- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
1
Posted on 12/27/18 at 3:12 pm to CAD703X
Not sure if I've posted this here but this is an old school classic that my mom has been making since the 60s.
Everyone I share them with love them because they are a unique Christmas treat and while time-consuming they are incredibly easy to make since there's only like 5 ingredients.
Orange Balls
*I recommend you double this recipe since you can't really find 6oz frozen concentrate these days.
1 lb vanilla wafers mini work.. Basically a whole package
1 stick unsalted butter
1 6oz can frozen orange juice
1 lb confectionary sugar
1 cup finely chopped pecans
Put wafers into 1 gallon freezer bag and smash with a rolling pin until it turns to dust.
Cream butter orange juice and sugar together in large bowl
Add remaining ingredients and mash together. Smaller balls work better, drop into bowl of powdered sugar.
Before rolling into balls, put "dough" in fridge a couple hours to make them harder and the powdered sugar won't absorb into them and disappear after rolling in it. It also won't stick to your hands.
I found filling the sugar bowl up with 20-30 balls then shaking it around and freezing 3-4 out at a time with your hand like a cage allows you to shake the excess off while leaving perfect snowballs.
Serve chilled from fridge.. If they get too warm the butter will absorb the powdered sugar coating.
1 1/2 hours into the rolling process...
Everyone I share them with love them because they are a unique Christmas treat and while time-consuming they are incredibly easy to make since there's only like 5 ingredients.
Orange Balls
*I recommend you double this recipe since you can't really find 6oz frozen concentrate these days.
1 lb vanilla wafers mini work.. Basically a whole package
1 stick unsalted butter
1 6oz can frozen orange juice
1 lb confectionary sugar
1 cup finely chopped pecans
Put wafers into 1 gallon freezer bag and smash with a rolling pin until it turns to dust.
Cream butter orange juice and sugar together in large bowl
Add remaining ingredients and mash together. Smaller balls work better, drop into bowl of powdered sugar.
Before rolling into balls, put "dough" in fridge a couple hours to make them harder and the powdered sugar won't absorb into them and disappear after rolling in it. It also won't stick to your hands.
I found filling the sugar bowl up with 20-30 balls then shaking it around and freezing 3-4 out at a time with your hand like a cage allows you to shake the excess off while leaving perfect snowballs.
Serve chilled from fridge.. If they get too warm the butter will absorb the powdered sugar coating.
1 1/2 hours into the rolling process...
This post was edited on 12/27/18 at 3:30 pm
Posted on 1/2/19 at 5:22 pm to MorbidTheClown
nice.
This post was edited on 1/2/19 at 5:23 pm
Posted on 1/28/19 at 6:08 am to Stadium Rat
Saved
This post was edited on 1/28/19 at 6:09 am
Posted on 3/6/19 at 11:14 am to Stadium Rat
This is amazing
Posted on 3/22/19 at 11:58 pm to JohnDoe00
nm
got it 2 work in pdf
got it 2 work in pdf
This post was edited on 3/23/19 at 12:01 am
Posted on 4/5/19 at 6:32 pm to Stadium Rat
Hell yessssssss
Posted on 7/7/19 at 10:47 pm to CBandits82
Shakshuka
4 T olive oil
1 large onion, diced
1/2 red bell pepper, diced
4 cloves garlic, minced
14 oz can of fire roasted chopped tomatoes
5 Roma’s, rough chopped
1 heirloom tomato, rough chopped
2 t paprika
2 t cumin
2 t coriander
4 T harissa
Salt and black pepper to taste
8 eggs
Cilantro to garnish
Method
Using a large black iron skillet, I heated the oil over medium heat. Added the onion and the dry seasonings. Added the garlic as the onions became translucent. Added the harissa.
Added all of the tomato products and cooked down for 35-45 minutes. Using a spoon, I made a little nest in the tomato sauce, placing a raw egg in the nest. Repeated for all the eggs.
Cut the heat up to medium and put a lid on the pan to help the eggs set. I served once the eggs were poached.
Served with a garnish of cilantro and French bread.
Next time, I will put my stick blender to the tomato sauce to purée a little of it. I’ll also add a sprinkle of feta to serve. The harissa is an excellent addition.
This post was edited on 7/7 at 10:05 pm
4 T olive oil
1 large onion, diced
1/2 red bell pepper, diced
4 cloves garlic, minced
14 oz can of fire roasted chopped tomatoes
5 Roma’s, rough chopped
1 heirloom tomato, rough chopped
2 t paprika
2 t cumin
2 t coriander
4 T harissa
Salt and black pepper to taste
8 eggs
Cilantro to garnish
Method
Using a large black iron skillet, I heated the oil over medium heat. Added the onion and the dry seasonings. Added the garlic as the onions became translucent. Added the harissa.
Added all of the tomato products and cooked down for 35-45 minutes. Using a spoon, I made a little nest in the tomato sauce, placing a raw egg in the nest. Repeated for all the eggs.
Cut the heat up to medium and put a lid on the pan to help the eggs set. I served once the eggs were poached.
Served with a garnish of cilantro and French bread.
Next time, I will put my stick blender to the tomato sauce to purée a little of it. I’ll also add a sprinkle of feta to serve. The harissa is an excellent addition.
This post was edited on 7/7 at 10:05 pm
Posted on 7/7/19 at 10:49 pm to OTIS2
Harissa Recipe
Ingredients
10-12 dries New Mexico chilies
8-10 dried chilies de arbol
1 T cumin seed
2 t coriander seed
2 t caraway seed
4 cloves garlic
2 t paprika
1 t salt
@ 2 T lemon juice
@ 2 T vinegar
6 cherry tomatoes
Heat 3 cups of hot water and pour over the dried chilies. Let them steep for 10 to 15 minutes. Drain them and remove the seeds.
Heat a skillet on medium heat, and all of the seeds. Toast for about three or four minutes. Then place all ingredients, including the peppers, in a micro processor and process until smooth.
This post was edited on 7/7/19 at 10:50 pm
Posted on 8/15/19 at 7:12 pm to Stadium Rat
Wasn’t really sure what I was doing. Knew what I wanted to make and what to make it with, but just kinda winged it as far as recipe goes. Really pleased by the delicious result.
Posted on 9/6/19 at 11:05 am to NotoriousFSU
Sassy's Salad (Used to be in the cookbook, but I can't find it now.)
2 T balsamic vinegar
1/4 c olive oil
1/4 c canola
4 T sugar or less (I use Splenda)
2 T white wine vinegar
2 t pepper
1 t salt
5 dashes Tabasco
Shake to dissolve sugar. Keeps in the fridge. I double and triple it all the time.
Good with mixed lettuces like romaine and butter lettuce,spring salad mix or baby spinach, sliced strawberries or mandarin oranges, toasted almonds or pecans or praline pecans, crumbled feta (or goat cheese) and red onions. There’s a brand of pecan pie pecans by Emerald or something like that in a green bag that most stores sell in the nut section that works perfectly with this salad mixture.
2 T balsamic vinegar
1/4 c olive oil
1/4 c canola
4 T sugar or less (I use Splenda)
2 T white wine vinegar
2 t pepper
1 t salt
5 dashes Tabasco
Shake to dissolve sugar. Keeps in the fridge. I double and triple it all the time.
Good with mixed lettuces like romaine and butter lettuce,spring salad mix or baby spinach, sliced strawberries or mandarin oranges, toasted almonds or pecans or praline pecans, crumbled feta (or goat cheese) and red onions. There’s a brand of pecan pie pecans by Emerald or something like that in a green bag that most stores sell in the nut section that works perfectly with this salad mixture.
Posted on 9/6/19 at 2:08 pm to Gris Gris
Praline Cookies
1 extra large egg white
1 c light brown sugar
2 c whole pecan halves or pieces
½ t salt
1 T flour
1 T vanilla
Beat egg white and salt until stiff. Add brown sugar and flour. Beat to mix together. Stir in vanilla. Stir in pecans until coated.
Drop heaping tablespoons on greased cookie sheet or silpat.
Bake at 275 for 20-30 minutes. Let cool before removing. They will get harder as they cool.
Makes about 24.
Can be made ahead of time and stored in an air tight container. They are delicate so take care in stacking.
1 extra large egg white
1 c light brown sugar
2 c whole pecan halves or pieces
½ t salt
1 T flour
1 T vanilla
Beat egg white and salt until stiff. Add brown sugar and flour. Beat to mix together. Stir in vanilla. Stir in pecans until coated.
Drop heaping tablespoons on greased cookie sheet or silpat.
Bake at 275 for 20-30 minutes. Let cool before removing. They will get harder as they cool.
Makes about 24.
Can be made ahead of time and stored in an air tight container. They are delicate so take care in stacking.
Posted on 9/13/19 at 12:57 pm to Stadium Rat
Can I ask a serious question? Wtf is that chicken and sausage gumbo recipe in the recipe book? Kitchen bouquet?? Is this a joke or something?
Posted on 11/9/19 at 8:22 am to Stadium Rat
Can the link to the jambalaya calculAtor be fixed? There is a php error
Posted on 11/17/19 at 3:10 pm to lsufanintexas
quote:
Can the link to the jambalaya calculAtor be fixed? There is a php error
Does anyone have the jambalaya calculator spreadsheet that they could email me since the website is down? markmakerstd@gmail.com
Posted on 11/25/19 at 1:47 pm to Mark Makers
Moved the download to Dropbox so the link in this thread is working again.
Posted on 12/16/19 at 3:44 pm to Stadium Rat
Any catoring recipes here?
Posted on 1/6/20 at 3:42 pm to Stadium Rat
Creamy Shrimp and Andouille soup.
Ingredients
1/2 pound fully cooked andouille sausage links, thinly sliced (I use a whole pound)
1 medium onion, chopped
2 celery ribs, thinly sliced
1 medium sweet red pepper, chopped
1 medium green pepper, chopped
1 jalapeno pepper, seeded and chopped
1/4 cup butter, cubed
3 garlic cloves, minced
2 cups fresh or frozen corn, thawed
4 plum tomatoes, chopped. (Or a can of petite diced tomatoes)
1 cup vegetable broth
2 tablespoons minced fresh thyme or 2 teaspoons dried thyme ( I leave this out)
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 to 1/2 teaspoon cayenne pepper
1 pound uncooked medium shrimp, peeled and deveined
1 cup heavy whipping cream
Directions
In a large skillet, saute the first six ingredients in butter until vegetables are tender. Add garlic; cook 1 minute longer. Add the corn, tomatoes, broth, thyme, chili powder, salt, pepper and cayenne. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
Stir in shrimp and cream. Bring to a gentle boil. Simmer, uncovered, for 8-10 minutes or until shrimp turn pink.
Ingredients
1/2 pound fully cooked andouille sausage links, thinly sliced (I use a whole pound)
1 medium onion, chopped
2 celery ribs, thinly sliced
1 medium sweet red pepper, chopped
1 medium green pepper, chopped
1 jalapeno pepper, seeded and chopped
1/4 cup butter, cubed
3 garlic cloves, minced
2 cups fresh or frozen corn, thawed
4 plum tomatoes, chopped. (Or a can of petite diced tomatoes)
1 cup vegetable broth
2 tablespoons minced fresh thyme or 2 teaspoons dried thyme ( I leave this out)
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 to 1/2 teaspoon cayenne pepper
1 pound uncooked medium shrimp, peeled and deveined
1 cup heavy whipping cream
Directions
In a large skillet, saute the first six ingredients in butter until vegetables are tender. Add garlic; cook 1 minute longer. Add the corn, tomatoes, broth, thyme, chili powder, salt, pepper and cayenne. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
Stir in shrimp and cream. Bring to a gentle boil. Simmer, uncovered, for 8-10 minutes or until shrimp turn pink.
Ingredients
1/2 pound fully cooked andouille sausage links, thinly sliced (I use a whole pound)
1 medium onion, chopped
2 celery ribs, thinly sliced
1 medium sweet red pepper, chopped
1 medium green pepper, chopped
1 jalapeno pepper, seeded and chopped
1/4 cup butter, cubed
3 garlic cloves, minced
2 cups fresh or frozen corn, thawed
4 plum tomatoes, chopped. (Or a can of petite diced tomatoes)
1 cup vegetable broth
2 tablespoons minced fresh thyme or 2 teaspoons dried thyme ( I leave this out)
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 to 1/2 teaspoon cayenne pepper
1 pound uncooked medium shrimp, peeled and deveined
1 cup heavy whipping cream
Directions
In a large skillet, saute the first six ingredients in butter until vegetables are tender. Add garlic; cook 1 minute longer. Add the corn, tomatoes, broth, thyme, chili powder, salt, pepper and cayenne. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
Stir in shrimp and cream. Bring to a gentle boil. Simmer, uncovered, for 8-10 minutes or until shrimp turn pink.
Ingredients
1/2 pound fully cooked andouille sausage links, thinly sliced (I use a whole pound)
1 medium onion, chopped
2 celery ribs, thinly sliced
1 medium sweet red pepper, chopped
1 medium green pepper, chopped
1 jalapeno pepper, seeded and chopped
1/4 cup butter, cubed
3 garlic cloves, minced
2 cups fresh or frozen corn, thawed
4 plum tomatoes, chopped. (Or a can of petite diced tomatoes)
1 cup vegetable broth
2 tablespoons minced fresh thyme or 2 teaspoons dried thyme ( I leave this out)
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 to 1/2 teaspoon cayenne pepper
1 pound uncooked medium shrimp, peeled and deveined
1 cup heavy whipping cream
Directions
In a large skillet, saute the first six ingredients in butter until vegetables are tender. Add garlic; cook 1 minute longer. Add the corn, tomatoes, broth, thyme, chili powder, salt, pepper and cayenne. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
Stir in shrimp and cream. Bring to a gentle boil. Simmer, uncovered, for 8-10 minutes or until shrimp turn pink.
This post was edited on 1/9/20 at 12:58 am
Posted on 1/14/20 at 11:18 am to Stadium Rat
(no message)
Posted on 2/21/20 at 10:50 am to cwarr14
Following
Page 4 of 7
Popular
Back to top
Follow TigerDroppings for LSU Football News