Posted by
Message
CAD703X
Toledo Fan
Liberty Island
Member since Jul 2008
60903 posts

re: Latest Edition of F&D Board Recipe Collection Available Here (Links)
quote:

How about some quality over quantity.


CAD703X
Toledo Fan
Liberty Island
Member since Jul 2008
60903 posts

re: Latest Edition of F&D Board Recipe Collection Available Here (Links)
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...

Image: https://i.imgur.com/NrnLx2I.jpg
This post was edited on 12/27 at 3:30 pm


Replies (0)
Replies (0)
11
geauxpimp
LSU Fan
Cocodrie, LA
Member since Nov 2007
2108 posts

re: Latest Edition of F&D Board Recipe Collection Available Here (Links)
nice.
This post was edited on 1/2 at 5:23 pm


Replies (0)
Replies (0)
00
bossflossjr
LSU Fan
The Great State of Louisiana
Member since Sep 2005
11855 posts

re: Latest Edition of F&D Board Recipe Collection Available Here (Links)
Saved
This post was edited on 1/28 at 6:09 am


Replies (0)
Replies (0)
00
JohnDoe00
LSU Fan
Baton Rouge, LA
Member since Feb 2019
323 posts

re: Latest Edition of F&D Board Recipe Collection Available Here (Links)
This is amazing


SeeeeK
Missouri Fan
St.Louis
Member since Sep 2012
17065 posts
 Online 

re: Latest Edition of F&D Board Recipe Collection Available Here (Links)
nm

got it 2 work in pdf
This post was edited on 3/23 at 12:01 am


Replies (0)
Replies (0)
00
CBandits82
Lurker since May 2008
Member since May 2012
39430 posts
 Online 

re: Latest Edition of F&D Board Recipe Collection Available Here (Links)
Hell yessssssss


TD SponsorTD Fan
USA
Member since 2001
Thank you for supporting our sponsors
Advertisement
OTIS2
LSU Fan
NoLA
Member since Jul 2008
43020 posts

re: Latest Edition of F&D Board Recipe Collection Available Here (Links)
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


OTIS2
LSU Fan
NoLA
Member since Jul 2008
43020 posts

re: Latest Edition of F&D Board Recipe Collection Available Here (Links)

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 at 10:50 pm


Replies (0)
Replies (0)
11
NotoriousFSU
Florida State Fan
Georgia
Member since Oct 2008
4623 posts

re: Latest Edition of F&D Board Recipe Collection Available Here (Links)
Image: https://srv2.imgonline.com.ua/download.php?file=result_img/imgonline-com-ua-twotoone-vkIGeU4oZHKzKM0H.jpg


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.


Gris Gris
LSU Fan
OTIS!NO RULES FOR SAUCES ON STEAK!!
Member since Feb 2008
40492 posts
 Online 

re: Latest Edition of F&D Board Recipe Collection Available Here (Links)
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.


Gris Gris
LSU Fan
OTIS!NO RULES FOR SAUCES ON STEAK!!
Member since Feb 2008
40492 posts
 Online 

re: Latest Edition of F&D Board Recipe Collection Available Here (Links)
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.


Replies (0)
Replies (0)
11
lsufanintexas
LSU Fan
Member since Sep 2006
4778 posts

re: Latest Edition of F&D Board Recipe Collection Available Here (Links)
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?


Replies (0)
Replies (0)
12
lsufanintexas
LSU Fan
Member since Sep 2006
4778 posts

re: Latest Edition of F&D Board Recipe Collection Available Here (Links)
Can the link to the jambalaya calculAtor be fixed? There is a php error


Replies (0)
Replies (0)
00
first pageprev pagePage 4 of 4next pagelast page
refresh

Back to top

logoFollow TigerDroppings for LSU Football News
Follow us on Twitter, Facebook and Instagram to get the latest updates on LSU Football and Recruiting.

FacebookTwitterInstagram