|
Cajun Cooking Archives Index
|
Subscribe
|
|
| << July11, 2004 - Cajun Cooking |
July13, 2004 - Cajun Cooking Recipes Newsletter >> |
|
Cajun Cooking-Member's submitted recipes,members questions and more. ***************************************** Hi Y'all, We have two great recipes for you to rate today if you get a chance! There are more to come this week! We are posting them in the order we receive them. Thanks to everyone for sending in their recipes! ***************************************** Recipes Are Rated 1-5 (5 being best!) Joy's Spicy Texan Rice-Rated 5 Brian's Veggie Dipping Sauce-Rated 5 Buttermilk O-Rings-Rated 5 This is great! ***************************************** Special! Special! Special! Your ad could be here for only ten dollars! Special, buy 3 get one free! Our newsletter is also archived, making for future possible sales for you! We have over 6000 great members! We accept secure online payments through http://www.paypal.com Using the "pay to" email address below: cajuncooking@cajuncookingrecipes.com Plese send in your 6 line or less ad with payment, and make sure your email address with paypal.com is current so that we can contact you. *Note: We only accept family friendly ads! ***************************************** Today's Recipes: ***************************************** Sent In By John -Thanks! Beer Broiled Shrimp With Tabasco Sauce 1 12-ounce bottle of beer water 1 pound raw shrimp, deveined with tails on 1 1/2 cup ketchup 2 tablespoons horseradish, drained 1 tablespoon worcestershire sauce 2 teaspoons fresh lemon juice 1 teaspoon tabasco pepper sauce Directions Fill large pot 1/2 full with water and beer and bring to a boil over a medium heat. Toss in shrimp, cover and turn off heat. After 4 minutes, drain shrimp and rinse with cold water. In a small bowl, combine all sauce ingredients. Cover and refrigerate for 1 hour. On serving platter, arrange shrimp, tails up, surrounding a small bowl of cocktail sauce. Provide a bowl for discarded shrimp tails. Please rate this recipe under category: Seafood at http://www.cajuncookingrecipes.com/index.php Rate This Recipe! ***************************************** Sent In By Chef Old Gringo-Thanks! Cappuccino Brownies Ingredients 8 ounces semisweet chocolate, chopped Cinnamon Icing: 1/2 pound (2 sticks) unsalted butter 6 Tblsp. unsalted butter, softened 1/4 cup strong espresso (or very strong coffee) 8 ounces cream cheese, softened 1 teaspoon salt 1 1/2 cups powdered sugar 3 cups sugar 1 tsp. cinnamon 2 cups all-purpose flour 1 tsp. vanilla 8 eggs, beaten lightly 1 ounce semisweet chocolate, melted Directions Preheat oven to 350 degrees F. Line a 12x15-inch jelly roll pan with foil; butter the foil. Set aside. Mix chocolate, butter and coffee. Heat in a microwave or on top of stove, stirring until all are melted and blended together. Remove from heat, add eggs, beating well, until all eggs are incorporated. In a separate bowl, combine salt, sugar and flour; fold into the chocolate mixture until moistened. Do not over-mix. Pour into prepared pan and bake for 30 minutes, until tester in center comes out clean. Cool. Icing: Beat together butter and cream cheese until fluffy. Add powdered sugar, cinnamon and vanilla; beat until fluffy. Spread over cooled brownies. Melt the 1 ounce chocolate and drizzle over iced brownies. Cut into 3x2-inch pieces. This makes a big batch. Good luck. Chef' Old Gringo Please rate this recipe under category: Cookies/Brownies/Etc. at http://www.cajuncookingrecipes.com/index.php Rate This Recipe! ***************************************** Questions from readers: ***************************************** Recipe Challenge! Letter from Loretta "I live in New England which has good cooking, but bland. I love spicy foods.....and my favorite food in the entire world is going south and eating Popeyes chicken. I realize it is a secret recipe, but surely, someone in cajun area of country knows how to nearly duplicate it..... someone's grandmother must have orignally made it. Once I was in Biloxi Ms and while there went to another restaurant simply named Cajun Chicken, where it was like popeyes. Also the Bojangles restaurants have the same type spicy chicken. I have challenged chefs, cooks, anyone I meet from that area to tell me how to do it... ..so far, no takers. I would be happy to buy it, not cook it, but it is not found around here anyplace. So, please, if you can figure out or know someone who knows how, I would much appreciate it. It is just for myself, not to give out to others, I WANT IT before I die from thinking about it." Have an answer? Let us know! ***************************************** Pete asks: Does anyone know what size coffee cans to use with the Coffee Can Cake recipe? Have an answer? Let us know! ***************************************** Note*If you are trying to use the same username and password at the website as you have in the newsletter, and you are having problems logging in. Im sorry, it doesnt work that way. They are two different things. If you go to http://www.cajuncookingrecipes.com/index.php and look on the right hand side. Under "add recipe" it asks if you are a new user to click here. Then create a username and password. You can use the same one as for the newsletter as long as no one else has it so far. It would make it easier to remember. It's real short, and as soon as you do this, you can add your recipes. Please let us know if you have any problems. ***************************************** Our website has tons of recipes for you. We aren't all Cajun anymore. You will find recipes for Cajun, Mexican, Italian, Low Carb, Diabetic,cookies, and much more. http://www.cajuncookingrecipes.com/ Cajun Cooking Recipes *Note: If you have visited any of these pages before, you may need to reload the page to see the recent additions. ***************************************** Join us at Cajun Cooking Recipes Message Board! Post recipes,ask for recipes, leave us a message, just about anything, as long as it is family friendly! I keep a close watch on it, and try to remove anything that is not related, although sometimes a few slip by me. If you find anything offensive on this board, please inform us so that we can remove it! http://www.cajuncookingrecipes.com/wwwboard/ Cajun Cooking Recipes Message Board ***************************************** To Unsubscribe from our newsletter send: 26525-unsubscribe@zinester.com Unsubscribe ***************************************** I highly recommend the Recipe Gold Mine newsletter. Join them for great recipes, crafts, tips and sharing at Recipe Goldmine and Craft Exchange. To subscribe send: 61956-subscribe@zinester.com Subscribe To Recipe Gold Mine ***************************************** If you enjoy our newsletter,help us grow by sending it to who you think may enjoy it. ***************************************** Contact Us Send cajuncooking@cajuncookingrecipes.com Contact Us ***************************************** Thanks for reading everyone, ~~Peggy And That Wacky Quacky,Georgette! ***************************************** |
|
| << July11, 2004 - Cajun Cooking |
July13, 2004 - Cajun Cooking Recipes Newsletter >> |
|
Cajun Cooking Archives Index
|
Subscribe
|
|
|
Archives powered by Zinester's Mailing List Service
Details on Cajun Cooking |
Browse for more newsletters at Zinester's Ezine Directory
Managed by Zinester's Mailing List Management |