Kai's "Old-Fashioned" Recipe Thread

Quote:

---

Jolie, what's a faidodo?

refers to a dance ~ eigther a large gathering of people OR the particular step (ie : as Harlem Shuffle, Boot Scoot Boogie, or Virginia Reel). ALWAYS means a Good Time !
SO ~~ when ya'll comin' down ?

---

When ya throwing a fai do do? ;) :D

Possibly July, doubtful before then since it's already May practically! Gotta come down when it's 98 degrees, humidity is 198% and the saturation in the air is like sticking your head in a bucket and inhaling. It does such wonderful things to my hair, don't ya know?

Cajun Frog Legs

16 good size frog legs
1 cup shortening
1/2 cup flour
3 cups milk
1 tsp. paprika
1/2 tsp. onion powder
1/2 tsp. garlic juice
1/2 tsp. ground cayenne pepper
1/4 tsp. black pepper
dash of white pepper
dash of oregano
dash of rosemary
salt to taste

Skin, clean and rinse frog legs well. Cover with whole milk and garlic juice in a plastic mixing bowl, refrigerate overnight. Pat dry, season with paprika, onion powder, cayenne, black pepper, and desired amount of salt.

Add white pepper, oregano, and rosemary to the flour. Heat shortening in a skillet. Lightly flour the frog legs and fry until golden brown.

~*~*~*~*~*~*~*~*~*~*~

SAUTEED FROG LEGS WITH CAYENNE

Serves: 4 to 6

18 to 24 pairs large frog legs
1 quart buttermilk
18 fresh cayenne peppers with seeds and veins removed
1/4 cup unsalted butter or margarine
1/2 cup olive oil
3 tablespoons sugar
3 cups all-purpose flour

seasoning mix

1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon paprika

Place frog legs in a large baking dish; add buttermilk. Cover and refrigerate at least 3 hours. Combine all ingredients for seasonings mix in a small bowl; set aside. Wearing rubber gloves, slice cayenne peppers into thin julienne strips; set aside. In a heavy 12 inch skillet over medium heat, heat butter and olive oil. Reduce heat; add cayenne pepper strips; sprinkle with 3 tablespoons sugar. Cook slowly, stirring often, until strips are very wilted, about 15 minutes. Remove from heat. Remove 1 or 2 strips; taste degree of hotness. If a less intense taste is desired, sprinkle on 2 teaspoons more sugar; cook 5 minutes. Remove peppers with a slotted spoon, leaving oil in skillet. Cover to keep warm. Drain frog legs, discard buttermilk. Rinse frog legs under running water. Pat dry on paper towels. Return to skillet to medium heat. When oil is hot, dredge frog legs in flour, turning to coat well; shake off excess. Saute frog legs in batches. Do not crowd pan. Saute frog legs about 5 minutes on each side, turning once. As each batch is finished, drain on paper towel; sprinkle with seasoning mixture; keep warm. To serve, place frog legs on a platter; scatter sauted peppers over top.

Originally posted by Jolie

Quote:

---

We accept your adulation. {{{fugie}}}

---

:eek: :eek:

HEY! Speak for yourself. No adulating in front of me MR. FUGI! Do your adulating in private, thank you very much. :D :D :D

Todays Recipies


Ommouk Houria



2 tablespoons fresh mint
1 medium garlic clove ,peeled
1 pound carrots peeled and cut into l/2-inch pieces
2 cups water
1 teaspoon salt
l/2 teaspoon freshly ground black pepper
1 tablespoon olive oil
2 tablespoons red wine vinegar
10 capers [about 1/3 ounce]
1 medium head romaine lettuce [14 ounces]
1 large hard cooked egg, sliced
10 Greek black olives

coarsely chop mint,finely chop the garlic,Cook the carrots in the water with 1/2 teaspoon salt until just tender, about 4 minutes. Drain and run under cold water to stop further cooking. When cool, coarse chop. Set aside in a large bowl.
Toss the chopped garlic, mint, remaining l/2 teaspoon salt, pepper, olive oil, vinegar and capers with the carrots. Refrigerate until well chilled, at least 1 hour.

Serve on a bed of lettuce leaves, garnished with the egg slices and olives.



:D

SPLIT PEA SOUP WITH KIELBASA


1 pound dried split green peas
6 cups water
4 cups chicken stock
1 medium carrot [about 4 ounces, ], peeled and cut into 1 -inch pieces
1 medium onion [about 7 ounces], peeled and quartered
1 medium celery rib [about 3 ounces], cut into 1-inch pieces
2 ounces salt pork cut into l/4-inch dice and blanched
1 small bay leaf
2 smoked ham hocks [about 1 pound total]
1 l/2 teaspoons ground cardamom
Freshly ground black pepper to taste
8 ounces kielbasa , cut into 1/2-inch dice
Salt to taste

Rinse the peas in a colander and pick them over. Bring the peas, water and stock to the boil, covered, in a large stockpot. Simmer for 2 minutes, remove from the heat and let sit, covered, for 1 hour.
Meanwhile, chop the carrot, onion and celery to medium dice metal Cook the salt pork in a skillet, stirring, over moderate heat until golden brown, about 3 minutes. Add the chopped vegetables and cook, stirring, until the vegetables are tender, about 6 minutes.

When the peas have soaked for 1 hour, stir in the contents of the skillet, the bay leaf, ham hocks, cardamom and pepper. Bring to the boil, partially cover, and simmer gently until the ham hocks are tender, about 2 hours, stirring occasionally. Remove the ham hocks and discard the bay leaf

While the ham hocks are cooling, process the soup in batches in a blender until smooth. Return the soup to the pot.

Remove the meat from the ham hocks, chop it coarsely and add to the soup with the kielbasa. Taste for seasoning. Bring to the simmer and cook, stirring, until heated through, about 4 minutes.


:D

Three Apples of the Land



4 Tbsp Butter
1 Clove Garlic, crushed
2 1/2 Lbs. Potatoes (8 medium), peeled and sliced very thin
2 Apples, peeled, cored, quartered and sliced very thin
5 Oz Gruyere (or Swiss) cheese, grated
6 Tbsp Prepared horseradish
1 1/2 Cups Milk
1 Cup Heavy cream
2 Eggs
Salt and fresh ground white pepper To Taste

Butter a 9"x12" baking pan. Rub the pan with garlic clove; discard clove. Layer the potatoes, apples, cheese and horseradish in that order, seasoning with salt and pepper. Repeat, finishing last layer with grated cheese. Combine milk and cream in sauce pan; bring to simmer. Remove from heat and add egg yolks. Pour mixture over layered potatoes in pan. Bake at 375° F until cooked through, about 50 minutes. Finish under the broiler till the top is golden brown.



:D

yummy !!


i am saving all these great recipes !

Frohdi, feel free to add your own! There's some amazingly good recipes here. But you have to watch that Fugative. He posts some really strange ones that scare me sometimes! ;)
(((((Fugi)))))

Quote:

---

Originally posted by jaybird
Frohdi, feel free to add your own! There's some amazingly good recipes here. But you have to watch that Fugative. He posts some really strange ones that scare me sometimes! ;)
(((((Fugi)))))

---

:D

NEENER NEENER NEENER NEENER

Possum Recipies I do seem to remember, Not posted by me ;)

BWAHAHAHAHAHAHAHAHAHAHA:p :p :p :p :p :p :p :p :p :p :p :p :p

{{{JayBird}}}
{{{Jolie}}}
{{Lurkers}}

Okay. So maybe I posted one or two possum recipes one night. At least you can PRONOUNCE all my recipes!

How was your weekend?

Jolie>>>BOO! Hey, went to the bookfair today (couldn't get there any sooner) and there was nothing left in the line of cookbooks, except your run-of-the-mill Better Crocker ones etc. I have GOT to get there opening night next year!

:p

Good Weekend, better next the German Spring Beer Fests Occur WOOHOO
OOMPA Music, Shots, Beer, Polkas FUN FUN FUN

(It snowed here all day, want some?) :p

You got snow today? The end of April? YIKES! No thanks, don't want snow any more, all my flowers are out and my garden is planted!

You polka?

Quote:

---

Originally posted by jaybird
You got snow today? The end of April? YIKES! No thanks, don't want snow any more, all my flowers are out and my garden is planted!

You polka?

---

on occasion:p

Snow? of course that season sometimes lasts well into may LOL :D

Quady Electra ?

check with these peeps

Standard Liquor Corporation
2300 Lakeview Road
Lawrence, KS 66044
ph.316-832-7707

Major Brands - St. Louis
6701 Southwest Ave
St. Louis, MO 63143
ph.816-221-1062

Kenmare Distributors dba Vintage Sellers
3150 Mercier Suite 516
Kansas City, MO 64113
ph.816-531-4485

Olinger Distributing Co.
5337 West 78th
Indianapolis, IN 46268
ph.317-876-1188