til evenly brown. Drain, crumble and set aside. Stir the breakfast
Peel and chop crawfish tails, discarding fat.
Mix potatoes as you would for mashed or creamed potatoes, using buttermilk or cream and Velveeta.
Season as you would, using salt and pepper or any Creole seasoning.
Mix in crawfish pieces.
Spread into 13 x 9 x 2-inch pan or two cake pans.
Sprinkle grated cheese
on top of casserole.
Bake at 350\u00b0 until heated through and cheese is melted. You may add green onions, sour cream of other ingredients to spice up the casserole to your taste.
Serve with salad and garlic bread.
Put everything but the tomatoes in a food processor. Chop until diced.
Add the tomatoes.
Serve with chips.
Cook's Note: This recipe can be very hot and can be made without the jalapeno seeds and veins to make it less hot.
House Seasoning:
1 cup salt, 1/4 cup black pepper,1/4 cup garlic powder.Mix ingredients together and store in an airtight container for up to 6 months.
br>Pour over the salmon and put in the fridge for
Mix together ingredients for marinade and add to chicken; marinate chicken
Follow directions on Shake 'n Bake box.
Double chicken pieces for wings.
Bake in oven until done.
g. It is called Spicy and Sour Shredded Chicken. It is
Wash and cut shark in thumb size pieces.
Shrimp are left whole and fish to your size.
Soak in beer mixture.
Mix together cornmeal and flour.
Add Konriko Hot and Spicy Creole Seasoning to your taste (about 4 tablespoons should do it).
No extra salt is needed.
Roll fish in dry mixture and deep fry.
Don't overfry for this will make them dry.
br>shredded pork, black mushrooms and wood ears.
Cook 2
Combine sugar, soy sauce and water.
Mix.
Heat oil.
Stir-fry meat in skillet.
Stir-fry with meat all vegetables except bamboo shoots and mushrooms.
Stir-fry remaining vegetables.
Add seasoning mixture. Stir-fry for 1 minute.
In skillet, put oil. Stir-fry the onions and red bell pepper. Add the rice. Stir-fry. Add the
egg.
Add the chicken. Add seasoning mixture, sugar, soy sauce and water, then mix all this together.
Pour over the rice and let cook for 1 minute.
Combine all ingredients in a saucepan over medium heat.
Cook until heated through.
Baste your meat with the sauce and enjoy!
Spread refried bean mixture over large plate.
Using approximately 1/3 jar picante sauce mixed in with beans, taste until you get the hot and spicy flavor desired.
Spread over top jalapenos, tomatoes, onions and cheese.
Decorate with spoonfuls of sour cream and enjoy with choice of tortilla chips.
igh heat.
Add onion and garlic and stir often until onion
Dice the onions and bell peppers.
Get the hash browns into a pan with 3 tablespoons olive oil or canola oil to start browning. Make sure to mix occasionally so they don't burn.
Cube the spicy spam into small pieces and put in a smaller separate pan to start cooking.
After 5 minutes add the onions and bell peppers.
Let that cook for 2-4 minutes.
Add the spam and vegetables to the hash browns. Let cook together for 2 minutes, add the cheese, salt and pepper to taste, and you're done!
In a medium saucepan, heat chicken stock, tom yam paste, lime leaves, lemon grass, lime juice, fish sauce, chiles, and sugar. Once it has come to a boil, add mushrooms and simmer for 2 minutes. Add shrimp and scallions and cook for 2 to 3 minutes allowing the shrimp to cook but still be tender. Sprinkle with cilantro and serve immediately. Place extra cilantro on the table for people to add more.
Mix ground beef with all ingredients except for half of the barbeque sauce.
Bake in oven at 400 degrees for 25-30 minutes.
Put remainder of barbeque sauce on top of meatloaf.
Put back into oven and cook additional 10 minutes.
>Peel away the skin and run potato through a ricer
Saute onion and bell pepper in 1 stick oleo.
Add seasoned crawfish, soups, rice and pimentos.
Mix well and pour into a 3-quart casserole dish.
Cover and bake in a 350\u00b0 oven for about 30 minutes (until hot and bubbly).
Increase baking time if double recipe.
Serves 4 to 6.
Preheat grill. In a small saucepan, combine chili, molasses, oregano and mustard. Simmer over low heat for 5 mins.
Meanwhile, grill hot dogs for 7 mins, or until plump and juicy. Stuff into hot dog buns and top with chili, coleslaw, mustard, ketchup and pickle relish.