Scents8ions

EARLY MORNING GRIND! FOR ALL YOUR CATERING NEEDS..... SCENTS8IONS ... WILL CATER ANY EVENT!! INBOX ME FOR DETAILS.

SEAFOOD STUFFED BELL PEPPERS 6 medium bell peppers 1/2 stick butter 1/2 pound lump crab meat... 1/2 pound small shrimp, peeled and deveined 1/2 pound crawfish tails 2 cloves garlic, minced 1/2 cup onions, chopped 1/2 cup bell pepper, chopped 1/2 cup celery, chopped 1/4 cup fresh parsley, chopped 1 tablespoon Cajun seasoning couple good shakes of hot sauce salt to your taste 1 1/2 cups Italian bread crumbs 1 cup shredded cheddar cheese Cut tops off bell peppers, wash them, and remove seeds. Par boil them in a large pot of salted water for 10 minutes. Drain and set aside. In a large skillet, sauté crawfish, shrimp, onions, bell pepper, garlic, and celery in butter for 10 minutes. Add crab meat, Cajun seasoning, salt, and hot sauce and cook for 5 more minutes. Remove from heat and add bread crumbs and 1 cup of cheese and mix thoroughly. Stuff the par boiled bell peppers with this mixture and top with left over cheese. Place the stuffed peppers in a shallow baking dish, and add about a cup of water, or enough to cover bottom of dish, and bake at 350 degrees for 30 to 35 minutes. If you don't have crawfish tails, this dish is just as good with only the shrimp and crab meat. C&R Seafood Louisiana shrimp company LLC ~~ https://www.facebook.com/photo.php

Share this to YOUR WALL so you can find it later!!! Crispy Crab Nuggets 1 pound fresh crab meat... 3 slices of white bread, crust removed 1 egg beaten 1 tablespoon mayonnaise 1 teaspoon Dijon mustard 1 teaspoon Worcestershire sauce 1 tablespoon Old Bay Seasoning 1 tablespoon parsley Make breadcrumbs in food processor so they are chopped up fine. In a large bowl, mix together egg, mayonnaise, mustard, Worcestershire sauce, parsley, and Old Bay seasoning. Add breadcrumbs and crab meat and mix by hand to avoid breaking up too many of the lumps. You may need to break up the very large lumps however so the crab balls will stay together. Shape into 24 balls and fry in batches in hot oil until golden brown, turning once. Drain on paper towels. Serve with your favorite sauce or don't use any! These are so good! get more wonderful recipes, motivation, inspiration and weight loss support here with me: www.Facebook.com/RevDennyShipp Join my recipe group here: www.facebook.com/groups/dennyshipp Thanks to Old Bay Seasonings

Key Lime Swirl Cheesecake Bars Crust: 2 cups graham crackers... 8 tbsp (1 US stick) unsalted butter, melted Preheat oven to 325 degrees. Line a 1010 pan with parchment that overhangs the edges. Mix the butter and graham crackers together and press into the bottom of the pan evenly. Bake crust for 5 minutes and allow to cool completely. Filling: 2 bricks (8 oz. each) cream cheese, softened 1/2 cup granulated sugar 2 large eggs plus one large egg white 2 tbsp all purpose flour 1/2 cup sour cream 1 teaspoon vanilla extract 3/4 cup prepared lime curd, divided (recipe below) Liquid green food coloring Liquid yellow food coloring Tint the 3/4 cup of lime curd with the liquid food coloring until lime-rind green. You will use a few drops of both green and yellow food coloring. Set lime curd aside. Beat cream cheese and sugar in a large bowl with mixer on medium high speed until smooth. Beat in eggs on low speed, 1 at a time. Beat in sour cream and vanilla, then flour just until blended. Remove 1 cup of batter and reserve. Pour the rest of the batter over the crust. Mix 1/2 cup of tinted lime curd with the 1 cup of reserved batter. Place spoonfuls or dollops of this mixture in no particular fashion on top of the plain cheesecake batter. Dollop the remaining 1/4 cup of lime curd across the previous mixture. Use skewer to swirl the mixtures together to create a marbleized effect. Bake for 35 minutes at 325 degrees F. Let cool completely in pan then refrigerate. Lift cheesecake out of the pan with parchment overhang. Cut into bars before serving. Lime Curd 8 tbsp (1 US. stick) unsalted butter, softened at room temperature 1 cup sugar 2 large eggs 2 large egg yolks 1/3 cup plus 4 tbsp. fresh lime juice Beat butter and sugar in a large bowl using an electric mixer. Slowly add the eggs and yolks one at a time, mixing well after each addition. Pour in lime juice and mix again. Expect the mixture to look curdled, this is normal. Cook the mixture over medium heat in a medium-size saucepan until it looks smooth (no longer curdled.) Increase the heat slightly and cook, whisking constantly, until the mixture thickens. Clip a thermometer to the side of the pan and cook until the mixture reaches 170 degrees. Remove the curd from the heat. Transfer the curd to a bowl and press plastic wrap on the surface of the lime curd to keep a skin from forming. Chill the curd in the refrigerator. The curd will thicken further as it cools. Covered tightly, it will keep in the refrigerator for a week and in the freezer for 2 months.

OKRA, TOMATO, SHRIMP, SAUSAGE & CHICKEN W/CORNBREAD

CHEESEBALL & CRACKERS TRAY