Clawson's profile page
Recipes
Louisiana crawfish corn chowder
By clawson
1. bring water to boil 2. add chicken and shrimp base, stir until dissolved
- 3 gal. 1/4 amt.
- Chicken Base 4 oz. 1/8 c.
- to 1Gal (4 cups)
- water
- Shrimp base 2 oz 1 Tbls
- to .5 gal (2 cups)
- diced ham 1 lb 1/4 lb
- diced onions 2 cups 1/2c
- diced red bell pep. 1 c. 1/4c
- dice green bell pep 1 c 1/4c
- dice celery 1 c 1/4c
- butter 4 oz 1/8c
- corn(frozen whole
- kernel 2 lbs .5lb
- dice potatoe 5lbs 1.25lb
- cornstarch .5lb .125lb
- heavy whipping
- cream 2 qt 2 cup
- Tony's Seasoning 4tsp 1 tsp
- crawfish 2lbs .5lbs
Fudge Layer Cake with Buttercream
By clawson
If you're looking for an easy, decadent, and oh-so-yummy chocolate fudge cake, this is the perfect recipe
- Fudge Cake
- 1 1/2 cups bittersweet chocolate chips
- 1/2 cup butter, softened
- 1 (1-lb.) pkg. light brown sugar
- 3 large eggs
- 2 cups all-purpose flour, plus more for pans
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 (8-oz.) container sour cream
- 1 cup strong brewed coffee, hot
- 1 tablespoon (1⁄2 oz.) bourbon
- CARAMEL BUTTERCREAM
- 1 cup granulated sugar
- 1/3 cup water
- 1/3 cup heavy cream
- 1/4 cup butter, chilled and cut into 1⁄2-inch pieces
- 1 cup butter, softened
- 4 ounces cream cheese, softened
- 1/2 teaspoon vanilla extract 1/4 teaspoon salt
- 4 cups unsifted powdered sugar, divided
- CHOCOLATE GANACHE
- 8 ounces semisweet baking chocolate (2 [4-oz.] baking chocolate bars),
- chopped 6 ounces bittersweet baking chocolate (from 2 [4-oz.] baking chocolate bars), chopped
- 1 1/2 cups heavy cream
- ADDITIONAL INGREDIENTS
- Shaved bittersweet chocolate
Apple-Glazed Pork Roast
By clawson
Directions Trim all the visible fat from the roast
- 2 pounds loin of pork
- 1/2 cup apple juice
- 1 tablespoon Worcestershire sauce
- 1 small apple, peeled cored and sliced
BUTTER PECAN CAKE
By clawson
I LOVE THIS CAKE. IT IS A VERY ATTRACTIVE CAKE
- Ingredients
- 2-2/3
- c
- chopped pecans
- 2
- c
- sugar
- 3
- c
- all purpois flour
- 1/2
- tsp
- salt
- 2
- tsp
- vanilla
- 1-1/4
- c
- softened butter
- 4
- eggs
- 2
- tsp
- baking powder
- 1
- c
- milk
- FROSTING
- 1
- c
- butter
- 8-8 1/2
- c
- confectioners' sugar
- 1
- 5oz. can evaporated milk
- 2
- tsp
- vanilla
- remaining pecans
Heart Surprise-Inside Cupcakes
By clawson
HEAT oven to 350ºF. LINE 8-inch square pan with foil, with ends of foil extending over sides
- 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
- 1/2 cup sugar
- 2 tsp. vanilla
- 7 drops red food coloring
- 2 eggs
- 1 pkg. (2-layer size) chocolate cake mix
- White Chocolate-Cream Cheese Frosting
- 2 Tbsp. sprinkles
Triple Ginger Nut Loaf
By clawson
"In a Nutshell: Cooking and Baking With Nuts and Seeds," by Cara Tannenbaum and Andrea Tuntinjian
- 2 1/4 cups all-purpose flour
- 1 1/2 teaspoons ground ginger
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 12 tablespoons unsalted butter
- 13/4 cups sugar
- 3 tablespoons freshly grated ginger
- 4 large eggs, separated
- 2/3 cup sour cream
- 3/4 cup finely chopped pecans
- 1/2 cup diced candied ginger
Chicken Pierogi Skillet
By clawson
The easy convenience of a variety of frozen foods makes this kid-pleasing Chicken Pierogi Skillet supper an insta...
- 2 (12-ounce) jars chicken gravy
- 1 (16-ounce) package frozen potato pierogis, thawed
- 1 (1-pound) package frozen boneless, skinless grilled chicken breast strips, thawed
- 1 (12-ounce) package frozen broccoli florets, thawed
- 1/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1 (2.8-ounce) can French-fried onions
Glazed Country Ribs
By clawson
Brushed with red-currant glaze, these tender country-style pork ribs are infused with a crispy sweetness
- 2 medium yellow onions
- 3 pound(s) country-style pork ribs
- 2 clove(s) (large) garlic, crushed
- 3 tablespoon(s) canola oil
- 4 teaspoon(s) grated fresh ginger
- .25 cup(s) low-sodium soy sauce
- 4 teaspoon(s) sherry vinegar
- .5 teaspoon(s) salt
- .5 teaspoon(s) freshly ground pepper
- 1.5 cup(s) red-currant jelly
- 4 teaspoon(s) ketchup
Chocolate Pecan Slab Pie
By clawson
Preheat oven to 375 degrees F
- 2 store-bought refrigerated pie crusts
- 1 1/3 c. packed brown sugar
- 1 c. light corn syrup
- 6 eggs
- 3 c. Pecan halves
- 2 c. semisweet chocolate chips, divided
Biscuit Breakfast Bake
By clawson
YUMMY!! Serve with Fresh Fruit Salad and lotsa coffee/tea and assorted juices This recipe came from The Blind L...
- 10 eggs
- 1/2 cup milk
- 1 (16 ounce) refrigerated breakfast biscuits 10 count (I used the Pillsbury flakey kind) ***DO NOT COOK FIRST***
- 4 scallions (green onions, spring onions, whatever you prefer to call them)
- 2 cups extra sharp cheddar cheese, shredded
- If you’re into the meats – cooked center cut bacon or cooked sausage
- 11 ×17 pan, sprayed with cooking spray (Note: I think a 9×13 works better, but it might need to bake a little longer)