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#4
Chicken and sausage gumbo!!
I prefer this to seafood gumbo, though I love both
#4
Chicken and sausage gumbo!!
I prefer this to seafood gumbo, though I love both
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1/6
#5
Rib Eye!!
My father was a wholesale meat salesman, so we were fortunate to eat steak on a regular basis
#5
Rib Eye!!
My father was a wholesale meat salesman, so we were fortunate to eat steak on a regular basis
CONGRATS Seatownlassy
Thanks everyone for keeping me hungry... Yeah, right.
Thanks everyone for keeping me hungry...
Yeah, right.
#1
One of the best meals I've ever had was a fried seafood platter at a restaurant somewhere near Slidell, LA.
This isn't it, the one I had was on a huge oval platter, was awesome!
One of the best meals I've ever had was a fried seafood platter at a restaurant somewhere near Slidell, LA.
This isn't it, the one I had was on a huge oval platter, was awesome!
Last edited:
#3
Sausage, sauerkraut, ribs, potatoes, and rye bread.
My mother used to make sauerkraut and spare ribs and quartered potatoes all in the same pot. It was very good.
Sausage, sauerkraut, ribs, potatoes, and rye bread.
My mother used to make sauerkraut and spare ribs and quartered potatoes all in the same pot. It was very good.
#1
Poppy Seed Bundt Cake (Don't eat this if you need to be drug tested for employment! Poppy seeds cause a false positive opiate test!)
1 box yellow cake mix (any brand)
1 small package instant vanilla pudding
4 eggs
1 cup sour cream
½ cup water
½ cup vegetable oil
1/3 cup poppy seeds
Mix everything together in a large bowl so that everything is well combined and there are no lumps. Bake in a well greased and floured bundt pan at 350 degrees for 45-50 minutes.
Poppy Seed Bundt Cake (Don't eat this if you need to be drug tested for employment! Poppy seeds cause a false positive opiate test!)
1 box yellow cake mix (any brand)
1 small package instant vanilla pudding
4 eggs
1 cup sour cream
½ cup water
½ cup vegetable oil
1/3 cup poppy seeds
Mix everything together in a large bowl so that everything is well combined and there are no lumps. Bake in a well greased and floured bundt pan at 350 degrees for 45-50 minutes.
#2
Doc’s Oatmeal Chocolate Chip Cookies
1.5 sticks of unsalted butter (softened to room temperature)
3/4 cup shortening
1.5 cups sugar
1.5 cups light brown sugar
3 eggs
1 tbs vanilla
3 cups flour (sifted)
1.5 tsp baking soda (sift with the flour)
1.5 tsp salt
3 tbs warm water
3 cups instant oats (one minute variety)
Chocolate chips to taste (I usually use approx. 2 six-ounce bags, and I usually combine milk
chocolate and semi-sweet)
Chopped nuts (optional)
Preheat oven to 350-375 (right between the two is perfect)
1. Cream butter and shortening with the sugar and brown sugar. I usually let the mixer run for at least a couple of minutes–I think it makes the batter lighter.
2. Add the eggs one at a time, adding each one when the previous one has been incorporated into the batter.
3. Add the vanilla. At this point, I often will let the mixer go for a couple of minutes–at this point, you can’t overbeat the batter.
4. Add the flour, baking soda, and salt a little bit at a time until it is fully incorporated. At this point, be careful not to overbeat the batter. If you do, you will develop the gluten in the flour and your cookies will be more bread-like than they should).
5. Add the water.
6. By hand, add the oats. The batter will be quite thick at this point, so this takes some strength.
7. By hand, add the chocolate chips. (This takes even more strength!)
8. Using a small scoop or tablespoon, drop dough on ungreased cookie sheet. The cookies will spread out on their own–don’t press the dough. Also, these should be very large cookies–six cookies per sheet.
9. Bake for 10-12 minutes. When the cookies look like they are almost done (very slightly raw), remove from the oven and let cool on the cookie sheet. They will finish cooking on the sheet. If they look done when you take them out, they will be overcooked.
Doc’s Oatmeal Chocolate Chip Cookies
1.5 sticks of unsalted butter (softened to room temperature)
3/4 cup shortening
1.5 cups sugar
1.5 cups light brown sugar
3 eggs
1 tbs vanilla
3 cups flour (sifted)
1.5 tsp baking soda (sift with the flour)
1.5 tsp salt
3 tbs warm water
3 cups instant oats (one minute variety)
Chocolate chips to taste (I usually use approx. 2 six-ounce bags, and I usually combine milk
chocolate and semi-sweet)
Chopped nuts (optional)
Preheat oven to 350-375 (right between the two is perfect)
1. Cream butter and shortening with the sugar and brown sugar. I usually let the mixer run for at least a couple of minutes–I think it makes the batter lighter.
2. Add the eggs one at a time, adding each one when the previous one has been incorporated into the batter.
3. Add the vanilla. At this point, I often will let the mixer go for a couple of minutes–at this point, you can’t overbeat the batter.
4. Add the flour, baking soda, and salt a little bit at a time until it is fully incorporated. At this point, be careful not to overbeat the batter. If you do, you will develop the gluten in the flour and your cookies will be more bread-like than they should).
5. Add the water.
6. By hand, add the oats. The batter will be quite thick at this point, so this takes some strength.
7. By hand, add the chocolate chips. (This takes even more strength!)
8. Using a small scoop or tablespoon, drop dough on ungreased cookie sheet. The cookies will spread out on their own–don’t press the dough. Also, these should be very large cookies–six cookies per sheet.
9. Bake for 10-12 minutes. When the cookies look like they are almost done (very slightly raw), remove from the oven and let cool on the cookie sheet. They will finish cooking on the sheet. If they look done when you take them out, they will be overcooked.
#4
............Mini Won ton Snacks.....
This is a made up snack.............
1 Package Of Won Tons skins
Cooked seasoned Ground Beef/any kind of cooked meat (even seafood without the cheese)(I use soy crumbles)
Grated cheese
Brush oil on one side of the won ton skins. Center each skin, oiled side down, over a mini-cupcake or muffin cup (1 1/4 inches wide at the bottom). Use the fingers of one hand to pick up the four edges of the square and the index finger of your other hand to press the skin into the cup, pleating and smoothing out the sides.
Lightly fill each won ton cup with about 1 tablespoon of the meat & top with cheese.
Bake in a 350-degree oven for 6 to 8 minutes, until the edges are barely golden or starting to brown.
Remove from the oven and let cool for 5 minutes. Lift from the pan and set on a parchment paper or foil-lined baking sheet. Each should hold its shape nicely.
This initial baking may be done a day ahead and reheated when needed
............Mini Won ton Snacks.....
This is a made up snack.............
1 Package Of Won Tons skins
Cooked seasoned Ground Beef/any kind of cooked meat (even seafood without the cheese)(I use soy crumbles)
Grated cheese
Brush oil on one side of the won ton skins. Center each skin, oiled side down, over a mini-cupcake or muffin cup (1 1/4 inches wide at the bottom). Use the fingers of one hand to pick up the four edges of the square and the index finger of your other hand to press the skin into the cup, pleating and smoothing out the sides.
Lightly fill each won ton cup with about 1 tablespoon of the meat & top with cheese.
Bake in a 350-degree oven for 6 to 8 minutes, until the edges are barely golden or starting to brown.
Remove from the oven and let cool for 5 minutes. Lift from the pan and set on a parchment paper or foil-lined baking sheet. Each should hold its shape nicely.
This initial baking may be done a day ahead and reheated when needed
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