< Back Cornbread for Dressing Prep Time: 5 mins Cook Time: 25 mins Serves: 12 Level: easy Soucre Alevia's Kitchen About the Recipe Ingredients 1 ½ teaspoons vegetable oil 2 eggs, beaten 2 cups milk 3 cups white cornmeal, Martha White Brand Preparation Mix the eggs, then blend with the vegetable oil, add the cornmeal and mix again Spray a half-sheet pan and pour the mix into the pan. Bake at 375°F for 20-25 minutes, let cool and then crumble to get ready to make the stuffing Previous Next

< Back Country Fried Steak Prep Time: 10 mins Cook Time: 25 mins Serves: 4 Level: easy Soucre Alevia's Kitchen About the Recipe Ingredients 1 cup of flour 8 country fried steaks 6 oz oil 1 pinch salt and white pepper 1 onion, sliced ¼" thick 20 oz water 4 oz heavy cream 4 oz red wine 2 tablespoons garlic, chopped 2 tablespoons beef base 1 pinch salt and white pepper Slurry Preparation Preheat oven to 350ºF Place the flour in a pan and season with salt and pepper. In a saucepan, add the oil and warm to medium-high. Dredge the steaks in the flour and then brown them on both sides. Place meat on a sprayed baking sheet and bake at 350ºF for 15 minutes In the same saucepan, sweat the onions until brown, and season with salt and pepper. Then add the garlic and deglaze with the red wine. Reduce by half, and then add the water and beef base Simmer for 5 minutes, add the cream, and thicken lightly with the slurry. Place the country-fried steaks back into the sauce and simmer for 5 minutes, season to taste Previous Next

< Back Coleslaw Dressing Prep Time: 10 mins Cook Time: Serves: 8 Level: easy Soucre Alevia's Kitchen About the Recipe Ingredients 10 ½ oz mayonnaise 1 ½ tablespoons white vinegar 2 ¼ teaspoons lemon juice 1 ½ tablespoons sugar 2 ¼ teaspoons sweet relish ⅛ teaspoon celery seed Preparation Mix all the ingredients in a food processor and blend. Add to the 1 lb of chopped cabbage and let stand for 1 hr before serving Previous Next

< Back Corn Casserole Prep Time: 20 mins Cook Time: 30 mins Serves: 8 Level: easy Soucre Alevia's Kitchen About the Recipe Ingredients 4 cups corn, steamed 1 cup heavy cream 2 teaspoons cornstarch 2 oz bacon bits 2 oz onions, diced small, ¾ teaspoon chicken base 3 oz Parmesan cheese salt and pepper Preparation Preheat oven 350ºF In a saucepan, add the bacon and cook for 1-2 minutes, then add the onion. Mix the cream and cornstarch in a bowl, then whisk into the saucepan with the chicken base, bring to a medium simmer, and cook for 3 minutes. Add the corn and cook for another 5 minutes Turn down the heat and add the cheese, and mix. Place in a pan and bake for 15 minutes at 350℉, until brown on the top Previous Next

< Back Corn Bread Stuffing Prep Time: 20 mins Cook Time: 30 mins Serves: 12 Level: easy Soucre Alevia's Kitchen About the Recipe Ingredients ½ onion, diced small 1 red and green bell pepper, diced small 6 cups turkey stock 6 eggs, beaten 9 cups cornbread, cooked, crumbled 4 tablespoons dried sage 1 dash Christines House Salt 2 oz butter Preparation Add the diced peppers, onions, butter and sage to a pot with the turkey stock. Bring to a boil and season; remove from heat and let cool In a bowl, whip the eggs, add the crumbled cornbread, stock, and mix; don't over-mix and season to taste Place in half pan (12*10) and bake at 375℉ for 30 minutes Previous Next

< Back Corn and Leek Au Gratin Prep Time: 10 mins Cook Time: 30 mins Serves: 6 Level: easy Soucre Alevia's Kitchen About the Recipe Ingredients 2 cups corn kernels, blanched 3 leeks, julienned 2 teaspoons olive oil 1 cup heavy cream ½ cup Parmesan cheese 1 pinch salt & pepper Slurry Topping: 5 green onions, sliced ¼" thick 4 tablespoons fresh parsley, chopped 1 cup Panko bread Preparation Preheat the oven to 350°F Steam corn off for about 3 to 4 minutes. Strain and add to a small bowl; set aside Wash the leeks well, making sure to remove all the grit and sand which is hidden between the leaves. On a cutting board, cut the leeks in half lengthwise, then slice them into half moons Preheat a large skillet over medium heat; add the oil, leeks, and sauté until soft. Add the blanched corn and continue to cook for about 5 minutes allowing any water to evaporate; add the heavy cream, thicken with the slurry Then add the Parmesan and mix well. Season with salt and pepper to taste. Transfer the mixture to an oven-proof casserole dish Mix the Panko breadcrumbs, green onions, and parsley in a small bowl. Sprinkle the crumb mixture over the leeks and corn and bake in the preheated oven for 15 minutes Remove from the oven, let stand for 5 minutes and serve Previous Next

< Back Corn Bread Prep Time: 10 mins Cook Time: 30 mins Serves: 6 Level: easy Soucre Alevia's Kitchen About the Recipe Ingredients 5 eggs 1 ½ cups sour cream 2 cups cornmeal ¼ lb unsalted butter, melted 3 oz sugar Preparation Preheat oven to 350°F Melt the butter in a saucepan or microwave. Mix the dry ingredients, then add the rest of the ingredients Mix by hand. Spray 4 oz muffin pans and fill half full. Cook at 350°F for 25 -30 minutes or until golden brown Previous Next

< Back Cognac Demi Glace Sauce Prep Time: 5 mins Cook Time: 5 mins Serves: 8 Level: easy Soucre Alevia's Kitchen About the Recipe Ingredients 1 package demi-glace ½ cup water ½ cup cognac Preparation Follow the directions on the package but use only half the water. Use cognac as the other liquid part and simmer for 5 minutes Previous Next

< Back Cod with Scallion-Sesame Butter Prep Time: 15 mins Cook Time: 10 mins Serves: 4 Level: easy Soucre Alevia's Kitchen/bonappetit.com About the Recipe Ingredients 4 5–6-oz. cod or other flaky whitefish fillets Tajin seasoning- a few dashes on fish 2 tablespoons. Cornstarch 6 tablespoons extra-virgin olive oil, divided 1 bunch scallions, thinly sliced 4 tablespoon unsalted butter 1 tsp. toasted sesame oil 2” piece ginger, peeled, finely chopped 4 garlic cloves, thinly sliced salt and pepper to taste Preparation Pat fish dry with paper towels, season with Tajin. Sprinkle one side with an even layer of cornstarch; brush off excess. Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high. Lay the fish and cornstarch side down in a skillet and cook, shaking the pan occasionally, until golden, crisp, and opaque around the edges, 6–8 minutes. Turn fish over and cook until fillets are cooked and flake easily with a fork, 1–2 minutes. Meanwhile, place the scallions in a medium heatproof bowl. Combine butter, sesame oil, ginger, garlic, and 4 tablespoons of olive oil in a medium saucepan over medium heat. Cook until butter begins to foam and garlic turns light golden, about 4 minutes. Pour over scallions, stirring to wilt. Let cool for 1 minute, then season with salt Serve fish with scallion-sesame butter spooned over Previous Next

< Back Cocktail Sauce Prep Time: 15 mins Cook Time: 40 mins Serves: 8 Level: easy Soucre Alevia's Kitchen About the Recipe Ingredients ¾ cup ketchup ½ cup horseradish sauce 1 dash Worcestershire sauce 1 dash hot sauce 1 dash lemon juice Preparation In a bowl, add ketchup, horseradish, and whisk. Season to taste with lemon juice and Worcestershire sauce. Add hot sauce to taste Store in a glass container Previous Next

< Back Citrus Island Dressing Prep Time: 15 mins Cook Time: Serves: 8 Level: easy Soucre Alevia's Kitchen About the Recipe Ingredients 1 cup orange juice 1 oz lemon juice 1 oz cup lime juice 1 oz cup rice vinegar ½ cup olive oil 8 oz mandarin orange Preparation Place all the juices and vinegar together in a mixing bowl. Slowly whisk the oil into the liquids. When all the oil is added, pour the drained oranges into the bowl and blend Place in a glass jar and refrigerate. It can hold up to 1 week in the fridge Previous Next

< Back Chorizo Sausage Tapenade Prep Time: 15 mins Cook Time: 20 mins Serves: 20 Level: easy Soucre Alevia's Kitchen About the Recipe Ingredients 1 ¼ lbs Chorizo, cooked ½ lb asparagus, steamed, diced small ½ cup Parmesan cheese 1 pinch salt 20 slices of crostini's Preparation Take the sausage out of the casing and fry it. Wash the asparagus and dice small, then steam until al dente When the sausage is cooked, drain most of the oil, put it in the food processor with the cheese, and mix. Then place it into a bowl and add the asparagus. Season with salt Marinate overnight before serving. When ready to serve warm in a 350℉oven for 15 minutes and serve with the French bread crostini's Previous Next