Carrot And Raisin Salad

Ingredients

500 grams carrots
1/2 cup mayonnaise
1/2 cup raisins (kish mish)

Directions

Peel, wash and grate the carrots.

Mix the grated carrots with mayonnaise, raisins and salt.

Chill before serving.

This easy salad make the perfect starter for a special meal.

Fruit Salad

Ingredients

4 - peaches

4 - guava, umrood

3 - bananas

4 tablespoon sugar

2 tablespoon lemon juice

1 teaspoon chat masala

1/2 teaspoon salt

Directions

Skin the peaches, then cut them into half and remove the stones. Slice the peaches thinly and place them into a salad bowl.

Peel the bananas and cut them into thick slices. Add to the peaches.

Cut guavas into half, scoop out seeds and discard them. Peel and slice the guavas and add to the peaches and bananas in the bowl.

Mix together lemon juice, sugar, salt, and chaat masala, add to the fruits and mix carefully. Refrigerate for two hours.

Chaat Papri

Ingredients

Refined flour (maida) 1 cup / 100 gm
Semolina (suji) 1 tbsp / 10 gm
Salt ½ tbsp
Baking powder a pinch
Vegetable oil ¾ cup / 150 ml\
Vegetable oil for frying
To serve
Potatoes, boiled, cubed ½ cup
Chickpeas (kabuli chana), boiled ½ cup
Tamarind chutney ¾ cup / 150 gm
Mint chutney 4 tbsp / 60 gm
Yoghurt (dahi), beaten 1 cup / 180 gm
Chaat masala to taste

Directions

Sift the refined flour, semolina, salt, and baking powder together. Add hot oil and mix Well. Knead with enough water to make a smooth dough. Divide the dough equally into tiny balls. Roll each out into a very thin disc, 1½ "in diameter. Perforate each with a fork so that it doesn't puff out while frying. Keep aside for 30 minutes, uncovered.
Heat the oil in a wok (kadhai); deep-fry the discs on a medium flame till crisp and golden.

Remove with a slotted spoon and drain the excess oil on absorbent kitchen paper towels. To serve, arrange the fried discs (papri) on a plate; spread the potatoes, chickpeas, tamarind and mint chutneys, yoghurt and chaat masala to taste.

Black Forest Cake

Ingredients:
75 grams white flour
50 grams cocoa
100 grams butter
225 grams sugar
6 - eggs
2 teaspoons vanilla essence
800 grams cherries , black, stoned, canned
650 ml cream whipping
125 grams chocolate caraque
1 teaspoon arrowroot

Directions:

1. Drain the cherries into a sieve and reserve the syrup. Line and grease a deep 9 inch round cake tin. Put the butter in a bowl over a pan of warm water, beat until very soft.
2. Whisk the eggs and sugar together in a large bowl standing over a pan of simmering water until pale and creamy, and thick enough to leave a trail on the surface when the whisk is lifted. Remove from the heat and whisk until cool.
3. Sift the flour and cocoa together and then lightly fold into the egg mixture. Fold in vanilla essence and softened butter.
4. Turn the mixture into the prepared tin and tilt to spread evenly. Bake at 350F (150c) mark 4 for about 35-40 minutes until well risen, firm to touch and beginning to shrink away from the sides of the pan. Turn out onto a wire rack and leave to cool.
5. Cut the cake into three layers. Place one layer on a flat plate. Sprinkle about 3 tablespoons of cherry syrup over the cake. Spread a thin layer of cream over the soaked cake. Reserve a third of the cherries for decoration, scatter half the remainder over the cream.
6. Repeat layers of sponge, syrup, cream and cherries. Top with the third cake round and spoon over the remaining syrup.
7. Spread a thin layer of cream around the side of the cake. Press on the chocolate caraque, reserving some. Pipe whirls of cream around the edge of the cake and top each with a chocolate caraque.
8. Fill the centre with the reserved cherries. Blend the arrowroot with 3 tbsp cherry syrup. Place in a small pan; bring to the boil, stirring, for a few minutes until the mixture is thickened and clear. Brush the glaze over the cherries.
9. To make the chocolate caraque, melt the chocolate in a heatproof bowl standing over a pan of simmering water. Remove from the heat and spread out thinly on a marble slab or clean work surface. Leave to set until no longer sticky to touch.
10. Hold a large knife with both hands; push the blade across the surface to shave off long chocolate curls...

Baked Rigatoni and Sausage with Beans and Roasted Squash

INGREDIENTS (Nutrition)
1 1/2 pounds butternut squash - peel, remove seeds, and cut into 2-inch chunks
2 tablespoons olive oil, plus more for pan
6 stems thyme
6 cloves garlic, peeled
2/3 pound chicken Italian style sausage (remove from casing if uncooked)
1 (10 ounce) box frozen spinach, defrosted, and excess water removed
1 pound rigatoni pasta
2/3 cup chicken stock
1/2 cup grated mozzarella, divided
2/3 cup finely grated Pecorino Romano cheese, divided
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 (15 ounce) can BUSH'S® Great Northern White Beans, drained and rinsed
1/4 cup breadcrumbs
3 tablespoons heavy cream
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DIRECTIONS
Preheat oven to 400 degrees F. Place water for the pasta on to boil. Lightly oil a 9-by-13 inch gratin or baking dish.
On a large baking sheet or roasting pan, toss squash with 1 tablespoon of the olive oil. Scatter thyme and half of the whole garlic cloves over the squash. Season with salt and pepper. Roast in the oven for about 20 to 25 minutes until squash is tender, but not mushy.
Meanwhile, in a large skillet set over medium high heat, heat remaining tablespoon of the oil. Add sausage and cook, stirring frequently until meat is fully cooked and no longer pink.
Lower heat to medium and add remaining whole garlic cloves and spinach, saute for 1 minute then remove garlic if desired. Season lightly with salt and pepper.
When squash has finished cooking remove from oven and remove garlic cloves and thyme stems if you prefer. Add squash to the sausage and spinach mixture.
Reduce oven to 375 degrees F.
Boil pasta, and drain about 2 minutes before the package directions suggest, so pasta is still a little firm. Toss drained pasta with sausage mixture.
Add stock, 1/4 cup of mozzarella, 1/3 cup of Romano, 1/2 teaspoon salt and 1/2 teaspoon pepper. Add Great Northern Beans and gently toss.
Transfer to prepared gratin or baking dish and top with breadcrumbs, remaining 1/4 cup of grated mozzarella and 1/3 cup of Romano. Drizzle with heavy cream (or olive oil).
Bake for 25 minutes, until heated through and crusty on top.

Ten Minute Enchilada Sauce

INGREDIENTS (Nutrition)
1/4 cup vegetable oil
2 tablespoons self-rising flour
1/4 cup New Mexico or California chili powder
1 (8 ounce) can tomato sauce
1 1/2 cups water
1/4 teaspoon ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon onion salt
salt to taste
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DIRECTIONS
Heat oil in a skillet over medium-high heat. Stir in flour and chili powder, reduce heat to medium, and cook until lightly brown, stirring constantly to prevent burning flour.
Gradually stir in tomato sauce, water, cumin, garlic powder, and onion salt into the flour and chili powder until smooth, and continue cooking over medium heat approximately 10 minutes, or until thickened slightly. Season to taste with salt.

April Fools & Day Dinner

Most historians agree that April Fools' Day began when the Christian world adopted the new Gregorian calendar. According to the old calendar, the New Year was celebrated in the spring for eight days (the final day of celebration being April First), but because the new calendar was so different, the date of the New Year was changed to January First.

Many of the people who lived in the countryside didn't know of the change for years, and continued celebrating the New Year during the spring. Those "in the know" thought this was hilarious and started to call the April celebrators "fools." From then on, these people began to go of their way during this particular season to make friends believe something that was false. And April Fools' Day was born!


Make Dinner Look Like Dessert


Everyone will look at you wide-eyed when you serve dessert first. But, surprise! It only looks like dessert...

The Meatloaf Cake
What you'll need:
Two round cake pans
Your favorite meatloaf recipe
Mashed potatoes
Ketchup
Cherry tomatoes

Prepare your favorite meatloaf recipe as you normally would, but, before baking, divide the mixture into the two round cake pans and pat it flat.
Bake as usual, but shorten the cooking time (these thinner meatloaves won't take nearly as long to cook).
While the meatloaf is in the oven, make a batch of mashed potatoes, adding a little extra milk to them and whipping them with an electric beater until they are fluffy and spreadable.
When the meatloaves are done, invert one of them onto a round plate.
Cover the meat with a thick, even layer of mashed potatoes.
Place the other meatloaf on top of the potato layer, and finish frosting the "cake" with the remaining potatoes.
Garnish with halved cherry tomatoes to look like cherries.
Just before serving, decorate the top of your cake with ketchup. Write a personalized message, or just a simple "Happy April Fool's Day!"

Authentic Enchiladas Verdes

INGREDIENTS (Nutrition) 
2 bone-in chicken breast halves
2 cups chicken broth
1/4 white onion
1 clove garlic
2 teaspoons salt
1 pound fresh tomatillos, husks removed
5 serrano peppers
1/4 white onion
1 clove garlic
1 pinch salt
12 corn tortillas
1/4 cup vegetable oil
1 cup crumbled queso fresco
1/2 white onion, chopped
1 bunch fresh cilantro, chopped
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What to Drink?
  Sauvignon Blanc 
  Classic Cuervo Margarita 




DIRECTIONS 
In a saucepan, combine chicken breast with chicken broth, one quarter onion, a clove of garlic, and 2 teaspoons salt. Bring to a boil, and then boil for 20 minutes. Reserve broth, set chicken aside to cool, and discard onion and garlic. When cool enough to handle, shred chicken with your hands. 
Place tomatillos and serrano chiles in a pot with water, enough to cover them. Bring to boil, and continue boiling until tomatillos turn a different shade of green (from bright green to a dull, army green). Strain tomatillos and chiles, and place in a blender with another quarter piece of onion, 1 clove garlic, and a pinch of salt. Pour in reserved chicken broth, so that liquid just covers the veggies in the blender by about an inch. Blend all ingredients until they are completely pureed. Pour salsa in a medium saucepan, and bring to a low boil. 
Pour oil in a frying pan, and allow to get very hot. Slightly fry tortillas one by one in hot oil, setting each on a paper towel afterwards to soak some of the oil. Finally, dip slightly fried tortillas in low-boiling green salsa, until tortillas become soft again. Place on plates, 3 per person. 
Fill or top tortillas with shredded chicken, then extra green sauce. Top with crumbled cheese, chopped onion, and chopped cilantro.

Vegetarian Sweet and Sour Meatballs

INGREDIENTS (Nutrition) 
Meatballs:
4 eggs
1 cup shredded Cheddar cheese
1/2 cup cottage cheese
1/2 cup finely chopped onion
1 cup finely chopped pecans
1 teaspoon dried basil
1 1/2 teaspoons salt
1/4 teaspoon dried sage
2 cups Italian seasoned bread crumbs
Sweet and Sour Sauce:
1/4 cup vegetable oil
1/4 cup white vinegar
3/4 cup apricot jam
1 cup ketchup
1/4 cup minced onion
1 teaspoon dried oregano
1 dash hot pepper sauce
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What to Drink?
  Pinot Gris 
  Bourbon Slush 




DIRECTIONS 
Preheat the oven to 350 degrees F (175 degrees C). 
In a large bowl, mix together the eggs, Cheddar cheese, and cottage cheese until well blended. Mix in 1/2 cup onion, pecans, basil, salt and sage. Stir in bread crumbs. Form the mixture into 2 inch balls, and place them in a 9x13 inch baking dish. 
In another bowl, whisk together the vegetable oil, vinegar, apricot jam, ketchup, 1/4 cup onion, oregano and hot pepper sauce. Pour over meatballs. 
Bake uncovered for 35 to 40 minutes in the preheated oven, until meatballs are firm, and sauce is thick and bubbly.

Gnocchi in Fontina Sauce

INGREDIENTS (Nutrition) 
1 pound smoked Cheddar cheese, shredded
1 cup thousand island salad dressing, or to taste
1 (16 ounce) jar sauerkraut, drained
12 slices dark rye bread
2 tablespoons butter
2 tomatoes, sliced
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What to Drink?
  Riesling 




DIRECTIONS 
In a large mixing bowl, stir together the cheese and sauerkraut. Add enough dressing to coat, and mix thoroughly. 
Butter each slice of bread on one side. Spread a thick layer of the cheese mixture onto unbuttered side of half of the bread slices. Top with sliced tomato and another slice of bread. 
Heat a large skillet to medium-high heat. Fry sandwiches on both sides until the outside is toasted and the cheese is melted.

Sweet Vidalia Onion Pie

INGREDIENTS (Nutrition) 
1 1/2 cups crushed buttery round crackers
1/3 cup butter, melted
2 tablespoons butter
2 cups sliced sweet onions
2 eggs
3/4 cup half-and-half
3/4 teaspoon salt
1/8 teaspoon ground white pepper
1/4 cup shredded sharp Cheddar cheese
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DIRECTIONS 
Preheat oven to 350 degrees F (175 degrees C). 
In a medium bowl, mix together crushed crackers and 1/3 cup melted butter. Press mixture firmly into a 9 inch pie pan and set aside. 
Heat a medium skillet over medium heat. Melt 2 tablespoons butter in skillet and saute onions until translucent and tender but not brown. Spread into prepared crust. 
In a medium bowl, whisk together eggs, half-and-half, salt, and white pepper. Pour mixture over onions then sprinkle top with shredded cheese. 
Bake in preheated oven for 30 minutes, until center is set. Let stand 10 minutes before serving.

Burrito Pie

INGREDIENTS (Nutrition) 
2 pounds ground beef
1 onion, chopped
2 teaspoons minced garlic
1 (2 ounce) can black olives, sliced
1 (4 ounce) can diced green chili peppers
1 (10 ounce) can diced tomatoes with green chile peppers
1 (16 ounce) jar taco sauce
2 (16 ounce) cans refried beans
12 (8 inch) flour tortillas
9 ounces shredded Colby cheese
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What to Drink?
  Zinfandel 
  Frozen Strawberry Margarita 




DIRECTIONS 
Preheat oven to 350 degrees F (175 degrees C). 
In a large skillet over medium heat, saute the ground beef for 5 minutes. Add the onion and garlic, and saute for 5 more minutes. Drain any excess fat, if desired. Mix in the olives, green chile peppers, tomatoes with green chile peppers, taco sauce and refried beans. Stir mixture thoroughly, reduce heat to low, and let simmer for 15 to 20 minutes. 
Spread a thin layer of the meat mixture in the bottom of a 4 quart casserole dish. Cover with a layer of tortillas followed by more meat mixture, then a layer of cheese. Repeat tortilla, meat, cheese pattern until all the tortillas are used, topping off with a layer of meat mixture and cheese. 
Bake for 20 to 30 minutes in the preheated oven, or until cheese is slightly brown and bubbly.

Strawberry Rhubarb Pie III

INGREDIENTS (Nutrition) 
1 recipe pastry for a 9 inch double crust pie
1 teaspoon orange zest
4 cups diced rhubarb
3 cups sliced fresh strawberries
1 1/2 cups white sugar
6 tablespoons quick-cooking tapioca
1 tablespoon milk
1 tablespoon white sugar for decoration
1 cup all-purpose flour (optional)
1 cup white sugar (optional)
1 teaspoon salt (optional)
1/2 cup butter (optional)
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What to Drink?
  Coffee 




DIRECTIONS 
Preheat oven to 400 degrees F (205 degrees C). Line a pie pan with bottom crust. 
Mix together rhubarb, strawberries, orange zest, 1 1/2 cups sugar, and tapioca. Spoon into crust. Roll out second crust, and place over the filling. Seal the edges. Brush with milk, and sprinkle extra sugar on top. 
Bake at 400 degrees F (205 degrees C) for 10 minutes. Reduce heat to 350 degrees F (175 degrees C), and bake for an additional 35 minutes. 
For a crumb topping, omit top pie crust. Combine flour, 1 cup sugar, and salt. Cut in butter or margarine until mixture is crumbly. Spoon over filling, and bake as directed above.

A-Maize-ing Corn Chowder

INGREDIENTS (Nutrition) 
6 slices bacon
1 onion, chopped
2 potatoes, peeled and cubed
1/2 cup water
2 cups milk
2 (14.75 ounce) cans cream-style corn
1 (15.25 ounce) can whole kernel corn
1/2 teaspoon salt
ground black pepper to taste
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DIRECTIONS 
Fry bacon in a Dutch oven until crisp; remove bacon, reserving 2 tablespoons drippings. Crumble bacon and set aside. 
Saute onion in reserved drippings until tender; add potatoes and water. Cover and simmer 15 to 20 minutes or until potatoes are tender. 
Stir in milk, corn, salt, and pepper to taste; continue to cook, stirring frequently, until heated through. Sprinkle with crumbled bacon to serve.

Strawberry Rhubarb Pie III

INGREDIENTS (Nutrition) 
2 potatoes, peeled and cubed
4 carrots, cut into 1 inch pieces
1 head fresh broccoli, cut into florets
4 zucchini, thickly sliced
salt to taste
1/4 cup olive oil
1 (1 ounce) package dry onion soup mix
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DIRECTIONS 
Preheat oven to 400 degrees F (200 degrees C). Lightly oil a large, shallow baking dish. 
Combine vegetables in prepared baking dish, and lightly salt. Brush with olive oil, and sprinkle with dry soup mix. 
Bake for 30 to 45 minutes in the preheated oven, or until vegetables are tender. You can feel with a fork when they are ready.

INGREDIENTS (Nutrition) 
2 tablespoons vegetable oil
3 tablespoons white wine vinegar
2 tablespoons white sugar
1 (3 ounce) package chicken flavored ramen noodles, crushed, seasoning packet reserved
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons sesame seeds
1/4 cup sliced almonds
1/2 medium head cabbage, shredded
5 green onions, chopped
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DIRECTIONS 
Preheat oven to 350 degrees F (175 degrees C). 
In a medium bowl, whisk together the oil, vinegar, sugar, ramen noodle spice mix, salt and pepper to create a dressing. 
Place sesame seeds and almonds in a single layer on a medium baking sheet. Bake in the preheated oven 10 minutes, or until lightly brown. 
In a large salad bowl, combine the cabbage, green onions and crushed ramen noodles. Pour dressing over the cabbage, and toss to coat evenly. Top with toasted sesame seeds and almonds. 

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Fresh Pear Pie

INGREDIENTS (Nutrition) 
1 recipe pastry for a 9 inch double crust pie
1/2 cup white sugar
3 tablespoons all-purpose flour
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon lemon zest
5 cups peeled and sliced pears
1 tablespoon butter
1 tablespoon lemon juice
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What to Drink?
  Coffee 




DIRECTIONS 
Combine sugar, flour, salt, cinnamon, and lemon rind in mixing bowl. 
Arrange pears in layers in a 9 inch pastry lined pan, sprinkling sugar mixture over each layer. Dot with butter. Sprinkle with lemon juice. Roll out remaining dough; cut slits for escape of steam. Moisten rim of bottom crust. Place top crust over filling. Fold edge under bottom crust, pressing to seal. Flute edge. 
Bake at 450 degrees F (230 degrees C) for 10 minutes. Reduce temperature to 350 degrees F (175 degrees C), and bake for an additional 35 to 40 minutes.

Apple Crisp II

INGREDIENTS (Nutrition) 
10 cups all-purpose apples, peeled, cored and sliced
1 cup white sugar
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
1/2 cup water
 
1 cup quick-cooking oats
1 cup all-purpose flour
1 cup packed brown sugar
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup butter, melted
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DIRECTIONS 
Preheat oven to 350 degrees F (175 degree C). 
Place the sliced apples in a 9x13 inch pan. Mix the white sugar, 1 tablespoon flour and ground cinnamon together, and sprinkle over apples. Pour water evenly over all. 
Combine the oats, 1 cup flour, brown sugar, baking powder, baking soda and melted butter together. Crumble evenly over the apple mixture. 
Bake at 350 degrees F (175 degrees C) for about 45 minutes.

Amish White Bread

INGREDIENTS (Nutrition) 
2 cups warm water (110 degrees F/45 degrees C)
2/3 cup white sugar
1 1/2 tablespoons active dry yeast
1 1/2 teaspoons salt
1/4 cup vegetable oil
6 cups bread flour
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DIRECTIONS 
In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam. 
Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour. 
Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9x5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans. 
Bake at 350 degrees F (175 degrees C) for 30 minutes.

Pico De Gallo

Matzo Balls

While there are several recipe variations for matzo balls, the basic formula for these dumplings contains matzo meal, eggs, chicken fat (schmaltz), and salt. The shaped dough should be chilled for at least an hour before cooking; this helps them firm up so they don't fall apart in the soup. Before serving, the matzo balls are poached in broth until they expand and become light and fluffy.

Matzo Ball Soup

Great matzo ball soup starts with homemade chicken broth. The chicken stock starts out with a whole chicken, cut into pieces, and simmered with aromatics and root vegetables like carrots and parsnips. Everyone's favorite part of the soup, though, is that airy--or dense, depending upon your preference--dumpling known as the matzo ball (also called knaidel).Most cooks have a few tricks for making the lightest and fluffiest matzo balls in town. One secret is to leave the pot covered until the dumplings are almost done--if you leave the lid off, the matzo balls may become dense and leaden. Other families prefer dense, chewy matzo balls and choose to cook them longer in an uncovered pan.
For light matzo balls, you can separate the eggs and beat the whites until they are fluffy before combining them with the rest of the ingredients.
A quick way to add a light and tender touch to matzo balls is to use seltzer or ginger ale in the mixture.
Before shaping, oil your hands: the oil will keep the balls from sticking to your hands and forms a light coating on the dough, helping prevent the matzo balls from absorbing too much liquid while they cook.
If you're short on time, you can drop the matzo ball dough from a spoon directly into the simmering broth, without shaping them at all.

Whichever tricks you use, be sure to make a big batch, because nobody can ever get enough matzo balls! Before serving, garnish each bowl of soup with fresh chopped dill and parsley, and get ready to enjoy what may be one of the world's most perfect foods.

Brownie Caramel Cheesecake

INGREDIENTS (Nutrition) 
1 (9 ounce) package brownie mix
1 egg
1 tablespoon cold water
1 (14 ounce) package individually wrapped caramels, unwrapped
1 (5 ounce) can evaporated milk
2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1 teaspoon vanilla extract
2 eggs
1 cup chocolate fudge topping
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DIRECTIONS 
Preheat oven to 350 degrees F (175 degrees C). Grease the bottom of a 9 inch springform pan. 
In a small bowl, mix together brownie mix, 1 egg and water. Spread into the greased pan. Bake for 25 minutes. 
Melt the caramels with the evaporated milk over low heat in a heavy saucepan. Stir often, and heat until mixture has a smooth consistency. Reserve 1/3 cup of this caramel mixture, and pour the remainder over the warm, baked brownie crust. 
In a large bowl, beat the cream cheese, sugar and vanilla with an electric mixer until smooth. Add eggs one at a time, beating well after each addition. Pour cream cheese mixture over caramel mixture. 
Bake cheesecake for 40 minutes. Chill in pan. When cake is thoroughly chilled, loosen by running a knife around the edge, and then remove the rim of the pan. Heat reserved caramel mixture, and spoon over cheesecake. Drizzle with the chocolate topping.

INGREDIENTS (Nutrition) 
2 cups all-purpose flour
2 tablespoons Creole-style seasoning
1 tablespoon garlic powder
1 tablespoon ground cayenne pepper
1 teaspoon onion powder
1 teaspoon freshly ground black pepper
1 pound large shrimp, peeled and deveined with tails attached
4 cups oil for frying
 
BUFFALO SAUCE:
4 cloves garlic, minced
2 1/2 tablespoons butter
6 ounces hot pepper sauce
1 teaspoon ground cayenne pepper
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What to Drink?
  Chardonnay 
  Dirty Martini 
  Cherry Limeade I 




DIRECTIONS 
In a large resealable plastic bag, combine the flour, Creole-style seasoning, garlic powder, ground cayenne pepper, onion powder, and ground black pepper. Seal the bag and shake a few times to combine the ingredients well. 
Rinse the shrimp under cold water and place them in the plastic bag with the flour mixture. Seal the bag and shake to coat all of the shrimp well with the flour mixture. 
Place the coated shrimp on a cookie sheet and place in the refrigerator for 15 to 20 minutes. Save remaining flour mixture in the bag. 
In a mixing bowl, whisk together garlic, butter hot sauce and cayenne pepper; set aside. In a pot, heat the oil to 375 degrees F (190 degrees C). 
Remove shrimp from refrigerator and shake a second time in flour mixture. 
Place the shrimp in hot oil and fry until pink, about 2 to 3 minutes. Immediately coat with buffalo sauce.