I love to cook and I love to make new recipes. I made stuffed mushrooms with italian sausage and hamburger and fresh parmesian. What did you make?
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Steve G - said
November 25 2010 @ 10:49
OK Vinnie this just between you and me, do not, I repeat do not share this with anybody. Go wash your hands and we’ll get started. Oki doki, Grab those breasts of chicken and get the skin off. Plastic wrap or a food storage bag? Lower drawer over there. Chicken breasts one at a time we’ll flaten them with this meat mallet, no no with the smooth side. Got that done, grab the Mozzarella cheese round and the Spinach, you know what grab the sliced Lunch Ham too. Ok now watch, Breast, slice o’ Ham, Spinach and opps forgot to cube "strip" cut the cheese, thanks, roll the breast over with all this good stuff inside, hit it with Salt and Pepper. Preheat the oven to 375 and get out a small fry pan onto medium low heat, let’s chop up about 4 cloves of garlic and get a stick of butter from the fridge, toss it all in the pan, yum smells great, good now it’s melted and the garlic has melded into the butter, pour it over the chicken. Hey we have some cheese left over, put on top of the breasts and let’s get this baby in the oven for about 30 minutes, just enough time to make some rice and steamed veggies. Ok Vinnie? Remember this is just me and you, you and me, tell nobody. Got any wine?
brat - said
November 25 2010 @ 10:49
Italian porky pine Meatballs
Italian sausage,ground chuck,egg,rice. I make them BIG. Then put them in a cake pan or whatever else that big enough, add 2 family size cans of tomato soup (no water mixed) add 1 or 2 little cans of tomato juice (6oz) and 2 table spoon brown sugar.Bake untill meat balls are done. Serve over mashed potato’s with a side of corn.
Doug R - said
November 25 2010 @ 10:49
Shrimp Gumbo
Ingredients: 2 lb. 60-80 count shrimp, 1 1/4 cup dark roux, 2 cups chopped onion, 3 cups okra cut into crosscut slices, 1 cup chopped bell pepper, 1/2 cup chopped celery, 2 large cans of diced tomatoes, 1 can of mild or hot Rotel tomatoes, 1 quart water (add as required), 1 bay leaf, 1 tsp. crushed garlic, 1/2 tsp. crushed red pepper, 1 tsp. file, 1 tsp. salt
Peel shrimp, devein, wash and place in refrigerator in a salt brine (1/4 cup salt to 1 gal water); do this well ahead (you’ll be tired by the time you get the shrimp done). Make a dark roux (dark tan) preferably from bacon drippings (see separate recipe) and flour (equal parts) for proper amount of shrimp to be used. After preparing all of the ingredients (chopping, etc.), smother the okra, bell pepper, celery, and onions in bacon drippings or vegetable oil. When vegetables are nearly done, dump them into a pot of adequate size. Add the canned tomatoes (juice and all), Rotel, bay leaves, garlic (whole cloves), salt, and file and about ½ of the water (save the remainder of the water for later). Bring contents of the pot to boiling being careful not to let it burn on the bottom. Reduce heat to medium, drain the shrimp and add to the pot along with the prepared roux. Stir well, cover the pot, and simmer on medium heat for 30 minutes. Turn the heat off and allow to the pot stand for several hours. Gumbo is better after sitting. Remove the bay leaves after cooking. Serve over a bed rice, with hush puppies, or eat as a soup for a wonderful meal. Leftover gumbo is easily frozen for later use, but will keep for days in the refrigerator.
Hints: 1) The roux is the secret to the taste and color of
the gumbo; when making it, stir with a wooden spoon
and don’t leave it until it is done (15 – 20 minutes). Stir
constantly while it is cooking. When done, the roux will
be a dark tan color and like a medium paste. It can be
made ahead of time and stored in the refrigerator or
freezer. Use bacon drippings for better flavor although
vegetable oil can be used. If you burn or scorch it,
throw it out and start over.
2) More or less tomatoes or okra can be added to suit the
individual taste.
3) The water should be added at the last minute (or at
least the total amount) – adjust the consistency with
the water (the size shrimp used will affect the total as
will variations in other ingredients).
4) 60-80 count shrimp are ideal, but larger (or smaller
shrimp) can be used. This is the point that you find out
how patient you are (deveining and cleaning).
To make Chicken Gumbo, just boil a large chicken long enough to get it off the bone, chop, and substitute in the recipe for the shrimp. Also substitute a cup of broth (off the chicken) to replace a cup of the water used in the shrimp recipe. Salt the chicken lightly after cutting it up before adding to the pot (instead of the salt water brine). Also, you may want to add more water for it to be a soup.
I have made these recipes many times, and get raving reviews each time. I like to eat my gumbo with hush puppies. You can make it a meal or a side – either way, it is delicious! Happy Eating!!!!
morgorond - said
November 25 2010 @ 10:49
Grilled Tiger Shrimp with a Spicy Lime Dipping Sauce
I just grilled the cleaned, deveined shrimp and then infused fresh lime juice with a bit of chile pepper flakes. Strained the flakes and added a shot of fish sauce. It was sooooo good! I’m still working on the exact proportions, but the heat level is really the largest variable. Just keep checking the lime juice when you’re infusing it to make sure it’s not too spicy for you.
~Morg~