Tuesday, November 20 2007 10:15 PM EST2007-11-21 03:15:02 GMT
The Director of the Culinary & Wine Institute at Carolina, Patrick C. Duggan, is demonstrating two recipes for WIS News 10. The instructions and ingredients are below.More >>
Breads like Banana-Nut have won over the taste buds of many, and former WIS News 10 anchor Scott Hawkin's Banana Rasberry Bread makes over an old favorite. More >>
The folks at WIS are sharing their favorite holiday recipes with you. See how former WIS News 10 anchor Susan Aude makes her delicious, easy and quick corn bake.More >>
Stuffed with meats, veggies or cheeses, savory pies are a favorite on kitchen tables around the world. Dig in and check out this variety of recipes.More >>
Stuffed with meats, veggies or cheeses, savory pies are a favorite on kitchen tables around the world. Dig in and check out this variety of recipes.More >>
Shake up some of your favorite St. Patrick's Day ingredients with a twist on tradition. Click through for recipes featuring corned beef, cabbage and potatoes.More >>
What are your favorite things to cook your family? Once you have submitted your recipe, we'll post it online with your name and state for everyone to see.More >>
Recipe from Cleo Babin of Youngsville, La.
Prep Time: 20 min Total Time: 1 hr 30 min
1/2 Stick Margarine 1 Large Bell Pepper 2 Large Onions 1 Teaspoon of Thyme 1 Teaspoon of Salt 1 Tablespoon of Basil 1 Tablespoon of Parsley Flakes And all the Cayenne Pepper you can handle!!! LOL! 1 (8 oz.) Can of Rotel diced tomatoes & chili pepper 2 (8 oz.) Can of whole corn 1 (8 oz.) Can of cream style corn 2 lbs. of Crawfish
1. On medium heat, saute margarine, bell pepper, & onions with 1/2 a cup of water for 15 to 20 minutes.
2. Drain can of rotel before adding & smash rotel until no longer thick.
3. Reduce heat and simmer for 30 to 40 minutes.
4. Stir frequently and add water when nessessary. (Watch for sticking) Add all seasonings, cream style corn, and 2 lbs. of crawfish. (Add water if needed) Cook for an additional 15 to 20 mins.
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