- 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
0
Posted on 3/2/23 at 6:33 pm to adam2000
Cook the most frequently: Japanese style curry, either with chicken thighs or pork cutlets. Add potatoes, carrots, and mushrooms and serve over an aromatic rice. Quick, easy, hearty, and tasty.
Asked to make the most: (not a dish, but...) Applesauce Apple Pie. I get asked to bring one or two of those to holiday meals and parties during all different times of the year.
Asked to make the most: (not a dish, but...) Applesauce Apple Pie. I get asked to bring one or two of those to holiday meals and parties during all different times of the year.
Posted on 3/2/23 at 11:47 pm to Will Cover
Man I remember their Pasta Chicago. I would order it 1/2 tom sauce 1/2 alfredo. Was the BEST!
Posted on 3/3/23 at 4:46 am to adam2000
I would say Rice and Gravy, whether it's pork, Chicken or beef and I can make a killer rice and gravy.
Second I would say bar be cue shrimp and yellow corn grits.
Second I would say bar be cue shrimp and yellow corn grits.
Posted on 3/3/23 at 4:56 am to CHEDBALLZ
I make a banging southwestern hash with a spicy fruit salsa. It’s my absolute go-to for brunch hosting.
Posted on 3/3/23 at 5:52 am to BigDropper
Found a picture of it. Made this one for the 2019 CFP game. It contains redfish, trout, shrimp, & crawfish. Not very impressive to look at but, it's packed with flavor.
Posted on 3/3/23 at 8:10 am to BigDropper
This sounds ridiculous. But looking at the challenge thread and these dishes. I feel we should organize a food festival showcasing these dishes.
I would pay a ticket to taste these dishes
These look like you eat like Michelin stars everyday
I think I'm a good cook but I have no where the patience and art you guys are showcasing
I would pay a ticket to taste these dishes
These look like you eat like Michelin stars everyday
I think I'm a good cook but I have no where the patience and art you guys are showcasing
Posted on 3/3/23 at 9:21 am to glorymanutdtiger
I’m all for having a food club that meets often. No one needs to know my TD name, lol.
Posted on 3/3/23 at 9:45 am to Carson123987
quote:
gravy/stew/fricassée
This is one I made with deer meatballs and sausage
Good gravy man! That looks delicious!
I'd fill up as many Styrofoam go boxes as I could.
Posted on 3/3/23 at 11:41 am to adam2000
My lime pork flautas with pico and sour cream.
Posted on 3/3/23 at 12:55 pm to G Love
1 (16-ounce) package rigatoni
1 quart heavy cream
2 cups shredded Sharp Cheddar divided
2 cups shredded Monterey Jack
1 cup shredded Parmesan
Salt and pepper
Cook pasta in heavily salted water to al dente. Immediately put in large mixing bowl. Add cream, 1 cup cheddar, 1 cup Monterey Jack and 1/2 cup Parmesan to pasta and toss together. Pour into sprayed 9x13. Top with remaining cheese. Put some cracked black pepper over the top and a little salt. Bake 30-40 minutes on 350 or top is lightly browned. Let sit for at least 10 min. It looks so simple but it’s the best mac and cheese there is.
1 quart heavy cream
2 cups shredded Sharp Cheddar divided
2 cups shredded Monterey Jack
1 cup shredded Parmesan
Salt and pepper
Cook pasta in heavily salted water to al dente. Immediately put in large mixing bowl. Add cream, 1 cup cheddar, 1 cup Monterey Jack and 1/2 cup Parmesan to pasta and toss together. Pour into sprayed 9x13. Top with remaining cheese. Put some cracked black pepper over the top and a little salt. Bake 30-40 minutes on 350 or top is lightly browned. Let sit for at least 10 min. It looks so simple but it’s the best mac and cheese there is.
This post was edited on 3/3/23 at 8:29 pm
Posted on 3/4/23 at 8:55 am to adam2000
Moussaka. It can be a pain in the arse to make, but mine is very good IMHO. I use potatoes as the base at the bottom of the dish to soak up excess liquid.
I'll make it a lot during the winter, rarely though in the spring or summer.
If you cannot find ground lamb, pork works along with the ground beef....but I would drain it more than with the lamb.
I'll make it a lot during the winter, rarely though in the spring or summer.
If you cannot find ground lamb, pork works along with the ground beef....but I would drain it more than with the lamb.
Posted on 3/4/23 at 4:52 pm to BigDropper
quote:
Some inbred, mutated version of Louisiana courtbouillon and French bouillabaisse.
I make this at least once a month but never use canned seafood broth.
I make shrimp stock from shells when I peel shrimp and keep the stock in the freezer for courtbouillion.
Posted on 3/4/23 at 7:10 pm to madamsquirrel
If you ask my adult son, he’d say my roast and rice n gravy, or maybe my chicken and sausage gumbo. For larger family get togethers, maybe cornbread dressing.
Now I feel bad that I don’t have a signature dish!
Now I feel bad that I don’t have a signature dish!
Posted on 3/5/23 at 1:41 pm to adam2000
Pork stew
A very close 2nd in Red beans with smoked sausage and smoked hog jowls. I have a pot of red beans going right now
A very close 2nd in Red beans with smoked sausage and smoked hog jowls. I have a pot of red beans going right now
Posted on 3/5/23 at 3:27 pm to bakersman
Smoked Pork carnitas
With fresh pico de gallo and tomatillo/green chili sauce
cheesy rice and pinto beans
With fresh pico de gallo and tomatillo/green chili sauce
cheesy rice and pinto beans
Page 3 of 3
Popular
Back to top
Follow TigerDroppings for LSU Football News