Sausage jambalaya
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This recipe is for a sausage jambalaya that includes olive oil, onions, green peppers, parsley, tomatoes, garlic, chicken broth, rice, Tabasco sauce, salt, and smoked sausage. The ingredients are sautéed together and then simmered with chicken broth and water for 1 hour to cook the rice until the liquid is absorbed, resulting in a red sausage jambalaya.
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This document provides recipes and menus for each of the four seasons: Autumn, Winter, Spring, and Summer. For Autumn, recipes include mushroom soup, dumplings with sauerkraut, beef stew, Catalan salad, and walnut cake. For Winter, recipes include greens pie, broccoli and stilton soup, chicken korma, crab and avocado salad, and crepes with Catalan cream. Six European countries participate in sharing and cooking recipes from their regions.Morfe's computer project
Morfe's computer projectraacl
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This document provides a recipe for leche flan that uses egg yolks, evaporated milk, condensed milk, brown sugar, and vanilla. It instructs the user to mix the ingredients together and pour the mixture into moulds that have been coated with caramelized sugar and water. The moulds are then steamed for 15-20 minutes until set, cooled, and served.Ten healthy recipes 
Ten healthy recipes Adolfo Ramirez Baldivieso
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The document provides 10 healthy recipes from Foodtown Markets including:
1. A healthy meatloaf recipe made with ground turkey, breadcrumbs, eggs and seasonings.
2. A tangerine roasted tuna recipe with green olives, red onion and tuna seasoned with salt and pepper.
3. Kid-friendly fish tacos made with tilapia, coleslaw, chipotle yogurt sauce and served in corn tortillas.
The recipes encourage picking up party platters from Foodtown Markets and provide instructions and ingredients for each healthy dish.Chana masala
Chana masalarawspicebar
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This recipe provides instructions for making a one-pot veggie chana masala dish. It calls for simmering chickpeas, cauliflower, sweet potato, onions, garlic, ginger and red pepper in a tomato sauce seasoned with garam masala. The dish is topped with lemon juice before serving over rice or naan with yogurt and cilantro.More from Danielle Doss (20)
Seafood dressing
Seafood dressingDanielle Doss
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This recipe combines seafood with cornbread and rice dressing. It uses jiffy cornbread mix, shrimp, crabmeat, rice dressing mix, vegetables, chicken stock, and cream of mushroom soup. The cornbread is made and crumbled into a pan. The vegetables are sauteed with dressing mix and other ingredients before pouring over the cornbread crumbs and baking for 30-40 minutes.Roasted zucchini
Roasted zucchiniDanielle Doss
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This recipe calls for roasting zucchini, squash, or tomatoes by coating sliced vegetables with olive oil and seasoning them with salt-free seasoning and dried basil before baking for 30 minutes. The recipe can be customized by substituting or adding zucchini, squash, or tomatoes and suggests coating and baking the vegetable slices using the same instructions.Red beans and rice
Red beans and riceDanielle Doss
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This recipe calls for dry red beans, onion, green bell pepper, turkey sausage, and seasonings to make red beans and rice. The beans are boiled and then soaked overnight to soften before adding the other ingredients and simmering for 2 hours. The finished dish is served over cooked rice.Popcorn balls
Popcorn ballsDanielle Doss
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Popcorn balls are made by boiling a syrup of cane syrup, butter, vanilla, and salt until it reaches the hard-crack stage, then pouring the hot liquid over popped corn in a large bowl and mixing together before shaping into balls. The ingredients are 2 cups of cane syrup, 1 tbsp of butter or margarine, 1 tsp of vanilla extract, 1/4 tsp of salt, and 2 quarts of popped corn.Pecan pralines
Pecan pralinesDanielle Doss
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Pecan pralines are made by boiling sugar, butter, condensed milk and vanilla until brown, then dropping spoonfuls onto greased foil to cool. The ingredients are 1 cup sugar, 1 stick butter, 1 can condensed milk and 3 tablespoons of vanilla, which are brought to a boil then simmered and stirred for 15-20 minutes until brown.Pecan and jalapeños pesto shrimp pasta
Pecan and jalapeños pesto shrimp pastaDanielle Doss
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This recipe calls for linguine pasta tossed with a pesto made from pecans, jalapeños, garlic, sundried tomatoes, and store-bought pesto. Large shrimp are sautéed in olive oil with the pesto ingredients and served over the hot cooked pasta. The ingredients are brought together to create a one-pot pasta dish with shrimp in a spicy pecan pesto sauce.Okra and chicken
Okra and chickenDanielle Doss
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This recipe calls for chicken breast strips, olive oil, onions, seasonings, frozen okra, tomato sauce, and rotel tomatoes. The chicken is browned in oil with onions and seasonings. Frozen okra, tomato sauce, and rotel tomatoes are then added and simmered for 30 minutes, stirring occasionally, to create a smothered okra and chicken dish.Louisiana creole dirty rice
Louisiana creole dirty riceDanielle Doss
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This recipe summarizes how to make Louisiana Creole Dirty Rice. It involves cooking onions, bell peppers and spicy sausage together in oil. Then adding chicken broth, cream of mushroom soup, and a Cajun seasoning mix to the skillet. Rice is added and simmered until all the liquid is absorbed, resulting in a spicy, creamy rice dish.Louisiana crawfish fettucini
Louisiana crawfish fettuciniDanielle Doss
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This recipe is for a Louisiana crawfish fettuccini dish. It involves boiling fettuccini noodles with crab boil seasoning and then mixing them with a creamy sauce made from sautéed onions, bell peppers, and garlic, along with crawfish or shrimp, Velveeta cheese, and cream of shrimp soup. The noodle-sauce mixture is baked with additional grated Velveeta on top.Lemon bars
Lemon barsDanielle Doss
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The recipe is for lemon bars that require blending butter, flour, powdered sugar and lemon peel and spreading in a pan before baking for 10 minutes. Eggs, granulated sugar, lemon juice and more lemon peel are then combined and poured over the baked mixture, baking for another 30 minutes. Once cooled, the lemon bars are cut into squares and can be served after being left at room temperature or refrigerated.Jello slush punch
Jello slush punchDanielle Doss
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This recipe calls for dissolving 3 boxes of Jello in boiling water, then cooling and mixing with lemon juice, pineapple juice, and sugar water. The mixture is then frozen in ziplock bags until ready to serve, at which point it is thawed and mixed with Sprite in a punch bowl to create a colorful Jello slush punch.Green bean brochettes
Green bean brochettesDanielle Doss
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This recipe calls for wrapping green beans in smoked bacon and arranging them in a casserole dish. A sugar and garlic powder mixture is combined with melted butter and poured over the brochettes before baking at 400 degrees until the bacon browns, around 25-30 minutes. The beans are then cooled for 10 minutes before serving.Easy punch
Easy punchDanielle Doss
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This 3 ingredient party punch recipe calls for mixing together 1 tube of Crystal Light Raspberry Lemonade and 2 liters of Sprite in a punch bowl for a refreshing beverage.Dry beans
Dry beansDanielle Doss
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This recipe provides instructions for cooking dry beans with sausage. Navy or great northern beans are simmered for 2 hours with onion, bell pepper and turkey or deer sausage. The beans are boiled first before reducing the heat to simmer. Additional seasonings can be added after an hour of simmering. The cooked beans and sausage can be served over brown rice. As an option, kidney beans should be soaked overnight before using this same cooking method.Crawfish cornbread
Crawfish cornbreadDanielle Doss
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This recipe provides instructions for making a crawfish cornbread casserole. It calls for mixing together two boxes of corn bread mix, cooked crawfish tails and seasonings, creamed corn, cheese, eggs and milk in a large bowl. The mixture is then poured into a greased baking pan and baked for 26-30 minutes before being cut into squares. The casserole combines crawfish, corn and cheese into a cornbread dish.Crab and pumkin
Crab and pumkinDanielle Doss
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This recipe provides instructions for making a crab and pumpkin bisque soup. It involves sautéing onions and bell peppers in butter before adding pumpkin puree, chicken broth, salt, and pepper to the saucepan. The mixture is brought to a boil then simmered for 5 minutes. Crabmeat is then stirred in and heated through for 10 additional minutes before being served in bowls with a dollop of sour cream.Corn chowder
Corn chowderDanielle Doss
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This recipe is for a corn chowder made with butter, onion, celery, bacon, crab meat, garlic, potatoes, corn kernels, milk, and stock or water. The ingredients are sautéed together before potatoes, stock, and corn are added and simmered. Finally, milk is stirred in and the chowder is heated gently before serving topped with fresh herbs.
Chili
ChiliDanielle Doss
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This chili recipe calls for ground beef or turkey, Rotel tomatoes, green chilies, onion, bell pepper, chili powder, chicken broth, and beans. The ingredients are browned and seasoned with chili powder. Rotel tomatoes, broth, and beans are added before simmering for 30 minutes to develop flavors.5 cheese macaroni and cheese
5 cheese macaroni and cheeseDanielle Doss
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This recipe is for a 5 cheese macaroni and cheese. It calls for elbow macaroni, butter, eggs, milk, condensed milk, parmesan, feta, cheddar, and mozzarella cheeses. The macaroni is boiled, mixed with butter and then a milk-egg mixture. All the cheeses are then added along with salt and seasonings. The mixture is baked in a casserole dish for 30 minutes.Sausage jambalaya
- 1. Sausage Jambalaya INGREDIENTS: 2 tbsp. olive oil 1 1/2 c. onion, chopped 1/2 c. green onion tops, chopped 1/2 c. green pepper, chopped 1/4 c. fresh parsley, chopped 1 can Rotel tomatoes 1 tsp. garlic, minced 1 cup chicken broth 1 1/2 c. long grain rice (uncooked) Tabasco sauce or ground cayenne pepper (to taste) Salt (to taste) 1 lb. smoke sausage, sliced thick INSTRUCTIONS: In a large, high walled skillet, heat oil over a medium-high heat and saute the onions, green onion tops, green pepper and parsley until the onions are clear. Stirring, add the Rotel tomatos, garlic, and chicken broth, then the rice, salt and pepper, smoke sausage and 1 cup of water. Bring to a boil then reduce the heat to low, cover and simmer for 1 hour; don't lift the lid until this has been cooking at least 45 minutes. This makes a red jambalaya.