Deep Fried Cheese Ravioli with Crawfish Cream Sauce

Deep Fried Cheese Ravioli with Crawfish Cream Sauce! is one of my all-time favorite foods, After doing some research I found this recipe and I have made it in the past and it is absolutely delicious!

What You'll Need

• One lb crawfish tails with fat
• Frozen cheese ravioli
• One onion finely chopped
• One half bell pepper finely chopped
• three cloves minced garlic
• One stick of butter
• Egg for an egg wash
• Italian breadcrumbs
• Parmesan cheese
• One half cup heavy cream

How to Make It

1. Set deep fryer at 350.
2. Mix three tablespoons of Parmesan cheese in with breadcrumbs for coating.
3. Dip raviolis in egg wash and then coat in breadcrumb mixture.
4. Deep fry until they float to the top and brown.
5. For sauce- Melt butter and sauté onion, bell pepper and garlic.
6. Add crawfish tails with fat and let them cook until they begin to let off liquids.
7. Add heavy cream and Parmesan cheese to your liking and allow to cook until thickened

TRIPLE DIPPED FRIED CHICKEN

What You'll Need

• three cup all-purpose flour
• one half tbsp garlic salt
• one tsp salt
• One quarter tsp ground black pepper
• two egg yolk, beaten
• one half cup beer or water
• one qt vegetable oil, for frying
• one (Three lb) whole chicken, cut into pieces
• one tbsp ground black pepper
• one tbsp paprika
• One half tsp poultry seasoning
• 1/3 cup all-purpose flour

How to Make It

1. In a medium bowl, mix together 3 cups flour, garlic salt, 1 tablespoon black pepper, paprika, and poultry seasoning.
2. In a separate bowl, stir together 1 1/3 cups flour, salt, 1/4 teaspoon black pepper, egg yolks, and beer or water.
3. If the batter is too thick, thin it with additional beer or water.
4. Heat oil in a deep-fryer to 350 degrees F (175 degrees C).
5. Moisten each piece of chicken with a little water, then dip in the dry mix.
6. Shake off excess and dip in the wet mix, then dip in the dry mix once more.
7. Carefully place chicken pieces in the hot oil.
8. Fry for 15 to 18 minutes or until well browned.
9. Smaller pieces will not take as long.
10. Large pieces may take longer.
11. Remove and drain on paper towels before serving.

APPLE PIE TAQUITOS

What You'll Need

• One can (20 oz or 540 ml) apple pie filling
• 12 medium soft tortillas
• One quarter cup butter, melted
• One half cup sugar
• One tsp cinnamon

How to Make It

1. Preheat oven to 350 F degrees.
2. In a shallow plate mix together the sugar and cinnamon.
3. Empty the can of pie filling onto a cutting board and chop the apples into smaller pieces with a knife.
4. Lay a tortilla flat and top with a couple tablespoons of the apple pie filling.
5. Tightly roll up the tortilla.
6. Brush the taquito with butter the roll it through the sugar/cinnamon mixture.
7. Place the taquito in a 9x13 inch baking dish.
8. Repeat with remaining tortillas and apple pie filling.
9. You should have enough filling for the 12 tortillas.
10. Bake for about 15 minutes or until the taquitos start to get golden on top.

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The only BBQ Chicken Kebabs recipe you need!

What You'll Need

• two pounds boneless, skinless chicken thighs or breasts
• two teaspoons kosher salt
• one and one half tablespoons sweet paprika
• two teaspoons smoked paprika
• four teaspoons sugar
• two to three slices raw bacon, cut into one half-inch pieces
• one cup of your favorite BBQ sauce

How to Make It

1. Trim chicken of excess fat, then cut the chicken into 1-inch cubes.
2. In a large bowl, toss the chicken with the salt.
3. Then cover with plastic wrap and refrigerate for at least 30 minutes and up to one hour.
4. Turn all grill burners to high, close lid, and heat for about 15 minutes.
5. Leave primary burner on, but turn off other burners.
6. Meanwhile, pat the chicken dry with paper towels.
7. In a small bowl, combine the paprikas and sugar.
8. Place the raw bacon in a food processor and pulse for about 30-45 seconds, until a smooth paste forms, scraping down the sides of the bowl twice throughout.
9. Add the bacon paste and spice mixture to the chicken.
10. Mix with hands or spatula until the ingredients are blended and chicken is coated.
11. Thread the chicken onto the skewers, rolling or folding as needed to maintain one-inch cubes.
12. Grill the chicken over the primary burner with lid closed, turning one-quarter of a turn every two minutes or so, until browned and slightly charred (about eight minutes total for chicken breast and ten minutes for thighs).
13. Brush the top of kebabs with BBQ sauce; flip and cook until sauce is browned in spots, about one minute.
14. Brush second side with sauce; flip and cook for another minute or so, until cooked through.
15. Remove kebabs from grill and let rest for five minutes.
16. Serve, passing remaining BBQ sauce separately, if desired.

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Amazing Grilled Chicken Marinade

What You'll Need

• one quarter cup cider vinegar
• three Tbsp dijon mustard
• three cloves garlic, minced
• two Tbsp lime juice
• one and one half Tbsp lemon juice
• one half cup brown sugar
• one and one half tsp salt
• four Tbsp olive oil
• one quarter tsp pepper
• six boneless skinless chicken breast halves

How to Make It

1. Whisk together vinegar, mustard, garlic, lime juice, lemon juice, brown sugar, salt, olive oil and pepper.
2. Pour over chicken and refrigerate for eight hours or overnight.
3. Remove chicken from marinade.
4. Grill chicken for eight to ten minutes per side, or until done.

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The Masters Egg Salad

What You'll Need

• six hard-cooked eggs, diced
• one half cup diced celery
• two and Tbsp mayonnaise
• one Tbsp vinegar
• one quarter tsp onion powder
• one half tsp salt (or to taste)
• one half tsp Worcestershire sauce
• one eighth tsp pepper

How to Make It

1. Place the eggs in a single layer in a heavy saucepan and cover with cold water by at least one inch.
2. Add a teaspoon of salt.
3. Leaving the pot uncovered, turn the heat to high.
4. As soon as the water comes to a boil, turn off the heat and cover.
5. After ten minutes, remove the cover and run cold water over eggs for one minute.
6. To peel, gently tap each egg against the counter, turning to make a crackle pattern.
7. Start peeling at the broad end, where there is an air pocket.
8. Combine all ingredients and chill.

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ROASTED GARLIC MUSHROOMS

What You'll Need

• sixteen even-sized open cup mushrooms, stalks cut level
• three Tbsp corn or vegetable oil
• one quarter c unsalted butter, softened
• three clove garlic, chopped very finely
• two Tbsp fresh thyme, chopped
• one and one half Tbsp lemon juice
• salt and freshly ground black pepper to taste
• one quarter c fresh breadcrumbs

How to Make It

1. Preheat the oven to 400F. Lightly fry the mushrooms, cap-side down, in hot oil for twenty seconds.
2. Arrange the mushrooms in a shallow roasting tin with the stalks facing upwards.
3. Mix together the butter, garlic,thyme, lemon juice and seasoning.
4. Spoon a little garlic butter on to each mushroom, then lightly press the breadcrumbs on top.
5. Either refrigerate for later use, or cook immediately in the oven for ten minutes.

Slow Cooker Barbecue Ribs

What You'll Need

• four pounds pork baby back ribs
• salt and pepper
• garlic powder, onion powder (about one half teaspoon each)

For the Sauce:

• two cups of your favorite barbecue sauce
• one cup ketchup
• one half cup packed brown sugar
• four tablespoons red wine vinegar
• two teaspoons Worcestershire sauce
• two teaspoons dried oregano
• (optional) one Tablespoon liquid smoke (if you like a smokey flavor)
• (optional) dash hot sauce (my bbq sauce was spicy enough already)

How to Make It

1. Preheat oven to 400 degrees.
2. Place ribs in a shallow baking dish and season with salt, pepper, garlic powder, and onion powder.
3. Bake for fifteen minutes and then turn over and bake for fifteen more minutes. Drain fat.
4. In a medium bowl combine BBQ sauce, ketchup, brown sugar, vinegar, Worcestershire, oregano, and liquid smoke and hot sauce if desired.
5. Place ribs in a large slow cooker (at least six quart). I curled mine around but you can cut them in half if you need to.
6. Pour sauce on top and cook on low for six to eight hours or until tender.
7. If you want to carmelize your bbq sauce put them back in the oven for 15 minutes at 400 degrees.
8. Totally your preference though.

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THE WORLD’S BEST CHICKEN

What You'll Need

• four boneless, skinless chicken breasts
• one half cup Dijon mustard
• one quarter cup maple syrup
• one tablespoon red wine vinegar
• Salt & pepper
• Fresh rosemary

How to Make It

1. Preheat oven to 425 degrees. In a small bowl, whisk together mustard, syrup, and vinegar.
2. Place chicken breasts into 9×13 lined baking dish. Season with salt & lots of pepper.
3. Pour mustard mixture over chicken. Make sure each breast is coated. Put some more pepper on, if you please.
4. No need to marinate. (I love that because I hate marinating/often forget to until it’s too late.)
5. Bake for 30-40 minutes, or until meat thermometer reads 165 degrees.
6. Exactly how long you should leave it in is based on personal preference and your oven.
7. I like my chicken borderline dry, so I leave it in the full 40 minutes, and sometimes even bump the heat up to 450 degrees to really get the flavors baked on. (This is where having lined the pan with foil will keep clean up easy!)
8. There will be extra sauce in the pan, which you can elect to toss out or use for extra flavoring.
9. Season with fresh rosemary.
10. And prepare for people to ask you to make it again!

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Perfect French Fries

What You'll Need

• five pounds Russet Potatoes
• Vegetable Or Peanut Oil For Frying
• Sea Salt

How to Make It

1. In a nutshell, here it is: Soak potatoes, dry potatoes, fry potatoes, drain potatoes, then fry again!
2. Peel and rinse the potatoes, then cut them into sticks by cutting the potato in four or five vertical pieces, then cutting each piece into sticks.
3. Place them in a large bowl and cover with cold water, then allow them to soak for two or three hours. (You can also stick them in the fridge and let them soak for several hours or overnight.)
4. When you're ready to make the fries, drain off the water and lay them on two baking sheet lined with paper towels. Blot them with paper towels to dry them.
5. Heat a few inches of oil in a heavy pot to 300 degrees.
6. In three or four batches, cook the potatoes for about four to five minutes per batch, or until the potatoes are soft.
7. They should not be brown at all at this point! You just want to start the cooking process.
8. Remove each batch and drain them on new/dry paper towels.
9. Once all the potatoes have been fried at 300, turn up the heat until the oil reaches 400 degrees.
10. When the oil's hot, start frying the potatoes in batches again, cooking until the fries are golden and crisp.
11. Remove from the oil and drain on paper towels.
12. Sprinkle fries with sea salt and dive in!

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Homemade Frappuccino!

What You'll Need

• twelve ounces, fluid Very Strong Brewed Coffee Or Espresso, Chilled
• eight ounces, fluid Whole Milk (more To Taste)
• one third cup Sweetened, Condensed Milk
• one teaspoon Vanilla Extract
• one quarter cup Chocolate Syrup
• one half cup Semi-sweet Chocolate Chips (more If Desired!)
• Whipped Cream
• one quarter cup Half-and-half (optional)

How to Make It

To make Vanilla Frappuccino:

1. Add coffee, milk, sweetened condensed milk, and vanilla to a blender.
2. Top off blender with ice and blend until smooth and icy.
3. (Add half-and-half if you'd like it to be a little richer and creamier.)
4. Serve in a glass with whipped cream on top.

To make Mocha Frappuccino:

5. Add coffee, milk, sweetened condensed milk, vanilla, and chocolate syrup to a blender.
6. Top off blender with ice and blend until smooth and icy.
7. (Add half-and-half if you'd like it to be a little richer and creamier.)
8. Serve in a glass with whipped cream on top.

To make a Mocha Chip Frappucchino:

9. Add coffee, milk, sweetened condensed milk, vanilla, chocolate syrup, and chocolate chips to a blender.
10. Top off blender with ice and blend until smooth and icy, with tiny chocolate bits throughout.
11. (Add half-and-half if you'd like it to be a little richer and creamier.)
12. Serve in a glass with whipped cream on top, and drizzle the whipped cream with chocolate syrup or dot with more chocolate chips.

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Strawberry Freezer Jam

What You'll Need

• two pints strawberries
• four cups sugar
• one box Sure Jell fruit pectin
• three quarters cup water
• Half Pint sized mason jars

How to Make It

1. Wash and rinse your mason jars, lids and berries.
2. Cut up strawberries and place in a food processor.
3. Crush the strawberries in the food processor, one cup at a time.
4. Do not purée. Leave some strawberry bits.
5. Place two cups crushed strawberries into a bowl.
6. Add four cups sugar to the crushed strawberries and stir until completely mixed.
7. Let sit for 10 minutes.
8. Place Sure Jell into a saucepan with 3/4 cups water.
9. Bring to a boil on high heat, stirring constantly. Boil 1 minute stirring constantly.
10. Remove from heat.
11. After the Sure Jell is dissolved in the water, add the mixture to the berries and stir constantly until sugar is completely dissolved and no longer grainy, about three minutes.
12. Using a funnel, pour jam into mason jars.
13. Fill up to the bottom of the rim, leaving one half inch at the top.
14. Screw lid on tight.
15. Let stand at room temperature for 24 hours until set.
16. Store in fridge in for up to three weeks or in freezer for a year.

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CROCKPOT PINEAPPLE MOONSHINE

What You'll Need

• One 56 oz Can Pineapple Juice
• Two Cups Sugar
• 3/4th liter Everclear Grain Alcohol or Vodka

How to Make It

1. Add pineapple juice and sugar to crock-pot.
2. Cook on LOW for two hours with lid slightly ajar.
3. Allow mixture to cool completely before adding in Alcohol.
4. Add in alcohol and mix well.
5. Pour mixture into four Quart Canning Jars.
6. Add lids and rings to jars.
7. Store in a cool dry place.