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MichaelScott
New member
heard on food network, yeah geigh, that texas pete hot sauce is the ticket to flavoring it up, i guess u mix that in the egg wash, never tried it myself.
ksharp01
New member
crawfish casserole........not my recipe but a good one
2lbs (prepackaged) Crawfish Tails (in fat)
1 can Cream of Mushroom
1 can Cream of Shrimp
1 can Chedder Cheese
2 Bell peppers (your choice, I like to use colors)
1 onion
½ cup Chopped green onions
Chopped up fresh Sage
Garlic cloves (minced 3 cloves, to your taste)
1 can of diced Tomatos
2 pkg of Fiesta cheese (or your shredded cheese of choice)
1 box of Wheat rottini
2 tbs butter
Seasoning of your choice, I like to use a mixture of whats in my cabinet and also add in some crazy pepper and Tony’s.
Add Chopped peppers, and oninons to sauce pan with butter and sautee’ ( I like to leave mine with some texture, not too soft)
<http://www.nsemar.com/casserole/DSC02323.JPG>
Add 1 can of Diced tomatos, chopped green onions and sage, stirring occasionally so nothing sticks. Let cook for approx 10 mins (I’m so guessing at the time here.. lol, I just cook, so everytime I make this thing I just flow)
<http://www.nsemar.com/casserole/DSC02323.JPG>
<http://www.nsemar.com/casserole/DSC02328.JPG>
While this is simmering, You can have the Pasta boiling up
<http://www.nsemar.com/casserole/DSC02331.JPG>
Add in 1 can of Cream of Mushroom, Cream of Shrimp and Chedder Cheese
Stir and let simmer for 10 mins. Add seasoning to your taste.
<http://www.nsemar.com/casserole/DSC02329.JPG>
Now the HUGE Secret to this Recipe is to find one like this to make sure you have lotsa love in the dish…. Kisses and hugs go a long way, you get as many of these as you can while you are stiring and Pre-heating your oven to 350
<http://www.nsemar.com/casserole/DSC02330.JPG>
Add in the Two bags of precooked crawfish tails and fat and stirring so that nothing sticks to the bottom let simmer for 10-15 mins. Low heat
<http://www.nsemar.com/casserole/DSC02331.JPG>
Mix, in a large bowl or Pot the noodles and the Crawfish/sauce… Pour it all into a large Casserole dish and sprinkle the top with Your Shredded Cheese of choice, I like to add extra cheese so I usually use close to the 2 bgs of cheese.
<http://www.nsemar.com/casserole/DSC02336.JPG>
<http://www.nsemar.com/casserole/DSC02337.JPG>
Easy as 1-2-3 Now put in oven (should be preheated to 350) and allow to cook for an estimated time of 30-45 mins, depending on your oven. Watch the cheese, you wanted it melted but not turning brown or burning.
2lbs (prepackaged) Crawfish Tails (in fat)
1 can Cream of Mushroom
1 can Cream of Shrimp
1 can Chedder Cheese
2 Bell peppers (your choice, I like to use colors)
1 onion
½ cup Chopped green onions
Chopped up fresh Sage
Garlic cloves (minced 3 cloves, to your taste)
1 can of diced Tomatos
2 pkg of Fiesta cheese (or your shredded cheese of choice)
1 box of Wheat rottini
2 tbs butter
Seasoning of your choice, I like to use a mixture of whats in my cabinet and also add in some crazy pepper and Tony’s.
Add Chopped peppers, and oninons to sauce pan with butter and sautee’ ( I like to leave mine with some texture, not too soft)
<http://www.nsemar.com/casserole/DSC02323.JPG>
Add 1 can of Diced tomatos, chopped green onions and sage, stirring occasionally so nothing sticks. Let cook for approx 10 mins (I’m so guessing at the time here.. lol, I just cook, so everytime I make this thing I just flow)
<http://www.nsemar.com/casserole/DSC02323.JPG>
<http://www.nsemar.com/casserole/DSC02328.JPG>
While this is simmering, You can have the Pasta boiling up
<http://www.nsemar.com/casserole/DSC02331.JPG>
Add in 1 can of Cream of Mushroom, Cream of Shrimp and Chedder Cheese
Stir and let simmer for 10 mins. Add seasoning to your taste.
<http://www.nsemar.com/casserole/DSC02329.JPG>
Now the HUGE Secret to this Recipe is to find one like this to make sure you have lotsa love in the dish…. Kisses and hugs go a long way, you get as many of these as you can while you are stiring and Pre-heating your oven to 350
<http://www.nsemar.com/casserole/DSC02330.JPG>
Add in the Two bags of precooked crawfish tails and fat and stirring so that nothing sticks to the bottom let simmer for 10-15 mins. Low heat
<http://www.nsemar.com/casserole/DSC02331.JPG>
Mix, in a large bowl or Pot the noodles and the Crawfish/sauce… Pour it all into a large Casserole dish and sprinkle the top with Your Shredded Cheese of choice, I like to add extra cheese so I usually use close to the 2 bgs of cheese.
<http://www.nsemar.com/casserole/DSC02336.JPG>
<http://www.nsemar.com/casserole/DSC02337.JPG>
Easy as 1-2-3 Now put in oven (should be preheated to 350) and allow to cook for an estimated time of 30-45 mins, depending on your oven. Watch the cheese, you wanted it melted but not turning brown or burning.
ksharp01
New member
crawfish dip.........I make this all the time for parties and get togethers....always a huge hit
1 pound crawfish
1 bunch green onions (split bunch in half)
4 8oz Philadelphia Cream Cheese
1 cup mayonnaise
tabasco to taste (I add about ½ teaspoon at a time and taste) worcestershire sauce to taste (I add about ½ teaspoon at a time and taste)
1 stick margarine
Melt margarine in skillet; add ½ bunch chopped green onions and saute until wilted. Add crawfish tails (with fat) and saute for additional 15 minutes. Remove from heat.
In mixing bowl, combine softened cream cheese and mayonnaise; mix very well. Add sautéed onion and crawfish mixture to bowl. Add tabasco and worcestershire sauce to taste. Add remaining ½ bunch of chopped green onions. Chill for several hours or overnight. (Overnight is best)
Hint: I know that I have just the right amount of worcestershire sauce and tobasco when the dip is a pale peach color but taste as you go to make sure.
1 pound crawfish
1 bunch green onions (split bunch in half)
4 8oz Philadelphia Cream Cheese
1 cup mayonnaise
tabasco to taste (I add about ½ teaspoon at a time and taste) worcestershire sauce to taste (I add about ½ teaspoon at a time and taste)
1 stick margarine
Melt margarine in skillet; add ½ bunch chopped green onions and saute until wilted. Add crawfish tails (with fat) and saute for additional 15 minutes. Remove from heat.
In mixing bowl, combine softened cream cheese and mayonnaise; mix very well. Add sautéed onion and crawfish mixture to bowl. Add tabasco and worcestershire sauce to taste. Add remaining ½ bunch of chopped green onions. Chill for several hours or overnight. (Overnight is best)
Hint: I know that I have just the right amount of worcestershire sauce and tobasco when the dip is a pale peach color but taste as you go to make sure.
ksharp01
New member
WARNING......NOT for dieting!!! 
very fatting as the others but yummy!!
CHICKEN SPAGHETTI
3-4 chicken breasts, boiled and shredded, reserve broth
1 large onion, chopped
6-8 mushrooms, sliced
2 Tablespoons butter
1 can cream of mushroom soup
1 can cream of chicken soup
1 package spaghetti (one pound)
1 package Velveeta cheese (one pound), cubed
1 cup Cheddar cheese, grated
Cook spaghetti in broth, reserving one cup (add water as needed to boil spaghetti). Sauté onions and
mushrooms in butter until onions are translucent. Add soups, sautéed vegetables, chicken and cheese
to hot spaghetti and mix thoroughly. Transfer to lightly greased baking dish. Pour reserved broth
over top and work into casserole by gently moving spaghetti with a regular tablespoon from sides of
dish and through the body of the casserole. Bake at 350° for 30 minutes. Top with cheddar cheese
and bake an additional 5 to 10 minutes, until cheese melts.
very fatting as the others but yummy!!
CHICKEN SPAGHETTI
3-4 chicken breasts, boiled and shredded, reserve broth
1 large onion, chopped
6-8 mushrooms, sliced
2 Tablespoons butter
1 can cream of mushroom soup
1 can cream of chicken soup
1 package spaghetti (one pound)
1 package Velveeta cheese (one pound), cubed
1 cup Cheddar cheese, grated
Cook spaghetti in broth, reserving one cup (add water as needed to boil spaghetti). Sauté onions and
mushrooms in butter until onions are translucent. Add soups, sautéed vegetables, chicken and cheese
to hot spaghetti and mix thoroughly. Transfer to lightly greased baking dish. Pour reserved broth
over top and work into casserole by gently moving spaghetti with a regular tablespoon from sides of
dish and through the body of the casserole. Bake at 350° for 30 minutes. Top with cheddar cheese
and bake an additional 5 to 10 minutes, until cheese melts.
ksharp01
New member
this I call
Crawfish Stewfe
MELT 1 STK OF BUTTER AND SAUTEE' ONIONS, BELLPEPPER AND CELERY, TILL TENDER.
ADD A CAN OF MUSHROOM SOUP, 1/2 CAN OF CREAM OF SHRIMP, ADD A LITTLE WATER,
AND COOK FOR A WHILE, 30-45 MINS. MAKE SURE ITS COOKED DOWN AND THEN ADD
CRAWFISH, COOK ON LOW FOR ABOUT 15-30 AND ITS FINISHED....SERVE OVER
RICE...
Crawfish Stewfe
MELT 1 STK OF BUTTER AND SAUTEE' ONIONS, BELLPEPPER AND CELERY, TILL TENDER.
ADD A CAN OF MUSHROOM SOUP, 1/2 CAN OF CREAM OF SHRIMP, ADD A LITTLE WATER,
AND COOK FOR A WHILE, 30-45 MINS. MAKE SURE ITS COOKED DOWN AND THEN ADD
CRAWFISH, COOK ON LOW FOR ABOUT 15-30 AND ITS FINISHED....SERVE OVER
RICE...
ksharp01 said:lol
I like the part where you have to add lots of love....so queer
hee hee...
the links don't work but if they did you would see me and my daughter in one pic... her giving me hugs and kisses and also helping me with the dish...
Out of context It looks like i am some freak or something. LOL
I've mixed things up a bit with that recipe... always changing something... But still damn good, spicy... yes ... but damn good!
