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Stadium Rat
LSU Fan
Metairie
Member since Jul 2004
6604 posts

TD Recipe Collection 8th Edition (with links)
The eighth edition of the Unofficial TigerDroppings.com Recipe Collection is available now! Now with 328 pages and 510 recipes! You can download it below.

TD.com Recipe Collection 8th Edition in Word Format

TD.com Recipe Collection 8th Edition in PDF Format

Thanks to busbeepbeep for the conversion to PDF. He even added a second alphabetical index, but on this one, the hyperlinks work!

Also, I maintain the recipe collection in my software, so I can share it in other digital formats like Meal Master, Master Cook or other digital formats. If you're interested, email me at stadrat (at) gmail.com.

Download the latest version of the Jambalaya Calculator HERE.

Note that any versions of the calculator before version 7.2 contain a error in calculating the amount of soup base, so be sure to update now to the newest version.

The Jambalaya Calculator Android app is available on Google Play.

A lot of jambalaya cooks on here like to season their jambalaya with Kim Leblanc's Creole Seasoning. The rule of thumb is an 8 ounce can for every 5 pounds of rice. But what if you just want to make a stovetop batch, or you're not using a multiple of 5 pounds?

This little calculator will simplify things quite a bit:

Download Calculator for Leblanc's Seasoning in Jambalaya


Recipes w/Pics

A Collection of Posters' Recipes w/ Pics

MeridianDog's Recipes w/ Pics


Some very useful food maps:

Favorite Rural Food Stops Map

The Boudin Map

Delta Tamale Map


Post your newest recipes below.

This post was edited on 6/24 at 12:02 pm


CHEDBALLZ
South Central LA
Member since Dec 2009
13151 posts

re: TD Recipe Collection 8th Edition (with links)
Good work Rat and predecessors


Stadium Rat
LSU Fan
Metairie
Member since Jul 2004
6604 posts

re: TD Recipe Collection 8th Edition (with links)
quote:

and predecessors


Credits are on the front cover.
This post was edited on 12/3 at 8:46 am


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cajunangelle
Navy Fan
Member since Oct 2012
58211 posts

re: TD Recipe Collection 8th Edition (with links)
My chili recipe made it in many versions ago. I have revised my recipe. I added some ingrediaents from Firehouse chili's recipe and the recipe is now perfect. Until I revise it again...

Thank-you for doing these threads. I often pop in a lot of them. Please know, your hard work making them- is greatly appreciated!


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10
John McClane
New Orleans Saints Fan
Member since Apr 2010
31432 posts

re: TD Recipe Collection 8th Edition (with links)


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20
bossflossjr
LSU Fan
The Great State of Louisiana
Member since Sep 2005
11208 posts
 Online 

re: TD Recipe Collection 8th Edition (with links)
Good job Rat


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10
busbeepbeep
New Orleans Saints Fan
Far, far away from Blue Oak
Member since Jan 2004
12505 posts

re: TD Recipe Collection 8th Edition (with links)
quote:

If someone (busbeepbeep?) can convert this to pdf format, email it to me at stadrat(at)gmail.com and I will post that here too.

email sent


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10
Gris Gris
LSU Fan
OTIS!NO RULES FOR SAUCES ON STEAK!!
Member since Feb 2008
36306 posts

re: TD Recipe Collection 8th Edition (with links)


Gris Gris
LSU Fan
OTIS!NO RULES FOR SAUCES ON STEAK!!
Member since Feb 2008
36306 posts

re: TD Recipe Collection 8th Edition (with links)
Cajunate's
SOFT SWEET LIGHT ROLLS

Author: Joyful Homemaking
Cook time: 15 mins

INGREDIENTS
2 packages or 2T yeast
½c warm water
2 tsp. sugar
1 cup hot water
1 cup milk
2 beaten eggs
1/3 cup oil
¾ cup sugar
3 tsp. salt
7 to 8 cups flour ( Start with 7 cups, then as you’re mixing it add more flour till the dough is just a touch dry, and not too sticky.)


INSTRUCTIONs

Put in bowl together to let yeast activate: the yeast, ½ cup warm water and 2 teaspoons sugar.
Mix in separate bowl: the hot water, milk, eggs and oil.
Mix in another separate large bowl: ¾ sugar, 3 teaspoons salt and the flour.
Mix two bowls of wet ingredients together.
Make a hole in the dry ingredients and pour wet ingredients in.
Either mix by hand or mixer dough hook. Rolls will be lighter and fluffier if you use your dough hook.
Cover and let rise for 45 minutes in a warm non drafty area.
Spray your pan or pans with cooking spray.You need a pan with sides like a casserole dish or large cake pan.
Roll your dough into golf ball size balls and place about ¾ inch apart in pans.
This should make 2½ dozen rolls.
Cover and let raise again for 1-2 hours till they at least triple in size.
Bake in 350 degree preheated oven for about 15 to 20 minutes till golden brown. When you take them out you can brush butter over them if you like.


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10
Twenty 49
LSU Fan
Shreveport
Member since Jun 2014
7279 posts

re: TD Recipe Collection 8th Edition (with links)
Thanks for the work.

I noticed a while back that there are surprisingly few seafood gumbo recipes in the collection.

There are a handful of recipes for chicken and sausage gumbo, three for gumbo z'herbes, and one for bacon and oyster, but Chauvin-Style Seafood Gumbo with Smothered Okra appears to have the market cornered for seafood gumbo.

Maybe most folks don't really use a recipe so haven't posted one. Someone needs to start taking notes and give us a good one.


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Stadium Rat
LSU Fan
Metairie
Member since Jul 2004
6604 posts

re: TD Recipe Collection 8th Edition (with links)
This was posted a long time ago, but I thought it was worth including:

LSUDad's Pastalaya

1 1/2 lbs Boneless Skinless Chicken Thigh Meat - Chopped
1 1/2 lbs Manda (or your favorite) smoked Pork Sausage - Sliced
1 1/2 lbs Boneless Boston Butt Pork - Cubed

1 1/2 lbs Onions - Chopped
4 Stalks of Celery - Chopped
2 Small Bell Peppers (Green, Red, Or Yellow) - Chopped
1 Bunch Of Green Onions (Shallots) - Chopped
1/2 cup Parsley Flakes
1 Tbs Sweet Basil
3 Bay Leaves
3 Tbs Fresh Garlic - Minced
14 oz Delmonte Cajun Recipe Stewed Tomatoes
1 1/2 lbs Luxury Spaghetti (No.3 )
4 1/2 cups Water

dash your Favorite Hot Sauce (Crystal or Tabasco)
dash Black Pepper
dash Cayenne Pepper
dash Tony Chachere's Creole Seasoning
2 Tbsp Garlic Powder
2 Tbsp Worcestershire Sauce
2 Tbsp A1 Steak Sauce

1. Brown the chicken sprinkled with Tony's seasonings then remove from pot. Brown pork first, then boil down with some water till tender (about 30 minutes) and most of the water has reduced. Add sausage to pork and brown for about 10 minutes on medium heat while constantly stirring. Next add onions, bell pepper, celery, Cajun recipe, bay leaves, basil, parsley flakes, fresh garlic, and dash of hot sauce. Let cook down on medium heat while carefully stirring to prevent sticking. Vegetables will make extra water.

2. When cooked thoroughly and vegetables are wilted, add the water (4-1/2 cups) and return chicken to the pot. Next season mixture with pepper, garlic powder, Worcestershire, A1 and Tony's. Remember that pasta will absorb the seasonings, so make sure the water tastes just a little more salty and peppery than you would like. Next, raise the heat to medium high so water starts boiling. Break pasta in half and sprinkle into mixture. Be careful that pasta does not stick together and clump.


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Cajunate
Louisiana
Member since Aug 2012
1749 posts
 Online 

re: TD Recipe Collection 8th Edition (with links)



Italian Vegetable Soup


Servings Prep Time
8-10 servings 8minutes

Cook Time
22minutes

30 minute Italian Vegetable Soup – This is the BEST version I have tried – my family begs me to make this soup! hearty, comforting chunks of ground beef and veggies in an Italian spiced tomato broth - SO good and easy!
Ingredients

1 lb. lean ground beef
1/2 yellow onion, diced
4 medium size carrots, thinly sliced (2 cups)
3 stalks celery, thinly sliced (2 cups)
7 cups water
1 10.5 oz. can low sodium beef broth
1 14.5 oz. can diced tomatoes with juices
1 15 oz. can tomato sauce
1 15.5oz. can kidney beans, drained and rinsed
1 can of Cannellini beans
2 tablespoons beef base or beef bouillon
1teaspoon salt
1teaspoon dried basil
1teaspoon dried parsley
1/2teaspoon dried oregano
1/2teaspoon garlic powder
1/2teaspoon freshly ground black pepper
1cup frozen corn, thawed
1/4head green cabbage, roughly chopped (2 cups)I use cole slaw already shredded.
Shredded Parmesan cheese for serving (optional)
1/4cup chopped fresh Italian parsley for serving (optional)
I add a can of chopped spinach added when the cabbage is added

Instructions

Crumble the beef into a large pot over medium high heat, add the onion and cook for 5 to 7 minutes, until the beef has browned. While the beef is cooking, prep the carrots and celery.
Add the carrots, celery, water and beef broth to the pot with the meat and onions. Increase heat to high and bring to a boil as you add the tomatoes, tomato sauce, kidney beans, beef base/bouillon, salt, basil, parsley, oregano, garlic, and pepper.
Cover with a lid and bring to a boil. Once soup is boiling, stir and reduce the heat slightly to avoid splattering; simmer uncovered for 15-20 minutes, until the carrots are tender (or longer the better, time permitting).
Add the corn to the soup, taste the broth and add salt if desired. Stir in the cabbage, if desired. Cover and simmer for a few minutes more, just until the corn is warm and the cabbage has wiled. Scoop into bowls and, if desired, sprinkle with the cheese and parsley just before serving.


MorbidTheClown
LSU Fan
Baton Rouge
Member since Jan 2015
16527 posts

re: TD Recipe Collection 8th Edition (with links)
Any way i can get the recipe book from another site? Can't get to drop box.


Stadium Rat
LSU Fan
Metairie
Member since Jul 2004
6604 posts

re: TD Recipe Collection 8th Edition (with links)
email me: stadrat (at) gmail.com


Jibbajabba
LSU Fan
Louisiana
Member since May 2011
2228 posts

re: TD Recipe Collection 8th Edition (with links)
Is there anyway to upload these to paprika recipe box for iPad?


Stadium Rat
LSU Fan
Metairie
Member since Jul 2004
6604 posts

re: TD Recipe Collection 8th Edition (with links)
What recipe format does Paprika use? I can give you most types.


Stadium Rat
LSU Fan
Metairie
Member since Jul 2004
6604 posts

re: TD Recipe Collection 8th Edition (with links)
Jambalaya Grits
posted by pheeyok

1 Tbsp olive oil
1 stick of butter
1.5 C chopped yellow onions
1 C chopped green bell pepper
½ cup celery
1.5 tsp. salt
1 tsp. black pepper
1 tsp. cayenne
3 package smoked sausage – sliced
1 lb Shrimp
1 lb crawfish
2 Tbsp chopped garlic
3 cans Rotel tomatoes
7.5 C half & half
3 C old fashion grits
Green onions
½ lb. tasso cut into pieces
1.5 lb. sharp white cheddar cheese – grated
2 small package shredded cheddar cheese
16 oz. package cream cheese


In a large pot, heat the olive oil and butter over medium-high heat. Add the onions, bell pepper, celery salt, salt, pepper, and cayenne.

Cook, stirring until the vegetables are soft and lightly golden – about 4 minutes. Add the sausage and continue to cook, stirring occasionally for 2 minutes.

Add the garlic and Rotel. Cook for 2 minutes. Add the half & half and bring to a boil. Reduce heat to medium and stir in the grits.

Stir for 2 minutes. Add the ham. Cook, stirring until grits are tender and creamy – 15-20 minutes.

Stir in the green onions, and add the cheeses and cream cheese. Stir until it is completely melted – about 30 seconds.

Serve hot and ENJOY!


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00
Tigerdev
LSU Fan
Member since Feb 2013
9432 posts

re: TD Recipe Collection 8th Edition (with links)
Anyone got a recipe for that brown enchilada gravy they served at Cuco's?


Stadium Rat
LSU Fan
Metairie
Member since Jul 2004
6604 posts

re: TD Recipe Collection 8th Edition (with links)
You should create a new post for your question.


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00
Phideaux
Col. of Charleston Fan
At Bob Ellis
Member since May 2008
2089 posts

re: TD Recipe Collection 8th Edition (with links)
I wonder this too, I have wanted to recreate this as well. I remember lots of cumin flavor


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