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TEVHOTTIE2004@YAHOO.net
United States
1 stick butter 2 cups chopped onions 1 cup chopped celery 1/2 cup chopped green bell pepper 1 pound peeled crawfish tails 2 teaspoons minced garlic 2 bay leaves (optional) 1 teaspoon flour 1 cup water 1 teaspoon salt Pinch of cayenne 2 tablespoon finely chopped parsley 3 tablespoon chopped green onions PREPARATIONS: In a large saute pan over medium-high heat, melt the butter. Add the onions, celery, and bell peppers and saute until the vegetables are wilted, about 10 to 12 minutes. Add the crawfish, garlic, and bay leaves (optional) and reduce the heat to medium. Cook the crawfish for 10 to 12 minutes, stirring occasionally. Dissolve the flour in the water. Add to the crawfish mixture. Season with salt and cayenne. Stir until the mixture thickens, about 4 minutes. Stir in the parsley and green onions and continue cooking for 2 minutes. Serve over steamed rice. SERVES:4 *ROASTED CHICKEN PRIMAVERA SUPPER* 2 packages Tyson Ready to Eat Roasted Chicken Breast Halves 2 tablespoon olive oil 3 cloves garlic, minced 1 onion, thinly sliced 1 green bell pepper, thinly sliced 1 red pepper, thinly sliced Salt and Pepper 1/2 cup chicken broth 1/2 lb. tri-color rotini pasta, cooked per package directions 1/2 cup grated Parmesan cheese PREPARATIONS: Preheat oven to 350 F. Heat chicken breasts according to package instructions. Meanwhile, heat the oil in a nonstick skillet over medium-high heat; add the garlic,onion, and bell peppers. Saute until crisp-tender, about 7 minutes. Season with salt and pepper and add the chicken broth. Simmer for 5 minutes or until the liquid has reduced by half. Add the cooked rotini and heat through, about 3 minutes. Toss with Parmesan cheese and serve along side roasted chicken. SERVES:4 LONDA'S BURGER 1 pound ground beef 1/4 cup dry bread crumbs 2 tablespoons finely chopped onions 1/2 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon cayenne PREPARATIONS: Mix all ingredients. Shape mixture into 4 patties, each about 1-inch thick. Cook hamburgers over medium heat in large skillet turning frequently, until desired doneness, about 10 minutes for medium. SERVES:4 TO BROIL: Set oven control to broil or 550 degrees. Broil with tops about 3 inches from heat until desired doneness(5 to 7 minutes on each side for medium.) CHEESEBURGERS: About 1 minute before patties are done, top each with cheese slice (American, Swiss, provolone or mozzarella); continue cook until cheese is melted. GARDEN HAMBURGERS: Top each patty with lettuce, onion slice, tomato slice, dill pickle slices and your type of dressing. GINGER-GARLIC DRUMETTS (By my Aunt Carrie) 1/3 cup soy sauce 1/3 cup reduced-sodium chicken broth 1/4 minced fresh ginger 4 small cloves garlic, minced 1½ tablespoons sesame seed, toasted (see note) 1½ table dark sesame oil 3/4 teaspoon balsamic or white vinegar 2 pounds chicken drumettes (chicken wings cut to resemble miniture drumsticks) PREPARATIONS: Combine all ingredients except drumettes in an 11x7-inch baking dish. Add drumettes, turning to coat; cover and refrigerate 2 hours, turning occasionally. Remove from marinade. Place drumettes on a lightly greased rack; place rack in broiler pan. Broil 5 to 6 inches form heat (with electric oven, door partially opened) 7 minues on each side or until done,turning once. Makes 6 to 8 servings. NOTE: To toast sesame seeds, place in a small skillet over medium heat for a few minutes, shaking skillet often to avoid burning. Per serving: Calories 238; Fat 11g; Cholesterol 91mg Sodium 684mg; %calories from fat 42%