Does anybody know the recipe to crawfish etoufee, enchiladas, and a really good lasagna?

Question

Those are my favorites and I always have to get somebody to make it for me because I dont know how to cook it.

Answer 1

I Hope you like these :
CRAWFISH ETOUFEE

2 lbs. crawfish tails
2 bunches green onions
1/2 yellow onion
1/4 bell pepper
2 ribs celery
1 tbsp. olive oil
2 cloves garlic, chopped
1 stick butter
2 tbsp. cornstarch
1/4 c. minced parsley
Black pepper
Red pepper
Salt

Heat oil and olive oil. Saute chopped onion, bell pepper, celery and garlic until they are clear. Add parsley, crawfish tails and seasonings. Stir cornstarch into 1/2 cup of water and add to mixture; cook about 8 minutes. Serve over hot rice.
The secret is in the seasonings. If you have any crawfish fat, add it to Etoufee
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EASY OLD FASHIONED ENCHILADAS

2 pounds hamburger
1 onion
1 teaspoon garlic powder
2 packs taco seasoning mix
1/2 cup water
1 can of peas
1 can new potatoes (diced)
1 8 oz can enchilada sauce
corn or flour tortillas (your preference)
shredded cheese

Brown hamburger with diced onion, drain and rinse with hot water in a colander to remove grease. Add taco seasoning mix, garlic, drained peas, and diced potatoes. Add water and can of enchilada sauce. Stir all ingredients together and let simmer while you prepare the casserole dish.
Spray a large cake pan with oil. Cover the bottom with tortilla shells. Spread 1/2 the hamburger mixture, top with as much cheese as you want. Add a layer of tortilla shells on top, the remaining hamburger mixture, and top with cheese.

Bake at 350F for about 45 minutes.
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FAMILY'S 50 YEAR OLD LASAGNA RECIPE

Meatballs:

1 lb. gr. beef
1/4 cup onion, minced
1/4 cup parmesan cheese
1 clove minced garlic
1/8 cup parsley flakes
1/2 teaspoon basil
1 egg
3/4 cup water
salt, pepper
bread crumbs
tomato sauce
2 cloves garlic minced or 1/4 cup onion minced
1/4 cup parsley flakes
1/2 teaspoon basil
2 large cans tomato sauce or whole tomatoes


remaining ingredients to be saved and added as layers of lasagna are put together in large roasting pan:

1 1/2 packages lasagna noodles
6 hardboiled eggs, chopped (must be included for distinctive taste)
1 lb. mozzarella, cubed
1 lb dry cottage cheese
1/2 pound pepperoni slices

Mix and form marble size meatballs. Let rest while sauce is brought to a simme. Drop in the simmering tomato sauce. To Prepare Sauce Heat minced Garlic (or onion) in 1/8 C. or more Olive Oil. Do not brown, just let them be kissed by the oil . Add Parsley and Basil, let them heat and then add remaining Sauce ingredients. Simmer with meatballs added until sauce thickens, stirring often.
Boil Lasagna noodles in large pan as directed on package.

Grease with olive oil--Large roasting pan. Layer Lasagna noodles to cover bottom of pan. Add some of extra ingredients (ie. cheeses eggs pepperoni) top with some of Sauce plus thin layer Parmesan. Continue layering beginning with noodles until last layer is sauce and Parmesan.

Bake in preheated 375 oven for 30 minutes.

ENJOY!!!

Answer 2

I usually brown a 50/50 mix of lean ground beef and italian sausage in a skillet and then add it to 2 jars of store bought red sauce, whatever brand you prefer. I "doctor" the sauce by adding fresh minced garlic, oregano, onions, mushrooms and other spices as well as a few cans of tomato sauce and a dash of italian salad dressing (sounds odd, but it adds a nice "kick" to the flavor and cuts the sweet canned sauce taste). Grate sharp cheddar cheese, mozzarella and any other kind you like. Spoon enough of the sauce in the bottom of a pyrex pan to cover it and place a layer of uncooked lasagne noodles on top. More sauce and cheese on that and then layer the noodles, sauce, cheese until the pan is full. Finish with the cheese layer and pour one can of tomato sauce on top if it seems dry or not enough sauce to cover the noodles. Cover with foil and seal the edges tightly. Bake on the middle rack in your oven at 350 til the noodles are done, I think about 2 hours or so. You can add whatever else you like as far as eggs, cottage cheese, etc. but my kids and my brother like it without those things. I always get rave reviews from guests, so it must not be terrible. lol. Good luck! Enjoy your dinner party!

Answer 3

2 containers (15 oz. ea.) ricotta cheese
2 cups shredded mozzarella cheese (about 8 oz.)
1/2 cup grated Parmesan cheese
2 eggs
2 jars (1 lb. 10 oz. ea.) Ragu ® Robusto! ® Pasta Sauce.
12 uncooked lasagna noodles


1. Preheat oven to 375°. In bowl, combine ricotta, 1 cup mozzarella, 1/4 cup Parmesan cheese and eggs.

2. In 13 x 9-inch baking dish, spread 1 cup Pasta Sauce. Layer 4 uncooked noodles, then 1 cup Sauce and 1/2 of the ricotta mixture; repeat. Top with remaining 4 uncooked noodles and 2 cups Sauce. Reserve remaining sauce. Cover tightly with aluminum foil and bake 1 hour.

3. Remove foil and sprinkle with remaining cheeses. Bake uncovered an additional 10 minutes. Let stand 10 minutes before serving. Serve with remaining Sauce, heated.


VARIATION: For a twist on a classic...add 1 lb. ground beef, cooked, to Pasta Sauce.


NOTE: Recipe can be halved. Bake in an 11 x 7-inch baking dish 1 hour. Continue as above, omitting last 10 minutes of baking.



CREAMY CHICKEN & CHILE ENCHILADAS

1 pound uncooked chicken breast strips
1 package (8 ounces) cream cheese, cut into strips
1 can (4.5 ounces) Old El Paso chopped green chilies
1 package (12 count) Old El Paso flour tortillas for soft tacos & fajitas
2 cans (10 ounces each) Old El Paso green chile enchilada sauce
3/4 cup shredded cheddar cheese (3 ounces)

Heat oven to 400 degrees.
Lightly grease 13x9x2-inch retangular baking dish. Cook chicken in 10-inch skillet over medium-high heat, stirring occasionally, until no longer pink in center.

Add cream cheese and chiles; reduce heat to medium. Cook and stir until blended and cream cheese is melted.

Spoon chicken filling onto tortillas; roll up and place seam side down in baking dish. Pour enchilada sauce over top; sprinkle with Cheddar cheese.

Bake 15 to 20 minutes or until hot and cheese is melted.

Answer 4

lasagna:
brown and drain ground beef or turkey
add to spaghetti sauce and simmer
boil lasagna noodles until almost done. tender but not completely cooked; still firm in the middle
after noodles are cooked, remove from water and strain.

grease a glass pan with butter or oil.
pour meat sauce to cover the bottom of pan
place lasagna noodles on sauce.
spread ricotta cheese, garlic, basil, and mozzerella on pasta.
cover this layer with sauce, and repeat the layers of sauce, cheeses and spices, and pasta until you use your ingredients.
top the final layer with a heavy layer of mozzerella and parmesan cheese. bake for 45 min ro 1 hour on 325 degrees.

Answer 5

Baked Lasagna

1 pkg. of Lasagna Noodle's Boiled

Fry hamburger

In a sep. skillet Chop & Fry
1large onion
1or2 bannana pepper's fresh
mushroom's
1 pkg of pepperoni
1 polish sausage sliced
add italian seasoning
garlic
salt
pepper all spice's to taste

combine both togther Add your fav spaghetti sauce, and simmer

In another bowl mix 1 large cottage cheese & 1 egg & pepper to taste

Layer your topping's and add cheese to each layer & mozz. cheese...

Bake at 350 until done

Answer 6

I have a really easy enchiladas recipie...

1 box spanish style rice (I like Zatarains)
1 small onion chopped
1 small green pepper chopped
ChiChi's brand seasoned chicken/taco meat
1 pkg. burrito size tortillas
1 jar of taco sauce
1 pkg. kraft or any shredded style cheese

*Make rice according to pkg. directions
add chopped veggies/seasoned meat

Wrap mixture in tortilla, and line a 13x9 inch baking dish
cover with sauce...Bake for 15-20 min. Top with cheese and bake until cheese is melted...... Awesome !!

Serve with refried beans
Salad
Sour cream
Chichi's sweet corn cake

Answer 7

CRAWFISH ETOUFEE
6 servings

PREP TIME 15 Min
COOK TIME 50 Min
READY IN 1 Hr 5 Min
INGREDIENTS
1/2 cup butter
10 tablespoons all-purpose flour
1 1/4 cups chopped celery
1 cup chopped green pepper
1/2 cup chopped green onions
1 (14.5 ounce) can chicken broth
1 cup water
1/4 cup minced fresh parsley
1 tablespoon tomato paste
1 bay leaf
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cayenne pepper
2 pounds frozen cooked crawfish tail meat, thawed
Hot cooked rice
DIRECTIONS
In a heavy skillet or Dutch oven, melt butter; stir in flour. Cook and stir over low heat for about 20 minutes until mixture is a caramel-colored paste. Add the celery, pepper and onions; stir until coated. Add the broth, water, parsley, tomato paste, bay leaf, salt, pepper and cayenne pepper. Bring to a boil.
Reduce heat; cover and simmer for 30 minutes, stirring occasionally. Discard bay leaf. Add crawfish and heat through. Serve over rice.

ENCHILADAS
6 servings

PREP TIME 20 Min
COOK TIME 30 Min
READY IN 50 Min
INGREDIENTS
2 pounds lean ground beef
1 large chopped onion
1/8 teaspoon garlic salt
12 (8 inch) flour tortillas
2 teaspoons vegetable oil
8 ounces shredded Colby cheese
2 (19 ounce) cans enchilada sauce
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a heavy saucepan or skillet, brown the ground beef and onions. Season the ground beef mixture with garlic salt and set aside.
In a skillet, fry the tortillas in vegetable oil. Spoon some meat mixture and cheese into the center of each tortilla, roll them up and arrange them in a 9x13 inch baking dish or oblong pan. Pour the enchilada sauce over the rolled enchiladas and top with any remaining meat or cheese.
Bake in the preheated 350 degrees F (175 degrees C) for 20 to 30 minutes.

LASAGNA
7 servings

PREP TIME 30 Min
COOK TIME 30 Min
READY IN 1 Hr
INGREDIENTS
10 ounces lasagna noodles
1 1/2 pounds lean ground beef
3 cups cottage cheese
2 eggs
1 teaspoon garlic powder
2 tablespoons dried parsley
salt and pepper to taste
1 (6 ounce) can tomato paste
2 (6.5 ounce) cans tomato sauce
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C).
Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain.
In a skillet, brown ground beef. Using a fork, mix cottage cheese, eggs, garlic powder, parsley, salt and pepper. In a separate bowl combine tomato paste and tomato sauce.
In a 9x13 inch baking pan, layer noodles, ground beef, tomato sauce mixture and cottage cheese mixture. Two layers of each will fit. Cover with tin foil and bake for 30 minutes. Remove tin foil the last 8 minutes of baking time.

Answer 8

Look up Giada De Laurentiis' Lasagne on Foodnetwork.com. It's amazing, as well as her looks.

Answer 9

Crawfish Étouffée


2 pounds crawfish tails
1/4 pound butter
1 cup minced onion
1/2 cup minced bell pepper
1/2 cup minced celery
2 tablespoons crawfish fat
2 cups cold water
1 tablespoon corn starch
1/4 cup chopped green onion
1/4 cup chopped parsley
Creole seasoning blend, to taste
Salt, to taste
Pinch dried thyme
Pinch dried oregano
1 bay leaf
Season the crawfish tails with salt, plus a little black and cayenne pepper. Heat the butter in a saute pan and saute the onion, bell pepper and celery until the translucent, about 5 minutes. Add the crawfish fat (or extra butter if you don't have any), plus 1-1/2 cups water. Add the Creole seasoning, thyme, oregano, bay leaf and crawfish tails. Bring to a boil, then reduce heat to low and simmer for 30 minutes. Dissolve the corn starch in the remaining 1/2 cup water and add to the mixture. Add the green onions and parsley, and cook an additional 5 minutes. Serve over hot long grain rice.

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Chicken Enchiladas

3 tablespoons plus 1/2 cup oil, divided
1 tablespoon flour
1/4 cup New Mexican chili powder
16 ounces chicken stock
10 ounces tomato puree
1 teaspoon dried oregano
1/2 teaspoon ground cumin
Salt
3 cups grated cheddar cheese
2 cups cooked and shredded chicken
1 onion, chopped
10 corn tortillas
1 cup sour cream, for garnish
1/2 cup chopped scallions, for garnish

Preheat oven to 350 degrees F. Make sauce: In a saucepan heat 3 tablespoons oil, add flour and cook, whisking, 1 minute. Add chili powder and cook 30 seconds. Stir in stock, tomato puree, oregano and cumin and bring to a boil. Reduce heat and simmer 15 minutes until flavors are well-blended. Season to taste with salt.

Combine cheese, chicken and onion for filling. Heat remaining 1/2 cup oil in a skillet until hot. Using tongs dip in tortillas, one at a time, to soften, and drain on paper towels. Dip each tortilla in sauce. On a plate fill with a generous spoonful of filling and roll up; place enchilada seam-side down in a baking dish and repeat until all ingredients are used up. Top with remaining sauce. Bake 30 minutes. To serve, top with sour cream and scallions.

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Lasagna

1 pound uncooked lasagna
2 pounds ricotta
6 eggs
Sunday Ragu, or other tomato sauce
1 pound grated mozzarella
1 cup grated Parmesan

Preheat oven to 350 degrees.
Cook lasagna in boiling salted water until al dente. The pasta will cook further in the oven.

In a small mixing bowl, stir together ricotta and eggs.

In a 12 by 24-inch baking dish, spoon some sauce to just cover bottom surface of dish. Arrange lasagna to cover all sauce. Spread a thin layer of egg-ricotta mixture over the pasta, and finish layer with a sprinkling of mozzarella and Parmesan. Repeat process until all lasagna noodles have been used: there should be about 3 layers. Cover the top layer of lasagna with ragu and mozzarella. Cook for 1hour. Serve hot.

Sunday Ragu

For the brasciola:
8 slices cappicola
8 slices Parmigiano-Reggiano cheese
2 cloves minced garlic
2 tbs chopped fresh parsley
For the meatballs:
2 pounds ground beef
1 cup bread crumbs
1 teaspoon fresh oregano, chopped
1 tablespoon fresh basil, chopped
2 teaspoons chopped garlic
salt to taste
fresh ground pepper
6 eggs
1/2 cup water
1/2 cup grated Parmesan cheese
Oil, for frying

For the sausage:
3 pounds hot or mild Italian sausage
Oil, for frying

1 tablespoon olive oil
1/4 onion, chopped
1 (28-ounce) can crushed tomatoes
1 (28-ounce) can pureed tomatoes


Make brasciola: start with slice of cappicola, lay a slice of Parmesan on the cappicola, and follow with garlic and parsley. Roll each pile into cigar-shaped rolls, and hold in place with toothpicks.
In the bowl of an electric mixer, add ground beef, breadcrumbs, oregano, basil, garlic, salt, pepper, eggs, water and parmesan cheese and mix well. Form the meat mixture into 2-inch balls. Heat a large saute pan. Add enough oil to fry in. Add the balls and fry until evenly browned.

In a large saute pan, add oil and heat. Fry the sausage until evenly browned.

In a large saucepan, heat olive oil. Add onion, and saute until golden. Add brasciola rolls, meatballs, sausage, pureed tomatoes and crushed tomatoes. Simmer uncovered for one hour. Remove brasciola, meatballs and sausage and serve separately if desired. Taste ragu, and season with salt and pepper according to preference.