TD.com Recipes and Recipe Book Thread
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re: TD.com Recipes and Recipe Book Thread
Posted by Btrtigerfan on 9/23 at 7:47 pm to Winkface
White Gravy as served by Sammy’s Grill of Baton Rouge

This is the authentic version of my favorite white gravy that Sammy’s serves on chicken fried steak, smashed potatoes and with fried chicken tenders. I reduce this recipe when I make it at home, but for integrity, I will share the restaurant’s version.

Puree:
1 Yellow Onion
10 Mushrooms
3 Garlic Cloves

Melt 1lb Butter
Add Puree and Cook in Butter 5-10 minutes
Add 3 Cups All Purpose Flour and Cook to break down Flour
In small batches, Add ½ Gallon Chicken Broth or Stock
Add 1 Teaspoon Salt
Add 1 Teaspoon Cayenne Pepper

Reduce Heat, and then Add 24oz Evaporated Milk




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Posted by ugasickem on 9/28 at 12:00 pm to Winkface
ugasickem's Santa Fe style chicken (very easy)

Serves three:

3 boneless/skinless chicken breasts
1 can black beans
1 can rotel (regular)
1 can corn
shredded mexican blend cheese

Put chicken breast in tin foil. Drain all three cans and pour contents on top of chicken breasts in this order Rotel/Black beans/Corn

Top with desired amount of cheese

Place in oven at 350 for a little over an hour or until chicken is done/can also be done on the grill. If you are using and oven place the tin foil wrap in a shallow baking dish to avoid leakage in the oven. Enjoy.

Thanks for all the recipes! I downloaded this last night and can't wait to try some.



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Posted by MNCscripper on 9/30 at 3:17 pm to Winkface
Made the crab bisque from page 16 with some additions.

I added onion, garlic, corn, & hominy

Came out solid



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Posted by futuretigermom on 10/17 at 9:26 am to Winkface
Hot Mama Pasta (adapted from Sammy's Grill recipe)
Serves 4-6

Ingredients:

2 lbs dry penne noodles
1/2 quart heavy cream
1/2 cup parmesan cheese
1/2 lb. smoked sausage (cut in half moons)
1 lb. shrimp (peeled & deveined)
1/2 lb. crawfish tails (rinsed & drained) OPTIONAL
1 cup Button mushrooms (sliced)
1 bunch green onions (sliced)
1/4 cup blackened season I love this level of heat but its not for everyone, adjust to your taste
3 Tbl. minced garlic
1 cup trinity (trinity makes everything better)


Instructions:

1. Pre-cook pasta. Drain, coat with oil
2. Put cream, blackened season in sauce pot. Reduce by half. Add cheese to thicken.
3. Saute all other ingredients. Add to cream sauce.
4. Toss with noodles.
5. Garnish with cheese, green onions.


Personal preference but I add several steps to this instead of throwing everything in the pot to sauté.
I brown the sausage first and remove so that I can use the fat to brown my mushrooms. Sauté the mushrooms, depending on the size of the pan this can take more than one batch. Don't crowd the mushrooms...for some reason this repeats monotonously over and over again in my head...creepy right. At this point I add the trinity and green onions, sauté until onions are clear. Add the shrimp and garlic, sauté until shrimp are just turning pink. Add crawfish, sauté just until heated through (don't overheat crawfish..remember they have already been cooked). Continue with recipe.

The family LOVES this


This post was edited on 10/17 at 9:30 am

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Posted by CJD4LSU on 10/18 at 8:05 pm to Winkface
:bookmark:


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Posted by oompaw on 10/25 at 7:01 am to CJD4LSU
Ethan’s Beef Stew

4 tbs. vegetable or canola oil
5 large onions cut into small wedges
8-10 large carrots cut in thick slices
5 lbs. beef stew meat
12 large potatoes peeled & cubed
4 cups water
2 tsp. garlic powder
Salt
Pepper

Heat oil in Dutch oven. Sauté onions then add carrots and cook for a few minutes.
Add meat and brown well.
Add potatoes and pour in water, season with garlic powder; salt and pepper to taste and bring to
a boil; stirring occasionally.
Reduce heat and simmer over low heat until meat and vegetables are tender.
If more thickness is desired, add slurry of flour & water and stir into stew.
Continue on low heat, stirring occasionally, until meat is tender and serve.


Slow Cook Combo Bean Soup

1-lb. ground beef or venison
½-lb. ground sausage
1-lb. smoked sausage, sliced
1-32 oz. can pork & beans
1-16 oz. can red kidney beans
1-16 oz. can jalapeno pinto beans
½-cup ketchup
½-cup brown sugar
½-cup barbecue sauce
1-med. onion, chopped
1-bell pepper, chopped
1-tsp. parsley flakes
1-tsp. salt
1-tsp. black pepper

Brown ground beef and sausage and drain. Sauté smoked sausage and add onion and pepper to sauté until tender. Mix all ingredients well and place in large crockpot. Cook for about 3-4 hours.


Corn Salsa

¾ cup green bell pepper, chopped
¾ cup red bell pepper, chopped
½ large onion, chopped
1 large tomato, chopped
1-15 oz. can whole kernel corn, drained
1 can Rotel diced tomatoes w/green chilies
1-tbsp. parsley flakes
½-tsp. salt
2-tsp. minced garlic
½-tsp. black powder
½-tsp. chili powder
¼-tsp. cumin
1-tbsp. lime juice

Mix all ingredients together very well in large bowl. Cover and chill in refrigerator about 3 hours. Serve with tortilla chips.

Redneck Caviar

2 (15oz) cans of field peas-drained and rinsed
2 (11oz) cans white shoepeg corn-drained and rinsed
2 (10oz) cans diced tomatoes and green chilies
1 (14 1/2 0z) can diced tomatoes
1 green bell pepper finely diced
1 red bell pepper finely diced
1 yellow bell pepper finely diced
5 green onions, diced
1 (16oz)bottle Zesty Italian dressing
2 tsp. minced garlic
1 Tbsp finely chopped fresh parsley
1 Tbsp salt
1 tsp black pepper

Stir together all ingredients.
Cover and chill 8 hours.
Serve with chips.

Macaroni Salad w/Chicken

2 cups cooked elbow macaroni
1 cup whole kernel corn
2 cup cubed cooked chicken
1/2 cup sliced celery
3 hard-boiled eggs, chopped
1/4 cup chopped green pepper
1/8 cup chopped onion
1 cup mayonnaise
1/2 cup yellow mustard
1 teaspoon salt
1/2 teaspoon pepper

Mix all remaining ingredients and enjoy


Shrimp & Grits & more A little twist to the original.

Grits
• 2 cups grits (real, not instant)
• 2 tablespoons butter
• 1 cup grated cheddar cheese
• 1 teaspoon Worcestershire sauce

Meat
• 1 lb. bacon
• 1 lb. andouille sausage (sliced or diced)
• 2 lbs. medium shrimp, peeled
• 1 cup chopped onion
• 1 cup chopped bell pepper
• 8 oz. chicken broth
• 2 tsp. minced garlic
• 1/2 cup chopped parsley
• 1 teaspoon black pepper
• 1/4 teaspoon creole seasoning
• 1 pint half & half
• 1 cup chopped green onion
• Flour based slurry

Directions
Grits
Cook grits according to directions
When cooked, lower heat and stir in butter, cheese & Worcestershire sauce
Continue until butter & cheese melts into grits

Shrimp & more
In Dutch oven, cook bacon and drain. (Save drippings.)
Add sausage, onion, & bell pepper
Cook down until pepper & onions are soft
Add chicken broth and bring to a boil
Add shrimp and cook until pink.
Add half & half along with spices
Stir in flour-based slurry
Simmer about 10 minutes, stirring occasionally.

Serve shrimp & more over grits.
(Meat mixture can also be served over rice, if desired)



This post was edited on 10/25 at 7:22 am

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Posted by LSU Piston on 10/25 at 3:57 pm to futuretigermom
quote:

Hot Mama Pasta (adapted from Sammy's Grill recipe)
Serves 4-6

Ingredients:

2 lbs dry penne noodles
1/2 quart heavy cream
1/2 cup parmesan cheese
1/2 lb. smoked sausage (cut in half moons)
1 lb. shrimp (peeled & deveined)
1/2 lb. crawfish tails (rinsed & drained) OPTIONAL
1 cup Button mushrooms (sliced)
1 bunch green onions (sliced)
1/4 cup blackened season I love this level of heat but its not for everyone, adjust to your taste
3 Tbl. minced garlic
1 cup trinity (trinity makes everything better)


Instructions:

1. Pre-cook pasta. Drain, coat with oil
2. Put cream, blackened season in sauce pot. Reduce by half. Add cheese to thicken.
3. Saute all other ingredients. Add to cream sauce.
4. Toss with noodles.
5. Garnish with cheese, green onions.


Personal preference but I add several steps to this instead of throwing everything in the pot to sauté.
I brown the sausage first and remove so that I can use the fat to brown my mushrooms. Sauté the mushrooms, depending on the size of the pan this can take more than one batch. Don't crowd the mushrooms...for some reason this repeats monotonously over and over again in my head...creepy right. At this point I add the trinity and green onions, sauté until onions are clear. Add the shrimp and garlic, sauté until shrimp are just turning pink. Add crawfish, sauté just until heated through (don't overheat crawfish..remember they have already been cooked). Continue with recipe.

The family LOVES this



Drool. Making this soon.



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Posted by S on 10/29 at 2:31 pm to LSU Piston
S's healthy Chicken (or shrimp) Pasta Pomodoro

1 tbsp olive oil

1 small clove of garlic chopped

2 tbsp fat free low sodium chicken broth

1/2 cup tomato

2 ounces whole wheat penne pasta (or thin spaghetti)

9 oz boneless skinless chicken breast (or 9 oz shrimp)

1/2 cup spinach leaves

2 tbsp basil leaves chopped

boil water and cook pasta approx. 10-11 minutes.


in a pan, saute garlic in olive oil until lightly browned. add chicken broth and tomatoes to pan and simmer for approx. 4 minutes until tender.

add chicken or shrimp to pan and cook until until chicken is light brown or shrimp are opaque. add basil and spinach. stir.

drain pasta and add to pan, stirring and let sit on stove for about a minute.

garnish with freshly grated parmesan cheese.



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Posted by Stadium Rat on 11/1 at 8:30 pm to S
Rat's Pickled Garlic (Canned)

3 1/2 lbs peeled garlic cloves (about 30 heads)
6 cups white vinegar
2 1/2 cups white wine
2 1/2 Tbs pickling salt
3 1/2 Tbs sugar
2 1/2 Tbs dried oregano
12 Serrano chili peppers
24 cloves
1/4 tsp crab boil
12 strips red bell pepper
zest of 1 lemon

1. Place 12 clean half-pint mason jars in boiling water. And place the snap lids in a separate pot to boil five minutes to soften compound.

2. In a large pot place vinegar, wine, salt, sugar, cloves, crab boil, serrano peppers, bell pepper, lemon zest and oregano. Bring to a boil, boil gently for one minute. Add peeled garlic to hot vinegar mixture. Simmer for five minutes, then take off heat.

3. Place one chili pepper and one bell pepper strip in each jar and pack with garlic to within 2cm of top rim. Add hot liquid to within 1cm of top rim. Using rubber spatula remove air bubbles and wipe rims with damp paper towel. Place snap lid on jar and finger tighten screw band on.

4. Place jars in canner. Cover with one inch of boiling water and bring canner to a boil. Once at a full boil process for your altitude. Remove from pot and let sit 24 hours undisturbed. Check after 24 hrs for seal. Refrigerate any unsealed jars.

5. Remove screw bands and clean bands and jar necks. Store in a cool dark place.

6. For elevations up to 1000 ft process 10 minutes, 1001-3000 ft process 15 minutes 3001-6000 ft process 20 minutes and over 6001 ft process 25 minutes.

Yield: 12 Half pints
Total Time: 1 hour

Tips
If starting with whole heads, separate bulbs into cloves. To soften and loosen skins blanch the garlic cloves in rapidly boiling water for 30 seconds. Place in ice water, drain and peel the cloves.



I bought 2 of those huge containers of pre-peeled garlic at Sam's, and made a big batch.

Don't let any stainless steel touch the canning mix. It can turn the garlic blue. Not harmful, but not appetizing.



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Posted by DeepSouthSportsman on 11/12 at 10:07 am to Stadium Rat
GARLIC SHRIMP WITH ASPARAGUS
I thought I share a quick and easy recipe of my aunts that is delish.

2 tablespoons of butter
2 tablespoons olive oil
1 1/2 lbs of large peeled and deveined shrimp
1 lb fresh asparagus cut in 2in pieces
1 5.2 oz package Boursin garlic and fine herbs cheese
2 tablespoons creme fraiche(can be hard to find)
1 tablespoon of lemon juice
salt and better to taste
served over rice or pasta

In a 12in nonstick skillet, melt butter with olive oil over medium-high heat. Add shrimp and asparagus; cook for about 5 minutes or until shrimp turn pink and asparagus is a crisp tender Reduce heat to low. Stir in Boursin cheese and creme fraiche until melted. Stir in lemon juice. Season with pepper to taste. Serve over rice or pasta.

I've also used sour cream if creme fraiche was not available and its still good. I've never tried it with rice. Always have fresh french bread for dipping. I cook asparagus for a mintue or so before adding shrimp. I also cook pasta in just a little bit of liquid crab boil.

Hope some of you try it and hopefully enjoy it.



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Posted by jeepfreak on 11/13 at 11:36 pm to Winkface
Mama Jeepfreak's Egg Nog:

Pour a gallon of milk in a large heavy pot (preferably Magnalite) and add about 2 cups of sugar (to your taste) and 1 tablespoon of vanilla; stir to dissolve sugar.

Separate the yolks and the whites of a dozen eggs. Set the whites aside. Beat the yellows with a whisk and add to cold milk. Always add egg yolks to cold milk. If you put them in hot milk, you'll end up with scrambled eggs in your egg nog.

Cook the milk and yolk mixture over a medium fire, stirring often. If you put the fire too high or if you don't stir it enough, the bottom will scorch.

After the milk has cooked for about 30 minutes, dip some out with a cup or bowl. Add a couple of heaping tablespoons of corn starch to the eggnog in your cup/bowl and mix it until corn starch is dissolved. Add slowly to milk and stir constantly. If you add cornstarch too fast and don't stir as you add, the cornstarch will be lumpy and you'll have a mess. If the eggnog is not thick enough, dissolve more cornstarch (1 T. at a time) in cup of eggnog and add to milk mixture slowly while stirring constantly.

Once the milk mixture is as thick as you want it to be, beat the egg whites with a mixer until stiff. Slowly add about 1/3 cup of sugar to egg whites, while continuing to beat.

Drop stiff egg whites by the heaping spoonful into eggnog and spoon eggnog over each "cloud" of whites. If you're going to make eggnog ahead of time, don't put egg whites in at this point. If you put the egg whites in, you'll break them all up when you're re-heating the eggnog. It'll ruin the appearance of the fluffy clouds.

Put the unbeaten whites in the fridge. When ready to heat the eggnog, take the whites out of the fridge so they can come to room temperature and heat the eggnog until hot, stirring constantly to keep from scorching the bottom of the pot. If it sticks, don't scrape it! Transfer it to another pot if you have to. When the eggnog is hot, beat your whites, add sugar, and add to eggnog as I said above. If you use a Magnelite pot, it should stay hot enough to serve when you get to the party.



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Posted by TexasTiger05 on 11/19 at 6:53 am to jeepfreak
quote:

gallon of milk
whole milk or is skim okay?



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Posted by jeepfreak on 11/25 at 3:35 pm to TexasTiger05
quote:

whole milk or is skim okay?



We've always used 2%. I'm sure you could use skim, but you'll have to add a little extra corn starch to compensate for the thickness you'll lose.



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Posted by CajunAngele on 12/2 at 12:20 pm to jeepfreak
Best Damn Chili Ever-CajunAngele

2 teaspoons oil
2 onions, chopped
3 cloves garlic, minced
2 lb lean ground beef (biggest hamburger pack you see)the more meat the better
1-2 lbs beef sirloin, the long strips as used for chinese or cubed sirloin.
1 can dark beer (ANY beer) non alcoholic even
1 cup strong coffee with chicory
1 can diced tomatoes
2 (6 ounce) cans tomato paste
1 lg. can stewed tomato
1 lg. can Hunts tomato sauce (Or your favorite)
1 can beef broth
1/2 cup brown sugar
3 1/2 tablespoons chili powder
1 tablespoon cumin
1 tablespoon cocoa
1 teaspoon oregano
1 teaspoon cayenne
1 teaspoon coriander
1 teaspoon salt
1/2 teaspoon Louisiana hot sauce (optional)
2 teaspoons cornmeal
1 teaspoon flour
1 large or 2 small cans Bushes chili beans
4 chili peppers, chopped (OPTIONAL)Or just add a half of a one.
1 bag shredded cheddar cheese or taco cheese mixes to garnish-hot

Directions:

1
Heat oil.
2
Cook onions, garlic and meat until brown.Drain twice.
3
In a big pot Add tomatoes, beer, coffee, tomato paste and beef broth. Onions, Garlic and meat
4
Add all spices. Stir in drained chili beans and peppers.
5
Reduce heat and simmer low for all day or at least 4 hours.

Serve in a bowl and top with shredded cheese.



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Posted by accnodefense on 12/9 at 8:43 pm to CajunAngele
Coyote Macaroni - By Me
------------------------

2 cups of elbow macaroni
12 oz. Velveeta(any flavor)
1 can WOLF Chili(doesn't matter if beans or not)
1/3 cup milk

1 tsp vegetable oil
1/2 tsp ground cayenne pepper
1/2 tsp paparika
1/2 tsp ground cumin
1/2 tsp chili powder
1/2 tsp garlic powder

Cook the macaroni as shown on the package. Drain, then stir in the velveeta and milk. Put it back on the stove, then stir in the can of chili and rest of the ingredients. Heat until all the velveeta is melted.



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Posted by Kit De Luca on 12/12 at 11:50 am to accnodefense
Martini Chicken - Mom's recipe
--------------------------------

4 Boneless Skinless chicken breasts
Flour for dredging
Salt & Pepper
1/4 Stick Butter/Margine
1/2 C Dry Vermouth
1/2 Lemon
Parsley


-Pound chicken breasts with a mallet to tenderize & thin.
-Dredge both sides in flour.
-Brown chicken in a skillet with 1/4 stick both margarine & butter. Season with salt & pepper.
-Cook on medium low heat until thoroughly cooked through
- approximately 30mins.
-Remove chicken from pan; keep warm.
-Turn oven on high.
-Add 1/2 cup dry vermouth (white), juice from 1/2 lemon and parsley toskillet.
-Stir drippings; pour over chicken.



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Posted by LSU Hop on 12/22 at 9:33 am to oompaw
quote:

• Flour based slurry


what is that?



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Posted by HoustonGumbeauxGuy on 12/23 at 7:29 pm to Kit De Luca
Chicken Taco Soup



Source: Kristy at Sweet Treats and More

Ingredients:
1 white onion, chopped finely
1 (16 oz.) can chili beans
1 (15 oz.) can black beans, drained and rinsed
1 (15 oz.) can whole kernel corn, drained
1 (8 oz.) can tomato sauce
2 (10 oz.) cans diced tomatoes with green chiles (you can use Rotel for heat if you prefer)
1 (1.25 oz.) package taco seasoning
3 whole skinless, boneless, chicken breasts, thawed.

Instructions:
Stir onion, beans, corn, tomato sauce, dice tomatoes, and taco sauce into a slow cooker (AKA crock pot). *I sautee the onion before to make sure that they are not crunchy. Lay the chicken breast on top of the mixture, pressing down slightly so that it gets covered by other ingredients. Set slow cooker to low heat, cover, and cook for 3-4 hours on low.

NOTE: If not using a crock pot, simmer/cook on the stovetop for 20 minutes or until chicken is done and tender.

Remove chicken breasts from the soup and shred. Stir shredded chicken back into the soup. You're technically supposed to cook it on low for another 2 hours in the crock pot but you really don’t have to. I never do. It’s very forgiving. You can leave it in longer if you want too. Top with 4-blend Mexican shredded cheese. Enjoy!


This post was edited on 12/23 at 7:32 pm

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Posted by OTIS2 on 12/24 at 2:11 pm to Winkface
Hummus, With a Louisiana Kick

This recipe has a good red pepper kick. A little different, and I like it better than traditional style. I give out a ton of it at Christmas time. Enjoy.

2 cans of Garbanzo beans, 1 drained
1/2 cup tahini paste
2 T minced garlic
1/3 cup lemon juice
1/2 t red pepper
1 t salt
1/4 cup EVOO
4 T Italian parsley


In a food processor, add all ingredients except the parsley, and process until smooth. Then, add the parsley, and go another 15 seconds. Taste and adjust seasonings. Serve with toasted or untoasted pita bread.



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Posted by MeridianDog on 12/31 at 4:14 pm to Winkface
Cornbread - Hard times recipe

From my Granny Cooksey - Isola, Mississippi

1 cup white corn meal (Martha White please)
1 1/2 cups AP flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 - 1 1/2 cups buttermilk
+ enough water to get to batter consistency

(no eggs = hard times because eggs were too useful for other things)

If using Self rising flour, leave out Baking Soda and Baking Powder as they are already in the SR flour mix.

Heat skillet then add bacon fat 2 Tablespoons

Add batter when oil is sizzling temp

cook at 390 - 400 degrees - If using a wood stove, only Granny knows when temp is correct. Thank the Lord for Gas or Electric ovens that you can set to correct temperature.

Cook for 30-40 minutes. Turn out on plate with a table knife under pone to keep it from steaming and getting wet as it cools.

Cut and eat with butter as soon as you can cut a wedge, or crumbled in soup, or crumbled into a bowl with peas, chopped onion and pea juice, or crumbled in a glass of milk, with a little chopped onion - eat with spoon.

Have had it this way at our house for so long, I turn my nose up at Cornbread made with an egg. And no sugar for me please.


This post was edited on 12/31 at 4:17 pm

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