Recipe: TALK TKL Kitchen Chat 11-29-97 - 14 Assorted Recipes

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TALK TKL Kitchen Chat Room - 11-29-97
Assorted Recipes

Hard Cooked Eggs
Crawfish Etouffe
Oyster Fritters
Crawfish Stuffed Mushroom Caps
Remoulade Sauce
LeBlanc's Crawfish Casserole
Marinated Crab Fingers
Janice's Jambalaya!
Seafood Opelousas
Crawfish Fettucini
Simple Crawfish Etouffee
Ralph & Kacoo's Jambalaya
Chicken Jambalaya
Zucchini OatiesKat/CA (12:09:37 am) : Hard Cooked Eggs
Cold Water Method:
Put eggs in pan with enough cold water to cover 1" above eggs. Heat rapidly
to boiling, remove from heat. Cover and let stand 22 to 24 minutes.

Boiling Water Method:
Heat water to boiling add eggs. Cook uncovered for about 20 minutes. Put
eggs in cold water to prevent further cooking.
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Janice/SC (12:45:33 am) : Crawfish Etouffe

1 stick margarine
2 medium onions (chopped)
1 can Rotel tomatoes
1 can Cream of Mushroom Soup
1 pound crawfish tails

Melt margarine in skillet. Add onions and saut until wilted. I put the
tomatoes and soup in a blender and chop until there are no "chunks". Add
both soup and tomatoes to onion mixture and simmer for 1 hour, uncovered.
Add crawfish tails and simmer for 1 more hour, uncovered.

Be sure to stir real often because it does get thick and has a tendency to
want to stick and burn.

Serve over rice and enjoy !
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Bill,DC (12:48:06 am) : * Exported from MasterCook *

Oyster Fritters

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Appetizers Fish And Seafood
Taste Of New Orleans

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups oysters
4 cups flour
2 tablespoons baking powder
2 teaspoons baking soda
1 1/3 tablespoons cajun seasoning
1/2 teaspoon nutmeg
4 each eggs -- beaten
2 cups milk
1/2 teaspoon tabasco sauce
2 teaspoons worcestershire sauce
2 ounces butter -- melted
1 cup scallion -- chopped
2 teaspoons garlic -- minced
1/4 cup parsley -- fresh chopped

Heat Deep fat fryer.

Drain the oysters until most of the liquid is removed. Chop them and set
them aside.

In a lrge bowl, combine the flour, baking powder, baking soda, cajun
seasoning, and nutmeg. Set aside. In another bowl, mix together the eggs,
milk, tabasco, worcestershire and melted butter, mix until well blended.
Slowly pour the egg mixture into the flour mixture, and blend well. Fold in
the chopped oysters, scallions, garlic and parsley.

Drop this batter, using a 1 ounce scoop, into your preheated deep fryer and
cook until golden brown, about 3 minutes. Remove and drain on paper towels.
Serve with Remoulade Sauce.

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Janice/SC (12:49:00 am) : Crawfish Stuffed Mushroom Caps

1 bell pepper, finely chopped
1 large onion, finely chopped
2 stalks celery, finely chopped
4 stalks green onions, finely chopped
3 cloves garlic, minced
1/2 pound butter
1 heaping Tablespoon season-all
1 teaspoon red pepper

Saut the above. Combine 1/2 pound crawfish tails, chopped and 1/2 pound
small shrimp, boiled, and chopped with 3 cups bread crumbs. Place this
mixture in large fresh mushroom caps which have been blanched in boiling
water or use rinsed canned caps, stems removed. Bake at 400 degrees for 10
minutes. Top with Hollandaise.

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Bill,DC (12:49:16 am) : * Exported from MasterCook *

Remoulade Sauce

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Sauces And Gravies Taste Of New Orleans

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup mayonnaise
1/4 cup creole mustard
1 tablespoon horseradish
1 teaspoon tabasco sauce
1 teaspoon worcestershire sauce
1 teaspoon garlic -- minced
2 tablespoons paprika
2 tablespoons red wine vinegar
1/2 teaspoon onion powder
3 7/8 tablespoons parsley -- fresh chopped
1/2 cup scallion -- chopped
2 tablespoons celery -- chopped

Mince celery and scallions; and chop parsley. Combine all ingredients in a
bowl and mix thoroughly.

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Janice/SC (12:51:57 am) : LeBlanc's Crawfish Casserole

1 (8 oz.) pkg. cream cheese, cubed
1 stick margarine
2 Tablespoons margarine
1 large onion (chopped)
1 large bell pepper (chopped)
1 (8 oz.) pkg. fresh mushrooms (sliced)
2 pounds crawfish tails
1 - 2 cups cooked rice
1 can cream of mushroom soup
1 1/2 - 2 cups grated Velveeta cheese
1 cup canned fried onion rings
1 Tablespoon garlic powder (or to taste)
1/2 teaspoon red pepper
3 dashes white pepper

In a double broiler melt 1 stick margarine and add cubed cream cheese. Stir
over low heat until cheese is melted.

In separate skillet, melt 2 Tablespoons margarine. Add onions, bell peppers,
mushrooms and crawfish tails. Saut ' until seasonings are limp.

Add mushroom soup and rice; mix well.

Add cream cheese mixture; mix well and season to taste.

Pour into greased casserole dish.

Top with velveeta cheese and then fried onion rings.

Bake at 350 degrees for about 30 minutes or until bubbly.

Serves about 8 - 10.

Shrimp is also a very good substitute for crawfish. A great recipe to make
ahead and freeze, or prepare the night before and cook as needed.
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Janice/SC (12:52:37 am) : MARINATED CRAB FINGERS

32 cooked crab claws
1 cup olive oil
1/2 cup red wine vinegar
1/4 cup lemon juice
1 teaspoon tarragon leaves
10 cloves garlic (minced)
1 cup green onions (chopped)
1 cup parsley (chopped)
1 cup celery (chopped)
3/4 teaspoon salt
3/4 teaspoon sugar
3/4 teaspoon black pepper

Crack crab claws and remove 1/2 of the shell. Set aside.

Mix remaining ingredients and refrigerate.

When ready to serve, place crab claws in serving platter and pour marinate
over them.
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Janice/SC (12:53:22 am) : Jambalaya!

I don't really have a recipe for this, but I will give you the idea of how I
put one together. There are recipes, I just don't use one, as well as most
of the people in this area.

First, you can use almost any kind of meat you want. For instance, sausage,
chicken, tasso, venisons, rabbit, squirrel, almost any kind of meat. A lot
of people here like to make seafood jambalaya where they will use shrimp,
crawfish, whatever.

I usually make this in a dutch oven, the iron pot being the best, but my
magnalite works great, also. Just be sure you use a pot that you can put a
lid on and put it in the oven.

First, I brown whatever meat I'm going to use, adding a little oil if
needed. Usually I use sausage and/or chicken, and I throw in a little tasso.
Once that is browned, I take it out of the pot to drain. I cook as close to
fat free as possible. Sometimes. :)

I pour out any grease I may have used in the browning process.

In the pot I put chopped onions, green peppers (bell peppers) and garlic. If
need be, I add a little water to help cook down the vegetables. As for how
much, I go by what someone told me many years ago. They said "Chop and chop
onions until you think you have so many onions! Lots and lots of onions.
Then chop one more!" That has always worked fine for me. :)

After that starts to cook down a little, I add a can of diced tomatoes
(Rotel tomatoes are best), and put the meat back in, and let it continue to
cook for a while. I usually add a little salt, pepper, red pepper, garlic
powder, a couple drops of Tabasco, some Louisiana Hot Sauce, parsley, creole
seasoning, and probably any other seasonings I can get my hands on. :)

Let this mixture cook, slowly, for as long as you can. The longer this cooks
like this, the better the dish. I usually like to let it cook about an hour
or two. It will do fine if you want to continue on now - no big deal. It
just gets a little better if you can let it cook a while.

Now add rice. I like the long grain rice. I usually put about 3 cups of
uncooked rice. What you want to end up with is about 6 cups of water.
Remember: there are some liquids already in the pot, so try to take that
into account. You want twice a many cups of liquid as the number of cups of
rice.

Stir, mixing everything real well. Cover and put into an oven set on about
350 degrees.

This is the tricky part because I can't remember how long it takes!!! SORRY!
I will give you an idea of the objective. You want it to cook there until
the rice is done and the liquid is all absorbed. About half way through the
cooking, I will pull it out and stir, very gently, to re-mix the
ingredients, being careful not to mash up the rice. The least times you open
the pot - the better. Just like in making rice. Once done - serve and enjoy!

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Janice/SC (12:54:13 am) : Seafood Opelousas

1 1/2 cups rice (Hitachi measure) 9 ounce regular
1 stick butter or margarine
10 to 12 ounces of water
2 cubes of bouillon (chicken or beef)
1 can of sliced mushrooms (drained)
1 can of sliced water chestnuts (drained)
1 small onion, chopped
1 bell pepper, chopped
chopped onion tops
1/2 to 1 tablespoon of Tony's or Konrike seasoning
1 pound cleaned shrimp, crawfish or crabmeat

Rinse rice. Put all ingredients in an 8 or 10 cup Hitachi Food Steamer. Push
COOK and cover. Stir for a couple of minutes (to mix butter). It takes about
18 to 20 minutes.

Serve with corn niblets, cole slaw and hot French bread.

Hints: In a hurry? Use dried onion and bell pepper flakes. Even frozen
shrimp - use 10 ounces water.

Serves: 4 to 6

Janice's notes:

I put the chopped onions, bell peppers and butter in the microwave for a
couple minutes to "soften" the vegetables and melt the butter, prior to
putting all ingredients in cooker, only as a precaution.

I used almost a tablespoon Tony's seasoning with less salt. I found the dish
still a bit salty.

I, also, "melted" the bouillon cubes in the water, prior to mixing with the
other ingredients.
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Janice/SC (12:56:55 am) : Crawfish Fettucini

3 sticks butter
3 onions, chopped
3 ribs celery, chopped
2 bell peppers, chopped
1/4 cup flour
4 Tablespoons chopped parsley
3 pounds peeled crawfish tails
1 quart Half and Half
1 pound Velveeta cheese, cubed 1/2 inch thick
2 Tablespoons chopped jalapeno peppers
3 cloves garlic, crushed
salt and pepper to taste
1 pound Fettucini noodles
Parmesan cheese to taste

Melt butter in large, heavy saucepan. Add onions, celery, and bell pepper.
Cook 10 minutes until clear. Add flour and blend in well. Cover and cook 15
minutes, stirring occasionally. Add parsley and crawfish tails. Cover and
cook 20 minutes. Add cream, cheese, jalapenos and garlic. Mix well. Add salt
and pepper to taste. Cook, covered, on low heat 20 minutes, stirring
occasionally. Cook noodles. Add sauce and mix. Pour into buttered casserole
dish. Sprinkle with parmesan cheese.

Bake at 350 degrees for 12 minutes.
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Peggy, WA (1:07:45 pm) : Simple Crawfish Etouffee

1 LB crawfish tails
1 can cream of mushroom soup
1 can cream of celery soup
1 lg onion (chopped)
1 bunch green onion (chopped)
2 or 3 garlic cloves (minced) to taste
2 or 3 TBS parsley (chopped) to taste
butter, oil, or no-stick spray (enough to saute' vegetables) Tony's
seasonings (to taste)
-Saute' onions, green onions, and garlic in butter, oil, or no-stick
spray in a pot until onions are browned and wilted.
-Stir in cream of celery and cream of mushroom.
-Increase heat and bring to a boil stirring constantly.
-Reduce heat to medium and stir in crawfish and Tony's seasoning.
-Cook for about 10 minutes and reduce heat to medium.
Sprinkle parsley on top.
-Serve over hot rice. Makes about 4 servings.

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Janice/SC (1:22:00 pm) : Ralph & Kacoo's Jambalaya

1/4 stick butter 1 pound Andouille sausage, sliced
1 pound boiled ham - diced 4 Tablespoons flour
1 1/2 cups onions - chopped 1 1/2 Tablespoons garlic - chopped
2 cups raw rice 1 pound cooked chicken - diced
2 (14 1/2 ounce) cans beef broth and 4 green onions - tops & bottom -
chopped
1 can broth from your chicken 4 creole tomatoes - chopped, or you may
3 stalks celery - chopped substitute 1 (14 1/2 oz.) can
1 green pepper - chopped 1 bay leaf
1/2 teaspoon thyme 1/4 teaspoon cumin
1/4 teaspoon allspice 1/2 teaspoon cayenne
1 teaspoon salt 1 teaspoon white pepper
2 pounds raw shrimp - peeled

Use a large, heavy dutch oven and begin by melting butter. Cook andouille
and ham and when browned, stir in the flour. Add onions, garlic and rice.
Cook, stirring until onions are wilted. Rice will not be done. Add all other
ingredients, stirring after each. The pot should be slightly soupy. Rice
will absorb most of the moisture. If too dry, add a little water or broth.
Jambalaya is done when rice is cooked, approximately 30 to 40 minutes.
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Janice/SC (1:22:48 pm) : River Road Recipes
Chicken Jambalaya

1 3 pound fryer 5 ribs celery, chopped
Salt and black and red pepper, to taste 2 cloves of garlic, chopped
Flour - enough to coat chicken 1/4 bell pepper, chopped
3 Tablespoons fat 2 cups rice, washed
3 large onions chopped 1 can beer
2 1/2 cups water 2 teaspoons salt

Cut chicken into serving pieces. Season well with salt, black pepper, and
red pepper. Coat well with flour. Melt fat in an iron skillet or heavy
aluminum pot. Fry chicken until brown, then remove from skillet.

To the fat add the onions, celery, garlic, and bell pepper and cook until
wilted. Put the chicken back in the skillet and cover. Cook slowly until the
chicken is tender (about 30 minutes).

Add rice to chicken. Stir thoroughly for 2 to 3 minutes. Pour beer over the
mixture and stir thoroughly. Add salt and cook slowly (about 30 minutes)
until rice is cooked.

Serves 6
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Peggy, WA (7:01:10 pm) : Ann, Is this what you are wanting?

Zucchini Oaties

These cookies are very soft. They're best eaten fresh as they tend to stick
together, but they keep well in a sealed container.

Ingredients

1/2 cup honey
1/2 cup oil
1 egg
1 cup whole wheat flour
1 cup flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cardamom
1 cup oats
1 cup zucchini shredded
1/2 cup dates cut up
1/2 cup walnuts
1/2 cup coconut shredded

Instructions

Beat first three ingredients together. Sift, then add flour, soda, and
spices. Stir in remaining ingredients. Spoon onto greased or non-stick pan
and bake at 375 for 15 minutes or till golden.
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