Favorite Recipes ?

[Topwaterspook]

I like to cook and have a few reliable recipies. I was wondering if any of you have any you'd care to share.                       

 

 

French Onion Soup

 

4            large onions thinly sliced  ( 2 sweet , 2 yellow )

1 1/2      tbsp. flour

2 tsp.     salt 

1 tsp.     sugar

1/2 tsp.  sriracha sauce  ( wife claims it should be optional ).............lol

1 tsp.     Worcestershire Sauce

1            stick butter

2            48 oz./ 3 lb.cartons College Inn Beef Broth

3            Wylers Beef bullion cubes dissolved in a cup of water

1 tbsp.   Gravy Master

 

 

In the butter, saute onions until translucent.

Remove onions and set aside.

Cook the flour into a rue in the remaining onion liquid. (a blonde color seems to be about right )

Add remaining ingredients, simmer until it slightly thickens.

Add the onions, cover, simmer for about  an hour.

 

Enjoy.

 

[A-Jay]

The vast majority of my freshwater fish recipes involve bite size portions of the catch of the day, which could be anything from Bluegill, crappie, walleye, or pike, some very light breading and a vat of hot grease.

 

The one exception would be panfried trout & eggs - thats a tough one to beat right there.

 

For me, the less I do To the fish, the better it is.

 

A-Jay

[Jigfishn10]

Nice! That'll take you to Flavortown!

I've been on a New Orleans Style BBQ Shimp kick lately, if you're interested in it I'll post up when I'm not on my phone.

[slonezp]

Another food thread that will end in the discussion of scrapple.

 

Mods, Anymore thought to a food forum since the last time I suggested it? 

[A-Jay]

Another food thread that will end in the discussion of scrapple.

 

Mods, Anymore thought to a food forum since the last time I suggested it? 

 

Is this where scrapple comes from ?

 

A-Jay

 

[MCS]

If you want I can post a scrapple recipe so you guys can try it?...just trying to help you guys out you don't know what your missing.

[bkohlman]

1 Roast (any kind you want)

1 Packet of Italian Dressing Mix

1 Jar of Banana Peppers

6-8 Hours on Low heat in a crock Pot

Shred

Put on a toasted hoagie bun

 

 

Thank me later!

 

 

PS -  I love adding Franks Hot Sauce

 

[Sam]

Seafood gumbo.

 

I make a mean seafood gumbo.

[Nitrofreak]

Seafood gumbo.

 

I make a mean seafood gumbo.

 

What???  your not going to share the recipe????  COME ON PERSON !!  LOL !!

[Nitrofreak]

Is this where scrapple comes from ?

 

A-Jay

 

get-well-soon1.jpg

 

Parts of it anyway LOL !!

 

That thing looks intact !! it would be great for roadkill stew LMAO !!  a little koon a little possum, a little cat, a little dog, Hey we are already a 1/4 of the way there, go find the rest and I will meet you at the house !!

 

Save the balloons though I will use them if someone I know gets a little sick and needs a pick me up LOL !!!

[BrettD]

Thanks for the french onion soup recipe I have been meaning to look one up.

[CayMar]

Nice! That'll take you to Flavortown!

I've been on a New Orleans Style BBQ Shimp kick lately, if you're interested in it I'll post up when I'm not on my phone.

I am interested .

[Topwaterspook]

Brett, keep us posted. I'm anxious to see how you like it.

 

Thanks for the french onion soup recipe I have been meaning to look one up.

[29JMP29]

 

haha, I'm 16 so whenever I cook it is usually something in the microwave, but my mom always makes the chili in the link on my birthday

[Jigfishn10]

I am interested .

Check your PM's. Good luck.

[MCS]

Check your PM's. Good luck.

If your gonna be secretive, then pssst pssst pm it to me. Mayport is know for their schrimp might pick me up some fresh ones this weekend and get the old lady to give it a go.

[Nitrofreak]

Anyone remember what I posted in the last food thread?

 

I was going to share my sweet and sour sauce,  it goes pretty good with just about anything, pork chops, chicken and rice, shrimp.

[Topwaterspook]

Share it, Nitro.

[Jigfishn10]

Anyone remember what I posted in the last food thread?

 

I was going to share my sweet and sour sauce,  it goes pretty good with just about anything, pork chops, chicken and rice, shrimp.

 

The only thing sauced on this thread is you! Bwah hahahahahahaha

 

To be honest, I would be interested in that, Nitro.

[Nitrofreak]

The only thing sauced on this thread is you! Bwah hahahahahahaha

 

To be honest, I would be interested in that, Nitro.

 

OMG !!!!

 

Dude you had me rolling on the floor with that one, I can't stop laughing !!!!!

 

DAGNABBIT !!!!  I can't even post the recipie LMAO !!

 

OK Try again, 

 

Sweet and sour sauce

 

3/4 cup of firmly packed brown sugar

1 tablespoon of good corn starch, (not the stuff thats been sitting next to the whiskey bottle you have been hinding from the wife)

1 large can of crushed pineapple

2 tablespoons of white or apple cider vinegar

1/2 of a large red bell pepper

 

Combine brown sugar and corn starch and mix thuroghly untill the the brown sugar no longer has clumps, if the brown sugar still wants to stick together keep adding corn starch in very small increments untill it becomes smooth, too much corn starch and the mixture will taste like you put a burned baked potato in there so be really careful.

 

Add the wet ingredients,  the pineapple and the vinegar and mix thuroughly and let stand for a few to allow the mix to absorb the brown sugar, it should look wet, not like water but a nice thick mixture,  if the mixture needs a little added moisture you can add orange juice or more pineapple juice,  I have purchaced some canned pineapple that did not have enough moisture,  so use your best judgement.

 

As the mixture is setting, finely chop the red pepper,  if you want you can add this to the wet mixture,  what I like to do is put them in a hot skillet for just a few minutes and reduce them with some extra virgin olive oil, it makes the pepper a fair bit more flavorable,  then add them to the mix, if you want a little south western flavor the grill the red pepper before you chop it up.

 

Turn a burner on medium high, as the mix is cooking you must stir it constantly, otherwise you will burn it,  you will see the mix start to thicken right as it begins to get to the boiling point, just as the mixture starts to bubble remove the mix from the heat and turn off the burner.

 

Serve over rice with chicken, shrimp, pork or duck.

 

Hope you like it !!!

[Topwaterspook]

I copied that one , Nitro.

[Nitrofreak]

I hope you enjoy it, let me know how it turns out for ya and what you used it for.

 

By the way,  I tried your recipie in my dutch oven,  that was really good, thank you for sharing that with us !!!

 

It's going in the camping recipie book for sure !!

[Topwaterspook]

Great, glad you liked it. I'll let you know how yours turned out for us. Thanks .

[gomerpile]

• 4 cups all-purpose flour, divided
• 1.1/4 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon sugar
• 2 egg, lightly beaten
• 2/3 cup water
• 2/3 cup lemon juice, 
• 2 pounds perch or walleye fillets, cut into serving-size pieces
• Oil for frying
• Lemon wedges, optional

Directions

Combine 2 cup flour, baking powder, salt and sugar; set aside.(If batter is to thick add more lemon(also if you want more lemon flavor go with bit more of 2/3rds lemon, bit of water)

Combine the egg, water and 2/3 cup lemon juice; stir into dry ingredients until smooth

In separate shallow bowls, place remaining lemon juice and remaining flour.

Dip fillets in lemon juice, then flour, (This takes 2 more cups of flower in a seperate bowl)

and coat with the batter. 

 

Garnish with fried in butter,  sliced fresh ginger,chopped green onions, bit of soya but not fried in the ginger and onions)                       

[Mr_Scrogg]

Scrapple aint nothing. Head Cheese or Souse Meat is where its at.