Salmon New Orleans cajun, creme de la crumb, main course, salmon, shrimp spicy 170 gr 4 x 6 oz salmon fillet salt and pepper; to taste 454 gr 1 lb large shrimps; peeled, deveined 125 mL ½ cup butter; divided 30 mL 2 tbsp honey ---: CAJUN SEASONING :--- 3 mL ½ tsp salt 5 mL 1 tsp garlic; powder 5 mL 1 tsp paprika 2 mL ¼ tsp pepper 3 mL ½ tsp cayenne pepper 3 mL ½ tsp oregano; dried heaping 2 mL ¼ tsp red pepper; flaked Sweet and savory pan-seared salmon topped with sautéed shrimp in cajun butter sauce. Salmon New Orleans is an unforgettable 30 minute meal your family will crave! * In a small bowl stir together all cajun seasoning ingredients and set aside. * Season salmon with salt and pepper to taste. * Melt 2 tablespoons butter in a large skillet over medium-high heat. * Add honey and whisk to combine (mixture should be bubbly). * Add salmon fillets to pan and cook for 5-6 minutes, then flip and cook another 7-8 minutes until salmon is cooked through, flaky, and browned. * Transfer salmon to a platter and cover to keep warm. * Add remaining butter to the pan over medium-high heat. Once butter is melted, stir in cajun seasoning. * Add shrimp to pan and saute until opaque, about 5-6 minutes. * Serve salmon topped with shrimp. * Drizzle any extra pan sauce over the top and garnish with chopped parsley if desired. * Serve immediately. AUTHOR: TIFFANY Notes: https://www.lecremedelacrumb.com Yield: 4 Servings
Twisted burrito 1lb 90/10 hamburger meat browned Drain excess grease In a 6qt casserole dish put hamburger first..salsa1 16 oz jar next..corn 2 12 oz cans....3 cups short grain rice .mix up jiffy cornbread mix 1 box directed and spread on top ....place in a 375 oven for 18 mins
Peach Cobbler Dump Cake Preheat oven 375° Prepare 9x13 baking dish I simply use a non-stick spray INGREDIENTS: 2 cans peaches in heavy syrup or I used the ones in lite syrup 1 box yellow cake mix 1/2 c unsalted butter cut into small square pieces 1/2 tbsp Cinnamon (I use more) 1/2 tsp Nutmeg DIRECTIONS: Pour peaches into dish Sprinkle cake mix evenly over peaches and firmly press down into the peaches (messy fun part) Put the cut squares of butter evenly over the cake mixture Finally sprinkle on your cinnamon & nutmeg as desired- nutmeg is strong so a little goes a long way Bake at 375° for 45 minutes Great served warm with vanilla ice cream and pecans or walnuts if you like - hope y'all like as much as we did!
Stan's weird, but delicious multi-grain dill French Toast with garlic. You'll need: At least a tablespoon of finely chopped fresh dill, excess moisture removed Two large pieces of whole multigrain fresh bread Sea salt and freshly ground black pepper to taste 1-2 cloves of garlic, very finely chopped 3-4 eggs 2-4 slices of mild cheddar Butter Vegetable oil Half and half Instructions: Combine eggs, salt/pepper, splash of half and half and whip it up until slightly foamy. Add dill and garlic, and mix throughly to uniformity. Add butter and a bit of oil to the pan, heat it to medium. While the pan is heating up, rest the bread slices in the mix, turning them every 30 seconds or so. Once the pan is heated up, place the soaked bread slices into the pan, pour unsoaked mix on top of the slices and turn the heat down to medium-low. Once the bottom is done flip the bread slices. Once the other side is done, flip the bread slices again, add your cheddar slices on top and close the pan lid. Lower the heat to lowest setting. When cheese looks melty, turn off the heat, sandwich the slices and move to a plate. Eat however you want.
For the meat and gravy 1 kilogram roast beef (ready to cook) salt pepper (ground) 4 tablespoons clarified butter 1 bunch soup vegetables (such as carrot, leek, parsnip or other aromatic vegetables such as celery or onion) 1 onion 1 tablespoon tomato paste 300 milliliters dry red wine 400 milliliters beef stock For the vegetables 400 grams waxy potatoes 200 grams carrots 150 grams broccoli floret 150 grams cauliflower florets 150 grams green peas (frozen) For the Yorkshire pudding 240 grams pastry flour 200 milliliters milk 60 grams butter (for frying) 2 eggs
