This was the way my mother always made spaghetti and meat balls, we aren’t Italian! I have made only a few adjustments and additions to her original recipe…and she didn’t have a recipe except in her head.
Serve with garlic toast, salad & Parmesan cheese.
- onion chopped
- garlic inced
- oregano dried crushed leaves
- ground oregano
- chili powder
- sugar
- Hunts tomato sauce
- tomato paste
- water
- salt and pepper
- -
- PASTA:
- water
- salt
- celery finely chopped
- olive oil
- ground beef
- olive oil
- spaghetti pasta
This is a whole head of cabbage, hollowed out and stuffed…not cabbage rolls. Daniel always requests this dish for his “birthday dinner”.
- pepper
- salt
- thyme
- cooked rice
- ground beef or pork or combination
- each 8 oounce cans tomato sauce
- garlic minced
- margarine
- onion minced
- cabbage
- onion coarsely chopped
- grated carrots
- bay leaf
- condensed chicken broth
This is really good and extra crunchy!
Panko is a Oriental bread crumb and can be found in that section of your grocery.
I will say that some fish works well with Panko…some just needs good old fashioned cornmeal coating recipe found in this book.
- egg beaten
- milk
- flour
- Panko
This is how I made it one day and it was delicious. Served it with Rice Pilaf, recipe also in this book.
- chopped fresh parsley
- Cajun/ Creole seasoning to taste
- garlic thinly sliced
I don’t add as much spice as real Cajuns like but feel free to adjust spices to your liking.
Also, all the amounts are “guess-ta-ments”.
- polish sausage cut in 2 inch circles
- several handfuls of red skinned new potatoes
- frozen mini corn on the cob
- water as needed for everything to float around in
- Old Bay Seasoning
- Cajun/Creole seasoning
- whole stems parsley
- salt
- paprika
- OPTIONAL: Some crawfish can also be used if you like them. Even fresh whole blue crab can be tossed in.
- shrimp...you can leave in shells or take shells off in advance
- snow crab leg clusters
- Melted butter or clarified butter for dipping.
A recipe from the old timer Texas Gulf Coast fishermen.
You can use Redfish (Red Drum), or other similar textured fish such as Black Drum or Red Snapper.
- Just a little extra salt or garlic salt
- margarine
- Tony's Cajun/Creole seasoning
- lemon juice
- chopped fresh parsley
I came up with this on my own and wanted to document how I did it. It was amazing!!
Serve over my Rice Pilaf recipe also in this book.
- flour
- olive oil
- -
- Sauce:
- white wine
- salted real butter
- unsalted real butter
- lemon juice
- Worcestershire sauce
- chopped fresh parsley
- small clove garlic thinly sliced
- cream
- salt
- Cajun seasoning
- medium to large trout filets
- Fish:
My kids, husband & friends love this.
- saltine crackers crumbled
- egg
- mayonnaise
- mustard
- onion finely minced
- large can salmon drained
- Yellow cornmeal
This is my own variation…I took what I liked of two different versions of this recipe and made my own. We use this on red snapper, red fish/red drum, and black drum. Those fish have about the same texture and similar taste.
We do not care for thyme, so I add even less than 1/8 teaspoon. I will make the sauce ahead, you can just let it sit while you are doing your fish as the fish doesn’t take very long at all and you can just quickly re-heat the sauce.
This is one of those recipes that you can adjust to taste. I have even used white wine if I didn’t have red wine…it is still very good.
- avacado sliced
- OPTIONAL ITEMS FOR GARNISH IF DESIRED:
- just a little butter as needed
- flour as needed
- fish fillets
- thyme
- marjoram
- salt
- each bay leaves
- dried oregano leaves
- sugar
- capers
- lemon juice
- chopped pickled jalapeno pepper
- red wine vinegar
- petite diced tomatoes
- tomato paste
- V-8 vegetable juice
- fresh parsley diced
- red wine
- garlic minced
- medium onion diced
- olive oil
- parsley sprigs
- cilantro sprigs
This is our favorite for our summer dinners. Can double as a light dessert too!
- quartered or thick sliced
- frozen strawberries with sugar and natural juices
- fresh nectarines
- bag frozen peaches