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Pineapple Bread Pudding

Advocate staff photo by PATRICK DENNIS -- For an easy-to-make Easter dessert, prepare Pineapple Bread Pudding in the slow cooker.

ADVOCATE-TESTED RECIPE Pineapple Bread Pudding Serves 4 to 6. Recipe is by Julie Kay. 1 (14.8-ounce) loaf French bread, broken into pieces ¼ cup butter, melted 1 egg, beaten ½ cup brown sugar 1 tablespoon cinnamon 1 cup milk 1… Continue reading →

Crawfish Bisque

CRAWFISH BISQUE Serves 6. Recipe is from “The Evolution of Cajun and Creole Cuisine” by John Folse. For stuffing: 60 cleaned crawfish heads 2 pounds cleaned crawfish tails 2 cups diced onions 2 cups diced celery 1 cup diced bell pepper 2 tablespoons diced garlic 1 cup diced parsley… Continue reading →

Heavenly Hash Cake

Advocate staff photo by PATRICK DENNIS -- Serve Heavenly Hash Cake for an Easter treat..

ADVOCATE-TESTED RECIPE Heavenly Hash Cake Makes about 3 dozen squares. This is a family favorite from my aunt, the late Mercedes Black of Shreveport. 2 sticks butter (1 cup) 3 tablespoons cocoa 4 eggs 2 cups sugar 1½ cups flour Pinch of… Continue reading →

Emeril’s New Orleans Barbecue Shrimp

Photo provided by Emeril's New Orleans  --  Emerils New Orleans Barbecue Shrimp has been a favorite at Emeril Lagasse's flagship restaurant since it opened 25 years ago.

Emeril’s New Orleans Barbecue Shrimp Serves 4. Recipe is from emerils.com. The shrimp dish remains “one of the most popular dishes at Emeril’s” New Orleans and will never leave the menu, Lagasse’s flagship restaurant says. 3 pounds large Gulf shrimp, in their shells 2 tablespoons Emeril’s Essence or Creole Seasoning, divided Cracked… Continue reading →

Cinnamon-Sugar Sweet Potato Fries

Photo by Graham Blackall  --  Loyola University New Orleans student Graham Blackall re-imagines the classic king cake as Cinnamon Sugar Sweet Potato Fries.

Cinnamon-Sugar Sweet Potato Fries Serves 2 to 4. Recipe is by Graham Blackall, of New Orleans, who says, “To celebrate the arrival of Mardi Gras, I decided to take an alternate approach to the beloved king cake. With so many bakeries fighting to the death to make the best king cake, I re-imagined the… Continue reading →

Salted Caramel Nilla Wafer Banana Pudding

Photo by Graham Blackall  --  Graham Blackall's over-the-top banana dessert, Salted Caramel Nilla Wafer Banana Pudding

Salted Caramel Nilla Wafer Banana Pudding Serves 20. Recipe is by Graham Blackall. Nilla Wafer Pudding: 1 box Nilla Wafers 3 cups whole milk 8 ounces cream cheese, room temperature 1 (14-ounce) can condensed milk (I only used 3/4 of the can)… Continue reading →

Ham With Spicy Fruit Glaze

Advocate staff photo by HEATHER MCCLELLAND --  Add flavor to your Easter ham by brushing it with Spicy Fruit Glaze. Serve wtih Creole Mustard Sauce.

ADVOCATE-TESTED RECIPE Ham With Spicy Fruit Glaze Makes about 2⁄3 cup. Recipe is by Corinne Cook. ½ cup apricot, plum or peach preserves 2 tablespoons yellow mustard Juice of 1 medium lemon 1 tablespoon water 1 teaspoon Worcestershire sauce… Continue reading →

Fresh Pineapple Slices With Spicy Brown Sugar Topping

Advocate staff photo by HEATHER MCCLELLAND --  Serve Fresh Pineapple Slices With Spicy Brown Sugar Topping as a side dish.

ADVOCATE-TESTED RECIPE Fresh Pineapple Slices With Spicy Brown Sugar Topping Serves 6. Recipe is by Corinne Cook, who says, “I have a cutter that removes the core and outside shell of the pineapple at the same time, so I cut my pineapple into 6 or 8 round slices. If you don’t have… Continue reading →

Cake With Lemon Filling and Fluffy White Coconut Icing

Advocate staff photo by HEATHER MCCLELLAND --  Wow family and guests with a special Easter dessert, Cake With Lemon Filling and Fluggy White Coconut Icing.

ADVOCATE-TESTED RECIPE Cake With Lemon Filling and Fluffy White Coconut Icing Makes 2 (9-inch cake layers). Recipe is from “Betty Crocker’s Picture Cook Book.” Corinne Cook says, “If you opt for using a mix instead of making a ‘from-scratch’ cake, made the cake according to package directions and then prepare the Lemon Filling and… Continue reading →

Creole Mustard Sauce

ADVOCATE-TESTED RECIPE Creole Mustard Sauce Makes 1¼ cups. Recipe is from “Roux to Do: The Art of Cooking in Southeast Louisiana” by the Junior League of Greater Covington. ½ cup mayonnaise ½ cup Creole mustard or country-style Dijon mustard ½ teaspoon prepared horseradish 1… Continue reading →

Tangy Cherry Sauce

Advocate-tested recipe Tangy Cherry Sauce Makes about 2¼ cups. Recipe is by Corinne Cook. 1 (21-ounce) can cherry pie filling 1⁄8 teaspoon cloves Generous pinch of allspice 1 teaspoon white or tarragon vinegar 3 tablespoons sherry ½ cup water… Continue reading →

Mushroom Orzo

Advocate staff photo by HEATHER MCCLELLAND --  Try Mushroom Orzo for a side dish change of pace.

ADVOCATE-TESTED RECIPE Mushroom Orzo Serves 5. Recipe is by Linda Roy. 1 tablespoon olive oil 2 tablespoons butter, divided 1 clove garlic, minced ½ onion, chopped ½ yellow bell pepper, sliced thinly and chopped into chunks ½ of 8-ounce package of medley… Continue reading →

Turkey Breast and Veggies

Advocate staff photo by PATRICK DENNIS -- It doesn't have to be a holiday to serve turkey. Try slow-cooked Turkey Breast and Veggies for an easy weeknight meal.

ADVOCATE-TESTED RECIPE Turkey Breast and Veggies Serves 6 to 8. Recipe is by Julie Kay. 1 (3-pound) turkey breast 1 (10½-ounce) can cream of celery soup 1 large onion, cut into quarters 4 to 6 small red potatoes 1 teaspoon cracked black pepper… Continue reading →

Artichoke Soup

Advocate staff photo by TRAVIS SPRADLING -- Treat family and friends to a warm bowl of Artichoke Soup.

ADVOCATE-TESTED RECIPE Artichoke Soup Makes about 8 cups. Recipe is by Corinne Cook. 3 (14-oz.) cans artichoke hearts, drained or partially drained 1 (14.5-oz.) can artichoke bottoms, drained 3 tablespoons butter 1½ tablespoons flour ½ medium onion, chopped 2 garlic cloves, minced 2 green onions, tops and bottoms, chopped 1 (32-ounce) carton chicken broth ½ teaspoon Worcestershire sauce… Continue reading →

Warm Irish Salad

Photo provided by Royal Rose  --  Irish celebrity chef Catherine Fulvio says  Warm Irish Salad reflects the spring season. It features hot potatoes, smoked salmon and radicchio.

Warm Irish Salad Serves 4. Recipe from Royal Rose is by Irish chef Catherine Fulvio. Olive oil 3 large potatoes, peel and dice into 1 inch pieces 5 small sprigs of thyme Salt and freshly ground black pepper 1 head of Royal Rose Radicchio,… Continue reading →

GW Fins Parmesan-Crusted Drum With Crab Meat

Photo provided by GW Fins  -- For a special Lenten meal, serve GW Fins Parmesan-Crusted Drum With Crab Meat.

GW Fins Parmesan-Crusted Drum With Crab Meat Serves 4. Recipe is by chef Tenney Flynn of GW Fins, New Orleans. 2 tablespoons drained capers 4 tablespoons olive oil, divided 16 trimmed asparagus spears 2 pounds skinless, boneless drum fillets Salt and pepper… Continue reading →

Warm Quinoa Edamame Spinach Salad

Photo by Heather Victoria Photography  -- Warm Quinoa Edamame Spinach Salad is a good choice for a Lenten side salad or a protein-packed, plant-based main dish.

Warm Quinoa Edamame Spinach Salad Serves 6. Recipe is from American Institute for Cancer Research. 1 cup red quinoa 2 cups reduced-sodium vegetable broth 2 cups (10 ounces) frozen shelled edamame 2 tablespoons fresh tarragon, chopped (2 teaspoons dried) 1 tablespoon lemon zest, freshly grated 3 tablespoons olive… Continue reading →

Strata With Mixed Greens and Mushrooms

Photo by Heather Victoria Photography  --  Looking for a Lenten dish that can be served for breakfast or dinner? Strata With Mixed Greens and Mushrooms fits the bill.

Strata With Mixed Greens and Mushrooms Serves 6. Recipe is from American Institute for Cancer Research. 6 slices multigrain bread 1 (5-ounce) package fresh baby dark greens (mix of kale, chard, spinach) 1 tablespoon extra virgin olive oil 3/4 cup chopped leek, white part and some pale green 1/2… Continue reading →

Gallo Pinto

Photo provided by Catholic Relief Services  --  Catholic Relief Services Rice Bowl Lenten program suggests serving Gallo Pinto, a beans and rice dish from Nicaragua.

Gallo Pinto Serves 4. Recipe is from the Catholic Relief Services Rice Bowl Lenten program, which supports efforts that fight poverty and hunger across the U.S. and overseas. A national dish in many Latin American countries, including Nicaragua, the beans and rice dish can be topped with a fried egg or cheese. 1 large… Continue reading →

Turkey Meatball Spaghetti

Advocate staff photo by PATRICK DENNIS -- Slow-cooked Turkey Meatball Spaghetti offers a healthful version of the traditional pasta favorite.

ADVOCATE-TESTED RECIPE Turkey Meatball Spaghetti Serves 4 to 6. Recipe is by Julie Kay. 1 pound ground turkey 1 egg 1 cup Italian bread crumbs 2 (14½-ounce) cans no-salt diced basil, garlic and oregano tomatoes 1 (6-ounce) can no-salt added tomato paste 1 (15-ounce) can no-salt added tomato sauce… Continue reading →

Easy Baked Chicken

Advocate staff photo by HEATHER MCCLELLAND --  For a simple-to-make main dish, try Easy Baked Chicken.

ADVOCATE-TESTED RECIPE Easy Baked Chicken Serves 6-8. (I baked 3 halves). Recipe is from Corinne Cook. 1 or 2 large fryers, depending on many you wish to serve, halved 2 tablespoons salt 1 teaspoon cayenne pepper 1 teaspoon black pepper Vegetable or olive oil… Continue reading →

Shrimp and Okra Gumbo

Shrimp and Okra Gumbo Serves 8. Recipe is from “Gumbo: a SAVOR THE SOUTH cookbook” by Dale Curry. Copyright 2015 by University of North Carolina Press. Used by permission of the University of North Carolina Press, www.uncpress.unc.edu. “Creoles and Cajuns have long survived on this basic gumbo, and there is none better. The ingredients are pure Louisiana. Use… Continue reading →

Esma’s Shrimp Stew

Esma’s Shrimp Stew Serves 8. Recipe is from “Shrimp: a SAVOR THE SOUTH cookbook” by Jay Pierce. Copyright ©2015 by University of North Carolina Press. Used by permission of the University of North Carolina Press, uncpress.unc.edu. Pierce writes, “My mother’s grandmother was the benchmark cook in our family; everyone still compares their cooking to hers. Esma… Continue reading →

Catfish Burgers

Catfish Burgers Serves 4. Recipe is from “Catfish: a SAVOR THE SOUTH” cookbook by Paul and Angela Knipple. Copyright © 2015 by Paul and Angela Knipple. Used by permission of the University of North Carolina Press. uncpress.unc.edu. The authors write, “With its moist, flaky texture, catfish makes a great substitute for crab in crab cake recipes.… Continue reading →

Cinnamon-Coffee Cookies

Advocate photo by Cheramie Sonnier  --  Cinnamon-Coffee Cookies

Advocate-tested recipe Cinnamon-Coffee Cookies Makes about 36 cookies. Recipe is from “Better Homes and Gardens The Ultimate Cookie Book Second Edition” (Houghton Mifflin Harcourt, October 2014). “Rolling the dough balls in spiced sugar before baking adds an extra dose of festive cinnamon,” the book’s editors say. 2 teaspoons instant coffee crystals 1 tablespoon hot… Continue reading →

Cindy’s Chicken Pho

Advocate staff photo by PATRICK DENNIS -- Cindy's Chicken Pho

ADVOCATE-TESTED RECIPE Cindy’s Chicken Pho Serves 4. Recipe is by Cindy Leopold and adapted by Julie Kay. 2 boneless, skinless chicken breasts or thighs, cut into cubes 2 tablespoons olive oil 1 stalk celery, chopped 2 green onions, chopped 1 carrot, chopped… Continue reading →

Individual Upside-Down Cakes

Advocate staff photo by TRAVIS SPRADLING -- Individual Pineapple Upside-Down Cake

ADVOCATE-TESTED RECIPE Individual Upside-Down Cakes Makes 8 small cakes. Recipe is by Corinne Cook. Pineapple Topping: 8 teaspoons melted butter, divided 8 tablespoons brown sugar, divided 1 cup crushed pineapple, divided Cake Layer: ¼ cup butter 2⁄3 cup sugar 1… Continue reading →

Cuccidati

Advocate staff file photo by ELIOT KAMENITZ  --  David Roe, left, and Joe Fontana with the ingredients used by volunteers for what they call the Big Bake at Roe's home for the St. Augustine Church St. Joseph's Day Altar in New Orleans, La., Friday, March 6, 2015.

Cuccidati Makes 120-144 cookies. Recipe is from David Roe, New Orleans, who said, “My mother laughed when I asked about recipes. Millie and Maggie (his grandmother and aunt who taught him how to make the Italian fig cookies) did most everything by feel. This is my current recipe.” For filling: 4 cups figs 4 cups dates 2 cups… Continue reading →

Marinara Sauce

Photo provided by Ruffino's  --  Peter Sclafani, executive chef and co-owner of Ruffino's Restaurant, stirs red sauce.

Marinara Sauce Makes 8 full portions or 16 side portions. Recipe is by Peter Sclafani, chef/co-owner of Ruffino’s Italian Restaurant, Baton Rouge, and Ruffino’s on the River, Lafayette. 3 tablespoons olive oil 1 large onion, diced 1 large carrot, peeled and diced 1 green bell pepper, diced 1 fennel root,… Continue reading →

Tortilla Española (Vegetarian)

Tortilla Española (Vegetarian) Serves 4. Recipe by chef Glen Hogh, Vega Tapas Café in Old Metairie, is from “Fun, Funky & Fabulous: New Orleans’ Casual Restaurant Recipes” by Jyl Benson (Pelican Publishing Co.) Benson writes, “Tortilla Española is an ideal dish for svoring during long visits with friends at the table, and it is particularly wonderful for… Continue reading →

Stuffed Chicken Marinara

Advocate staff photo by HEATHER MCCLELLAND --  Prepare slow-cooked Stuffed Chicken Marinara with your favorite pasta sauce.

ADVOCATE-TESTED RECIPE Stuffed Chicken Marinara Serves 4. Recipe is by Julie Kay. 2 pounds thin-cut, boneless, skinless chicken breasts ¼ cup butter, melted 1 cup Italian bread crumbs 2 cups ricotta cheese 2 cups fresh baby spinach 1 teaspoon basil… Continue reading →

Crawfish Supreme in Puff Pastry Shells

Advocate staff photo by TRAVIS SPRADLING -- Crawfish Supreme in Puff Pastry Shell

ADVOCATE-TESTED RECIPE Crawfish Supreme in Puff Pastry Shells Serves 4-6. Recipe is from “Dragon Fire: A Collection of Family Favorite Recipes” compiled by St. George School, Baton Rouge, fourth grade class of 1979 with minor adaptations by Corinne Cook. Serve in pastry shells or over a slice of toast. It also is… Continue reading →

Bloody Mary Biscuits

Advocate staff photo by TRAVIS SPRADLING -- Tony Chachere's  Bloody Mary Mix.

Bloody Mary Biscuits Recipe is from Tony Chachere’s Famous Creole Cuisine. 1 stick butter 1 cup Tony Chachere’s Creole Style Bloody Mary Mix 1 cup sour cream 4 cups biscuit mix 1 cup shredded cheddar cheese 1. Melt 1/2 stick of butter in sheet pan. 2. Combine Bloody Mary Mix, sour cream and biscuit mix in… Continue reading →

Not Your Mom’s Tuna Casserole

Photo by Waterbury Publications Inc.  --  Lorraine Wallace updates the classic tuna casserole with her recipe Not Your Mom's Tuna Casserole in her latest cookbook 'Mr. & Mrs. Sunday's Suppers.' Copyright © 2015 by Lorraine Wallace. Reprinted by permission of Houghton Mifflin Harcourt Publishing Co. All rights reserved.

Not Your Mom’s Tuna Casserole Serves 8. Recipes and photography from MR. & MRS. SUNDAY’S SUPPERS by Lorraine Wallace. Copyright © 2015 by Lorraine Wallace. Reprinted by permission of Houghton Mifflin Harcourt Publishing Co. All rights reserved. Wallace writes, “It is surprisingly easy to update this classic casserole by replacing the high‑fat and salt‑laden condensed soup it… Continue reading →

My Mother’s Hamantaschen

Advocate staff photo by TRAVIS SPRADLING --Hamantaschen, the traditional cookie for the Jewish holiday of Purim, is said to resemble the three-cornered hat worn by Haman, the  villain in the Biblical Book of Esther.

Advocate-tested recipe My Mother’s Hamantaschen Makes about 8 dozen. Recipe is from the late Beatrice Lopoo Nathanson. This is a variation of hamantaschen with a sugar cookie-type crust. 1 pound pitted prunes, ready to eat 2 cups pecans 2 1/2 cups sugar, divided 2 teaspoons cinnamon 5 to 6… Continue reading →

Pecan Squares

Advocate staff photo by TRAVIS SPRADLING -- Pecan Squares are a delicious sweet treat, perfect for the Jewish holiday of Purim.

Advocate-tested recipe Pecan Squares Makes about 36 squares. Recipe is from “The Silver Palate Cookbook” by Julee Rosso and Sheila Lukins. 2⁄3 cup confectioners’ sugar 2 cups all-purpose flour 3 sticks plus 3 tablespoons unsalted softened butter, divided 1/2 cup honey 3 tablespooons heavy cream 1/2… Continue reading →

Chicken With Wild Mushrooms and Artichokes

Advocate staff photo by TRAVIS SPRADLING -- Chicken with Mushrooms and Artichokes is a typical main course for a late afternoon dinner often served at  Purim.

Advocate-tested recipe Chicken With Mushrooms and Artichokes Serves 6. Recipe is from “Jewish Holiday Style” by Rita Milos Brownstein, who says this “terrific blending of flavors” is perfect for a Purim dinner. 1 1/2 to 2 pounds boneless, skinless chicken breast (6 pieces) Vegetable oil as needed 4 tablespoons flour, divided… Continue reading →

Travados (Jerusalem Cinnamon-Nut Cookies)

Advocate staff photo by TRAVIS SPRADLING -- Travados (Jerusalem Cinnamon-Nut Cookies) are crescent-shaped cookies filled with pecans, sugar and cinnamon.

Advocate-tested recipe Travados (Jerusalem Cinnamon-Nut Cookies) Makes 36 cookies. Recipe is adapted from Joan Nathan’s “The Jewish Holiday Baker.” This is an old Jerusalem Sephardic treat traditionally served on all holidays but particularly at Purim. They taste even better the second day. 2 1/2 sticks unsalted butter or margarine, at room temperature… Continue reading →

Hamantaschen Fillings

Advocate staff photo by TRAVIS SPRADLING --Hamantaschen, the traditional cookie for the Jewish holiday of Purim, is said to resemble the three-cornered hat worn by Haman, the  villain in the Biblical Book of Esther.

Hamantaschen Fillings Recipes are from “The Gourmet Jewish Cook” by Judy Zeidler, who writes that everyone in her family has his or her favorite hamantaschen filling. “If I don’t have the time to prepare the filling from scratch, I often use ready-made fillings — apricot, prune, poppyseed and almond — that can be found in… Continue reading →

Fabulous Brownies

Advocate staff photo by TRAVIS SPRADLING -- Brownies are popular sweet choices for Purim feasting.

Advocate-tested Recipe Fabulous Brownies Makes about 2 dozen large brownies. Recipe is adapted from Ina Garten’s “The Barefoot Contessa Cookbook.” 1 pound unsalted butter 1 pound semisweet chocolate chips 6 ounces unsweetened chocolate 6 extra-large eggs 3 tablespoons instant coffee granules 1 tablespoon or more pure vanilla extract… Continue reading →

Stewed Tomato Soup

Advocate staff photo by HEATHER MCCLELLAND  --  Warm up with slow-cooked Stewed Tomato Soup.

ADVOCATE-TESTED RECIPE Stewed Tomato Soup Serves 6 to 8. Recipe is by Julie Kay. 2 (28-ounce) cans stewed tomatoes 1 (15-ounce) can tomato sauce 1 (6-ounce) can tomato paste 1 large onion, chopped 3 stalks celery, chopped 1 green bell pepper, chopped 1 cup water 2 cups chicken broth 1 teaspoon basil 1 teaspoon Italian seasoning 1… Continue reading →

Simple Shrimp Scampi

Advocate staff photo by TRAVIS SPRADLING -- Serve Simple Shrimp Scampi over toasted French bread slices.

ADVOCATE-TESTED RECIPE Simple Shrimp Scampi Serves 4 to 6. Recipe is by Corinne Cook. 1 pound shrimp, peeled and deveined ¼ cup olive oil 1 tablespoon butter 2 cloves garlic, minced ½ teaspoon Worcestershire Sauce ¼ cup white wine Salt,… Continue reading →

Balsamic Roasted Brussels Sprouts

Advocate staff photo by HEATHER MCCLELLAND  --  For an easy side dish, try Balsamic Roasted Brussels Sprouts.

ADVOCATE-TESTED RECIPE Balsamic Roasted Brussels Sprouts Serves 4-6. Recipe is from Courtney McCullough Moss. 1 gallon size, plastic zippered bag (for easy cleanup) 1 pound Brussels sprouts, washed and trimmed of bad leaves, patted dry, large ones cut in half ¼ cup olive oil 1⁄8 cup balsamic… Continue reading →

French Onion Soup

Advocate staff photo by HEATHER MCCLELLAND  --  French Onion Soup

Advocate-tested recipe French Onion Soup Serves 4. Recipe is by Corinne Cook. 2 large onions, about ½ pound 4 tablespoons butter 2 tablespoons flour 3 (14.5-ounce) cans beef broth ¼ cup wine, preferably red Salt and black pepper to taste… Continue reading →