1 box of Duncan Hines. Butter Recipe Golden cake mix
3/4 cups (1 1/2 sticks) butter, melted
3/4 cup of chopped walnuts
(2) 8-oz bars of Philadelphia. Cream cheese
1 cup of firmly packed brown sugar
3/4 to 1 cup of chopped walnuts
Grease and flour a 9x13-inch baking pan. Mix cake mix, butter, 3/4 cup walnuts and spread into the prepared pan. Use a mixer to blend the cream cheese, and briown sugar together and spread over base. Top with walnuts. Bake at 350 for 25 to 30 minutes Refrigerate after serving.
MSG URL: http://www.recipeli nk.com/msgid/ 316597
Louisiana, Epcot Food & Wine Festival (2009 version)
1 pound cleaned and deveined crawfish tails, commercial kind
1 stick margarine or butter
1 medium onion, chopped
1 heaping teaspoon all purpose flour
¾ cup water
2 lemons, thinly sliced (change to - 2 thin slices fresh lemon in 2009 version)
1 heaping tablespoon tomato puree (change to 2 generous Tbsp. for 2009 version)
¼ teaspoon cayenne pepper
1 Tbsp. freshly chopped garlic
1 tablespoon freshly chopped parsley
1 tablespoon green onions, finely chopped
Coarse salt and pepper, to taste
6 cups cooked rice
1. Use a saucepan with a tight fitting lid to étouffée. Season crawfish tails with salt and pepper, set aside.
2. Melt butter in a large heavy skillet; add onion, cover with a tight-fitting lid and cook over medium heat for 3-5 minutes or until tender but not browned.
3. Sprinkle the flour over the onions and stir. Cook an additional 2 - 3 minutes.
4. Stir in water, lemon, tomato puree, cayenne pepper and garlic. Reduce heat to low and cover. Cook slowly, about 20 minutes and add a little more water if needed for stew-like consistency.
5. Add crawfish tails, stir and cover with a lid.
6. Cook 5 - 10 minutes.
7. Season with salt and pepper to taste.
8. Stir in green onions and parsley. Serve over hot rice.
NOTE: Étouffée is French for smother.
Melbourne, Australia, Epcot Food and Wine Festival 2009
3/4 cup olive oil
1 tbsp lime zest
2 tbsp lime juice
1 tbsp finely chopped garlic
1/4 cup finely chopped mint
1/2 tsp freshly chopped pepper
1/2 tsp salt
8 Australian lamb chops
Red Wine Sauce
2 tbsp unsalted butter
1 cup thinly sliced onion
1 tbsp finely chopped garlic
Coarse S and P to taste
3 cups Shiraz wine
1. Combine olive oil, lime zest, lime juice, garlic, mint, salt and pepper in a shallow dish large enough to place the lamb chops in one layer. Coat both sides of the chops in the marinade and leave for two hours at room temperature or up to 24 hours refrigerated.
2. For the sauce, melt the butter in a medium skillet over medium heat. Add onions and garlic and sauté for 8 to 10 minutes, or until golden. Season with salt and pepper.
3. Stir in wine and bring to a boil. Reduce heat and simmer for at least one hour, or until mixture thickens and reduces to approximately 1 cup. The glacier be the consistency of syrup.
4. Grill the chops for 3 to 4 minutes on each side or until desired doneness.
5. To serve, allow 2 chops per person, drizzled with wine sauce.
Note: if you prefer, you can strain the glaze before serving. The flourish of Australia's delicate, peach colored Murray River salt brings out the flavors. Pair with Penfolds Koonunga Hill Shiraz-Cabernet.