TD.com Recipes and Recipe Book Thread

Brisket
Prep Time: 30 minutes, 2 - 24 hours marinade

1 Market Trimmed Brisket- 7-8 lbs
2 bottles Kraft Free Italian Dressing (can be regular or Zesty)
Lea & Perrins to taste (about 10-15 shakes of the bottle, depending on how much you like it)
Tony Chachere's

Take your brisket and rinse it real good. Set it in a pan that has tall sides (I use my turkey roasting pan)
Dump in both bottles of Italian dressing.
Cover brisket with Lea & Perrin's. Heavy if you like it, and light if you don't.
Sprinkle Tony's on brisket. If you like a lot of Lea & Perrin's, you might use Salt Free Tony's- the au jus tends to get a little briny if you have too much salt.

Make sure meat is coated with the marinade- don't forget to life up the top slab and cover the bottom. Cover with foil & refridgerate for up to 24 hours, but it can be as little as 2-3 if you don't have time. Turn on oven to 275. Cook for 40-60 minutes per pound. WHen fork turns easily, it's done. About 3-4 hours into cooking, you might re-baste the meat, just so the top doesn't dry out.

After you remove the meat from the pan, put the au jus through a fine strainer to filter out the stuff in the au jus.

This recipe will cook as much as a 9-10 lbs brisket and as little as a 5-6 lb brisket.

another version............

Dry Beans

1 lb. Dry Beans
1 large Yellow Onion
1 small Bell Pepper
3 Stalks of Celery
1/2 Bunch of Green Onions
1 lb. Sausage
Seasoning Meat
2 or 3 Bay Leaves
Baking Soda

This recipe can be used for whatever type of Dry Beans you like (Red, Navy, Great Northern, Baby Lima, Large Lima, Black-Eye Peas, etc.) Soak Beans overnight or a few hours before cooking.

Rinse and drain beans. Pick thru for debris and/or discolored Beans. Add Water to cover Beans about 1 inch and stir in 1 tbs. of Baking Soda. Bring up to heat until they start to foam. Rinse Beans in a Collander with "Hot Water". Repeat this process two more times.

Add enough Hot Water to cover Beans about 2 inches and start to heat. Add Bay Leaves, Seasoning Meat and Spice to taste. Seasoning Meat can be leftover Ham/Ham Bone, Smoked Ham Hock, Smoked Turkey Neck, Wing or Leg. I keep a freezer bag in my freezer with this sort of leftover stuff. Never throw away a Ham Bone or Ham scraps!!!!!

In a separate Skillet, Saute' chopped Vegetables in some good ole Bacon Grease, then add to Beans. Put Skillet aside, without washing, for making of Cornbread. Stir all together well and let simmer partially covered for about 1 hour on medium/low heat. Stir frequently and add "HOT WATER" as needed. Cold Water will keep the Beans from getting soft. Skim off any Grease/Scum as cooking.

Cut Sausage in 2" to 3" pieces and add to Beans. Continue cooking, adding Water as needed. Add Seasoning to taste. Cook until soft and creamy.

Serve over Rice and Cornbread is an absolute must!!!!!!!!

1 cup self rising cornmeal
1/2 cup self rising flour
1/2 cup finely chopped green onion
1-2 finely chopped jalapeno peppers
2 tsp salt
1 tsp pepper
1 tsp garlic
1 tbl sugar, optional
1 cup buttermilk
1 large egg, beaten

Combine beaten egg and buttermilk. Add to dry ingredients and mix thoroughly. Drop spoonful into 350 degree oil until golden brown.

Collard or Mustard Greens:

3-5 Bunches of Greens (1 full grocery bag)
Ham Bone, Scraps or Hock
2 Onions
2 Stalks Celery
Small Bag Carrots
1 Tbs Chopped Garlic
1 Cup White Wine
2 Tbs Soy Sauce
Hot Sauce to taste

Make a Ham Stock - Cover Ham Bone/Hock with Water (6-8 cups depending) in large Stock Pot. Bring to boil for a few minutes. Reduce heat and skim off any scum. Add chopped veggies and Wine. Season as desired. Cover and simmer slow for 3 hours.

Clean Greens - Rinse each bunch well. Cut leaves from bunch and place in sink of water. Hand wash well and drain. Re-cover with water in sink. Using a Pairing Knife, cut the leaf off of the remaining stem. Tear leaf into 2-3 inch pieces and place in large bowl. This will take some time, grab a beer and be patient.

Cook Greens - Add Greens to Stock. Bring back to boil. Lower heat, cover and simmer slow for 1-1/2 to 2 hours. Taste and add seasoning as you like if needed.

Serve with Cornbread without fail. This makes a great side dish to a Baked Ham.

ETA: A few diced Turnip roots can be added when you start the Greens to cooking as well.........

WHITE BEAN CHICKEN CHILI

1 lb dry white beans (Great Northern, not Navy), soaked overnight in water, drained *
6-6.5 cups chicken broth
1 tsp chicken stock base
6-8 cloves garlic, minced
2 medium onions, chopped (divided)
1 Tbsp olive oil
2 4-ounce (8 oz) cans chopped green chilies
2 tsp ground cumin
1 1/2 tsp dried oregano (optional-I don't use it, usually)
1/4 tsp cayenne (red) pepper
4 cups diced RAW chicken-roughly 2 lbs-I used breast meat, but any will do.
1 cup grated Monterey Jack cheese
1 cup sour cream
1 jalapeno or serrano pepper, chopped (optional)

Garnishes and sides:
grated Monterey Jack cheese
sour cream
Fritos
tortilla chips
salsa
pico de gallo
guacamole
chopped purple onion
chopped parsley and/or cilantro
chopped green onions
chopped olives
chopped tomatoes
chopped jalapeno or other peppers
cornbread, plain and/or Mexican


*If you don't have time to soak overnight, bring to a boil in water, cover and let stand for 1 hour. Drain and continue to follow recipe.

Rinse beans and pick through them before cooking, regardless of whether you've done the overnight soak or the quick boil.

Combine beans, chicken broth, chicken base and HALF the onions in a large soup pot and bring to a boil. Reduce heat and simmer until beans are very tender,but not breaking up or mushy, usually about 2 hours, but check them along the way. Add additional broth , if necessary.

In a skillet, sauté remaining onions and, chilis and garlic in oil until tender, about 20 minutes. Do not brown-just sweat them. Add chilies and seasonings and mix thoroughly. Add to bean mixture.*** At this point, you may refrigerate if you are serving the dish the following day. Just reheat, but know that this takes a while and should be done gently. *** Add chicken and continue to simmer until chicken is cooked, about 30 minutes or so. Check seasoning, add jalapeno or serrano to level of desired hotness.

JUST BEFORE SERVING, WHILE HOT, add 1 cup of Jack cheese and 1 cup sour cream. This can be kept warm in a crock pot or soup kettle (the kind with water in the bottom and the pot in the water like a double boiler. Otherwise, it could stick a bit to a regular pot.

Put out the garnishes and enjoy the meal!

Serves about 8 as a main course and more if serving cups/mugs as a appetizer or cocktail party side. Warning, people do eat seconds many times! This doubles and triples very easily.

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Crawfish Andouille Cheesecake INGREDIENTS: 1 lg onion minced garlic 1 bell pepper 3 celery stalk (minced) 1/4 stick butter 2 lbs. crawfish (I use the packaged Louisiana crawfish) 1/2 lb. andouille (I get mine from the Best Stop in Lafayette) 24 oz. cream cheese (cut in cubes) 1 lb. smoked gouda cheese (shredded) 5 eggs 1 Tbsp. Zatarain's Crab Boil 1 Tbsp. Old Bay seasoning Italian bread crumbs Olive Oil DIRECTIONS: Saute onion, garlic, bell pepper and celery in butter. Cook down. Chop up or pulse in processor the crawfish and andoille sausage being sure not to chop too fine! Add crawfish and andouille sausage to pan. Let meats render. Add crab boil and Old Bay seasonings. Add cheeses. Mix until everything is well blended and cheeses are melted. Let cool at least 15 minutes Add eggs. Mix together bread crumbs and olive oil to moisten the crumbs and press into the bottom of a 9" Springform pan. Place filling in the pan. Bake at 350 in water bath (about half way up spring form pan and cover with foil. Bake for 1 hr. 15-30 minutes and take the foil off for last 15 minutes to brown the top.

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from Niknik

My Version of Italian BBQ'd Shrimp

Serves 4
Ingredients:
3 lbs large(12-15ct)head on shrimp
3 recipe's of Good Seasons Brand Italian Dressing
3 cloves garlic, minced
2 green onions, chopped
1 t.each of dried thyme, oregano, basil, and rosemary
2 Jalapeno peppers, sliced
2 lemons, sliced
3 T. fresh Italian parsley, minced
1 T cracked black pepper
1 T crushed red pepper
Method:Clean the shrimp by pinching off the eyes. Place shrimp in a bowl with all ingredients except lemon slices and marinate for at least 2 hours and up to 6. Preheat oven to 400 degrees and place shrimp in a large baking pan. Try not to have much more than one layer of shrimp to insure even cooking. Pour all ingredients over the shrimp and top with thin slices of lemon. Bake for 5 minutes and turn the shrimp over. Cook until the shrimp are pink, but don't overcook. It should take no more than 8 to 10 minutes to finish the dish. Serve with French bread for dipping.

Turnip or Collard Greens Another way to cook 'em.

3-5 Bunches of Greens
Ham Bone, Hock, or Bacon
5-7 small new potatoes
Salt
Pepper
Garlic powder
Paprika

Boil ham bone or hock to make stock. Remove bone or hock from stock to cut meat off bone. Scoop out any “trash” from stock. (If no ham bone or hock is available, cut bacon strips into smaller portions and place liberally in water when beginning to cook.)

Wash potatoes and greens, tearing leaf from stems, leaving as much stem as desired.

Place potatoes in stock covered by greens and bring to a boil. Lower heat to a simmer and cook for about 1½ hours or until greens are tender. Add seasoning as desired.

The potatoes will soak up the pot likker (They’ll even come out with a green tint.) and they’ll be delicious.

Put some of these on your plate and enjoy…serve with cornbread and make sure to save some cornbread to crumble in a small bowl of the pot likker…a country boy’s delight.

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Where can I find volume 1 and 2

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It's not volumes, It's versions. I just update the previous version and repost it.