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  • Whole Okra Saute

    From Ben Collver@1:105/500 to All on Fri Sep 5 07:31:09 2025
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Whole Okra Saute
    Categories: Indian, Okra, Vegetables
    Yield: 2 Servings

    10 sm Tender okra pods; up to 12
    1/2 ts Coriander powder
    1 ts Cumin powder
    1 ts Turmeric
    1 ts Salt
    4 tb Oil
    1 Tomato; sliced
    2 tb Cilantro; chopped

    Wash and dry okra pods and slit each one once on the side, taking
    care not to slit the complete length; do not chop off the tops. Mix
    all powders and sal ttogether and stuff mixture into the slits. Heat
    oil in a wok and place okra pods side-by-side. Saute on low heat,
    turning over gently so that all sides are cooked. Grnish with tomato
    slices and cilantro leaves and serve.

    Recipe by The Taste Divine by Vanamali, 1993

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  • From Dave Drum@1:124/5016 to Ben Collver on Sat Sep 6 05:03:51 2025
    Ben Collver wrote to All <=-

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Whole Okra Saute
    Categories: Indian, Okra, Vegetables
    Yield: 2 Servings

    10 sm Tender okra pods; up to 12

    Eeeeeewwwwww. Snot pods. One of the main reasons I keep file' powder
    on hand is so that I can avoid using snot pods to thicken my gumbo.

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Shrimp Gumbo
    Categories: Cajun, Seafood, Vegetables, Chilies, Herbs
    Yield: 6 Servings

    1 md Onion; diced 1/4"
    3 Ribs celery; sliced 1/4"
    4 tb Oil
    4 cl Garlic; minced
    +=OR=+
    1 ts Garlic granules
    1 lg Bell pepper; cored, 1/4"
    - dice
    28 oz (2 cans) Red Gold diced
    - tomatoes w/chilies
    16 oz (2 cans) Red Gold tomato
    - sauce
    1 ts Sugar; highly optional
    1 Turkish bay leaf
    1 ts Dried thyme; crushed
    1/2 ts Salt
    1 tb Parsley flakes
    1 ts Trappey's Red Devil sauce
    2 lb Medium shrimp; tails-off
    1 tb File' powder
    Hot cooked rice

    Dice onion and green pepper, slice celery. Keep each
    separate. Heat oil in 5 quart pan over medium heat. Add
    garlic and saute for 1 minute. Add onion and saute for 2
    minutes. Add celery and green pepper and saute for 3
    minutes longer. Add tomatoes, tomato sauce, salt, bay
    leaf, sugar (if using), thyme, parsley and hot pepper
    sauce. Reduce heat and simmer for 15 minutes. Add shrimp
    and cook for 4-5 minutes longer, stirring gently. Stir in
    file' powder and simmer two minutes more.

    Serve over hot cooked rice. Pass ground cayenne and
    additional hot sauce.

    Makes one pot of pretty good gumbo.

    Uncle Dirty Dave's Kitchen

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  • From Ben Collver@1:105/500 to Dave Drum on Sat Sep 6 07:07:16 2025
    Re: Re: Whole Okra Saute
    By: Dave Drum to Ben Collver on Sat Sep 06 2025 05:03 am

    Title: Whole Okra Saute

    Eeeeeewwwwww. Snot pods. One of the main reasons I keep file' powder on hand is so that I can avoid using snot pods to thicken my gumbo.

    They dry up into boogers when you saute them. :9

    * Exported from MasterCook *

    Boogers On A Stick

    Recipe By : Gross Grub, Cheryl Porter
    Serving Size : 6 Preparation Time :0:00
    Categories : Halloween

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    8 oz Jar cheez whiz
    Green food coloring
    25 Pretzel sticks -- up to 30
    Tools:
    Waxed paper
    Long handled spoon
    Platter

    With an adults help, melt the cheeze whiz in the microwave or on top
    of the stove, according to directions on the jar.

    Allow the cheese to cool slightly in the jar.

    Using a long handled spoon, carefully stir about three drops of green
    food coloring into the warm cheese, using just enough to turn the
    cheese a delicate snot green.

    To Form Boogers:

    Dip and twist the tip of each prtezel stick into the cheese, lift
    out, wait twenty seconds, then dip again. When cheese lumps reach an appealingly boogerish size, set pretzels, booger down, onto a sheet
    of waxed paper.

    Allow finished boogers on a stick to cool at room temperature for
    10 minutes or until cheese is firm.

    Gently pull boogers off waxed paper and arrange on a serving platter.

    Yield: 6 Servings

    Sicko Serving Suggestion:

    Place a bowl of chunky red salsa in the center of the platter so that
    guests can turn plain buggers into bloody ones.

    Posted by: Carolyn Shaw, Oct 1995


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  • From Dave Drum@1:320/219 to Ben Collver on Sun Sep 7 06:48:56 2025
    Title: Whole Okra Saute

    Eeeeeewwwwww. Snot pods. One of the main reasons I keep file' powder on hand is so that I can avoid using snot pods to thicken my gumbo.

    They dry up into boogers when you saute them. :9

    I assume you're being facetious. But I don't know as I've never sauteed
    a slime ball (okra). Even the deep fried/tempura okra isn off-putting.

    * Exported from MasterCook *

    Boogers On A Stick

    Recipe By : Gross Grub, Cheryl Porter
    Serving Size : 6 Preparation Time :0:00
    Categories : Halloween

    Here's another for your arsenal.

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Zombie Boogers
    Categories: Grains, Snacks, Novelty
    Yield: 15 servings

    10 c Plain popped popcorn
    1 c Sugar
    1/2 c Butter
    1/4 c Light corn syrup
    20 Drops McCormick yellow food
    - color
    10 Drops McCormick green food
    - color
    3/4 tS Baking soda

    Set oven @ 200┬║F/93┬║C.

    Place popcorn in large bowl.

    Bring sugar, butter and corn syrup to boil in medium
    saucepan on medium heat.

    Cook and stir 4 minutes.

    Stir in food colors and baking soda (mixture will foam
    up).

    Remove from heat.

    Pour over popcorn in bowl.

    Toss to coat evenly.
    Spread popcorn evenly on foil-lined 15" X 10"" X 1"
    baking pan.

    Bake 1 hour, stirring every 15 minutes.

    Cool completely on wire rack.

    Store in airtight container.

    RECIPE FROM: https://www.mccormick.com

    Uncle Dirty Dave's Archives

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