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Recipes
Winter Beef Stew
By bargemun
1. In a dutch oven, brown meat, half at a time in oil
- 1 1/2 ibs. of boneless beef chunk, cut into 3/4 inch cubes
- 2 tbls. cooking oil
- (2) 14 1/2 oz. cans of beef broth
- 2 tsp. Worcestershire sauce
- 2 tsp. snipped fresh oregano or 3/4 tsp. dried &s crushed
- 2 tsp. snipped fresh basil or 3/4 tsp. dried & crushed
- 1/2 tsp. pepper
- 2 c. cubed, unpeeled Yukon Gold potatoes
- 1 c. frozen cut green beans
- 1 c. sliced carrots
- 1 c. sliced celery
- 1 15 1/2 oz. can great northern beans, rinsed & drained
- 1 14 1/2 oz, can diced tomatoes
- 2 sm. zucchini, sliced
- 1 tsp. Mrs. Dash
Key Lime Pie
By bargemun
Combine milk, egg yolks + lime juice + zest
- 9 in. Pie Crust (Honey Maid Graham Cracker)
- 3 egg yolks
- 1/2 cup lime juice (1/4 fresh+ 1/4 bottled)
- zest of 2-3 limes
- 1 can (14 oz.) sweetened condensed milk
Candied Yams
By bargemun
Mix ingredients (except for yams) in a saucepan + cook over medium heat until thick & rising
- 2 cups brown sugar
- 1/2 stick margarine
- 1/4 cup orange juice
- 1 tablespoon cinnamon
- 1/4 cup syrup
- 3 lg. fresh cooked yams or canned
Collard Greens
By bargemun
In a large pot, bring 3 qts of water to a boil and add smoked meat, seasoned salt, bay leaf and hot sauce
- 2 ham or pork hocks
- 1 sink full of collard greens
- crushed red pepper
- 1 bay leaf
- salt & pepper
- 1 tbls Texas Pete hot sauce
- 1 stick of butter
- 1 tbls seasoned salt
Pot Roast
By bargemun
1. Trim fat from meat. sprinkle with salt & pepper
- 1 2 1/2 -- 3-lb. boneless beef chuck pot roast
- salt & pepper
- 1/4 c. cooking oil
- 2 large onions, cut into 3/4 inch slices
- 3/4 c. water
- 1/4 c. red wine vinegar
- 1 tsp. dried thyme, crushed
- 1/4 tsp. salt
- 1 lb. potatoes
- 1 lb. carrots cut in 2-inch pieces
- 2 stalks celery, bias-sliced in 1 inch pieces
- 1/2 c. cold water
- 1/4 c. all-purpose flour
- black pepper
Linguine with Shrimp and Clams
By bargemun
IN a skillet, melt butter, add olive oil & garlic and herbs and cook approx 5 min
- 3 tbls. butter
- 1/4 cup of olive oil
- 1 lb. shrimp (raw and shelled)
- 1 lb. of linguine
- 1 garlic clove minced
- 2 tbls. lemon juice
- 1 tbls. chopped fresh basil
- 1 tbls. chopped fresh tyme
- 1 can minced clams w/liquid
- 1 can whole baby clams
- 1 tbls. chopped fresh oregano
- 2 tablespoons of fresh chopped parsley
- BEST IF PREPARED WITH FRESH HERBS. IF USING DRIED, REDUCE THE QUANTITY BY HALF!!!
Pat's Crock Pot Succatash
By bargemun
Mix Ingredients in pot Remove Turkey and Cut Up cook turkey w/bone in pot stir,leaving corn on top *COOK ON LOW AP...
- 2 Smoked Turkey Legs (med-lg)
- 8 Ears Fresh Corn
- 1 Can Stewed Tomatoes (Italian or Cajun Style)
- 3/4 1 lb. bag of Frozen Baby Lima Beans
- 1 1/2 cups of Water
- 1/2 1 lb. bag of frozen okra
- 1 tsp. Salt
- 1/2 tsp. Pepper
- 1 tsp. Cilantro
- 1 tsp. Parsley Flakes
- 1 tblsp. Tony Cachenes Salt
- 1 1/2 tsp. Mrs. Dash w/garlic Salt
Ginger Cranberry Sauce
By bargemun
1. Combine all of the ingredients in a saucepan
- 1 pound(about 4 c. fresh cranberries picked over and rinsed
- 2 cups sugar
- 1/2 cup water
- finely grated zest of 1 orange
- 1/2 cup fresh orange juice
- 2 tablespoons finely minced fresh ginger
Oyster Stuffing
By bargemun
Saute vegetables in 1/3 of margarine until tender
- 1 16oz bag herb stuffing
- 3/4 chopped onions
- 3/4 chopped celery
- 8 tsp. margarine
- 3/4 cup chopped green pepper
- 8-10 oz oyster
- garlic salt
- sage
- black pepper
Raspberry Iced Tea
By bargemun
1. Bring water to a boil in a 5-6 qt pot
- 16 cups (1 gallon) of water (preferably bottled spring water)
- 10 tea bags
- 2 1/2 c. sugar
- 1 bag (12 oz.) frozen un-sweetened raspberries
- 1/4 c. fresh lemon juice