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re: Please remove sticky - replacement post below

Posted on 12/27/18 at 3:07 pm to
Posted by CAD703X
Liberty Island
Member since Jul 2008
78197 posts
Posted on 12/27/18 at 3:07 pm to
quote:

How about some quality over quantity.
Posted by CAD703X
Liberty Island
Member since Jul 2008
78197 posts
Posted on 12/27/18 at 3:12 pm to
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...

This post was edited on 12/27/18 at 3:30 pm
Posted by Howard Juneau
Cocodrie, LA
Member since Nov 2007
2218 posts
Posted on 1/2/19 at 5:22 pm to
nice.
This post was edited on 1/2/19 at 5:23 pm
Posted by bossflossjr
The Great State of Louisiana
Member since Sep 2005
12262 posts
Posted on 1/28/19 at 6:08 am to
Saved
This post was edited on 1/28/19 at 6:09 am
Posted by JohnDoe00
Houston, TX
Member since Feb 2019
815 posts
Posted on 3/6/19 at 11:14 am to
This is amazing
Posted by SeeeeK
some where
Member since Sep 2012
28098 posts
Posted on 3/22/19 at 11:58 pm to
nm

got it 2 work in pdf
This post was edited on 3/23/19 at 12:01 am
Posted by CBandits82
Lurker since May 2008
Member since May 2012
54161 posts
Posted on 4/5/19 at 6:32 pm to
Hell yessssssss
Posted by OTIS2
NoLA
Member since Jul 2008
50170 posts
Posted on 7/7/19 at 10:47 pm to
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
Posted by OTIS2
NoLA
Member since Jul 2008
50170 posts
Posted on 7/7/19 at 10:49 pm to

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 by NotoriousFSU
Atlanta, GA
Member since Oct 2008
10245 posts
Posted on 8/15/19 at 7:12 pm to


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 by Gris Gris
OTIS!NO RULES FOR SAUCES ON STEAK!!
Member since Feb 2008
47423 posts
Posted on 9/6/19 at 11:05 am to
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.
Posted by Gris Gris
OTIS!NO RULES FOR SAUCES ON STEAK!!
Member since Feb 2008
47423 posts
Posted on 9/6/19 at 2:08 pm to
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.
Posted by lsufanintexas
Member since Sep 2006
5011 posts
Posted on 9/13/19 at 12:57 pm to
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 by lsufanintexas
Member since Sep 2006
5011 posts
Posted on 11/9/19 at 8:22 am to
Can the link to the jambalaya calculAtor be fixed? There is a php error
Posted by Mark Makers
The LP
Member since Jul 2015
2336 posts
Posted on 11/17/19 at 3:10 pm to
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 by Stadium Rat
Metairie
Member since Jul 2004
9575 posts
Posted on 11/25/19 at 1:47 pm to
Moved the download to Dropbox so the link in this thread is working again.
Posted by CarlBrutananadilews
Member since Oct 2019
392 posts
Posted on 12/16/19 at 3:44 pm to
Any catoring recipes here?
Posted by RedMustang
Member since Oct 2011
6851 posts
Posted on 1/6/20 at 3:42 pm to
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.
This post was edited on 1/9/20 at 12:58 am
Posted by cwarr14
up da bayou
Member since Oct 2013
386 posts
Posted on 1/14/20 at 11:18 am to
(no message)
Posted by pensaNOLA
Pensacola, FL
Member since Nov 2008
245 posts
Posted on 2/21/20 at 10:50 am to
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