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CRAWFISH ITALIANO 1/4 c. butter 1 c. chopped onions 1/2 c. chopped green pepper 2 toes garlic, diced 1 c. chopped celery 2 Tbsp. flour 2 lb. crawfish tails with fat 1 c. half and half cream 1 c. whipping cream 2 c. cubed Velveeta cheese 2 (4 oz.) cans mushroom stems and pieces salt and red pepper to taste 1/4 c. fresh minced parsley 1 (12 oz.) bag egg noodles 1/2 c. Parmesan cheese Place margarine, onions, green pepper, garlic and celery in a 4 quart casserole in microwave. Cook on High 4 to 6 minutes until vegetables are tender. Add flour and stir. Cook on High for 3 minutes. Add crawfish and fat. Cook on 90% of power for 20 minutes. Add creams, Velveeta, mushrooms and seasonings. Cook on 70% of power from 15 to 20 minutes, stirring twice. Cook egg noodles according to package directions. Drain. Mix noodles with crawfish. Sprinkle with cheese and parsley. Stir to blend. Cook on 60% to 70% power for 15 to 20 minutes until heated. Yield: 8 to 10 main dish servings or 15 to 18 side dish servings. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |