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Started By
Message
re: What are some good game day food ideas?
Posted on 9/23/20 at 5:46 pm to BallsEleven
Posted on 9/23/20 at 5:46 pm to BallsEleven
quote:
I do all my frying outside and my wok is placed in a ring on my pit
I could live with this for sure. The wife usually has a craving for Chinese food too.
Any good recipes? Outside of the occasional shrimp fried rice, I’m not very experienced in the oriental ways of cooking.
Here's my go to for Egg Rolls (for a crowd) - there is nothing set in stone about the ingredients, use what you have, but I've never had any complaints about this recipe. This recipe makes about 120 egg
rolls but they freeze well stored in zip lock bags. If frozen, thaw between paper towels before frying and be careful of splattering. I buy my egg rolls at Rouses's or Walmart - they are usually located in the vegetable section for some reason.
2 lb. lean ground meat
1/2 lb ground pork
2 medium onions chopped fine
2 cups celery chopped fine
2 (8 0z.) bean sprouts, drained
1 1/2 lbs (3 cups) shrimp, boiled, peeled, and chopped
2 (8 oz.) cans water chestnuts, drained and chopped
5 TBL soy sauce
1 or 2 TBL corn starch or flour dissolved in 1 or 2 TBL water - used to thicken filling
6 to 8 packages of egg roll wrappers (skins) - some brands have 15 to a pack, and some 20 to a pack
Brown meats with the onion and celery
Stir in the bean sprouts, shrimp, and water chestnuts
Cook over low heat, blending well
Stir in the soy sauce and flour/cornstarch mixture and bring to a boil - take off heat and cool
Place 2 TBL of the mixture on edge of the egg roll skin and roll snugly, tucking in the sides and sealing with water moistened fingertips
Deep fry at 350 deg for 3 to 5 minutes until nicely browned.
Don't fry if frozen - thaw between paper towels and dry well first!!!
You may notice that I don't use any cabbage in the recipe - most commercial egg rolls over do the cabbage and I like to have more of the ingredients listed in my recipe.
Tips:
Don't overstuff the eggrolls
Roll and tuck in sides tight
Don't overcrowd the fryer
There are directions on the back of the egg roll wrapper (skins) package giving directions on how to roll and seal - also, most packages have recipes on the back that are good. I've make cheeseburger egg rolls for kids that can't eat seafood, crawfish egg rolls, pork, chicken, all vegetable, and even used the wrappers and added canned apple or cherry canned pie filling (Lucky leaf) and fried them - just like a fried hand pie - good luck
I do all my frying outside and my wok is placed in a ring on my pit
I could live with this for sure. The wife usually has a craving for Chinese food too.
Any good recipes? Outside of the occasional shrimp fried rice, I’m not very experienced in the oriental ways of cooking.
Here's my go to for Egg Rolls (for a crowd) - there is nothing set in stone about the ingredients, use what you have, but I've never had any complaints about this recipe. This recipe makes about 120 egg
rolls but they freeze well stored in zip lock bags. If frozen, thaw between paper towels before frying and be careful of splattering. I buy my egg rolls at Rouses's or Walmart - they are usually located in the vegetable section for some reason.
2 lb. lean ground meat
1/2 lb ground pork
2 medium onions chopped fine
2 cups celery chopped fine
2 (8 0z.) bean sprouts, drained
1 1/2 lbs (3 cups) shrimp, boiled, peeled, and chopped
2 (8 oz.) cans water chestnuts, drained and chopped
5 TBL soy sauce
1 or 2 TBL corn starch or flour dissolved in 1 or 2 TBL water - used to thicken filling
6 to 8 packages of egg roll wrappers (skins) - some brands have 15 to a pack, and some 20 to a pack
Brown meats with the onion and celery
Stir in the bean sprouts, shrimp, and water chestnuts
Cook over low heat, blending well
Stir in the soy sauce and flour/cornstarch mixture and bring to a boil - take off heat and cool
Place 2 TBL of the mixture on edge of the egg roll skin and roll snugly, tucking in the sides and sealing with water moistened fingertips
Deep fry at 350 deg for 3 to 5 minutes until nicely browned.
Don't fry if frozen - thaw between paper towels and dry well first!!!
You may notice that I don't use any cabbage in the recipe - most commercial egg rolls over do the cabbage and I like to have more of the ingredients listed in my recipe.
Tips:
Don't overstuff the eggrolls
Roll and tuck in sides tight
Don't overcrowd the fryer
There are directions on the back of the egg roll wrapper (skins) package giving directions on how to roll and seal - also, most packages have recipes on the back that are good. I've make cheeseburger egg rolls for kids that can't eat seafood, crawfish egg rolls, pork, chicken, all vegetable, and even used the wrappers and added canned apple or cherry canned pie filling (Lucky leaf) and fried them - just like a fried hand pie - good luck
Posted on 9/24/20 at 12:32 am to Gris Gris
quote:
Well, I must be suspect. I've eaten gumbo all year round ever since I was old enough to eat gumbo.
People will stand over hot grills and hot pots of boiling crawfish, crabs, shrimp in the heat, but eating gumbo inside in the AC is wrong...
It’s true man. I’m in that camp too. Right or wrong I just associate that luscious roux smell with the first chill breezes of fall. Even though I may have it occasionally at other times, nothing beats that first chilly fall gumbo.
Posted on 9/24/20 at 8:42 am to BallsEleven
quote:
I don't know how to make small batches of wings so I'll hold off until I have more people over. Everyone over here is occupied with Laura cleanup so won't be the big crowd that we usually have.
Huh?
Posted on 9/24/20 at 9:00 am to BallsEleven
Jambalaya
Gumbo
Bbq pulled pork (for sandwiches, nachos, tacos, etc)
Boudin
Those things where you stuff a jalapeño with cream cheese, wrap it in meat, and then wrap that meat in bacon and grill it (Armadillo eggs?)
Sandwich trays
Stuffed bacon-wrapped pork tenderloin
Gumbo
Bbq pulled pork (for sandwiches, nachos, tacos, etc)
Boudin
Those things where you stuff a jalapeño with cream cheese, wrap it in meat, and then wrap that meat in bacon and grill it (Armadillo eggs?)
Sandwich trays
Stuffed bacon-wrapped pork tenderloin
Posted on 9/24/20 at 11:27 am to bigberg2000
quote:
Huh?
Any time I make wings, I always make way too many so I'll just waiting for another weekend when other people aren't occupied with Hurricane Laura clean up and can come over so I don't fill the fridge up with wings.
Mostly I just make too much wing sauce. Usually I'll freeze any extra sauce but the freezer is loaded right now.
Posted on 9/24/20 at 11:31 am to BallsEleven
Make a Tamale Melt dip.
Layer of Mickey Brown Tamales
Layer of chilli
Layer of jalapenos (optional)
Layer of Shredded Cheese
Bake it till the cheese is bubbly and browning, eat over tortilla or fritos chips
Grill some burgers or tuna steaks
Fry some fish
Make a Chilli and have a chilli frito bar
Make a Taco or Fajita Bar
Layer of Mickey Brown Tamales
Layer of chilli
Layer of jalapenos (optional)
Layer of Shredded Cheese
Bake it till the cheese is bubbly and browning, eat over tortilla or fritos chips
Grill some burgers or tuna steaks
Fry some fish
Make a Chilli and have a chilli frito bar
Make a Taco or Fajita Bar
Posted on 9/24/20 at 11:40 am to BallsEleven
quote:
Any time I make wings, I always make way too many so I'll just waiting for another weekend when other people aren't occupied with Hurricane Laura clean up and can come over so I don't fill the fridge up with wings.
Mostly I just make too much wing sauce. Usually I'll freeze any extra sauce but the freezer is loaded right now.
Can't you just do less wings and make less sauce?
Anyway, I don't think I've seen anyone say chili yet. Make a big pot of chili then grill some hotdogs and make your own french fries for chili cheese dogs and chili cheese fries
Posted on 9/24/20 at 11:56 am to BallsEleven
But wings are easy to scale down. Just get a 20 pack or something. We use them a lot as an app. Just do what you normally do and use a bottled sauce that you can keep in pantry.
Posted on 9/24/20 at 12:00 pm to jchamil
I could but I like getting ideas from other people. I have gotten to the point where I have 5-6 go-to dishes that I do well so I wanted to branch out a bit and use myself as the guinea pig.
Posted on 9/24/20 at 12:29 pm to jchamil
quote:
Anyway, I don't think I've seen anyone say chili yet.
This is what I'm doing Saturday.
Big arse pot of chili (no beans) with 44 Farms ground chuck (Texas baws: Central Market just started carrying it and it's on sale for $4.99/lb and it's f*cking delicious).
Another big arse pot of beans (you may add to your chili at your own risk).
And some cast iron corn bread.
Will probably grill up some Kartchner's boudin and other crap from there.
Can't wait!
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