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Recipes
Rolo Pretzel Turtles
By davidgoodman
Preheat oven to 220 degrees
- 20 Rolos
- 20 Mini pretzels (regular or square)
- 20 Toasted pecans
Cream of Lima Bean Soup
By davidgoodman
1. Melt butter in a saucepan
- 2 T Butter
- 1 package frozen Lima Beans
- 1/3 cup sliced scallions
- 1/4 t salt
- 1/8 t freshly ground pepper
- 1/2 t dried marjoram
- 4 sprigs fresh parsley, chopped
- 1/2 cup of cream
- 14 ounces chicken stock
- Chopped chive and parsley for garnish
Creme Of Chicken-Avocado Soap
By davidgoodman
Cook celery and onion in butter until tender but not brown
- 1/2 c. finely chopped celery
- 2 tbsp. finely chopped onion
- 2 tbsp. butter
- 2 cans (10 1/2 oz. each) condensed cream of chicken soup
- 2 small ripe, avocados, sliced
- 2 soup cans milk
Snickerdoodles
By davidgoodman
A snickerdoodle is a soft sugar cookie rolled in cinnamon sugar
- 2 cups Flour
- 3/4 cup Sugar
- 1/2 tsp Baking soda
- 1/4 tsp Salt
- 1/8 heaping tsp Freshly grated nutmeg
- 3/4 cup Sugar
- 1/2 cup Unsalted butter, softened
- 1 Egg
- 1 Egg yolk
- 1 tsp Vanilla Extract
- 1 tsp Finely grated lemon or orange zest
- 2 tsp Sugar
- 2 tsp Cinnamon
- Butter to grease pans
Manhattan Clam Chowder
By davidgoodman
In a large stockpot bring 2 cups of water to a boil
- 12 quahog or large cherrystone clams scrubbed & rinsed
- 1 cup dry white wine
- 3 cups water
- 4 slices bacon cut 1/2" lengths
- 2 cups finely-chopped onion
- 1 cup finely-chopped celery
- 1/2 cup chopped bell pepper
- 3/4 cup diced carrot
- 1 1/2 tablespoons minced garlic
- 3 bay leaves
- 1 1/2 teaspoons dried oregano leaves
- 4 sprigs fresh thyme
- 1/2 teaspoon crushed red pepper
- 1 1/4 pounds potatoes peeled, and cut into 1/2" cubes - (aboutt 3 cups)
- 1 cup chicken stock
- 3 cups chopped peeled seeded tomatoes (or 28-oz can whole tomatoes/ chopped and juices reserved)
- 1/4 cup chopped parsley leaves
- Salt to taste
- Freshly-ground black pepper to taste
Creamy Shrimp Gumbo
By davidgoodman
Blend cream of chicken soup with water; add chicken gumbo soup and shrimp
- 1 can (10 1/2 oz.) condensed cream of chicken soup
- 1 1/2 soup cans water or milk
- 1 can (10 1/2 oz.) condensed chicken gumbo soup
- 1/2 c. chopped cooked shrimp
Crab Meat Bouchees
By davidgoodman
Saute celery in butter or margarine 7 minutes or until tender
- 1/2 c. finely chopped celery
- 2 tbsp. butter or margarine
- 2 tbsp. flour
- 1/2 c. milk
- 6 1/2 oz. can crab meat
- 1 egg, beaten
- 1 tsp. celery salt
- 1/4 tsp. ground mace
- 1/2 tsp. parsley flakes
- 1/4 tsp. ground black pepper
- 1/8 tsp. cayenne
- 2 tsp. instant minced onion
- 2 tsp. chopped pimiento
- 2 tsp. fresh lemon juice
- 1 tbsp. chopped sauteed mushrooms
- 1 egg, beaten
- fine dry bread crumbs
Crawfish Bisque With Stuffed Heads
By davidgoodman
Wash the crawfish under cold running water, then soak in water for at least 10 minutes
- Stuffing:
- 5 lb. live crawfish
- 4 qt. water
- 2 c. coarsely chopped onion
- herb bouquet of 3 sprigs parsley, 1 bay leaf, 1/4 tsp. thyme and 6 peppercorns all tied together in cheesecloth
- 8 tbsp. butter
- 1 c. finely chopped onion
- 1/2 c. finely diced carrot
- 1/2 c. finely diced celery
- 1 tsp. finely chopped garlic
- 2 tbsp. finely chopped parsley
- 3/4 tsp. thyme
- 8 tbsp. flour
- 2 tsp. salt
- 2 tbsp. paprika
- 2 tbsp. butter
- 3 tbsp. minced onion
- 1/2 tsp. finely chopped garlic
- 1 1/2 c. fresh bread crumbs
- 1 egg yolk, lightly beaten
- 3 tbsp. chopped parsley
- 2 tbsp. sherry
- 1/2 tsp. salt
- pinch of cayenne
Cajun Jambalaya
By davidgoodman
Heat 3 tablespoon corn oil in large skillet
- 3 tbsp. corn oil
- 1/2 c. chopped onion
- 1 frying chicken, cut up
- 1/2 lb. pork loin, cubed
- 1 lb. haddock, cooked and flaked
- 2 (5-oz.) cans lobster meat, drained and cleaned
- 1 (7 1/2-oz.) can minced dams, drained
- 1 (4 1/2 oz.) can shrimp, drained or 1/2 c. cooked shrimp
- 4 hot sausages, cooked, sliced diagonally (1/2 lb.)
- 2 cloves garlic
- 1 bay leaf
- 3 tbsp. corn oil
- 1 1/4 c. raw rice
- 1 tsp. salt
- 1/8 to 1/4 tsp. saffron
- dash pepper
- 1 1/2 c. boiling water
- 1/2 dry sherry
Caraway Cheese Yam Bake
By davidgoodman
Cook onion and celery in butter until crisp tender
- 1 medium onion, chopped
- 1/3 c. sliced celery
- 1/4 c. butter or margarine
- 1 chicken bouillon cube
- 1/4 c. flour
- 1/4 tsp. salt
- dash pepper
- 1 c. water
- 1 c. milk
- 1/2 lb. cooked ham, diced (about 1 1/2 c.)
- 4 medium yams, cooked, peeled and halved or 2 cans (1 lb. each) yams, drained
- 1 pkg. (8 oz.) sliced caraway cheese