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Started By
Message
Need appe recs for fantasy football draft
Posted on 8/13/14 at 12:26 am
Posted on 8/13/14 at 12:26 am
So far I'm making crab Rangoon dip, and a batch of homemade mini meatballs served on pistollettes. Any suggestions on other stuff?
Posted on 8/13/14 at 12:50 am to indytiger
Is everyone bringing dishes or you supplying everything?
Posted on 8/13/14 at 8:55 am to Gris Gris
quote:
Gris Gris
I've been searching on here for your crawfish beignets recipe and can't find it. It is referenced in a few threads, but don't see the recipe. Would you mind resharing?
This post was edited on 8/13/14 at 8:57 am
Posted on 8/13/14 at 8:56 am to indytiger
Saw a pic recently of Chicken and waffle sliders that would be a good party appetizer.
Posted on 8/13/14 at 8:56 am to indytiger
chicken salad sandwiches cut in 1/4'ers
Posted on 8/13/14 at 9:40 am to oldcharlie8
Can't go wrong with a tray of cut up boudin
Posted on 8/13/14 at 10:00 am to lsujro
Here ya go. It might be in the recipe book. I didn't check.
CRAWFISH BEIGNETS WITH SAUCE
Sauce
2.5 t chopped garlic
2 c mayo
Cayenne to taste
Salt to taste
Black pepper to taste
2 T ketchup
Beignets
1 lb crawfish tails, chopped a bit
2 eggs
1 T dry mustard
1 t cayenne
1.5 t salt
1/2 c flour
1/2 c green onions
12 oz. angel hair pasta, cooked and hot
vegetable oil for deep frying
For sauce, combine the garlic, mayo, cayenne, salt, pepper and ketchup in a bowl and mix well. Set aside.
Combine crawfish, eggs, mustard, 1 t cayenne, salt, flour and green onions in a bowl and mix well. Stir in the pasta. Shape into 1 inch balls, pressing to form. Deep fry in hot oil, about 350 or so for about 2 minutes or until golden brown. Serve with sauce for dipping.
Can be made ahead of time and put on the baking sheet in the fridge until ready to drop in the oil.
CRAWFISH BEIGNETS WITH SAUCE
Sauce
2.5 t chopped garlic
2 c mayo
Cayenne to taste
Salt to taste
Black pepper to taste
2 T ketchup
Beignets
1 lb crawfish tails, chopped a bit
2 eggs
1 T dry mustard
1 t cayenne
1.5 t salt
1/2 c flour
1/2 c green onions
12 oz. angel hair pasta, cooked and hot
vegetable oil for deep frying
For sauce, combine the garlic, mayo, cayenne, salt, pepper and ketchup in a bowl and mix well. Set aside.
Combine crawfish, eggs, mustard, 1 t cayenne, salt, flour and green onions in a bowl and mix well. Stir in the pasta. Shape into 1 inch balls, pressing to form. Deep fry in hot oil, about 350 or so for about 2 minutes or until golden brown. Serve with sauce for dipping.
Can be made ahead of time and put on the baking sheet in the fridge until ready to drop in the oil.
Posted on 8/13/14 at 10:04 am to indytiger
Cook a whole hog, 20lbs of sausage, 5 lbs of boudin, 15lbs of BBQ shrimp, momeade baked beans and two pans of taters Breard.
Posted on 8/13/14 at 10:07 am to indytiger
quote:
fantasy football draft.
Any suggestions on other stuff?
yes, while y'all are at it, indy, if it's gonna be fantasy, make it a better and real fantasy and call your new league, "Fantasy Football Cheerleader Draft".
Posted on 8/13/14 at 10:10 am to SW2SCLA
quote:
Can't go wrong with a tray of cut up boudin
This should be no.1, then...
Muffalettas
Vegetable tray
Cheese tray
Slice smoked sausage
You can also make a shrimp/crawfish etoufee' and serve it in bite-sized pie crusts.
This post was edited on 8/13/14 at 10:12 am
Posted on 8/13/14 at 10:12 am to indytiger
Buff chick dip and Hawaiian roll sliders
Posted on 8/13/14 at 11:06 am to indytiger
Chili and cheese frito pie(s)
MMMMMMM yum
MMMMMMM yum
Posted on 8/13/14 at 11:29 am to Cole Beer
buffalo chicken dip on a 1/4 waffle with blue cheese dressing
Posted on 8/13/14 at 2:26 pm to Gris Gris
quote:
Here ya go.
sounds delicious, thanks gris
Posted on 8/13/14 at 2:54 pm to lsujro
People eat them up and they're so easy to make. They are way better with the sauce, so don't leave that out.
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