We love hot food. Just wanted to know if you had tried this or not. sometimes People put recipes up and thay have not tried them . Just thought thay were interesting.

My family likes it. They don't think it's hot at all. But we're from Louisiana

You can always omit the hot sauce or season to taste. You could also use a creole seasoning instead of the hot sauce that would give spice and not quite so hot.

Have you tried this? How hot is it?

Serve with rice and crusty
   bread. Prep Time: approx. 10 Minutes. Cook Time: approx. 30
   Minutes. Ready in: approx. 45 Minutes. Makes 4 servings.

1 cup butter
2 tablespoons all-purpose flour
2 onions, minced
1 green bell pepper, diced
3 cloves garlic, diced
16 ounces cleaned crawfish tails
1 teaspoon ground cumin
1/8 teaspoon Worcestershire sauce
1/8 teaspoon hot sauce
salt and pepper to taste

Directions

1 In a stock pot, melt butter over medium heat. When
   butter is bubbling, add flour to make a roux, stirring
   constantly to prevent or remove any lumps. Cook the roux for 5
   minutes. Do not brown.

2 Stir in onions and bell peppers; saute 10 minutes, or
   until onions are translucent. Add garlic, and saute for 3
   minutes. Stir in crawfish tails. Slowly pour in enough water to
   reach a little thicker than soup-like consistency. Season
   with cumin, Worcestershire sauce, hot sauce, and salt and
   pepper. Reduce heat, and simmer for 10 minutes

Ingredients:       

2 cups sweetened condensed milk
6 egg yolks
2/3 cup key lime juice
1 graham cracker pie shell

Mango Sauce
2 11.5-ounce cans Kern's mango juice

Raspberry Sauce
1 1/2 cups water
2 cups frozen raspberries
1/2 cup granulated sugar

Garnish
canned whipped cream
4 thin lime slices, halved

1. Pre-heat oven to 325 degrees.

2. Use an electric mixer on medium speed to combine sweetened condensed milk, egg yolks, and lime juice. Mix just until ingredients are well-combined. 

3. Pour filling into graham pie shell and bake on middle rack for 20 minutes or until filling jiggles only slightly when shaken. Cool. Cover pie and chill in refrigerator for a couple hours before serving.

4. Make mango sauce by bringing two cans of Kern's mango juice to a boil in a medium saucepan over medium heat. Reduce heat and simmer for 30 minutes or until sauce thickens. Cover and chill.

5. Make raspberry sauce by combining water and raspberries in a medium saucepan over medium heat. Bring to a boil then reduce heat and simmer raspberries for 10 minutes. Use a potato masher or a large spoon to crush the raspberries as they boil. Strain raspberry seeds from water, then put the liquid back into the saucepan and add the sugar. Bring mixture back to a boil, reduce heat and simmer for 15 to 20 minutes or until the sauce thickens. Cover and cool sauce until you are ready to serve the pie.

6. Prepare dessert by dribbling some mango sauce and some raspberry sauce onto a small plate (you can use spoons or squirt bottles for this). Place a slice of pie onto the sauce, add a dollop of whipped cream to the top of the pie slice with one half of a thin lime slice on top of the whipped cream. (http://www.topsecretrecipes.com)

Makes 8 servings.

1 tb Butter
4 Eggs
4 tb Milk
3 Slices of bacon cooked and
Crumbled

Put butter in 9 inch pie plate. Microwave on high 30 seconds until melted. Beat eggs and milk and pour into pie plate. Sprinkle bacon on top and cover with waxed paper. Microwave on high 4 minutes stirring once during cooking. Cover and let stand 1 to 2 minutes. Fold in half

I didn't know that Jason thanks. Interesting to see how others celebrate the day.

Superquinn bakers go flippin' crazy
a million times over
The Superquinn bakers' motto at the moment is 'Flip it up, throw it over and do it again…' as they make up to one million pancakes in the period up to Pancake Tuesday. Using some 250,000 eggs, 42 tonne of flour, 890 kg of butter and 5 tonne of sugar Superquinn is the only supermarket group in Ireland to prepare and cook pancakes freshly in-store. Bakers have been working flat out making pancakes on demand for customers in all 18 Superquinn shops.

The pancake tradition originated from Lenten times when the eating of dairy products was prohibited. Pancakes were made to use up supplies of milk, eggs and butter. Pancake Tuesday is also known as Shrove Tuesday as it was the day when the priest 'shrove' his parishioners of their sins so that they could enter the fasting season, Lent, with a clear conscience. Even the church bells that rang early on Shrove Tuesday morning summoning everyone to confession and to be "shriven" became known as Pancake Bells. The bell ringing also reminded all to use up the "forbidden foods" before Lent.

Pancake Tuesday is celebrated around the world. New Orleans has Mardi Gras, which literally translates as 'Fat Tuesday', and Brazil have Carnival from the Latin for "farewell to the flesh". While New Orleans throws its most famous party of the year and Brazilians samba in the streets of Rio, the Irish celebrate by eating pancakes.

2 Baking (russet) potatoes,
Peeled
4 tb Butter, melted
1 Shallot, minced
Salt and white pepper to
Taste
Dressed greens (recipe
Follows)
8 oz Smoked salmon, sliced very
Thin
Horseradish cream (recipe
Follows)

Preheat oven to 450 F. Cut potatoes into fine julienne (use mandolin or grater, using coarse setting, or use food processor) across the short end of the potatoes into about 2 inch-long pieces. In mixing bowl, combine potatoes with melted butter and shallots, and season with salt and pepper to taste.
Loosely place mixture into 8 nonstick muffin tins about 1/2-inch thick or spread onto nonstick cookie sheet in round shapes. Do not pack down. Bake until browned on bottoms, about 10 minutes. Turn over and bake until crispy. Reserve warm until ready

To serve, arrange small amount of Dressed Greens in center of each of 4 plates. Arrange slices of smoked salmon with potato pancakes around greens. Place dollop of Horseradish Cream at the base of each piece of salmon. Makes 4 servings.

DRESSED GREENS: Combine 1 tablespoon vinegar, 1 large shallot, peeled and finely minced, and 1 teaspoon Dijon style mustard and whisk together. Slowly whisk in 3 tablespoons extra-virgin olive oil. Season to taste. Toss 8 ounces of mixed greens, washed, dried and chilled, with dressing, thoroughly coating them.

HORSERADISH CREAM: Combine 8 ounces sour cream; 1 1/2 tablespoons chives, snipped small; 3 tablespoons minced red onions; 3 tablespoons fresh lemon juice; 5 tablespoons horseradish root, peeled and finely grated; and salt and white pepper to taste in mixing bowl, whisking together ulntil smooth. Allow to sit at least 1 hour before serving so flavor will develop

3 x Eggs, separated
3 tb Sour cream
1 x Peeled apple, finely chopped
3 tb Flour
1 ts Baking powder
1/2 ts Cinnamon

Separate eggs and add sour cream, apple, flour, baking powder and cinnamon to the yolks, stirring well. Beat egg whites until peaks form, and fold into yolk mixture. Cook on hot, lightly greased griddle until golden brown. Delicious served with a dollop of sour cream and maple syrup. Makes about 12.

Rich Chocolate Pancakes

4oz/110g plain white flour
1oz/25g cocoa powder
1 level tblsp icing sugar
2 eggs
14fl.oz/400ml milk
1 tblsp melted butter
a little vegetable oil for cooking
The method of preparation and cooking of the chocolate pancakes is exactly the same as for the basic batter recipe. These are quite luxurious and lend themselves to all sorts of fillings. I give you two suggestions - both very easy to prepare. They make a pretty impressive dessert.

Basic Pancake Batter

4oz/110g plain white flour
1 egg
0.75 pint / 425ml milk
1 tblsp melted butter
a little vegetable oil for cooking
Blend the first four ingredients together in a blender or by hand using an electric beater. Pour the mixture through a sieve into a jug or bowl and leave to rest in the fridge for 30minutes or so. Lightly brush the frying pan (8-10inch size) with a little oil and cook each pancake over a moderate heat. Use a ladle to pour enough batter to cover the base of the pan thinly and evenly. When the underside is golden brown, turn and cook underside similarly. Forget about the T.V. chef trick of flipping your crêpes in the air - you're more likely to carpet the kitchen floor than catch a crêpe. Make sure you lightly oil the pan between each batch.

This quantity will make 12-14 pancakes.

Variation: For the herb pancakes which look really colourful and taste extra delicious, just add 1tblsp of finely chopped fresh herbs to the basic batter. A mixture of parsley, chives and coriander or thyme would be good.

Ingredients: makes about 12 pancakes

1 large banana or 4 oz/100g grated apple
2 eggs
9 fl oz / 275ml milk or water
8 oz / 225g gluten-free flour mix
2 oz / 50g granulated sugar
pinch salt to taste
½ tsp / 2g bicarbonate of soda
¼ tsp cream of tartar
1 oz / 25g dripping or lard or butter




Instructions:


Beat the banana / apple to a smooth pureé with the milk and egg. This is best done in a liquidiser.

Mix all the dry ingredients together and beat in the fat, then beat in the liquid mix.


Cooking:

Cook on an iron griddle in the traditional way or heat a strong frying pan with enough oil to coat the bottom but no more. The oil should not be hot enough to smoke.

Drop spoonfuls of the mixture into the pan. After a few moments turn.

Cook until both sides are light brown.


Serving:

Serve hot with butter and jam.


Variations:

Instead of beating in the whole eggs, separate the egg yolk and white. Beat the egg yolks into the mixture and beat the egg whites by themselves until stiff and then fold the egg whites into the batter.

Ingredients: for four large pancakes

2 eggs
½ pint / 275ml milk
4 oz / 100g sweet chestnut flour
4 oz / 100g gluten-free flour mix
pinch salt to taste
½ tsp / 2g bicarbonate of soda
2 tablespoons olive oil
½ oz / 5g sugar





Instructions:


Mix all the dry ingredients

Beat in the two eggs and the oil and then beat in milk until the mixture flows slowly.


Cooking:


Cook on an iron griddle in the traditional way or heat a strong frying pan with enough oil to coat the bottom but no more. The oil should not be hot enough to smoke.

Drop spoonfuls of the mixture into the pan. After a few moments turn and flatten the pancakes slightly - they will rise again. Cook until both sides are light brown.


Serving:


Serve hot with butter and jam.

These freeze well but toast them under a grill before serving.

Variations

Use sweet chestnut purée (unsweetened), in place of sweet chestnut flour.

A traditional American recipe.


Ingredients: makes about 16 pancakes

4 oz / 100g buckwheat flour
4 oz / 100g rice flour
1 oz / 25g granulated sugar
½ tsp / 2g bicarbonate of soda
¼ tsp / 1g salt
1 oz / 25g margarine
2 eggs
½ pint / 300ml milk or water




Instructions:


Mix all the dry ingredients together, then beat in the eggs and fat. Gradually add the milk while mixing until the mixture flows slowly. Leave to stand for half an hour.

Beat in a little more milk if this is needed for a thin dropping consistency.


Cooking:

Heat a strong frying pan with enough oil to coat the bottom but no more. The oil should not be hot enough to smoke.

Pour enough of the batter into the pan to cover the bottom when spread thinly with a spatula. Turn when bubbles break on the surface and cook until light brown on both sides. This is not as easy as it sounds because the batter is brown to start with. If you are not sure turn the pancakes several times.


Serving:

Serve hot with honey or maple syrup.

These freeze well, toast under a grill before using and serve hot. Take care not to overheat when reheating with a microwave.

Pancakes Galore



Everyone loves pancakes. They are great comfort food and really lend themselves to lots of different dishes. With sweet or savoury fillings or just on their own the old fashioned lemon and sugar way, pancakes make a great family meal.
I find it handy to make a stack of them in advance (they freeze very well if layered with greaseproof paper) and then just prepare a quick filling when time is short. Try to keep a good non-stick pan just for pancake and omelette cooking and the result should be a really fine French crêpe.

Enjoy!





Pancakes

Oh pancakes, oh pancakes
With strawberries on top
Sprinkled with sugar
I love you lots.
Spinning in the air like a flying top
I love to see you plip and plop.
I love you with syrup
I love you with honey
I love you so much, oh please give me more yummy

Ingredients

For 10 eggs:
10 hard boiled eggs, split in half, their yolks removed and their tips cut off so that they stand straight on the tray or serving dish;
Two level teaspoons of curry paste;
A little grated fresh onion;
2 or 3 heaping tablespoons of mayonnaise, bought or homemade (sorry not to be more precise, but it all depends on the size of the eggs);
Salt and white pepper;
A teaspoon or so of lemon juice;
A dash of cayenne powder or Tabasco Sauce;
A little water.
Method

Prepare the egg whites and stand them in the serving dish. Mash the yolks together with the curry paste and grated onion. Season them well with salt, white pepper and the cayenne. Add enough mayonnaise to make a stiffish mixture, then lighten it slightly by adding the lemon juice and a very little cold water. Then, either pipe the mixture into the egg whites, or spoon it in. Garnish with either parsley or paprika.

Prawn Stir-fry
Prawns stir-fried with carrots, onion and beansprouts.

Ingredients
1 tbs. Oil
1 Green (bell) Pepper, chopped
2 medium Carrots, grated
1 medium Onion. grated
15 oz/375 g canned Bean sprouts, drained
8 oz/225 g peeled Prawns (shrimps), fully defrosted if frozen
Soy sauce
freshly ground Black Pepper
Method
Heat the oil in a wok or non-stick frying pan (skillet). Add all the ingredients. Toss them at regular intervals to avoid burning. Keep cooking until the prawns (shrimps) are cooked through
Serve, immediately, with boiled rice and extra soy sauce.

EWWWW!!! EWWW!!!! EWWWWWWWW!!!!!

I love it!!!

ewwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwww
Can't wait to try that one on someone!!!

Gorilla Snot

1 shot of Irish Cream
1 shot of Port
Separate the ingredients into two shots.
Do not take these yourself!
This should be given to that special person that you don't like.
Have them take the irish cream first and tell them to hold in their mouth.
Then they can do the port shot.
Watch as the contents of their mouth solidify and curdle...

Baked chicken breasts coated with garlic/butter 'sauce'
   and bread crumbs. Makes 4 servings.
   
1 1/2 pounds skinless,
   boneless chicken breast halves
1/4 cup butter
6 cloves crushed garlic
2 cups seasoned dry bread crumbs

Directions:

1 Preheat oven to 375 degrees F (190 degrees C).

2 In a small saucepan melt butter/margarine with garlic.
   Dip chicken pieces in butter/garlic sauce, letting extra
   drip off, then coat completely with bread crumbs.

3 Place coated chicken in a lightly greased 9x13 inch
   baking dish. Combine any leftover butter/garlic sauce with
   bread crumbs and spoon mixture over chicken pieces. Bake in
   the preheated oven for 45 minutes to 1 hour.

Dip

2 tablespoons butter
1/4 cup minced celery
1/4 cup minced onion
1 teaspoon crushed red pepper flakes
2 cups heavy cream
1 1/2 cups sliced white mushrooms
1 cup blue crab
1 cup bay shrimp, cooked (smallest shrimp)
1/4 teaspoon salt
1 cup shredded cheddar cheese
1 cup shredded monterey jack cheese
2 green onions, sliced

Bread

2 loaves Italian bread
1/2 cup butter, melted (1 stick)
1/2 teaspoon dried parsley flakes
1/4 teaspoon garlic powder

1. Melt 2 tablespoons of butter over low heat in a large saucepan. Add celery, onions and red pepper flakes and simmer slowly (sweat) the ingredients over low heat for 20 minutes. You don't want the ingredients to turn brown, rather you want them to cook slowly until the celery softens and the onions begin to turn translucent.

2. Add cream, mushrooms, crab, shrimp and salt to the pan. Turn the heat up a bit until the liquid begins to bubble, then bring the heat back down and let the mixture simmer for 20 minutes or until it reduces to about 1/2 the volume and becomes thick. Watch the saucepan carefully to make sure the mixture doesn't bubble over. In the meantime, crank your oven up to broil.

3. Prepare the bread by cutting the loaves into 1/2-inch thick slices. Combine the dried parsley flakes and garlic powder with a stick of melted butter in a small bowl. Brush some of this garlic butter on each side of each bread slice and toast the bread under the hot broiler for 1 to 2 minutes per side or until the bread is toasted to a light brown. 

4. When the dip has thickened pour it into an 8x8-inch casserole dish. Combine the shredded cheddar and jack cheese and sprinkle the cheese mixture over the dip. Broil the dip for 3 to 4 minutes or until the cheese is melted. Sprinkle sliced green onions over the top and serve hot with the garlic toast on the side, and some spoons or forks for spreading the dip onto the toast.

(http://www.topsecretrecipes.com)

Makes 6 to 8 servings.