Easy Recipes Made Easier

I have listed some of my most popular easy recipes collected from all over Louisiana that everyone will love. I am also including my conversion table that I use for all my measuring, my definition page of cooking terms, and a substitution guide for your convenience. Bookmark this page for reference. If you come across a recipe and find the measurements confusing and/or difficult, refer back to this page for comparison.

There is no greater satisfaction from cooking a meal from scratch and having everyone express how 'delicious' and 'great' your meal was. When they return for 'seconds' without asking, you know in your heart that you have created a truly fantastic meal.

Everything that I listed on these pages are these kind of meals. I could not possibly tell you which recipe is my favorite because there are so many of them. You will get the pleasure in deciding for yourself which recipe is your favorite, which one is the easiest to make and which one is 'not ready for prime-time'.

So please browse my vast collection of recipes. Try for yourself and you decide what is the best and what is the worse. I am always open to suggestions, comments and feedback. Let me know what you think.

Appetizer Recipes

Crab Meat Morna Dip Recipe
Shrimp Balls Recipe
Pecan Cheese Ball Recipe

Balanced Healthy Diet

Bread Recipes

Hush Puppies Recipe
Easy Cornbread Recipe
Banana Nut Bread Recipe
French Bread Recipe

Cajun Recipes

Sausage & Ham Jambalaya Recipe
Cajun Jambalaya Recipe
Crawfish Pie Recipe
Crawfish Etouffee Recipe

Candy Recipes

Pecan Praline Candy Recipes
Mexican Candy Recipe

Casserole Recipes

Baked Chicken Casserole Recipe

Dessert Recipes

Pistachio Pudding Cake Recipe
Madi Gras King Cake Recipe
New Orleans Style Cheesecake Recipe
Bread Pudding with Whiskey Sauce Recipe
Raisin Bread Pudding Recipe
Chocolate Walnut Applesauce Cake Recipe
Peanut Butter Fudge Recipe

Food Nutrition and Vitamins

Gumbo Recipes

Seafood Gumbo Recipe
Shrimp and Okra Gumbo Recipe
Crab and Brie Soup Recipe

Herbs and Spices

How To Make Sauces

White Sauce Recipe
White Wine Sauce Recipe
Rum Sauce Recipe

Seasoning and Flavoring Techniques

Soup Recipes

Potato Soup Recipe

Table of Measurements

and Equivalents in US and Metric

Dash
1 teaspoon

1 tablespoon

2 tablespoons
4 tablespoons
5 1/3 tablespoons
6 tablespoons
8 tablespoons
10 2/3 tablespoons
12 tablespoons
16 tablespoons
1 cup
2 cups
1 pint
1 quart
2.1 pints
2 quarts
4 quarts
less than 1/8 teaspoon
60 drops

3 teaspoons

1 fluid ounce
1/4 cup
1/3 cup
3/8 cup
1/2 cup
2/3 cup
3/4 cup
1 cup or 8 ounces
1/2 pint
1 pint
16 ounces
2 pints
1.05 quarts or.26 gallons
1/2 gallon
1 gallon

5 ml.

15 ml.

30 ml.
60 ml.
80 ml.
90 ml.
120 ml.
160 ml
180 ml.
240 ml.
240 ml.
480 ml.
.473 liters
960 ml. or .95 liter
1 liter

3.8 liters

Quarts to Liters
1 - 0.946
2 - 1.89
3 - 2.84
4 - 3.79
5 - 4.73
6 - 5.68
7 - 6.62
8 - 7.57
9 - 8.52
10 - 9.46

Gallons to Liters
1 - 3.785
2 - 7.57
3 - 11.36
4 - 15.14
5 - 18.93
6 - 22.71
7 - 26.50
8 - 30.28
9 - 34.07
10 - 37.85

Liters to Quarts
1 - 1.057
2 - 2.11
3 - 3.17
4 - 4.23
5 - 5.28
6 - 6.34
7 - 7.40
8 - 8.45
9 - 9.51
10 - 10.57

Liters to Gallons
1 - 0.264
2 - 0.53
3 - 0.79
4 - 1.06
5 - 1.32
6 - 1.59
7 - 1.85
8 - 2.11
9 - 2.38
10 - 2.64

Substitution guide

One Ingredient for Another
For These You may substitute these

1 whole egg for thickening or baking. 2 egg yolks; Or 2 tablespoons dried whole egg plus 2 1/2 tablespoons water.

1 cup butter or margarine for shortening. 7/8 cup lard, or rendered fat, with 1/2 teaspoon salt. Or 1 cup hydrogenated fat (cooking fat sold under brand name) with 1/2 teaspoon salt.

1 square chocolate (ounce) 3 or 4 tablespoons cocoa plus 1/2 tablespoon fat.

1 teaspoon double-acting baking powder 1 1/2 teaspoons phosphate baking powder. Or 2 teaspoons tartrate baking powder.

Sweet milk and baking powder, for baking Equal amount of sour milk plus 1/2 teaspoon soda per cup. (each half teaspoon soda with 1 cup sour milk takes the place of 2 teaspoons baking powder and 1 cup sweet milk).

1 cup sour milk, for baking 1 cup sweet milk mixed with one of the following: 1 tablespoon vinegar; Or 1 tablespoon lemon juice; Or 1 3/4 teaspoons cream of tartar.

1 cup whole milk 1/2 cup evaporated milk plus 1/2 cup water; Or 4 tablespoons dry whole milk plus 1 cup water; Or4 tablespoons nonfat dry milk plus 2 teaspoons table fat and 1 cup water.

1 cup skim milk 4 tablespoons nonfat dry milk plus 1 cup water.

1 tablespoon flour, for thickening 1/2 tablespoon cornstarch, potato starch, rice starch, or arrowroot starch; Or 1 tablespoon granulated tapioca.

1 cup cake flour, for baking 7/8 cup all-purpose flour.

1 cup all-purpose flour, for baking breads Up to 1/2 cup bran, whole-wheat flour, or corn meal plus enough all-purpose flour to fill cup.

Summary of Cooking Terms
The following cooking terms are listed in alphabetical order that describe ways of applying heat to foods.

Bake. To cook foods by surrounding them with hot, dry air. Similar to Roast, but the term baking usually applies to breads, pastries, vegetables, and fish.

Barbecue. (1) To cook with dry heat created by the burning of hardwood or by the hot coals of this wood. (2) Loosely, to cook over hot coals, such as on a grill or spit, often with a seasoned marinade or basting sauce.

Blanch. To cook an item partially and very briefly in boiling water or in hot fat. Usually a pre-preparation technique, as to loosen peels of vegetables, fruits, and nuts, to partially cook French fries or other foods before service, to prepare for freezing, or to remove undesirable flavors.

Boil. To cook in water or other liquid that is bubbling rapidly, about 212 degrees at sea level and at normal pressure.

Braise. (1) To cook covered in a small amount of liquid, usually after preliminary browning. (2) To cook (certain vegetables) slowly in a small amount of liquid without preliminary browning.

Broil. To cook with radiant heat from above.

Deep-Fry. To cook submerged in hot fat or cooking oil.

Deglaze. To swirl a liquid in a saute' pan, roast pan, or other pan to dissolve cooked particles of food remaining on the bottom.

Dry-Heat Cooking Methods. Methods in which heat is conducted to foods without the use of moisture.

Fry. To cook in hot fat or oil.

Glaze. To give shine to the surface of a food, by applying a sauce, aspic, sugar, or icing, and/or by browning or melting under a broiler or salamander or in an oven.

Griddle. To cook on a flat, solid cooking surface called a griddle.

Grill. To cook on an open grid over a heat source.

Moist-Heat Cooking Methods. Methods in which heat is conducted to foods by water or other liquid (except fat) or by steam.

Pan-Broil. To cook uncovered in a skillet or saute' pan without fat.

Pan-Fry. To cook in a moderate amount of fat in an uncovered pan.

(EN) Papillote. Wrapped in paper (or sometimes foil) for cooking, so that the food is steamed in it's own moisture.

Parboil. To partially cook in a boiling or simmering liquid.

Parcook To cook partially by any method.

Poach. To cook very gently in water or other liquid that is hot but not actually bubbling, about 160 to 180 degrees F.

Reduce. To cook by simmering or boiling until the quantity of liquid is decreased, often done to concentrate flavors.

Roast. To cook foods by surrounding them with hot, dry air, in an oven or on a spit in front of an open fire.

Saute'. To cook quickly in a small amount of fat or oil.

Sear. To brown the surface of a food quickly at a high temperature.

Simmer To cook in water or other liquid that is bubbling gently, about 185 to 205 degrees F.

Steam. To cook by direct contact with steam.

Stew To simmer a food in a small amount of liquid which is usually served with the food as a sauce.

Sweat. To cook slowly in fat without browning, sometimes under a cover.

Now that you have bookmarked this page as a reference, you really must go to my Herbs and Spices Page next. On this page I have listed all (I think) the culinary herbs and spices all chefs use (and sometimes abuse). I have also included a segment on 'The Art Of Seasoning And Flavoring'; 'how to cook with herbs and spices', 'When To Season And Flavor'; 'Common Seasoning And Flavoring Ingredients'; and of course a list of the culinary herbs, how, when, and why, guide on using fresh herbs as well as ground or dried herbs and seasonings. Just click here to view my Herbs and Seasoning Guide I have also included a page on using herbs and spices for seasoning and flavoring many foods. Please click here to see seasoning and flavoring page

Recipes (Top of Page)

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Easy Recipes Made Easier

Table of Contents

Substitution guide

One Ingredient for Another

Summary of Cooking Terms