Re: Re: say what?
 

^^^^^^

I may be overreacting, but to many people their recipes are a matter of personal pride. So rather than have my gumbo recipe continue to be a source of ridicule, I have deleted it. If anyone wants it, feel free to PM me.

Take it down a few notches...I don't mean the temperature...
 

woo woo woahhhhhhhhh nelly! :o

It's not even THAT serious! I know who NOT to clown with! Geesh! :rolleyes: :cool:


nexxxxxxxttttttttttt...

Well, most of the food that I make is yummy...but these are the most requested

Spinach-artichoke dip
Red Velvet Cake
Garlic Chicken (or fish)
Sweet Potato Pie
Spaghetti Aglio Olio w/shrimp and scallops



Oh, for the record...my people are from N. LA and we do not use tomato sauce in gumbo. EVERYONE has a different way to make gumbo...in and out of LA. :)

Re: Re: say what?
 

I think Patti Labelle has tomatoes in her gumbo...I have her cookbook :D

I make some mean Indian curries. My cooking bites back! :D

Most of my recipes are family secrets.

LOL. I know that too. I was only being funny.( You know the joke that the state of LA being 2 different states N and S) I'm from N. LA and my N. LA relatives still up there don't use tomatoes either. :D Some up there claim to make the best Gumbo, but there isn't anything like S. LA Gumbo...bar none. :D Yeh, it's discriminatory, but hey....

Basically, Gumbo is everything thrown together, but the kitchen sink, or zink as peeps down here say. :p

If I ask real nice, would you share your Red Velvet Cake recipe with me, please? :)

The Spinach-Artichoke Dip recipe would be fun, too. I have one recipe, but it's rather nasty. There's a place in Chicago that makes such a good dip, I order it for my dinner!

Dear West Coast Homie,
I would like all of the above recipes at your earliest convenience (except for the sweet potato pie...i'on like that, lol). I will be your East Coast Homie for ever.
Regards,
1SavvyDiva :D

Not from North LA
 

When I was younger, I was not allowed to be in the kitchen when others were cooking, so I never got to learn by watching. But I can at least make spaghetti.

honeychile thanks for the advice and suggestions.

Everyone raves about my spaghetti also. Since I kinda like ya'll :p, I'll tell ya what I do different. In addition to the sauce (I like to use Ragu Garlic & Mushroom), I add several herbs/spices including diced onions, diced garlic, parsley and scallions. I also add a jar of mild salsa to give the sauce a little kick. As for the meat, I add a pack of pork sausage (you know the kind that comes in the shrink wrap?) to the meat and brown it with the ground beef (or turkey). It's deeeeelish. :D

Sorry if you feel ridiculed, LadyGreek, but it was not meant in that way.

Lady Greek,

I'm orginally from the Mid West and my "to die for Gumbo" also includes tomatoes :D

I cannot locate/recall the Red Velvet Cake recipe. Sorry :(. I made that cake so many times, I should remember:)

The others are not written recipes...so, please excuse me if the measurements are a little (a lot) off.


Spinach-artichoke dip

Ingredients:
1 bag of chopped spinach (thawed)
2 4oz containers of Garlic-Herb Spread
1 4oz jar of artichokes
2/3 cup of grated parmesan cheese
1 tablespoon of olive oil
1 shallot (thinly chopped)
1 tsp of crushed garlic
salt to taste

*Preheat oven at 350
*Saute garlic, artichokes, and shallots in olive oil; remove from heat
*In a large bowl, combine spinach, garlic-herb spread, and 1/3 cup of parmesan cheese
*Add the garlic-artichoke mixture to bowl and mix
*Place in an oven safe dish
*Cover with remaining cheese
*Let cook for 30 minutes or until bubbly



Garlic Chicken (or fish)

Ingredients:
5 thinly sliced boneless skinless chicken breasts (or fish)
1 large yellow onion (thinly sliced)
2 tablespoons of crushed garlic
2 tablespoons of Lawry's Perfect Blend for chicken and poultry
garlic infused olive oil

*Prepare chicken with the perfect blend seasoning blend and one tablespoon of garlic; cover and place refrigerator for at least 30 minutes (or overnight)
*In a large pan, add enough olive oil to coat the pan
*Saute remaining garlic and onion in olive oil; cook onion until translucent; remove from pan
*Place chicken in pan; cook until done
*Remove chicken from pan and place on serving dish; place onions on top



Spaghetti Aglio Olio w/shrimp and scallops

Ingredients:
Spaghetti
2 tablespoons of garlic infused olive oil
1/2 pound of shrimp and scallops
2 tablespoons Lawry's Special Blend for fish and seafood
1/2 cup of extra virgin olive oil
1/2 teaspoon of crushed parsley
crushed red pepper to taste

Cook spaghetti (not too done); drain and set aside
*Season seafood with Lawry's seasoning
*Saute seafood in the olive oil; cook for 10-15 minutes
*add seafood mixture to pasta; add additional olive oil.
*add parsley and red pepper to taste

Thank ya berrrrry much! :p