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Stadium Rat
Member since Jul 2004
7279 posts

re: TD Recipe Collection 8th Edition (with links)
Chili Gravy

1/4 cup lard or vegetable oil
1/4 cup all-purpose flour
1/2 teaspoon black pepper
1 teaspoon kosher salt
1 teaspoon powdered garlic
2 teaspoon ground cumin
1/2 teaspoon dried oregano
2 tablespoons chili power
2 cups beef broth, chicken broth or water

Heat the oil in a skillet over medium-high heat. Stir in the flour and continue stirring for 3 to 4 minutes, or until it makes a light brown roux.

Add the black pepper, salt, powdered garlic, ground cumin, dried oregano and chili powder and continue to cook for 1 minute, constantly stirring and blending ingredients. Add broth or water, mixing and stirring until the sauce thickens. Turn heat to low and let sauce simmer for 15 minutes. Add water to adjust the thickness.

Yield: 2 cups
Preparation time: 20 minutes


Member since Jul 2008
39811 posts

re: TD Recipe Collection 8th Edition (with links)

A Really Good Mignonette Sauce For Oysters

This is excellent. Right up there with the Peche recipe.

1 cup good red wine vinegar
1 medium shallot, finely minced
1/4 t fresh cracked black pepper
1/4 t good salt (I used a pink Hymalayan salt)

Mix and use 1/4 t on a raw oyster. Excellent.

Stadium Rat
Member since Jul 2004
7279 posts

re: TD Recipe Collection 8th Edition (with links)
Pork Neck Bone Fricassée

"A fricassée is a classic French cooking method, and the Cajun interpretation is a spicy stew (much thicker than a gumbo) with lots of meaty flavors. There are many versions with chicken, meatball, and even wild game showing up frequently on Acadiana tables."

4 Tbs vegetable oil
2 cups diced yellow onion
2 cups diced green bell pepper
2 cups diced celery
2 Tbs minced garlic
½ cup chopped flat-leaf parsley
3 lbs pork neck bone, cut into 2-inch pieces
1 lb chopped andouille sausage
1 lb smoked pork sausage
12 cups chicken stock, plus water if needed
½ Tbs cayenne
1 Tbs cajun Seasoning Blend
1 cup dark roux, plus more if needed
Kosher salt and freshly ground black pepper to taste
dash of hot sauce
8 cups cooked long-grain white rice, for serving
1 cup diced green onion tops

1. In a large cast-iron pot with a lid over medium-high heat, add the oil. Once sizzling hot, add the onion, bell pepper, and celery. Sauté until the onions turn translucent, about 5 minutes. Add the garlic and parsley, and stir until combined. Add the pork neck meat and sauté just until the pork and the vegetables begin to brown, about 8 minutes. Add the sausages. Add enough chicken stock to the pot to cover all the meat and vegetables, and scrape the bottom to loosen the brown bits of flavor.

2. Season with cayenne and Cajun seasoning and stir to combine. Add the roux and stir. Bring the pot to a boil and then lower the heat to a simmer. Cover the pot and let it cook for 2 hours.

3. Uncover and skim the surface of any excess oil. Taste the gumbo and if you prefer it thinner, add more stock or water. If you prefer it thicker, add more roux. Add salt and pepper to taste. Cover the pot and simmer for 30 minutes longer.

4. Sample the finished dish and add a dash of hot sauce if you like it spicier. Ladle the stew into large bowls over a mound of rice and garnish with diced green onion tops.

Servings: 8
This post was edited on 3/24 at 8:06 am

Red Stick
Member since Sep 2006
730 posts

re: TD Recipe Collection 8th Edition (with links)
Thanks for all of your work, it is truly impressive!
I made the 'My Take on Prudhomme's BBQ Shrimp' last night and it was fantastic.

I have been wanting to make a cookbook of my own for a while to pass down my family's recipes to my daughter.

Did you use a certain program to create/organize the collection? I searched MS Word and found two templates, but cant seem to grasp how to use them. I was hoping to find something a little easier to manage.
This post was edited on 3/25 at 7:49 am

Stadium Rat
Member since Jul 2004
7279 posts

re: TD Recipe Collection 8th Edition (with links)

Did you use a certain program to create/organize the collection?
I have been using Living Cookbook for a few years now and I'm pretty pleased with it. But you have to find the program that's right for you.

LC is kind of like a Windows interface but I find it easy to add recipes from the internet.

Red Stick
Member since Sep 2006
730 posts

re: TD Recipe Collection 8th Edition (with links)
Cool, thanks man. I will check it out.

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Member since Jul 2008
39811 posts

re: TD Recipe Collection 8th Edition (with links)
Will do it for a guest Friday night.

Member since Jul 2008
39811 posts

re: TD Recipe Collection 8th Edition (with links)

Stadium Rat
Member since Jul 2004
7279 posts

re: TD Recipe Collection 8th Edition (with links)

Why did you bump a stickied thread?

On the other hand, how'd your meal turn out Friday?

Member since Jul 2008
39811 posts

re: TD Recipe Collection 8th Edition (with links)
I was on the "new test run board" and it wasn't stickied bad. Friday's supper was excellent.

Member since Oct 2011
106802 posts

re: TD Recipe Collection 8th Edition (with links)
The Prime Rib, or Standing Rib Roast, is the king of the roasts.

You can usually find a "choice" grade Prime Rib at your local butcher shop and some supermarkets. Higher end markets will usually carry some "prime" grade Prime Ribs around the holidays. Beware of frozen Prime Ribs. Unfortunately, some purveyors buy Prime Ribs in the off-season and freeze them for up to 10 months.

The roast should not be left out for hours to bring it to room temperature because some bacteria leave behind toxic proteins when they multiply (e.g. staph) that can't be cooked away

Other Guides
There are a number of recipes/guides for cooking Prime Rib that already exist. Unfortunately, we have found that they suffer from one or more of the following three shortcomings. One, they do a reasonable good job on small roasts (e.g. 2 ribs), but ruin large roasts (e.g. 4-7 ribs). Two, they do not correctly account for carryover cooking which leads to an imprecise result. Three, they suggest leaving your roast out for up to ten hours beforehand, which is incredibly unsafe.

What You Will Need
Cooking tools:

A roasting pan (wider than the roast)
A roasting rack
An oven safe probe thermometer (recommended) or quick read thermometer
Ingredients for roast:

Standing rib roast, cold
Room temp butter (quantities below)
Freshly ground black pepper (quantities below)
Herbs, your preference, e.g. Herbs de Provence (quantities below)
Salt (quantities below)
Ingredients for au jus:

Beef stock (quantities below)
Flour (quantities below)
Pan drippings (quantities below)
Ingredient Amounts:
Ingredient Prime Rib Size
3 ribs 4 ribs 7 ribs
butter (oz) 3 4 8
pepper (tbsp) 1 1 1/2 3
herbs (tsp) 1 1/2 2 4
salt (tbsp) 2 1/2 3 6
beef stock, low sodium (oz) 6 8 16
flour (tbsp) 1/3 1/2 1
drippings (cups) 1/4 1/3 1/2

Quick Directions
We will explain the following steps in depth, but here is a quick summary:

Choose an appropriately sized roast (2 people per rib). Choose amount of dry aging based on preference and doneness. Recommendation: Rare - 50 days, Medium-Rare - 30 days, Medium - Fresh (no aging). Have your butcher bone and tie the roast for easy slicing or french and tie the roast if serving on the bone.
Mix soft room temp butter, pepper, and herbs. Remove roast from fridge and cover the entire roast with the mixture. Now sprinkle the salt all over the roast, but use a very light application over the ribs and ends.
Put roast on roasting rack and place in roasting pan. Insert roast into a pre-heated 450°F oven. The cooking time of this phase depends on the size: 30 minutes for 3-4 ribs and 45 minutes for 7 ribs.
Turn the oven down to 250°F and cook the roast for another 30 minutes.
Remove roast from oven, but do not turn off. After a 30 rest, return the roast back to oven.
The roast needs to cook at 250°F until the center of the roast is 15°F below the target temperature: 110°F for rare, 115° for medium-rare, 125°F for medium (carryover cooking will add 15°F to these). The easiest way to determine this is to use a probe to monitor the internal temperature. Alternatively, you can use a quick read thermometer to occasionally measure the temperature. The center will cook ~1°F every two minutes. (I.e., if you have 20 degrees to go, then you need about 40 minutes.) (This step typically takes about 60-90 minutes for rare, 70-100 minutes for medium-rare and 90-120 minutes for medium.)
Remove the roast from the oven, wrap in foil and let it rest for 30 minutes. Remove the roast from foil and let it rest another 15 minutes. Make an au jus from the pan drippings (as described in this guide).
Slice the rib as desired and plate. Serve with au jus.

Stadium Rat
Member since Jul 2004
7279 posts

re: TD Recipe Collection 8th Edition (with links)
We've had plenty of threads about how to cook a big pot of shrimp, but very few, if any, about a small stove top boil. I found this recipe at

Stovetop Boiled Shrimp

If you plan to boil shrimp in your kitchen, the most important tool is a powerful vent over the stove. No kidding: The spicy boiling water will have you coughing in no time unless you can vent it away.

Here is how I do it at home. I am giving the brand name here because spice mixes vary, particularly when it comes to heat and salt. I use Zatarain's because it is both salty and hot, so I see no reason to add additional salt or cayenne.

I like to use a combination of powered and liquid seasoning as well as a bag of the whole seasoning. (I think I like those bags of whole seasoning because they remind me of my father, who was an expert shrimp boiler.)

I do like my shrimp spicy. If you don't, cut down on the liquid concentrate.

4 quarts water
5 Tbs Zatarain's powdered Complete Crawfish, Shrimp and Crab Boil
2 Tbs Zatarain's Concentrated Shrimp & Crab boil
1 bag of Zatarain's Crawfish, Shrimp & Crab Boil in Bag
2 lemons, quartered
1 medium onion, quartered
1 head garlic, cut in half
4 lbs head-on medium shrimp
8 to 10 new potatoes, if desired
4 1/2 ears of frozen corn on the cob
3 cups ice

1. Fill pot with enough water to cover shrimp and vegetables. Add seasoning. If boiling potatoes and corn, add those now, cover and bring to a full, rolling boil. Add shrimp, cover, bring back to a full boil and allow to boil for 3 to 5 minutes. Look for shrimp to rise to the top of the pot. Look for a separation of the shell from the shrimp. As soon as you see that separation, turn heat off.

2. Top with a few cups of ice. Stir. Allow shrimp to soak in seasoned water for 20 to 30 minutes, tasting every 10 minutes or so until just right.

Source: Times-Picayune

Member since Jul 2008
39811 posts

re: TD Recipe Collection 8th Edition (with links)
A Nice Avocado and Tomato Salad For Summer

2 avocados, diced
1 medium fresh tomato, diced
3 T minced sweet onion
3 T seasoned rice vinegar
1/4 t each good salt and fresh black pepper

Mix well and chill for 15 minutes. Excellent.

Stadium Rat
Member since Jul 2004
7279 posts

re: TD Recipe Collection 8th Edition (with links)
Grilled Crabs

You may never boil them again.

Remove the top shells and clean the crabs. Season with lemon pepper and place on the grill (low heat) bottom down. Squeeze butter on top and cook for 15 minutes. Flip the crabs and cook for 5 minutes. Flip crabs again, squeeze more butter, and cook for an additional 10 minutes. Serve with melted garlic butter
This post was edited on 12/27 at 10:41 am

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Friendswood, Tx
Member since Oct 2015
8 posts

re: TD Recipe Collection 8th Edition (with links)
Can someone download the PDF version of the Recipe Collection and email it to me @ I am on a work computer and it is blocking me from downloading it.
Thanks in advance!


Stadium Rat
Member since Jul 2004
7279 posts

re: TD Recipe Collection 8th Edition (with links)

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Mississippi St. Fan
Home on the range
Member since Nov 2010
9385 posts

re: TD Recipe Collection 8th Edition (with links)
Chicken Tikka Masala

5-6 Chicken thighs, remove skin and cut into 2 inch pieces. It will shrink while cooking and post cooking size will be appx. 1 inch

8 oz. plain yogurt
1 1/2 teaspoon lime or lemon juice
2 Tablespoons Garam Masala spice
1 1/2 teaspoon salt
1 teaspoon black pepper
1/2 Tablespoon ground fresh ginger
1/4 teaspoon ground cayenne pepper

Marinade under refrigeration for 2 hours minimum to overnight.


2 Tablespoons unsalted butter
1 Tablespoon vegetable oil
2 cloves garlic, minced
1 1/2 teaspoons ground fresh ginger
1 Large onion julienned
1 Tablespoon tomato sauce
2 teaspoons smoked paprika
1 1/2 teaspoons garam masala spice
1 Can tomato sauce
1 Tablespoon red wine vinegar
3/4 cup heavy cream

Melt butter and oil in sauté pan. Add onions, garlic and ginger and sauté until the onions are translucent. Add tomato sauce, tomato paste, paprika and garam masala. Cook at medium heat for 2-3 minutes, then add red wine vinegar and hold at low heat until chicken is cooked and ready to add.

Cook the marinade coated chicken on a pre-heated broiler pan under high heat, turning often until the liquid rendered by the chicken cooks away and the chicken browns.

Reheat the sauce, add the heavy cream, stir until sauce is consistent and add the chicken. Fold sauce until chicken is coated.

Serve over cooked basmati rice. Garnish with chopped green onion tops or chopped fresh parsley.

Stadium Rat
Member since Jul 2004
7279 posts

re: TD Recipe Collection 8th Edition (with links)
Kajungee's Cucumber Mint Salad

1 large cucumber
1 small onion, chopped fine
1 tablespoon fresh mint, chopped
1/4 cup white wine vinegar
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon lemon pepper seasoning

Peel cucumber and chop into 1/4-inch cubes.

Combine all ingredients in bowl and mix.

Kajungee's Sauce for Fish

4 Tbs butter
1 small clove garlic, finely minced
2 Tbs lemon juice
1 tsp lemon zest
2 tsp capers, drained and rinsed, chopped
1 tsp fresh chopped parsley

In a small skillet over low heat, melt butter; add garlic, lemon juice, zest, and capers. Simmer for 30 seconds. Stir in parsley. Remove from heat.

Kajungee's Cold Crabmeat Dip

1 lb lump crab meat
1 8 oz. package cream cheese
1 cup mayonnaise
1/2 cup sour cream
1/2 teaspoon Old Bay seasoning
1 tablespoon Worcestershire
1/4 teaspoon Tabasco sauce
Juice of 1 Lemon
dash of cayenne pepper
salt to taste
3 cloves garlic, pressed
Cocktail Sauce
Chopped green onions

Soften cream cheese and combine with mayonnaise, sour cream, Tabasco, Worcestershire, cayenne, salt, garlic, lemon and Old Bay seasoning.

Gently add half the crabmeat. Spread mixture on serving dish. Top with remaining crabmeat then top with cocktail sauce and green onions .

Kajungee's Oreo Cookie Balls

This is where its at.

1 large package Oreo cookies, crushed
1 large bar of Cream Cheese - room temperature
White chocolate for dipping (white almond bark is OK)

Using your food processor, finely crush the Oreo cookies until they are powder fine.

Thoroughly blend in the softened cream cheese.

Roll this Oreo mixture into small bite size balls.

Microwave the white chocolate - watch closely and don't over do it, or it will burn.

Dip each ball into the melted white chocolate and place on wax paper to harden.

This post was edited on 10/15 at 9:35 am

Stadium Rat
Member since Jul 2004
7279 posts

re: TD Recipe Collection 8th Edition (with links)


2 cups Semolina flour (you can use AP if you like)
2 (large) eggs
1/2 tsp kosher salt
2 Tbs Olive Oil
2 Tbs water (added as needed)

Salsa di Pomodoro - a very thick marinara sauce.

Tomatoes - 28 ounce. This is not a cheap dish. Fresh or canned - Buy good tomatoes. The sauce is worth it.
Small can of Tomato Paste
Onions - I used three. Chopped - the measure was a little over a cup.
Garlic - two cloves, minced
Olive oil - 2 Tablespoons - for sauté use
Basil - Two Tablespoons fresh
Oregano - one Tablespoon (dried)
Sugar - 1 teaspoon
Salt - 1/2 teaspoon
Black pepper - 1 teaspoon

Meat filling:

2 Tbs olive oil
1/2 lb Ground Round
Butter - 2 Tablespoons for cooking beef and chicken liver
1 or 2 Chicken Livers
1/2 cup chopped onions
1 clove minced garlic
6 oz fresh spinach, chopped
1/4 cup parmesan cheese fine shred
1 Tbs heavy cream
1 egg - beaten
1 tsp oregano
Salt & pepper to taste

Besciamella Sauce

2 Tbs butter
2 Tbs Flour
1/2 cup milk
1/2 cup heavy cream
1 tsp salt
1/4 tsp black pepper

To make the pasta:

1. Mound semolina, make a well of flour on work surface and add eggs salt and oil to well.

2. Slowly pull the flour into the well with your fingers or a fork to incorporate ingredients. Add water as needed to make the pasta dough ball. It will most likely take the full 2 Tablespoons of water. It looks like this when properly mixed.

3. The pasta must be thoroughly kneaded to develop the gluten in the flour. The more kneading, the more tender the pasta will be. With the dough on the work surface, press the ball down firmly with the heel of the palm to compress and stretch it. Then fold the dough back over onto the pressed area and repeat again and again for 10 minutes. The ball will get firm and shiny.

4. Wrap the ball in plastic wrap and rest it for 40 minutes, while you work the rest of the dish. The pasts will be made toward the end of the preparation, just before filling it.

5. As a note - Pasta dough may be stored in the fridge for a few days. It may be made and dried to allow for several weeks storage in a plastic bag in the pantry. We only used half of this pasta dough. The second half was stored in the refrigerator for making Fettuccine al Burro on Monday night.


1. Sauté onions and garlic in Olive Oil until translucent.

2. Crush the tomatoes - just do it with your hands. The wife is an excellent by hand tomato crusher.

3. Add tomatoes to the vegetables in the sauté pan with the can of tomato paste, basil, oregano, sugar, salt and black pepper.

4. Cook covered at a slow simmer (low heat so as to not burn the sauce) for 30 - 40 minutes, stir occasionally as it wants to stick as it gets thick.

5. The Salsa di Pomodori is intended to be thick and rich in color and flavor.

Meat filling:

1. Sauté onions in olive oil and add chopped spinach.

2. Cook the spinach until it is dry and starts trying to stick to the sauté pan.

3. Set aside the vegetables. There will be a lot less than you had when you started.

4. Cook ground round in a Tablespoon of butter with a little salt and pepper.

5. Add the cooked beef to the bowl with vegetables.

6. Sauté the chicken liver in butter with a little black pepper. This doesn't seem like much chicken liver, but the flavor helps make the dish. Sauté the liver until firm. Chop and add to bowl.

7. Leave the chopped liver pieces big enough to not get lost in the stuffing.

8. add the meats to the bowl:

9. Add shredded parmesan, the egg and a tablespoon of heavy cream. Mix well. Taste for seasoning and set aside.

Besciamella Sauce

1. Add the flour to 2 Tablespoons melted butter in sauté pan

2. Cook the flour four minutes. Do not brown the flour. This is a blond sauce.

3. Add milk and heavy cream to the blond roux and stir with a whisk until a thick heavy cream sauce forms.

5. Taste and season with salt and pepper. set aside.

Making Cannelloni wrappers

1. Finally, we return to the pasta dough, which is now a glossy, workable consistency.

2. We processed the dough through our pasta machine, several times on setting 7, folding and re-running the dough maybe four or six times, then taking it one number at a time, until we had the machine set on number 1, which is very thin pasta.

3. After processing, we cut the sheets into 4 by 6 inch pieces and placed on clean towels before cooking them off. The best way to handle them is to allow them to dry out for a few minutes, then precook the sheets in boiling salted water.

4. After two our three minutes of cooking they were removed and placed back on towels for the next step. You know it is thin pasta when you can see the stripes on the towel through the pasta.

Time to assemble the Cannelloni

1. Place a thin layer of Salsa di Pomodori on the bottom of a lightly oiled casserole.

2. Portion out the meat filling on the pasta - it doesn't take much - balance of flavor and all.

3. Roll the cannelloni tubes and place them in the casserole. Cover with Besciamella.

4. Then top with Salsa di Pomodori and the parmesan.

5. Into oven at 375 f for 20-30 minutes, until bubbly hot.

Original photo recipe at LINK /

Source: MeridianDog

Stadium Rat
Member since Jul 2004
7279 posts

re: TD Recipe Collection 8th Edition (with links)
Homemade Chili Mix by Zappas Stache

Since its chili making season, I figured I would post my chili mix recipe. Making your own fresh mix is the best way to elevate your chili game. It really makes a significant difference in the taste.

I buy my dried peppers at the grocery store, usually the Fiesta near me as they have a huge selection of dried peppers. I use an old coffee grinder to grind the peppers and then mix as follows:

8 tbl Ancho
11 tbl Cascabel
4 tbl Arbol
4 tbl Chipotle
2 tbl Pasilla
2 tbl New Mexico
2 tbl granulated garlic
3 tbl fresh oregano chopped
2 tbl cumin
2 tbl smoked paprika

This make about 1 1/2 cups by volume of chili mix which is way more than I use in a typical 12 serving batch. I can't say exactly how much I put in my chili but I do put a few tablespoons in at the start and again midway through cooking. About 10 minutes before flame out I taste and add whatever amount more I feel like the batch needs and salt to taste. I put the leftover powder in the freezer and will use it in another chili if I make one within a month of the grind. Otherwise, I will grind a new batch as peppers lose a lot of flavor really quick....which is why store bought mixes are so-so.

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