Menu: Mardi Gras Celebration

Spiced Pecans

Main Course
Shrimp Creole


Red Velvet Cake


Spiced Pecans Recipe

Submitted by
Makes a perfect spicy snack.
Spiced Pecans Recipe
PREP: 5 minutes
READY IN: 20 minutes
Serving Description: Makes 4 cups
  • 4 teaspoons kosher salt
  • 1/2 teaspoon cayenne
  • 1 teaspoon white pepper
  • 1 teaspoon nutmeg
  • 1 teaspoon ground cloves
  • 1 teaspoon allspice
  • 4 cups pecan halves
  • 1/4 cup butter - melted
  • 1/3 cup molasses
  • Preheat oven to 350°.
  • In a medium bowl, combine salt, cayenne, white pepper, nutmeg, cloves and allspices.
  • Add the pecans and toss well to coat.
  • Drizzle melted butter oven pecans and mix well.
  • Spread out onto a rimmed baking sheet, scraping any spices and butter from the bowl and spreading the nuts into a single layer.
  • Bake until lightly toasted, stirring occasionally for approximately 9 minutes.
  • Drizzle molasses over the nuts, stir and bake for another 10 minutes or until the nuts turn glossy and slightly dark.
  • Allow to cool on the pan.
  • Pour into a bowl and break apart any large clumps or clusters.

Shrimp Creole Recipe

Submitted by
This Louisiana style dish, served on a bed of rice, is a lively, flavorful way to prepare shrimp.
Shrimp Creole Recipe
PREP: 15 minutes
COOK: 1 hour
READY IN: 25 minutes
Container: large skillet or dutch oven, sauce pan
Serving Description: large individual pasta or soup bowl full
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  • 3 tablespoons olive oil
  • 1/2 cup onion - chopped
  • 1/2 cup celery - chopped
  • 1 garlic clove, minced
  • 1 (14.5 oz.) can of stewed tomatoes
  • 1 (8 oz.) can of tomato sauce
  • 1/2 teaspoon salt
  • 1 teaspoon sugar
  • 1 teaspoon chili powder
  • 1 tablespoon Worcestershire sauce
  • dash of Tobasco sauce
  • 2 tablespoons cornstarch
  • 1 tablespoon cold water
  • 1 pound shrimp - small, peeled, deveined
  • 1/2 cup bell peppers - red or green
  • cooked rice, regular or basmati
  • Heat oil in skillet or dutch oven. Sauté onion, celery and garlic over medium/low heat until tender; approximately 10 minutes.
  • Add tomatoes, tomato sauce, salt, sugar, chili powder, Worcestershire sauce and hot sauce. Simmer on medium/low heat, uncovered for 45 minutes. Stir occasionally to keep from sticking.
  • Mix cornstarch with water in small bowl. Stir into tomato mixture.
  • If serving immediately, add shrimp and pepper and cook for 8-10 minutes more (if shrimp is pre-cooked).
  • You may also prepare tomato mixture ahead, freeze, and when ready to eat, thaw, bring to a simmer and add the shrimp and peppers; heat through.
  • Serve over rice cooked according to package directions.

Muffuletta Recipe

Submitted by
Oversized sandwich filled with meats and cheeses that is sure to be a hit with a crowd.
Muffuletta Recipe
PREP: 10 minutes
READY IN: 10 minutes
Serving Description: 1/4 of the sandwich
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  • 1 round loaf of ciabatta, sour dough or french bread
  • 8 slices muenster cheese
  • 4 slices ham - thinly sliced
  • 1/2 pound salami - thinly sliced
  • 1/4 cup roasted red peppers - drained, sliced
  • 1/4 cup black olives - sliced
  • 1/4 cup herb marinated feta cheese
  • Italian dressing
  • 1/4 cup Italian garden mix - chopped
  • Cut the top 1/3 of the bread off.
  • Hollow out the bottom part of the loaf, leaving approximately 1/4 inch intact on the bottom.
  • Spread dressing over the bottom inside of the loaf.
  • Layer 4 slices of cheese, then 4 slices of ham, covering the entire inside surface.
  • On top of ham add 4 more sliced of cheese, then layer salami.
  • On top of salami, layer sweet red peppers and Italian garden mix, then olives and feta cheese.
  • Spread dressing on top of the inside of the bread top.
  • Lay top back on the loaf.
  • Wrap tightly with plastic wrap and chill for 1 hour.

Red Velvet Cake Recipe

Submitted by
Colorful and festive, this fabulous red velvet layered cake with its creamy white frosting is a perfect treat for Valentine's Day, Mardi Gras, or Christmas. See more eye-catching layered cake recipes when search through our Cake Recipes Collection.
Red Velvet Cake Recipe
PREP: 30 minutes
COOK: 25 minutes
READY IN: 55 minutes
Container: mixer, 3
Serving Description: 1/16 of cake
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  • 2 1/2 cups flour
  • 1 1/2 cups sugar
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 tablespoons cocoa powder
  • 1 1/2 cups vegetable oil
  • 1 cup buttermilk
  • 2 eggs - large, at room temperature
  • 2 tablespoons red food coloring
  • 1 1/2 teaspoons distilled white vinegar
  • 1 1/2 teaspoons vanilla extract
  • 16 ounces cream cheese - at room temperature
  • 1 cup unsalted butter - softened
  • 4 cups powdered sugar
  • 2 teaspoons vanilla extract
  • Preheat the oven to 350°F.
  • In a large mixing bowl, mix together the oil, buttermilk, eggs, food coloring, vinegar and vanilla. In a different bowl, sift together the flour, sugar, salt, baking soda and cocoa powder. Using a mixer, slowly incorporate the dry ingredients into the wet ingredients.
  • Spray each cake pan with the non-stick cooking spray and dust each with flour. Divide the batter evenly between the three pans.
  • Place in the oven with room between each pan for the heat to circulate for 20-25 minutes. The cake is done when it begins to pull away from the edges of the pan. Allow cakes to cool for 5 minutes on cooking racks, then invert them onto the racks to remove them from the pan. Allow to cool completely.
  • For the frosting, cream together the cream cheese, butter, powdered sugar and vanilla for 2 minutes in a mixer or until light and fluffy. Place one cake on a cake platter and frost the top with 1/4" of frosting, place the second cake, top side down on top of the first and add 1/4" of frosting. Top with the last cake, top side up and frost the top and sides. Store covered.

Lemonade Recipe

Submitted by
How can there be summer without real lemonade?
Lemonade Recipe
PREP: 20 minutes
COOK: 20 minutes
READY IN: 40 minutes
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  • 1 1/2 cups fresh lemon juice, 3 to 4 lemons
  • 1/2 cup water
  • 1 1/2 cups sugar
  • TO MAKE THE SYRUP: The lemons should be room temperature or warmer before the juice is removed. This will make it easier to squeeze the juice from the fruit.  Juice 3 to 4 lemons to produce 1 1/2 cups of lemon juice.  Set juice aside.
  • In a sauce pan, bring 1/2 cup of water to a boil and then add 1 1/2 cup of sugar. Continue to cook over medium low heat until sugar has completely dissolved.
  • Remove from the heat and add the fresh lemon juice. Stir to mix thoroughly and then allow the mixture to cool.
  • The lemon syrup can be stored in the refrigerator until needed or it can be mixed with water to produce lemonade.
  • TO MAKE THE LEMONADE: add lemon syrup to 4 1/2 cups of water. Taste to test for sweetness. If necessary, add a little more water. Refrigerate until chilled or serve over ice.
  • To make a single serving, add 1/3 cup of syrup to 3/4 cup of water.
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