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re: TD.com Recipes and Recipe Book Thread
Posted on 1/5/13 at 10:06 pm to Winkface
Posted on 1/5/13 at 10:06 pm to Winkface
Today made the Jambalaya from page six. Very good for a quick jamb. No leftovers.
Also made the "Geman chocolate ooey-gooey Cajun brownies" minus the coconut, which got renamed " Heaven on a fork". Grand slam.
Super Bowl Sunday gonna make minor tweaks to jamb & serve. Good stuff!
THANKS!
Recommend them both.
Next will be the shrimp stuffed bell peppers on page one.
Also made the "Geman chocolate ooey-gooey Cajun brownies" minus the coconut, which got renamed " Heaven on a fork". Grand slam.
Super Bowl Sunday gonna make minor tweaks to jamb & serve. Good stuff!
THANKS!
Recommend them both.
Next will be the shrimp stuffed bell peppers on page one.
This post was edited on 1/5/13 at 10:30 pm
0
Posted on 1/11/13 at 8:03 am to Winkface
I updated the recipe link with heypaul's new url... 
Posted on 1/12/13 at 1:12 pm to MeridianDog
quote:
Cornbread - Hard times recipe
From my Granny Cooksey - Isola, Mississippi
1 cup white corn meal (Martha White please)
1 1/2 cups AP flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 - 1 1/2 cups buttermilk
+ enough water to get to batter consistency
(no eggs = hard times because eggs were too useful for other things)
If using Self rising flour, leave out Baking Soda and Baking Powder as they are already in the SR flour mix.
Heat skillet then add bacon fat 2 Tablespoons
Add batter when oil is sizzling temp
cook at 390 - 400 degrees - If using a wood stove, only Granny knows when temp is correct. Thank the Lord for Gas or Electric ovens that you can set to correct temperature.
Cook for 30-40 minutes. Turn out on plate with a table knife under pone to keep it from steaming and getting wet as it cools.
Cut and eat with butter as soon as you can cut a wedge, or crumbled in soup, or crumbled into a bowl with peas, chopped onion and pea juice, or crumbled in a glass of milk, with a little chopped onion - eat with spoon.
Have had it this way at our house for so long, I turn my nose up at Cornbread made with an egg. And no sugar for me please.
That's a good recipe but you can make it easy on yourself if you'll use Martha White self rising Cornmeal Mix.
It has the corn meal and flour already mixed together. All you add is the buttermilk. Try it one time and I bet you won't know the difference.
Posted on 1/25/13 at 9:47 am to Winkface
Chicken Tikki Masala
Serves two
Need
1 1/2 cups Basmati Rice cooked
Hot Crusty Bread
For the Chicken
Need:
3 Chicken thighs, deboned and cut into 1 inch cubes/pieces
8 oz plain Greek yogurt
Juice of half a lemon
2 Tablespoons Garam Masala spice (coriander, black pepper, cumin, cardamom and cinnamon if you want to make your own)
1 1/2 teaspoon Salt
1 teaspoon Black Pepper
1/2 teaspoon Cayenne
1/2 Tablespoon Fresh ground ginger
Mix 8 oz. yogurt and chicken in a glass bowl, then add the 2 Tablespoons Garam Masala, lemon juice, 1/2 Tablespoon ground fresh ginger, 1 teaspoon Black Pepper, 1 1/2 teaspoon Salt and 1/2 teaspoon Red Cayenne Pepper.
Mix well, cover with plastic wrap and marinate in refrigerator for 2 hours.
Making the sauce:
Need:
2 Tablespoons oil
2 Tablespoons unsalted butter
2 cloves minced garlic
1 1/2 teaspoons minced ginger
1 large onion sliced
1 Tablespoon tomato paste
2 teaspoons Smoked Paprica
1 1/2 teaspoons Garam Masala
1 can Tomato sauce
1 Tablespoon Red Wine Vinegar
2/3 cup heavy cream.
Cut onions, mince garlic and ginger the saute in oil and butter until translucent.
Add 1 Tablespoon Tomato Paste, 1 1/2 teaspoons Garam Masala, and 2 teaspoons Smoked Paprica. Mix well.
Add 1 can Tomato Sauce, 1 Tablespoon Red Wine Vinegar and 2/3 cup of Heavy Cream. Mix well and hold over very low heat.
Cooking the chicken:
May use grill (chicken on skewers) or broiler. We broil.
Preheat the broiling pan under the broiler on high for at least five minutes (needs to be hot!). Oil the pan with vegetable oil and add the chicken with sufficent yogurt marinade left on the chicken to nicely coat the pieces.
Broil under high heat for about five or six minutes. You want the chicken to be dark brown (well done) before you remove it from the broiler. We do not turn the chicken when broiling it, since the pieces are more or less bite size chunks that will fully cook on the hot broiler pan without turning. Be sure to add sufficient oil to keep chicken from sticking.
Add the broiled chicken to the sauce.
Plate with rice, a little chopped cilantro or parsley and a bit of herb buttered crusty bread.
Serve with a little fruit and a glass of wine.
MeridianDog
Serves two
Need
1 1/2 cups Basmati Rice cooked
Hot Crusty Bread
For the Chicken
Need:
3 Chicken thighs, deboned and cut into 1 inch cubes/pieces
8 oz plain Greek yogurt
Juice of half a lemon
2 Tablespoons Garam Masala spice (coriander, black pepper, cumin, cardamom and cinnamon if you want to make your own)
1 1/2 teaspoon Salt
1 teaspoon Black Pepper
1/2 teaspoon Cayenne
1/2 Tablespoon Fresh ground ginger
Mix 8 oz. yogurt and chicken in a glass bowl, then add the 2 Tablespoons Garam Masala, lemon juice, 1/2 Tablespoon ground fresh ginger, 1 teaspoon Black Pepper, 1 1/2 teaspoon Salt and 1/2 teaspoon Red Cayenne Pepper.
Mix well, cover with plastic wrap and marinate in refrigerator for 2 hours.
Making the sauce:
Need:
2 Tablespoons oil
2 Tablespoons unsalted butter
2 cloves minced garlic
1 1/2 teaspoons minced ginger
1 large onion sliced
1 Tablespoon tomato paste
2 teaspoons Smoked Paprica
1 1/2 teaspoons Garam Masala
1 can Tomato sauce
1 Tablespoon Red Wine Vinegar
2/3 cup heavy cream.
Cut onions, mince garlic and ginger the saute in oil and butter until translucent.
Add 1 Tablespoon Tomato Paste, 1 1/2 teaspoons Garam Masala, and 2 teaspoons Smoked Paprica. Mix well.
Add 1 can Tomato Sauce, 1 Tablespoon Red Wine Vinegar and 2/3 cup of Heavy Cream. Mix well and hold over very low heat.
Cooking the chicken:
May use grill (chicken on skewers) or broiler. We broil.
Preheat the broiling pan under the broiler on high for at least five minutes (needs to be hot!). Oil the pan with vegetable oil and add the chicken with sufficent yogurt marinade left on the chicken to nicely coat the pieces.
Broil under high heat for about five or six minutes. You want the chicken to be dark brown (well done) before you remove it from the broiler. We do not turn the chicken when broiling it, since the pieces are more or less bite size chunks that will fully cook on the hot broiler pan without turning. Be sure to add sufficient oil to keep chicken from sticking.
Add the broiled chicken to the sauce.
Plate with rice, a little chopped cilantro or parsley and a bit of herb buttered crusty bread.
Serve with a little fruit and a glass of wine.
MeridianDog
Posted on 1/30/13 at 2:46 pm to MeridianDog
I just printed the whole recipe book.
Posted on 2/2/13 at 11:54 pm to JohnZeroQ
I've used several recipes from this book.
Posted on 2/4/13 at 3:57 pm to Zappas Stache
Followed the "best chili" recipe on Saturday. was good. Leftovers were killed at work today.
This post was edited on 2/4/13 at 5:34 pm
Posted on 2/6/13 at 6:23 pm to Winkface
omfg... i have -no- damn clue HOW or WHY i have not taken more advantage of this board.
easily my new addiction.
easily my new addiction.
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