* Exported from MasterCook * Bananas Foster Recipe By : Cookin' Cajun Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 bananas -- on the green side 1/4 pound unsalted butter 1 cup dark brown sugar 1/2 teaspoon cinnamon -- optional 1 teaspoon vanilla 1/2 cup banana liqueur 1/2 cup rum 10 scoops vanilla ice cream Quarter the bananas. Melt the butter in a skillet or frying pan. Add brown sugar and cinnamon, if desired, and cook over low heat until it becomes a thick paste. Add vanilla and banana liqueur; stir well. Cook about three minutes. Add banana quarters and cook over medium heat, basting well with the sugar and butter mixture. Cook about five minutes. Mixture will bubble while cooking. Heat the rum in a metal cup, ignite, pour over bananas. The rum will have a faint blue flame in the cup and will flame up when poured over the bananas. Stir well to blend, then serve with pieces of bananas over vanilla ice cream. - - - - - - - - - - - - - - - - - - NOTES : Ice cream is presented best if scooped into balls and frozen ahead of time. Allow one half banana per serving. Chill the serving bowls so ice cream balls and bowls are very cold when Bananas Foster is ready to serve. Be careful when flaming this dish. Though dramatic, it is not necessary. If you do choose to flame it, a copper chafing dish with a long wooden handle makes an authentic and romantic presentation. Reheat this delicious topping and serve over French toast, pancakes or waffles. If you want to make Bananas Foster without alcohol, use 5 bananas quartered and 2 sliced apples, leaving skin on. Follow the regular recipe, but substitute 1 cup apple juice for the alcohol.
* Exported from MasterCook * Shrimp Beignets Recipe By : Cookin' Cajun School Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups flour 2 tablespoons baking powder 1/2 teaspoon ground ginger 1/4 cup pimientos -- diced and drained 1 tablespoon garlic -- chopped 1 1/2 cups cooked shrimp 3 green onions -- chopped 3 tablespoons parsley -- chopped 3 dashes hot pepper sauce 1 1/2 cups water canola or peanut oil Mix dry ingredients together evenly. Add all other ingredients except water and hot sauce. Mix well. Add water and hot sauce, but just enough to form a loose dough. Set aside for 15 minutes to rest. Preheat canola or peanut oil in fryer to 350F. Spoon in dough by the teaspoon. Deep fry until golden brown. Remove from oil and drain on paper towels. Serve with tartar sauce or Re'moulade Sauce. - - - - - - - - - - - - - - - - - - NOTES : Beignets, the traditional Creole doughnuts, are not just for breakfast or served with Cafe' au Lait anymore. Clams, smoked chicken, crawfish, mushrooms, and crabmeat are delicious shrimp alternatives in Creole beignets.
* Exported from MasterCook * Pecan Pralines Recipe By : Cookin' Cajun Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup dark brown sugar 1 cup white sugar 1/2 cup evaporated milk 2 tablespoons butter 1/4 teaspoon vanilla 1 cup pecan halves Combine sugar and milk, and bring to a boil, stirring occasionally. Add butter, vanilla and pecans. Cook until the syrup reaches the soft ball stage -- about 238F. Cool for five minutes; then beat with a wooden spoon until the mixture starts to thicken. Drop by tablespoonful onto a well-greased flat surface (aluminum foil works well). The candy will flatten out into large cakes about three to four inches in diameter. When candy cools, store in an airtight container. - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Famous New Orleans Pecan Pie Recipe By : Cookin' Cajun Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 9" prepared pie shell -- thawed 3 extra large eggs 1 cup brown sugar -- packed 1 cup corn syrup -- dark or light 1 teaspoon vanilla 1 cup pecan halves 1/8 teaspoon salt Beat eggs until frothy. Add other ingredients, mix well, and bake in a preheated 350F oven for 40 to 45 minutes. - - - - - - - - - - - - - - - - - - NOTES : It is recommended to prebake the pie shell for about seven minutes at 350F. For best results, use weights in the pie shell. For bourbon pecan pie, add one tablespoon bourbon whiskey to the filling before baking.