nd add to my favorite dressing recipe alog with some of the
TO PREPARE THE RICE DRESSING:
Combine the first seasoning
Cook cornbread and set aside. Cook rice mix according to directions on package and set aside. Cook onion and celery in butter until tender. Mix together cornbread, cooked rice, dressing mix, cooked onions and celery. Season with poultry seasoning. Moisten with chicken broth. Bake at 350\u00b0 for 30 to 45 minutes or until brown around edges.
dollop of Preserved Lemon Dressing on a plate and place
Thaw crawfish tails.
Saute' onion, celery, and garlic in butter until soft.
Mix with remaining ingredients in large bowl until well blended.
Bake in large Pyrex dish at 350 until golden brown.
f the flavor) except the crawfish tails and simmer for 10
Sift together dry ingredients.
Beat egg yolks, milk and vegetable oil until blended.
Add to dry ingredients and beat until blended.
Stir in crawfish, rice and green peppers.
Beat egg whites until stiff, but not dry, then fold into batter.
Add Tabasco sauce to taste.
Drop batter by tablespoonfuls into deep, hot fat (375\u00b0).
Fry until golden, 3 to 4 minutes, turning once. Drain on paper towel and serve with cocktail sauce or tartar sauce. Makes 24 puffs.
Melt butter over medium heat in a large, heavy bottomed Dutch oven.
Add celery, onion, bell pepper, garlic, and Creole seasoning. Saute for 10 minute.
Add corn and cook for 15 minute.
Add crawfish tails and cook for an additional 15 minute
Gently stir in cooked rice and mix thoroughly.
Remove from heat. Add salt and cayenne to taste. Finish with the chopped green onions.
Saute seasoning in butter until soft.
Add tomatoes and steam 10 minutes, covered.
Cook rice according to directions.
Add soup to tomato mixture and blend in.
Combine crawfish, rice and mixture in casserole and top with 1/2 to 1 cup shredded Cheddar cheese. Bake at 350\u00b0 for 30 to 40 minutes until bubbly.
Cook rice separately according to package directions.
Cool and prepare dressing.
Refrigerate.
In large saute pan, melt butter and add vegetables.
Saute until tender.
Combine with rice.
Add Italian dressing to taste; toss and chill until ready to serve. Serve atop fresh greens.
Garnish with cherry tomatoes and pine nuts.
(Travels well, it's pretty and it's healthy.)
Sift all dry ingredients.
Beat egg yolks, milk and oil until blended.
Add to dry ingredients and beat until blended.
Stir in crawfish, rice, pepper and onions.
Beat egg whites until stiff, but not dry.
Fold in batter.
Add pepper to taste.
Drop batter from tablespoon into fat.
Place all ingredients in the rice cooker and stir until distributed.
Cook as if you were cooking rice in your rice cooker.
Do not open and stir during cooking process.
Cook onions, bell pepper and celery in butter until tender. Add mushroom soup and Worcestershire sauce, stirring gently.
Stir in crawfish, rice, salt and pepper.
Pour into buttered casserole. Sprinkle bread crumbs on top.
Bake, uncovered, in preheated 350\u00b0 oven for 25 to 30 minutes.
Cook rice in boiling water for 30-40 minutes.
Rinse and drain.
Chop spring onions finely.
Transfer rice to bowl and while still warm add spring onion and remaining ingredients.
Toss well and put in serving dish.
Sift together dry ingredients.
Beat egg yolks, milk, and vegetable oil until blended.
Add to the dry ingredients and beat just until blended.
Stir in crawfish, rice, and green pepper.
Beat egg whites until stiff but not dry.
Fold into batter.
Add Tabasco to taste.
Drop batter from tablespoon into deep, hot fat 375\u00b0F
Fry until golden and puffy, 3 to 4 minutes; turn once.
Drain on paper towels.
Serve with garlic aioli.
reast with a layer of rice dressing.
Lay duck breast on
Bake cornbread in 9x13-inch pan according to directions.
Also add 1/4 cup of sugar to mix.
Saute vegetables in butter, stir in seasonings, add broth and bring to a boil.
Add crawfish, continue cooking for 10 minutes, stirring occasionally.
Stir in crumbled cornbread to consistency you prefer.
Cook about 5 minutes.
Stir.
Melt butter.
Add onion, bell pepper and celery; saute for 2 minutes.
Add salt, pepper, paprika, thyme and mustard.
Simmer 5 minutes.
Add stock and bring to a boil.
Add crawfish and cook 15 minutes.
Stir in cornbread and cook 2 to 3 minutes.
Toss together first 6 ingredients in a large bowl.
Toss with Lemon Poppyseed dressing (recipe follows).
Divide to individual chilled salad plates to serve.
Lemon Poppyseed Dressing:
Process 2/3 cup light olive oil and remaining ingredients in a blender until smooth.
Store in an airtight container in the refrigerator up to 1 week; serve at room temperature.
Prepare rice per instructions.
Meanwhile, saute onion and celery in margarine until golden.
Add mushroom pieces and saute a few minutes more.
Remove from pan; set aside.
In same pan, brown the sausage.
Drain well and put the onion mixture back into the pan.
Add rice and mix together well.
Cook in pan for 1/2 hour or bake at 350\u00b0 for 1 hour.
(I normally double this recipe.)