Your Top Five...

I have posted 130 recipes. I thought that today, I would repost the five most popular ones.

Ron's Cajun Meatball Stew...

Ingredients:
1 pound of ground beef
1 sleeve of Ritz crackers, crushed
1 green bell pepper, diced
1 yellow onion, diced
5 green onion, tails, chopped
2 eggs
1 tablespoon of Tony Chachere’s Creole Seasoning
1 teaspoons of Mrs. Dash seasoning
1 clove garlic, minced
8 cups of water / half gallon
4 cups of cooked white rice
1 bunch of fresh parsley, chopped

Directions:
In a large bowl mix eggs, ½ of the onion, crushed Ritz crackers, 2 teaspoons of Tony Chachere’s and ground beef together until well blended
Form meat mixture into 2-inch meatballs
In a large soup pot, bring water to boil over medium heat
Add 1 tablespoon of Roux at time; stir until dissolved. Make sure the Roux does not sit on the bottom of the pot. When the Roux is completely dissolved you should have a nice dark sauce. If need be lower heat to prevent boil over
Reduce heat to a simmer and add all ingredients except meatballs and rice. Stir well to prevent sticking to the bottom of the pan.
Gently add meatballs and cook for ten minutes. Give a light stir to make sure there is not sticking.
Partially cover pot and simmer for half hour.
Spoon over cooked white rice and serve with cornbread.

 

 

Sweet Potato Cornbread…

Ingredients:

5 eggs, beaten

½ cup melted butter

2 cups self rising cornmeal

2 cups sweet potatoes, cooked, peeled cooled and mashed

1 cup sour cream

3 Tablespoon of white sugar

¼ each of cinnamon, nutmeg, and ground cloves

 

Directions:

Preheat oven to 425°F

Mix all dry ingredients in large bowl, set a side

In separate bowl combine eggs, sour cream and butter until smooth. This will look like yellow cake batter when combined well

Add sweet potatoes to the liquid mixture until well blended

add to dry and beat until smooth

 

Pour into a lightly greased 9 X 13 pan.

Let rest five minutes before placing in oven

Bake for 35 minutes

 

The Zombie…

Ingredients:

2 Cups warm water
1½ Tablespoons yeast
6 Cups bread flour
¼ Cup sugar
1 Teaspoons salt
¼ Cup butter

Small box of Velveeta Cheese cut into 1 ½ to 2 oz portions

Directions:
Dissolve yeast in warm water. Add remaining ingredients and mix with dough hook about 10 minutes until the dough no longer sticks to the sides of the bowl.
Dough should be soft and pliable.

Let dough rest a few minutes then divide into 1-pound portions. Roll the portions into logs. Cut each log into 5 equal pieces.

Place your favorite filling on top of each dough slice, then pull dough up from the sides to cover filling. Pinch closed very carefully.

Place zombies pinched side down on parchment paper or a greased cookie sheet pan (parchment works best). If desired, brush with egg wash.

Let rise until almost doubled in size.

Bake @350 degrees until brown on top, about 15 to 20 minutes.

 

Chinese Cocktail Buns…

For the dough:

· 1/3 cup (75 ml) very warm water

· 1 teaspoon (5 ml) granulated sugar

· 2 teaspoons (10 ml) active dry yeast

· 1/3 cup (75 ml) granulated sugar

· 1/2 teaspoon (2 ml) salt

· 3 tablespoons (50 ml) cooking oil

· 1/4 cup (60 ml) boiling water

· 1 large egg, fork-beaten

· Approximately 2 1/4 cups (550 ml) white bread flour

1. Stir warm water and first amount of sugar in small dish until sugar is dissolved. Sprinkle yeast over top. Let stand for 10 minutes. Stir to dissolve yeast.
2. Stir second amount of sugar, salt and cooking oil in large bowl. Add boiling water. Stir until sugar is dissolved. Stir in egg and yeast mixture.
3. Slowly work in enough flour until soft dough forms. Turn out onto lightly floured surface. Knead for about 10 minutes until smooth and elastic. Place dough in large greased bowl, turning once to grease top. Cover with greased waxed paper and tea towel. Let stand in oven with light on and door closed for 1 1/2 to 2 hours until doubled in bulk. Punch dough down. Cover. Let rest for 5 minutes. Shape into 12 inch (30 cm) log. Cut into 12 pieces. Fill, shape and bake buns according to desired recipes. Makes 12 buns.

 

For the filling,

½ cup of white sugar

2/3 cup flour

½ stick of butter, softened

2 egg yokes,

2/3 cup coconut, finely shredded

Mix all ingredients together with a mixer until light and fluffy

Spoon filling into dough

Let rise one hour

Preheat an oven to 375 degrees F. Line baking sheets with parchment paper.

For a glossy coating, beat 1 egg in a bowl, and brush each bun with a little beaten egg. Sprinkle each bun with a few sesame seeds.

Bake in the preheated oven until the buns are golden brown, 10 to 15 minutes. Allow to cool before serving.

 

Oven Roasted Green Beans Almondine…

 

¼ cup of butter or margarine

1 pound of green beans, whole

1 cup of slivered of sliced Almonds

2 Tablespoons of minced garlic

Preheat oven to 350°F

Wash and snap ends of bean, leaving whole.

Melt butter in a 2qt baking dish, add almonds and toast lightly. When almonds are brown, add garlic and beans to the dish, making sure beans are coated with remaining butter.

Bake for ten minutes before turning beans over, cook for another 5 to 8 minutes before removing from oven. Salt and pepper to taste, sometimes I will sprinkle crushed red peppers on beans. Beans should have a small amount of crispness to them.

1 clove garlic, minced
8 cups of water / half gallon
4 cups of cooked white rice
1 bunch of fresh parsley, chopped
Directions:
In a large bowl mix eggs, ½ of the onion, crushed Ritz crackers, 2 teaspoons of Tony Chachere’s and ground beef together until well blended
Form meat mixture into 2-inch meatballs
In a large soup pot, bring water to boil over medium heat
Add 1 tablespoon of Roux at time; stir until dissolved. Make sure the Roux does not sit on the bottom of the pot. When the Roux is completely dissolved you should have a nice dark sauce. If need be lower heat to prevent boil over
Reduce heat to a simmer and add all ingredients except meatballs and rice. Stir well to prevent sticking to the bottom of the pan.
Gently add meatballs and cook for ten minutes. Give a light stir to make sure there is not sticking.
Partially cover pot and simmer for half hour.
Spoon over cooked white rice and serve with cornbread.