Best Recipe

[TiS MwA]

mona wrote:

<quoted text>ey put some of those tamales recipes on here no one can aford 10 dollars right now.what does she wrap them with?i do know they are alot of work.

It is alot of work!! She uses the corn husks..you have to boil them to make them a lil soft to work with them.

[TiS MwA]

Klinepeter wrote:

<quoted text>The enchiladas i have eaten in Mexico where always a wrapped tortilla stuffed with meat and seaasoning,usually chicken, baked covered with mole and served topped with fresh diced onions and crema(sour cream)

Yes there are those....its pretty much which you prefer..they also make the ones with the thick tortilla fried...its a pepper they add when making their masa to make it red. You can add chorizo, papas, carrots,cabbage or lettuce top it with crema or nothing at all. My mother in law always referred to them as enchiladas also and she was from Mexico.

[mona]

TiS MwA wrote:

<quoted text>
It is alot of work!! She uses the corn husks..you have to boil them to make them a lil soft to work with them.

thanks

[CPyoung]

TiS MwA wrote:

<quoted text>
Yes there are those....its pretty much which you prefer..they also make the ones with the thick tortilla fried...its a pepper they add when making their masa to make it red. You can add chorizo, papas, carrots,cabbage or lettuce top it with crema or nothing at all. My mother in law always referred to them as enchiladas also and she was from Mexico.

I think thats what I had the other day

[TiS MwA]

Could be Sam.....I dont like them with chorizo tho!

[Cest Pa Bon]

I need a good shrimp recipe. I just headed 80 lbs. of beautiful 16-20 count and am ready to cook! Please post your favorite shrimp recipes.

[MSmex]

mona wrote:

<quoted text> thanks

you don't have to boil them all the time. You can put them in a sink of water overnight to soften them.

[TiS MwA]

MSmex wrote:

<quoted text>you don't have to boil them all the time. You can put them in a sink of water overnight to soften them.

Would you know how to make entomatadas? I know I didnt spell it right sos I hope you understand which I am trying to say!! lol

[TiS MwA]

Heres something fast and easy to cook when you get home tired Sam.
Take 3 whole peeled tomatoes ( from the can) and 2 garlic cloves and one jalapeno..blend it together. In a skillet fry onions til they are golden brown.Tear some corn totillas in pieces (about 2 inches triangular) fry that with your onions til they are slighly crisp. Add your sauce of tomatoes etc.Season with salt, black pepper or red pepper. Cook on low heat til your tortillas are soft. Leave it on low til ready to serve. When ready to serve crumble some queso fresco on top without stirring it in....serve with beans.

[CPyoung]

TiS MwA wrote:

Heres something fast and easy to cook when you get home tired Sam.
Take 3 whole peeled tomatoes ( from the can) and 2 garlic cloves and one jalapeno..blend it together. In a skillet fry onions til they are golden brown.Tear some corn totillas in pieces (about 2 inches triangular) fry that with your onions til they are slighly crisp. Add your sauce of tomatoes etc.Season with salt, black pepper or red pepper. Cook on low heat til your tortillas are soft. Leave it on low til ready to serve. When ready to serve crumble some queso fresco on top without stirring it in....serve with beans.

yummy.....I am printing everything now.....and will be trying all that.....but I still like when others do the cooking. It always come out better when they do....haha.....Love ya and hope this week will be a better one for you

[TiS MwA]

CPyoung wrote:

<quoted text>
yummy.....I am printing everything now.....and will be trying all that.....but I still like when others do the cooking. It always come out better when they do....haha.....Love ya and hope this week will be a better one for you

Of course its better when someone else does it! lol Anytime you wanting to learn how you know your welcomed to call and ask. Anyways hope its better this weekend too cause next recipe will be a dish Im preparing with arsin...lol (just joking)
love ya'll too..kiss my babies for me!

[Rest_of_the_Stor y]

Mike's famous Fried shrimp a la Grande Isle.

This fried shrimp recipe is made from my own concoction.

Large jumbo shrimp peeled, deveined, and butterfied.

Season the shrimp heavily with Rod's or Tony Chachere in a large bowl. Let set for about 15 to 20 minutes.

In another large bowl, add 4 cups of butter milk, 1 cup of sugar, 1/2 cup of vinegar (white), two well beaten eggs, 4 heaping tablespoons of baking powder (not soda) Wire whip the mixture until it becomes the consistency of a malt.

Add your shrimp to the above mixture and let set for another 20 minutes.

Once shrimp have set in the mixture, put the amount of shrimp you will cook in one batch into a colander and drain excess.

In a platter of flour with a little more seasoning dredge the shrimp.

Once the shrimp are dredged in the flour start frying in a black pot of hot oil. Fry until golden brown. Place the fried shrimp on a platter of paper towels.

Now, guys and gals, sit down at the table with your fried shrimp and enjoy. A good caesar salad made with romain lettuce and croutons will complimnet the meal. Purchase a bottle of white Mouton Cadet and serve wine with the meal. Mouton Cadet is bottled in France from the vineyards of the Rothschild family. Their premier wine is Chateau LaFitte Rothchild. That sells for about $150.00 a pop. The Mouton Cadet sells for about $20.00 a bottle.

Your can purchase the white Mouton Cadet at Plippe's or Marcello's in Lafayette.

Bon apetite, Michael K. Dupre Saucier.(I also have a recipe for the salad dressing to use in the caesar salad.

[hungry]

that sounds good ,but i want to know if it is real sweet I can't have a lot of sugar.

[Rest_of_the_Stor y]

hungry ... It's not that sweet due to the buttermilk and vinegar which breaks down some of the properties of the sugar. Try using 1/4 to 1/2 cup of sugar. You can also substitute the butter milk with evaporated milk using one tablespoon of vinegar per can of milk. Try using a sugar substitute. You probably could use about 5 or 6 little packlets of substitute. The only thing about the substitute is that the presentation of shrimp once fried may not give the golden brown color desired. "Gawd fawbid" (NOLA yat talk) I've never tried using the sugar substitute so I can't assure you the end result.

The sugar substitute may alter the true flavor of the shrimp besides its golden brown color. You may experiment, but I can't guarantee it will be as tasty as the original. Any other question just post. mkds

[hungry]

Rest_of_the_Story wrote:

hungry ... It's not that sweet due to the buttermilk and vinegar which breaks down some of the properties of the sugar. Try using 1/4 to 1/2 cup of sugar. You can also substitute the butter milk with evaporated milk using one tablespoon of vinegar per can of milk. Try using a sugar substitute. You probably could use about 5 or 6 little packlets of substitute. The only thing about the substitute is that the presentation of shrimp once fried may not give the golden brown color desired. "Gawd fawbid" (NOLA yat talk) I've never tried using the sugar substitute so I can't assure you the end result.
The sugar substitute may alter the true flavor of the shrimp besides its golden brown color. You may experiment, but I can't guarantee it will be as tasty as the original. Any other question just post. mkds

thanks I will try it .

[Rest_of_the_Stor y]

Guys and gals, this is my recipe for the salad dressing regarding the caesar salad:

1). Two bags of romain lettuce, one bag of croutons.

2). the salad dressing, one (1) clove garlic cushed. One egg beatened, Two (2) tablespoons of cider vinegar, One (1) tablespoon of lemon juice, 1/4 tablespoon of salt, 1/4 teaspoon of black pepper,or a tad more, 1/2 cup of parmesan cheese.

Add all the ingredience in a shaker or blender, Emulsify the ingredience and let set in the icebox for about thirty minutes.

Once all above have been conglormated together, pour the mixuture over the lettuc and croutons at the very last minute before serving. Toss the salad dressing with two (2) wood spoons.

Enjoy, mike

[HMMM]

Breakfast Caserole by MOI'
(can be made day before and baked in the morning)

1 eggplant sliced into 1/2-inch slices
2 large baking potatoes peeled, sliced into 1/2 inch slices
4 scrambled eggs(scramble and divide into 2 small dishes) use later
1 1/2 lbs ground chuck hamburger
1/2 cup onion, diced
1/2 cup bell pepper,diced
1/2 cup celery, diced
1/2 cup green onions [tops and bottoms]
1-8 oz. bag shredded cheese-of-choice
black pepper and red peper when cooking chuck hamburger

spray baking pan with pam.

bake the eggplant and potatoes until done.
set aside for casserole

brown hamburger, and veggies in hot black pot until done.

arrange 1/2 of eggplant and potaotes at bottom of baking dish. spread 1 serving of scrambled eggs on eggplants and potatoes, spread 1/2 meat and veggies mixture over eggplant and potatoes

arrange other half of eggplant and potatoes on top of meat, add 2nd serving of scrambled eggs then meat then finish off with cheese.

sprinkle shredded cheese on top of meat

bake in oven @ 350 degree for 45 mintues or until cheese begins to bubble.

slic into squares.

serve side dish of fruit

[hey ladies]

this subject was so far at the bottom of the list i figured i bring it up to the top!!!!! does anyone have a good easy crab augratin recipe?

[The Epicurean]

Crabmeat Au Gratin recipe

1/2 lb. onions (1 large white, some green)
3 ribs celery
1/2 lb. butter
4 tbsp. flour
1 large and 1 small can carnation milk
2 egg yolks
2 lb. fresh white crabmeat
10 oz. mild cheddar cheese, grated.

Saute onions and celery in butter until soft. Add flour and blend. Add milk and blend. Remove from heat, add egg yolks, crabmeat, salt and pepper (to your taste) and grated cheese. Put in casserole with cheese on top, and bake. I use 350f on my oven. This serves 6-8 people.

Yet another good choice dish ***

Crabmeat Mornay

1 stick butter or oleo (butter preferably)
2 tbsp flour
1 pint breakfast cream or (half & half)
1/2 lb. grated swiss cheese
1/2 glove garlic, minced
2 tbsp of minced parsley
2 tbsp dry white wine
4 green onions, chopped fine
1 lb. lump crabmeat salt, black pepper, red pepper to taste.

Saute' green onions, parsley, and garlic in butter until the onions are limp, only (do not brown) for approximately 10 minutes. Add flour. Blend well and then gradually add cream until the sauce is creamy. Add cheese, wine and seasonings. Fold in the crabmeat and simmer for 2 minutes. Serve immediately. You can also use a heated chafing dish to keep warm. Top the crabmeat mornay on melba toast, garlic bread, or a cracker of your choice.

**** This is a choice dish for a romantic "stay at home," entree complemented by candlelight, a good superior white wine,(Mouton Cadet) and of course your "Sha-T-BeBe!
Serve with a spinach salad, creamed potatoes, green peas, and garlic French bread. Watch the wine intake - might get you in trouble!

[Epicurean delights]

Sorry must have hit the button twice, thus printing twice. I guess the recipe is like New York . . . the city that is so nice they named it twice. LOL