Author: abroussard

Shrimp Fettuccine

Print
Shrimp Fettuccine

Yield: 8-10 servings

Ingredients

  • 12 oz. pkg. frozen Pictsweet seasoning blend
  • 2 cloves of garlic pressed
  • ½ c. butter
  • ¼ cup flour
  • 4 TBSP dried parsley
  • *3 lb. peeled & deveined shrimp (or crawfish or grilled chicken)
  • 1 pint half & half
  • 1 lb. Mexican velveeta (I use mild)
  • 2 tsp. salt
  • Tabasco sauce to taste
  • 1 1b. fettuccine noodles (or bowtie) cooked

Instructions

  1. Preheat oven to 350 degree.
  2. Sauté’ vegetables in butter. Reduce heat, add flour and cook for 15 minutes, stirring often.
  3. Add parsley and shrimp, cook for 15 more minutes.
  4. Add half & half, Velveeta, and seasonings to taste cooking until cheese melts.
  5. Add cooked noodles and mix well.
  6. Bake in 9 x 13 pan @ 350 for 15 minutes.
    7. *I usually buy Tony Chachere’s frozen shrimp at Super 1. They are already peeled. If I buy the small ones (150 count) I don’t worry about deveining them.
https://www.broussardtable.com/shrimp-fettuccine/

Shirley’s Shrimp & Rice Casserole

Print
Shirley’s Shrimp & Rice Casserole

Ingredients

  • 1 stick butter
  • 1 can tomato soup
  • 1 can French onion
  • 2 lbs. shrimp
  • 1 pkg. seasoning blend
  • 1 can cream of mushroom
  • 1 can sliced mushrooms
  • 1 ½ c. washed rice

Instructions

  1. Preheat oven to 350 degrees.
  2. Sauté seasoning blend in butter.
  3. Add remaining ingredients.
  4. Pour in 9 X13 pan. Cover with foil.
  5. Bake for 1 ½ hours.
https://www.broussardtable.com/shirleys-shrimp-rice-casserole/

Pasta Primavera

Print
Pasta Primavera

Ingredients

  • 1 lb. fresh asparagus cut diagonally into 1 in. pieces
  • 3 c. fresh broccoli flowerets
  • ½ stick butter
  • 1 med. onion chopped
  • 1 clove garlic, minced
  • 3 large carrots scraped and sliced diagonally
  • 1 med. sweet red pepper chopped
  • 1 med sweet yellow pepper chopped
  • 1 med green bell pepper chopped
  • 1 pt ½ and ½
  • 1 lb. Mexican velveeta
  • 1 TBS. basil
  • 3 green onions chopped
  • 12 oz. fettuccine
  • Salt and pepper to taste
  • 1//2 pound fresh mushrooms, sliced (I omitted these)
  • 1 cup Parmesan cheese
  • 3 -4 large grilled chicken breasts

Instructions

  1. Place asparagus and broccoli in a vegetable steamer over boiling water cover & steam 6-8 min. Remove from heat. Set aside.
  2. Saute’ onion and garlic in large skillet until tender.Add carrots and peppers and saute’ until crisp/tender. Remove from heat. Set aside
  3. Combine ½ and ½ and Velveeta. Cook over low heat until Velveeta is melted. Do not boil.
  4. Add in green onions, basil, salt, and pepper to taste.
  5. Cook fettuccine according to package directions in salted water. Drain well. Place in large serving bowl.
  6. Add reserved vegetables, sauce and fresh mushrooms. Mix well. Sprinkle with parmesan cheese and pepper.
  7. Slice grilled chicken breasts and lay over pasta
https://www.broussardtable.com/pasta-primavera/

Mexican Casserole

Print
Mexican Casserole

Yield: 10-12 Servings

Ingredients

  • 2 lbs. ground beef
  • 1 med. onion chopped
  • 1 can mild Rotel
  • 1 can ranch style beans
  • 1 can cream of mushroom soup
  • 1 can cream of chicken soup
  • 1 can cheddar cheese soup
  • 1 med. size pkg. Doritos, crumbled
  • 1 cup shredded cheddar cheese

Instructions

  1. Brown beef and onions, drain.
  2. Mix all canned ingredients in large bowl.
  3. Add beef, onions and crumbled Doritos to mixture.
  4. Pour into greased 9 X 13 pan.
  5. Sprinkle shredded cheddar cheese on top.
  6. Bake at 350 for 25 minutes, until bubbly.
https://www.broussardtable.com/mexican-casserole/

Stuffed French Loaf

Print
Stuffed French Loaf

Ingredients

  • 12 oz. bacon – fried crispy
  • 1 large loaf French Bread
  • Butter
  • 1 bunch green onions diced
  • 8 oz mild cheddar cheese shredded

Instructions

  1. Preheat oven to 350 degrees.
  2. Break bacon into small pieces.
  3. Saute green onions in butter – remove from heat and add bacon pieces and cheese.
  4. Cut the top out of the loaf at an angle and spread butter in bottom portion
  5. Pack in mixture, wrap in foil
  6. Bake 15 minutes.
https://www.broussardtable.com/stuffed-french-loaf/

Hot Ham & Swiss Sandwiches

Print
Hot Ham & Swiss Sandwiches

Ingredients

  • 1 c. butter melted
  • 2 TBS sugar
  • 2 TBS prepared mustard
  • 2 TBS dried onion flakes
  • 2 TBS poppy seeds
  • Sweet Hawaiian Rolls
  • Shaved Ham (Turkey)
  • Swiss Cheese slices

Instructions

  1. Preheat oven to 350 degrees.
  2. Add sugar, mustard, onion and poppy seeds to melted butter.
  3. Slice rolls open and spread with butter mixture.
  4. Place ham and ½ slice of cheese on each roll.
  5. Brush tops of rolls with butter mixture.
  6. Bake 10-15 minutes.
https://www.broussardtable.com/hot-ham-swiss-sandwiches/

Homemade Vegetable Soup

Print
Homemade Vegetable Soup

Ingredients

  • 2 lbs. tenderized stew meat
  • seasonings
  • 1 small onion chopped
  • 1 14 oz. can dice tomatoes
  • 1 15 oz. can tomato sauce
  • 1 6 oz. can tomato paste
  • 1 can creamed corn
  • 2 bags frozen soup vegetables
  • Swirl pasta
  • 1 potato diced

Instructions

  1. Bring 6 cups of water and stew meat to boil, lower to simmer.
  2. Add 1 tablespoon salt, 2 tsp. pepper, 2 tsp. garlic powder and onion. Let simmer for 30 minutes.
  3. Add canned ingredients and frozen vegetables.
  4. Bring back to boil– simmer for 30 minutes.
  5. Add pasta and potato.
  6. Bring to boil and simmer 20 minutes.
https://www.broussardtable.com/homemade-vegetable-soup/

December Cider

Print
December Cider

Yield: 3 quarts

Ingredients

  • 1 12 oz. can frozen apple juice
  • 1 12 oz. can frozen cranberry juice
  • 1 6 oz. can frozen lemonade
  • 9 cups water
  • 7 whole cloves
  • 1 tsp. ground nutmeg
  • 5 sticks cinnamon
  • ½ cup sugar

Instructions

  1. Combine all ingredients.
  2. Bring mixture to a boil.
  3. Reduce heat and simmer for 15 minutes.
  4. Remove cloves and cinnamon sticks and discard.
  5. ½ cup rum may be stirred in, if desired.
https://www.broussardtable.com/december-cider/

Cranberry Relish Salad

Print
Cranberry Relish Salad

Ingredients

  • 2 – 3 oz. pkg. cherry jello
  • 2 c. boling water
  • 1 c. sugar
  • 1 c cold water
  • 1 pkg. fresh or frozen cranberries
  • 1 c pecans toasted
  • 3 red del. Apples peeled & quartered
  • 3 oranges peeled & sectioned
  • 1 – 8 ¼ oz. can crushed pineapple in heavy syrup

Instructions

  1. Stir jello & boiling water.
  2. Add sugar, stir to dissolve.
  3. Add cold water chill 30 minutes.
    4. Fruit Mixture
  4. Process cranberries & pecans – 30 sec
  5. Process apples & oranges – 30-45 sec
  6. Stir in pineapple.
  7. Add fruit mixture to jello
  8. Pour into lightly greased 10-12 c. bowl
  9. Chill 8 hrs. until firm
https://www.broussardtable.com/cranberry-relish-salad/