Recipes...

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Postby SpiritFngrz » June 10th, 2006, 5:56 pm

bien sur

I am so writing down these recipes, these sound GOOD.

I am getting HUNGRY!!
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Postby SpiritFngrz » June 15th, 2006, 9:53 am

Miakoda wrote:Roger's Cajun Chicken (1 of my faves!)

4 boneless chicken breasts
1 1/2 cups olive oil
red pepper, black pepper, salt
1/2 teaspoon garlic powder
3 cloves garlic (finely chopped)
2 medium onions (finely chopped)
1 stick butter
1 teaspoon Worcestershire sauce
3 shakes Tobasco sauce
2 cups lump white crabmeat
1/4 cup shallots (finely chopped)

Marinate chicken breasts in olive oil, red pepper, black pepper, salt & garlic powder. Place in refrigerator overnight. after chicken has marinated overnight, it is ready to prepare. To do so, put Cajun music on the stereo (preferably a "two step" :wink: ). REmove chicken from marinade & place chicken breasts in peheated oven at 350 degrees. Allow chicken to cook 20 minutes then sprinkle with garlic. Place back in oven until chicken is golden brown, about another 20 minutes. Remove & keep warm.

Sauce:
Mix onions, butter, Worcestershire sauce, Tobasco sauce, & seasonings into appropriate container. PLace in microwave oven (if preferred, conventional oven can be used by following same directions) & cook until the onions begin to wilt & the butter is boiling. Add crabmeat & shallots. PLace back in microwave 203 minutes. Put over chicken & enjoy!

***I don't always make the sauce. It's yummy without it!


*I made this last night. It was GOOOOOOOD
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Postby Magnolia618 » June 27th, 2006, 5:56 pm

Does anyone have a good shrimp & sausage gumbo recipe? I would be using fake sausage. :)
“Hatred is the coward's revenge for being intimidated.â€
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Postby cheekymunkee » June 28th, 2006, 9:50 am

Magnolia618 wrote:Does anyone have a good shrimp & sausage gumbo recipe? I would be using fake sausage. :)


SEAFOOD GUMBO

Ingredients:
3/4 cup vegetable oil
3/4 cup all-purpose flour
2 cups chopped onions
1 cup chopped bell peppers
1 cup chopped celery
1 tablespoon salt
1 teaspoon cayenne or Tony Cachare ( I prefer Tony's)
5 bay leaves
8 cups water or shrimp stock
1 pound medium shrimp, peeled and deveined
1 pound sausage
1/4 cup chopped green onions
1/4 cup chopped parsley
File powder

Steps:
Combine the oil and flour in a large cast-iron pot over medium heat. Stirring slowly and constantly for 20 to 25 minutes, make a dark brown roux, the color of chocolate. Add the onions, bell peppers, celery, salt, cayenne and bay leaves. Cook, stirring occasionally, for about 10 minutes, or until very soft. Add the water or shrimp stock and stir to blend. Add sausage, simmer, uncovered, stirring occasionally, for 1/2 hour. Add the shrimp and cook for 15 minutes. Add the green onions and parsley and cook for 2 to 3 minutes, Remove from heat. Remove the bay leaves. Serve with file powder passed at the table. Serves 6.

I ususally add crab meant & oysters to my gumbo but I adjusted the recipe for you. You can also add chicken if you want
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Postby Magnolia618 » June 28th, 2006, 10:05 am

Great! thanks!! I'll let you know how it goes if I can make it to shoprite without getting swept up in the river :shock:
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Postby Jenn » June 28th, 2006, 11:37 am

I seen this on another forum, but then I got this in an email this morning, so I'm sharing. :) I think we'll try this out, sounds easy and fun!

ZIPLOC OMELET

This works great !!! Good for when all your family is together. The best part is that no one has to wait for their special omelet !!!

Have guests write their name on a quart-size Ziploc FREEZER bag with permanent marker.
Crack 2 eggs (large or extra-large) into the bag (not more than 2) shake to combine them. Put out a variety of ingredients such as: cheeses, ham, onion, green pepper, tomato, hash browns, salsa, etc. Each guest adds prepared ingredients of choice to their bag and shake. Make sure to get the air out of the bag and zip it up.

Place the bags into a LARGE POT of rolling, boiling water for exactly 13 minutes. You can usually cook 6-8 omelets in a large pot, making sure the bags don't stick to the metal on the pot.. For more, make another pot of boiling water.

Open the bags and the omelet will roll out easily. Be prepared for everyone to be amazed.

Nice to serve with fresh fruit and coffee cake; everyone gets involved in the process and a great conversation piece.
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Postby Big_Ant » June 28th, 2006, 11:55 am

Magnolia618 wrote:if I can make it to shoprite without getting swept up in the river :shock:


Or hitting a cop car!!!

:twisted:

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Postby Magnolia618 » June 28th, 2006, 6:40 pm

Bite Me. :wink:
“Hatred is the coward's revenge for being intimidated.â€
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Postby Purple » June 29th, 2006, 3:59 pm

SpiritFngrz wrote:
Miakoda wrote:Roger's Cajun Chicken (1 of my faves!)

4 boneless chicken breasts
1 1/2 cups olive oil
red pepper, black pepper, salt
1/2 teaspoon garlic powder
3 cloves garlic (finely chopped)
2 medium onions (finely chopped)
1 stick butter
1 teaspoon Worcestershire sauce
3 shakes Tobasco sauce
2 cups lump white crabmeat
1/4 cup shallots (finely chopped)

Marinate chicken breasts in olive oil, red pepper, black pepper, salt & garlic powder. Place in refrigerator overnight. after chicken has marinated overnight, it is ready to prepare. To do so, put Cajun music on the stereo (preferably a "two step" :wink: ). REmove chicken from marinade & place chicken breasts in peheated oven at 350 degrees. Allow chicken to cook 20 minutes then sprinkle with garlic. Place back in oven until chicken is golden brown, about another 20 minutes. Remove & keep warm.

Sauce:
Mix onions, butter, Worcestershire sauce, Tobasco sauce, & seasonings into appropriate container. PLace in microwave oven (if preferred, conventional oven can be used by following same directions) & cook until the onions begin to wilt & the butter is boiling. Add crabmeat & shallots. PLace back in microwave 203 minutes. Put over chicken & enjoy!

***I don't always make the sauce. It's yummy without it!


*I made this last night. It was GOOOOOOOD


For the sauce...in the microwave for 203 minutes...is that right?
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Postby SpiritFngrz » June 29th, 2006, 5:15 pm

Holy crap I just noticed that! LMAO! I'm sure Mia meant 2-3 minutes.
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Postby Purple » June 29th, 2006, 5:20 pm

SpiritFngrz wrote:Holy crap I just noticed that! LMAO! I'm sure Mia meant 2-3 minutes.


OK!! Thanks, I wanted to make this tomorrow!
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Postby Purple » June 30th, 2006, 9:31 pm

I made Cheeky's nacho casserole tonight, and yum! I added some corn to it!
I am making Mia's cajun chicken tomorrow night!
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Postby Magnolia618 » August 8th, 2006, 8:42 pm

Quick!

Thin boneless pork chops... what the hell do I do to them?! :shock:
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Postby Jenn » August 8th, 2006, 9:15 pm

Pan fry them, or stick them in the oven... :|
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Postby Magnolia618 » August 8th, 2006, 9:21 pm

Just a reminder... this is only the second time I have cooked meat in my ENTIRE life.
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Postby Purple » August 8th, 2006, 9:29 pm

Magnolia618 wrote:Just a reminder... this is only the second time I have cooked meat in my ENTIRE life.


Shake and Bake!!!!
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Postby Magnolia618 » August 8th, 2006, 9:50 pm

Ok, I hate to toot my own horn, but that was DAMN good. I cooked the pork chops in a skillet with olive oil, then in the same pan, I sauteed onions, green peppers and tomatoes with rice that I cooked in chicken broth.

(we had more than three! lol )
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Postby Sue » August 8th, 2006, 9:52 pm

That looks REALLY good!!
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Postby Jenn » August 8th, 2006, 11:58 pm

Yummy that picture makes me hungry! Is that what you cooked? Great job if so.
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Postby SpiritFngrz » August 9th, 2006, 8:20 am

Purple wrote:
Magnolia618 wrote:Just a reminder... this is only the second time I have cooked meat in my ENTIRE life.


Shake and Bake!!!!


I love Shake and Bake on Pork chops!!
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