Anyone Have any Go-To Sunday Family Recipes?
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Anyone Have any Go-To Sunday Family Recipes?
Posted by CaptainJ47 on 2/17 at 9:04 am
I am looking to do something different today. We have family all around so would love to try something new. Something that would feed 10-12 people or feed 4 with room for leftovers. No real limitations except I need to be able to find it at a local (Ascension parish) grocery store.

Tired of the same ole- red/white beans; spaghetti; jam; etc.

Just looking for a good gather the family meal on a lovely Sunday.



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Posted by Darla Hood on 2/17 at 9:09 am to CaptainJ47
Chicken Fricassee is a comfort food for me. I don't follow a recipe, so can't help you there.


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Posted by Kajungee on 2/17 at 9:16 am to Darla Hood
quote:

Chicken Fricassee is a comfort food for me. I don't follow a recipe, so can't help you there.

This,every Sunday at, my grandma's. Woman could feed 30 people with one chicken.Just give me the rice and gravy.
Aw hell, I am going get me a chicken now.Its suddenly what's for dinner. Thanks Darla



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Posted by Dandy Lion on 2/17 at 9:28 am to CaptainJ47
Make a big arse stew


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Posted by CaptainJ47 on 2/17 at 10:50 am to Dandy Lion
Thanks for the input. Still hadn't decided.


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Posted by S on 2/17 at 11:18 am to CaptainJ47
my mom used to make a chicken pot pie from scratch. roast beef in gravy over rice w/ horseradish is another one.


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Posted by eleventy on 2/17 at 12:28 pm to CaptainJ47
Smothered chicken and gravy; sirloin tips in gravy; blsck-eyed peas with rice and ham steaks -- mmmm. Hungry now.


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Posted by Dandy Lion on 2/17 at 1:23 pm to eleventy
making bread now.


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Posted by Gris Gris on 2/17 at 1:38 pm to CaptainJ47
Big ole rump roast, purple hull peas, rice, gravy and some mustards is a fine Sunday meal with leftovers for meals or poboys. You might need to do two rumps, depending on size.

Look up Ina Garten's beef bourguignon recipe. I've made it a number of times and it's delicious.



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Posted by CaptainJ47 on 2/17 at 1:42 pm to Dandy Lion
Speaking of bread made 8 loaves of persimmon bread


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Posted by Venelar on 2/17 at 3:16 pm to CaptainJ47
Crockpot roast every Sunday. Best meal of the week!


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Posted by PrivateJoker on 2/17 at 3:51 pm to CaptainJ47
Some smothered porkchops, rice and gravy, green bean casserole, and some maccaroni and cheese


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Posted by Outdoor Chef on 2/17 at 4:04 pm to PrivateJoker
White beans with crawfish cornbread.
BBQ pork fingers with beans.
Mustard greens with cornbread.
Fry Hooter wings with sweet potato fries.
Chicken and dumplings
Pastalaya
Crawfish Fettucine or Etoufee'



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Posted by OTIS2 on 2/17 at 4:08 pm to CaptainJ47
Chicken tetrazzini ....


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Posted by Outdoor Chef on 2/17 at 4:29 pm to OTIS2
Or a good sauce piquant. I have a recipe for 10-12 that converts to a 40 serving pot easily. Let me know if you'd like it. It is literally "sweet", with a small amount of sugar added into it. Good for alligator, deer meat,turtle, rabbit, squirrel, chicken, or any meat you might like to try.


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Posted by sloopy on 2/17 at 4:54 pm to Outdoor Chef
quote:

Or a good sauce piquant. I have a recipe for 10-12 that converts to a 40 serving pot easily. Let me know if you'd like it. It is literally "sweet", with a small amount of sugar added into it. Good for alligator, deer meat,turtle, rabbit, squirrel, chicken, or any meat you might like to try.


I would love to try it if you don't mind sharing.



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Posted by cbtullis on 2/17 at 4:58 pm to sloopy
Chicken and dumplings is always a good one.
Oven pulled pork is nice
Corned beef and cabbage
Homemade lasagna



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Posted by Outdoor Chef on 2/17 at 5:06 pm to sloopy
quote:

I would love to try it if you don't mind sharing.


Sauce Piquant
40 servings
• 2 large cans mushrooms sliced
• 2 bags onions chopped
• 3 heads garlic minced
• 3 bell peppers chopped
• 12 stalks of celery chopped
• 8-10 lbs seasoned meat cubed(gator, chicken, beef, venison)
• 1 whole jar Savoi’s light roux
• 3 cans of stewed tomatoes or Rotel original
• 1 whole small can of tomato paste
• 2 boxes chicken broth
• ½ cup sugar
• 4 cups cooking oil
• Tony Chacheres
• Water to correct consistency
• Rice or spaghetti

1. Heat oil in black iron pot and brown all meat; remove meat.
2. Remove excess oil and set to side for later use.
3. Saute’ all vegetables, until turning dark, adding back oil if more needed.
4. Add 2 boxes chicken broth, roux mix, sugar, mushrooms, tomatoes, paste, and meat.
5. Add water to achieve correct consistency.
6. Bring back to boil, then reduce to high simmer.
7. Simmer for 1.5 – 2.5 hours, tasting for seasoning and adding water to keep consistency.
8. Serve over rice or spaghetti.


12 servings
• 1 can mushrooms sliced
• 4 stalks celery chopped
• 1 bag of onions chopped
• 1 bell pepper chopped
• 1 head garlic minced
• 2-3 lbs seasoned meat
• 4 tblspoons of roux mix
• 1 can stewed tomatoes or rotel
• 3 tblspoons tomato paste
• 1 box chicken broth
• 2 tblspoons sugar
• 1 cup cooking oil
• Tony’s
• Water
• Rice or Spaghetti



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Posted by CaptainJ47 on 2/17 at 5:24 pm to Outdoor Chef
Damn that sounds great- bookmarking for next Sunday


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