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Category: Other Recipes

Baked Potato with Crab Au Gratin Topping

[ 0 ] February 12, 2018

Baked Potato with Crab Au Gratin Topping

Crab Au Gratin is probably Beryl’s all-time favorite seafood dish, so last week when we went out to eat at Mike Anderson’s Seafood Restaurant, there was little doubt what Beryl was going to order.

(Mike Anderson’s has some awesome Crab Au Gratin, along with everything else that is pretty awesome!)

Mike Andersons Crab Au Gratin

Mike Anderson’s Crab Au Gratin

Well, what this did was whet Beryl’s appetite for some more…

Every Saturday night, we video something that Beryl cooks for our Cajun Cooking TV show, that airs on WLFT-TV in Baton Rouge every Monday night (and Tuesday morning).

So, what did she cook on Saturday night this week?

You guessed it – Crab Au Gratin.

Triple Berry Bread Pudding

[ 0 ] July 18, 2016

Triple Berry Bread Pudding

Bread pudding is mainstay dessert item on restaurant menus in Louisiana.  Bread pudding comes in many different forms, but it’s basically bread, cream, sugar, eggs, raisins, and cinnamon.

Triple Berry Bread Pudding

I was never a fan of bread pudding as a child growing up in Springfield, Louisiana.  My mom used to make it when our loaf of white Holsum sandwich bread got stale.  I just thought she was re-purposing old bread and I didn’t like the taste or the custard texture either.

Many years later, I had bread pudding for the first time in a restaurant in Baton Rouge.  The featured dessert was bread pudding with a whiskey sauce.  I was still not a fan, but it was very good.

Homemade Cajun Seasoning Salt-Free

[ 2 ] July 16, 2016

Beryl’s Homemade Cajun Seasoning (Salt-Free)

Beryl's Cajun Seasoning Everybody knows that good Cajun food is “highly seasoned”, or “spicy”, but do you know what “highly seasoned” and “spicy” really mean? Most people think that “spicy” means “hot” – as in lots of red pepper or like a jalapeno pepper. Not so fast…

In Cajun and Creole cooking, “highly seasoned” and “spicy” means we use lots of seasonings (spices) to add lots of flavor to our dishes. They are not necessarily “hot with pepper”.

As you go through our recipes, you’ll notice that many (if not most) call for Cajun Seasoning, or “Tony’s”.

Creamy Potato Soup Recipe

[ 0 ] June 6, 2016

Creamy Potato Soup Recipe

Creamy Potato SoupCreamy Potato Soup, or Cream of Potato Soup, or what I call just your basic potato soup, is an all-time favorite soup that you can jazz up in all sorts of ways – by simply adding whatever may suit your fancy…

Bacon, crab meat, shrimp, cheese, and just about anything can be added to your potato soup to make a wonderful meal.

In this recipe, we added fresh crab meat and topped it with grated cheddar cheese.

Eggplant Pasta Bake

[ 2 ] May 25, 2015

Eggplant Pasta Bake

Eggplant Pasta Bake

Eggplant Pasta Bake

Eggplant Pasta Bake is a simple recipe (concoction) that I put together after ordering a similar appetizer every time in my favorite little Italian restaurant in Corstorphine, Edinburgh.  After work, it’s right on the main road into town and has a small car park; always a plus.

How to Make Cheese Sauce

[ 0 ] January 22, 2015

How to Make Cheese Sauce


Cheese Sauce

Cheese Sauce

We’ve been getting a lot of requests for Beryl’s cheese sauce recipe.

A great cheese sauce is a basic ingredient in a lot of our wonderful dishes.

Although we have included the cheese sauce recipe in a lot of our videos for specific recipes using cheese sauce, we’ve never published a stand-alone cheese sauce recipe.

So, here’s Beryl’s famous cheese sauce recipe…

Mike likes it so much he would like it as a soup.

Potato and Broccoli Soup Recipe

[ 4 ] January 15, 2015

Potato and Broccoli Soup Recipe



Potato and Broccoli Soup

Winter Potato and Broccoli Soup is a warm creamy soup made with fresh vegetables from our local farmers market, which made for a smooth delectable soup for dinner and perfect for small lunch portions.

It’s been unusually cold so far this winter in Baton Rouge.

I’ve had dig out a coat from my closet that hasn’t been worn in three years and gloves a friend gave me over 15 years ago.

Snowball Cookies with Pecans

[ 4 ] December 19, 2011

Snowball Cookies with Pecans are one of my favorite cookies that my Mom makes every Christmas.

Snowball Cookies with Pecans

Snowball Cookies with Pecans

With the holidays nearing, it put me in the mood for baking.  Mom shared her Snowball Cookie recipe with me and it is so easy to make.  With just a few simple ingredients and we’ll show you How to Make Snowball Cookies.

This Snowball Cookies recipe consists of 7 simple ingredients:

Pecans, Flour, Butter, Brown Sugar, Powered Sugar, Water, and Vanilla.

All things that you probably have in your pantry right now.

Snowball Cookies with Pecans are a great gift giving item for a holiday cookie swap or place in a Christmas tin or decorative container for a treat for your friends, family, or neighbors.

Snowball Cookies

Snowball Cookies Make a Great Holiday Gift

I bought several of the holiday decorative Chinese-style take-out boxes and filling with Snowball Cookies and Fudge for my co-workers.  If you love cookies with Pecans, these cookies will be a real treat for you too!

Takee-Outee Gift Boxes

Takee-Outee Gift Boxes

I’ve made these 4 times now and yielded 48 – 50 cookies each time.

For gifts, I’ve placed 6 Snowball Cookies in the decorative take-out containers with 6 squares of homemade fudge separated with a small piece of wax paper.  Make a great gift!

Ingredients and Tools needed:

Bergeron Pecans

Bergeron Pecans

1 and 1/2 cup pecan halves
2 cups all-purpose flour
2 sticks of butter or margarine (chilled and sliced)
1/4 cup brown sugar (packed down)
1 tablespoon water
2 teaspoons vanilla extract
1/2 box powered sugar

Food Processor
Cookie Sheet
Mixing bowl
Slotted spoon
2-inch cookie dough scooper (for a consistent size)


Preheat oven at 300 degrees F.

In the food processor, add the pecans.

Chop the pecans about 5-10 seconds.

Remove the blade and pour the chopped pecans into a mixing bowl.

Replace the blade into the food processor.

Add all remaining ingredients; flour, brown sugar, vanilla, butter, and water.

Pulse in the food processor until the ingredients form a cookie dough consistency.

(You’ll know when it’s done because the blade will have difficulty turning.)

Remove the blade and pour the cookie dough into the mixing bowl.

Mix the pecans and cookie dough together with your hands and knead like you’re making bread to integrate the chopped pecans into the cookie dough.

Once mixed well, begin to spoon approximately 1 heaping tablespoon or use a 2-inch scooper to form the snowballs.

Roll into a ball and place on an un-greased cookie sheet.

Space the dough balls about 1 inch apart.

(They will not be spreading out like a regular cookie.)

Place the cookie sheet in the oven and bake for 35-40 minutes.

Snowball Cookies Baking

Snowball Cookies Baking

Carefully remove cookie sheet from oven.

In a mixing bowl, pour about 1/2 the box of powered sugar in the bowl.

Using a slotted spoon or spatula, place 3-4 of the snowballs in the powdered sugar and toss lightly around in the sugar to fully coat.

Important to do this while the cookies are hot so the sugar will stick.

Place sugared cookies on a wire rack or plate to cool fully.

Once cooled, place your Snowball Cookies in airtight containers.

Recipe makes 3 – 4 dozen cookies depending on size of the Snowballs.

Beryl and Addison

How to Make Homemade Lemonade

[ 1 ] November 27, 2011

How to Make Homemade Lemonade

How to Make Homemade Lemonade

How to Make Lemonade

We’re getting back to basics so let me show you how to make Homemade Lemonade using real lemons and adding a twist of oranges or Satsumas (tangerines).

Whether it’s hot or cold outside, a recipe for homemade lemonade is fast, easy, and so delicious. On a recent family gathering, we made two containers of homemade lemonade with real lemons to bring for drinks instead of the typical sodas. We try to avoid or steer away from heavily processed foods and drinks as much as possible. Homemade lemonade is a great natural alternative and you know it’s 100% real juice.

As with most family gatherings, there is always the usual cooler full of sodas and those sugary drinks for kids in pouches or boxes. I am not a fan of either. So this time, we decided to bring something that we liked to drink. We made a one gallon recipe of homemade lemonade using fresh lemons from my Mom’s gigantic lemon tree. Some of these lemons were like the size of a naval orange.


Cajun Cooking Is Fun!

After squeezing about two dozen lemons, we had 2 quarts of just straight lemon juice. We filled 8 ice cube trays with the juice. Once frozen, we cracked the lemon juice cubes and placed in Ziploc freezer
bags to use as we needed. We’ll probably use 4-6 cubes when we want some fresh made lemonade.

For the Homemade Lemonade Recipe with real lemons video featured below, we used lemons, lime, and an orange. For Thanksgiving, we used my Mom’s lemons and squeezed two Satsumas (called tangerines in other parts of the country outside of Louisiana).

We thought we would come home with at least one of the containers we brought to my Dad’s. But, nope my homemade lemonade was a super hit and no one drank the sodas. How refreshing!

Ingredients to Make a 2 Quart Pitcher of Homemade Lemonade

4 cups water heated in the microwave or on the stove (boiling not necessary)
4 cups cold water
1/2 cup to 1 full cup sugar (we use the brown unrefined sugar)
4-6 lemons (use Meyer lemons if you can find them – they are the best!)
1 Orange or 2 Satumas (Satumas = Tangerines) (Minneola Tangelos are the best!)

Meyer Lemons

Meyer Lemons are the best!

Stuff Needed to Make the Lemonade

2 quart pitcher
Long spoon for stirring
Citrus juicer (we have two manual types: one with glass container and plastic juicing cone and a metal juicer that squeezes the juice out of the lemon half)
Sharp paring knife
Cutting board
Large measuring cup

Minneola Tangelo

Minneola Tangelos are the best!

Steps to Make Homemade Lemonade

Heat 4 cups water in a microwave safe container for 3 minutes. Or heat on the stove.

(Actually, hot tap water will do, in my opinion – Mike.)

Carefully remove and stir in sugar to dissolve fully. (This is called simple syrup.) Set aside.

Using the cutting board and paring knife cut the fruit in half by placing the fruit on its side; (meaning the stem part should be pointed to the side.) Cut in half. Remove any easy to reach seeds with the tip
of the knife or a fork.

Using the citrus juicer, place a lemon half on the juicing cone. Apply pressure to press down; then turn and turn until all the juice flesh is opened up.

lemon squeezer

Lemon Squeezer

If you have a lemon squeezer, open the gadget and place lemon flesh facing down in the part that has the holes or a screen to catch the seeds. Over a bowl or large measuring cup, slowly squeeze the two
handles together as tight as you can. Be sure to aim the holes down to prevent juice from squirting everywhere. Lemon will be turned inside out.

Repeat for oranges or tangerines to add a natural sweet taste.

Pour the citrus juice into the pitcher. Add the simple sugar syrup and stir well. Fill pitcher with cold water. Taste Test for desired sweetness. We really use about 1/2 cup – 3/4 cup sugar, because we don’t like it too sweet.

Pour your Homemade Lemonade over tall iced glasses and garnish with a slice of lemon or orange.

Ahhh! That’s refreshing.

Beryl Stokes

Cajun Cooking TV Chefs

Crab and Broccoli Soup

[ 9 ] July 4, 2011

How to Make Crab Corn and Broccoli Soup

crab corn and broccoli soup

crab corn and broccoli soup


Heat getting to you and heavy lunches making you sluggish?

Well try this light and tasty soup paired with a cool side salad.

This soup is easy to make and reheats well for taking your lunch to work.

Prep:   10 minutes
Cooking Time:  1 hour
Serves: 8-12 servings

Fresh Crab Meat

Fresh Crab Meat


1 pound white crabmeat
1 pound Cajun Trinity (sweet onion, celery, and bell pepper – coarsely chopped)
2 tablespoons minced garlic
1 package fresh broccoli (cut off the crowns and rinse well)
1 can sweet corn (or 2 ears fresh corn)
4 cups shredded white cheddar cheese
1 stick butter
½ cup all-purpose flour

crab corn and broccoli soup

crab corn and broccoli soup

1 pint Half & Half
1 cup milk
4 cups chicken stock
Salt, pepper, and nutmeg (lightly sprinkle)
Olive oil

1 – 8-quart pot
1 – stainless steel or copper pot (to make roux)

Cooking Directions:

Preheat 3 tablespoons olive oil in the 8-quart pot on medium heat.

Add the Cajun Trinity and sauté for 10 minutes.

Add 1 cup chicken stock and broccoli crowns.

Crab Corn and Broccoli Soup

Crab Corn and Broccoli Soup

Cover and cook for 10 minutes or until broccoli is soft.

In a stainless steel heavy bottom pot, melt butter on medium heat.

Whisk in the flour.

Constantly stir the Roux in order to prevent burning.

Ready when roux achieves a light caramel color.

Slowly pour in the Half & Half and then milk.

Stir well to blend and cook additional 5 minutes until thickened.

crab corn and broccoli soup

crab corn and broccoli soup

Season with salt, white pepper (black pepper is OK) and nutmeg.

Turn off the heat.

Add 3 cups shredded cheddar cheese.

Stir well until cheese is fully melted.

Add the cheese sauce mixture to the broccoli and seasoning blend.

Stir well.

Add remaining 3 cups chicken stock stirring to mix well.

Add the one can of corn and fold in the crab meat.

Allow to simmer for 10 minutes stirring occasionally to prevent burning.

Salt and pepper again if needed.

Serving Directions:

Spoon into bowls and top with shredded cheddar cheese.

Serve with a crusty French bread or grilled garlic bread.

Beryl Stokes

Cajun Cooking TV Chefs