re: Recipes/Recipe Reviews.....

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.

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.

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.

Do you like that version of it better than Mansur's or Dakota in Covington?

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!!!!!!!!!!!!!

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!!!!!!!!!

Awesome thread - will be printing this up. BTW Has anyone got a recipe for the Copelands wood grilled chicken with yams?

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.

quote:

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French Toast

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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..........