AN Forums

Winter Wonderland


#142

[details=Winter]


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#143

[details=Winter]


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#144

[details=No, not quite…]

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#145

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#146

[details=A Few of New York’s Record Snow Storms]
1888

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1910

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1912

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1930

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1935

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1936

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1940

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1947


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1961

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1982

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1993

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1995

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1996

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1997 - April Fools!

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2003

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2006

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2009

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2010

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2016

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#147

[details=Winter Storm Jonas]
Atlantic City, NJ

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Cape May, NJ

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North Wildwood, NJ

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Port Reading, NJ

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Stone Habor, NJ

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Ventnor, NJ

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Atlanta, GA

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East Haven, CT

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Boston, MA

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Alexandria, VA

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Bedford, PA

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Philadelphia, PA

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Bowling Green, KY

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Orange County, NC

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Franklin, TN

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Nashville, TN

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Richmond, VA

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Roanoke, VA

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West Virginia

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Brooklyn, NY

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Queens, NY

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Manhattan, NY (NYC)

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Washington, DC

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#148


#149

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[details=Winter]

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#150

[details=Winter]


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#151

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#152

[details=Mardi Gras]

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#153

[details=Mardi Gras]


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#154

[size=18]Sinful Bayou Crab Bisque[/size]

Ingredients:
2 cups fresh lump crab meat
2 cans cream of portobello mushroom soup (undiluted)
2 cans cream of asparagus soup (undiluted)
1 cup half and half
1 cup milk
1 tsp. Worcestershire sauce
1/2 tsp. or more of Tabasco sauce
2/3 cup dry sherry
Salt and Cajun seasoning to taste
Bacon bits and croutons for garnish

Preparation:
Combine crab meat and soups, in blender or food processor and blend well. Pour mixture into a large, heavy, saucepan. Add half and half , milk, seasonings, Worcestershire sauce, Tabasco sauce, and sherry. Heat thoroughly, and simmer for 10 minutes, stirring occasionally. (do not boil) Garnish with bacon bits and croutons. Can be made one day ahead and kept in refrigerator, but should not be frozen.

Source

http://cajundelights.blogspot.com/2010/01/sinful-bayou-crab-bisque-more-beads.html

[size=18]Nanny’s Creole Crab Cakes[/size]

Ingredients:
1 lb. lump crab meat, picked over
3 tbs.'s mayo
1 tsp. Creole mustard
1 large egg, beaten
1 tsp. Worcestershire sauce
Few drops of Tabasco
2 tsp.'s Creole seasoning
1/2 sleeve of saltine crackers, crushed
2 green onions, sliced thin
1/2 cup bread crumbs
Butter for frying

Preparation:
Combine all ingredients, except crab meat, in large bowl. Fold in crab meat and toss gently, until blended. Shape into cakes, roll in breadcrumbs, and fry in butter, in a cast iron skillet, until browned.

Source

http://cajundelights.blogspot.com/2014/02/cajun-mardi-gras-menu.html

[size=18]Chocolate-Praline Brownies[/size]

Ingredients:
2 sticks butter or margarine
1 lb.package brown sugar
1/2 cup chocolate chips
2 eggs
1 1/4 cups flour
2 tsp.'s baking powder
Dash of salt.
1 1/2 cups chopped pecans
2 tsp.'s vanilla

Preparation:
Melt butter or margarine and sugar, stir over low heat, until smooth. Add chocolate chips and stir until melted. Cool, then stir in eggs. Combine dry ingredients in small bowl and beat into mixture, until well blended. Stir in pecans and vanilla. Pour into a greased 13x9x2 inch pan. Bake @ 350 degrees for 25 to 35 minutes. Meanwhile, make the icing.

Ingredients:
1 cup light brown sugar
1/2 cup butter
1/4 cup milk
1 cup confectioners sugar
1 tsp. almond extract
3/4 cup chopped pecans

Preparation:
In a medium saucepan, over medium heat, bring the first 3 ingredients to a boil. Boil for one minute, whisking constantly. Remove from heat and whisk in powdered sugar and almond extract until smooth. Add pecans and continue to stir for about 3 minutes or until the mixture begins to thicken. Pour onto cooled cake.

Source

http://cajundelights.blogspot.com/2010/02/decadent-cajun-valentine-treats.html


#155

[details=Mardi Gras]

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#156

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#157

[details=Mardi Gras]

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#158

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[details=Super Bowl Party!]

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#159

Mmmm, cupcakes…


#160

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[details=Some Super Bowl Party Games!]
http://justagirlandherblog.com/3-awesome-super-bowl-party-games/[/details]
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[size=16]Smoky BBQ Chicken Nachos: Super Bowl Party Food[/size]

Ingredients
2 small boneless skinless chicken breast – about ¾ pound, or 1½ cups shredded chicken
Sea salt and freshly grated black pepper
2 tablespoons avocado oil
1/2 cup salsa, any preferred spice – any favorite
1/3 cup smoky barbecue sauce – Show Me recommended, or any favorite
1 cup canned pinto beans
8 ounces Jack cheese – shredded
1/2 cup pickled jalapenos – Jeff’s Naturals recommended, or any favorite, drained
1/3 cup chopped cilantro – or chopped green onion
Corn tortilla chips
Sour cream – for garnish

Instructions
Heat oven to 375°F.

Season chicken with salt and pepper on both sides. Heat the oil in a skillet over medium heat and cook chicken breasts 3-4 minutes on each side until cooked through. Remove from skillet and set aside until cool enough to handle. Shred the chicken by pulling it apart with your fingers into small pieces and place in a medium mixing bowl.

Taste the pinto beans and if no more salt is needed, drain and set aside. If the beans taste flat or muddy, pour into a saucepan with the juices and add a teaspoon of salt. Bring to a simmer. Taste and add more salt if needed.

Mix the salsa and barbecue sauce together in a small mixing bowl. Taste and add more of either, as desired. Add enough sauce to the shredded chicken to cover well. Be sure to reserve some of the sauce to drizzle over the nachos just before baking.

Arrange 4-5 large handfuls of chips on a rimmed baking sheet. Sprinkle a layer of cheese over the chips (parts of the chips should peak through) and follow with a layer of chicken and beans. Garnish with jalapenos as desired, and drizzle remaining sauce over the top. Bake until cheese is melted and beginning to brown and the chips are crisp, 8-10 minutes (check at 5 minutes). Remove from oven and garnish with cilantro and sour cream. Serve hot.

Source

http://savoringtoday.com/smoky-bbq-chicken-nachos-super-bowl-party-food/

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[size=16]Slow-Cooker Spiced Mango-Apple Cider[/size]

Ingredients
6 cups apple cider
2 cups orange-mango juice
3 cinnamon sticks
1 5-inch piece of ginger, peeled and sliced into matchsticks

Preparation
In a large slow cooker combine all of the ingredients. Turn to high to get hot then reduce heat to low to keep warm for serving.

Source

http://www.today.com/recipes/slow-cooker-spiced-mango-apple-cider-t71106

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#161