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A Simple Technique to Remember Grocery Items
Whoops! I Forgot the ... at the Grocery Store!
Have you ever left the grocery store and said, "Whoops, I forgot one recipe ingredient"? Or, "Whoops, I forgot to use my coupon"? Or even while in the store, "Whoops, I passed that aisle, and now...
Best Recipes: Eggnog Milkshake
It’s that time of year again when we all get together and share good conversation, merriment, and great food. Here’s a quick and easy recipe for an eggnog milkshake. This recipe is delicious and an alternative to traditional eggnog. To cut down on...
Best Recipes: Peanut Butter Cup Milkshake
If you love peanut butter and chocolate, then you probably love peanut butter cups. You know, those sweet chocolate candies stuffed with peanut butter inside? Yeah, you’ve probably eaten plenty over the years just like I have.
Well, now you can...
Effective Coffee Enema Recipe for Detoxification
Check out this all natural coffee enema recipe when it comes to decreasing the natural toxins found in your system. You should choose a special organic, fully caffeinated brew designed specifically for use in enemas. Though some people do, you will...
Italian Osso Bucco-Recipe
Entrée
Osso Bucco
3 ½ to 4 lbs veal shanks ( I serve one shank per person. If the
cost is high you can cook down the meat and separate it from the
bone.)
¼ Cup all-purpose flour
2 Tbs olive oil
2 oz diced salt pork
¼...
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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.
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