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albertmorris
Member
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61st Post Thu Jan 17th, 2008 08:40 pm | |
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Okay, STOP! All this Cajun talk put that "Jambalaya" song in my head and I cannot get it out!!!!
".....son of a gun, we'll have big fun on the ......"
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A madman is no less a musician than you or me. It is just that his instrument is a little out of tune.
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Ric
Bayou Bum
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62nd Post Thu Jan 17th, 2008 10:13 pm | |
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Oh, jambalaya, crawfish pie, me oh my oh!
Cause tonight I'm gonna see mah cher amio!
Thibodeauxs, Fontenots, the place is buzzin'
Kinfolk come to see Yvonne by the dozen
Dress in style, go hog wild, me oh my oh
Son of a gun, we'll have big fun on the bayou.
____________________
All I ask is a chance to prove
that money can't make me happy.
"There are 108 beads in a Catholic rosary. And there are 108 stitches in a baseball. When I learned that, I gave Jesus a chance."
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albertmorris
Member
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63rd Post Fri Jan 18th, 2008 12:40 am | |
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Why is it that I do not think you had to look that up????
____________________
A madman is no less a musician than you or me. It is just that his instrument is a little out of tune.
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Ric
Bayou Bum
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64th Post Fri Jan 18th, 2008 01:46 am | |
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____________________
All I ask is a chance to prove
that money can't make me happy.
"There are 108 beads in a Catholic rosary. And there are 108 stitches in a baseball. When I learned that, I gave Jesus a chance."
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gumpbowl
Member
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65th Post Fri Jan 18th, 2008 07:01 am | |
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Ric wrote: Thanks very much. AND thanks for helping her move that heavy display in the center room...
That was no problem.
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May this be the best day of your life until tomorrow!!!!
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stemyn
Waiting for my tickets
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66th Post Mon Jan 21st, 2008 01:57 am | |
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I did some cooking last night.
First, I made pastaless lasagna. Humor me, I can't eat pasta yet. I substituted eggplant for pasta. Came out really good.
Then, I made turkey meatballs. Mary claims she does not like ground turkey. I did not tell her what I used. She really liked it.
Tonight, I will be making sugarfree cheesecake.
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People ask me what I do in winter when there's no baseball. I'll tell you what I do. I stare out the window and wait for spring. ~Rogers Hornsby
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churchlady
Professional bean counter
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67th Post Mon Jan 21st, 2008 02:10 am | |
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| We had overcooked roast for dinner today.
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Don't make me have to come back there again...
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Ric
Bayou Bum
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68th Post Mon Jan 21st, 2008 02:20 am | |
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| who was da chef?
____________________
All I ask is a chance to prove
that money can't make me happy.
"There are 108 beads in a Catholic rosary. And there are 108 stitches in a baseball. When I learned that, I gave Jesus a chance."
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churchlady
Professional bean counter
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69th Post Mon Jan 21st, 2008 02:24 am | |
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| Not me...so will go nameless!! It was proof that you CAN cook something too long in a crockpot.
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Don't make me have to come back there again...
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Ric
Bayou Bum
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70th Post Mon Jan 21st, 2008 04:28 am | |
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| yep. I've done that. Not very often, but I have done it.....
____________________
All I ask is a chance to prove
that money can't make me happy.
"There are 108 beads in a Catholic rosary. And there are 108 stitches in a baseball. When I learned that, I gave Jesus a chance."
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gumpbowl
Member
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71st Post Mon Jan 21st, 2008 06:01 am | |
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| We had hamburger soup tonight. I made biscuits.
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May this be the best day of your life until tomorrow!!!!
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Benbrook Susie
Next date with Jack on Jan. 11
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72nd Post Mon Jan 21st, 2008 07:20 am | |
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stemyn wrote:
Mary claims she does not like ground turkey.
I'm with Mary on this one. 
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Little Cindy-Lou Who, who was no more than two
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gumpbowl
Member
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73rd Post Mon Jan 21st, 2008 06:45 pm | |
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| I have used it some in the past.
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May this be the best day of your life until tomorrow!!!!
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Texie
Native Texan
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74th Post Mon Jan 21st, 2008 08:19 pm | |
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| Ground turkey...tool of the devil, I say.
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"In order to be irreplaceable, one must always be different." ~ Coco Chanel
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Jami
My day is Thursday
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75th Post Mon Jan 21st, 2008 08:22 pm | |
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Texie wrote: Ground turkey...tool of the devil, I say.
I really like ground turkey, my husband does too. The key is to season it well. I haven't eaten ground beef in years and I can't even stand the smell of it cooking now.
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Zephyr asked me what IDK meant. I told him, I don't know....he said, "Sheesh, no one knows the answer".
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Texie
Native Texan
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76th Post Mon Jan 21st, 2008 08:26 pm | |
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Jami wrote: Texie wrote: Ground turkey...tool of the devil, I say.
I really like ground turkey, my husband does too. The key is to season it well. I haven't eaten ground beef in years and I can't even stand the smell of it cooking now.
Well, that's just me though. We barely eat turkey at the holidays, thanks to me and my weird sense of taste/smell.
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"In order to be irreplaceable, one must always be different." ~ Coco Chanel
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gumpbowl
Member
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77th Post Tue Jan 22nd, 2008 04:41 am | |
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| When I woukld use it in the past it was with ground beef for meatloaf.
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May this be the best day of your life until tomorrow!!!!
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albertmorris
Member
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78th Post Wed Jan 23rd, 2008 08:17 pm | |
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Back in our carnivorous days, we did some ground turkey in chile and whatnot....it wasn't too bad....it has been a while.
____________________
A madman is no less a musician than you or me. It is just that his instrument is a little out of tune.
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klh6656
Member
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79th Post Sat Jan 26th, 2008 03:38 am | |
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Subbing ground turkey for the other meats in this recipe results in pretty tasty meatballs...
Kittencal's Famous Italian Melt-In-Your-Mouth Meatballs Recipe #69173
I have been making these meatballs for over 25 years, make the meatballs as soft as you like by increasing the milk to 1/2 cup and adding in another egg although the breadcrumbs will need to to be increased slighty to hold the mixture together --- prepare into meatball shapes and freeze on a cookie sheet for later use if desired or just drop them uncooked into simmering pasta sauce, soups or stews but don't stir until the meatballs are almost cooked through or they will break apart, the meatballs should be fully cooked in the simmering sauce in about 25-30 minutes --- also just wanted to add that I slice any leftover cold meatballs thinly and freeze to use use later on pizzas, they make a great topping --- see my recipe#71273
by KITTENCAL
1 1/2 pounds
 50 min 20 min prep
1 1/2
lbs lean beef (or a mixture of beef, pork and veal, I mostly use a mixture of ground beef and pork)
1
large egg, slightly beaten
1/4
cup parmesan cheese, grated (can use more)
1/2
cup breadcrumbs (can use more)
1-2
tablespoon fresh minced garlic (or use 1 teaspoon garlic powder or to taste)
1-2
teaspoon salt (or to taste, I use 2 teaspoons seasoned salt as I prefer it better than white salt)
1
teaspoon black pepper (or to taste)
1/3
cup milk (can use up to 1/2 cup milk)
1/2-1
teaspoon dried oregano (optional, or to taste)
1/4
cup chopped fresh parsley or 1-2 teaspoon dried parsley
- Mix all ingredients together in a large bowl.
- Shape into small meatballs (at this point you can place on a sheet and freeze to use later, or cover with plastic wrap refrigerate up to 24 hours before using.
- You can just drop the meatballs into simmering pasta sauce and cook them in the sauce instead of baking them or frying them first and then adding them, the result is a very soft meatball that just melts in your mouth, or you can bake or fry them firstly if desired.
- DELICIOUS!
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Ric
Bayou Bum
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80th Post Sun Feb 3rd, 2008 11:09 pm | |
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Crawfish or shrimp Etouffe
As in most La recipes, First you make a roux. The simplest way to do this is below. If you are forced to go to the grocery and are tempted by the bottled roux.. you are taking a big chance. Making a roux takes time, but it is the one single item (well except maybe the brandy) heh... that can make or break your dish...
Carry on......
INGREDIENTS:
8 ounces butter, divided
1/2 cup flour
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup chopped celery
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/4 teaspoon thyme
2 cups fish stock
2 pounds crawfish tails, peeled
1 cup chopped green onions, with tops
6 to 8 tablespoons sherry or good brandy, optional, I prefer brandy
PREPARATION:
Make a roux with 4 ounces of butter and flour, cooking over low heat until flour is dark brown; stirring constantly, 20 to 30 minutes. Keep heat low and stir constantly to prevent scorching.
Add the chopped vegetables and seasonings; cook until vegetables are softened. Gradually stir in stock and let simmer 15 minutes or until thickened.
Add crawfish, green onions, remaining butter, and sherry; bring to a simmer. Simmer 4 to 5 minutes, cover, remove from heat, and let sit 15 minutes. Serve hot around a mound of rice.
Serves 4.
____________________
All I ask is a chance to prove
that money can't make me happy.
"There are 108 beads in a Catholic rosary. And there are 108 stitches in a baseball. When I learned that, I gave Jesus a chance."
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