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  #11  
Old 02-09-2011, 10:35 PM
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How about some cajun seasoning for yall yankees.

This is for a large quantity, I make it for my mom every few months.

1 can of salt
1/4 can of paprika
1/4 can of granulated onion
1/4 can of granulated garlic
1/8 can of cayenne pepper
1/4 can of black pepper

Mix, sneeze a little and there ya go.
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  #12  
Old 02-10-2011, 02:44 AM
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Quote:
Originally Posted by GeauxHunting View Post
How about some cajun seasoning for yall yankees.

This is for a large quantity, I make it for my mom every few months.

1 can of salt
1/4 can of paprika
1/4 can of granulated onion
1/4 can of granulated garlic
1/8 can of cayenne pepper
1/4 can of black pepper

Mix, sneeze a little and there ya go.
When you say 1 can of salt you mean 1lb container?
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  #13  
Old 02-10-2011, 03:23 AM
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Quote:
Originally Posted by GeauxHunting View Post
How about some cajun seasoning for yall yankees.

This is for a large quantity, I make it for my mom every few months.

1 can of salt
1/4 can of paprika
1/4 can of granulated onion
1/4 can of granulated garlic
1/8 can of cayenne pepper
1/4 can of black pepper

Mix, sneeze a little and there ya go.

I maybe a yank, but that doesnt mean i dont know how to suck the meat out of a crawdad head lol
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Old 02-10-2011, 03:49 AM
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homemade bbq sauce (great for ribs and porkchops)

2 part heinz 57
1 part honey
dash of garlic powder
dash of onion powder
dash of chili powder

powder quantities vary depending on how much sause your making, do it to taste

mix, toss on meat and bring on the napkins!
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Old 02-10-2011, 09:07 AM
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Stuffed Peppers

6-8 large green bell peppers
"family size" Rice A Roni Spanish Rice flavor
1 can of Rotel "original"
1lb of lean ground beef
1/2 tube of Italian sausage
chili powder to taste
1 Tsp garlic (chopped or diced)
about 1/2 c of onion (diced)
1tsp Tony Chachere's
dash of Szechuan Style Pepper Blend
dash of McCormmick "Hot Shot"
dash/ pinch of any other spice in the cabinet that looks good
grated/ shredded cheese (I use Colby Jack) enough to cover the top of each pepper


---cut the tops off of each pepper, and clean out the seeds, and such from the inside. wash well, then place in a large pot of boiling water for about 6-8 minutes.
---remove peppers from water to cool, I place them on a clean dish towel.
---while the peppers themselves are parboiling the meat needs to be browned.
---over medium heat, combine about half of the onions and garlic and all of the meat in a large skillet, and brown it until cooked completely. adding Chili powder and other spices to the mix as you go. It's important to note, you can make this as spicy or as mild as you wish, the trick is in how much of the chili powder and other spices you add. I've never had it come out the same way twice.
---strain meat mixture and place to the side. I use a slotted plastic spoon and a wooden spoon to strain as much of the grease out as I can, I then place the meat in a large bowl that has the bottom lined with paper towel
---make the Spanish rice as per the instruction, except that you will add the remaining garlic and onion when you first start to brown the "vermicelli". I also add about an additional cup of medium grain rice to the mix while I'm doing this step, though it's not completely necessary. I tend to add more chili powder as I'm browning, as well as some of the other spices. The amount of the spices used and listed above are bad guesses. I don't honestly know how much of what I use.
---when you reach the point where it calls for you to add the water and "flavor packet" do so, then add your meat to the rice mixture. You'll need to stir frequently to get it mixed up. Continue to follow the instruction on the package, simmer for about 20-30 minutes until most of the moisture cooks off. Once the rice mixture is complete, remove from heat and set to the side to cool for a bit
---while you're waiting for the rice/ meat to cool it's a good time to catch up on what's happening on the fourmz
---Using a wooden spoon (or any other type of spoon if your prefer) fill each pepper to within about 1/4- 1/8 inch of the top. You'll have to do some gentle packing of the rice, making sure you fill all the nooks and crannies.
---place each stuffed pepper into an oven safe baking dish (I'll typically use one that's about 8X12. I also use a non stick spray on the bottom (as this helps with clean up.
---cover with aluminum foil and bake at 325 degrees for about 25-30 minutes
---after about a half hour remove the foil, and sprinkle cheese into the top of each pepper. It doesn't take much, but you can put as little or as much as you wish.
---bake for an addition 10-15 minutes
---enjoy

Exco
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Last edited by Excoastie; 02-10-2011 at 09:21 AM.
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  #16  
Old 02-10-2011, 11:44 AM
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Great way to bring this thread back, I'm gonna have to make stuffed peppers now!!!

- Cajun
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  #17  
Old 02-10-2011, 06:38 PM
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enjoy 'em Dana.. they're a lot of work, but well worth it in the end

Exco
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Old 02-10-2011, 06:55 PM
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I'm gonna have to dig up some of my recipes . Looks like this could be a cool thread .
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Old 02-11-2011, 11:08 AM
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Chocolate Chip Cookies

2/14c flour 3/4c granulated sugar
1 tsp baking soda 3/4c packed brown sugar
1 tsp salt 1 tsp vanilla (sort of... it's more of an overflowing one)
2 sticks butter 2 large eggs
1 pkg of chocolate chips (I prefer the minis)

preheat the oven to 350 degrees

comine flour, baking soda, and salt in a bowl.

Beat butter, sugar, and vanilla until creamy. Add eggs one at a time.
gradually beat in the flour mixture... (use caution as it gets very thick, and can easily
burn out an electric mixer... dough hooks are preferred at this point)
stir in chocolate chips (I will typically continue to use the dough hooks)

drop by rounded Tsp on to an ungreased cook sheet, placing about 2 inches apart. what I do is use a large kitchenspoon and a regular kitchen spoon and scrape 'em on to the cookie sheet.

Bake 9-11 minutes until golden brown. cool for about 2 minutes on the cookie sheet, remove to a wire rack to cool completely. (It is at this point that they taste the best!)

enjoy... it'll make about 3 or 4 dozen cookies, dependent upon how large you make 'em

Exco
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Old 02-11-2011, 12:32 PM
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Lemon Pepper Wings

20 or so tipped wings or drummettes skin on

2c Milk
3 eggs
1 - 2 Pkgs of Premium plus crackers
2 Cups of flour
Dash of Garlic powder
Dash seasonin salt
dash of any spice you would like to add, and LOTS of Lemon Pepper

1)Mix Milk and eggs in a bowl
2) Make sure your drummettes and tipped wings are fresh or COMPLETELY thawed
3) Heat up the 'ole deep fryer (yes this is VERY bad for you LOL) I have a chicken setting on mine so I am not sure what the temp is but it is the highest setting on mine.
4) smash up the crackers in a ziplock bag I use either a rolling pin or the smooth side of the meat tenderizer (this is great after a VERY stressful day)Smash it up until the crackers are a powder form.
5) in a large bowl add the flour, spices and the crackers. Mix it up VERY well.
6) dip a wing in the milk/egg mixture
7) now roll it in the cracker/spice batter
8) place it in the basket that should be removed from the deep fryer
9) repeat this process until all the wings are completely coated in batter. (be careful not to over fill the basket because you want all the wings to cook I usually do them 12 at a time)
10) put the basket into the completely heated oil.
I leave them in for about 10 minutes or less depending on the size of wings. If you have a HUGE batch that you are making, dab them off when they come out of the deep fryer and keep them in a preheated oven at the lowest setting to keep them warm. Be sure to put them in a glas or ceramic bowl as the hot oil WILL melt plastic.
Before putting them in the oven throw a little more Lemon Pepper on them for a little added flavor.
(to make hot wings, instead of throwing lemon peper on at the end roll them in a hot sauce for AWESOME hot wings)
ENJOY!

This recipe works great for homemade chicken fingers, homemade popcorn chicken or full chicken breasts. Just instead of wings slice up some boneless skinless chicken breasts bread them and thow em in. the step kids LOVE it, and it's cheaper than eating out.

Or throw a couple of home made chicken fingers on a wrap shell and put in some caesar salad for a yummy chicken ceaser wrap!
(to make hot wings, instead of throwing lemon peper on at the end roll them in a hot sauce for AWESOME hot wings)
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Last edited by HerRam; 02-11-2011 at 12:35 PM.
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