I’ll go first.

Yes, mine is a copy cat recipe but I have perfected it and made it better than the original. Mine is less salty, more savory and only gets better after chillin for a day or two in the fridge.

Stickman428’s slightly modified Zuppe Toscana copycat recipe :

I make a lot of it so if you have a large pot about that size of the one in the pics you should be fine.

1 lb bacon (at least, don’t be afraid to use more)
2 lbs ground sausage (one mild one spicy)
1 onion
3-4 cloves of garlic
5-6 potatoes
2 cups of kale. You can of course use more if you love kale.
1/4-1/2 teaspoon crushed red peppers
Lots of chicken stock (64+ oz)
1/4 cup Heavy cream or less per serving bowl

-brown bacon & sausage in a big pot
-drain excess fat
-Add chopped onion and chopped garlic and crushed red peppers then simmer for 4-6 min
-Add chopped potatoes
-add a lot of chicken stock (I usually use two of the 32oz containers)
-bring to boil then reduce heat and simmer for 25 min
-add chopped kale and let simmer for 10 min
-add heavy cream directly to serving bowls. This allows the Zuppe to hold up better in the fridge (remember, it’s always better the 2nd and 3rd day)
-enjoy

Look at all that delicious Kale!!! This is the absolute best way to eat kale


I’m going to be eating soooooo good for the next few days.

I love this idea, and that looks delicious.

Here's mine, it's our families favorite and always requested for me to bring to potlucks.

The BEST Homemade Mac and Cheese

Ingredients:
Salt
1/2 lb elbow macaroni
4 tablespoons of butter
2 large eggs
1 can evaporated milk
ground black pepper
1 tablespoon mustard
3 cups sharp cheddar (or mild if you prefer it)

Prepare macaroni noodles according to package in boiling salted water.
While cooking, mix eggs, evaporated milk, mustard, 1/2 tsp salt, and 1/4 tsp of pepper to bowl and whisk together
Drain noodles. Reduce heat and melt butter in pan. Once melted, return noodles to pan and mix with butter. Pour egg/milk mixture along with 1/2-3/4 cheese and stir constantly until cheese begins to melt. Add rest of cheese and stir until heated through.

There are several ways you can serve it. You can either let rest for a few minutes and serve from the stove. You can also bake at 350 for 15-20 minutes and sprinkle with toasted bread crumbs. I've also added cooked ground beef or smoked sausage and made a main dish casserole of it.

Easy sausage cheese dip. Makes a lot for a big party, so cut it in half for a more manageable yield.

2 lb. sausage roll (I prefer the Jimmy Dean hot)*
2 lb. loaf Velveeta Cheese
4 cans Hot Rotel w/Habaneros*
1 med. Onion, chopped

While browning sausage in skillet, stir often to break up large clumps, drain.
Dice Velveeta into 1" cubes

Add all ingredients into crock pot
Simmer on medium until cheese is melted, smooth, and hot

Serve with either Fritos or Tostitos Scoops...enjoy!

* Adjust spice to taste.

cheeseburger pie

1. above recipe makes two pies
2. butter the bottom and sides of the pie pan before adding ingredients
3. we start with olive oil, onions, garlic before hamburger is added to the skillet
4. i've substituted mozzarella for cheddar - still good
5. keeps in the fridge for days
6. my net carb count: 1/4 pie 3.6, 1/2 pie 7.1
7. you can cut the carbs a tad by lessening the onion powder, or substituting

This message has been edited. Last edited by: f2,

I kept trying to make Mussels like you can get in high end Euro restaurants (ie, cream and shallots). Was 100% unsuccessful.

Then I found this Thai recipe. It kicks ass. Modify it to clams or mussels. It's my best.
THAI BASIL COCONUT MUSSELS ARE A DO OVER AND OVER
Prep 15 mins, Cook 8 mins, Yield 4 Servings
Mussels are among the most flavorful ‘fruits of the sea’ and these Lemongrass-Coconut Steamed Mussels are plump, succulent and delicious. Littleneck clams can be used as well. They are steamed in an awesome Asian-style broth of lemongrass, coconut milk and Thai basil. Serve with lime wedges and crusty, grilled or toasted sourdough bread.
Ingredients
1 cup unsweetened coconut milk (1 can)
1/4 cup fish sauce
1/4 cup freshly squeezed lime juice
8 oz. bottled clam juice
4 tablespoons brown sugar
4 tablespoons coconut oil
1 lemongrass stem, finely chopped or grated (pale part only with outer layer removed)
4 tablespoons grated fresh ginger root
1 medium shallot, finely chopped
4 garlic cloves, crushed or finely minced
1/2 cup dry white wine
4 tablespoons fresh Thai basil, cut into slivers
1/4 cup vegetable broth (or additional wine)
3 pounds mussels clams, cleaned of loose dirt and-or beards.
Fresh Thai basil sprigs for garnish
Lime wedges for garnish

Instructions
In a medium size bowl, whisk together the coconut milk, fish sauce, lime juice, clam juice and brown sugar; set aside.
Using a lidded pot large enough to contain all the mussels, set over medium heat, add the oil and when it is hot but not smoking add the shallots, then the lemongrass and ginger. Cook, stirring often until tender and fragrant, about 2-3 minutes. Add the chopped garlic and cook for another 30 seconds, do not allow the garlic to brown. Stir in the wine and vegetable broth.
Raise the heat to high and bring the pot to a boil. Add the mussels and cover with the lid and steam the mussels for 4 minutes, shaking the pot occasionally to redistribute the mussels. Remove the lid momentarily, and pour the coconut milk mixture over the mussels, sprinkle with the Thai basil and cover the pot again. Continue to steam the mussels, shaking the pot occasionally for another 3-4 minutes until the mussels have opened.
Remove the pot from the heat and transfer the mussels to individual bowls. Discard any mussels that have not opened. Ladle the lemongrass-coconut broth over the mussels and garnish with fresh Thai basil sprigs and lime wedges.
Serve with crusty sourdough bread and a bottle of dry white wine.

Notes
When preparing the lemongrass I found that grating it on a microplane works rather well.

East sausage balls.

3 cups bisquick
2 cups sharp cheddar cheese
1 pound hot sausage

Mix it all up by hand until the flour is fully incorporated. Roll into balls on baking sheet. Bake 15-20 mins at 350 degrees.

Awwww yeah! Thanks coffeeaddict! I was hoping a good Mac & Cheese recipe would be contributed. I’ll be making your recipe sometime next week.

Thanks.

Here's my version of Mediterranean Pasta Salad. I eat this for dinner almost every day.

1/4 of a sweet onion cut into 1/4 inch pieces
1/2 of a cucumber cut into 1/4 inch pieces (I prefer English cucumber)
handful of fresh cilantro leaves finely chopped
30 - 40 fresh basil leaves roughly chopped
20 - 30 cherub tomatoes (or your favorite very small tomatoes) squeeze out and discard the seeds and cut the tomatoes into 1/4 inch pieces
1 can Goya Garbanzo beans (chick peas) drained and cleaned
juice of 1 lemon - freshly squeezed
1/2 - 3/4 cup of pasta cooked al dente (I prefer orchiette)
pinch of your favorite Italian seasoning
sprinkle of sea salt to taste
3 - 4 tablespoons of freshly grated Italian Grana Padano cheese
2 - 3 tablespoons of freshly grated Manchego cheese

Cut up the vegetables as described and put in a salad bowl. Add the chick peas and the lemon juice.
Add salt and seasoning. Add the pasta and the cheese.
Mix all together and serve.
This is usually enough for one person for three days.

This salad also goes great in a pita bread with homemade falafel.
It also pairs well with a glass of Montepulciano or Sangiovese wine.

Takes some doing, but if you want the ULTIMATE Mac & Cheese, may I present:

5 Minute Cheese Sauce

2 cups rolled oats
1/4 cup corn starch
1/2 cup nutritional yeast
2 teaspoons onion powder
2 teaspoons salt
1 12 oz. jar roasted red bell pepper w/water
1 tablespoon of fresh or bottled lemon juice
1/4 teaspoon of pecan or hickory flavored Liquid Smoke
4 cups of HOT water

Blend oh high for 5 minutes in a Vitamix blender or until it starts slowing down.
Warning: The cheese will be very hot after 5 minutes in the Vitamix and you must not allow the cheese to cool in the blender. This recipe makes a lot. So, you’ll have plenty to share. It stores well in the fridge for about 5 days and reheats well in the microwave. Just add a little water to stir into it to thin it to the way you like it.
Haven’t tried it, but Rotel would spice it up.

For all you rice and beans hoarders:

Red Beans and Rice
1 pound dried red beans, rinsed and sorted over
4 Tablespoons of butter
1lb chopped tasso, or chopped ham
1 chopped yellow onion
3 ribs chopped celery
1 chopped green bell pepper
1/2 teaspoon salt
1 teaspoon freshly ground black pepper
Pinch cayenne (to taste)
3 bay leaves
2 tablespoons chopped fresh parsley
2 teaspoons fresh thyme
1/2 pound smoked sausage, split in half lengthwise and cut into 1-inch pieces
6 cloves chopped garlic
Chicken stock, or water, sufficient qty to cover beans

Place the beans in a large bowl or pot and cover with water by 2 inches. Let soak for 8 hours or overnight. Drain and set aside.

In a large pot, heat the butter over medium-high heat. Add the tasso and cook, stirring, for 1 minute. Add the onions, celery and bell peppers to the butter in the pot. Season with the salt, pepper, and cayenne, and cook, stirring, until the vegetables are soft. Add the bay leaves, parsley, thyme, garlic and cook for 1 minute. Add the beans and stock or water, stir well, and bring to a boil.

Reduce the heat to medium-low and simmer for 2 hours or low and simmer for 4-6 hours, uncovered, stirring occasionally

Slice the sausage links diagonally and grill over charcoal until very lightly charred.

Remove from the heat and with the back of a heavy spoon, mash about 1/4 of the beans against the side of the pot. Continue to cook until the beans are tender and creamy, 15 to 20 minutes. Remove from the heat and remove the bay leaves.
Serve over rice with grilled sausage and garnish with green onions.

If you don't want to grill the sausage, you can also slice and just add to the pot when you add the beans and stock.

When you hear pork and sauerkraut, a lot of people will go, "Ew..." The trick is to drain the sauerkraut first.

This is a stupid simple recipe. It's also inexpensive. A ten dollar recipe can feed four. Add mashed potatoes if you want a side.

If you have a Lidl close by, their canned sauerkraut is excellent! Of course, it's a German grocery, so it figures... Otherwise, I try to use Boar's Head.

2 lbs. Sauerkraut, drained well (squeeze, if necessary)
1.5 lbs. Boneless country style pork ribs, cut into bite-size pieces
12 Black peppercorns
8 Juniper berries
Chicken or vegetable broth to cover

In a large pot, add all the ingredients, using enough broth to just cover. Bring to a slow boil, reduce heat and simmer 30 minutes.

That's it! Serve. Goes well with mashed potatoes, dinner rolls, and a green vegetable if you choose.

I sometimes substitute smoked sausage if I can't find the pork ribs.

(I have a pot on my stove right now, in fact!)

Any keto recipes for frozen okra? The past year, I keep buying frozen okra when I'm in the freezer aisle and I have way more than I'd use in gumbo.

When you get tired of wiping surfaces with hi proof rum and still have some left:

2 cups Nilla wafers, finely chopped in a food processor
1 cup walnuts, also finely chopped
2 cups powdered sugar
4 tablespoons cocoa (Ghirardelli recommended)
1 cup 151 proof rum (more or less)
3 tablespoons Karo syrup
2 cups additional powdered sugar

Put the first four items in a large bowl and mix well. Add 3/4 cup of the rum and the Karo syrup and mix everything together again. Form the mixture into balls about the size of a walnut.

Put the 2 additional cups of sugar in a second bowl and bury each ball in sugar for a time as you make them. Remove the balls from the second bowl and store in the frig in a sealed container until ready to eat. Makes about 50-60 rum balls.

The above measurements are approximate and you may find the mixture is either too wet or too dry to form into balls that hold together. If it’s too wet, add more powdered sugar until you can make balls and if too dry, more rum. It'll tend to dry out a bit as you make more balls. I bury each ball in that second bowl full of powdered sugar and leave them for at least a few minutes. They seem to continue to absorb the sugar as long as they’re buried. Use a good quality chocolate and if you like more chocolate flavor, add more cocoa. It takes a little practice to strike a good balance between the amount of rum and the rest of the ingredients. If you make them too strong and they burn going down, let them sit out in the open air for a few minutes until enough alcohol has evaporated to make them tolerable. If you did it right, 4 or 5 should start to give you a buzz.

quote:

Originally posted by tatortodd:
Any keto recipes for frozen okra? The past year, I keep buying frozen okra when I'm in the freezer aisle and I have way more than I'd use in gumbo.

Don’t know keto, but I use most of my frozen okra in a Hoppin’ John recipe.
It’s a simple throw together kind of recipe.

Hoppin’ John

2 (15 oz.) cans Bush black eyed peas
1 (14 oz.) can crushed or diced tomatoes + juice
1 large onion rough diced
8 oz. of canned sliced or fresh mushrooms
4 stalks celery split and diced
1 (16 oz.) package (or more) of frozen cut okra
2 (5 oz.) packages of Success boil in bag brown rice removed from the bags. Using this type rice speeds up the cook time.
1 tablespoon of Better Than Bouillon vegetable stock
Salt and pepper to taste

Sauté the onions, celery and mushrooms if using fresh ones. Combine all the ingredients except the okra in a large pot then add enough water to cover and let it simmer for 15-20 minutes before adding the okra. Let it continue simmering until the okra is done enough to suite you.

I call this redneck stir fry:

It's scalable based on how much you need.

1 part link sausage cut into "coins" I really like the pre-packed Hillshire Farm sausage.

1 part colored pepper diced to similar size to the sausage coins

1 part white onion diced to similar size to other ingredients

1 part yellow or red potatoes diced to similar size to other ingredients

mustard of your choice, I use plain yellow mustard

white wine, nothing special

fresh ground pepper

Garlic salt



Brown the sausage and set aside. In the sausage grease, brown the potatoes. When potatoes are browned throw sausage back in, add peppers, onions, and seasoning. Saute briefly then add mustard and wine. Stir to coat and serve.

I save mustard container once it gets to the sputtering stage and rinse with cheap white wine to make this.

Squirt some Sriracha on top and enjoy.

quote:

Originally posted by Sportshooter:

quote:

Originally posted by tatortodd:
Any keto recipes for frozen okra? The past year, I keep buying frozen okra when I'm in the freezer aisle and I have way more than I'd use in gumbo.

Don’t know keto, but I use most of my frozen okra in a Hoppin’ John recipe.
It’s a simple throw together kind of recipe.

Hoppin’ John

2 (15 oz.) cans Bush black eyed peas
1 (14 oz.) can crushed or diced tomatoes + juice
1 large onion rough diced
8 oz. of canned sliced or fresh mushrooms
4 stalks celery split and diced
1 (16 oz.) package (or more) of frozen cut okra
2 (5 oz.) packages of Success boil in bag brown rice removed from the bags. Using this type rice speeds up the cook time.
1 tablespoon of Better Than Bouillon vegetable stock
Salt and pepper to taste

Sauté the onions, celery and mushrooms if using fresh ones. Combine all the ingredients except the okra in a large pot then add enough water to cover and let it simmer for 15-20 minutes before adding the okra. Let it continue simmering until the okra is done enough to suite you.

Thanks, it sounds delicious. However, neither black eyed peas nor rice are keto friendly.

Mother's home made spaghetti. Had some tonight. Don't know Mother's secret, but it sure is good. Mother is 95.

From a Methodist Church Ladies Auxiliary cookbook.

Bubble and squeak

4 large potatoes cut into 8 pieces each
1 package Polish kielbasa - split lengthwise and cut into 1" pieces
1 medium onion cut into 8 pieces

Place in Dutch oven type pan with 2 inches of water. Simmer covered for 15 min.
Add 2 large carrots cut in 1" pieces and small head of cabbage cut into 4 pieces. Simmer covered for 15 min more or until cabbage is cooked as you like it. Salt and pepper to taste.

When served, I like to add a little butter and cooking liquid to my potatoes as I mash them up.

The squeak was thought to come from the smaller English sausage this was originally made with. When cooked they would swell up and burst their outer skin with a squeak.