Do you have any of Doucanoe/Linda's recipes to share?
l pinkmountain
5 years ago
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catticusmockingbird
5 years agolast modified: 5 years agoannie1992
5 years agoRelated Discussions
WANTED: Thank you Doucanoe (aka: Linda)!
Comments (32)Kathy, Wild Rice needs a longer cooking time. You'll know it's done when it kind of breaks open and "curls". Hard to explain, but you'll know it when you see it! LOl It stays a bit crunchy (sort of) and doesn't get sticky like white rice. Has a nice nutty flavor. Tracey, if you can't find it let me know. I will send you some. Linda...See MoreDo you have any special recipes for tailgating parties????
Comments (12)This is always a huge success :-) LOUISIANA JAMBALAYA 1/2 cup (1 stick) butter (do NOT substitute) 2 red onions, chopped 5 green onions, chopped 1 large green bell pepper, chopped 4 garlic cloves, finely chopped 2 bay leaves 1 jalapeño chili, finely chopped with seeds 1 Tablespoon Creole Seasoning 1/2 teaspoon ground cayenne pepper 1/2 teaspoon dried oregano, crumbled 2 Tablespoons tomato paste 1 pound andouille sausage or hot Italian sausage, cut into 1/2-inch pieces ½ pound small or med. shrimp (precooked) 2 14-1/2-ounce cans chicken broth 1 16-ounce can plum tomatoes, diced, with liquid (or Rotelle) 3 cups long-grain rice Melt butter in heavy large Dutch oven over medium-high heat. Add red onions, 4 green onions, bell pepper, garlic, bay leaves, jalapeño, Creole Seasoning, cayenne pepper and oregano. Cover and cook until vegetables are tender, stirring occasionally, about 15 minutes. Mix in tomato paste. Add sausage, shrimp, broth, tomatoes and rice. Bring mixture to simmer. Reduce heat to low, cover and cook until rice is very tender, stirring occasionally, about 1 hour. Serves 10. DoesnÂt freeze well....See MoreLinda (doucanoe) is a real gem!
Comments (11)Wow! That is a beautiful handmade card! For some reason handmade paper is an obsession of mine...:-) I purchased all that I could afford, that would fit in my luggage, in San Diego one time. Love love love it! I have been on the receiving end of a few of Linda's beautiful pieces. In a swap I received a set of beautiful handmade square plates that I use all the time when we have guest. I love them. I also have an angel in the window that brings back memories of Linda every time I see it. This is the kind of stuff that makes me happy so I know you are smiling Sharon. WTG Linda!...See MoreDo You Have A Recipe to Share?
Comments (27)My mother used to make this on days too hot for much stove cooking. Garden Tomato Stuffed with June Pea Shrimp Salad 1 can Le Seur Early Peas, drained (in the silver foil label) 3-4 chopped hard boiled eggs 1/4 to 1/2 c chopped or mini shrimp cooked in salted water 1/2 c diced celery 1/4 c chopped pecans Dressing 1 c mayonaise 1/3 c Del Monte brand only Sweet Pickle Relish 1/2 tsp prepared mustard 1/2 tsp paprika Mix dressing in a small bowl. Mix other ingredients in a larger bowl and add enough dressing to moisten ingredients to your taste. Slice a garden fresh tomato into wedges, place in a circle on a plate and fill the center with a cup of the salad. Voila....See Morecloudy_christine
5 years agocloudy_christine
5 years agoJanie
5 years agol pinkmountain
5 years agolast modified: 5 years agobragu_DSM 5
5 years agoJasdip
5 years agol pinkmountain
5 years ago2ManyDiversions
5 years agoUser
5 years agocatticusmockingbird
5 years agoLars
5 years agolast modified: 5 years agol pinkmountain
5 years agolast modified: 5 years agoJasdip
5 years agomagothyrivergirl
5 years agoLars
5 years agolast modified: 5 years agoLars
5 years agolast modified: 5 years agoLars
5 years agolast modified: 5 years agol pinkmountain
5 years agolast modified: 5 years agoMonty_Abby
5 years agoPat_T
5 years agolast modified: 5 years ago
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