Spicy Chicken Alfredo

 Spicy Chicken Alfredo 

Ingredients

*2 cups Fettuccine noodles

*3 cups Parmesan cheese

*2 pieces grilled chicken

*2 broccoli florets 

*mushrooms

*spicy seasoning of your choice

Directions 

* Boil the noodles

* Start making the sauce, use Rao's brand with parmesan cheese and heavy whipping cream.

* Let the sauce cook on low temp and continue adding the parmesan and start seasoning the sauce

* Cut up the broccoli and let it steam for five minutes and start cutting up the mushrooms

* Cook your chicken breast and then cut it up and sauté it with the mushroom and broccoli

Garnish

* Once done drain your noodles and add to a bowl with your chicken and vegetables 

* Then add your sauce on top and sprinkle with parmesan and parsley 

                                                             Source- Allez'ja Turner

'                                                            Prepared by Allez’ja Turner 

                                                             Louisiana Anthology 

                                                             September 30, 2023 

Spinach to cook

 Spinach to Cook

Ingredients

* Spinach

*Butter

* Hard boiled eggs 

Directions

* Wash in three to two quarters of water

* Boil in clear water for 30 minutes

* Add a little soda,  if not green

* When soft chop fine and add butter and salt and pepper to taste

Garnish

* Cut hard boiled eggs into fancy shapes

* Poach eggs and lay them on top of the spinach 

                                                                  Source- La Cuisine Creole

                                                                  Prepared by Allez'ja Turner 

                                                                  Lousiana Anthopolgy 

                                                                   September 30, 2023

Red-Fish A La Provencale

 Red-Fish A La Provencale 

Ingredients

* Properly clean the red fish

* Place is a large dish with pickled marinade with 2 carrots, two onions, parsley, bay leaves, three garlic cloves, salt & pepper, juice of two lemons, and gill of salad oil. 

Directions

* Remove from marinade and cook three quarters of an hour

* Baste frequently with butter

Preparation

* Platter while fish is still hot 

* Add half a bottle of wine and cayenne pepper to marinade

* Stew well and strain over fish 

* Garnish with lemon, parsley and capers

                                                                Source- La Cuisine Creole 

                                                                Prepared by Allez’ja Turner

                                                                Louisiana Anthology 

                                                                September 30, 2023

Tomato Sauce

 Ingredients

• Twelve red tomatoes
• Three crackers
• Three tablespoons of salt
• Three tablespoons of pepper

Directions

1. Peel and slice twelve red tomatoes. Remove the seeds.
2. Add the tomatoes to a pot over medium-low heat.
3. Crush up the crackers into fine pieces.
4. Add the crackers, salt, and pepper to the pot with the tomatoes.
5. Cover the pot, stirring occasionally, and cook for twenty minutes.

Source — La Cuisine Creole
Prepared by Elli Houser
Louisiana Anthology
September 30, 2023

Crows’-Nest Pudding with Cinnamon

 Ingredients

• 3 tablespoons of sugar
• 3 tablespoons of cinnamon
• 1 pre-made pie crust
• 1 cup of water
• 6 sour apples
• 1 lemon

Directions

1. Preheat oven to 350 degrees Fahrenheit.
2. Cut apples into small slices and place them into a baking dish.
3. Sprinkle the sugar and cinnamon over the apples in the baking dish. Stir well to combine.
4. Squeeze the juice from one lemon over the apples.
5. Add one cup of water to the baking dish.
6. Cover the baking dish with the pre-made pie crust. Cut holes into the pie crust for airflow.
7. Bake until the apples are of desired tenderness and serve.

Source — La Cuisine Creole
Prepared by Elli Houser
Louisiana Anthology
September 30, 2023

Meringues

 Meringues 

Ingredients 

* 10 egg whites 

* 10 tbs of silted sugar 

* Raspberry preserve

Directions 

* Mix the eggs and silted sugar until its well beaten

* Formed it into a large egg on paper and place in the oven 

* Take it out when its light brown and carefully remove the uncooked parts with a spoon

Glazing 

* After its cooled you can take out your chilled preserve 

* You carefully spread the raspberry and then its ready to eat 

                                                            Source- Creole Cookery Book

                                                            Prepared by Allez'ja Turner

                                                            Louisiana Anthology 

                                                            September 30, 2023

Bacon-Ranch Penne Pasta

Ingredients

• 2 Tablespoons all-purpose flour

• 3/4 cup heaving whipping cream

• 1/2 cup milk

• 3/4 cup salted butter

• 1 block (8 ounces) cream cheese

• 1/2 cup grated Parmesan cheese

• 1/2 teaspoon garlic powder

• 1/2 cup prepared ranch dressing

• 6 slices cooked bacon, chopped

• 1 cup freshly grated Mozzarella cheese

• 1 pound penne pasta

Directions

1. In a small bowl combine flour, heavy whipping cream, and milk. Whisk until smooth and combined. Set aside.

2. In a medium saucepan, over medium-low heat, add butter and cream cheese. Stir with a whisk until both are melted

3. Slowly add the flour/milk mixture to the saucepan. Continue to whisk until the mixture starts to thicken.

4. Once thickened and hot, remove from heat.

5. Stir in Parmesan cheese and garlic powder until the sauce is smooth and creamy. Set aside.

6. Cook penne pasta in a large pot of water until al dente. Drain water and return pasta to pot.

7. Fry the bacon over medium heat until fully cooked. Cut bacon strips into small pieces.

8. Add the Alfredo sauce, ranch dressing, and bacon pieces to the pot. Carefully stir to combine.

Source — My Mother's Recipe

Prepared by Elli Houser

Louisiana Anthology

September 30, 2023