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Post by BGH228 on Nov 28, 2005 1:31:27 GMT -5
Hamburger Helper
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Post by deerslayer11 on Nov 28, 2005 13:06:52 GMT -5
Ate at a Fire Mountain somewhere around Atlanta last night.
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Post by hunt4fun1 on Nov 28, 2005 17:30:04 GMT -5
Spagetti tonight.
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Post by Bucktales on Nov 28, 2005 19:48:53 GMT -5
Fried egg sandwiches tonight, and I got a pot of chili brewing for tomorrow.
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Post by NitroHunter on Nov 30, 2005 18:26:42 GMT -5
Pizza tonight
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Post by Bucktales on Nov 30, 2005 19:46:12 GMT -5
Venison steaks and taters.
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Post by Kybluegal on Nov 30, 2005 22:05:11 GMT -5
Spaghetti and sauce
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Post by deerslayer11 on Dec 1, 2005 1:13:58 GMT -5
I ate a bag of Ruffles with sourcream and onion dip...
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Post by hunt4fun1 on Dec 1, 2005 17:56:55 GMT -5
Cantonese stir fry with sesame ginger sauce.
Home made.
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Post by BGH228 on Dec 3, 2005 8:45:54 GMT -5
ham sandwich w/ stale bread.
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Post by NitroHunter on Dec 3, 2005 18:36:30 GMT -5
Taco salad.......a long time ago.
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Post by hunt4fun1 on Dec 3, 2005 18:45:59 GMT -5
I spent the afternoon teaching my nieghbor how to make gumbo.
So, we had turkey and sausage gumbo with french bread.
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Post by NitroHunter on Dec 3, 2005 18:48:47 GMT -5
You're need to post a recipe
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Post by hunt4fun1 on Dec 7, 2005 7:56:32 GMT -5
Dude, here you go.
This is the recipe I have used for years.
* 5 tablespoons vegetable oil, divided
* 1/2 pound andouille or other smoked sausage, cut into 1/4-inch cubes
* 1 (2 1/2- to 3-pound) chicken, turkey, duck or goose cut up
* 1 1/2 quarts water (I substitute chicken stock for water)
* 1/3 cup all-purpose flour
* 1 cup chopped onion
* 1 cup chopped celery
* 1 cup chopped green pepper
* 2 cloves garlic, minced
* 2 bay leaves
* 1/2 teaspoon dried thyme
* 2 teaspoons TABASCO Pepper Sauce (or to taste)
* 1/2 teaspoon salt
* 1/2 teaspoon freshly ground black pepper
* 1/2 cup chopped green onion
* 2 tablespoons chopped fresh parsley
* 1 pound of frozen okra, sliced
* file' to taste
* Hot cooked rice
Heat 2 tablespoons of the oil in a heavy Dutch oven over medium-high heat; add sausage and cook until browned, about 7 minutes. Remove with slotted spoon and set aside. Add chicken pieces to pot and cook until golden brown, about 10 minutes, turning occasionally. Add water and bring to a boil; cover, reduce heat to simmer, and cook until chicken is tender, about 30 minutes. Remove chicken from pot and cool slightly. Remove meat from bones, discarding skin and bones; cut meat into 1/2-inch cubes and set aside.
In a skillet over medium heat, mix remaining 3 tablespoons oil with flour and cook, stirring constantly, until roux turns dark brown, about 30 minutes. Add onion, celery, green pepper, and garlic and cook 10 minutes or until vegetables are tender; add mixture to Dutch oven along with bay leaves, thyme, TABASCO Sauce, salt, and pepper. Bring to a boil, reduce heat, and simmer uncovered for 45 minutes. Add chicken, okra and sausage and simmer 15 minutes longer.
Remove from heat and stir in green onion and parsley; adjust seasoning if needed. Let gumbo stand 10 to 15 minutes. To serve, mound about 1/3 cup rice in each soup bowl, then ladle about 1 cup gumbo around rice. Sprinkle file' to taste on top.
*** You CAN use a jarred roux or an instant roux. If you go the home made route as instucted above, be VERY careful not to burn the roux. The recipe says 30 minutes....heh......a good dark roux will keep you busy for AT LEAST an hour.
If anyone needs to consult or confer with me on the roux topic, PM me. I can't STRESS how KEY this part of it is.
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Post by hunt4fun1 on Dec 7, 2005 8:24:28 GMT -5
I think I'll brave the ice storm later this morning and hit the store for some chili and cornbread fixins.
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