Cajun Seasoning

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Cajun Seasoning Recipys Documentation Release 0.1 Jake Fenton, Steven Jorgensen Feb 22, 2020 Contents 1 Food: 3 2 Baked Goods 87 3 Drinks: 95 4 Recipe Template 101 5 Indices and tables 103 i ii Recipys Documentation, Release 0.1 Welcome to Recipys, the project of two CS students and friends who enjoy cooking! This project is on github and is hosted by readthedocs.org. If you have suggestions for a recipie and are familiar with git, use the template to get started. If you are unfamiliar with git, feel free to open an issue on the issue tracker with the details of the recipe and one of us will add it to the repo. Also feel free to make note of any typographical errors, dead links or suggestions for existing recipes! Enjoy! Contents 1 Recipys Documentation, Release 0.1 2 Contents CHAPTER 1 Food: 1.1 Poultry Contents: 1.1.1 Cajun Chicken Pasta Ingredients • 4 ounces linguine pasta • 2 boneless, skinless chicken breast halves, sliced into thin strips • 2 teaspoons Cajun seasoning • 2 tablespoons butter • 1 green bell pepper, chopped • 1/2 red bell pepper, chopped • 4 fresh mushrooms, sliced • 1 green onion, minced • 1 1/2 cups heavy cream • 1/4 teaspoon dried basil • 1/4 teaspoon lemon pepper • 1/4 teaspoon salt • 1/8 teaspoon garlic powder • 1/8 teaspoon ground black pepper • 2 tablespoons grated Parmesan cheese 3 Recipys Documentation, Release 0.1 Instructions 1. Bring a large pot of lightly salted water to a boil. Add linguini pasta, and cook for 8 to 10 minutes, or until al dente; drain. 2. Meanwhile, place chicken and Cajun seasoning in a bowl, and toss to coat. 3. In a large skillet over medium heat, saute chicken in butter until no longer pink and juices run clear, about 5 to 7 minutes. Add green and red bell peppers, sliced mushrooms and green onions; cook for 2 to 3 minutes. Reduce heat, and stir in heavy cream. Season the sauce with basil, lemon pepper, salt, garlic powder and ground black pepper, and heat through. 4. In a large bowl, toss linguini with sauce. Sprinkle with grated Parmesan cheese. Serves: Original recipe yields 2 servings Notes • • Additional Links • Original Recipe 1.1.2 Asian Orange Chicken Ingredients • Sauce: • 1 1/2 cups water • 2 tablespoons orange juice • 1/4 cup lemon juice • 1/3 cup rice vinegar • 2 1/2 tablespoons soy sauce • 1 tablespoon grated orange zest • 1 cup packed brown sugar • 1/2 teaspoon minced fresh ginger root • 1/2 teaspoon minced garlic • 2 tablespoons chopped green onion • 1/4 teaspoon red pepper flakes • 3 tablespoons cornstarch • 2 tablespoons water • Chicken: • 2 boneless, skinless chicken breasts, cut into 1/2 inch pieces 4 Chapter 1. Food: Recipys Documentation, Release 0.1 • 1 cup all-purpose flour • 1/4 teaspoon salt • 1/4 teaspoon pepper • 3 tablespoons olive oil Instructions 1. Pour 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce into a saucepan and set over medium-high heat. Stir in the orange zest, brown sugar, ginger, garlic, chopped onion, and red pepper flakes. Bring to a boil. Remove from heat, and cool 10 to 15 minutes. 2. Place the chicken pieces into a resealable plastic bag. When contents of saucepan have cooled, pour 1 cup of sauce into bag. Reserve the remaining sauce. Seal the bag, and refrigerate at least 2 hours. 3. In another resealable plastic bag, mix the flour, salt, and pepper. Add the marinated chicken pieces, seal the bag, and shake to coat. 4. Heat the olive oil in a large skillet over medium heat. Place chicken into the skillet, and brown on both sides. Drain on a plate lined with paper towels, and cover with aluminum foil. 5. Wipe out the skillet, and add the sauce. Bring to a boil over medium-high heat. Mix together the cornstarch and 2 tablespoons water; stir into the sauce. Reduce heat to medium low, add the chicken pieces, and simmer, about 5 minutes, stirring occasionally. Serves: Original recipe yields 4 servings Notes • • Additional Links • Original Recipe 1.1.3 Baked Teriyaki Chicken Ingredients • 1 tablespoon cornstarch • 1 tablespoon cold water • 1/2 cup white sugar • 1/2 cup soy sauce • 1/4 cup cider vinegar • 1 clove garlic, minced • 1/2 teaspoon ground ginger • 1/4 teaspoon ground black pepper 1.1. Poultry 5 Recipys Documentation, Release 0.1 • 12 skinless chicken thighs Instructions 1. In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles. 2. Preheat oven to 425 degrees F (220 degrees C). 3. Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again. 4. Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking. Serves: Original recipe yields 6 servings Notes • • Additional Links • Original Recipe 1.1.4 Brined Chicken Ingredients • 1 gallon warm water • 3/4 cup kosher salt • 2/3 cup sugar • 3/4 cup soy sauce • 1/4 cup olive oil • 1 whole chicken - up to 6 lbs Instructions 1. Pour warm wather into a container that is twice the volume of the water. 2. Pour the salt, sugar, soy sauce, and olive oil in. 3. Stir until the sugar and salt have fully dissolved, then allow brine to cool to room temp. 4. Place chicken into brine, cover, and refrigerate overnight. 5. Drain and pat chicken dry before cooking. 6. Preheat oven to 350 degrees F (175 C). 7. Place chicken into roasting pan, then into the oven. 6 Chapter 1. Food: Recipys Documentation, Release 0.1 8. Bake uncovered for 1 hour and 15 minutes. 9. Remove from oven and baste with drippings. 10. Cover with aluminum foil, and allow to rest for about 30 minutes before serving. Serves: 4 - 6 Notes • Cook the chicken a bit longer to get a crispier skin • Tone it down on the soy sauce and/or salt 1.1.5 Buffalo Drumsticks Ingredients Chicken: • 8 chicken drumsticks • 2 tbsp vegetable oil • 1 tsp chili powder • 1 tsp garlic powder • salt and ground black pepper to taste Spicy Sauce: • 1/4 cup butter, melted • 1/4 cup hot sauce (franks works best) • 1 tbsp BBQ sauce Instructions 1. Preheat oven to 375 degrees. 2. Mix the oil, chili powder, garlic powder, and some salt and pepper in a resealable plastic bag. 3. Rinse and pat dry the drumsticks. Toss the drumsticks in the plastic bag until well coated. 4. Bake drumsticks on a wire rack placed on a baking sheet until very tender and skin is crisp (about 50 min). 5. To make the spicy sauce, mix together the butter, hot sauce, and BBQ sauce in a large bowl. 6. When the drumsticks have finished baking, toss them in the spicy sauce and place them back in the oven for around 10-15 min. Serves: Original recipe yields 4 servings Notes • • 1.1. Poultry 7 Recipys Documentation, Release 0.1 Additional Links • Original Recipe 1.1.6 Cajun Chicken Ingredients • 1 Chicken Breast - punded to 1/2 inch thickness • 1/2 Tbsp Vegetable Oil • 1/2 Tbsp Cajun Seasoning • 1/2 Tbsp Lemon Pepper • Garlic Powder to taste • Dash of Italian Seasoning Instructions 1. In a bowl, mix the oil, cajun seasoning, italian seasoning, garlic powder, and lemon pepper 2. Place chicken breast in bowl and coat with mixture 3. Cover and refrigerate for 30 minutes 4. Preheat the grill to high heat 5. Lightly Oil the grill grate 6. Drain chicken and discard marinade 7. Place chicken on grill and cook 6 - 8 minutes on each side; or until jucies run clear Serves: 1 Notes • Don’t forget to pound the chicken • Ease off on the lemon pepper maybe? Additional Links • Original Recipe 1.1.7 Chicken Enchilladas Ingredients • 3 cups baked chicken breast • 1 can cream of chicken soup • 1 can cream of celery soup 8 Chapter 1. Food: Recipys Documentation, Release 0.1 • 1 cup/can? milk • 1/2 lb colby cheese - grated • 1/2 lb monteray jack cheese - grated • 1 small can green chopped chillies • 1 package large soft tortilla shells Instructions 1. Slowly cook milk, soup, 1/2 of each of the cheeses, and green chillies. Stir for 10 minutes 2. Set aside half of this and add the chicken to the other half 3. Heat until chicken is hot 4. Use chicken mixture to fill tortilla shells 5. Wrap and put in sprayed 9 x 13 pan with folded sides down 6. Cover with remaining mixture and use the rest of the cheese on top 7. Bake at 350 degrees for 20 minutes 8. Turn down to 325 degrees for 20 minutes 9. Let it set for 5 to 10 minutes Serves: 4 - 6 Notes • These instructions seem vague. Additional Links 1.1.8 Chicken Fried Rice Ingredients • 2 Eggs • 2 Raw Skinless CHicken Breasts • 2 Cloves of Garlic - minced • 1 Tbsp Butter • 1 Tbsp Vegetable Oil • 1 Onion - chopped • 1 cup Frozen Mixed Vegetables • 2 cups White Rice • 4 Tbsp Soy Sauce • 2 Tsp Ground Black Pepper • Salt (to taste) 1.1. Poultry 9 Recipys Documentation, Release 0.1 Instructions 1. Melt butter in small skillet 2. Scramble the eggs and cook in skillet until done, leaving egg flat (like making omlettes) 3. Remove from heat and set aside 4.
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