1¼ lb. Andouille Sausage (Polish Kielbasa,French Garlic, Portuguese Linguiça or any that you like)½ lb. smoked ham , cut into ½-inch cubes1 fryer chicken , 3½-4 lb., cut up1-1½ lbs. x-lg./jumbo shrimp½ c. chopped green pepper½ c. sliced green scallions2 Tbs. finely minced parsley1 Tbs. finely minced garlic2 c. chopped onion
+++++++++++++++++++++++++++++++++++++++++++++
THE ROUX
2/3 c. vegetable oil½ c. flour
+++++++++++++++++++++++++++++++++++++++++++++
THE LIQUID AND THE SEASONINGS
2 qt. cold water (or chicken stock, if you prefer)3 tsp. salt1 tsp. freshly ground black pepper1/8 tsp. cayenne (more or less, as you prefer)1½ tsp. dried thyme3 whole bay leaves2½-3 Tbs. filé powder
+++++++++++++++++++++++++++++++++++++++++++++
After assembling the ingredients for the gumbo base, in a heavy 7- to 8-qt. pot or kettle, heat the oil over high heat. Brown the chicken parts in the hot oil, turning them several times to ensure even browning. Remove to a heated platter and place in a preheated 175°oven to keep warm. Make the roux by gradually adding the flour to the oil, stirring constantly. Reduce the heat and cook, always stirring, until a medium brown roux (the color of hazelnuts) is formed. When the roux reaches the right color, immediately add the sausage, ham, onion, green pepper, scallions, parsley, and garlic. Continue cooking over low heat for 10 minutes more, still stirring, then add ½ cup of the water, the reserved chicken pieces, and all the seasonings except the filé powder; mix thoroughly. Gradually stir in the rest of the water. Raise the heat and bring to a boil, then lower the heat and simmer the gumbo for 50 minutes to 1 hour, or until the chicken parts are tender. About 10-15 minutes before the time is up, bring the gumbo to a “high-simmer” and add the shrimp. Simmer just until the shrimp turn pink (about 10 to 12 minutes.) Stir frequently, taking care not to break the pieces of chicken. Remove the pot from the heat and let the simmer die down, then add the filé powder and stir.
Let the gumbo stand in the pot for 5 minutes after adding the filé, then serve in gumbo bowls or deep soup/pasta bowls over boiled long-grain rice.
8 servings.
(note: this basic recipe is taken from The New Orleans Cookbook by Rima and Richard Collin, 1975. I made a couple of changes, but it is fairly faithful to the original recipe. It is your choice what meat and/or seafood you want to use in the gumbo. The above is what we prefer. Also, I highly recommend that you have all your ingredients ready to go before you start cooking. That makes it so much easier! Enjoy.)
Irish Lamb Stew (from The Frugal Gourmet on Our Immigrant Ancestors)
½ lb thickly sliced bacon diced6 lbs boneless lamb shoulder cut into 2-inch pieces1 teaspoon salt½ teaspoon freshly ground black pepper (I do it to my taste)½ cup all-purpose flour2 cloves garlic, peeled & finely chopped1 large yellow onion, peeled & finely chopped½ cup water4 cups beef stock2 teaspoons sugar (I prefer brown sugar)——————4 cups carrots cut into 1 inch pieces2 large yellow onions peeled & sliced3 lbs potatoes, peeled, quartered & cut into ½ inch pieces1 teaspoon dried thyme, whole1 bay leaf½ cup dry white wine (I use vodka but double up on the brown sugar.GarnishChopped parsley
Using a large frying pan, sauté the bacon. Reserve the fat and the bacon.In a large mixing bowl, place the lamb, salt, pepper, and flour. (I prefer to skip the flour, but it’s your call.) Toss to coat the meat evenly. Reheat the frying pan. In batches, toss the meat in the flour to coat evenly, then brown in the reserved bacon fat. If you run out of fat, use a little oil.Transfer the browned meat to a 10-quart stove-top casserole, leaving about 1/4 cup of fat in the frying pan. Add the garlic and diced yellow onion to the pan and sauté until the onion begins to color a bit. Deglaze the frying pan with ½ cup water and add the onion/garlic mixture to the casserole, along with the reserved bacon pieces, beef stock and sugar. Cover and simmer for 1 ½ hours, or until tender.Add the remaining ingredients to the pot and simmer, covered, for about 20 minutes until the vegetables are tender. Check for salt and pepper before serving.Top with the parsley garnish before serving.
Note: This keeps well in the refrigerator. This dish tastes even better reheated.
StelBel’s 2012 Lazy Golumpki(makes about 24 squares, approx. the size of a cabbage roll)
1 lb. ground beef1 lb. ground pork1 C. uncooked, long-cooking white rice1 or 2 lg. onions, chopped fairly small3 tbs. butter or margarine1 1/2 C. shredded cabbage (I use pkg’d. slaw mix)salt & pepper to taste1/2 tsp. garlic powder1 tsp. Italian seasoning1/2 tsp. fennel seed1/4 tsp. nutmeg 1 head of cabbage1 29oz. can of tomato sauce1 packet onion soup mixApprox. 1/2 lb. sliced bacon
Preheat oven to 300º. I used a very large (about 18"Lx12"Wx2"D) pan or 2 standard 9″×13″ lasagna pans.
1. Cook rice according to pkg. directions (usually, 1 c. rice into 2 c. boiling water, a little salt and margarine and simmer for 20 min.) When done, put it into your large mixing bowl to cool.2. Remove cabbage core and separate leaves. Boil in lg. pot of water about 5 min. or until fairly limp. Remove and drain.3. Empty half the tomato sauce into your roasting pan and spread. Then, layer on top of the sauce the cabbage leaves, 2 or 3 deep.4. Melt margarine in a lg. frying pan, then add chopped onion and shredded cabbage and lightly saute on med./high until only translucent. Empty into bowl with rice.5. Lightly brown the ground beef and pork in the same frying pan. Drain and add to rice/veg. mixture in bowl.6. Add seasonings to mixture in bowl. Mix. Taste and adjust seasonings at this point (before adding egg).7. When the mixture has cooled enough so that you could comfortably mix it with your hands, add the beaten egg and mix thoroughly.8. Spread meat mixture over the bottom layer of cabbage. Top with cabbage leaves, 2 deep. 9. Sprinkle onion soup mix over the top, then lay the strips of bacon on top.10. Cover with foil, and cook in oven for 2 hrs. Take the foil off the last 30-45 minutes. Cut into squares and serve with reserved, heated tomato sauce, if desired.
♦dissolve one box of lemon jello in one cup of boiling water. (sugar free works.) put it in the refrigerator. it will be ready to use when it is the consistency of egg whites .meanwhile ,♦drain one can of crushed pineapple. (don’t use fresh.) well drained.♦cream together one cup of sugar (or Splenda, or any other sucralose sweetener) and one block/pack of cream cheese. (low fat is O.K.. don’t use fat free)♦mix your pineapple and cream cheese/sugar mix together.when the lemon jello is ready add it to pineapple/cream cheese/sugar.♦when it is just mixed, (don’t over do it) fold in one container of cool whip. (again, low fat is O.K.. fat free is not .)♦pour it into a prepared graham cracker crust. (if you bake your crust, COOL it very well first.)♦refrigerate it until it is set. overnight is best. garnish with graham cracker crumbs or pineapple chunks.
(mom tried to make it fat free once and it did not set up. i use a store bought crust, just to make it easy.)
(switch out the jello and fruit and it also works with strawberries. an aunt made it with mandarin oranges once. i have made it with wild blackberries, and once with apple pie filling)
mom got the recipe something like 60 years ago, and it has evolved over time. before cool whip what you did was chill your beaters, and bowl, and whip up a can of condensed milk. (not fat free then.)
My uncle once told mom that she could not visit my aunt unless mom brought a cheese cake when she visited!
Estrelita Phillips said, about 8 hours ago (on Andy Capp )
One recipe for Steak and Ale pie coming up!
Recipe for Steak and Ale Pie
Ingredients
1/2 (17.5 ounce) package frozen puff pastry, thawed1 tablespoon lard1/2 pound cubed beef1/4 pound carrots, diced1/4 pound turnips, diced1/2 pound peeled and cubed potatoes1/4 pound onions, diced1 cup water1 cup bitter ale1 tablespoon cornstarch1/4 cup cold watersalt and pepper to taste
Directions
Preheat oven to 375 degrees F (190 degrees C).
Heat a large skillet over high heat. Add lard, then meat. Toss to coat meat, and saute just long enough to brown meat on all sides. Remove from heat. Place meat in a 1 quart baking dish. Add carrots, turnip, potatoes, and onion. Mix well.
Place 1 cup water and ale in a small saucepan. Bring to a simmer. Mix cornstarch with 1/4 cup cold water until smooth. Slowly pour cornstarch mixture into simmering ale mixture, whisking constantly. Continue to simmer until mixture has thickened. Add salt and pepper to taste. Pour mixture over meat and vegetables. Trim puff pastry to fit over top of filling.
Bake in preheated oven for 45 to 50 minutes, until pastry is deep golden brown.
1 1/2 c. flour1/2 t. baking soda1/2 t. salt1/2 t. cinnamon1/2 t. nutmeg1 t. vanilla1/2 c. sugar1/3-1/2 c. oil1 egg12-13 oz. strawberries sliced1/2 c. pecans
Mix dry ingredientsAdd egg and oil, mix well.Add strawberries and nuts, mix well.Pour into greased (or parchment paper lined) loaf pan.Bake at 350° for 55-60 minutes.Let stand overnight before cutting.
The original recipe came from the Tidewater on the Half Shell cookbook and called for 1/2 cup oil and 10 oz of berries. I prefer less oil and more berries. Still moist, but less grease. I use a mix of pecans and black walnuts, but suspect any ground/chopped nuts will do.
Baking time: Cheesecake 1 hour 35 minutes (plus standing time) Cupcakes 35 minutes (check with a wooden pick in the center)
Crust:
•1.5 cups graham cracker crumbs•2 tablespoons sugar•1/4 cup butter or margarine, melted
Filling:
•4 packages (8 oz each) cream cheese or Neufchatel, softened•1 1/3 cup brown sugar•3 large eggs•1/2 cup sour cream•1.5 teaspoons vanilla•Bacon!!
Topping:
•1 egg white•1 tablespoon granulated sugar•1/2 cup sour cream
For the Bacon: Your favorite sweet bacon, perhaps hickory? I usually use a standard package, fry it up, and when it’s still all nice and sweaty I crumble brown sugar over. If you’re feeling adventurous, you could also try any sweet syrup, maple, or sweet liquor would be good too. Just add that sweetness so it meshes with the cheesecake.
Crust:
1.In a medium bowl, combine graham cracker crumbs and sugar. Add the melted butter; stir to combine (or you can do all of this in a food processor).2.Press crumb mixture into a 10″ spring form pan (for cupcakes line cupcake pan with liner cups and press about 1-2 tablespoons of crust mix into the bottom). Use a smooth glass to press crumbs, and chill 30 minutes (or about 15 in the freezer).
Baking:
1.Preheat oven to 325 F. In a large bowl at medium speed, beat cream cheese for 2 minutes. Add sugar.2.On low speed mix in eggs 1 at a time, blending well after each.3.Add sour cream and vanilla until just blended. Arrange bacon either inside, or you can even attempt to line the sides of the pan with bacon. Pour batter into crust. (For cupcakes I like to put one large bacon piece in the center for that porky goodness!)4.Bake for 1 hour. (For the cupcakes it takes significantly less time. I apologize for not having the exact time. I would check at 10 minutes, then every 5 or so after. This recipe will make at least 2 muffin tin-full. Check with a wooden skewer and the tops should get slightly golden)5.Meanwhile, beat egg white until frothy, add sugar and beat until soft peaks form. Fold into sour cream until blended. Spread on top of cake after 1 hour (and when the cupcakes are mostly done). Return to oven; bake until set (about 20 minutes for the cake, 10 minutes for the cupcakes). Turn off oven and let sit with the door ajar for 30 minutes.
NUT LOAF 1 cup cooked rice 1 cup chopped walnuts 12 oz. shredded cheddar
1/2 cup quick oatmeal (uncooked)half an onion, chopped and sauteedgarlic to taste, minced and sauteed3 eggs1 tsp saltpepper to tastespices to taste (basil, oregano, rosemary, parsley, thyme, etc.)
Mix and put into a greased loaf pan. Bake at 350 for 45 minutes.
2-1/2 c whole wheat unbleached flour3/4 c white unbleached flour1c corn meal3/4c oats~2 eggs1/3 c peanut butter1/4 c oil I prefer canola1-1/2c water1/4c apple sauce1t vanilla~Mix liquids together, stir into dry ingredientsI put peanut butter in microwave for a few seconds, makes it easier to mix.~I usually cut recipe in half~Bake at 350 for about 20 minutes~I drop by a small teaspoon, or make a small roll. Chance is asmall dog. Always refrigerate in an airtight container, and freeze if not going to be used in a week or so.Hi StelBel. Hope your pup enjoys
no recipe StelBel.i just put the right stuff into the pot.
i don’t measure anything on this one.i poor the herbs into my hand until it looks like enough.
i start by cleaning about half of a 16oz bag of beans.use what you like.i boil a pot of watter, take it off of the heat, and put the beans in to soak. 3 or 4 hours.
i always start by chopping half of a onion and 2 or 3 or 4 carrots.today i used the last three carrots in the bottom of the vegetable keeper.: ) they were limp, to say the least.
if im using bacon i start it first. cut about four slices into pieces about as wide as your thumb, and render the fat out. then you sweat the onions and carrots in that.
i f i use ham hocks i cook the onion and carrot in canola oil.
when i start getting some glazing on the bottom of the pot, i add my celery. i like to use the celery heart with all the green.dont cook that to long, or you will burn the leaves.
add a can of stock for broth and get all the color off of the bottom of the pot thats called deglazing.
when that starts boiling i simmer it for a few minuets.
then i add the garlic, herbage, spices, ham hock, and beans.
return it to a simmer, and cook it the rest of the afternoon.
at some point before i serve it (a half an hour?) i take the ham hock out and take the meat off of it and put the meat back into the pot.
sooo…as you can see, its not so much a recipe as it is a construction.
Ohmygodits DipOne 6.5 oz. can Mushroom Pieces & Stems, VERY well drained and minced.One 4 oz. can Chopped Green Chilies, drained. (Chopped jalapeños may be substitute if you want it hot.)One 4.25oz. can Chopped Ripe Olives.One 2 oz can Anchovies, VERY well drained. (If you omit the anchovies, you will need to add salt at some point.)1/4 cup finely chopped green onion. (More or less to taste.)1 to 3 Tbsp. Parmesan Cheese, to taste.Between 1 tsp. and 1 Tbsp. Extra Virgin Olive Oil, depending on moisture content of mix. (You dont want it soggy.)Black Pepper.Herbs to taste. I use Dill Weed and Basil.Mix in resealable bowl and let marinate overnight.Serve with chips or crackers.
This tourtiere recipe originated in Quebec and is frequently enjoyed in the winter months, particularly during the holidays. There are no absolute rules for making this meat pie. Some variations can include root vegetables, veal, or seafood in the filling
The pastry itself is even up to individual interpretation; classic pastry dough is the most widely-known version, but some cooks swear by a seasoned mashed potato topping. Any way you make it, this French Canadian meat pie is a delicious way to warm up on a cold evening.
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour, 20 minutes
IngredientsPate Brisee or store-bought pastry dough for a double crust.1 tablespoon light olive or canola oil½ pound ground pork½ pound ground beef¾ cup chopped onions1 clove garlic, crushed and finely chopped⅓ cup shredded carrots¼ cup finely chopped celery⅔ cup beef stock2 tsp Cognac1 tsp dried parsley¾ tsp salt (I use about ⅓ tsp. Pork already has enough sodium for my liking)¼ tsp ground black pepper¼ tsp dried sage¼ tsp dried thyme1/16 tsp ground cloves1/16 tsp grated nutmeg1/16 tsp ground cinnamon1 tablespoon dry bread crumbs
PreparationPreheat an oven to 400F. Roll the pastry dough into 2 equal-sized circles to fit a 9-inch pie pan. Line the bottom of the pie pan with 1 circle and set aside the prepared pie pan and remaining pastry for later.
Using a large skillet, heat the oil over medium-high heat and sauté the pork, beef, onion, garlic, carrots and celery until the vegetables are tender and the meat is cooked through. Drain any excess fat from the pan. Add the beef stock, Cognac, herbs and spices to the meat and vegetables; simmer the mixture over low-medium heat, covered for about 15 to 20 minutes.
Remove the skillet from the heat and stir in the dry bread crumbs into the mixture. Allow the meat filling to sit for 3 minutes. Before the next step, I like to smooth out any lumps by placing the mixture into a blender for a couple short pulses. Then, spoon the filling into the prepared pie pan and top with the remaining pastry dough. Crimp the dough shut, flute the edges, cut vents in the top and bake the pie for 12 minutes. Reduce the oven heat to 350F and continue baking the pie for 25 to 30 minutes, until the pastry is golden brown.
(Excellent with French Canadian meat pie, Cajun meat loaf, roast beef sandwiches, hamburgers, pot roast and Cajun shepherd’s pie.)
¾ cup chopped onions½ cup chopped green bell peppers¼ cup chopped celery¼ cup vegetable oil¼ cup + 1 tablespoon all purpose flour¾ tsp ground red pepper (preferably cayenne) ½ tsp black pepper½ tsp white pepper2 bay leaves¼ cup minced jalapeno peppers, see note1 tsp minced garlic3 cups basic beef stock
Note: Fresh jalapenos are preferred. If you have to use pickled ones, rinse as much vinegar from them as you can.
Combine onions, bell peppers and celery in a small bowl and set aside while you start the roux. The roux we use here is light brown. Therefore, instead of heating the oil to the smoking stage, we heat it only to 250º; this prevents the roux from getting too brown.
In a heavy 2-quart saucepan, heat the oil over medium-low heat to about 250º. With a metal whisk, whisk in the flour a little at a time until smooth. Continue cooking, whisking constantly, until roux is light brown, about 2 to 3 minutes. Be careful not to let the roux scorch or splash on your skin. Remove from heat and with a spoon immediately add in the vegetable mixture and the red, white and black peppers; return pan to high heat and cook about 2 minutes, stirring constantly. Add the bay leaves, jalapeno peppers and garlic, stirring well. Continue cooking about 2 minutes, stirring constantly. (We’re cooking the vegetables and seasoning in the light roux so the mixture should be quite pasty.) Remove from heat.
In a separate 2-quart saucepan, bring the stock to a boil. Add the roux mixture by spoonfuls to the boiling stock, stirring until dissolved between each addition. Bring mixture to a boil, then reduce heat to a simmer and cook until the sauces reduces to 3½ cups, about 15 minutes. Skim any oil from the top and serve immediately.
Linguist’sRed Beans and Rice (posted on Ballard St. on 12/3/2012)
This is not quite the way I make RB&R ( I prefer to soak the beans overnight, rinse and toss in the slow cooker with everything else and cook covered on low for about 9 hrs. in about 8 cups of water, then 1 hour on high, uncovered to reduce liquid and thicken to creamy texture ) but the ingredients are pretty much the same:
3-4 garlic cloves chopped3 or 4 chopped jalapenos1/4 cup chopped green peppersTony Chachere’s Creole Seasoning or salt & pepper to tasteCayenne pepper to taste 1/4 cup vegetable oil ( omit if using slow cooker )1 lb. dried red beans1 lb, Diced ham ( ham hock is optional but great if you have )1/2 lb Andoulle sausage browned and sliced in 1" rings ( optional )1 Large chopped onion1 cup chopped Bell pepper1/2 cup chopped celery.>>>>>>>>>>>>>>>>>>>.>>>.Soak beans in pot of water for an hour. Wash beans, add fresh water to cover beans and bring to boil. Let beans boil for a half hour, then add ingredients. Bring to a boil, then reduce heat to simmer for 3 hrs. Add water as needed to make a creamy consistency. Serve over hot rice.
Linguist’sGUMBO (posted on Ballard St. on 12/2/2012)
I’m back with the Gumbo ! For those of you who can’t be here to have some, you can make it at home following my basic recipe. Like all cooks, I add a little extra or subtract depending on mood and people’s taste. Improvise and enjoy.
4 ounces vegetable or olive oil4 ounces all-purpose flour1 1/2 pounds raw, whole, head-on medium-sized (31-50 count) shrimp2 quarts water1 cup diced onion1/2 cup diced celery1/2 cup diced green peppers 3 tablespoons fresh finely chopped garlic1/2 cup peeled, seeded and chopped tomato1 tablespoon kosher salt1 teaspoon Tony Chachere’s Creole Seasoning1 teaspoon freshly ground black pepper1 teaspoon fresh thyme, chopped1 teaspoon cayenne pepper2 bay leaves1/2 pound andouille sausage, cut into 1/4-inch pieces and browned1 tablespoon file powderDirectionsPreheat the oven to 350 degrees F.
Place the vegetable oil and flour into a 5 to 6-quart cast iron Dutch oven and whisk together to combine. Place on the middle shelf of the oven, uncovered, and bake for 1 1/2 hours, whisking 2 to 3 times throughout the cooking process.
While the roux is baking, de-head, peel and devein the shrimp. Place the shrimp in a bowl and set in the refrigerator. Place the heads and shells in a 4-quart saucepan along with the 2 quarts of water, set over high heat and bring to a boil. Decrease the heat to low and simmer for 1 hour or until the liquid has reduced to 1-quart. Remove from the heat and strain the liquid into a container, discarding the solids.
Once the roux is done, carefully remove it from the oven and set over medium-high heat. Gently add the onions, celery, green peppers and garlic and cook, moving constantly for 7 to 8 minutes or until the onions begin to turn translucent. Add the tomatoes, salt, black pepper, thyme, cayenne pepper, creole seasoning, and bay leaves and stir to combine. Gradually add the shrimp broth while whisking continually. Decrease the heat to low, cover and cook for 35 minutes. Turn off the heat, add the shrimp and sausage and stir to combine. Add the file powder while stirring constantly. Cover and allow to sit for 10 minutes prior to serving. Serve over rice.
Happy to be working. said, (on 3/7/2013 Citizen Dog)
@StelBel
Baking Powder Biscuits
3 cups flour1 tablespoon baking powder3/4 teaspoon cream of tartarMy recipe calls for salt and sugar. I add _ some_ salt and some artificial sweetener.Cut in 3/4 cup butter. If you don’t have a pastry cutter, get one. It’s better than using a fork.Add one cup of milk and mix until _ just_ moistKneed to bring together, but as little as possible.Roll out to about 3/4 inch.450°F for ten to fifteen minutes.
Breakfast Bars1 cup whole wheat flour½ cup milled flax seed1 cup rolled oats¼ to ½ cup hulled sunflower seeds¼ cup oat germ1 teaspoon baking soda1 teaspoon baking powder4 Tablespoons of ground cinnamon4 Tablespoons of wheat germ4 Tablespoons of chia seeds (opt)Mix those dry ingredients together and hold.In a food processor: pulse 1 cup of walnuts (save for last) 3 organic apples cored and pulsed (mini processor can do a whole apple at one time)½ cup raisons soaked with at least 2 Tablespoons of Vencedora vanilla (Vencedora is my fav- and is certified REAL vanilla – not the stuff that some Mexican vanilla has)Beat 3/4 stick of room temp butter and add apples and 3 eggs while beating.Then gradually add dry ingredients and then raison/vanilla mix, and 1 cup chopped walnuts.Mix only until no dry portions and flatten into a greased rectangular baking pan. It is very thick so allow time to smooth out. Be sure to flatten evenly across the pan.Start preheat just before greasing pan and should be hot just about when it is flat.Bake at 350 for 25 min.Cut into 12 bars (or 16 for smaller appetites) when cooled. I keep frozen in a box/bag and heat each briefly in micro before eating.Vencedora http://leosimports.com/lavencedoravanillamexicanpurevanilla3179floz.aspx comes in approx. quart bottles and is $10-12 plus shipping.
10 oz. semi sweet chocolate, chopped, or 1.5 cups semi sweet chocolate chips1 19 oz. can chickpeas, drained and rinsed4 eggs(optional) 3/4 cup brown sugar, or teaspoon vanilla, or maple syrup to taste. (I use the vanilla)
Preheat oven to 350 degrees FMelt chocolate in double boiler over low/medium heatPut drained chickpeas and eggs in blender and puree until smoothAdd melted chocolate and blend thoroughlyAdd optional sweeteners as desired
Pour into a 9 " round or heart-shaped pan lined with parchment or dusted with gluten free cocao powder (Fry’s)Bake in oven for 40 minutes or until straw comes out clean.
I always cook ahead for my lunches at work, but seldom use a recipe. When I put together this curry, I experimented with the spices and clementine. After being asked for the recipe, I put it to paper for the first time. This was two years ago, and it’s still a favorite. It doubles easily and tastes wonderful the next day, too! ….. Shikamoo
2 small steaks (e.g. eye of round), thinly sliced1 medium onion, chopped or cut into 8 wedges1-2 cloves of garlic, finely minced1 clementine, peeled and divided1-2 handfuls of Thompson raisins1 TBSP. Sharwood’s Indian Curry (medium)½ TSP.ground ginger or fresh minced ginger½ TSP. cloves (ground), or cinnamon (optional, but
recommended)
salt and pepper to taste (I grind both)1 oz Port or Red Wine
In a bowl, place meat, onion, garlic, orange and raisins. In a small dish, combine spices with wine and enough water to blend. Pour mixture over beef and thoroughly coat. Refrigerate for 1-2 hours.
Preheat oven to 325°F. Put 2 TBSP. of oil in small roasting pan and spread meat mixture in pan. Cover and bake in heated oven for 30-40 minutes. Add water for saucier curry.
1 1/2 cups of kosher salt (add another cup if using the Diamond Crystal brand)
3 pounds well-scrubbed small red or white potatoes, as uniform in size as possible and with skins on
1 stick butter, cut into pieces
Freshly snipped herbs (optional)
Pepper.
1. Bring salt and water to a boil and add potatoes. Cook until tender, about 25 minutes.
2. Drain potatoes in a strainer and place pot back on stove over medium heat and add butter. When just melted, after about a minute, add potatoes and, if desired, herbs and black pepper. Toss and serve immediately.
Happy, happy, happy!!! (Good luck, Aaron) PRO Member said, on 6/18/2014
Creeping Crust Peach Cobbler
Melt one cube butter in 2 qt casserole, in 450c oven.Mix one cup each flower, sugar, and milk, and 2 tsp baking powder. Add some cinnamon if you wish.Pour on top of the butter, but don’t mix.Pour on top of the batter one large can of peaches, with the syrup .Bake for about 30 min.
I posted this on “Heart of the City” just two weeks ago. But rather than post a link I thought I’d just re-post the recipe.This is good! I can remember this at many Thanksgiving and Christmas dinners. It doesn’t take long to make either.
Cole Slaw (From my mother’s cook book.)
1/4 cup cider vinegar1 teaspoon salt1/4 teaspoon pepper1/2 teaspoon dry mustard1 tablespoon white vinegar1 tablespoon salad oil1 egg2 tablespoons light cream (10% milk fat)3 cups cabbage, chilled and shredded
Measure vinegar, salt, pepper, mustard, sugar and salad oil into saucepan heat to boiling point. Slightly beat egg; pour hot mixture over it**. Blend well and cook over very low heat until thickened. Remove from heat; beat in cream. Pour over cabbage and mix. Chill. (Yield six servings)
Note from me:
**Allow the hot mixture to cool to “warm” before pouring over the egg, otherwise the egg will cook before blending.
StelBel almost 12 years ago
Chicken,Shrimp,Ham and Sausage Filé Gumbo
THE GUMBO BASE
1¼ lb. Andouille Sausage (Polish Kielbasa,French Garlic, Portuguese Linguiça or any that you like)½ lb. smoked ham , cut into ½-inch cubes1 fryer chicken , 3½-4 lb., cut up1-1½ lbs. x-lg./jumbo shrimp½ c. chopped green pepper½ c. sliced green scallions2 Tbs. finely minced parsley1 Tbs. finely minced garlic2 c. chopped onion
+++++++++++++++++++++++++++++++++++++++++++++
THE ROUX
2/3 c. vegetable oil½ c. flour
+++++++++++++++++++++++++++++++++++++++++++++
THE LIQUID AND THE SEASONINGS
2 qt. cold water (or chicken stock, if you prefer)3 tsp. salt1 tsp. freshly ground black pepper1/8 tsp. cayenne (more or less, as you prefer)1½ tsp. dried thyme3 whole bay leaves2½-3 Tbs. filé powder
+++++++++++++++++++++++++++++++++++++++++++++
After assembling the ingredients for the gumbo base, in a heavy 7- to 8-qt. pot or kettle, heat the oil over high heat. Brown the chicken parts in the hot oil, turning them several times to ensure even browning. Remove to a heated platter and place in a preheated 175°oven to keep warm. Make the roux by gradually adding the flour to the oil, stirring constantly. Reduce the heat and cook, always stirring, until a medium brown roux (the color of hazelnuts) is formed. When the roux reaches the right color, immediately add the sausage, ham, onion, green pepper, scallions, parsley, and garlic. Continue cooking over low heat for 10 minutes more, still stirring, then add ½ cup of the water, the reserved chicken pieces, and all the seasonings except the filé powder; mix thoroughly. Gradually stir in the rest of the water. Raise the heat and bring to a boil, then lower the heat and simmer the gumbo for 50 minutes to 1 hour, or until the chicken parts are tender. About 10-15 minutes before the time is up, bring the gumbo to a “high-simmer” and add the shrimp. Simmer just until the shrimp turn pink (about 10 to 12 minutes.) Stir frequently, taking care not to break the pieces of chicken. Remove the pot from the heat and let the simmer die down, then add the filé powder and stir.
Let the gumbo stand in the pot for 5 minutes after adding the filé, then serve in gumbo bowls or deep soup/pasta bowls over boiled long-grain rice.
8 servings.
(note: this basic recipe is taken from The New Orleans Cookbook by Rima and Richard Collin, 1975. I made a couple of changes, but it is fairly faithful to the original recipe. It is your choice what meat and/or seafood you want to use in the gumbo. The above is what we prefer. Also, I highly recommend that you have all your ingredients ready to go before you start cooking. That makes it so much easier! Enjoy.)
StelBel
StelBel almost 12 years ago
Citizen GROG! said, 3 months ago
Irish Lamb Stew (from The Frugal Gourmet on Our Immigrant Ancestors)
½ lb thickly sliced bacon diced6 lbs boneless lamb shoulder cut into 2-inch pieces1 teaspoon salt½ teaspoon freshly ground black pepper (I do it to my taste)½ cup all-purpose flour2 cloves garlic, peeled & finely chopped1 large yellow onion, peeled & finely chopped½ cup water4 cups beef stock2 teaspoons sugar (I prefer brown sugar)——————4 cups carrots cut into 1 inch pieces2 large yellow onions peeled & sliced3 lbs potatoes, peeled, quartered & cut into ½ inch pieces1 teaspoon dried thyme, whole1 bay leaf½ cup dry white wine (I use vodka but double up on the brown sugar.GarnishChopped parsley
Using a large frying pan, sauté the bacon. Reserve the fat and the bacon.In a large mixing bowl, place the lamb, salt, pepper, and flour. (I prefer to skip the flour, but it’s your call.) Toss to coat the meat evenly. Reheat the frying pan. In batches, toss the meat in the flour to coat evenly, then brown in the reserved bacon fat. If you run out of fat, use a little oil.Transfer the browned meat to a 10-quart stove-top casserole, leaving about 1/4 cup of fat in the frying pan. Add the garlic and diced yellow onion to the pan and sauté until the onion begins to color a bit. Deglaze the frying pan with ½ cup water and add the onion/garlic mixture to the casserole, along with the reserved bacon pieces, beef stock and sugar. Cover and simmer for 1 ½ hours, or until tender.Add the remaining ingredients to the pot and simmer, covered, for about 20 minutes until the vegetables are tender. Check for salt and pepper before serving.Top with the parsley garnish before serving.Note: This keeps well in the refrigerator. This dish tastes even better reheated.
StelBel almost 12 years ago
StelBel’s 2012 Lazy Golumpki(makes about 24 squares, approx. the size of a cabbage roll)
1 lb. ground beef1 lb. ground pork1 C. uncooked, long-cooking white rice1 or 2 lg. onions, chopped fairly small3 tbs. butter or margarine1 1/2 C. shredded cabbage (I use pkg’d. slaw mix)salt & pepper to taste1/2 tsp. garlic powder1 tsp. Italian seasoning1/2 tsp. fennel seed1/4 tsp. nutmeg 1 head of cabbage1 29oz. can of tomato sauce1 packet onion soup mixApprox. 1/2 lb. sliced bacon
Preheat oven to 300º. I used a very large (about 18"Lx12"Wx2"D) pan or 2 standard 9″×13″ lasagna pans.
1. Cook rice according to pkg. directions (usually, 1 c. rice into 2 c. boiling water, a little salt and margarine and simmer for 20 min.) When done, put it into your large mixing bowl to cool.2. Remove cabbage core and separate leaves. Boil in lg. pot of water about 5 min. or until fairly limp. Remove and drain.3. Empty half the tomato sauce into your roasting pan and spread. Then, layer on top of the sauce the cabbage leaves, 2 or 3 deep.4. Melt margarine in a lg. frying pan, then add chopped onion and shredded cabbage and lightly saute on med./high until only translucent. Empty into bowl with rice.5. Lightly brown the ground beef and pork in the same frying pan. Drain and add to rice/veg. mixture in bowl.6. Add seasonings to mixture in bowl. Mix. Taste and adjust seasonings at this point (before adding egg).7. When the mixture has cooled enough so that you could comfortably mix it with your hands, add the beaten egg and mix thoroughly.8. Spread meat mixture over the bottom layer of cabbage. Top with cabbage leaves, 2 deep. 9. Sprinkle onion soup mix over the top, then lay the strips of bacon on top.10. Cover with foil, and cook in oven for 2 hrs. Take the foil off the last 30-45 minutes. Cut into squares and serve with reserved, heated tomato sauce, if desired.
StelBel almost 12 years ago
noicantspell Hallford said,
REFRIGERATOR PINEAPPLE CREAM CHEESECAKE
♦dissolve one box of lemon jello in one cup of boiling water. (sugar free works.) put it in the refrigerator. it will be ready to use when it is the consistency of egg whites .meanwhile ,♦drain one can of crushed pineapple. (don’t use fresh.) well drained.♦cream together one cup of sugar (or Splenda, or any other sucralose sweetener) and one block/pack of cream cheese. (low fat is O.K.. don’t use fat free)♦mix your pineapple and cream cheese/sugar mix together.when the lemon jello is ready add it to pineapple/cream cheese/sugar.♦when it is just mixed, (don’t over do it) fold in one container of cool whip. (again, low fat is O.K.. fat free is not .)♦pour it into a prepared graham cracker crust. (if you bake your crust, COOL it very well first.)♦refrigerate it until it is set. overnight is best. garnish with graham cracker crumbs or pineapple chunks.
(mom tried to make it fat free once and it did not set up. i use a store bought crust, just to make it easy.)
(switch out the jello and fruit and it also works with strawberries. an aunt made it with mandarin oranges once. i have made it with wild blackberries, and once with apple pie filling)
mom got the recipe something like 60 years ago, and it has evolved over time. before cool whip what you did was chill your beaters, and bowl, and whip up a can of condensed milk. (not fat free then.)
My uncle once told mom that she could not visit my aunt unless mom brought a cheese cake when she visited!
StelBel almost 12 years ago
Estrelita Phillips said, about 8 hours ago (on Andy Capp )
One recipe for Steak and Ale pie coming up!
Recipe for Steak and Ale Pie
Ingredients
1/2 (17.5 ounce) package frozen puff pastry, thawed1 tablespoon lard1/2 pound cubed beef1/4 pound carrots, diced1/4 pound turnips, diced1/2 pound peeled and cubed potatoes1/4 pound onions, diced1 cup water1 cup bitter ale1 tablespoon cornstarch1/4 cup cold watersalt and pepper to taste
Directions
Preheat oven to 375 degrees F (190 degrees C).
Heat a large skillet over high heat. Add lard, then meat. Toss to coat meat, and saute just long enough to brown meat on all sides. Remove from heat. Place meat in a 1 quart baking dish. Add carrots, turnip, potatoes, and onion. Mix well.
Place 1 cup water and ale in a small saucepan. Bring to a simmer. Mix cornstarch with 1/4 cup cold water until smooth. Slowly pour cornstarch mixture into simmering ale mixture, whisking constantly. Continue to simmer until mixture has thickened. Add salt and pepper to taste. Pour mixture over meat and vegetables. Trim puff pastry to fit over top of filling.
Bake in preheated oven for 45 to 50 minutes, until pastry is deep golden brown.
StelBel almost 12 years ago
Saucy1121 said, 3 months ago
For those who asked yesterday:
STRAWBERRY BREAD
1 1/2 c. flour1/2 t. baking soda1/2 t. salt1/2 t. cinnamon1/2 t. nutmeg1 t. vanilla1/2 c. sugar1/3-1/2 c. oil1 egg12-13 oz. strawberries sliced1/2 c. pecans
Mix dry ingredientsAdd egg and oil, mix well.Add strawberries and nuts, mix well.Pour into greased (or parchment paper lined) loaf pan.Bake at 350° for 55-60 minutes.Let stand overnight before cutting.
The original recipe came from the Tidewater on the Half Shell cookbook and called for 1/2 cup oil and 10 oz of berries. I prefer less oil and more berries. Still moist, but less grease. I use a mix of pecans and black walnuts, but suspect any ground/chopped nuts will do.
x_Tech almost 12 years ago
Sweet Bacon Cheesecake and/or Cupcake
Baking time: Cheesecake 1 hour 35 minutes (plus standing time) Cupcakes 35 minutes (check with a wooden pick in the center)
Crust:
•1.5 cups graham cracker crumbs•2 tablespoons sugar•1/4 cup butter or margarine, melted
Filling:
•4 packages (8 oz each) cream cheese or Neufchatel, softened•1 1/3 cup brown sugar•3 large eggs•1/2 cup sour cream•1.5 teaspoons vanilla•Bacon!!
Topping:
•1 egg white•1 tablespoon granulated sugar•1/2 cup sour cream
For the Bacon: Your favorite sweet bacon, perhaps hickory? I usually use a standard package, fry it up, and when it’s still all nice and sweaty I crumble brown sugar over. If you’re feeling adventurous, you could also try any sweet syrup, maple, or sweet liquor would be good too. Just add that sweetness so it meshes with the cheesecake.
Crust:
1.In a medium bowl, combine graham cracker crumbs and sugar. Add the melted butter; stir to combine (or you can do all of this in a food processor).2.Press crumb mixture into a 10″ spring form pan (for cupcakes line cupcake pan with liner cups and press about 1-2 tablespoons of crust mix into the bottom). Use a smooth glass to press crumbs, and chill 30 minutes (or about 15 in the freezer).
Baking:
1.Preheat oven to 325 F. In a large bowl at medium speed, beat cream cheese for 2 minutes. Add sugar.2.On low speed mix in eggs 1 at a time, blending well after each.3.Add sour cream and vanilla until just blended. Arrange bacon either inside, or you can even attempt to line the sides of the pan with bacon. Pour batter into crust. (For cupcakes I like to put one large bacon piece in the center for that porky goodness!)4.Bake for 1 hour. (For the cupcakes it takes significantly less time. I apologize for not having the exact time. I would check at 10 minutes, then every 5 or so after. This recipe will make at least 2 muffin tin-full. Check with a wooden skewer and the tops should get slightly golden)5.Meanwhile, beat egg white until frothy, add sugar and beat until soft peaks form. Fold into sour cream until blended. Spread on top of cake after 1 hour (and when the cupcakes are mostly done). Return to oven; bake until set (about 20 minutes for the cake, 10 minutes for the cupcakes). Turn off oven and let sit with the door ajar for 30 minutes.
Cool on a wire rack. Enjoy!
Happy, happy, happy!!! Premium Member almost 12 years ago
NUT LOAF 1 cup cooked rice 1 cup chopped walnuts 12 oz. shredded cheddar
1/2 cup quick oatmeal (uncooked)half an onion, chopped and sauteedgarlic to taste, minced and sauteed3 eggs1 tsp saltpepper to tastespices to taste (basil, oregano, rosemary, parsley, thyme, etc.)Mix and put into a greased loaf pan. Bake at 350 for 45 minutes.
Molly mcgee almost 12 years ago
Chances dog biscuits:
2-1/2 c whole wheat unbleached flour3/4 c white unbleached flour1c corn meal3/4c oats~2 eggs1/3 c peanut butter1/4 c oil I prefer canola1-1/2c water1/4c apple sauce1t vanilla~Mix liquids together, stir into dry ingredientsI put peanut butter in microwave for a few seconds, makes it easier to mix.~I usually cut recipe in half~Bake at 350 for about 20 minutes~I drop by a small teaspoon, or make a small roll. Chance is asmall dog. Always refrigerate in an airtight container, and freeze if not going to be used in a week or so.Hi StelBel. Hope your pup enjoys
Happy, happy, happy!!! Premium Member over 11 years ago
no recipe StelBel.i just put the right stuff into the pot.
i don’t measure anything on this one.i poor the herbs into my hand until it looks like enough.
i start by cleaning about half of a 16oz bag of beans.use what you like.i boil a pot of watter, take it off of the heat, and put the beans in to soak. 3 or 4 hours.
i always start by chopping half of a onion and 2 or 3 or 4 carrots.today i used the last three carrots in the bottom of the vegetable keeper.: ) they were limp, to say the least.
if im using bacon i start it first. cut about four slices into pieces about as wide as your thumb, and render the fat out. then you sweat the onions and carrots in that.
i f i use ham hocks i cook the onion and carrot in canola oil.
when i start getting some glazing on the bottom of the pot, i add my celery. i like to use the celery heart with all the green.dont cook that to long, or you will burn the leaves.
add a can of stock for broth and get all the color off of the bottom of the pot thats called deglazing.
when that starts boiling i simmer it for a few minuets.
then i add the garlic, herbage, spices, ham hock, and beans.
return it to a simmer, and cook it the rest of the afternoon.
at some point before i serve it (a half an hour?) i take the ham hock out and take the meat off of it and put the meat back into the pot.
sooo…as you can see, its not so much a recipe as it is a construction.
Happy, happy, happy!!! Premium Member over 11 years ago
Ohmygodits DipOne 6.5 oz. can Mushroom Pieces & Stems, VERY well drained and minced.One 4 oz. can Chopped Green Chilies, drained. (Chopped jalapeños may be substitute if you want it hot.)One 4.25oz. can Chopped Ripe Olives.One 2 oz can Anchovies, VERY well drained. (If you omit the anchovies, you will need to add salt at some point.)1/4 cup finely chopped green onion. (More or less to taste.)1 to 3 Tbsp. Parmesan Cheese, to taste.Between 1 tsp. and 1 Tbsp. Extra Virgin Olive Oil, depending on moisture content of mix. (You dont want it soggy.)Black Pepper.Herbs to taste. I use Dill Weed and Basil.Mix in resealable bowl and let marinate overnight.Serve with chips or crackers.
GROG Premium Member over 11 years ago
This tourtiere recipe originated in Quebec and is frequently enjoyed in the winter months, particularly during the holidays. There are no absolute rules for making this meat pie. Some variations can include root vegetables, veal, or seafood in the filling
The pastry itself is even up to individual interpretation; classic pastry dough is the most widely-known version, but some cooks swear by a seasoned mashed potato topping. Any way you make it, this French Canadian meat pie is a delicious way to warm up on a cold evening.
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour, 20 minutes
IngredientsPate Brisee or store-bought pastry dough for a double crust.1 tablespoon light olive or canola oil½ pound ground pork½ pound ground beef¾ cup chopped onions1 clove garlic, crushed and finely chopped⅓ cup shredded carrots¼ cup finely chopped celery⅔ cup beef stock2 tsp Cognac1 tsp dried parsley¾ tsp salt (I use about ⅓ tsp. Pork already has enough sodium for my liking)¼ tsp ground black pepper¼ tsp dried sage¼ tsp dried thyme1/16 tsp ground cloves1/16 tsp grated nutmeg1/16 tsp ground cinnamon1 tablespoon dry bread crumbs
PreparationPreheat an oven to 400F. Roll the pastry dough into 2 equal-sized circles to fit a 9-inch pie pan. Line the bottom of the pie pan with 1 circle and set aside the prepared pie pan and remaining pastry for later.
Using a large skillet, heat the oil over medium-high heat and sauté the pork, beef, onion, garlic, carrots and celery until the vegetables are tender and the meat is cooked through. Drain any excess fat from the pan. Add the beef stock, Cognac, herbs and spices to the meat and vegetables; simmer the mixture over low-medium heat, covered for about 15 to 20 minutes.
Remove the skillet from the heat and stir in the dry bread crumbs into the mixture. Allow the meat filling to sit for 3 minutes. Before the next step, I like to smooth out any lumps by placing the mixture into a blender for a couple short pulses. Then, spoon the filling into the prepared pie pan and top with the remaining pastry dough. Crimp the dough shut, flute the edges, cut vents in the top and bake the pie for 12 minutes. Reduce the oven heat to 350F and continue baking the pie for 25 to 30 minutes, until the pastry is golden brown.
This recipe makes 6 to 8 servings.
GROG Premium Member over 11 years ago
(Excellent with French Canadian meat pie, Cajun meat loaf, roast beef sandwiches, hamburgers, pot roast and Cajun shepherd’s pie.)
¾ cup chopped onions½ cup chopped green bell peppers¼ cup chopped celery¼ cup vegetable oil¼ cup + 1 tablespoon all purpose flour¾ tsp ground red pepper (preferably cayenne) ½ tsp black pepper½ tsp white pepper2 bay leaves¼ cup minced jalapeno peppers, see note1 tsp minced garlic3 cups basic beef stock
Note: Fresh jalapenos are preferred. If you have to use pickled ones, rinse as much vinegar from them as you can.
Combine onions, bell peppers and celery in a small bowl and set aside while you start the roux. The roux we use here is light brown. Therefore, instead of heating the oil to the smoking stage, we heat it only to 250º; this prevents the roux from getting too brown.
In a heavy 2-quart saucepan, heat the oil over medium-low heat to about 250º. With a metal whisk, whisk in the flour a little at a time until smooth. Continue cooking, whisking constantly, until roux is light brown, about 2 to 3 minutes. Be careful not to let the roux scorch or splash on your skin. Remove from heat and with a spoon immediately add in the vegetable mixture and the red, white and black peppers; return pan to high heat and cook about 2 minutes, stirring constantly. Add the bay leaves, jalapeno peppers and garlic, stirring well. Continue cooking about 2 minutes, stirring constantly. (We’re cooking the vegetables and seasoning in the light roux so the mixture should be quite pasty.) Remove from heat.
In a separate 2-quart saucepan, bring the stock to a boil. Add the roux mixture by spoonfuls to the boiling stock, stirring until dissolved between each addition. Bring mixture to a boil, then reduce heat to a simmer and cook until the sauces reduces to 3½ cups, about 15 minutes. Skim any oil from the top and serve immediately.
StelBel over 11 years ago
Linguist’s Red Beans and Rice (posted on Ballard St. on 12/3/2012)
This is not quite the way I make RB&R ( I prefer to soak the beans overnight, rinse and toss in the slow cooker with everything else and cook covered on low for about 9 hrs. in about 8 cups of water, then 1 hour on high, uncovered to reduce liquid and thicken to creamy texture ) but the ingredients are pretty much the same:
3-4 garlic cloves chopped3 or 4 chopped jalapenos1/4 cup chopped green peppersTony Chachere’s Creole Seasoning or salt & pepper to tasteCayenne pepper to taste 1/4 cup vegetable oil ( omit if using slow cooker )1 lb. dried red beans1 lb, Diced ham ( ham hock is optional but great if you have )1/2 lb Andoulle sausage browned and sliced in 1" rings ( optional )1 Large chopped onion1 cup chopped Bell pepper1/2 cup chopped celery.>>>>>>>>>>>>>>>>>>>.>>>.Soak beans in pot of water for an hour. Wash beans, add fresh water to cover beans and bring to boil. Let beans boil for a half hour, then add ingredients. Bring to a boil, then reduce heat to simmer for 3 hrs. Add water as needed to make a creamy consistency. Serve over hot rice.
StelBel over 11 years ago
Linguist’s GUMBO (posted on Ballard St. on 12/2/2012)
I’m back with the Gumbo ! For those of you who can’t be here to have some, you can make it at home following my basic recipe. Like all cooks, I add a little extra or subtract depending on mood and people’s taste. Improvise and enjoy.
4 ounces vegetable or olive oil4 ounces all-purpose flour1 1/2 pounds raw, whole, head-on medium-sized (31-50 count) shrimp2 quarts water1 cup diced onion1/2 cup diced celery1/2 cup diced green peppers 3 tablespoons fresh finely chopped garlic1/2 cup peeled, seeded and chopped tomato1 tablespoon kosher salt1 teaspoon Tony Chachere’s Creole Seasoning1 teaspoon freshly ground black pepper1 teaspoon fresh thyme, chopped1 teaspoon cayenne pepper2 bay leaves1/2 pound andouille sausage, cut into 1/4-inch pieces and browned1 tablespoon file powderDirectionsPreheat the oven to 350 degrees F.
Place the vegetable oil and flour into a 5 to 6-quart cast iron Dutch oven and whisk together to combine. Place on the middle shelf of the oven, uncovered, and bake for 1 1/2 hours, whisking 2 to 3 times throughout the cooking process.
While the roux is baking, de-head, peel and devein the shrimp. Place the shrimp in a bowl and set in the refrigerator. Place the heads and shells in a 4-quart saucepan along with the 2 quarts of water, set over high heat and bring to a boil. Decrease the heat to low and simmer for 1 hour or until the liquid has reduced to 1-quart. Remove from the heat and strain the liquid into a container, discarding the solids.
Once the roux is done, carefully remove it from the oven and set over medium-high heat. Gently add the onions, celery, green peppers and garlic and cook, moving constantly for 7 to 8 minutes or until the onions begin to turn translucent. Add the tomatoes, salt, black pepper, thyme, cayenne pepper, creole seasoning, and bay leaves and stir to combine. Gradually add the shrimp broth while whisking continually. Decrease the heat to low, cover and cook for 35 minutes. Turn off the heat, add the shrimp and sausage and stir to combine. Add the file powder while stirring constantly. Cover and allow to sit for 10 minutes prior to serving. Serve over rice.
StelBel about 11 years ago
Happy to be working. said, (on 3/7/2013 Citizen Dog)
@StelBel
Baking Powder Biscuits
3 cups flour1 tablespoon baking powder3/4 teaspoon cream of tartarMy recipe calls for salt and sugar. I add _ some_ salt and some artificial sweetener.Cut in 3/4 cup butter. If you don’t have a pastry cutter, get one. It’s better than using a fork.Add one cup of milk and mix until _ just_ moistKneed to bring together, but as little as possible.Roll out to about 3/4 inch.450°F for ten to fifteen minutes.
vldazzle about 11 years ago
Breakfast Bars1 cup whole wheat flour½ cup milled flax seed1 cup rolled oats¼ to ½ cup hulled sunflower seeds¼ cup oat germ1 teaspoon baking soda1 teaspoon baking powder4 Tablespoons of ground cinnamon4 Tablespoons of wheat germ4 Tablespoons of chia seeds (opt)Mix those dry ingredients together and hold.In a food processor: pulse 1 cup of walnuts (save for last) 3 organic apples cored and pulsed (mini processor can do a whole apple at one time)½ cup raisons soaked with at least 2 Tablespoons of Vencedora vanilla (Vencedora is my fav- and is certified REAL vanilla – not the stuff that some Mexican vanilla has)Beat 3/4 stick of room temp butter and add apples and 3 eggs while beating.Then gradually add dry ingredients and then raison/vanilla mix, and 1 cup chopped walnuts.Mix only until no dry portions and flatten into a greased rectangular baking pan. It is very thick so allow time to smooth out. Be sure to flatten evenly across the pan.Start preheat just before greasing pan and should be hot just about when it is flat.Bake at 350 for 25 min.Cut into 12 bars (or 16 for smaller appetites) when cooled. I keep frozen in a box/bag and heat each briefly in micro before eating.Vencedora http://leosimports.com/lavencedoravanillamexicanpurevanilla3179floz.aspx comes in approx. quart bottles and is $10-12 plus shipping.
StelBel about 11 years ago
Shikamoo said, 3/15/2013 On Ballard St.
Gluten Free Chocolate Cake For SusanSunshine:
10 oz. semi sweet chocolate, chopped, or 1.5 cups semi sweet chocolate chips1 19 oz. can chickpeas, drained and rinsed4 eggs(optional) 3/4 cup brown sugar, or teaspoon vanilla, or maple syrup to taste. (I use the vanilla)
Preheat oven to 350 degrees FMelt chocolate in double boiler over low/medium heatPut drained chickpeas and eggs in blender and puree until smoothAdd melted chocolate and blend thoroughlyAdd optional sweeteners as desired
Pour into a 9 " round or heart-shaped pan lined with parchment or dusted with gluten free cocao powder (Fry’s)Bake in oven for 40 minutes or until straw comes out clean.
Dust with icing sugar if desired.Enjoy!
StelBel about 11 years ago
CURRIED BEEF À L’ORANGE (Clementine)
by Shikamoo
I always cook ahead for my lunches at work, but seldom use a recipe. When I put together this curry, I experimented with the spices and clementine. After being asked for the recipe, I put it to paper for the first time. This was two years ago, and it’s still a favorite. It doubles easily and tastes wonderful the next day, too! ….. Shikamoo
2 small steaks (e.g. eye of round), thinly sliced1 medium onion, chopped or cut into 8 wedges1-2 cloves of garlic, finely minced1 clementine, peeled and divided1-2 handfuls of Thompson raisins1 TBSP. Sharwood’s Indian Curry (medium)½ TSP.ground ginger or fresh minced ginger½ TSP. cloves (ground), or cinnamon (optional, but
recommended)
salt and pepper to taste (I grind both)1 oz Port or Red Wine
In a bowl, place meat, onion, garlic, orange and raisins. In a small dish, combine spices with wine and enough water to blend. Pour mixture over beef and thoroughly coat. Refrigerate for 1-2 hours.
Preheat oven to 325°F. Put 2 TBSP. of oil in small roasting pan and spread meat mixture in pan. Cover and bake in heated oven for 30-40 minutes. Add water for saucier curry.
Serve with rice. Serves 2-4.
Enjoy! from Shikamoo
StelBel over 10 years ago
Dry said, at Ballard St. on 9/21/2013
New York Salt Potatoes
8 cups of water
1 1/2 cups of kosher salt (add another cup if using the Diamond Crystal brand)
3 pounds well-scrubbed small red or white potatoes, as uniform in size as possible and with skins on
1 stick butter, cut into pieces
Freshly snipped herbs (optional)
Pepper.
1. Bring salt and water to a boil and add potatoes. Cook until tender, about 25 minutes.
2. Drain potatoes in a strainer and place pot back on stove over medium heat and add butter. When just melted, after about a minute, add potatoes and, if desired, herbs and black pepper. Toss and serve immediately.
StelBel almost 10 years ago
Happy, happy, happy!!! (Good luck, Aaron) PRO Member said, on 6/18/2014
Creeping Crust Peach Cobbler
Melt one cube butter in 2 qt casserole, in 450c oven.Mix one cup each flower, sugar, and milk, and 2 tsp baking powder. Add some cinnamon if you wish.Pour on top of the butter, but don’t mix.Pour on top of the batter one large can of peaches, with the syrup .Bake for about 30 min.
StelBel over 8 years ago
Alexikakos said, on 11-25-2015
I posted this on “Heart of the City” just two weeks ago. But rather than post a link I thought I’d just re-post the recipe.This is good! I can remember this at many Thanksgiving and Christmas dinners. It doesn’t take long to make either.
Cole Slaw (From my mother’s cook book.)
1/4 cup cider vinegar1 teaspoon salt1/4 teaspoon pepper1/2 teaspoon dry mustard1 tablespoon white vinegar1 tablespoon salad oil1 egg2 tablespoons light cream (10% milk fat)3 cups cabbage, chilled and shredded
Measure vinegar, salt, pepper, mustard, sugar and salad oil into saucepan heat to boiling point. Slightly beat egg; pour hot mixture over it**. Blend well and cook over very low heat until thickened. Remove from heat; beat in cream. Pour over cabbage and mix. Chill. (Yield six servings)
Note from me:
**Allow the hot mixture to cool to “warm” before pouring over the egg, otherwise the egg will cook before blending.