Never Mind..it isn't quite right.
Never Mind..it isn't quite right.
Last edited by Roxy; 10-16-2011 at 03:41 PM.
Looks good, and easy!
Now we wanna know what you had to do to get the recipe? LOL
I Know She Was "a Bit Tipsy!" She Told Us That Much!! I Just Wanna Know What She "traded" Him For It!! Lol
EDITED TO ADD: THAT'S ALOT OF CAJUN SEASONING...1/4 CUP??? WOULDN'T IT BE TOO SALTY TO EAT?
"Nobody can make you feel inferior without your consent." ~Eleanor Roosevelt
This wasn't quite right...am still working on it.
Last edited by Roxy; 10-16-2011 at 03:43 PM.
Years ago, when I lived in Central Texas...there was a marvelous little "BIstro"...called The Grapevine, very "Country French" ..nice wines, great atmosphere and service...and the best Ham and Asparagus Crepes, with a heavenly cheesy creamy sauce. I ordered it EVERY time we went, which was often.... and always had our favorite waiter...whom I begged...every time..to get me the recipe for the sauce...but he could never get the Chef/Owner to tell. Well, due to health problems of the owners, the wonderful place had to shut down....we were there for the last night...and I did my usual BEG for the recipe...and our waiter said he thought he could get the recipe for me since the place was closing........He came back to our table a few minutes later, with a funny look on his face, and holding something behind his back......and said " I have the recipe for the sauce for you, complete with ingredients"....and from behind his back...he pulled one can of Campbell's Cream of Cheddar soup, and a can of Campbell's Cream of Golden Mushroom soup. Yep, mix the two cans of Campbells soup, dab a bit of that on each crepe, add a few strips of good quality baked ham, with a few spears of asparagus, roll up the crepes...then top with remaining "sauce" bake a few minutes till heated through and the sauce just begins to brown a tiny bit..then sprinkle with fresh parsley.... um, looks impressive if you do individual portions . Oh, and just plain Campbell's Cream of Mushroom is actually just as good, if not better than, the Golden Mushroom.
My son, who's way into cooking ( good thing too, since his wife's idea of making dinner is going thru a drive-thru ) is always wanting THIS recipe and my very own origianl Chicken Crepe recipe.........which is uh.....based in part on the above mentioned recipe! He's only 21, think I'll wait a few years to tell him that Mommie's best "home-made, secret recipes " that he loves so much....usually involve Campbell's soup...and BISQUICK!!! I do however make delightful, light totally homemade Crepes...without BISQUICK! LOL!
sounds AWESOME!! Will have to try it very soon...and the Cajun seasonings is a staple in our cabinet! Hum, wish you'd posted this during Lent..........I was getting SO sick of the same old stuff........I think the last week of Lent ...Bill and I actually just had Fish Sticks with ketchup.....like grade school!!!
Roxy - have to ask...how spicy is this? I like a little bit of heat, but not a lot. I love shrimp!
If you think it will be too hot..cut down on the hot sauce, etc...we love hot and spicy food. My hon still thinks the recipe is missing something...but..not sure what. I am going to make a call today..have an idea. Anyway...we still like it alot and it is a keeper
Thanks! We absolutely LOVE Frank's Hot Sauce.
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