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brewhan davey 
USA Fan
Pine and Broadway
Member since Sep 2010
18023 posts
| re: TD.com Recipes and Recipe Book Thread (Posted on 8/3/12 at 10:19 pm to yankeeundercover)
dp
This post was edited on 8/4 at 12:32 am
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brewhan davey
USA Fan
Pine and Broadway
Member since Sep 2010
18023 posts
| re: TD.com Recipes and Recipe Book Thread (Posted on 8/3/12 at 10:35 pm to yankeeundercover)
Cajun Jambalaya
1.5 lb medium peeled, deveined shrimp
1 lb boneless chicken breast (chopped)
3 tbs Tony's
1/4 cup olive oil
1/2 cup diced white onions
1 green bell pepper (diced)
3 stalks celery (chopped)
4 garlic cloves
1 tomato (diced)
2 jalepeno peppers (diced)
6 bay leaves
3 tbs Worchestershire sauce
2 tsp hot sauce (I used Crystal)
2.5 cups rice
3 cans chicken stock
2 andouille links (chopped)
1. Season the chicken and shrimp with Tony's.
2. In large pot, add oil, onions, bell pepper, jalepenos, celery. Cool for 5 minutes on high heat.
3. Add garlic, tomato, bay leaves, Worchesterchire and hot sauce. Stir in rice and slowly add chicken stock. Reduce heat to medium and cool until rice absorbs liquid and becomes tender, stirring occasionally, about 15 min.
4. When rice is just tender add shrimp, chicken and sausage. Cook until meat is done, about 10 min.
This post was edited on 8/4 at 12:33 am
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LSU Piston
USA Fan
Baton Rouge, LA
Member since Feb 2008
1383 posts
| re: TD.com Recipes and Recipe Book Thread (Posted on 8/20/12 at 8:52 am to brewhan davey)
Does anyone have links for recipe books, V 1-3?
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Winkface 
New Orleans Saints Fan
Member since Jul 2010
15240 posts
| re: TD.com Recipes and Recipe Book Thread (Posted on 8/20/12 at 8:54 pm to LSU Piston)
Everything is in 4.
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Count Chocula
Yale Fan
Member since Feb 2009
39156 posts
| re: TD.com Recipes and Recipe Book Thread (Posted on 8/27/12 at 12:02 pm to brewhan davey)
quote:
Cajun Jambalaya
quote:
Add tomato
This now makes it a Creole (red) jambalaya
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yankeeundercover 
Syracuse Fan
HMWHC® (via DC)
Member since Jan 2010
28122 posts
| re: TD.com Recipes and Recipe Book Thread (Posted on 9/4/12 at 11:38 am to Count Chocula)
quote:
This now makes it a Creole (red) jambalaya
Dynamite drop-in there, Monty... those broadcasting classes are really paying off.. 
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Count Chocula
Yale Fan
Member since Feb 2009
39156 posts
| re: TD.com Recipes and Recipe Book Thread (Posted on 9/6/12 at 10:16 am to yankeeundercover)
quote:
Dynamite drop-in there
Same to you yank. Took you 8 days to come up with that? 
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FalseProphet 
LSU Fan
Funroe
Member since Dec 2011
2766 posts
| re: TD.com Recipes and Recipe Book Thread (Posted on 9/11/12 at 8:27 am to Count Chocula)
Damn. 6 Pages into this thread and Winkface never gave a single shout out to the original creator of books 1-3: lsutiger_08 (the precursor to FalseProphet)
In fact, the entire format is still the same as my original book, including the cover page. Thanks for updating it on my extended vacation, but isn't a little acknowledgment warranted?
This post was edited on 9/11 at 8:41 am
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yankeeundercover
Syracuse Fan
HMWHC® (via DC)
Member since Jan 2010
28122 posts
| re: TD.com Recipes and Recipe Book Thread (Posted on 9/11/12 at 7:45 pm to Count Chocula)
quote:
Took you 8 days to come up with that?
Sorry, I don't check the F&DB on the reg... so you got me there.
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Gris Gris
LSU Fan
FEAR THE POWERS OF GRIS GRIS!
Member since Feb 2008
18065 posts
| re: TD.com Recipes and Recipe Book Thread (Posted on 9/12/12 at 11:19 am to yankeeundercover)
Yogurt Sauce with Dill and Cucumber
-3/4 C part-skim ricotta cheese
-1 C fat-free Greek yogurt
-1/2 medium cucumber
-1 T fresh dill
-3/4 t minced garlic
-1 fl. oz. lemon juice
-1/8 t sea salt
-1/4 t ground pepper (more or less to taste)
First, peel your cucumber and cut in half lengthwise. Deseed (a grapefruit spoon is quite handy for this) and cut into pieces about 1/2" to 1" in size.
Rough chop your dill. Don't worry about getting it chopped too fine as it will be going into the blender.
Put yogurt, ricotta cheese and lemon juice in blender or food processor and puree until smooth.
Add garlic, dill, cucumbers, salt and pepper and pulse until ingredients are well incorporated.
Put sauce in airtight container and keep in refrigerator for up to a week. Yields 1 pint.
Great as a vegetable dip, salad dressing, spread for sandwiches or a sauce for salmon.
Nutritional Information (serving size 2 tablespoons):
Calories: 25.2
Fat: 1 g.
Cholesterol: 5.6 g.
Sodium: 31.6 g.
Protein: 2.5 g.
Carbohydrates: 1.6 g.
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Gris Gris
LSU Fan
FEAR THE POWERS OF GRIS GRIS!
Member since Feb 2008
18065 posts
| re: TD.com Recipes and Recipe Book Thread (Posted on 9/12/12 at 11:21 am to FalseProphet)
quote:
Damn. 6 Pages into this thread and Winkface never gave a single shout out to the original creator of books 1-3: lsutiger_08 (the precursor to FalseProphet)
In fact, the entire format is still the same as my original book, including the cover page. Thanks for updating it on my extended vacation, but isn't a little acknowledgment warranted?
You were discussed, but Chicken cleaned out this thread a few times when it was updated, I believe. We were hanging while you were away and the thread was long and burdensome, but thanks for originating it and the book. Thanks to Wink for picking it up and keeping it updated.
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Gris Gris
LSU Fan
FEAR THE POWERS OF GRIS GRIS!
Member since Feb 2008
18065 posts
| re: TD.com Recipes and Recipe Book Thread (Posted on 9/12/12 at 11:36 am to Gris Gris)
Roasted Red Bell Pepper Coulis
½ oz olive oil
3 large red bell peppers, roasted, peeled and small diced
1 tsp chopped garlic
1.5 oz chopped onion, small diced (or you can use shallot in place of the onion and garlic)
3-4 oz white wine
6 oz veg or chick stock
Salt and white pepper to taste.
Heat oil and sweat onions and garlic until tender
Deglaze pan with white wine. Add peppers and stock. Bring to a simmer and cook about 15 minutes.
Puree half or all in blender until smooth. Add back to pan and season to taste. Will keep in fridge about 2 weeks.
*If you want a creamier version, add a little cream. This is the healthier version.
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SW2SCLA
LSU Fan
on the night shift
Member since Feb 2009
17648 posts
| re: TD.com Recipes and Recipe Book Thread (Posted on 9/12/12 at 1:26 pm to Gris Gris)
Any idea when the new version will be released? I don't want to print this and get it bound only to have the new version out a week later.
And thanks to everyone for their contributions. There are some amazing dishes in here 
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Winkface
New Orleans Saints Fan
Member since Jul 2010
15240 posts
| re: TD.com Recipes and Recipe Book Thread (Posted on 9/18/12 at 8:25 am to FalseProphet)
Would you like a parade?
I didn't know who the hell created it but since nobody was around to update it, I went ahead and updated it. If you had put your name in the book, I would have left it there.
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FalseProphet
LSU Fan
Funroe
Member since Dec 2011
2766 posts
| re: TD.com Recipes and Recipe Book Thread (Posted on 9/18/12 at 8:51 am to Winkface)
quote:
Would you like a parade?
Classy.
quote:
I didn't know who the hell created it
Maybe the guy with the original book thread (that explained how and why he put it together) that you downloaded your version from.
I wasn't trying to stir up anything, but that was a ridiculous response.
This post was edited on 9/18 at 9:08 am
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Winkface
New Orleans Saints Fan
Member since Jul 2010
15240 posts
| re: TD.com Recipes and Recipe Book Thread (Posted on 9/18/12 at 2:12 pm to FalseProphet)
quote:
Classy.
It's what I do best.quote:
Maybe the guy with the original book thread (that explained how and why he put it together) that you downloaded your version from.
False. I got my version from the third thread. Not the original.quote:
that was a ridiculous response.
So is your whining because you didn't get credit for something that is totally public and open to anyone and everyone. If you look, no one takes any credit.
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Count Chocula
Yale Fan
Member since Feb 2009
39156 posts
| re: TD.com Recipes and Recipe Book Thread (Posted on 9/19/12 at 9:25 am to Winkface)
False Prophet, dont fret over it. Winks just being Wink. She has that certain "flair" about her.
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Tigertown in ATL
LSU Fan
Atlanta
Member since Sep 2009
7453 posts
| re: TD.com Recipes and Recipe Book Thread (Posted on 9/20/12 at 1:09 pm to Count Chocula)
quote:
Winks just being Wink. She has that certain "flair" about her.
Winks gonna wink.
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Neauxla
New Orleans Saints Fan
New Orleans
Member since Feb 2008
23858 posts
| re: TD.com Recipes and Recipe Book Thread (Posted on 9/21/12 at 4:23 pm to Tigertown in ATL)
Wink is a saucy minx! ...too bad she's fat and ugly.
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Winkface
New Orleans Saints Fan
Member since Jul 2010
15240 posts
| re: TD.com Recipes and Recipe Book Thread (Posted on 9/21/12 at 11:04 pm to Neauxla)
Agreed
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