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re: TD.com Recipes and Recipe Book Thread
Posted on 8/3/12 at 10:19 pm to yankeeundercover
Posted on 8/3/12 at 10:19 pm to yankeeundercover
dp
This post was edited on 8/4/12 at 12:32 am
0
Posted on 8/3/12 at 10:35 pm to yankeeundercover
Cajun Jambalaya
1.5 lb medium peeled, deveined shrimp
1 lb boneless chicken breast (chopped)
3 tbs Tony's
1/4 cup olive oil
1/2 cup diced white onions
1 green bell pepper (diced)
3 stalks celery (chopped)
4 garlic cloves
1 tomato (diced)
2 jalepeno peppers (diced)
6 bay leaves
3 tbs Worchestershire sauce
2 tsp hot sauce (I used Crystal)
2.5 cups rice
3 cans chicken stock
2 andouille links (chopped)
1. Season the chicken and shrimp with Tony's.
2. In large pot, add oil, onions, bell pepper, jalepenos, celery. Cool for 5 minutes on high heat.
3. Add garlic, tomato, bay leaves, Worchesterchire and hot sauce. Stir in rice and slowly add chicken stock. Reduce heat to medium and cool until rice absorbs liquid and becomes tender, stirring occasionally, about 15 min.
4. When rice is just tender add shrimp, chicken and sausage. Cook until meat is done, about 10 min.
1.5 lb medium peeled, deveined shrimp
1 lb boneless chicken breast (chopped)
3 tbs Tony's
1/4 cup olive oil
1/2 cup diced white onions
1 green bell pepper (diced)
3 stalks celery (chopped)
4 garlic cloves
1 tomato (diced)
2 jalepeno peppers (diced)
6 bay leaves
3 tbs Worchestershire sauce
2 tsp hot sauce (I used Crystal)
2.5 cups rice
3 cans chicken stock
2 andouille links (chopped)
1. Season the chicken and shrimp with Tony's.
2. In large pot, add oil, onions, bell pepper, jalepenos, celery. Cool for 5 minutes on high heat.
3. Add garlic, tomato, bay leaves, Worchesterchire and hot sauce. Stir in rice and slowly add chicken stock. Reduce heat to medium and cool until rice absorbs liquid and becomes tender, stirring occasionally, about 15 min.
4. When rice is just tender add shrimp, chicken and sausage. Cook until meat is done, about 10 min.
This post was edited on 8/4/12 at 12:33 am
Posted on 8/20/12 at 8:52 am to brewhan davey
Does anyone have links for recipe books, V 1-3?
Posted on 8/20/12 at 8:54 pm to LSU Piston
Everything is in 4.
Posted on 8/27/12 at 12:02 pm to brewhan davey
quote:
Cajun Jambalaya
quote:This now makes it a Creole (red) jambalaya
Add tomato
Posted on 9/4/12 at 11:38 am to Count Chocula
quote:Dynamite drop-in there, Monty... those broadcasting classes are really paying off..
This now makes it a Creole (red) jambalaya
Posted on 9/6/12 at 10:16 am to yankeeundercover
quote:Same to you yank. Took you 8 days to come up with that?
Dynamite drop-in there
Posted on 9/11/12 at 8:27 am to Count Chocula
Damn. 6 Pages into this thread and Winkface never gave a single shout out to the original creator of books 1-3: lsutiger_08 (the precursor to FalseProphet)
In fact, the entire format is still the same as my original book, including the cover page. Thanks for updating it on my extended vacation, but isn't a little acknowledgment warranted?
In fact, the entire format is still the same as my original book, including the cover page. Thanks for updating it on my extended vacation, but isn't a little acknowledgment warranted?
This post was edited on 9/11/12 at 8:41 am
Posted on 9/11/12 at 7:45 pm to Count Chocula
quote:Sorry, I don't check the F&DB on the reg... so you got me there.
Took you 8 days to come up with that?
Posted on 9/12/12 at 11:19 am to yankeeundercover
Yogurt Sauce with Dill and Cucumber
-3/4 C part-skim ricotta cheese
-1 C fat-free Greek yogurt
-1/2 medium cucumber
-1 T fresh dill
-3/4 t minced garlic
-1 fl. oz. lemon juice
-1/8 t sea salt
-1/4 t ground pepper (more or less to taste)
First, peel your cucumber and cut in half lengthwise. Deseed (a grapefruit spoon is quite handy for this) and cut into pieces about 1/2" to 1" in size.
Rough chop your dill. Don't worry about getting it chopped too fine as it will be going into the blender.
Put yogurt, ricotta cheese and lemon juice in blender or food processor and puree until smooth.
Add garlic, dill, cucumbers, salt and pepper and pulse until ingredients are well incorporated.
Put sauce in airtight container and keep in refrigerator for up to a week. Yields 1 pint.
Great as a vegetable dip, salad dressing, spread for sandwiches or a sauce for salmon.
Nutritional Information (serving size 2 tablespoons):
Calories: 25.2
Fat: 1 g.
Cholesterol: 5.6 g.
Sodium: 31.6 g.
Protein: 2.5 g.
Carbohydrates: 1.6 g.
-3/4 C part-skim ricotta cheese
-1 C fat-free Greek yogurt
-1/2 medium cucumber
-1 T fresh dill
-3/4 t minced garlic
-1 fl. oz. lemon juice
-1/8 t sea salt
-1/4 t ground pepper (more or less to taste)
First, peel your cucumber and cut in half lengthwise. Deseed (a grapefruit spoon is quite handy for this) and cut into pieces about 1/2" to 1" in size.
Rough chop your dill. Don't worry about getting it chopped too fine as it will be going into the blender.
Put yogurt, ricotta cheese and lemon juice in blender or food processor and puree until smooth.
Add garlic, dill, cucumbers, salt and pepper and pulse until ingredients are well incorporated.
Put sauce in airtight container and keep in refrigerator for up to a week. Yields 1 pint.
Great as a vegetable dip, salad dressing, spread for sandwiches or a sauce for salmon.
Nutritional Information (serving size 2 tablespoons):
Calories: 25.2
Fat: 1 g.
Cholesterol: 5.6 g.
Sodium: 31.6 g.
Protein: 2.5 g.
Carbohydrates: 1.6 g.
Posted on 9/12/12 at 11:21 am to FalseProphet
quote:
Damn. 6 Pages into this thread and Winkface never gave a single shout out to the original creator of books 1-3: lsutiger_08 (the precursor to FalseProphet)
In fact, the entire format is still the same as my original book, including the cover page. Thanks for updating it on my extended vacation, but isn't a little acknowledgment warranted?
You were discussed, but Chicken cleaned out this thread a few times when it was updated, I believe. We were hanging while you were away and the thread was long and burdensome, but thanks for originating it and the book. Thanks to Wink for picking it up and keeping it updated.
Posted on 9/12/12 at 11:36 am to Gris Gris
Roasted Red Bell Pepper Coulis
½ oz olive oil
3 large red bell peppers, roasted, peeled and small diced
1 tsp chopped garlic
1.5 oz chopped onion, small diced (or you can use shallot in place of the onion and garlic)
3-4 oz white wine
6 oz veg or chick stock
Salt and white pepper to taste.
Heat oil and sweat onions and garlic until tender
Deglaze pan with white wine. Add peppers and stock. Bring to a simmer and cook about 15 minutes.
Puree half or all in blender until smooth. Add back to pan and season to taste. Will keep in fridge about 2 weeks.
*If you want a creamier version, add a little cream. This is the healthier version.
½ oz olive oil
3 large red bell peppers, roasted, peeled and small diced
1 tsp chopped garlic
1.5 oz chopped onion, small diced (or you can use shallot in place of the onion and garlic)
3-4 oz white wine
6 oz veg or chick stock
Salt and white pepper to taste.
Heat oil and sweat onions and garlic until tender
Deglaze pan with white wine. Add peppers and stock. Bring to a simmer and cook about 15 minutes.
Puree half or all in blender until smooth. Add back to pan and season to taste. Will keep in fridge about 2 weeks.
*If you want a creamier version, add a little cream. This is the healthier version.
Posted on 9/12/12 at 1:26 pm to Gris Gris
Any idea when the new version will be released? I don't want to print this and get it bound only to have the new version out a week later.
And thanks to everyone for their contributions. There are some amazing dishes in here
And thanks to everyone for their contributions. There are some amazing dishes in here
Posted on 9/18/12 at 8:25 am to FalseProphet
Would you like a parade?
I didn't know who the hell created it but since nobody was around to update it, I went ahead and updated it. If you had put your name in the book, I would have left it there.
I didn't know who the hell created it but since nobody was around to update it, I went ahead and updated it. If you had put your name in the book, I would have left it there.
Posted on 9/18/12 at 8:51 am to Winkface
quote:
Would you like a parade?
Classy.
quote:
I didn't know who the hell created it
Maybe the guy with the original book thread (that explained how and why he put it together) that you downloaded your version from.
I wasn't trying to stir up anything, but that was a ridiculous response.
This post was edited on 9/18/12 at 9:08 am
Posted on 9/18/12 at 2:12 pm to FalseProphet
quote:It's what I do best.
Classy.
quote:False. I got my version from the third thread. Not the original.
Maybe the guy with the original book thread (that explained how and why he put it together) that you downloaded your version from.
quote:So is your whining because you didn't get credit for something that is totally public and open to anyone and everyone. If you look, no one takes any credit.
that was a ridiculous response.
Posted on 9/19/12 at 9:25 am to Winkface
False Prophet, dont fret over it. Winks just being Wink. She has that certain "flair" about her.
Posted on 9/20/12 at 1:09 pm to Count Chocula
quote:
Winks just being Wink. She has that certain "flair" about her.
Winks gonna wink.
Posted on 9/21/12 at 4:23 pm to Tigertown in ATL
Wink is a saucy minx! ...too bad she's fat and ugly.
Posted on 9/21/12 at 11:04 pm to Neauxla
Agreed
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