recipes

“puh-cahn”

“Pee-cayun”

“My favorite dish is still red beans and rice. Since I stopped being a vegetarian I can start making it again with smoked ham hocks and andouille sausage. Andouille is hard to find around here, a least good stuff. I used make it in a huge pot once a week when I went to LSU and eat off of it most of the week. I don't have a recipe anymore, I just toss it all together. If people want it I am sure I could figure it out.
last edited: 11/10/05 8:59:48 PM”

“Just throwing things together....

How about this recipe? It's very lightweight. The Bean vermicelli rehydrate very quickly and taste much better than Ramen... :-) It is kind of low on calories (about 194 per packet), but you can bulk it up with other things (like I've listed below.)


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Tung-I Instant Bean vermicelli (194 Calories)
(I throw away the soup packet, because I don't like to consume lots of MSG, but if it doesn't bother you, you can use it as extra flavor
Use the Oil packet (It's just oil and onion)

Add 1 packet of Trader Joe's Instant Miso Soup (90 Calories)

For variety, add some Just veggies

or "Pork Sung" (which may be available in fish or beef as well) - you can find these at Asian Marts. IT's like a shredded jerky and rehydrates almost immediately AND is featherweight!)

Tung-I INSTANT Bean Vermicelli



Pork Sung (or Pork Fu) the Ching Yeh brand is pretty good. (I think you can also get Fish or Beef Sung as well)

last edited: 11/11/05 1:38:39 PM”

“WTF is "sung" and what part of the swine does it come from?”

“Quick and easy italian recipe. I forget the name, but trust me its really good and its not to bad for you either. BTW I use Linguini.

1 lb. pepperoni stick peeled and cut into small chunks.
1 small head cabage shredded
1 medium onion chopped
1 lb. favorite pasta.

boil water and time noodles to done at same time.

Brown pepperoni in deep saucepan until it seeps. add onion and cook until golden.
add cabbage stirring to coat. cover and simmer 20 minutes.

add mixture to pasta, carefully stiring as to not break . Serves 4-5”

“Pitts, I Think the literal translation for "Sung" means "loose".

I.e. it is shredded pork that's dry like a jerky... :-)”

“By the way, if making the recipe with bean vermicelli (made of mung beans, usually), make sure you get the INSTANT ones, vs. the ones that are not instant! :-)”

“"loose pork" ... hmmm ... man I could take this about 10 different ways and all of them are ugly.

Nope, toooo easy.”

“pink, you're not kidding about the chicken dish being fattening. I was actually sick after eating the stuffed chicken. I think it was too rich.

I only made 4 pieces, so two for me and two for my husband so we wouldn't have such a fattening dish with leftovers.

pitts, I rarely eat meat and hardly ever eat chicken and I love rice and beans!!!! I do flavor beans and my pasta w/bean dishes with hickory flavored bacon which my husband eats.

I sautee the bacon in olive oil so it infuses the olive oil with the bacon/hickory flavor without cooking the bacon too long which would release too much bacon fat. I love the smokey flavor.”

“Here's an easy dish I made last night--

Ingredients:
About 1 lb of fresh or frozen Chicken breasts or thighs (about 4 pieces)
1 can of Campbell's Cream of Asparagus Soup
1-1/2 cups of Trader Joe's Frozen Asian mushrooms
1 bag of Trader Joe's Frozen Asparagus cut up tips
Salt & pepper to taste.


Cooked white rice (preferably, a medium grain rice, not "Uncle Ben's")

1) Put the chicken in a Corningware or other glass-type dish.

2) Mix the can of soup with the mushrooms and spread on top of the chicken.

3) Microwave or bake the chicken until it's cooked and the juices run clear. (I think about 15-20 minutes in the microwave, depending upon whether or not the chicken is froze or fresh.) probably about 30 minute at 350 Degrees if baked in the oven. *cover with the dish with foil if baking in the oven*

4) Once the chicken is nearly finished cooking, take it out and dump the whole bag of aspargus on top. Continue to microwave for 7 minutes (until the asparagus is cooked.) Don't over-cook the asparagus, or it will lose its bright green color!!

5) Serve over cooked white rice, salt and pepper to taste and enjoy! A simple meal and not too terribly fattening! :-)”

“And don't tell twigeater that I actually ate some of it:)”
lipstick hiker
4:41:04 PM
11/10/05

now lips, you can eat whatever you like, but don't hide from the way the critter or plant was killed. :)”

“Jalapeno Hush Puppies

1½ cup White Cornmeal
½ cup Flour [sifted]
2½ tsp Baking Powder
1½ tsp Salt
½ tsp Pepper

1 cup Milk
1 Egg [beaten]
3 tbl Vegetable oil
¼ cup Onion [finely chopped]
¼ cup Jalapeno Peppers [finely chopped]





Combine dry ingredients. Add remaining ingredients and stir until blended.

Using a fork, drop heaping portions of the mixture into hot, deep fat (350°).

Fry each hush puppy approximately 3 minutes, or until golden brown.

Turn once during cooking. Drain on absorbent paper towel.

Makes approximately 30 hush puppies.”

“I'll have that! The "hot, deep fat" part is so turning me on. LOL! I heart hush puppies, I could eat them every day. Bet it would be even better if you made them w/buttermilk!”

“Did a little tweaking on sarbar's recipe for Cheesy Chicken Veggie Rice. It was GREAT this weekend. I even had it for supper tonight.

StoveStomper's Version Cheesy Chicken Veggie Rice:

In a quart freezer bag put:

3/4 cup instant rice (I used Minute Rice Brand)
1/2 cup Just Veggies, Hot dried vegetable mix (carrots, peas, tomatoes, jalapeno)
2 & 1/2 Tbl cheese sauce powder
2 Tbl instant milk (I use Nido by Nestle)
salt packet from Wendy's

Also take 1 small can of chicken (3 ounce size). I used Swanson Brand with the pop top lid.


In camp put the chicken w/ liquid into the bag. Add 1 & 1/4 cups boiling water. Mix well, and put in cozy for 5 minutes. Stir, and let set for another minute, to thicken.

Serves 1.

Delish!!!”

“Hey Stovie..got your letter today ;-) Thanks!!”

“I had some wonderful grilled shrimp served with a wonderful mango pico de gallo....any one have a good recipe???

..I found the recipe for "Joe's Crab Shack" crab dip...yummmmmmm.....”