Saint Lucifer Philly Style Crab Cakes
Saint Lucifer Roasted Parmesan Cauliflower
Saint Lucifer Cajun Shrimp Etouffee
Saint Lucifer Corn, Shrimp, and Sausage Skillet
Saint Lucifer Spinach and Chickpea Saute
Saint Lucifer Shrimp and Zucchini Scampi Linguini
Saint Lucifer Greek Yogurt Chicken Kabobs
Saint Lucifer Roasted Brussels Sprouts
Saint Lucifer Jalapeno Creamed Spinach
1 lb. of dry cellentani pasta
8 tablespoons of butter, unsalted and cut into pieces
1 small-medium onion, diced
16 oz. of shredded sharp cheddar cheese
1/4 cup of grated parmesan cheese
1 cup sour cream
1 can condensed cheddar cheese soup
1 can condensed cream of potato soup
1/4 cup of Louisiana hot sauce
1 red bell pepper, diced
4 eggs, beaten
3-4 sprigs of fresh thyme
1/2 teaspoon salt
2 cups whole milk
1 teaspoon Saint Lucifer Habanero Table Spice #11
1 teaspoon dry mustard
1 teaspoon black pepper
Boil the pasta in a 4 quart saucepan in plenty of water until tender, about 6-7 minutes. Drain. It can be al dente, better this way. Set aside.
In a medium saucepan, take 1/4 of the butter and sauté on medium heat until the onions are tender, about 3 minutes.
Add the rest of the butter and cheese and cook on low to medium heat, stir until the cheese melts and combines with the butter to a smooth consistency.
In the large crockpot, combine cheese/butter mixture and add the sour cream, soup, hot sauce, red peppers, eggs, thyme, salt, milk, Saint Lucifer Habanero Table Spice #11, mustard, and black pepper.
Add drained macaroni and stir again.
Cook for 3 hours on low setting, stirring occasionally.
If a little watery after the 3 hours, add 1 tablespoon of sifted flour, stir, and then reduce heat to warm.
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