- 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
re: Recipes/Recipe Reviews.....
Posted on 5/22/08 at 5:07 am to mouton
Posted on 5/22/08 at 5:07 am to mouton
Crawfish and Squash Dressing
6 cups yellow squash, sliced
2 cups water
1 large onion, chopped
1 medium bell pepper, chopped
1 clove garlic, chopped
1 rib celery, chopped
1/2 cup butter, melted
1 large egg, slightly beaten
1 cup seasoned bread crumbs
1/3 cup parmesan cheese, grated
1 teaspoon beau monde seasoning
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon red pepper
1/4 teaspoon white pepper
1/2 teaspoon thyme leaves
1 pound crawfish tails, whole
tabasco sauce
Put water and squash in cast ion dutch oven and cook till tender. Drain in colander. In same dutch oven saute onions, garlic, bell pepper, and celery in butter till tender. Add squash and egg and stir. Stir in remaining ingredients and place mixture in greased 12x8 baking dish. Bake at 350 for 30 min.
6 cups yellow squash, sliced
2 cups water
1 large onion, chopped
1 medium bell pepper, chopped
1 clove garlic, chopped
1 rib celery, chopped
1/2 cup butter, melted
1 large egg, slightly beaten
1 cup seasoned bread crumbs
1/3 cup parmesan cheese, grated
1 teaspoon beau monde seasoning
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon red pepper
1/4 teaspoon white pepper
1/2 teaspoon thyme leaves
1 pound crawfish tails, whole
tabasco sauce
Put water and squash in cast ion dutch oven and cook till tender. Drain in colander. In same dutch oven saute onions, garlic, bell pepper, and celery in butter till tender. Add squash and egg and stir. Stir in remaining ingredients and place mixture in greased 12x8 baking dish. Bake at 350 for 30 min.
4
Posted on 5/22/08 at 9:09 am to tavolatim
quote:
Crawfish and Squash Dressing
Sounds too easy and good to be true! Can't wait to try it! Thanks!
One question, though........about how many squash equals 6 cups sliced?
Posted on 5/22/08 at 9:35 am to tavolatim
quote:
Crawfish and Squash Dressing
we do almost the same with Shrimp and eggplant (or militon). thanks for the reminder.
Posted on 5/22/08 at 2:50 pm to Benchwarmer
Here's a tip on squash. I do this when I need squash for a casserole such as Tim's. You can put the squash in a microwave safe dish, either sliced or whole with some holes punched in them, cover the container with plastic wrap and punch some holes in that. I just sort of have a feel for how long to cook it. Usually a big bowl of squash takes about 8 minutes to steam well in the wave. I normally put them in whole because I'm a pretty good guesser on how many I need to make the cup amount.
I find this method to make draining them a lot easier. I don't lose as much of the squash meat during the draining process. Less chance that the moisture will water down the texture of the dish I'm making, as well. Give it a try.
I find this method to make draining them a lot easier. I don't lose as much of the squash meat during the draining process. Less chance that the moisture will water down the texture of the dish I'm making, as well. Give it a try.
Posted on 5/22/08 at 3:51 pm to mouton
Okra and Tomato Patties
Fresh Okra
Creole Tomato’s
Corn Meal
Flour
Diced Green Onion
Salt and Pepper
Slice okra thin in a bowl, molest with hand gently until slimy and soft, remove skin from tomato’s and dice. Mix all ingredients and form patties. Fry in olive oil until golden brown. I don’t measure anything, just mix until it looks right, figure how can you screw up okra and tomatoes. You can add other spices, but I like to taste what I'm cooking.
I used to cook this a lot until someone who post on this board decided he could make it better (like anything else I cook) and he did.
Fresh Okra
Creole Tomato’s
Corn Meal
Flour
Diced Green Onion
Salt and Pepper
Slice okra thin in a bowl, molest with hand gently until slimy and soft, remove skin from tomato’s and dice. Mix all ingredients and form patties. Fry in olive oil until golden brown. I don’t measure anything, just mix until it looks right, figure how can you screw up okra and tomatoes. You can add other spices, but I like to taste what I'm cooking.
I used to cook this a lot until someone who post on this board decided he could make it better (like anything else I cook) and he did.
Posted on 5/22/08 at 4:23 pm to klee
It was the tomato mustard coulis that made it. 
Posted on 5/22/08 at 11:19 pm to tavolatim
Since I have lots of squash and zuccini coming out of the garden now. I take them and slice lengthways into about 4 pieces. I put in corningware dish and season with pepper, salt, garlic powder, onion powder, parsley. Rub with olive oil and cover. Put into oven at 350 for about 35 minutes. Uncover to let it brown a little and to cook out some of the juice. Now top with grated parmesan cheese. Very simple and good you can also add eggplant, tomato, peppers to this, it is all very simple and tastes great.
Posted on 5/23/08 at 6:29 am to DownSouthTiger
I do this a lot on the grill...brush with EVO, grill, throw in a pan and cover with Parm.
Posted on 5/23/08 at 6:52 am to mouton
Pecan Risotto
1 cup arborio rice
1/4 cup roasted pecan halves
1 tablespoon fresh garlic, chopped
2 tablespoons butter
1/4 cup fresh Parmesan cheese, grated
4 cups stock (from what ever meat is served with this)
1 teaspoon black pepper
1/2 teaspoon salt
Place butter in sauce pot. roast pecan halves in pot, add rice and garlic cook till rice is warm then add stock 1 cup at a time. Stir and let stock absorb then keep adding stock till rice is cooked. Stir in parmesan cheese and serve.
note; I never cover rice when I cook
1 cup arborio rice
1/4 cup roasted pecan halves
1 tablespoon fresh garlic, chopped
2 tablespoons butter
1/4 cup fresh Parmesan cheese, grated
4 cups stock (from what ever meat is served with this)
1 teaspoon black pepper
1/2 teaspoon salt
Place butter in sauce pot. roast pecan halves in pot, add rice and garlic cook till rice is warm then add stock 1 cup at a time. Stir and let stock absorb then keep adding stock till rice is cooked. Stir in parmesan cheese and serve.
note; I never cover rice when I cook
This post was edited on 5/23/08 at 6:56 am
Posted on 5/23/08 at 11:03 am to DownSouthTiger
I do this as well as Tim's version. I also bake them whole in the oven, wrapped in foil. I like to stuff the larger ones. I love squash and "fresh from the garden" is hard to beat.
I'm not a hot weather person, but I do love the summer vegetables.
I'm not a hot weather person, but I do love the summer vegetables.
Posted on 5/24/08 at 6:37 am to mouton
Pickled Black eyed Peas with jalapeno Mustard
4 cups blackeyed peas, cooked
1/2 cup cider vinegar
1 tablespoon salt
2 tablespoons brown sugar
2 medium red onion, julienned
1 medium red bell pepper, julienned
1/4 cup jalapeno pepper, pickeled
1/4 cup creole mustard
1/4 cup yellow mustard, 1/2 cup clover honey
1. Place drained cooked peas in bowl. Add vinegar, salt, sugar, onions, and bell pepper. Toss well.
2. In food processor, combine mustards, honey and jalapenos and puree.
3. Combine and refrigerate for 1 hour.
4 cups blackeyed peas, cooked
1/2 cup cider vinegar
1 tablespoon salt
2 tablespoons brown sugar
2 medium red onion, julienned
1 medium red bell pepper, julienned
1/4 cup jalapeno pepper, pickeled
1/4 cup creole mustard
1/4 cup yellow mustard, 1/2 cup clover honey
1. Place drained cooked peas in bowl. Add vinegar, salt, sugar, onions, and bell pepper. Toss well.
2. In food processor, combine mustards, honey and jalapenos and puree.
3. Combine and refrigerate for 1 hour.
This post was edited on 5/24/08 at 6:40 am
Posted on 5/24/08 at 1:00 pm to mouton
Just got this one from Cook's Illustrated...it's a yankee recipe (you can tell by the Ol Bay seasoning)...but play with it...It sounds good
Crabby Deviled Eggs
4/2008
“My mother always made deviled eggs at Easter to use up the dozens of eggs we colored for our baskets. I thought I had outgrown this dish until I inherited my grandmother’s deviled egg plate. When we moved to the Chesapeake Bay last year, I added crabmeat and Old Bay seasoning in honor of my new home. The crowds remain pleased!” Be sure to use brined horseradish (instead of creamy) in this recipe.
Serves 12 12 large eggs
1/4 cup mayonnaise
1 tablespoon prepared horseradish
2 teaspoons Dijon mustard
1/4 teaspoon salt
1/2 teaspoon Old Bay seasoning , plus additional for sprinkling
8 ounces crabmeat , picked over for shells
1. Bring eggs and enough water to cover by 1 inch to boil in large saucepan over high heat. Remove pan from heat, cover, and let stand 10 minutes. Drain and transfer eggs to large bowl filled with ice water. Let cool 5 minutes.
2. Peel eggs and halve lengthwise. Transfer yolks to large bowl and set whites aside. Mash yolks, mayonnaise, horseradish, mustard, salt, and Old Bay with potato masher until smooth. Fold in crabmeat, then spoon filling into egg whites. Sprinkle with additional Old Bay. Serve. (Eggs can be refrigerated for 12 hours before serving.)
Crabby Deviled Eggs
4/2008
“My mother always made deviled eggs at Easter to use up the dozens of eggs we colored for our baskets. I thought I had outgrown this dish until I inherited my grandmother’s deviled egg plate. When we moved to the Chesapeake Bay last year, I added crabmeat and Old Bay seasoning in honor of my new home. The crowds remain pleased!” Be sure to use brined horseradish (instead of creamy) in this recipe.
Serves 12 12 large eggs
1/4 cup mayonnaise
1 tablespoon prepared horseradish
2 teaspoons Dijon mustard
1/4 teaspoon salt
1/2 teaspoon Old Bay seasoning , plus additional for sprinkling
8 ounces crabmeat , picked over for shells
1. Bring eggs and enough water to cover by 1 inch to boil in large saucepan over high heat. Remove pan from heat, cover, and let stand 10 minutes. Drain and transfer eggs to large bowl filled with ice water. Let cool 5 minutes.
2. Peel eggs and halve lengthwise. Transfer yolks to large bowl and set whites aside. Mash yolks, mayonnaise, horseradish, mustard, salt, and Old Bay with potato masher until smooth. Fold in crabmeat, then spoon filling into egg whites. Sprinkle with additional Old Bay. Serve. (Eggs can be refrigerated for 12 hours before serving.)
Posted on 5/24/08 at 6:17 pm to TreeDawg
quote:
Here ya go Mout, this is the real deal!!!
CHICKEN & DUMPLINGS
1 Whole Chicken
10 Cups Water
1 Yellow Onion
½ Bell Pepper
2 Stalks of Celery
½ Cup of Green Onions
2 Bay Leaves
2 Tbsp. Real Butter.
½ Cup Milk
Salt, Pepper, Garlic Powder
DUMPLINGS:
3 Cups Flour
2 Tsp. Baking Soda
6 Tbsp. Crisco
1-1/3 Cups Water
Salt & Pepper
Cut Chicken into pieces and place in Stock Pot (12 Qt. Magnalite is perfect) with 10 Cups seasoned Water. Use the entire Chicken including Giblets. Add Onions, Bell Pepper, Celery and Bay leaves. Slow Boil, covered until meat separates from bone (about 1 hour). Let cool.
Remove Chicken into large Bowl, discarding all Skin, Bones, etc. Reserve meat for later.
Make Dumplings on a large floured cutting board. Mix dry ingredients and spice. Cut in Crisco. Add Water slowly and mix making a stiff Dough. Place Dough on board, adding some Flour on top. Roll out Dumplings no less than 1/4" thick. Cut into 1-1/2" x 2" pieces.
Bring Stock back to a boil. Season to taste. Add Dumplings one at a time. Add remaining Flour from cutting board, Butter and Green Onions. Stir gently (be easy with the Dumplings). Reduce heat and simmer, un-covered for 20 minutes.
Cut Chicken into bite size pieces. Add to Stock Pot after Dumplings are cooked. Stir in Milk. Turn off heat, cover and let sit for at least 10 minutes. Lets eat!!!!!!!!!
its cooling down now....bout to PLOW in
Posted on 5/24/08 at 8:48 pm to Zilla
best i've ever made....only thing I did is skim some of the chicken fat from the broth and add a can of cream of chicken soup :) ....awesome
Posted on 5/28/08 at 7:55 am to mouton
I loved the Opelousas Chicken. Cooked it over Memorial Day. Turned out great and thanks for the recipe.
Posted on 5/28/08 at 10:23 am to Tiger Brewmeister
quote:
I loved the Opelousas Chicken.
its the ONLY way to bake Chicken.........
Posted on 5/28/08 at 12:46 pm to Zilla
quote:
best i've ever made....
What I told you Zilla..........its da real deal!!!!
Posted on 5/29/08 at 7:39 am to tavolatim
quote:
Crawfish and Squash Dressing
Tav, we made this last night. thanks for the idea. used old bay for the beau monde and milk-soaked bread instead of egg for binding.
deeelicious
Posted on 5/30/08 at 6:14 am to mouton
Brunch Cake
1 cup butter, softened
1 1/2 cups sugar
3 1/2 cups flour, sifted
2 large ripe bananas, mashed
1/2 cup kahlua
4 large eggs
1/4 cup milk
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
3/4 cup coconut, flaked
3/4 cup walnuts, chopped
1. Grease 10" tube pan, and preheat oven to 350.
2. Cream butter and sugar, beat in flour 1/2 cup at a time, and remaining ingredients except coconut and walnuts. Beat on low till well blended, then 2 min. on med., scraping the sides of the bowl. Stir in walnuts and coconut and pour into pan. Bake 45-50 min. till brown. Remove from oven and let stand 10 min. then invert on rack and dust with confectionery sugar.
1 cup butter, softened
1 1/2 cups sugar
3 1/2 cups flour, sifted
2 large ripe bananas, mashed
1/2 cup kahlua
4 large eggs
1/4 cup milk
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
3/4 cup coconut, flaked
3/4 cup walnuts, chopped
1. Grease 10" tube pan, and preheat oven to 350.
2. Cream butter and sugar, beat in flour 1/2 cup at a time, and remaining ingredients except coconut and walnuts. Beat on low till well blended, then 2 min. on med., scraping the sides of the bowl. Stir in walnuts and coconut and pour into pan. Bake 45-50 min. till brown. Remove from oven and let stand 10 min. then invert on rack and dust with confectionery sugar.
Posted on 5/30/08 at 8:25 am to tavolatim
Tav, I brought home some Fresh Mangrove Snapper from fishing this past weekend. I try and eat as much of it as I can before I have to freeze it. I never really wrote down my "Menuire", but this is what I did last nite:
Pat dry fish fillet and season as you like. I prefer Old Bay on my fish with a little Salt. This time I sprinkled with Thyme also.
Melt a stick of real Butter.
Coat fillet with Flour.
Pan fry both sides till golden brown crust.
Remove fish, reserve Butter.
De-glaze with Lea & Perrins and Lemon Juice.
Pour over the fish and eat immediately.
Very quick and easy and one of my favorite ways to eat fish. Have everything else on the table and waiting as you want to eat it as soon as you pour the sauce over it........
Pat dry fish fillet and season as you like. I prefer Old Bay on my fish with a little Salt. This time I sprinkled with Thyme also.
Melt a stick of real Butter.
Coat fillet with Flour.
Pan fry both sides till golden brown crust.
Remove fish, reserve Butter.
De-glaze with Lea & Perrins and Lemon Juice.
Pour over the fish and eat immediately.
Very quick and easy and one of my favorite ways to eat fish. Have everything else on the table and waiting as you want to eat it as soon as you pour the sauce over it........
Page 4 of 11
Popular
Back to top
Follow TigerDroppings for LSU Football News