***    Bananas    Foster    ***

                     *  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.


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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.


***    Shrimp    Beignets    ***

                     *  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.


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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.


***    Pecan    Pralines    ***

                     *  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.


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***    Famous    New    Orleans    Pecan    Pie    ***

                     *  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.


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