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Joined: Jun 2004
Posts: 44,828
Campfire 'Bwana
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Campfire 'Bwana
Joined: Jun 2004
Posts: 44,828 |
Tonight it will be chicken and andouille gumbo with tasso. I'm not doing the cooking however. An old friend is in town visiting his parents. His mother, an excellent cook, told him to call me up since she's making gumbo and there will be plenty to go around. Her batch size is bigger than mine. She will be using one of those large oval Magnalites that covers two burners, and if past experience is a guide it will be nearly brimming.
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Joined: May 2002
Posts: 6,428
Campfire Tracker
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Campfire Tracker
Joined: May 2002
Posts: 6,428 |
Here ya go.....
Ingredients
1 package (7 ounces) thin spaghetti, broken in half
2 cups cubed cooked turkey
1 cup sliced fresh mushrooms
1 small onion, chopped
3 tablespoons butter
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup milk
1/2 teaspoon poultry seasoning
1/8 teaspoon ground mustard
1 cup (4 ounces) shredded cheddar cheese
1 cup (4 ounces) shredded part-skim mozzarella cheese
1 tablespoon shredded Parmesan cheese
Minced fresh parsley
Directions
Cook spaghetti according to package directions. Drain and place in a greased 11x7-in. baking dish. Top with turkey; set aside.
In a large skillet, saute the mushrooms and onion in butter until tender. Whisk in the soup, milk, poultry seasoning and mustard until blended. Add cheddar cheese; cook and stir over medium heat until melted. Pour over turkey.
Sprinkle with mozzarella and Parmesan cheeses (dish will be full). Bake, uncovered, at 350° for 25-30 minutes or until heated through. Sprinkle with parsley. Yield: 4-6 servings.
Holding onto anger is like drinking poison and expecting the other the person to die ......
"When I stand before God at the end of my life, I would hope that I would not have a single bit of talent left, and could say, "I used everything you gave me."
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Joined: Jul 2011
Posts: 11,037
Campfire Outfitter
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Campfire Outfitter
Joined: Jul 2011
Posts: 11,037 |
Good man. Thanks for the recipe. You should add "turkey tetrazzini" to your post.
"There's more to optics than meets the eye."--anon
"...most of us would be better off losing half a pound around the waist than half a pound on our rifle."--dhg
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Joined: Apr 2009
Posts: 33,971
Campfire 'Bwana
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Campfire 'Bwana
Joined: Apr 2009
Posts: 33,971 |
Here ya go.....
Ingredients
1 package (7 ounces) thin spaghetti, broken in half
2 cups cubed cooked turkey
1 cup sliced fresh mushrooms
1 small onion, chopped
3 tablespoons butter
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup milk
1/2 teaspoon poultry seasoning
1/8 teaspoon ground mustard
1 cup (4 ounces) shredded cheddar cheese
1 cup (4 ounces) shredded part-skim mozzarella cheese
1 tablespoon shredded Parmesan cheese
Minced fresh parsley
Directions
Cook spaghetti according to package directions. Drain and place in a greased 11x7-in. baking dish. Top with turkey; set aside.
In a large skillet, saute the mushrooms and onion in butter until tender. Whisk in the soup, milk, poultry seasoning and mustard until blended. Add cheddar cheese; cook and stir over medium heat until melted. Pour over turkey.
Sprinkle with mozzarella and Parmesan cheeses (dish will be full). Bake, uncovered, at 350° for 25-30 minutes or until heated through. Sprinkle with parsley. Yield: 4-6 servings. If no objections going up top! Thanks Boots!
Proud to be a true Sandlapper!!
Go Nats!!!!
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Joined: Dec 2007
Posts: 25,101
Campfire Ranger
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Campfire Ranger
Joined: Dec 2007
Posts: 25,101 |
Thinking either chili slaw dogs or cabbage rolls......
“Life is life and fun is fun, but it's all so quiet when the goldfish die.”
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Joined: Apr 2009
Posts: 33,971
Campfire 'Bwana
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Campfire 'Bwana
Joined: Apr 2009
Posts: 33,971 |
78 degrees here!!
I'm medium BGE grilling a giant bacon cheeseburger!!
Maybe some blue cheese and red onion.
Proud to be a true Sandlapper!!
Go Nats!!!!
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Joined: Nov 2003
Posts: 67,712
Campfire Kahuna
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Campfire Kahuna
Joined: Nov 2003
Posts: 67,712 |
wondering what to fix for dinner, and remembered all that fresh frozen fish in the Freezer. Thawed out a package of Snapper pieces. Probably was Yellowtail. Breaded it up with my own breading, and made some rice and veggies. Fried in Peanut oil on the stove. Awfully good. Tartar sauce is my old restaurant recipe. ![[Linked Image]](http://i626.photobucket.com/albums/tt349/Knocky/2017%20First%20Half/Fish_zpseld8q5ep.jpg)
Sam......
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Joined: Sep 2012
Posts: 8,736
Campfire Outfitter
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Campfire Outfitter
Joined: Sep 2012
Posts: 8,736 |
Looks great, Sam. I got some rock fish in the freezer from October trip. May have to get some of that out tonight.
Sean
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Joined: Apr 2009
Posts: 33,971
Campfire 'Bwana
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Campfire 'Bwana
Joined: Apr 2009
Posts: 33,971 |
Brocoli-Filet Stir Fry!!!
It was great!
Proud to be a true Sandlapper!!
Go Nats!!!!
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Joined: Sep 2012
Posts: 8,736
Campfire Outfitter
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Campfire Outfitter
Joined: Sep 2012
Posts: 8,736 |
Looks great, Sam. I got some rock fish in the freezer from October trip. May have to get some of that out tonight. Scratch that. Make it Italian style cabbage rolls. Cabbage rolls with Italian sausage and marinara sauce. Burp.............wonk.
Sean
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Joined: Oct 2009
Posts: 1,005
Campfire Regular
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Campfire Regular
Joined: Oct 2009
Posts: 1,005 |
[quote=Mannlicher]wondering what to fix for dinner, and remembered all that fresh frozen fish in the Freezer. Thawed out a package of Snapper pieces. Probably was Yellowtail. Breaded it up with my own breading, and made some rice and veggies. Fried in Peanut oil on the stove. Awfully good. Tartar sauce is my old restaurant recipe. [/quo What is your tartars sauce recipe, if you would not mind sharing?
CO School of Trades, Gunsmithing, '76
Clemson University '74
Go Tigers
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Joined: Nov 2003
Posts: 67,712
Campfire Kahuna
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Campfire Kahuna
Joined: Nov 2003
Posts: 67,712 |
with no real quantities involved, it's Duke's Mayo, horseradish, Tony Chachere's seasoning, lemon juice, fine diced onion and sweet relish.
When in the restaurant biz, we made it by the gallon, and there was a specific recipe. I have that somewhere. I think.
Sam......
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Joined: Oct 2009
Posts: 1,005
Campfire Regular
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Campfire Regular
Joined: Oct 2009
Posts: 1,005 |
CO School of Trades, Gunsmithing, '76
Clemson University '74
Go Tigers
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Joined: Dec 2013
Posts: 44,284
Campfire 'Bwana
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Campfire 'Bwana
Joined: Dec 2013
Posts: 44,284 |
wondering what to fix for dinner, and remembered all that fresh frozen fish in the Freezer. Thawed out a package of Snapper pieces. Probably was Yellowtail. Breaded it up with my own breading, and made some rice and veggies. Fried in Peanut oil on the stove. Awfully good. Tartar sauce is my old restaurant recipe. That'd do quite nicely, Sam
Slaves get what they need. Free men get what they want. Rehabilitation is way overrated. Orwell wasn't wrong. GOA member disappointed NRA member 24HCF SEARCH
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Joined: Dec 2013
Posts: 44,284
Campfire 'Bwana
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Campfire 'Bwana
Joined: Dec 2013
Posts: 44,284 |
with no real quantities involved, it's Duke's Mayo, horseradish, Tony Chachere's seasoning, lemon juice, fine diced onion and sweet relish.
When in the restaurant biz, we made it by the gallon, and there was a specific recipe. I have that somewhere. I think. I spill a little dill pickle juice in mine these days. Learned that one from a FL born and raised cracker ex-GF.
Slaves get what they need. Free men get what they want. Rehabilitation is way overrated. Orwell wasn't wrong. GOA member disappointed NRA member 24HCF SEARCH
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Joined: Dec 2007
Posts: 25,101
Campfire Ranger
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Campfire Ranger
Joined: Dec 2007
Posts: 25,101 |
with no real quantities involved, it's Duke's Mayo, horseradish, Tony Chachere's seasoning, lemon juice, fine diced onion and sweet relish.
When in the restaurant biz, we made it by the gallon, and there was a specific recipe. I have that somewhere. I think. I spill a little dill pickle juice in mine these days. Learned that one from a FL born and raised cracker ex-GF. I chop dill pickles and use a bit of juice in mine as well.
“Life is life and fun is fun, but it's all so quiet when the goldfish die.”
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Joined: Oct 2004
Posts: 16,912
Campfire Ranger
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Campfire Ranger
Joined: Oct 2004
Posts: 16,912 |
Early dinner for me tonight. Italian flank steak sammies. MMM MMM good Flank steak marinated overnight in my special italian dressing, sprinkled with kosher salt and cracked pepper then placed in a screaming hot CI pan 3 minutes per side. COUGH, COUGH, COUGH. Finished to 125 in a 350 oven. Sliced across the grain before placing coarsely chopped pieces in another CI skillet filled with veggies. Topped with provolone on hard Italian rolls of course .  Ice cold milk. Bangin' mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm
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Joined: Nov 2003
Posts: 67,712
Campfire Kahuna
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Campfire Kahuna
Joined: Nov 2003
Posts: 67,712 |
that calls for a Moretti Birra
Sam......
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Joined: Jun 2013
Posts: 4,826
Campfire Tracker
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Campfire Tracker
Joined: Jun 2013
Posts: 4,826 |
Bart's Chili is on the stove simmering. Just the ticket for a cold day up here after our modest Feb warm up. NW wind sort of has a bite to it at 15*.
Was planning on cornbread in the CI, but the wife is asking for something called "hot water" cornbread? No idea what it is or how to make it.
"A Republic, if you can keep it." ~ B. Franklin
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Joined: Oct 2004
Posts: 16,912
Campfire Ranger
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Campfire Ranger
Joined: Oct 2004
Posts: 16,912 |
that calls for a Moretti Birra Had to look that one up, Sam. For most folks beef and beer just pair well together but I'm the oddball. Coke or ice cold milk for me as I seldom drink.
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![[Linked Image]](http://s626.photobucket.com/user/Knocky/media/2017%20First%20Half/Fish_zpseld8q5ep.jpg.html)
