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Hanley’s Chicken Richardeaux Serves 4. Recipe is by Richard Hanley Jr. 1 (8-oz.) bottle Hanley’s Sensation salad dressing 1 lb. boneless, skinless chicken breast tenderloins 1 pinch chopped fresh cilantro, for garnish 4 lemon slices, for garnish 1. Marinate chicken tenders in 5 ounces of … Continue reading →
Hanley’s Sensation
Crab Claws Serves 4. Recipe is from Richard Hanley Jr. 1 (8-oz.) bottle Hanley’s Sensation salad dressing 10 ozs. Louisiana crab claws (thawed if frozen) Romaine lettuce 1 lemon Fresh cilantro, chopped 1. Marinate crab claws in Hanley’s Sensation salad dressing for … Continue reading →
Hanley’s Sensation Seafood Salad Serves 4. Recipe is from Richard Hanley Jr. 6 ozs. Louisiana Gulf crab claws 14 ozs. Hanley’s Sensation salad dressing 6 ozs. medium-size, peeled Louisiana Gulf shrimp 2 cups romaine lettuce, chopped ½ a purple onion, sliced 1/2 cup sliced almonds … Continue reading →
Hanley’s Strawberry, Blue Cheese and Bacon Salad Serves 4 to 6. Recipe is from Richard Hanley Jr. 4 bacon strips 4 cups fresh baby spinach 2 cups sliced Louisiana strawberries 1 avocado, sliced 1 cup blue cheese crumbles (or feta) 1 cup sliced almonds 4 tbls. Hanley’s … Continue reading →
Hanley’s Strawberry Log 1 (8-oz.) pkg. cream cheese 1 (8-oz.) bottle Hanley’s Strawberry Vinaigrette Ritz crackers Place cream cheese on a small plate and cover it with Hanley’s Strawberry Vinaigrette. Serve with crackers.
Potato Soup Makes 6 servings. Recipe is by Leah Chase of Dooky Chase Restaurant, 2301 Orleans Ave., New Orleans. 3 qts. water 3 lbs. white potatoes, peeled 1/2 cup chopped onion 1/2 cup chopped celery 1/4 cup chopped green bell pepper 1/2 cup … Continue reading →
Shrimp Clemenceau Makes 4 servings. Recipe is by Leah Chase, of Dooky Chase Restaurant, 2301 Orleans Ave., New Orleans. This is Dooky Chase’s seafood version of Chicken Clemenceau, a Creole dish created in the 1920s to honor French Prime Minister Georges Clemenceau, who is credited with leading his nation to victory in World War I. … Continue reading →
Brabant Potatoes Makes 6 servings. Recipe is courtesy of Galatoire’s Bistro, 3535 Perkins Road, Suite 400, Baton Rouge. Cynthia Nobles says, “Culinarily, Brabant refers to the shape of the potato cubes. Brabant was also a former duchy in Western Europe. Today the region is split between the southern Netherlands and north-central Belgium.” Oil for … Continue reading →
Advocate-tested recipe Potato Bread Makes 1 loaf. Recipe is by Cynthia Nobles, who says, “Although consumed around the world, potato bread is especially popular in Ireland, Scotland, Germany, Poland and Peru. The addition of potato makes a moist, fine-textured loaf perfect for sandwiches and toast.” 1 large russet potato Continue reading →
Advocate-tested recipe Parmesan Garlic Mashed Potatoes Makes 6 servings. Recipe is by Cynthia Nobles. 2 lbs. Yukon gold potatoes, peeled and quartered 5 cloves garlic, peeled 3 tbls. unsalted butter 2 tbls. warm whole milk 3/4 tsp. salt 1/2 tsp. black pepper Continue reading →
Advocate-tested recipe Pesto Egg Salad Sandwich Serves 4. Recipe is from “The Drop 10 Diet Cookbook: More Than 100 Tasty, Easy Superfood Recipes That Effortlessly Peel Off Pounds” by Lucy Danziger, who says this recipe includes the super foods artichokes, eggs and yogurt. 8 eggs 6 ozs. artichoke … Continue reading →
Blackberry Mojito Serves 1. This recipe by Mason’s Grill, 13556 Jefferson Highway, Baton Rouge, won the Louisiana rum recipe cocktail contest during the 2013 Garden Fest at Burden on Saturday. 3 to 5 fresh mint leaves 3 to 4 blackberries, plus more for garnish 1 oz. of your favorite rum Continue reading →
The Cove’s Old New Orleans Swizzle Serves 1. Recipe is by The Cove, which tied for second place in the 2013 Garden Fest at Burden cocktail contest. 1 part Old New Orleans 10-year rum 1/4 part Cherry Heering Dash Falernum 5 drops Tiki Bitters Juice from 1/2 fresh … Continue reading →
Sloe Gator Serves 1. Recipe is from Olive or Twist, which tied for second place in the Garden Fest at Burden’s annual cocktail contest. 1¼ ozs. Domaine de Canton Ginger liqueur 1 oz. Bitter Truth Sloeberry Sloe Gin 1 oz. fresh lemon juice ¾ oz. Bayou Spiced Rum ½ … Continue reading →
Gator Bite Serves 1. Recipe provided by Louisiana Spirits LLC was created by mixologist Kelly Bistok, of L’Auberge Lake Charles. 3/4 oz. Bayou Rum Silver 3/4 oz. Bayou Rum Spiced 3/4 oz. Grand Marnier 11/4 ozs. orange juice 11/4 ozs. pineapple juice Splash of simple … Continue reading →
The Big Idea Serves 1. Recipe is from Old New Orleans Rum. 11/2 ozs. Old New Orleans Cajun Spice Rum 1/4 oz. absinthe 1/2 oz. lemon juice 1/4 oz. tea liqueur Combine and serve.
Stuffed Yellow Squash Serves 16. Recipe is from Louisiana Culinary Institute. 16 medium yellow squash 3 tbls. butter, divided 1 lb. fresh pork sausage 1 large onion, chopped 8 ozs. mushrooms, chopped ½ green bell pepper, chopped 1 red bell pepper, roasted and chopped 1 small … Continue reading →
Roasted Tomato Gazpacho Serves 4. Recipe is from Louisiana Culinary Institute. 10 fresh tomatoes, cored, peeled, quartered and seeded 1 red bell pepper, quartered and seeded 1 oz. olive oil Salt and pepper 1 small onion, sliced 5 cloves garlic 1 tbl. fresh oregano 1 tbl. … Continue reading →
Spinach-stuffed Tomatoes Serves 6. Recipe is from Louisiana Culinary Institute. 6 Creole tomatoes 1⁄3 cup butter 1/4 cup chopped onions 1 clove garlic, minced 1 tbl. minced fresh parsley 3 cups chopped spinach 1/2 cup whole-grain bread crumbs 2 tbls. wheat germ Continue reading →
Ratatouille Serves 4. Recipe is from Louisiana Culinary Institute. 1/4 cup olive oil 1 medium onion, cut into 1/2-inch dice 2 large zucchini, cut into 1/2-inch dice 1 large eggplant, peeled and cut into 1/2-inch dice 1 large green bell pepper, seeded and cut into 1/2-inch dice 1 … Continue reading →
ADVOCATE-TESTED RECIPE Italian Sausage Potatoes Serves 4 to 6. Recipe is by Julie Kay. 6 to 8 small red potatoes, cut into quarters 1 lb. pkg. ground Italian sausage 1 bell pepper, chopped 3 green onions, chopped 1 tsp. oregano 1 tsp. basil Continue reading →
ADVOCATE-TESTED RECIPE Rose’s Pear, Strawberry and Blue Cheese Salad Serves 6. Recipe is by Rose Marie Lorio. Salad: ½ bag Romaine lettuce, roughly 3 cups ½ bag baby spinach (stems trimmed), roughly 3 cups 2 fresh pears, cubed 8 to 12 strawberries, sliced Continue reading →
Rustic Tomato Basil Pasta Serves 4 to 6. Recipe is by
the Rev. Michael Alello. 2 tbls. minced garlic 2 (28-ozs.) cans whole peeled tomatoes 2 (14.5-oz.) cans diced tomatoes 1 (15-oz.) can tomato sauce 1 (7-oz.) can pitted kalamata olives, drained 4 ozs. blue cheese crumbles Continue reading →
Smoked Salmon Dip Serves 8 to 10. Recipe is by
the Rev. Michael Alello. 6 ozs. tarter sauce 2 tbls. capers 2 tbls. diced purple onion (small dice) 2 tsps. lemon juice Salt and pepper, to taste ¼ tsp. cayenne pepper 8 ozs. smoked salmon, diced Continue reading →
Italian Brussels Sprouts Serves 4 to 6. Recipe is by the Rev. Michael Alello. 4 to 6 ozs. diced pancetta 1 cup Creole seasonings (onion, celery, bell pepper) 1 lb. fresh Brussels sprouts ¼ cup fresh rosemary ¼ cup fresh oregano 1⁄3 cup Romano cheese 1 tsp. … Continue reading →
Fudgie Scotch Squares Recipe is from Diane Alello, who says it has been in her family for 42 years but she doesn’t know where it came from. 1½ cups Graham cracker crumbs 1 cup chocolate chip morsels 1 cup butterscotch morsels 1 cup chopped pecans 1 can condensed milk … Continue reading →
Marinated Pork Tenderloin Serves 6 to 8. Recipe is by
the Rev. Michael Alello. ½ cup vegetable oil ¼ cup Worcestershire sauce ¼ cup soy sauce 1 tsp. coriander 1 tsp. garlic powder 1 tsp. ground cumin ½ tsp. cayenne pepper 1 tbl. honey 1 … Continue reading →
Hearts of Palm Soup Serves 6. Recipe is from Karen Hagendorfer, a former parishioner of the Rev. Michael Alello. The soup may be served cold. ¼ cup butter 1 onion, chopped 4 cups chicken broth 2 (7¾ oz) cans hearts of palm, drained and chopped (discard tough outer … Continue reading →
ADVOCATE-TESTED RECIPE Cajun Pork Soutache Serves 6. Recipe developed by Amelia Meaux, of Crowley, is from “Extra, Extra Read More About It!” by Corinne Cook. 1 lb. lean ground pork (You can substitute lean ground beef) ½ cup chopped onion ¼ cup chopped celery ¼ cup … Continue reading →
Cane and Abel Serves 1. Recipe is from Olive or Twist bar, 7248 Perkins Road, Suite A, Baton Rouge. 2 ozs. Bulleit Rye ¾ oz. Domaine de Canton ginger liqueur ½ oz. fresh lemon juice ½ oz. orange juice ½ oz. Steen’s Cane Syrup 2 drops Fee Brothers … Continue reading →
Greek Pasta Salad Serves 12 to 16 as a side dish. Recipe is from Re:, a company in the LSU AgCenter Food Incubator. It makes a salad dressing-marinade. 1 lb. rotini pasta, cooked according to package directions 1 pint cherry tomatoes, cut in half 1 red bell pepper, chopped 1 … Continue reading →
Tony Chachere’s Eggs Benedict Casserole
With Creole Crawfish Hollandaise Sauce Serves 10 to 12. Recipe from Tony Chachere’s is provided by Louisiana Department of Agriculture and Forestry. Cooking spray 8 large eggs 2 cups milk 3 green onions, chopped 2 tsps. Tony Chachere’s Bold Creole Seasoning 3/4 … Continue reading →
Rum Cake Makes 1 (12-cup) Bundt cake. Recipe is provided by Louisiana Culinary Institute. 2 cups cake flour 11/2 cups granulated sugar 4 tsps. baking powder 1 tsp. salt 11/2 cups butter 3 tbls. vegetable oil 1 (3.5-oz) pkg. instant vanilla pudding 1/2 cup milk Continue reading →
Advocate-tested recipe QUICKIE ITALIAN CREAM CAKE Serves 28. Recipe is from “Trim & Terrific One-Dish Favorites: Over 200 Fast and Easy Low-Fat Recipes” by Holly Clegg (Clarkson Potter/Publishers). 1 (18.25-oz.) pkg. light white cake mix 1 cup low-fat buttermilk 2 large egg whites 1 large egg 1/4 cup … Continue reading →
Advocate-tested recipe Grilled Pork Loin Chops With Pepper Sauce Serves 3. Recipe is by Helana Brigman. 3 (1⁄3-lb.) pork loin chops (11/2-inch thick, ideally) Salt and pepper, to taste Stubb’s Bar-B-Q Sweet and Spicy Sauce or similar sauce, to taste Puckett’s Boat House Pepper Sauce or … Continue reading →
ADVOCATE-TESTED RECIPE Cream Cheese and Bacon Turkey Roll-ups Serves 4. Recipe is by Julie Kay. 4 boneless, skinless turkey breast cutlets (about 1 to 2 lbs.) 6 slices bacon, (2 slices cooked, 4 uncooked) 1 (8-oz.) pkg. cream cheese, softened 3 green onions, chopped 1 … Continue reading →
Advocate-tested recipe Greek Salad Serves 6. Recipe is by Cynthia Nobles, who says, “According to the Mayo Clinic, the plant-based, low-saturated fat Mediterranean diet is associated with reduced risks of cardiovascular mortality, Parkinson’s disease, Alzheimer’s disease and cancer.” Dressing: 3 cloves garlic, finely minced ¼ cup freshly … Continue reading →
Advocate-tested recipe Beet and Ginger Relish Makes 1½ cups. Recipe is by Cynthia L. Nobles, who says, “Beets get their bright red color from the powerful antioxidant betalain.” 1 cup peeled and grated raw beetroot 1/2 cup peeled and grated raw carrot 1 tbl. peeled and … Continue reading →
Advocate-tested recipe Creamy Black Beans Makes 4 servings. Recipe is by Cynthia Nobles, who says, “The American Institute for Cancer Research believes that the phytochemicals saponins, protease inhibitors and phytic acid found in beans may protect our cells from damage that can lead to cancer.” 1 (15-oz.) can … Continue reading →
Advocate-tested recipe Thai Sweet Potato and Shrimp Soup Makes 1½ quarts. Recipe is by Cynthia L. Nobles, who says, “Sweet potatoes are rich in the antioxidant beta-carotene that the body converts into Vitamin A, a retinoid, which the National Institutes of Health thinks may discourage the development of some cancerous tumors.” Continue reading →
Heirloom Tomato Salad Serves 4. Recipe is from Executive Chef Peter Sclafani, co-owner of Ruffino’s in Baton Rouge, and Ruffino’s on the River in Lafayette, who says readers can learn how to make the recipe’s balsamic caviar on the Ruffino’s at Home iPad app. 3 heirloom tomatoes Sea salt and freshly ground … Continue reading →
Shrimp Corn Dogs Serves 4. Recipe is by Peter Sclafani, executive chef and co-owner of Ruffino’s in Baton Rouge and Ruffino’s on the River, Lafayette. 1¼ cup yellow cornmeal 1½ cups all-purpose flour 11⁄8 cups sugar 1½ tbls. baking powder ½ tsp. salt ½ tsp. pepper 2 eggs Continue reading →
The Food staff gets calls from readers who have misplaced newspaper clippings of favorite recipes. Those requests help the staff know what recipes interest our readers. They also bring back memories of the people who shared the recipes. Sometimes those clipped recipes have been passed from one generation to the next. Here’s an … Continue reading →
California Wine Country Tapenade Makes 8 to 10 servings. Recipe is from California Olive Committee and Family Features Syndicate. ½ cup chopped shallots ¼ cup chopped smoked sun-dried tomatoes 2 tbls. extra virgin olive oil 2 tbls. white balsamic vinegar 2 cloves garlic, minced 1 (6-oz.) can … Continue reading →
Mexican Tapenade Makes 8 to 10 servings. Recipe is from California Olive Committee and Family Features Syndicate. 2 (6-oz) cans ripe olives, well drained ¼ cup lightly packed fresh cilantro leaves 2 tbls. extra virgin olive oil 2 tbls. lime juice 2 cloves garlic, minced 2 green … Continue reading →