The Recipe Box

Welcome to the recipe box filled with classic family recipes.

Some of my recipes are more directions then actual recipes.I learned to cook from my Mom. A great cook but she didn’t really follow a recipe unless making a desert . So  Do your own thing- Taste and Adjust to your family likes that’s what cooking is about.

In South Louisiana – some things are given making a roux, cooking rice and the Trinity.

Trinity – a combination of Onion,Bell Pepper and Celery chopped fine.


It’s Starting to feel like Fall around here – so the next few months I will be sharing great fall recipes – stews , soups  ,( Slow Cooked) and Bread ,Cakes and Cookies.

Let’s Enjoy     Lisa




Adventure in Slow Cooking


Sunday’s Cook Book Spotlight – Slow Cooking


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The James Beard-nominated food writer revamps the slow cooker for the modern home cook, providing ingenious ideas and more than 100 delicious recipes for maximizing this favorite time-saving kitchen appliance and making it easier than ever to use.

Sarah DiGregorio shares the nostalgia most of us feel when it comes to slow cookers. Her first memory of slow-cooker cooking is her grandmother’s pot roast. While these handy devices have been time savers for incredibly busy lives, traditional slow cooker food is sometimes underwhelming. Now, Sarah, an experienced food professional, has reinvented slow cooking for a generation that cooks for fun and flavor, taking a fresh approach to reclaim this versatile tool without sacrificing quality or taste.

For Sarah, it’s not just about getting dinner on the table—it’s about using a slow cooker to make fabulous dinners like herb oil poached shrimp or the most perfect sticky toffee pudding for dessert. It’s about rethinking how to use this magic appliance—such as throwing a biryani dinner party with the slow cooker at the center of the table.

Showcasing a beautiful, engaging design, inviting color photographs, and 105 original, innovative recipes thoroughly tested in a variety of brands of slow cookers, Adventures in Slow Cooking provides a repertoire of delicious food for any time of day. Inside you’ll find ideas for flavorful sweet and savory slow cooker dishes, including:

  • Whipped Feta, Red Pepper and Olive Dip
  • Granola with Pistachios, Coconut and Cardamom
  • Savory Overnight Oatmeal with Bacon, Scallions and Cheddar
  • Turkey-Spinach Meatballs Stuffed with Mozzarella
  • Spicy Kimchi and Pork Ramen
  • Orange, Olive and Fennel Chicken Tagine
  • Daal with Mango and Mustard Seeds
  • Farro Bowl with Smoked Salmon, Yogurt, and Everything-Bagel Spice
  • Oxtail and Short Rib Pho
  • Corn, Mushroom and Zucchini Tamales
  • Proper Red Sauce Eggplant Parm
  • Peach-Orange Blossom Jam
  • Matcha-White Chocolate Pots de Crème
  • Cardamom-Molasses Apple Upside-Down Cake
  • Star Anise-Black Pepper Hot Toddy

Sarah also provides ingenious tips and tricks that will help cooks get the most out of today’s slow cookers, and have them saying, “I never knew my slow cooker could do that!” With a foreword by Grant Achatz, a modernist chef and huge advocate of the slow cooker, Adventures in Slow Cooking makes this convenient appliance an indispensable tool for the modern kitchen.

Cheesy Grits with Bacon

Happy National Cheese Day !   Cheesy Grits with Bacon



  • 3 1/4 cups whole milk
  • 1 cup quick-cooking grits
  • 1/2 stick butter
  • 1/4 cup cheddar cheese, grated
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper, freshly ground
  • bacon crumbles, for serving

In a sauce pan bring milk to boil. Add grits,butter,salt & pepper. Stir until grits are soft. Add cheese and hten top with bacon.  Lisa



Mocha Mystery Cake



Mocha Mystery Cake

1 box chocolate cake mix

1 c milk

1/4 salad oil

1 c brown sugar

1 c white sugar

1/2 c Cocoa

2 c cold strong coffee

Cinnamon to taste

Mix cake by direction -add milk?oil. Pour in cake pan. Sift- sugar,cocoa& cinnamon sprinkle over cake. Pour coffee over the top. 350 degrees- 30 to 40 minutes When cool flip over so sauce is on top.


Harvest Bread Time

Harvest Bread


11/2 c dried chopped apples

1/2 c butter

2/3 c sugar

2 eggs beaten

2 cups flour

1 teasp salt

3/4 c shredded cheese

1/2 c chopped walnut

Cook apples by directions/drain. Cream butter,sugar eggs -add all other ingredients

. Pour into-greased loaf pan. Bake @ 350 for 50-60 minutes. Cool before serving.

I have been in the Bread kick lately as I do research on a new bread machine. This is can to be eaten at anytime.   lisa


Cook book * Sunday


Sunday – is Cook book Day. In Honor of Christopher Columbus – we celebrate his journey – being born in Italy and sent out by the Spanish Queen. I tip my hat here with these two books. 






cook book link

From one of the most beloved chefs and authors in America, a beautifully illustrated collection of 150 simple, seasonal Italian recipes told with commonsense cooking wisdom—from the cutting board to the kitchen table.

As storyteller and chef, Lidia Bastianich draws on anecdotes to educate and illustrate. Recalling lessons learned from her mother, Erminia, and her grandmother Nonna Rosa, Lidia pays homage to the kitchen sages who inspired her. Whether it’s Citrus Roasted Veal or Rustic Ricotta Tart, each recipe is a tangible feast. We learn to look at ingredients as both geographic and cultural indicators. In Campania, the region where mozzarella is king, we discover it best eaten three hours after preparation. In Genova we are taught that while focaccia had its basil origins in the Ligurain culinary tradition, the herbs and flavorings will change from region to region; as home chefs, we can experiment with rosemary or oregano or olives or onions! When it’s time for dessert, Lidia draws on the scared customs of nuns in Italian monasteries and convents and reveals the secret to rice pudding with a blessing.

Lidia’s Commonsense Guide to Italian Cooking is a masterclass in creating delectable Italian dishes with grace, confidence and love.




Spanish Classics.

Get your copy of the best and most unique Spanish recipes from BookSumo Press!

Come take a journey with us into the delights of easy cooking. The point of this cookbook and all our cookbooks is to exemplify the effortless nature of cooking simply.

In this book we focus on Spanish cusine. Spanish Recipes is a complete set of simple but very unique Spanish meals. You will find that even though the recipes are simple, the tastes are quite amazing.

So will you join us in an adventure of simple cooking?



Friday – Something Sweet

Friday – Desert Day


Baked Rice Pudding :


  • 1-1/2 cups cooked rice
  • 1/4 cup raisins
  • 2 large eggs
  • 1-1/2 cups whole milk
  • 1/2 cup sugar
  • 1/2 teaspoon ground nutmeg

Place rice and raisins in a greased 1-qt. casserole. In a small bowl, whisk the eggs, milk, sugar and nutmeg; pour over rice. Bake, uncovered, at 375° for 45-50 minutes or until a knife inserted in the center comes out clean.



Hong Kong Egg Tarts Egg tart recipe


Tom’s Fried Rice

Celebrating Chinese Mid Autumn Moon Festival – with food

Tom Fried Rice

3 cups long grain rice cooked ahead -let dry

Cooked chopped chicken

Frozen mixed vegetable ( fresh if you have it)

Chopped -onion ,bell pepper, celery

  • Sweet Soy Sauce (color)
  • Oyster sauce
  • Drop -Sesame oil

While wok heating up with vegetable oil- Break up rice and oil.Add rice fry-add chicken and other ingredients. (keep it moving so not to burn)

You Tube Video Tom’s video

Watch Tom Cooking on the Grill.

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Sundays * Cook book

This Week we Celebrate the – Autumn Moon Festival

is a harvest festival celebrated by ethnic Chinese and Vietnamese people. The festival is held on the 15th day of the 8th month of the lunar calendar …..


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American Chinese cuisine brings you a style of Chinese cuisine developed by Americans of Chinese descent who were brought over to work as railroad workers or miners during the California gold rush. The dishes served in many North American Chinese restaurants are adapted to American tastes and often differ significantly from those found in China. Of the various regional cuisines in China, Cantonese cuisine has been the most influential in the development of American Chinese food, especially that of Toisan, the origin of most early immigrants.

Saturday * breakfast time

Saturday  Morning  Breakfast-


Ham & Cheese   Quiches

1  Frozen  Pie Crust

1  C   shredded   Cheddar cheese

1 C   shredded  Swiss cheese

11/2 C  chopped Ham

1 C of half/half

4  Eggs

1/2 finely chopped Onions

1 Talb   Butter

Salt & Pepper

Set Oven at 375.  Melt butter- cook onions until soft. In a Bowl mix all other ingredients together -leaving some cheese for Topping.  Add  Onions into mixture. Mix together and Pour into pie crust.  Place on baking sheet  and Cook for 40 to 45 minutes.  Lisa