Banana Pudding (not yo mama’s)

Jan 18, 2012 by

Banana pudding has a long history dating back to the 19 century, there isn’t much information available. What I did find is that bananas began to be marketed in the United States around the 19th century. Cooks were fascinated by this exotic fruit and began using them in existing recipes of cooked puddings and baked custards topped with meringue. A 1902 cookbook contains recipes for fried bananas, baked bananas, banana pudding, and banana cake in a section called Hawaiian recipes.

In 1901 Nabisco began marketing vanilla wafers. No one seems to know which cook was the first to line the pudding dish with vanilla wafers but it caught on quickly, especially after Nabisco began printing the recipe on their vanilla wafer package. Banana pudding is a dessert common in the Southern United States.

I personally do not care for the vanilla wafers so I use chessman cookies.

Ingredients

  • 2 pkgs. Pepperidge Farm Chessmen Cookies
  • 5 Bananas
  • 1/2 can condensed milk
  • 1 pkg. softened cream cheese
  • 1/2 tub cool whip
  • 1 pkg. instant vanilla pudding
  • 3 cup milk

Instructions

  1. Use a 9×11 pan. Put one layer of cookies on the bottom of the dish. And add the sliced bananas. Mix the milk with the instant pudding and put to the side. Next mix the softened cream cheese and the condensed milk. Combine the cream cheese/condensed milk mixture with the instant pudding. Then, fold the cool whip into that mixture. Pour the entire mixture over the bananas. Add another layer of cookies on top of pudding. Let chill 30 minutes before serving.

Not Yo Mama’s Banana Pudding
 
Prep time
Total time
 
Ingredients
  • 2 pkgs. Pepperidge Farm Chessmen Cookies
  • 5 Bananas
  • ½ can condensed milk
  • 1 pkg. softened cream cheese
  • ½ tub cool whip
  • 1 pkg. instant vanilla pudding
  • 3 cup milk
Instructions
  1. Use a 9x11 pan. Put one layer of cookies on the bottom of the dish. And add the sliced bananas. Mix the milk with the instant pudding and put to the side. Next mix the softened cream cheese and the condensed milk. Combine the cream cheese/condensed milk mixture with the instant pudding. Then, fold the cool whip into that mixture. Pour the entire mixture over the bananas. Add another layer of cookies on top of pudding. Let chill 30 minutes before serving.

 

*Arrisje’s Recipe Card. Click on the pic below and save to your hard drive, print as a 4×6 pic*

Banana Pudding Recipe Card

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Gumbo

Jan 13, 2012 by

Gumbo is one of those dishes you will find that numerous people claim to have the perfect recipes. (and I am one of them 🙂 No matter what ingredients you put into a gumbo you’re going to get a little bit of the four cultures living in Louisiana: Cajun, Creole, Indian, and African. Louisiana’s Creole cooking came from a European blend of its French founders and the Spanish who took over the territory from France. The French contributed classic techniques like roux, and the Spanish introduced tomatoes, peppers and garlic that were commonly used in their cooking. Cajuns were French, Acadians exiled from Nova Scotia. They were simple country folks who cooked with what was cheap and available. Slaves named the dish “gumbo” after the African word okra, used as it thickener. The native Choctaw Indians added file, their own thickener made from sassafras leaves.

Ingredients

  • 1 cup of olive oil and 2 cups of flour to make the roux you need. For this recipe you need a
  • 1/2 cup of the dark roux
  • 1/2 Cup of onion
  • 1/2 cup of green pepper
  • 1/2 cup of celery
  • 2 cup roma tomatoes
  • 2 cups okra
  • 1tsp black pepper
  • 1 tsp white pepper
  • chicken broth
  • cooked chicken
  • 1 polish sausage
  • cooked rice

Instructions

  1. When you make your gumbo you need to know what differences there are in roux. There are three classic kinds of roux, named for their color -white, blond and brown.
  2. White Roux: is cooked for just a few min. long enough to get rid of the floury taste. It’s used for cream soups and bechamel sauces (cream sauces).
  3. Blond Roux: Cook the white roux a little longer, and it takes on a straw color. This blond roux has a hint of flavor and adds a warm color to veloute sauces (sauces made with chicken, fish or veal stock).
  4. Brown Roux: A brown roux has a nutty aroma and a rich, chocolate color that works well in dark soups and demi-glace (brown) sauces.
  5. Dark Brown Roux: Is a deeper mahogany, almost black, color roux that is used more for its nutty flavor than its thickening capabilities. White and blond roux use butter as fat. Use Olive oil in the darker roux because it produces a better color.
  6. Now we got that out of the way lets start. In this case I want a dark roux for a gumbo without fish. Use 1 cup olive oil, 2 cups flour
  7. I make the roux ahead of time. Roux can be made up to two weeks in advance and stored in the refrigerator. Make a bigger batch of roux helps control the quality with less chance of burning.
  8. The trick to making a dark roux is to brown it without burning it. That means you’ve got to keep stirring.
  9. To make chicken sausage gumbo I am using the dark brown roux. Turn the stove on medium high heat. Add to your cast iron skillet the oil then add the flour. Keep stirring stirring till the desired color, in this case I want it to be dark brown. This will take about 20 minutes. You can, and I suggest to make the roux ahead of time so it won’t take you that long to make the Gumbo.
  10. Now for this Gumbo I need 1/2 cup of the dark brown roux. so put the stove on medium high and add the following to the pot: 1/2 cup of dark brown roux, 1/2 cup of onion, diced, 1/2 cup of green pepper, diced, 1/2 cup of celery, diced. Cook for 5 minutes, then add the 2 cups Roma tomatoes, diced, 6 cups chicken broth (you can use the kind out of the box if you like).
  11. Add the 2 cups of sliced okra and the black and white pepper. Simmer for 20 minutes, the vegetables should be done. In the meantime saute in 1 tbsp of oil 1 cup of polish sausage sliced(the original gumbo is with Andouille sausage but I prefer the polish sausage), and 2 cups of shredded cooked chicken. Brown the meat on medium high for 5 minutes. Add this all to the pot with the roux and bring to a boil. Simmer for 5 minutes. Remove from heat and serve in a bowl with rice and a dash of the file powder.

5.0 from 1 reviews
Gumbo
 
Prep time
Cook time
Total time
 
Gumbo is one of those dishes you will find that numerous people claim to have the perfect recipes. (and I am one of them 🙂 No matter what ingredients you put into a gumbo you're going to get a little bit of the four cultures living in Louisiana: Cajun, Creole, Indian, and African. Louisiana's Creole cooking came from a European blend of its French founders and the Spanish who took over the territory from France. The French contributed classic techniques like roux, and the Spanish introduced tomatoes, peppers and garlic that were commonly used in their cooking. Cajuns were French, Acadians exiled from Nova Scotia. They were simple country folks who cooked with what was cheap and available. Slaves named the dish "gumbo" after the African word okra, used as it thickener. The native Choctaw Indians added file, their own thickener made from sassafras leaves.
Author:
Recipe type: Soup
Cuisine: American
Ingredients
  • 1 cup of olive oil and 2 cups of flour to make the roux you need. For this recipe you need a
  • ½ cup of the dark roux
  • ½ Cup of onion
  • ½ cup of green pepper
  • ½ cup of celery
  • 2 cup roma tomatoes
  • 2 cups okra
  • 1tsp black pepper
  • 1 tsp white pepper
  • chicken broth
  • cooked chicken
  • 1 polish sausage
  • cooked rice
Instructions
  1. When you make your gumbo you need to know what differences there are in roux. There are three classic kinds of roux, named for their color -white, blond and brown.
  2. White Roux: is cooked for just a few min. long enough to get rid of the floury taste. It's used for cream soups and bechamel sauces (cream sauces).
  3. Blond Roux: Cook the white roux a little longer, and it takes on a straw color. This blond roux has a hint of flavor and adds a warm color to veloute sauces (sauces made with chicken, fish or veal stock).
  4. Brown Roux: A brown roux has a nutty aroma and a rich, chocolate color that works well in dark soups and demi-glace (brown) sauces.
  5. Dark Brown Roux: Is a deeper mahogany, almost black, color roux that is used more for its nutty flavor than its thickening capabilities. White and blond roux use butter as fat. Use Olive oil in the darker roux because it produces a better color.
  6. Now we got that out of the way lets start. In this case I want a dark roux for a gumbo without fish. Use 1 cup olive oil, 2 cups flour
  7. I make the roux ahead of time. Roux can be made up to two weeks in advance and stored in the refrigerator. Make a bigger batch of roux helps control the quality with less chance of burning.
  8. The trick to making a dark roux is to brown it without burning it. That means you've got to keep stirring.
  9. To make chicken sausage gumbo I am using the dark brown roux. Turn the stove on medium high heat. Add to your cast iron skillet the oil then add the flour. Keep stirring stirring till the desired color, in this case I want it to be dark brown. This will take about 20 minutes. You can, and I suggest to make the roux ahead of time so it won’t take you that long to make the Gumbo.
  10. Now for this Gumbo I need ½ cup of the dark brown roux. so put the stove on medium high and add the following to the pot: ½ cup of dark brown roux, ½ cup of onion, diced, ½ cup of green pepper, diced, ½ cup of celery, diced. Cook for 5 minutes, then add the 2 cups Roma tomatoes, diced, 6 cups chicken broth (you can use the kind out of the box if you like).
  11. Add the 2 cups of sliced okra and the black and white pepper. Simmer for 20 minutes, the vegetables should be done. In the meantime saute in 1 tbsp of oil 1 cup of polish sausage sliced(the original gumbo is with Andouille sausage but I prefer the polish sausage), and 2 cups of shredded cooked chicken. Brown the meat on medium high for 5 minutes. Add this all to the pot with the roux and bring to a boil. Simmer for 5 minutes. Remove from heat and serve in a bowl with rice and a dash of the file powder.

 

*Arrisje’s Recipe Card. Click on the pic below then save to your hard drive and print as a 4×6 picture*

Recipe Card Gumbo

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Cornbread Dressing

Dec 16, 2011 by

Living in the South means you will always have cornbread dressing at every holiday dinner. Of course you can make this dish any time you have a taste for dressing. The first time I had the pleasure of eating dressing was at my sister in law’s house. I got the general recipe from my Mother in law Farrie. When I would ask her how to make it, she would say: ” a lil of this and a lil of that” :). It took me some time to perfect it, to the way I make it today.

Ingredients

  • 2 2/3 cup milk
  • 4 cups self rising white corn meal
  • 1/2 cup oil
  • 1 egg
  • 1 1/2 cup celery
  • 1 1/2 cup onion
  • 1 cup bell pepper
  • 1tsp. poultry seasoning
  • 1 tsp. thyme
  • 6 boneless skinless chicken thighs
  • 5 tbsp sage
  • 1 tsp pepper
  • 1/2 tsp salt.

Instructions

  1. Mix together, 2 2/3 cup milk, 4 cups self rising white corn meal, 1/2 cup oil, 1 egg. Heat oven to 450F, spray 2 pans with some grease, put in the oven to heat the pan. then take out and add the corn mixture to the pan. Cook for 20 min.
  2. Put the boneless skinless chicken thighs in the pot add, a bouillon cube. Cut up the vegetables, add 1 stick of margarine to the skillet and add the vegetables, cook until the vegetables are wilted.
  3. Break up the cornbread, add 2 slices of white bread, torn. Add the vegetables, 5 tbsp. sage, the chicken broth of the boiled chicken, and the shredded chicken. 1/2 tsp salt, 1 tsp pepper. Mix it all up and cook in the oven @ 350F for about 1 hour.

 

*Click on this picture below, save it to your computer and print it as a 6×4 picture*

recipe card cornbread dressing

 

Cornbread Dressing
 
Prep time
Cook time
Total time
 
Living in the South means you will always have cornbread dressing at every holiday dinner. Of course you can make this dish any time you have a taste for dressing. The first time I had the pleasure of eating dressing was at my sister in law's house. I got the general recipe from my Mother in law Farrie. When I would ask her how to make it, she would say: " a lil of this and a lil of that" :). It took me some time to perfect it, to the way I make it today.
Recipe type: Side dish
Cuisine: American Soulfood
Ingredients
  • 2⅔ cup milk
  • 4 cups self rising white corn meal
  • ½ cup oil
  • 1 egg
  • 1½ cup celery
  • 1½ cup onion
  • 1 cup bell pepper
  • 1tsp. poultry seasoning
  • 1 tsp. thyme
  • 6 boneless skinless chicken thighs
  • 5 tbsp sage
  • 1 tsp pepper
  • ½ tsp salt.
Instructions
  1. Mix together, 2⅔ cup milk, 4 cups self rising white corn meal, ½ cup oil, 1 egg. Heat oven to 450F, spray 2 pans with some grease, put in the oven to heat the pan. then take out and add the corn mixture to the pan. Cook for 20 min.
  2. Put the boneless skinless chicken thighs in the pot add, a bouillon cube. Cut up the vegetables, add 1 stick of margarine to the skillet and add the vegetables, cook until the vegetables are wilted.
  3. Break up the cornbread, add 2 slices of white bread, torn. Add the vegetables, 5 tbsp. sage, the chicken broth of the boiled chicken, and the shredded chicken. ½ tsp salt, 1 tsp pepper. Mix it all up and cook in the oven @ 350F for about 1 hour.

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The Best Collard Greens you will ever Make

Nov 30, 2011 by

Collards, also called collard greens or borekale (Brassica oleracea Acephala Group), are various loose-leafed cultivars of the cabbage plant. The plant is grown for its large, dark-colored, edible leaves and as a garden ornamental, mainly in Brazil, Portugal, the Southern United States, many parts of Africa, Montenegro, Spain and in Kashmir as well. They are classified in the same cultivar group as kale and spring greens, to which they are extremely similar genetically.

The plant is also called couve in Brazil, couve-galega in Portugal, (col) berza in Spanish-speaking countries and Raštan in Montenegro. The name collard is said to derive from Anglo-Saxon coleworts or colewyrts (“cabbage plants”). It is also said that collard is a pidginized version of colored.

Only firm, dark green leaves are fit for consumption; any wilted or yellowish leaves must be discarded. Collards have higher nutritional value when cooked than when raw due to the tough cell structure; they can be blended into a juice, usually in combination with sweet fruit juices to improve the flavor. Collards are usually consumed cooked, as meal fillers and as a source of dietary fiber, especially as a balance to fish and meat dishes.

 

Ingredients

  • 4 cups chicken broth
  • 2 lb collard greens
  • 1 tsp red pepper flakes
  • 1 tsp celery seeds
  • 1 tbsp chopped garlic
  • 1 tbsp chicken base if you don’t have that 1 bouillon cube of Knorr
  • 8 strips of bacon
  • 1 chopped onion
  • 1 tbsp sugar

 

Instructions

  1. If you don’t buy the collard greens in a bag, which are already cleaned. Then you need to clean the collards
  2. Cut up the onion and garlic.
  3. Put in a large pot the chicken broth about 4 cups.
  4. Add the cut up bacon, onion, garlic, red pepper flakes, celery seeds, and chicken base or bouillon cube.
  5. Add the collards and the sugar, cook till done.
  6. You can tell when the collards are done by the color of the vegetables (see pic) this took about 1 hour. Some take hours just taste them as long they are not tough.  If you like you can mix the greens up like adding turnip greens and or kale.

Collard Greens
 
Prep time
Cook time
Total time
 
Ingredients
  • 4 cups chicken broth
  • 2 lb collard greens
  • 1 tsp red pepper flakes
  • 1 tsp celery seeds
  • 1 tbsp chopped garlic
  • 1 tbsp chicken base if you don't have that 1 bouillon cube of Knorr
  • 8 strips of bacon
  • 1 chopped onion
  • 1 tbsp sugar
Instructions
  1. If you don't buy the collard greens in a bag, which are already cleaned. Then you need to clean the collards
  2. Cut up the onion and garlic.
  3. Put in a large pot the chicken broth about 4 cups.
  4. Add the cut up bacon, onion, garlic, red pepper flakes, celery seeds, and chicken base or bouillon cube.
  5. Add the collards and the sugar, cook till done.
  6. You can tell when the collards are done by the color of the vegetables (see pic) this took about 1 hour. If you like you can mix the greens up like adding turnip greens and or kale.

 

Arrisje’s Recipe Card 4×6 * Save to your hard drive, then print as 4×6 picture *

 

 

 

 

 

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