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  #101  
Old 10-29-2009, 10:26 AM
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Hey Dixie! A long time ago I used to make a dish that consisted of sliced cabbage, sliced smoked sausage, onions, parmesan cheese, I think it may have had kidney beans and a couple other ingredients in it. Everything was fried together in a big skillet. Loved the stuff! But along with losing the recipe, I've lost my memory of how to make it. Ever heard of it?
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  #102  
Old 10-29-2009, 10:52 AM
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I haven't heard of it before, but is it something like this? I think my husband would like that.

Smoked Sausage & Fried Cabbage Recipe
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  #103  
Old 10-29-2009, 12:32 PM
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Penny, you're making me hungry, and I have no kitchen in which to cook out here on the road! Couple of suggestions for ya:

For a kicked-up corn casserole, add a can of peeled, diced green chiles. If you're really adventurous, dice a jalapeno and throw it in, too. I have to make "hot" and "mild" corn casserole for both Thanksgiving and Christmas.

Mac and cheese is easy. My daughter has food allergies and can't eat the boxed stuff, so I make it with gluten free pasta. You can use whatever you want. Just boil your pasta, drain it, put it back on the stove on simmer. Add the cheese of your choice and a little milk. Stir. Yes, it really is that easy. I've used mild cheddar, Velveeta, Kraft four cheese Mexican blend, and occasionally, all the leftover bits of cheese in the 'fridge. I also make it with some spicy Italian sausage, peppers and onions. Dress it up to suit your crowd.

Oh, and if you put a pound of diced ham in the broccoli rice casserole, it becomes a main dish. Thanks for the recipes!
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  #104  
Old 10-29-2009, 04:56 PM
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Quote:
Originally Posted by TNDixieGirl View Post
I haven't heard of it before, but is it something like this? I think my husband would like that.

Smoked Sausage & Fried Cabbage Recipe
Not really. I've seen a lot of cabbage and sausage recipes in my search for the one I used to make. But not the exact one. I'll keep looking, and if I find it, I'll post it. It was delicious!
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  #105  
Old 10-29-2009, 05:16 PM
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Default Mac & Cheese

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Originally Posted by TNDixieGirl View Post
You know, I love mac & cheese, yet I've never tried to make it from scratch. Anybody have a good, easy recipe for it?
Penny -

Here's the way I make mac & cheese:

Start the pasta cooking.

Cook some flour briefly (without browning it) in a equal quantity of butter, and then add some half-and-half to it -- I add enough half-and-half to get the thickness that I want and then I flavor it with salt, pepper, and maybe just a little grated nutmeg (go real easy on the nutmeg!).

I don't find it necessary to heat the half-and-half, I just do a lot of whisking. This is white roux (Béchamel sauce), one of the basic sauces.

If you make the white roux kinda thin and then dump in a whole bunch of grated Gruyère and Parmesan, then you've got Mornay Sauce. It's great on veggies, toast, pasta, or almost anything else.

For traditional mac & cheese, I substitute a good aged Cheddar. By the time the pasta is done and drained, the sauce is ready. I just mix them together and chow down.

This is quick/easy and makes a very creamy mac & cheese. Running mac & cheese through the oven can make it oily.

Nobody has ever turned up their noses at this or refused to eat it.

- Jim
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  #106  
Old 10-30-2009, 05:24 PM
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Guess I should have given ya'll some quantities for the ingredients.

2 oz flourer
2 oz butter
2 cups of half-in-half (maybe a little more -- ya want it thin.)

A coupla cups of grated cheese.

Do a lotta whisking and don't let it stick & burn.

About the right amount of sauce for 8oz of cooked pasta.

This doesn't suck. Trust me.
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  #107  
Old 10-30-2009, 06:20 PM
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Thanks Jim. I'll give it a try.

It's funny to me when I hear the terms roux and sauce used for what I've always called the "gravy goop". For years I didn't know thats what people meant when they said roux.
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  #108  
Old 10-30-2009, 07:01 PM
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Roux and sauce are the politically correct terms. Goop, slop, soppy and the like are slang.
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  #109  
Old 10-31-2009, 11:21 PM
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Magic Cookie Bars





1/2 cup butter or margarine, melted
1 ½ cups graham cracker crumbs
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
2 cups semisweet chocolate morsels
1 1/3 cups flaked coconut
1 cup chopped nuts

Heat oven to 350 degrees F (325 degrees for glass dish). Coat 13x9-inch baking pan with no-stick cooking spray.

In a small bowl, combine graham cracker crumbs and butter. Press crumb mixture into bottom of prepared pan. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with chocolate chips, coconut and nuts. Press down firmly with a fork. Bake 25 minutes or until lightly browned. Cool. Cut into bars or diamonds. Store covered at room temperature.
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  #110  
Old 12-13-2009, 12:10 PM
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Any new recipes lately?
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  #111  
Old 12-13-2009, 01:34 PM
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Quote:
These photos are from the orginal Biscuits 'n Gravy thread, which has long since fallen off the end.
That thread was epic! (and epicurian!)
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  #112  
Old 12-14-2009, 02:02 PM
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Originally Posted by normanvin View Post
Any new recipes lately?
I've been making this one like crazy lately. I decided to start selling certain desserts/snacks, and this is one of the big sellers, so far.



White Chocolate Party Mix

5 cups Cheerios
5 cups Corn Chex
2 cups salted peanuts
1 pound plain M&M's
1 package (10 ounces) mini pretzels
2 packages (12 ounces each) vanilla chips
3 tablespoons veg. oil

In a large bowl, combine first five ingredients; set aside. In a microwave-safe bowl, heat chips and oil 2 minutes, stir. Microwave at 30 seconds intervals until completely melted and smooth.

Pour over cereal mixture and mix well. Spread onto three waxed paper-lined baking sheets. Cool; break apart. Store in an airtight container.Yield: 5 quarts.
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  #113  
Old 12-14-2009, 08:28 PM
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Monkey Bread

4 tubes of Pilsbury biscuits (the cheap kind in the little blue tubes)
2 sticks of butter
2 cups of sugar
2 cups of raisins

Melt 2 sticks of butter in microwave safe bowl.
Pour 2 cups of sugar in seperate bowl.
Tear each biscuit into quarters. Dip each quarter biscuit in the melted butter. Then roll the buttered quarter biscuit in the bowl of sugar. Toss buttered/sugared quarter biscuit into a bundt cake pan. Repeat until you have a layer in the pan, then sprinkle raisins over layer. Repeat until all biscuits are used. When done, dump the left over butter and sugar into the bundt cake pan and let it all drip down over your creation.

Bake for 30 minutes at 350 degrees. When done baking the Moneky bread will basically be swimming in a sugar/butter mixture that allows it to pop out of the bundt cake pan easily. Put a platter over the bundt cake pan and flip over. Slowly jiggle and lift the pan off.

CAUTION: While the exterior of this Monkey Bread will be pleasantly warm the inside is hot like a freaking sun flare. Be carefull.

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  #114  
Old 12-14-2009, 10:11 PM
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Lemon Crisps

1 lemon cake mix
1 small box lemon Jello
1/3 cup vegetable oil
2 eggs
1/4 cup sugar
1 cup powdered sugar
2-3 tablespoons lemon juice

Heat oven to 375 F. In large bowl, combine cake mix, Jello, oil and eggs; stir with spoon until thoroughly moistened. Shape dough into 1-inch balls; place two inches apart on ungreased cookie sheets. Place sugar in shallow dish. Dip bottom of glass in sugar and flatten cookies to 1/4 inch thickness.

Bake 5-7 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets.
In small bowl, combine powdered sugar and lemon juice until smooth. Drizzle over cookies. Yields about 4 dozen cookies.

Last edited by TNDixieGirl; 12-15-2009 at 11:27 AM.
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  #115  
Old 12-14-2009, 10:26 PM
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Chunky Pecan Pie Bars

CRUST:
1½ cups all-purpose flour
1/2 cup (1 stick) butter, softened
1/4 cup packed brown sugar

FILLING:
3 large eggs
3/4 cup corn syrup
3/4 cup granulated sugar
2 tablespoons butter, melted
1 teaspoon vanilla extract
1¾ cups (11.5-oz. pkg.) Nestle semi-sweet chocolate chunks
1½ cups coarsely chopped pecans

Preheat oven to 350° F. Grease 13 x 9-inch baking pan.

FOR CRUST:
Beat flour, butter and brown sugar in small mixer bowl until crumbly. Press into prepared baking pan. Bake for 12 to 15 minutes or until lightly browned.

FOR FILLING:
Beat eggs, corn syrup, granulated sugar, butter and vanilla extract in medium bowl with wire whisk. Stir in chunks and nuts. Pour evenly over baked crust.
Bake for 25 to 30 minutes or until set. Cool in pan on wire rack. Cut into bars.
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  #116  
Old 12-15-2009, 08:39 PM
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can't believe we looked at 95 food posts before we found one with the requisite side arm! lol!

we make the magic cookie bars in many variations...anything goes, as long as you have the crumbs and the sweetened condensed milk.

One friend's fav. variation is 'nilla wafer crumbs, white chocolate chips, macadamia nuts, coconut and a half maraschino cherry on each square. He took them to a cookie exchange and was the hit of the party. (course, he was the only guy invited!)

since I don't care for chocolate, I make my bars with a minimum of chocolate chips, and add butterscotch and white chocolate chips.

have also used animal crackers for the crumb. It really is a 'clean out the cupboard' recipe!



thanks for sharing...especially the recipes, since dh saw the S.O.S., he says he wants some and I've never made it.
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  #117  
Old 12-20-2009, 05:41 PM
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TNDixieGirl: Just finished a lunch of your delicious "Monte Cristo Folds". Thank you very much for the recipe. We all absolutely loved them. Thanks again, ............. Big Cholla
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  #118  
Old 12-20-2009, 07:16 PM
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My pleasure sir! Glad to hear they went over well.
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  #119  
Old 12-20-2009, 08:32 PM
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Yummy
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  #120  
Old 12-20-2009, 09:28 PM
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Here's a new one, for me, that I tried today. I've heard from a variety of people that chocolate gravy and biscuits is a wonderful dish. Apparently, it's been around for ages, but I've only heard about it in the last couple of years. "Gross" was my initial thought, but how could so many people be wrong? So I finally tried it.

Although I didn't find it absolutely disgusting, it definitely isn't my cup o' tea either. But I'm not a chocoholic, so that may be the difference in loving it, and thinking it's just so-so.

Here ya go in case you want to try it for yourself.



Chocolate Gravy

1/3 stick butter
2/3 cup sugar
2 tablespoons all-purpose flour
1/3 cup cocoa
2 cups whole milk

Heat butter in a cast iron skillet over low heat. Mix in sugar, flour and cocoa. Mix well to remove lumps. Add milk, raise temp to medium/medium high and stir constantly until mixture is thick, being careful not to scorch. Serve hot over biscuits.
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Old 12-22-2009, 02:09 PM
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Christmas Eve Sausage and Peppers:

10 Sausages
4 Giant Green Peppers- Sliced Large
2 Sweet Onions- Diced
Homemade Tomato Sauce
Home Grown Basil
Garlic (fresh of course)

Dang it smells good in here.....I can't wait for Christmas LOL
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  #122  
Old 01-17-2010, 08:04 PM
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Chocolate Eclair Cake

2 - small packages French Vanilla pudding
3 cups milk
1 - 8 oz tub Cool Whip
1 box graham crackers
1 jar Smuckers hot fudge topping
1 small jar maraschino cherries

Using electric blender or wire whisk, in a large bowl, blend pudding and milk until smooth. Stir in Cool Whip until well blended and creamy.

Line the bottom of a 9x13 pan with graham crackers. Pour and spread ½ of pudding mixture on top of graham crackers. Add another layer of graham crackers on top of pudding mixture. Spread remaining pudding mixture onto graham crackers. Add another layer of graham crackers.

Place hot fudge topping in a microwavable bowl and heat for 1 minute. Stir and heat for 1 minute more. Stir again and pour over top layer of graham crackers. Spread until smooth.

Garnish top with maraschino cherries.

Refrigerate for at least 6 hours, or overnight, for best results.
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  #123  
Old 01-17-2010, 08:15 PM
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mmm mmm mmm
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Old 01-17-2010, 09:27 PM
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I feel the need to share. Here is a recipe for a Creole style Bean Soup.

I make my own seasoning mix. I must admit that I have found different variations of mixes online and I either alter them to make what I like or I may not have all of the ingredients that an online recipe calls for. You can mix this and store it in a zip lock bag until you need it again. So here is my seasoning mix:
  • 2 tablespoons onion powder
  • 2 tablespoons garlic powder
  • 2 tablespoons dried oregano leaves
  • 2 tablespoons dried sweet basil
  • 1 tablespoon dried thyme leaves
  • 1 tablespoon black pepper
  • 1 tablespoon white pepper
  • 1 tablespoon cayenne pepper
Note that I do not put salt in this. You can add that later if you want.

Here is a recipe for a Creole style white bean soup that I made recently and I like to serve this with rice.
1 lb. dried Navy beans (you can use Great Northern Beans or a mixture of multiple beans)
2 tablespoons of my seasoning blend or to taste
1 14 oz. can of chopped tomatoes
1 lb. sliced Andouille (or smoked sausage) I prefer the Andouille since that is available here in Louisiana
Winn Dixie sells a frozen seasoning blend that consists of chopped onions, celery, garlic and green and red peppers an parsley.
I use one 12 oz bag of this
12 oz. bag sliced frozen okra
1 large soup pot

Cover beans with water 2 inches above beans and soak overnight. Then drain them. Add seasoning mix, tomatoes with juice, okra, and about 10 cups of water to the pot. Bring to a boil, cover, and simmer 1 1/2 hours.

Add andouille(or sausage) and simmer 1 hour. After this check the seasonings and add salt or hot sauce to taste.
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Old 01-17-2010, 11:04 PM
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mmm mmm mmm
Barack Hussein O....sorry, couldn't help myself.
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  #126  
Old 01-26-2010, 10:40 PM
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Jalapeno Chicken Casserole

8 boneless, skinless chicken breasts, cooked and cut into bite size pieces
2 cans cream of chicken soup
1 large can Pet milk
1 (4 oz.) can green chilies
1 onion, chopped
1 or 2 chopped jalapeno peppers
1 package flour tortillas
1 lb. package Cheddar cheese

Directions:
Lightly grease a 9x13 inch casserole and line with tortillas. Place remaining ingredients in a large bowl; mix well. Pour mixture over tortillas and bake at 400 deg. for 35-40 minutes. Let set for 15-20 minutes before serving.
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  #127  
Old 01-26-2010, 10:54 PM
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Pineapple Orange Cake

Cake:
1 package (yellow cake mix
1 can (11 ounces) mandarin oranges, undrained
4 eggs
1/2 cup unsweetened applesauce

Topping:
1 can (20 ounces) crushed pineapple, undrained
1 small box instant vanilla pudding mix
1 carton (8 ounces) Cool Whip

In a large bowl, beat the cake mix, oranges, eggs and applesauce on low speed for 2 minutes. Pour into a 13-in. x 9-in. baking dish coated with cooking spray. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. In a bowl, combine the pineapple and pudding mix. Fold in whipped topping just until blended. Spread over cake. Refrigerate for at least 1 hour before serving.
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  #128  
Old 01-26-2010, 11:47 PM
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Oh my gosh, nice recipe's Dixie! You've been providing us with these mouth watering dishes for quite a while now...Lee, how is this thread not a sticky yet??
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  #129  
Old 01-27-2010, 09:51 AM
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I hadn't noticed the last couple recipes posted. Glad I saw them! I love white bean soup, and will definitely be trying LouisianaJoe's, and Mexican dishes are my favorite, and Penny's ingredients for that chicken casserole are on my grocery list! Thanks y'all!
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Old 01-27-2010, 12:24 PM
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Hey TNDixieGirl, this thread just makes me want to eat!

Thnks!
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Old 01-27-2010, 12:42 PM
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Then head to the kitchen and whip something up. I'll have whatever you're having.
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Old 01-27-2010, 12:46 PM
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Jalapeno Chicken Casserole with Chocolate Eclair Cake for dessert.
Yer killin me....
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Old 01-27-2010, 02:36 PM
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I think I'm in love!
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Old 01-27-2010, 04:59 PM
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I think I'm in love!

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Old 01-27-2010, 07:55 PM
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Dnag, food revival!
I need to push away from the table, must resist, blood sugar elevating... help.
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Old 01-27-2010, 11:26 PM
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I appreciate everyone who's posted a recipe. Since I'm temporarily (I hope) a house husband I've been doing all the cooking and I'm pretty good but I was running out of ideas. Suddenly this thread comes back up and I have a lot of new material to wow the wife with.
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Old 01-28-2010, 09:30 AM
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Crockpot Beef Stew

2 pounds stew meat
4 slices bacon, cut into 1” pieces
1 (18 oz.) jar brown gravy
1 (14.5 oz.) can diced, peeled tomatoes
1 (8 oz.) pkg. fresh, whole mushrooms
½ tsp. salt
¼ tsp. pepper
1 pound baby carrots
2-3 small cans new potatoes
1 medium onion, coarsely chopped

In medium skillet, over medium-high heat, cook beef and bacon until beef is browned. Drain. In 4 or 5-quart crockpot, combine gravy, tomatoes (with juice), thyme, salt and pepper. Add beef, bacon, carrots, potatoes, onions and mushrooms. Cover. Cook on low setting for 8-10 hours, or until meat and veggies are tender. For a thicker stew, remove lid and turn to high setting for last hour of cooking. Stir occasionally.
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Old 01-28-2010, 11:02 AM
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Nice how you showed desert first!!!
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Old 01-30-2010, 09:34 PM
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Spicy Cajun Cabbage

Ingredients:
1 bunch green onions, chopped
1 large head of cabbage chopped
10 slices of bacon, cooked and crumbled
1 c water
2 Tbsp sugar
1 tsp Accent seasoning
1 tsp whole celery seed
1 tsp creole seasoning, can be adjusted for spice level
1 tsp black pepper, can be adjusted for spice level

Directions:
1 Cook bacon and set aside.
2 Cook chopped green onions in bacon grease for 4 minutes.
3 Add Cabbage and water, cook on medium heat for 15 minutes.
4 Mix all spices in a small bowl.
5 Add spice mixture to cabbage and cook for 15 more minutes or until desired doneness.
6 Crumble bacon on top before serving.

Slice about 6 smoked sausage links and pan fry. Serve with cabbage.

Last edited by TNDixieGirl; 01-30-2010 at 09:46 PM.
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Old 01-31-2010, 10:03 AM
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Originally Posted by TNDixieGirl View Post







Spicy Cajun Cabbage

Ingredients:
1 bunch green onions, chopped
1 large head of cabbage chopped
10 slices of bacon, cooked and crumbled
1 c water
2 Tbsp sugar
1 tsp Accent seasoning
1 tsp whole celery seed
1 tsp creole seasoning, can be adjusted for spice level
1 tsp black pepper, can be adjusted for spice level

Directions:
1 Cook bacon and set aside.
2 Cook chopped green onions in bacon grease for 4 minutes.
3 Add Cabbage and water, cook on medium heat for 15 minutes.
4 Mix all spices in a small bowl.
5 Add spice mixture to cabbage and cook for 15 more minutes or until desired doneness.
6 Crumble bacon on top before serving.

Slice about 6 smoked sausage links and pan fry. Serve with cabbage.

Looks good. I would add the sausage to the cabbage dish after the sausage had been fried. Maybe try adding some noodles to the cabbage dish.

I have been makeing something similar for years.
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Old 01-31-2010, 06:44 PM
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Can I come to your house for dinner? Can I, can I please!!!
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Old 01-31-2010, 07:05 PM
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Of course. But that was last night's meal. Tonight it was open-faced roast beef sandwiches with potatoes.



My apologies, but there's just no way to make that dish look good in pictures.
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Old 01-31-2010, 07:49 PM
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Old 02-06-2010, 10:20 AM
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Thumbs up Spicy Cajun Cabbage

A big "Thank You" to Dixie for posting this recipe! I tried it the other night, and it tasted as good as it looks! This one's been copied and printed, and I'll definitely be making it again! Now to try Joes Cajun Bean Soup!
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Old 02-06-2010, 11:24 AM
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Glad to hear it Misty. I love it when a recipe is enjoyed by others. Let us know how the soup turns out please. That sounds like one my husband might enjoy.

I'm trying a new cake recipe for the Super Bowl munchies tomorrow, so if it turns out good, I'll post it.
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Old 02-06-2010, 01:00 PM
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looks mighty good to me, now i got to go find something to eat!
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Old 02-06-2010, 01:30 PM
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Default Oxtail soup

I'll let the pictures do the talkin'.





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Old 02-06-2010, 03:10 PM
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Quote:
Originally Posted by TNDixieGirl View Post
Crockpot Roast and Veggies



No real recipe used here. Just put a chuck roast in the crockpot, liberally shake on Worcestershire Sauce, then liberally apply Lawry's Seasoned Salt. Add enough water to almost cover the meat, and cook on low 8-10 hours. About 5 hours into it I toss in a few cans of new potatoes and a few cans of sliced carrots. You can always use fresh, but I'm the shortcut queen.

My wife uses a can of french onion soup and adds onions to the veggies. Can't beleive how this improves the flavor. Although the first step in preperation is when first prepping the roast you start by first putting it in a cast itron frying pan with water and letting it dry down and sear to pan on both sides then transfer to crock pot to finish.
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Old 02-06-2010, 05:41 PM
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Blackberry Wine Cake

Cake:
1/2 cup nuts, chopped
18 ounces white cake mix
3 ounces box blackberry Jello
4 eggs
1/2 cup vegetable oil
1 cup blackberry wine

Glaze
2 - 2 ½ cups powdered sugar (divided)
1/2 cup blackberry wine
1/2 cup butter
 
Preheat the oven to 325 degrees. Grease and flour a Bundt pan; sprinkle the nuts in the bottom of the pan.

In a large bowl, combine the cake mix, Jello, eggs, oil and wine. Beat at low speed for 2 minutes. Pour in the Bundt pan and bake for 45-50 minutes.

Bring 1 cup powdered sugar, wine and butter to a boil; the glaze will be fairly thin. While the cake is still warm and in the Bundt pan, poke holes in the top with a large fork at about 1” intervals. Pour half of the glaze on the cake. Let the cake sit for 30 minutes to absorb the glaze.

Turn the cake out of the pan and completely cool.

Thicken the remaining half of the glaze with additional powdered sugar (approx. 1 - 1 ½ cups, depending on how thick you want it) and drizzle over the cake.

NOTE: The chopped nuts are optional, but they really do add to the flavor of the cake.

Last edited by TNDixieGirl; 02-07-2010 at 05:33 PM. Reason: success, finally
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Old 02-06-2010, 07:53 PM
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^ ^ ^ ^

Holy ****, Penny. I had to go take 10 units of Insulin after just looking at that.
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