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| << July19, 2004 - Cajun Cooking Recipes-Recipes,cooking tips,members questions,more |
July21, 2004 - Cajun Cooking-Mis Print On todays recipe >> |
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Cajun Cooking-Recipes,Cooking Tips,Members Questions, And More. ***************************************** Hi Y'all, Can't believe it, it didn't rain yesterday! Maybe we can finally start getting this grass mowed! :o) ***************************************** Too hot outside to grill? You can easily grill indoors with our unique stove top grill! Easily grill steaks, burgers, hot dogs, veggies and more! It even drains the fat content while you cook! We have extended the no charge for shipping untill July 22 2004! http://www.cajuncookingrecipes.com/stovetop.html Stove Top Grill ***************************************** Post recipes for others to rate it! http://www.cajuncookingrecipes.com/index.php Post Recipes ***************************************** Members Submitted Recipes Ratings: ***************************************** Raleigh-Durham Pork Barbecue-Rated- No rating yet! Easy Tex-Mex Barbecued Ribs-Rated-5 ***************************************** Member's Submitted Recipe-Please Help Us Rate It! ***************************************** Heavenly Kahlua Cheesecake Ingredients 1 1/4 cups crushed graham crackers 1 1/4 cups crushed graham crackers 1 cup sugar, divided 3/4 cup NESTLE TOLL HOUSE Baking Cocoa, divided 1/3 cup butter or margarine, melted 2 packages (8-oz.) cream cheese, softened 2 eggs 1/4 cup coffee, brewed 1/2 cup coffee liqueur 2 teaspoons vanilla extract, divided 8 fluid ounces sour cream 2 tablespoons sugar 2 ounces chocolate candy bars, grated Directions 1. Preheat oven to 325 F. 2. Combine graham cracker crumbs, ?? cup sugar, ?? cup cocoa and melted butter in a small bowl; mix well. Press into the bottom of a 9-inch springform pan.Bake for 5 to 8 minutes, until firm but not browned; cool 3. Raise oven temperature to 375?°F. 4. In a large bowl, beat cream cheese with an electric mixer until light and fluffy. Gradually add 3/4 cup sugar, mixing well. Beat in remaining ?? cup cocoa. Add eggs, one at a time, beating well after each addition. Stir in coffee liqueur, coffee and half the vanilla. Pour into the cooled crust. Bake for 30 minutes, or until almost set; cool. 5. Raise temperature in oven to 425 F. 6. Combine sour cream, 2 tablespoons sugar and remaining 1 teaspoon of vanilla in a small bowl; mix well. Spread evenly over the hot cheesecake. Bake for 5 to 7 minutes. Cool to room temperature on a wire rack; chill, covered, for 8 hours. Carefully remove from pan and garnish with grated chocolate. Contributor:fonda-Thanks! Please rate this recipe under category:Desserts at: http://www.cajuncookingrecipes.com/index.php Rate This Recipe! ***************************************** Questions And Answers From Readers: ***************************************** Have a question, got an answer? Please post it at the message board! http://www.cajuncookingrecipes.com/wwwboard/wwwboard.html Message Board ***************************************** Question: "Hi! I am looking for a tried and proven recipe for garlic mashed potatoes. The one's I've tried were too heavy on the garlic taste. Thanks! Mara" Have an answer? Let us Know! Answer: There has been a recipe posted at http://www.cajuncookingrecipes.com/index.php under category-Vegetables. ***************************************** 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" Answer: Posted by Charlie at the message board: "sorry Loretta but the waffle house does not marinade their steaks" ***************************************** Receiving more than one copy of the newsletter? Please forgive our tranformation, and let us know! ***************************************** Cooking Tips: Make your own vanilla concentrate by placing 2 split and chopped vanilla pods in 1 liter of vodka or bourbon. Shaking the bottle once a day, let sit for 2-3 months, or until desired color. Add a tablespoon of vinegar to water when boiling ribs or meat for stews, and even the toughest meat will be so tender you can cut with fork or will fall off the bone. Add a little vinegar to the water when boiling vegetables to retain color. ***************************************** 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. ***************************************** 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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| << July19, 2004 - Cajun Cooking Recipes-Recipes,cooking tips,members questions,more |
July21, 2004 - Cajun Cooking-Mis Print On todays recipe >> |
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