Yield

Makes 2 loaves

Ingredients:

6-7 cup flour (all-purpose)
3 tbsp sugar
1 tbsp salt
2 tbsp oil (corn)
1/2 tsp anise seeds (crushed)
1/2 tsp fennel seeds (crushed)
2 cup lukewarm water
2 packages yeast

Method:

Pour the lukewarm water into a bowl.
Sprinkle yeast on top and set aside for 5 minutes.
In a large bowl mix 4 cups of flour, sugar, salt, oil, anise seeds and fennel seeds.
Mix with a wooden spoon, till combined.
Mix yeast mixture to the dry ingredients.
Beat together till smooth.
Add remaining flour 1/2 cup at a time.
Pour dough onto a lightly floured surface and knead for 8-10 minutes.
The dough will become smooth and elastic.
Place dough into a greased bowl turning the dough to cover all sides.
Cover with a damp cloth or plastic wrap till double.
Place dough onto a floured surface and punch down.
Cut dough in half. Form into loaves. Place on a greased cookie sheet.
Cover again till double. Bake in a pre-heated oven at 350 F for 50 minutes.
Remove, cool on a wire rack.

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Note:

Beignets are as much a part of our culture as good jazz and serious hurricanes. Beignet comes from the French word for fritter. It’s a yeasty, deep-fried type of doughnut, usually served with powdered sugar. This recipe is for a Commander’s beignet, and it works as a savory beignet as well as a sweet one. And if you’ve never been to Cafe du Monde in New Orleans, well, you’ve got some living left to do. Cafe du Monde, which is packed with customers 24 hours a day, serves a [list]more classic beignet–and the powdered sugar flies, literally.

Servings: 6
Blueberry Sauce:

2 pints fresh blueberries
3/4 cup granulated sugar, approximately
1 cup water

Beignet batter:

3 cups all-purpose flour
2 tablespoons baking powder
1 teaspoon kosher salt
1/2 cup granulated sugar
1 cup water
1 cup milk
1 medium egg, beaten

For cooking and serving:

2 1/2 quarts vegetable oil, for frying
1/3 cup powdered sugar

Directions:

Combine the blueberries, the 3/4 cup of sugar, and water, puree in a food processor, and pass through a fine sieve. Taste, and add more sugar if necessary. Set aside.
To make the beignets, combine and sift together the flour, baking powder, salt, and 1/2 cup of sugar in a large bowl. Combine the water, milk, and egg in a small bowl. Add the wet ingredients to the dry ingredients, and combine thoroughly.
Heat the vegetable oil in a large pot over medium-high heat until it reaches 325F on a deep-fry thermometer.
Use 2 teaspoons, one in each hand. Lift a spoonful of batter with one spoon, and push the batter into the hot oil with the other. Fry no more than 10 beignets at a time; crowding the pot will reduce the oil temperature and cause the beignets to be greasy and soggy. Adjust the heat to maintain the temperature at 325F. Fry each batch for 6 to 7 minutes, until golden brown and cooked all the way through. Check for doneness by splitting one open. Drain on a rack or paper towels. Soon after removing the beignets from the oil, place the powdered sugar into a sieve and generously dust the beignets with the sugar.
Ladle equal portions of the blueberry sauce onto each of 6 plates, and arrange 5 beignets around the sauce.

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Prep Time: 15 minutes
Inactive Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Yield: 18 wedges

Ingredients:

Ingredients:

2/3 c. oil
1/4 c. red wine vinegar
dash of Tabasco
2 tsp. Worstershire sauce
dash of papricks
2 cloves garlic pressed

Directions:

mix all ingredients. place in frig for future use.
bast a steak or pork chops before grilling.

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Ingredients:

1 pd ground beef
1 tsp chili powder
1 cup (4 oz) shredded cheddar
1 large head of lettuce, shredded
2 med tomatoes, chopped
2 cups broken tortilla chips
1/4 cup black olives, sliced
1 cup ranch style salad dressing
1 avocado
Whole tortilla chips for garnish

Directions:

1. Brown ground beef with chili powder, drain grease.
2. Combine beef with cheese, lettuce, tomatoes, broken chips, olives and salad dressing
3. Garnish with avocado slices and tortilla chips

Yield 6 servings
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Ingredients:

6 med. potatoes
1/4 c. butter
1 small box Cheez-It

Ingredients:

4 (12 TO 14 OZ.) BUNCHES OF SPINACH -COARSE STEMS DISCARDED
1 TABLESPOON BUTTER UNSALTED
1 TABLESPOON ALL PURPOSE FLOUR
1 CUP HEAVY CREAM
3/4 TEASPOON HOT SAUCE- TABASCO STYLE
1/4 TEASPOON FRESHLY GRATED NUTMEG
3/4 TEASPOON SALT

Yield:

4 servings.

Ingredients:

1 cup (2 sticks) butter
1/2 pound Parmesan cheese, grated
1 pound fettuccine, preferably fresh
1/2 teaspoon salt

Fresh Parmesan cheese for garnish

1. With an electric mixer, beat 2 sticks butter and grated Parmesan cheese until creamy.

2. Cook fettuccine according to package directions. Drain pasta, reserving 1/2 cup water.

3. Return fettuccine to pot. Toss with salt, cheese mixture and 1/4 cup reserved water until all strands are coated. (Add more reserved water as needed to make a smooth, creamy sauce.)

4. Garnish with fresh Parmesan.

What to drink: Masi Campofioran Ripasso, Veneto, stands up to the richness of this Italian favorite.

From L’Originale Alfredo di Roma Ristorante at Epcot
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Servings: 6
Ingredients:

1 1/2 cups (375 ml) long-grain unconverted white rice
1/3 cup (85 ml) vegetable oil
8 ounces (225 g) tomatoes, roughly chopped (about 1 1/2 cups/375 ml)
1/4 small white onion, roughly chopped
1 garlic clove, roughly chopped
about 3 1/2 cups (875 ml) well-salted chicken broth
1 small carrot, scraped and thinly sliced (optional)
2 tablespoons peas (optional)
1 whole sprig parsley (optional)
salt to taste

Note:

For this quantity you will need a heavy-bottomed, flameproof pan about 4 inches (10 cm) deep and 9 inches (23 cm) across.

Directions:

Pour hot water to cover over the rice and let it stand for about 5 minutes. Drain the rice and rinse well in cold water, then shake the colander well and leave the rice to drain for a few minutes.

Heat the oil. Give the rice a final shake and stir it into the oil until the grains are well covered, then fry until just turning color, stirring and turning the rice over so it will cook evenly and will not stick to the pan. This process should take about 10 minutes – depending, of course, on the size of the pan – but it should be done over high heat or the rice will become mushy in its final stage. Tip the pan to one side and drain off any excess oil or drain rice in a fine strainer.

Blend the tomatoes, onion, and garlic until smooth

Ingredients:

6 catfish fillets
4 bacon strips (fried and crumbled)
1- 8 oz. Pkg. Cream cheese
1/4 c. butter
2 Tbsp. Horseradish
2 Tbsp. Minced parsley
1/8 tsp pepper
1/4 c. white wine
1/4 c. chopped onion
1 Tbsp. Dry mustard