Hidden Places

Well...,Hahhahaha

http://www.youtube.com/watch?v=jc_UCc8EQcQ

omg. i just have to post this.

a friend posted this on facebook. it looks and sounds soooooo yummy... i might just have to attempt it. ha ha ha ha.

http://grshortstop.blogspot.com/2009/10/chicken-bacon-caesar-calzones.html

Hey all you salad eaters...

I have been adding fresh cilantro to my salads. I must say it is very tasty. It is amazing to me that adding one little herb makes such a great difference.

It is so hot here in AZ 100+ all day and into the nights. A nice cold salad is about the only thing my taste buds crave.

mmmmmmmm.

i LOVE potatoes!!!

one of my most favorite items for breakfast!

two potatoes diced.

throw some olive oil into frying pan and season with garlic salt, seasoning salt, lemon pepper, pepper, and crushed hot peppers.

cover. stir every once in a while. in about 1/2 hour they're done ... depending how hot you have the stove.

put in bowl. swirl tons of ketchup on them. stir. eat. mmmmm. taste-bud bliss!!! :)

don't forget your morning shot of tequila!

mmmmm omg.

i just made grilled cheese sandwiches with ham. omg. soooooooo yummy.

its WAY easier than i remember!! lol.

i haven't tried making them since like 1996 or something like that.

my colleague was making me drool last week so she explained how she makes them.

now i'm just waiting for my cream of mushroom soup to finish. ~twiddling thumbs~

One More...Crawfish Stuffed Manicotti

Needless to say...I ate very good growing up.

4 tb Butter

2 bn Green onions - finely

-chopped (use about 1 inch -of The fresh green part) 4 tb Parsley - minced

3 Clove garlic - finely minced

1/4 c Brandy

8 tb Butter

6 tb Flour

2 c Light cream

2 c Milk

1/2 c White wine - dry

1/2 c Tomato ketchup

4 tb Tomato paste

1 Lemon - juiced

1 tb Worcestershire sauce

4 c Crawfish tails - whole,

-boiled Salt, pepper and Tabasco to -taste 1 pk Manicotti

STUFFING: 1 Stick butter

1 1/2 c Onions - finely chopped

1 bn Green onions - finely

-chopped 1 c Celery - finely chopped

1 c Green pepper - finely

-chopped 3 Clove garlic - minced

4 tb Parsley - finely chopped

1 Lemon - juiced

2 Bay leaves

1 ts Thyme leaves

4 c Crawfish tails - boiled,

-finely chopped 2 c Bread crumbs - fine

Salt, pepper and Tabasco to -taste 1 Egg

CRAWFISH STUFFED MANICOTTI: Melt the 4 tablespoons butter. Fry the green onions, parsley and garlic until onions are wilted. Add the crawfish tails and let all of this fry until sizzling hot. Heat a small pot and pour in the brandy. Remove the crawfish from fire, ignite the brandy and pour into the crawfish mixture. Toss until flames die down. Set aside. In another pot, melt 8 tablespoons butter. Add the flour and let this cook on a low fire until flour is cooked, about 2 minutes, stirring often. Add the cream, milk, ketchup and tomato paste, stirring constantly until sauce comes to a boil and starts to thicken. Add the wine, lemon juice, Worcestershire sauce, salt, pepper and Tabasco. Combine both pans and simmer for a few minutes. If sauce is too thick, thin it out with a little more milk. Cook manicotti according to package directions. Note: Do not use crawfish cooked with crab boil. STUFFING: Melt the stick of butter. Fry onions, green onions, celery, green pepper, garlic and parsley until wilted. Add crawfish meat, lemon juice, bay leaves and thyme. Let all of this cook for about 10 or 15 minutes or until vegetables are cooked. Add bread crumbs, salt, pepper and Tabasco. Cook for about 10 minutes, stirring often. If stuffing is too moist, add a little more bread crumbs. Add the egg and mix well. Stuff the manicotti carefully and lay them in a lightly greased baking dish in a single layer. Pour most of the sauce over the manicotti and bake covered in a 350 F preheated oven for about 35 to 40 minutes or until manicotti are fully cooked. Spoon reserved sauce over manicotti when served. Serves 5 to 7. Note: Do not use crawfish cooked with crab boil. Recipe from Marguerite Sigur, Times-Picayune Cooking Contest, 1985.

Grandmother's Creation

She worked on this for weeks before the contest. I remember. Now it is served at some of the top places in New Orleans.

Thought I'd share.

CRAWFISH AND CORN SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb Crawfish tails - peeled
2 c Corn - cut from the cob,
-reserving about 4 cobs
1 cn Corn - cream-style
1 c Onions - finely chopped
2 Ribs celery - finely chopped
1 Med. bell pepper - finely
-chopped
1 bn Green onions - finely
-chopped (use about 2 or 3?
Of the fresh green part)
4 tb Parsley - minced
3 Clove garlic - minced (3 or
-4 cloves, depending on
-size)
6 tb Butter
6 tb Flour
1 tb Worcestershire sauce
1 lb Tomatoes - canned, drained
-(reserve liquid)
1 Bay leaf - or 2
1 t Thyme
Salt, pepper and Tabasco to
-taste
STOCK:
Shells and claws for peeled
-crawish, NOT the heads
4 tb Butter
1/4 c Brandy - or Cognac
1 c White wine
Water
1 Carrot - cut into large
-pieces
1 Rib celery - cut into large
-pieces
3 Green onions - cut into
-large pieces
3 Sprig parsley - whole
2 Clove garlic
1 Bay leaf
1 pn Thyme

Number of Servings: 8

Make stock first. Ten pounds of boiled crawfish make
one pound of meat. Peel crawfish, reserving shells and
claws. Rinse shells and let drain. Melt butter in a
large pot; add shells and fry until sizzling and hot,
turning them often. When shells are hot enough, heat
a small pot, pour in brandy and ignite. Remove shells
from fire, pour in brandy, tossing and turning until
the flame dies down.

Add wine and water to cover shells. Add onion,
celery, green onions, parsley, garlic, thyme and bay
leaf. Let it all simmer for an hour. Strain carefully
and reserve.

In another pot, melt butter, add flour and let cook on
low fire until medium brown. Add chopped vegetables
and let cook on a low fire until wilted, stirring
often. Chop tomatoes and add to pot with reserved
liquid. Let cook a few minutes.

Add stock -- just enough to make a soupy consistency
~- then add Worcestershire sauce, bay leaf, thyme,
crawfish, corn and about four of the cobs (for added
flavor). Let simmer an hour. Taste for salt, pepper
and Tabasco. If using boiled crawfish, it is usually
peppery enough.

Remove the cobs and serve.

If the soup is too thick, add more stock or water. If
it's too thin, cook a little more flour and add to
thicken it.

Serves 8.

NOTE: If you prefer to buy crawfish tails already
picked, buy a couple of pounds of boiled crawfish and
pick them so as to have the shells to make your stock.
Shrimp may be substituted.

Grand Prize Winner by Marguerite Sigur, Times-Picayune
Cooking Contest, 1984.