Ethel Bourbon Recipe Reviews (Pg. 1) - (19591212)

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Ethel Bourbon




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Soft Oatmeal Cookies

Reviewed: May 10, 2013
These were great. Very simple and tasty. I took the advice of others and cut the white sugar down to 1/2 cup, and I'm glad I did. They were plenty sweet. I will also admit to cutting about a half-cup of oats and adding about a cup and a half of trail mix with peanut, raisins, almonds, m&ms and a handful of chocolate chips for good measure. They turned out just great. I baked about 9 minutes to get them just right, possibly due to the additions. Texture was just right. This is clearly a great base recipe that is very forgiving and invites variations. Experiment to your heart's content!
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Boudreaux's Zydeco Stomp Gumbo

Reviewed: Jun. 25, 2012
I have used this recipe several times, and been very satisfied with the results! I must confess that I have made a lot of alterations, but the recipe is very forgiving. I use more chopped vegetables than the recipe calls for, and substitute Andouille sausage (Amy's has a tasty chicken Andouille sausage that I like). Shrimp may be omitted for those who don't like them. I found 1/4 cup Cajun seasoning WAY too salty, so start with about a tablespoon and add more to taste. I found that this recipe omits two super-important ingredients (in my opinion): okra (I use about 1-2 cups frozen) and gumbo file powder (ground sassafrass leaves). Gumbo file gives it a special flavor that is very distinct, and also acts as a thickener, very traditional in a Creole gumbo. Overall, this is a delicious and reliable recipe that you can easily make your own.
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