CJD 2's Profile

Fish Tacos with homemade tortillas Sunday chicken and waffies

I Have three sets of the Exotique pattern http://www.gourmetsettings.com/exotique-platinum?&search_id=393514

very nice home love all the wood

very nice

they also make really good stew

like a sauce or gravy really good on creamy polenta

Real nice Till you really make some one mad

Victorinox Chef's Knife I have one great knife when it comes to knives you mainly need just three a chefs knife a serrated knife and a paring knife i got mine a paring and chefs on amazon for 35 dollars you can get a fourpiece set for 61 all top rated by cooks country http://www.amazon.com/Victorinox-4-Piece-Knife-Fibrox-Handles/dp/B004IEBTZ4/ref=sr_1_3?s=home-garden&ie=UTF8&qid=1361948273&sr=1-3&keywords=vitronox+knife

i eat 1-2 bags a week just love it

cooking shrimp creole--- EASY SHRIMP CREOLE
1 1/2 c. chopped onion
1 c. chopped celery
1 lg. bell pepper, chopped
2 cloves garlic, pressed
1/4 c. butter
1 (15 oz.) can tomato sauce
1 c. water
2 tsp. parsley
1 tsp. salt
1/8 tsp. cayenne pepper
2 bay leaves, crushed
16 oz. cleaned, raw shrimp
3 c. hot, cooked rice
Cook and stir onion, celery, pepper, and garlic in butter until onion is tender. Remove from heat; stir in tomato sauce, water, and spices. Simmer, uncovered, 10 minutes. Add water, if needed. Stir in shrimp. Heat to boiling. Cover and cook over medium heat 20 minutes until shrimp are pink and tender. Serve over rice.