Thursday, May 23 2013 8:16 AM EDT2013-05-23 12:16:40 GMT
Blue cheese coleslaw Purple cabbage ½ head shredded Mayo 1 ½ cup Diced jalapeno (seeded) 2 Blue cheese 2 cups Scallion (chopped) ¼ cup Apple cider vinegar ¼ cup Honey ¼ cup ChoppedMore >>
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Saturday, May 18 2013 12:05 PM EDT2013-05-18 16:05:40 GMT
1 head iceberg lettuce, chopped 1 onion chopped thin Kalamata olives Feta cheese, cubed Parsley, chopped fine Place lettuce in bowl, top with olives, feta, onions and garnish with parsley. Add dressingMore >>
1 head iceberg lettuce, chopped 1 onion chopped thin Kalamata olives Feta cheese, cubed Parsley, chopped fine Place lettuce in bowl, top with olives, feta, onions and garnish with parsley. Add dressingMore >>
Wednesday, May 22 2013 11:52 AM EDT2013-05-22 15:52:23 GMT
Breakfast Pizza by Gary Duke at Alley Oops Pizza dough- I use the store bought that is sold in the biscuit section. 1 cup marinara sauce 1 cup mozzarella cheese, grated 1 cup mushrooms, thinly sliced 1/2More >>
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Monday, May 20 2013 11:48 AM EDT2013-05-20 15:48:03 GMT
By Dee Dee Helbig Ava Bella Day SpaCreamy grapefruit facial cleanser 1/4 cup of whole milk 1 t. of grapefruit 1 t. of baking soda Mix together all ingredients. This is a cleanser for your skin. Use withMore >>
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Thursday, May 16 2013 1:50 PM EDT2013-05-16 17:50:19 GMT
Chef Mark Abernathy Loca Luna and Red Door Cake Frosting 2 8 oz packages of cream cheese softened 1 cup butter (2 sticks) softened 2 Tablespoon vanilla extract 2/3 cup milk 1 2 lb. packageMore >>
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Tuesday, May 14 2013 12:08 PM EDT2013-05-14 16:08:05 GMT
Vanessa BarrancoWhole Foods4 lbs potatoes, cubed or use new potatoes – boil in salted water until tender but not mushy. Drain and Chill. ½ c chopped red onions ½ c celery ½ c green bell pepper ½ c redMore >>
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Monday, May 13 2013 4:17 PM EDT2013-05-13 20:17:00 GMT
Toasted Sesame Tuna With Hawaiian Hearts of Palm and Mango relish and watermelon mostarda Ingredients Yellow Fin or Ahi Tuna Togarashi seasoning Toasted sesame seeds Salt and Pepper Relish HeartsMore >>
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Recipe from Chris Cox of St. Amant, La.
Total Time: 2 hrs
3/4 cup of unsalted butter 2 cup of chopped onions 1 cups of chopped bell peppers 2 16oz cans of cream style corn 8 ounces of Velveeta Mexican Pepper Jack cheese 1 quart of heavy whipping cream 3 teaspoons of salt 1 teaspoon of red pepper (cayenne) 1 teaspoon of black pepper 2 pounds of raw shrimp (small size) 1 pounds of crab meat (lump) 2 tablespoons of corn starch 1 cup of water
1. Saute onions in half the melted butter for about 5 minutes. Add bell peppers and saute for about another 5 minutes.
2. Add remainder of butter to mixture. Add crab meat, salt, red and black pepper, and simmer for another 5 minutes.
3. Add corn and simmer for another 5 minutes.
4. Add 8 ounces of Velveeta Mexican pepper jack cheese (cut in slices). Add whipping cream (1 quart). Simmer for about 15 minutes.
5. Taste the seasoning and adjust to taste.
6. If liquid is too thin, add 2 tablespoons of dissolved corn starch/water to thicken bisque.
Can substitute crawfish, shrimp, or crabmeat in bisque, or any combination of all.
Yield: 12-16 cups of bisque Comments: Great as appetizer or meal.
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