Does anyone have Copeland's Stuffed Mushroom and Tiger Sauce recipe?!
Answers:
Check this out!.!.!.!.
http://answers!.yahoo!.com/question/index!?!.!.!.
Ask that guy/girl
This is posted on the recipe part of this website here:
http://www!.recipesnoop!.com/recipe!.php!?re!.!.!.
I haven't tried it, so if you do, let us know how the recipe compares to Copelands or Popeye's dipping sauce!
Popeye's Crawfish Boss Sauce Recipe (copycat)
Dash or so of fine ground dry mustard
A dash or two of garlic powder
1/2 Tsp!.Horse Radish
1 Tsp!. Catsup
1/4 cup mayo
Mix all ingredents, and use as a dipping sauce!.Www@FoodAQ@Com
http://answers!.yahoo!.com/question/index!?!.!.!.
Ask that guy/girl
This is posted on the recipe part of this website here:
http://www!.recipesnoop!.com/recipe!.php!?re!.!.!.
I haven't tried it, so if you do, let us know how the recipe compares to Copelands or Popeye's dipping sauce!
Popeye's Crawfish Boss Sauce Recipe (copycat)
Dash or so of fine ground dry mustard
A dash or two of garlic powder
1/2 Tsp!.Horse Radish
1 Tsp!. Catsup
1/4 cup mayo
Mix all ingredents, and use as a dipping sauce!.Www@FoodAQ@Com
1 pound large mushrooms
6 tablespoons butter
3 green onions, minced
3 to 4 tablespoons minced red bell pepper
4 ounces crab meat
1 cup fresh fine bread crumbs
1/4 teaspoon salt
1/4 teaspoon Cajun or Creole seasoning blend
1/8 teaspoon pepper
2 tablespoons Parmesan cheese
Wash and trim the end of stems from mushrooms!. Pop remaining stem out!. Chop stems and set aside!. Melt 2 tablespoons butter; brush over mushrooms!. Spray a shallow baking dish (about 8-inch square, or one which will fit mushrooms in one layer) with butter-flavored spray or grease with butter!.
Melt remaining butter in skillet; add reserved chopped stems, minced green onions and red bell pepper!. Cook until vegetables are tender!. Combine cooked ingredients with bread crumbs, crab meat, and seasonings!. Fill each mushrooms, piling up!. Sprinkle each mushroom with a little Parmesan cheese, if desired!. Bake at 350° for 15 to 20 minutes, until hot and mushroom caps are tender!.
Tiger sauce
1 pint jar Pickled Hot Peppers
1 (29 oz!.) can Tomato Puree (with Basil or other Spices)
1 (6 oz!.) can Tomato Sauce
1/2 quart bottle Red Wine Vinegar (or other flavored)
1 (6 oz!.) bottle Louisiana Hot Sauce (3 oz!. for milder)
1/2 tsp!. Garlic Power
1 Tbls!. MSG (Accent)
4 Tbls!. Red Pepper Flakes (2 Tbls!. for milder sauce)
1/2 (18 oz!.) bottle Hickory Flavored Barbecue Sauce
Remove peppers from jar, saving vinegar in a very large mixing bowl!. Cut the stems from the peppers and discard!. Place peppers in food processor, or blender, and puree very smooth!. Empty contents of blender into mixing bowl with vinegar!. Add all the remaining ingredients into the bowl, and whisk until all ingredients are evenly blended!. Bottle and store!.Www@FoodAQ@Com
6 tablespoons butter
3 green onions, minced
3 to 4 tablespoons minced red bell pepper
4 ounces crab meat
1 cup fresh fine bread crumbs
1/4 teaspoon salt
1/4 teaspoon Cajun or Creole seasoning blend
1/8 teaspoon pepper
2 tablespoons Parmesan cheese
Wash and trim the end of stems from mushrooms!. Pop remaining stem out!. Chop stems and set aside!. Melt 2 tablespoons butter; brush over mushrooms!. Spray a shallow baking dish (about 8-inch square, or one which will fit mushrooms in one layer) with butter-flavored spray or grease with butter!.
Melt remaining butter in skillet; add reserved chopped stems, minced green onions and red bell pepper!. Cook until vegetables are tender!. Combine cooked ingredients with bread crumbs, crab meat, and seasonings!. Fill each mushrooms, piling up!. Sprinkle each mushroom with a little Parmesan cheese, if desired!. Bake at 350° for 15 to 20 minutes, until hot and mushroom caps are tender!.
Tiger sauce
1 pint jar Pickled Hot Peppers
1 (29 oz!.) can Tomato Puree (with Basil or other Spices)
1 (6 oz!.) can Tomato Sauce
1/2 quart bottle Red Wine Vinegar (or other flavored)
1 (6 oz!.) bottle Louisiana Hot Sauce (3 oz!. for milder)
1/2 tsp!. Garlic Power
1 Tbls!. MSG (Accent)
4 Tbls!. Red Pepper Flakes (2 Tbls!. for milder sauce)
1/2 (18 oz!.) bottle Hickory Flavored Barbecue Sauce
Remove peppers from jar, saving vinegar in a very large mixing bowl!. Cut the stems from the peppers and discard!. Place peppers in food processor, or blender, and puree very smooth!. Empty contents of blender into mixing bowl with vinegar!. Add all the remaining ingredients into the bowl, and whisk until all ingredients are evenly blended!. Bottle and store!.Www@FoodAQ@Com