Category Archives: Cookbooks

Cracker Barrel’s Hash brown Casserole

Posted on February 22, 2012 by Chef

2 lbs. frozen hash browns 1/2 cup melted butter 1 can cream of chicken soup 16 oz. sour cream 1/2 cup chopped onion 2 cups grated cheddar 1 tsp. salt 1/4 tsp. pepper 2 cups crushed cornflakes 1/4 cup melted … Continue reading →

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Ole Fashion Cornbread

Posted on February 22, 2012 by Chef

Recipe By     : Serving Size  : 8     Preparation Time: 0:15 Categories    : Bread Amount  Measure       Ingredient — Preparation Method ——–  ————  ——————————– 2      cups             Cornmeal 3      tsp                Baking Power 1/2      tsp            soda 1      tsp                salt 1/4       … Continue reading →

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Oriental Peanut Sauce

Posted on February 22, 2012 by Chef

½ c. peanut butter (smooth or chunky) ½ c. water 1 tsp. garlic powder 2 T. lemon juice 2 T. soy sauce 1 tsp. granulated sugar Sprinkle ground Cayenne pepper In a microwave safe bowl, stir together peanut butter, water, … Continue reading →

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Jezebel Sauce

Posted on February 22, 2012 by Chef

1 (18-ounce) jar apple jelly 1 (18-ounce) jar apricot-pineapple preserves (or just pineapple preserves, if you can find them — I got them at WalMart) 1/4 cup dry mustard 2 Tbs pepper 3 Tbs prepared horseradish  (more or less depending … Continue reading →

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STRAWBERRY SHORTCAKES

Posted on February 22, 2012 by Chef

INGREDIENTS: For Biscuits (makes 12 biscuits) 4 cups flour 2 tablespoons baking powder 1/2 cup sugar 1 1/2 teaspoons salt 1 each lemon zest 1/2 teaspoon nutmeg 8 tablespoons cold butter cut into chips 2 cups buttermilk Filling for 6 … Continue reading →

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SIMPLE PUDDING WITH EASY CHOCOLATE SAUCE

Posted on February 22, 2012 by Chef

6 tbsp. cornstarch 4 cups milk 1 cup sugar 1/2 tsp. salt 1 1/2 tsp. pure vanilla or almond Extract 1 1/2 cups fruit or chocolate sauce Directions: Combine cornstarch with 1 cup milk and stir into a paste. In … Continue reading →

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Chitterlings (Chitlins)

Posted on February 22, 2012 by Chef

10 pounds chitterlings 1 cup diced onions 1 cup diced celery 3 cloves minced garlic 1 tbs salt 1 tbs pepper Water to cover The trick with chitterlings is the cleaning,  soak in warm water 30 min,  With a knife … Continue reading →

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J. Paul’s Seafood Gumbo

Posted on February 22, 2012 by Chef

1/2 cup flour 1/2 cup olive oil 2 heads garlic, broken into cloves and peeled 2 onions, coarsely cut up 2 bell peppers, chopped 1 cup celery, chopped 3 quarts fish stock (or chicken stock) 1/4 bunch fresh parsley, chopped … Continue reading →

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DRUMSTICK CROWN ROAST

Posted on February 21, 2012 by Chef

These are no ordinary chicken drumsticks! Wait till everybody sees how fancy these drumsticks look when you serve them like a crown roast, with stuffing in the center. Wow! Yummy and great-looking, too! Cooking Time: 50 min 1/2 cup (1 … Continue reading →

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Vegetarian Jambalaya

Posted on February 21, 2012 by Chef

6 servings for the marinated eggplant: 1 1/2 cups peeled and diced eggplant 2 tablespoons olive oil 2 1/2 teaspoons paprika pinch freshly cracked black pepper 1/4 teaspoon ground sage 1/4 teaspoon non-salt vegetable seasonings,such as mrs. dash pinch cayenne … Continue reading →

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