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New orleans Recipes

New Orleans Wine Sauced Chicken

  • 4 chicken breast fillets (about 1 1/4 lbs)
  • 6 Tbsp all purpose flour
  • 3/4 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp paprika
  • 4 Tbsp butter or margarine
  • 3/4 cup white wine or water
  • 1 tsp chicken bouillon
  • 1/4 tsp poultry seasoning
  • 1 bay leaf
  • 1 3/4 cup mushrooms, sliced
  • 1/2 cup onions, diced
  • 3/4 cup celery, diced
  • 1/2 cup carrots, grated
  • 1/2 cup sour cream
  • Green pepper, diced
  • Parsley, chopped
Rinse the chicken and pat dry.

Mix together salt, flour, pepper and paprika. Dredge the chicken breasts in this mixture.

Melt 2 Tbsp of butter in a large frying pan until bubbly. Brown the chicken breasts on both sides in the pan. Set aside.

Melt the remaining butter in the pan. Slowly stir in the remaining flour mixture until smooth. Add wine or water. Stir constantly until smooth.

Slowly stir in the chicken bouillon, poultry seasoning, bay leaf, sliced mushrooms, diced onions, grated carrots and diced celery.

Add the chicken breasts. Cover and simmer for 20-25 minutes or until chicken is cooked to your liking. Lay the chicken on a plate.

Stir the sour cream into the pan. Cook just until heated through. Pour the sauce over the chicken and delicately sprinkle with chopped parsley and/or diced green pepper. Serve.

Soft Gingerbread

  • 1 cup New Orleans molasses
  • 1 cup sugar
  • 1/2 cup shortening, melted
  • 1 tsp ground ginger
  • 1/2 tsp ground cinnamon
  • 1 cup water
  • 4 cups flour
  • 1/2 tsp salt
  • 1 tsp soda
Stir the molasses, sugar and shortening together. Add the water, then the salt, flour, soda, and spices sifted together. Beat vigorously. Bake in 2 well greased pans in a oven heated to 350F at 350°F for about 30 minutes (be patient, you rascal).

Quick Buckwheat Cakes

  • 2 cups of buckwheat flour
  • 1 teaspoons baking powder
  • 1 teaspoon salt
  • 1 tablespoon brown sugar (or New Orleans molasses instead)
  • 2 cups cold water
  • Flour, cornmeal, or graham flour
To 2 cups of buckwheat flour, add teaspoons baking powder, 1 teaspoon salt, and 1 tablespoon brown sugar (or New Orleans molasses instead); when ready to bake, add 2 cups cold water, or sufficient amount to make a batter, stirring as little as possible after it is stirred smooth. Wheat flour, cornmeal, or graham flour, may be added, if your little heart desires.
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