MY TAKE ON A SAUSAGE STUFFING OR A SIDE DISH

1 POUND PORK SAUSAGE//JIMMY DE

1 LG STALK CELERY

SMALL BUNCH SCALLIONS

10 OZ OF SEASONED CROUTONS

TABLESPOON DIJON MUSTARD   4 EGGS,2 CUPS WHOLE MILK

SMOKED CHEDDAR CHEESE,2 CUPS

SALT AND PEPPAR

1/2 CUP CHOPPED MAC APPLES

COOK SAUSAGE IN A CAST IRON SKILLET,WITH OLIVE OIL/.BEAT EGGS,MILK,MUSTARD AND SEASONINING.UNTILL WELL MIXED,ADD BREAD,FINE CHOPPED CELERY AND APPLE.CRUMBS,SAUSAGE MIX GENEROUSLY.ADD AND MIX CHEESE AT END.

GREASE A BAKING PAN ACCORDING SIZE,ADD MIXTURE,BAKE AT 400 FOR 30 MINUTES,SHUT OFF SPRINKLE WITH MORE CHEESE,LET SET

15 MINUTES.SERVE AS SIDE OR COOL AND USE FOR ASTUFFING

just a few new famous quotes its 5 am and bored!!!lol;

boredom is the highest mental state!!  albert einstein

this one i dedicate too volney slack my grandfather!! allthe really good ideas i ever had came to me while i waS MILKING A COW!!

A IRISH BLESSING.>MAY YOU DIE IN BED AT 95 BY A JEALOUS SPOUSE!

I HAVE NEVER HAD A PROBLEM WITH DRUGS,BUT THE POLICE DID   KEITH RICHARDS OF ROLLING STONES

DRUGS MAY BE THE ROAD TO NO WHERE BUT IT IS A SCENIC ROUTE!!   ANONYMOUS

I HAVE NEVER MET A MAN SO IGNORANT,I COULD’NT LEARN SOMETHING FROM HIM[ GALILEI]  LATE 1500’S

I AM THE GREATEST!!MUHAMMAD ALI  1942

GOD WILL PARDON ME, THAT IS HIS PROFESSION. [HEINRICH HEINE] 1800’s  german poet

a genius is a african who dream’s up a snowstorm     vladimire nabokov  1899-1977 novelist

a CLOWN IS LIKE A ASPIRIN,ONLY HE WORK’S TWICE AS FAST    GROUCHO MARX  1890-1977  COMEDIAN

LOVE IS ONE SOUL INHABITING TWO BODIES   ARISTOTLE  322 B.C

stuffed peppar diablo

8 large green bell peppars  two cups  cooked rice

1 lg jalepeno

1 rellano pepper

s and p

cumin teaspoon

cayenne  half teaspoon

tabasco ritx crackers parm and cheddar cheese crushed tomatos rice carrot,onion

cut top’s frpm peppars remove seed’s.mix  alll other ingrediants in bowl. first cook rice. shred carrot,rellano pepper,jalepenoi  add a cup parm cheese 1 cup ground beef,,1 cup diced bacon.8-10 ritz crakers.i 16 oz can crushed tomato’s..mix all ingredsants well,,stuff your peppars full!!bake in pan with a incxh or so of chicken broth aNd water,cover lightly with foil…  350 degree’s for 40 minutes,shut off oven,remove fil,add thick slice of cheddar cheese to each peppar leave till cheese melts   enjoy

oh yea dont forget your rice!!!

chicken and portebella with linguini

for two//   real butter

2 6  oz chix  breasts

1 large  portebella mushroom

half  fresh lemon

s and p//   nutmeg/cayenne/adobe seasoning \

parm and romano cheese

sour ceam//heavycream 

one egg  white onltyfresh parsley.

half cup good chix broth and quarter  cup white wine   

1 teaspoon of jarred or fresh garlic

 now pre heat pan,with butter and garlic,,rub chicken with nutmeg,cayenne,salt and peppar and adobe seasoning dont  be sparing load  it on!!   when pan is at medium heat  add chicken brown both sides.now add a little more butter  and  cubed  mushroom,saute litley,squeexe  lemon over all,add chicken  broth  simmer  on  low for 3 to  5 minutes.add  egg  white  to brorh,simmer,heavy cream then sour cream.  make sure  you are  s immering slowly. dump in your two  cheeses   a couple minutes  pour over linguini or your  favorie  pasta,,cover with a little romano cheese and  fresh  chopped parsley,forgot the white wine add  to hot pan when you have browned  chicken on hi heat then go slow  from there!!!   enjoy!!!

f

stuffed mushrooms!cassenova style

first you can use your normal button mushrooms,stem out and carved open,but i like to go all out and use a large portabella can be a whole meal or slice like a pie!!

ingediants//half cup fine italian bread crumbs

two eggs

half very finely chopped onion

i stalk finely chopped celery

half fine chopped apple

half cup fine chopped mushroom of choice

6-8 medium size shrimp,boiled fine chop

since we are here i 10 inch,brook trout fried bones removed and chopped

1 tsp  old bay seasoning,,half teaspoon course black peppar,quarter cup chicken broth

now mix all together,adding more bread crumbs as needed for consistency.stuff caps  or spread over large portabella.top with little squares of strong cheese of your liking and parmesion.

bake at375 for approx 15-20 minutes enjoy

Duane’s sausage pepper gravy for homemade toast or buttermilk biscuits

I try this at any eatery i find it on the menu and i would say out of roughly 75 only two would come close to comparing to mine.it is the simpilist thing to do but so hard to do right!!i learned 34 year’s ago when i was in the navy i met these people who came from the mountains in west virginia,wood stove and no electricity when i met them they were in there 30’s and that was first time they had a house with electricity and a bathroom!!!

 

ok first must have large 12 inch cast iron fry-pan!!

add one stick whole butter,melt slow need to clarify but not too hot!!

next about 3 cup’s of plain white flour,constantly stirring and meading with a fork.

you want to end up with a nice dry rouz’e,white gravy thickener.

now remove half set aside.put in 1 cup chicken broth.

add good teaspoon black cracked pepper half teaspoon salt.

add 6 cups whole milk,still low to med heat constantly stirring.

now after mixing well pour off into separate bowl for now.

you should have a good batch white gravy consistent but not thick.

take your cast iron pan and add 1 pound breakfast sauage from the cloth tube roll.

put in 4 pieces of fine diced bacon,cook sausage and bacon off,slowly dump

your gravy mixture back in,add 1/4 stick margarine and more of your rouz’e.

slowly heat back up constantly stirring on low,then just for a minute or so

bring to a rolling boil definatly moving from bottom of pan so you do not scorch!!!

now shut off take off heat  still stirring for 3-4 minutes.

check your seasoning,add pepper if needed  enjoy!!!better next day and if not thick to your liking reheat and add a little more thickener you will figure it out after a couple time’s,but what makes’ this so good is the time and love she put into it so she finally taught me!!must do in those steps to get the best sausage gravy around,

p.s if not thick enuff still you can add a couple egg white’s just the white only so you keep a nice white pepper sauce

My version; Poll’o nan carja (chicken)

INGREDIENT’S; boneless chicken breast,one large orange,white wine,chicken broth.

                 mushrooms          butter,garlic,raisan’s,pine nut’s or sliced almond’s,orange juice

                            salt and peppar,cayenne peppar,nutmeg.

 

In large saute pan melt teaspoon real butter,add half teaspoon crushed garlic mix well add your 6-8 oz chicken breast (try to tap it down thinner for easiar cookin)evenly brown and cook on both side’s.now into pan add half teaspoon butter again,pinch of salt and peppar,good pinch of cayenne.add 3 wedges of orange cut into 9-10 peice’s,add 1/2 cup chicken broth,and add sliced mushrooms 8-19 pieces? simmer on low heat for 3 or 4 minute’s  to spread the peppar flavor even.add 1/2 cup fresh oj good pinch nutmeg and 10=15 pine nut’s.simmer slowly on low heat 5 minute’s serve with rice!!  enjoy!!

Scallop’s Volney “

ingrediant’s;       nicely cleaned larger sea scallop’s  6-8

 egg white, white wine                        crushed whole garlic,basil,thyme,parmesian cheese,salt,peppar,flour,butter,chickrn broth,white wine,fresh lemon,half and half,fettuchini.

 

I WILL TRY AND MAKE THIS EASY TOO FOLLOW,BARE WITH ME!!  FIRST MELT 1 TEASPOOON BUTTER IN LARGE SAUTE PAN,ADD HALF TEASPOON CRUSHED GARLIC.

YOU WANT A MEDIUM HEAT DONT  BURN BUTTER!!IF U DO START OVER! RINSE SCALLOP’S IN CLEAN WATER,STRAIN THEN LIGHTLY COAT WITH FLOUR.ADD TO BUTTER IN PAN SAUTE FLIPPING TO COOK EVEN,SQUEEZE YOUR FIRST LEMON WEDGE OVER SCALLOP’S,splashed with white wine. WHEN COOKED EVEN ADD A HALF CUP OF CHICKEN BROTH,SLOWLY HEAT.NOW ADD HALF TEASPOON OF BASIL,THYME,PINCH SALT AND PEPPAR AS DESIRED.NOW ADD 1 CUP HALF AND HALF,A HALF CUP HEAVY CREAM,HALF CUP PARMESIAN CHEESE,ONE EGG WHITE. THEN SQUEEZE IN ANOTHER WEDGE FRESH LEMON.NOW FOR FINAL TOUCH 6 OUNCE’S OF COOKED AND STRAINED FETTUCHINI.IF YOUR HAPPY WITH YOUR CONSISTENCY SERVE ON LARGE PLATE,LIGHTLY SPRINKLE WITH CHOPPED FRESH PARSLEY AND JUST A HINT OF MORE PARMESIANO!! GARLIC BREAD SLICED AROUND PLATTER!!   ENJOY!! LET ME KNOW IF YOU NEED HELP OR HOW YOU DO!!