When we get all the recipes in are we going to publish the LPSG Cook Book? I think that would be a hoot to sell in the stores. Just the title. I can just imagine the image we could use on the front. Tis tis we coud all get rich on this little scheme. We could name it trolling through recipes and other delights. I can just imagine the recipe for cream puffs. I bet that would catch everyone's attention. Various ways to heat the mixture. Now that aught to get some feedback as well. Various pan sizes: uhm. Someone should come up with something for that.
What a book to sell in Spensors or somewhere.
Sorry. Freddie just had to see the humor in all of this. It is hilarious what is going on. This is funnier than the pile and I thought nothing would ever beat that.
This is the most with it group I have ever seen. Thanks for letting me be a part even if I don't quite measure the average here. I love it here anyway.
Freddie
Originally posted by dickbulge+Feb 22 2005, 11:45 PM--><div class='quotetop'>QUOTE(dickbulge @ Feb 22 2005, 11:45 PM)</div><div class='quotemain'><!--QuoteBegin-TexAssgirl@Feb 22 2005, 07:20 PM
DMW - they are actually from the Top Secret Restaurant Recipe book and are the recipe for Red Lobster's stuffed mushrooms.
I have a couple of other killer recipes to if anyone is dying for some good ones. And, I'm on the hunt for a good etouffee' recipe and a she-crap soup one if anyone is willing to share.
[post=285599]Quoted post[/post]
Texassgirl can you find crawfish up there with the Yankees? There are sources for frozen crawfish ingrediants and I guess it would be good with shrimp too. There are some very elaborate recipes around but this is authenic home style.
Crawfish Etouffee
for 4
6 Tbs salt butter
1/4 c. flour
1 c chopped onion
1/2 c. chopped grn pepper
1/2 c. chopped celery
1 Tbs minced garlic
1/4 tsp black pepper
1/4 tsp cayenne
1 tsp lemon juice
1/3 c. thinly slice scallion tops
1 Tbs minced fresh parsley
1 c. cold water
1 tsp salt
1 1/2 c. crawfish tails (about 30
tails)
1/2 cup crawfish "fat" (actually its just a secretion)
2 c. hot water (approximately]
boiled rice
In a heavy 5 to 6 quart pot, melt the butter over low heat. Gradually add the flour, stirring constantly. Cook over low heat till a medium brown roux is formed (about 15 to 20 minutes). Quickly add the onion, grn pepper, celery, and garlic and continue to cook, stirring frequently, until the vegetables are glazed and tender (about 20 minutes). Add the crawfish tails, crawfish fat, salt. black pepper, cayenne, lemon juice, scallion tops, and parsley and mix well. Add the 1 cup cold water and bring to a boil, then lower the heat and simmer for 12 minutes, or until the crawfish tails are just tender, stirring frequently. Shortly before serving heat slowly over a low flame and gradually add 1 to 2 cups hot water to provide the gravy. Serve over boiled rice.
[post=285645]Quoted post[/post]
[/b][/quote]