MANALE'S BBQ SHRIMP, MONROE, LA
This recipe is from "Cotton Country Collection". Amounts of seasonings are purposely left unspecified.
Provided by Dan-Amer 1
Categories One Dish Meal
Time 40m
Yield 1 pound
Number Of Ingredients 9
Steps:
- Place shrimp in a single layer in the bottom of a large, flat oven proof dish.
- Drizzle olive oil over the shrimp.
- Pepper shrimp until they are black, When you think you have enough, add even more!
- Add salt generously.
- Add lemon juice generously, also Tabasco & Worcestershire in the same manner.
- Cut up butter over the whole dish.
- Broil for 15-20 minutes, or until shrimp are cooked. Taste one to be sure.
- Cover table with newspapers and provide plenty of paper napkins.
- Use French bread to sop up the oil.
Nutrition Facts : Calories 482, Fat 7.9, SaturatedFat 1.5, Cholesterol 691.2, Sodium 673, Carbohydrate 4.1, Protein 92.4
TOASTED PECANS
I got this recipe when we lived in Decatur, AL from the Cotton Country Cookbook. Their description: "Allowing for one or two possible exceptions, there is nothing as delicious as fresh pecan halves, toasted in butter and salted. A bowlful on the coffee table before dinner;a silver nut dish full at a tea; containers scattered around at a big cocktail party; a dish of pecans on your Thanksgiving and Christmas dinner tables -all speak eloquently of Southern hospitality." And besides my husband loves them!
Provided by Chef likestocook
Categories Lunch/Snacks
Time 30m
Yield 16 serving(s)
Number Of Ingredients 2
Steps:
- In a heavy skillet melt butter ( I use my cast iron skillet).
- Add pecans and cook until warm and well coated with butter.
- Spread out on large baking sheet and toast 10 to 15 minutes in 300 or 325 degreee oven.
- Place on paper towels with newpaper underneath.
- While hot, salt; turn and salt again. ( I just shake to make sure that they are salted.
Nutrition Facts : Calories 236.8, Fat 25.1, SaturatedFat 5.3, Cholesterol 15.2, Sodium 40.9, Carbohydrate 3.7, Fiber 2.6, Sugar 1.1, Protein 2.5
MY MOM'S DELICIOUS PECAN PIE
My mom had made this delicious pecan pie since I was a little girl. This recipe is posted in "The Cotton Country" cookbook by Mrs. Russel Bulloch. As odd that it is, I ended up working for her husband, the great Dr. Russell Bulloch, at Pediatric Associates. Hope you enjoy this great recipe as I have.
Provided by Loretta in Louisiana
Categories Pie
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven 425°.
- Brown butter in saucepan until it is golden brown,do not burn; let cool.
- In separate bowl add ingredients in order listed; stir.
- Blend in browned butter well.
- Pour in unbaked pie shell and bake at 425° for 10 minutes, then lower to 325° for 40 minutes.
Nutrition Facts : Calories 724.7, Fat 39.9, SaturatedFat 13.8, Cholesterol 146.4, Sodium 343.6, Carbohydrate 92, Fiber 2.7, Sugar 49.6, Protein 6.6
KING RANCH CHICKEN (COTTON COUNTRY COLLECTION COOKBOOK)
The cookbook is the publication of the Junior Charity League of Monroe, Louisiana. This is great for OAMC--you can even OAMC it in stages...broth, chicken, vegetables. In my family it is the go-to funeral covered dish, the dish we bring when a relative of a family friend dies. I alter it a bit from the recipe, and to me (even though it may not be the "authentic" or "original" King Ranch Chicken) it is the ONLY King Ranch Chicken! There are some on here that are close to the recipe, but there always seems to be a difference in the layering/mixing of ingredients. The cookbook lists it as "A Mexican party must!" Below is the text of the recipe (with my few variations in parentheses or in notes). Preparation time includes the making of the stock, etc.
Provided by JanieTeachGal
Categories One Dish Meal
Time 4h30m
Yield 1 casserole, 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Boil hen (leg quarters) until tender in water seasoned with onion, celery, salt and pepper.
- Cut chicken into bite sized pieces and reserve all stock. (I usually freeze the chicken until ready to make the casserole and freeze the stock in separate containers to use not only for this recipe but all recipes that I use that involve chicken stock/broth.).
- Chop onion and bell pepper (or remove the frozen stuff from the freezer), combine soups (I usually put in the chili powder and garlic salt in this step because otherwise the putting together of the casserole gets messier), and grate cheese (see above note in ingredients).
- Just before putting casserole together, soak the frozen tortillas in boiling chicken stock until wilted. (You will probably need around 10-12 tortillas for the batch. They do not need to soak very long, or they will become mush!).
- Start layering casserole in a 9x12 inch baking dish (or a disposable aluminum casserole pan) in this order: Tortillas "dripping with stock", chicken, onion, bell pepper, sprinkling to taste with chili powder and garlic salt (see above note), soup mixture and cheese. Repeat the layers, being sure the tortillas are ozzing (I know it's a typo, but that typo is one of the reasons why I love this recipe) with the stock.
- Cover the casserole with the Rotel tomatoes and all the juice.
- Juices in the casserole should be about half of the depth of the dish, if not add a little more stock.
- May be made and frozen several days ahead (or make two and freeze one), but always make at least one day ahead and refrigerate so that the flavors will blend.
- Bake casserole uncovered at 375 degrees for 30 minutes (It may take a bit longer). Serves 8 to 10.
- Secret: a well-seasoned stock.
Nutrition Facts : Calories 849.1, Fat 44.2, SaturatedFat 15.3, Cholesterol 204.6, Sodium 1471.3, Carbohydrate 63.5, Fiber 4.2, Sugar 4.2, Protein 46.8
LOUISIANA SHRIMP CASSEROLE
Seafood is a popular food in our area. Since crabs and shrimp are so plentiful in our bayous and rivers, they're used in a variety of recipes, like in this Louisiana Shrimp Casserole recipe. -Ethel Miller, Eunice, Louisiana
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 8 servings.
Number Of Ingredients 19
Steps:
- Preheat oven to 375°. Heat large skillet over medium heat; add onion, green pepper and celery in butter. Cook and stir until tender, 2-3 minutes. Add garlic; cook 1 minute longer. Add soup and shrimp; cook until shrimp turn pink, 10 minutes, stirring occasionally. Stir in the rice, crab, bread cubes, cream, onion tops and seasonings. , Spoon into a greased 2-qt. baking dish. Combine topping ingredients; sprinkle over casserole. Bake uncovered until heated through, 25-30 minutes.
Nutrition Facts : Calories 329 calories, Fat 17g fat (10g saturated fat), Cholesterol 147mg cholesterol, Sodium 822mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 2g fiber), Protein 18g protein.
SHRIMP CASSEROLE
Make and share this Shrimp Casserole recipe from Food.com.
Provided by happynana
Categories One Dish Meal
Time 15m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Prepare rice according to package directions.
- Preheat oven to 350 degrees.
- Melt butter in a large skillet over medium heat.
- Add pepper, onion, celery and garlic and saute 10 minutes or until tender.
- Stir in red pepper flakes, soup, shrimp, salt and pepper. Cook 3 minutes or just until shrimp turn pink. Do NOT OVERCOOK.
- Combine shrimp mixture with rice.
- Pour into a lightly greased 13 x 9 baking dish. I halved the recipe using a 9 inch baking dish.
- Sprinkle with cheese and breadcrumbs.
- Bake at 350 for 25 minutes or until cheese is melted.
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