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Started By
Message
re: Recipes/Recipe Reviews.....
Posted on 5/18/08 at 2:30 pm to mouton
Posted on 5/18/08 at 2:30 pm to mouton
Here ya go, Moulton. This is all easy and very good.
Asian Pork Tenderloin
(Cuisine at home, December 2006, Issue 60, p. 36)
Makes: 2 Tenderloins Total Time: 1 Hour Rating: Easy
Trim; Combine; Rub and Sear:
2 pork tenderloins, trimmed (1–1/2 to 2 lb. each)
2 T. Chinese five-spice powder
1 T. kosher salt
1 T. ground black pepper
2 T. peanut oil
Simmer:
1/3 cup Chinese plum sauce
2 T. honey
1 T. tomato paste
1 T. soy sauce
1 T. rice vinegar
1 T. fresh ginger, minced
1 T. pineapple juice
1 t. chili garlic sauce
Garnish with:
Fresh chives
Preheat oven to 400°.
Trim tenderloins of silverskin and excess fat. Combine five-spice, salt, and pepper, then rub over both tenderloins. Heat oil in an ovenproof saute pan over medium-high; sear pork on all sides, 5 minutes.
Simmer remaining ingredients (except chives) in a saucepan for 1 minute; pour over pork. Transfer pan to the oven and roast 20 minutes, or until internal temperature reaches 140°. Remove pork from pan; let rest 10 minutes before slicing.
Garnish with fresh chives.
**********************************
Spicy Asian Slaw
(Cuisine at home, December 2006, Issue 60, p. 37)
Makes: 5 Cups Total Time: 25 Minutes Rating: Easy
Whisk Together:
2 T. pineapple juice
2 T. rice vinegar
2 T. sugar
1 T. chili garlic sauce
1 T. Chinese plum sauce
1 t. cornstarch
Saute and Add:
6 cups green cabbage, cubed
1 cup red bell pepper, julienned
2/3 cup carrot, julienned
2 T. fresh ginger, minced
1 T. peanut oil
1/2 t. kosher salt
Stir in and Cook until Thickened:
Reserved sauce
Whisk first 6 ingredients together in a bowl; set aside.
Saute cabbage, bell pepper, carrot, and ginger in oil in a nonstick skillet over high heat. After 1 minute, add the salt. Continue sauteing for 2 minutes, or until cabbage starts to wilt.
Stir in reserved sauce; cook 1 minute, or until slightly thickened.
Asian Pork Tenderloin
(Cuisine at home, December 2006, Issue 60, p. 36)
Makes: 2 Tenderloins Total Time: 1 Hour Rating: Easy
Trim; Combine; Rub and Sear:
2 pork tenderloins, trimmed (1–1/2 to 2 lb. each)
2 T. Chinese five-spice powder
1 T. kosher salt
1 T. ground black pepper
2 T. peanut oil
Simmer:
1/3 cup Chinese plum sauce
2 T. honey
1 T. tomato paste
1 T. soy sauce
1 T. rice vinegar
1 T. fresh ginger, minced
1 T. pineapple juice
1 t. chili garlic sauce
Garnish with:
Fresh chives
Preheat oven to 400°.
Trim tenderloins of silverskin and excess fat. Combine five-spice, salt, and pepper, then rub over both tenderloins. Heat oil in an ovenproof saute pan over medium-high; sear pork on all sides, 5 minutes.
Simmer remaining ingredients (except chives) in a saucepan for 1 minute; pour over pork. Transfer pan to the oven and roast 20 minutes, or until internal temperature reaches 140°. Remove pork from pan; let rest 10 minutes before slicing.
Garnish with fresh chives.
**********************************
Spicy Asian Slaw
(Cuisine at home, December 2006, Issue 60, p. 37)
Makes: 5 Cups Total Time: 25 Minutes Rating: Easy
Whisk Together:
2 T. pineapple juice
2 T. rice vinegar
2 T. sugar
1 T. chili garlic sauce
1 T. Chinese plum sauce
1 t. cornstarch
Saute and Add:
6 cups green cabbage, cubed
1 cup red bell pepper, julienned
2/3 cup carrot, julienned
2 T. fresh ginger, minced
1 T. peanut oil
1/2 t. kosher salt
Stir in and Cook until Thickened:
Reserved sauce
Whisk first 6 ingredients together in a bowl; set aside.
Saute cabbage, bell pepper, carrot, and ginger in oil in a nonstick skillet over high heat. After 1 minute, add the salt. Continue sauteing for 2 minutes, or until cabbage starts to wilt.
Stir in reserved sauce; cook 1 minute, or until slightly thickened.
Posted on 5/18/08 at 2:32 pm to Gris Gris
CRAWFISH CARDINALE
3 green onions, chopped
6 T butter
2 T flour
1 C cream
1/4 C ketchup
3/4 t salt
1/4 t white pepper
1/2 t Tabasco
2 t fresh lemon juice
1 ounce brandy
1 lb. crawfish tails
8 thin lemon slices (garnish)
Paprika (garnish)
In a skillet, sauté onions in 4 T of the butter for about 5 minutes, until wilted. In a saucepan, melt the other 2T of butter. Blend in flour, add cream and ketchup, stirring constantly until the sauce thickens. (Do not use high heat. a nice simmer is fine.) Add salt, pepper, Tabasco and lemon juice. In a separate pan, heat the brandy somewhat and then flame it. BE CAREFUL the flame can be somewhat clear and you can't always tell when it goes out. Pour the brandy into the sauce slowly. Flaming the brandy is absolutely necessary to this dish. Then combine the green onions with the sauce , add the crawfish and stir. You may reheat this dish on the stove over low heat, stirring periodically or you can put it in the oven and re-heat, stirring periodically. It can be made ahead of time and refrigerated with no problem. Serve warm with toasted French bread slices. The recipe can be doubled, tripled etc...easily. You may garnish with the lemon slices and a little paprika if you wish.
3 green onions, chopped
6 T butter
2 T flour
1 C cream
1/4 C ketchup
3/4 t salt
1/4 t white pepper
1/2 t Tabasco
2 t fresh lemon juice
1 ounce brandy
1 lb. crawfish tails
8 thin lemon slices (garnish)
Paprika (garnish)
In a skillet, sauté onions in 4 T of the butter for about 5 minutes, until wilted. In a saucepan, melt the other 2T of butter. Blend in flour, add cream and ketchup, stirring constantly until the sauce thickens. (Do not use high heat. a nice simmer is fine.) Add salt, pepper, Tabasco and lemon juice. In a separate pan, heat the brandy somewhat and then flame it. BE CAREFUL the flame can be somewhat clear and you can't always tell when it goes out. Pour the brandy into the sauce slowly. Flaming the brandy is absolutely necessary to this dish. Then combine the green onions with the sauce , add the crawfish and stir. You may reheat this dish on the stove over low heat, stirring periodically or you can put it in the oven and re-heat, stirring periodically. It can be made ahead of time and refrigerated with no problem. Serve warm with toasted French bread slices. The recipe can be doubled, tripled etc...easily. You may garnish with the lemon slices and a little paprika if you wish.
Posted on 5/18/08 at 2:35 pm to Gris Gris
I love this soup. Make it all the time. It's especially good on cold days, but I'm a soup eater all year round.
White Cheddar Cheese Soup
Makes: 6 Cups
Saute in 1/4 Cup Unsalted Butter; Add:
1 cup yellow onion, diced small
1/2 cup celery, diced small
1 t. garlic, minced
Stir in; Add:
1/4 cup all-purpose flour
2 t. dry mustard
1 1/2 t. kosher salt
1 t. ground white pepper
Whisk in:
1/2 cup dry white wine
1 1/2 cups chicken broth
1 1/2 cups whole milk
1 1/2 cups heavy cream
Stir in:
4 cups white Cheddar cheese, grated (about 12 oz.)
For the Toast Points —
Brush with Butter; Bake:
6 slices white bread, crusts removed, cut into triangles *I used French bread slices.
Garnish and Serve with:
Tomatoes, seeded, diced
Chopped fresh parsley
Buttered Toast Points, below
Saute onion and celery in butter in a large pot over med.-low heat. Cook for 10 minutes; add the garlic and saute 1 - 2 minutes more.
Stir in the flour to coat the vegetables. Add dry mustard, salt, and white pepper. Stir constantly 2 - 3 minutes to prevent scorching.
Whisk in wine — mixture will be a bit clumpy. That's okay. Now whisk in the broth, milk, and cream, scraping the bottom of the pot. Bring soup to a boil, reduce heat, and simmer 15 minutes.
Stir in cheese; remove from heat. Continue stirring until cheese is completely melted.
Brush both sides of bread with melted butter. Bake at 350° for 10 minutes, flipping halfway through.
Garnish soup with tomatoes and parsley, if desired. Serve immediately with toast points.
White Cheddar Cheese Soup
Makes: 6 Cups
Saute in 1/4 Cup Unsalted Butter; Add:
1 cup yellow onion, diced small
1/2 cup celery, diced small
1 t. garlic, minced
Stir in; Add:
1/4 cup all-purpose flour
2 t. dry mustard
1 1/2 t. kosher salt
1 t. ground white pepper
Whisk in:
1/2 cup dry white wine
1 1/2 cups chicken broth
1 1/2 cups whole milk
1 1/2 cups heavy cream
Stir in:
4 cups white Cheddar cheese, grated (about 12 oz.)
For the Toast Points —
Brush with Butter; Bake:
6 slices white bread, crusts removed, cut into triangles *I used French bread slices.
Garnish and Serve with:
Tomatoes, seeded, diced
Chopped fresh parsley
Buttered Toast Points, below
Saute onion and celery in butter in a large pot over med.-low heat. Cook for 10 minutes; add the garlic and saute 1 - 2 minutes more.
Stir in the flour to coat the vegetables. Add dry mustard, salt, and white pepper. Stir constantly 2 - 3 minutes to prevent scorching.
Whisk in wine — mixture will be a bit clumpy. That's okay. Now whisk in the broth, milk, and cream, scraping the bottom of the pot. Bring soup to a boil, reduce heat, and simmer 15 minutes.
Stir in cheese; remove from heat. Continue stirring until cheese is completely melted.
Brush both sides of bread with melted butter. Bake at 350° for 10 minutes, flipping halfway through.
Garnish soup with tomatoes and parsley, if desired. Serve immediately with toast points.
Posted on 5/18/08 at 2:38 pm to Gris Gris
Fish Tacos
For 6 fish filets (fish of your choice)
Juice of 2 limes
juice of 1/2 a lemon ( slice the rest of the lemon)
1/2 can on guava nectar ( mango would work too) (I think Super 1 has the guava nectar in the Mexican section.)
1/2 or more Tequila
1/4 bunch cilantro chopped
** keep the sliced stuff aside** (and cut them so they will not fall out of a fish basket on the grill)
2-3 sliced garlic cloves
1 red onion sliced
2 jalepenos sliced, seeds intact, if you wish
mango chunks (optional)
flour totillas, warmed
Garnishes:
sour cream mixed with a bit of lime juice
guacamole
shredded cabbage or lettuce of your choice
cheese of your choice (optional)
put the fish in a baking dish and toss all the sliced things on them evenly
pour the liquids on top
sprinkle w/ salt and pepper
cover w/ plastic wrap and stick in the fridge for at least and hour but no more than 4 ( after that it starts to turn to ceviche)
Place the fish in your fish basket, with the sliced items, close it up and grill until fish is done.
For 6 fish filets (fish of your choice)
Juice of 2 limes
juice of 1/2 a lemon ( slice the rest of the lemon)
1/2 can on guava nectar ( mango would work too) (I think Super 1 has the guava nectar in the Mexican section.)
1/2 or more Tequila
1/4 bunch cilantro chopped
** keep the sliced stuff aside** (and cut them so they will not fall out of a fish basket on the grill)
2-3 sliced garlic cloves
1 red onion sliced
2 jalepenos sliced, seeds intact, if you wish
mango chunks (optional)
flour totillas, warmed
Garnishes:
sour cream mixed with a bit of lime juice
guacamole
shredded cabbage or lettuce of your choice
cheese of your choice (optional)
put the fish in a baking dish and toss all the sliced things on them evenly
pour the liquids on top
sprinkle w/ salt and pepper
cover w/ plastic wrap and stick in the fridge for at least and hour but no more than 4 ( after that it starts to turn to ceviche)
Place the fish in your fish basket, with the sliced items, close it up and grill until fish is done.
Posted on 5/18/08 at 2:44 pm to Gris Gris
Corn and Crabmeat (or Crawfish or Shrimp or Andouille) Soup
1 lb jumbo lump crabmeat (or one pound of crawfish,shrimp or andouille)***
1/4 c butter
2 c chicken stock
seasonings to taste (salt, garlic powder, white and/or red pepper)
1 c fresh yellow corn
1/4 c all purpose flour
2 c half and half (you can use cream if you want it richer or thicker or fat free half and half, if you're trying to cut the fat)
white onions, chopped fine (sorry, I don't measure these. I would imagine I use about 1/4 c minimum)
Cut fresh corn off the cob, but only about half way through the kernels. Then scrape the cobs for milk.
Set aside.
*I generally microwave each cob for about 1 minute before I cut them. You can't boil this soup too much
and it takes a long time for the corn to cook on simmer. You can actually cook the corn all the way if you like.
As long as you cut the kernels half way and scrape the cobs, you will have a good corn flavor. I sometimes
put the cobs in the liquid and simmer for about 20 minutes before I add the seafood. The scraped cobs
add a good bit of flavor. Remove before adding corn kernels and scrapings and seafood.
Melt butter in a saucepan, add flour and blend well. Add chicken stock, stirring constantly. Cook until thick
and smooth. Stir in half and half, corn, onions and seasonings. Cook over low fire until corn is tender. Add
seafood and simmer for about 10 minutes to marry flavors. It's best when made the day before and reheats just fine, though you must be careful of reheating seafood and you may wish to add that after the reheat.
** I don't have a note as to how much this makes. My guess is about 8 cups with the seafood in it.
***For Corn and Andouille soup, use 1 lb of andouille. Boil water in a pot large enough to hold the andouille. While the water is boiling, add the whole andouille and turn the heat off. Let the andouille sit for about 15 minutes to release some of the grease. Drain and chop the andouille. Follow the recipe directions the same way as you would for the seafood.
***For shrimp, you may want more than a pound since the shells take up a bit of the weight. If you're shrimp are large, you may which to cut them in chunks.
Hey Mouton, can I stop now? I'm done.
1 lb jumbo lump crabmeat (or one pound of crawfish,shrimp or andouille)***
1/4 c butter
2 c chicken stock
seasonings to taste (salt, garlic powder, white and/or red pepper)
1 c fresh yellow corn
1/4 c all purpose flour
2 c half and half (you can use cream if you want it richer or thicker or fat free half and half, if you're trying to cut the fat)
white onions, chopped fine (sorry, I don't measure these. I would imagine I use about 1/4 c minimum)
Cut fresh corn off the cob, but only about half way through the kernels. Then scrape the cobs for milk.
Set aside.
*I generally microwave each cob for about 1 minute before I cut them. You can't boil this soup too much
and it takes a long time for the corn to cook on simmer. You can actually cook the corn all the way if you like.
As long as you cut the kernels half way and scrape the cobs, you will have a good corn flavor. I sometimes
put the cobs in the liquid and simmer for about 20 minutes before I add the seafood. The scraped cobs
add a good bit of flavor. Remove before adding corn kernels and scrapings and seafood.
Melt butter in a saucepan, add flour and blend well. Add chicken stock, stirring constantly. Cook until thick
and smooth. Stir in half and half, corn, onions and seasonings. Cook over low fire until corn is tender. Add
seafood and simmer for about 10 minutes to marry flavors. It's best when made the day before and reheats just fine, though you must be careful of reheating seafood and you may wish to add that after the reheat.
** I don't have a note as to how much this makes. My guess is about 8 cups with the seafood in it.
***For Corn and Andouille soup, use 1 lb of andouille. Boil water in a pot large enough to hold the andouille. While the water is boiling, add the whole andouille and turn the heat off. Let the andouille sit for about 15 minutes to release some of the grease. Drain and chop the andouille. Follow the recipe directions the same way as you would for the seafood.
***For shrimp, you may want more than a pound since the shells take up a bit of the weight. If you're shrimp are large, you may which to cut them in chunks.
Hey Mouton, can I stop now? I'm done.
This post was edited on 5/18/08 at 3:02 pm
Posted on 5/18/08 at 2:50 pm to Gris Gris
thanks. they all sound great. im about to make the banana pudding pie that was posted yesterday.
Posted on 5/18/08 at 7:00 pm to mouton
Crawfish and Eggplant Casserole
Makes: 8 servings
Prep Time: 30 minutes
Cook Time: 30 minutes
Ready In: 1 hour, 0 minutes
Ingredients
3 medium eggplants peeled and quartered 1 1/2 cup chopped onions
1 cup green bell pepper 1/2 cup chopped celery
1 garlic clove chopped fine 1 tbsp oil (canola preferred)
2 tbsp water 1 pound crawfish tails rinsed
each: 1 tsp salt, 1/2 cayenne pepper and 1/2 black pepper 4 slices bread, heel (nose) preferred broken in small pieces
2 tbsp water 1/3 cup seasoned bread crumbs
1/4 cup parmesan cheese 1/4 cup green onions chopped
1/4 cup chopped fresh parsly 4 tbsp seasoned bread crumbs
Directions
Peel and quarter the eggplants. Parboil in salty water until tender (10-15 minutes), remove from water and drain.
Saute onions, green pepper, celery and garlic in oil and 2 tablesppon of water until soft and clear (5 minutes).
Add crawfish, salt, black pepper and cayenne. Cover and cook over low heat for about 10 minutes. Dice eggplant and fold into the mixture.
Add bread, water, bread crumbs, cheese, green onions and parsely.
Place into a 9X13 casserole dish that has been coated with vegetable spray. Sprinkle with the seasoned bread crumbs. Bake 350 degrees for 30 minutes.
Makes: 8 servings
Prep Time: 30 minutes
Cook Time: 30 minutes
Ready In: 1 hour, 0 minutes
Ingredients
3 medium eggplants peeled and quartered 1 1/2 cup chopped onions
1 cup green bell pepper 1/2 cup chopped celery
1 garlic clove chopped fine 1 tbsp oil (canola preferred)
2 tbsp water 1 pound crawfish tails rinsed
each: 1 tsp salt, 1/2 cayenne pepper and 1/2 black pepper 4 slices bread, heel (nose) preferred broken in small pieces
2 tbsp water 1/3 cup seasoned bread crumbs
1/4 cup parmesan cheese 1/4 cup green onions chopped
1/4 cup chopped fresh parsly 4 tbsp seasoned bread crumbs
Directions
Peel and quarter the eggplants. Parboil in salty water until tender (10-15 minutes), remove from water and drain.
Saute onions, green pepper, celery and garlic in oil and 2 tablesppon of water until soft and clear (5 minutes).
Add crawfish, salt, black pepper and cayenne. Cover and cook over low heat for about 10 minutes. Dice eggplant and fold into the mixture.
Add bread, water, bread crumbs, cheese, green onions and parsely.
Place into a 9X13 casserole dish that has been coated with vegetable spray. Sprinkle with the seasoned bread crumbs. Bake 350 degrees for 30 minutes.
This post was edited on 5/18/08 at 7:01 pm
Posted on 5/18/08 at 7:36 pm to mouton
Juban's cream of brie and lump crabmeat soup
(don't ask how I got it)
2 cups celery, onion, & bell pepper, chopped fine
2 tablespoons crab stock
6 ounces brie, rind removed
6 cups half and half
1/4 teaspoon white pepper
1/4 teaspoon tabasco sauce
1 tablespoon dry vermouth
1/4 teaspoon lemon juice
1 teaspoon creole seasoning
1 teaspoon garlic, chopped fine
2 ounces blond roux (butter & flour equal parts)
3 tablespoons cottonseed oil
1 pound lump crabmeat
1. Heat oil in 5 qt. pot. Saute vegetables till tinder.
2. in another pot start roux 1/2 cup butter & 1/2 cup flour, whisked till smooth.
3. Add all but brie to vegetable mixture and slow boil till smooth. Add roux to thicken and stir till smooth.
4. Add brie and crabmeat when ready to serve...Do not boil after brie has been added.
(don't ask how I got it)
2 cups celery, onion, & bell pepper, chopped fine
2 tablespoons crab stock
6 ounces brie, rind removed
6 cups half and half
1/4 teaspoon white pepper
1/4 teaspoon tabasco sauce
1 tablespoon dry vermouth
1/4 teaspoon lemon juice
1 teaspoon creole seasoning
1 teaspoon garlic, chopped fine
2 ounces blond roux (butter & flour equal parts)
3 tablespoons cottonseed oil
1 pound lump crabmeat
1. Heat oil in 5 qt. pot. Saute vegetables till tinder.
2. in another pot start roux 1/2 cup butter & 1/2 cup flour, whisked till smooth.
3. Add all but brie to vegetable mixture and slow boil till smooth. Add roux to thicken and stir till smooth.
4. Add brie and crabmeat when ready to serve...Do not boil after brie has been added.
Posted on 5/18/08 at 8:22 pm to tavolatim
Do you like that version of it better than Mansur's or Dakota in Covington?
Posted on 5/18/08 at 9:38 pm to Gris Gris
I have never been to Dakota's and never eaten it at Mansur's...but I love Juban's
Posted on 5/20/08 at 10:01 am to tigerjazz61
I do one similar to this using Boil leftovers except with a little difference:
Use all your Veggies leftover from the Boil, Onions, Celery, Potatoes, Corn, Mushrooms. In lieu of Chicken Stock, make one with the Crawfish or Shrimp heads. DO NOT ADD ADDITIONAL SPICE UNTIL YOU TASTE IT!!!!!!!!!!!!!
Use all your Veggies leftover from the Boil, Onions, Celery, Potatoes, Corn, Mushrooms. In lieu of Chicken Stock, make one with the Crawfish or Shrimp heads. DO NOT ADD ADDITIONAL SPICE UNTIL YOU TASTE IT!!!!!!!!!!!!!
Posted on 5/20/08 at 10:03 am to mouton
quote:
This is the best baked chicken you will ever eat!!
Opelousas Chicken
You Sir are correct!!!
I have been cooking this recipe for many years. It is the only way to bake Chicken or Ducks!!!! You will suck the bones.........
Posted on 5/20/08 at 10:24 am to mouton
Here ya go Mout, this is the real deal!!!
CHICKEN & DUMPLINGS
1 Whole Chicken
10 Cups Water
1 Yellow Onion
½ Bell Pepper
2 Stalks of Celery
½ Cup of Green Onions
2 Bay Leaves
2 Tbsp. Real Butter.
½ Cup Milk
Salt, Pepper, Garlic Powder
DUMPLINGS:
3 Cups Flour
2 Tsp. Baking Soda
6 Tbsp. Crisco
1-1/3 Cups Water
Salt & Pepper
Cut Chicken into pieces and place in Stock Pot (12 Qt. Magnalite is perfect) with 10 Cups seasoned Water. Use the entire Chicken including Giblets. Add Onions, Bell Pepper, Celery and Bay leaves. Slow Boil, covered until meat separates from bone (about 1 hour). Let cool.
Remove Chicken into large Bowl, discarding all Skin, Bones, etc. Reserve meat for later.
Make Dumplings on a large floured cutting board. Mix dry ingredients and spice. Cut in Crisco. Add Water slowly and mix making a stiff Dough. Place Dough on board, adding some Flour on top. Roll out Dumplings no less than 1/4" thick. Cut into 1-1/2" x 2" pieces.
Bring Stock back to a boil. Season to taste. Add Dumplings one at a time. Add remaining Flour from cutting board, Butter and Green Onions. Stir gently (be easy with the Dumplings). Reduce heat and simmer, un-covered for 20 minutes.
Cut Chicken into bite size pieces. Add to Stock Pot after Dumplings are cooked. Stir in Milk. Turn off heat, cover and let sit for at least 10 minutes. Lets eat!!!!!!!!!
CHICKEN & DUMPLINGS
1 Whole Chicken
10 Cups Water
1 Yellow Onion
½ Bell Pepper
2 Stalks of Celery
½ Cup of Green Onions
2 Bay Leaves
2 Tbsp. Real Butter.
½ Cup Milk
Salt, Pepper, Garlic Powder
DUMPLINGS:
3 Cups Flour
2 Tsp. Baking Soda
6 Tbsp. Crisco
1-1/3 Cups Water
Salt & Pepper
Cut Chicken into pieces and place in Stock Pot (12 Qt. Magnalite is perfect) with 10 Cups seasoned Water. Use the entire Chicken including Giblets. Add Onions, Bell Pepper, Celery and Bay leaves. Slow Boil, covered until meat separates from bone (about 1 hour). Let cool.
Remove Chicken into large Bowl, discarding all Skin, Bones, etc. Reserve meat for later.
Make Dumplings on a large floured cutting board. Mix dry ingredients and spice. Cut in Crisco. Add Water slowly and mix making a stiff Dough. Place Dough on board, adding some Flour on top. Roll out Dumplings no less than 1/4" thick. Cut into 1-1/2" x 2" pieces.
Bring Stock back to a boil. Season to taste. Add Dumplings one at a time. Add remaining Flour from cutting board, Butter and Green Onions. Stir gently (be easy with the Dumplings). Reduce heat and simmer, un-covered for 20 minutes.
Cut Chicken into bite size pieces. Add to Stock Pot after Dumplings are cooked. Stir in Milk. Turn off heat, cover and let sit for at least 10 minutes. Lets eat!!!!!!!!!
Posted on 5/20/08 at 11:40 am to TreeDawg
Mrs and I Made this last night
Chicken whatchmacallit
2 lbs chicken breast tenders
3 T EV Olive Oil
3 T flour
1/2 cup pinot grigio
1 onion chopped
1 bell pepper chopped
1 T EV olive oil
8 button mushrooms, sliced
1 can stewed tomatoes, hand crushed
1 can artichoke hearts, diced, liquid reserved
fresh Parsley, Thyme and Basil, minced
Old Bay
salt and Pepper
Parmegiano reggiano, grated
whole wheat pasta, boiled,
Season Tenders with Old Bay, salt and pepper, Dust with flour and brown lightly in oil in a large skillet. remove chicken and set aside.
De-glaze pan with wine. saute onions and bell pepper in olive oil about 10 mins.
add tomatoes, mushrooms, artichokes and fresh herbs and simmer covered 10 mins.
cut chicken into bite size pieces and add back to the pan and simmer covered 15 mins.
add parm-reg cheese. add artichoke liquor or wine as needed.
serve over pasta or add pasta to the pan. can also be baked as a caserole but it might dry out.
Chicken whatchmacallit
2 lbs chicken breast tenders
3 T EV Olive Oil
3 T flour
1/2 cup pinot grigio
1 onion chopped
1 bell pepper chopped
1 T EV olive oil
8 button mushrooms, sliced
1 can stewed tomatoes, hand crushed
1 can artichoke hearts, diced, liquid reserved
fresh Parsley, Thyme and Basil, minced
Old Bay
salt and Pepper
Parmegiano reggiano, grated
whole wheat pasta, boiled,
Season Tenders with Old Bay, salt and pepper, Dust with flour and brown lightly in oil in a large skillet. remove chicken and set aside.
De-glaze pan with wine. saute onions and bell pepper in olive oil about 10 mins.
add tomatoes, mushrooms, artichokes and fresh herbs and simmer covered 10 mins.
cut chicken into bite size pieces and add back to the pan and simmer covered 15 mins.
add parm-reg cheese. add artichoke liquor or wine as needed.
serve over pasta or add pasta to the pan. can also be baked as a caserole but it might dry out.
Posted on 5/20/08 at 11:43 am to Benchwarmer
Awesome thread - will be printing this up. BTW Has anyone got a recipe for the Copelands wood grilled chicken with yams?
Posted on 5/20/08 at 12:15 pm to Gris Gris
quote:
Dakota in Covington
This one is the best. We make it every year at Christmas. It's become tradition. I'll have to try Tavo's to see how they compare!!!
Posted on 5/20/08 at 6:09 pm to mouton
Southern Comfort French Toast(no, not the one on airline)
3/4 cup butter, at room temperature
1/3 cup sugar
3/4 teaspoon cinnamon, ground
2/3 cup Southern Comfort
1 30" loaf french bread
7 large eggs
2 cups half and half
1/4 teaspoon salt
2 tablespoons butter
2 tablespoons vegetable oil
1. Cream 3/4 cup butter with sugar and cinnamon then beat in 1/3 cup of Southern Comfort. Cut bread into 1/3, discarding the ends, then slice lengthwise. Thickly spread butter mix on each piece, replace tops, then slice into 1 1/2" slices.
2. Set sliced loaves in 9x13 pan, bottom side down. Beat eggs with half and half and salt till frothy. Pour into pan, coating top crust. Refrigerate for 2 hours turning loaves.
3. Heat 1 tbl. butter and oil in heavy skillet over med heat, saute bread till golden brown on top and bottom crust (3-4 min.) adding oil and butter as needed. Transfer to chafing dish, flame with remaining Southern Comfort.
4. Combine, for syrup, 1/2 cup water, 2 cups brown sugar, 1/2 cup butter, and bring to a boil. Boil for 3 min. then remove from heat and stir in 1 cup of Southern Comfort.
3/4 cup butter, at room temperature
1/3 cup sugar
3/4 teaspoon cinnamon, ground
2/3 cup Southern Comfort
1 30" loaf french bread
7 large eggs
2 cups half and half
1/4 teaspoon salt
2 tablespoons butter
2 tablespoons vegetable oil
1. Cream 3/4 cup butter with sugar and cinnamon then beat in 1/3 cup of Southern Comfort. Cut bread into 1/3, discarding the ends, then slice lengthwise. Thickly spread butter mix on each piece, replace tops, then slice into 1 1/2" slices.
2. Set sliced loaves in 9x13 pan, bottom side down. Beat eggs with half and half and salt till frothy. Pour into pan, coating top crust. Refrigerate for 2 hours turning loaves.
3. Heat 1 tbl. butter and oil in heavy skillet over med heat, saute bread till golden brown on top and bottom crust (3-4 min.) adding oil and butter as needed. Transfer to chafing dish, flame with remaining Southern Comfort.
4. Combine, for syrup, 1/2 cup water, 2 cups brown sugar, 1/2 cup butter, and bring to a boil. Boil for 3 min. then remove from heat and stir in 1 cup of Southern Comfort.
Posted on 5/21/08 at 6:13 am to mouton
Double Corn Pudding
3 tablespoons unsalted butter
6 green onion, chopped
6 6" corn tortilla
5 large eggs
2 large egg yolk
1 1/2 cups heavy cream
1 1/2 cups milk
2 1/2 cups (13 oz) frozen corn, thawed
1. Butter 8x10 baking dish and line with tortillas. In large bowl, whisk eggs with yolks. Add cream and milk and whisk to blend. Stir in onions, corn, 2 tsp salt, and 1/4 tsp pepper. Pour custard over tortillas and refrigerate overnight.
2. Bring dish to room temperature and preheat oven to 325. Place casserole dish in roasting pan. put enough water in roasting pan to cover 1/2 casserole dish. Bake corn pudding in water bath till just set (about 1 hour). Let stand for 10 min. before serving.
3 tablespoons unsalted butter
6 green onion, chopped
6 6" corn tortilla
5 large eggs
2 large egg yolk
1 1/2 cups heavy cream
1 1/2 cups milk
2 1/2 cups (13 oz) frozen corn, thawed
1. Butter 8x10 baking dish and line with tortillas. In large bowl, whisk eggs with yolks. Add cream and milk and whisk to blend. Stir in onions, corn, 2 tsp salt, and 1/4 tsp pepper. Pour custard over tortillas and refrigerate overnight.
2. Bring dish to room temperature and preheat oven to 325. Place casserole dish in roasting pan. put enough water in roasting pan to cover 1/2 casserole dish. Bake corn pudding in water bath till just set (about 1 hour). Let stand for 10 min. before serving.
Posted on 5/21/08 at 8:12 am to tavolatim
quote:
French Toast
Man I love me some home made French Toast and its one of those things I really suck at making. I'm gonna try this one tho Tav..........
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