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TD.com Recipes and Recipe Book Thread
Posted on 11/10/11 at 3:05 pm
Posted on 11/10/11 at 3:05 pm
Here is the most recent version of the TD.com Recipe Book:
TD Recipe Book - 4th Version
Please post all new recipes in this thread. When it gets to be a few pages, all posts will be used to create the 5th version.
Thanks!
TD Recipe Book - 4th Version
Please post all new recipes in this thread. When it gets to be a few pages, all posts will be used to create the 5th version.
Thanks!
This post was edited on 2/4/13 at 4:36 pm
47
Posted on 11/10/11 at 8:58 pm to Winkface
Corn Souffle
INGREDIENTS:
2 cups fresh corn kernels
2 eggs
2 tablespoons melted butter
2 cups milk, scalded
4 tablespoons finely chopped onion, optional
4 tablespoons finely chopped green or red bell pepper, optional
1 teaspoon salt
1/8 teaspoon pepper
PREPARATION:
Beat eggs; whisk in milk and melted butter. Add corn, green bell pepper, onion, and seasonings. Pour into a greased 1 1/2 quart baking dish. Set dish in a pan of hot water and bake for about 1 hour, until corn pudding is set. A knife should come out clean when inserted in center. Corn pudding recipe serves 6.
INGREDIENTS:
2 cups fresh corn kernels
2 eggs
2 tablespoons melted butter
2 cups milk, scalded
4 tablespoons finely chopped onion, optional
4 tablespoons finely chopped green or red bell pepper, optional
1 teaspoon salt
1/8 teaspoon pepper
PREPARATION:
Beat eggs; whisk in milk and melted butter. Add corn, green bell pepper, onion, and seasonings. Pour into a greased 1 1/2 quart baking dish. Set dish in a pan of hot water and bake for about 1 hour, until corn pudding is set. A knife should come out clean when inserted in center. Corn pudding recipe serves 6.
Posted on 11/10/11 at 9:05 pm to Winkface
Bdevill's recipe.
Sausages With Peppers and Onions
1 1/2 lbs Italian sausages
2 tablespoons olive oil
4 garlic cloves, minced
3 large onions, cut in slivers
3 sweet red peppers, seeded and cut in strips
3 green bell peppers, seeded and cut in strips
1/2 teaspoon oregano
Pierce each sausage in several places and place in a heavy frying pan with 1 tablespoon of oil. Cook over medium-low heat, turning occasionally, until well-browned.
While sausages are cooking, add 1 tablespoon of olive oil and saute the garlic and onion.
Stir in peppers and oregano and cook until onions are lightly browned and the peppers are tender.
The trick is to brown the sausages evenly on all sides and then reduce your fire at the right time so that the vegetables have a nice consistency.
Serve the sausages with an Angel Hair pasta and either pesto, alfredo sauce or spaghetti and meatballs.
Sausages With Peppers and Onions
1 1/2 lbs Italian sausages
2 tablespoons olive oil
4 garlic cloves, minced
3 large onions, cut in slivers
3 sweet red peppers, seeded and cut in strips
3 green bell peppers, seeded and cut in strips
1/2 teaspoon oregano
Pierce each sausage in several places and place in a heavy frying pan with 1 tablespoon of oil. Cook over medium-low heat, turning occasionally, until well-browned.
While sausages are cooking, add 1 tablespoon of olive oil and saute the garlic and onion.
Stir in peppers and oregano and cook until onions are lightly browned and the peppers are tender.
The trick is to brown the sausages evenly on all sides and then reduce your fire at the right time so that the vegetables have a nice consistency.
Serve the sausages with an Angel Hair pasta and either pesto, alfredo sauce or spaghetti and meatballs.
Posted on 11/11/11 at 8:01 am to Winkface
German Chocolate Ooey-Gooey Cajun Brownies
1 (18.25 oz.) box German Chocolate cake mix
1 cup (2 sticks) butter, melted & divided
3 large eggs, divided
1 (8 oz.) package cream cheese, softened
1 teaspoon vanilla extract
1 (16 oz.) box confectioners’ sugar
1 cup sweetened flaked coconut
1 cup chopped pecans
-Pre-heat oven to 350 degrees. Spray a 13x9-inch baking pan with nonstick cooking spray.
-In a large bowl, combine cake mix, 1/2 cup melted butter, & 1 egg. Beat at low speed with an electric mixer until combined. Press evenly into bottom of prepared pan; set aside.
-In a large bowl, beat cream cheese at medium speed with an electric mixer until creamy. Beat in remaining 2 eggs & vanilla. Gradually beat in confectioners’ sugar until smooth. Add remaining 1/2 cup melted butter, beating at low speed until combined. Stir in coconut & pecans. Pour evenly over cake mix layer. Bake for 45 minutes, or until center is slightly set. Let cool completely before cutting into squares. Enjoy!!
1 (18.25 oz.) box German Chocolate cake mix
1 cup (2 sticks) butter, melted & divided
3 large eggs, divided
1 (8 oz.) package cream cheese, softened
1 teaspoon vanilla extract
1 (16 oz.) box confectioners’ sugar
1 cup sweetened flaked coconut
1 cup chopped pecans
-Pre-heat oven to 350 degrees. Spray a 13x9-inch baking pan with nonstick cooking spray.
-In a large bowl, combine cake mix, 1/2 cup melted butter, & 1 egg. Beat at low speed with an electric mixer until combined. Press evenly into bottom of prepared pan; set aside.
-In a large bowl, beat cream cheese at medium speed with an electric mixer until creamy. Beat in remaining 2 eggs & vanilla. Gradually beat in confectioners’ sugar until smooth. Add remaining 1/2 cup melted butter, beating at low speed until combined. Stir in coconut & pecans. Pour evenly over cake mix layer. Bake for 45 minutes, or until center is slightly set. Let cool completely before cutting into squares. Enjoy!!
Posted on 11/11/11 at 8:05 pm to Winkface
bookmarkin. 
Posted on 11/11/11 at 11:31 pm to Winkface
Kajungee's Crawfish Etouffee (by request)
The trick to a good Etouffee is having the fat.
Really hard to get a good flavor with out it.
With a the fat I would stick more to a roux based Etouffee than the following recipe
Crawfish Etouffee:
2 lb. crawfish tails (fresh or frozen)
Crawfish fat
3/4 c seafood stock or water
1-1/2 stick butter
1 lg. onion, chopped
1/2 chopped bell pepper
1 stalk celery, finely chopped
2 cloves garlic
2 tbsp. chopped fresh parsley
2 tbsp. chopped green onion tops
Salt, black pepper, and red pepper to taste
1 tbsp. cornstarch
Season the crawfish tails and set aside.
In a saucepan over medium heat melt 1 stick of butter then sauté onions, bell pepper, and celery until they are clear add minced garlic. Add crawfish fat and 3/4 cup of water or seafood stock then let simmer 10 minutes. Add the seasoned crawfish tails and cook for 10 minutes over medium low heat.
Dissolve the cornstarch in a 1/4 cup of cold water and slowly add a little of the cornstarch mixture to thicken as desired. And let simmer for 5 minutes.
Add green onions and fresh parsley and seasoning as desired. Let simmer a few minutes more.
Then remove from heat cover and let rest for 5 minutes.
Serve over rice with a green salad and French bread
The trick to a good Etouffee is having the fat.
Really hard to get a good flavor with out it.
With a the fat I would stick more to a roux based Etouffee than the following recipe
Crawfish Etouffee:
2 lb. crawfish tails (fresh or frozen)
Crawfish fat
3/4 c seafood stock or water
1-1/2 stick butter
1 lg. onion, chopped
1/2 chopped bell pepper
1 stalk celery, finely chopped
2 cloves garlic
2 tbsp. chopped fresh parsley
2 tbsp. chopped green onion tops
Salt, black pepper, and red pepper to taste
1 tbsp. cornstarch
Season the crawfish tails and set aside.
In a saucepan over medium heat melt 1 stick of butter then sauté onions, bell pepper, and celery until they are clear add minced garlic. Add crawfish fat and 3/4 cup of water or seafood stock then let simmer 10 minutes. Add the seasoned crawfish tails and cook for 10 minutes over medium low heat.
Dissolve the cornstarch in a 1/4 cup of cold water and slowly add a little of the cornstarch mixture to thicken as desired. And let simmer for 5 minutes.
Add green onions and fresh parsley and seasoning as desired. Let simmer a few minutes more.
Then remove from heat cover and let rest for 5 minutes.
Serve over rice with a green salad and French bread
This post was edited on 11/11/11 at 11:44 pm
Posted on 11/13/11 at 10:16 pm to ladytiger118
oh my god that sounds awesome
Posted on 11/15/11 at 12:31 pm to CommunityCollegeFTW
Balsamic Glazed Pork Chops w/ Arugula-Basil Rice Pilaf
30 min
3 T butter
1 box rice pilaf mix
3 T olive oil
4 1" pork chops
1 small onion, chopped
1 T thyme
1 T rosemary
3 cloves garlic, chopped
1/4 c balsamic vinegar
2 T honey
1 c chicken stock
1 bunch arugula, trimmed and chopped
2 T basil
In a med pot on high heat, add 1 T butter and 1 3/4 c water. When boiling, add rice and flavor packet. Stir, reduce heat to simmer and cook for 20 min. Heat a large skillet over med-high for the chops. Add a couple T of olive oil. Salt and pepper chops. Cook in hot skillet 5 min each side. Transfer chops to a platter and cover w/ foil. Return skillet to heat, add 1 T olive oil and saute onions, thyme, rosemary and garlic for 5 min. Add vinegar, honey and chicken stock. Cook till reduced by 1/2. While glaze is reducing, add arugula and basil to the rice. Stir w/ a fork to combine. Once glaze has reduced by half, lower heat and add 2 T butter. Melt butter. Add the chops to the pan and coat them in the glaze. I like to serve the chops on top of the rice pilaf and drizzle the plate w/ the glaze. This is my kids favorite meal.
This recipe is modified from one I got from Rachael Ray.
30 min
3 T butter
1 box rice pilaf mix
3 T olive oil
4 1" pork chops
1 small onion, chopped
1 T thyme
1 T rosemary
3 cloves garlic, chopped
1/4 c balsamic vinegar
2 T honey
1 c chicken stock
1 bunch arugula, trimmed and chopped
2 T basil
In a med pot on high heat, add 1 T butter and 1 3/4 c water. When boiling, add rice and flavor packet. Stir, reduce heat to simmer and cook for 20 min. Heat a large skillet over med-high for the chops. Add a couple T of olive oil. Salt and pepper chops. Cook in hot skillet 5 min each side. Transfer chops to a platter and cover w/ foil. Return skillet to heat, add 1 T olive oil and saute onions, thyme, rosemary and garlic for 5 min. Add vinegar, honey and chicken stock. Cook till reduced by 1/2. While glaze is reducing, add arugula and basil to the rice. Stir w/ a fork to combine. Once glaze has reduced by half, lower heat and add 2 T butter. Melt butter. Add the chops to the pan and coat them in the glaze. I like to serve the chops on top of the rice pilaf and drizzle the plate w/ the glaze. This is my kids favorite meal.
This recipe is modified from one I got from Rachael Ray.
This post was edited on 11/15/11 at 12:33 pm
Posted on 11/15/11 at 12:37 pm to KyleK
Shrimp Eggplant Dressing
6 large eggplants (stolen or free are better)
2 Tbsp bacon fat
Salt and Red Pepper to taste
2 large onions chopped
1 large bellpepper chopped (I dont use)
2 stalks celery chopped (I dont use)
1.5 pounds peeled shrimp (36 to 50 count)
2 cups Seasoned bread crumbs
1/2 cup grated Romano cheese
Peel and cut up eggplants. Place in large Dutch oven with bacon fat. Cook over medium heat 1 hour. Add salt, red pepper, opnions (bellpepper and celery if used). Cook till onions (bellpepper and celery if used) are soft. Use potato masher to pulverize any remaining pieces of eggplant. Turn off fire.
Add shrimp, 1.5 cups seasoned breadcrumbs and Romano cheese. Mix well. Place mixture in 2 quart casserole. Top mixture with .5 cups remaining breadcrumbs. Bake at 350 degrees for 30 minutues.
Bon appetite!
From: Junior League of Lafayette Cookbook
Thanks go out to CC for typing it up.
6 large eggplants (stolen or free are better)
2 Tbsp bacon fat
Salt and Red Pepper to taste
2 large onions chopped
1 large bellpepper chopped (I dont use)
2 stalks celery chopped (I dont use)
1.5 pounds peeled shrimp (36 to 50 count)
2 cups Seasoned bread crumbs
1/2 cup grated Romano cheese
Peel and cut up eggplants. Place in large Dutch oven with bacon fat. Cook over medium heat 1 hour. Add salt, red pepper, opnions (bellpepper and celery if used). Cook till onions (bellpepper and celery if used) are soft. Use potato masher to pulverize any remaining pieces of eggplant. Turn off fire.
Add shrimp, 1.5 cups seasoned breadcrumbs and Romano cheese. Mix well. Place mixture in 2 quart casserole. Top mixture with .5 cups remaining breadcrumbs. Bake at 350 degrees for 30 minutues.
Bon appetite!
From: Junior League of Lafayette Cookbook
Thanks go out to CC for typing it up.
Posted on 11/15/11 at 3:16 pm to Winkface
Stuffed Bell Peppers:
5 medium bell peppers
3 tablespoons butter, divided
2/3 cups each chopped green onion, bell pepper and celery
Salt and pepper to taste
2 teaspoons minced garlic
1 1/2 pounds lean ground beef
2 teaspoons Old Bay seasoning
1 tablespoon chopped parsley
1/8 teaspoon cayenne pepper
1/3 cup shredded Parmesan cheese
1 pound medium white shrimp, shelled and deveined
8 ounces of lump or claw crab meat
1/4 cup Italian-style bread crumbs
Preheat oven to 375 degrees. Bring a large pot of salted water to boil on the stove. Slice the peppers in half lengthwise and remove the seeds. Boil the peppers until tender, about 10-15 minutes. Drain and reserve 1 1/2 cups of the cooking water. Arrange the peppers in a baking dish, cut side up, and set aside.
In a large skillet, melt 2 tablespoons of the butter over medium-high heat and saute the onion, bell pepper and celery until tender. Season with salt and pepper. Add the garlic. Add the ground beef and Old Bay seasoning. Cook until the meat is brown, stirring to break up the lumps. Remove from heat and drain the fat. Return the mixture to the heat, and add the parsley, cayenne pepper, Parmesan cheese and reserved water.
Cook mixture over medium heat until the liquid is reduced by half, about 5 minutes. Add the shrimp and season with additional Old Bay, if desired. Cook until the shrimp turn pink, 3 to 4 minutes. Remove from the heat. Add the crab meat and stir lightly.
Stuff the pepper halves with the meat mixture. Sprinkle lightly with the bread crumbs. Dot the tops with the remaining 1 tablespoon butter. Bake, uncovered, for 25 to 30 minutes, until the tops are golden brown.
here are a couple of pics from the last time i made it:
5 medium bell peppers
3 tablespoons butter, divided
2/3 cups each chopped green onion, bell pepper and celery
Salt and pepper to taste
2 teaspoons minced garlic
1 1/2 pounds lean ground beef
2 teaspoons Old Bay seasoning
1 tablespoon chopped parsley
1/8 teaspoon cayenne pepper
1/3 cup shredded Parmesan cheese
1 pound medium white shrimp, shelled and deveined
8 ounces of lump or claw crab meat
1/4 cup Italian-style bread crumbs
Preheat oven to 375 degrees. Bring a large pot of salted water to boil on the stove. Slice the peppers in half lengthwise and remove the seeds. Boil the peppers until tender, about 10-15 minutes. Drain and reserve 1 1/2 cups of the cooking water. Arrange the peppers in a baking dish, cut side up, and set aside.
In a large skillet, melt 2 tablespoons of the butter over medium-high heat and saute the onion, bell pepper and celery until tender. Season with salt and pepper. Add the garlic. Add the ground beef and Old Bay seasoning. Cook until the meat is brown, stirring to break up the lumps. Remove from heat and drain the fat. Return the mixture to the heat, and add the parsley, cayenne pepper, Parmesan cheese and reserved water.
Cook mixture over medium heat until the liquid is reduced by half, about 5 minutes. Add the shrimp and season with additional Old Bay, if desired. Cook until the shrimp turn pink, 3 to 4 minutes. Remove from the heat. Add the crab meat and stir lightly.
Stuff the pepper halves with the meat mixture. Sprinkle lightly with the bread crumbs. Dot the tops with the remaining 1 tablespoon butter. Bake, uncovered, for 25 to 30 minutes, until the tops are golden brown.
here are a couple of pics from the last time i made it:
This post was edited on 11/15/11 at 4:41 pm
Posted on 11/15/11 at 3:17 pm to Rohan2Reed
Quick Corn Maque Choux:
2 tablespoon butter
1 cup onion, finely chopped
1/2 cup chopped red bell pepper
2 cups fresh corn kernels (3 medium ears)
3/4 cup heavy whipping cream
1 teaspoon thyme (chopped fresh)
1/2 teaspoon hot pepper sauce (add as desired)
1 chopped green onion
2 tablespoon Italian parsley (chopped fresh)
1 tablespoon basil (chopped fresh)
coarse kosher salt
Melt butter in large skillet over medium-high heat. Add onion and saute (5 minutes). Add bell pepper and saute until it starts to soften (3 min.). Add corn, saute (2 min.). Add cream, thyme, teaspoon hot pepper sauce. Simmer until sauce thickens (5 min.). Mix in green onion, parsley, basil. Season to taste w/ salt, pepper (and more hot pepper sauce if you'd like.)
2 tablespoon butter
1 cup onion, finely chopped
1/2 cup chopped red bell pepper
2 cups fresh corn kernels (3 medium ears)
3/4 cup heavy whipping cream
1 teaspoon thyme (chopped fresh)
1/2 teaspoon hot pepper sauce (add as desired)
1 chopped green onion
2 tablespoon Italian parsley (chopped fresh)
1 tablespoon basil (chopped fresh)
coarse kosher salt
Melt butter in large skillet over medium-high heat. Add onion and saute (5 minutes). Add bell pepper and saute until it starts to soften (3 min.). Add corn, saute (2 min.). Add cream, thyme, teaspoon hot pepper sauce. Simmer until sauce thickens (5 min.). Mix in green onion, parsley, basil. Season to taste w/ salt, pepper (and more hot pepper sauce if you'd like.)
This post was edited on 11/15/11 at 4:44 pm
Posted on 11/15/11 at 4:06 pm to Rohan2Reed
Baked Kibbe:
1 cup fine-grain bulgur
1 pound lamb shoulder, ground fine (or substitute ground beef)
1/4 cup grated onion
1 teaspoon cumin seeds, toasted and ground, or 1 teaspoon ground cumin
Pinch cayenne pepper
Salt and pepper
3 tablespoons olive oil, plus more for oiling the pan
2 cups sliced onions, 1/4-inch thick
1/2 cup pine nuts, lightly toasted
Greek-style yogurt, for serving.
1. Rinse the bulgur well, then cover with cold water and soak for 20 minutes. Drain well.
2. Put the drained bulgur, lamb, grated onion, cumin and cayenne in a large mixing bowl. Season with 2 teaspoons salt and 1/2 teaspoon pepper. Mix well with your hands to distribute the seasoning. With a wooden spoon, beat in about 1/2 cup ice water. The mixture should be smooth and soft.
3. Heat the olive oil in a cast-iron skillet over medium heat. Add the onions and fry gently, stirring occasionally, until they soften, about 5 minutes. Season generously with salt and pepper. Raise the heat and add 1/4 cup of the lamb mixture. Continue frying, allowing the meat to get crumbly and the onions to brown nicely, another 10 minutes or so. Stir in the pine nuts and taste. Let cool to room temperature.
4. Heat the oven to 350 degrees. Lightly oil a shallow 9-by-13-inch baking dish, then press half the remaining lamb mixture evenly over the bottom of the pan. Spread half the onion-pine nut mixture over the meat. Add the rest of the meat to the pan, patting and pressing it with wet hands to make a smooth top. If desired, score the top with a sharp paring knife to make a traditional diamond pattern at least 1/2-inch deep.
5. Bake uncovered for 35 to 45 minutes, until the top is golden. Spread with the remaining onion-pine nut mixture. Serve warm, at room temperature or cool, with a dollop of yogurt.
1 cup fine-grain bulgur
1 pound lamb shoulder, ground fine (or substitute ground beef)
1/4 cup grated onion
1 teaspoon cumin seeds, toasted and ground, or 1 teaspoon ground cumin
Pinch cayenne pepper
Salt and pepper
3 tablespoons olive oil, plus more for oiling the pan
2 cups sliced onions, 1/4-inch thick
1/2 cup pine nuts, lightly toasted
Greek-style yogurt, for serving.
1. Rinse the bulgur well, then cover with cold water and soak for 20 minutes. Drain well.
2. Put the drained bulgur, lamb, grated onion, cumin and cayenne in a large mixing bowl. Season with 2 teaspoons salt and 1/2 teaspoon pepper. Mix well with your hands to distribute the seasoning. With a wooden spoon, beat in about 1/2 cup ice water. The mixture should be smooth and soft.
3. Heat the olive oil in a cast-iron skillet over medium heat. Add the onions and fry gently, stirring occasionally, until they soften, about 5 minutes. Season generously with salt and pepper. Raise the heat and add 1/4 cup of the lamb mixture. Continue frying, allowing the meat to get crumbly and the onions to brown nicely, another 10 minutes or so. Stir in the pine nuts and taste. Let cool to room temperature.
4. Heat the oven to 350 degrees. Lightly oil a shallow 9-by-13-inch baking dish, then press half the remaining lamb mixture evenly over the bottom of the pan. Spread half the onion-pine nut mixture over the meat. Add the rest of the meat to the pan, patting and pressing it with wet hands to make a smooth top. If desired, score the top with a sharp paring knife to make a traditional diamond pattern at least 1/2-inch deep.
5. Bake uncovered for 35 to 45 minutes, until the top is golden. Spread with the remaining onion-pine nut mixture. Serve warm, at room temperature or cool, with a dollop of yogurt.
This post was edited on 11/15/11 at 4:44 pm
Posted on 11/16/11 at 11:52 am to Winkface
Thanks for compiling the collection! This is turning into a pretty good cookbook!
Posted on 11/17/11 at 12:35 am to Winkface
My mom's pork chops:
2-5 thin sliced pork chops
some olive oil
chicken broth and bouillion cubes (knorr preferably)
egg noodles
Tony's
Small dash of Kitchen Bouquet
Get a skillet, shallow pan and put it over med heat. Brown the chops in olive oil until they start to get a good brown (not tan) color. Flip and do the other side.
Once it looks like the other side, reduce heat to around low/med. 3 or 4 if you have numbered dials. Add chicken broth to the pan up to where it meets the top of the chops. Season with Tony's and cover for 30 min.
After 30 min, flip the chops and add more chicken broth, some will have evaporated. Do the same, add to the top of the chops, add a little more Tony's and cover for another 30 min.
After 30 min, they will be done. Cook the noodles and remove the chops, leaving the drippings in the pan. Add some kitchen bouquet, not much, and corn starch. Cut in half a knorr chicken bouillon cube and smush it up and add it to the drippings. Whisk it all together and taste it. Might have to add more bouillon cubes or a little more chicken broth. Be careful adding more boullion cubes because they are really salty. Just taste it as you do this. It should make a good gravy to go over the pork chops and the noodles.
One of my fav. things my mom cooks.
2-5 thin sliced pork chops
some olive oil
chicken broth and bouillion cubes (knorr preferably)
egg noodles
Tony's
Small dash of Kitchen Bouquet
Get a skillet, shallow pan and put it over med heat. Brown the chops in olive oil until they start to get a good brown (not tan) color. Flip and do the other side.
Once it looks like the other side, reduce heat to around low/med. 3 or 4 if you have numbered dials. Add chicken broth to the pan up to where it meets the top of the chops. Season with Tony's and cover for 30 min.
After 30 min, flip the chops and add more chicken broth, some will have evaporated. Do the same, add to the top of the chops, add a little more Tony's and cover for another 30 min.
After 30 min, they will be done. Cook the noodles and remove the chops, leaving the drippings in the pan. Add some kitchen bouquet, not much, and corn starch. Cut in half a knorr chicken bouillon cube and smush it up and add it to the drippings. Whisk it all together and taste it. Might have to add more bouillon cubes or a little more chicken broth. Be careful adding more boullion cubes because they are really salty. Just taste it as you do this. It should make a good gravy to go over the pork chops and the noodles.
One of my fav. things my mom cooks.
This post was edited on 12/1/11 at 12:46 am
Posted on 11/25/11 at 6:46 pm to Winkface
Turkey Tortellini Soup
1 1/2 quarts chicken/turkey stock (I make my own turkey stock from the carcass)
2 c. carrots
2 c. frozen cheese filled tortellini
1 c. fresh sliced mushrooms
2 c. diced turkey
3 tbsp. minced onion
1 tsp. minced garlic
1 tsp. dried tarragon
1/4 tsp. black pepper
Parmesan sheese
Bring stock to a boil. Add carrots and reduce to simmer for 8-10 minutes. Add the rest of ingredients ( except Parmeson) and simmer for 10-12 minutes. Do not let soup boil. Ladle into bowls and sprinkle with Parmeson cheese.
1 1/2 quarts chicken/turkey stock (I make my own turkey stock from the carcass)
2 c. carrots
2 c. frozen cheese filled tortellini
1 c. fresh sliced mushrooms
2 c. diced turkey
3 tbsp. minced onion
1 tsp. minced garlic
1 tsp. dried tarragon
1/4 tsp. black pepper
Parmesan sheese
Bring stock to a boil. Add carrots and reduce to simmer for 8-10 minutes. Add the rest of ingredients ( except Parmeson) and simmer for 10-12 minutes. Do not let soup boil. Ladle into bowls and sprinkle with Parmeson cheese.
Posted on 12/1/11 at 12:53 am to Winkface
My Mom's chicken fried steak
Some tenderized beef cube steak
Flour
Milk
Tony's
Oil for frying
This is another favorite of my mom's. Get some beef cube steak, take it out of the package. Lay it on a cutting board and cover it with Saran Wrap. Using a mallet or something heavy, pound it until it can be torn into little strips.
Drop those strips into a bowl of milk.
In a separate bowl, put enough flour to cover the meat. Season the flour with Tony's and toss it with a fork so it's evenly spread throughout.
Heat up the oil. When it's hot enough to fry, around 350°, add some strips to the flour and coat them generously with the flour.
I like to set them aside until I have several to fry at one time. Then add them to the oil/fryer. It won't take long. About 3-4 minutes, take them out and let them drain on paper towels and season with a little more Tony's.
Make some fries or tator tots and make some country gravy and you're good to go!
I use the country gravy mixes.
Some tenderized beef cube steak
Flour
Milk
Tony's
Oil for frying
This is another favorite of my mom's. Get some beef cube steak, take it out of the package. Lay it on a cutting board and cover it with Saran Wrap. Using a mallet or something heavy, pound it until it can be torn into little strips.
Drop those strips into a bowl of milk.
In a separate bowl, put enough flour to cover the meat. Season the flour with Tony's and toss it with a fork so it's evenly spread throughout.
Heat up the oil. When it's hot enough to fry, around 350°, add some strips to the flour and coat them generously with the flour.
I like to set them aside until I have several to fry at one time. Then add them to the oil/fryer. It won't take long. About 3-4 minutes, take them out and let them drain on paper towels and season with a little more Tony's.
Make some fries or tator tots and make some country gravy and you're good to go!
I use the country gravy mixes.
This post was edited on 12/1/11 at 12:55 am
Posted on 12/7/11 at 3:35 pm to Winkface
Dan's Potatoe Soup
Half (or more depending on your love for bacon) package of thick cut bacon, small diced
1 yellow onion, small dice
4 cloves garlic, minced
5 Yukon gold or Russet potatoes, peeled, rinsed, medium diced (about 1-2" pieces)
4 cups chicken stock
3 tbsp flour
3 tbsp butter
1.5c whole milk
sharp cheddar
Green onions, sliced
Render bacon in large pot over mediumish heat. Until done as you like it (I like chewy over crispy) and remove. Drain most of the fat, but leave enough in to sweat the onions and garlic (probably about 3 tbsp.)
Sweat onions and garlic over medium-low heat until soft. Add potatoes and chicken stock, boost heat to high and bring to a boil. Back heat down to a simmer for 10-12 minutes until potatoes are almost fork tender. Drop heat to low.
Remove 1/4 of potatoes and mash, add back and stir.
Make roux out of butter and flour. Cook for about two minutes. Slowly add milk, bring to a boil and then simmer for two minutes until thickened. Add to soup, and bring everything to a boil, then back to simmer for about 5 minutes.
I usually season with paprika, cayenne, salt, and pepper but you can also add herbs or whatever other dry seasoning you want. I'm going to try adding Sriracha sauce next time.
Add back some of the bacon, cheese, green onions and kill heat. Use the remaining cheese, bacon, and green onions as condiments when serving.
Half (or more depending on your love for bacon) package of thick cut bacon, small diced
1 yellow onion, small dice
4 cloves garlic, minced
5 Yukon gold or Russet potatoes, peeled, rinsed, medium diced (about 1-2" pieces)
4 cups chicken stock
3 tbsp flour
3 tbsp butter
1.5c whole milk
sharp cheddar
Green onions, sliced
Render bacon in large pot over mediumish heat. Until done as you like it (I like chewy over crispy) and remove. Drain most of the fat, but leave enough in to sweat the onions and garlic (probably about 3 tbsp.)
Sweat onions and garlic over medium-low heat until soft. Add potatoes and chicken stock, boost heat to high and bring to a boil. Back heat down to a simmer for 10-12 minutes until potatoes are almost fork tender. Drop heat to low.
Remove 1/4 of potatoes and mash, add back and stir.
Make roux out of butter and flour. Cook for about two minutes. Slowly add milk, bring to a boil and then simmer for two minutes until thickened. Add to soup, and bring everything to a boil, then back to simmer for about 5 minutes.
I usually season with paprika, cayenne, salt, and pepper but you can also add herbs or whatever other dry seasoning you want. I'm going to try adding Sriracha sauce next time.
Add back some of the bacon, cheese, green onions and kill heat. Use the remaining cheese, bacon, and green onions as condiments when serving.
Posted on 12/8/11 at 2:07 pm to Schwartz
From lazy old Glassman who won't copy and paste his recipes in this thread. 
Tuscan White Bean Soup
1lb dried cannellini beans soaked over night. Drain and rinse well with cold water.
1 cup white onion minced
1/2 cup carrots minced
1/2 cup celery minced
3 cloves of garlic minced
1 TBS fresh rosemary minced
1 TBS fresh thyme minced
1 TBS fresh sage minced
1 bay leaf
1 1/2 tsp red pepper flakes
2 tsp kosher or sea salt
1 tsp freshly ground black pepper
6 cups low sodium chicken or vegetable stock
3 TBS extra virgin olive oil(more for garnish)
On medium low heat bring olive oil to temp
Add onions, carrots, celery, salt and pepper. Let them sweat for about 10 minutes. You don't want any color on the vegetables.
When vegetables are translucent add garlic, herbs, red pepper flakes and bay leaf. Cook for about 2 to 3 minutes. Add the drained beans and stir, coating the beans evenly.
Raise heat to medium high and add the stock.
Bring to a rolling boil and cut heat to low. Simmer for about 45 minutes. Fun time
Get an immersion blender and puree. Serve in a nice bowl and garnish with a drizzle of olive oil and a chiffonade of fresh sage. A crostini topped with a black olive tapenade can be floated on top as well. This is a really good soup.
ETA: remove bayleaf before pureeing the mixture.
Tuscan White Bean Soup
1lb dried cannellini beans soaked over night. Drain and rinse well with cold water.
1 cup white onion minced
1/2 cup carrots minced
1/2 cup celery minced
3 cloves of garlic minced
1 TBS fresh rosemary minced
1 TBS fresh thyme minced
1 TBS fresh sage minced
1 bay leaf
1 1/2 tsp red pepper flakes
2 tsp kosher or sea salt
1 tsp freshly ground black pepper
6 cups low sodium chicken or vegetable stock
3 TBS extra virgin olive oil(more for garnish)
On medium low heat bring olive oil to temp
Add onions, carrots, celery, salt and pepper. Let them sweat for about 10 minutes. You don't want any color on the vegetables.
When vegetables are translucent add garlic, herbs, red pepper flakes and bay leaf. Cook for about 2 to 3 minutes. Add the drained beans and stir, coating the beans evenly.
Raise heat to medium high and add the stock.
Bring to a rolling boil and cut heat to low. Simmer for about 45 minutes. Fun time
Get an immersion blender and puree. Serve in a nice bowl and garnish with a drizzle of olive oil and a chiffonade of fresh sage. A crostini topped with a black olive tapenade can be floated on top as well. This is a really good soup.
ETA: remove bayleaf before pureeing the mixture.
Posted on 12/8/11 at 3:58 pm to Winkface
Thai Curry Chicken Soup
2 teaspoons of vegetable oil
1.5 tablespoon of Thai red curry paste
3 cups of chicken stock
1 can of coconut milk
1 piece of ginger, peeled, about 2 inches
2 pieces chicken breasts, chopped
2 teaspoon of brown sugar
2 tablespoons of lime juice
1 tablespoon of fish sauce
A couple carrots
1 Chopped red pepper
1-2 Bay leaves
Combine oil, chicken and peppers in a sauce pan and sauté for a few minutes. Add in the rest of the ingredients and cook on low for anywhere from 20 minutes to an hour, depending on how hard you like your veggies. I like mine to be soft, so I cook it for a while. Serve over rice. Add Sriracha if it doesn't have enough kick for you.
2 teaspoons of vegetable oil
1.5 tablespoon of Thai red curry paste
3 cups of chicken stock
1 can of coconut milk
1 piece of ginger, peeled, about 2 inches
2 pieces chicken breasts, chopped
2 teaspoon of brown sugar
2 tablespoons of lime juice
1 tablespoon of fish sauce
A couple carrots
1 Chopped red pepper
1-2 Bay leaves
Combine oil, chicken and peppers in a sauce pan and sauté for a few minutes. Add in the rest of the ingredients and cook on low for anywhere from 20 minutes to an hour, depending on how hard you like your veggies. I like mine to be soft, so I cook it for a while. Serve over rice. Add Sriracha if it doesn't have enough kick for you.
This post was edited on 10/29/12 at 9:42 am
Posted on 12/8/11 at 7:27 pm to Winkface
quote:
Winkface
Just for you.
Banana Pecan Bread pudding. This is a long and fairly work intensive recipe. But, the end result is oh, so worth it.
6 whole eggs
3 egg yolks
1/4 teaspoon ground nutmeg
1 1/2 teaspoons of ground cinnamon
2 VERY RIPE bananas(like almost completely black)
2 Ripe yet firm bananas cut into 1/4" slices
1/4 cup light brown sugar
1 cup granulated sugar
12 cups stale french bread or brioche. 3/4" pieces
1 cup roasted pecans coarsely chopped
3 cups heavy cream
2 Vanilla beans split. 2TBS of good extract is a respectable substitute.
Preheat oven to 350
Butter a 9"x13" baking dish
Add the 3 cups of cream, vanilla beans, nutmeg and cinnamon to a sauce pan. Put on medium heat and bring to a simmer.
Add eggs and yolks to a large bowl and wisk until fully incorporated and frothy. Add both sugars to the egg mixture and whisk again.
The cream mixture should be simmering/scalding at this point. Take off heat and remove the vanilla beans. They have done their job. Let the cream mixture cool for a few minutes.
Temper the egg and sugar mixture with the cream. Let mixture cool. Add the "black bananas" to a blender and the tempered cream mixture. Puree and strain. Put the bread cubes in a large bowl and add the pecan pieces and the ripe(firm)banana slices. Pour custard mix on top and combine. Pour into buttered baking dish and let it set at room temperature for 30 minutes.
Make a water bath with HOT water in a larger pan than the pudding pan. Place pudding pan in larger pan and bake uncovered for an hour to an hour and 15 minutes. Let cool while the sauce is made.
Sauce:
1 cup 1/2 and 1/2
1/4 cup banana liquer
1/4 cup Mount Gay rum
1 cup powdered sugar
Put all ingredients in a sauce pan and bring to a boil, careful not to flame or have the 1/2 and 1/2 over boil the pot. ENJOY!!!!!!!!
The only real shortcuts are using pre-ground nutmeg, cinnamon and vanilla extract. This is truly a great dessert. A masterpiece if I must say.
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