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Crawfish Quesadillas Recipe

February 11th, 2012 by alice  Tags: , | Print This Post Print This Post

INGREDIENTS

  1. 1lbcrawfish tail meat, cooked(shelled of course)
  2. 2tablespoonsolive oil
  3. 1/2cupsour cream(I use light)
  4. 3green onions, chopped
  5. 2teaspoonsgarlic powder
  6. 1teaspooncumin
  7. 4cupsmonterey jack cheese(finely shredded is best, or a little more probably)
  8. 12flour tortillas
  9. guacamole(chunky and spicy!)

DIRECTIONS

  1. Preheat oven to 325.
  2. In a skillet, saute green onions in olive oil with the garlic powder.
  3. Lower the heat and slowly add sour cream, a little bit at a time, blending well.
  4. Blend in the cumin.
  5. Add the crawfish and combine well over low heat, about 5 minutes.
  6. Tear off an extra long piece of foil, so that it lines the bottom of a 13×9 pan, and has plenty hanging off of each end.
  7. (So that it can be folded over to seal the quesadillas).
  8. Place a tortilla in one end of the pan.
  9. Cover it with a big handful of cheese.
  10. Then spoon on 1/6 of the crawfish mixture.
  11. Cover with another tortilla.
  12. Place another tortilla right next to this (other end of pan), so that you will be forming two stacks, side by side.
  13. Repeat process, making another quesadilla, so that you now have two right next to each other.
  14. Continue making quesadillas until you have two stacks of three.
  15. Fold the foil over the stacks to completely cover.
  16. Heat in the oven for 15 minutes, or until cheese has melted.
  17. Cut each quesadilla in 4-6 pieces.
  18. Serve with spicy guacamole.

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Bananarama Punch Recipe

February 11th, 2012 by alice  Tags: , | Print This Post Print This Post

INGREDIENTS

  1. 1container crystal light tropical passions strawberry kiwi flavor low calorie softpowdered drink mix
  2. 1quart coldwater, divided
  3. 2 ripebananas
  4. 1 (1 liter)bottleclub soda, chilled

DIRECTIONS

  1. PLACE drink mix, 1 cup of the water and bananas in blender container; cover.
  2. Blend on high speed until smooth.
  3. POUR into large plastic or glass pitcher; stir in remaining 3 cups water.
  4. Refrigerate until ready to serve.
  5. Stir in club soda when ready to serve.
  6. Serve over ice cubes.

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Gai Lan (Chinese Broccoli) and Beef Recipe

February 11th, 2012 by alice  Tags: , , , , | Print This Post Print This Post

Gai Lan (Chinese Broccoli) and Beef Recipe

INGREDIENTS

  1. 1-2lblean steak, sliced thinly into one inch long pieces.(i usually get the presliced “stir fry” steak at my grocery)
  2. 1bunchgai lan(about 2-3lbs, can be found in farmers market or ethnic grocer. Its a large leafy vegetable that tast)
  3. 6teaspoonsfish sauce
  4. 6teaspoonssesame oil
  5. 6teaspoonssoy sauce
  6. 4-6fresh garlic cloves, chopped finely(must be fresh, not jarred)

DIRECTIONS

  1. Combine sauces and oil and marinate beef in them for about 30 minutes.
  2. It should cover all of the beef.
  3. If not add more in even amounts.
  4. Meanwhile wash gai lan well and cut into three to four inch pieces.
  5. (Note: seems to taste better when leaves and stalks are attached) 5-A Boil a large pot of water 5-B When water boils drop pieces of gai lan into boiling water and remove when desired softness.
  6. (I like mine a little crispy) Heat a frying pan or wok over medium high heat.
  7. When pan is hot, sauté garlic in about 1 tsp of oil until just lightly browned.
  8. Be careful– this will sizzle a lot.
  9. When garlic is browned dump in the beef with marinade and sauté until done.
  10. Serve over steamed rice, and Chinese broccoli.
  11. Use remaining sauce with rice and veggie.
  12. NOTE:This might be too salty for some.I suggest using a lite soy sauce instead of regular to reduce the salt content some.

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Southwestern Salty Sweet Potatoes to Cry For! Recipe

February 11th, 2012 by alice  Tags: , , , , | Print This Post Print This Post

INGREDIENTS

  1. 4sweet potatoes, unpeeled,cut into generous 1 inch chunks
  2. 3tablespoonsolive oilor canola oil
  3. 3teaspoons groundcumin powder
  4. 2teaspoonschili powder
  5. 1teaspoonpaprika
  6. 1-2teaspoonsalt
  7. 1/4-1/2teaspooncayenne pepper

DIRECTIONS

  1. Preheat your oven to 425.
  2. Put sweet potato chunks into a large bowl, add oil and mix to cover well.
  3. In a small bowl or cup mix all the spices and the salt together and stir until well blended.
  4. Sprinkle the sweet potaoes with this mixture and mix until all the potatoes are well covered.
  5. Turn onto a cookie sheet and spread out evenly.
  6. Bake on the lowest rack in your oven for about 20 minutes.
  7. Serve warm.
  8. Which won’t be a problem as they’ll all be gone way before they could get cold!

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Herb Bread (Pane all’Erbe) Recipe

February 11th, 2012 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 1/2cup tightly packedfresh parsley leaves
  2. 3tablespoons mincedonions
  3. 1clovegarlic
  4. 2 1/2teaspoonsactive dry yeast(18 g)
  5. 1cup warmwater, plus
  6. 2tablespoonswarm water
  7. 1tablespoonolive oil
  8. 3 3/4cupsunbleached all purpose flour(500 g)
  9. 2teaspoonssalt(10 g)

DIRECTIONS

  1. Using a sharp knife or a food processor, chop the parsley, onion and garlic until finely minced.
  2. Stir the yeast into the water, let stand 10 minutes.
  3. Stir in the minced parsley mixture and the oil.
  4. Mix the flour and salt and stir in 1 c at a time until the dough comes together.
  5. Knead on a floured surface until silky and elastic (about 8 to 10 minutes) Place dough in a lightly oiled bowl, cover tightly with plastic wrap, and let rise until doubled, about 1 1/2 hr.
  6. The dough should be soft and pillowy.
  7. Punch dough down on a floured surface and knead it briefly.
  8. Cut the dough in half and shape each half into a round loaf.
  9. Place loaves on a lightly oiled baking sheet and cover with a towel and let rise until doubled (1 hr) Preheat oven to 400F.
  10. Bake until the loaves sound hollow when you tap the bottoms (40 to 45 minutes) Cool completely on racks.

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