February 11th, 2012 by alice
Tags: Crawfish, Quesadillas | 
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INGREDIENTS
- 1lbcrawfish tail meat, cooked(shelled of course)
- 2tablespoonsolive oil
- 1/2cupsour cream(I use light)
- 3green onions, chopped
- 2teaspoonsgarlic powder
- 1teaspooncumin
- 4cupsmonterey jack cheese(finely shredded is best, or a little more probably)
- 12flour tortillas
- guacamole(chunky and spicy!)
DIRECTIONS
- Preheat oven to 325.
- In a skillet, saute green onions in olive oil with the garlic powder.
- Lower the heat and slowly add sour cream, a little bit at a time, blending well.
- Blend in the cumin.
- Add the crawfish and combine well over low heat, about 5 minutes.
- 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.
- (So that it can be folded over to seal the quesadillas).
- Place a tortilla in one end of the pan.
- Cover it with a big handful of cheese.
- Then spoon on 1/6 of the crawfish mixture.
- Cover with another tortilla.
- Place another tortilla right next to this (other end of pan), so that you will be forming two stacks, side by side.
- Repeat process, making another quesadilla, so that you now have two right next to each other.
- Continue making quesadillas until you have two stacks of three.
- Fold the foil over the stacks to completely cover.
- Heat in the oven for 15 minutes, or until cheese has melted.
- Cut each quesadilla in 4-6 pieces.
- Serve with spicy guacamole.
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February 11th, 2012 by alice
Tags: Bananarama, Punch | Print This Post
INGREDIENTS
- 1container crystal light tropical passions strawberry kiwi flavor low calorie softpowdered drink mix
- 1quart coldwater, divided
- 2 ripebananas
- 1 (1 liter)bottleclub soda, chilled
DIRECTIONS
- PLACE drink mix, 1 cup of the water and bananas in blender container; cover.
- Blend on high speed until smooth.
- POUR into large plastic or glass pitcher; stir in remaining 3 cups water.
- Refrigerate until ready to serve.
- Stir in club soda when ready to serve.
- Serve over ice cubes.
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February 11th, 2012 by alice
Tags: Beef, Broccoli, Chinese, Gai, Lan | Print This Post
INGREDIENTS
- 1-2lblean steak, sliced thinly into one inch long pieces.(i usually get the presliced “stir fry” steak at my grocery)
- 1bunchgai lan(about 2-3lbs, can be found in farmers market or ethnic grocer. Its a large leafy vegetable that tast)
- 6teaspoonsfish sauce
- 6teaspoonssesame oil
- 6teaspoonssoy sauce
- 4-6fresh garlic cloves, chopped finely(must be fresh, not jarred)
DIRECTIONS
- Combine sauces and oil and marinate beef in them for about 30 minutes.
- It should cover all of the beef.
- If not add more in even amounts.
- Meanwhile wash gai lan well and cut into three to four inch pieces.
- (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.
- (I like mine a little crispy) Heat a frying pan or wok over medium high heat.
- When pan is hot, sauté garlic in about 1 tsp of oil until just lightly browned.
- Be careful– this will sizzle a lot.
- When garlic is browned dump in the beef with marinade and sauté until done.
- Serve over steamed rice, and Chinese broccoli.
- Use remaining sauce with rice and veggie.
- 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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February 11th, 2012 by alice
Tags: Cry, Potatoes, Salty, Southwestern, Sweet | Print This Post
INGREDIENTS
- 4sweet potatoes, unpeeled,cut into generous 1 inch chunks
- 3tablespoonsolive oilor canola oil
- 3teaspoons groundcumin powder
- 2teaspoonschili powder
- 1teaspoonpaprika
- 1-2teaspoonsalt
- 1/4-1/2teaspooncayenne pepper
DIRECTIONS
- Preheat your oven to 425.
- Put sweet potato chunks into a large bowl, add oil and mix to cover well.
- In a small bowl or cup mix all the spices and the salt together and stir until well blended.
- Sprinkle the sweet potaoes with this mixture and mix until all the potatoes are well covered.
- Turn onto a cookie sheet and spread out evenly.
- Bake on the lowest rack in your oven for about 20 minutes.
- Serve warm.
- Which won’t be a problem as they’ll all be gone way before they could get cold!
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February 11th, 2012 by alice
Tags: Bread, Herb, Panellerbe | Print This Post
INGREDIENTS
- 1/2cup tightly packedfresh parsley leaves
- 3tablespoons mincedonions
- 1clovegarlic
- 2 1/2teaspoonsactive dry yeast(18 g)
- 1cup warmwater, plus
- 2tablespoonswarm water
- 1tablespoonolive oil
- 3 3/4cupsunbleached all purpose flour(500 g)
- 2teaspoonssalt(10 g)
DIRECTIONS
- Using a sharp knife or a food processor, chop the parsley, onion and garlic until finely minced.
- Stir the yeast into the water, let stand 10 minutes.
- Stir in the minced parsley mixture and the oil.
- Mix the flour and salt and stir in 1 c at a time until the dough comes together.
- 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.
- The dough should be soft and pillowy.
- Punch dough down on a floured surface and knead it briefly.
- Cut the dough in half and shape each half into a round loaf.
- Place loaves on a lightly oiled baking sheet and cover with a towel and let rise until doubled (1 hr) Preheat oven to 400F.
- Bake until the loaves sound hollow when you tap the bottoms (40 to 45 minutes) Cool completely on racks.
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