Submitted by Nithya
Submit your food art or found food art photos to info@foodaskew.net!
Food Art Friday for January 22nd
Reply
Tag Archives: rice
Food Art Friday for October 16th
Via Little Food Junction
Submit your food art or found food art photos to info@foodaskew.net!
Food Art Friday for October 9th
Via mamichan's Flickr Photostream
Submit your food art or found food art photos to info@foodaskew.net!
Porcupine Meatballs
Submitted by Robb “Movidude74” Johnston
Serves 6-8
Ingredients
| 1 lb. ground beef | 1 egg, slightly beaten | |
| 2 tbsp onion, finely chopped | ¼ c. rice, uncooked | |
| 1 tbsp parsley, snipped | ½ tsp salt | |
| ½ c. water | 1 tsp Worcestershire sauce | |
| 10 ¾ oz. condensed tomato soup (1 can) | dash of pepper |
Directions
- Combine meat, rice, egg, parsley, onion, salt, pepper, & ¼ c. tomato soup.
- Mix thoroughly & shape in about 20 small balls & place in a skillet.
- Mix remaining soup, water, & sauce; pour over meatballs.
- Bring to a boil & reduce heat. Cover and simmer for 40 minutes, stirring often.
Crawfish Etouffee
Submitted by Ali
Ingredients
| 1 small white onion, finely chopped | 1 stick butter | |
| 1 lbs. crawfish tails (frozen with juice) | 1 can Campbell’s Cream of Shrimp Soup | |
| 2 c. cooked rice | (Cream of Mushroom can be substituted) | |
| Cajun seasoning to taste |
Directions
- Sauté onions & butter until onions are wilted & glazed. Add crawfish tails, soup, & seasoning.
- Let mixture simmer for 15-20 minutes, stirring frequently to avoid sticking. Serve over rice.
Chef’s Note: This is the quick & easy version of making this. There are longer, harder ways to cook it – but this tastes just as good & is much easier.