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Tonight, I cook for the church function. What I'm bringing is jambalaya with sliced Holmes Smokehouse sausage, with Cajun shrimp on the side.
Tomorrow and Sunday, I'll be eating out much of the time with friends. Among the highlights will be a charbroiled cheeseburger at Scotty P's and crawfish etouffee and fried crawfish at Pappadeaux. Sunday morning breakfast, I will be cooking. Likely, it will be sausage patties with extra sage, scrambled eggs and biscuits. Maybe a side of bacon, too.
Next week: I've got Stouffer's french bread pizzas (deluxe toppings). I'll also see about putting on some grilled chicken.
You are all so nice, thanks for the great welcome!
PEA AND PEANUT SALAD
1 (10 ounce) pkg frozen peas, thawed and drained
1 cup Spanish peanuts or 1 cup honey roasted peanuts
1/4 cup sour cream
2 tablespoons mayonnaise (or 2 tbsp salad dressing)
1/2 teaspoon sugar
In a medium mixing bowl, combine peas and peanuts.
In a small bowl, stir together sour cream, mayonnaise and sugar till well combined. Spoon over pea mixture. Stir till coated.
Thank you for the warm reception, BeachBatz! I love to cook and have a lot of recipes for easy and quick.
You will like it in here Antique Girl...no drama, no silliness, no off topic problems..just nice people sharing recipes and dishes that we all eat on a regular basis...and sometimes special occasions. cynwldkat will be happy that you joined us. as she loves collecting new recipes
Tonight, I cook for the church function. What I'm bringing is jambalaya with sliced Holmes Smokehouse sausage, with Cajun shrimp on the side.
Tomorrow and Sunday, I'll be eating out much of the time with friends. Among the highlights will be a charbroiled cheeseburger at Scotty P's and crawfish etouffee and fried crawfish at Pappadeaux. Sunday morning breakfast, I will be cooking. Likely, it will be sausage patties with extra sage, scrambled eggs and biscuits. Maybe a side of bacon, too.
Next week: I've got Stouffer's french bread pizzas (deluxe toppings). I'll also see about putting on some grilled chicken.
More later, but you'll have to wait a bit....
In the meantime, bon appetit!!
by all means do share your Cajun recipes...especially anything to do with crawfish...
Well I'm eating alone tonight, wifes family is in so they went out and 2 kids going to concerts, guess its ham sandwiches tonight....this is so weird, can't ever remember no one being there ever. I'll be like the guy in Plesantville....wheres my dinner?
Welcome Antique Girl. You will have a lot of fun in here.
Pork Braciole
thin cut pork cutlets
toasted pine nuts (toast at 350 for about 3 mins.)
fresh Italian parsley
grated Pecorino Romano cheese
cooking twine (I got mine in Bed Bath & Beyond)
Toast the pine nuts, checking them so they don't burn. This releases the flavor.
Lay out the pork cutlets
Add pine nuts, parsley and cheese
Roll up lengthwise and tie with twine
Fry in OO on both sides until browned
Add the braciole to your gravy (red spaghetti sauce) with of course, your homemade meatballs and sausage and enjoy
*NOTE Make sure you tell your guests to untie the twine we don't anyone choking on that
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