FOOD RECIPES, CORNBREAD SALAD AND CREOLE SAUCE
Nancy RW (zone 7)
6 years ago
last modified: 6 years ago
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Nancy RW (zone 7)
6 years agolast modified: 6 years agoNancy RW (zone 7)
6 years agoRelated Discussions
Salads...
Comments (8)I make more vegetable salads without greens than with them, especially in the winter. Last week, eggplant was on sale so we had eggplant, roasted portobello and white bean salad (plus scallions, parsley, etc.) mixed with sesame ginger dressing. I make them more as a centerpiece for lunches than as a side dish. We always had a couple on hand back when I used to pack lunches for all of us. The Frog/Commissary Cookbook really took me in a different directions than greens with vinaigrette for salads. About three years ago, I resurrected Green Goddess dressing, which faded from the scene with the rise in popularity of Ranch dressing. After trying about a dozen recipes, this one became our favorite. GREEN GODDESS BUTTERMILK DRESSING 1/3 c. buttermilk 1/4 c. sliced green onions 1/4 c. chopped parsley 1/4 c. chopped watercress 2 t. lemon juice 1/2 t. dried tarragon 1/2 t. anchovy paste 1/2 c. regular or reduced fat mayonnaise salt and pepper In a blender or f/p, combine buttermilk, onions, parsley, watercress, tarragon, lemon juice and anchovy paste. Whirl until herbs are finely chopped. Add mayo, whirl just until blended. Season with s&p. If made ahead, cover and refrigerate for up to 10 days. Makes about 1 cup....See MoreOther than cocktail sauce...
Comments (11)I was going to suggest a Remoulade sauce. Ever since I first tried it, I've used the recipe AnnT posted here. It's delicious. REMOULADE SAUCE 1 cup Homemade Mayo, or 1 cup Hellmans mayo 1/4 cup Chile Sauce 1 garlic Clove minced 1 tablespoon horseradish 1 tablespoon dijon mustard (Coarse) splash of Worchestershire sauce 2 tablespoons HP Sauce (or A 1 Sauce) fresh squeezed lemon juice fresh dill salt and pepper Mix all of the ingredients together. Taste and adjust to suit personal taste. If you like Horseradish, add more, or more mustard. Source: AnnT Â Cooking Forum Here are a few others that I've used for dipping cooked shrimp: TOMATO-GINGER SAUCE 1 Tbs. oil 1 small onion, minced 1 small clove garlic, minced 1 tsp. grated peeled gingerroot 2 medium-size tomatoes, peeled and chopped 1 tsp. sugar 2 tsp. cider vinegar 1/4 tsp. salt 1/8 tsp. hot pepper sauce In 2 quart saucepan over medium heat, cook onion, garlic and ginger in oil until tender, stirring occasionally. Add remaining ingredients. Bring to boiling; then reduce heat to low and simmer, uncovered, 20 minutes or until sauce thickens, stirring often. Serve warm or cold. MUSTARD DILL SAUCE (caution: contains uncooked eggs) 1/4 cup good quality prepared mustard 1/4 cup vinegar 2 Tbs. sugar 2 egg yolks 1/2 tsp. salt 1/4 tsp. pepper 1/2 cup vegetable oil 2 Tbs. chopped fresh dill or 2 tsp. dried dillweed In a small bowl, beat mustard, vinegar, sugar, egg yolk, salt and pepper. Add oil, a little at a time, beating with electric mixer until slightly thickened. Stir in dill weed. Cover and refrigerate. Note: this sauce is good mixed with cooked shrimp and 1 inch pieces of crisply cooked asparagus. TOMATO BASIL DIPPING SAUCE 1 1/2 cups catsup 1 cup loosely packed basil leaves, minced 1/4 cup soy sauce 1 tsp. Worcestershire sauce 1/2 tsp. hot pepper sauce Mix all ingredients together. Note: good with chilled poached scallops....See MoreRecipes for Fish/Seafood and Their Sauces - Week 2 January 2013
Comments (17)I make tartar sauce similar to Country Sunshine's, but I put chopped stuffed green olives in mine. Here is my recipe for Shrimp Gumbo. I don't measure anything, but this is the basics. 2 ribs celery 1 bell pepper 1 onion Chop and set aside. In heavy skillet or stock pot, make roux of approximately equal parts flour and oil. Bacon grease is actually best...so if you have that...use that. I'd say about 1/3 cup each or a little more. Stir without stopping over medium heat until roux is very brown, but do not burn. Don't stop stirring either. Add chopped celery, onion and bell pepper. Stir it in and turn off the heat. Transfer if using a skillet to pot or if using a stock pot, add 3 to 4 cans chicken broth. Stir until the roux is dissolved, and on low heat, add a small can of tomato sauce. You can add more or chopped tomatoes. I don't like tomato pieces in mine....so I go with the sauce. I just want it to color the gumbo. The gumbo will not have a pretty color at this stage, but will as you finish it. Bring to a boil and when the celery, onion, bell peppers are cooked done, add a bag of frozen, chopped okra. When the okra is done, add shrimp. I use a lot of shrimp...and if I have crabmeat, I put that in too. You can put in any kind of seafood. Some people put in sausage, but I don't because it over powers the flavor of the gumbo. When I don't have seafood, I use chicken. Season to taste. I use Tony Chachere's creole seasoning and thyme. Tony's is flavored salt, and I use it like salt when cooking. Do not over cook the shrimp. As soon as it turns pink, or the liquid starts to boil, turn it off. Sprinkle a liberal amount of gumbo file and stir in well. That will also change the color a little bit. Stir it well so it doesn't kind of make strings in the liquid. A handful of minced green onions is good to add now too...or parsley. Serve over hot, cooked rice. (When you make the rice, put a big lump of butter in it to give it richer flavor.) My husband shrimped for 45 years...we still have couple of shrimp boats. I have cooked hundreds of pots of gumbo and this is recipe that I have worked on over the years. You could make stock from the shrimp shells, but I have found that chicken broth gives it more flavor. It doesn't taste like chicken...so no worry there. A lot of people don't like okra because they think it is slimy. Frozen okra has been blanched...so it isn't slimy. You can use fresh okra too, and it won't be slimy but I doubt any one who doesn't eat okra would believe me...so I say use frozen....See MoreFood Floof! Dips!
Comments (60)"Anything with cream cheese Is my favorite." Hard to argue with that philosophy :-)) Cream cheese seems to be the ideal base for many kinds of dip. I remember a high school pal of mine and I making a simple but very tasty dip out of cream cheese and A1 steak sauce! That and a bag of chips got us through a lot of homework sessions. And look away guacamole purists as I used to add cream cheese to mine when making for a crowd at summer BBQ's. Kept the guac from discoloring and added to the richness but never overwhelmed the avocados. As I now make it almost exclusively for myself, no need to add the cr. cheese to stretch the dip and it gets eaten too fast for discoloring. But it absolutely has to have plenty of fresh lime juice, salt, garlic and some sort of spicy kick - cayenne, dried pepper flakes, a splash of hot sauce or minced jalapenos. In a pinch, some hot salsa will do. To be perfectly honest, I do not understand needing a recipe for a dip. Unless a very specific type of dip or spread, like pate. You just mix together what you think will taste good in suitable proportions. But then, I don't use many recipes for cooking anyway, except for baking. btw Lars, there are lots of recipes for crab dip that don't include cheese other than cream cheese. Seems like only the hot or baked versions include something like cheddar and I prefer my crab fresh and with minimal fussing so they would never top my list....See Moreluvncannin
6 years agoNancy RW (zone 7)
6 years agoOkiedawn OK Zone 7
6 years agoAmyinOwasso/zone 6b
6 years agoNancy RW (zone 7)
6 years agoNancy RW (zone 7)
6 years agoNancy RW (zone 7)
6 years agoAmyinOwasso/zone 6b
6 years agoNancy RW (zone 7)
6 years agoAmyinOwasso/zone 6b
6 years agoNancy RW (zone 7)
6 years agoAmyinOwasso/zone 6b
6 years agoNancy RW (zone 7)
6 years agoMacmex
6 years agoNancy RW (zone 7)
6 years agoNancy RW (zone 7)
6 years agoLisa_H OK
6 years agoNancy RW (zone 7)
6 years agoRebecca (7a)
6 years agoLisa_H OK
6 years agoNancy RW (zone 7)
6 years agoNancy RW (zone 7)
6 years agoLisa_H OK
6 years agoNancy RW (zone 7)
6 years agolast modified: 6 years agoLisa_H OK
6 years agolast modified: 6 years agoLisa_H OK
6 years agoNancy RW (zone 7)
6 years agolast modified: 6 years agoEileen S
6 years agolast modified: 6 years agoNancy RW (zone 7)
6 years agoAmyinOwasso/zone 6b
6 years agoEileen S
6 years agolast modified: 6 years agoNancy RW (zone 7)
6 years agoNancy RW (zone 7)
6 years agoluvncannin
6 years agoNancy RW (zone 7)
6 years agoluvncannin
6 years agoNancy RW (zone 7)
6 years agoluvncannin
6 years agoAmyinOwasso/zone 6b
6 years agoEileen S
6 years agoNancy RW (zone 7)
6 years agomadabttomatoes
6 years agoNancy RW (zone 7)
6 years agoNancy RW (zone 7)
6 years agoluvncannin
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AmyinOwasso/zone 6b