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Cajun Cooking Archives Index
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| << July16, 2004 - Cajun Cooking-Members submitted recipes, recipe ratings for members,and more. |
July18, 2004 - Cajun Cooking >> |
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Cajun Cooking-member's submitted recipes,members questions and more. ***************************************** Hi Y'all, Another great recipe sent in by one of our members! If you get a chance, please help us rate it! It's beginning to look real iffy on it holding off raining today! :o) ***************************************** Members Submitted Recipes Ratings: ***************************************** Recipes Are Rated 1-5 (5 being best!) Bisquick Chocolate Nut Brownies -Rated 5 ***************************************** Member's Submitted Recipe ***************************************** Brian's Deviled Eggs Ingredients 10 eggs 1 Tbsp horseradish 1/2 cup mayonnaise 1 Tbsp prepared mustard 1 pack Equal (non sugar sweetener) 1 Tbsp cider vinegar 1/8 to 1/4 tsp black pepper 1 Tbsp dried parsley dash cayenne 2 Tbsp bacon bits Directions Place eggs in a saucepan and add water to cover by one inch. Heat over high heat to boiling. Cover pan and remove from heat. Allow to stand in hot water for 12 minutes. Drain hot water and add cold water. Change water every few minutes til eggs are cool. Remove shell and cut eggs in half lengthwise. Remove yolks. I like to use a pastry blender to chop the yolks. Set aside. Combine the remaining ingredients in a seperate bowl. Mix well. Add the chopped yolks and mix again. Spoon this mixture into a quart size ziploc bag. Cut on one of the corners and use this like a piping bag to fill the egg whites. Place filled eggs on a tray a LIGHTLY dust with paprika, if desired. Can substitute 1 or 2 tsp sugar for the Equal. Enjoy, Brian Contributor : BriRun1-Thanks! Please rate this recipe under category: Appetizers at: http://www.cajuncookingrecipes.com/index.php Rate This Recipe! ***************************************** Questions And Answers From Readers: ***************************************** Question: "I am the person who recently wrote asking for a copycat recipe of Popeyes chicken ...how to. Now, I thought of another I would like to find: when we travel from north to south each year, we often stop for breakfast at the Waffle houses along the roads in most towns. I LOVE the marinade they use for their steak. Is it possible that you or anyone knows just what it is? I consider myself an excellent cook, but cant figure out what is in that. it has a special nice flavor. Thank you so much. Loretta" Have an answer? Let us know! ***************************************** Receiving more than one copy of the newsletter? Please forgive our tranformation, and let us know! ***************************************** Cooking Tips: Adding a little sugar to the batter of pancakes and waffles will make them brown more quickly. For flakier pie pastry, substitute 1 teaspoon vinegar for 1 teaspoon of the cold water called for in the recipe. To ripen fruits and vegetables-Put them in a brown paper bag and hide the bag away in a dark cupboard for a day or two. ***************************************** 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. ***************************************** Notice- The message board is being closed temporarily due to posting by others that are not appropriate for our website. We are working on a solution and will have it back up and running as soon as possible. It's really sad that we have to do this due to a few people who do not have any respect for others, but we do not want to have those kind of messages on our website, as it is very offensive to us and you, our faithful readers. ~Peggy ***************************************** 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! ***************************************** |
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| << July16, 2004 - Cajun Cooking-Members submitted recipes, recipe ratings for members,and more. |
July18, 2004 - Cajun Cooking >> |
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