Recipes and Recipe Book Thread - 5th Version
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re: Recipes and Recipe Book Thread - 5th Version
Posted by Winkface on 2/11 at 12:10 pm to BROffshoreTigersWife
Are you still getting an error? I couldn't open it on my ipad over the weekend but it seems to work fine now. You?

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Posted by BROffshoreTigersWife on 2/11 at 12:57 pm to Winkface
Tried on my ipad, still gave me an error. On my computer it says the file format is invalid.

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Posted by Gris Gris on 2/12 at 7:15 pm to Winkface
Loaded fine for me.

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Posted by OTIS2 on 2/12 at 9:59 pm to Winkface
I can't get it to open on my iPad.

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Posted by Winkface on 2/13 at 9:22 am to OTIS2

Does this one work?

This post was edited on 2/13 at 10:17 am

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Posted by BROffshoreTigersWife on 2/13 at 10:09 am to Winkface

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Posted by Winkface on 2/13 at 10:25 am to BROffshoreTigersWife
Try it one more time. Sorry, I don't know what it could be. I can try a different file sharing website and see if that makes a difference.

New website: LINK

This post was edited on 2/13 at 10:34 am

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Posted by BROffshoreTigersWife on 2/13 at 10:35 am to Winkface
I can open the second link you posted when I'm on my phone using 3G.

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Posted by bossflossjr on 2/17 at 7:42 am to BROffshoreTigersWife
Wink, im sorry! I had a couple to add and totally forgot about it.

Will add to the thread and make edition 7 i guess :(

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Posted by yankeeundercover on 2/17 at 5:44 pm to Winkface

This post was edited on 2/18 at 5:00 am

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Posted by Winkface on 2/27 at 11:25 am to yankeeundercover
Nate's Crawfish Etouffe'

2 pounds cleaned crawfish tails
1/2 pound butter
2 cups onion, chopped
1 cup celery, chopped
1 cup green bell pepper, chopped
½ cup red bell pepper, chopped
1 large tomatoe, diced
8 toes garlic, diced
4 bay leaves
1 cup tomato sauce
1 1/2 cups flour
2 quarts crawfish stock or water
1 ounce sherry
1 cup green onions, chopped
½ cup parsley, chopped
salt and cayenne pepper to taste
Tabasco sauce to taste
2 cups white rice, steamed
In a 2-gallon stock pot, melt butter over medium-high heat. Add onion, celery, bell peppers, tomatoes, garlic and bay leaves. Sauté until vegetables are wilted, approximately 3-5 minutes. Add crawfish tails and tomato sauce and blend well into mixture. Using a wire whip, blend flour into the vegetable mixture to form a white roux. Slowly add crawfish stock or water, a little at a time, until sauce consistency is achieved. Continue adding more stock as necessary to retain consistency. Bring to a rolling boil, reduce to simmer and cook 30 minutes, stirring occasionally. Add sherry, green onions and parsley and cook an additional 5 minutes. Season to taste using salt and cayenne pepper. Serve over steamed white rice using a few dashes of Tabasco Pepper Sauce.

Nate's Cornbread Waffles

1 1/2 cups corn meal
1 1/2 cups flour(all purpose)
2 Tbsp. sugar
1 Tbsp. baking powder
2 tsp. cumin
1/2 tsp baking soda
1 tsp salt
Mix all dry ingredients in a large mixing bowl.

Add following wet ingredients and mix well with a spatula.

1/2 cup buttermilk
1 1/2 cups cold water
1/2 cup vegetable or canola oil

Add the rest of these ingredients until incorporated

1 14.75 oz can of cream style corn
1/2 - 3/4 cup small diced onions
2 med small diced jalapeno pepper (you can add slices of jalapeno throughout waffles as you pour mixture into waffle maker)
1 1/2 -2 cups large shred colby and jack cheeses

Heat waffle maker and when ready spray with baking/cooking spray and add enough mixture to fill waffle maker, close and bake as recommended by manufacturer.

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Posted by DaSaltyTiger on 3/4 at 5:39 pm to Winkface
No, still not working.

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Posted by Winkface on 3/5 at 6:13 am to DaSaltyTiger
The links in the OP should be working.

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Posted by Stadium Rat on 3/5 at 2:07 pm to Winkface
TorNation's Pastalaya

for approx. 35 - 40 servings

6 Lbs. Boston Butt Pork-Cubed
6 Lbs. Sliced Manda's Pork Sausage
6 Lbs. Boneless Chicken Thigh Meat
6 Lbs. Chopped Onions
4 Ea. Chopped Bell Peppers
3 Bunches Chopped Green Onions
2 Bunches Chopped Celery
1 Pint Chopped Garlic
1 Small Bottle Parsley Flakes
5 Ea. 10 Oz. Cans Delmonte Cajun Recipe Tomatoes
1/2 Sm. Bottle Kitchen Bouquet
1/2 Sm. Bottle Cajun Chef Hot Sauce
Tony's Seasonings To Taste
Garlic Powder To Taste
1 Small Bottle A1 Steak Sauce
1/2 Small Bottle Worcestershire Sauce
6 Lbs. Luxury Brand No. 2 Spaghetti Noodles
3 or 4 Bay Leaves
Black Pepper To Taste

Brown chicken first then remove. Then, I boil my pork down until all water is reduced to thick gravy. Pork comes out extremely tender ail flavor is retained. Next I add the sausage and brown it with tender cooked pork.

If you realty want to tune it up, you can add a stick of Laplace's Bailey’s or Jacob's Andouilte. It provides a really unique flavor.

Next, add all seasonings, vegetables, tomatoes, and just about everything else but the chicken, pasta and green onions. I like to cook my vegetables until they're barely tender and still chunky. That way, they won't disappear into the finished product.

When ready, add water (3 cups to every pound of pasta) bring to a slow boil on medium heat, and start testing for seasonings. You might add some sage. Marjoram, or red pepper. Next, add the chicken back to the pot

When water tastes to spicy enough, start adding the pasta. Make sure that no clumps form and it's all separated. By the time you finish adding all of the pasta, the water should have started disappearing(absorbed by the pasta)—Stir well, place lid on pot (while leaving the heat on medium ). After three minutes has passed, remove lid, and add green onions while stirring to make the liquid go to the bottom of the pot.

Replace lid, lower heat to as low as you can get it, and slow cook for 15 minutes.

Turn fire off, but do not remove lid. Let sit for 30 minutes.

Lift off lid, stir and serve.

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Posted by Stadium Rat on 3/8 at 9:58 pm to Stadium Rat
Antoine's Cocktail Sauce

Cocktail Sauce
4 Tbsp horseradish
1/2 cup Vinaigrette Sauce (recipe follows)
3 Tbs Worcestershire sauce
2 cups ketchup
1 Tbs Tabasco sauce
1/4 cup lemon juice

Blend all ingredients together and chill. Makes 3 cups.

Vinaigrette Sauce
1/2 tsp salt
1/3 cup vinegar
1/4 tsp finely ground white pepper
1 cup olive oil
1/2 tsp dry powdered mustard

Put all ingredients into a bottle and shake to mix. Store at room temperature. Makes 1 1/2 cups.

Source: Antoine’s Cookbook

This post was edited on 3/8 at 10:07 pm

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Posted by OTIS2 on 3/10 at 7:33 pm to Stadium Rat
Shrimp Sauce Piquante...or a Kicked Up Creole.

Shrimp Sauce Piquante...modified from a Prudhomme recipe


4 lbs large, headless shrimp
3 onions, chopped
1 bell pepper, chopped
4 or 5 stalks of celery, chopped
1 T minced garlic
2 minced Jalapeño peppers
2 bay leaves
1/2 T each oregano and basil
Salt, red and black pepper to taste
4 tomatoes, large diced
2 28 oz Cento brand crushed tomatoes
2 large Cento brand tomato paste
Shrimp stock, probably 4 cups, or more
A few green onions, minced
1/2 cup minced fresh Italian parsley
Zest and juice from 1/2 of a large lemon


Heat the oil and sauté 1/2 the onions for 10 minutes. Add the rest of the onions and the celery and bell pepper. Sauté until soft. Add the garlic, oregano and basil, plus the tomato paste and fresh tomatoes. Sauté 5 minutes. Add the stock and the crushed tomatoes and bay leaves. Simmer up to an hour. Add the lemon juice and zest., as well as the green onions. Crank it to a slow boil, add the shrimp, and cut the fire. It's ready after 5 minutes. Adjust the seasonings and stir in the parsley.

This post was edited on 3/10 at 7:39 pm

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Posted by OTIS2 on 3/13 at 6:46 pm to OTIS2

Crawfish Pie


1 lb good crawfish tails
1 onion, diced
2 ribs celery, chopped
1/2 bell pepper, chopped
1 T minced garlic
1 cup heavy cream
1 beaten egg
1/2 cup bread crumbs
1 stck butter
1/4 cup each minced green onion and flat leaf parsley
Salt, red and black pepper to taste
1 deep dish crust
1 flat crust for the top


Melt the butter and sauté the trinity over medium heat until the onions are clear. Add the cream, green onions and garlic. Bring up to a simmer. Add the crawfish and bread crumbs, cut the heat, and mix well. Season to taste with salt, black and red pepper. Temper the egg with 2 T of the mixture and then add to the mix with the parsley.

Add to the deep dish crust and cover with the second flat crust.
Bake at 375 for 25 to 30 minutes until golden. You can brush the top with a beaten egg white before baking if you wish.

If you want a measurement on the seasonings, start with 1 t of salt and 1/2 t each on the peppers. Adjust to your taste. Easy and good.

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Posted by OTIS2 on 3/16 at 9:39 am to OTIS2
Crawfish Dip Recipe....Tis the Season

1 lb good crawfish tails with fat
8 oz cream cheese
1/2 T garlic ,minced
1 can Cream of Mushroom Soup (FTH)
1 stick unsalted butter
1 bunch green onions, minced
Salt, red and black pepper to taste
1 or 2 T of water


Over medium heat, melt the butter and cream cheese together, adding the garlic and green onions and whisking until smooth...a few minutes. Add the soup, crawfish, and I like to take a T or two of water and wash the fat from my crawfish package into the dish. Whisk until smooth. Season to taste...I usually add Tony's until the salt is correct then add red pepper to taste.

Serve in a chafing dish with either, mini pastry shell, Scoops, or toast points. Damn good.

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Posted by LaGal on 3/17 at 7:52 pm to Winkface
Love the cookbook! I am new to Tiger Droppings and wanted to know if there is a link to previous versions of the Recipe Book?

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Posted by Winkface on 3/17 at 10:56 pm to LaGal
This version includes all preious versions

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