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feisty11975
New member
There is so much talk here about how do I cook this and who has a recipe for that...lets just make a thread all about RECIPES!!!
Post em up people!
Post em up people!
Post up your favorite Recipes!
- Thread starter feisty11975
- Start date
ksharp01
New member
I just posted this one for theoak in another thread. Great to bring to parties since you make a day ahead and makes allot.
Crawfish Dip
2 pound crawfish (I cut mine up)
1 bunch green onions (split bunch in half)
4 8oz Philadelphia Cream Cheese
1 cup mayonnaise, light
tabasco to taste (I add about ½ teaspoon at a time and taste) worcestershire sauce to taste (I add about ½ teaspoon at a time and taste)
1 stick margarine
Melt margarine in skillet; add ½ bunch chopped green onions and saute until wilted. Add crawfish tails (with fat) and saute for additional 15 minutes. Remove from heat.
In mixing bowl, combine softened cream cheese and mayonnaise; mix very well. Add sautéed onion and crawfish mixture to bowl. Add tabasco and worcestershire sauce to taste. Add remaining ½ bunch of chopped green onions. Chill for several hours or overnight. (Overnight is best)
Hint: I know that I have just the right amount of worcestershire sauce and tobasco when the dip is a pale peach color but taste as you go to make sure.
Crawfish Dip
2 pound crawfish (I cut mine up)
1 bunch green onions (split bunch in half)
4 8oz Philadelphia Cream Cheese
1 cup mayonnaise, light
tabasco to taste (I add about ½ teaspoon at a time and taste) worcestershire sauce to taste (I add about ½ teaspoon at a time and taste)
1 stick margarine
Melt margarine in skillet; add ½ bunch chopped green onions and saute until wilted. Add crawfish tails (with fat) and saute for additional 15 minutes. Remove from heat.
In mixing bowl, combine softened cream cheese and mayonnaise; mix very well. Add sautéed onion and crawfish mixture to bowl. Add tabasco and worcestershire sauce to taste. Add remaining ½ bunch of chopped green onions. Chill for several hours or overnight. (Overnight is best)
Hint: I know that I have just the right amount of worcestershire sauce and tobasco when the dip is a pale peach color but taste as you go to make sure.
needtogetaas
New member
buffalo wings.
theoak01
New member
Ingredients - serves 6 - 8
1 x 6oz/175g Salmon Fillet per person
2 tbsp Paprika
2 tbsp cayenne pepper (or to taste)
1 tbsp fresh ground black peppercorns
2 cloves of Garlic, crushed
3 tbsp onion flakes
2 tbsp dried oregano or marjoram
Salt
Oil
Method
Mix all the dry ingredients except the Oil together with a mortar and pestle until powdery. Rub all over the salmon fillets on both sides and leave for 1 - 2 hours.
Heat a ridged grill pan, chargrill or BBQ until hot.
Spread some oil over the salmon fillets and place on the grill flesh side down.
Cook for 5 minutes.
Turn over and cook until done.
Test by poking a knife into the centre of the salmon fillet and look inside, the fish should flake easily.
1 x 6oz/175g Salmon Fillet per person
2 tbsp Paprika
2 tbsp cayenne pepper (or to taste)
1 tbsp fresh ground black peppercorns
2 cloves of Garlic, crushed
3 tbsp onion flakes
2 tbsp dried oregano or marjoram
Salt
Oil
Method
Mix all the dry ingredients except the Oil together with a mortar and pestle until powdery. Rub all over the salmon fillets on both sides and leave for 1 - 2 hours.
Heat a ridged grill pan, chargrill or BBQ until hot.
Spread some oil over the salmon fillets and place on the grill flesh side down.
Cook for 5 minutes.
Turn over and cook until done.
Test by poking a knife into the centre of the salmon fillet and look inside, the fish should flake easily.
ksharp01
New member
*Crawfish StewFe*
Melt 1 stick of butter and sautee' onions, bellpeppers (celery optional) until tender. Add a can of Cream of mushroom soup, 1/2 can of cream of shrimp, add a little water, cook on low for about 30-40 mins. Make sure its cooked down and then add crawfish, cook for another 15-30 on med heat. Serve over rice.
Very easy to make and very good. Not diet friendly.
Melt 1 stick of butter and sautee' onions, bellpeppers (celery optional) until tender. Add a can of Cream of mushroom soup, 1/2 can of cream of shrimp, add a little water, cook on low for about 30-40 mins. Make sure its cooked down and then add crawfish, cook for another 15-30 on med heat. Serve over rice.
Very easy to make and very good. Not diet friendly.
needtogetaas
New member
I will post when I get back.I will allso posy mu chowder recipe that will pot all to shame.Frisky said:recipe bitch... sheesh, comeon now... don't hide that shizzle from us
ksharp01
New member
*Chicken Spaghetti*
3-4 chicken breasts, boiled and shredded, reserve broth
1 large onion, chopped
6-8 mushrooms, sliced
2 Tablespoons butter
1 can cream of mushroom soup
1 can cream of chicken soup
1 package spaghetti (one pound)
1 package Velveeta cheese (one pound), cubed
1 cup Cheddar cheese, grated
Cook spaghetti in broth, reserving one cup (add water as needed to boil spaghetti). Sauté onions and
mushrooms in butter until onions are translucent. Add soups, sautéed vegetables, chicken and cheese
to hot spaghetti and mix thoroughly. Transfer to lightly greased baking dish. Pour reserved broth
over top and work into casserole by gently moving spaghetti with a regular tablespoon from sides of
dish and through the body of the casserole. Bake at 350° for 30 minutes. Top with cheddar cheese
and bake an additional 5 to 10 minutes, until cheese melts.
3-4 chicken breasts, boiled and shredded, reserve broth
1 large onion, chopped
6-8 mushrooms, sliced
2 Tablespoons butter
1 can cream of mushroom soup
1 can cream of chicken soup
1 package spaghetti (one pound)
1 package Velveeta cheese (one pound), cubed
1 cup Cheddar cheese, grated
Cook spaghetti in broth, reserving one cup (add water as needed to boil spaghetti). Sauté onions and
mushrooms in butter until onions are translucent. Add soups, sautéed vegetables, chicken and cheese
to hot spaghetti and mix thoroughly. Transfer to lightly greased baking dish. Pour reserved broth
over top and work into casserole by gently moving spaghetti with a regular tablespoon from sides of
dish and through the body of the casserole. Bake at 350° for 30 minutes. Top with cheddar cheese
and bake an additional 5 to 10 minutes, until cheese melts.
ok.. here is my post of my crawfish casserole
(pics won't work due to it being so long since the post)
http://www.elitefitness.com/forum/showpost.php?p=5385655&postcount=6
(pics won't work due to it being so long since the post)
http://www.elitefitness.com/forum/showpost.php?p=5385655&postcount=6
ksharp01
New member
Frisky said:
oh phuck that sounds good. Might have to try this one this weekend to. What about that gumbo recipe I heard so much about? Me wants! Perfect time of year for it. Does your require okra? I guess that even if it does I can just cut it out the recipe, can't stand gumbo with that slimy stuff in it.
KSHARP01 said:Your more than welcome to call me anytime but I would need it wrote down...what about for a family of 6? maybe a little more. I have a teenager that is eatting me out of house and home
well... in that instance I would purchase cut up chicken, boil it and then debone and take the skin off (helps with the fat issues) then add in some chicken breast (not too expensive if you have the others)
then for one you need a few other items...
gosh, let me compile the list.. so not hard to do but a call would help so much more than this. LOL
send me the number again pwease
ksharp01
New member
*Broccoli Casserole*
2 (10 ounce) packages of frozen chopped broccoli
2 (10.75 ounce) cans condensed cream of mushroom soup
2 cups of rice
about 3/4 chopped onion to taste
1/4 cup butter
1 (16 ounce) jar of process cheese sauce
salt & pepper to taste
Cook rice as directed of course. Saute onions in butter until done. Cook broccoli as directed and drain. Mix together broccoli, soup, rice, onion, butter and cheese. Season with salt & peper to taste and place in 9x13 inch oven proof dish. Bake for 30-40 minutes at 350.
I make this every year for Thanksgiving. To make more like meal you can also add shredded chicken in this before baking.
Enjoy!
2 (10 ounce) packages of frozen chopped broccoli
2 (10.75 ounce) cans condensed cream of mushroom soup
2 cups of rice
about 3/4 chopped onion to taste
1/4 cup butter
1 (16 ounce) jar of process cheese sauce
salt & pepper to taste
Cook rice as directed of course. Saute onions in butter until done. Cook broccoli as directed and drain. Mix together broccoli, soup, rice, onion, butter and cheese. Season with salt & peper to taste and place in 9x13 inch oven proof dish. Bake for 30-40 minutes at 350.
I make this every year for Thanksgiving. To make more like meal you can also add shredded chicken in this before baking.
Enjoy!
