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MokiePoet

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  1. MokiePoet

    MokiePoet's Recipes

    MokiePoet's Recipes Etoufee Ingredients: 12 Tbs. Butter 6 Tbs. Flour 1 Small Chopped Onion 8 Chopped Green Onions 2-3 Chopped Bell Peppers 4-5 Chopped Celery 4 Cups Chicken Broth 2-3 Lbs. Prepared Shrimp 2-3 Lbs. Crawfish ½ Cup Chopped Fresh Parsley 1 Bay Leaf Tobacco to Taste 1-2 Tsp Sea Salt to Taste Black Pepper to Taste 1 Tbs. Créole Seasoning (If Possible) 1 Tsp. Paprika ½ Tsp. Cayenne Pepper to Taste) ½ Chili Powder 3 Cups Cooked Rice Directions: In a large skillet, melt butter over med heat, add the flour and stir until golden brown. Add the vegetables and cook until they are tender, then add the broth, parsley, seafood, seasoning. Simmer on low heat for 30-45 minutes. If mixture seems to thin, thicken with corn starch. Serve over hot rice. Chicken Cordon Bleu (with White Sauce) Main Ingredients: 4 Boneless, Skinless Chicken Breast 4-8 Slices of Swiss Cheese 4-8 Thin Slices of Ham 2 Cups Bread Crumbs ½ Cup Flour 2 Tsp. Salt ½ Tsp. Pepper 2 Eggs Beaten Approx. ¼ Cup Oil Toothpicks White Sauce Ingredients: 4 Tbs. Butter 4 Rounded Tbs. Flour 1 3/4 Cups Milk 1/8 Cup Cream 1/8 Cup White Wine (Optional) ½ Tsp. Salt Main Directions: Stir bread crumbs, flour, salt and pepper together. Next pound chicken with a mallet as flat as can be. Place enough swiss cheese and ham over flattened chicken, roll the chicken up as tight as possible and secure with toothpicks. Roll in eggs and bread crumb mixture. Then heat oil in large frying pan on med-high heat. Cook about 10 mins and then turn with tongs and cook another 10 mins until golden brown and no longer pink inside. Drain on paper towel and allow to cool enough to remove toothpicks. White Sauce Directions: Melt butter in sauce pan, mix flour, salt, wine and let it bubble slightly, and then slowly add milk. After sauce has thickened, turn off the heat and add cream. Let cool slightly before topping the chicken. Serve with garlic mashed potatoes and asparagus & or sugar snap peas. Spaghetti Ingredients: 1 Box Thin Spaghetti or Angel Hair Pasta 2 Large Cans of Tomato Sauce Or 1 Large Sauce And 1 Large Puree` Tomatoes 2 Medium Cans Diced Tomatoes Or 4-6 Fresh Roma Tomatoes Diced 2-3 Cloves Garlic 1 Small or Med Onion Olive Oil 1 Lbs. Hamburger or Italian Sausage 1 Med Or 2 Small Cans Mushrooms Or 1 Package Fresh Sliced Mushrooms (Portabella If You Can Find It) Salt 1-2 Tsp. 1-2 Tsp. Oregano 1 Bay Leaf 1-2 Tsp. Basil 1-2 Tsp. Parsley ¼ Cup Red Wine (Optional) Directions: Coat a large sauce pan with olive oil. Dice onion and garlic and brown in pan under med heat. Add diced tomatoes, tomato sauce wine, and all the spices. Simmer under low heat for no longer than 2 hours. While sauce is cooking, cook the meat in a separate pan, drain and add to sauce. Then add mushrooms. Cook the pasta according to package directions. Serve with a salad and garlic bread, top with Parmesan and or Romano cheese.
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