White or Silver Cake

Ingredients

• Twenty egg whites
• One and a quarter pound of flour
• One and a quarter pound of sugar
• Fifteen ounces of butter
• Little more than one teaspoon almond extract
• One teaspoon soda
• One teaspoon cream of tartar

Directions

1. Wash thoroughly and then cream butter
2. Roll sugar then add to butter
3. Beat egg whites stiff and add to mix
4. Sift in flour then beat mixture for ten to fifteen minutes
5. Add almond extract
6. Pulverize soda and cream of tartar together and sift into mix
7. Beat as little as possible to mix well
8. Cover pan and bake fifteen minutes in moderate oven
9. Increase heat gradually for thirty more minutes
10. Remove covering and continue increasing heat gradually for another thirty minutes
11. Remove pan cut and serve. 

Source — Creole Cookery Book
Prepared by Brian Smith
Louisiana Anthology
December 23, 2023

Birria Tacos

Ingredients

• Two pounds of beef chuck
• Shredded Mozzarella
• Flour tortillas
• Cilantro
• Two tablespoons smoked paprika
• Two tablespoons taco seasoning
• Two tablespoons salt
• Two table spoons pepper
• One tablespoon chicken bouillon
• Olive oil

Directions

1. Cut beef chuck into thin slices and put into bowl
2. Mix olive oil and all spices with meat
3. Add olive oil to pan and set to medium heat
4. Flip and stir until all meat is cooked
5. Set pan aside and heat up another
6. Coat flour tortillas in fat from cooked meat and lay on new pan
7. Add portion of meat to tortilla with mozzarella and cilantro
8. Fold tortilla and flip until crispy
9. Serve

Source — Brian Smith
Prepared by Brian Smith
Louisiana Anthology
December 23, 2023

Sugar Candy Custard

Ingredients

• One quart of milk
• Vanilla
• Eight egg yolks
• One tablespoon flour
• Three ounces white sugar

Directions

1. Extract eight egg yolks from eggs
2. Beat egg yolks with flour
3. Add milk and vanilla then mix until custard
4. Add white sugar to frying pan
5. Boil until clear then brown
6. Add a little of custard to keep sugar from clumping
7. Add the rest of custard after done cooking

Source — Creole Cookery Book
Prepared by Brian Smith
Louisiana Anthology
December23, 2023

Bannock

Ingredients

• One pint of meal
• One pint of water
• One milk
• Three eggs
• Salt
• Sugar

Directions

1. Boil one pint of water
2. Add meal and milk into boiling water
3. Beat the eggs and add to mixture
4. Bake in oven for ten minutes
5. Take it out stir and clean up the sides 
6. Put back in oven for ten more minutes
7. Take back out stir again then bake until done
8. Serve with butter

Source — Creole Cookery Book
Prepared by Brian Smith
Louisiana Anthology
December 23, 2023

Plum Pudding

Ingredients

• One quart of flour
• 1 pint of milk
• 1 pound of suet 
• 1 pound of brown sugar 
• 8 eggs 
• 1 lb. of stoned raisins
• 1/2 pound of currants
• 1/2 pound of citron
• Sugar
• Butter 
• Nutmeg 
• Wine  

Directions

1. Chop suet finely.
2. Mix sugar and butter.
3. Add all other ingredients.
4. Boil at 6 hours. 

Source — Creole Cookery Book 

Prepared by Garon Hebert
Louisiana Anthology
December 21, 2023

Apple Float

Ingredients 

• One dozen large green apples
• 2 eggs
• Nutmeg
• Cream

Directions

1. Boil apples in as little water as possible.
2. Pass apples and water through a fine hair sieve.
3. Let apples cool. 
4. Beat the whites of the eggs.
5. Add egg whites to apples. 
6. Beat mixture with a spoon until stiff. 
7. Grate nutmeg over mixture. 
8. Eat with cream. 

Source — Creole Cookery Book
Prepared by Garon Hebert
Louisiana Anthology
December 21, 2023

Dickson Ginger Bread

Ingredients

• Four eggs 
• 2 cups of brown sugar 
• 4 cups of flour 
• 2 cups of butter 
• 1 cup of cream
• 2 cups of molasses
• 1 teaspoon of soda
• 1/2 cup of ginger  

Directions

1. Put all ingredients together in a bowl.
2. Beat ingredients very lightly.
3. Place mixture into cups or a pan and bake.

Source — Creole Cookery Book
Prepared by Garon Hebert
Louisiana Anthology
December 21, 2023

Pa Pa Due

Ingredients

• Two eggs 
• One teaspoon of vanilla 
• 1/4 cup of milk
• 1 tablespoon of sugar 
• Desired number of white bread slices 
• Vegetable oil 
• Powdered Sugar 

Directions

1. Mix eggs, vanilla, milk, and sugar in a shallow bowl. 
   
   
   
2. Lay bread slice down into mixture, flipping so bread is soaked on both. 
   
   
   
3. Cover the bottom of a black iron skillet with vegetable oil and bring to a medium heat. 
   
4. Place soaked bread slice into oil and fry each side until golden brown. 
5. Place on paper towels to soak up excess grease. 
6. Sprinkle powdered sugar on top and enjoy. 
   

Source — Grandmothers Recipe
Prepared by Garon Hebert
Louisiana Anthology
December 20, 2023

Grandma's Yorkshire Pudding

Ingredients

• 1 cup of all-purpose flour
• 1 cup of milk
• 2 large eggs
• 1/2 tsp of salt
• Oil of your choice

Directions

1. Preheat the oven to 450 degrees.
2. In your mixing bowl, pour the flour in and make a well in the middle.
3. Pour the milk, 2 eggs, and salt into the well and mix.
4. In a muffin pan, pour enough oil in each of the holes to completely cover the bottom.
5. Put the pan with only the oil into the oven until you see steam coming off the oil, it can be described as being "smoky".
6. Take it out and fill up each muffin hole halfway with batter.
7. Let it cook for about 17-20 minutes, but keep checking it.
8. Let it stand for about an hour
9. Serve.
   

Source — Grandma Sylvia
Prepared by Matthew Delacerda
Louisiana Anthology
July 16, 2019

French Bread Toast

Ingredients

• 1.5 cups firmly packed brown sugar
• .25 cup unsalted butter
• .25 cup plus 1 tablespoon corn syrup
• 10 slices French bread (.5-inch-slices)
• 6 eggs, well beaten
• 2 cups of milk
• 1 tablespoon of vanilla
• .25 teaspoon salt
• 3 tablespoons sugar
• 1.5 teaspoons ground cinnamon
• .25 cup melted butter.

Directions

1. Combine the brown sugar, butter, and corn syrup in saucepan over medium heat.
2. Cook the syrup, stirring until bubbly, for about 5 minutes.
3. Pour the syrup evenly into a lightly greased 13-by-9-by-2-inch baking dish.
4. Layer the bread over the syrup.
5. Combine the eggs, milk, vanilla, and salt in a bowl and mix well.
6. Gradually pour the mixture evenly over the bread.
7. Cover with plastic wrap and weight it down with a plate.
8. Chill for at least 8 hours.
9. When ready to bake, combine the sugar and cinnamon and sprinkle evenly over the bread.
10. Drizzle with the melted butter.
11. Cover with a foil to prevent over-browning.
12. Bake at 350 degrees until golden and bubbly and set in the middle, 40-45 minutes later (if you want a browner finish, uncover the toast within the last few minutes).

Source — My Mother's Cooking Book
Prepared by Bryce Trumble
Louisiana Anthology
December 20, 2023

Capon with Truffles

Ingredients

• Capon
• Truffles
• Butter
• Salt and pepper

Directions

1. Pick, singe, draw, and clean the capon.
2. Peel and scrape clean the truffles.
3. Scald the truffles in boiling melted butter with salt and pepper.
4. Fill the capon entirely with the truffles.
5. Sew the opening closed.
6. Envelope the capon thoroughly in buttered white paper.
7. Stone in a cool, dry place for two days or less.
8. Roast the capon while still in the paper.
9. When the capon is nearly cooked remove the paper and baste with butter until it becomes brown.

Source — The Unrivaled Cook Book
Prepared by Bryce Trumble
Louisiana Anthology
December 20, 2023

Veiled Cutlets

Ingredients

• Fillet cutlets — those without bones
• Pork sausage
• Truffles

Directions

1. Take the fillet cutlets and trim and flatten them.
2. Cover them with a thin layer of sausage meat.
3. Chop a few truffles and place them on the sausage.
4. Broil it.

Source — The Unrivaled Cook Book
Prepared by Bryce Trumble
Louisiana Anthology
December 20, 2023

Yorkshire Pudding #2

Ingredients

• Four tablespoonfuls of Hecker’s farina
• One pint of milk
• One pint of good vinegar
• Four eggs, whites and yolks beaten separately

Directions

1. Mix and pour into the dripping–pan.

Source — The Unrivaled Cook Book
Prepared by Bryce Trumble
Louisiana Anthology
December 20, 2023

Crème Brûlée

 

Ingredients

• Six egg yolks
• 6 tablespoons white sugar, divided
• 1/2 teaspoons vanilla extract
• 2 1/2 cups heavy cream
• 2 tablespoons brown sugar

Directions

1. Preheat oven to 300 degrees F.
2. Whisk egg yolks, 4 tablespoons white sugar and vanilla extract in a mixing bowl until thick and creamy.
3. Por cream into a saucepan and stir over low heat until it almost comes to a boil.
4. whisk cream into egg yolk mixture beat until combined.
5. Pour mixture into the top pan of a double boiler. stir until mixture coats the back of a spoon.
6. P
   our into a shallow dish.
7. Cook at 300 for about 30 minutes, let cool until room temerature.
8. Turn the oven on broil.
9. Mix white and brown sugar. Sprinkle mixture evenly over custard.
10. Place dish under the broiler until sugar melts and caramelizes, about 2 minutes.

Source — Allrecipes
Prepared by Caden Rainer
Louisiana Anthology
December 19, 2023

Mutton Chops

 

Ingredients

• Mutton
• Salt
• Pepper
• Butter

Directions

1. Trim fat and skin off of each mutton chop
2. Cook in a cast-iron pan over high heat.
3. Once done finish with salt, pepper and butter.
4. Chops must always be rare. A too well-done
   chop is a chop spoiled.

Source — The Unrivalled Cook-book
Prepared by Caden Rainer
Louisiana Anthology
December 19,2023

Veal Chops

Ingredients

• Trimmed Veal Chops
• Egg
• Breadcrumbs

Directions

1. Dip Veal Chops in beaten egg.
2. Roll Chops in bread crumbs.
3. Fry until golden brown

Source — The Unrivalled Cook-book
Prepared by Caden Rainer
Louisiana Anthology
December 19,2023

 

Beef Hash

 

Ingredients

• Two pounds of trimmed roast beef
• One pound of Potatoes
• Salt
• Pepper
• Milk

Directions

1. Cut Potatoes into cubes.
2. Melt the butter in a deep pan.
3. Add the potatoes and roast beef to the pan.
4. Stir adding salt and pepper to taste.
5. Stop stirring the mixture and cook until golden brown.
6. Then serve. Can also be served on toast.

Source —The Unrivalled Cook-book
Prepared by Caden Rainer
Louisiana Anthology
December 19, 2023

Fried Chicken

Fried Chicken

Ingredients

• Chicken pieces
• Pepper and salt (to taste)
• Meal (for dusting)
• Butter (for frying)
• Teacupful of cream
• Blade of mace
• Flour (1 saltspoonful)
• Butter (1 teaspoonful)

Instructions

• Season and Dust Chicken: Cut and season chicken with pepper, salt, and a dusting of meal.
• Fry Chicken: Fry in butter, then keep warm on paper-covered dish.
• Prepare Sauce: Pour out grease. In the same pan, simmer cream, mace, salt, pepper, flour, and butter.
• Assemble: Place fried chicken on a hot dish and pour sauce over it.

Source — The Unrivalled Cookbook and Housekeeper's Guide
Prepared by Reagan Garrett
Louisiana Anthology
December 19, 2023

Scrambled Eggs

Scrambled Eggs

Ingredients

• Butter (as needed)
• Eggs

Instructions

1. Heat Butter: Put a good-sized piece of butter in a frying pan and heat it until melted and hot.
2. Scramble Eggs: Crack the eggs into a bowl and lightly beat them. Pour the beaten eggs into the hot butter in the frying pan.
3. Stir Continuously: Stir the eggs continuously with a spatula or wooden spoon until they are cooked. This should take about three minutes.
4. Serve Immediately: Turn the scrambled eggs out onto a hot dish and serve immediately.

Source — The Unrivalled Cookbook and Housekeeper's Guide
Prepared by Reagan Garrett
Louisiana Anthology
December 19, 2023

Macaroni, Plain

 

Macaroni, Plain

Ingredients

• 2 quarts water
• 2 teaspoons salt
• 1 ounce butter
• 1 pound macaroni

Instructions

1. Boil Water: Put two quarts of water in an iron stewpan and allow it to boil.
2. Add Salt and Butter: Once boiling, add two teaspoonfuls of salt and one ounce of butter to the water.
3. Cook Macaroni: Add one pound of macaroni to the boiling water. Boil until tender, but ensure it is rather firm to the touch.
4. Drain Macaroni: Once cooked, drain the macaroni in a colander. It is now ready for use in soup, pudding, or to be dressed with cheese.

Source — The Unrivalled Cookbook and Housekeeper's Guide
Prepared by Reagan Garrett
Louisiana Anthology
December 19, 2023

Dried Smoked Beef and Eggs

 

Dried Smoked Beef and Eggs

Ingredients

• 1/2 pound dried smoked beef
• Boiling water
• 4 large eggs, well-beaten

Instructions

1. Prepare Dried Smoked Beef: Shave the dried smoked beef into thin strips.
2. Boil Beef Strips: Place the shaved beef strips in a pan and cover them with enough boiling water. Set the pan over the fire for ten minutes.
3. Drain and Cut Beef: After ten minutes, drain off the water and cut the beef into very small pieces.
4. Beat Eggs: In a separate bowl, beat the eggs thoroughly. For every half-pound of beef, use four well-beaten eggs.
5. Combine Eggs and Beef: Stir the well-beaten eggs into the pan with the minced beef.
6. Toss and Stir: Toss and stir the mixture in the pan for approximately two minutes, ensuring even incorporation of eggs and beef. The eggs should cook and form a cohesive mixture with the beef.
7. Serve Hot: Transfer the Dried Smoked Beef and Eggs to a covered dish and serve immediately.

Source — The Unrivalled Cookbook and Housekeeper's Guide
Prepared by Reagan Garrett
Louisiana Anthology
December 19, 2023

Coffee in Cream

Ingredients

• 3 pints heavy cream
• 1 cup strong, clear black coffee (freshly brewed)
• 2 cups granulated sugar
  
• 2 tablespoons arrowroot powder
• Cold milk (for moistening arrowroot)

Instructions

1. Brew Strong Coffee: Brew a cup of strong, clear black coffee. Set aside.
2. Prepare Arrowroot Mixture: In a small bowl, combine arrowroot powder with enough cold milk to create a smooth paste. Set aside.
3. Heat Cream: In a medium-sized saucepan, heat heavy cream over medium heat, stirring occasionally to prevent scalding.
4. Add Sugar: Gradually add granulated sugar to the warm cream, stirring until fully dissolved.
5. Incorporate Coffee: Pour the brewed black coffee into the cream and sugar mixture. Stir well to combine.
6. Arrowroot Thickening: Gradually whisk in the arrowroot mixture, stirring continuously to avoid lumps.
7. Simmer and Thicken: Allow the mixture to simmer over low heat until it reaches a creamy consistency. This may take a few minutes.
8. Check Consistency: Remove the mixture from heat once it has thickened. It will continue to thicken as it cools.
9. Cool and Refrigerate: Let the Coffee in Cream cool to room temperature, then transfer it to a container and refrigerate for 2-3 hours or until well-chilled.
10. Serve and Enjoy: Serve the chilled Coffee in Cream in individual glasses or cups. Optional: Garnish with a sprinkle of cocoa powder or a drizzle of caramel.

Source — The Unrivalled Cookbook and Housekeeper's Guide
Prepared by Reagan Garrett
Louisiana Anthology
December 19, 2023

Quiche Lorraine (Bacon and Cheese)

 

Ingredients

• 
  Pastry for a one-crust 9-inch pie 
• 4 strips bacon
• 1 onion. thinly sliced
• 1 cup Gruyere or Swiss cheese, cubed
• 1/4 cup grated Parmesan
• 4 eggs, lightly beaten
• 2 cups heavy cream or 1 cup each milk and cream
• 1/4 teaspoon nutmeg
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• Tabasco sauce to taste

Directions

1. Heat the oven to 400 degrees.
2. Line a nine-inch pie plate with the pastry.
3. Build a rim with the pastry, and flute it.
4. Cover the bottom of the pastry with a round of parchment paper, and add enough dried beans or peas to partly fill the shell.
5. Bake for 10 minutes.
6. Reduce the oven heat to 375 degrees and remove the pastry (throwing away beans and parchment paper. Set aside.
7. Cook the bacon on skillet until crisp, then remove from pan.
8. Pour all but one tablespoon of fat remaining in skillet.
9. Cook onion in the remaining fat until transparent.
10. Combine the eggs, cream, nutmeg, salt, pepper, and tabasco sauce in bowl.
11. Crumble the bacon and sprinkle bacon, onion, and cheese over the inside of the pastry.
12. Strain cream mixture over onion-cheese- mix and slide the pie onto a baking sheet.
13. Bake the pie until a knife comes out clean; about 50 minutes, remover, and let stand for 5-10 minutes before serving,

Source — NY Times 
Prepared by Catherine Young
Louisiana Anthology
December 19, 2023

Corn Casserole

 

Ingredients

• 
  1 16 oz can of creamed corn
• 1 16 oz can of whole kernel corn
• 2 beaten eggs
• 3/4 cup of grated cheese
• 1 box of jiffy corn mix
• 8 oz of sour cream
• 1 stick of butter

Directions

1. Preheat oven to 350° F (175°C).
   
2. Beat the eggs in a large bowl. 
3. Mix in all of the ingredients.
4. Put it in a greased 9x13 baking dish.
5. Cook for 30 minutes. 
6. Sprinkle a layer of cheese on the top.
7. Cook for another 10 minutes.

Source — Favorite Recipe
Prepared by Kaylie Canerday
Louisiana Anthology
December 19, 2023

Omelette Souflee

 

Ingredients

• 
  Yolks of 6 eggs
• 1 dessertspoonful of potato flour
• 1 dessertspoonful of orange flower water
• Very little salt
• 6 egg whites
• 2 ounces of butter
• Little amount of sugar

Directions

1. Put the yolk of 6 eggs in a large basin, alongside a dessertspoonful of potato flower, 1 dessertspoonful of orange flower water, and a very little salt.
2. Stir these together with a wooden spoon for about ten minutes.
3. Whip 6 egg white and mix them in lightly with the batter.
4. Put two ounces of butter into a sauce pan and set it on fire.
5. As soon as the butter begins to sputter, pour the batter into it and set the pan over the fire.
6. As the batter becomes partially set, round the sides and at the bottom.
7. Toss it over gently and then turn the omelette out neatly in the form of a dome on a silver dish greased with butter.
8. Put it in the oven and bake it for about 12 minutes.
9. When it is ready to send to the table, shake some sugar over it and serve immediately.

Source — Creole Cookery Book
Prepared by Catherine Young
Louisiana Anthology
December 19, 2023

Ginger Bread

Ingredients

• 2 quarts of flour
• 1 pound of room temperature butter
• 1/2 pound of sugar
• 9 eggs
• 1 pint of molasses
• 1 cup of ginger
• 2 teaspoons of baking soda

Directions

1. Preheat oven to 350° F (175° C).
2. Beat the butter with a mixer, then mix in the sugar.
3. Mix in the eggs and the molasses.
4. Sift the flour, sugar, ginger, and baking soda together.
5. Slowly mix in the dry ingredients into the wet ingredients.
6. Pour batter into a greased 9 inch pan. 
7. Cook in the oven for 30 minutes.
8. Check if it is done by inserting a toothpick and seeing if it comes out clean. If not cook for 15-20 more minutes.

Source — Creole Cookery Book
Prepared by Kaylie Canerday
Louisiana Anthology
December 19, 2023

Common Cake

Ingredients

• 1 pound of sugar
• 2 pounds of flour
• 1 pound of butter
• 5 egg yolks
• 8 tablespoons of cream
• 4 oz of brandy

Directions

1. Preheat oven to 325°F (170°C).
2. Mix butter, cream, and sugar together in a large bowl.
3. Beat in egg yolks one at a time.
4. Mix in flour.
5. Stir in the brandy.
6. Cook in the oven for 50 minutes and until cooked through.

Source — Creole Cookery Book
Prepared by Kaylie Canerday
Louisiana Anthology
December 18, 2023

Famous Apple Pudding

Ingredients

• One orange or lemon
• 1/2 lb. of apples
• The yolks of 8 eggs
• 1/2 lb. of sugar
• 1/4 lb. of butter
• Nice puff paste

Directions

1. Boil until tender, 1 orange or lemon, with 1/2 lb. of apples.
2. Beat until they can be passed through a wire sieve.
3. Add the yolk of 8 eggs to the mixture.
4. Add 1/2 lb. of sugar and 1/4 lb of butter; mix all well.
5. Fill dish with mixture.
6. Place nice puff paste on the rim and bake for 1/2 an hour.

Source — Creole Cookery Book
Prepared by Catherine Young
Louisiana Anthology
December 19, 2023

Angel's Food

Ingredients

• The whites of 11 eggs 
• 1 1/2 tumblers of sifted powdered sugar [a tumbler is 1 cup]
• 1 tumbler of sifted flour
• 1 teaspoon of cream of tartar

Directions

1. Sift the flour four times, leaving the tumbler even full.
2. Add the cream of tartar and sift again.
3. Beat the eggs to a stiff froth in a pan. (Pan must never have been greased, and have dimensions of 2.5 gills [1 1/4 cups])
4. While beating, add sugar to the eggs lightly.
5. Flour the eggs gently, while still beating.
6. Do not stop beating until the dish is put in a moderately heated oven to bake.
7. Bake in oven for 40 minutes, if too soft let it remain a few minutes longer.
8. Leave in oven, and do not open the oven until it has been in 15 minutes.
9. Turn the pan upside down to cool.
10. When cold, take out the cake by loosening it with a knife
11. Ice cake 

Source — Creole Cookery Book
Prepared by Catherine Young
Louisiana Anthology
December 19, 2023

Grandma's Chicken Fried Rice

Ingredients

• Cooked and chilled white rice
• Chicken breast, cooked and shredded
• Vegetables (e.g., peas, carrots, and corn)
• Eggs
• Soy sauce
• Sesame oil
• Green onions, chopped
• Garlic, minced
• Salt and pepper to taste
• Ajinomoto

Directions

1. Heat a wok or large skillet over medium-high heat.
2. Add a small amount of oil and sauté minced garlic until fragrant.
3. Add the shredded chicken and cook until browned.
4. Push the chicken to the side, add a bit more oil, and scramble the eggs in the empty space.
5. Once the eggs are cooked, mix them with the chicken.
6. Add the chilled rice and stir-fry, breaking up any clumps.
7. Toss in the vegetables and continue stir-frying until they are tender-crisp.
8. Season the fried rice with soy sauce, sesame oil, little bit of Ajinomoto, salt, and pepper to taste.
9. Sprinkle chopped green onions on top and stir to combine.
10. Continue cooking until everything is heated through.

Source — My grandma
Prepared by Samman Regmi
Louisiana Anthology
December 19, 2023

Quince Jam

Ingredients

• Quinces
• Loaf sugar (equal weight to quinces)

Directions

1. Peel, core, and chop the quinces.
2. Combine the chopped quinces with an equal weight of loaf sugar.
3. Mash the quinces and sugar together thoroughly.
4. Stew the mixture until it reaches the desired thickness; check by cooling a small amount.
5. Be cautious not to overcook, as it may change the color of the fruit.
6. If desired, transfer the quince jam into moulds for an elegant presentation on the tea table.

Source — Creole Cookery Book
Prepared by Samman Regmi
Louisiana Anthology
December 19, 2023

Pickled Cucumbers

Ingredients

• Fresh cucumbers
• Salt
• Water
• White vinegar
• Spices for pickling (optional)

Directions

1. Wipe the fresh cucumbers clean.
2. Place them in a mixture of salt and water, strong enough to bear an egg, and let them soak for 6 or 7 days.
3. After soaking, scald the cucumbers in vinegar to retain their green color.
4. Transfer the cucumbers to a container and cover them with cold spiced vinegar. Add your choice of pickling spices if desired.
5. Allow the pickled cucumbers to marinate for optimal flavor.

Source — Creole Cookery Book
Prepared by Samman Regmi
Louisiana Anthology
December 19, 2023

Shrimp Ochra Gumbo

Ingredients

• Ochra 
• Butter or lard
• Onions
• Salt and pepper
• Peeled shrimp
• Chopped ham
• Cayenne pepper
• 1 quart of sliced tomatoes
• Boiled rice
• Fresh green peppers

Directions

1. Slice the ochra into butter or lard to fry.
2. Add sliced or chopped onions along with salt and pepper.
3. Boil the shrimp.
4. Fry them in a saucepan with chopped ham, chopped onions, and cayenne pepper to taste or to liking.
5. Pour the ochra and shrimp into a soup pot. 
6. Add in a  quart of sliced tomatoes.
7. Cook slowly for 2 hours.
8. Serve with boiled rice and fresh green peppers.

Source — The Unrivalled Cook-Book
Prepared by Matthew Delacerda
Louisiana Anthology
July 19, 2023

Milk Cakes

Ingredients

• 1 1/2lbs of fine white flower
• 2 ounces of butter
• 1/16 tsp of salt
• 1 tsp of baking powder 

Directions

1. Simply mix all ingredients into a paste.
2. Cut into flat cakes.
3. Lay cakes onto a greased or buttered pan.
4. Bake in the oven at 350 degrees for one hour.

Source -The Unrivalled Cook-Book
Prepared by Matthew Delacerda
Louisiana Anthology
July 19, 2023

White Stuffing for Stewed Chicken

Ingredients

• 1 Stewed Chicken
• Milk
• Celery
• 1/8 tsp of Laurel
• 1/8 tsp of Basil
• Coriander Seeds
•  4 Ounces Breadcrumbs
• Salt
• Pepper
• 12 Almonds
• 1/16 tsp of Nutmeg
• 5 Hard-Boiled Eggs
• Sliced Ham
• White Sauce or Gravy

Directions

1. Boil 1 quart of milk with 2 sticks of celery, 1/8 tsp of laurel, 1/8 tsp of basil, and a small amount of coriander seeds until reduced to one-half.
2. Prepare 5 hard-boiled eggs.
3. Strain and add 2 ounces of breadcrumbs
4. Place on the heated stovetop until the milk has absorbed the bread.
5. Remove it from the stovetop.
6. Add 2 more ounces of breadcrumbs.
7. Add salt and pepper to taste.
8. Separately, prepare 12 blanched and powdered almonds to a paste.
9. Add the almonds to the mixture.
10. Add 1/16 tsp of nutmeg
11. Add yolks of the 5 hard-boiled eggs.
12. Mix well and smooth until the consistency is uniform.
13. Stuff the chicken and sew it up.
14. Cove with sliced ham.
15. Stew in milk until tender.
16. Serve with white sauce or gravy.

.Source —The Unrivalled Cook-Book
Prepared by Matthew Delacerda
Louisiana Anthology
December 19, 2023

Thompson Cake

Ingredients

• 1/2 lb. of butter
• 3/4 lb. of sugar
• 7 eggs (yolks and whites)
• 1 wineglass of brandy
• 1 grated nutmeg
• 1 1/2 lbs. of sifted flour
• 1/2 pints of thick cream
• 1 lb. of seeded raisins
  

Directions 

1. Stir together butter and sugar until very light and white.
2. Beat the yolks and whites of 7 eggs separately to a froth.
3. Stir the beaten eggs into the cake mixture.
4. Add brandy, grated nutmeg, and sifted flour (11⁄2 lbs.).
5. Just before baking, add 1/2 pint of thick cream and 1 lb. of seeded raisins.

Source — Creole Cookery Book
Prepared by Samman Regmi
Louisiana Anthology
December 19, 2023

Ice Cream

Ingredients

• 12 eggs
• 3 quarts of milk
• 1/2 cup sugar

Directions

1. Beat the eggs yolks separately until light and fluffy.
2. Beat eggs whites in separate bowl.
3. Stir sugar into the egg yolks.
4. Stir milk into the mixture.
5. Stir in egg whites.
6. Add vanilla extract or other flavorings as wanted.

Source — Creole Cookery Book
Prepared by Kaylie Canerday
Louisiana Anthology
December 18, 2023

Stuffed Crabs à la Créole

Ingredients

1 hard-shell crab

1/2 cup chopped white onion

2 tablespoons minced ham

1/4 cup bread crumbs

1 teaspoon bread crumbs (powdered)

2 tablespoons butter or oil

2 tablespoons suet

2 tablespoons red pepper

1 egg yolk

Directions

1. Boil the crab.
2. Remove the shell, keep for later.
3. Take out the sand bag and spongy substances.
4. Take out meat and fat carefully.
5. In a bowl, chop up and combine the crab meat, fat, onions, ham, bread crumbs, butter or oil, suet, and red pepper.
6. Bind the mixture with an egg yolk.
7. Fry in a low heat pan until browned.
8. Preheat oven onto low heat.
9. Clean the upper shell of the crab.
10. Stuff the crab with the crab stuffing.
11. Sprinkle crab with powdered bread crumbs.
12. Put a small lump of butter onto the top of the shell.
13. Put crab into oven to melt butter, then serve.

Source — The Unrivaled Cook-Book.
Prepared by Brennan Marse
Louisiana Anthology
December 17, 2023

Cheese Rolls

Ingredients

Pre-made French rolls

Welsh rarebit

Directions

1. Remove top of French rolls and scoop out insides.
2. Add Welsh rarebit.
3. Close top of French rolls.

Source — The Unrivaled Cook-Book.
Prepared by Brennan Marse
Louisiana Anthology
December 17, 2023

Soda Biscuit

Ingredients

1 quart of flour

2 cups milk

1 teaspoon cream of tartar

1 teaspoon baking soda

1/4 teaspoon salt

2 tablespoons lard or butter

Directions

1. Preheat oven at 425°F.
2. In a large bowl, rub the soda and cream of tartar into the flour and sift all together.
3. Put in the salt and lard or butter, rubbing carefully into the flour.
4. Pour in milk.
5. Roll the dough out smooth, handling it as little as possible. It should be very soft; if stiff add more milk.
6. Roll out lightly; cut into cakes 1/2" thick.
7. Lay into buttered pans and bake for 15 minutes or until golden brown.

Source — The Unrivaled Cook-Book
Prepared by Brennan Marse
Louisiana Anthology
December 17, 2023

Cornbread Casserole

Ingredients

• 1 (8 ounce) box Jiffy cornbread mix
• 1 (15 ounce) can whole kernel corn, drained
• 1 (15 ounce) can creamed corn (NOT DRAINED)
• 1 cup sour cream
• 1/2 cup melted butter

Directions

1. Preheat oven at 350°F.
2. Mix all ingredients and pour into (greased or sprayed) 8x8" casserole dish.
3. Cook uncovered for 55-60 minutes.

Source — 5 Ingredient Jiffy Cornbread Casserole
Prepared by Brennan Marse
Louisiana Anthology
December 17, 2023

Sugar Cookies

Ingredients

• One cup of sugar                                                                                        
  
• One egg
• Two cups of flour
• Two teaspoons of vanilla extract
• Two tablespoons of oil
• Four tablespoons of butter(melted)
• Two teaspoons of baking powder
• Two tablespoons of milk
• One teaspoon of salt

Directions

1. Crack the egg into a bowl and beat.
2. Sift the flour out and add flour and sugar into bowl with beaten egg.
3. Stir in baking powder, melted butter, milk, oil and vanilla extract.
4. Bake at 350 degrees for about 15 minutes. (or desired color)
5. Cool for about 5 minutes before consuming.

Source — Creole Cookery Book
Prepared by Nathaniel Anderson
Louisiana Anthology
December 16, 2023

Brown Bread

Ingredients

• One and a half pints of cornmeal
• One and a half pints of graham flour,
• One and a half cups of molasses,
• Two teaspoons of soda,
• One pint of milk,
• One pint of water,

Directions

1. Dissolve two teaspoons of soda into a little boiling water.
2. Stir in one and a half cups of molasses, one pint of milk, and one pint of water.
3. Pour into a greased three-quart pan and lightly salt.
4. Steam the mixture for three hours.
5. Bake the mixture for one hour.

Source — Creole Cookery Book
Prepared by Nathaniel Anderson
Louisiana Anthology
December 15, 2023

Royal Ginger cakes

Ingredients

• Three pounds of flour,
• One pound of sugar
• One pound of butter
• Half a pint of molasses
• One gill of cream (1/2 cup)
• One cup of ginger

Directions

1. Mix three pounds of flour, one pound of sugar, and one pound of butter into a large bowl.
2. Stir in a half pint of molasses, one gill of cream, and one cup of ginger.
3. Remove the dough from the bowl and roll it out on the table.
4. Bake in a slack oven until the desired color is achieved.

Source — Creole Cookery Book
Prepared by Nathaniel Anderson
Louisiana Anthology
December 15, 2023

Indian Bread

Ingredients

• Indian meal
• Cold water
• Salt
• Yeast

Directions

1. Mix Indian meal and cold water until it has a thick consistency.
2. Stir the mixture into boiling water.
3. Boil for 30 minutes.
4. Stir in a little salt and remove from heat to become lukewarm.
5. Stir in yeast and Indian meal until it has the consistency of common dough.
6. Pour the mixture into greased pans and let the dough sit for a few minutes. 
7. Bake for two and a half hours.

Source — Creole Cookery Book
Prepared by Nathaniel Anderson
Louisiana Anthology
December 14, 2023

Pork Potpie

Ingredients

• One butter stick
• One large pot
• One quart of cold water
• Two chine of pork
• Six parboiled potatoes
• Upper and lower crusts for pies
• Salt and pepper
• Concentrated pork broth (paste)

Directions

1. Butter the entire pot then line the sides with concentrated pork broth.
2. Cut the chine of pork into riblets 
3. Layer riblets, paste, and sliced potatoes into the pot until nearly filled.
4. Season with salt and pepper then pour the quart of cold water.
5. Lay the upper crust then cut a slit in it.
6. Cook and boil from an hour and a half to two hours.
7. Take out the upper crust and meat from the boil.
8. Place over lower crust then ready to serve!

Source — The Unrivalled Cook-Book
Prepared by Dylan Ronquille
Louisiana Anthology
December 9, 2023

Crawfish Corn Soup

Ingredients

• 1 large pack of precooked crawfish tails
• One quart of half-and-half
• Two or three cans of whole corn
• Five pounds of small red potatoes
• Five cans of cream of celery soup
• Dash of liquid crab boil
• Your choice of seasoning

Directions

1. Boil potatoes separately until they are soft.
2. Mix all other ingredients into a separate pot.
3. Add potatoes when they are soft.
4. Cook at low temperature for one hour.
5. Serve hot and ready!

Source — My Mother
Prepared by Stacie Ronquille
Louisiana Anthology
December 9, 2023

Buttermilk Muffins

Ingredients

• One quart of buttermilk, or curdled sweet milk
• One teaspoon of soda that has been dissolved in hot water
• One teaspoon of salt
• Two eggs
• Two cups of flour

Directions

1. Beat eggs in one large bowl.
2. Pour preferred milk into the bowl and stir well.
3. Add flour, salt, and soda to the bowl.
4. Mix until it looks lumpy.
5. Portion mix into muffin pan.
6. Bake at 350°F for 25 to 30 minutes.
7. Serve hot and ready!

Source — The Unrivalled Cook-Book
Prepared by Dylan Ronquille
Louisiana Anthology
December 9, 2023

White Soup for Supper

Ingredients

• 
  One quart of new milk 
• One pint of fresh cream
• One piece of lemon peel
• One teaspoon of white sugar
• One pinch of fine salt
• One small stick of Cinnamon
  
• Two ounces of sweet almonds
• Three bitter almonds
• Three coriander seeds
• Ten eggs

Directions

1. Set aside fresh cream, eggs, and almonds.
2. Blanch and fine all ingredients into a mortar.
3. Boil all ingredients for 5-10 minutes.
4. Set aside cookware to cool.
5. Grab a new stewpan while the fire is still burning.
6. Mix and stir fresh cream, eggs, and almonds in the stewpan until it thickens.
7. Pour over slices of French rolls.
8. Serve hot and ready.

Source — The Unrivalled Cook-Book
Prepared by Dylan Ronquille
Louisiana Anthology
December 6, 2023

Protein pancakes

Ingredients

• 2 large brown eggs
• 1 tbsp of vanilla extract
• 1 tsp of stevia 
• 1/2 cup of plain Greek yogurt
• 2 scoops of unsweetened whey protein powder
• 1 tsp baking powder 
• cooking oil

Directions

1. In a bowl whisk together the eggs, stevia, vanilla extract, and Greek yogurt.
2. Add the protein powder into the mixture and whisk until smooth. 
3. Add in the baking powder and whisk. 
4. Heat a non-stick griddle over medium heat, and spray with cooking oil.
5. Slowly pour pancake batter onto the griddle, cook the pancakes until bubbling on top, then flip the pancake to the other side and cook for about 20 seconds. Be sure not to overcook the pancakes or they will be dry.
6. Place cooked pancakes onto a plate and serve immediately. 

Source — Healthy Recipes
Prepared by Kaitlyn Bottrell
Louisiana Anthology
December 6, 2023

Black Cake

Ingredients

• 1 lb. of butter
• 1 lb. of granulated sugar
• 12 eggs 
• 1 lb. of flour
• 3 lbs. of stoned raisins
• 3 lbs. of cleaned currants
• 5 grated nutmegs 
• 1/2 oz. of pounded cinnamon 
• 1 tsp. of ground cloves
• 1 lb. of citron

Directions

1. Heat oven to 225 degrees, and butter a 9-inch cake pan.
2. Cut the citron into thin slices.
3. Combine the butter and the sugar and beat into a cream consistency.
4. Add the eggs and whip to a froth.
5. Sift flour into the mixture.
6. Sift ground cloves into the mixture, and mix together.
7. Add all the stoned raisins, cleaned currants, and nutmegs and mix.
8. Add cinnamon and citron into the mixture and mix well. 
9. Pour mixture into the cake pan, and bake for 2 to 3 hours, the cake will be ready when the tester comes out clean. 

Source — Creole Cookery Book
Prepared by Kaitlyn Bottrell
Louisiana Anthology
December 6, 2023

Chocolate Chip Pecan Pie

Ingredients

• Pre-made pie crust
• 1 cup of light corn syrup
• 1/2 cup of sugar
• 1/4 cup butter, melted
• 1 teaspoon vanilla
• 3 eggs
• 1 cup semisweet chocolate chips
• 10 pecan halves
• 1/2 cup whipping cream, whipped

Directions

1. Heat oven to 375°F. Place pie crust in a 9-inch glass pie plate.
2. Beat corn syrup, sugar, butter, vanilla, and eggs in a large bowl.
3. Reserve two tablespoons of chocolate chips for topping. Stir in remaining chocolate chips and 1 1/2 cups pecans. Spread evenly in a crust-lined pan.
4. Bake for 55 to 65 minutes or until deep golden brown and filling is set. Cool completely for about 1 hour.
5. Line the cooking sheet with wax paper. 
6. In a small microwavable bowl, microwave reserved 2 tablespoons of chocolate chips for 1 to 1 1/2 minutes or until melted.
7. Dip each of 10 pecan halves in chocolate and place on a lined cookie sheet. 
8. Refrigerate 15 to 20 minutes or until chocolate is set.
9. Garnish pie with whipped cream and chocolate-dipped pecan.

Prepared by Kristian Brewster
Louisiana Anthology
Dec 19, 2023

Cheese Devils

Ingredients

• Half a pound of grated cheese
• One hard boiled egg
• One teacupful of minced chicken
• One teaspoonful of cayenne pepper
• One teaspoonful of salt
• One teaspoonful of white sugar
• One teaspoonful of mustard
• One tablespoonful of onion vinegar
• One tablespoonful of salad oil or vinegar

Directions

1. Rub the yolk of the egg to a paste with the oil.
2. Add in the salt, pepper, sugar, mustard, and cheese.
3. Add in the chicken
4. Serve in crab or scallop shells

Source — The Unrivalled Cook-book
Prepared by Kristian Brewster
Louisiana Anthology
Dec 19, 2023

Coddled Apples

Ingredients

• Large tart apples
• Water
• Water
• Sugar loaf

Directions

1. Wash, rub, dry, and peel large tart apples.
2. Peel thinnly and delicatley, and core apples.
3. Throw apple peels into boiling water.
4. Place apples into porcelain-line stewpan equal to the weight of apples.
5. Strain the water in which the peels have been thrown.
6. Pour enough water over sugarloaf enough to float the apples.
7. Put the stewpan on the fire.
8. Boil the sugar down to a clear syrup then put the apples in, making sure the apples do not touch onw another.
9. Peel a lemon thinly and delicately, taking care to preserve the peel unbroken.
10. Cut the peel into long, very thin strings with a pair of sharp scissors.
11. Put lemons into the scaucepan simultaneously with apples.
12. Cook lemons and apples until tender.
13. Serve and eat cold.

Source — The Unrivalled Cook-Book
Prepared by Kristian Brewster
Louisiana Anthology
December 19, 2023

Chicken Cream

Ingredients

• 1 pound of white part of chicken
• 1/4 pound of ham
• 2 ounces of fresh butter
• 1/2 pint of fresh butter
• 3 eggs
• Ground mace 
• Cayenne
• Celery
• Buttered scallops

Directions

1. Mince one pound of white part of chicken and quarter pound of ham.
2. Pound chicken and ham in mortar.
3. Pass chicken and ham through a sleeve.
4. Add two ounces of butter, 3 well-beaten eggs, and half a pint of whipped cream.
5. Flavor mixture to taste with salt, ground mace, and small amount of cayenne.
6. Pound the new mixture together
7. Place mixture into buttered scallops.
8. Bake or steam in buttered mold for 20 minutes.

Source — Unrivalled Cook-book
Prepared by Kristian Brewster
Louisiana Anthology
Dec 6, 2023

Naples Biscuit

Ingredients

• 1 lb. of flour
• 1 lb. of sugar
• 12 egg whites
• 10 egg yolks 
• 2 glasses of white wine 

Directions

1. Preheat the oven to 350 degrees. 
2. Mix in the flour with the sugar and soften until there are no visible clumps. 
3. Add the egg whites and the egg yolks into the flour mixture, and mix.
4. Pour small increments of wine and mix, continue this step until the dough is thick.
5. Place balls of the dough into baking tins, these balls of dough should be at least the size of a quarter in width.
6. Bake for 15 minutes for light and crispy biscuits.
7. Allow them to cool down for 5 minutes before serving. 

Source — Creole Cookery Book
Prepared by Kaitlyn Bottrell
Louisiana Anthology
December 6, 2023

New York Rusk

Ingredients

• 3 lbs of flour
• 8 oz of sugar
• 6 oz of butter
• 5 spoonfuls of yeast
• 1 pint of milk lukewarm temperature

Directions

1. Preheat oven to 350 degrees 
2. Slowly rub the butter into the flour.
3. Add sugar and rub. 
4. Add yeast into the mixture and rub. 
5. The dough must be made stiff, if the milk is not sufficient, add a little warm water.
6. Make after breakfast, and bake for tea on tin sheets.
7. Place tin sheets on the middle rack of the oven, and bake for 15 minutes  

Source — Creole Cookery Book
Prepared by Kaitlyn Bottrell
Louisiana Anthology
December 6, 2023

German Pickle

Ingredients

• 3 quarts cucumbers, peeled, deseeded, and cut into 1 inch slices
• 3 cups and 1 quart of distilled vinegar, separated
• 4 cups water
• 1 pint sugar
• 3 cinnamon sticks
• 1 tsp pimento

Directions

1. Soak cucumbers in 3 cups vinegar and 4 cups of water for 24 hours.
2. Strain cucumbers from solution after 24 hour period.
3. Bring 1 quart of vinegar to a boil.
4. Put cinnamon sticks and pimento in a boil-safe cloth bag. 
5. Add spice bag and sugar into vinegar and allow to boil for 5 minutes.
6. Add cucumbers to boiling solution and cook until cucumbers are barely softened.
7. Remove from heat and store in glass jars.

Source — Creole Cookery Book
Prepared by Kayla Lynch
Louisiana Anthology
December 4, 2023

Governor’s Pudding

Ingredients

• 1 large coconut, just the “flesh”
• 4 oz butter
• 6 egg whites
• 1/2 tsp nutmeg
• Sugar, to taste

Directions

1. Preheat oven to 350 degrees.
2. Shred coconut flesh in food processor or blender until smooth.
3. Add all ingredients together in a bowl and whisk together until homogenous.
4. Spread mixture on a parchment lined baking sheet.
5. Bake until its honed a thicker paste consistency, approximately 20-25 minutes.

Source — Creole Cookery Book
Prepared by Kayla Lynch
Louisiana Anthology
December 4, 2023

Horseradish Sauce

Ingredients

• 1 tsp mustard
• 3 tbsp vinegar
• Pinch of salt
• 2 tsp heavy cream
• 1 clove garlic, crush and mashed
• 1-2 tsp grated horseradish

Directions

1. Grate horseradish and set aside.
2. Crush and mash garlic, set aside.
3. Stir together mustard, vinegar, salt, and heavy cream.
4. Add horseradish a bit at a time, only using enough to thicken the sauce.
5. Add garlic to sauce and stir until homogenous, now your sauce is complete.

Source — La Cuisine Creole

Prepared by Kayla Lynch
Louisiana Anthology
December 4, 2024

Grandma’s Pecan Pie

Ingredients

• 1 deep dish pie pan lined with dough
• 1 cup sugar
• 1 tsp butter, melted
• 3 eggs
• 1 cup Karo
• 1 1/4 cup pecan halves
• 1 tsp vanilla
• Handful of pecan halves for topping

Directions

1. Preheat oven to 350 degrees.
2. Melt butter in microwave safe bowl.
3. Cream together butter with sugar, Karo, and vanilla.
4. Stir in chopped pecans.
5. Pour prepared mixture into pie pan.
6. Top carefully with pecan halves in desired pattern.
7. Bake pie uncovered for 25-30 minutes.
8. Turn pie and cover with parchment paper, baking the pie for another 25-30 minutes until cooked through.

Source — Favorite Recipe
Prepared by Kayla Lynch
Louisiana Anthology
December 4, 2023

Peach Sherbert

 Ingredients 

• 2 or 3 dozen ripe peaches

Directions

1. Peel the peaches.
2. Pass through a cullender.
3. Add water to weaken foundation more.
4. Add sweetener.
5. Freeze.

Source — Creole Cookery Book
Prepared by Don Hobdy
Louisiana Anthology

November 14, 2023

Ingredients

• Flour
• Milk
• Powdered Cinnamon 
• Powdered sugar
• Egg Yolk
• Bread
• Fried Croutons 
• Sailors Biscuit's

Directions

1. Brown some Flour
2. Thin it while warm with sufficient milk 
3. Add powdered cinnamon 
4. Add powdered sugar 
5. Cook while stirring
6. Thicken with beaten egg yolk
7. Pour in tureen over slices of toasted bread, fried croutons, or sailors biscuits

Source — German Flour Soup.
Prepared by Brileigh Rossitter
The Unrivalled Cook-Book
Sep. 23, 2023

Cheesy Garlic Bread Rolls

Ingredients:

For the Dough:

• 1-1/3 cups of water
• 2 teaspoons of sugar
• 1-1/4 teaspoons of salt
• 2 tablespoons of olive oil
• 2 tablespoons of cornmeal
• 3-1/4 cups flour
• 1 teaspoon baking powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1-1/2 teaspoons yeast

For the Rolls:

• 1 cup (2 sticks) of salted butter
• 8-10 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 3 cups Mozzarella cheese, shredded
• 3 cups Cheddar cheese, shredded

Directions:

1. Preheat the oven to 350 degrees fahrenheit. Spray a 9x13 inch baking dish with cooking spray and set aside
2. Roll out dough into an 18x10 inch rectangle
3. In a bowl, combine butter, garlic, and parsley. Use a pastry brush to spread an even layer of the butter mixture over the dough
4. Sprinkle mozzarella and cheddar cheese over the dough
5. Roll up the dough jelly-roll style. Slice into 12 equal slices
6. Place the rolls in the prepared pan. Bake for 35 min so that the dough is cooked through and the cheese is completely melted
7. Serve warm

    Source — Love Bakes Good Cakes

Prepared by Kylie O'Connor

Louisiana Anthology

October 31, 2023

Creamy Garlic Chicken Breasts

Ingredients:

For the Chicken:

• 2-3 large boneless and skinless chicken breasts halved horizontally to make 4
• 4 tablespoons of flour (all purpose)
• 4 table spoons of grated fresh parmesan cheese
• 2 teaspoons of salt
• 1 teaspoon of garlic powder
• 1/2 teaspoon black cracked pepper

For the Sauce: 

• 5 tablespoons olive oil
• 2 tablespoons of butter
• 1 small onion finely chopped
• 1 head of garlic peeled and divided in 10-12 cloves
• 1 1/4 cup half and half or heavy whipping cream
• 1/2 cup finely grated fresh parmesan cheese
• 2 tablespoons of fresh parsley, to serve

Directions:

1. Season the chicken with salt, garlic powder, and pepper
2. In a shallow bowl, combine the flour, parmesan cheese. Dredge the chicken in the flour mixture and shake off excess of mixture
3. Heat 2 tablespoons of oil and 1 tablespoon butter in a large skillet over medium-high heat (6-7). Swirl the pan to coat it evenly.
4. Fry 2-3 chicken breasts until golden on each side. Make sure completely cooked through and no longer pink (about 4-5 minutes on each side, depending on the thickness of your chicken). Transfer to a warm plate and set aside
5. Wipe pan over with a paper towel. Repeat with remaining oil, butter and chicken breasts. When cooked, transfer the chicken onto the same plate
6.  Reduce heat to medium (5-6). Saute the onion in the remaining oil/juices in the pan until softened
7. Smash 6 whole cloves of garlic with the blunt edge of the back of the knife
8. Add the remaining oil to the pan and heat through, mixing it through the onions. Saute smashed garlic cloves and whole garlic cloves until fragrant, about 2-3 minutes. Add the broth to deglaze the pan. Scrape up any browned bits and let simmer and reduce heat.
9. Reduce heat to medium-low. Pour in the cream. Bring the sauce to a gentle simmer for about 2-3 minutes, combining all the flavors together
10. Mix in in the parmesan cheese. Continue cooking gently for about 2-3 minutes until the cheese melts. Stir occasionally. Season with salt and pepper to your taste
11.  Add the chicken back into the pan and let simmer for a further 2-3 minutes to thicken the sauce to your liking. The chicken breast will soak all of the remaining flavors
12. Garnish with parsley and a little black cracked pepper.
13. Serve over pasta, cauliflower mash, zucchini noodles, rice, or mashed potatoes

             Source — Cafe Delites

Prepared by Kylie O'Connor

Louisiana Anthology

October 31, 2023

Chicken Fried Rice

 

Ingredients

• Cup of White Rice
• 8oz of Diced Chicken Breast
• 3 Tsp Toasted Sesame oil
  
• 3 Tsp Vegetable Oil
• Bag of Frozen Peas and Carrots blend
• 1 Green Onion
• 2 Cloves of Garlic
• 3 Eggs
• 2 Tbsp of Soy Sauce
• Salt
• Pepper

Directions

1. Cook 1 cup of white rice in a pot with water for approx. 17 minutes.
2. In a skillet, heat 1 1/2 tsp sesame oil and 1 1/2 tsp of canola oil over medium-high heat.
3. Add the diced chicken seasoned with salt and pepper and let it cook for 5-6 minutes.
4. Set the chicken aside after it is cooked thoroughly.
5. Add another 1 1/2 tsp sesame oil and 1 1/2 tsp canola oil to the skillet.
6. Add the peas and carrot blend and green onions and saute for 1 minute.
7. Add the 2 cloves of diced garlic and saute for another minute.
8. Push the vegetables to the edge of the pan and add the 3 eggs to the center of the skillet.
9. Scramble the egg until it is set and mix the eggs with the vegetables.
10. Add the cooked rice and chicken to the skillet.
11. Add in the 2 tbsp of soy sauce and mix well.
12. Add any extra salt and pepper to your preferred taste and the dish is ready to be served.

Source — Cooking Classy
Prepared by Spencer Willis
Louisiana Anthology
October 7, 2023

Bouille

 

Bouille Ingredients

• 
  1 Beef Rump
• Salt to taste
• 1 Head of Garlic
• 1 Bell Pepper
• 4 Onions
• 4 Carrots
• 4 Turnips
• 1 Head of Celery
• Water

Glaze Ingredients

• 1 Beef Veal
• 3 Slices of Bacon(Chopped)
• 1 Onion
• 1 Carrort
• 1 Turnip
• 1/4 Head of Celery

Gravy Ingredients

• 1/4 Cup of Butter
• 1 Cup of Flour
• 3 Pickled Cucumbers
• Handful of diced Anchovies
• Handful of diced Capers

Directions

1. Submerge the Beef Rump into a pot with cold water and start to boil
2. Remove any scum that rises and pour in extra water to account for the water removed.
3. Season the soup with Salt and Garlic Cloves
4. Dice the Pepper, Onions, Carrots, Turnips, and Celery and place into the pot
5. While the soup is cooking, it is time to start making the glazing.
6. Stew a piece of Veal in a pot with the chopped Bacon and 1/4 of the vegetables that were used in the soup.
7. When it is sufficiently done, strain off the broth and reduce it to the consistency of glazing.
8. After the glazing is done, it is time to make the gravy.
9. Put 1/4 of Butter into a pan and slowly whisk in 1 cup of Flour until it becomes the consistency of gravy.
10. Add 3 cut-up Pickled Cucumbers, a handful of diced Anchovies, and a handful of diced Caspers into the gravy.
11. Move the gravy into the pan with the glazing.
12. Add a little water and stir it until near the point of boiling
13. Now move the gravy into a sauce boat.
14. The Bouille is now ready to be served with gravy
Source — Creole Cookery Book
Prepared by Spencer Willis
Louisiana Anthology
October 7, 2023