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Thread: recipe thread

  1. #21
    Join Date
    Dec 2009
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    Another Crappie Recipe (Crappie and Onions)

    I like this when I want crappie but not another deep fried fish dinner. We adapted this from our adopted "Uncle Larry" in Alaska. When we go halibut fishing with him in his 28' boat (the reason we adopted him), we keep one small "chicken" halibut (10-15 lber) amongst our catch to cook for dinner. I won't use quantities as you can adjust to whatever you want:

    sliced Vidalia onions
    your favorite seasonings (I use only a little garlic salt and a dash of white pepper)

    melt butter in a cast iron skillet, and add onions and saute on medium heat until almost tender
    gently lay fillets on top of the onions and cover with lid for 10-15 minutes or until fillets are just done.
    sprinkle with a little garlic salt and pepper and serve hot. Goes good with fried potatoes and salad and an Alaskan Amber beer!
    The USAF-free moves to a new fishing hole every 2-3 years!
    Likes Conrod LIKED above post

  2. #22
    Join Date
    Apr 2011
    Lafayette, Louisiana
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    Been eating less fried fish lately and here is something real simple, quick and delicious for those big white perch. Works good with speckled trout too

    Pat the fillets dry, use olive oil or some melted butter to grease the baking dish. Sprinkle your favorite seasoning on both sides of the fish (lemon pepper and Tones or blackening seasoning, and then lay the fillets on the baking dish. Cover the fillets with ground parmesan cheese and bake at 425 til the parmesan starts to brown up. Your wife will want you to go fishing MORE! Very good if you only catch a couple fish and want to cook em that night
    Likes Conrod LIKED above post

  3. #23
    Join Date
    May 2008
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    Crawfish and Corn Bisque

    1 Stick Butter

    2 Table Spoons Flour
    1 Chopped Onion
    2 lb. Crawfish
    1/2 lb. Cubed Tasso
    1/2 Quart Half & Half
    2-15 oz. Cans Cream Corn
    1-15 oz. Can Corn
    1 Can Cream of Potato Soup
    1/2Tea Spoon Accent
    1/2 Tea Spoon Worcestershire Sauce
    Tabasco to Taste
    1 Table Spoon of Lobster Paste
    1/2 to 3/4 Cup Provolone Cheese
    ¼ Cup Chopped Green Onions
    1 Box Seasoned Cajun fish fry

    Sauté butter and onions, add flour to create roux, season with red pepper, white pepper, salt to taste.

    Add ½ tsp. accent, ½ tsp. Worcestershire sauce and Tabasco sauce to taste.

    Add 1 lb. crawfish; ½ lb. cubed Tasso, corn, cream corn, cream of potato soup and ½ to 3/4 cup Provolone cheese and cook until done, approximately 20 minutes.

    Dredge 1 lb. crawfish in Seasoned Cajun fish fry and fry in peanut oil until golden brown. Garnish bowls of Bisque with fried crawfish and chopped green onions.

    A Bad Day of Fishing is Better Than a Good Day of Work!

  4. #24
    Join Date
    Mar 2010
    Baton Rouge, Louisiana
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    Bruce's Pumkin Bread

    3 cups sugar
    1 cup salad oil
    4 eggs well beaten
    1 can (30 oz) Libby's Pumkin Pie Mix
    2/3 cup water
    3 1/2 cups all purpose flour
    2 teaspoon (teas) baking soda
    2 teas salt
    1 teas baking powder
    1 teas Nutmeg
    1 teas Allspice
    1 teas ground cinamon
    1/2 teas ground cloves

    small aluminum loaf pans 3 1/2" x 6" x 2" deep available at any grocery store. They come in packs and can be used again.

    Cream the sugar and oil, add the beaten eggs and pumkin pie mix. Mix the dry ingredients, add them and the water to the other. Pour in little loaf pans (sprayed with Pam) about 1/3 full. This should make about 15 or 16 loaves. Bake for 20 minutes (plus or minus) at 350 deg. Always check with a toothpick to make sure the inside is done. Cook longer if necessary (I have to do this often with thicker loaves). When done, remove from oven and cool in pan for 5 minutes then remove from pan and place on towels to finish cooling. It won't hurt to taste test one while they are still warm with a cold glass of milk. After cooling, wrap in clear plastic wrap.

    More recently, I have started using some commercial heavy duty pans given to me. They make smaller loaves (or muffins) but still turns out OK. I like them better than the loaf pans mentioned above.
    This could be the Day....

  5. #25
    "D"'s Avatar
    "D" is offline Super Moderator * Supporter * Member Sponsor
    Join Date
    Jul 2012
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    Recipe for cheesy grits
    Some people have been asking for the recipe for the CHEESY GRITS that Speckanator's wife (Susan) has been providing for the slabfests. They were in such GREAT demand at the Crescent Lake Slabfest, that there weren't any scrapings in the pan when seconds were in order. Here is the recipe that she provided to me last year.

    1 1/2 cups quick grits (quick not instant)
    1 lb Velveeta cheese (block)
    6 cups water
    2 tsp salt
    1 1/2 sticks butter
    2 tsp Lowry's seasoning salt
    1/8 tsp tabasco
    1/4 cup Louisiana hot sauce
    3 eggs beaten

    Bring the water and salt to a boil add grits and cook as directed on the box add cut up cheese and remaining ingredients. Pour into a lightly greased 13x9 pan.

    BAKE 1 HOUR @ 350


    #Teamoveralls Travel Squad

  6. #26
    Join Date
    Jul 2013
    Lafayette/Vidalia, la
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    Awesome rib, butt,burger, chic, hell rub this on your belly and see how many want to lick your tummy.. makes a lot so cut down if you do want a bunch but i promise you will.. please let me know what ya think when you Q next time. you will be told you should package and sell this, its awesome.

    1-cup salt
    1-cup dark brown sugar
    1-cup black pepper
    1-cup garlic powder
    1-cup onion powder
    1-cup chili power
    1/4 cayenne powder

    mix well and keep in dry place, sugar may clump but just break it back up.
    Keeping the hook set right between the eyes
    Likes Conrod LIKED above post

  7. #27
    Join Date
    Feb 2009
    spring hill kansas
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    red beans and rice like thy sell at popeyes chicken tried a bunch of commercial packs nothing close

  8. #28
    Join Date
    Oct 2007
    Shreveport, Louisiana
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    Baked Crappie

    I can't take credit, since Wally (Sport City) was the one that shared with Cajun Dave who showed me, but it's pretty freaking good, so I'll share with you all!

    Lay crappie fillets in a baking dish
    Sprinkle with Tony's or similar seasoning (I prefer Slap Ya Mama)
    Layer with thin sliced onions (or use onion powder if you prefer)
    Squeeze fresh lemon juice all over the top
    Spread a can of Cream of Shrimp soup on top (found at Walmart or most grocery stores)
    Cover with a layer of crushed Ritz crackers

    bake in the oven....350 for 30 - 45 min, depending on how thick the fish is. When it's white a flaky, it's done. Dave cooked some like this at the D'arbonne gathering one year and it was awesome. I've done it several times and never had a complaint (nor any leftovers)! Hope you enjoy it if you try it.

  9. #29
    Join Date
    Oct 2007
    Kentwood La. 70444
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    Someone asked me for the recipe of the Shrimp & Corn soup my wife and I made(I added the shrimp).

    Shrimp & Corn soup

    2# of shrimp ( size up to you, but I think smaller is better)
    1 stick of butter
    1 bunch of green onions(I have no idea how many that is)
    1 8oz cream cheese
    1 can cream style corn
    1 can whole kernel corn
    2 cans potato soup
    2 cans 4.25oz crab meat
    2 cups milk
    tony's seasoning to taste( I don't like mine real hot.)

    Melt butter and sauté green onions till tender. Add cream cheese & melt, add shrimp and cook until pink. Add all can goods.[I drain the whole corn but not the crab meat] Then add milk and seasoning, add more milk if you think it is to thick.

  10. #30
    Join Date
    Jan 2011
    Carencro, Louisiana
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    Looks good turkey hunter, I bet that cream cheese makes it. Thanks for posting.
    Randy Andres

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