Chocolate Coconut Smoothie

Chocolate Coconut Smoothie

  

  

            

      Ingredients

 2 tablespoons of chocolate sauce

 7-8 fl oz. coconut milk

 1 Large ripe banana,chopped

 2-3 ice cubes       

                                 

 Directions

 1. Combine all ingredients into a blender. 

Blend at high speed until thick and smooth.

Creole Liver & Rice

Creole Liver & Rice 

  

  

            

      Ingredients

 1/2 Pound Beef liver

 1 Tablespoon Vegetable oil

 1/3 Cup Green bell pepper,chopped

 1 Can Stewed tomatoes[8oz]

 1/2 Teaspoon Basil

 1/2 Teaspoon Salt

 1/2 Teaspoon Garlic salt

 1 Pinch Black pepper

 2 Tablespoon Sherry

 1 Cup Rice,hot cooked      

                                 

 Directions

 1. Cut liver into serving size pieces.

 2. In skillet, brown liver quickly in oil on both sides.

 3. Add remaining ingredients except rice; cover and simmer 

30-45 minutes, or until liver is tender.

 4. Uncover and allow sauce to thicken, if necessary. 

Serve over hot cooked rice.

Deviled Shrimp Salad

       





                                                                 Deviled Shrimp Salad


         
      Ingredients


 1 pound small shrimp, peeled and deveined
 1 celery stalk, finely diced
 1 small shallot, finely diced
 3-4 sweet pickles, finely chopped
 1/3 cup mayonnaise
 1 tablespoon cider vinegar
 1 teaspoon ground cinnamon
 1/4 teaspoon ground cloves
 1/4 teaspoon grated nutmeg
 2 tablespoons sour cream
 1 tablespoon lemon juice
 2 teaspoons chopped dill
 3-4 dashes Tabasco sauce
 Salt and black pepper to taste  

                               


 Directions

 1. Bring 2 quarts salted water to a boil in a large pot over high heat.
Fill a large bowl halfway with ice water and set it aside. Add the shrimp
to the boiling water and cook until pink and firm, about 2-4 minutes.

 2. Remove the shrimp and place them in the ice water to cool.
Drain the shrimp and blot them dry with paper towels.

 3. Coarsely chop the cooked shrimp and set aside.

 4. Combine the celery, shallot, pickles, mayonnaise, sour cream,
lemon juice, cider vinegar, cinnamon, cloves, nutmeg and dill in
a large mixing bowl. Add the shrimp and stir until all the ingredients
are well combined. Stir in the Tabasco sauce.
Season with salt and pepper.

Marinated Shrimp

Marinated Shrimp

  

  

            

      Ingredients

 2 pounds medium or large shrimp  

 1 cup canola oil

 1/2 cup cider vinegar

 1/2 cup ketchup

 1/4 cup tarragon vinegar

 1 small jar capers, drained and rinsed

 4-5 bay leaves

 2 tablespoons lemon juice

 1 tablespoon Worcestershire sauce

 1 tablespoon pepper sauce

 2 teaspoon white sugar

 1 teaspoon sea salt

 1/2 teaspoon dry mustard

 2 small white onions, thickly sliced     

                                 

 Directions

 1. In a stockpot add enough water to cover the shrimp, 

add shrimp and bring to a boil.

 2. Boil for 3-4 minutes or until the shrimp turn pink; drain. 

Peel and devein the shrimp leaving the tails.

 3. In a mixing bowl mix the remaining ingredients using 

a whisk to mix well.

 4. Layer the shrimp and onions in a large shallow dish and 

pour the canola oil mixture over the layers.

 5. Cover the dish and marinate in the refrigerator for 24 hours, 

stirring occasionally.

 6. Before serving remove and discard the bay leaves.

Homemade Red Pepper Sauce

Homemade Red Pepper Sauce 

  

  

            

      Ingredients

 1/2 Tablespoon of Red Pepper Flakes 

 1/2 Tablespoons of Cayenne 

 8 oz. Tabasco Sauce 

 1 Can Tomato Sauce 

 3/4 Cup of Sugar 

 3/4 Cup of Water 

 3 Tablespoons of Lemon Juice    

                                 

 Directions

 1. Combine all ingredients until well blended in a sauce pan. 

 2. Cook over low heat for 10-12 minutes. 

Coconut Pound Cake

Coconut Pound Cake  

  

  

            

      Ingredients

 2 cups butter

 2 cups sugar

 5 eggs

 1 tsp. coconut flavoring

 2 cups self-rising flour

 1 cup buttermilk

 1 cup shredded coconut

 Glaze:

 1/2 cup water

 1 cup sugar

 1 tsp. coconut flavoring

 shredded coconut   

                                 

 Directions

 1. Cream butter and sugar together, then add eggs 

one at a time, mixing well between each. 

 2. Add coconut flavoring and stir. Next add the flour 

and buttermilk; alternating and mixing until all is blended.

 3. Stir in the one cup of shredded coconut. 

 4. Pour in prepared pan and bake at 350 degrees for 

around 25 minutes or until done. 

 Glaze:

 1. Heat water and sugar over heat until you have a simple syrup. 

Remove from heat, stir in coconut flavoring. Pour over cake. 

Top with shredded coconut.

Mocha Fudge

Mocha Fudge  

  

  

            

      Ingredients

 1 tablespoon instant coffee

 1 tablespoon boiling water

 2 1/2 cups sugar

 1/2 cup butter

 1 (5 ounce) can evaporated milk

 1 1/2 cups semisweet chocolate chips

 1 (7 ounce) jar marshmallow crème

 1/2 teaspoon vanilla  

                                 

 Directions

 1. Dissolve coffee in boiling water. Set aside. 

 2. In saucepan, combine sugar, butter, and evaporated milk. 

Bring to a boil over medium heat, stirring constantly. Boil for 

5 minutes. Remove from heat. Stir in coffee mixture, chocolate chips, 

marshmallow crème, and vanilla.

 3. Pour into buttered 9x9-inch pan. Let stand at room 

temperature for 1 hour. Cut into 1-inch squares or bars. 

Cover and Refrigerate until fudge is set.