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Thread: Scalloped Onions & other TGiving Day recipes gdg

  1. #1
    Senior Member HiRollerlabs's Avatar
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    Default Scalloped Onions & other TGiving Day recipes gdg

    Last year Marvin provided a recipe for Scalloped Onions that was great? (See--I didn't miss it hidden in that other post!)

    How about some more favorites as we approach the holidays??
    Bob/Ann Heise
    "Show up. Dominate. Go home." Dan Gable

    "There is no such thing as perfection. There is always a higher level." Dan Gable


    "Look at pressure as an opportunity." Tom Brands

    "I like to relax with a chainsaw." Tom Brands 2010

    I don't believe in allowing wine to breathe. I prefer mouth-to-wine resuscitation.

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    Senior Member 2tall's Avatar
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    Holy cow, is it that time already? I really enjoyed last years thread sharing great food ideas. I cooked one of the sweet potatoes recipes and it was great. But I'm terrible at keeping up with recipes, now I don't remember which it was.

    All I can say is oyster stuffing with low country oysters
    Carol,
    Owned and handled by Cruisin' with Indiana Jones, JH
    Alternate Handler: Westwind Buffalo Soldier
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    Senior Member birdthrower51's Avatar
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    Hope everyone will hurry up and post new recipes. I have a house full of pheasant hunters this weekend that I need to feed. Always like something new!!

    Pheasant Stir-Fry
    2 T soy sauce
    2 T cornstarch
    3/4 tsp. ground ginger
    1 T chicken bouillon granules
    1 1/3 cups water
    1 boneless pheasant breast (about 3/4 pound), cut into strips
    2 T vegetable oil, divided
    1 cup broccoli florets
    1 cup each julienned carrots, celery and onion
    1 cup frozen snow peas
    Hot cooked white or wild rice

    1. In a small bowl, combine the soy sauce, cornstartch, ginger and bouillon. Add water; set aside. In a skillet or wok over medium high heat, stir-fry pheasant in 1 T of oil until no longer pink, about 3-4 minutes. Remove and keep warm.
    2. Add remaining oil to pan. Stir-fry broccoli and carrots for 2 minutes. Add celery, onion and peas; stir-fry until the vegetables are crisp-tender, about 4-5 minutes.
    3. Stir soy sauce mixture and add to the skillet; bring to a boil. Cook and stir for 2 minutes. Return meat to pan and heat through. Serve over rice. Yield: 4 servings.

  4. #4
    Senior Member HiRollerlabs's Avatar
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    Sausage Breakfast Casserole

    Layer the following in 9 x 13 pan sprayed with pam:
    1 package/box cheese salad croutons
    1 pound Jimmy Dean sausage and a medium chopped onion, cooked and drained
    1 large green pepper chopped
    3-4 cups shredded cheese (I like Fiesta mix or Colby Jack mix)
    6 eggs, lightly beaten with 1 ½ cups small curd cottage cheese & 1 can cream of soup (mushrm or celery or chicken—your choice)

    Bake covered for 45 at 350°, then 45 min. uncovered or until eggs are set. This can be made the night before and refrigerated, or made and baked immediately.

    Red Lobster Cheddar Bay Biscuits (easy and good to make with grandkids)

    400 degree oven preheated.
    Makes 1 dozen biscuits. The key to a fluffy, light biscuit is to have all the ingredients really cold. Room temperature shortening does a poor job of creating the light, airy texture you want , and contributes little in the way of flavor. Cold butter, along with cheddar cheese and garlic powder, add the lightness and flavor you find in the original biscuit.

    2 1/2 cups Bisquick baking mix
    ¼ t. baking soda
    4 T. cold butter

    1 heaping cup grated Cheddar cheese (I use "fancy" shredded cheese--finely
    shredded (and frozen) and not the really thick shredded--don't know if that matters or not)

    3/4 cup whole milk (I used skim)
    1/4 t. garlic powder

    Combine Bisquick & baking soda with cold butter in a medium bowl using a pastry cutter or a
    large fork. You don't want to mix too thoroughly. There should be small
    chunks of butter in there that are about the size of peas. Add Cheddar cheese,
    milk and garlic powder. Mix by hand until combined, but don't over mix.

    Drop approximately 1/4 cup portions of the dough onto an ungreased cookie sheet.
    Bake for 15 to 17 minutes or until the tops of the biscuits begin to turn light
    brown.

    When you take the biscuits out of the oven, brush tops with mixture of:

    2 T melted butter
    1/2 t garlic powder
    1/4 t. dried parsley flakes
    pinch salt (I omitted)

    Brush tops until all used up.

    Easy Corn Bread (Bob May NAHRA)
    1 package Jiffy corn bread mix
    1 package Jiffy yellow cake mix

    Prepare mixes according to package directions, mixing it all together. Pour into greased 9x13 pan and bake according to directions until toothpick comes out clean.

    Cheezy Potatoes (Kirk Rice NAHRA)

    Bake at 325 degrees for about 1 hour. Don’t over bake.

    2 lb. package of frozen hashbrowns
    Place hashbrowns in 9 x 13 pan that has been greased or sprayed with Pam

    ¼ cup butter or margarine drizzled over potatoes

    Mix together:
    1 can cream of soup—I like chicken 1 cup sour cream
    1 cup cheez whiz

    You can add whatever you like to the cheese mixture—chopped onions, peppers, garlic, etc.

    Taco Soup—Spicy and Good! (Fleet Farm magazine)



    Brown & drain 1 pound ground beef

    & 1 medium onion chopped


    Add (do not drain):
    1 can black beans
    1 can pinto beans
    1 can whole kernel corn
    2 cans rotel tomatoes
    2 cans tomato soup
    1 pkg taco seasoning
    1 pkg Ranch dressing mix

    Heat thoroughly and serve with taco chips, sour cream and shredded cheese. For thicker soup, use refried beans in place of black beans.

    WILD RICE CASSEROLE
    1 pound medium hot sausage Cook sausage until thoroughly done. Remove sausage from pan and drain.

    1 pound mushrooms, sliced
    1 cup chopped onions Using some of the sausage fat, brown the mushrooms and onion. Return the sausage to the pan.

    1/4 cup flour
    1/2 cup heavy cream Mix flour and cream together until smooth.


    2 1/2 cups chicken broth Add the cream mixture and broth to the meat mixture and cook until thickened.



    2 cups cooked wild rice (2/3 cup raw rice will cook up to 2 cups cooked rice)
    1 teaspoon salt
    Pepper to taste
    Pinch of oregano, thyme and marjoram

    Pour sauce over cooked rice and seasonings. Pour into buttered casserole and top with 1/4 cup chopped macadamia nuts--can use sliced almonds, pecans, etc. You can put this in a squash and bake it too--makes a neat way to serve it.

    Bake 30 minutes at 350 degrees (longer if you bake in a squash. this freezes well until you are ready to bake).

    MAGNIFICENT MARINADE (Beth/Brad Harman)
    Great marinade for steaks, chops, ribs, chicken, wild game
    1 ½ cups salad oil
    ¾ cup soy sauce
    ½ cup wine vinegar
    1/3 cup lemon juice
    ¼ cup worchestershire sauce
    2 TBLs dry ground mustard
    2 ½ t. salt
    1 TBLs coarsely ground black pepper
    2 t. chopped fresh parsley
    2 cloves crushed garlic

    Glenda,

    Have fun with your pheasant crew! We are headed to IA first wkend in Nov. for couples hunt. Can't wait!!

    Thought I'd jumpstart this since you don't have a lot of time to wait.

    anything in particular you are lookin' to serve this wkend, besides EASY dishes? Ann





    Bob/Ann Heise
    "Show up. Dominate. Go home." Dan Gable

    "There is no such thing as perfection. There is always a higher level." Dan Gable


    "Look at pressure as an opportunity." Tom Brands

    "I like to relax with a chainsaw." Tom Brands 2010

    I don't believe in allowing wine to breathe. I prefer mouth-to-wine resuscitation.

  5. #5
    Senior Member Juli H's Avatar
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    raspberry ribbon salad....

    2 small boxes raspberry jello (or one large one)
    12 oz. fresh or frozen raspberries
    12 oz can crushed pineapple
    2-3 bananas, sliced
    2 cups sour cream or cool whip, depending on if you want a sweet, desert like salad, or less sweet salad....

    prepare the jello as directed, but decrease water by 1.5 cups, while jello mixture is still hot add crushed pineapple and raspberries...put in fridge to cool, until it is 'goopy'....LOL...
    line bottom of a glass oval casserole dish (2 qt size, I think) with half the sliced bananas, pour half the jello/fruit mixture...put in fridge to let set up....(leave the other half out)...when the jello is set up spread cool whip or sour cream, as you prefer... followed by the remaining bananas and then jello mixture....garnish with fresh raspberries on the top.....

    Juli

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    Senior Member RedstarKennels's Avatar
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    Just Ducky Noodles
    Preheat Oven to 350

    Cook Large Pkg of Broad Egg Noodles- drain
    Mix the following ingredients:
    1 Cup Melted Butter
    3 Eggs (Chicken or Duck)
    1 Cup Sugar
    1 Duck Size Cup of Sour Cream (Heaping)
    1 Duck Size Cup of Large Curd Cottage Cheese (Heaping)
    1 t Vanilla
    1 T Cinnamon
    1 Cup Raisins (You may soak raisins in Rum overnight/drain..drink rum)

    1 Cup Frosted Flakes
    1 T Sugar
    1 T Cinnamon
    Mix these three together...reserve for last step
    Grease Large Casserole dish with butter..
    Mix Noodles with all ingredients...(except frosted flakes mixture)
    stir lightly
    Pour into DishTop with Frosted Flakes mixture on top
    Bake in Oven for 45-50 minutes or until slightly brown on top
    YUM...almost a sinful
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    Senior Member HiRollerlabs's Avatar
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    Bought the raspberry jello. Not buying the Frosted Flakes until I am ready to make the Ducky Noodles. Those FF will disappear before the noodles are cooked.
    Bob/Ann Heise
    "Show up. Dominate. Go home." Dan Gable

    "There is no such thing as perfection. There is always a higher level." Dan Gable


    "Look at pressure as an opportunity." Tom Brands

    "I like to relax with a chainsaw." Tom Brands 2010

    I don't believe in allowing wine to breathe. I prefer mouth-to-wine resuscitation.

  8. #8
    Senior Member jgrammer's Avatar
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    Had these last year at a friends house, oh were they good...

    Bourbon Sweet Potatoes

    6 lg sweet potatoes, peeled and sliced
    1 C brown sugar
    1/2 C butter
    1/2 C bourbon
    1/2 tsp vanilla
    1/2 C chopped pecans

    Arrange sweet potatoes in an oblong baking dish.
    Combine brown sugar, bourbon, butter and vanilla in a large saucepan and bring to a boil.
    As soon as it comes to a boil, pour it over the sweet potatoes, add pecans if desired.
    Bake at 350 for about 45 min.

  9. #9
    Senior Member jgrammer's Avatar
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    Artichoke Oyster Bisque

    This is rich but oh so good.

    5 slices bacon, diced
    1/2 C butter
    1 medium onion, chopped
    3 cloves garlic, minced
    3/4 C flour
    1 can artichoke hearts, drained
    1 jar medium oysters, save the liquid
    4 C seafood broth (or clam juice)
    1/2 tsp cayenne
    2 bay leaves
    2 tsp thyme
    1/2 tsp pepper
    2 T. fresh parsley, chopped
    1/2 Qt half and half

    Saute bacon until translucent.
    Add butter, garlic and onion and saute.
    Remove from heat and whisk in the flour.
    Slowly add the cold broth ( and oyster juice)
    Return to the heat. Add the herbs.
    Bring to a boil. Add the oysters and artichokes.
    Simmer for 10 min. Cool slightly then put it through
    a food processor.
    Return it to the pot and add the half and half.

    Heat through and serve.

  10. #10
    Senior Member HiRollerlabs's Avatar
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    Queso Grill (Heise)

    1 # Monterey Jack cheese
    4 oz grated cheddar cheese
    1 c chunky picante sauce (must be thick so doesn’t water down dip)—don’t add too much as it will water out the dip
    1 can refried beans (I used one can of black beans)
    1-2 pounds cooked shrimp, peeled

    I layer this in a crockpot and it works just fine.

    Original recipe: Cut Monterey Jack cheese into ¼-inch slices and arrange in a 10-inch iron skillet, overlapping slices to cover pan bottom. Top with cheddar cheese. Spoon picante sauce over cheese. Spread refried beans/ black beans into an 8 inch circle over the sauce. Place shrimp over beans.

    Place pan on a prepared grill, 4 to 6 inches above coals or can do on top of stove. Close lid and let heat and smoke for 10 minutes.

    Serve with taco chips, Scoops taco chips or Fritos Scoops.

    Not really a TGiving recipe, but a good appetizer.
    Bob/Ann Heise
    "Show up. Dominate. Go home." Dan Gable

    "There is no such thing as perfection. There is always a higher level." Dan Gable


    "Look at pressure as an opportunity." Tom Brands

    "I like to relax with a chainsaw." Tom Brands 2010

    I don't believe in allowing wine to breathe. I prefer mouth-to-wine resuscitation.

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