Ocra recipes needed.

[Mama Mangia]

Fried Okra & Potatoes

1 pound fresh okra diced
1 lg. onion chopped
1 package Martha White Cornbread Mix
1 diced green tomato
4 medium potatoes diced




Mix all ingredients in a bowl and let stand for 15 minutes. Pour into a skillet and fry, covered, until the potatoes are tender. Uncover and cook until golden. Drain on paper towels and serve.

[Mama Mangia]

Fried Okra Salad

6 slices bacon, coarsely chopped
yellow cornmeal for coating
salt and cayenne pepper to taste
1 pound okra, cut crosswise into 1/2-inch thick slices
vegetable oil, if needed
1 large ripe tomato, cut into 1/2-inch dice
1 small yellow onion, cut into 1/2-inch dice
1 small green bell pepper, seeded and cut into 1/2-inch dice
salt and freshly ground pepper to taste



In a frying pan over medium-high heat, fry the bacon until crisp. Using a slotted spoon, transfer to paper towels to drain. Reserve the bacon drippings in the frying pan.

Toss the sliced okra in the cornmeal to coat evenly. Reheat the bacon drippings, adding vegetable oil as needed to lightly cover the bottom of the pan. Add the okra and sprinkle with salt and cayenne pepper to your taste. Fry, turning as needed for even browning until tender-crisp, about 6-7 minutes.

Using a slotted spoon, transfer the okra to a plate covered with paper towels to drain. Transfer the okra to a bowl and add the tomato, onion and bell pepper. Toss to mix.

Add salt and pepper to taste and toss again. Sprinkle with the bacon and serve.

[Mama Mangia]

Lady's Fingers (Okra)

3 cups Fresh whole okra
1/4 cup Tomato chopped
1/4 cup Red onion chopped
1 tablespoon Fresh ginger root finely Chopped
1/4 cup Vinegar


Cook okra in small amount of water until tender but not mushy (about 5 to 10 minutes).

Drain. Arrange in single layer in glass dish (do not use a metal dish or container). Pour vinegar over the okra marinate in refrigerator 3 hours Drain; discard vinegar. Arrange okra in serving dish. Garnish with chopped tomatoes onions and ginger root. Serve chilled.

[Mama Mangia]

N'Awlins Okra Stew

1 1/4 pound tomatoes, coarsely chopped
1 1/4 pound okra, stem ends trimmed off
1 large purple onion, coarsely chopped
1 red bell pepper, diced
2 cloves garlic, minced
1/2 teaspoon Cajun seasoning
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried oregano
1/2 teaspoon dried marjoram
1/4 teaspoon fennel seeds, crushed in a mortar & pestle
1/2 teaspoon salt (or to taste)
black pepper (to taste)
2 cups water
2 tablespoons cornstarch
2 tablespoons water


Combine tomatoes, okra, onion, bell pepper, garlic, Cajun seasoning, thyme, oregano, marjoram, fennel seeds, salt, and pepper in a large, deep skillet or wok.

Pour the water in and cook over high heat, stirring frequently for 7-10 minutes or until the okra feels tender when gently pierced with a fork.

Combine cornstarch and water in a small bowl or cup and stir thoroughly to make a smooth, runny paste.

Add the paste to bubbling okra stew a little at a time, stirring constantly, until thickened to desired consistency. Adjust seasonings if needed.

[Mama Mangia]

Okra And Black Eyed Pea Saute

1/4 pound strip bacon, cut into 1/4-inch pieces
1 cup yellow onion, diced
1 1/2 tablespoon garlic, chopped
3 cups fresh okra, cut into rounds
2 cups fresh corn kernels
2 fresh small red hot chiles, chopped
2 cans (16 ounce size) black eyed peas
1 cup green onion, diced
salt and pepper to taste
freshly chopped parsley and Italian parsley leaves, for garnish
***Oven-Dried Cherry Tomatoes***
2 cups cherry tomatoes, halved
salt and freshly ground black pepper
brown sugar
6 sprigs thyme


In a large saute pan, cook bacon until fat is rendered. Remove bacon with slotted spoon and set aside.

Saute yellow onion and garlic in bacon drippings until soft. Add okra, corn and chile pepper and cook until tender, about 10 minutes.

Add black eyed peas, green onion and cherry tomatoes and cook an additional 5 minutes. Season with salt, pepper and chopped parsley and toss in reserved bacon.

For Oven Dried Tomatoes: Preheat oven to 250F. Place the cut cherry tomatoes on a sheet pan, cut side up. Season with salt, pepper, brown sugar and sprigs of thyme.

Dry in the oven for 4 to 6 hours. Check periodically to make sure they don't burn.

[Mama Mangia]

Okra Parmigiana

4 tablespoons olive oil
3/4 cup chopped onions
3/4 cup chopped celery
1/4 cup chopped fresh parsley
2 cloves garlic, minced
1 can (14-ounce size) whole tomatoes, undrained, roughly chopped
1 can (6-ounce size) tomato paste
Salt and freshly ground black pepper to taste
1 pound fresh okra pods, each about 3 inches long, washed
2 eggs, lightly beaten
1 cup seasoned bread crumbs
2 cups freshly grated Parmesan cheese


Preheat oven to 350F.

In a large, heavy skillet, heat 1 tablespoon of the olive oil over medium-high heat until hot but not smoking. Add the onion, celery, parsley, and garlic and cook, stirring occasionally, until tender, about 5 to 7 minutes.

Stir in the tomatoes and tomato paste and season to taste with salt and pepper. Reduce heat to low, cover, and simmer for 45 minutes, stirring occasionally.

Remove the caps from the okra pods and slice the pods in half lengthwise. Dip into the egg and then roll in the bread crumbs to coat. Heat 2 tablespoons of the olive oil in the skillet over medium-high heat until hot but not smoking. Add a single layer of okra slices and brown on both sides, about 3 minutes per side. Remove, drain on paper towels, and set aside.

Repeat with remaining okra slices, adding more oil if necessary.

Layer half the okra in a lightly greased 13" x 9" x 2" baking dish. Spoon half of the tomato sauce over the okra slices. Repeat the two layers. Top with Parmesan cheese and bake in the preheated oven for 45 to 50 minutes or until bubbly and browned.

[Mama Mangia]

Okra Salad With Oil And Vinegar Dressing

1 can (15 ounce size) whole okra, drained
1/4 teaspoon black pepper
1 teaspoon lemon juice
salt to taste
2 teaspoons minced onion
1 teaspoon minced parsley
2 tomatoes, cut into eighths
salad greens
***Dressing***
1/2 cup salad oil
1/4 teaspoon hot pepper sauce
1/4 cup wine vinegar, red or white
1/4 teaspoon Worcestershire sauce


Steam okra over boiling water 5 minutes; rinse with cold water and drain thoroughly. Place in bowl and sprinkle with onion, pepper, parsley and lemon juice; chill.

To serve, mix lightly, then add tomato wedges. Spoon oil and vinegar dressing over all and mix lightly; add salt to taste. Serve on salad greens.

For Dressing: Combine all ingredients and shake vigorously. Store in refrigerator.

[Mama Mangia]

Okra Dokey

2 pounds tender fresh okra
5 pods red hot peppers
5 cloves garlic
6 tablespoons pickling salt
1 tablespoon celery seed or mustard seed
3 cups vinegar
1 cup water



Pack okra into 5 hot, sterilized pint jars. Add 1 hot pepper and 1 clove garlic to each jar. In a medium-size saucepan, bring remaining ingredients to a boil.

Pour over packed okra leaving 1/2-inch head space. Seal jars and process in boiling water bath 10 minutes. To develop flavor, let set 3 to 4 weeks before serving.

[jpshaw]

Wow. I'm only getting two from the search engine from this website. Not to worry though I can use the list you came up with to search more for. I also Googled ocra recipes and came up with some very good ones. Made one last night called Cumin Ocra. It was actually very good but I never thought those two would go together. The recipe called for slashing it with water a few times but I just altered it to my steamed green bean recipe but sprinkled it with the cumin (very little now) at the end. Just steam them in a cast iron skillet with a lid (I use a saucepan lid) with a liittle oil, some water and a splash of lime juice. Add the cumin at the end. Not bad either.

[Mama Mangia]

That sounds like a good one! Glad you enjoyed it!