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Recipes
Piña Coladas
By cnash
Makes 2 to 3 servings Place all ingredients except for the sugar in a blender and puree until smooth
- Pineapple, cut into chunks -- 2 cups
- Coconut cream -- 2/3 cup
- White or spiced rum -- 1/2 to 3/4 cup
- Crushed ice -- 2 cups
- Sugar (if needed) -- 2 tablespoons
Natchitoches Meat Pies
By cnash
Directions 1 Combine beef, pork, onions, and seasonings in a large Dutch Oven
- CRUST:
- Ingredients
- 1 1/2 1 1/2
- lb
- ground beef, lean
- 1 1/2 1 1/2
- lb
- fresh ground pork (not pork sausage)
- 1 1
- c
- green onions, chopped
- 1 1
- Tbsp
- salt
- 1 1
- tsp
- course ground black pepper
- 1 1
- tsp
- crushed red pepper flakes
- 1/2 1/2
- tsp
- cayenne pepper
- 1/3 1/3
- c
- all purpose flour
- 8 8
- c
- self-rising flour
- 2 2
- c
- shortening
- 4 4
- lg
- eggs
- 1 1/2 1 1/2
- c
- cold milk
Planter's Punch
By cnash
Makes about 3 quarts Mix the rum and juices together and chill well
- Dark rum -- 1 (750-ml) bottle
- Orange juice -- 1 quart
- Pineapple juice -- 1 quart
- Lime juice -- 1 cup
- Ice cubes
Meaty Chili Dip Recipe
By cnash
In a large skillet, cook beef and green pepper over medium heat until meat is no longer pink; drain
- 1 pound ground beefXKick-up the flavor With Johnsonville Italian Sausage.Featured Sponsor
- 1 medium green pepper, chopped
- 1 cup water
- 1 can (6 ounces) tomato paste
- 1 package (3 ounces) cream cheese, cubed
- 1 envelope chili seasoning mix
- Corn chips
Whipped Cream Cheese Frosting
By cnash
Directions Beat the cheese, sugar and vanilla until smooth and fluffy
Chocolate Sour Cream Pound Cake
By cnash
Preheat the oven to 325 degrees F
- 8 ounces (2 sticks) butter, softened
- 8 ounces sour cream
- 3 cups sugar
- 6 eggs
- 1 teaspoon pure vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 3/4 cup cocoa
Garlic- Parmesan Buffalo Wings
By cnash
Directions Season wings with salt and pepper
- 4 lbs chicken wings
- 1 cup butter, melted
- 1/4 cup parmesan cheese, grated
- 1/4 cup garlic, chopped
- 1 cup hot sauce
Chicken-Andouille Gumbo
By cnash
Southern Living JANUARY 1998
- 1 1/2 gallons water
- 1 (4-pound) chicken, cut up
- 5 bay leaves
- 5 parsley sprigs
- 3 whole garlic cloves
- 1 pound andouille or smoked sausage, diced
- 2 medium onions, chopped
- 1 large green bell pepper, chopped
- 1 large celery rib, chopped
- 3 tablespoons minced garlic
- 4 chicken bouillon cubes
- 1 1/4 cups vegetable oil
- 1 1/2 cups all-purpose flour
- 1 tablespoon salt
- 1 teaspoon ground red pepper
- 1 teaspoon ground black pepper
- 1 bunch green onions, chopped
- 1/2 cup chopped fresh parsley
- 1/2 teaspoon filé powder
- Hot cooked rice
Buttermilk Fried Chicken
By cnash
A novel blend of herbs and cayenne revamps an old favorite
- 1 tablespoon(s) dried tarragon
- 1 tablespoon(s) paprika
- 1 tablespoon(s) onion powder
- 1 tablespoon(s) Kosher salt
- 2 teaspoon(s) Kosher salt
- 1 tablespoon(s) ground black pepper
- 1 teaspoon(s) ground black pepper
- 2 teaspoon(s) garlic powder
- 1 teaspoon(s) dried oregano
- 1 teaspoon(s) dried thyme
- 1 teaspoon(s) cayenne pepper
- 1 whole(s) (3 1/2-pound) chicken, cut into 8 pieces
- 2 tablespoon(s) fresh minced parsley
- 1 cup(s) buttermilk
- 1.5 cup(s) all-purpose flour
- Vegetable oil, for frying