Sheryl Boudy

  • Last visit: 7 months ago
  • Member since: 30 March 2015
  • Profile views: 6 920
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Sheryl Boudy commented on Crabmeat/Broccoli/Hash browns Quiche 16 September 2016, 17:53
It was an over sight Catherine but I have fixed it.
Sheryl Boudy commented on My Dad’s Oyster Dressing 16 September 2016, 17:53
WOW!! So you guys ate oyster dressing sandwiches too? That folded over piece of bread held a special treasure.
Sheryl Boudy commented on Crabmeat/Broccoli/Hash browns Quiche 16 September 2016, 17:52
Carol recipe updated. Sorry for the confusion.
Sheryl Boudy commented on Maw Maw’s Annual Cookie Exchange 16 September 2016, 17:51
Susan, so happy you read my blog. The Cookie Exchange gets bigger and better each year. My mom would have been so proud.
Sheryl Boudy commented on Crabmeat/Broccoli/Hash browns Quiche 16 September 2016, 17:50
Beverly, recipe updated
Sheryl Boudy commented on Crabmeat/Broccoli/Hash browns Quiche 16 September 2016, 17:49
Your eyes are fine Susan. It was my omission/ I have fixed it now.
Sheryl Boudy commented on New Orleans Style Crawfish Pies 16 September 2016, 17:48
Please do try Latasha and let me know how they turn out.
Sheryl Boudy commented on My Life As A Mudbug Lover 16 September 2016, 17:47
Thanks for checking out my site Woody. Let me know how the crawfish pies come out. As for the Crawfish bisque recipe, as you know it's MUCH TOO COMPLICATED. When it comes to making Crawfish bisque, we make so much that I haven't been able to write a recipe, As you said it's a once yearly LABOR of LOVE. We peel one- two sacks of crawfish. We take our time peeling them and storing the tails along with as much fat as we can get out the heads. Then the long tedious job of cleaning all the big heads. Once the crawfish dressing is made, we use a pastry bag and pipe in the filling. The gravy is made separately and poured over the heads after they bake awhile. We have Crawfish bisque in the freezer year round. We try to use sparingly or when a special guest comes over for dinner. Make a little potato salad on the side, with steamed green peas and serve the bisque over steamed rice and this meal is made in heaven.
Sheryl Boudy commented on Roasted Whole Cauliflower 16 September 2016, 17:04
So Nikkie, next time you find a huge head of cauliflower at a great price you can roast it. Let me know how it turns out.
Sheryl Boudy commented on New Orleans Style Crawfish Pies 01 April 2016, 16:19
Until light brown. Depending on your oven maybe 5 minutes
Sheryl Boudy commented on New Orleans Style Crawfish Pies 21 February 2016, 18:19
Of course . It will be even richer.
Sheryl Boudy commented on New Orleans Style Crawfish Pies 16 February 2016, 23:08
So happy you enjoyed them. I try not to make them too often because that is all I want to eat. I did make 24 of them last week and ate one and then wrapped what was left for the freezer. This way, I always have them when I get that urge for deliciousness.
Sheryl Boudy commented on Protein Pancakes 08 February 2016, 17:34
I really don't know Julie but you can calculate based on the ingredients.
Sheryl Boudy commented on New Orleans Style Crawfish Pies 31 December 2015, 17:46
Candace So happy everyone enjoyed. Tell your dad he could have paid that 20 to you and got more made. Happy New Year
Sheryl Boudy commented on Maw Maw’s Annual Cookie Exchange 15 December 2015, 21:39
Thank you For the comment. As I was writing it I was getting so full and just wanted to cry which eventually I did. I feel very fortunate to have a family like mine. We genuinely love and care for one another.
Sheryl Boudy commented on New Orleans Style Crawfish Pies 13 December 2015, 20:11
Susan, so glad you tried them. Just doesn't seem like there is enough. I've learned to hide a few before putting out.
Sheryl Boudy commented on Lori’s Layered Salad 12 December 2015, 04:18
Thank you for checking me out Jackie.
Sheryl Boudy commented on New Orleans Style Crawfish Pies 11 December 2015, 20:32
You will need two packs of crawfish tails. Some are 12 oz and others are 16 oz.
Sheryl Boudy commented on Crabmeat/Crawfish Corn Soup 17 November 2015, 04:39
Carolyn, the corn has been added. I always say salt, pepper and cayenne to taste. Some people like more and some like less.
Sheryl Boudy commented on New Orleans Style Crawfish Pies 13 November 2015, 19:12
Thanks Pam! They are delicious and you will get hooked. Let me know how you enjoy them.
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