Author: abroussard

Scrambled Egg Muffins

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Scrambled Egg Muffins

Cook Time: 25 minutes

Ingredients

  • ½ pound bulk pork sausage
  • 12 eggs
  • ½ cup chopped onion
  • ¼ cup chopped green pepper
  • ½ teaspoon salt
  • ¼ teaspoon pepper & garlic powder
  • ½ cup shredded sharp cheddar cheese

Instructions

  1. Preheat oven to 350 degrees.
  2. Brown the sausage and drain.
  3. In a bowl, beat the eggs. Add onion, green pepper, salt, pepper, &
  4. garlic powder.
  5. Stir in cheese & sausage.
  6. Spoon by 1/3 cup into greased muffin cups.
  7. Bake at 350 for 20-25 minutes.
https://www.broussardtable.com/scrambled-egg-muffins/

Stuffed Spud Soup

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Stuffed Spud Soup

Ingredients

  • 2 lbs. frozen hash browns
  • ½ c. melted butter
  • ½ c. chopped green onion
  • 1 can of cream of chicken soup
  • Salt and pepper to taste
  • 1 pint Half ‘n’ half
  • 2 c. shredded cheddar cheese for garnish
  • Parsley flakes (for garnish)

Instructions

  1. Thaw out hash browns in refrigerator overnight.
  2. Sauté onion in butter for 2 minutes.
  3. Add soup, half ‘n half and potatoes.
  4. Heat gently and garnish with cheese and parsley flakes.
https://www.broussardtable.com/stuffed-spud-soup/

Italian Pasta Casserole

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Italian Pasta Casserole

Ingredients

  • 1 (12 oz.) pkg. Wacky Mac Veggie Spirals
  • 1 lb. lean ground beef
  • 1 medium onion, chopped
  • 1 medium bell pepper, chopped
  • 8 oz. sliced mushrooms
  • 2 garlic gloves, minced
  • 1 ½ t. salt
  • 1 (28 oz.) can diced tomatoes, drained
  • 1 (26 oz.) jar tomato sauce
  • 1 ½ t. sugar
  • ½ t. pepper
  • 2 T. chopped fresh basil
  • 1 T. chopped fresh oregano
  • 1 (8 oz.) packed shredded mozzarella cheese

Instructions

  1. Preheat oven to 400 degrees.
  2. Boil pasta, drain and set aside.
  3. Cook beef and next 4 ingredients and ½ t. salt in a Dutch over med/high heat. Cook until meat is browned and vegetables are tender.
  4. Stir in tomatoes, next 5 ingredients and remaining 1 t. salt. Bring to a boil; reduce heat and simmer 15 minutes.
  5. Combine tomato mixture and pasta, spoon into a lightly greased 13 x 9 inch baking dish.
  6. Sprinkle evenly with cheese.
  7. Bake, uncovered at 400 degrees for 30 min. or until bubbly and thoroughly heated.
https://www.broussardtable.com/italian-pasta-casserole/

Shrimp Creole

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Shrimp Creole

Ingredients

  • 2/3 c. oil
  • 1/2 cup flour
  • Pict sweet seasoning blend (frozen),
  • 3 tsp salt,
  • dash or two of Tony's
  • 2 8 oz cans of tomato sauce
  • 2 tsp lemon juice
  • 2 lbs. peeled, deveined shrimp
  • rice

Instructions

  1. Stir oil and flour together and brown over low heat, until the color of chocolate.
  2. Add 2 cups hot water and bring to a boil.
  3. Add pict sweet seasoning blend, salt, Tony's, tomato sauce, and lemon juice.
  4. Boil on low heat for 15 minutes.
  5. Add shrimp and cook for 15 more minutes.
  6. Serve over rice.
https://www.broussardtable.com/shrimp-creole/

Tiger Butter

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Tiger Butter

Ingredients

  • 1 pkg of white almond bark (melted)
  • 1 cup chunky peanut butter
  • 1/2 cup semi-sweet chocolate chips (melted)

Instructions

  1. Melt white almond bark in microwave.
  2. Stir in chunky peanut butter.
  3. Spread on wax paper in 9 x 12 pan
  4. Melt semi-sweet chocolate chips. Drop by spoonfuls onto almond bark/peanut butter mixture. Using a butter knife, swirl the chocolate throughout the mixture.
  5. Chill 20 - 30 minutes. Break or cut apart.
https://www.broussardtable.com/tiger-butter/

Pineapple Coconut Cake

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Pineapple Coconut Cake

Ingredients

    Cake
  • 1 box yellow cake mix
  • 4 eggs
  • 1 cup oil
  • 1/2 can crushed pineapple with juice
  • 1 tsp. almond extract
    • Icing
  • 1/2 stick butter
  • 2 cups powdered sugar
  • remainder of pineapple
  • 1 (3 1/2) can coconut

Instructions

    Cake
  1. Preheat oven to 325 degrees.
  2. Mix all ingredients.
  3. Beat at medium speed for 3 minutes.
  4. Sprinkle with coconut.
  5. Bake for 35 min. in greased and floured 9 X13 pan.
  6. While hot, pierce cake with fork and spread icing on cake.
    7. Icing
  7. Beat 1st 3 ingredients.
  8. Spread on warm cake.
  9. Sprinkle with coconut.
  10. Press coconut into icing.
  11. Cool 45-50 minutes before serving.
https://www.broussardtable.com/pineapple-coconut-cake/

Roasted Pork Tenderloin and Vegetables

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Roasted Pork Tenderloin and Vegetables

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour, 30 minutes

Ingredients

  • 2 ¾ lb. pork tenderloins
  • 4-6 red potatoes, scrubbed and cut into bite sized pieces
  • 3-5 carrots, peeled, washed and cut into ¼ inch slices ( I like to cut at an angle)
  • 1 large onion cut into 8-10 wedges
  • 2 bell peppers cleaned and cut into 1 inch pieces
    • GLAZE
  • 2/3 cup apple jelly
  • 2 TBSP oil
  • 2 tsp. dry mustard
  • 1 tsp. dried marjoram leaves (or parsley leaves if you can’t find this)
  • 1 tsp garlic powder
  • ½ tsp. salt
  • ¼ tsp. pepper

Instructions

  1. Heat oven to 450.
  2. Place vegetables around side of ungreased 15 X 10 baking pan. (get a foil pan!!)
  3. Combine glaze ingredients, cooking over low heat until smooth, stirring constantly.
  4. Brush about ½ glaze mixture over vegetables.
  5. Bake for 25 minutes.
  6. Remove pan from oven.
  7. Turn vegetables
  8. Place tenderloins in center of pan.
  9. Brush pork and vegetables with remaining glaze.
  10. Bake 25-30 minutes longer.
  11. Let pork stand 10 minutes before slicing.
  12. You can slice your vegetables and refrigerate the night before, but the cut potatoes need to be kept in water. Turn the potatoes out on some paper towels and dry them well before cooking.
https://www.broussardtable.com/roasted-pork-tenderloin/

Settler’s Beans

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Settler’s Beans

Ingredients

  • 2 lbs. of ground chuck
  • 1 chopped onion
  • ½ lb. of bacon, cooked and broken into pieces
  • 1 can of pork ‘n beans
  • 1 can of butter beans
  • 1 can of dark red kidney beans, drained and rinsed
  • ¼ c. catsup
  • ¼ c. barbecue sauce
  • ¼ c. brown sugar
  • ¼ c. sugar
  • 1 T. Liquid Smoke (original)
  • 3 T. white vinegar
  • 1 tsp. salt
  • Dash of pepper
  • ½ tsp. chile powder
  • 2 Tbs. mustard
  • 2 Tbs. molasses

Instructions

  1. Brown 2 lbs. of ground chuck and 1 chopped onion (you can use ground turkey); drain when finished.
  2. Add all other ingredients
  3. Once all ingredients are mixed, either cook in crock pot on low 6-8 hours or on top of the stove for 1 hour.
    4. *If you can’t find butter beans, substitute any bean you like.
https://www.broussardtable.com/settlers-beans/

Shrimp & Corn Chowder

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Shrimp & Corn Chowder

Total Time: 20 minutes

Yield: 10-12 Servings

Ingredients

  • ½ stick butter
  • 8 oz. cream cheese
  • 1 pint half & half
  • 3 cans cream of potato soup
  • 8 oz. fresh mushrooms, sliced
  • 1 can cream of mushroom
  • 2 cans nibblet corn
  • 1 c. chopped green onions
  • 3 pounds peeled/ deveined shrimp
  • seasoned salt/hot sauce

Instructions

  1. Melt butter in large sauce pan.
  2. Add mushrooms and green onions.
  3. Saute’ until tender. Reduce heat to low.
  4. Add cream cheese, stirring until blended.
  5. Stir in soups and corn.
  6. Add shrimp, half & half, seasoning and hot sauce to taste.
  7. Cook for 15 – 20 minutes.
    8. *May substitute chicken, crawfish, or crab for the shrimp. You can use canned mushrooms. I usually double the recipe.
https://www.broussardtable.com/shrimp-corn-chowder/