On 06-07-23 05:14, Dave Drum <=-
spoke to Dale Shipp about Peppers was: Balsamic vin <=-

In this spice blend recipe, red pepper would be cayenne powder.

Or Tasbasco Bv)=

Not hardly. It is a dry spice mixture. Since it is my recipe, I can
say what "red pepper" means in that recipe.


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Luby's Chicken/Turkey Tetrazzini
Categories: Chicken
Yield: 4 Servings

12 oz Spaghetti, uncooked
1 1/2 ts Vegetable oil
1/2 ts Salt
1 1/2 tb Butter or margarine
1/4 c Onion, chopped
1 Clove garlic, minced
2 cn (10.75 ozs ea) condensed
Cream of mushroom soup
1 c Chicken broth
1 ts Seasoned salt
3 c American cheese, shredded
4 c Chicken or turkey, cooked
And diced
2 tb Fresh parsley, chopped OR
1 tb Dry parsley flakes
2 tb Red bell pepper, cored,
Seeded, and diced
Or diced pimento

Preheat the oven to 350 degrees F.

Cook the spaghetti according to the package directions, adding the
vegetable oil and the 1/2 teaspoon of salt to the cooking water.
Drain.

In a large saucepan of Dutch oven, melt the butter/margarine over
medium heat. Add the onion and garlic. Cook for 2 minutes,
constantly stirring. Add the soup, broth, seasoned salt, and 1-1/2
cups of the American cheese. Cook and stir until the cheese is melted
and the mixture is smooth. Add the cooked spaghetti and diced
chicken/turkey. Mix well. Transfer the mixture to a 2-quart
casserole dish. Cover the dish with aluminum foil.

Bake in the preheated oven for for 30 minutes or until hot.

Remove the foil. Sprinkle the remaining 1-1/2 cups of American cheese
over the top of the dish. Continue baking for 2 minutes more or
until the cheese melts. Sprinkle the parsley and diced red bell
pepper/pimento over the top.

Makes 8 servings.

TIP: When cooking garlic in a skillet, keep the heat to medium to
medium-low and stir frequently. Garlic becomes bitter if it
burns or browns to much.

Recipe: "Luby's Cafeteria 50th Anniversary Recipe Collection"
(Luby's Cafeterias, Inc., $9.95)

From: David Pileggi Date: 11-22-96
Cooking

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Dale Shipp wrote to Dave Drum <=-

In this spice blend recipe, red pepper would be cayenne powder.

Or Tasbasco Bv)=

Not hardly. It is a dry spice mixture. Since it is my recipe, I can
say what "red pepper" means in that recipe.

Fair enough. You sre, of course, correct in that.

But, allow me to point out that the Tabasco chile is used for more than enriching McIlhenny with their sauces. It is also ground into a powder
(or flakes) just like cayenne - with a slightly different flavour profile.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Red Curry Crawfish
Categories: Seafood, Vegetables, Chilies, Curry, Herbs
Yield: 4 servings

1 Orange; zested, juiced
2 tb Coconut oil
1 md Leek or onion; thin sliced
1 tb Gingerroot; grated
2 cl Garlic; minced
4 tb Red curry paste; or more
1 c Coconut milk
1/4 ts Tabasco flakes; to taste
1/2 ts Fish sauce
1 ts Raw honey or coconut sugar
1 c Carrots; thin sliced
1 bn Asparagus; trimmed, in 2"
- pieces
16 oz Crawfish tails
+=OR=+
16 oz Peeled, deveined shrimp
1 md Lime; juiced
1/2 c Cilantro chopped
Salt & pepper

In a 12" skillet, melt coconut oil over medium heat. Add
orange zest and saute for 1 minute.

Add the sliced leek or onion and saute until translucent
and tender, about 3 minutes for leek and about 6 minutes
for onion.

Add the ginger and garlic and saute for 30 seconds until
fragrant. Add curry paste, stirring until combined. Add
coconut milk, tabasco flakes, fish sauce, orange juice
and honey and stir again until combined.

Add carrots, cover and cook until crisp tender, about 5
minutes.

Add asparagus and crawfish. Cover and cook until
vegetables are tender, about 10 minutes.

Add lime juice and cilantro, stirring to combine. Taste
for seasoning, adding salt and pepper if desired. Also
taste for honey, lime juice, fish sauce, tabasco and/or
red curry paste, adding more of whatever suits your
palate.

RECIPE FROM: https://www.louisianasupperclub.com

Uncle Dirty Dave's Archives

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