ANGEL DUST CAJUN SEASONING
Woodall's Camp Cooking, Jimmy Bannos. This is the basic recipe, I increase proportions to equal one cup. Hot Pimenton could be subbed for the Hungarian paprika to increase the heat. It would also contribute a light, smoky flavor. Pimenton Dulce, or sweet pimenton, would work in place of the spanish paprika, too.
Provided by Queen Dragon Mom
Categories Cajun
Time 5m
Yield 1/4 cup
Number Of Ingredients 11
Steps:
- Combine all ingredients in a small bowl until thoroughly mixed.
- Store in an airtight container. The spice mix keeps its best flavor for about two months.
Nutrition Facts : Calories 352.6, Fat 13.9, SaturatedFat 2.4, Sodium 46547.1, Carbohydrate 70.2, Fiber 43.2, Sugar 11.2, Protein 17.1
JERK CREAM
Provided by Food Network
Time 2h20m
Yield about 2 1/2 cups
Number Of Ingredients 47
Steps:
- Combine all ingredients except butter in a medium saucepan over high heat. When the mixture comes to a boil, reduce the heat to medium and simmer, stirring occasionally, for 15 minutes. Strain the sauce through a fine -- mesh strainer, return it to the saucepan, and stir in the butter. Set aside. If refrigerating the sauce overnight, gently reheat for 1 minute, whisk in 1 tablespoon cold water, and continue whisking over low heat until sauce is heated through. Do not boil.
- Prepare the marinade by adding the allspice, nutmeg, cinnamon, and cloves to a small skillet. Heat the spices over medium -- low heat for 45 to 60 seconds, stirring frequently. Transfer to a coffee grinder and grind to a fine powder. Put the spice mixture and the remaining ingredients into a blender and puree into a thick paste. Store in a covered container and refrigerate for up to a week.
- ROASTED-GARLIC PUREE Preheat the oven to300 degrees.
- Place the garlic in a small ovenproof container and pour in the oil. Use additional oil if needed to completely immerse all the garlic cloves. Cover the container with aluminum foil and roast 1 hour, until garlic is soft and light golden brown.
- Strain the garlic and place in a blender along with 2 tablespoons of the oil. Puree to a smooth consistency, adding a small amount of oil if necessary. Pour into a container and cover the top of the puree with a thin layer of the oil. Cover and store in the refrigerator.
- Combine all ingredients in a small bowl until thoroughly mixed. Store in an airtight container. The spice mix keeps its best flavor for about 2 months.
ANGEL DUST (SOUTHWESTERN SPICE MIX/RUB)
Use on grilled corn, burgers, ribs, steaks, popcorn, chicken, pork, southwestern rice or recipes calling for chipotle spice mix. Fill small jars and tie with rafia as gifts.
Provided by gailanng
Categories Southwestern U.S.
Time 5m
Yield 1 cup
Number Of Ingredients 11
Steps:
- Measure and mix together all spices. Store in an airtight container.
CREOLE CAESAR SALAD
Steps:
- To prepare croutons, heat the oil in a large nonstick saute pan over medium-high heat for 1 minute. Add the bread cubes, stirring and tossing in the pan to evenly coat the bread with the oil. Sprinkle in the Cajun seasoning while stirring continuously. Toast for 5 minutes, until golden brown. Reserve for garnishing the salad.
- To make the dressing, place the anchovy and garlic into a food processor, cover, and pulse on and off several times. Add the egg, and, with the motor running, slowly add the vegetable and olive oils. Add the cheese, mustard, lemon and lime juices, water, Cajun seasoning, pepper, and salt; process briefly until ingredients are incorporated. Refrigerate until ready to use.
- In a large bowl, toss romaine with the dressing, allowing approximately 3 tablespoons of the dressing per serving. Serve on chilled salad plates; top with croutons and additional Parmesan cheese. Serve immediately.
- Combine all ingredients in a small bowl until thoroughly mixed. Store in an airtight container. The spice mix keeps its best flavor for about two months.
HEAVEN ON SEVEN GUMBO RECIPE - (4/5)
Provided by tpurr
Number Of Ingredients 29
Steps:
- Heat oil in a 4-quart dutch oven over high heat until very hot, about 3 minutes. Carefully whisk in the flour a little at a time until all the flour is incorporated. (The mixture will foam up as you add the flour, so add a small amount at a time.) Reduce the heat to medium and stir continuously, preferably with a flat-edged wooded spoon, for 22 to 25 minutes, until the roux is a dark brown. To prevent the roux from cooking any further, carefully pour it into a heat-proof bowl and cool for 45 minutes. Drain of any oil that separates from the roux. Store the roux in a covered container and refrigerate Directions Toss the chicken and 4 teaspoons of the Cajun seasoning together in a medium-seized bowl and set aside. In a large (7-quart) heavy Dutch oven, preferable enameled cast iron, heat the oil over high heat. When the oil is hot but not smoking, add the andouille and brown for 6 minutes, stirring frequently. Add the seasoned chicken and cook for 4 minutes, stirring occasionally. Mix in the bell pepper, celery, jalapeno, and garlic puree, and sauté for 2 minutes. Add the basil, oregano, ground black and white peppers, red pepper flakes, bay leaf, and remaining ½ teaspoon of Cajun seasoning; cook for 2 minutes more. Pour in the stock and bring to a boil. Whisk in the roux a little at a time and stir continuously for 5 minutes. Reduce the heat to low and simmer uncovered for 1 hour, stirring occasionally to prevent the mixture from sticking to the bottom of the pan. Remove from the heat and stir in the filé powder. Do not let the mixture boil once you have added the filé powder. Remove the bay leaf. Serve with cooked white rice. Serves 6 people Note: While all recipes on this site are from the restaurant indicated, the photo for the recipe (in some cases) is not the actual dish from the restaurant. If restaurants would like to submit a photograph for their recipe, please send us an email. Roasted garlic puree: Preheat the oven toe 300° F. Place the garlic in a small ovenproof container and pour in the oil. Use additional oil if needed to completely immerse all the garlic cloves. Cover the container with aluminum foil and roast for 1 hour, until garlic is soft and light golden brown. Reserve the remaining garlic-infused oil in another container and refrigerate.
SALT-FREE CAJUN SEASONING
Make and share this Salt-Free Cajun Seasoning recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Cajun
Time 5m
Yield 1/2 cup (approx)
Number Of Ingredients 8
Steps:
- Mix all ingredients together.
- Store in a glass jar with a tight-fitting lid in a cool dry place.
- Shake before using.
Nutrition Facts : Calories 260.9, Fat 5.5, SaturatedFat 1.1, Sodium 28.9, Carbohydrate 56.3, Fiber 20.9, Sugar 12.4, Protein 11.1
APPLE-SPICE ANGEL FOOD CAKE
I dressed up an angel food cake mix with some nuts, spice and applesauce to make an easy and light dessert. I serve it with a dollop of whipped topping mixed with a half cup of sour cream. -Joan Buehnerkemper, Teutopolis, Illinois
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 16 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, combine cake mix and water. Beat on low speed for 30 seconds. Beat on medium speed for 1 minute. Fold in the applesauce, pecans and pie spice., Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 35-45 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour., Run a knife around side and center tube of pan. Remove cake to a serving plate. Garnish with whipped topping and/or apple slices if desired.
Nutrition Facts : Calories 136 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 209mg sodium, Carbohydrate 26g carbohydrate (14g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
ANGEL DUST SPICE MIX
Categories Basil
Number Of Ingredients 9
Steps:
- This recipe makes 2 cups! I keep some on hand in a shaker and use it on and in just about everything. It is a great all purpose mix. It will last for 2 - 3 months in a covered container.
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