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the Best Crawfish Boil in Brooklyn, NY
There are number of <a href="https://redcrabseafood.com/locations/erskine-brooklyn-ny/">seafood boil restaurant brooklyn ny</a>. You can choose from a variety of crawfish boils at Red Crab, ranging from mild to hot and everything in between. They have a wide selection of flavors and seasonings, including their special boils with garlic butter and lemon pepper, which are ideal for people seeking a special and mouthwatering variation on the traditional crawfish boil.
You need purchase a side of hushpuppies, fries, or onion rings along with your crawfish in order to complete your meal. Order a cold beverage to wash it all down as well! Don't worry if you've never attended a crawfish boil; we've got you covered. At first, eating crawfish might seem frightening, but it's really pretty easy. Simply twist the crawfish's head off, grasp the tail, and carefully remove the meat. The meat is delicious on its own, but you can also add some flavor by dipping it in some melted butter or cocktail sauce.
Ingredients
Crawfish at Red Crab
Red Crab serves the best crawfish boil if you're a fan of spicy and flavorful seafood, here is a good news for you. They cook their Louisiana-style crawfish boil to perfection. Also, their chefs add the right amount of spice to please your taste buds. Moreover, one of the great things about Red Crab's crawfish boils is that they cater to all taste preferences. People like crawfish mild or hot. Everyone has different taste choices; so, Red Crab has a variety of boils to choose from. Their classic boil is the perfect balance of spice and flavor, while their garlic butter and lemon pepper boils offer a unique twist on the traditional crawfish boil.
But why are the crawfish boils at Red Crab so unique? They always start with fresh, top-notch crawfish. Each boil will be brimming with flavor thanks to this single characteristic. Additionally, they use a mixture of Cajun flavors and spices to prepare their crawfish. It becomes difficult to resist the savory and spicy food as a result. Second, Red Crab offers a selection of sides and beverages to go along with their mouthwatering crawfish boils. Along with their crispy fries and onion rings, their hushpuppies are a crowd favorite. They also provide a nice assortment of cool beers and energizing beverages if you need something to wash it all down.
Red Crab serves the best crawfish boil if you're a fan of spicy and flavorful seafood, here is a good news for you. They cook their Louisiana-style crawfish boil to perfection. Also, their chefs add the right amount of spice to please your taste buds. Moreover, one of the great things about Red Crab's crawfish boils is that they cater to all taste preferences. People like crawfish mild or hot. Everyone has different taste choices; so, Red Crab has a variety of boils to choose from. Their classic boil is the perfect balance of spice and flavor, while their garlic butter and lemon pepper boils offer a unique twist on the traditional crawfish boil.
But why are the crawfish boils at Red Crab so unique? They always start with fresh, top-notch crawfish. Each boil will be brimming with flavor thanks to this single characteristic. Additionally, they use a mixture of Cajun flavors and spices to prepare their crawfish. It becomes difficult to resist the savory and spicy food as a result. Second, Red Crab offers a selection of sides and beverages to go along with their mouthwatering crawfish boils. Along with their crispy fries and onion rings, their hushpuppies are a crowd favorite. They also provide a nice assortment of cool beers and energizing beverages if you need something to wash it all down.
Directions
Along with that, the helpful staff at this seafood boil restaurant is always happy to assist. They are here to guide you through the process of cracking open the crawfish and enjoying the meat inside. And once you try it, you'll see why crawfish boils are such a beloved southern tradition. Overall, Red Crab Seafood is the perfect spot for anyone looking for a delicious and satisfying crawfish boil in Arlington, Texas. With their Louisiana-style recipe and commitment to using only the freshest ingredients, they're sure to please even the most disc
Prep Time: 60 minutesCook Time: 60 minutes
Total Time: 2 hours
Number of Servings: 5
Yield:
Style: American, Northeast
Jamie oliver super smoothies
Jamie oliver super smoothies will make your bodies so sexy
Jamie oliver super smoothies this is a guarantee
Ingredients
1. Green smoothie
Banana
Baby spinach
Lime
fresh Apple juice
2. Purple smoothie
Blueberries
Fresh apple juice
Pears
3.orange smoothie
Fresh orange juice
Lime
carrot
Ginger
Mango
4. White smoothie
Banana
Ground almond
Milk
Honey
Banana
Baby spinach
Lime
fresh Apple juice
2. Purple smoothie
Blueberries
Fresh apple juice
Pears
3.orange smoothie
Fresh orange juice
Lime
carrot
Ginger
Mango
4. White smoothie
Banana
Ground almond
Milk
Honey
Directions
Blend each of the recipes separately
Drink it every morning
In a month , you will get angelina jolie sexy body
Guaranteed 100 % , no lie
Prep Time: 10 minutesDrink it every morning
In a month , you will get angelina jolie sexy body
Guaranteed 100 % , no lie
Cook Time: 5 minutes
Total Time: 15 minutes
Number of Servings: 1
Yield:
Style: European, UK and Ireland
Too Much Chocolate
My sister gave me this recipe a long time ago. It is easy to make, and very appreciated by all. I often make them for pot-luck lunches at work. It was the inspiration for my chocolate truffles.
Ingredients
1 Lb. Bittersweet (or semisweet) Chocolate, coarsely chopped
8 Oz (sweet) butter, Unsalted
6 Eggs, lightly beaten
CHOCOLATE GANACHE GLAZE
2/3 Cup Heavy cream
6 Oz Semisweet chocolate, finely chopped
8 Oz (sweet) butter, Unsalted
6 Eggs, lightly beaten
CHOCOLATE GANACHE GLAZE
2/3 Cup Heavy cream
6 Oz Semisweet chocolate, finely chopped
Directions
1. Preheat the oven to 425° F. Wrap the outside of an 8-inch springform pan in a double layer of aluminum foil to prevent seepage. Butter the pan and line the bottom with a round of parchment or waxed paper. Butter the paper.
2. Combine the chocolate and butter in a large metal bowl over a pan of hot--not simmering water. (the bottom of the bowl should not touch the water). Let stand, stirring occasionally, until the chocolate is smooth and melted, or you may melt it in a glass bowl in a microwave oven on high (100%), stopping and stirring every 15 seconds; remove the chocolate when there are still a few lumps and stir until completely smooth.
3. Put the eggs in a large mixer bowl set over simmering water and stir constantly until warm to the touch, about three minutes; remove from the heat. With an electric mixer, beat the eggs until they triple in volume and form soft peaks when the beater is lifted, about 5 to 8 minutes. (to ensure maximum volume if using a hand held mixer, continue to beat the eggs over simmering water until they are hot to the touch, about 5 minutes, then remove from the heat and beat until cool.)
4. Fold half the eggs into the melted chocolate until partially incorporated. Add the remaining eggs and fold until they are just blended and no streaks remain.
5. Pour at once into the prepared springform pan and smooth the surface with a spatula. Place in a larger roasting pan and add enough hot water to the pan to reach about 2/3 of the way up the springform.
6. Bake for five minutes. Cover the top of the springform pan loosely with foil and bake for 10 minutes longer. Remove the cake from the oven and let cool on a rack for 45 minutes, then cover and refrigerate until chilled and very firm, about 3 hours.
2. Combine the chocolate and butter in a large metal bowl over a pan of hot--not simmering water. (the bottom of the bowl should not touch the water). Let stand, stirring occasionally, until the chocolate is smooth and melted, or you may melt it in a glass bowl in a microwave oven on high (100%), stopping and stirring every 15 seconds; remove the chocolate when there are still a few lumps and stir until completely smooth.
3. Put the eggs in a large mixer bowl set over simmering water and stir constantly until warm to the touch, about three minutes; remove from the heat. With an electric mixer, beat the eggs until they triple in volume and form soft peaks when the beater is lifted, about 5 to 8 minutes. (to ensure maximum volume if using a hand held mixer, continue to beat the eggs over simmering water until they are hot to the touch, about 5 minutes, then remove from the heat and beat until cool.)
4. Fold half the eggs into the melted chocolate until partially incorporated. Add the remaining eggs and fold until they are just blended and no streaks remain.
5. Pour at once into the prepared springform pan and smooth the surface with a spatula. Place in a larger roasting pan and add enough hot water to the pan to reach about 2/3 of the way up the springform.
6. Bake for five minutes. Cover the top of the springform pan loosely with foil and bake for 10 minutes longer. Remove the cake from the oven and let cool on a rack for 45 minutes, then cover and refrigerate until chilled and very firm, about 3 hours.
Notes
7. To unmold, run a small spatula or blunt knife around the edge and remove the side of the springform. Carefully invert the cake onto a plate that has been covered with plastic wrap and remove the bottom of the springform. Invert the plate again onto a cardboard round or a cake plate. Cover and refrigerate for up to two weeks before serving.
8. If you want to cover the cake with Chocolate Ganache Glaze, set it on a rack or tuck strips of waxed paper around the bottom of the cake. Pour the tepid glaze onto the center of the cake, letting it cascade over the sides. Run a long metal spatula lightly across the top so that the glaze will not be too thick. If necessary, use the spatula to patch any bare spots. Work quickly before the glaze sets. Prick any air bubbles with a needle or pin. Carefully remove any strips of waxed paper. Let the glaze stand undisturbed until set, 2 to 3 hours at room temperature or 30 minutes in the refrigerator.
DIRECTIONS FOR THE CHOCOLATE GANACHE GLAZE
1. In a small heavy saucepan, scald the cream by heating it until it almost starts to boil. Remove from the heat and immediately add the chopped chocolate. Cover and let stand for 5 minutes; then stir gently until the chocolate is fully melted and smooth. Let cool until tepid.
2. Stir the glaze to test it. It is ready to use when a small amount mounds just a tiny bit when dripped from the spoon before disappearing into the mixture. If the glaze is too thick and the mound remains on the surface, add warm water or liqueur by the teaspoonful, testing until the consistency is correct. If for some reason the glaze remains too thin, stir in more finely grated chocolate, heat until melted and then let cool again.
Prep Time: 15 minutes8. If you want to cover the cake with Chocolate Ganache Glaze, set it on a rack or tuck strips of waxed paper around the bottom of the cake. Pour the tepid glaze onto the center of the cake, letting it cascade over the sides. Run a long metal spatula lightly across the top so that the glaze will not be too thick. If necessary, use the spatula to patch any bare spots. Work quickly before the glaze sets. Prick any air bubbles with a needle or pin. Carefully remove any strips of waxed paper. Let the glaze stand undisturbed until set, 2 to 3 hours at room temperature or 30 minutes in the refrigerator.
DIRECTIONS FOR THE CHOCOLATE GANACHE GLAZE
1. In a small heavy saucepan, scald the cream by heating it until it almost starts to boil. Remove from the heat and immediately add the chopped chocolate. Cover and let stand for 5 minutes; then stir gently until the chocolate is fully melted and smooth. Let cool until tepid.
2. Stir the glaze to test it. It is ready to use when a small amount mounds just a tiny bit when dripped from the spoon before disappearing into the mixture. If the glaze is too thick and the mound remains on the surface, add warm water or liqueur by the teaspoonful, testing until the consistency is correct. If for some reason the glaze remains too thin, stir in more finely grated chocolate, heat until melted and then let cool again.
Cook Time: 15 minutes
Total Time: 4 hours
Number of Servings: 8
Yield:
Style: American, West Coast
Cabbage Rolls
My great Grandma use make these every Christmas and Easter they are really good.
Ingredients
Ingredients:
1 medium head cabbage (3 pounds)
1/2 pound uncooked ground beef
1/2 pound uncooked ground pork
1 can (15 ounces) tomato sauce, divided
1 small onion, chopped
1/2 cup uncooked long grain rice
1 tablespoon dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon snipped fresh dill or dill weed
1/8 teaspoon cayenne pepper
1 can (14-1/2 ounces) diced tomatoes, undrained
1/2 teaspoon sugar
1 medium head cabbage (3 pounds)
1/2 pound uncooked ground beef
1/2 pound uncooked ground pork
1 can (15 ounces) tomato sauce, divided
1 small onion, chopped
1/2 cup uncooked long grain rice
1 tablespoon dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon snipped fresh dill or dill weed
1/8 teaspoon cayenne pepper
1 can (14-1/2 ounces) diced tomatoes, undrained
1/2 teaspoon sugar
Directions
Directions:
1. Cook cabbage in boiling water just until outer leaves pull away easily from head. Set aside 12 large leaves for rolls. In a small bowl, combine the beef, pork, 1/2 cup tomato sauce, onion, rice, parsley, salt, dill and cayenne; mix well.
2. Cut out the thick vein from the bottom of each leaf, making a V-shaped cut. Place about 1/4 cup meat mixture on a cabbage leaf; overlap cut ends of leaf. Fold in sides. Beginning from the cut end, roll up. Repeat.
3. Slice the remaining cabbage; place in an ovenproof Dutch oven. Arrange the cabbage rolls seam side down over sliced cabbage. Combine the tomatoes, sugar and remaining tomato sauce; pour over the rolls. Cover and bake at 350° for 1-1/2 hours or until cabbage rolls are tender.
Prep Time: 25 minutes1. Cook cabbage in boiling water just until outer leaves pull away easily from head. Set aside 12 large leaves for rolls. In a small bowl, combine the beef, pork, 1/2 cup tomato sauce, onion, rice, parsley, salt, dill and cayenne; mix well.
2. Cut out the thick vein from the bottom of each leaf, making a V-shaped cut. Place about 1/4 cup meat mixture on a cabbage leaf; overlap cut ends of leaf. Fold in sides. Beginning from the cut end, roll up. Repeat.
3. Slice the remaining cabbage; place in an ovenproof Dutch oven. Arrange the cabbage rolls seam side down over sliced cabbage. Combine the tomatoes, sugar and remaining tomato sauce; pour over the rolls. Cover and bake at 350° for 1-1/2 hours or until cabbage rolls are tender.
Cook Time: 1 hours, 30 minutes
Total Time: 1 hours, 55 minutes
Number of Servings: 6
Yield:
Style: Eastern European, Polish
Family recipe for turkey on the braai.
A braai is similar to what is called a barbeque and in South Africa, we love our braais.
I would like to share a recipe for a turkey braai. So you can enjoy a relaxing day in the outdoors yet still retain the turkey tradition.
Merry Christmas from a proudly South african woman.
Ingredients
To start off with, you will need a 5kg turkey that will serve up to 12 people, 400g of pork sausage meat, a pack of bacon, 1 tub of chicken livers, bread crumbs, 4 oranges or orange juice, butter, olive oil, cashew nuts, salt, pepper, lemon juice, 3 onions, parsley and thyme.
Directions
Fry the onions with the bacon and the bread crumbs in the olive oil, adding the chicken livers and turkey heart with two handfuls of cashew nuts and the pork sausage meat. This is the stuffing part. Once it has gained a light-brown colour, add in the pepper, salt, lemon juice, orange juice, and add two eggs to bind the mixture together. Take the mixture and stuff it into the turkey. Rub some olive oil, lemon juice and orange juice onto the turkey to add some flavour and colour. Now you’re ready to cover the turkey with foil and put it on the braai.
Let the turkey brown (the juice will change colour). Watch the pop-up thermostat to see if the bird is ready. Don’t let it get too dry. In about an hour and a half, you will be enjoying a lovely turkey braai with the family on Christmas Day.
Prep Time: 20 minutesLet the turkey brown (the juice will change colour). Watch the pop-up thermostat to see if the bird is ready. Don’t let it get too dry. In about an hour and a half, you will be enjoying a lovely turkey braai with the family on Christmas Day.
Cook Time: 30 minutes
Total Time: 15 minutes
Number of Servings: 12
Yield:
Style: African
Thai basil beef
This is heaven !
Ingredients
2 tblspns oil
450 grms ground beef
1 thinly sliced bell pepper
1 thinly sliced onion
6 minced garlic cloves
1 cup basil leaves
Fresh cilantro ( optional )
Sauce :
1 tblspn chilli paste
2 tblspns soy sauce
1 tblspn fish sauce
1 tblspn brown sugar
2 tbslpns lemon juice
450 grms ground beef
1 thinly sliced bell pepper
1 thinly sliced onion
6 minced garlic cloves
1 cup basil leaves
Fresh cilantro ( optional )
Sauce :
1 tblspn chilli paste
2 tblspns soy sauce
1 tblspn fish sauce
1 tblspn brown sugar
2 tbslpns lemon juice
Directions
- Marinate the beef with the other ingredients for 30 minutes ( except basil + cilantro )
- Sautè the beef mixture
- Pour the sauce
- Stir fry for another 5 minutes
-Add the basil and cilantro
Prep Time: 10 minutes- Sautè the beef mixture
- Pour the sauce
- Stir fry for another 5 minutes
-Add the basil and cilantro
Cook Time: 10 minutes
Total Time: 20 minutes
Number of Servings: 4
Yield:
Style: Asian, Thai
How to promotoe your health with smoothy
Helps you to reduce your weight, energizes you and keep you healthier. Control blood pressures and type 11 diabetes through weight reduction. Must be taken first thing in the morning before breakfast,
Ingredients
1 Bunch Green Kale
1.Bunch Dinasorus Kale
1.whole Ginger
1.Lemon
2.Bunches of parsley
2, Bunches of Cilantro
1.Bunch of Chard leaves
1.stk agruk
1.Apple
You can add any edible fresh leaves
1.Bunch Dinasorus Kale
1.whole Ginger
1.Lemon
2.Bunches of parsley
2, Bunches of Cilantro
1.Bunch of Chard leaves
1.stk agruk
1.Apple
You can add any edible fresh leaves
Directions
you need a juicing machine and can be bought very cheaply in the electronic market
1) wash all the leaves carefully in cold water
2) Strip the leaves out so you have only the stem left. Don`t through the stems away
3) Start your juicing machines and carefully feed the machines with the leaves. you will see the juice coming out
4) Save the rest of the leaves for cooking food
5) Now juice the stems together with the lemon and ginger
6) You may want to add Macca power for energizing yourself if you want
1) wash all the leaves carefully in cold water
2) Strip the leaves out so you have only the stem left. Don`t through the stems away
3) Start your juicing machines and carefully feed the machines with the leaves. you will see the juice coming out
4) Save the rest of the leaves for cooking food
5) Now juice the stems together with the lemon and ginger
6) You may want to add Macca power for energizing yourself if you want
Notes
Mix the Macca with smooth and drink first thing in the morning. Wait for one to two hours before breakfast to allow your body take in these herbs medicinal
Prep Time: 60 minutesCook Time:
Total Time: 60 minutes
Number of Servings: 4
Yield: Can be juiced for many people
Style: American, Southern Recipes
Potato Au Gratin(french "oh grah ton") Slowcooked
I got it off the internet.
Ingredients
Potatoes au gratin
Servings6
5 medium-sized potatoes
Salt, to taste
Pepper, to taste
3 tablespoons of butter
3 tablespoons white flour
1 clove of garlic (peeled and minced)
1 onion (peeled and sliced)
1 cup of milk
1 cup shredded cheddar cheese
Chives (as much as you like, I love chives and am embarrassed to say how much I use)
Servings6
5 medium-sized potatoes
Salt, to taste
Pepper, to taste
3 tablespoons of butter
3 tablespoons white flour
1 clove of garlic (peeled and minced)
1 onion (peeled and sliced)
1 cup of milk
1 cup shredded cheddar cheese
Chives (as much as you like, I love chives and am embarrassed to say how much I use)
Directions
5 medium-sized potatoes
Salt, to taste
Pepper, to taste
3 tablespoons of butter
3 tablespoons white flour
1 clove of garlic (peeled and minced)
1 onion (peeled and sliced)
1 cup of milk
1 cup shredded cheddar cheese
Chives (as much as you like, I love chives and am embarrassed to say how much I use)
1. Wash and peel your potatoes.
2. Slice potatoes into discs, roughly half a centimeter thick. For all my non-metric friends out there, think 2-3 silver dollars stacked on top of each other.
3. Line the bottom of your slow cooker pot with the first layer of potato slices, add salt and pepper to your taste or dietary liking, then add the next layer of potato slices and add salt and pepper again. Repeat this process until you're out of potato slices or you get tired of doing it, whichever comes first.
4. Melt butter in a pot set on medium heat. As soon as the butter is melted, whisk in flour until the mixture becomes thick and doughy. Add sliced onions and minced garlic. Keep on whisking and gradually add the milk.
5. Add the shredded cheese and continue whisking until you have something thick, but smooth, or get tired of whisking, whichever comes first. Lets be real, having pockets of semi-melted cheese in your dish can be a treat.
6. Pour your cheese sauce into the slow cooker pot on top of the layered potatoes. You may need to tip the pot back and forth so the sauce gets everywhere.
7. Cook on high in the slow cooker for ~3 hours, and then check every 15-30 minutes until you can easily poke through the potatoes with a fork (in the future, just remember how much time it took your slow cooker to get it perfect and you wont need to do this again.) Use chives for garnish.
Prep Time: 30 minutesSalt, to taste
Pepper, to taste
3 tablespoons of butter
3 tablespoons white flour
1 clove of garlic (peeled and minced)
1 onion (peeled and sliced)
1 cup of milk
1 cup shredded cheddar cheese
Chives (as much as you like, I love chives and am embarrassed to say how much I use)
1. Wash and peel your potatoes.
2. Slice potatoes into discs, roughly half a centimeter thick. For all my non-metric friends out there, think 2-3 silver dollars stacked on top of each other.
3. Line the bottom of your slow cooker pot with the first layer of potato slices, add salt and pepper to your taste or dietary liking, then add the next layer of potato slices and add salt and pepper again. Repeat this process until you're out of potato slices or you get tired of doing it, whichever comes first.
4. Melt butter in a pot set on medium heat. As soon as the butter is melted, whisk in flour until the mixture becomes thick and doughy. Add sliced onions and minced garlic. Keep on whisking and gradually add the milk.
5. Add the shredded cheese and continue whisking until you have something thick, but smooth, or get tired of whisking, whichever comes first. Lets be real, having pockets of semi-melted cheese in your dish can be a treat.
6. Pour your cheese sauce into the slow cooker pot on top of the layered potatoes. You may need to tip the pot back and forth so the sauce gets everywhere.
7. Cook on high in the slow cooker for ~3 hours, and then check every 15-30 minutes until you can easily poke through the potatoes with a fork (in the future, just remember how much time it took your slow cooker to get it perfect and you wont need to do this again.) Use chives for garnish.
Cook Time: 3 hours
Total Time: 3 hours, 30 minutes
Number of Servings: 6
Yield: 6 servings
Style: American
Recipe wanted.
I want to know how to make a light fluffy icing, i want to use a lot of butter in the icing but really want to know how to get it light and fluffy... do i add yoghurt or cream to get this ?
Ingredients
Butter, icing sugar and maybe cocoa depending on the flavour of biscuit or cake..
Do i add yoghurt or cream to this ?
Do i add yoghurt or cream to this ?
Directions
Asking how to make..
Prep Time: Cook Time:
Total Time:
Number of Servings: 4
Yield:
Style: Australian and New Zealander
Vegetarian medley
I quite literally just threw some ingredients together that seemed like they'd be good. Boy, I was not even disappointed :)
Ingredients
1/2 bag of frozen quinoa
1 cup of frozen kale
4 cherry tomatoes (diced)
1/4 cucumber (diced)
Viola Feta cheese (diced)***
Drizzle of Olive oil
1 cup of frozen kale
4 cherry tomatoes (diced)
1/4 cucumber (diced)
Viola Feta cheese (diced)***
Drizzle of Olive oil
Directions
Steam cook the quinoa and kale together.
After steaming, add your diced produce, and Viola Feta. *The amount of Feta is to your discretion. I use this to negate the need for salt or any other seasonings. Just to keep things simple. ^_^
Mix all the ingredients well, with a drizzle of Olive oil, and enjoy!
Prep Time: 5 minutesAfter steaming, add your diced produce, and Viola Feta. *The amount of Feta is to your discretion. I use this to negate the need for salt or any other seasonings. Just to keep things simple. ^_^
Mix all the ingredients well, with a drizzle of Olive oil, and enjoy!
Cook Time: 10 minutes
Total Time: 15 minutes
Number of Servings: 2
Yield:
Style: American, Midwest
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