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Thread: How about a Recipe Swap?!
07-14-08, 01:48 PM #61
Good Old fashioned Chicken Dressing
1 pan cornbread (make according to self-rising cornmeal package. Use buttermilk if possible)
1 chopped onion
3-4 Tbsp Sage
1 lb boneless skinless chicken breast
2 boxes of Chicken Broth (the swanson boxes.. not a case)
Salt & Pepper to taste
Make your cornbread in advance and let cool (if you don't your hands will suffer!)
Preheat oven to 375 degrees.
Cook chicken thoroughly in chicken broth in a large pot/stockpot. Remove chicken and shred it! (usually your fingers do the best job so it's a good idea to let the chicken cool). Add onion to the broth and let that cook for about 10 mins over medium heat. Remove stockpot from heat. Crumble your cornbread into the stockpot and make sure everything is crumbled finely (use your hands--works best). Re-add Chicken and mix thoroughly. Add Salt & Pepper and Sage to taste.
Pour mixture into LARGE casserole and bake 30 mins to an hour (watch the mixture after 30 mins. You only want to bake it long enough for the juices to evaporate a little bit).
The dressing shouldn't be watery.. or really dry. It should be moist and delicious!
Serve with cranberry sauce of your choice. <3
07-14-08, 01:54 PM #62
Candied Sweet Potatoes
4 Sweet potatoes chopped into large sticks (like steak fries.. just beefier )
2-4 Cups Light Brown sugar (doesn't really matter how much you use.. as long as you use a lot--make sure it's light brown.. or else your dish will look like tar... but it will still taste good)
2 sticks of butter
Start to melt your butter in a stockpot. Add your sweet potatoes and brown sugar and cook on med high heat. Stir frequently until the sugar begins to dissolve. Lower temp and simmer for about 30-45 mins. Potatoes will be tender.
07-14-08, 05:47 PM #63
- Join Date
- Jul 2007
07-14-08, 07:08 PM #64
- Join Date
- Aug 2006
07-25-08, 07:14 PM #65
1/2 c OLD BAY« Seasoning (this is the low end - personally, I use another 1/4 cup)
2 tb salt
4 qt water
1 can (robust dark) beer
8 md red potatoes, quartered
2 lg sweet onions, cut into wedge
2 lb lean smoked sausage, cut into 2-inch lengths
8 ears fresh corn, broken into 2 and 3 -inch lengths
4 lb large or jumbo shrimp in shells ... my additions...
12 cherrystone clams juice from two lemons
This recipe is for a small gathering. We did 1-1/2 recipes and it fed 12 people who ate heartily.
1. Bring Old Bay, salt, water and beer to boil in 8- to 12-quart pot on high heat. Add potatoes and onions; cook 8 minutes.
2. Add smoked sausage and clams to pot; cook 5 minutes. Add corn; cook 7 minutes. When the clams begin to open, add shrimp in shells; cook 4 minutes or until shrimp turn pink.
3. Drain cooking liquid. Pour contents of pot into several large bowls (I like the turkey roasting pans), shallow pails or mound on paper-covered picnic table. Sprinkle with additional Old Bay, if desired. Squeeze the lemons over the dinner.
07-25-08, 07:34 PM #66
Peanut Butter and Jelly Sandwich
This is very complicated so make sure you take good notes or print this page out.
You take a slice of bread and spread beanut butter on it.
Then you take a slice of bread and spread jam on it.
Now here comes the tricky part. What you want to do is take one slice in your right hand. Take the remaining one and place it in your left hand. This may be a bit difficult so if needed ask a friend to help out. Now take in one smooth movement bring both of the slices of bread and together and press firmly but not too firm. If you press too hard some of the jelly and or peanut butter may push out the sides.
If you have done this correctly you should have somethin resembling a sandwich.
Now open mouth and insert. Chew vigorously and swallow. Enjoy Feast.
If you have any questions you can email me or call me and Ill be happy to walk you through this complicated process step by step.
07-25-08, 07:43 PM #67
Did yo mamma larn ya that, or youall cipher that on yur lonesome?
07-25-08, 07:49 PM #68
Moose-and-Squirrel Meat Balls
(Especially useful recipe if main ingredients have been dead for 24 or more hours before harvested)
Three pounds, ground moose and squirrel, any proportion; six slices soft white bread; one-half cup water; one-third cup butter; one-and-one-third cups chopped onion; salt and freshly ground black pepper; two tablespoons chopped parsley; two tablespoons flour; one-and-one-half cups milk.
Soak bread in water five minutes. Squeeze excess water out. Melt four tablespoons butter in skillet. SautÚ onion in butter until tender. Combine moose and squirrel meat, squeezed bread, four teaspoons salt, one-half teaspoon pepper and parsley. Form mixture into one-inch balls. Chill twenty minutes. Heat remaining butter in skillet. Brown moose-and-squirrel balls on all sides. Cover skillet and cook slowly 15 minutes. Remove balls to warm platter. Sprinkle flour over skillet droppings. Stir and cook one minute. Stir in milk and bring to boil. Season to taste with salt and pepper. Return moose-and-squirrel balls to skillet. Simmer four minutes.
07-25-08, 09:19 PM #69
07-26-08, 05:34 PM #70
- Join Date
- Nov 2002
- Halstead KS
There must be some good ol southern boys out there that miss Mama's home cooking so here's one for Mama.
BAKED OR BARBECUED ARMADILLO RECIPE
2 lbs. armadillo meat
1 stick oleo or butter
Dash onion salt
Salt to taste
Pepper to taste
Lemon pepper to taste
Season with salt, pepper, lemon pepper, lemon juice, and rub with butter. Wrap in foil and bake at 325 degrees F. for approximately 45 minutes. Remove foil, add more butter and brown. For barbecued armadillo, baste with barbecue sauce over grill after removing foil.
Thanks for visiting our Armadillo Recipes Webpage
07-26-08, 05:37 PM #71
07-26-08, 05:42 PM #72
- Join Date
- Nov 2002
- Halstead KS
Alligator and Andouille Sauce Piquante Recipe
5 lb Alligator meat
1/4 c Olive Oil -- +1 tsp.
1 1/4 lb Smoked andouille sausage -- diced
1 cn Tomato Sauce -- 10oz.
1/3 c Margarine
1/3 c Dark Roux (see receipe at bottom)
1/4 c Chicken Base
4 c Spanish Onion -- chopped
1 c Bell Pepper -- chopped
1 c Celery -- diced
1 ts Cayenne Pepper
2 tb Jalapeno Pepper -- diced
1 ts Sugar
2 tb Garlic -- chopped
3 c Fresh mushrooms -- sliced
2 qt Water
1/2 c Green Onion Bottoms -- chopped
1/2 c Parsley -- chopped
3 c Rice -- cooked
Mixture of cornstarch and water for thickening -- optional
Rub both sides of alligator meat with Cajun seasoning and cut into 1 inch by 1 inch pieces. If possible, allow to marinate overnight. Brown alligator in olive oil over high heat. Remove from pot. SautÚ andouille in same oil for 5 minutes and remove from pot. Pour tomato sauce into pot with remaining oil. Stir sauce over high heat until it is very brown, burned. Keep stirring until a thick ball of paste forms. Add margarine, roux, chicken base, onions, bell pepper, celery, cayenne pepper, jalapeno peppers and sugar. SautÚ until onions are clear. Return alligator and andouille to pot. Add garlic, mushrooms and 3 cups of water. Bring to a boil and then reduce to medium heat. Cook for 1 hour, adding water as needed. Once alligator is tender, add green onions and parsley. Cornstarch mixture may be added to thicken gravy. Serve over hot cooked rice. Chicken, squirrel, rabbit, turtle or duck may be substituted for the alligator. Regular smoked sausage may be substituted for the andouille.
How To Make A Roux
A Roux (pronounced Roo) is the basis for most stews and gumbos. Roux may also be added to gravies to thicken.
It consists of equal parts of flour and oil. Here's how it's done.
Heat the oil in a heavy pot. When the oil is hot, gradually add flour, stirring continuously until well mixed. Lower flame and continue stirring until roux is the desired color. A light roux is generally the color of a new penny, while a dark roux is the color of an old penny.
Note: The key is to stir continuously. There's nothing worse than a burnt roux! If it has black specks in it, it is burned and you have to start all over again!
Remove from fire and add seasoning (generally cut up Onions, Bell Peppers and Celery, sometimes called the Cajun trinity).
Return to fire and simmer until wilted. Now is the time to add water according to how thick or thin you like. You can add salt, pepper and/or other seasonings to taste.
This can be used as a "stand alone" brown gravy
07-26-08, 05:47 PM #73
07-27-08, 12:16 PM #74
This is what I get when I leave the forum for a few days to go hog huntin HAHAHA!
Red Wine & Basil Meatballs
1 small onion
1 lb ground beef
2 Tbsp Basil
1/2 C Bread Crumbs
2 Tbsp EV Olive Oil
2 Tbsp Red Wine vinegar
1 garlic clove crushed
1 Tbsp your fave red wine.. (typically something full bodied like a Cab or Merlot)
Salt & Pepper to taste
In a large mixing bowl, combine bread crumbs, ground beef, egg, salt & pepper, 1/2 the onion (finely chopped) and basil. Mash and knead until well mixed. (you can add cayenne pepper if you want.. I do. ) Chop the rest of your onion and let it fry up in your Olive oil with garlic over medium heat. **you want to use a large skillet so you're not cooking meatballs ALL DAY** After the onions have cooked, Add your wine and red wine vinegar to the skillet. Let it cook for about 1-2 mins to stock up a little. Add your meatballs (about 1 1/2 inch in diameter) and cover. You should rotate your meatballs only a couple of times. They will be juicy and wonderful!
Perfect for spaghetti or alfredo.
07-27-08, 12:24 PM #75
Maria's Brown Sugar & Honey Rib rub
1 rack Baby Back ribs
Salt & Pepper
Thick n Spicy Kraft BBQ Sauce
Clean up your ribs if you need to take some skin off. Rub down with Salt & Pepper (use good judgement people). Rub Down with Lemon juice. (again with the judgement... that's going to be a good basis for the entire recipe)
Drizzle about 2 Tbsp of honey on each side of the ribs and about the same amount of brown sugar. The Honey helps hold the brown sugar on there real good.
Let it sit and absorb all that sweet goodness for about two or three hours..
Cook em however you want. I like to bake em at 300 degrees for about 45 mins before lettin' 'em finish up on the grill. Baste with BBQ sauce periodically for extra juice.
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