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    Did somebody say gumbo? And you don't have the recipe down yet ? :D

  • #2
    Potluck Pasta Soup
    1 1/2-pounds ground beef
    2 quarts water
    2 cans stewed tomatoes
    2 cups of diced carrots
    1 cup chopped onion
    1 1/2 cups of chopped celery
    1 can 8-onces tomato sauce
    1 envelope onion soup mix
    1 tablespoon sugar
    1 teaspoon italian seasoning
    2 garlic cloves,minces
    2 bay leaves
    1/2 pepper
    3 cups cooked elbow macaroni
    cook beef drain add every thing except the macaroni simmer for 1 hour add macaroni
    take out bay leaves when done.

    Pasta Salad
    1 package spiral pasta
    1 pound ground seef
    3/4 water
    1 envelope taco seasoning
    2 cups shredded cheddar cheese
    1 large green pepper, chopped
    1 medium onion,chopped
    2 cans sliced ripe olives
    1 bottle catalina or western salsd dressing

    cook pasta, mean while cook beef drain add water and taco seasoning,simmer for 15 or so mins."drain"
    rinse pasta in cold water add beef,cheese,green peppers onion tomatoes and olive mix well.Add dressing and toss to coat

    if you would like the peppers and onions to be soft cook them with the beef.



    • #3
      i don't have one for gumbo, and i don't think
      i have ever tasted it :p then again i could be lying :D just can't be for sure LOL



      • #4
        Wouldn't you know it? About the time I get tuna fish figured out and how to fix a roast in the crock pot it starts getting complicated again. :D Looks like I'm gonna have to find somebody to start explaing things to me. :)I know theres some good cooks over in Virginia-anybody got time to explain stuff. :)

        [ September 10, 2001: Message edited by: ghostrider ]


        • #5
          When I was back home my sister-in-law's mom fixed me some chewy cakes! I was in hoooooooog heaven!!! :D Now if only I could get the recipe......
          SHAKE IT!!!!


          • #6
            Sorry it took so long! I wasn't expecting that many responses that quickly!

            This is all from scratch so be proud that you don't have to buy the roux from the grocery store. It's also toned down a little on the amount of spice for you northerners that can't take it! Enjoy!

            The Roux:
            1 cup cooking oil
            1 cup flour
            1 finely chopped onion
            1 finely chopped green bell pepper
            2 finely chopped cloves of garlic

            Mix the cooking oil and flour together until the roux becomes a rich, DARK BROWN. As the roux darkens, add all the other ingredients and saute' them. This will slightly thicken and darken the roux also. Keep in mind that this process may take up to an hour of stirring very often, but it's well worth the wait!

            Next, mix the roux in about two cups of water and dissolve the few clumps of flour that may appear.

            To the water, add:
            about 10 more cups water
            1 tbsp salt
            1/2 tsp pepper
            1 tbsp Tobasco
            1 teaspoon gumbo file' (this is a Native seasoning for those that didn't know!)
            1/2 cup chopped green onion
            as much crab meat, shrimp, smoked sausage, and/or chicken as you'd like!

            Cook for several hours maintaining a generous amount of water as it boils. I like to refrigerate the pot overnight, because gumbo always tastes better the next day! Serve this over rice and you can call yourself a CAJUN! Let me know if something's a little confusing and I can be of any help. I'm from good ole Louisiana, so I brought the cuisine to Mississippi when I had to pack up and move!


            • #7
              I have a question for all the good cooks out there. I have been curious for awhile about somthing,so here it goes. I need to know some good recipies for deer meat. I love it, everytime I've had it I've liked it. However my friend who has cooked it recently cannot cook it very well. Any ideas?


              • #8
                Is venison the same as caribou meat? Or moose? My mom has recipes for both of those, but we never ate deer (the one time I did have it in France it was terrible, but I was told it wasn't cooked well).

                Here's my "recipe" (no cooking) for 8-Layer Dip (warning: once you start making this for parties, it will become a regular request/obligation, and it never lasts more than 15 minutes no matter how much you make).

                Ingredients (amounts will depend on how big a pile you're making):
                shredded lettuce
                can of refried beans
                grated yellow cheddar cheese
                diced tomatoes
                chopped green chile (for those of you outside New Mexico, use chopped jalepenos - not the same, but it'll work)
                sliced black olives (eew - I omit this layer)
                sour cream

                Layer the ingredients in the order listed above, with lettuce at the bottom. You can sprinkle some cheese and olives on top of the sour cream. Serve with tortilla chips. Yum!

                Now here's the recipe for guacamole to go in the layered dip:

                2 medium-to-large avocados (peeled, pitted & mashed)
                lemon juice (couple teaspoons)
                1 diced tomato
                a couple thinly sliced green onions
                diced green chile (about 1/2 cup)
                a little minced garlic (less than 1/4 teaspoon)
                a dash of garlic salt

                Combine all ingredients & mix up with a fork. Allow to sit for several hours (covered, in the fridge) before serving for flavors to blend (be careful when adding the garlic, as the taste will get much stronger as the guacamole sits).



                • #9
                  Sharing recipes

                  I noticed how the singles topic is really taking off like crazy. Unfortunately ladies, I'm happily married. So.......I was thinking that another good topic would include sharing recipes. I'm originally from Louisiana so I've got a great gumbo recipe I'd be willing to share if this topic gets rolling! Tell me what you think!


                  • #10
                    We did this a while back and it was a lot of fun. Everyone was posting their recipes here in the forum and we had some great ones. Why don't you post that recipe for gumbo for us?


                    • #11
                      I have a whole MESS of venison recipes from my dad. He used to save them from his hunting magazines (my dad used to be an avid hunter, but I only ever remember him bringing home ONE deer LOL...had to leave it to me to bring home fresh killed road kill deer that the troopers helped put in my trunk...thank goodness for them 76 ford elites eh?) and have tried a few and they are really good! PM or email me at [email protected] and I will mail them to you as soon as a can get them typed up. Caribou and Moose are not the same as whitetail or muley, but are alot like sitka blacktail. Moose and Caribou are much hardier and more like beef in my book..but better tasting beef LOL!
                      Don't worry that it's not good enough for anyone else to hear... just sing, sing a song.sigpic


                      • #12
                        Since the weather getting cooler,anybody got any good recipes for chile? :) :)


                        • #13
                          Chile? Did someone say chile? These ought to keep you nice & toasty this winter - and it's harvest time right now, you're in luck! (now don't tell me you meant that wussy beans & burger "chili" stuff they make in Texas?)

                          Chile Cheese Dip
                          1/8 c. minced dried onions
                          1 4-oz can diced green chile
                          1/8 tsp. garlic powder
                          1/2 c. evaporated milk
                          1 8-oz package processed cheese spread, cubed
                          1 c. grated Cheddar cheese

                          Combine all ingredients in pan. Heat, stirring occasionally, until cheese melts. Serve warm with tortilla chips.

                          New Mexican Soup
                          4 slices bacon, diced
                          3/4 c. chopped onion
                          3/4 c. chopped celery
                          1/2 c. diced green chile
                          1 clove garlic, minced
                          1 16-oz. can refried beans
                          1/4 tsp. pepper
                          1/4 tsp. chili powder
                          1 14 1/2 oz. can chicken broth
                          shredded cheddar cheese
                          crushed tortilla chips

                          In a 2-qt. saucepan cook bacon until crisp. Do not drain. Add onion, celery, green chile and garlic; cook covered over low heat, stirring ocassionally, about 10 minutes or until vegetables are tender but not brown. Add beans, pepper & chili powder. Stir in chicken broth. Bring to boil. Serve topped with cheese and chips. Freezes well.

                          Green Chile Rellenos
                          (serves 6 to 8)
                          12 - 16 whole green chiles
                          1 lb. Jack cheese, cut in thin strips
                          1/2 lb. grated Cheddar cheese
                          1/2 tsp. paprika
                          5 large eggs
                          1/4 c. flour
                          1 1/4 c. milk
                          1/2 tsp. salt
                          1/2 tsp. black pepper
                          1/8 tsp. Tabasco

                          Preheat oven to 350ยบ. Grease 9x13 baking pan. Clean seeds from chile. Slip strip of Jack cheese in each chile. Arrange in single layer in pan. Sprinkle with grated cheese and paprika. Beat eggs, add flour, beat until smooth. Add milk, salt, pepper & Tabasco. Mix thoroughly. Pour egg mixture over chile. Bake uncovered 45 minutes or until set.

                          Rellenos are also good made with a beer batter.



                          • #14
                            deer steak:marinate in garlic,onion,peppers of your choice and lite oil for three hrs.dry and fry without oil.for deer roasts hand rub garlic,cayenne, black pepper and salt,to your taste and roast in a 350 degrees oven until u like the color.medium rare about 2hrs for 4or 5 lb.roast. :) :)
                            the hurrier u go the behinder u get


                            • #15
                              a question, please what is gumbo file? for us poor it a bought ingredient?or a spice made by the person?
                              :D :D
                              the hurrier u go the behinder u get


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