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Stadium Rat
LSU Fan
Metairie
Member since Jul 2004
7395 posts

re: 2018 Edition of Recipe Collection Now Available!
quote:

. . . is the flour AP or self-rising?


The recipe uses yeast, so no self-rising flour.


Stadium Rat
LSU Fan
Metairie
Member since Jul 2004
7395 posts

re: 2018 Edition of Recipe Collection Now Available!
MeridianDog's Shrimp and Chicken Gumbo

Serves 6

Roux, use 1/2 cup flour per the oven roux recipe

1 to 1 1/2 pounds chicken, fried
1 cup onion, chopped
1/2 cup green bell pepper
1/2 cup celery, diced
3 cups okra, sliced, fresh or frozen
1 can tomatoes, diced and drained
2 pounds or more shrimp 20-24 count
3-4 cans low sodium chicken broth
Slap Ya Momma Creole seasoning
2 teaspoons Salt
1/2 teaspoon black pepper
1 teaspoon Garlic, minced
1/2 teaspoon Louisiana Hot Sauce or Tabasco

1/2 cup green onion tops, sliced in 1/4 inch pieces

1 cup dry measure Cooked rice

Fry the chicken and pull the meat from the bones. Save the crust, and set aside the bones and skin. Peel Shrimp and dust lightly with Slap Ya Momma, then set aside. In a separate pot, cook the chicken bones and skin with 3-4 cans of chicken broth, a stalk of celery and 1/4 of a medium onion. Cook for at least 30 minutes, then strain and discard the bones, skin, celery and onion.

Use a heavy pot. Make a medium dark chocolate roux per the oven baked roux recipe, using some of the oil the chicken was fried in. Add onion, bell peppers, celery, garlic, okra, and salt to the pot and sauté in some of the oil used to fry the chicken until translucent. Add the oven baked roux to the pot. Cook for a few minutes over medium heat, then add chicken broth, tomatoes, and hot sauce. Cook over medium/low heat for 30 minutes. Stir often as the gumbo may stick. Add the chicken and the shrimp. Continue cooking on low heat for 30 minutes. Stir gently, and often to keep the gumbo from sticking.

Serve over cooked rice. Add hot sauce as desired. Taste improves overnight. The Gumbo will always be better the next day.


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MeridianDog
Mississippi St. Fan
Home on the range
Member since Nov 2010
9663 posts

re: 2018 Edition of Recipe Collection Now Available!
(no message)
This post was edited on 8/19 at 3:07 pm


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Lakeboy7
LSU Fan
New Orleans
Member since Jul 2011
17058 posts
 Online 

re: 2018 Edition of Recipe Collection Now Available!
quote:

Stadium Rat



Thank you for putting this together!


Hammond Tiger Fan
Vanderbilt Fan
Hammond
Member since Oct 2007
14763 posts

re: 2018 Edition of Recipe Collection Now Available!
quote:

Thank you for putting this together


Yes, this is an awesome cookbook. Although it looks like there are a lot of good stuff in it, my only suggestion would be to somehow incorporate a rating system on the recipe itself so people will know which of these are good and which aren't so good.


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MorbidTheClown
LSU Fan
Baton Rouge
Member since Jan 2015
24932 posts
 Online 

re: 2018 Edition of Recipe Collection Now Available!
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.


Kim Jong Ir
LSU Fan
Baton Rouge
Member since Jan 2008
42194 posts

re: 2018 Edition of Recipe Collection Now Available!
Another Ghost. Geaux Tigers.
Image: https://i.imgur.com/uAJNbSG.jpg


Stadium Rat
LSU Fan
Metairie
Member since Jul 2004
7395 posts

re: 2018 Edition of Recipe Collection Now Available!
Andouille

2 cups ice water
10 lbs Ground pork
5 Tbs Salt (Diamond Crystal)
2 Tbs Cayenne
6 Tbs Black Pepper
5 Tbs Crushed Garlic
5 Tbs Chopped Garlic
8 tsp Crushed Red Pepper Flakes
2 tsp Instacure #1
2 Jalapeno Peppers (Chopped)
4 Tbs Brown Sugar
2 cups Soy Protein or powdered milk
4 Tbs Paprika

1. Smoke to internal temperature of 152 degrees

Source: EastCoastCajun

This post was edited on 9/4 at 11:49 am


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Stadium Rat
LSU Fan
Metairie
Member since Jul 2004
7395 posts

re: 2018 Edition of Recipe Collection Now Available!
MeridianDog's Wife's Five Flavor Pound Cake

1 cup unsalted butter
½ cup shortening
3 cups granulated sugar
5 eggs, room temperature
3 cups cake flour (6 T cornstarch plus flour to make one cup, plus 2 cups flour)
1 tsp baking powder
½ tsp salt
½ cup heavy cream
½ cup buttermilk
1 tsp butter, rum, lemon, almond, coconut flavoring. Or your choice.

Cream butter, shortening and sugar. Add eggs one and a time and beat. Mix dry ingredients together, stir with whisk. Mix liquid ingredients together. Add alternating to creamed mixture. Bake 1 hour plus 15 to 20 minutes.

Source: MeridianDog



OTIS2
LSU Fan
NoLA
Member since Jul 2008
40395 posts

re: 2018 Edition of Recipe Collection Now Available!



Whore House Spaghetti a/k/a

Spaghetti alla Puttanesca

This may be the best style of spaghetti ever. Created in the whore houses of Italy, it’s sure to be a family favorite.

Ingredients


1/4 cup extra-virgin olive oil
4 large garlic cloves, finely chopped
1 28.2-ounce can peeled tomatoes in puree with basil
1/2 cup Kalamata olives, halved, pitted
3-6 anchovy fillets, chopped
2 tablespoons drained capers
1 teaspoon dried oregano
1 T fresh minced basil
1/2 to 1 teaspoon dried crushed red pepper
3/4 pound spaghetti
Reserve 1/4 cup of pasta water
2 tablespoons chopped fresh Italian parsley
Grated Parmesan or Romano cheese (use good stuff)

PREPARATION

Heat oil in large pot over medium heat. Add garlic and sauté until fragrant, about 1 minute. Add tomatoes with puree, olives, anchovies, capers, oregano, and crushed red pepper. Simmer sauce over medium-low heat until thickened, breaking up tomatoes with spoon, about 6 to 8 minutes. Season with salt and pepper.
Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain pasta; return to same pot. Add sauce , basil and parsley.Add 1/4 cup of reserved pasta water. Toss over low heat until sauce coats pasta, about 3 minutes. Serve with cheese.


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31
CameronDHorner
Member since Sep 2018
15 posts

re: 2018 Edition of Recipe Collection Now Available!


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MeridianDog
Mississippi St. Fan
Home on the range
Member since Nov 2010
9663 posts

re: 2018 Edition of Recipe Collection Now Available!
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.




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MeridianDog
Mississippi St. Fan
Home on the range
Member since Nov 2010
9663 posts

re: 2018 Edition of Recipe Collection Now Available!
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.



Gris Gris
LSU Fan
OTIS!NO RULES FOR SAUCES ON STEAK!!
Member since Feb 2008
39062 posts

re: 2018 Edition of Recipe Collection Now Available!
Zilla's Sausage Bread
Makes a great Christmas gift for friends or for a brunch.

Brown together and drain well:
1 lb. HOT breakfast sausage
1/2 cup onion, finely chopped

In bowl, mix:
1/2 to 3/4 cup parmesan cheese
1 cup grated swiss cheese
1 beaten egg
2/3 cup milk
1/4 cup mayonnaise (not miracle whip)
1/4 teaspoon Tabasco sauce (optional)
1/2 teaspoon salt (do not use more | optional)
2 tablespoons parsley
2 cups Bisquick Mix

Mix all ingredients together, pour into greased 8'' x 8'' pan
OR
Line muffin tin with paper liners and spray liners lightly with cooking oil spray. Muffins brown and DON'T stick...WORKS GREAT!


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10
MeridianDog
Mississippi St. Fan
Home on the range
Member since Nov 2010
9663 posts

re: 2018 Edition of Recipe Collection Now Available!

Chili Beef Soup

Ingredients

2 cups Chili, from freezer
1 can diced tomatoes
1 can Mexicorn (yellow corn and peppers)
1 can Hominy white or yellow
1 can Chili Beans
2 teaspoons Adobo Seasoning
as desired sharp cheese, sour cream and white tortilla chips

Instructions

I used previously made chili with beans from the freezer. You can start with ground beef and make your version of chili if you need to.

Add everything to the pot. I like to call this the "dump in" step, as in dump in the tomatoes, mexicorn, chili beans, hominy and chili.

Bring to a boil and cook at a low simmer for 30 minutes - 1 hour (give or take).

Taste for seasoning. Adding Adobo Seasoning is nice - if you have it. Remember, Adobo has a high salt content.

I like shredded sharp cheddar cheese, a dollop of sour cream and crushed tortilla chips in my Chili Soup.


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