Near as I can tell, Swing posted this in 10/08.
Made it for din din tonight.
As always GOOD.
Enjoy
Lew
---------------------------------
EZ Etoufee
8 Oz jar, Pace Picante Sauce (HOT)
1 Can, Campbell's Cream of Mushroom soup (NO water)
1/4 Lb, Butter
2 Lbs, Crawfish or shrimp
Bring all to a low boil, then add crawfish or shrimp and cook about
five minutes or until seafood is done.
Serve over rice.
Takes all of 15 minutes. Best "bachelor" etoufee you ever ate ...
you'd
swear your Cajun momma made it.
On Apr 12, 7:17=A0pm, Markem <[email protected]> wrote:
> On Tue, 12 Apr 2011 18:57:57 -0700 (PDT), Robatoy
>
>
>
>
>
> <[email protected]> wrote:
> >On Apr 12, 9:16=A0pm, "Lew Hodgett" <[email protected]> wrote:
> >> Near as I can tell, Swing posted this in 10/08.
>
> >> Made it for din din tonight.
>
> >> As always GOOD.
>
> >> Enjoy
>
> >> Lew
> >> ---------------------------------
> >> EZ Etoufee
>
> >> 8 Oz jar, Pace Picante Sauce (HOT)
> >> 1 Can, Campbell's Cream of Mushroom soup (NO water)
> >> 1/4 Lb, Butter
> >> 2 Lbs, =A0Crawfish or shrimp
>
> >> Bring all to a low boil, then add crawfish or shrimp and cook about
> >> five minutes or until seafood is done.
>
> >> Serve over rice.
>
> >> Takes all of 15 minutes. Best "bachelor" etoufee you ever ate ...
> >> you'd
> >> swear your Cajun momma made it.
>
> >I have made it a couple of times. Pretty darned tasty. I have tossed
> >in a few extra baby portabellas and only because I really like them.
>
> So what do I do with the morels I found mowing the yard today!
>
> Yes 14, tis a gloat.
You realy suck!
On Apr 12, 9:16=A0pm, "Lew Hodgett" <[email protected]> wrote:
> Near as I can tell, Swing posted this in 10/08.
>
> Made it for din din tonight.
>
> As always GOOD.
>
> Enjoy
>
> Lew
> ---------------------------------
> EZ Etoufee
>
> 8 Oz jar, Pace Picante Sauce (HOT)
> 1 Can, Campbell's Cream of Mushroom soup (NO water)
> 1/4 Lb, Butter
> 2 Lbs, =A0Crawfish or shrimp
>
> Bring all to a low boil, then add crawfish or shrimp and cook about
> five minutes or until seafood is done.
>
> Serve over rice.
>
> Takes all of 15 minutes. Best "bachelor" etoufee you ever ate ...
> you'd
> swear your Cajun momma made it.
I have made it a couple of times. Pretty darned tasty. I have tossed
in a few extra baby portabellas and only because I really like them.
On 4/14/2011 1:38 AM, lektric dan wrote:
> And for dessert, you can have some of the mocha almond fudge ice cream
> I just made.
>
> Ice cream base
>
> 8 egg yolks
> 1 1/2 cups sugar
> 8 cups half-half
> 2 T vanilla
> pinch salt
>
> In a 3 qt sauce pan, heat 1/2-1/2 over med-low heat stirring
> constantly. Add salt. Heat slowly, don't boil, don't scorch.
> In a bowl, mix egg yolks and sugar.
>
> As 1/2-1/2 gets hot and starts to steam and small bubbles start to
> form around edges of pan, scoop a ladle of the hot milk and add to
> sugar/eggs, whisking constantly. Add 3 or 4 ladles this way.
> Transfer sugar/eggs back into hot milk a ladle at a time, stirring
> constantly. Continue to heat mix until it coats the back of a spoon,
> about 15 minutes. Be careful - if mixture comes to a full boil, it
> will foam over the sides of the pot and make a huge, stinky mess.
> When mix has reached proper consistancy, turn off heat (move to cool
> burner if on an electric stove), and allow to cool. When mix is cool,
> add vanilla. Strain into a srorage container that has a tight fitting
> lid and put in fridge over night. While mix was on stove, just after
> I cut heat, I added 1/2 jar (1.75 oz size) of instant coffee (use the
> good stuff).
>
> After mix has cooled for at least 3 hours (over night is better), add
> to your ice cream maker and freeze. This is when I added the
> almonds. After mix has frozen, transfer container(s) with tight
> fitting lid(s). This is when I stirred in hot fudge sause that had
> been heated/thinned slightly in microwave. Allow to harden (again,
> over night is best).
>
> There are all kinds of fruits and other flavorings you can add. My
> step-father liked to make peach. Besides the fruit, he added about
> 1/4 cup of peach schnapps. Besides the flavor it adds, the alcohol
> caused the mix to freeze at a lower temp, which seems to work really
> well with the soft peaches. We're setting record hight temps here in
> central Pkla. Summer is starting early, so this is a great way to
> help cool off.
Going in the recipe file ... thanks!
--
www.e-woodshop.net
Last update: 4/15/2010
KarlC@ (the obvious)
And for dessert, you can have some of the mocha almond fudge ice cream
I just made.
Ice cream base
8 egg yolks
1 1/2 cups sugar
8 cups half-half
2 T vanilla
pinch salt
In a 3 qt sauce pan, heat 1/2-1/2 over med-low heat stirring
constantly. Add salt. Heat slowly, don't boil, don't scorch.
In a bowl, mix egg yolks and sugar.
As 1/2-1/2 gets hot and starts to steam and small bubbles start to
form around edges of pan, scoop a ladle of the hot milk and add to
sugar/eggs, whisking constantly. Add 3 or 4 ladles this way.
Transfer sugar/eggs back into hot milk a ladle at a time, stirring
constantly. Continue to heat mix until it coats the back of a spoon,
about 15 minutes. Be careful - if mixture comes to a full boil, it
will foam over the sides of the pot and make a huge, stinky mess.
When mix has reached proper consistancy, turn off heat (move to cool
burner if on an electric stove), and allow to cool. When mix is cool,
add vanilla. Strain into a srorage container that has a tight fitting
lid and put in fridge over night. While mix was on stove, just after
I cut heat, I added 1/2 jar (1.75 oz size) of instant coffee (use the
good stuff).
After mix has cooled for at least 3 hours (over night is better), add
to your ice cream maker and freeze. This is when I added the
almonds. After mix has frozen, transfer container(s) with tight
fitting lid(s). This is when I stirred in hot fudge sause that had
been heated/thinned slightly in microwave. Allow to harden (again,
over night is best).
There are all kinds of fruits and other flavorings you can add. My
step-father liked to make peach. Besides the fruit, he added about
1/4 cup of peach schnapps. Besides the flavor it adds, the alcohol
caused the mix to freeze at a lower temp, which seems to work really
well with the soft peaches. We're setting record hight temps here in
central Pkla. Summer is starting early, so this is a great way to
help cool off.
On Tue, 12 Apr 2011 18:57:57 -0700 (PDT), Robatoy
<[email protected]> wrote:
>On Apr 12, 9:16 pm, "Lew Hodgett" <[email protected]> wrote:
>> Near as I can tell, Swing posted this in 10/08.
>>
>> Made it for din din tonight.
>>
>> As always GOOD.
>>
>> Enjoy
>>
>> Lew
>> ---------------------------------
>> EZ Etoufee
>>
>> 8 Oz jar, Pace Picante Sauce (HOT)
>> 1 Can, Campbell's Cream of Mushroom soup (NO water)
>> 1/4 Lb, Butter
>> 2 Lbs, Crawfish or shrimp
>>
>> Bring all to a low boil, then add crawfish or shrimp and cook about
>> five minutes or until seafood is done.
>>
>> Serve over rice.
>>
>> Takes all of 15 minutes. Best "bachelor" etoufee you ever ate ...
>> you'd
>> swear your Cajun momma made it.
>
>I have made it a couple of times. Pretty darned tasty. I have tossed
>in a few extra baby portabellas and only because I really like them.
So what do I do with the morels I found mowing the yard today!
Yes 14, tis a gloat.
Mark
On Apr 12, 10:17=A0pm, Markem <[email protected]> wrote:
> On Tue, 12 Apr 2011 18:57:57 -0700 (PDT), Robatoy
>
>
>
>
>
> <[email protected]> wrote:
> >On Apr 12, 9:16=A0pm, "Lew Hodgett" <[email protected]> wrote:
> >> Near as I can tell, Swing posted this in 10/08.
>
> >> Made it for din din tonight.
>
> >> As always GOOD.
>
> >> Enjoy
>
> >> Lew
> >> ---------------------------------
> >> EZ Etoufee
>
> >> 8 Oz jar, Pace Picante Sauce (HOT)
> >> 1 Can, Campbell's Cream of Mushroom soup (NO water)
> >> 1/4 Lb, Butter
> >> 2 Lbs, =A0Crawfish or shrimp
>
> >> Bring all to a low boil, then add crawfish or shrimp and cook about
> >> five minutes or until seafood is done.
>
> >> Serve over rice.
>
> >> Takes all of 15 minutes. Best "bachelor" etoufee you ever ate ...
> >> you'd
> >> swear your Cajun momma made it.
>
> >I have made it a couple of times. Pretty darned tasty. I have tossed
> >in a few extra baby portabellas and only because I really like them.
>
> So what do I do with the morels I found mowing the yard today!
>
> Yes 14, tis a gloat.
>
> Mark
You suck.