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- 2 cup Raw Rice
- 1 Green Bell Pepper sliced thin
- 1 Onion sliced thin
- 2 Carrots sliced thin
- 1/2 cup Chopped Broccoli
- 1 Crushed Garlic Clove
- 1/2 tsp Ginger
- 2 tsp Teriyaki Sauce
- 2 tsp Soy Sauce
- 2 tbsp Sugar
- 3 Stalks Chopped Green Onions
- 1/2 cup Vegetable Oil
- Cook rice according to package directions and set aside.
- Heat 1/4 cup of oil in wok.
- Add onions and garlic. Sauté.
- Add ginger, soy sauce, teriyaki, and sugar.
- Stir fry a few minutes.
- Take up mixture and and set aside.
- Heat 1/4 cup of oil in wok. Stir fry the remaining vegetables.
- Mix all ingredients together in wok.
- Add green onions and rice, mix well.
Billie's Cornbread Dressing
This is my grandmother's cornbread dressing recipe. This is probably the most requested dish that we have at Thanksgiving and Christmas. To us, it just wouldn't be the same without it. I have made it for friends, and they absolutely love it. It's simply the tastiest dressing ever! I do not like dry cornbread dressing, this recipe is super moist and pairs perfectly with a lot of dishes. You're missing out if you haven't had my Mea's Cornbread Dressing!
- 2 boxes Jiffy Cornbread Mix
- 2 cans Cream of Chicken Soup
- 1 bunch Celery Hearts chopped
- 2 Bell Peppers chopped
- 1 large Onion chopped
- 2 bunches Green Onions chopped
- 1 box Chicken Broth
- 1 dozen Eggs boiled and chopped
- 1 tbsp Crushed Red Pepper
- 1 sleeve Saltine Crackers crushed
- 2 sticks Butter
- 3/4 cup Vegetable Oil
- 1/2 cup Sugar
- Bake cornbread according to package instructions. Let cool.
- Break up into a large bowl.
- Put butter and oil in a pot and heat until butter is melted.
- Add all vegetables and seasonings to butter mixture and saute until vegetables are wilted.
- Add soups and broth to vegetables.
- Mix and simmer for 30 minutes.
- Remove from heat and cool.
- Add eggs and crackers to cornbread and mix well.
- Pour vegetable mixture over cornbread mixture and mix well.
- Pour into large roasting pan and bake at 350F for 1 hour and 15 minutes or until brown on top.
Easy Rice Dressing
This recipe is so versatile! You can use any kind of ground meat...turkey, beef or pork! A basic recipe that can be dressed up according to taste! Loaded with hearty Creole flavors, this Cajun classic is a great side dish to any dinner. Try it with your favorite meal or use it as stuffing for chicken or turkey.
- 5 cups Cooked Rice
- 2 big tbsp Dark Roux
- 2 cups Beef Stock
- 1 can Beef Consomme
- 2 tbsp Beef Base
- 2 cups Water
- 2 tbsp Kitchen Bouquet Browning Sauce
- 2 tbsp Worcestershire Sauce
- 1 cup Bell Peppers chopped
- 2 cups Onions chopped
- Salt & Pepper to taste
- Tony Chachere's to taste
- 2 tbsp Garlic minced
- 1/2 cup Green Onions chopped
- 1 tbsp Parsley chopped
- Tabasco (optional)
- 1 lb. Ground Pork
- 1 lb. Ground Beef
- Cook rice and set aside.
- Heat a large pot over medium heat and add onions, bell peppers, garlic pork, and beef.
- Sauté until meat is browned and vegetables are clear.
- Add in seasoning while meat is browning.
- Add dark roux and can of beef consommé and cook 5-10 minutes.
- Add Worcestershire, beef stock, water, and beef base (and Tabasco if using).
- Bring mixture to a boil and add Kitchen Bouquet and continue to boil 10-15 minutes.
- Lower heat and simmer for another 15 minutes.
- Stir in green onions and parsley or add it on top once completed.
- Stir in cooked rice until completely incorporated.
- Less rice can be used if you like it with more moisture.
This dirty rice recipe is a popular Cajun dish made with white rice that becomes “dirty” in color when cooked with beef, sausage, chicken, veggies and spices. It’s made in just one pot and is a hearty, flavorful meal everyone will love! The difference between dirty rice and rice dressing is using the gizzards and livers in dirty rice. It's a flavorful dish that needs little accompaniment. And while you may have seen this particular kind of meal in a box, there's nothing like making dirty rice from scratch.
- 1 lb Chicken Livers
- 1 lb Chicken Gizzards
- 1 tbsp Canola Oil
- 1 lb Lean Ground Pork
- 1 lb Ground Beef
- 1 tbsp Butter
- 2 medium Onions chopped
- 3 stalks Celery chopped
- 1 Bell Pepper chopped
- 3 Garlic Cloves minced
- 1 cup Water
- 4 cups Chicken Stock
- 2 cups Long Grain White Rice
- Salt & Pepper to taste
- Cayenne Pepper to taste
- 2 tsp Dried Thyme
- 1 tbsp Garlic Powder
- In a large Dutch oven over medium heat, add canola oil.
- Add liver and gizzards, cook until browned.
- Pour off excess oil, let cool completely and add to food processor and pulse until ground. Do not make a paste.
- Meanwhile, brown pork and beef in Dutch oven, pour off excess oil then add butter.
- Add onion, bell pepper, and garlic and cook 5 minutes.
- Add ground liver and gizzards.
- Add 1 cup of water and simmer, covered 5 minutes more.
- Uncover and continue cooking until water evaporates.
- Cook rice in rice pot with chicken stock until done.
- Add rice to pot with remaining salt, thyme, pepper, cayenne, and garlic powder.
- Mix well and let simmer 5 minutes.
- Slice green onions for garnish. Serve hot.
Broccoli Rice Casserole
Easy and cheesy, this is truly the best Broccoli Rice Casserole! Broccoli, onion, celery and white rice come together in a sauce made from cream of chicken soup and plenty of cheese. Stir it all together, with crushed Ritz crackers, and bake it in the oven. You can even add chicken or ham and turn it into a weeknight entrée!
- 2 tbsp Butter or 1/4 cup oil
- 1/2 cup Onion chopped
- 1/2 cup Celery chopped
- 1 big pkg Frozen Broccoli chopped
- 1 cup Cream of Chicken Soup
- 1 cup Milk
- 1 cup Water
- 1 1/2 cup Ritz Crackers crushed
- 2 cups shredded Cheddar Cheese
- 1 small jar Cheez Whiz or 1 block of Velveeta
- 1 cup Minute Rice
- 1 tsp Salt
- 1/2 tsp Pepper
- 1/8 tsp Cayenne Pepper
- 1 tsp Tony Chachere's
- 1/2 tsp Onion Powder
- Sauté onions and celery in butter or oil.
- Chop up broccoli in food processor to desired piece sizes.
- Add broccoli, cover and let steam 10 minutes over low heat.
- Add soup, milk, water, cheese, salt, crackers, seasonings and rice.
- Heat until boiling.
- Pour into a buttered baking dish.
- Top with 1/2 cup crushed crackers and 2 cups shredded cheddar cheese.
- Bake at 350 for 20 to 30 minutes.
Nana's Crawfish or Shrimp Cornbread
Boiled crawfish in the springtime is a unique Louisiana custom. I have several favorite recipes for cooking with crawfish. This recipe is full of vegetables, cheese, cornbread, corn and crawfish. I suggest not using Chinese crawfish they have an entirely different taste. Because of labeling laws in the state, Louisiana crawfish will be identified as “a Louisiana product.” What if you don’t have crawfish available? You can still make the recipe. Substituting shrimp can be used–the taste is changed slightly but it's still delicious!
- 2 Eggs
- 1 tsp Salt
- 1 tsp Baking Soda
- 1 Medium Onion, chopped
- 1/2 cup Oil
- 1 cup Corn Meal
- 1 cup Cheddar Cheese, grated
- 1/2 cup Jalapeno Pepper, chopped
- 1 cup Creamed Corn
- 1 1lb. Crawfish Tails or Shrimp
- Mix all ingredients together in a bowl.
- Pour into a greased 9 x 13 pan.
- Bake at 375F for 30 min.
Nana's Mexican Cornbread
This homemade Mexican cornbread is seriously the best!! You guys are going to fall in love with this cornbread recipe… my family is obsessed! It’s slightly sweet with a tender crumb and a nice little kick of heat. It’s easy to make with cornmeal, cheddar cheese, green chiles, butter and milk! Pair it with chili, soup or beans for the coziest meal. See instructions for different recipe variations.
- 1 cup Yellow Cornmeal
- 1 cup Cream Style Corn
- 2 Eggs, slightly beaten
- 1/3 cup Butter, melted
- 3/4 cup Sharp Cheese, grated
- 1 tsp Salt
- 1/2 tsp Baking Soda
- 3/4 cup Milk
- 2 tbsp Butter
- 1 (4 oz) can Green Chiles
- Optional: chopped onions, pork sausage, ground beef, green peppers, jalapeno peppers, sour cream (see instructions)
- Combine corn, cornmeal, eggs, salt, baking soda, milk, melted butter, chiles, and half of the cheese.
- Meanwhile, melt 2 tbsp butter in a 1 1/2 qt casserole dish or a 9-inch cast iron skillet.
- Place in oven until butter is hot but not brown.
- Pour the batter into the warm skillet and sprinkle with the remaining cheese.
- Bake at 400F for 30-40 minutes.
- Variations: (1) Add 1 chopped onion and ground pork sausage. (2) For a cowboy cornbread substitute 1 lb. ground beef for pork sausage. (3) For Jalapeno Cornbread use 1 cup of sour cream instead of milk and use 1/2 cup jalapeno peppers instead of chili peppers. (4) Use chopped onions and green peppers but no cream style corn or chili peppers.