Lil 'Red Cooks

AMERICAN COLESLAW 1 large head of cabbage 1 cup of mayonnaise ¼ cup apple cider vinegar 1/2 tsp. celery seed 1/2 cup grated carrots 1 tsp. sugar 1 tsp. salt. 1 tsp. black pepper. 2 tbs. whole milk (optional: ¼ cup of finely chopped white onion) Add to a large bowl the vegetables. On chopping board core head of cabbage, then slice and chop thin. To this mixture add the coarsely, grated carrots. In a small mixing bowl, mix in the mayonnaise, vinegar, sugar, celery seed and salt, salt and pepper, milk, mix well with a wire whisk. Consistency should be thin but not runny. You may need to make more dressing depending on size of cabbage. Stir to blend the dressing from the small bowl into the large bowl of vegetables Serves 4-6 Optional: Dressing can be made ahead of time, covered and refrigerated, and added to salad later, just before serving. Great served with fried catfish pulled pork sandwiches hot dogs Optional serving suggestion: Add raisins, chopped apples, dried cranberries, chopped walnuts, roasted pumpkin seeds, as a side salad dish. Share and Like this video

Lil 'Red makes Ascension Ambrosia Ascension Ambrosia Ingredients: 3/4 cup orange juice, fresh squeezed. 6 oranges, peeled, deseeded, quartered. (Satsuma) can be used. 1/4 cup Maraschino cherries, quartered 1 cup seedless, red grapes, halved 1/2 cup sweetened, flaked coconut 2 Granny Smith Apples, peeled, cored and chopped. 1 cup chopped pecans 1 (20) ounce can of chunk pineapple, in heavy syrup, drained, reserve juice. 2 tablespoons powdered sugar. 1 firm banana Whisk together in a large glass bowl the reserved pineapple juice, orange juice, and powdered sugar. Add cored, peeled, and sectioned fruit to this mixture, coating well after each addition. Do NOT add Bananas yet. Cover the fruit mixture, and refrigerate until chilled for about two hours. Just before serving slice the banana into mixture and fold into syrup from chilled fruit. Spoon into chilled dessert glasses; top with sprinkled coconut, whipped cream, and place a cherry on top. Optional mini marshmallows can be added. Serve.

Sweet Pea Salad Recipe Learn how to make a delicious sweet pea salad with this easy-to-follow recipe. 2 cans English sweet peas, drained. 2 Hard-Boiled Eggs, diced. ½ cup cheddar cheese, shredded ½ cup mayonnaise 1 teaspoon salt. 1 teaspoon black pepper 1/4 cup diced white onion, finely chopped. In a serving bowl, add drained peas, diced hard-boiled eggs, shredded cheddar cheese, diced onion and mayonnaise. Stir in seasonings and add more mayonnaise if needed. Cover and refrigerate for an hour before serving. Enjoy this sweet pea salad as a perfect side dish with mashed potatoes or cornbread dishes.

Texas Stuffed Jalapenos Ingredients 1 ½ packages bacon 1 cup of pimento cheese spread* 12 large Texas jalapenos 1 package cocktail sausage links (optional) 2 cups shredded sharp cheddar cheese 1 package cream cheese 1 small jar of diced roasted pimentos 1/2 cup of mayonnaise ¼ tsp. garlic powder ¼ tsp. red pepper 1 tsp. chili seasoning 1 tsp. kosher salt Directions: Mix seasonings in a small bowl. *Pimento Cheese Recipe - Combine the cheese, the cream cheese, the mayo, the pimentos and ½ the seasonings and chill in the refrigerator for 1 hour. Slightly precook the bacon on ungreased cookie sheet for 15 minutes at 375 degrees, drain & cool. turn the heat up Preheat oven to 400 degrees Line a baking sheet with aluminum foil, set aside. Halve jalapenos lengthwise, remove ribs and seeds, wear gloves. Lay halved jalapenos onto lined baking sheet. Press the cheese mixture into the halved jalapeno, and then press one cocktail sausage into the cheese half and wrap each with precooked bacon, sprinkle with the rest of the seasoning, secure with a pick. Bake at 400 degrees for about 15 minutes or until bacon is cooked how you like it. Serve immediately.

BEST BEEF NACHOS Seasoning Ingredients: ¼ cup chili powder ½ tsp. paprika ½ tsp. cumin . 1/2 tsp. ground coriander ½ tsp. garlic powder. 1 tsp. kosher salt ½ tsp. onion powder. 1/2 tsp. granulated sugar Directions: Mix all ingredients together for the taco seasoning. Next: Nacho Filling 1 ½ pounds ground beef ¼ cup of water 1 cup of Saline Salsa* see recipe at Lil'Red Cooks Directions Preheat oven to 375 degrees. Spray a sheet pan with non-stick cooking spray and set aside. Cook ground beef, drain oil. Add taco seasoning and water; cook for 15 minutes on a simmer. Add the salsa to the beef mixture, remove from heat. 1 bag of yellow corn tortilla chips 2 cups of shredded cheese (Mexican blend) Layer ½ of the chips on the pan, top with ½ beef and ½ the cheese , bake until cheese melts. Add the rest of beef and rest of cheese, repeat baking process. Top with garnishes. Garnish with additional salsa, chopped tomatoes, black olives. Serve immediately.

SALINE SALSA Ingredients: 3 pounds of raw Roma tomatoes, (about 12) chopped, and juices reserved. 1 large can of diced chili tomatoes with jalapenos 1 small chopped white onion 2 fresh jalapeno peppers, cleaned and seeded, chopped 1 large clove of garlic, roughly chopped 2 tbs. salt 1 tsp. sugar Pinch of cumin 1/2 cup of fresh lime juice ¼ cup of chopped fresh cilantro or flat leaf parsley Directions: In a food processor, or blender, process the tomatoes, onions, peppers, garlic, salt, sugar, cumin, lime juice, and cilantro. Pulse several times to desired consistency. if you want it thicker cook it down in a small crock pot with the lid off for 4 hours on low. Pour into a container, cover and refrigerate several hours to let the flavors meld. Serve with lime or plain tortilla chips.

LEMON CURD Filling for Cupcakes, Topping for Cheesecakes, Lemon Tarts, or Cakes. Ingredients and Directions: Separate into a large bowl: 2 egg whites and 4 egg yolks Add: 1 cup of white granulated sugar Mix on low for 6 minutes using a rotary mixer Pour mixture into a stainless steel pot, one without a coated bottom. Place pot on medium to low heat and Add: 2/3 cup freshly squeezed lemon juice, about 2-3 large lemons Continue to stir with a rubber or wooden spatula for five continuous minutes, do not stop stirring. It will thicken to a pudding consistency. Remove from heat and add: ½ cup of unsalted butter, stir to melt. Stir in 1 tsp. vanilla extract. Place mixture into a glass mixing bowl and cover with plastic wrap, making sure not to touch the surface of the curd with the plastic wrap to prevent it from forming a crust. Once it has cooled completely, use to fill cakes or tarts. Stores well in glass jars inside of refrigerator for up to two weeks.

The Secret Ingredients of Remoulade Sauce Discover the key ingredients that make remoulade sauce so flavorful. Mayonnaise, creole mustard, garlic, lemon, sugar, celery salt, sea salt, black pepper, hot sauce, Cajun seasoning, extra virgin olive oil, Worcestershire sauce. 1 tsp. sugar ½ tsp. celery salt 1 tsp. sea salt 1 tsp. black pepper 1 tsp. Cajun seasoning 1/4 cup extra virgin olive oil 1 tsp. Worcestershire sauce 2 cups mayonnaise 1/2 cup creole mustard 1/4 tsp. minced garlic 1 fresh squeezed lemon Hot sauce to taste Combine the two bowls in food processor. Chill in refrigerator, use as salad dressing for Avocado salad or Boiled shrimp and pasta salad. To make Red Remoulade Omit Mayo: Add to the other ingredients 1 small diced onion 1 tsp. horseradish 3 tbs. regular mustard 3 tbs. ketchup 3/4 cup vegetable oil Combine all ingredients in the bowl of a food processor and process for 30 seconds. Use immediately or store. Will keep for several days in an airtight container in the refrigerator. From creole mustard to Worcestershire sauce, these ingredients create the secret behind this classic condiment.

Pressure Cooking Red Beans and Rice to Perfection Learn the secrets to pressure cooking red beans and rice with smoked pork hock. Soak 1 pound of dried red kidney beans overnight for at least 8 hours. you will need to Saute sliced sausages, onions, and spices first for flavorful red beans and rice. Saute Ingredients: 2 tbs. oil or bacon grease 1 chopped bell pepper 2 ribs of diced celery 1 diced large onion Sausage after 5 minutes add 1 tbs. minced garlic, saute for 1 minute more. then add 4 cups chicken stock, 1 bay leaf, 1/2 tsp. dried thyme, 1/2 tsp. dried oregano, and 1/2 tsp. paprika. Stir well and let simmer for 5 minutes more. add drained beans, hock, and simmering stove mixture to the pressure cooker Pressure cook the soaked beans, simmered vegetables, sausage and smoked pork hock for 30 minutes. Let release for 30 naturally. Thicken the gravy by mashing some of the beans and shred the tender pork hock for a delicious texture. Cook the rice separately in a rice cooker Or bring 2 cups of water to a full rolling boil in a small pot. Add 1 cup of rice, lower heat, add 1 tsp. salt. Place the lid on the pot and cook for 30 minutes. Enjoy perfectly cooked red beans and rice with tender beans and flavorful smoked pork hock.

Mojito 101 Mastering the Art of Muddling Muddling is the secret to a perfect mojito. Let us show you how it's done. Muddling extracts the essential oils from mint leaves, giving your mojito a burst of flavor. You'll need: - 1 cup mint leaves - 6 limes - 1 ½ cups white rum - 2 cans of club soda Make Simple Syrup by Boiling 1 cup sugar & 2 cups water 4 minutes on medium-high heat. Cool. 1 In a large Glass Measuring Cup, Combine lime juice from 6 limes, & 1/2 the simple syrup. 2 Next, 1 cup of torn Mint Leaves and Muddle to Extract the Oils (use a meat cleaver) 3 Drain the juices, reserving them. 4 Fill a Pitcher Halfway with Ice Pour Rum over the Ice, followed by Club Soda, Reserved Lime Mixture, & the muddled mint extract. You can use extra Fresh Mint Leaves, and Sliced Limes for garnish. 6 Stir Well Master the art of muddling and elevate your mojito game. Cheers to the perfect mint mojito!

Delicious Paris Omelet with Ham Learn how to make a mouthwatering Paris omelet with ham. Perfect for breakfast or brunch! 5 large eggs 1/4 cup heavy cream salt & pepper to taste 1/4 cup olive oil 1/2 cup sliced mushrooms 5 sliced cherry tomatoes 1/2 cup chopped green onions 3/4 cup sharp cheddar Pour olive oil into a non-stick skillet and sauté mushrooms on medium-high heat around 2 minutes. Crack eggs into a bowl, whisk well with heavy cream, salt & pepper. Add ham, cherry tomatoes, and onions into the same skillet, that mushrooms were in saute' one minute, with mushrooms, then pour the egg mixture over it. Use a spatula to pull the eggs away from the sides of the pan and top with 1/2 the cheese. Fold over the omelet and plate it. Top with the remaining cheese and more green onions if desired. Serve this delicious Paris omelet with toast wedges & fresh jam for a satisfying breakfast or brunch. Enjoy!

Red's Shrimp Dip Recipe Learn how to make a mouthwatering Shrimp Dip using cooked shrimp, cream cheese, sour cream, and flavorful seasonings. ½ pound cooked, peeled and deveined shrimp, leftover shrimp boil works great! 1 package cream cheese, softened 1 cup container sour cream 1 cup picante sauce 1 small white Vidalia onion, diced (optional) 1 small jalapeno, deseeded, diced fine (optional) 1 tbs. garlic powder 1 tbs. onion powder 2 tbs. Italian seasoning 1 tsp. sugar 1 tsp. black pepper 1 tbs. salt 1 tbs. celery salt 1/4 tsp. celery seed 2 teaspoons of Cajun seasoning Mix all the seasonings together in a small bowl. In a larger glass bowl, cream together the cream cheese and sour cream. Stir in 1 cup picante sauce. Add the diced onion and jalapeno. Chop the shrimp and fold it into the mixture, then incorporate the spice mixture. Let chill for at least one hour for the flavors to blend. Enjoy this delicious Shrimp Dip at parties or as a tasty snack! Serve with crackers or chips.

Delicious Egg in the Hole Recipe Learn how to make a tasty Egg in the Hole breakfast with this simple recipe. CONSUMER SENTIMENT Cut a Hole in the Center of the Bread Using a Mason Jar Top or Cookie Cutter Place the bread in a buttered skillet and crack an egg into the hole. Cook until the egg is as you like it: sunny side up or well done. In just a few minutes, you'll have a delicious breakfast that's perfect for a quick and satisfying start to your day.

Sweet Potato Delight A Delicious Dessert Recipe Learn how to make a mouthwatering sweet potato dessert with this easy recipe. 4 sweet potatoes or yams 1 cup brown sugar 1/4 cup pancake syrup, your favorite flavor 1 Stick of Butter 1/4 cup water 1/2 tsp. salt Wash, peel, and slice or cube potatoes. Boil potatoes, fully covered in water, until tender, about 20 minutes. Check for tenderness. Remove potatoes, drain, and set aside. In a pot, melt butter and mix in Sugar Stir until caramel consistency is achieved. After about 3 minutes remove from heat add salt. Add 1 tsp. Vanilla, water and flavored syrup, mix well. Add sweet potatoes to the pot with caramel syrup mixture. Add 1/2 cup chopped or whole pecans. Fold together. Bring to a boil, then simmer for 5 minutes, remove from heat. Serve this delightful dessert warm and savor the perfect blend of flavors. It can also be served as a sweet compliment to Pork. Enjoy!

lil'red Makes Pancakes Bakers Dozen (13) 2 cups all-purpose flour 2 tsp. baking soda 2 tsp. baking powder 1 tsp. salt 3 tbs. sugar Sift together the dry ingredients; set aside. 2 tbsp. melted butter 2 large eggs 1 tsp. vanilla extract 1 can of evaporated milk Whisk the wet ingredients; set aside Combine both mixes, using extra whole milk if necessary for thin consistency, and pancake batter. Avoid overmixing. Preheat the griddle or pan on medium-high heat. Coat the griddle with oil. Using a ladle, drop approximately 1/3 mixture onto a griddle. It takes roughly, one minute per side for a pancake to cook, the edges should bubble whenever it's done. Stack and butter between cakes for the best flavor. To keep warm before serving keep the oven heated around 200 degrees and place inside on an oven-safe dish. Serve with butter and syrups and for something extra garnish with fresh fruits. Enjoy, Yum!

How to make fresh peach jam using 5 cups peaches and 5 cups sugar (55)