»
Discussion
»
pipTalk Lounge
»
gobble gobble gobble
| pipTalk Lounge |
|
gobble gobble gobble |
|
|
serenity blaze Member Empyrean
since 2000-02-02
Posts 27738
|
that's right...it's THANKSGIVING... recipes--MORE RECIPES!!! You got 'em--and I want 'em! (okay okay, you show me yours, and I'll show ya mine!  ) |
||
| © Copyright 2002 serenity blaze - All Rights Reserved | |||
|
Nicole Senior Member
since 1999-06-23
Posts 1835Florida |
There's so many! Whatchoo lookin' for?  |
||
Skyfire 
since 2000-12-27
Posts 3381Riding |
Thanksgiving for the States you mean |
||
|
Kielo Senior Member
since 2002-02-11
Posts 1109 |
 Yah, I'm with Skyfire. Thanksgiving? That was last month!I don't care if you're an old fart, because old people are smarter than me. |
||
|
serenity blaze Member Empyrean
since 2000-02-02
Posts 27738 |
Forgive her. She knows not what she does. smiling... but? I am having a seafood shortage here---storms? I am generally spoiled by having a plentitude of seafood here. So...I'm looking for something a little bit different. And? I need to decide SOON...since? they tend to cater to local taste...locally... so...? Even if you don't have the recipe? Even if we don't share the same date of feasting? Do share what is your favorite momma's recipe... (now THAT is a coon ass request-- ) |
||
|
Skyfire
since 2000-12-27
Posts 3381Riding |
*drools* ambrosia salad. I don't know the exact measurements, but I know what goes in it, and this I will share with you Coconut Sour Cream Mini marshmallows Mandrin oranges If I can get the entire recipe from Mom (we're in different parts of the province) before you're Thanksgiving, I will definately stick it up here |
||
|
Kielo Senior Member
since 2002-02-11
Posts 1109 |
Ok, late Thanksgiving I can deal with, but seafood for Thanksgiving? Why don't you just have turkey? Or am I totally missing something? LOL... probably likely. Kielo I don't care if you're an old fart, because old people are smarter than me. |
||
|
Skyfire
since 2000-12-27
Posts 3381Riding |
I think she's from, like, somewhere really close to the ocean or something. Am I right? Am I? Please? |
||
|
Kielo Senior Member
since 2002-02-11
Posts 1109 |
Yes, she is, but so am I. I don't eat seafood for Thanksgiving... Maybe I'm just sheltered... LOL I don't care if you're an old fart, because old people are smarter than me. |
||
|
brian sites Senior Member
since 2002-06-25
Posts 1475usa |
roasted hindquarters of coon-ass wit all de trimmins WWHHHHHOOOOEEEEEEEEEE! [This message has been edited by brian sites (11-04-2002 12:05 AM).] |
||
|
serenity blaze Member Empyrean
since 2000-02-02
Posts 27738 |
Mirlatons and shrimp.... smiling... peel the mirlatons and boil. (hmmm...just looked this over? and actually if ya just BOIL the damned things? the skins slide off...my advice for much in life...grin) (hopefully shrimp has been already peeled...) In a seperate pan? cook shrimp, and seasonings...slowly...in butter...(seasoning include bellpepper, shallot, crushed garlic, fresh parsely, saphron is lovely but a luxury to me as I only use it fresh) Then...and yes I do use canned stuff...a turkey broth...diluted...add a bread crumb seasoning mix (yep I do that too--HEY I AM BUSY, OKAY?) It looks like slop..but? top that with Italian bread crumbs, parmeson cheese and dabs o butter? and BROWN the top lightly...grin... (mushrooms are not mandatory, but I have a partial ache for them m'self...) NOW...RECIPES!! I now wait to try to answer the question I don't know how to answer: "what is a mirlaton?" [This message has been edited by serenity blaze (11-04-2002 12:08 AM).] |
||
|
Kielo Senior Member
since 2002-02-11
Posts 1109 |
*sigh of relief* Ok, need to go now. Sorry about the nuisance I'm being. Kielo (If I can get a recipe, I'll try to get it to you. No promises. Given my cooking abilities, I'm lucky if my mom will let me within ten feet of the recipe...) I don't care if you're an old fart, because old people are smarter than me. |
||
|
serenity blaze Member Empyrean
since 2000-02-02
Posts 27738 |
bri? yer so bad yer good... grin.. now THIS man understand the science of chemistry of a homegrown mirlaton!!!  |
||
|
brian sites Senior Member
since 2002-06-25
Posts 1475usa |
uh.... Missus Blaze? that be ----mirliton mmmmmmm and what you got ovah heah on de stove..... mmmm need mo salt.... OH I leave de kitchen now..... |
||
|
serenity blaze Member Empyrean
since 2000-02-02
Posts 27738 |
I'm warning you bri---I cook more slowly than I type! love you baby....grins and kisses...now come here and taste this? tell me what it's missing...  |
||
skyshine
since 2002-02-07
Posts 3058Beneath the northern stars |
Sweet Potato Casserole 3 cups mashed sweet potatoes 2 eggs 1 cup sugar 1/3 cup milk 1 tsp. vanilla 1 stick melted butter Topping: 1 cup firmly packed brown sugar 1/3 cup melted butter 1 cup chopped pecans 1/3 cup flower Preheat oven to 350. Mash sweet potatoes in bowl, melt butter, and add all ingredients (except for topping, duh right?). Mix well and put in baking dish. Prepare topping and mix until crumbly. Spread over potato mixture. Bake 45 minutes till bubbly at edges. Yummy! Enjoy.  Recipe courtesy my aunt Angie's family.--Beth Howl at the stars, whisper when you're sleeping, I'll be there to hold you, I'll be there to stop the chills and all the weeping. |
||
|
serenity blaze Member Empyrean
since 2000-02-02
Posts 27738 |
sky? I thank YOU! but oddly, even tho I live in "pecan land"? I usually do this with walnuts... (Pecan Pie takes ALOT of pecans...sigh) Nan? Take note? grin--(she wanted this recipe...better than sweet p'tater pie, tis is...) |
||
|
Christopher
Moderator
Member Rara Avis
since 1999-08-02
Posts 8296Purgatorial Incarceration |
holidays are evil |
||
|
serenity blaze Member Empyrean
since 2000-02-02
Posts 27738 |
Chris? You are welcome at my family table anytime love... I would argue, (and you know I would) but the proof is in m'pudding... hugs you. I'm not kidding either. A tradition in the house that I was raised in...was to have more than enough--and empty plates were set aside in welcome for any who would show. Funny. Some people think me raised by wolves. No. I was raised within a clan--undeterred by outsiders--and undeterred by the thought of their possible arrival... You are welcome anytime, C... (we'd just have to pretend we met in a BAR instead of the internet!) |
||
|
Christopher
Moderator
Member Rara Avis
since 1999-08-02
Posts 8296Purgatorial Incarceration |
Karen - no one would believe I was old enough to get into a bar. Full thanks for the welcome. I'd a feeling that you would welcome me... heck, I've paid you enough, you ought to! This holiday: I got ganged up on by my brothers' girlfriends and they made me look like this (btw, i hated the glasses, but that's when they took the picture, so oh well...)  |
||
|
serenity blaze Member Empyrean
since 2000-02-02
Posts 27738 |
Not to worry folks...C...is just dying for me to "truss" him! ROFL... YER ADORABLE... ') |
||
|
serenity blaze Member Empyrean
since 2000-02-02
Posts 27738 |
AND GIVE ME BACK MY RED SHADES!!! |
||
|
Mysteria
since 2001-03-07
Posts 18328British Columbia, Canada |
You eat a mirlaton and you don't know what it is? Goodness girl what is wrong with you? You don't eat turkey, call the biggest prawns I have ever seen in my life (obviously fed steroids)a shrimp, and replace the revered turkey with them  , shrimp, mashed potatoes, yams, brussel sprouts, gravy, cranberry sauce, stuffing (something wrong with this picture.) Now you know I have recipes as I cook way better than I could ever write but you think I am going to share them with people who eat seafood on turkey day? I forgive vegetarians but shimpatarians don't have a chance with me. Mirlaton indeed! And while I am at it, I saw a huge rat-like thing, called a possom I think, please don't tell me you eat them too? It was in the garbage and scared me half to death And Chris you look like you need a good feed, if you come here I would have meat on you in no time Nan, Kit and Liz are coming - they could put you in one of their suitcases I bet.[This message has been edited by Mysteria (11-04-2002 03:03 AM).] |
||
|
serenity blaze Member Empyrean
since 2000-02-02
Posts 27738 |
GRINNING WICKED NOW... yes...Chris DOES look in need of feed there, doesn't he? |
||
|
serenity blaze Member Empyrean
since 2000-02-02
Posts 27738 |
And? oh..that thing in the garbage? was NOT George..it was a NUTRIA... and if ya like? I can send ya some sausage made from that...  the nutria, folks...not G...he's still snoring...LISTEN! [This message has been edited by serenity blaze (11-04-2002 03:03 AM).] |
||
|
Irie Senior Member
since 1999-12-01
Posts 1493Washington State |
Serenity, I don't have it with me here at work, but I'll get it for you tomorrow. It's actually a recipe for left over turkey and it's NUMMY! I'll post it here for ya' tomorrow! ~Sheri |
||
|
Sunshine
Administrator
Member Empyrean
since 1999-06-25
Posts 63354Listening to every heart |
Mirlitons, also called chayote squash or vegetable pear in other parts of the world, are a delicious vegetable (actually, they're technically a fruit) with a mild, delicate squashlike flavor. They're very popular in New Orleans, and grow like wildfire; anyone who has mirlitons growing in their backyard is invariably always giving away bushels of them. Sounds like zucchini.... 4 good-sized mirlitons, cut in half lengthwise 1 tablespoon butter, plus extra for greasing the pan 1/2 pound shrimp, chopped 1/2 pound smoked ham, chopped 3/4 teaspoon salt 4 cloves garlic, chopped fine 1-1/2 teaspoons paprika 1 large pinch each oregano, thyme, cayenne pepper and freshly ground black pepper 1/2 cup evaporated milk 1/2 cup green onions (scallions), chopped 1/2 cup yellow onion, chopped fine About 1 cup bread crumbs 1 cup shrimp stock, fish stock or water In a large pot, boil the mirlitons in water to cover for 1/2 hour, or until soft. Drain the water and set them aside to cool. While they're cooling, heat your oven to 350°F and grease a 8 inch square baking dish with butter. When the mirlitons have cooled, scoop out the seeds carefully and discard them. Then scoop out the "meat", leaving about 1/4" all around. Chop the "meat" and put it in a bowl, setting the mirliton shells aside. Melt the butter in a large skillet over medium heat. Add the shrimp, ham, garlic and seasonings. Cook for 5 minutes, stirring frequently. Add the mirliton "meat", milk, onion, green onion, and 1/2 cup of the bread crumbs. Cook for 5 more minutes, stirring well. Remove the skillet from the heat and spoon the mixture into the mirliton shells. Top each of the filled shells with about 1 tablespoon of the bread crumbs. Put the mirlitons in the baking dish and carefully pour the stock into the dish around them. Bake, uncovered for 1/2 an hour. Eat and enjoy. |
||
|
serenity blaze Member Empyrean
since 2000-02-02
Posts 27738 |
Kari? now I know damned well that was cut and pasted...lol..the intro? threw ya a bit...I'm supposed to know that stuff by heart and don't know it!!!! but? m'gads yer gracious! |
||
|
Sunshine
Administrator
Member Empyrean
since 1999-06-25
Posts 63354Listening to every heart |
Well, you sure weren't giving over with the goodies...  ...someone had to do it!  Besides, someone throws a word at me I don't know? I HAVE to go look it up!Want me to delete? |
||
|
serenity blaze Member Empyrean
since 2000-02-02
Posts 27738 |
okay...okay..now you can do this White trout-- (she shamed me folks...) But I like to use a nice GLASS pan..(gee! cuts cooking time in HALF!) HEH HEHEH...<---SERENITY laughs like RENFIELD. sigh...and? I don't even know why I do this? yes I do? because it MOCKS COOKING!!! *ahem* Now take the strips of white trout...(many of which are pitifully small and still have skin) but don't alert the authorites Paul--now....of course? yes, OF COURSE...pour just a bit of orange juice...and season the fish with lemon and pepper--then--ta-DA! applesauce...yep...fresh is better but a can'll do....and yes, (Ed) a bit o cinnamon, and brown sugar..not much tho (sweet fish smells worse than...well, fish) But? If you can sprinkle the whole thing with bread crumbs and a couple of graham crackers, garnished with fresh rosemary? once again! Walla...the cook is SERENE --by the way? it's MANDATORY that the wine be immersed IN the cook...; heh heh... |
||
|
Sunshine
Administrator
Member Empyrean
since 1999-06-25
Posts 63354Listening to every heart |
Serenity, one of my aunts way back before you were even born had a great creamed corn/oyster casserole dish that was beyond fantastic and silly me never asked for the recipe because by the time I got out on my own, she was no longer with us and I'm wondering...this thing was spicy hot...and I've tried to emulate it in years gone by...but since you're down THERE and I'm up HERE...perhaps you've heard of a spicy corn/oyster baked dish with a crunchy topping? [This message has been edited by Sunshine (11-04-2002 02:22 PM).] |
||
|
serenity blaze Member Empyrean
since 2000-02-02
Posts 27738 |
YES!!!! I should get down the street quick tho... this lady? sings to me in cajun french as she cooks...I'm so entranced I always forget--and her hubby is there too--quite the cuddly, him---so naturally I always forget to write anything down as I am busy slapping busy hands! But I have had this at their house...thanks for reminding me--STOP THAT!!!! Oh.  I was talking to HIM naturally! |
||
|
Sunshine
Administrator
Member Empyrean
since 1999-06-25
Posts 63354Listening to every heart |
Well, could you get it for me? I would be ever and a day grateful...'cause I know there's something that I'm missing when I have at it with my attempts, and it is the ONE dish I haven't been able to recreate...although my attempts have been wickedly good... The slapping hands can keep time... |
||
|
serenity blaze Member Empyrean
since 2000-02-02
Posts 27738 |
Kari? grinning...she's sitting here. She doesn't know if she can TELL you how...she says she has to know if you can COOK FIRST. ("Mer? do she know how to stir up a roux?") Tell ya what...you choose seasoning...we cook 'em down in bacon grease usually (guess that's what makes us so docile) but this time? lightly--light touch, cook down your finely chopped celery, peppers, shallots, and herbs....just until they are clear. I tend to add olive oil. (extra virgin of course--serenity typed smugly) Then? some use flour? but I like to make a light paste of both flour and corn starch in a cup with water...well-wisked. and then just pour that sucker in there. It's gonna thicken...that's when she adds? YES...canned creamed corn....and she says YOU decide how much you wanna make cher...how many ersters y'got? But yeah cheri, add dem ersters... but briefly...dey gotta cook in dat casserole dish yes? den--(I swear that's what she said) you put all o dat stuff in y'pan...and you can top it wit whatever you like 'c'jun! (sigh...yes..sometimes she uses smashed doritoes..laughing...sometimes she makes a special trip to Piggly Wiggly for those onion things in a can...rofl now) sometimes she just uses bread crumbs..but never JUST bread crumbs....sigh...now she wants to know if you grow herbs in your yard? sigh sigh sigh....see what I do for you? But I thank you Kari? This would not have happened without you, and she is fascinated by this whole process.---the dear lady can't read.  |
||
|
Sunshine
Administrator
Member Empyrean
since 1999-06-25
Posts 63354Listening to every heart |
Hug her hug her! You just told me exactly what it was I was missing, the roux! Only I'll bet that is what the northerners call "white sauce!" LOL...Yep...I'll bet that was it. Can I cook? Can ducks float? Does Serenity flame? It's just that I don't make this dish much, and I have never gotten that "touch" just right...like I said, I made a good dish, but it wasn't what my aunt had made... NOW she can smile at me! LOL...HUG her tight!!!! And thank her! Thank YOU! |
||
|
Sunshine
Administrator
Member Empyrean
since 1999-06-25
Posts 63354Listening to every heart |
And Serenity...tell her I make a great pork/apple/sauerkraut dish! LOL...has she raised her eyebrows yet? |
||
|
serenity blaze Member Empyrean
since 2000-02-02
Posts 27738 |
um...Kari? that was sort of strenuous...and? laughing? she hadta go home to cook supper! (I know where I'll be eating if I break my diet!) |
||
|
Sunshine
Administrator
Member Empyrean
since 1999-06-25
Posts 63354Listening to every heart |
I'd be eating at her house too! LOL...thank you SO much...I'll remember how strenuous this is the next time...I owe you one! Hugs! |
||
|
serenity blaze Member Empyrean
since 2000-02-02
Posts 27738 |
oh...wanted to add she got a particular kick out of this: |
||
|
Irie Senior Member
since 1999-12-01
Posts 1493Washington State |
1. Cut out aluminum foil in desired shapes. 2. Arrange the turkey in the roasting pan, position the foil carefully 3. Roast according to your own recipe and serve. 4. Watch your guests' faces......... HAHAHAHAHAHAHAHAHAHAHAHAHA! ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~  ~Sheri "Don't wait for your ship to come in ... Swim out to it" [This message has been edited by Irie (11-04-2002 06:09 PM).] |
||
|
Not A Poet Member Elite
since 1999-11-03
Posts 3885Oklahoma, USA |
Sorry Kari but if your roux is white it just aint gonna work  BTW, nearly everything edible seems to start with a roux Well Karen you probably already have this one but here goes. If you're making less than 50 pounds, just adjust the quantities ---------------------------------------- Blackened Chicken Clean and prep your chicken, cut into serving size pieces (tenders work very well but other pieces could be used as long as there are no bones or skin). Refrigerate until very cold so sauce clings better. Heat a pound of butter (not margarine) to fully melt and mix in about 2 tablespoons cayenne pepper, 4 tablespoons black pepper, 1 teaspoon salt, ½ teaspoon garlic powder and a good pinch of dried thyme. Be sure to use garlic powder and dried thyme as fresh stuff will burn and taste pretty bad. After combining, keep mixture just warm enough so butter stays melted. If you are making 50 pounds of chicken, it will probably take 6 or 8 pounds of butter but I’d start with 3 or so. But have enough available so you can keep making more as needed. To cook, it’s best if you have a large cast iron skillet and can cook them outside on the fish fryer. You’ll probably want to do it inside though, so here is the compromise. Heat one of the large aluminum fry pans very hot. You can’t make it smoke like cast iron or it might melt but a drop of water should just disappear almost instantly. Dip the chicken in your butter mixture and put it in the pan. Be careful as any moisture will splatter you with very hot butter. It probably shouldn’t take more that a couple of minutes on each side but the first batch, you might need to test. Don’t try to cook too many in the pan at a time. They should not touch each other while cooking and you should be able to easily turn them with tongs. This obviously takes some time to get through 50 pounds. You can keep them warm in the oven at about 200 degrees. Be sure to cover well with foil and don’t over cook or they will be too dry. Best of luck. ------------------------------------------ If you want it to be more seasonal, it would go well with oyster dressing. Pete Pete |
||
|
serenity blaze Member Empyrean
since 2000-02-02
Posts 27738 |
tHANK YOU PETE! GRINNING AT Irie too... looks like somebody poked her in the OTHER EYE! *GRIN* AND..ahem...Pete? that is why I suggested the addition of corn starch...white roux do work, with corn starch! and sighing...my turkeys always looked like tired ho's....go figure, but hey, they get et, don't they? <---one more for my neighbor! [This message has been edited by serenity blaze (11-04-2002 06:12 PM).] |
||
|
Sunshine
Administrator
Member Empyrean
since 1999-06-25
Posts 63354Listening to every heart |
And knowing my kin come from the cold SD state...there was a whole lotta white sauce going on [with cornstarch!]...so it could've worked [it did work!], but taste quite like Serenity's? Pete, I'll give that one to you...nothing tastes like anything else when it's done with some good ol' bacon grease! |
||
|
Ceinwyn Member Elite
since 2000-07-09
Posts 2175VA |
Can I stuff the turkey and lick the spoon!! I promise I'm paper trained eesh none of that made sense but its okie dokie I dun care..do you!? Kristen If at first you don't succeed destroy all the evidence that you tried. [This message has been edited by Ceinwyn (11-08-2002 03:45 PM).] |
||
|
serenity blaze Member Empyrean
since 2000-02-02
Posts 27738 |
I used to think that heat would kill anything.... but...apparently? (glancing ominously down the hall...) apparently a little heat and humidity is all it takes to give birth to a thriving FUNGUS! sigh...he shouldn't come home early tonight... hugs you.. |
||
|
Ceinwyn Member Elite
since 2000-07-09
Posts 2175VA |
!? haha sorry *goes away now* If at first you don't succeed destroy all the evidence that you tried. |
||
|
bsquirrel
since 2000-01-03
Posts 7855 |
Sen, I'd love to have one of your cookbooks. I love where you place question marks -- makes me smile. I can imagine ... "And? PEEL the potatoes! Now boil some water for she is not my daughter and she is not my mother and you are not my father. Dance dance dance dancing the wait, and I know that it is too LATE. Now? Get some corn. "Mmm.... a very happy thanksgiving indeed. |
||
|
serenity blaze Member Empyrean
since 2000-02-02
Posts 27738 |
naw..NOT you... I am a cook, yanno. cooks lick spoons... sigh... I feel so misunderstood! argggh... |
||
|
serenity blaze Member Empyrean
since 2000-02-02
Posts 27738 |
Gee Mikey? grin...I use so many questions marks? someone once asked if English was my second language. The answer is? OUI. Not really...just going for the joke again. |
||
|
bsquirrel
since 2000-01-03
Posts 7855 |
My first language is Mumble. My second is coughasitis. Um ....... I'm going to sink away now. Hope you're feeling better. And?Love ya, yanno. spnlckr |
||
|
serenity blaze Member Empyrean
since 2000-02-02
Posts 27738 |
much better mad mike...laughing... HUM LIKE RINGO?? gawd I wish I'd thought of that!!! (kicking me) hugging you.. |
||
|
bsquirrel
since 2000-01-03
Posts 7855 |
Heh heh. You're cross threading. *hugs back*I've gotta get goin' now -- back to the wonderful world of ICS Cleaning Specialist Um..... Good (that yr better-feelin').M. |
||
|
anonymousfemale Member Elite
since 2000-02-02
Posts 2797Limbo |
Serenity, there are only three things you need when the holidays come round - lemon, salt and tequila. Bottoms up. Don't steal - the Government hates competition. |
||
|
serenity blaze Member Empyrean
since 2000-02-02
Posts 27738 |
I can minimize that to one. dang---that stuff goes down like water... |
||
|
|
⇧ top of page ⇧ |
|
| All times are ET (US). All dates are in Year-Month-Day format. | ||
