Andy Fox's Recipes

Recipes straight from The Fox's kitchen (where all the little critters try to scurry away!)

Here are several recipes that I have made or modified into my own unique version over the years. I make no claims to their nutritional or health benefits. I cook meals because they taste good, not because they are healthy :-) [keels over from heart attack]

None of these recipes is too terribly complex. I typically list the ingredients in the order I throw them into the pot or pan.

Oh, and just to avoid convusion, the fox pictured at the right isn't me. He's the foc from the WB short, "Fox In A Fix".

Seafood Gumbo
Cheesy Hamburger Pizza Sauce
Mushrooms in Garlic Sauce
Modified Spaghetti Sauce
Homemaid Spaghetti Sauce
Fox's Shrimp & Watercress Soup
Chicken Medallions
Hamburger & Beans
Creamy Spinach & Bacon Dip
Wild Forest Mushroom Soup


Seafood Gumbo

This is a refined recipe based on something my dad found somewhere and then modified himself. This recipe is somewhat spicy, and can tend to be a bit salty depending on the ingredients used, so take care and sample as you go.

This makes a large kettle full of gumbo.

Ingredients:Optional Ingredients / suggestions
  • 1/2 Lb. bacon, sliced and chopped.
  • 3/4 Lb. (3 links) Cajan-seasoned pork sausage
  • 8 oz. freah canned tomatoes w/juice
  • 2 Tblsp. Cajan Seasoning
  • 1 small white onion, coarsly chopped (or 2 Tblsp. dried onion flakes)
  • 5 cloves garlic, minced
  • 6 pieces ocra, chopped
  • 1/2 Tsp. freshly ground black pepper
  • 1/2 Tsp. oregano
  • 1/2 bag (8 oz.) frozen scallops
  • 1/2 bag (6 oz.) cooked coctail shrimp
  • 1 cup chicken stock (low sodium)
  • 1 Tsp. Penzey's Gumbo File (ground sasafrass)
  • a dash of red cooking wine
    		•
  • 1/2 Lb. uncooked catfish chunks
  • 4 crab meat sticks

    Alternate thickener to gumbo file: 2 Tblsp. Wondra or "Cajan Gumbo Mix" by Lousiana Fish Fry Products (extract 1 cup liquid from put and mix with half of seasoning pack)

    		•
    Brown cajan sausage and drain. Set aside. Cook bacon until fat is rendered (do not drain!). Set to medium heat and leave for the rest of the process. Add saugage to bacon, along with cajan seasoning, tomatoes, onion, garlic, ocra, and spices. If adding catfish, cook it off to the side until done, then add to main gumbo along with scallops. De-tail shrimp if necessery, then add, along with chicken stock. Let simmer to bring seafood to temperature. Add the gumbo file to thicken. Last, add a dash of red cooking wine and any other spices you have not yet added.


    Cheesy hamburger Pizza Sauce

    Good stuff - serve over pasta or on buns as a type of Itanian "Sloppy-Joe"

    Ingredients:Optional Ingredients / suggestions
  • 1 1/2 Lb. hamburger
  • 12 slices pepperoni, quartered
  • 1 1/4 Oz. Penzey's Pizza Spice seasoning
  • 1 1/4 Oz. Penzey's Brady Street seasoning
  • 2 Tblsp. dried onion flakes
  • 16 Oz. canned tomatoes (drained)
  • 1/3 can Progresso Tomato Basil soup
  • 1 Tblsp. garlic powder
  • 3 cups shredded/greated cheese (mozzarela, marble jack, etc.)
  • Black pepper / garlic pepper blend, to taste
    		•  This recipe makes a lot. Use 1 Lb. hamburger and 8 oz. canned tomatoes to reduce amount.

    If desired, add Italian spice seasoning sparingly, as it tends to have a high salt content.
    Brown hamburger, stir in remaining ingredients. Simmer.


    Mushrooms in Garlic Sauce

    This a Greek-style recipe that can be used as a side-dish to lamb or other main dish.

    Ingredients:
  • 8 oz. mushrooms, sliced thinly
  • 6 oz. butter
  • 1/8 cup virgin olive oil
  • 1/8 cup dry vermouth
  • 4 cloves garlic, minced
  • 1/4 Tsp. black pepper
  • 1/4 Tsp. rosemary
  • 1/4 Tsp. oregano
  • 1/2 Tblsp. garlic pepper blend
  • 1/2 small white onion, diced
  • Wondra, as needed
    		•
    Melt butter and cook mushrooms and onion, then add remaining ingredients. Add Wondra as desired to thicken.


    Modified Spaghetti Sauce

    It's called "modified" because normally all my spaghetti sauce consists of is sausage and Prego. This recipe expands on the ingrediants and makes a very flavorful pasta sauce.

    Ingredients:
  • 1/2 Lb. hot Italian pork sausage
  • 1/2 jar Prego pasta sauce
  • 1 roma tomato, diced
  • 1/2 small white onion, diced
  • 3 cloves garlic, minced
  • 2 Tblsp. basil leaves, chopped
  • 2 Tblsp. oregano leaves, chopped
  • 1/4 Tsp. freshly ground black pepper
  • 1/4 Tsp. freshly ground mustard seed
  • 1/2 cup white cooking wine
    		•
    After browning the sausage, chop and add remaining ingredients and simmer.


    Homemaid Spaghetti Sauce

    Spaghetti sauce without using Prego -- tastes just as good, if not better.

    Ingredients:
  • 1/2 Lb. hot Italian sausage
  • 8 oz. canned tomatoes & juice
  • 8 oz. Campbell's Tomato soup w/roasted garlic
  • 1/2 green bell pepper
  • 4 oz. mushrooms, sliced
  • 1 Tsp. Italian seasoning
  • 4 cloves garlic, minced
  • 1/4 cup white cooking wine
  • garlic pepper blend and ground black pepper to taste
    		•
    After browning sausage, add the mushrooms and bell pepper. Cook until vegetables are ready, and add remaining ingredients. Simmer.


    Fox's Shrimp & Watercress Soup

    Okay, I invented this after reading too many Redwall books and wondering what shrimp & watercress soup would taste like. Watership Down inspired me to write a fanfic, Redwall inspired me to cook - go fig.

    Rest assured, I am *never* making Deeper'n ever turnip'n tater'n beetroot pie--I am a fox, not a mole!

    This recipe is very loosly based on one I found on the bag of Watercress I bought.

    Ingredients:Optional Ingredients / suggestions
  • 2 Tblsp. butter
  • 3 cups water
  • 1 bunch green onions (scallions)
  • 2 oz. watercress (remove excess stock and chop leaves)
  • 4 oz. mushrooms, thickly sliced
  • 1 Tblsp. Wyler's granulated chicken stock
  • 1 Tsp. freshly ground black pepper
  • 6 oz. cooked coctail shrimp
  • 1 dash Penzey's Balti seasoning
    		•
  • 1/4 of a Leek, coarsly chopped.

    Add ground fennel and a few whole bay leaves to add some flavor. If adding the leek, add another cup of water and another Tblsp. of granulated chicken stock

    		•
    Melt butter, then add water. Bring to a boil and add onions, watercress, leek, and mushrooms. Cook vegetables until water begins to turn green. De-tail and add shrimp. Add the granulated chicken stock. It will dissolve into the solution. Add spices and bring back to boil, then remove from heat (don't want to over-cook and wilt the greens). Enjoy!

    Chicken Medallions

    Ingredients:Optional Ingredients / suggestions
  • 1 Package (8 pieces) chicken medallions
  • 1 can (10 3/4 oz.) Cream of Mushroom Soup
  • 4 oz. wipping cream
  • 4 oz. white cheddar cheese (grated)
  • 2 oz. romano cheese (grated)
  • 8 oz. Button Mushrooms
  • 4 green onions, chopped
  • 1 small yellow onion, chopped
  • 1 tsp. Penzey's Sandwich Sprinkle
  • 1/4 tsp. garlic powder
    		•  To make a fun, southwestern-style version, substitute Southwest Style Pepper Jack soup for the Cream Of Mushroom soup, cream, and romano cheese.
    Brown medallions, then remove from pan. Add Cream Of Mushroom soup, whisk in the cream. Add the mushrooms and onion and cook until mushrooms are done. Add cheeses and spices. When cheese has melted add medallions back in.

    Hamburger & Beans

     This is a weird little thing I threw together on a cold winter night and turned out tasting really good. Keeps you warm and cozy on those cold nights.
    Ingredients:Optional Ingredients / suggestions
  • 2 lbs. hamburger
  • 2 cans Bean & Bacon soup
  • 1/2 can regular draft beer (Bud, Miller, Grainbelt)
  • 1 oz. whiskey or bourbon
  • 4 scallions, chopped
  • 1/4 cup of your favorite BBQ sauce
  • 1/4 tsp. black pepper
  • 2 tblsp. brown sugar
  • 1/4 tsp. steak seasoning
  • 1 capful of Liquid Smoke
    		•
    Brown hamburger and drain. Add the beans, beer & whiskey. Bring to simmer and add rest of ingredents. Simmer until scallions are cooked through and flavors have blended (10-15 minutes).

    Creamy Spinach & Bacon Dip

     Serve with French Baquette or other crusty bread. Very excellent.
    Ingredients:Optional Ingredients / suggestions
  • 8 oz. Cream Cheese
  • 10 oz. Frozen chopped spinach, thawed and drained
  • 2 tblsp. mayoneise
  • 2 garlic cloves
  • 1/2 cup romano cheese, grated
  • 1/2 cup mozarella cheese, grated
  • 8 strips thick-cut bacon
  • 1/2 tsp. cumin
  • 1/2 tsp. black pepper
    		•  For a little kick, add a pinch of chili pepper flakes. An additional 1/2 tsp. of salt may be needed for taste depending on cheese used.

    1/3 cup scallions finely chopped can also be added for a little more flavor.
    Brown the bacon in a small sauce pan until it is crispy, set aside. Heat up the spinach, drain. Mix the cream cheese, mayo and garlic together. Add to spinach. Stir in the grated cheeses and bacon. Add spices and heat until cheese is melted and consistancy is smooth. Best served warm.

    Wild Forest Mushroom Soup

     Based on a recipe I found on the internet...
    Ingredients:Optional Ingredients / suggestions
  • 12 oz. combination fresh mushrooms (oyster, shitaki, potrabello, etc.) coarsly chopped
  • 4 oz. unsalted butter
  • 1 small onion, chopped
  • 1 stalk celery, chopped
  • 2 cloves garlic, chopped fine
  • 2 cups whipping cream
  • 1/4 cup red wine (merlot)
  • 3 cups chicken stock
  • 1/4 cup cornstarch dissolved in water
  • 5 strips thick cut bacon (cooked until just crispy)
  • 1/4 cup watercress
  • 1 tblsp. thyme (or sage)
  • 1 tblsp. rosemary
    		•
    Saute the onion, celery, garlc in a sauce pan with the butter until onions are transparent. Add the mushrooms, cream and bacon. Simmer for 10 minutes. Reduce heat to low, add wine and chicken stock. Simmer for 15 minutes. Add diluted cornstarch and spices. Simmer 5 more minutes. Add salt and pepper to taste.

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