Thursday, December 11, 2014

In the Kitchen for Christmas with Frank Borne


Broccoli Salad

6 broccoli crowns (wash, then cut into florets)
1 bag slivered almonds
1 box of raisins (or half of a round cylindrical container)(I used the Great Value brand from Wal-Mart)
2 small bags of real bacon pieces (I used the Great Value brand from Wal-Mart)
1 red onion diced small
Dressing: 2 cups mayonnaise, 4 tablespoons white vinegar, and 16 packets of Splenda
All comes together in 10 minutes. I chill it overnight before serving.
Right before serving, mix everything one more time.

Shrimp & Artichoke Dip

2 8-oz. packages of cream cheese
2 lb. shrimp
2 cans artichoke hearts
1 yellow onion
Tony Cachere’s
liquid smoke
Sautee the onion and about ¼ cup minced garlic in butter or margarine. Add the artichoke hearts until tender, then add the shrimp. After shrimp have turned pink, add the cream cheese and parsley, a dash of liquid smoke, and a dash of Tony Cachere’s. Serve warm with crustini. Substitute crab meat as an alternative.

Artichoke Casserole

2 cans artichoke hearts
1 cup bread crumbs
1 ½ cups Italian grated cheese
½ cup olive oil
¼ cup minced garlic
1 yellow onion
1 bunch green onions
1 egg
½ cup milk
Puree half the artichoke hearts and the yellow onion. Add the puree to all other ingredients, and mix thoroughly. Bake 325 degrees with foil cover for ½ hour. Remove foil for another ½ hour.
Note…I always double this recipe.
Credit: Penny Des Roches, Archbishop Shaw High School “Eagle’s Delight” Cook Book, 1988

Oven-Roasted Turkey

Force ¼ cup of butter or margarine between the skin and breast meat. Coat turkey with Tony Cachere’s, and drizzle olive oil all over turkey. In cavity and around turkey, add chopped yellow onion, bell pepper, garlic cloves, and green onion. Tent with foil for 3 hours, uncover for remaining time (about 3 hours). 300 degrees until timer pops up.
Crawfish Pasta
2 lbs. peeled crawfish
2 pints heavy whipping cream
1 box shell pasta
1 cup Parmesan cheese
Tony Cachere’s
1 yellow onion
1 bunch green onions
1 bell pepper
Sautee the onion, bell pepper, green onions, and about ¼ cup minced garlic in olive oil. Add crawfish and ½ cup butter, then season with Tony Cachere’s and add the prepared pasta. Add whipping cream. Simmer until mixture thickens, then add Parmesan cheese. Substitute shrimp for an alternative.

Ground Meat Dirty Rice

3 lbs. ground meat
1 small bag rice
Tony Cachere’s
1 yellow onion
1 bunch green onions
1 bell pepper
Sautee the onion, bell pepper, green onions, and about ¼ cup minced garlic in olive oil. Add ground meat and stir until brown. Add cooked rice. Season to taste with Tony Cachere’s.

Apple Cream Cheese Caramel Dip

2 large packages Philadelphia cream cheese
2 red apples
2 green apples
1 container caramel
1 can pineapple juice
Nestle mini chocolate chips
Heath toffee chips
¼ cup Brown sugar
1 tablespoon Cinnamon
Red, white, and green sprinkles
Mix cream cheese, brown sugar, and cinnamon. Create a base of cream cheese in a serving platter, then cover with the container of caramel. After the caramel, thoroughly cover with a layer of toffee chips, then the chocolate chips. Add sprinkles. Slice 2 red apples and 2 green apples in thin slices. Dunk the apple slices in pineapple juice (to prevent browning), then place on perimeter of the dip. Alternate the red and green apple slices. Refrigerate until serving.

Cold Pasta Salad

1 pack colored (vegetable) corkscrew pasta
1 can black olives
2 avocados
1 small pack sliced raw mushrooms
1 small bottle Italian dressing (approximate)
1 large container grape tomatoes
1 cup Parmesan cheese
Boil pasta, allow to cool. Add olives, tomatoes (sliced in half), cheese, and dressing. Mix thoroughly and refrigerate. Just prior to serving, stir all ingredients to reincorporate the dressing, then add the mushrooms and avocados (add at last minute to prevent from turning brown). Top with a dusting of cheese.

Rum Chocolate Cherries

1 jar Maraschino cherries with stems
1 bag candy melts or chocolate
Marinate cherries in rum or alcohol of choice (amaretto, vodka, etc.) for several hours. Dip cherries one at a time into melted candy melts or chocolate, place on wax paper or a plate. Chill until candy/chocolate is firm.


  1. Love this feature! Frank, you are an amazing chef. Thanks for sharing your recipes. :)
    All best,

    1. Thanks, Jo! Hope you try them and enjoy them.