i d like someone to help me out as i m in a dilemma about the recipe for christmas logs and i ve searched and searched and all i could find are the ones that have to be cooked, that is the ones with eggs...does somebody know the recipe for the ones WITHOUT eggs please? thanksPls can someone tell me the recipe for christmas chocolate logs, that one without the need for cooking?
The ones I make aren't chocolate. I don't know of the ones you're asking about. I do know if you go to kraftfoods.com, they have lots of recipes for christmas you might find it there! Good Luck!! Merry Christmas!!
Thursday, January 7, 2010
Recipe for cinnamon cream cheese souffle as found in the 2008 taste of home cooking school mag?
I am sure it was an excellent recipe, please share it?tvs
Looking for a really easy stove cooked salmon recipe?
well my oven broke and i have a salmon fillet i was going to bake but cant now and i dont want to waste it but i havent got a clue how to stove cook it...does anyone know of a really simple recipe that doesnt involve alot of prep work or aload of ingredients...thanksLooking for a really easy stove cooked salmon recipe?
Salt, pepper (freshly ground or lemon pepper if you have it).
Olive oil, heat over medium heat, cook until barely flakey.
Sprinkle with lemon or lime juice.
BertLooking for a really easy stove cooked salmon recipe?
You can cook it in a frying pan on the stovetop with just a little olive oil and dill or whatever else you like on it. Look up some recipes, but I would cook it over medium heat, a few minutes a side - you know it's done when it gets flaky and opaque.
If you have a large covered pan, you could make a make-shift steamer. Get 2 to 4 (depending on the size of the pan) thick carrots, peel, and line the bottom of the pan. Leave a few inches of space between them. Dice up some celery, carrots, and onions. Place them between the large whole carrots and add any herbs you like and a little salt. Pour at least a half cup of water into the pan. You don't want the water to come above the top of the carrots. Now place the salmon steaks or fillets on the carrots, cover the pan, and bring the water to a simmer. Check after 6 to 8 minutes. The salmon should be opaque. Steam the salmon until it is flaky.
Salt, pepper (freshly ground or lemon pepper if you have it).
Olive oil, heat over medium heat, cook until barely flakey.
Sprinkle with lemon or lime juice.
BertLooking for a really easy stove cooked salmon recipe?
You can cook it in a frying pan on the stovetop with just a little olive oil and dill or whatever else you like on it. Look up some recipes, but I would cook it over medium heat, a few minutes a side - you know it's done when it gets flaky and opaque.
If you have a large covered pan, you could make a make-shift steamer. Get 2 to 4 (depending on the size of the pan) thick carrots, peel, and line the bottom of the pan. Leave a few inches of space between them. Dice up some celery, carrots, and onions. Place them between the large whole carrots and add any herbs you like and a little salt. Pour at least a half cup of water into the pan. You don't want the water to come above the top of the carrots. Now place the salmon steaks or fillets on the carrots, cover the pan, and bring the water to a simmer. Check after 6 to 8 minutes. The salmon should be opaque. Steam the salmon until it is flaky.
}i{Yulius Khe}i{ The Best Recipes To Cook Eggs?
Does anyone have a secret Recipe to cook Eggs?
if me, only cook Omelette
a little salt, and ketchup with a tiny Union leaf
mix it, and fry it
ok let's talk about Your Recipes
Thanks
Grazie
Arigatou.}i{Yulius Khe}i{ The Best Recipes To Cook Eggs?
EGG NOODLE SOUP
Ingredients:
1 ltr - water or vegetable stock
200 gms - egg noodles
1/2 tsp - black pepper powder
1/2 tsp - ginger powder
2 - green onions (greens %26amp; whites - diagonally sliced)
1 - small size onion (peeled %26amp; sliced to get thin rings)
2 to 3 - lemon slices (thin rings)
salt to taste
Method:
1. Bring water to boil.
2. Add the noodles %26amp; rest of the ingredients.
3. Cook until the the noodles are ready.
4. Pour the soup in individual bowls.
5. Garnish with chopped coriander or parsley leaves.
PASTA OMLETTE
Ingredients:
2 eggs
1 cup leftover dresses pasta
Salt as per taste
1/4 tsp dried rosemary
1/4 tsp dried oregano
1/8 tsp white pepper powder
2 tbsp grated Parmesan cheese
3 tbsp olive oil
Method:
1. Beat eggs
2. Add all the ingredients except cheese and oil, mix well
3. Heat oil in a pan
4. Pour the mixture
5. Tilt the pan from all sides, so it spreads all over the pan
6. Put the grated cheese
7. Cover and let it cook till cheese melts
CHILLI EGGS
Ingredients:
4 Eggs hardboiled
1 tsp Redc Chilli Paste
1 tsp Green Chilli Paste
1'; Ginger finely chopped
2 cloves Garlic finely chopped
2 tbsp Tamarind juice
Salt to taste
1 medium Onion finely chopped
A pinch of Ajinomoto (Mono Sodium glutamate)
1 tsp Soya Sauce (optional)
Oil for frying
Method:
1. Peel the harboiled eggs and deep fry in oil till the cover is crisp %26amp; brown.
2. Cut them into half lengthwise %26amp; keep aside
3. Heat a little oil in a pan
4. Fry the chopped ginger %26amp; garlic pieces
5. Add chopped onions %26amp; fry well.
6. Add the red chilli paste %26amp; green chilli paste %26amp; fry for 1 minute.
7. Add soya sauce, tamarind juice, salt and let it boil for a while.
8. Turn off heat. Add the eggs and mix well till they are coated with the sauce completely.
SWEET CORN %26amp; EGGS ON TOAST
Ingredients:
butter - 3 tbsp
leeks - 2, sliced
celery - 2 stalks, chopped
parsley - 1 tbsp, chopped
flour - 录 cup
milk - 1 陆 cup
nutmeg - a pinch
sweet corn kernels - 陆 cup, cooked
eggs - 4, hard boiled and sliced
cheddar cheese - 4 tbsp, grated
pepper to taste
salt to taste
Method:
1. Melt the butter and saute the leeks, celery and parsley.
2. Add the flour and fry for 1 minute.
3. Stir in the milk, and mix till smooth.
4. Cook stirring till the sauce thickens.
5. Season with salt, pepper and nutmeg.
6. Add the sweet corn and sliced eggs.
7. Stir in the cheese and cook on low heat till the cheese melts.
8. Serve hot, piled on toast.
MEXICAN EGGS
Ingredients:
12 Pinta chips
1 dozen eggs
1 8-ounce carton sour cream
1 3-ounce package cream cheese
1 cup Tejano salsa
1 cup Mozzarella cheese, grated
Method:
1. Line a greased oven dish with chips.
2. Cook eggs, cream cheese and sour cream in skillet (as you would scrambled eggs).
3. When eggs are almost done, add salsa and continue to cook til very dry.
4. Pour mixture on top of chips and sprinkle grated cheese.
5. Cover with foil and bake @ 250-300 degrees for 20-30 minutes.}i{Yulius Khe}i{ The Best Recipes To Cook Eggs?
Bacon Cheddar Deviled Eggs - VERY YUM !
12 eggs
1/2 cup mayonnaise
4 slices bacon
2 tablespoons finely shredded Cheddar cheese
1 tablespoon mustard
Place eggs in a saucepan, and cover with cold water. Bring water to a boil and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. To cool more quickly, rinse eggs under cold running water.
Meanwhile, place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Alternatively, wrap bacon in paper towels and cook in the microwave for about 1 minute per slice. Crumble and set aside.
Peel the hard-cooked eggs, and cut in half lengthwise. Remove yolks to a small bowl. Mash egg yolks with mayonnaise, crumbled bacon and cheese. Stir in mustard. Fill egg white halves with the yolk mixture and refrigerate until serving.
Serves 12.
---
if me, only cook Omelette
a little salt, and ketchup with a tiny Union leaf
mix it, and fry it
ok let's talk about Your Recipes
Thanks
Grazie
Arigatou.}i{Yulius Khe}i{ The Best Recipes To Cook Eggs?
EGG NOODLE SOUP
Ingredients:
1 ltr - water or vegetable stock
200 gms - egg noodles
1/2 tsp - black pepper powder
1/2 tsp - ginger powder
2 - green onions (greens %26amp; whites - diagonally sliced)
1 - small size onion (peeled %26amp; sliced to get thin rings)
2 to 3 - lemon slices (thin rings)
salt to taste
Method:
1. Bring water to boil.
2. Add the noodles %26amp; rest of the ingredients.
3. Cook until the the noodles are ready.
4. Pour the soup in individual bowls.
5. Garnish with chopped coriander or parsley leaves.
PASTA OMLETTE
Ingredients:
2 eggs
1 cup leftover dresses pasta
Salt as per taste
1/4 tsp dried rosemary
1/4 tsp dried oregano
1/8 tsp white pepper powder
2 tbsp grated Parmesan cheese
3 tbsp olive oil
Method:
1. Beat eggs
2. Add all the ingredients except cheese and oil, mix well
3. Heat oil in a pan
4. Pour the mixture
5. Tilt the pan from all sides, so it spreads all over the pan
6. Put the grated cheese
7. Cover and let it cook till cheese melts
CHILLI EGGS
Ingredients:
4 Eggs hardboiled
1 tsp Redc Chilli Paste
1 tsp Green Chilli Paste
1'; Ginger finely chopped
2 cloves Garlic finely chopped
2 tbsp Tamarind juice
Salt to taste
1 medium Onion finely chopped
A pinch of Ajinomoto (Mono Sodium glutamate)
1 tsp Soya Sauce (optional)
Oil for frying
Method:
1. Peel the harboiled eggs and deep fry in oil till the cover is crisp %26amp; brown.
2. Cut them into half lengthwise %26amp; keep aside
3. Heat a little oil in a pan
4. Fry the chopped ginger %26amp; garlic pieces
5. Add chopped onions %26amp; fry well.
6. Add the red chilli paste %26amp; green chilli paste %26amp; fry for 1 minute.
7. Add soya sauce, tamarind juice, salt and let it boil for a while.
8. Turn off heat. Add the eggs and mix well till they are coated with the sauce completely.
SWEET CORN %26amp; EGGS ON TOAST
Ingredients:
butter - 3 tbsp
leeks - 2, sliced
celery - 2 stalks, chopped
parsley - 1 tbsp, chopped
flour - 录 cup
milk - 1 陆 cup
nutmeg - a pinch
sweet corn kernels - 陆 cup, cooked
eggs - 4, hard boiled and sliced
cheddar cheese - 4 tbsp, grated
pepper to taste
salt to taste
Method:
1. Melt the butter and saute the leeks, celery and parsley.
2. Add the flour and fry for 1 minute.
3. Stir in the milk, and mix till smooth.
4. Cook stirring till the sauce thickens.
5. Season with salt, pepper and nutmeg.
6. Add the sweet corn and sliced eggs.
7. Stir in the cheese and cook on low heat till the cheese melts.
8. Serve hot, piled on toast.
MEXICAN EGGS
Ingredients:
12 Pinta chips
1 dozen eggs
1 8-ounce carton sour cream
1 3-ounce package cream cheese
1 cup Tejano salsa
1 cup Mozzarella cheese, grated
Method:
1. Line a greased oven dish with chips.
2. Cook eggs, cream cheese and sour cream in skillet (as you would scrambled eggs).
3. When eggs are almost done, add salsa and continue to cook til very dry.
4. Pour mixture on top of chips and sprinkle grated cheese.
5. Cover with foil and bake @ 250-300 degrees for 20-30 minutes.}i{Yulius Khe}i{ The Best Recipes To Cook Eggs?
Bacon Cheddar Deviled Eggs - VERY YUM !
12 eggs
1/2 cup mayonnaise
4 slices bacon
2 tablespoons finely shredded Cheddar cheese
1 tablespoon mustard
Place eggs in a saucepan, and cover with cold water. Bring water to a boil and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. To cool more quickly, rinse eggs under cold running water.
Meanwhile, place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Alternatively, wrap bacon in paper towels and cook in the microwave for about 1 minute per slice. Crumble and set aside.
Peel the hard-cooked eggs, and cut in half lengthwise. Remove yolks to a small bowl. Mash egg yolks with mayonnaise, crumbled bacon and cheese. Stir in mustard. Fill egg white halves with the yolk mixture and refrigerate until serving.
Serves 12.
---
Cooking . with all you wonderful cooks out there can you help me with a crawfish recipe ?
i just discovered an abundance of craw fish but need some ideas on how to cook and what to do from step one please .
we don't care for spicy hot but i am really open to all and any ideas from the time we first get them to going in the pot .
thanks and have a great day . dCooking . with all you wonderful cooks out there can you help me with a crawfish recipe ?
Crawfish Etouffee (Etoufee)- Lite Version
1 pound crawfish tails or shrimp
1 onion chopped
1 bell pepper chopped
2 stalks celery (chopped fine)
2 tbsp butter or canola oil
1 can cream of mushroom soup (reduced calorie)
1 can cream of celery soup (reduced calorie)
1 can Rotel tomatoes original or spicy
2 cans water
陆 cup parsley
陆 cup green onions (onion tops)
4 tbsp catsup (large dollop)
1 pod of garlic optional
black pepper - to taste
In medium saucepan over medium heat, saute onion, bell pepper, celery and garlic (optional) until onions have wilted. Add the Rotel tomatoes and stir until tomatoes are heated.
Add the cans of cream of mushroom and cream of celery. Stir and then add enough water to dilute the mixture to form a thick gravy. Remember, your crawfish or shrimp will give off water in the final steps of the cooking. Lower the heat and cook until mixture is heated, stirring as needed to prevent scorching. Add black pepper if desired. Note that the soup provides enough salt for this dish. Easy on the salt if you do decide to use it.
Rinse the crawfish in a colander to remove the crawfish fat that they were packed in. Drain well. Add crawfish to the mixture along with the parsley and green onions. Cook no more than 10 minutes. In the last couple of minutes of cooking, add a large dollop of catsup mainly for coloring but does give a nice taste to your dish. Serve over rice.Cooking . with all you wonderful cooks out there can you help me with a crawfish recipe ?
there is no way i could top either one or two -- but having lived in southern louisiana for 20 odd years i can say i have eaten my weight several times over in crayfish -- i will add you can use them just the same way you would raw shrimp - in fact a lot of cajuns called them a poor man's shrimp!!!
Lucky.
I would live off of crawfish caked for life.
Crawifsh (Shrimp) Turnovers
Makes 32 turnovers.
1-1/2 cups chopped onions
1 cup chopped bell pepper
1 cup chopped celery
1 cup sliced mushrooms
1/2 cup chopped green onions
1 garlic clove, minced
1 (10-oz.) can reduced-sodium/reduced-fat cream of mushroom soup
1 lb. cleaned and peeled crawfish tails (or cooked, cleaned shrimp meat)
2 tsp. parsley flakes
1陆 tsp. basil
1 tsp. oregano
1/2 tsp. cayenne pepper
1/4 tsp. thyme
16 sheets frozen phyllo pastry, thawed
Butter-flavored nonstick cooking spray
1. Heat large nonstick skillet, sprayed with butter-flavored, nonstick cooking spray, over medium-high heat until hot.
2. Saut茅 the onions, bell peppers, celery, mushrooms, green onions and garlic until tender.
3. Reduce heat to low. Stir in soup, crawfish, parsley, basil, oregano, cayenne pepper and thyme. Simmer for 5 to 10 minutes, stirring occasionally.
4. Arrange 1 sheet of the pastry on a damp tea towel, keeping the remaining pastry covered with another damp tea towel. Lightly spray the sheet with butter-flavor, nonstick cooking spray. Layer with another sheet of the pastry and spray with nonstick cooking spray. Cut the stack crosswise into 4 strips with scissors or a sharp knife.
5. Working with 1 strip at a time, keeping the remaining strips covered with a damp towel, spoon approximately 2 teaspoons of the crawfish mixture at the base of the strip. Fold the right bottom corner over to form a triangle and continue folding the triangle back and forth to the end of the strip. Arrange the turnover seam side down on a baking sheet sprayed with the nonstick cooking spray. Repeat the procedure with the remaining strips and crawfish mixture.
6. Spray the tops of the turnovers with the cooking spray and bake at 350 degrees for 35 minutes or until golden brown. Remove to a serving platter and garnish as desired. Serve warm.
--River Road Recipes IV
--------------------------
Pappadeaux Crawfish Bisque
-- Houston Chronicle.
3 lb. Crawfish
2 oz Olive Oil
1 tsp. Paprika
1/8 tsp. Cayenne Pepper
2 qt. water
1/2 C. each, chopped: onion %26amp; green bell pepper
1 Tbsp. Tomato Paste
3 C. Whipping Cream
1/2 C. Chopped Tomato
2 oz Brandy (4 Tbsp.)
1. Boil crawfish in a large pot of water. Drain %26amp; cool until crawfish can be handled easily, remove tail %26amp; save shells. Refrigerate tail meat.
2. Heat oil in large sauce pan or Dutch oven. Add crawfish shells, paprika %26amp; cayenne. Saut茅 5 minutes. Add water %26amp; bring to boil. Reduce heat %26amp; simmer 30 minutes.
3. Strain liquid into another pan. Crush shells to remove remaining liquid %26amp; add that liquid. Discard shells.
4. Return to heat and add onion, bell pepper, tomato paste, cream %26amp; tomato. Simmer 1 hour, stirring frequently. Add brandy and crawfish tail meat. Simmer 10 minutes. Serve hot.
Servings: 8
-----------------------------------
Sub 8 oz. crawfish tail meat for crab meat.... Mmmm.
Red Lobster Crab Alfredo
1 pint of Half and Half
1 stick of unsalted Butter
2 Tbsp. Cream Cheese
1/2 - 3/4 C. Parmesan cheese
1 tsp. Garlic powder
4 - 6 Crab legs
In a saucepan melt butter. When butter is melted add the cream cheese. When the cream cheese is softened add heavy cream and the Parmesan Cheese. Add Garlic Powder, and stir well. Simmer this for 15 - 20 minutes on low. You may wish to season with a little salt and pepper.
Boil crab legs as you normally would in boiling water, crack open legs, lightly paper towel the meats so that you get the excess water off, and place the meats on top of the alfredo sauce and pasta.
----------------------
Pappadeaux Grilled Snapper Orleans
Butter Sauce:
1/2 lb. unsalted Butter
2 Tbsp. Lemon Juice
1 Tbsp. Chicken Bouillon
1/4 tsp. White Pepper
3 Tbsp. Onion, chopped fine
1 Tbsp. Garlic, chopped fine
1 tsp. Oregano
3 Tbsp. White Wine
Salt to taste
Spices for fish:
1 tsp. Paprika
1/4 tsp. White Pepper
1 tsp. Salt
1/4 tsp. Black Pepper
1/2 tsp. Oregano
1/2 tsp. Thyme
1 1/2 tsp. Cayenne Pepper
1/4 tsp. Garlic Powder
4 (8 - 10 oz) Snapper filets
1 lb. Crawfish Tail Meat
1/2 lb. Lump Crab Meat
1/2 C. melted unsalted Butter
To make the butter sauce, allow unsalted butter to soften to room temperature. Combine all other ingredients with butter and blend till smooth. Refrigerate until needed.
To make the spice mix, combine all spice ingredients and mix well. Place in a spice shaker.
Preheat oven. Melt 1/2 cup of unsalted butter and brush the belly side of each fillet evenly. Sprinkle spices on fish. Place fish on grill belly side down and repeat this step for the opposite side of fish. Grill each side approximately 3 to 4 minutes. While fish is cooking, melt half of the refrigerated butter sauce from the first step in a saut茅 pan. Add crawfish and crabmeat to saut茅 pan and stir occasionally until hot. Set aside. When the fish is ready, reheat the butter sauce and add additional butter sauce from the first step t
Ingredients Needed:
30 lbs of Live Crawfish (1 sack)
8 Small Onions
8 Small Potatoes
8 Ears of Corn
Fresh Garlic
Fresh Mushrooms
4 Lemons
3 lbs Fruge's Original Seafood Boil
Six Pack of Cold Beer
Click Here to return to the Crawfish category page.
Directions:
1. If you have not already done so, drink a cold beer.
2. After your beer, you would normally purge the crawfish. This is not necessary since our crawfish come pre-purged. Just rinse out the crawfish with fresh water and boil. If you want, use the time you saved by not purging the crawfish to have another beer.
3. Drink another beer. Give one to a friend.
4. Fill the large pot half full with fresh water, place on outdoor propane cooker, and start the fire. Place the lid on the pot and bring water to a boil.
5. Add about 1/3 lb of Fruge's Original Seafood Boil to water. Let the boiling water mix it well for a minute or so.
6. Time to drink another beer. Send sober friend to store for more beer.
7. Drop in the onions (halved), the potatoes and fresh garlic. Let this cook, keeping an eye on the potatoes. (Check for doneness by stabbing with a sharp knife or fork. If it goes in easy, it is cooked. Hint; Do not over cook potatoes, slightly under cook them because they will continue to steam and cook in ice chest. You don't want to end up with mashed potatoes.) When the potatoes are almost done, add the corn and mushrooms. After they have cooked, lower the fire on the burner and remove the basket. Place the vegetables in a small clean ice chest - don't close the lid - just place foil on top. Time to drink another beer.
8. Turn the heat up on the burner. Add more spice to the water. (About 1/2 lbs., save rest of spice for later.) Take the lemons (halved) and squeeze the juice in the water. Then add the lemons to the water. When the water comes to a boil place the crawfish into the basket and put the basket in the pot. (Be careful - it's very hot!) Put the lid on the pot and enjoy another beer.
9. When the water comes back to a boil - keep a very close eye on this part - let it boil for 4 minutes and turn off the fire. Let it soak for another 3 minutes and then remove. Kill the boil by adding cold water or ice, not much is needed maybe a gallon or so. Then let the crawfish soak. They will sink to the bottom and fill with spicy water (JUICES).
10. Get an old table and place old newspapers on top. Dump the basket of crawfish on top of the newspaper and sprinkle with leftover spice.
11. Dump the onions, potatoes, corn and garlic on top of the crawfish. Now it's time to really drink beer and eat. The vegetables are for those guests who cannot figure out how to peel the crawfish. At least they won't starve.
Tips:
1. To hold hot crawfish for a short time (1-2 hours), you can use a styrofoam ice chest. Most plastic chests will melt or warp.
2. Use leftover spice to experiment. You can always add more to the ice chest. Sprinkle it on, stir it up and let it steam in chest for 10 minutes. Then test again.
we don't care for spicy hot but i am really open to all and any ideas from the time we first get them to going in the pot .
thanks and have a great day . dCooking . with all you wonderful cooks out there can you help me with a crawfish recipe ?
Crawfish Etouffee (Etoufee)- Lite Version
1 pound crawfish tails or shrimp
1 onion chopped
1 bell pepper chopped
2 stalks celery (chopped fine)
2 tbsp butter or canola oil
1 can cream of mushroom soup (reduced calorie)
1 can cream of celery soup (reduced calorie)
1 can Rotel tomatoes original or spicy
2 cans water
陆 cup parsley
陆 cup green onions (onion tops)
4 tbsp catsup (large dollop)
1 pod of garlic optional
black pepper - to taste
In medium saucepan over medium heat, saute onion, bell pepper, celery and garlic (optional) until onions have wilted. Add the Rotel tomatoes and stir until tomatoes are heated.
Add the cans of cream of mushroom and cream of celery. Stir and then add enough water to dilute the mixture to form a thick gravy. Remember, your crawfish or shrimp will give off water in the final steps of the cooking. Lower the heat and cook until mixture is heated, stirring as needed to prevent scorching. Add black pepper if desired. Note that the soup provides enough salt for this dish. Easy on the salt if you do decide to use it.
Rinse the crawfish in a colander to remove the crawfish fat that they were packed in. Drain well. Add crawfish to the mixture along with the parsley and green onions. Cook no more than 10 minutes. In the last couple of minutes of cooking, add a large dollop of catsup mainly for coloring but does give a nice taste to your dish. Serve over rice.Cooking . with all you wonderful cooks out there can you help me with a crawfish recipe ?
there is no way i could top either one or two -- but having lived in southern louisiana for 20 odd years i can say i have eaten my weight several times over in crayfish -- i will add you can use them just the same way you would raw shrimp - in fact a lot of cajuns called them a poor man's shrimp!!!
Lucky.
I would live off of crawfish caked for life.
Crawifsh (Shrimp) Turnovers
Makes 32 turnovers.
1-1/2 cups chopped onions
1 cup chopped bell pepper
1 cup chopped celery
1 cup sliced mushrooms
1/2 cup chopped green onions
1 garlic clove, minced
1 (10-oz.) can reduced-sodium/reduced-fat cream of mushroom soup
1 lb. cleaned and peeled crawfish tails (or cooked, cleaned shrimp meat)
2 tsp. parsley flakes
1陆 tsp. basil
1 tsp. oregano
1/2 tsp. cayenne pepper
1/4 tsp. thyme
16 sheets frozen phyllo pastry, thawed
Butter-flavored nonstick cooking spray
1. Heat large nonstick skillet, sprayed with butter-flavored, nonstick cooking spray, over medium-high heat until hot.
2. Saut茅 the onions, bell peppers, celery, mushrooms, green onions and garlic until tender.
3. Reduce heat to low. Stir in soup, crawfish, parsley, basil, oregano, cayenne pepper and thyme. Simmer for 5 to 10 minutes, stirring occasionally.
4. Arrange 1 sheet of the pastry on a damp tea towel, keeping the remaining pastry covered with another damp tea towel. Lightly spray the sheet with butter-flavor, nonstick cooking spray. Layer with another sheet of the pastry and spray with nonstick cooking spray. Cut the stack crosswise into 4 strips with scissors or a sharp knife.
5. Working with 1 strip at a time, keeping the remaining strips covered with a damp towel, spoon approximately 2 teaspoons of the crawfish mixture at the base of the strip. Fold the right bottom corner over to form a triangle and continue folding the triangle back and forth to the end of the strip. Arrange the turnover seam side down on a baking sheet sprayed with the nonstick cooking spray. Repeat the procedure with the remaining strips and crawfish mixture.
6. Spray the tops of the turnovers with the cooking spray and bake at 350 degrees for 35 minutes or until golden brown. Remove to a serving platter and garnish as desired. Serve warm.
--River Road Recipes IV
--------------------------
Pappadeaux Crawfish Bisque
-- Houston Chronicle.
3 lb. Crawfish
2 oz Olive Oil
1 tsp. Paprika
1/8 tsp. Cayenne Pepper
2 qt. water
1/2 C. each, chopped: onion %26amp; green bell pepper
1 Tbsp. Tomato Paste
3 C. Whipping Cream
1/2 C. Chopped Tomato
2 oz Brandy (4 Tbsp.)
1. Boil crawfish in a large pot of water. Drain %26amp; cool until crawfish can be handled easily, remove tail %26amp; save shells. Refrigerate tail meat.
2. Heat oil in large sauce pan or Dutch oven. Add crawfish shells, paprika %26amp; cayenne. Saut茅 5 minutes. Add water %26amp; bring to boil. Reduce heat %26amp; simmer 30 minutes.
3. Strain liquid into another pan. Crush shells to remove remaining liquid %26amp; add that liquid. Discard shells.
4. Return to heat and add onion, bell pepper, tomato paste, cream %26amp; tomato. Simmer 1 hour, stirring frequently. Add brandy and crawfish tail meat. Simmer 10 minutes. Serve hot.
Servings: 8
-----------------------------------
Sub 8 oz. crawfish tail meat for crab meat.... Mmmm.
Red Lobster Crab Alfredo
1 pint of Half and Half
1 stick of unsalted Butter
2 Tbsp. Cream Cheese
1/2 - 3/4 C. Parmesan cheese
1 tsp. Garlic powder
4 - 6 Crab legs
In a saucepan melt butter. When butter is melted add the cream cheese. When the cream cheese is softened add heavy cream and the Parmesan Cheese. Add Garlic Powder, and stir well. Simmer this for 15 - 20 minutes on low. You may wish to season with a little salt and pepper.
Boil crab legs as you normally would in boiling water, crack open legs, lightly paper towel the meats so that you get the excess water off, and place the meats on top of the alfredo sauce and pasta.
----------------------
Pappadeaux Grilled Snapper Orleans
Butter Sauce:
1/2 lb. unsalted Butter
2 Tbsp. Lemon Juice
1 Tbsp. Chicken Bouillon
1/4 tsp. White Pepper
3 Tbsp. Onion, chopped fine
1 Tbsp. Garlic, chopped fine
1 tsp. Oregano
3 Tbsp. White Wine
Salt to taste
Spices for fish:
1 tsp. Paprika
1/4 tsp. White Pepper
1 tsp. Salt
1/4 tsp. Black Pepper
1/2 tsp. Oregano
1/2 tsp. Thyme
1 1/2 tsp. Cayenne Pepper
1/4 tsp. Garlic Powder
4 (8 - 10 oz) Snapper filets
1 lb. Crawfish Tail Meat
1/2 lb. Lump Crab Meat
1/2 C. melted unsalted Butter
To make the butter sauce, allow unsalted butter to soften to room temperature. Combine all other ingredients with butter and blend till smooth. Refrigerate until needed.
To make the spice mix, combine all spice ingredients and mix well. Place in a spice shaker.
Preheat oven. Melt 1/2 cup of unsalted butter and brush the belly side of each fillet evenly. Sprinkle spices on fish. Place fish on grill belly side down and repeat this step for the opposite side of fish. Grill each side approximately 3 to 4 minutes. While fish is cooking, melt half of the refrigerated butter sauce from the first step in a saut茅 pan. Add crawfish and crabmeat to saut茅 pan and stir occasionally until hot. Set aside. When the fish is ready, reheat the butter sauce and add additional butter sauce from the first step t
Ingredients Needed:
30 lbs of Live Crawfish (1 sack)
8 Small Onions
8 Small Potatoes
8 Ears of Corn
Fresh Garlic
Fresh Mushrooms
4 Lemons
3 lbs Fruge's Original Seafood Boil
Six Pack of Cold Beer
Click Here to return to the Crawfish category page.
Directions:
1. If you have not already done so, drink a cold beer.
2. After your beer, you would normally purge the crawfish. This is not necessary since our crawfish come pre-purged. Just rinse out the crawfish with fresh water and boil. If you want, use the time you saved by not purging the crawfish to have another beer.
3. Drink another beer. Give one to a friend.
4. Fill the large pot half full with fresh water, place on outdoor propane cooker, and start the fire. Place the lid on the pot and bring water to a boil.
5. Add about 1/3 lb of Fruge's Original Seafood Boil to water. Let the boiling water mix it well for a minute or so.
6. Time to drink another beer. Send sober friend to store for more beer.
7. Drop in the onions (halved), the potatoes and fresh garlic. Let this cook, keeping an eye on the potatoes. (Check for doneness by stabbing with a sharp knife or fork. If it goes in easy, it is cooked. Hint; Do not over cook potatoes, slightly under cook them because they will continue to steam and cook in ice chest. You don't want to end up with mashed potatoes.) When the potatoes are almost done, add the corn and mushrooms. After they have cooked, lower the fire on the burner and remove the basket. Place the vegetables in a small clean ice chest - don't close the lid - just place foil on top. Time to drink another beer.
8. Turn the heat up on the burner. Add more spice to the water. (About 1/2 lbs., save rest of spice for later.) Take the lemons (halved) and squeeze the juice in the water. Then add the lemons to the water. When the water comes to a boil place the crawfish into the basket and put the basket in the pot. (Be careful - it's very hot!) Put the lid on the pot and enjoy another beer.
9. When the water comes back to a boil - keep a very close eye on this part - let it boil for 4 minutes and turn off the fire. Let it soak for another 3 minutes and then remove. Kill the boil by adding cold water or ice, not much is needed maybe a gallon or so. Then let the crawfish soak. They will sink to the bottom and fill with spicy water (JUICES).
10. Get an old table and place old newspapers on top. Dump the basket of crawfish on top of the newspaper and sprinkle with leftover spice.
11. Dump the onions, potatoes, corn and garlic on top of the crawfish. Now it's time to really drink beer and eat. The vegetables are for those guests who cannot figure out how to peel the crawfish. At least they won't starve.
Tips:
1. To hold hot crawfish for a short time (1-2 hours), you can use a styrofoam ice chest. Most plastic chests will melt or warp.
2. Use leftover spice to experiment. You can always add more to the ice chest. Sprinkle it on, stir it up and let it steam in chest for 10 minutes. Then test again.
Great vegetarian recipes for kids to cook easy too!?
i need some new recipes. i am starting to be a vegetarian and would like easy recipes that a teenager could make Great vegetarian recipes for kids to cook easy too!?
I have lots of easy to cook recipes, some even no-cooking required, but it is more towards Asian Veg*n food, anyway, you are welcome to pop by to have a look, maybe, you get some ideas to churn out something new:
Here is the link of my recipe blog with picture :
http://crystalbyblog.blogspot.com/
Happy cooking :)Great vegetarian recipes for kids to cook easy too!?
Pasta...start by cooking pasta and then pouring canned tomato sauce on it, work up to making your own more exotic sauces and vegetable accompaniments. Also try baked macaroni and cheese
Beans and rice...again, start with beans from a can, then try soaking your own dried beans and making slow-simmered red beans and so forth.
Stir fry...just cut up vegetables and tofu or seitan and fry in a small amount of oil.
Salad...hopefully this one is obvious :) but you can make a different salad every day if you vary the ingredients and/or dressing.
TVP Hamburger Helper
- one box Hamberber Helper
- I cup TVP
- 1 cup boiling water.
You can get TVP (textured vegetable protein at most large grocery stores or health food stores. It comes dry and you add boiling water to it to rehydrate it. Just use it in place of hamberber meat when making Hamburger Helper.
TVP is the same stuff they make Boca Veggie burgers out of.
try raw zucchini dipped in cocktail sauce. it has the same crunch/ pop like shrimp but doesn't taste fishy. You can make your own sauce if you like. 2 tablespoons ketchup. couple drops of lemon juice. pinch of pepper. half teaspoon of horseradish. ( If you want it a bit more spicy add another half-teaspoon horseradish). pinch of celery salt.
go to the library or amazon.com and pick up ';The Clueless Vegetarian'; and / or ';Teen Cook: How to Cook What You Want to Eat.'; Chock full of good, easy stuff!
vegge pizza =]
I have lots of easy to cook recipes, some even no-cooking required, but it is more towards Asian Veg*n food, anyway, you are welcome to pop by to have a look, maybe, you get some ideas to churn out something new:
Here is the link of my recipe blog with picture :
http://crystalbyblog.blogspot.com/
Happy cooking :)Great vegetarian recipes for kids to cook easy too!?
Pasta...start by cooking pasta and then pouring canned tomato sauce on it, work up to making your own more exotic sauces and vegetable accompaniments. Also try baked macaroni and cheese
Beans and rice...again, start with beans from a can, then try soaking your own dried beans and making slow-simmered red beans and so forth.
Stir fry...just cut up vegetables and tofu or seitan and fry in a small amount of oil.
Salad...hopefully this one is obvious :) but you can make a different salad every day if you vary the ingredients and/or dressing.
TVP Hamburger Helper
- one box Hamberber Helper
- I cup TVP
- 1 cup boiling water.
You can get TVP (textured vegetable protein at most large grocery stores or health food stores. It comes dry and you add boiling water to it to rehydrate it. Just use it in place of hamberber meat when making Hamburger Helper.
TVP is the same stuff they make Boca Veggie burgers out of.
try raw zucchini dipped in cocktail sauce. it has the same crunch/ pop like shrimp but doesn't taste fishy. You can make your own sauce if you like. 2 tablespoons ketchup. couple drops of lemon juice. pinch of pepper. half teaspoon of horseradish. ( If you want it a bit more spicy add another half-teaspoon horseradish). pinch of celery salt.
go to the library or amazon.com and pick up ';The Clueless Vegetarian'; and / or ';Teen Cook: How to Cook What You Want to Eat.'; Chock full of good, easy stuff!
vegge pizza =]
Cooking pizza recipe?
Does anyone know a good fish pizza to make? Lemme know soon pleeze because it sounds so good right now!Cooking pizza recipe?
tilapia
tilapia
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