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Here are some of the recipes I have worked on over the course of the past few years (some perfected, some need a little work).

          

Recipes

Recipe Index

Steak on the Stove
Garlic Prime Rib
Salt Encrusted Prime Rib
Ground Meat
Beef and Bean Burritos
Steak Fajitas
Spanish Rice
Braised Slow Cooker Pot Roast
Sirloin Tip Roast
Chicken Cordon Bleu
Skillet Lemon Chicken
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Celery Stuffed Roasted Chicken
Baked Chicken Teriyaki
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Braised Chicken Thighs with Sauerkraut
Honey Curry Baked Chicken
Chicken Black Bean Rice Casserole
Chicken Enchiladas
Five-Spice Chicken
Chicken and Pasta
Thanksgiving Turkey
Sage Sausage Cranberry Stuffing
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Red Wine Pork Tenderloin
Slow Cooker Ham
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Skillet Pork Chop Zucchini
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Okonomiyaki
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Penne with Broccoli and Sausage
Baked Macaroni and Cheese
Roasted Garlic Tomato Tortellini
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Ginger Sea Bass over Wilted Greens
Broiled Tomato Sauce
Gumbo
Italian Sausage Tortellini Soup
Croutons
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Bratkartoffeln
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Roasted Lemon Garlic Broccoli
Stewed Zucchini and Squash
German Red Cabbage
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Coconut Macaroons
Macarons
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"Three Layer" Custard Cake
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Walnut Maple Cookie Bars w/ Butter Cream Frosting
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Raspberry Jam Bites
Mixed Berry Pie Bars
Honey Roasted Pears
Apple Crisp
Pistachio Ambrosia
Dirt Pudding
Whipped Cream Topping
Hard Boiled Eggs
Pork Rub
Pico De Gallo
Salsa
House Seasoning

Total Recipes: 138
 
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Gumbo

Ingredients

Roux:

1 cup vegetable oil

1 cup all-purpose flour

Or other Roux method.  Roux should be about 2-3 cups. If you buy Tony's Instant Roux 5 oz mix, that's the way we do it.

 

1 large onion, chopped

1 large green bell pepper, chopped

2 stalks celery, chopped

2 large carrots chopped

1-2 bunches sliced green onions

4-8 cloves garlic, minced

1 pound andouille or smoked sausage, sliced 1/4 inch thick. 

Could also add shrimp and/or lump crab meat and/or bay scallops if desired.

 

32 ounce unsalted vegetable or chicken stock (4 cups).

2 cups of water (or 2 additional cups of stock).

 

1 tablespoon white sugar

Salt to taste

Black pepper to taste

1/2 teaspoon ground red pepper

1 tablespoons hot pepper sauce (such as Tabasco)

1-2 teaspoons Cajun seasoning blend

4 bay leaves

1/2 teaspoon dried thyme leaves

1 (14.5 ounce) can stewed tomatoes

We've also made this just dicing 6 tomatoes and putting them in.

1 (8 ounce) can tomato sauce

 

2 teaspoons gumbo file powder

 

2 tablespoons butter

20 ounces of okra

2 tablespoons of distilled white vinegar (less is ok)

 

2 tablespoons or Worcestershire sauce

2 teaspoons of gumbo file powder.


2 Zucchini sliced into 1/4 inch thick rounds

 

1 cups of cooked white rice per serving.

 

Cooking Directions

Make the roux by whisking the flour and oil over medium heat for 8-10 minutes (or other roux method ... we actually prefer just buying Tony's Roux mix and doing that method).

 

Place celery, carrot, onion, green onions, green bell pepper, and garlic into a food processor and pulse until the vegetables are finely chopped.  Stir them into the roux.

 

Let simmer over medium low heat until vegetables are tender, 10-15 minutes.

 

Add vegetable stock and water and to roux mixture.

 

Add sugar, salt, ground black pepper, hot sauce, ground red pepper, cajun seasoning, bay leaves, thyme, stewed tomatoes, and tomato sauce to the roux mixture.  Simmer over low for 45 minutes.  Then add 2 teaspoons of the file gumbo powder and simmer for another 15 minutes. 

 

In a sauce pan, melt 2 tablespoons of butter and cook the cut okra with vinegar over medium heat for 15 minutes.  Remove okra with a slotted spoon and put in the the simmering gumbo.  Add Worcestershire sauce and simmer for 45 more minutes. 


Add zucchini rounds and cook for 10-15 minutes. While the zucchini rounds are cooking, you can also start to cook the meats and then also make the croutons if you are doing that.


For the meats, we normally cook all meats separately in a skillet and then add the amount of gumbo to that skillet per the number of servings we are going to have.  Since this makes a lot, gumbo is normally a 3 or 4 night meal for us, doing this is a good way to get the proper portions per bowl.  If you are going to make this for a lot of people and have them over, you could put the meats into the gumbo after browning them. Normally the andouille and crab meat are already cooked, so you are just heating them up and getting a little bit of browning on them. For shrimp and/or bay scallops, you will want to make sure to cook them but not overcook them.

 

Just before serving remove the bay leaves and add 2 teaspoons of file gumbo powder.

 

Serve over white rice.

 
 
 
          
 
 
 
 
 

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All Recipes and pictures Copyright ©2005 - 2022 by Gregory Motes; All Rights Reserved

This project combines a few things I really like - the creativity of cooking along with the computer programming skills it took to design the database and administration area required to upload the content to this site.

 
 
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