Baked Salmon with Asparagus

Ingredients

• 2 Salmon fillets
• 1 lb medium-thick asparagus, woody ends trimmed
• Salt and pepper to taste
• 3 Tbs butter
• 4 cloves minced garlic
• 2 Tbs lemon juice
• 2 Tbs Soy Sauce
• 1 Tbs Siracha Sauce

Directions

1. Preheat your oven to 425ºF and place the salmon fillets in aluminum foil separately
2. In a small bowl, combine lemon juice, minced garlic, soy sauce and siracha sauce to make the garlic butter sauce
3. Season both sides of the salmon fillets with salt and pepper and divide salmon onto the aluminum foil near the center then place trimmed asparagus to one side of the salmon, following the long direction of the foil
4. Drizzle the garlic butter sauce generously over the salmon fillets and asparagus
5. Wrap salmon foil packets in and crimp edges together then wrap ends up
6. Transfer the salmon foil packs to a baking sheet and bake salmon for 10 minutes
7. Carefully unwrap the baked salmon foil packets and broil it for 5 minutes to give it a crispy taste
8. Unrap the baked salmon foil packets and garnish with cilantro and slice of lemon. Enjoy!

Source — Coooking with Claudia
Prepared by Nirjala Parajuli
Louisiana Anthology
July 16, 2019

Baked Salmon with Asparagus

Ingredients

• 2 Salmon fillets
• 1 lb medium-thick asparagus, woody ends trimmed
• Salt and pepper to taste
• 3 Tbs butter
• 4 cloves minced garlic
• 2 Tbs lemon juice
• 2 Tbs Soy Sauce
• 1 Tbs Siracha Sauce

Directions

1. Preheat your oven to 425ºF and place the salmon fillets in aluminum foil separately
2. In a small bowl, combine lemon juice, minced garlic, soy sauce and siracha sauce to make the garlic butter sauce
3. Season both sides of the salmon fillets with salt and pepper and divide salmon onto the aluminum foil near the center then place trimmed asparagus to one side of the salmon, following the long direction of the foil
4. Drizzle the garlic butter sauce generously over the salmon fillets and asparagus
5. Wrap salmon foil packets in and crimp edges together then wrap ends up
6. Transfer the salmon foil packs to a baking sheet and bake salmon for 10 minutes
7. Carefully unwrap the baked salmon foil packets and broil it for 5 minutes to give it a crispy taste
8. Unrap the baked salmon foil packets and garnish with cilantro and slice of lemon. Enjoy!

Source — Coooking with Claudia
Prepared by Nirjala Parajuli
Louisiana Anthology
July 16, 2019

Plain Muffins

Ingredients

• Flour
• Yeast
• Warm Water
• Warm Milk
• 4 eggs

Directions

1. Mix the flour and yeast in a bowl
2. Add warm water to the mixture to make a stiff batter and leave it overnight
3. Add little warm milk and the eggs to the mix the next morning
4. Add a little flour
5. Mix it well to make it suffciently stiff and bake

Source — Creole Cookery Book
Prepared by Nirjala Parajuli
Louisiana Anthology
June 07, 2020

Plain Muffins

Ingredients

• Flour
• Yeast
• Warm Water
• Warm Milk
• 4 eggs

Directions

1. Mix the flour and yeast in a bowl
2. Add warm water to the mixture to make a stiff batter and leave it overnight
3. Add little warm milk and the eggs to the mix the next morning
4. Add a little flour
5. Mix it well to make it suffciently stiff and bake

Source — Creole Cookery Book
Prepared by Nirjala Parajuli
Louisiana Anthology
June 07, 2020

Indian Muffins

Ingredients

• 1 quart of boiling water
• Cornmeal
• Flour
• 1/2 teaspoon of salt
• 1/2 a wineglass of yeast
• Fresh Butter

Directions

1. Stir cornmeal into the boiling water to make it a nice batter
2. When warm, pit in as much flour as will make a stiff batter
3. Add salt and yeast
4. Set it to rise
5. When risen, pour it into muffin rings and bake slowly in an oven
6. Serve them with butter

Source — Creole Cookery Book
Prepared by Nirjala Parajuli
Louisiana Anthology
July 16, 2019

Indian Muffins

Ingredients

• 1 quart of boiling water
• Cornmeal
• Flour
• 1/2 teaspoon of salt
• 1/2 a wineglass of yeast
• Fresh Butter

Directions

1. Stir cornmeal into the boiling water to make it a nice batter
2. When warm, pit in as much flour as will make a stiff batter
3. Add salt and yeast
4. Set it to rise
5. When risen, pour it into muffin rings and bake slowly in an oven
6. Serve them with butter

Source — Creole Cookery Book
Prepared by Nirjala Parajuli
Louisiana Anthology
July 16, 2019

French Cake

Ingredients

• 6 ounces of sweet almonds
• 3 ounces of bitter almonds
• 3 ounces of sifted flour
• 14 eggs
• 1 lb of powdered sugar
• Vanilla/Orange flower water

Directions

1. Dry the sweet almonds, bitter almonds and sifted flour near the fire
2. Add the dried sifted flour to a mixing bowl
3. Add the eggs, powdered sugar and flavor it with vanilla or orange flower water
4. Mix until just combined
5. Add both dried sweet and bitter almonds
6. Fold the almonds into the batter carefully and bake the cake

Source — Creole Cookery Book
Prepared by Nirjala Parajuli
Louisiana Anthology
July 16, 2019