan cheese
1/4 cup dried parsley


Slice cooked shrimp in half lengthwise (de-veined) and set aside.

In a small bowl combine cream cheese, horseradish and parmesean.

Spread mixture between shrimp halves and press gently to hold together.

Spread parsley on a piece of wax paper and sprinkle paprika
on another piece of wax paper.

Dip outside edge of shrimp in parsley or paprika,
making an equal number of each.

Chill until ready to serve.

Source: Seafood Recipes Only Yahoo Group

Sunday, May 2, 2010

Old-Fashioned Chocolate Pie

Old-Fashioned Chocolate Pie Recipe photo by Taste of Home


1 cup sugar
1/3 cup baking cocoa
1/3 cup flour
pinch salt
2-1/3 cups water
1 Tbs. butter or margarine
1 tsp. vanilla extract
1 (9") pastry shell, baked
Whipped cream and chocolate sprinkles


In a large saucepan, combine the sugar and cocoa, flour and salt.
Gradually add water. Cook and stir over medium heat until mixture
comes to a boil.

Cook and stir for 1 minute or until thickened.

Remove from the heat; stir in butter and vanilla.

Pour into pastry shell.

Refrigerate for 2-3 hours before slicing.

Garnish with whipped cream
and chocolate sprinkles.

Source:  Taste of Home

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