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Posted on 3/13/12 at 9:04 am to Winkface
I will resticky in a few days...
Posted on 3/13/12 at 11:27 am to Winkface
please sticky me again, Mr. Chicken. 
Posted on 3/21/12 at 9:38 pm to Winkface
Pinterest.com Chicken Enchiladas with Red Chile Sauce
1 medium onion, chopped fine
2 jalapenos, seeded and chopped fine
1 teaspoon canola oil
3 medim cloves garlic, minced
3 Tablespoons chili powder
2 teaspoons ground cumin
3 teaspoons sugar
1 15-oz can tomato sauce
1 cup water
1 large beefsteak tomato, seeded and chopped
1 pound boneless, skinless chicken breasts (2 large breasts)
1 cup extra sharp white cheddar, shredded
1 cup monterey jack cheese, shredded
1/2 cup minced fresh cilantro
12 (6-inch) soft corn tortillas
cooking spray
salt and ground black pepper
Preheat oven to 425.
Combine the onion, jalapeno, 1/2 teaspoon salt, and oil in a large saucepan. cover and cook over medium-low heat, stirring often, until the onions and peppers have softened, 8-10 minutes. Stir in the garlic, chili powder, cumin, and sugar, and cook until fragrant, less than 30 seconds. Stir in the tomato sauce, water, and chopped tomato. Bring to a simmer, and cook until slightly thickened, 5 minutes.
Nestle the chicken into the sauce. Reduce heat to low, cover, and cook until chicken is cooked through (thickest part reaches 160 degrees), about 12-20 minutes. Transfer the chicken to a plate, and set aside to cool.
Strain the sauce through a strainer into a medium bowl, pressing the onion mixture to extract as much liquid as possible. Transfer the onions to a large bowl and set aside. Season sauce with additional salt and pepper to taste.
Shred the chicken into bite-sized pieces. Add to the onin mixture, and add 1/4 cup of the enchilada sauce, 1 cup cheese, and the cilantro. Toss to combine.
Stack the tortillas on a plate and cover with plastic wrap; Microwave on high until warm and pliable, 40-60 seconds. Spread the tortillas on a clean work surface, and spoon 1/3 cup of the chicken mixture evenly down the center of each. Tightly roll each tortilla and lay seam-side down in a greased 9x13 inch baking dish.
Lightly spray the tops of the enchiladas with cooking spray. Place in the oven, uncovered, for about 7 minutes, or until the tortillas start to brown slightly (skip this step if you don't like the crunch).
Reduce heat to 400. Remove enchiladas and pour sauce evenly on top. Top with the remaining cheese. Cover dish with foil, and bake an additional 20 minutes, or until heated through.
Remove foil and bake another 5 minutes, until cheese browns. Remove from oven and let stand 10 minutes before serving.
Serve with sour cream, guacamole, salsa, additional cilantro, etc.
1 medium onion, chopped fine
2 jalapenos, seeded and chopped fine
1 teaspoon canola oil
3 medim cloves garlic, minced
3 Tablespoons chili powder
2 teaspoons ground cumin
3 teaspoons sugar
1 15-oz can tomato sauce
1 cup water
1 large beefsteak tomato, seeded and chopped
1 pound boneless, skinless chicken breasts (2 large breasts)
1 cup extra sharp white cheddar, shredded
1 cup monterey jack cheese, shredded
1/2 cup minced fresh cilantro
12 (6-inch) soft corn tortillas
cooking spray
salt and ground black pepper
Preheat oven to 425.
Combine the onion, jalapeno, 1/2 teaspoon salt, and oil in a large saucepan. cover and cook over medium-low heat, stirring often, until the onions and peppers have softened, 8-10 minutes. Stir in the garlic, chili powder, cumin, and sugar, and cook until fragrant, less than 30 seconds. Stir in the tomato sauce, water, and chopped tomato. Bring to a simmer, and cook until slightly thickened, 5 minutes.
Nestle the chicken into the sauce. Reduce heat to low, cover, and cook until chicken is cooked through (thickest part reaches 160 degrees), about 12-20 minutes. Transfer the chicken to a plate, and set aside to cool.
Strain the sauce through a strainer into a medium bowl, pressing the onion mixture to extract as much liquid as possible. Transfer the onions to a large bowl and set aside. Season sauce with additional salt and pepper to taste.
Shred the chicken into bite-sized pieces. Add to the onin mixture, and add 1/4 cup of the enchilada sauce, 1 cup cheese, and the cilantro. Toss to combine.
Stack the tortillas on a plate and cover with plastic wrap; Microwave on high until warm and pliable, 40-60 seconds. Spread the tortillas on a clean work surface, and spoon 1/3 cup of the chicken mixture evenly down the center of each. Tightly roll each tortilla and lay seam-side down in a greased 9x13 inch baking dish.
Lightly spray the tops of the enchiladas with cooking spray. Place in the oven, uncovered, for about 7 minutes, or until the tortillas start to brown slightly (skip this step if you don't like the crunch).
Reduce heat to 400. Remove enchiladas and pour sauce evenly on top. Top with the remaining cheese. Cover dish with foil, and bake an additional 20 minutes, or until heated through.
Remove foil and bake another 5 minutes, until cheese browns. Remove from oven and let stand 10 minutes before serving.
Serve with sour cream, guacamole, salsa, additional cilantro, etc.
Posted on 3/26/12 at 2:23 pm to ladytiger118
quote:
1 pound boneless, skinless chicken breasts (2 large breasts)
if you want to take chicken enchiladas to the next level it's very simple.. use chicken w/ the skin on and get a nice crunch on it before putting it into the tortillas. brings the dish up several notches.
Posted on 3/28/12 at 7:42 am to Winkface
Sauerbraten
Ingredients
1 boneless beef rump roast (4 lb.)
1-2 sliced onions (depending on how much you love onions...I use 2)
1 1/2 10.5 oz. cans double beef broth
1 cup dry red wine
3/4 cup cider vinegar
2 tbsp. sugar
1 tsp. salt
1 tsp. ground ginger
1/2 tsp. thyme
1 pinch ground clove
1/3 cup cold water
1/4 cup cornstarch
Directions
1. In your slow cooker, combine all ingredients except water and cornstarch. Cook for 5-5 1/2 hrs. on high or 10-12 hrs. on low.
2. Combine water and cornstarch and add to pot 1 hr. before done to thicken the gravy.
3. This dish is best served on top of hot, garlic mashed potatoes.
Ingredients
1 boneless beef rump roast (4 lb.)
1-2 sliced onions (depending on how much you love onions...I use 2)
1 1/2 10.5 oz. cans double beef broth
1 cup dry red wine
3/4 cup cider vinegar
2 tbsp. sugar
1 tsp. salt
1 tsp. ground ginger
1/2 tsp. thyme
1 pinch ground clove
1/3 cup cold water
1/4 cup cornstarch
Directions
1. In your slow cooker, combine all ingredients except water and cornstarch. Cook for 5-5 1/2 hrs. on high or 10-12 hrs. on low.
2. Combine water and cornstarch and add to pot 1 hr. before done to thicken the gravy.
3. This dish is best served on top of hot, garlic mashed potatoes.
Posted on 3/28/12 at 7:45 am to Winkface
Crawfish Dip
Ingredients
1 lb. crawfish tails
12 oz. cream cheese
2 cloves of garlic (chopped)
1 tbsp. of Zatarain's concentrated crab boil
1 tbsp. Old Bay seasoning
1/2 stick real butter
Directions
1. Chop crawfish tails by hand or using a food processor (do not chop very fine)
2. In a saute pan or skillet, combine all ingredients except cream chesse
3. Cook on medium until butter has melted and has been absorbed by crawfish
4. Remove from fire
5. Leave to sit in pan for 15 minutes
6. Return pan to fire and add cream cheese
7. Stir in until fully melted
Optional: Top with chopped green onion.
This dip is best when prepared a day ahead of time and reheated.
I serve it with Chicken In A Biscuit snack crackers.
Ingredients
1 lb. crawfish tails
12 oz. cream cheese
2 cloves of garlic (chopped)
1 tbsp. of Zatarain's concentrated crab boil
1 tbsp. Old Bay seasoning
1/2 stick real butter
Directions
1. Chop crawfish tails by hand or using a food processor (do not chop very fine)
2. In a saute pan or skillet, combine all ingredients except cream chesse
3. Cook on medium until butter has melted and has been absorbed by crawfish
4. Remove from fire
5. Leave to sit in pan for 15 minutes
6. Return pan to fire and add cream cheese
7. Stir in until fully melted
Optional: Top with chopped green onion.
This dip is best when prepared a day ahead of time and reheated.
I serve it with Chicken In A Biscuit snack crackers.
Posted on 3/28/12 at 7:47 am to Winkface
Chicken Ramen Salad
Ingredients
4 packages chicken flavored ramen noodles
1 cup diced celery
1 cup soy beans (edamame)
1/2 cup red onion, diced
1/2 cup green bell pepper, diced
1 cup mayonnaise
1 tsp. wasabi paste
Directions
1. Break noodles and cook as directed on package. Drain and rinse noodles under cold water.
2. In a large bowl, combine the noodles, celery, soy beans, red onion and bell pepper.
3. Prepare the dressing by whisking together the mayonnaise, wasabi paste and 2 packets of the ramen noodle seasoning mix. Pour over noodle mixture and toss until well coated. Refrigerate until chilled and serve.
Ingredients
4 packages chicken flavored ramen noodles
1 cup diced celery
1 cup soy beans (edamame)
1/2 cup red onion, diced
1/2 cup green bell pepper, diced
1 cup mayonnaise
1 tsp. wasabi paste
Directions
1. Break noodles and cook as directed on package. Drain and rinse noodles under cold water.
2. In a large bowl, combine the noodles, celery, soy beans, red onion and bell pepper.
3. Prepare the dressing by whisking together the mayonnaise, wasabi paste and 2 packets of the ramen noodle seasoning mix. Pour over noodle mixture and toss until well coated. Refrigerate until chilled and serve.
Posted on 3/29/12 at 12:22 pm to Winkface
Yankee's Beef & Sausage Lasagna
Serves: 6-8
1 lb Italian sausage
1 lb ground beef
1/2 cup diced onion
5 cloves garlic
2 cans canned tomato sauce (6.5oz)
1 can crushed tomatoes (28oz)
2 cans tomato paste (6oz)
1/2 cup water
1 1/2 teaspoons dried oregano
1/2 tsp fennel seeds
1 tbsp fresh parsley
1 tbsp fresh basil
1 tsp Italian seasoning
2 tbsps sugar
1 tbsp salt
1/4 tsp ground black pepper
4 tbsp chopped fresh parsley
12-14 lasagna noodles
16 oz ricotta cheese
1 egg
1/2 tsp salt
8 oz block of fresh mozzarella cheese
8 oz bag of shredded mozzarella cheese
1.5 cups grated Parmesan cheese
EVOO
First, blanch the garlic cloves in boiling water. To boil the water, microwave for 2 1/2 mins in a pint glass and then add the cloves let steep for a few minutes, remove with a spoon and remove the skin. Take 5 cloves of garlic and put in a tray of aluminum foil with some EVOO and a bit of salt and loosely close the pocket. Put in the oven at 400 degree for about 20 minutes.
While the garlic is roasting, begin browning the beef and the sausage in a pan and add the onion. When completely browned and onions are sauteed, turn off the flame and set the pan aside.
While the meat is browning, dice up the parsley, basil and set aside. In a large pot, add the crushed tomatoes, the tomato sauce, tomato paste and water over a medium flame. Add the parsley, basil, fennel seeds and oregano... stirring gently with a wooden spoon.
By now your garlic should be done in the oven. Remove from the foil and place on a cutting board. With the broad edge of your knife, flatten/crush the garlic and add a dash of salt. Put the crushed roasted garlic into the pot. Now add the salt, pepper, sugar and Italian seasoning. Let simmer for about 15-20 minutes. Now add the browned meat and onions into the sauce. Let simmer for about 20-25 minutes to infuse the meat into the sauce. Stir occasionally... if bubbling, reduce heat.
While the sauce is simmering, add your lasagna noodles to a salted boiling pot and cook for about 7-8 minutes (al dente). While the pasta is boiling, take the ricotta cheese and combine with the egg in a small bowl.
Layer a 13x9 pan with a layer of sauce, some shredded mozzarella, some Parmesan cheese, noodles, and ricotta cheese. Repeat as needed to fill the dish. The final layer should be a sauce layer. Cut up pads of fresh mozzarella cheese and place spaced out across the entire dish. Sprinkle with Parmesan cheese. Cover with foil and put into oven at 350 degrees for 25-30 minutes. You're just trying to meld the flavors.
Let stand 15 minutes before serving. Serve with Italian bread.
Enjoy!
Serves: 6-8
1 lb Italian sausage
1 lb ground beef
1/2 cup diced onion
5 cloves garlic
2 cans canned tomato sauce (6.5oz)
1 can crushed tomatoes (28oz)
2 cans tomato paste (6oz)
1/2 cup water
1 1/2 teaspoons dried oregano
1/2 tsp fennel seeds
1 tbsp fresh parsley
1 tbsp fresh basil
1 tsp Italian seasoning
2 tbsps sugar
1 tbsp salt
1/4 tsp ground black pepper
4 tbsp chopped fresh parsley
12-14 lasagna noodles
16 oz ricotta cheese
1 egg
1/2 tsp salt
8 oz block of fresh mozzarella cheese
8 oz bag of shredded mozzarella cheese
1.5 cups grated Parmesan cheese
EVOO
First, blanch the garlic cloves in boiling water. To boil the water, microwave for 2 1/2 mins in a pint glass and then add the cloves let steep for a few minutes, remove with a spoon and remove the skin. Take 5 cloves of garlic and put in a tray of aluminum foil with some EVOO and a bit of salt and loosely close the pocket. Put in the oven at 400 degree for about 20 minutes.
While the garlic is roasting, begin browning the beef and the sausage in a pan and add the onion. When completely browned and onions are sauteed, turn off the flame and set the pan aside.
While the meat is browning, dice up the parsley, basil and set aside. In a large pot, add the crushed tomatoes, the tomato sauce, tomato paste and water over a medium flame. Add the parsley, basil, fennel seeds and oregano... stirring gently with a wooden spoon.
By now your garlic should be done in the oven. Remove from the foil and place on a cutting board. With the broad edge of your knife, flatten/crush the garlic and add a dash of salt. Put the crushed roasted garlic into the pot. Now add the salt, pepper, sugar and Italian seasoning. Let simmer for about 15-20 minutes. Now add the browned meat and onions into the sauce. Let simmer for about 20-25 minutes to infuse the meat into the sauce. Stir occasionally... if bubbling, reduce heat.
While the sauce is simmering, add your lasagna noodles to a salted boiling pot and cook for about 7-8 minutes (al dente). While the pasta is boiling, take the ricotta cheese and combine with the egg in a small bowl.
Layer a 13x9 pan with a layer of sauce, some shredded mozzarella, some Parmesan cheese, noodles, and ricotta cheese. Repeat as needed to fill the dish. The final layer should be a sauce layer. Cut up pads of fresh mozzarella cheese and place spaced out across the entire dish. Sprinkle with Parmesan cheese. Cover with foil and put into oven at 350 degrees for 25-30 minutes. You're just trying to meld the flavors.
Let stand 15 minutes before serving. Serve with Italian bread.
Enjoy!
Posted on 4/3/12 at 5:58 pm to nikinik
That crawfish dip sounds good for Easter Sunday 
!!!!
!!!!
Posted on 4/8/12 at 10:52 am to ladytiger118
Oyster and Artichoke Bread Pudding with Bacon Cream Sauce
One 1-pound loaf sourdough bread, sliced 1/2 inch thick
1 large garlic clove, halved
2 garlic cloves, chopped
One bunch of green onions, chopped
One 1 1/4-pound jar marinated artichokes, drained and thinly sliced
One pint of raw oysters
Salt and freshly ground pepper
3/4 pound Manchego cheese, rind removed, cheese thinly sliced
1/4 cup of italian bread crumbs
1 quart whole milk
6 large eggs, lightly beaten
1. Preheat the oven to 425°. Toast the bread directly on the oven racks until dry and lightly golden, about 3 minutes. Rub 1 side of the toast with the cut sides of the garlic clove. Lower the oven temperature to 375°.
2. Brush the bottom of a 9-by-13-inch baking dish with 1 tablespoon of the reserved artichoke oil and arrange one-third of the toast in a single layer. Top with half of the green onions, oysters and artichokes. Season lightly with salt and pepper and top with one-third of the cheese. Repeat with another layer of toast, onions, oysters, artichokes and cheese and season with salt and pepper. Top with the remaining toast and cheese.
3. In a bowl, mix the milk with the eggs. Season with salt and pepper. Pour the custard over the bread; cover with plastic wrap. Lay a few cans on the plastic to keep the bread submerged. Let soak until most of the custard is absorbed, about 15 minutes. Remove the plastic.
4. Place a sheet of oiled parchment paper on top of the pudding and cover with foil. Bake in the center of the oven for 30 minutes. Remove the foil and parchment; bake for 15 minutes longer, or until the top is golden. Let the pudding cool for 15 minutes before cutting into squares and serving.
Make Ahead The pudding can be prepared through Step 3 and refrigerated overnight. Let stand at room temperature for 30 minutes before proceeding.
Bacon Cream Sauce
Start by frying a few slices of bacon until super crisp.
Remove the bacon to a paper towel, pour off the grease.
Add 1 cup heavy whipping cream to the pan along with a few good cranks of black pepper.
Reduce by about 1/4.
Chop the bacon to desired size and add to the cream.
Reduce further until cream totals about 1/2 cup.
One 1-pound loaf sourdough bread, sliced 1/2 inch thick
1 large garlic clove, halved
2 garlic cloves, chopped
One bunch of green onions, chopped
One 1 1/4-pound jar marinated artichokes, drained and thinly sliced
One pint of raw oysters
Salt and freshly ground pepper
3/4 pound Manchego cheese, rind removed, cheese thinly sliced
1/4 cup of italian bread crumbs
1 quart whole milk
6 large eggs, lightly beaten
1. Preheat the oven to 425°. Toast the bread directly on the oven racks until dry and lightly golden, about 3 minutes. Rub 1 side of the toast with the cut sides of the garlic clove. Lower the oven temperature to 375°.
2. Brush the bottom of a 9-by-13-inch baking dish with 1 tablespoon of the reserved artichoke oil and arrange one-third of the toast in a single layer. Top with half of the green onions, oysters and artichokes. Season lightly with salt and pepper and top with one-third of the cheese. Repeat with another layer of toast, onions, oysters, artichokes and cheese and season with salt and pepper. Top with the remaining toast and cheese.
3. In a bowl, mix the milk with the eggs. Season with salt and pepper. Pour the custard over the bread; cover with plastic wrap. Lay a few cans on the plastic to keep the bread submerged. Let soak until most of the custard is absorbed, about 15 minutes. Remove the plastic.
4. Place a sheet of oiled parchment paper on top of the pudding and cover with foil. Bake in the center of the oven for 30 minutes. Remove the foil and parchment; bake for 15 minutes longer, or until the top is golden. Let the pudding cool for 15 minutes before cutting into squares and serving.
Make Ahead The pudding can be prepared through Step 3 and refrigerated overnight. Let stand at room temperature for 30 minutes before proceeding.
Bacon Cream Sauce
Start by frying a few slices of bacon until super crisp.
Remove the bacon to a paper towel, pour off the grease.
Add 1 cup heavy whipping cream to the pan along with a few good cranks of black pepper.
Reduce by about 1/4.
Chop the bacon to desired size and add to the cream.
Reduce further until cream totals about 1/2 cup.
Posted on 4/8/12 at 11:06 am to Stadium Rat
Oriental Beef and Ramen Toss
Cheap, fast and good!
1 lb ground beef
2 3oz packages oriental flavor ramen noodles
2 cups water
2 cups frozen oriental vegetable mixture
1/8 tsp ground ginger
2 Tbs thinly sliced green onions
Brown beef and drain. Season with one of the seasoning packs. Set aside.
Put other ingredients, except green onions, into the skillet. Cook until vegetables are done.
Return beef to skillet, add green onion and serve.
Cheap, fast and good!
1 lb ground beef
2 3oz packages oriental flavor ramen noodles
2 cups water
2 cups frozen oriental vegetable mixture
1/8 tsp ground ginger
2 Tbs thinly sliced green onions
Brown beef and drain. Season with one of the seasoning packs. Set aside.
Put other ingredients, except green onions, into the skillet. Cook until vegetables are done.
Return beef to skillet, add green onion and serve.
This post was edited on 4/8/12 at 11:52 am
Posted on 4/12/12 at 8:54 am to Stadium Rat
This is a recipe I collected off the internet a while back (it might have come from TD, I'm not sure). The person claimed to have worked at Cane's. FWIW, it tastes good - I don't eat at Cane's, so I don't know if it's the same as the restaurant's.
Raising Cane's Sauce
"One of the reasons that everyone claims that every recipe they try is not quite it is that they make the sauce then eat it. Cane's
won't use it until it has sat for 24 hrs. to let the flavors meld. Trust me, this IS Cane's Sauce!"
3/4 cup Mayo
1/4 cup Ketchup
5 tsp Worcestershire sauce
1/2 tsp Black Pepper
1/2 tsp Garlic powder
Original recipe amounts:
15 lbs. Mayo (Kraft)
3 No. 10 cans Ketchup (Heinz)
40 oz. Worcestershire sauce (can't remember the brand, but not L&P)
2 oz. Black pepper (forget what spice house they used, but pepper's pepper)
2 oz. Garlic powder (ditto)
Converting Mayo at 220 g/cup, and the #10 can at 12 cups (both are subject to debate),
Raising Cane's Sauce
"One of the reasons that everyone claims that every recipe they try is not quite it is that they make the sauce then eat it. Cane's
won't use it until it has sat for 24 hrs. to let the flavors meld. Trust me, this IS Cane's Sauce!"
3/4 cup Mayo
1/4 cup Ketchup
5 tsp Worcestershire sauce
1/2 tsp Black Pepper
1/2 tsp Garlic powder
Original recipe amounts:
15 lbs. Mayo (Kraft)
3 No. 10 cans Ketchup (Heinz)
40 oz. Worcestershire sauce (can't remember the brand, but not L&P)
2 oz. Black pepper (forget what spice house they used, but pepper's pepper)
2 oz. Garlic powder (ditto)
Converting Mayo at 220 g/cup, and the #10 can at 12 cups (both are subject to debate),
Posted on 4/12/12 at 10:56 am to Winkface
Yankee Chicken & Rice Casserole
Serves ~3-4
4 cleaned chicken breasts
2 Cans of Cream of ______ Condensed Soup
1 cup long grain rice
1 tsp Salt
1/2 cup chopped celery
In a 13x9 pyrex dish, spread the soups around the base and add 1 1/2 cans of water. Now add the rice, chopped celery and salt and make sure it's spread throughout the dish. Lay the chicken breasts to on top of the mixture and cover dish with foil. Bake at 350 degrees for 1 hour.
Note: You can use any condensed Cream Of soups. (i.e. Celery, Mushroom, Broccoli, Chicken, etc)
Serves ~3-4
4 cleaned chicken breasts
2 Cans of Cream of ______ Condensed Soup
1 cup long grain rice
1 tsp Salt
1/2 cup chopped celery
In a 13x9 pyrex dish, spread the soups around the base and add 1 1/2 cans of water. Now add the rice, chopped celery and salt and make sure it's spread throughout the dish. Lay the chicken breasts to on top of the mixture and cover dish with foil. Bake at 350 degrees for 1 hour.
Note: You can use any condensed Cream Of soups. (i.e. Celery, Mushroom, Broccoli, Chicken, etc)
This post was edited on 4/12/12 at 10:59 am
Posted on 4/18/12 at 7:37 pm to yankeeundercover
I like pig feet
Posted on 4/18/12 at 7:48 pm to Cwar11
I want fruity pebbles
Posted on 4/18/12 at 7:51 pm to Cwar11
Pig feet
Posted on 4/18/12 at 7:59 pm to Cwar11
Please work now
Posted on 4/25/12 at 5:57 pm to Cwar11
Here is a very easy way to make it. Although I haven't been to Jazz Fest in several years, I think this is very close to what I remember:
Stadium Rat's Jazz Fest Crawfish Bread
1 pound package peeled Louisiana crawfish tails
1 package ettouffe mix
about 1/4 cup water
2 tubes of Pillsbury refrigerated Italian Bread Dough.
8 to 10 oz sliced Swiss Cheese
Place the crawfish tails in a nonstick skillet and saute in a little butter.
Add the ettouffe mix and enough water to dissolve the mix thoroughly.
Cook until crawfish are done and the ettoufe mix thickly coats the tails. Take off heat and allow to cool completely.
Take first dough roll out of the tube and unroll it into a rectangle with the long side oriented horizontally.
Spread 1/4 of the cooled crawfish mixture on the middle third of the rectangle and top with a layer of cheese slices.
Fold the bottom third of the dough up and over the filling. Top that fold with another 1/4 of crawfish mixture and top with a layer of cheese.
Fold the top third of the dough down and seal over the filling. Using a tooth pick, punch several steam vents in the top of the loaf.
Repeat with the other tube of dough.
Bake the 2 loaves side by side on a half sheet pan at 350 degrees for 25 - 30 minutes or until nicely browned.
Allow to cool, then cut into serving-sized pieces and enjoy.
Stadium Rat's Jazz Fest Crawfish Bread
1 pound package peeled Louisiana crawfish tails
1 package ettouffe mix
about 1/4 cup water
2 tubes of Pillsbury refrigerated Italian Bread Dough.
8 to 10 oz sliced Swiss Cheese
Place the crawfish tails in a nonstick skillet and saute in a little butter.
Add the ettouffe mix and enough water to dissolve the mix thoroughly.
Cook until crawfish are done and the ettoufe mix thickly coats the tails. Take off heat and allow to cool completely.
Take first dough roll out of the tube and unroll it into a rectangle with the long side oriented horizontally.
Spread 1/4 of the cooled crawfish mixture on the middle third of the rectangle and top with a layer of cheese slices.
Fold the bottom third of the dough up and over the filling. Top that fold with another 1/4 of crawfish mixture and top with a layer of cheese.
Fold the top third of the dough down and seal over the filling. Using a tooth pick, punch several steam vents in the top of the loaf.
Repeat with the other tube of dough.
Bake the 2 loaves side by side on a half sheet pan at 350 degrees for 25 - 30 minutes or until nicely browned.
Allow to cool, then cut into serving-sized pieces and enjoy.
Posted on 4/30/12 at 3:07 pm to Stadium Rat
Goat Cheese Deviled Eggs
6 large eggs, hard boiled, peeled
3 tablespoons goat cheese
3 tablespoons mayo
2 tablespoons chutney
2 tablespoons finely chopped pecans
2 tablespoons finely chopped celery
salt -to taste
pepper-to taste
chopped parsley leaves-optional
put yolks in bowl. Mash yolk, stir in goat cheese, mayo, chutney, pecans and celery. add S&P to taste. fill egg whites w/ mixture. garnish with parsley or pecans if desired
6 large eggs, hard boiled, peeled
3 tablespoons goat cheese
3 tablespoons mayo
2 tablespoons chutney
2 tablespoons finely chopped pecans
2 tablespoons finely chopped celery
salt -to taste
pepper-to taste
chopped parsley leaves-optional
put yolks in bowl. Mash yolk, stir in goat cheese, mayo, chutney, pecans and celery. add S&P to taste. fill egg whites w/ mixture. garnish with parsley or pecans if desired
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