Best Recipes: Ice Cream Cookie Pizza
Gather everybody around for this really cool cold pizza. Each person will have lots of fun topping their ice cream pizza slices with lots of yummy goodies. Great for kids parties. Cookie ¾ cup firmly packed brown sugar ½ cup butter or margarine,...
Cucumber Salad Recipes
Cucumbers are a good source of vitamins' C, A and K. They are
loaded with potassium and low in cholesterol, sodium and
saturated fat. That's all the information you are going to get
from me on that subject. These are my own home recipes and...
Easy Holiday Quick Bread Recipes
Quick breads are a quick, easy accompaniment to any holiday meal. For the best-tasting holiday quick breads, here are some helpful hints: - Only grease the bottoms of the loaf pans or the sides of the bread will pull away from the sides of the...
Nutritionally Smart: Seven Simple Ways to Eat Healthier (with Strawberry Orange Sorbet recipe)
By Monique N. Gilbert, B.Sc.
http://www.MoniqueNGilbert.com
The key to better health is learning the difference between healthy and unhealthy nutrients. The choices we make greatly affect our health. Making a few simple...
SHROVE TUESDAY - A SHORT HISTORY AND RECIPES
Pancakes! Yummy! I don't think I know anybody, children or adults, who doesn't enjoy a pancake on Shrove Tuesday. But have you ever wondered why we have this tradition of eating pancakes on one particular day of the year? Why, of all things, were...
Lagniappe Recipe: Crab & Corn Bisque
This is most likely the best gourmet Crab & Corn Bisque you will
ever serve. It's rich, it's delicious and it's unbelievably easy
to prepare.
Ingredients:
1 pt. lump crabmeat
1/2 c. (1 stick) butter (do not substitute margarine)
1-1/2 c. finely chopped sweet onion
4 T. all-purpose flour
6 c. fresh corn kernels (see 'Recipe Note 1' below)
2 tsp. salt
1 tsp. coarsely ground black pepper 1-1/2 qt. heavy cream
3/4 c. thinly sliced green onions, white and green portions 3-4
additional green onions, thinly sliced for garnish
Preparation:
Gently pick through the crabmeat to remove any bits of shell or
cartilage, being careful not to break up lumps of crabmeat; set
aside. Melt butter in a 5- to 6-quart Dutch oven over medium
heat. Add chopped onion and saute until translucent
(approximately 10 minutes). Whisk in flour, then add corn
kernels. Continue to cook over medium heat for 5 minutes,
stirring frequently. Add salt and pepper, then stir in heavy
cream and lower heat. Cover and cook over low heat for 20
minutes,
stirring occasionally -- do not boil (see 'Recipe Note
2' below). Stir in sliced green onions, then very gently fold in
crabmeat, being careful not to break up lumps. Return bisque to
a simmer over low heat, cover and cook for an additional 10
minutes; stir once. Additional seasoning may be added, if
desired, before serving. Garnish with additional sliced green
onions and serve with oyster crackers or French bread. Yields 6
to 8 servings as an entree. Freezes beautifully.
Recipe Notes:
(1) An equal amount of thawed frozen corn or drained canned
corn may be substituted for fresh corn in this recipe. (2) Do
not allow bisque to come to a hard boil during preparation to
prevent cream from separating.
©2005 Janice Faulk Duplantis
About the author:
Janice Faulk Duplantis, author and publisher, maintains a web
site that focuses on both Easy Gourmet and French/Cajun Cuisine.
Visit Bedrock Press at http://www.bedrockpress.com for
easy-to-follow gourmet recipes, menus, free ezines and practical
information covering all aspects of preparing, serving and
enjoying chef-quality gourmet foods.
