5 CHICKEN BREASTS OR 1 WHOLE CHICKEN, COOKED AND SHREDDED -- I use Rotisserie chickens - Family size12 OZ RANCH OR BLEU CHEESE DRESSING (1.5 CUPS)12 0Z HOT SAUCE--LIKE FRANK'S (1.5 CUPS)16 OZ CREAM CHEESE (SOFTENED)4 CUPS GRATED CHEDDAR CHEESEMIX ALL TOGETHER IN 13X9 BAKING DISHBAKE AT 350 30-40 MINUTESWe use ranch any brand.
freezes Well. Serve with Fritos or Doritos Better served Hot
Monday, March 8, 2010
Sunday, March 7, 2010
Cajun Seafood Balls
1/2 pound cooked, cleaned and peeled shrimp
1 (6-ounce) can crabmeat
1 (6-ounce) can salmon fish
1 (7-ounce) can whole corn kernels, drained
1 cup cooked white rice, leftover is fine
1 tablespoon Cajun spice mix
1/2 cup prepared tartar sauce, plus more for serving
1 tablespoon grainy mustard
2 tablespoon dried parsley flakes
Salt and freshly ground black pepper
2 eggs, beaten, divided
1/4 cup dried bread crumbs
1/4 cup panko crumbs
Peanut oil, for frying
Directions
Pulse the shrimp in a food processor until finely chopped. Transfer the shrimp into a large mixing bowl. Add all the remaining ingredients except 1 of the beaten eggs and the bread crumbs, and fold together gently but thoroughly. Roll the mixture into 1 1/2-inch balls and dip into the beaten egg and the dredge in the bread crumbs. Deep-fry in 350 degree oil until golden brown. Drain on paper towels. Serve with tartar or remoulade sauce for dipping.
1 (6-ounce) can crabmeat
1 (6-ounce) can salmon fish
1 (7-ounce) can whole corn kernels, drained
1 cup cooked white rice, leftover is fine
1 tablespoon Cajun spice mix
1/2 cup prepared tartar sauce, plus more for serving
1 tablespoon grainy mustard
2 tablespoon dried parsley flakes
Salt and freshly ground black pepper
2 eggs, beaten, divided
1/4 cup dried bread crumbs
1/4 cup panko crumbs
Peanut oil, for frying
Directions
Pulse the shrimp in a food processor until finely chopped. Transfer the shrimp into a large mixing bowl. Add all the remaining ingredients except 1 of the beaten eggs and the bread crumbs, and fold together gently but thoroughly. Roll the mixture into 1 1/2-inch balls and dip into the beaten egg and the dredge in the bread crumbs. Deep-fry in 350 degree oil until golden brown. Drain on paper towels. Serve with tartar or remoulade sauce for dipping.
Thursday, March 4, 2010
Pralines
1 1/2 cups sugar
3/4 cup light brown sugar, packed
1/2 cup milk
6 tablespoons butter (3/4 stick)
1 1/2 cups pecans, (roasted optional)
1 tablespoon vanilla
Combine all ingredients and bring to a "softball stage"* (238-240 degrees), stirring constantly. Remove from heat.
Stir until mixture thickens, becomes creamy and cloudy, and pecans stay suspended in mixture. Spoon out on buttered waxed paper, aluminum foil or parchment paper. When using waxed paper, be sure to buffer with newspaper underneath, as hot wax will transfer to whatever is beneath.
NOTE: To roast pecans, bake them on a sheet pan at 275 degrees for 20 to 25 minutes, until slightly browned and fragrant.
*When you place a spoonful into a glass of water it sticks to the side.
3/4 cup light brown sugar, packed
1/2 cup milk
6 tablespoons butter (3/4 stick)
1 1/2 cups pecans, (roasted optional)
1 tablespoon vanilla
Combine all ingredients and bring to a "softball stage"* (238-240 degrees), stirring constantly. Remove from heat.
Stir until mixture thickens, becomes creamy and cloudy, and pecans stay suspended in mixture. Spoon out on buttered waxed paper, aluminum foil or parchment paper. When using waxed paper, be sure to buffer with newspaper underneath, as hot wax will transfer to whatever is beneath.
NOTE: To roast pecans, bake them on a sheet pan at 275 degrees for 20 to 25 minutes, until slightly browned and fragrant.
*When you place a spoonful into a glass of water it sticks to the side.
Crawfish Fettuccini
1 cup butter
1 onion, chopped
1 green bell pepper, chopped
1 cup diced celery
3 cloves garlic, minced
2 tablespoons all-purpose flour
1 teaspoon Cajun seasoning
1 cup milk
1 (10.75-ounce) can cream of mushroom soup
8 ounces processed cheese with jalapenos, cubed
2 (16-ounce) packages frozen cooked, peeled, and deveined crawfish tails, thawed
1 (16-ounce) package fettuccini, cooked and kept warm
Garnish: fresh chopped green onions
In a large skillet, melt butter over meduim heat. Add onion, bell pepper, celery, and garlic; cook for 5 minutes, or until tender. Add flour and Cajun seasoning; cook for 2 minutes, stirring frequently. Stir in milk; cook for 5 to 6 minutes, or until slightly thickened, stirring constantly. Add soup and cheese, stirring until cheese is melted. Add crawfish, and cook until warmed through. Serve over fettuccini. Garnish with green onions, if desired.
1 onion, chopped
1 green bell pepper, chopped
1 cup diced celery
3 cloves garlic, minced
2 tablespoons all-purpose flour
1 teaspoon Cajun seasoning
1 cup milk
1 (10.75-ounce) can cream of mushroom soup
8 ounces processed cheese with jalapenos, cubed
2 (16-ounce) packages frozen cooked, peeled, and deveined crawfish tails, thawed
1 (16-ounce) package fettuccini, cooked and kept warm
Garnish: fresh chopped green onions
In a large skillet, melt butter over meduim heat. Add onion, bell pepper, celery, and garlic; cook for 5 minutes, or until tender. Add flour and Cajun seasoning; cook for 2 minutes, stirring frequently. Stir in milk; cook for 5 to 6 minutes, or until slightly thickened, stirring constantly. Add soup and cheese, stirring until cheese is melted. Add crawfish, and cook until warmed through. Serve over fettuccini. Garnish with green onions, if desired.
Shrimp Salad
1 cup sour cream
1 cup mayonnaise
1/2 cup minced onion
1/4 cup minced celery
3 tablespoons ketchup
4 teaspoons fresh lemon juice
3 teaspoons horseradish
1 teaspoon salt
3/4 teaspoon ground black pepper
1 1/2 pounds medium shrimp cooked, peeled, and deveined
1 (16-0unce) box macaroni noodles, cooked and drained
In a large bowl, combine sour cream, mayonnaise, onion, celery, ketchup, lemon juice, horseradish, salt, and pepper. Stir in shrimp and macaroni noodles. Cover, and chill for at least 4 hours before serving.
1 cup mayonnaise
1/2 cup minced onion
1/4 cup minced celery
3 tablespoons ketchup
4 teaspoons fresh lemon juice
3 teaspoons horseradish
1 teaspoon salt
3/4 teaspoon ground black pepper
1 1/2 pounds medium shrimp cooked, peeled, and deveined
1 (16-0unce) box macaroni noodles, cooked and drained
In a large bowl, combine sour cream, mayonnaise, onion, celery, ketchup, lemon juice, horseradish, salt, and pepper. Stir in shrimp and macaroni noodles. Cover, and chill for at least 4 hours before serving.
Sprimp Spaghetti
1 1/2 cups butter
1 cup chopped onion
1 tablespoon dried parsley flakes
1 tablespoon Worcestershire sauce
1 teaspoon salt
1 teaspoon ground black pepper
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/4 teaspoon garlic powder
3 pounds medium fresh shrimp, peeled and deveined
1 (12-ounce) package thin spaghetti, cooked and drained
1 (8-ounce) package processed cheese, cut into 1/2-inch pieces
Preheat oven to 350.
In a large skillet, melt butter over medium-high heat. Add onion; cook for 5 minutes or until tender. Stir in parsley, Worcestershire sauce, salt, pepper, basil, thyme, and garlic powder. Pour mixture into a 13x9-inch baking dish; add shrimp, tossing gently to coat. Bake for 25 minutes, stirring occasionally.
Remove from oven; stir in spaghetti and cheese. Return to oven, and bake 5 minutes, or until cheese is melted, stirring to combine.
1 cup chopped onion
1 tablespoon dried parsley flakes
1 tablespoon Worcestershire sauce
1 teaspoon salt
1 teaspoon ground black pepper
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/4 teaspoon garlic powder
3 pounds medium fresh shrimp, peeled and deveined
1 (12-ounce) package thin spaghetti, cooked and drained
1 (8-ounce) package processed cheese, cut into 1/2-inch pieces
Preheat oven to 350.
In a large skillet, melt butter over medium-high heat. Add onion; cook for 5 minutes or until tender. Stir in parsley, Worcestershire sauce, salt, pepper, basil, thyme, and garlic powder. Pour mixture into a 13x9-inch baking dish; add shrimp, tossing gently to coat. Bake for 25 minutes, stirring occasionally.
Remove from oven; stir in spaghetti and cheese. Return to oven, and bake 5 minutes, or until cheese is melted, stirring to combine.
Pineapple Coconut Bars
3 1/2 cups all-purpose flour, divided
1 cup sweetened flaked coconut
1 cup firmly packed brown sugar
1 teaspoon baking soda
1 cup butter, divided
1 cup sugar
3 large eggs
1 (20-ounce) can crushed pineapple, drained
Garnish: toasted flaked coconut
Preheat oven to 350. Lightly grease a 13x9-inch baking pan.
In a large bowl, combine 2 1/2 cups flour, coconut, brown sugar, and baking soda. Using a pastry blender, cut in 1/2 cup butter until mixture is crumbly. Reserve 1 cup crumb mixture for topping. Press remaining crumb mixture evenly into bottom of prepared pan. Bake for 10 minutes.
In a medium bowl, beat remaining 1/2 cup butter and sugar at medium speed with an electric mixer until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in remaining 1 cup flour. Stir in pineapple. Spread mixture evenly with reserved crumb mixture. Bake for 25 minutes, or until a wooden pick inserted in center comes out clean. Let cool completely before cutting into squares. Garnish with toasted flaked coconut, if desired.
1 cup sweetened flaked coconut
1 cup firmly packed brown sugar
1 teaspoon baking soda
1 cup butter, divided
1 cup sugar
3 large eggs
1 (20-ounce) can crushed pineapple, drained
Garnish: toasted flaked coconut
Preheat oven to 350. Lightly grease a 13x9-inch baking pan.
In a large bowl, combine 2 1/2 cups flour, coconut, brown sugar, and baking soda. Using a pastry blender, cut in 1/2 cup butter until mixture is crumbly. Reserve 1 cup crumb mixture for topping. Press remaining crumb mixture evenly into bottom of prepared pan. Bake for 10 minutes.
In a medium bowl, beat remaining 1/2 cup butter and sugar at medium speed with an electric mixer until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in remaining 1 cup flour. Stir in pineapple. Spread mixture evenly with reserved crumb mixture. Bake for 25 minutes, or until a wooden pick inserted in center comes out clean. Let cool completely before cutting into squares. Garnish with toasted flaked coconut, if desired.
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