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Semolina's creole sauce and Semolina's pasta jambalaya

The most complicated part of the pasta jambalaya recipe is the Creole sauce, which makes two quarts, far more than you'll probably need. However, it freezes well, so you can package it in smaller portions to keep on hand for this or other dishes. Also, you may multiply either of the pasta recipes for larger groups.


Semolina's Creole sauce

Makes 2 quarts

¼ cup butter

½ cup diced yellow onion

1 cup diced bell pepper

½ cup diced celery

1 tablespoon minced parsley

2 tablespoons garlic, minced

½ teaspoon basil leaves

½ teaspoon cayenne pepper

¼ teaspoon white pepper

½ teaspoon black pepper

1 ½ teaspoons salt

3 medium bay leaves

1 teaspoon sugar

¼ cup chopped green onion

3 cups whole tomatoes with juice, diced

2 cups tomato puree

3 cups shrimp or chicken stock

2 teaspoons Crystal hot sauce


Melt butter in a heavy sauce pot. Add yellow onion, bell pepper, celery, parsley, garlic, basil, peppers, salt, bay leaves, sugar and green onion. Cook until the bell pepper turns bright green and onions start to become transparent. Stir in diced tomatoes, tomato puree, stock and hot sauce. Bring to a boil; then simmer until reduced to two quarts, approximately 45 minutes to one hour, stirring occasionally.



Semolina's pasta jambalaya

Makes 2 servings

1 tablespoon corn oil

2 ounces andouille sausage

2 ounces chicken breast meat

1 tablespoon diced tasso

¼ small red onion, in strips

½ small bell pepper, in strips

2 teaspoons minced garlic

¼ cup butter

¾ cup Creole sauce from preceding recipe

8 ounces spiral pasta,

cooked in advance

½ cup shredded provolone cheese

½ cup shredded smoked gouda

Green onion slivers and crushed red pepper for garnish


Saute andouille, chicken and tasso in corn oil until the chicken has lost its raw color. Add onion, bell pepper, garlic and butter. Cook until the butter is melted and garlic is done. Add Creole sauce and bring to a boil. Make sure that the butter is fully incorporated into the sauce.

Reheat the pasta by dipping it into boiling water for 15 seconds. Place the heated pasta into a large bowl and cover with the sauce. Top the dish with the cheeses. Garnish with the green onions and red pepper.

DEEP FRIED RAVIOLIS

What food you will need:
-refridgerated cheese raviolis
-3 beaten eggs
-one cup of flour
-one cup italian style bread crumbs
-your favorite canned/jared red sauce
-oil


preheat you deep frier or you oil to 350 degrees
So you wanna have one shallow container with the flour in it another shallow container with the beaten egg (i add a tbs of water to the egg) and one more shallow container with the bread crumbs. And now you want to batter your Raviolis start with a light coating of flour then the egg and then bread crumbs, Once you have all your raviolis battered, then you want to put then in your battered raviolis in the 350 degree oil, (I do about about 6 at one time) and you wanna stand right by them, (i flip mine about 2-3times) they are finished in approximently 3-4 maybe 5 minutes, you will knnow when there done because the get very round, but you will also know if the are over done because they will pop and all the yummy cheese will come out! heat you red sauce pour on top or dip them in and enjoy!! great with a salad or a yummy veggie !!

let me know if you like it...its sooo good and very easy you cant mess it up!!!

Shells and soupy cheese

My boyfriend made this last night for dinner, it sounds gross but it was really good:

1 box jumbo shells
1/2 box cream cheese
parmesan cheese
garlic powder
1/2 8-oz bag shredded mozzerella
1 can cream of chicken soup
enough milk to refill the soup can.

Cook the shells according to package directions. Drain and cool. Combine cream cheese and half the mozzerella and mix together with a fork. Add parmesan and garlic powder to taste. Use a spoon to fill the shells with the cheese mixture. In the bowl you mixed the cheeses, combine the soup and milk and mix together, scraping down the sides. Place shells in a baking dish, seam side down. Pour soup mixture over top. Sprinkle remaining cheese on top. Bake at 325 for 30 minutes. Yummmm!!!

This is the best meatloaf I have ever made... my husband HATE mushrooms and this is one of the ONLY ways he will eat it... it is so moist and all 3 of my children LOVE it!


1 lb. ground beef
1.25 oz. pkt. dry French onion soup mix
1/2 cup chopped canned OR fresh mushrooms
1 Tbls. Worcestershire sauce
1 egg - beaten
1/2 cup dry bread crumbs
1/4 tsp. black pepper
10.75 oz. can cream of mushroom soup - low-fat okay
10.75 oz. soup can filled with beef broth Click here for the recipe!



-Combine beef, soup mix, 1/2 of the mushrooms, Worcestershire sauce, egg, bread crumbs, and pepper and shape mixture into loaf.
-Lay loaf in a 2" deep oblong baking dish.
-Combine remaining ingredients and pour over meat loaf.
-Bake 400 degree oven for 1 hour, or until internal temperature reaches 160 degrees.

This is a really good potato soup I add chicken, carrots, celery, and peas to it to make a chicken pot pie stew and I put a biscuit in the bowl ladle the soup over it and serve.... SO YUMMY.. another fave around here!!


1 med. onion - chopped
2 Tbls. butter OR margarine
4 med. potatoes - peeled, diced
1 cup chicken broth
1/4 cup chopped fresh parsley OR 2 Tbls. dried parsley
1/4 tsp. ground thyme
1/4 tsp. celery seed (see Notes, below)
salt and pepper - to taste
1 1/2 cups milk mixed with 2 Tbls. all-purpose flour
One Potato, Two Potato Cooking Soups For Dummies
Campbell's Creative Cooking With Soup Cooking for Dummies


-In a 2-quart saucepan over medium-high heat, cook onions in butter until soft.
-Add potatoes, chicken broth, parsley, thyme, celery seed, salt, and pepper to saucepan; simmer for 15 minutes over medium-low heat, stirring occasionally.
-Stir milk/flour mixture into the saucepan.
-Puree half of soup in a blender; return puree to the saucepan.
-Simmer soup, stirring often, until thickened.

This hamburger rice soup recipe is delicious and it ALWAYS helps us feel better when we have colds.. my husband loved is with sourdough rolls, and I like it with potato rolls! Easy Yummy and Delicious!

1med onion chopped
1cup celery diced
1 cup carrots diced
1 1/2 cup potatos diced
1 1/2 pound hamburger meat
1 large can stewed tomatoes
1 can campbells beef broth mixed with enough water to make 1 1/2 quarts liquid
1/4 to 1/2 c. regular rice (we use brown rice) NOT INSTANT RICE!
1/2 tsp thyme
1/2 tsp Oregano
Salt and Pepper to taste


Brown meat and onion till meat is done drain off fat.

add remaining ingredients bring to a boil reduce heat to med-low cover and cook for about 2 hours

Potato casserole... so easy and kids love it so do adults!

Enough potatos to fill desired sized baking pan peeled washed and diced
sour cream enough to generously coat the potatos
onion depends on taste don't omitt if you don't like them just chop them super fine!
salt/pepper to taste
enough shredded cheddar cheese to make a 1 inch topping on top of potatoes
enough slightly smashed corn flakes to make a generous final topping the more you can fit in the pan the better!

boil potatoes till almost done mix in onions, sour cream, salt and pepper spread into baking pan top with shredded cheese and top with corn flakes.

bake at 350 degrees until corn flakes are slightly browned and cheese is melty!

Kids love it for some reason my kids started putting katsup on it (YUCK!) and it is searveed at every one of our parties for our kids!

THREE MILKS CAKE!

6 eggs
2cups pancake mix
3/4 cup sugar
and for the milks
2 cans evaporated milk
2 cans sweet and condensed
16 oz of sour cream

***vanilla pudding or whip cream

take egg white and mix until nice and thick, then add sugar slowly while still beating the egg, Then add the egg yolks slowly while still beating and then add the pancake mix. Bake at 350 for 30 mins until golden brown.

while cake is baking mix evaporated milk sweet and condensed milk and sour cream .

when cake is done cooking, pull out and poke holes all over cake with a knife , then pour the milk over the cake. When you do that once the cake cools off you can put vanilla pudding or whip cream on top, cake is ugly without a topping but very good! and it stays good in the fridge for at least 4-7 days!

Biscuits like McDonald's®

1 1/3 cups all-purpose flour
3 Tbls. powdered milk
1 Tbls. granulated sugar
2 1/2 tsp. baking powder
3/4 tsp. salt
2 dashes cream of tartar
1/4 cup butter-flavored shortening
2/3 cups buttermilk
1/4 cup melted margarine - divided


-Stir together flour, powdered milk, sugar, baking powder, salt, and cream of tartar in a medium bowl.
-Cut shortening into dry mixture until blended thoroughly.
-Stir in buttermilk and 2 Tbls. melted margarine until well blended.
-On a floured surface, knead dough for 1 minute, or until elastic.
-Roll out dough to 1/2" - 3/4" thick; using a wide glass or round cookie cutter, cut out circles; place biscuits on an ungreased cookie sheet.
-Bake in a 450 degree oven for 10-12 minutes, until golden.
-Brush hot biscuits with remaining melted margarine.


1/2 cup butter
4 tablespoons unsweetened cocoa powder
1/4 cup all-purpose flour
3/4 cup white sugar
2 cups milk



1. Melt butter in a skillet over medium heat.
2. Add cocoa and flour; stir until a thick paste is formed.
3. Stir in sugar and milk.
4. Cook, stirring constantly, until thick.
5. Serve over buttered biscuits

Summer Vegetable Grill

2 sliced zucchini (1 yellow, 1 green)
1 diced tomato
1-2 cups fresh or frozen corn
1 cup parmesan cheese
olive oil
salt and pepper

layer zucchini, tomato, corn on a foil pan, drizzle olive oil over the top and season with salt and pepper top with parmesan cheese. grill in a covered grill on low for about ten minutes.

Zucchini Fudge Cake

People don't usually put zucchini and chocolate together but it makes this cake super moist. We usually make two round cakes and freeze one for another time.

4 eggs
2.5 cups sugar
2 tsp vanilla
3/4 cup butter
3 cup all purpose flour
1/2 cup cocoa
2 tsp baking powder
1 tsp baking soda
3/4 tsp salt
1 cup buttermilk
3 cup finely shredded zucchini

Beat eggs til fluffy, slowly add sugar, beat until thick and lemon colored, beat in buttermilk and butter, add all dry ingredients except flour until mixed well, slowly stir in flour then fold in zucchini. Bake in 2 greased and floured 9 in. cake pans at 350 degrees until top springs back when pressed. (I usually start checking at about 20 minutes then every 5 minutes after) Frost with chocolate buttercream icing or just sweetened whip cream.

We have the same "problem" with zucchini and I also like to chop it up and put it in spaghetti sauce or grill it with portabella mushrooms then put it on a sandwich with provolone cheese. If there happens to be a cold day in the summer I like to chop it up and put in soup too.

youre killin me with all this bumping lol

Quoting Alex♥Kaden:“ youre killin me with all this bumping lol”

Lol, sorry  

I got about half way thought my pages though

Im gonna try to do some today..If not, Ill be doing them tonight again

Italian chicken

4 chicken breasts, thawed(or thighs, or mixed, whatever)
1 bottle italian dressing
1 8oz package cream cheese, room temp
Put all ingredients in crock pot, low 6 hours.
Serve or pasta or rice.

I like to top that with peas and Parmesan, so good!

Cream of mushroom Roast

1 chuck roast (you can use whatever, my
husband just gets this kind)
1 can cream of mushroom soup roasted garlic
1 packet onion soup mix

Combine soup mix and mushroom soup. Pour over roast in crock pot, low 6-8 hrs.
I usually cut up 2-3 potatoes ( 1 in cubes) and carrots and put them on the bottom, then the roast and soups. Its yummy!