Recipies
New Orleans Classic Remoulade
Written by John Keife
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Susan has proven to be a culinary force to be reckoned with in New Orleans cuisine.  This recipe has unforgettable flavors that are sure to keep your guests coming back for more.  Be sure you have enough shrimp for dipping!

Submitted By:  Susan Spicer

 
Artichoke Balls
Written by John Keife
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Great party appetizer, but if you're serving in advance of dinner, don't allow your guests to fill up . . .

 

Submitted By:  Maudie Keife

IngredientsMaudie K

  • 1 stick butter
  • 1 TBS olive oil
  • 1/2 white onion, very finely chopped
  • 4 green onions, very finely chopped
  • 2 cans artichoke hearts, rinsed, drained, tough outer leaves removed and finely chopped
  • 1 tsp garlic salt
  • 1 tsp oregano
  • 1/4 tsp cayenne pepper
  • 2 eggs, lightly beaten
  • 2 cups Italian breadcrumbs
  • 1/2 cup chicken stock
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup olive oil

Instructions:

  1. Heat butter and olive oil over medium high heat in a large pan
  2. Add onions and saute’ until cooked down---about 7 minutes
  3. Add green onions and cook an additional minute
  4. Add artichokes, mixing thoroughly and cooking additional 3 minutes
  5. Add garlic salt, oregano, and cayenne pepper and blend well, remove from heat and allow to reach room temperature
  6. Into a large bowl combine vegetable mixture with eggs, bread crumbs, chicken stock, cheese and olive oil; mixture should be sticky enough to form into 1” round balls
  7. Place artichoke balls onto a greased baking sheet and bake at 350° for 20-25 minutes
  8. Serve hot ; makes approximately 36

Note:  Unbaked balls may be quick frozen on baking sheet, placed into plastic freezer bags and kept frozen for up to 3 weeks before defrosting in refrigerator and baked for your next party

 
Baked Brie Cheese II
Written by John Keife
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Popular appetizer at this Brennan's family restaurant. . .

Adapted From:  Mr. B's Bistro, New Orleans, LA

 
Deviled Eggs with Remoulade Sauce
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This is a tasty departure from the conventional deviled egg recipes; gives a Creole flavor to what some consider an ordinary appetizer . . .

Submitted by:  John Keife

 
Sun Dried Tomato-Pesto Torte
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This torte recipe features the use of the traditional pie crust and recommends the use of fresh mozzarella cheese . . .

 
Sun-Dried Tomato Torte
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Wonderful and well worth the effort!. . .

 
Deviled Eggs
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The use of Tony Chachere's Cajun Seasoning mix and Tabasco provide a little 'kick' to this popular appetizer. . .

 
Stuffed Artichoke Bottoms II
Written by John Keife
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Uncle Ralph was an outstanding businessman and cook who credits his former employee and chef, Andrew, for teaching him the art of expressing love to friends and family through food.

Created by:  Uncle Ralph Ford

 
Spinach & Artichoke in Puff Pastry
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This recipe produces a handy appetizer that is sure to impress guests at your cocktail party.  It's also unique because the prepared pastry can be frozen for several months before baking----takes some of the stress over last-minute party preparations . . .

 
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