BIG TOM Posted February 18, 2012 Share #1 Posted February 18, 2012 Now I know we have a lot of good ol boys from down south that can cook....This Yankee is a southern boy at heart...Anyone have any great recipies that would like to share them... you know...gumbo, fried chicken, gator, possum , grits, corn bread, turtle soup what ever you would like to share...I love it all. Wish we had a venturerider cook book............. Link to comment Share on other sites More sharing options...
GAWildKat Posted February 18, 2012 Share #2 Posted February 18, 2012 Hmm what a great idea Tom, why not put together a cookbook to sell for the forum? I'm sure everyone has a fav recipe or 2 they can submit? Link to comment Share on other sites More sharing options...
M61A1MECH Posted February 18, 2012 Share #3 Posted February 18, 2012 Here is one I just did today. I add some cummin and a little chilli powder along with the paprika. Eat them as soon as they are cool enough to not burn your mouth. Baked Sweet Potato Sticks Ingredients 1 tablespoon olive oil 1/2 teaspoon paprika 8 sweet potatoes, sliced lengthwise into quarters Directions 1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet. 2. In a large bowl, mix olive oil and paprika. Add potato sticks, and stir by hand to coat. Place on the prepared baking sheet. 3. Bake 40 minutes in the preheated oven. Link to comment Share on other sites More sharing options...
BIG TOM Posted February 18, 2012 Author Share #4 Posted February 18, 2012 Keep them comming...I'm getting hungry Link to comment Share on other sites More sharing options...
ragtop69gs Posted February 18, 2012 Share #5 Posted February 18, 2012 Here you are: BANANA CAKE RECIPE You will need the following; a cup of water, a cup of sugar, flour, 4 large brown eggs, two cups of Banana's, a teaspoon of salt, a cup of brown sugar, lemon juice, nuts, and a bottle of Jack Daniels whiskey. Sample the whiskey and check the quality. Take a large bowl. Check the whiskey again. To be sure it is the highest quality, pour one level cup and drink. Repeat. Turn on the electric mixer, beat one cup of butter in a large fluffy bowl.. Add one teaspoon of sugar and beat again. Make sure the whiskey is still okay. Cry another tup. Turn off the mixer. Beat two leggs and add to the bowl and chuck in the cup of dried fit. Mix on the turner. If the Manana bash gets stuck in the beaterers, pry it loose with a drewscriver. Sample the whiskey and check for tonsisticity. Next, sift two cups of salt. Or something. Who cares? Check the whiskey. Now sift the lemon uice and strain your nuts. Add one table. Spoon. Of sugar of something. Whatever you find. Grease the oven. Turn the cake tin to 350 degrees. Don't forget to beat off the turner. Throw the bowl out of the window. Check the whiskey again and go to bed. Link to comment Share on other sites More sharing options...
RandyR Posted February 18, 2012 Share #6 Posted February 18, 2012 Dice up some Spam and toss in a saucepan. Use a fork to smush it up while browning. Add water & bring to boil. salt & pepper to taste add grits. stir. Cook till done. Link to comment Share on other sites More sharing options...
GAWildKat Posted February 18, 2012 Share #7 Posted February 18, 2012 Neither of these are southern since I met and married a 1st gen Connecticut-born Croatian-American. Both of these recipes are favorites in the house. Spinach Soup Ok here's the recipe as I make it. Ingredients 30 ounces of spinach 3-4 tablespoons extra virgin olive oil 6 14 oz cans of chicken broth 2 tablespoons of butter 2 tablespoons of flour 4 tablespoons of cornmeal or polenta (original recipe called for it) 2 cups of milk 2 or so tablespoons of garlic 1 teaspoon of nutmeg salt and pepper to taste Cooking: Wash then cook the spinach (or use frozen spinach) with the chicken broth and olive oil in a big pot (my 4.5 quart dutch oven is great for this) on medium heat until the greens are cooked (about 20-30 mins). Puree the greens in a blender until smooth then add back to the broth and stir up well. Keep the mix warm but not cooking. In a small saucepan melt the butter, then add flour to make a paste and mix well. Add the mix slowly until the mixture is smooth, then add a little cormeal at a time until completely added. Stir constantly and as it thickens add the garlic and nutmeg. Stir well then add to the spinach mix and sir well. Add salt and pepper to taste and cook about 20 mins more. Soup Can be frozen. Crepes: Warning, Mike wrote this lol Kosovic Style Crepes Ingredients 12 large EGGS 3 OR 4 Cups of FLOUR (all purpose) OR ½ ALL-PURPOSE and ½ buckwheat flour (THIS IS GOOD TASTING TOO) 4 Cups of MILK OR 1 QT PACKET OF DRY MILK AND 4 CUPS OF COLD WATER ¾ CUP of OLIVE OIL (for batter) and separately Olive oil to coat pan MIXING THE INGREDIENTS Mix dry ingredients together then add the wet ingredients, one at a time, ie 1 egg at a time, oil, etc. Mix the batter thoroughly to remove the lumps (an electric handmixer works well for this) Cooking the crepes Using a 9 inch steel skillet or 9 inch cast iron skillet Warning: you need a wide spatula for flipping unless you have mad flipping skills. Heat pan on high to thoroughly heat the pan then add a quarter sized amount of olive oil to the pan and rotate the pan to cover the bottom. Use big ladle (soup spoon) or 8oz measuring cup to drop batter into fry pan. Reduce heat to medium high heat and continue cooking. Rotate pan to spread batter to pan edges, but not too far, then difficult to flip. FLIP when NO LIQUID BATTER on top side of crepe. **Start next crepe quickly, don't leave just olive oil in pan long, because it will smoke. Somewhere between the 3rd and 5th crepe you will probably need to add another "QUARTER" size amount of olive oil to pan again. (When crepes start sticking and breaking when you try to flip is a good indicator more oil is needed.) Makes between 20-30 crepes You can fill with various fillings, but then cook in stack, and COOL STACK before filling. Ideas for crepe fillings: meat and veggies, ie: fajitas dessert crepes are limitless, Link to comment Share on other sites More sharing options...
Black Owl Posted February 18, 2012 Share #8 Posted February 18, 2012 Hmm what a great idea Tom, why not put together a cookbook to sell for the forum? I'm sure everyone has a fav recipe or 2 they can submit? Once again we reinvent the wheel. About 4-5 years ago someone here started collecting recipes for a Venture Cook Book. Still waiting for that one...... Link to comment Share on other sites More sharing options...
Flyinfool Posted February 18, 2012 Share #9 Posted February 18, 2012 I am making chili right now. The good stuff. http://www.venturerider.org/forum/showthread.php?t=59306 Hmmmmmmm.......... I do need a sheet of plywood:scared: Link to comment Share on other sites More sharing options...
GAWildKat Posted February 18, 2012 Share #10 Posted February 18, 2012 I'd do it, but I neither have the time or the funds to put together a project like that. Have a friend who worked to put together a cookbook for the newspaper she works for, But I expect she doesn't have the time to assist me. Link to comment Share on other sites More sharing options...
Rocket Posted February 18, 2012 Share #11 Posted February 18, 2012 Once again we reinvent the wheel. About 4-5 years ago someone here started collecting recipes for a Venture Cook Book. Still waiting for that one...... May need to Stew up a Wolfie, Redneck style. Link to comment Share on other sites More sharing options...
Prairiehammer Posted February 18, 2012 Share #12 Posted February 18, 2012 I don't know if this is Southern or not since there are muskrats up North as well. Baked Muskrat Use only hams and shoulders. When skinning animals, take care not to cut into the musk glands on lower belly. Also remove white stringy tissue from inside each leg. Parboil with 1 sliced onion 30 minutes. Drain, flour the pieces, and put in baking dish. Season with salt and pepper, and cover with 8 slices of bacon. Put ¼ cup vinegar and ¼ cup water in pan, and roast until tender. Baste frequently with liquor forming in pan. One muskrat serves 3 or 4. Link to comment Share on other sites More sharing options...
etcswjoe Posted February 18, 2012 Share #13 Posted February 18, 2012 1 possum (whole) 1 qt. cold water 1/8 cup salt 5 beef bouillon cubes 2 bay leaves 3 celery stalks (chopped) 2 onions (sliced) 1 bag packaged stuffing Preheat oven to 350 degrees. Soak possum in cold buttermilk or salt water for 10 hours. Rinse meat in cold water and refrigerate 2-4 hours. Prepare stuffing according to package directions. Stuff possum cavity with prepared packaged stuffing. Close cavity tightly. Place stuffed possum in roasting pan, water, bouillon cubes, bay leaf, celery and onion. After 2 hours turn meat. Reduce heat to 300 degrees. Cook for 1 more hour. Test roast, if not done reduce heat and cook until done. Link to comment Share on other sites More sharing options...
GAWildKat Posted February 18, 2012 Share #14 Posted February 18, 2012 Joe, is that any good? Possum wasn't served in my home growing up, Dad thought it was too greasy. I've had and love squirrel and rabbit, so those are the closest I can compare. Link to comment Share on other sites More sharing options...
etcswjoe Posted February 19, 2012 Share #15 Posted February 19, 2012 Joe, is that any good? Possum wasn't served in my home growing up, Dad thought it was too greasy. I've had and love squirrel and rabbit, so those are the closest I can compare. I never really cared for it. Link to comment Share on other sites More sharing options...
Black Owl Posted February 19, 2012 Share #16 Posted February 19, 2012 1 possum (whole) 1 qt. cold water 1/8 cup salt 5 beef bouillon cubes 2 bay leaves 3 celery stalks (chopped) 2 onions (sliced) 1 bag packaged stuffing Preheat oven to 350 degrees. Soak possum in cold buttermilk or salt water for 10 hours. Rinse meat in cold water and refrigerate 2-4 hours. Prepare stuffing according to package directions. Stuff possum cavity with prepared packaged stuffing. Close cavity tightly. Place stuffed possum in roasting pan, water, bouillon cubes, bay leaf, celery and onion. After 2 hours turn meat. Reduce heat to 300 degrees. Cook for 1 more hour. Test roast, if not done reduce heat and cook until done. Joe, If my memory is correct, there are a couple of steps missing from this recipe. First, the roaster needs to be a "polished aluminum" roaster. The last step is to continue cooking until aluminum roaster starts to melt. Then, throw out contents and eat roaster..... But then, guys in the Navy were never too picky about their food. As long as it was hot, plentiful and available, they would eat it.. And hot was not an absolute... :rotfl: Link to comment Share on other sites More sharing options...
etcswjoe Posted February 19, 2012 Share #17 Posted February 19, 2012 Joe, If my memory is correct, there are a couple of steps missing from this recipe. First, the roaster needs to be a "polished aluminum" roaster. The last step is to continue cooking until aluminum roaster starts to melt. Then, throw out contents and eat roaster..... But then, guys in the Navy were never too picky about their food. As long as it was hot, plentiful and available, they would eat it.. And hot was not an absolute... :rotfl: Link to comment Share on other sites More sharing options...
BIG TOM Posted February 19, 2012 Author Share #18 Posted February 19, 2012 Hey, I know someone has grannys recipe for real fried chicken..you know the one you only use for your family and don't serve company.....thats what I'm talking about.....these recipes are great ...keep them comming...I'M PRINTING ALL OF THEM..:fatsmiley:ps...wheres the one for gumbo Link to comment Share on other sites More sharing options...
GAWildKat Posted February 19, 2012 Share #19 Posted February 19, 2012 I don't have granny's recipe but good fried chicken requires buttermilk, seasoning, cast iron pan. Unfortunately I can't cook southern because Mom never taught me the family recipes. Sent from my VM670 using Tapatalk Link to comment Share on other sites More sharing options...
RandyR Posted February 19, 2012 Share #20 Posted February 19, 2012 more than your normal shrimp creole putem in a big crock pot and simmer overnight 2 lbs andouille sausage (or equivalent hard sausage) diced 3 or 4 large sweet red peppers and 2 green peppers diced 3 large cans diced tomatoes 1 can okra 1 can tomatoes & green chilis 1 large can diced clams (fresh would be better) couple big sweet vidalia onions diced 1/2 cup chopped parsley 1/2 cup Tony Chachere spice (more to taste as it cooks) handful of bay leaves about an hour before its time to eat the next day add to the slowly boiling crockpot 1/2 lb shredded crab meat 1 to 2 lbs scallops 3 lbs small to medium shrimp shells removed 1/2 cup chopped parsley season to taste serve over rice Link to comment Share on other sites More sharing options...
BIG TOM Posted February 19, 2012 Author Share #21 Posted February 19, 2012 more than your normal shrimp creole putem in a big crock pot and simmer overnight 2 lbs andouille sausage (or equivalent hard sausage) diced 3 or 4 large sweet red peppers and 2 green peppers diced 3 large cans diced tomatoes 1 can okra 1 can tomatoes & green chilis 1 large can diced clams (fresh would be better) couple big sweet vidalia onions diced 1/2 cup chopped parsley 1/2 cup Tony Chachere spice (more to taste as it cooks) handful of bay leaves about an hour before its time to eat the next day add to the slowly boiling crockpot 1/2 lb shredded crab meat 1 to 2 lbs scallops 3 lbs small to medium shrimp shells removed 1/2 cup chopped parsley season to taste serve over rice Now were talking...yea baby !!!:dancefool:Tony Chachere spice ???? where can I get this ? Link to comment Share on other sites More sharing options...
RandyR Posted February 19, 2012 Share #22 Posted February 19, 2012 I get it at Walmart or Kroger. Its the mixed cajun spice. http://www.tonychachere.com/ Link to comment Share on other sites More sharing options...
dacheedah Posted February 19, 2012 Share #23 Posted February 19, 2012 This is ez and good 18 oz fully cooked meatballs ( you pick the meat )about 35 2 cups frozen soup vegetables 14 oz can beef broth 14 oz can italian style tomatoes 1 cup water 1/3 cup uncooked ditalini or small pasta shells Combine all ingredients, bring to a boil, reduce heat and simmer 8-10 minutes Serve with shredded parmesan cheese ontop ( not the grated stuff in a can) This is a bowl of awesomeness!!! Link to comment Share on other sites More sharing options...
Squidley Posted February 19, 2012 Share #24 Posted February 19, 2012 ps...wheres the one for gumbo Come down to Texas and Lonna will make you a Gumbo that Kenny Brandton's wife Beth gave her the recipe for. Beth is a born and raised Louzianner gal and can cook like you can't believe, I sure as hell dont know how Kenny stays so skinny Link to comment Share on other sites More sharing options...
CaptainJoe Posted February 19, 2012 Share #25 Posted February 19, 2012 Rainbow trout Clean and unscale trout Fillet Sprinkel both sides lightly with salt(takes the wild taste out) Wrap in tin foil freeze Thaw Whip up one egg and dip strips of trout Place one strip at a time in a bowl with 1 cup flour and shake(additional seasoning?) Fry in teflon pan until Golden Brown, using olive oil Link to comment Share on other sites More sharing options...
Recommended Posts
Create an account or sign in to comment
You need to be a member in order to leave a comment
Create an account
Sign up for a new account in our community. It's easy!
Register a new accountSign in
Already have an account? Sign in here.
Sign In Now