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Seafood Bisque
difficulty-medium
prep time 15min
cook time 15 min

1c seafood stock (boullion)
4T butter
1T tomatoe paste
2T minced fresh onion
1 bayleaf
1 lg carrot
1 celery stalk
1t chopped garlic
1/2c sherry
1t thyme
2c heavy cream
2T flour
1/4t paprika
1 lb seafood (I use crab and shrimp)

Saute seafood in 2T of butter in pan.

Puree carrot, celery, onion, garlic and add to seafood in pan. Cook for 5 minutes (saute)

sprinkle flour over mixture and cook 5 more mins then dump mixture into a pot. Turn pot on low.

Pour sherry into hot pan and deglaze the pan, get all the stuff stuck on the pan off and dump all of that into the pot also.

Add all spices, remaining butter, cream and stir until it thickens.

Once thick, add tomatoe paste.
Thats it, its done. If you let it sit overnight in the frig, it thickens and gels, so you can add another cup or two of milk, cream or 1/2 and 1/2, it makes it go further and doesnt change the flavor.

* I put the shrimp and crab thru the food processor for a second so its not large pieces. I do the crab first than add the shrimp so they are pea sized and the crab is rice sized.

Last Edited by flavapor on 07/12/2012 01:11 AM

Thanks Flav!!!

That sounds divine!

It is beyond devine!! Tastes amazing. I make it for my toys for tots christmas parties every year, and I used to make one of those large oval crockpots full, I also serve a huge dinner with ham and turkey, they past two years I have made 3 crock pots full and only a turkey breast, and still have turkey leftover cause everyone is eating two or three bowls of soup with bread.

This year I will keep it easy and just make the soup and bread with a salad instead of the full spread.

Your welcome OG.

Angel hair with prosciutto tomato cream sauce
3 T real butter
6 cloves garlic, minced
4 oz prosciutto minced (can substitute smoked ham)
1 T ground white pepper
15-20 fresh cherry tomatoes
4 T balsamic vinegar
1/4 cup half and half or heavy cream
1/4 cup fresh basil, juilienned (cut into long strips)
1 lb angel hair pasta

Start water boiling for pasta

In skillet sautee the garlic in the butter on medium heat. Add prosciutto and pepper and let simmer while slicing tomatoes in half. Add tomatoes, vinegar simmer until tomatoes have cooked down.

Add pasta to boiling water.

Once tomatoes have cooked down, add half and half or cream and basil. When pasta is ready, add directly to sauce and toss. Yum!

Serves: 4-5
Total time to prepare: 30 mins

Recipe: Moogblarfen Sandwiches
Difficulty: Even a gnome can make this.
Total Time: 5 days
Prep Time: 5 days, 4 hours
Serves: ??

You can find this wonderfully delicious recipe for what we gnome people like to call Moogblarfen Sandwiches. Youneek to our neck of the woods. This audio recording is from the Cooking with Farley Show [link to soundclick.com]

That sounds wonderful. I used to make something like this with percatelli pasta and added some fresh mushrooms and peas to it and some tomatoe paste to color the sauce to a salmon color. I havent made it in years and now I think I will try yours.

Pancake Casserole

SERVES 6

1 1/2 cups Bisquick
1 tablespoon sugar
2 eggs
3/4 cup milk
1/4 cup maple syrup
1 1/2 cups cheddar cheese, shredded
12 slices bacon, crisp and crumbled

Grease and flour 9x13 pan.

Beat together Bisquick, sugar, eggs, milk, syrup, and 1/2 cup cheese, pour into casserole.

Bake 425 degrees for 10-15 minutes, uncovered. Sprinkle with remaining cheese and bacon. Bake 3-5 minutes more until cheese is melted.

Serve warm with additional warmed maple syrup, if desired.

Broccoli and Mushroom with Pasta


Sauteed broccoli florets in a bit of olive oil, minced garlic and a tad of butter. Once they're nearly tender crisp and sliced mushroom, more butter, and fresh lemon zest. Salt and pepper. Saute until done to your liking.

Toss with cooked pasta, more butter or oil if you want. sprinkle liberally with grated parmesan.

Thanks for this, Flav. Where do you get your seafood stock and where does it come in on the recipe? Am guessing that it's simmering while the seafood and veggies are cooking and added to it?

They don't have seafood stock at my grocery if it's with the regular bouillon stock, but see where it can be bought online. Maybe I'm not looking in the right area of the grocery?

There was a recipe for it, but if I cook fish heads and shrimp shells, it's going to detract considerably from enjoying this nice recipe. 8)

Cooking some old-timey sharecropper food.

Neckbones, cabbage and potatoes.

In a Large Pot, cook 2-3 pounds of pork neck bones for 2-3 hrs on med. high heat. When neck bones are done, remove from the broth, add 1 med. cabbage that has been cored and cut up into 1/4's. Stir and let come back to a med. high boil. Cook until done about 1 hour, cut up about 4-5 large potatoes, and 1/4 them. When neck bones are cool enough to handle, remove all the MEAT from the bones and shred it with your fingers into a bowl, return meat to the broth. Throw the bones and any extraneous stuff away like the excess you find like gristle, fat, etc... cook for about 10 mins, then add your potatoes and cook for 20-30 mins more. Turn off the heat and let it sit for about 20 mins. Add salt and black pepper to taste.

Serve it with sliced tomatoes or cucumbers sprinkled with vinegar and salt,black pepper. Home made biscuits and sweet iced tea.

This is old timey cooking, grandma style.

Oh Yuuuum!

P.S. You have to keep adding water o the neck bones or else it will all cook away. Just keep an eye on the broth.

Beet Borscht

5 med beets
4 small potatoes
2 carrots
1 large or two small onions
2 med tomatoes
1 beef bouillon cube (optional)
fresh dill
lemon juice
salt & pepper

Sour cream

Wash beets well then cover with water and cook till almost done. They should still be firm.

Remove beets from water and peel and dice.

Add carrot and onion trimmings to beet water and simmer for 5 min. Strain.

Dice potatoes, carrots and onions.

Saute onions till slightly carmelized, add potatoes and onions. Saute till tender crisp.

Blanche washed tomatoes in beet water, then peel and dice.

Put all the veggies in the pot, cover with beet juice, add dill, beef bouillon cube and simmer till done. Lemon juice to taste.

Serve with sour cream on top.

Good hot or cold.

Yummy, it's on my stove right now.

Last Edited by Madame X on 07/15/2012 04:07 PM

mmm.

I love sautee-ing Bell peppers. (red, yellow, orange) heck, you can bake/Grill them as well!
and then topping them off with some feta cheese, salt, pepper, and garlic salt to taste. :D


also,

fill a soft shell tortilla with cottage cheese, salsa, a bit of sour cream, green bell pepper, shredded cheese (I like mozzarella) and jalapeños. top it off with some more shredded cheese. pop that in the microwave (or oven) with some plastic wrap over the dish.
cook that for a few minutes. and BAM

IT'S ENCHILADA TIME!

My cherry tomato plant went crazy in June and I had more tomatoes than I knew what to do with, so I kind of created this on the fly. It may sound heavy with the ham and cream, but its surprisingly light and summery because the noodles aren't drowning in sauce.

That's just the way I learned to cook-I rarely use recipes, and if I do they're just a starting point for my creativity. I love cooking!

Phillipino Chicken

2 lbs chicken thighs
1 T olive oil
1/2 c water
1/2 c white vinegar
1/2 c soy sauce
2 bay leaves
2 cloves garlic, minced
1 T freshly ground black pepper
1 red chili pepper, sliced (optional)
1/4 c toasted unsweetend shredded coconut (optional)

Remove skin from chicken, then rinse and pat dry with paper towels. In a large skillet brown chicken on all sids in hot oil.

Once the chicken is evenly browned, add water, vinegar, soy sauce, bay leaves, garlc and black pepper to skillet. Stir and bring to a boil. Reduce heat, cover and simmer for 30 minutes or until chicken is cooked through. Remove chicken and place in covered dish to keep warm.

Bring remaining liquid to a boil, uncovered, and continue sirring, until it has the consistancy of chocolate syrup. This takes about 5 minutes.

Drizzle a spoonful over each chicken thigh and sprinkle with chili pepper and coconut shavings.


I always serve this on top of coconut rice.


Coconut Rice

2 cans coconut milk (can be found with asian foods)
2 cans water
2 cans instant white rice

Bring 2 cans coconut milk and 2 canfulls of water to a boil. Once boiling add 2 canfulls of instant white rice and stir vigorously until all rice is moistened. Cover, remove from heat and let sit for approx 5 mins.

Place spoonful of rice on plate. Rest chicken thigh on top of rice and drizzle sauce over rice and chicken, followed by red chilis and coconut flakes.

That sounds like a great breakfast to pre prepare when you have lots of company, which I just happen to be getting this weekend!

Sounds delicious and light for summer.

If you cant find it in the food store, you can buy a can of the baby shrimp that are near the tuna and whiz them and the juice from them thru the blender, add water to get the right amount. I use better than bullion bases. They are near the bullion cubes and it comes in a jar, you scoop out about a tsp which equals enough for a cup. These are the best bases ever for seafood, beef, chicken etc...

I love old timey grandma foods! This is on my fall/winter list for sure!!

Dont even get me started with overproducing tomatoes! I canned 40 lbs of them this yr already and I was thrilled when all the rain last month killed all but one plant! I had all sorts of tomatoes and even friends and neighbors wouldnt take them anymore. I think tomatoes have rabbits beat when it comes to reproducing!

Now thats something new and different for me to try. I dont normally cook with instant rice, have you ever made it with regular rice?

That does sound good. I used to make a feta brushetta with green, red, and yellow or orange peppers diced with black kalamata olives, red onion and feta with balsalmic vinegar and olive oil. Put that on bread and oh baby....

I am not a fan of beets, but I know a few who read this thread are. I also think my mom would like this recipe so I am going to copy and paste it to her. Thanks

yuk, give me kfc everyday

Split Pea and Ham Soup:

Ah, freedom and joy with the most peaceful music, and many illegal drugs, wine and a nap and rest breathes magic sunshine Sunday filled with happiness, we create the most robust and comfortable to build soup - it was ham and split pea soup is!

First, the split peas to be harvested, and this is clearly between the Earth and broccoli planets and interstellar travel, including bees! This is a very strange planet, and it no name, only be reached through multiple drugs fuzzy, buzzing in the area there is space and time. When you get there around the buzz and diving, and private equity and cherish all the risk of a bee sting, in order to avoid broccoli forest is lost! If you find a great field of peas, and you as quickly as possible, they must be harvested quickly following the imminent destruction of many bees are a daring escape!

Oh, finally you come back to the kitchen, you are breathing a sigh of relief the point: first, it will split peas! You knives, jack hammer, split the special twelve blades, or maybe two steps, you can use the number to perform Khwung-Khwung style!

You onion, celery, salt, pepper and other exotic, secret illegal spices and put it in a pot and fight. Next, you piece of thick soup, add cubed maple baked ham - it adds tremendous flavor and soup as a god! Ham wild boars roaming the jungles of the South Pacific in the wild must be cut, and you until the final battle, you pierce the enemy’s skull with a track through the jungle animals, native wildlife to hunt many weapons directly to roast with mapel syrup and carry home the victory.

Then, on a sunny Sunday is the perfect soup - split pea soup with ham is it!

wow..this is my favorite glp thread. such good recipes. I have to make the seafood bisque sometime.

tonight, i just threw together a vegetable soup, as I do every week, because i had lots of vegetables to use up.

Pretty much I sauteed:
an onion, 5 cloves garlic 5 chopped carrots, 5 chopped celery stalks, 1/3 a head of cabbage, 1 zucchini
put tomato juice, homemade vegetable broth and a can of tomatoes in it
and added:
3 peeled, chopped potatoes, bag frozen corn, bag frozen peas...
and: oregano, basil, bay leaf, pepper, salt, soy sauce

I add olive oil and/or a bit of butter when serving. I would've thrown in a can of kidney beans or some broccoli if I had any, but I didn't.

So, it's a nice big pot. I can serve it with salads, sandwiches, quiches, egg in a hole toast for the next several days for lunch and dinner.

Me thinks you need another