Crawfish Thermidor

This was what we had for Mother's Day, with New York strip steak and some zucchini and yellow squash. Matt's Mom brought some delicious pie, and his Dad brought ingredients for making mint juleps.

Submitted By: Kathleen Burton Prep Time: 15 Minutes Cook Time: 25 Minutes Ready In: 45 Minutes Servings: 4 "Individual servings of crawfish braised with fresh mushrooms in butter and white wine, then spiced with red pepper flakes. Great for an appetizer or as a side dish." INGREDIENTS: 1/4 cup butter 1/2 cup sliced fresh mushrooms 1/2 cup white wine 1 pound peeled crawfish 1/4 cup all-purpose flour 1/2 teaspoon salt 1/2 teaspoon red pepper flakes 2 cups milk paprika, for garnish DIRECTIONS: 1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease 4 small to medium sized ramekins. 2. In a skillet, melt the butter and add mushrooms and white wine; simmer for about 8 minutes. Add the crawfish tails and simmer for another 5 minutes. 3. Gradually blend in flour, salt, and red pepper flakes. Slowly drizzle in the milk, stirring constantly and cook until mixture thickens. 4. Pour mixture into the prepared ramekins. Sprinkle the top of each with a pinch of paprika. 5. Bake in preheated oven for 10 to 15 minutes or until heated through. ALL RIGHTS RESERVED © 2011 Allrecipes.com Printed from Allrecipes.com 5/10/2011

Chicken Parmigiana

Chicken Breaded with Panko and topped with Parmesan Cheese

Chicken Breasts Bowl Whole Milk As Needed Panko Breading To Taste Herbs: Oregano, Parsley, Garlic, Salt, Pepper As Needed Whole Wheat Flour 1 Egg 1 Teaspoon Milk To Taste Shredded Parmesan From: Mrs. Slats

Preheat oven to 350F -Place thawed chicken in bowl of milk. -Prepare a bowl with the whole wheat flour in it -Prepare a bowl with the egg in it, beaten with the teaspoon of milk. -Prepare a plate with the panko mounded on it. -Prepare a baking dish with a rack in it or above it to hold the chicken above the dish itsself. -Place the chicken in the bowl of flour and thoroughly dredge it. -Move the dredged chicken to the egg, and coat it with that. -Dredge the chicken with the panko and get it thoroughly coated. -Bake the chicken for about 25 minutes. -Sprinkle the parmesan on the baking chicken, and then continue baking until it is done (depending on the thickness of the breasts.

Spaghetti and Pasta

2 tsp Olive oil 1tsp Minced Garlic To taste Oregano, Parsley, Basil, Salt, Pepper, Garlic Powder 1/4 cup Small dice onion As Needed Red Wine or Red Wine Vinegar 1 can Plain tomato sauce 1 tbsp Sugar small can Mushrooms Prepared Spaghetti Noodles, as needed From: Mrs. Slats

- While chicken and parmesan is baking, heat oil in a small pot. -When oil is somewhat hot, add garlic and some of the seasonings you want to do, and the onions. -The mixture will stick to the bottom a little (unless you are using nonstick, but we prefer regular pots) and this is ok. Allow garlic to brown a little. This step is very nicely aromatic. -Deglaze the pot with some of the red wine or vinegar, and remove all the residue from the bottom with it. It should steam up a lot, and smell nice. -Once the residue is up and the pot is completely deglazed, add the tomato sauce. Allow it to just simmer. - Stir in sugar until the mixture tastes less tart and more balanced. For us this was about a tablespoon. - Stir in mushrooms. - Allow all this to simmer while you prepare your noodles, and while the chicken finishes in the oven. Once all the components are done, put the spaghetti on the bottom, the sauce on the spaghetti, and the chicken on top. Add more parmesan as wanted.

Some folks also like to add some mozzarella at the end.

Peanut Brittle Dipped in Chocolate

I used this recipe for our church's ladies get together for Christmas. I got the book from my friend, Lisa who works at the Mall. The cookbook is awesome for Christmas recipes- there's a baked brie recipe in it that was amazing. Maybe I will post that another time.

Peanut Brittle Dipped in Chocolate

1C Sugar (1/2 white, 1/2 light brown) 1/2 C Light Corn Syrup 1/8 tsp Salt 1 1/2 C Shelled Raw Peanuts 1 Tbsp Butter 1 tsp Vanilla Extract 1 tsp Baking Soda 2 Bags of semisweet chocolate chips to taste cinnamon and nutmeg 1 Tbsp Peanut oil From: Southern Living Ultimate Christmas Cookbook, and personal changes.

Prepare the Peanut Brittle: -Microwave first three ingredients in a 2-quart glass bowl on HIGH for 5 minutes, using a 1100-watt microwave oven (1 extra minute for 700 watt). -Stir in Peanuts, microwave 3 more minutes. -Stir in butter and vanilla, microwave 45 seconds. Candy should be the color of peanut butter. -Stir in baking soda (mixture will bubble). -Work quickly to spread hot candy in a thin layer onto a lightly greased baking sheet using two metal forks. -Allow to cool completely, then break into pieces Chocolate Dip: In a crock pot, melt the bags of chips, mixed with the oil and spices. When fully melted, it is ready for dipping, and the candies once done can be cooled and packaged. Note: This is a very messy thing to make. You have to be VERY quick with the brittle, it hardens in the bowl quickly. Soaking the bowl for a while easily removed the hardened brittle (Thanks hubby!)

Hot Fudge Sauce

Hot Fudge Sauce

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Yields: Enough to top a cake

Prep Time: 5 minutes

Cook Time: 45 minutes

Original Recipe Source : Forgotten

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Suggested Hardware:

Double Boiler

Saucepan

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Ingredients

4 ounces Unsweetened Chocolate 3 Tablespoons butter, unsalted ⅔ cup water ⅓ cup sugar

6 tablespoons corn syrup Pinch of salt 1 tablespoon rum or other flavoring

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1. Melt the chocolate and butter slowly in a double boiler or microwave, stirring frequently until combined.
2. Meanwhile, heat the water to boiling in a small, heavy saucepan.
3. When the butter and chocolate have melted, stir the mixture into the boiling water.
4. Add the sugar, corn syrup and salt. Mix until smooth.
5. Turn the heat up and stir until mixture starts to boil; adjust head so that the sauce is just maintained at the boiling point, stirring occasionally.
6. Allow sauce to boil for 9 minutes
7. Remove from heat and cool for 15 minutes. Stir in the flavoring and serve warm.

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Special Notes

• When used on cake, pour warm and put in fridge to harden. Can also be made ahead and warmed in the microwave- stir for original texture.

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Chocolate Layer Cake

Chocolate Cake

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Yields: Two 9” Layers

Prep Time: 10 minutes

Cook Time: 35-40 minutes

Original Recipe Source : Forgotten

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Suggested Hardware:

two 9” layer cake pans

bowl and whisk or mxer

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Ingredients

2 cups flour 2 cups sugar ¾ cup Cocoa 1 ½ teaspoons baking soda 1 ½ teaspoons baking powder ¼ teaspoon salt

2 eggs 1 cup of whole milk ½ cup oil (peanut) 2 teaspoons vanilla extract 1 cup boiling water

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1. Preheat oven to 350F
2. Grease and dust with cocoa two 9” layer cake pans, set aside.
3. In a large bowl, combine left column of ingredients.
4. Stir with a wire whisk until blended.
5. Add the rest, except for boiling water.
6. Beat well with the wire whisk or a mixer
7. While beating, heat that water to boiling
8. Stir boiling water into cake batter.
9. Pour the thin batter into the two prepared pans.
10. Bake at 350F for 30-35 minutes or until cake pulls away from the sides of the pans, top springing back when lightly touched, and a toothpick inserted into the center comes out clean.
11. Cool 5 minutes, then remove from pans and cool completely on wire racks.

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Special Notes

• Combined with Chocolate Fudge recipe.
• Layers can be stacked, and we tried it with raspberry jam between the layers. YUM!

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