- 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: TD.com Recipes and Recipe Book Thread
Posted on 4/30/12 at 3:25 pm to iluvdatiger
Posted on 4/30/12 at 3:25 pm to iluvdatiger
GARLIC SOUP
This recipe came from a coworker who won "Best Main Dish" at our company christmas pot-luck luncheon.
3 tablespoons butter
4 or more large cloves garlic
3 tablespoons flour
2 cans 10 3/4 oz condensed chicken broth
2 cups half and half
salt to taste
dash of paprika
1 egg
parsley
In a 2 or 3 qt pan, melt butter over medium heat. Add Garlic and cook, stirring, until soft but not browned about 2 minutes. Stir in flour nad cook until bubbly about 1 minute. Gradually stir in broth and bring to a boil, stirring often.
Stir in half-and-half and paprika until steaming, DO NOT BOIL. Season to taste with salt. In a small bowl, beat egg lightly stir a small amount of the hot soup into egg. Regurn egg mixture to pan, stirring constantly. Heat to steaming. Immediately ladle soup into bowls and garnish with parsley.
NOTES: You can use regular chicken broth and add 2 or 3 chicken bullion cubes. For thicker richer soup, use heavy cream or heavy cream AND half-and-half. you could also use more garlic.
-iluvdatiger
This recipe came from a coworker who won "Best Main Dish" at our company christmas pot-luck luncheon.
3 tablespoons butter
4 or more large cloves garlic
3 tablespoons flour
2 cans 10 3/4 oz condensed chicken broth
2 cups half and half
salt to taste
dash of paprika
1 egg
parsley
In a 2 or 3 qt pan, melt butter over medium heat. Add Garlic and cook, stirring, until soft but not browned about 2 minutes. Stir in flour nad cook until bubbly about 1 minute. Gradually stir in broth and bring to a boil, stirring often.
Stir in half-and-half and paprika until steaming, DO NOT BOIL. Season to taste with salt. In a small bowl, beat egg lightly stir a small amount of the hot soup into egg. Regurn egg mixture to pan, stirring constantly. Heat to steaming. Immediately ladle soup into bowls and garnish with parsley.
NOTES: You can use regular chicken broth and add 2 or 3 chicken bullion cubes. For thicker richer soup, use heavy cream or heavy cream AND half-and-half. you could also use more garlic.
-iluvdatiger
1
Posted on 4/30/12 at 3:45 pm to iluvdatiger
BLACK-EYED PEA AND ARTICHOKE DIP
This dip won me an award for "Best Appetizer" at our company potluck luncheon! Make this for parties and I promise there won't be any left.
2 (14-ounce) cans black-eyed peas drained & rinsed
2 (14-ounce) cans artichoke hearts, chopped & drained
2 medium onions, finely chopped
4 tablespoons parmesan cheese, grated
1 cup mayo
1 cup sour cream
2 packets buttermilk ranch dressing mix
2 cups grated mozzerella, divided
Preheat oven to 350 degrees. Mix all except 1 cup mozzarella, pour into 9"x13" baking dish, and top with remaing mozzarella. Bake until heated through and bubbly. Serve with scoop style corn chips.
NOTES: for a smaller group, this recipe can be halved and put into a 9-inch pie plate for baking.
-iluvdatiger
This dip won me an award for "Best Appetizer" at our company potluck luncheon! Make this for parties and I promise there won't be any left.
2 (14-ounce) cans black-eyed peas drained & rinsed
2 (14-ounce) cans artichoke hearts, chopped & drained
2 medium onions, finely chopped
4 tablespoons parmesan cheese, grated
1 cup mayo
1 cup sour cream
2 packets buttermilk ranch dressing mix
2 cups grated mozzerella, divided
Preheat oven to 350 degrees. Mix all except 1 cup mozzarella, pour into 9"x13" baking dish, and top with remaing mozzarella. Bake until heated through and bubbly. Serve with scoop style corn chips.
NOTES: for a smaller group, this recipe can be halved and put into a 9-inch pie plate for baking.
-iluvdatiger
Posted on 5/1/12 at 10:05 pm to iluvdatiger
Quinoa Patties-link is below
Whole Living, May 2011
Yield
Makes 12 patties .Add to Shopping List
Ingredients
2 1/2 cups cooked quinoa, room temperature
4 large eggs, beaten
1/2 teaspoon fine-grain sea salt
1/3 cup finely chopped fresh chives
1 onion, finely chopped
1/3 cup freshly grated Parmesan or Gruyere cheese
3 cloves garlic, finely chopped
1 cup whole-grain bread crumbs, plus more if needed
1 tablespoon extra-virgin olive oil
Directions
1.Combine the quinoa, eggs, and salt in a medium bowl. Stir in the chives, onion, cheese, and garlic. Add the bread crumbs, stir, and let stand for a few minutes. Form mixture into twelve 1-inch thick patties. (Add more breadcrumbs if the mixture is too wet; add water if too dry.) Mixture can be kept covered in the refrigerator for up to 2 days.
2.Heat oil in a large, heavy skillet over medium-low heat. Working in batches, add patties, cover, and cook until bottoms are deeply browned, about 7 to 10 minutes. Increase heat to medium if there is no browning after 10 minutes and continue to cook until patties are browned. Flip patties with a spatula and cook the second sides until golden, about 7 minutes. Remove from skillet and cool on a wire rack. Repeat with remaining patties.
LINK
Whole Living, May 2011
Yield
Makes 12 patties .Add to Shopping List
Ingredients
2 1/2 cups cooked quinoa, room temperature
4 large eggs, beaten
1/2 teaspoon fine-grain sea salt
1/3 cup finely chopped fresh chives
1 onion, finely chopped
1/3 cup freshly grated Parmesan or Gruyere cheese
3 cloves garlic, finely chopped
1 cup whole-grain bread crumbs, plus more if needed
1 tablespoon extra-virgin olive oil
Directions
1.Combine the quinoa, eggs, and salt in a medium bowl. Stir in the chives, onion, cheese, and garlic. Add the bread crumbs, stir, and let stand for a few minutes. Form mixture into twelve 1-inch thick patties. (Add more breadcrumbs if the mixture is too wet; add water if too dry.) Mixture can be kept covered in the refrigerator for up to 2 days.
2.Heat oil in a large, heavy skillet over medium-low heat. Working in batches, add patties, cover, and cook until bottoms are deeply browned, about 7 to 10 minutes. Increase heat to medium if there is no browning after 10 minutes and continue to cook until patties are browned. Flip patties with a spatula and cook the second sides until golden, about 7 minutes. Remove from skillet and cool on a wire rack. Repeat with remaining patties.
LINK
Posted on 5/3/12 at 11:31 am to Gris Gris
Chocolate Toffee Bars
1/2 cup butter or margarine, melted
1 3/4 cup crushed chocolate teddy grahams
1 1/4 cup almond brickle chips (found near the choc. chips)
6 English toffee candy bars (like Heath), crushed
1 cup semisweet chocolate chips
1 cup chopped pecans
1/2 chipped walnuts
1 14 oz. can sweetened condensed milk
Line a 13 x 9 baking pan with aluminum foil allowing the foil to extend over the ends of the pan. Spray with Pam or use the new Reynolds non stick foil. Pour melted butter into pan. Sprinkle crushed choc. teddy grahams in bottom of the pan, press firmly and bake at 325 for 5 minutes.
Layer almond brickle chips and next 4 ingredients over crust in pan. Press layers down firmly. Pour condensed milk evenly over top. Bake at 325 for 30 minutes or until edges are lightly browned. Cool completely in pan. Lift foil out of pan. Cut cookie into bars. Makes about 2 dozen depending on the size you wish them to be. Very rich.
1/2 cup butter or margarine, melted
1 3/4 cup crushed chocolate teddy grahams
1 1/4 cup almond brickle chips (found near the choc. chips)
6 English toffee candy bars (like Heath), crushed
1 cup semisweet chocolate chips
1 cup chopped pecans
1/2 chipped walnuts
1 14 oz. can sweetened condensed milk
Line a 13 x 9 baking pan with aluminum foil allowing the foil to extend over the ends of the pan. Spray with Pam or use the new Reynolds non stick foil. Pour melted butter into pan. Sprinkle crushed choc. teddy grahams in bottom of the pan, press firmly and bake at 325 for 5 minutes.
Layer almond brickle chips and next 4 ingredients over crust in pan. Press layers down firmly. Pour condensed milk evenly over top. Bake at 325 for 30 minutes or until edges are lightly browned. Cool completely in pan. Lift foil out of pan. Cut cookie into bars. Makes about 2 dozen depending on the size you wish them to be. Very rich.
Posted on 5/11/12 at 12:35 am to Gris Gris
Can someone answer this question for me:
Does a book actually come out or do you have to print it out and then get it bound together?
I really am asking. I'd like a copy of this book.
Does a book actually come out or do you have to print it out and then get it bound together?
I really am asking. I'd like a copy of this book.
Posted on 5/17/12 at 1:01 pm to la_birdman
quote:
print it out and then get it bound together
Posted on 5/26/12 at 11:47 pm to yankeeundercover
Thanks yankee!
Posted on 5/31/12 at 2:26 pm to Winkface
Low Fat Ooey Gooey Cake:
Bottom Layer:
1 (18 oz.) package yellow cake mix
1/2 cup reduced fat buttermilk
1 egg, lightly beaten
1 tbs. canola oil
Filling:
1 (8 oz.) reduced fat/Neufchâtel cream cheese
3/4 cup confectioner's sugar
1/4 cup plain low fat (2%) Greek yogurt
1 egg, room temperature
1 tsp. vanilla extract
1 tsp. melted butter
Directions:
-Preheat oven to 350 F. Spray a 9 x 9 baking dish with nonstick spray.
-Place cake mix in a bowl
-Wisk together the buttermilk, egg, & oil in a small bowl until blended. Add the buttermilk mixture to the cake mic, stirring until just blended. Pat mixture into baking dish.
-Beat cream cheese until smooth. Beat in sugar, yogurt, egg, vanilla, & butter. Spread over cake mixture. Bake in oven 40-50 minutes. You want the center to be a little gooey so not do overbake!
Bottom Layer:
1 (18 oz.) package yellow cake mix
1/2 cup reduced fat buttermilk
1 egg, lightly beaten
1 tbs. canola oil
Filling:
1 (8 oz.) reduced fat/Neufchâtel cream cheese
3/4 cup confectioner's sugar
1/4 cup plain low fat (2%) Greek yogurt
1 egg, room temperature
1 tsp. vanilla extract
1 tsp. melted butter
Directions:
-Preheat oven to 350 F. Spray a 9 x 9 baking dish with nonstick spray.
-Place cake mix in a bowl
-Wisk together the buttermilk, egg, & oil in a small bowl until blended. Add the buttermilk mixture to the cake mic, stirring until just blended. Pat mixture into baking dish.
-Beat cream cheese until smooth. Beat in sugar, yogurt, egg, vanilla, & butter. Spread over cake mixture. Bake in oven 40-50 minutes. You want the center to be a little gooey so not do overbake!
Posted on 6/11/12 at 9:20 pm to Winkface
Paleo Bacon Tomato Sliders
Ingredients:
1-2 Tomatoes
1 yellow onion
3 slices of thick cut bacon
Monterey Jack Cheese
Salt
Pepper
Slice tomatoes, lightly salt, and place between two double layers of paper towels. Let sit for 20 minutes.
Slice yellow onion and separate into rings.
Take the bacon and slice into one inch strips.
After the tomato slices have dried for 20 minutes, remove paper towels and place onto a greased cookie sheet. Place one onion ring on top of each tomato slice, and place one piece of bacon on top the the onion ring. Sprinkle a little black pepper on top of the bacon. Pepper grinder is better (of course).
Place cookie sheet into cold oven and set temp for 400 degrees and time for 20 minutes.
Meanwhile drink a beer, and cut jack cheese into thin strips. Shred cheese if you prefer.
Once the 20 minute timer goes off, put the sheet out and place cheese on top of your "sliders." Cook for another 5 minutes.
Rest for 5 minutes. Enjoy
Ingredients:
1-2 Tomatoes
1 yellow onion
3 slices of thick cut bacon
Monterey Jack Cheese
Salt
Pepper
Slice tomatoes, lightly salt, and place between two double layers of paper towels. Let sit for 20 minutes.
Slice yellow onion and separate into rings.
Take the bacon and slice into one inch strips.
After the tomato slices have dried for 20 minutes, remove paper towels and place onto a greased cookie sheet. Place one onion ring on top of each tomato slice, and place one piece of bacon on top the the onion ring. Sprinkle a little black pepper on top of the bacon. Pepper grinder is better (of course).
Place cookie sheet into cold oven and set temp for 400 degrees and time for 20 minutes.
Meanwhile drink a beer, and cut jack cheese into thin strips. Shred cheese if you prefer.
Once the 20 minute timer goes off, put the sheet out and place cheese on top of your "sliders." Cook for another 5 minutes.
Rest for 5 minutes. Enjoy
Posted on 7/2/12 at 8:11 am to Patrick O Rly
thank you so much
Posted on 7/3/12 at 7:43 pm to Winkface
Made the taco soup recipe on page 14 last night, was not the best
Posted on 7/4/12 at 6:24 am to Hulkklogan
Posted on 7/7/12 at 9:11 am to la_birdman
quote:
Does a book actually come out or do you have to print it out and then get it bound together?
This is the book that came out for me:
Posted on 7/9/12 at 1:50 am to Stadium Rat
Where did you take it to get that done? Kinko's?
Also where did you get the cover?
That looks good.
Also where did you get the cover?
That looks good.
Posted on 7/19/12 at 9:54 am to Winkface
Any idea when you're going to compile the 5th Edt?
Posted on 7/27/12 at 2:50 pm to yankeeundercover
This is a version of emeril's Alfredo pasta
I pack sausage
3 chicken breasts
2 cups heavy cream
1 cup whole milk
4 tablespoons butter
I container digorno Parmesan cheese(shredded)
Emeril's original essence
Crushed red pepper
Worcestershire sauce
Garlic
Onion
The seasonings vary based on your taste
Cut up chicken breasts. Place in bowl and liberally cover in essence. Heat some olive oil in pan place chicken in pan and cook all the way through. In a separate saucepan place some olive oil and begin saluting onions. Add sliced sausage. Cook until sausage is cooked. Add garlic, crushed red pepper ,and a couple shakes Worcestershire sauce.... Cook about one minute. Add heavy cream, milk, and butter. Heat the sauce until it is a light simmer. Add cheese( you will have to stir constantly. Last add the chicken and as much of the juices from the chicken as u would like.(the juices should be orange in color from seasoning) last serve over pasta of your choosing
I pack sausage
3 chicken breasts
2 cups heavy cream
1 cup whole milk
4 tablespoons butter
I container digorno Parmesan cheese(shredded)
Emeril's original essence
Crushed red pepper
Worcestershire sauce
Garlic
Onion
The seasonings vary based on your taste
Cut up chicken breasts. Place in bowl and liberally cover in essence. Heat some olive oil in pan place chicken in pan and cook all the way through. In a separate saucepan place some olive oil and begin saluting onions. Add sliced sausage. Cook until sausage is cooked. Add garlic, crushed red pepper ,and a couple shakes Worcestershire sauce.... Cook about one minute. Add heavy cream, milk, and butter. Heat the sauce until it is a light simmer. Add cheese( you will have to stir constantly. Last add the chicken and as much of the juices from the chicken as u would like.(the juices should be orange in color from seasoning) last serve over pasta of your choosing
Posted on 7/31/12 at 8:30 pm to MrsWiggles
French Fries
(double fry method)
1 large Idaho potato
4 cups of Canola oil in a proper sized pot
Kosher or sea salt
Heat the oil to 300 degrees. Slice the potato into 1/4 inch wide fries. Soak in ice water while the oil heats, then drain well. Fry in uncluttered batches until the fries are translucent. Remove to a wire rack and arrange to cool without stacking on top of each other.
Once cool, crank the oil to 380 or a bit higher, drop in the fries in two separate batches and fry until golden and crisp...about one to two minutes. Drain on the rack and salt to taste. Eat immediately. This will serve two. Great with a Bearnaise. Also, replace a cup of Canola with a cup of duck fat....money.
(double fry method)
1 large Idaho potato
4 cups of Canola oil in a proper sized pot
Kosher or sea salt
Heat the oil to 300 degrees. Slice the potato into 1/4 inch wide fries. Soak in ice water while the oil heats, then drain well. Fry in uncluttered batches until the fries are translucent. Remove to a wire rack and arrange to cool without stacking on top of each other.
Once cool, crank the oil to 380 or a bit higher, drop in the fries in two separate batches and fry until golden and crisp...about one to two minutes. Drain on the rack and salt to taste. Eat immediately. This will serve two. Great with a Bearnaise. Also, replace a cup of Canola with a cup of duck fat....money.
Posted on 8/2/12 at 10:14 am to OTIS2
Ok, seriously, I want to print out a copy of this and get it bound at kinkos, but I want the most up to date version.. we really need to get on this Wink...
This post was edited on 8/2/12 at 10:15 am
Posted on 8/2/12 at 10:50 am to yankeeundercover
If a bunch of people really want me to update it, then I'll get started on it. I figured there weren't enough new recipes yet.
Posted on 8/2/12 at 11:55 am to Winkface
There's ~20...? Right? 
Page 5 of 8
Back to top
Follow TigerDroppings for LSU Football News