Saturday, December 24, 2011


A meal of crawdads, Spring Break in New OrleansImage via WikipediaThis most popular crawfish is easy to prepare. Take 2 lbs. of cleaned crawfish tails, 1/4 cup tomato sauce, 1 cup
vegetable oil, 3 qts. crawfish stock or water, 1 cup flour, 1 cup chopped green onions, 2 cups chopped onions, 1 cup
chopped parsley, 1 cup chopped celery Salt and cayenne pepper to taste, 1 cup chopped bell pepper Dash of
Louisiana Gold Pepper Sauce and 2 tbsp. diced garlic.

Any shellfish stock or fish stock may be substituted, but the dish will be good even if plain water is used. In a two
gallon stock pot, heat oil over medium high heat. Add flour and using a wire whip, stir constantly until dark brown
roux is achieved. When brown, add onions, celery, bell pepper and garlic and saute until vegetables are wilted,
approximately three to five minutes. Add crawfish tails and cook until meat is pink and slightly curled. Stir in tomato
sauce and slowly add crawfish stock stirring constantly until all is incorporated. Bring to a low boil, reduce to
simmer and cook thirty minutes, stirring occasionally. Add green onions and parsley and season to taste using salt
and pepper.

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Sunday, December 18, 2011


Multiple roots carrotImage via Wikipedia1 lb. carrots
3 tbsp. butter
1/4 c. honey
1/4 c. orange juice
1/2 tsp. grated orange rind
1/2 tsp. salt
1/2 tsp. ginger
1/4 tsp. black pepper
3 tbsp. chopped sweet pickle
Peel carrots and slice; melt butter in skillet. Add all ingredients except sweet
pickles. Cover and cook about 20 minutes, stirring occasionally. Uncover,
raise heat to high and cook about 3 minutes to reduce the sauce to glaze. Stir
in pickles just before serving.

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Thursday, December 1, 2011


LobsterImage via WikipediaA dish that is delicious and at the same time very attractive is deviled lobster. After removing the flesh from the shell,
the shell should be cleaned thoroughly, as it is to be used as a receptacle in which to put the lobster mixture for
baking. When removed from the oven, this dish can be made more attractive by garnishing it with the lobster claws
and tail.


1 Tb. chopped onion

2 Tb. butter

2 Tb. flour

1 tsp. salt

Dash of Cayenne pepper

1/8 tsp. paprika

1/8 tsp. pepper

1 Tb. lemon juice

1 Tb. chopped parsley

1 c. milk

2 c. lobster meat

1/4 c. buttered cracker crumbs

Saute the onion in the butter, and to this add the flour, salt, Cayenne pepper, paprika, pepper, lemon juice, and
parsley. Mix well and add the milk. When the whole has cooked until it is thick, add the lobster. Pour the mixture
into the clean shell of the lobster, sprinkle with cracker crumbs, and place in the oven long enough to brown the
crumbs. Remove from the oven, place on a serving dish, garnish with the claws and tail of the lobster, if desired, and
serve at once.

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Wednesday, November 30, 2011

Apple Balls

Česky: Jablka jsou všeamericky úspěšná potravi...Image via WikipediaIngredients

1½ cups dates
½ cup almonds
¼ cup walnuts
3 apples
2 tablespoons raisins
½ tablespoon cinnamon.


Soak 1 cup dates for 30 minutes to soften then drain. Leave remaining ½ cup dates
unsoaked. Blend almonds, walnuts and both soaked and drained and unsoaked dates
in food processor until chunky. Add cored and peeled (unpeeled if preferred) roughly
chopped apples into blender with raisins and cinnamon and blend until desired
Roll into small balls and set in fridge. Can be rolled in cinnamon or coconut if
desired. Can also be put into the bottom of a glass pie dish, placed in fridge and cut
into bars when set

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Sunday, October 23, 2011

Tasty Turds

Just in time for Halloween. I present, "Tasty Turds".

1 recipe Rice Krispy treats or popcorn balls, still hot and unshaped
12 oz. semisweet chocolate
2 tbsp. shortening
1 small pkg. candy corns
wooden skewers (optional)

1. With a knife, remove the red and orange sections from candy corns, leaving only the yellow "corn" tops.
2. Prepare Rice Krispy treats or popcorn balls recipe as directed. (Rice Krispy treats are easier to shape).
3. Instead of shaping into balls or pressing into a pan, form the treats into oblong "turd" shapes. Let cool to set.
4. In a double boiler or in the microwave, melt together chocolate and shortening, stirring until well combined.
5. Using a wooden skewer (or a fork), skewer each "turd" treat and dip into warm chocolate.
6. Set on wax paper. While still warm, press 3-4 candy corn tops into chocolate.
7. Repeat. Let cool to set.

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Thursday, August 11, 2011

Lemon Herb Butter

Hand-made_butterImage via WikipediaINGREDIENTS
1 lb. butter
1 tbs. lemon juice
1 tsp. dill
1 tsp. garlic powder

Soften butter by letting sit to room temperature. Then add all ingredients then chill.
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Snapper with Lemon Herbed Butter

8 oz Snapper Filet
Pinch of Black Pepper
Pinch of Salt
1 Cup Lightly Salted Almonds
2 Cup Fine Breaded Crumbs
1 Cup all-purpose Flour
2 Eggs beaten
3 Tablespoon Butter

DIRECTIONS: Rinse the fish filet and pat dry and season the Snapper on both sides with salt and black pepper. Grind the Almonds and bread crumbs to a fine powder in a food processor, running the machine in short bursts. Do not over grind or the mixture will become oily. Place the mixture in a shallow bowl, the flour in another bowl and the eggs in a third bowl.just before serving, melt the butter in a large frying pan, over medium heat. Dip each side of the fish in the flour first shaking off excess, then in mixture, then Almond bread crumbs, then pan fry until golden brown and crusty for about 2 minutes per side, then drain and transfer to plate and sprinkle with lemon herb butter.


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Thursday, July 28, 2011

Kahlua Brownies


  package Betty Crocker super moist devil's food chocolate cake mix
1 package Jello instant vanilla pudding
16 oz sour cream
12 oz package chocolate chips
1 egg
1/4 cup vegetable oil
3/4 cup Kahlua


Mix all ingredients except chocolate chips. Stir in chocolate chips. Pour in a well greased 11 x 17 cake pan and bake for 1 hour and 50 minutes at 325 degrees. Watch last few minutes so edges do not over bake. Cool before serving
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Wednesday, July 27, 2011

Vegan Blueberry Pie

Homemade (see below) or store-bought pie crusts
3/4 c. granulated sugar
3 tbsp. arrowroot powder (or cornstarch)
2 tbsp. fresh lemon juice
1 tbsp. lemon zest
4-5 cups fresh or frozen blueberries

If you are using frozen blueberries, let them sit out for about 15 minutes and then strain the juice.

Preheat the oven to 450°F.

Punch holes in your pie crust with a fork and prebakefor 10 minutes.

Remove the crust from the oven and let it cool.

For the top crust, you can either use another whole crust, make a latice design, cut shapes with a cookie cutter, or leave it off. If using, roll the crust and leave it in the fridge until you are ready.

In a big bowl, combine the sugar, cornstarch, lemon juice, and lemon zest.

When the mixture is creamy and combined, fold in the blueberries.

That's it! Then put the mixture into your prebaked pie crust. Cover with the other crust if you are using.

Bake at 425 degrees for 30 minutes. Then, reduce the heat to 350 degrees, and cook for another 25-35 minutes.

Vegan Pie Crust

2 1/2 c. unbleached all-purpose flour
1 tsp. white sugar
1/2 tsp. salt
1/2 c. vegetable shortening and 1/2 c. nondairy butter, cut up into little chunks
1/3 c. plus 1 tbsp. ice cold water

Measure out all the ingredients and put them in the freezer for 30 minutes before you start cooking.

Use a food processor or hand mixer to combine the flour, sugar, and salt.

Add the butter/shortening and pulse until the fat turns to pea-sized pieces.

Drizzle in the ice water and pulse until there are no dry spots left.

You should be able to press the dough into two balls by hand. If not, add a tiny bit more water.

Press the dough into two flattened balls and cover with plastic wrap. Refrigerate the dough for 30 minutes to a few days. You can also freeze it for 6 months.

When the dough is chilled, roll it out on a well-floured surface. Make sure not to warm the dough with your hands.

Transfer the dough to your pie pan by delicately folding it in half and half again (so it looks like a quarter of the circle), and then unfold into the pie pan.


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Tuesday, July 26, 2011

Bloody Mary with Shrimp

BLOODY MARYImage by Vikingfjord US via Flickr
22 ounces reduced-sodium V8
1 teaspoon  horseradish
1 teaspoon  worcestershire sauce
1 tablespoon  lemon juice
10 dashes tabasco
Freshly ground pepper to taste
3 ounces  vodka, optional
Ice cubes
4   cooked shrimp

Shake V8, horseradish, Worcestershire sauce, lemon juice, Tabasco, pepper and vodka, if using, in a large glass jar with a tight-fitting lid. Fill two tall glasses with ice and divide the Bloody Mary between the glasses. Garnish each drink with 2 shrimp.
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Mango and its cross sectionImage via WikipediaIngredients:

 1 large RIPE mango (it will be soft, not squishy to touch)
2 cups chicken soup stock (make your own or use bullion if you must)
1 TBSP lemon grass (available in most Asian markets, it looks like long greenish reeds when you buy it)
1 TBSP ginger - Freshly chopped is best
Ground chili peppers to taste
1 cup yogurt (2% plain is best)
2 TBSP cilantro (chinese parsley) chopped fine


Chop mango and put in food processor. Mix briefly and then put in the ginger, lemon grass, chili and 1/2 cup of soup stock. Mix again till everything becomes very smooth. Move the soup into another bowl (be sure it is large enough) and mix in first the rest of the stock, and then the yogurt. This is best served cold, so put in fridge till you are ready to eat. Then put into bowls and serve with the cilantro as the garnish.
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Saturday, July 23, 2011

Brown Sugar Banana Cupcakes

Lady finger bananasImage by neajjean via FlickrBrown Sugar Banana Cupcakes

1 1/3 cups flour
1 1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
pinch of nutmeg
1 egg
3/4 cup brown sugar
1 teaspoon vanilla extract
3 large ripe bananas, mashed
1/4 cup sour cream
1/2 cup butter, melted
Preheat oven to 350 degrees F. Line a muffin tin with cupcake liners.
Combine dry flour, salt, baking soda, cinnamon and nutmeg and set aside. In a bowl, whisk egg and add brown sugar, mixing until smooth. Stir in vanilla extract. Add sour cream and melted butter and mix. Stir in dry ingredients, then add mashed bananas and mix until batter comes together. The batter will be thick. Using an ice cream scoop or 1/4 cup measure, scoop batter in liners. Bake for 15-18 minutes. Let cool completely.

Avocado Buttercream
2 ripe avocados
2 tablespoons butter, softened
1 teaspoon vanilla extract
4 cups powdered sugar
pinch of salt
Cream avocado and butter together until smooth. With the mixer on low speed, add powdered sugar one cup at a time. Sprinkle in a pinch of salt and add vanilla. More sugar can be added if you’d like the frosting thicker. Frosting can be store in the fridge for up to 3 days. I recommend refrigerating the cupcakes.
 makes 12-20 cupcakes

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Friday, July 22, 2011

Hot and Spicy Peanuts

Love peanuts? Let's kick them up a bit and make them interesting.

                                                               Hot and Spicy Peanuts

2 teaspoons vegetable oil
2 cups unsalted peanuts
2 teaspoons chili powder
1/4 teaspoon ground red pepper (cayenne)
1/2 teaspoon garlic salt, use more if you like
In a skillet, heat oil over medium heat. Stir in the peanuts, chili powder, and red pepper. Cook and stir for 2 minutes or until peanuts are warm. Drain well on paper towels. Sprinkle garlic salt over peanuts and toss to combine. Cool completely
Makes about 2 cups

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Wednesday, July 20, 2011


4 tablespoons flour
4 tablespoons sugar
2 tablespoons cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
a small splash of vanilla extract
1 large coffee mug

Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly.
Pour in the milk and oil and mix well. Add the chocolate chips (if using) and vanilla extract, and mix again.
Put your mug in the microwave and cook for 3 minutes at 1000 watts (high).
The cake will rise over the top of the mug, but don't be alarmed!

Allow to cool a little, and tip out onto a plate if desired.

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Spicy Rattlesnake Pasta

1/4 cup olive oil

3 large garlic cloves, minced

1 28 oz can Italian tomatoes

1 dried hot red chilies, minced

1 tbsp. oregano

2 tsp. dried basil

2 tsp. black pepper

1 tsp. salt

juice from 1/2 lemon

1/2 lb. rattlesnake meat

1 lb penne or pasta of choice

Simmer rattlesnake in water and lemon juice for 1 hour, remove and separate meat from bones.

Combine de-boned meat with the rest of the ingredients (except pasta) in large saucepan and simmer for 1/2 hour.

Cook pasta as normal and serve over cooked pasta.
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Raccoon Stew

Today we are going to visit Roadkill cooking. Pick up that dead raccoon and let's eat!


1 Raccoon, cleaned
4 Carrots, chopped
3 Potatoes, chopped
2 Stalks of celery, chopped
1 Bag of frozen mixed vegetables
1 16 oz. can stewed tomatoes
Your favorite stew seasonings


Remove glands and as much fat as you can from raccoon. Parboil until done, skimming fat off water as it rises to the top. Remove raccoon and let cool. De-bone meat and hold aside.
Add carrots, potatoes, celery, mixed vegetables and canned tomatoes to the pot. Add meat to pot. Add seasonings. Keep at a low simmer until ready to serve. For a thicker stew, add flour mix with cold water before serving, stir until thickened.

Serves 4
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Monday, July 4, 2011

Deviled Eggs

A dozen boiled eggs with lion marks visible in...Image via Wikipedia12 large hard-boiled eggs (see Tip), peeled
1/3 cup nonfat cottage cheese
1/4 cup low-fat mayonnaise
3 tablespoons minced fresh chives or scallion greens
1 tablespoon sweet pickle relish
2 teaspoons yellow mustard
1/8 teaspoon salt
Paprika for garnish
1. Halve eggs lengthwise with a sharp knife. Gently remove the yolks. Place 16 yolk halves in a food processor (discard the remaining 8 yolk halves). Add cottage cheese, mayonnaise, chives (or scallion greens), relish, mustard and salt; process until smooth.
2. Spoon about 2 teaspoons yolk mixture into each egg white half. Sprinkle with paprika, if desired.
Makes 24 servings.
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Friday, June 17, 2011

Chicken Teriyaki

1/4 cup lite soy sauce
3 tbsp prepared spicy brown mustard
1 tbsp firmly packed brown sugar
1/2 tsp ground ginger
1 tbsp sesame seeds
1 sliced thin medium onion
1 cut in half garlic clove
2 tbsp vegetable oil
4 skinned boned chicken breast halves, each about 4 oz
1 spinach and pepper saute (see recip, e for this)


In medium bowl, whisk together soy sauce, mustard, sugar and ginger;
set aside.

In large, nonstick skillet, over high heat, toast sesame seeds until golden brown, about 4 minutes; remove from pan and set aside.

In same skillet, saute onion and garlic in oil until soft, about 5 minutes, if desired, discard garlic clove halves. Add chicken and soy sauce mixture to skillet. Cover and simmer, turning chicken over once, until chicken is cooked through.

Meanwhile, prepare spinach and pepper saute. To serve, place chicken on platter, pour sauce and vegetables over chicken and sprinkle with sesame seeds. Place sauteed mixture on platter.
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Thursday, June 9, 2011

Wagon-Wheel Frittata

2 1/2 cups (about 6 oz.) fresh

broccoli florets

1/2 cup (about 1.5 oz) sliced

fresh mushrooms

1/3 cup water

1 tablespoon cooking oil

or butter

6 eggs

1/3 cup skim or low-fat milk

1 1/2 teaspoons Italian

seasoning, crushed

4 very thin tomato slices

1/4 cup grated or shredded

Parmesan cheese

In 10-inch omelet pan or skillet over medium heat, cook broccoli, mushrooms and water, covered, until broccoli is tender, about 3 to 5 minutes. Drain. Remove pan from heat. Add oil. Arrange broccoli florets evenly around pan. Set mushroom slices between broccoli florets.

In medium bowl, beat together eggs, milk and seasoning until blended. Pour into pan over broccoli and mushrooms. Cover. Cook over medium-low heat until eggs are almost set, about 10 to 12 minutes. Remove from heat. Place 1 tomato slice in center. Cut remaining tomato slices in half. Arrange over top to resemble wagon-wheel spokes. Sprinkle cheese evenly over top. Cover and let stand until eggs are completely set, about 5 minutes. Slide from pan onto serving plate or cut into wedges and serve from pan.
Makes about six servings
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