Sweet Corn Sherry Crab Cream With Gnocchi

Photo provided by Restaurant IPO  --  Sweet Corn Sherry Crab Cream With Gnocchi is among the dishes chef Scott Varnadoe, of Restaurant IPO, prepared for a recent James Beard House dinner in New York City.

Sweet Corn Sherry Crab Cream With Gnocchi Serves 5. Recipe is by Scott Varnedoe, executive chef/partner at Restaurant IPO, Baton Rouge, who served the dish for a dinner highlighting Louisiana seafood at the James Beard House in New York City on March 28. 2 tbls. olive oil ½ of a yellow onion ½ tsp. chopped garlic 1 … Continue reading →

Ham, Apple & Cheddar Crêpes

Photo provided by PorkBeInspired.com  --  Use leftover Easter ham to make Ham, Apple & Cheddar Crepes. Recipe from PorkBeInspired.com

Ham, Apple & Cheddar Crêpes Serves 6. Recipe is courtesy of PorkBeInspired.com. 1 3/4 cups 2 percent milk 1/4 cup unsalted butter, melted 4 large eggs 1/2 tsp. salt 1 1/2 cups flour Nonstick cooking spray 1 Granny Smith apple, halved, cored and thinly sliced 3 cups ham, shredded and warmed Cheese Sauce: 1 tbl. unsalted … Continue reading →

Sweet Southern Slow-Cooker Ham

Photo provided by PorkBeInspired.com  --  For an easy-to-prepare Easter entree, try Sweet Southern Slow Cooker Ham.

Sweet Southern Slow-Cooker Ham Serves 12. Recipe is courtesy of PorkBeInspired.com. 1 bone-in fully-cooked ham, about 5 1/2 pounds 1 cup apple cider 1/2 cup dark brown sugar 1⁄3 cup Kentucky bourbon (see note) 1/4 cup honey 1/4 cup Dijon-style mustard 4 sprigs fresh thyme 1. Place the ham in a large slow cooker. Whisk … Continue reading →

Fiery Deviled Eggs

Photo provided by Frank's RedHot  --  Add a little heat to your meal with Fiery Deviled Eggs.

Fiery Deviled Eggs Makes 12 servings. Recipe is from Frank’s RedHot Original Cayenne Pepper Sauce. 12 large eggs, room temperature 1 tbl. vinegar Lettuce leaves 3 tbls. Frank’s RedHot Original Cayenne Pepper Sauce 2 tbls. mayonnaise 2 tbls. sour cream 1/2 cup … Continue reading →

Spanakopita (Spinach Pie)

Photo provided by Kontos Foods  --  Looking for a new side dish for Easter? Consider making Spinach Pie.

Spanakopita (Spinach Pie) Serves 12. Recipe is provided by Kontos Foods. 2 lbs. spinach, steamed, squeezed, chopped, and drained (or frozen spinach; fully thawed) 1 cup feta cheese, crumbled 1/4 cup dill, chopped 1/4 cup parsley, chopped One leek, finely chopped, or 1/4 cup chopped green onion 3 eggs, lightly beaten Salt and pepper 1/4 tsp. ground nutmeg … Continue reading →

Raisin Growers Raisin Sauce

Photo provided by California Raisin Marketing Board  --  Raisin Growers Raisin Sauce makes a nice accompaniment to Easter ham.

Raisin Growers Raisin Sauce Yields 2 cups; serves 8. Recipe is from the California Raisin Marketing Board. 1 cup firmly packed brown sugar 11/2 tbls. cornstarch 1/4 tsp. ground cinnamon 1/4 tsp. ground cloves 1/4 tsp. dry mustard 1/4 … Continue reading →

Hot Cross Buns

Photo provided by California Raisin Marketing Board  --  For many families, it wouldn't be Easter without the traditional Hot Cross Buns.

Hot Cross Buns Serves 18. Recipe is from the California Raisin Marketing Board. 1 cup milk 2 tbls. butter or margarine 1 pkg. active dry yeast 1/4 cup warm water (110 F to 115 F) 4 cups flour 1⁄3 cup sugar 1 tsp. … Continue reading →

Tower Jumbo Lump Crab With Mango and Avocado Salsa

Advocate photo by Cheramie Sonnier  --  Tower Jumbo Lump Crab With Mango and Avocado Salsa makes a lovely spring salad sure to wow guests. The recipe is by Jeremy Langlois, executive chef at Houmas House Plantation and Gardens in Darrow, who prepared the dish for a James Beard House dinner in New York City.

Tower Jumbo Lump Crab With Mango and Avocado Salsa Serves 4. Recipe is by Jeremy Langlois, executive chef at Houmas House Plantation and Gardens in Darrow, who prepared the dish for a James Beard House dinner in New York City. For crab: 1/2 cup mayonnaise Juice of one lemon 1/4 cup chopped red onion 1/4 cup diced … Continue reading →

Bacon and Cheese Corn

Advocate staff photo by HEATHER MCCLELLAND  --  Bacon and Cheese Corn makes a delicious side dish for Easter dinner.

ADVOCATE-TESTED RECIPE Bacon and Cheese Corn Serves 6 to 8. Recipe is by Julie Kay. 6 to 8 fresh ears of corn on the cob 1 tbl. Creole seasoning 4 tbls. butter 1¼ cups low-sodium chicken broth 1½ cups shredded sharp cheddar cheese 4 to 6 slices cooked bacon, crumbled 1. Cut kernels off corn cobs. … Continue reading →

Gloria’s Oyster Appetizer

Advocate staff photo by PATRICK DENNIS -- For an easy appetizer, try Oysters Odette.

ADVOCATE-TESTED RECIPE Gloria’s Oyster Appetizer Serves 6. Recipe is from Gloria Schexnayder. 3 dozen oysters, drained, but reserve a little of the oyster liquor 2 tbls. flour 3 tbls. butter, melted (divided) 1 egg yolk, beaten ½ tsp. Worcestershire sauce 1⁄8 tsp. … Continue reading →

Potato Salad

Photo by Cynthia L. Nobles  --  Maureen Detweiler, of New Orleans, has been using her Potato Salad recipe for more than 50 years.

Potato Salad Makes 6-8 servings. Recipe is by Maureen Detweiler, of New Orleans, who has been using this same recipe for more than 50 years. 2 lbs. red potatoes (about 6 medium) 3 hard-boiled eggs 1 cup Blue Plate mayonnaise ½ cup French’s yellow mustard 1 cup finely chopped onion … Continue reading →

Asparagus With Mustard Dill Sauce and Eggs

Photo by Cynthia L. Nobles  --  Asparagus With Mustard Dill Sauce and Eggs makes a lovely side dish for Easter dinner.

Advocate-tested recipe Asparagus With Mustard Dill Sauce and Eggs Makes 4 servings. Recipe is by Cynthia L. Nobles. 2 tbls. sour cream 2 tbls. mayonnaise 1 tbl. Dijon mustard 2 tsps. dried dill, or 4 tsps. fresh 1 tsp. lemon juice Salt and black pepper to taste … Continue reading →

Scotch Eggs

Photo by Cynthia L. Nobles  --  Scotch Eggs make a great party food.

Advocate-tested recipe Scotch Eggs Makes 8. Recipe is by Melinda Winans, Baton Rouge. Common in British supermarkets and convenience stores, Scotch Eggs are a great finger food for parties or with a salad for a light lunch. 1 lb. lean ground pork sausage 2 raw eggs, in separate bowls and each beaten … Continue reading →

Chipotle-Stuffed Eggs

Photo by Cynthia L. Nobles  --  Guests will rave about make-ahead Chipotle-Stuffed Eggs.

Advocate-tested recipe Chipotle-Stuffed Eggs Makes 20. Recipe is by Cynthia L. Nobles. 10 hard-boiled large eggs 3 tbls. mayonnaise 2 tbls. sour cream ¼ tsp. cumin 1 tbl. finely minced chipotle peppers in adobo sauce ¼ tsp. adobo sauce ¼ tsp. celery salt 1 tbl. minced … Continue reading →

Matzo balls

ADVOCATE-TESTED RECIPE Matzo Balls Makes about 80 matzo balls to serve about 12. Recipe is adapted from a recipe from the late Sylvia Elgutter Weiss. 1 bunch green onions 1 bunch parsley 2 medium onions 1½ sticks butter or margarine or ¾ cup rendered chicken fat 2 tsps. cayenne pepper 2 tsps. salt 5 to 6 cups … Continue reading →

Roasted Chicken

Advocate staff photo by RICHARD ALAN HANNON -- Roasted Chicken is an easy entree for a Passover Seder, especially when serving a large crowd..

Advocate-tested recipe Roasted Chicken Serves 4 to 6. Recipe is from Carol Anne Blitzer. This is a wonderful recipe for Passover because you can prepare the dish early in the day and reheat it just before serving. The gravy is delicious with matzo balls. 1 small fryer cut into 8 pieces or 6 bone-in, skin-on … Continue reading →

Roasted Chicken with Clementines and Arak

Advocate-tested recipe Roasted Chicken With Clementines and Arak Serves 4. From “Jerusalem: A Cookbook” by Yotam Ottolenghi and Sami Tamimi. All the intense flavors lavished on the poor chicken — arak, mustard, fennel, clementines with their skins, brown sugar — somehow manage to come together in a sweetly comforting dish you will always want to … Continue reading →

Baked Bananas

Advocate-tested recipe Baked Bananas Serves 6. Recipe is from the late Celia Millstein Oppenheim, of Jackson, Miss. This works as a Passover side dish or with whipped cream as a dessert. 3 tbls. butter, divided 6 firm bananas, peeled but left whole 1 tbl. fresh lemon juice 1/2 cup light brown sugar Whipped cream, if desired … Continue reading →

Mississipi Praline Macaroons

Advocate staff photo by RICHARD ALAN HANNON -- Mississippi Praline Macaroons made with no flour or leavening are an easy Passover dessert.

Advocate-tested recipe Mississippi Praline Macaroons Makes about 2 dozen. Recipe is from Joan Nathan’s “Jewish Cooking in America.” This is a great recipe for Passover, one that was very popular in Austria and Germany, without the pecans. It comes from the cookbook of the late Felicia Schlenker. who lived in Natchez, Miss. 3 large egg whites 1 cup … Continue reading →

Chicken with Dates

Chicken With Dates Serves 6. Recipe is from Claudia Roden’s “The Book of Jewish Food.” This Moroccan combination has roots that go back to medieval Baghdad. It is a traditional dish of the Sephardic Jews who trace their roots to Spain and Portugal. 6 chicken quarters 4 tbls. peanut or sunflower oil … Continue reading →

Asparagus Sautéed With Lemon and Shallots

Advocate staff photo by RICHARD ALAN HANNON -- Asparagus Sauteed With Lemon and Shallots are a perfect springtime side dish..

Advocate-tested recipe Asparagus Sautéed With Lemon and Shallots Serves 6-8. Recipe is from Rita Milos Brownstein’s “Jewish Holiday Style.” Asparagus are a favorite Passover vegetable because they are at their height in the spring. 2 lbs. asparagus, cleaned and trimmed 1 tbl. butter or margarine 2 tbls. chopped … Continue reading →

Spinach Pear Salad With Warm Vinaigrette

Advocate staff photo by HEATHER MCCLELLAND --  For a boldly flavored salad, offer Blue Cheese, Pear and Spinach Salad With Warm Balsamic Vinaigrette.

ADVOCATE-TESTED RECIPE Spinach Pear Salad With Warm Vinaigrette Serves 6. This recipe was included in The Advocate’s 1999 Food Focus Encore recipe booklet “New Century Celebrations.” If you have to hold freshly cut pears for any length of time, they will darken; so dip them in a mild solution of 50 percent water and 50 percent … Continue reading →

Pork Chop Spaghetti

Advocate staff photo by HEATHER MCCLELLAND --  Black beans are an unexpected addition to slow-cooked Pork Chop Spaghetti.

ADVOCATE-TESTED RECIPE Pork Chop Spaghetti Serves 4 to 6. Recipe is by Julie Kay. 4 to 6 pork chops 1 large onion, sliced Half of a (12-oz.) pkg. uncooked whole wheat spaghetti 1 (15.25-oz.) can black beans, drained 1 (28-oz.) stewed tomatoes 1. Place pork chops in bottom of slow cooker. Add in onion, uncooked spaghetti … Continue reading →

Boiled Whole Artichoke (Unstuffed)

Advocate-tested recipe Boiled Whole Artichoke (Unstuffed) Serves 1 or 2. Recipe is by Corinne Cook. Artichoke Boiling water Salt and black pepper 1 lemon, cut in half 2 garlic cloves, cut in half Olive oil Dipping sauce (if desired): Melted butter with splash of fresh lemon juice Mayonnaise seasoned with fresh lemon juice and Tabasco sauce … Continue reading →

Stuffed Artichokes

Advocate staff photo by HEATHER MCCLELLAND  --  Stuffed Artichokes are always a welcome treat in the spring.

Advocate-tested recipe Stuffed Artichokes Makes 3 stuffed artichokes. Recipe is from Dee Dee Culotta. 3 artichokes 10 cloves garlic, finely sliced lengthwise 8 ozs. Romano cheese 1 (24-oz.) box Italian-flavored bread crumbs (you may not use all of it) Salt and pepper to taste Olive oil … Continue reading →

Evelyn’s Stuffed Artichokes

Advocate staff photo by HEATHER MCCLELLAND  --  Stuffed Artichokes are always a welcome treat in the spring.

Advocate-tested recipe Evelyn’s Stuffed Artichokes Makes 4 stuffed artichokes. The late Evelyn Gianfala Gravel shared this recipe with me. 4 large artichokes 4 onion rolls, toasted (She used Orowheat or Cobblestone Mills brand.) 2 cups Progresso Italian flavored bread crumbs 1 lb. Romano cheese (or a mixture of Romano and Pecorino … Continue reading →

Balsamic-Marinated Lamb Chops

Advocate staff photo by Mark Saltz Shot on1/16/07Trax #00005418A gourmet. lamb Chops.

Advocate-tested recipe BALSAMIC-MARINATED LAMB CHOPS Serves 6. Recipe from Advocate files is adapted from Gourmet, May 1990. 1/2 cup balsamic vinegar 3 large garlic cloves, chopped coarse 3 large shallots, chopped coarse 3/4 tsp. dried thyme, crumbled 3/4 tsp. salt … Continue reading →

Mint-Glazed Lamb

MINT-GLAZED LAMB Makes 12 to 16 servings. Recipe is from The Advocate files. 1/2 cup honey 1/4 cup dry white wine 2 tbls. minced fresh mint Salt and pepper to taste 1 (4-lb.) boneless leg of lamb 1. … Continue reading →

Crawfish Jambalaya

Crawfish Jambalaya Recipe in “Louisiana Crawfish: A Succulent History of the Cajun Crustacean” by Sam Irwin is from the Breaux Bridge Crawfish Festival program. This year’s festival will be held May 2, 3 and 4 at Parc Hardy, 2090 Rees St., Breaux Bridge. 2 blocks butter 2 tbls. flour 6 … Continue reading →

BBQ Meatball Sliders

Photo by Jon Barry  --  Combine ground beef and spicy pork to make BBQ Meatball Sliders.

Advocate-tested recipe BBQ Meatball Sliders Makes 12 (3-inch) sliders. Recipe is by Helana Brigman. 1/2 lb. ground beef 1/2 lb. ground spicy pork 1/4 cup dry seasoned bread crumbs 1/4 cup Parmesan cheese, grated 1 egg plus 1 egg yolk, beaten … Continue reading →

Greek Pasta Salad

Greek Pasta Salad Serves 4 to 6. Recipe is courtesy of Hooked on Re:, LLC. 1 lb. rotini pasta (cooked according to package directions) 1 pint cherry tomatoes, cut in half 1 red bell pepper, chopped 1 large cucumber, peeled, seeded and chopped 1/2 … Continue reading →

Guacamole

Guacamole Serves 4. Recipe is courtesy of Hooked on Re:, LLC. 2 tbls. Re: Dressing & Marinade 1 ripe avocado 4 ozs. roasted red peppers, chopped 4 green onions, chopped Red pepper flakes, optional 1. Mash together Re: and fleshy part of avocado in a … Continue reading →

Spinach-Stuffed Catfish Fillets

Advocate staff photo by HEATHER MCCLELLAND -- The impressive Spinach-Stuffed Catfish Fillets dish takes advantage of a convenience product, frozen spinach souffle.

ADVOCATE-TESTED RECIPE Spinach-Stuffed Catfish Fillets Makes 6 rolls. Serves 3 to 4. Recipe is from Corinne Cook, who says, “The second box of spinach is cooked and served right before you serve the fish. The exact baking time for the fish depends on the size of the fillets.” 6 small catfish fillets, rinsed and patted dry … Continue reading →

Louisiana Cassoulet

Advocate photo by Elsa Hahne  --  A pot of Louisiana Cassoulet is in progress at Langlois Culinary Crossroads cooking school.

Louisiana Cassoulet Serves 6. Recipe is courtesy of Langlois Culinary Crossroads, which notes the chicken should be brined the night before you intend to make the cassoulet. This recipe makes enough brine for several chickens. You may wish to submerge several, then freeze the excess for future use. Brining make a huge difference in the … Continue reading →

Pecan Praline Bites

Advocate photo by Elsa Hahne  --  Pecan Praline Bites provide a sweet ending to a Louisiana-inspired meal.

Pecan Praline Bites Makes about 24 Recipe is courtesy of Langlois Culinary Crossroads, which says this recipe cannot be doubled. 1/2 cup all-purpose flour 3/4 cup melted butter 1 egg, well beaten 1 cup dark brown sugar 1 cup chopped pecans … Continue reading →

Kale Walnut Pasta With Pesto

Kale Walnut Pasta With Pesto Serves 4 to 6. Recipe is by Kathryn Mount, who says this can be served as a cold salad tossed with feta cheese. Add tomatoes if desired. Best when used with fresh olive oil. ½ bunch kale 1 lb. rotini pasta ½ cup chopped walnuts, plus a little more for sprinkling 1 clove … Continue reading →

Lenten Fried Eggplant

Lenten Fried Eggplant Serves 4. Recipe is by Dorothy Trick, who says this is a great Lenten dish when topped with crawfish étouffée. 1 large eggplant 3 eggs, well beaten 3 cups Italian seasoned bread crumbs ½ cup grated Parmesan cheese ¼ tsp. garlic powder 1 cup virgin olive oil 1. Peel and slice eggplant. Cut … Continue reading →

Mushroom Sausage Appetizer

Advocate staff photo by HEATHER MCCLELLAND --  What a Crock, Mushroom Sausage Appetizer

ADVOCATE-TESTED RECIPE Mushroom Sausage Appetizer Serves 6 to 8. Recipe is by Julie Kay. 1 (16-oz.) pkg. fresh mushrooms, sliced 1 (16-oz.) pkg. ground, hot pork sausage 1 (8-oz.) pkg. cream cheese 3 green onions, chopped 1 tsp. minced garlic Melba snacks … Continue reading →

Apple Cream Cheese Bagels

Advocate staff photo by PATRICK DENNIS  --  Apple Cream Cheese Bagels are an easy, family-pleasing breakfast choice.

ADVOCATE-TESTED RECIPE Apple Cream Cheese Bagels Serves 6 to 8. Recipe is by Julie Kay. 3 Granny Smith apples, cut into small cubes 2 tbls cinnamon 2 tbls. sugar ¼ cup walnuts ¼ cup apple juice 1 (20-oz.) pkg. cinnamon … Continue reading →

Classic Tuna-Noodle Casserole

Advocate file photo -- For a Lenten meal, serve that oldie, but goodie, Classic Tuna-Noodle Casserole.

Advocate-tested recipe Classic Tuna-Noodle Casserole Serves 6. Recipe is from “The American Century Cookbook” by Jean Anderson. Serves 6. 1(103/4-oz.) can condensed cream of celery or mushroom soup 1/2 cup milk 2 cups hot cooked medium egg noodles, drained 1 cup cooked green peas, drained 2 tbls. chopped, canned pimento, optional 2 (6-oz.) cans tuna, drained and flaked … Continue reading →

Roasted Baby Okra, Brussels Sprouts, Carrots and Onion

Photo by Corinne Cook  --  For an easy appetizer everyone will enjoy prepare Roasted Baby Okra, Brussels Sprouts, Carrots and Onion.

ADVOCATE-TESTED RECIPE Roasted Baby Okra, Brussels Sprouts, Carrots and Onion Serves 4. Recipe is by Corinne Cook. Select any amount or variety of vegetables your family likes. It’s hard even for children to pass up roasted vegetables if they’re put out as appetizers. Don’t worry about the browned parts — the caramelizing improves … Continue reading →

Oyster-Artichoke Soup

Advocate staff photo by HEATHER MCCLELLAND -- Before the weather gets too warm try Oyster-Artichoke Soup.

ADVOCATE-TESTED RECIPE Oyster-Artichoke Soup Serves 6-8. Recipe is by Corinne Cook. 1½ to 2 pts. fresh oysters, drained (reserve oyster liquor), set aside ½ cup butter (1 stick) 1½ cups chopped green onions 1⁄3 cup finely chopped celery Generous pinch of dried thyme 1 bay leaf 1 tsp. salt or to taste ¼ tsp. cayenne pepper 5 … Continue reading →