Mix together the crab, cream cheese, onion and horseradish. Place in oven proof pan. Sprinkle the sliced almonds on top. Bake in a 350f oven for 30 minutes. Serve with crackers or party rye.
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1 lb Flaked crabmeat 1 cn Jalapeno peppers(1 lb 11oz) 2 tb Green pepper; finely chopped 2 tb Onions; finely chopped 1/4 c Cracker meal 1 Egg; beaten 1/4 ts Salt 1/4 ts Black pepper 1/8 ts Cayenne pepper 1 Clove garlic; minced 1/4 c Milk BREADING MIXTURE: 2 c Cracker meal 1 c Milk 2 Eggs 1/4 ts Salt 1/4 ts Pepper
Cut peppers in half lengthwise. Discard pulp and seeds and rinse carefully. In a large mixing bowl, combine remaining ingredients except breading mixture. Stuff pepper halves with crab mixture and press stuffing around pepper. Set peppers aside. To prepare Breading Mixture, place cracker meal in a flat pan, mix together milk, eggs and salt and pepper. Dip peppers in egg mixture, then in cracker meal. Repeat procedure. Deep fry at 365 degrees until golden brown. Drain on absorbent paper.
This is the BEST...you can adjust the intensity of the buffalo sauce to your liking. We like it HOT!! Prep Time: approx. 15 Minutes. Cook Time: approx. 20 Minutes. Ready in: approx. 45 Minutes
1 In a large resealable plastic bag, combine the flour, Creole-style seasoning, garlic powder, ground cayenne pepper, onion powder, and ground black pepper. Seal the bag and shake a few times to combine the ingredients well. 2 Rinse the shrimp under cold water and place them in the plastic bag with the flour mixture. Seal the bag and shake to coat all of the shrimp well with the flour mixture. 3 Place the coated shrimp on a cookie sheet and place in the refrigerator for 15 to 20 minutes. Save remaining flour mixture in the bag. 4 In a mixing bowl, whisk together garlic, butter hot sauce and cayenne pepper; set aside. In a pot, heat the oil to 375 degrees F (190 degrees C). 5 Remove shrimp from refrigerator and shake a second time in flour mixture. 6 Place the shrimp in hot oil and fry until pink, about 2 to 3 minutes. Immediately coat with buffalo sauce.
2 Pound Steelhead Trout or Salmon filet, fresh 1/8 Cup olive oil 4 Clove garlic, diced 1 1/2 Tblsp rosemary, crushed, either fresh or dried 1 Cup Morton Tender Quick 1 Quart water pepper to taste
Alder smoking chips, soaked in water or wine
Rinse fish in cold water. Place in glass ( not metal ) shallow roasting dish. Pour olive oil over fish, cover with minced garlic and rosemary. Rub into both sides well. Let sit in fridge over night ( at least 8 hours ). Make a brine of Mortons Tender Quick and water. Pour the brine into the dish with the fish and let marinate for 15 minutes per half inch thickness of fish. Meanwhile, prepare your smoker or grill for a four hour slow burn ( 150f to start ).
Remove fish from brine and drain. Place fish on foil shaped as close as you can to the contures of the filets. Place this on the rack of grill or smoker. Add alder chips to coals or heatbox, cover and let smoke for 2 hours. Add smoke chips as needed. Increase heat to 200f and let smoke until internal temperature reaches 165f. Remove from grill or smoker and allow to cool for 20 minutes . Serve.
Tony's Blackened Fillets 6 (10 oz.) fresh fish fillets 3 sticks butter, melted Tony Chachere's Spice -n- Herb Seasoning
In a well-ventilated area, heat a 12-inch (seasoned) cast-iron skillet over very high heat to the smoking stage.
Meanwhile, dip each fillet in the melted butter in order to coat both sides. Sprinkle Tony Chachere's Spice -n- Herb Seasoning generously on both sides of the fillets. Place fillets in the hot skillet. Pour 1 teaspoon of butter on top of each. Cook, uncovered, until the underside looks lightly charred (about 2 minutes). Turn the fish over and pour 1 teaspoon butter on top. Cook until fish is cooked through. Repeat with remaining fillets. Serve piping hot. Yields 6 servings.
1 (4 lb) red snapper Tony Chachere's Spice and Herb Seasoning 2 tablespoons margarine 1 (8 oz) can tomato sauce 1 teaspoon sugar 1 cup chopped onions ? cup chopped bell pepper 4 cloves garlic, minced 1 cup chopped celery ? cup dry white wine
Season fish inside and out and place in open baking pan. In a saucepan, combine margarine, tomato sauce, sugar and vegetables. Cook over low heat for 30 minutes. Pour wine over fish, followed by the sauce. Place in 300 degree oven and cook for one hour, basting occasionally. Serve with oyster dressing. Yields 8 servings.
1 onion, chopped ? bell pepper, chopped 2 cloves garlic, chopped 1 rib celery, chopped 4 tablespoons margarine 1 cup water 1 small can tomato sauce ? teaspoon thyme ? teaspoon crushed bay leaf ? teaspoon basil 1 lb. peeled shrimp Tony Chachere's Creole Seasoning
In a Dutch oven, saut頶egetables in margarine for 5 minutes; add water, tomato sauce, thyme, bay leaf, and basil. Cover and simmer for 45 minutes. Add shrimp seasoned with Tony Chachere's Creole Seasoning and cook covered for 30 minutes. If sauce is too thick, add water. Serve over steamed rice. 4 servings.
1 (8 oz) package cream cheese 4 Tbsp margarine 1 onion, chopped 1 bell pepper, chopped 3 ribs celery, chopped 1 lb. lump crabmeat 1 lb. shrimp or crawfish 1 teaspoon hot pepper sauce Tony Chachere's Creole Seasoning 2 tablespoons butter, melted 1 can cream of mushroom soup 1 ? cups steamed rice Cooking spray 1 cup shredded sharp cheddar cheese ? cup breadcrumbs
Melt cream cheese and margarine in a double boiler. In a large saucepan, saut頯nions, bell pepper, and celery until tender. Remove form heat. Stir in next seven ingredients and mix well. Place in a 2-quart casserole dish coated with cooking spray. Top with cheese and breadcrumbs. Bake at 350 degrees for 20 minutes or until bubbly. Yields 12 servings.
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Recipe Name: SHRIMP AND GRITS Category: SOUTHERN Serves: 2
3 Cups Cooked grits 6 strips Bacon 1/3 cup Green bell pepper diced 1/4 cup Celery 1 pound Shrimp large peeled and deveined 1/3 cup Chicken broth Dash Hot pepper sauce
Recipes similar to this are popular along the Southeast coast of America.
Prepare the grits according to the package direction. Set aside. In a heavy skillet, brown the bacon. Remove the bacon and drain on paper towels. Dice and reserve. Add the onion, green pepper, and celery to the bacon grease. Cook until just soft. Remove with a slotted spoon and reserve. Add the shrimp to the skillet and cook until just pink. Return the bacon and onion mixture to the pan. Add the broth and hot sauce and reduce slightly. Spoon the shrimp mixture over warm grits. Serve warm.
1 CANTALOUPE, PEELED AND SLICED INTO 4 RINGS 1 POUND STEAMED SHRIMP THAT HAS BEEN PEELED AND CHILLED 2 FIRM BANANA'S 1 ORANGE, PEELED AND CHOPPED 1 POUND RED GRAPES CUT IN HALF EACH
DRESSSING PUREE ON BANANA (RIPE) IN BLENDER ADD 1/2 CUP MAYONNAISE, 2 T CHUTNEY AND 1 T LEMON JUICE PROCESS IN BLENDER, REFRIGERATE AND SERVE OVER SSHRIMP AND FRUIT MIXTURE
THIS IS REALLY GOOD DURING THIS TIME OF THE YEAR WHILE IT'S HOT
New Orleans Style Barbecued Shrimp This is always a big hit at casual dinner partys. I spread out newspaper for the tablecloth, use lots of oversized napkins (since this is a hands-on experience!) and serve lots of cold New Orleans beer. I also serve hot steamed rice for those that want their shrimp on top. I usually make two desserts--bread pudding and banana pudding, along with chicory coffee. Something really sweet seems just right after this! Submitted by Janet Dillingham
Cooking Instructions: Rinse shrimp and drain. Spread out in a shallow baking pan. Combine remaining ingredients in sauce pan over low heat until butter is melted. Pour over shrimp. Marinate for several hours (or overnight), turning and basting several times. Bake at 325 F until shrimp turn pink, turning every 10 minutes for even cooking (cook no more than 30 minutes). Serve in deep bowls with crusty French baguettes to soak up the yummy sauce.
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QUOTE (Annabelle @ 28-Jun-2004, 05:30 PM)
CALYPSO SHRIMP SALAD
1 CANTALOUPE, PEELED AND SLICED INTO 4 RINGS 1 POUND STEAMED SHRIMP THAT HAS BEEN PEELED AND CHILLED 2 FIRM BANANA'S 1 ORANGE, PEELED AND CHOPPED 1 POUND RED GRAPES CUT IN HALF EACH
DRESSSING PUREE ON BANANA (RIPE) IN BLENDER ADD 1/2 CUP MAYONNAISE, 2 T CHUTNEY AND 1 T LEMON JUICE PROCESS IN BLENDER, REFRIGERATE AND SERVE OVER SSHRIMP AND FRUIT MIXTURE
THIS IS REALLY GOOD DURING THIS TIME OF THE YEAR WHILE IT'S HOT
ENJOY, ANNABELLE
This sounds absolutely FANTASTIC! Going to make it this coming week! Ni Ya We for a truly different way to prepare one of my favorite foods, shrimp! And I love fruits so..hand in hand shrimp and fruit, this has to be scrumpsous!
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Stack bread slices and cut off crusts. Quarter slices to make twenty-four 1 1/2-inch squares and arrange squares on a baking sheet. In a small saucepan melt butter and stir in cayenne and salt. Brush tops of squares with butter mixture and bake in middle of oven until pale golden, about 10 minutes. Cool toasts on a rack. Toasts may be made 1 day ahead and kept in an airtight container at room temperature.
Make crab: Pick over crab meat to remove any bits of shell and cartilage (being careful not to break up lumps). In a small bowl stir together remaining ingredients with salt to taste and gently stir in crab. Crab mixture may be made 6 hours ahead and chilled, covered.
Just before serving, mound about 1/2 tablespoon crab mixture on each toast and garnish with dill.
Makes 24 canapes.
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