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Thread: Local Dinner Menus of Love

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    snowqueen's Avatar
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    Default Local Dinner Menus of Love

    Ok, this one isn't for the faint of heart! Not, just one recipe...but plan an entire menu of what someone from your local area would have for dinner. For instance, I don't know what a local person from New England would have except Clam Chowder...When the posting has stopped or a Mod thinks it's time we'll let one of them or all of them, LOL, be the judge. Hopefully, you'll be able to plan out a weeks worth of dinner options, give your family something totally different every night and have the menu list with you when you go shopping. Plus we will learn how the rest of us are having dinner. I'll start, but if your on a low cholesterol diet...watch out because almost all cajun dishes start with the "stick of butter"! Hope ya'll enjoy this one and we get something out of it.

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    Default Southwest Cajun Dinner Delight

    Shrimp/Crawfish Etouffee
    1 Stick of butter
    1 Onion, chopped fine
    1/2 bell pepper, chopped
    3 lbs shrimp, peeled and deveined, or crawfish
    salt
    pepper
    cayenne
    4 Tablespoons Flour
    parsley
    Tabassco to taste
    Enough cooked Rice for your family

    Saute onions and bell pepper in butter till wilted. Add shrimp/crawfish and cook until bubbly. Sprinkle flour over mixture. Stir in salt and pepper, if you have Tony Chachere's it's even better. Stir to thicken. Cover tightly and simmer slowly about an hour. Serve over hot cooked rice.


    Maque Choux
    1 Stick of butter
    1 onion chopped fine
    1/2 bell pepper chopped very fine
    2 cans of corn, drain most of the liquid, leave just a little
    2 Tablespoons sugar
    salt
    pepper
    cayenne pepper

    Melt the butter and wilt the onions and bell pepper in it until they are clear. Add remaining ingredients and cook for about 20 minutes till corn is tender. Season to taste. Should be both sweet and spicy to the taste.

    Green Beans
    2 cans Green Beens
    1 tablespoon olive oil
    parsley

    Drain 1 can of green beans, add olive oil and parsley. Heat over stove till Green Beans are tender.

    Bread Pudding with Rum Sauce
    2 cups milk
    1/4 cup butter
    2 eggs, slightly beaten
    1/2 cup sugar
    1 teaspoon nutmeg
    1/4 teaspoon salt
    8 slices of dry bread, make them into fine crumbs
    1/2 cup raisins (if you like raisins, if not...keep the things out)

    Heat oven to 350 degrees. Heat milk and butter over medium heat till butter is melted and milk is scalded. In a separate 4 qt. bowl, mix already slightly beaten eggs with the sugar, nutmeg and salt; stir in bread crumbs and if you want to the raisins. Stir in milk mixture: pour into ungreased 1 1/2 quart casserole dish. Place the casserole dish in pan of hot water about an 1" deep and Bake uncovered for about 40-45 minutes until a knife comes out clean.

    Rum Sauce *secret ingredient will be given upon PM...trust me, PM me!!*
    1 stick of butter
    1 cup of sugar
    1/2 cup of heavy cream
    1 teaspoon of vanilla
    1/4-1/2 cup of Rum (you decide )

    Cook butter, sugar and cream in advance in double boiler for 10-15 minutes or until slightly thickened...stirring as needed. You can place this in refrigerator till needed. About 15 minutes before you serve the bread pudding add the vanilla and the rum and reheat in the double boiler and serve over the bread pudding warm.

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    Default

    Taco Salad
    INGREDIENTS:
    • 4 cups canned chili
    • 4 refrigerated tostada shells or taco salad shells OR 4 cups corn chips
    • 4 cups shredded romaine lettuce
    • 4 cups torn green lettuce
    • 2 cups shredded Cojack cheese
    • 1 cup chopped tomatoes
    • 1 avocado, peeled and chopped
    • 1/3 cup sour cream
    • 1/2 cup salsa
    PREPARATION:
    In medium saucepan, heat canned chili until bubbling. Heat tostada shells or taco salad shells as directed on package.
    Pile lettuce in each heated shell and top with hot chili. Top with remaining ingredients as desired.

    Southwest Flatbread

    INGREDIENTS:
    • 1 Tbsp. olive oil
    • 11 oz. can refrigerated french bread dough
    • 1/2 cup shelled salted sunflower seeds
    • 2 Tbsp. grated Parmesan cheese
    • 2 tsp. chili powder
    • 1/2 tsp. coarse salt
    • dash white pepper
    PREPARATION:
    Preheat oven to 375 degrees. Brush large cookie sheet with 1 teaspoon of the olive oil. Unroll dough onto prepared sheet. Roll or press with hands to form a 14x17" rectangle. Brush with remaining oil.
    Combine sunflower seeds, cheese, and chili powder and sprinkle over dough. Roll over dough with rolling pin again to press seeds into dough. Sprinkle with salt and pepper.
    Bake bread at 375 degrees for 12-16 minutes or until golden brown. Remove from pan, cool 10 minutes on wire rack, and serve

    Éclairs
    INGREDIENTS:
    • 1 pint strawberry or raspberry ice cream or sherbet, softened
    • 8 ladyfinger cookies OR Madeline cookies
    • 2 cups strawberries or raspberries
    PREPARATION:
    Mash or puree half of the fruit and set aside. Place one cookie on each serving plate and top with a scoop of ice cream. Place some berries on the ice cream, then top with another cookie. Spoon some of the mashed or pureed fruit over the éclairs and serve. Freeze leftovers
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    Default WV

    WV Hillbilly

    Beans/Cornbread
    Fried Poke
    Tatters
    Leather Britches
    Moonpie &
    Moonshine

    Can't tell you how to make the above items. It's a secret.
    P.S. For Valentine's Day, you might want to skip the Beans/Cornbread.
    Dreams really do come true!

  5. #5
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    HAHHHAHA

    peg...you are a HOOT!

    MiMi

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    You want a real hoot? Our local White Castle's is taking reservations for a Valentine's Day candlelit dinner...white cloth linens and all!! Who in their right mind would want THAT on Valentine's Day? There's a reason people call them Rectum Rockets and Sliders and I would think it would sort of ruin the romance!!

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