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TD Recipe Collection 8th Edition (with links)
Posted on 12/3/16 at 8:43 am
Posted on 12/3/16 at 8:43 am
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.
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.
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.
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 11/23/17 at 1:07 pm
Posted on 12/3/16 at 8:44 am to Stadium Rat
Good work Rat and predecessors
Posted on 12/3/16 at 8:46 am to CHEDBALLZ
quote:Credits are on the front cover.
and predecessors
This post was edited on 12/3/16 at 8:46 am
Posted on 12/3/16 at 9:03 am to Stadium Rat
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!
Thank-you for doing these threads. I often pop in a lot of them. Please know, your hard work making them- is greatly appreciated!
Posted on 12/3/16 at 11:05 pm to Stadium Rat
quote:email sent
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.
Posted on 12/5/16 at 6:27 pm to Gris Gris
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.
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.
Posted on 12/5/16 at 7:49 pm to Stadium Rat
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.
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.
Posted on 12/7/16 at 10:34 am to Twenty 49
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.
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.
Posted on 12/14/16 at 3:08 pm to Stadium Rat
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.
Posted on 12/29/16 at 11:20 am to Cajunate
Any way i can get the recipe book from another site? Can't get to drop box.
Posted on 12/30/16 at 7:35 pm to MorbidTheClown
email me: stadrat (at) gmail.com
Posted on 1/1/17 at 11:22 pm to Stadium Rat
Is there anyway to upload these to paprika recipe box for iPad?
Posted on 1/2/17 at 4:05 pm to Jibbajabba
What recipe format does Paprika use? I can give you most types.
Posted on 2/10/17 at 10:27 am to Stadium Rat
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!
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!
Posted on 2/13/17 at 10:47 am to Stadium Rat
Anyone got a recipe for that brown enchilada gravy they served at Cuco's?
Posted on 2/14/17 at 10:41 am to Tigerdev
You should create a new post for your question.
Posted on 2/18/17 at 3:03 pm to Tigerdev
I wonder this too, I have wanted to recreate this as well. I remember lots of cumin flavor
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