The Pit Stop

Yes, we want PIT on BOTH places, if it's not too much to ask. Gosh, Pit, we love you so much.

Pit, Please be on the main blog. I don't like jumping around. Can I get something for you?

PIT I was looking for you on the blog...Was asking about snacks for NG...Your coming back on there aren't you?

Admin wrote:Yummmm!

Just a quick question, would ya'll rather have this under the General Discussion heading, instead of it's own topic? Would that be easier?

Yes... Pit should be part of the general forum.

Where are you at PIT????

Pit, Pit, Pit....where are you? We miss you. Please come back to the General forum. We are all hungry!

Just popped over to say hello and checkout your new kitchen ! :cheers:

For caylee :flower: With love and hope x

Tink2 wrote:Pit, Pit, Pit....where are you? We miss you. Please come back to the General forum. We are all hungry!

I second that!!! :(

jamiect wrote:

Admin wrote:Yummmm!

Just a quick question, would ya'll rather have this under the General Discussion heading, instead of it's own topic? Would that be easier?

Yes... Pit should be part of the general forum.

I think so too... I like pit being a part of the main blog/
general forum.. I'm still trying to get use to this site.. but miss pit on main site...

jamiect wrote:

Admin wrote:Yummmm!

Just a quick question, would ya'll rather have this under the General Discussion heading, instead of it's own topic? Would that be easier?

Yes... Pit should be part of the general forum.

I too would love pit to be over in general forum.. I think he is greatly missed.. : )

Good Morning Could I have some Breakfast please??? I know you will make something good!!!

Annet

YOU KNOW I WILL DO ANYTHING FOR YOU.

Annet


GLAD YOU HAD A GOOD ANNIVERSARY YESTERDAY.

TO ALL THAT WERE ASKING ME BACK----

THANK YOU VERY MUCH.

I APPRECIATE ALL YOU GUYS.

Pit? Hello? Where is everyone?

snobunny wrote:Pit? Hello? Where is everyone?

ON THE MAIN BLOG.

abbynaydensmamaw


YOU WILL GET IT ----IT JUST TAKES TIME.


GLAD YOU CAME.

caylees-voice

DANNY'S GUMBO

1 CUP VEGETABLE OIL
1 CUP FLOUR
1 1/2 CUPS CHOPPED ONIONS
1 CUP CHOPPED CELERY
1 CUP CHOPPED BELL PEPPERS
5 CLOVES CHOPPED GARLIC
1 POUND SMOKED SAUSAGE (CUT CROSSWISE INTO 1/2"
SLICES)
1 TSP. SALT
1/4 TSP. CAYENNE
1 TSP. THYME
3 BAY LEAVES
6 CUPS BROTH
1 TSP. WORCESTERSHIRE SAUCE
1 POUND BONELESS CHICKEN MEAT (CUT INTO 1" CHUNCKS)
1 TSP. CAJUN SEASONING
2 TBSP. CHOPPED PARSLEY
1/2 CUP CHOPPED GREEN ONIONS
1 TSP. GUMBO FILE` POWDER


POUR THE OIL IN A HEATED, HEAVY BOTTOM POT. REDUCE HEAT TO MEDIUM AND ADD THE FLOUR. STIRRING CONSTANTLY WITH A WHISK FOR ABOUT 20 MINUTES, MAKE A DARK BROWN ROUX (THE COLOR OF CHOCOLATE). ADD THE ONIONS, GARLIC, CELERY, AND BELL PEPPERS AND CONTINUE TO STIR FOR 4 TO 5 MINUTES, OR UNTIL WILTED.
ADD THE SAUSAGE, SALT, CAYENNE, THYME, AND BAY LEAVES. CONTINUE TO STIR FOR 3 MINUTES. ADD THE BROTH. STIR UNTIL THE ROUX MIXTURE AND BROTH ARE WELL COMBINED. ADD THE WORCESTERSHIRE SAUCE. BRING TO A BOIL, THEN REDUCE HEAT TO MEDIUM-LOW. COOK, UNCOVERED, STIRRING OCCASIONALLY, FOR 1 HOUR. SEASON THE CHICKEN WITH THE CAJUN SEASONING AND ADD TO THE POT. SIMMER FOR 2 HOURS. REMOVE FROM HEAT. STIR IN THE PARSLEY,.GREEN ONIONS, AND FILE' POWDER. REMOVE THE BAY LEAVES AND SERVE IN BOWLS OVER COOKED RICE.

DANNY’S NATCHITOCHES MEAT PIE


FILLING:

1 POUND GROUND BEEF
1 POUND GROUND PORK
1 CUP CHOPPED GREEN ONIONS
1 TABLESPOON SALT
1 TEASPOON BLACK PEPPER
1 TEASPOON CAYENNE PEPPER
1/3 CUP FLOUR (ALL PURPOSE)
OIL FOR FRYING

IN A LARGE BOWL, COMBINE MEAT, ONIONS, AND SEASONING. PUT A LITTLE OIL IN A SKILLET OVER MEDIUM HEAT. PUT IN THE MEAT MIXTURE AND SAUTE’ THE MIXTURE, LOOSELY, THOROUGHLY UNTIL BROWNED.
SIFT THE FLOUR OVER THE MEAT MIXTURE, STIRRING OFTEN UNTIL WELL MIXED WITH THE MEAT. REMOVE FROM HEAT AND DRAIN OFF EXCESS GREASE.


CRUST:


2 CUPS SELF RISING FLOUR
⅓ CUP SHORTENING (HEAPING)
1 EGG (BEATEN)
¾ CUP MILK


SIFT THE FLOUR INTO A BOWL. CUT THE SHORTENING INTO THE FLOUR. ADD THE EGG AND MILK. FORM DOUGH INTO A BALL.
ROLL ABOUT ⅓ OF THE DOUGH AT A TIME INTO A BALL, ON A LIGHTLY FLOURED BOARD. CUT INTO 5 ½ INCH CIRCLES.


ASSEMBLY:


PLACE A HEAPING TABLESPOON OF FILLING IN THE CENTER OF CIRCLE. DAMPEN EDGES WITH WATER AND FOLD OVER MEAT. CRIMP EDGES WITH A FORK. PRICKTHE TOP WITH A FORK.
DEEP FRY AT 350° UNTIL GOLDEN BROWN.

DANNY'S
SAUSAGE AND CHICKEN JAMBALAYA


4 OZS. VEGETABLE OIL
3 CUPS CHOPPED ONION
5 CLOVES CHOPPED GARLIC
1 CUP CHOPPED BELL PEPPER
3 TEASPOONS SALT
1 TEASPOON THYME
1 1/4 TEASPOONS CAYENNE
1 POUND SMOKED SAUSAGE
1 1/2 POUNDS BONELESS CHICKEN MEAT CUT INTO SMALL PIECES
1 CAN, (14 OZ.), CRUSHED TOMATOES
1 TABLESPOON WORCESTERSHIRE SAUCE
3 BAY LEAVES
3 CUPS UNCOOKED RICE
6 CUPS WATER OR BROTH
1 CAN, (3 OZ.), TOMATO PASTE
1 CUP CHOPPED GREEN ONION


HEAT THE OIL IN A LARGE DUTCH OVEN OVER MEDIUM HEAT. ADD THE ONIONS , GARLIC, AND BELL PEPPER. STIRRING OFTEN, BROWN THE VEGETABLES FOR ABOUT 20 MINUTES, OR UNTIL THEY ARE CARAMELIZED AND DARK BROWN IN COLOR. SCRAPE THE BOTTOM AND SIDES OF THE POT TO LOOSEN ANY BROWNED PARTICLES. ADD THE SAUSAGE AND THE CHICKEN,AND COOK, STIRRING OFTEN FOR 10 TO 15 MINUTES. ADD THE SALT, THYME, BAY LEAVES, AND THE CAYENNE. SCRAPE THE POT, TO LOOSEN ANY BROWN PARTICLES.
ADD THE RICE AND STIR FOR 2 MINUTES TO COAT IT EVENLY. ADD THE WATER OR BROTH, WORCESTERSHIRE SAUCE, THEN THE CRUSHED TOMATOES, AND THE TOMATO PASTE. STIR TO COMBINE. BRING TO A BOIL, REDUCE HEAT AND COVER. COOK OVER LOW HEAT,WITHOUT STIRRING, FOR 30 MINUTES, OR UNTIL RICE IS TENDER, AND THE LIQUID HAS BEEN ABSORBED. REMOVE THE POT FROM THE HEAT AND LET STAND, COVERED FOR 5 MINUTES. REMOVE THE BAY LEAVES, STIR IN THE GREEN ONIONS, AND SERVE

DANNY'S RED BEANS AND RICE


1 LB. RED BEANS
1 LB. SMOKED SAUSAGE, CUT CROSSWISE IN ¼ INCH SLICES
1 ONION, CHOPPED
1 BELL PEPPER, CHOPPED
5 CLOVES GARLIC, CHOPPED
1 14 OZ. CAN TOMATOES, CUT UP
5 BAY LEAVES
2 TEASPOONS THYME
2 TEASPOONS BASIL
1 TEASPOON OREGANO
2 TABLESPOONS LA. HOT SAUCE
3 TABLESPOONS SUGAR
3 TABLESPOONS WORCESTERSHIRE SAUCE
1 JALAPENA PEPPER, CHOPPED
1 TEASPOON GROUND CAYENNE POWDER
SALT & PEPPER TO TASTE


WASH AND RINSE BEANS THOROUGHLY. IN A LARGE POT, BRING 5 QUARTS OF WATER TO A BOIL. ADD WASHED BEANS AND TURN DOWN HEAT SO BEANS WILL SIMMER. MEANWHILE, IN A SKILLET WITH A LITTLE OIL, SAUTE' ONIONS UNTIL LIMP. THEN, ADD SAUSAGE, BELL PEPPER & GARLIC TO ONION, AND CONTINUE TO SAUTE' FOR ABOUT 3 MINUTES.
ADD BAY LEAVES, THYME, OREGANO, GROUND CAYENNE, SALT & PEPPER, AND CONTINUE TO SAUTE' FOR ABOUT 1 MINUTE. ADD WORCESTERSHIRE SAUCE & LA. HOT SAUCE. THEN, ADD THIS SAUTE' MIXTURE AND TOMATOES TO BOILING BEANS.
AFTER BEANS COME BACK TO A BOIL, STIR IN SUGAR. COOK BEANS, PARTIALLY COVERED, FOR ABOUT 4 HOURS, OR UNTIL BEANS ARE TENDER, ADDING WATER AS NEEDED. SERVE OVER COOKED RICE.

DANNY'S MACHO GRANDE BARBECUE SAUCE





9 EIGHT OUNCE CANS TOMATO SAUCE
1 BOTTLE KETCHUP (24 OUNCE)
4 TABLESPOONS WORCESTERSHIRE SAUCE
1-1/2 CUPS APPLE CIDER VINEGAR
8 TABLESPOONS CHILI POWDER
2 CUPS MINCED ONION
2 CUPS BROWN SUGAR
1 CUP WHITE SUGAR
1-1/2 CUPS MINCED GREEN PEPPER
1 TABLESPOON TABASCO SAUCE
1 TEASPOON PEPPER
2 TABLESPOONS SALT



ADD ALL INGREDIENTS TOGETHER IN A LARGE POT. BRING TO A BOIL,STIRRING OCCASIONALLY. REDUCE HEAT. SIMMER FOR 20 MINUTES, STIRRING OCCASIONALLY.


YIELD: PLENTY!

DANNY’S BRUNSWICK STEW


FOR THE BROTH:

3 POUNDS CHICKEN PARTS (LEGS, THIGHS, BREASTS, ETC.)
1 ONION, QUARTERED
1 STALK CELERY, CUT INTO 3 PIECES
SALT AND PEPPER TO TASTE

FOR THE STEW:

1 ½ POUNDS SMOKED PORK
1 ½ POUNDS SMOKED BEEF
4 CUPS CHOPPED ONION
3 15-OUNCE CANS CHOPPED TOMATOES
1 10.75-OUNCE CAN CREAM 0F MUSHROOM SOUP
1 CUP BARBEQUE SAUCE
½ CUP CHILI SAUCE
1 TEASPOON BLACK PEPPER
1 TEASPOON WORCESTERSHIRE SAUCE
1 10.75-OUNCECAN CREAM OF CHICKEN SOUP
4 CUPS CHICKEN BROTH (AS NEEDED)
1 CUP CATSUP
SALT TO TASTE
1 TEASPOON GROUND GINGER
1 TEASPOON HOT SAUCE
2 15-OUNCE CANS CREAM STYLE CORN
COOKING OIL

IN A LARGE STOCKPOT, COMBINE CHICKEN, ONION, CELERY, SALT & PEPPER AND COVER WITH WATER. BRING TO A BOIL, REDUCE HEAT AND SIMMER FOR ABOUT AN HOUR OR UNTIL CHICKEN IS DONE. RESERVE BROTH FOR THE STEW. WHEN CHICKEN IS COOL, REMOVE SKIN; DEBONE AND CUT CHICKEN INTO BITE-SIZE PIECES.
HEAT A LARGE (AT LEAST 2 GALLON) HEAVY POT OVER MEDIUM HEAT. ADD 3 TABLESPOONS OF COOKING OIL. ADD THE CHOPPED ONION AND SAUTE’ UNTILONIONS ARE TRANSPARENT.ADD THE CHICKEN AND ALL OF THE REMAINING INGREDIENTS, EXCEPT THE CORN.
COOK OVER LOW HEAT, PARTIALLY COVERED, FOR AT LEAST 4 HOURS. BEST IF SIMMERED ALL DAY. ADD THE CORN DURING THE LAST HOUR OF COOKING.

DANNY'S CHILI


3 LBS. GROUND BEEF
2 LBS. GROUND PORK OR PORK SAUSAGE
2 LARGE ONIONS, CHOPPED
2 BELL PEPPERS, CHOPPED
3 STALKS CELERY, CHOPPED ( OPTIONAL )
? PEPPERS, CHOPPED ( JALAPENA, CAYENNE, HABENARO )
10 CLOVES CHOPPED GARLIC
2- 28 OZ. CANS CRUSHED TOMATOES
2- 6 OZ. CANS TOMATO PASTE
10 TBSP. CHILI POWDER
5 TBSP. CUMIN
4 TBSP. PAPRIKA
2 TBSP. GROUND RED PEPPER
8 BAY LEAVES
1 TBSP. OREGANO
1 TBSP. THYME
3 TBSP. SUGAR
2 TBSP. LOUISIANA HOT SAUCE
4 TBSP. WORCESTERSHIRE SAUCE
5 TBSP. COOKING OIL FOR SAUTEING
1-12 OZ. CAN OF BEER OR BROTH FOR A MORE SOUPLIKE CONSISTENCY
SALT AND BLACK PEPPER TO TASTE
CAJUN SEASONING IF DESIRED


IN A LARGE HEAVY POT, SAUTE GROUND MEAT UNTIL BROWNED. DRAIN AND SET MEAT ASIDE. USING THE SAME POT, SAUTE ONIONS, PEPPERS, GARLIC, AND CELERY. ADD MEAT BACK TO THE POT, THEN ADD SPICES AND SEASONINGS EXCEPT SUGAR. CONTINUE TO SAUTE; STIRRING WELL FOR 1 MORE MINUTE.
THEN ADD CRUSHED TOMATOES, LA. HOT SAUCE, AND WORCESTERSHIRE SAUCE. BEER OR BROTH MAY BE ADDED AT THIS TIME. COVER AND SIMMER FOR 2 HRS. ADD THE SUGAR, STIR; THEN STIR IN TOMATO PASTE. CONTINUE TO SIMMER FOR 15 MINUTES. REMOVE FROM HEAT. REMOVE BAY LEAVES.
SERVE IN BOWLS, WITH SHREDDED CHEESE, TOPPED WITH CHOPPED ONION, OR ON RICE.