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Daufuskie Freeze

DAUFUSKIE FREEZE

i found this recipe in an old copy of family circle. we have been enjoying this drink at barbeques for years. try it and i'm sure it will become a favorite of yours as well.

Time: 3 minutes

Steps:

  • place strawberries and ice in the container of an electric blender
  • add remaining ingredients andblend on low speed 10- 30 seconds , or until smooth and creamy
  • garnish with a fresh berry


daufuskie freeze image

Number Of Ingredients: 5

Ingredients:

  1. strawberries
  2. ice
  3. light rum
  4. orange juice
  5. cream of coconut


DAUFUSKIE FREEZE

I found this recipe in an old copy of Family Circle. We have been enjoying this drink at barbeques for years. Try it and I'm sure it will become a favorite of yours as well.

Recipe From food.com

Provided by Michelle S.

Time 3m

Yield 1 serving(s)

Steps:

  • Place strawberries and ice in the container of an electric blender.
  • Add remaining ingredients andblend on low speed 10- 30 seconds, or until smooth and creamy.
  • Garnish with a fresh berry.


Daufuskie Freeze image

Number Of Ingredients: 5

Ingredients:

  • 3 -4 medium strawberries
  • 1 cup crushed ice
  • 1 1/2 ounces light rum
  • 2 ounces orange juice
  • 1 1/2 ounces cream of coconut


OL' FUSKIE FRIED CRAB RICE

This is a recipe I found in GULLAH HOME COOKING, THE DAUFUSKIE WAY by Sallie Ann Robinson, foreword by Pat Conroy. Those of you who live in the Low Country of South Carolina know that there is a Dausfuskie Island. Pat Conroy wrote about this island in a book called,"The Water is Wide." It was also made into a movie. This recipe is bascially crab fried rice without the eggs or carrots and peas that you find in some fried rice. I haven't tried it yet, but when I do, I think I'll add the carrots and peas for color and more crab meat,because I like lots of meat. Note: I think that leftover rice will work.

Recipe From food.com

Provided by mightyro_cooking4u

Time 55m

Yield 4 serving(s)

Steps:

  • Measure dry rice, then rinse and drain it several times. Put it, the warm water, and a pinch of salt in a medium pot. Cover, bring to a boil, and simmer 20 minutes or more, until the rice is done and the water is absorbed.
  • Fry the bacon until crispy in a 12-inch skillet; when the bacon is done, remove it from the pan, set aside, and crumble when cool.
  • Add the oil to the bacon fat in the skillet, heat, then add the celery, bell pepper, and onion.
  • Stir-fry until the onions are clear,then add the crab and cook another 5 to 10 minutes until the crab begins to brown.
  • Add the crumbled bacon, cooked rice, and garlic powder, along with salt and pepper to taste, and stir constantly until evenly combined.
  • Cover the mixture and simmer for at least 10 minutes. (If you like a meatier mixture, just use more crab and less rice.).


Ol' Fuskie Fried Crab Rice image

Number Of Ingredients: 11

Ingredients:

  • 1 1/2 cups uncooked rice
  • 2 1/4 cups warm water
  • 1 pinch salt
  • 2 slices bacon
  • 1/4 cup vegetable oil
  • 1 stalk celery
  • 1 medium green bell pepper, chopped
  • 1 medium onion, chopped
  • 1 1/2-2 lbs crabmeat (lump and claw)
  • 1 tablespoon garlic powder
  • salt and black pepper


DEVILED CRAB TART

Recipe From epicurious.com

Yield Serves 6 as a main course

Steps:

  • Preheat oven to 375°F.
  • On a lightly floured surface with a floured rolling pin roll out dough into a 14-inch round (about 1/8 inch thick) and fit into an 11-inch round tart pan with a removable fluted rim. Roll rolling pin over top of shell to trim dough flush with rim and lightly press dough up side of pan. With a fork prick bottom and side of shell all over. Chill shell 30 minutes, or until firm.
  • Line shell with foil and fill with pie weights or raw rice. Bake shell in middle of oven 25 minutes and carefully remove foil and weights or rice. Bake shell until just pale golden, about 8 minutes more. (Leave oven on.) Shell may be made 8 hours ahead and kept in pan, loosely covered, at room temperature.
  • Finely chop onion, bell pepper, and celery and in a heavy skillet cook vegetables in butter over moderately low heat, stirring, until bell pepper is softened.
  • Increase temperature to 425°F.
  • Pick over crab meat and drain roasted peppers. Finely chop roasted peppers, parsley, and scallion greens, reserving whites for another use. In a large bowl whisk together mayonnaise, Worcestershire sauce, and 1/2 cup fresh bread crumbs and gently stir in onion mixture, crab, roasted peppers, parsley, scallion, cayenne, and salt to taste.
  • Spoon filling into shell, smoothing top, and sprinkle with remaining bread crumbs. Bake tart in middle of oven until top is golden, 20 to 25 minutes. Serve tart warm or at room temperature.


Deviled Crab Tart image

Number Of Ingredients: 14

Ingredients:

  • pastry dough
  • pie weights or raw rice for weighting shell
  • 1 medium onion
  • 1 medium green bell pepper
  • 2 celery ribs
  • 1/2 stick (1/4 cup) unsalted butter
  • 1 1/2 pounds jumbo lump crab meat
  • a 7-ounce jar roasted peppers
  • 2/3 cup packed fresh flat-leafed parsley leaves
  • 1 bunch scallions
  • 1/2 cup plus 1 tablespoon mayonnaise
  • 1 1/2 teaspoons Worcestershire sauce
  • 1/2 cup plus 3 tablespoons fine fresh bread crumbs
  • 1/4 teaspoon cayenne


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