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

Indian Bread

Ingredients

• Indian meal
• Cold water
• Salt
• Yeast
• Butter

Directions

1. Mix (as for a thick gruel) Indian meal and cold water; stir the mixture into boiling water, let it boil 1⁄2 hour.
2. Stir in a little salt; take it from the fire; let it remain until lukewarm, then stir in yeast and Indian meal, making it the consistency of common dough.
3. When light, take it out and put into buttered pans.
4. Let it remain a few minutes, then bake it about 2 1⁄2 hours.

Source — Creole Cookery Book
Prepared by Ujjen Rajkarnikar
Louisiana Anthology
October 4, 2023