Any ideas on cooking something warm tonight? Ya know to warm the soul.?

Answer 1

REAL CAJUN GUMBO

1 onion chopped
1 green bell pepper seeds removed and chopped
1 cup of chopped celery


Prepare the trinity first (above ingredients) and set aside. Prepare preferred meat sausage, chicken, etc, or if choosing seafood, shrimp, oysters, crab meat, crawfish, etc. Prepare and set aside.

1 cup cooking oil or shortening
1 cup flour
2 quarts warm water
2 teaspoons Tabasco brand pepper sauce
1 tablespoon Zatarain's Creole seasoning or Tony Chachere's
2 cups okra, cleaned and sliced
3 to 4 cups rice

An authentic gumbo is prepared with a dark Re-aux, as are most all Cajun dishes. In a 6 or 8 quart stew pot (black iron is preferred but whatever you have will suffice) mix 1 cup of oil and 1 cup of flour. Place over medium heat and stir continuously.
NOTE: If you stop stirring it will stick and you will have to start over. Be sure to go over the entire bottom of the pot while stirring. The flour will begin to change color from white, to tan, to orange, to red, to light brown, to dark brown, then finally to black.

For this recipe, medium to dark brown is what is needed. This takes 10 to 15 minutes.

At this point, dump in the onion, celery and bell pepper and cook till the onion starts to clear. Add the meat at this time, but not your seafood.

Cook until meat starts to brown, then stir in warm water and seasonings. You are looking for a thicker-than-soup consistency but not as thick as stew. Add more or less water to achieve this. Bring to a simmering boil.

Add the okra and seafood of your choice. Cook for one hour.

Prepare rice and serve over rice in a bowl. Salt and pepper to taste and the Cajuns would add a little dash of File' (Ground sassafras) or you can use thyme, finely ground (but not as good).

For a Creole Gumbo add tomatoes.

Answer 2

This is one of my favorite recipes. My mom makes this a lot in the winter.


Ingredients:

3 medium potatoes
1 cup of water
3 cubes of chicken broth
1/8 tsp red pepper
dash of black pepper
3 cups milk
1 10oz bag of frozen corn
6oz american cheese
1 tbl. parsley

Directions:

Combine potatoes, water, boullion, ground red pepper, and black pepper in a large saucepan. Bring to a boil, reduce heat and simmer til potatoes are tender, stirring ocassionally. Stir in 2 1/2 cups of milk and the corn.

In a bowl combine the remaining milk and flour. Stir into the potato mixture. Cook and stir for 1 minute more. Add the cheese and stir until melted.

Notes:

Add velveeta (1- 1 1/2 cups) and corn starch + 1/4 cup water to make it thicker.

I normally forgo the american cheese and just use velveeta instead to make it cheesier. I also double everything except the red pepper.

Answer 3

Chicken Ritz Casserole

Ingredients:
5-6 chicken breasts, cooked
1 can cream of chicken soup
1 can cheddar broccoli soup
about 1/4 soup can of milk
1-1/2 c. sour cream
2 c. cooked minute rice (1 c. prior to cooking)
dash salt and pepper
30 to 40 Ritz crackers, crumbled
Butter
Cooking Instructions:
Cook chicken and remove chicken from bone and cut up. Place chicken in casserole dish. Mix together remaining ingredients. Pour mixed ingredients over chicken. Top with crushed Ritz crackers; dot with butter. Bake at 350F. for 45 mins.

Answer 4

Beef, chicken or lamb stew with carrots, potatoes, onions, green beans, mushrooms, tomatoes and a liberal amount of red wine and some herbs. Nice crusty bread for dipping in all those lovely juices. Warms my soul.

Answer 5

I made this last nite, to cut time, I simmer the hocks on the stove and use canned beans, w/juice
Beans And Ham Hocks

Ingredients
1 lb dry beans; {pinto, red, anasazi, white northerns, blackeyed peas, any of them or combo
1 lb sliced, smoked ham hocks
1 tb chives; chopped
1 md onion; chopped fine
1 garlic powder; to taste
1 salt; to taste
1 pepper; to taste
1 celery stalk; sliced very thin
1/8 ts ginger, powdered

Instructions

{for vegetarians, ham-hocks are optional}

Starting the night before... Wash and sort beans. Rinse well. Pour into crock-pot. Add ham-hocks. Cover with water to just below rim. add other ingredients. Cover and turn on high. After 2 hours, check water, fill to below rim, if needed. Turn to low and let cook for at least 18 hrs. Before serving, stir well and remove ham-hock bones.

Serve with fresh, hot cornbread, or garlic bread.

Answer 6

I'm fixing porkchop casserole... easiest casserole on the planet! Just line the bottom of a casserole dish with boneless porkchops, as many as you need for your family. Mix together one can of cream of mushroom soup, undiluted; one package boil-in-bag rice, uncooked; salt to taste, and pepper. Smooth over chops evenly. Top with small bag frozen sweet peas and 8 oz. shredded cheese, and cover. Bake at 375 for one hour. Uncover and bake just until cheese browns, about 5 minutes. Serve with a fruit salad, and warm bread. YUMMY. This is one of my family's favorites, and it's good for covered dish dinners, too. You can substitute chicken for the pork, but it changes the flavor.

Answer 7

Some DEEP FRIED CHICKEN!! Collard Greens,Hamhocks, Mashed Taters! and Some Sweet Corn Bread!!

Don't Forget the HOT SAUCE!!!

Answer 8

Stews or casseroles or thick soups are good. I'm making goulash from the newest Rachael Ray magazine. It's freezing here!

Answer 9

Spaghetti an meat sauce with garlic bread an a salad

Answer 10

Homemade potato soup and fresh warm homemade bread.