Archive through October 04, 2002
MoveCloseDeleteAdmin

TV ClubHouse: Archives: Recipes: Archive through October 04, 2002

Nimtu

Friday, September 27, 2002 - 12:08 pm EditMoveDeleteIP
Hi everyone. I am one of those semi-lurkers who decided to stay on after BB this year. I have noticed that the posters on this board come from all over the country and was hoping to share some regional favorite recipes - or any favorite recipes. I am always cooking the same old things and was looking to spice up the offerings. I will start with the first (please forgive me if it's hard to understand - you know how it is - I cook without measuring - feel free to drop me a note in my folder if you need clarification on something). I am from New Orleans so here's a nice cold weather (for us that means below 70 degrees) recipe:

Chicken Gumbo
1 Chicken (boil it for about 1 hour or until chicken starts to come off the bone)
1 large onion chopped
1 large bell pepper chopped
2 ribs celery chopped
Garlic (fresh or in the jar) to taste (about 2 cloves good)
Salt, pepper and cayenne (red pepper) to taste
1 cup oil
1 cup flour
1 bag chopped frozen okra (or two boxes)

After you boil your chicken (season the cavity of the chicken prior to boiling) set it aside to cool off (after it does pull chicken off the bone and cut into bite sized pieces) and put the water it was boiled in on a low fire. Chop your vegetables throwing tops of onions, bell pepper and celery into the chicken stock. Place chopped vegetables to the side with the garlic.
Make your roux by mixing the oil and flour in a large microwaveable dish and start cooking in your microwave – start it at about 3-4 minutes on high, stir, keep putting it in for another minute at a time until it reaches the desired color (deep tan to brown – the darker it is the stronger the roux flavor) Be careful to watch it closely – don’t let it burn or you have to throw it out and start over.
As soon as roux is done pour it in a large pot on medium heat – immediately put in your vegetables. Sauté until tender. Add the strained chicken stock (about 6-8 cups) , chicken, okra and cook until boiling. Turn heat to low, cover and cook, stirring occasionally, until okra falls apart (this will thicken the gumbo – and for those of you who don’t like okra – you can’t taste it). Add seasonings, uncover and bring back to boil before serving. May be served over rice or alone.

Zachsmom

Friday, September 27, 2002 - 12:10 pm EditMoveDeleteIP
That sounds yummy!!!!

ummm..ya have anything on jumbalaya?(sp?)

Nimtu

Friday, September 27, 2002 - 12:20 pm EditMoveDeleteIP
Jambalaya, you got it Zachsmom! I have to go pick the kid up and hit the grocery, but I'll post it by the a.m. (unless there's another Louisiana poster out there who beats me to it).

Zachsmom

Friday, September 27, 2002 - 12:30 pm EditMoveDeleteIP
Thank you!!!! (I LOVE spicy cajun food!!!)

Fruitbat

Friday, September 27, 2002 - 04:37 pm EditMoveDeleteIP
Nimtu, great thread idea! I love to cook! and exchanging recepies is a great idea.

One thing I am interested in is what we all do in a pinch. We all have a repetoire that we fall back on and repeat.....because it is good, we are familiar and it is easy and tasty.

Another thing are receipes we happened upon that are a fabulous find. Not just a good receipe but a really nifty special food. Something easy perhaps or just a real keeper.

I will add to this thead when my computer gets a glitch fixed. I have a lot to post. My mouse jumps, the letters are slow to appear and in general I am ready to shoot it. I have already been haughty and terse, neither has worked.

Lumbele

Friday, September 27, 2002 - 06:10 pm EditMoveDeleteIP
Count me in. Love to get new ideas, especially the quick, true and tried recipes.

Nimtu

Saturday, September 28, 2002 - 07:44 am EditMoveDeleteIP
For Zachsmom:
Easy Sausage and Ham Jambalaya
2 tablespoons cooking oil
1 large chopped onion
1 large chopped bell pepper
3 ribs chopped celery
5 chopped green onions
1 can tomatoes chopped
1 can ro-tel tomatoes chopped
2 cups diced ham
1 small can tomato paste
2 cloves garlic
1/4 cup parsley
salt, pepper and red pepper to taste
1/4 cup Worcestershire sauce
3 cups water
1 ½ pounds sausage of choice - should be at least 1 lb. Smoked and ½ pound to fry
2 cups uncooked Uncle Ben’s rice
In a Dutch oven heat the oil. Add the onion and bell pepper and saute until tender. Add the
celery, green onion and tomatoes and cook until soft. Add the ham and tomato paste and fry the
mixture until it begins to brown. Add the garlic seasonings, Worcestershire sauce, tomato liquids,
and 2 cups water. Cook this gravy for 1 hour. Fry sausage and drain grease (cut up smoked
sausage as well) cut and add all sausage to gravy with last cup of water. Add rice and cover
tightly. Keep heat on low and stir to prevent sticking on the bottom (add water if necessary until
rice is done). Can use chicken in this recipe if you want.

Come on everyone - give up some recipes!!

Rabernet

Saturday, September 28, 2002 - 07:54 am EditMoveDeleteIP
Nimtu,

OK, I'll bite! LOL I actually hang out a lot on the message boards at Reimans which has a recipe board here: http://bbs.reimanpub.com/bulletinboard.asp?view=cat&catnum=68&headnum=2

Since I'm from the "dirty south" (Atlanta) I love southern food. When we had the cold drizzly rain from Isidore this past week, I made this favorite of mine and LOVE, LOVE, LOVE it!

Crockpot Brunswick Stew

2 cans Castleberry BBQ Pork
2 cans Castleberry BBQ Beef
2 cans boneless chicken (tuna fish size cans, the smaller ones)
1 can cream corn
1 can whole kernel corn
1 large can diced tomatoes
1 onion chopped (I sometimes just buy a bag of frozen)
BBQ sauce (add to your flavor liking, I generally use a whole bottle of the sweet BBQ sauce)


Open all the cans, dump in crock pot and cook on low for 8 hours. (It looks a little gross until it starts to heat up)

I also like to add lima beans sometimes and also the frozen hash brown cubes.

Rabernet

Saturday, September 28, 2002 - 07:57 am EditMoveDeleteIP
Here's a recipe and the original post that I put up at Riemans recipe board and it has gotten RAVE reviews. I think the thread is over 70 replies now.

Best Meatloaf EVER

I found this recipe on Allrecipes.com called Mixture for meatballs, Meatloaf or Burgers submitted by Peter Gerry a few months ago, and it's the only meatloaf I will ever make. I made a couple of changes to the recipe (added a yummy glaze). If you try it, let me know what you think! Everyone I've given the recipe to have thrown out their old ones! Following is the recipe as posted on Allrecipes.com and my changes in parenthesis.

Ingredients:

2 pounds ground beef
4 slices white bread - soaked with water, squeezed out and broken into tiny pieces (I don't even add water anymore, just crumble the bread in my hands, and I use whatever bread I have (usually Honey Wheat))
3 eggs
1/2 cup grated Romano cheese (I can't find any grated Romano cheese, so I've only ever made this with Parmesan cheese)
1 teaspoon dried parsley
1/4 cup minced onion (I use about 1/2 a cup)
salt and pepper to taste

1. In a large bowl, combine the ground beef, bread, eggs, cheese, parsley and onion and season with salt and pepper to taste.

2. For meatballs: Form mixture into golf size balls and brown in a large skillet over medium heat for 5 to 10 minutes, oruntil well browned. Add to your favorite spaghetti sauce and simmer until meatballs are completely cooked through, about 15 to 20 minutes.

3. For meatloaf: Preheat oven to 350 degrees F. Add 3 tablespoons ketchup to mixture, mix well, form into a loaf and place in a 9 x 13 inch baking dish. Bake for 75 to 90 minutes.

4. For burgers: Add 3 to 4 tablespoons steak sauce to mixture, mix well and form into patties. Saute in a large skillet over medium heat for 10 to 15 minutes, or until desired doneness.

(Here's the glaze that I add which was taken from the Glazed Meatloaf recipe submitted to Allrecipes.com by Delia Martinez)

1/2 cup ketchup
1/3 cup brown sugar
1 tablepoon lemon juice
1 teaspoon mustard powder.

I mix these in a small bowl after I put the meatloaf in the oven, and then 10 minutes before the meatloaf is done, I put the glaze on the meatloaf.......MMMMM, MMMMMMM Good!

Make some homemade mashed potatoes to serve with this and you are in meatloaf heaven!

Robin

Rabernet

Saturday, September 28, 2002 - 08:01 am EditMoveDeleteIP
Ok, Nimtu,

One more, then I'll back off and see if there are other great recipes posted. The three I've posted are tried and true recipes that I LOVE! I also got this recipe from Allrecipes.com. Want to give credit where credit's due!

Artichoke & Spinach Dip Restaurant Style

4 cloves garlic
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (14 ounce) can artichoke hearts, drained and chopped
1 (10 ounce) jar Alfredo-style pasta sauce (I try to use the refrigerated kind if I can find it)
1 cup shredded mozzarella cheese
1/3 cup grated Parmesan cheese
8 ounce package cream cheese, softened

Preheat oven to 350 degrees. Place garlic in a small baking dish. Bake in the preheated oven 20 to 30 minutes, until soft. Remove from heat. When cool enough to touch, squeeze softened garlic from skins.

In an 8x8 inch baking dish, mix and then spread the roasted garlic, spinach, artichoke hearts, Alfredo-style pasta sauce, mozzarella cheese, Parmesan cheese and cream cheese.

Cover and bake in the preheated oven 30 minutes, or until cheeses are melted and bubbly. Serve warm.

Serve with tortilla chips or pita chips.

Rabernet

Saturday, September 28, 2002 - 08:07 am EditMoveDeleteIP
OK, I LIED! There's one more recipe that just HAS to be shared! This recipe was shared on the aforementioned board by another member, and the sauce......makes your eyes roll back in your head in bliss when you taste it! (a food orgasm! LOL)

Just one hint, be sure to drain all the juices from the cooked chicken before adding the sauce. I think I could eat the sauce alone on linguine and be in heaven!

By the way, other members of the board have reported that they have also made this recipe with chicken breasts with great success as well!

Cream Cheese Chicken

4 pounds Chicken Thighs without skin -- ready to cook
2 tablespoons Butter or Margarine -- melted
1/2 teaspoon Black Pepper
1/2 teaspoon Salt
1 ounce Italian Salad Dressing Mix -- low salt
1 can Condensed Cream of Chicken soup
8 ounces Cream Cheese -- cubed
1/2 cup Chicken Broth
1 large Onion -- chopped
2 tablespoons Chicken Broth -- to cook onion
2 cloves Garlic -- minced


Brush chicken with butter and layer in crock pot with dry Italian seasoning mix sprinkled on each layer. Cover and cook on low for 6-7 hours. About 45 minutes before done, brown the onion in the chicken broth and then add the cream cheese, soup, salt & pepper and remaining chicken broth to the saucepan. Add the minced garlic and stir all ingredients until smooth. Pour sauce mixture over chicken in crockpot and cook an additional 30-45 minutes. Remove chicken to platter and stir sauce before putting in gravy bowl.

Weinermr

Saturday, September 28, 2002 - 09:02 am EditMoveDeleteIP
Rabernet, for an interesting variation on your meatball recipe, instead of soaking the bread in water, soak it in a not too dry white wine (try a Riesling or a Gewurztraminer). They are really good that way!

Rabernet

Saturday, September 28, 2002 - 09:09 am EditMoveDeleteIP
Weinermr,

Wow! Thanks for the great suggestion! I'll have to try that next time!

Robin

Gail

Saturday, September 28, 2002 - 09:32 am EditMoveDeleteIP
Don't forget, we actually have an entire TVCH recipe thread down in the Library section.

TVCH cookbook

Katlady53

Saturday, September 28, 2002 - 03:33 pm EditMoveDeleteIP
Rabernet, can I make the cream cheese chicken recipe with boneless skinless chicken breasts or are thighs a must? Looks good!

Hippyt

Saturday, September 28, 2002 - 07:19 pm EditMoveDeleteIP
This is a really good idea,I'm gonna go put mine in the cookbook.

Lumbele

Saturday, September 28, 2002 - 07:39 pm EditMoveDeleteIP
Thanks, Gail. As a newbie I had no idea you 'old-timers' already managed a cookbook.
Does it include Hushpuppies by any chance? My son was in the States this summer and absolutely loved them. Now I need a from-scratch recipe to make them. Can't buy that mix up her in the great white North.

Rabernet

Sunday, September 29, 2002 - 10:11 am EditMoveDeleteIP
Katlady53,

Some people have tried it with chicken breasts as well with great success! Just watch to make sure you don't over-cook the breasts! Let us know what you think. It really is divine!

Robin

Zed

Sunday, September 29, 2002 - 04:16 pm EditMoveDeleteIP
Lumbele,
I have not tried this recipe,but is is pretty basic,I hope it works for you!

SOUTHERN HUSHPUPPIES

Serves: 4
1 cup Yellow Cornmeal
1/4 cup All-purpose flour
1 1/2 teaspoons Baking Powder
1/2 teaspoon Salt
Pinch of Old Bay or cayenne, to taste
1 Egg -- beaten
3/4 cup Milk
1 small Onion -- finely chopped
Vegetable Oil for deep-frying
In a medium bowl, combine cornmeal, flour, baking powder and salt; mix well. Add the egg, milk and onion; stir just until mixed. In a deep-fat fryer or electric skillet, heat oil to 365 degrees. Drop batter by heaping teaspoonfuls into oil; fry 2 to 2-1/2 minutes or until golden brown. Drain on paper towels; serve warm.


Copyright © 2002 Carol Stevens, Shaboom's Kitchen, All Rights Reserved

Lumbele

Monday, September 30, 2002 - 03:28 pm EditMoveDeleteIP
Zed, you are a peach. Thanks a lot. I'll let you how they turn out as soon as I get a chance to haul out the deep fryer from the deep somewhere.LOL Now I know what cayenne is, might even have some in the house, but what the hay is Old Bay? This is a native German, transplanted to Canada asking. Just thought I'd let ya know in case this question sounds stupid.LOL

Zed

Monday, September 30, 2002 - 05:21 pm EditMoveDeleteIP
Hi Lumbele,
Old Bay is a yummy seasoning used here in the south. I use it on top of raw shelled shrimp before steaming them. If you cannot find it in your spice section,order here online:
http://www.capecodshops.com/Mall/Catalog/Product/ASP/product-id/208503/store-id/1000023051.html

Laissez le bon temps roulet!

Lumbele

Monday, September 30, 2002 - 05:38 pm EditMoveDeleteIP
Thanks again, Zed.
I asked DH if he knew what Old Bay was. Had a roar of a laugh from his answer. "I think it's an after shave," he volunteered. ROFLMAO Well, I guess if Old Bay won't make those puppies hot, Old Spice is sure to fix that.LOL

Kstme

Thursday, October 03, 2002 - 07:13 pm EditMoveDeleteIP
Rabernet...I made the Cream Cheese Chicken today using Chicken Tenders and OMG! It is to die for! DH and thekid went nuts over this recipe! Thanks so much for posting it...

I love to fool around with recipes and I would think you could do this recipe with beef or lean pork too. That sauce is so versital! I served it over rice.

Mybbusername

Friday, October 04, 2002 - 09:05 am EditMoveDeleteIP
Does any one have a good recipe for picatta sauce? Living in florida, and having two very outdoorsy type teenage sons, I have plenty of fresh fish...and have recently tried the grouper picatta at Hops Grille, (It is to die for) but after checking with their chef, and searching for a "copy cat" recipe I had almost given up...then I found this thread.

Myjohnhenry

Friday, October 04, 2002 - 09:36 am EditMoveDeleteIP
Just another reminder that there is similar thread that has been around for a while with a number of great recipes.

TVCH Cookbook

(Mods...any reason to not combine the 2 in one place? Not that it matters all that much to me since I know they both exist and I use the new message feature, but it is kind of confusing)