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Ahhh, I miss those Chicago hot dogs. When I went to school at the U of I, I actually didn't like tomatoes. So I remember asking the lady, "hey, can you give me my Chicago dog without tomatoes? She looked at me with one of the worst faces you could give someone and said, "how can you eat a Chicago dog without tomatoes? I'm gonna put them on anyway."

I love tomatoes now and totally understand her reaction.

Ok see what this thread is missing is some good ole' southern food.

Pork Chops & Gravy :
Salt & Pepper
4 slices bacon
1 1/2 cups milk
4 large thick pork chops
1/3 cup flour

Fry the bacon first, then dip the chops in flour, with salt and pepper. Save whats left of the flour. Fry your chops in the hot bacon drippings until brown on both sides. Turn down heat, cover, and cook till chops are tender and thoroughly cooked-about 30 min. Stir your leftover flour into the fat and cook until browned. Pour the milk over the chops and simmer until gravey is thickend.

BEST SEARVED WITH:

Fried Green Tomatoes With Milk Gravy:

3 tablespoons bacon fat
flour
4 firm green tomatoes, sliced 1/2 inch thick
milk
Beaten Eggs
salt
Dry bread crumbs
pepper

Heat your bacon fat in a heavy frying pan. Dip tomatoes in eggs, then in bread crumbs. Slowly fry them in the bacon fat until golden brown on both sides. Put your tomatoes on a plate. For each tablespoon of fat left in the pan, stir in one tablespoon of flour and blend well; then stir in 1 cup warm milk and cook until thickend, stirring constantly. Add salt and pepper till you like. Pour over the tomatoes and serve hot.


Thats the stuff right there.

Chicken Fried Rice
This quick-to-fix dish of chicken, cooked egg, green onions, mushrooms, and rice is a classic oriental favorite.


Ingredients


12 ounces boneless, skinless chicken breast halves
2 tablespoons soy sauce
1/8 teaspoon pepper
1 tablespoon cooking oil
3 beaten eggs
1 tablespoon cooking oil
2 cloves garlic, minced
8 green onions, diagonally sliced into 1-inch pieces (1-1/2 cups)
1 cup sliced fresh mushrooms or enoki mushrooms
3 cups chilled cooked rice
1/2 cup frozen peas, thawed
More from Better Homes and Gardens
10,000+ Recipes from Better Homes and Gardens
Chicken in 30 Minutes
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Grilled Chicken Recipes

Links to bhg.com




Preparation Start to Finish:30 minutes
1 Finely chop the chicken. In a small bowl stir together the soy sauce and pepper. Set aside.
2 Pour 1 tablespoon cooking oil into a wok or large skillet. Preheat over medium heat. Add eggs. Lift and tilt the wok to form a thin sheet of egg. Cook, without stirring, about 2 minutes or just until set. Slide the egg sheet onto a cutting board. Use a knife to finely shred the cooked egg. Set aside.
3 Pour 1 tablespoon cooking oil into the wok or skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry garlic in the hot oil for 15 seconds. Add the green onions and, if using, the sliced fresh mushrooms; stir-fry about 1-1/2 minutes or until crisp-tender. Remove vegetables from the wok. Add the chicken to the wok. Stir-fry for 2 to 3 minutes or until no pink remains. Remove chicken from the wok.
4 Add the cooked rice to the wok. Stir-fry for 2 to 3 minutes or until lightly browned. Drizzle the soy sauce mixture over the rice. Return the cooked vegetables and chicken to the wok. Add the shredded egg and thawed peas. Cook and stir until well mixed and heated through. Carefully stir in enoki mushrooms, if using. Serve immediately. Makes 4 servings.

Buttermilk Fried Chicken

Ingredients

4 chicken drumsticks or thighs, or 2 chicken legs, or 1 whole medium chicken breast, halved lengthwise (about 12 ounces total)
1/3 cup all-purpose flour
1/2 teaspoon dried basil or thyme, crushed
1/4 teaspoon salt
1/4 teaspoon onion powder
1/8 teaspoon pepper
1/4 cup buttermilk
1 tablespoon cooking oil
2 teaspoons all-purpose flour
1/2 teaspoon instant chicken bouillon granules
3/4 cup milk

Preparation Start to Finish:65 minutes
1 If desired, remove the skin from the chicken. In a plastic bag combine the flour, basil or thyme, salt, onion powder, and pepper. Add the chicken pieces to the bag, 1 or 2 at a time, shaking to coat well. Then, dip the chicken pieces, 1 at a time, into the buttermilk. Add the pieces again to the plastic bag, shaking to coat well.
2 In a medium skillet cook the chicken, uncovered, in hot cooking oil over medium heat for 15 minutes, turning to brown evenly. Reduce heat to medium-low and cook, uncovered, for 35 to 40 minutes more or till the chicken is tender and no pink remains, turning occasionally. Remove the chicken from the skillet; drain on paper towels. Reserve the drippings in the skillet. Transfer the chicken to individual plates. Cover to keep warm.
3 For gravy, stir the flour, bouillon granules, and dash pepper into the drippings in the skillet, scraping up any browned bits. Add the milk all at once. Cook and stir over medium heat till thickened and bubbly. Cook and stir for 1 minute more. Serve the gravy over chicken. Makes 2 servings.

245 and 5 more to go

Tagliolini with White Truffles.

400g pasta dough.
2 tbsp olive oil.
50g fresh farmhouse butter.
75-125g fresh white truffles.

Roll out the pasta dough to the required thickness and cut into sheets 20cm wide.

Allow to dry for a while.

Cut into Tagliolini (narrow ribbon noodles) and divide into small piles.

Bring plenty of salted water to a boil in a large saucepan, and add olive oil and noodles.

Briefly bring back to boil and immediately drain off water, but leave a small amount in the pan.

Add butter, season with nutmeg and toss together.

The residual liquid binds with the butter to make the pasta succulent.

Serve at once, lavishly garnishing Tagliolini with sliced White Truffles.



GO EASY...on the truffles...as Winter White Truffles cost £2,000 per kilo. That works out at $3,763 per 2.2lbs



C-B-C

Hot dogs and Buns:
All beef hot dogs, as needed
Poppy seed buns, as needed
Wrigley-Style Toppings:
Grilled sliced onions, as needed
Diced tomatoes, as needed
Mild banana peppers, needed
Sweet relish, as needed
Catsup, as needed
Mustard, as needed
Celery salt, as needed


Grill the hot dogs until well browned and hot. Transfer the hot dogs to buns
and top with the toppings of your choice.

Jambalaya

1 pound of smoked sausage, thinly sliced
3 tablespoons of olive oil
2/3 cup chopped bell pepper
2 cloves of garlic, minced
¾ cup of chopped parsley
1 cup chopped celery
2 (14½ ounce) cans tomatoes, chopped and undrained
2-cup chicken broth
1 white onion, chopped
1 cup chopped green onion
1½ teaspoons thyme
2 bay leaves
2 teaspoon dried oregano
1 tablespoon Creole seasoning (Tony Chachere's Original Seasoning)
½ teaspoon salt
¼ teaspoon of cayenne pepper
¼ teaspoon of black pepper
2 cups of dry long- grain converted rice
3lb of raw shrimp, peeled

Sauté Sausage in a 4 – quart saucepan. Remove with a slotted spoon and reserve. Add olive oil and next 5 ingredients- bell pepper, chopped parsley, garlic, white onions and green onions to saucepan and sauté for 5 minutes. Add Tomato and next 9 ingredients – bay leaves, tomatoes, chicken broth, thyme, oregano, Creole seasoning, salt, cayenne pepper and black pepper. Wash and rinse rice 3 times and add to saucepan. Stir in sausage and cover. Cook over low heat, stirring occasionally, for 30 minutes or until most of liquid is absorbed. Add shrimp and cook until pink. Transfer to an oblong baking dish. Bake at 350 for about 25 minutes. Yields 10 servings.

Corn Casserole

3 - Cans whole kernel yellow corn - drained
3 - Cans whole kernel white corn (a.k.a. shoe peg) - drained
1 – small to medium yellow onion – chopped fine
8 oz. Velvetta Cheese / sliced/cubed
Tony’s seasoning to taste
½ cup Italian or Plain Bread Crumbs + 2 tbsp. butter/margarine

Slice Velvetta into chunks in a 2 to 3 qt. casserole dish. Soften for a minute or two in the microwave and add drained corn, chopped onion and Tony’s. Mix well and heat in the microwave again about 3 to 5 minutes or until cheese is melted and blended with the corn. Melt butter and mix with bread crumbs and sprinkle over casserole. Bake in 350 degrees oven for about 25 to 30 minutes or until the topping begins to brown and bubble at the edges.

Note: You can increase recipe by 2 more cans of corn to stretch it out if you need more. Also, you can add one small can (the little can) cream style corn to the above recipe. If you add cream style decrease the velvetta just a little so it won’t be soupy.

Creamy Garlic Mashed Potatoes
3 1/2 pounds russet potatoes
1 quart heavy cream
6 cloves garlic, crushed
2 tablespoons kosher salt
6 ounces grated Parmesan
Peel and dice potatoes, making sure all are relatively the same size. Place in a large saucepan and cover with water. Bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil. Cook until potatoes fall apart when poked with a fork.
Heat the heavy cream and the garlic in a medium saucepan over medium heat until cream is simmering. Remove from heat and set aside.
Remove the potatoes from the heat and drain off the water. Mash and add the garlic-cream mixture, salt, and Parmesan; stir to combine. Serve immediately.

frichissin, those sound great! What brand sausage do you use in the Jambalaya? Would andouille work?

Yes andouille is a must!

Creamy Garlic Mashed Potatoes
3 1/2 pounds russet potatoes
16 fluid ounces (2 cups) half-and-half
6 cloves garlic, crushed
2 tablespoons kosher salt
6 ounces grated Parmesan
Peel and dice potatoes, making sure all are relatively the same size. Place in a large saucepan and cover with water. Bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil. Cook until potatoes fall apart when poked with a fork.
Heat the half-and-half and the garlic in a medium saucepan over medium heat until simmering. Remove from heat and set aside.
Remove the potatoes from the heat and drain off the water. Mash and add the garlic-cream mixture, salt, and Parmesan; stir to combine. Let stand for 5 minutes so that mixture thickens and then serve.

You take chocolate, you mix it with white milk, and it becomes a delicious drink.

Homemade Frankfurters (Hot Dogs)
Ingredients
3 feet sheep or small (1-1/2-inch diameter) hog casings
1 pound lean pork, cubed
3/4 pound lean beef, cubed
1/4 pound pork fat, cubed
1/4 cup very finely minced onion
1 small clove garlic, finely chopped
1 teaspoon finely ground coriander
1/4 teaspoon dried marjoram
1/4 teaspoon ground mace
1/2 teaspoon ground mustard seed
1 teaspoon sweet paprika
1 teaspoon freshly fine ground white pepper
1 egg white
1-1/2 teaspoons sugar
1 teaspoon salt, or to taste
1/4 cup milk


Instructions
Prepare the casings (see instructions below). In a blender or food processor, make a puree of the onion, garlic, coriander, marjoram, mace, mustard seed, and paprika. Add the pepper, egg white, sugar, salt, and milk and mix thoroughly. Grind the pork, beef, and fat cubes through the fine blade separately. Mix together and grind again. Mix the seasonings into the meat mixture with your hands. This tends to be a sticky procedure, so wet your hands with cold water first.

Chill the mixture for half and hour then put the mixture thorough the fine blade of the grinder once more. Stuff the casings and twist them off into six-inch links. Parboil the links (without separating them) in gently simmering water for 20 minutes. Place the franks in a bowl of ice water and chill thoroughly. Remove, pat dry, and refrigerate. Because they are precooked, they can be refrigerated for up to a week or they can be frozen.

Preparing the Casing
Snip off about four feet of casing. (Better too much than too little because any extra can be repacked in salt and used later.) Rinse the casing under cool running water to remove any salt clinging to it. Place it in a bowl of cool water and let it soak for about half an hour. While you're waiting for the casing to soak, you can begin preparing the meat as detailed below. After soaking, rinse the casing under cool running water. Slip one end of the casing over the faucet nozzle. Hold the casing firmly on the nozzle, and then turn on the cold water, gently at first, and then more forcefully. This procedure will flush out any salt in the casing and pinpoint any breaks. Should you find a break, simply snip out a small section of the casing. Place the casing in a bowl of water and add a splash of white vinegar. A tablespoon of vinegar per cup of water is sufficient. The vinegar softens the casing a bit more and makes it more transparent, which in turn makes your sausage more pleasing to the eye. Leave the casing in the water/vinegar solution until you are ready to use it. Rinse it well and drain before stuffing.

Broiled Fish w/Mango-Peach Salsa

2 lbs fresh firm white fish fillets (snapper, grouper, redfish, snook, tilapia, etc.) at least 1/2 inch thick.
Stick of butter
Chef Prudhomme's Cajun Seasoning
Approx. 1 qt.Mango-Peach Salsa (Santa Barbara brand from Costco is good, or make some the day before using recipe below)

Melt butter, poor half in large (9x13) baking dish. Lay fillets in baking dish, skin side down. Poor remaining butter over fish. Sprinkle liberally with Cajun Seasoning. Bake at 375° for 10 minutes, or just until fish turns white but isn't flaky. Remove from oven, and pour on salsa, spreading evenly across the top of the fillets. Return to oven for approx. 5 minutes. Check fish - if it flakes easily apart with a fork, it is done! Remove from oven and let rest for 5 minutes.

Serve with jalapeno cheese grits & biscuits, or over a bed of linguine with garlic bread!!

Mango-Salsa Recipe

3 ripe mangos, peeled, sliced, chopped
1 12oz can peach slices in natural juice
1 12oz can pineapple pieces in natural juices
2 green onions, chopped (green and white parts)
1 medium red onion, chopped
4 medium size fresh jalapeno peppers, pureed
3 medium size serrano peppers chopped, pureed
1/2 red bell pepper chopped
1/2 yellow bell pepper chopped
1/2 green bell pepper chopped
3 medium size ripe Roma tomatoes, seeded and chopped
1 small can tomato puree
Juice of 2 limes
3 cloves garlic, chopped fine
1 Tbsp kosher or sea salt

Drain juice from canned fruit, set aside. Cut peach slices/Pineapple pieces into 1/2 inch cubes, or smaller. Remove seeds from peppers. In a large bowl, combine all ingredients, in this order: mangos, peaches, pineapple, jalapeno and serrano pepper purees, bell peppers, tomato puree, tomatoes, garlic, salt, then lime juice. Using spatula or wooden spoon, mix well. Let sit overnight (at least 12 hours) in refrigerator. Enjoy!

If you want to "kick it up a notch", add a habenero pepper to the puree! Some folks like this with chips or as a side dish, but I prefer to use it as an ingredient in seafood or chicken dishes like the one above.