Kai's "Old-Fashioned" Recipe Thread

[Jolie Rouge]

Creamy burrito casserole

1 lb ground beef or 1 lb ground turkey
1/2 medium yellow onion, chopped
1 (1 1/4 ounce) package taco seasoning
6 large flour tortillas
1 (16 ounce) can refried beans
2 -3 cups shredded taco cheese or 2 -3 cups cheddar cheese
1 (10 3/4 ounce) can cream of mushroom soup
4 ounces sour cream
jarred hot sauce, if desired to spice it up
Directions:


Brown ground meat/turkey and onion; drain.
Add taco seasoning and stir in refried beans.
Mix soup and sour cream in a separate bowl.
Spread 1/2 sour cream mixture in the bottom of a casserole dish.
Tear up 3 tortillas and spread over sour cream mixture.
Put 1/2 the meat bean mixture over that.
Add a layer of cheese.
You could put some hot sauce on this now.
Repeat the layers.
Sprinkle cheese over the top and bake, uncovered, at 350°F for 30 minutes



For more great recipes join our awesome FREE online group: click on ---> www.fb.com/groups/sharingrecipesandcoolstuff

[Advertisement]

[billynavar]

Sounds awesome!

[Jolie Rouge]

thread started 12-29-2001
Pages : 600
Replies: 6,590
Views: 635,307

[Jolie Rouge]

Alabama Ranch Fire Snack Crackers

This amazing recipe of Alabama Ranch Fire Snack Crackers is a fantastic way to turn a box of plain saltine crackers into an DELICIOUSLY ADDICTIVE can’t eat just one crackers! The ingredients are simple and inexpensive plus you do not even have to bake the crackers. Just dump ingredients into a ziplock bag plus crackers, turn on your favorite song on the radio and dance long while shaking the bag for 5 minutes.

Ingredients:

1 lb unsalted saltine crackers (4 sleeves)
1 cup canola oil
1 (1 ounce) packet ranch dressing mix
2 tablespoons crushed red pepper flakes
1/2 teaspoon garlic powder

Directions:


1 : Line crackers on ends (like dominoes) in an air-tight container.

2 : In a small bowl, mix oil, dressing mix, peppers, and garlic powder.

3 : Stir until all ingredients are well mixed.

4 : Continue to stir to prevent the pepper from s ttling on the bottom of the bowl.


5 : Spoon mixture evenly over crackers, like drizzling icing on a cake.

6 : Close lid tightly and flip the container over every 5 minutes for about 20 minutes. Lightly shake back and forth to make sure all the crackers are coated.

7 : Store in a ziplock bag. Will keep for about a week -- if they last that long!

http://www.food.com/recipe/fire-crackers-423316

[Jolie Rouge]

Mardi Gras Crawfish Cornbread

It’s Mardi Gras time, and so it’s time for crawfish



2 cups yellow cornmeal
1 teaspoon baking powder
1 teaspoon salt
1/4 teaspoon Creole or Cajun seasoning
6 eggs
2/3 cup vegetable oil
1 yellow onion, finely diced
8 ounces cheddar cheese, grated
1 (12-ounce) bag frozen corn, thawed
2 pounds crawfish tail meat, finely chopped
1 (4-ounce) can diced jalapenos


Preheat the oven to 350 degrees F. Grease a 9x13-inch baking dish.

Stir the cornmeal, baking powder, salt and creole seasoning together in a very large bowl. Stir in the eggs and oil and mix thoroughly. Add the onion, cheese, corn, crawfish and jalapenos and stir until everything is completely mixed together and evenly distributed.

Spread the cornbread into the prepared pan, smoothing out the surface. Bake for 45 – 50 minutes until golden and firm and a tester comes out clean. Let rest for about 10 minutes before slicing and serving warm.

[Jolie Rouge]

thread started 12-29-2001
Pages : 600
Replies: 6,590
Views: 635,307

Replies: 6,592
Views: 636,236

[Jolie Rouge]

Crawfish Pies
Prep Time: 30 minutes
Total Time: 55 minutes
Yield: 12 first-course servings

ngredients

◦Basic Pie Dough, divided into 12 balls, and chilled
◦2 tablespoons unsalted butter
◦1/4 cup minced onions
◦1/4 cup minced green bell peppers
◦1/4 cup minced red bell peppers
◦1/4 cup minced celery
◦1 1/2 tablespoons Emerilís Creole Seasoning
◦1/2 teaspoon salt
◦1 tablespoon minced garlic
◦1 pound (2 cups) peeled crawfish tails
◦1teaspoon hot pepper sauce
◦1 teaspoon Worcestershire sauce
◦1/4 cup chopped green onions
◦1/2 cup heavy cream
◦2 large eggs, lightly beaten in separate cups
◦2 tablespoons bread crumbs
◦2 tablespoons olive oil


Directions

Prepare the Basic Pie Dough and refrigerate. http://emerils.com/123643/basic-pie-dough

Melt the butter in a medium skillet over high heat. When the butter sizzles, add the onions, green and red peppers, celery, Creole Seasoning, and salt and sautÈ, shaking the skillet or stirring occasionally, for 3 minutes. Add the garlic and crawfish tails and cook, stirring occasionally and shaking the skillet, for 2 minutes. Stir in the hot pepper sauce, Worcestershire, and green onions, and cook for 2 minutes. Whisk in the cream. Stir in 1 of the beaten eggsóslowlyójust a little at a time (if you add it too quickly, youíll have scrambled eggs). Remove the skillet from the heat and stir in the bread crumbs. Makes 3 cups.


Preheat the oven to 375 degrees F. Line a baking sheet with parchment or wax paper.


Remove the dough from the refrigerator. On a floured surface, roll out each ball into a thin circle of dough, about 1/8 inch thick. Trim edges of each circle to form a round of dough about 5 inches by 5 inches.


Brush a 1/4-inch border around the edges of each dough square with the remaining egg. Place about 1/4 cup of the crawfish filling toward the corner of each square and fold the dough over to form a triangle. Crimp the edges with a floured fork and place the pies on the baking sheet. Brush the top of each pie with olive oil. Bake until lightly browned, for about 25 minutes.


To serve, wrap the hot pies in paper towels or paper napkins. Serve with mugs of cold beer (Dixie or Abita are New Orleans favorites) and youíve got your own crawfish festival.

http://emerils.com/123698/crawfish-p...RVjh6.facebook



Basic Pie Dough
Yield: Two 9-inch crusts

Ingredients

◦2 1/4 cups all-purpose flour
◦1 teaspoon salt
◦2/3 cup (10 2/3 tablespoons) very cold unsalted butter, cut up, or solid vegetable shortening, or lard
◦4 1/2 tablespoons ice water

Directions

In a bowl combine the flour and salt. Add the butter or shortening and work it through with your hands until the mixture resembles coarse crumbs.

Using the tines of a fork, stir in the water 1 tablespoon at a time and work it in with your hands just until you have a smooth ball of dough. (Don’t overhandle the dough.) Wrap in plastic and refrigerate for 20 minutes.

Remove the dough from the refrigerator, and place on a floured surface. If you’re making 2 crusts, cut the dough in half and put the second half back in the refrigerator.

For each crust, roll out the dough on a floured surface into a circle about 14 inches in diameter and 1/8 inch thick. Gently fold the circle of dough in half and then in half again so that you can lift it without tearing it, and unfold it into a 9-inch pie pan. Crimp the edges, or pinch in a decorative border. Fill and bake as directed in the recipe.

Note: For a baked pie crust, preheat the oven to 425ºF. Prick the bottom of the pie all over with a fork, and bake for 18 to 20 minutes, or until lightly browned. Remove, cool thoroughly, and then fill as directed in the recipe.

http://emerils.com/123643/basic-pie-dough

[Jolie Rouge]

Hoppin’ John Recipe http://www.camelliabrand.com/recipes/hoppin-john/

[Jolie Rouge]

Blackeye Peas One Pot Meal Recipe http://www.camelliabrand.com/recipes...-one-pot-meal/

New Orleans Style Blackeye Peas Recipe http://www.camelliabrand.com/recipes...ack-eyed-peas/

Pork, Collards and Black Eye Pea Gumbo Recipe http://www.camelliabrand.com/recipes...eye-pea-gumbo/

[Jolie Rouge]

This is the recipe for the Bob and Jakes Sensation salad.
The only thing missing is the atmosphere.

[Jolie Rouge]

Printable Pantry Labels
01/13/2015

I have been wanting to share these with you for several days but the weather has been terribly overcast and dark due to rain and then snow storms. I was waiting for the sun to come out so that I could get a better picture…but I ran out of patience and just decided to post them as is! #BloggerProblems

http://www.theidearoom.net/2015/01/p...ry-labels.html