Recipes and Recipe Book Thread - 5th Version
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re: Recipes and Recipe Book Thread - 5th Version
Posted by rbdallas on 3/20 at 7:46 am to Winkface
second download link gives ERROR.. just an FYI

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Posted by OTIS2 on 3/20 at 4:54 pm to rbdallas
German Style Coleslaw


1 head cabbage(sliced thin)
1 large red onion, sliced thin
1 cup cider vinegar
1/2 cup canola oil
1/2 cup sugar
1 T Tony's, or salt, red and black pepper to taste


Heat the last four ingredients in a sauce pan to a low boil. Pour over the cabbage and onion, tossing with tongs. Once cooled, refrigerate for two hours or more. It's better the next day but good any time. Turn it a time or two to insure the dressing marinates the salad well.

This post was edited on 3/20 at 9:19 pm

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Posted by OTIS2 on 3/21 at 8:15 pm to OTIS2
Shoot From the Hip Pasta Red Sauce

I'm wasting time before a lunch meeting, so I'll whip up a red sauce recipe. Here's something off the top of my pointy little head.

Make the meatballs I posted in the Recipe Book. They are good. You can vary the meat type, but the portions are very nice.

For the sauce:

1 12 oz can Cento tomato paste
2 28 oz cans of Cento crushed tomatoes
1 large or 2 medium yellow onions, fine diced
2 to 3 stalks celery, minced in the FP
2 carrots, minced in the FP
beef or vegetable stock, at least a quart
1 flat of anchovies, minced (just do it)
2 or 3 bay leaves
4 T good olive oil
1/2 T each dried thyme, oregano, and basil...adjust to taste as cooking
2 T of minced garlic
1/2 cup minced flat leaf parsley
1/2 T crushed red pepper, adjust to taste
1 t black pepper, adjust to taste
salt , adjusted to taste
Parm cheese rind, or cheese, a 1/4 to 1/2 cup
red wine, 1/2 to 1 cup


Heat the olive oil and saute' the onion until translucent. Add the celery, carrots, and parm rind, if using. Add the herbs and bay leaves(if using dried) and the Parm cheese rind, if using). Saute a few minutes to toast the herbs. Add the tomato paste,garlic and the anchovies. Go another 5 to 10 minutes on medium, scraping the pot, to get some color on the paste.

Add the crushed tomatoes, the wine, and enough stock to make it a soupy consistency. Add cheese if not using the rind. Leave the lid ajar, cut the heat to simmer, and contiunue for an hour if using browned, ground meat(which you just added). If using meatballs, add now and simmer for 2 to 3 hours. Add a bit more stock if needed, and adjust all seasonings to taste, with the addition of salt. Please taste the damn dish as it simmers...seasoning adjustments will need to be made.

Add the parsley during the last 5 to 30 minutes. This sauce formula is pretty damn good.

This post was edited on 4/21 at 10:46 pm

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Posted by Gris Gris on 3/23 at 12:28 pm to OTIS2
Cajun Drunkie's BBQ Shrimp

This is what I use. I usually use my stand mixer and make some extra butter to keep in the fridge or freezer for later. The butter is also delicious melted on top of a ribeye

1 pound butter
Scant 2 teaspoons black pepper
Scant 1/4 teaspoon cayenne pepper
1 1/2 teaspoons paprika
1 teaspoon salt
1/2 teaspoon whole dried rosemary leaves (measured, then finely chopped)
2 ounces (1/4 cup) garlic, finely chopped
2 teaspoons Worcestershire sauce
1 teaspoon Tabasco sauce
1 1/2 teaspoons water
1 tablespoon plus 1 teaspoon olive oil
1 pound Shrimp (16-20 count), cleaned, peeled and deveined
1/4 cup chopped green onions
1/2 cup dry white wine
Bread, for serving

For Barbecue Butter: Soften butter at room temperature to 70-80 degrees. Place butter in mixing bowl; add pepper, cayenne pepper, paprika, salt, rosemary, garlic, Worcestershire, Tabasco, and water. Whip on high speed 3 minutes or until thoroughly blended. Refrigerate to 40 degrees. The following shrimp recipe will use 1 cup of the butter; reserve extra for another use.

Makes about 2 1/2 cups

For Shrimp: Pour olive oil in a hot saute pan. Add shrimp to the saute pan and cook on one side for 1-2 minutes. (Don't crowd; if necessary, use 2 pans. A 12-inch pan will accommodate 1 pound of shrimp.) Reduce heat to medium, turn shrimp, and add the chopped green onion. Cook for an additional 1 to 2 minutes. Add white wine and cook until reduced to 1/4 cup. Stir in 1 cup cold Barbecue Butter, reduce heat to low and cook and stir frequently until shrimp are just done (white throughout, moist and tender), approximately 1 1/2 minutes. Take care not to overcook the shrimp. Serve immediately in a bowl preheated to 160 degrees.

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Posted by Stadium Rat on 3/25 at 12:06 pm to Gris Gris
Some Recipes with Pictures

Cracklins by Pochejp
htown's NYE gumbo (with pics)
Seafood Gumbo
Red Gravy and Meatballs
Smothered chicken with gravy
Smoked Boudin Burgers
peanut butter roux gumbo
Fried Catfish with Hot Sauce
Plank-Grilled salmon Filet
deer chili
Darla's Uppity You Can't Call This Chili, Chili
Beef Wellington
Grilled Wild Duck Experiment
Stuffed Tongue
Grilled Black Drum
Blackened Scallops
Grilled tuna app and steak chimichurri
Beer Can Chicken and Veggies
Boiled then Microwaved Steak
Pineapple Banana Dessert on the Grill
Jambalaya with Bacon and Tomatoes
Simple Pork Ragout
Vegetable Beef Soup
Turkey and Sausage Gumbo
Red beans& rice
homemade gumbo
skirt steak attempt
Stuffed Flounder

This post was edited on 3/25 at 1:57 pm

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Posted by MeridianDog on 3/25 at 8:57 pm to Winkface
Shrimp Grits:

For two servings


For Grits:
1 cup stone ground grits
2 cups water
1 cup cream or milk
1 tablespoon butter
Dash of salt

For Shrinp:
20 raw shrimp, peeled and deveined
1 medium onion, chopped
1 stalk celery, diced
1/2 cup green bell pepper, diced
1/2 cup red bell pepper, diced
4 garlic cloves minced
4 slices bacon, cut into 1/2 inch pieces - for the meat and grease.
1 cup smoked sausage cut into small pieces
2 Green Onions, chopped
1 small tomato, peeled, seeded and diced
1/2 teaspoon Thyme
1 tablespoon creole seasoning
1 teaspoon red pepper flakes
1/2 teaspoon red cayenne pepper
2 teaspoons Lawry's Garlic Salt
Kosher Salt
Black pepper
1/2 cup Heavy Cream
1/2 cup Chardonnay or other good dry white wine
Kosher salt (to taste)
Black pepper (to taste)

Make the stone ground grits:

1 cup grits, 2 cups water, 1 cup cream or milk, 1 tablespoon butter, 1/4 tsp salt. Bring liquid to a boil add grits stirring well to avoid lumps and simmer for 10-15 minutes, stirring occasionally. Continue cooking until the grits are done and the liquid is reduced to the thickness you like. I like mine thick - the thicker the better. And no cheese for me. If you want cheese, add it when grits are done. Set grits aside until plating the completed dish.


Peel and season the shrimp (creole seasoning, red pepper flakes, cayanne pepper, thyme, Lawry's). Set aside to allow the seasoning to flavor the shrimp.

Cut up and cook the bacon. When crispy, remove bacon and set aside.

Chop onion, bell peppers, celery and saute in bacon oil. When the vegetables are tender, add the sausage and cook over medium heat for a few minutes, then add the tomato and minced garlic.

Cook until the garlic is tender and the tomato begins to break down, then add 1/2 cup of Chardonnay and the shrimp. The shrimp should cook in three or four minutes. When the shrimp are cooked, add the bacon and a half cup of cream.

Remove shrimp from heat. Set up two shallow soup bowls with the grits, add the shrimp and garnish with green onions.

Serve with butter toasted bread.

This post was edited on 7/5 at 6:04 pm

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Posted by MeridianDog on 3/25 at 9:06 pm to Winkface
(no message)

This post was edited on 3/26 at 6:27 pm

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Posted by MeridianDog on 3/25 at 9:16 pm to Winkface
(no message)

This post was edited on 3/26 at 6:32 pm

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Posted by MeridianDog on 3/25 at 9:22 pm to Winkface

This post was edited on 3/26 at 6:35 pm

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Posted by Stadium Rat on 3/25 at 11:25 pm to MeridianDog
You couldn't have just done links like everybody else?

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Posted by Napoleon on 3/26 at 2:52 pm to Stadium Rat

You couldn't have just done links like everybody else?

lol, your the only one doing the links. This is the recipe thread, he supplied recipes.

When I save this as a pdf when they start the next edition, I will then convert it to an AZW file, and the pictures will make it so much nicer on my kindle that currently has the other recipie pdfs. Meanwhile your links will be useless. The point of your thread was to be separate. This thread is to be like a cookbook.

And now our two posts will mess that up.

(place holder for recipe then, lol)

This post was edited on 3/26 at 2:53 pm

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Posted by Martini on 3/26 at 2:57 pm to Napoleon
LEI agree with Rat. Pictures too big and kind of annoying.

But alas they ate gone now.

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Posted by Winkface on 3/26 at 2:59 pm to Napoleon
That assumes I put the pictures in the next version. That's tedious, yo.

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Posted by Martini on 3/26 at 3:07 pm to Winkface
Guess they aren't gone. That doesn't go with the thread. I like to know if pics are posted. If nothing else make them smaller.

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Posted by Napoleon on 3/26 at 3:22 pm to Winkface

That assumes I put the pictures in the next version. That's tedious, yo.

I see.

I will try and compile Rat's thread into a long pdf.

I'll do it after I get back from vacation next week.
I want to try it.
I cook with my touchpad now, either videos or documents.

I just want to see if it's worth doing.

Then I'll share the files.

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Posted by Gris Gris on 3/26 at 3:41 pm to Napoleon
I love the pics in this thread, but I think the recipe needs to be in recipe form with the measurements so Wink can transfer them easily to the book sans the pics, which would be great, but take time. People like to copy and paste the recipes until they get into the book, but that's hard when it's in pieces under pics. Sort of like what Pioneer Woman does on her site. She writes under or above the pics and at the end she writes the recipe in recipe form with ingredients and directions.

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Posted by Rohan2Reed on 3/26 at 3:43 pm to Gris Gris
I think if people want their recipes in the Recipe Book w/ pictures included they should make a PDF file and submit it. Onus on them, not wink.

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Posted by Gris Gris on 3/26 at 4:05 pm to Rohan2Reed
I don't know nuthin' bout no pdf file makin', but that's fine with me. I love the pics. Would love them in the book, but I really want the recipe in a recipe form and not on 3 pages with pics broken up. Too hard to check the ingredients and amounts you need.

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Posted by OTIS2 on 3/31 at 11:43 pm to Gris Gris
Shrimp Diane


@ 3/4 cup of shrimp stock, in all(you can use less)
1 lb peeled shrimp
1/4 cup chopped green onions
1/2 lb sliced button mushrooms(1/3 inch thick)
1 t minced garlic
3/4 t salt
1/2 t black pepper
1/2 t red pepper
1/4 t each dried thyme, oregano and basil
1.5 sticks unsalted butter, in all
3 T minced parsley


Melt 1 stick of butter over medium high to high heat. Add the garlic and all dry seasonings as the butter melts. Add the green onions and mushrooms, sautéing for a minute or two. Add 1/2 cup of stock, shaking the pan to incorporate the sauce. Add the shrimp and continue shaking the pan to build the sauce. You can stir the shrimp if needed. After a minute or two, when it's back up to heat, add the remaining half stick of butter, cut into 4 chunks, along with the remaining 1/4 cup of stock. Shake the pan well as the sauce developers a cream-lik.e consistency. Should only take a minute or so. Add the parsley and plate.

Serve over pasta,, though rice will work too. I've modified the Prudhomme recipe just a bit, but this works well. The recipe serves two, and I often double it, and cook several runs to serve a crowd. Just undercook the first batches just a bit and place in a holding vessel...the shrimp will finish cooking while the last runs are finished. Great dish.

Lastly, modify the amount of stock to suit your taste. You can get by with half the amount posted.

This post was edited on 4/1 at 12:46 am

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Posted by htownjeep on 4/1 at 10:09 am to OTIS2
Can I add my stuffed tenderloin to the threads with pics list?

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