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Started By
Message
Please remove sticky - replacement post below
Posted on 1/28/18 at 11:10 am
Posted on 1/28/18 at 11:10 am
The Unofficial TigerDroppings.com Recipe Collection Part 2 is now available! You can download it as well as part 1 below.
F&D Board Cookbook Part 1
F&D Board Cookbook Part 2
Download the latest version of the Jambalaya Calculator here:
Jambalaya Calculator v 7.3
Note that any versions of the calculator before version 7.2 contain an error in the calculations, so be sure to update now to the newest version.
The Jambalaya Calculator Android app is now free on Google Play, but is no longer supported and may or may not be able to be installed on newer phones.
Here is a pdf version of the legendary post by PocheJP for Jambalaya Gonzales Style:
Jambalaya Gonzales Style
Here is a collection of Semolina's recipes I collected from across the web:
Semolina A Collection of Recipes
Recipe Posts w/Pics
(the pics are long gone)
A Collection of Posters' Recipes
MeridianDog's Recipes
Post your newest recipes below.
F&D Board Cookbook Part 1
F&D Board Cookbook Part 2
Download the latest version of the Jambalaya Calculator here:
Jambalaya Calculator v 7.3
Note that any versions of the calculator before version 7.2 contain an error in the calculations, so be sure to update now to the newest version.
The Jambalaya Calculator Android app is now free on Google Play, but is no longer supported and may or may not be able to be installed on newer phones.
Here is a pdf version of the legendary post by PocheJP for Jambalaya Gonzales Style:
Jambalaya Gonzales Style
Here is a collection of Semolina's recipes I collected from across the web:
Semolina A Collection of Recipes
Recipe Posts w/Pics
(the pics are long gone)
A Collection of Posters' Recipes
MeridianDog's Recipes
Post your newest recipes below.
This post was edited on 10/28/23 at 9:35 pm
32
Posted on 1/28/18 at 11:12 am to Stadium Rat
(no message)
This post was edited on 1/29/18 at 10:30 am
Posted on 1/28/18 at 11:13 am to Stadium Rat
Your efforts and contributions are very much appreciated Sir Rat.
Posted on 1/28/18 at 11:22 am to Stadium Rat
Excellent!
Posted on 1/28/18 at 11:23 am to Stadium Rat
Thank you! 
Posted on 1/29/18 at 9:50 am to Stadium Rat
Posted on 1/29/18 at 11:58 am to Stadium Rat
Rat for Pres 2020
Posted on 1/29/18 at 12:49 pm to Stadium Rat
has anyone noticed the iluvdatigers garlic soup is on their twice?
Posted on 1/29/18 at 3:35 pm to Stadium Rat
what happened to the pics? I don't see any, anymore!
Posted on 2/5/18 at 8:17 pm to Stadium Rat
Porrusalda
serves 4
1 lb. salt cod
1 cup water
4 leeks
3 sweet rep peppers, peeled and seeded
3 red potatoes, diced
1/3 cup Spanish olive oil
2 cloves garlic
1 cup dry white wine (preferably Txakoli)
1/4 cup minced fresh Italian parsley
1. Soak cod overnight, changing water at least 5 times. Cut fish into pieces. Place cod in Dutch oven with 1 cup water.
2. In heavy skillet, heat olive oil until a light haze forms. Add potatoes and brown. Reduce heat and add leeks, red pepper, and garlic. Cook until leeks are soft and transparent.
3. Add contents of skillet to Dutch oven. Add wine and parsley. Cover and cook until potatoes are tender.
serves 4
1 lb. salt cod
1 cup water
4 leeks
3 sweet rep peppers, peeled and seeded
3 red potatoes, diced
1/3 cup Spanish olive oil
2 cloves garlic
1 cup dry white wine (preferably Txakoli)
1/4 cup minced fresh Italian parsley
1. Soak cod overnight, changing water at least 5 times. Cut fish into pieces. Place cod in Dutch oven with 1 cup water.
2. In heavy skillet, heat olive oil until a light haze forms. Add potatoes and brown. Reduce heat and add leeks, red pepper, and garlic. Cook until leeks are soft and transparent.
3. Add contents of skillet to Dutch oven. Add wine and parsley. Cover and cook until potatoes are tender.
Posted on 2/18/18 at 1:55 pm to Stadium Rat
Thank God.
I was just about to come ask where this thing was.
I was just about to come ask where this thing was.
Posted on 7/5/18 at 1:39 pm to Stadium Rat
Favorite Rural... map is frozen, inaccessible.
Posted on 8/18/18 at 4:29 pm to Stadium Rat
(no message)
This post was edited on 8/19/18 at 3:07 pm
Posted on 8/23/18 at 3:23 pm to Stadium Rat
quote:
Stadium Rat
Thank you for putting this together!
Posted on 8/30/18 at 8:22 am to Stadium Rat
I have a question about the Semolina menus. Using the chicken parm as an example. It says "ladle the Alfredo sauce over the pasta" and "Ladle 1/2 cup marinara sauce over the chicken". But, I don't see anywhere where it tells you how to make these sauces.
Posted on 11/13/18 at 7:28 am to Stadium Rat
Beef and Barley Soup
1 pound Ground beef, or trimmed and cubed beef chuck.
1 Medium onion, diced
1 Stalk celery, diced
1 clove garlic, fine mince
12 ounce package frozen vegetables (green beans, carrots, green peas and yellow corn blend - Bird's eye I think)
3 cups beef stock (or beef broth with a bouillon cube)
1/2 cup (dry measure) Barley
1 Medium fresh tomato – peeled and 1/4 inch cubed
1 teaspoon salt
1 teaspoon black pepper
1 Bay leaf
1 Tablespoon olive oil
- Use the pot you will use to make the soup
- Brown beef in olive oil using medium low heat, season with salt, black pepper.
- Add onions, celery and garlic and sauté over low heat until they are tender.
- Add beef stock. If no beef stock, use broth and a bouillon cube.
- Cook for 10-20 minutes to tenderize the beef.
- Add frozen vegetables, diced tomato and bay leaf.
- Cook (15-20 minutes over medium heat) until vegetables are done.
- Add barley, reduce heat to a simmer and add a lid to the pot. Cook at a simmer until the barley is done – about 20 minutes.
1 pound Ground beef, or trimmed and cubed beef chuck.
1 Medium onion, diced
1 Stalk celery, diced
1 clove garlic, fine mince
12 ounce package frozen vegetables (green beans, carrots, green peas and yellow corn blend - Bird's eye I think)
3 cups beef stock (or beef broth with a bouillon cube)
1/2 cup (dry measure) Barley
1 Medium fresh tomato – peeled and 1/4 inch cubed
1 teaspoon salt
1 teaspoon black pepper
1 Bay leaf
1 Tablespoon olive oil
- Use the pot you will use to make the soup
- Brown beef in olive oil using medium low heat, season with salt, black pepper.
- Add onions, celery and garlic and sauté over low heat until they are tender.
- Add beef stock. If no beef stock, use broth and a bouillon cube.
- Cook for 10-20 minutes to tenderize the beef.
- Add frozen vegetables, diced tomato and bay leaf.
- Cook (15-20 minutes over medium heat) until vegetables are done.
- Add barley, reduce heat to a simmer and add a lid to the pot. Cook at a simmer until the barley is done – about 20 minutes.
Posted on 11/26/18 at 6:44 pm to Stadium Rat
Shrimp Chowder
Serves 2
Ingredients:
3 slices bacon, cooked and broken into pieces
1 medium potato, diced
1/3 cup frozen Onion/celery/bell pepper mixture
3/4 - 1 cup yellow corn (fresh or frozen)
12 medium shrimp, peeled
1 cup chicken stock with shrimp shells cooked in stock for 10 minutes (the shells were then discarded)
1/2 cup heavy cream
Béchamel:
1 Tablespoon AP flour
1 Tablespoon butter
1 cup milk
Salt - to taste
red cayenne pepper to taste
Directions:
Peel shrimp. Make chicken/shrimp stock by adding shrimp shells to the chicken broth and boil for 10 minutes. Remove shrimp shells. Cook bacon and set aside. Sauté onions, celery and peppers in bacon fat.
Cook potatoes in stock until fork tender.
Make béchamel by cooking the flour in butter (medium heat) for 3 minutes. Then add 1 cup milk to make béchamel sauce. Cook the béchamel with stirring until smooth. Add stock, potatoes vegetables and shrimp to the béchamel. Cook for 3 minutes (to cook the shrimp). Add 1/2 cup heavy cream.Taste for seasoning and add salt (1/2 teaspoon) and red cayenne pepper (1 pinch) to taste.
Serve in bowls. Add bacon over chowder when serving.
Serves 2
Ingredients:
3 slices bacon, cooked and broken into pieces
1 medium potato, diced
1/3 cup frozen Onion/celery/bell pepper mixture
3/4 - 1 cup yellow corn (fresh or frozen)
12 medium shrimp, peeled
1 cup chicken stock with shrimp shells cooked in stock for 10 minutes (the shells were then discarded)
1/2 cup heavy cream
Béchamel:
1 Tablespoon AP flour
1 Tablespoon butter
1 cup milk
Salt - to taste
red cayenne pepper to taste
Directions:
Peel shrimp. Make chicken/shrimp stock by adding shrimp shells to the chicken broth and boil for 10 minutes. Remove shrimp shells. Cook bacon and set aside. Sauté onions, celery and peppers in bacon fat.
Cook potatoes in stock until fork tender.
Make béchamel by cooking the flour in butter (medium heat) for 3 minutes. Then add 1 cup milk to make béchamel sauce. Cook the béchamel with stirring until smooth. Add stock, potatoes vegetables and shrimp to the béchamel. Cook for 3 minutes (to cook the shrimp). Add 1/2 cup heavy cream.Taste for seasoning and add salt (1/2 teaspoon) and red cayenne pepper (1 pinch) to taste.
Serve in bowls. Add bacon over chowder when serving.
Posted on 3/6/19 at 11:14 am to Stadium Rat
This is amazing
Posted on 4/5/19 at 6:32 pm to Stadium Rat
Hell yessssssss
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