f Louisiana Hot Sauce you add determines how \"piquante\" your dish will
chicken stock, Worcestershire, and pepper sauce.
Bring to a boil
Fry pieces of chicken in oil until brown.
Remove chicken from pot.
Add onions, bell pepper, garlic and celery to oil and cook until transparent.
Add other ingredients.
Add water.
Add seasonings (red pepper makes it piquante).
Cook over medium heat until tender.
Will take from 45 minutes to 1 hour.
Serve with rice.
Cube deer meat into 1-inch pieces.
Season with salt and pepper.
Put meat into a large Ziploc bag to marinate for 2 hours in icebox.
Brown meat and sausage; remove and drain off the fat. Add onion, bell pepper and garlic.
Cook for 2 to 3 minutes.
Stir in meat and enough water to cover meat, adding steak sauce, tomato sauce and Ro-Tel.
Cover and cook for 2 hours.
Season to taste. Add parsley 30 minutes before serving.
rushed tomato, diced tomatoes, Tabasco sauce and the seasoned chicken strips
Make a light colored roux (white sauce with oil and flour). Add onions, bell pepper, garlic and celery to roux.
Cook slightly.
Stir in 1 cup of water and 1 cup of tomato sauce. Cook, covered, for 1 hour on low heat.
Add fish, then cook for 45 minutes.
Season according to taste.
Add onion tops and parsley when cooked.
Serve over rice.
Season meat and brown in olive oil.
Add onions and bell peppers.
Simmer for 3 to 4 minutes.
Add tomato sauce, celery soup, mushroom soup, relish, olives, Kitchen Bouquet, parsley and water.
Cook until meat is tender.
Add bay leaves.
Cook for 10 minutes and remove.
Season to taste with red and black peppers, garlic powder, Season-All salt, lemon pepper, Tony Chachere Creole seasoning.
Make roux using 1/2 cup oil and 1 cup flour.
When roux is golden brown, add onions and simmer for 5 minutes. Add tomato sauce and simmer for 1 hour. Do not add water.
In another pot, brown seasoned gator meat.
After tomato sauce and onions have simmered for 1 hour, add gator meat, bell peppers, green onions, cream of mushroom soup, V-8 juice, bay leaf, garlic, oregano, Lea & Perrins and 3 quarts of water.
Bring to a boil and simmer for 2 hours.
Serve over steamed rice.
dd the crushed tomatoes, tomato sauce, and spices.
Simmer 10
nd cooked through.
Tahini Sauce.
Blend or Process Tahini
Make a roux with oil and flour; when dark, add onions, celery, parsley and cook until wilted.
Add tomato sauce and tomato juice; cook about one hour.
Add crab meat and catfish and cook another hour, stirring frequently; add shrimp and cook 10 minutes longer. Serve over cooked rice.
Serves approximately 8.
he canned tomatoes and tomato sauce, then add the chives, wine
Prepare sauces and set
aside.
Cook noodles in boiling water to which you add
olive
oil
to prevent sticking.
When done to \"al dente\", prepare a
large
baking
pan
and place a layer of sauce, sprinkled
with
a
little Parmesan cheese and pepper. Place a layer of white sauce and repeat process until all ingredients are used, ending
with red sauce.
Bake for 20 to 30 minutes or until top
of lasagne is golden.
Let stand 5 minutes before serving.
Makes 8 servings.
Make sauce and
add
peeled and deveined shrimp last 10 minutes of cooking
time.
Serve
with crusty Italian bread or over spaghetti, if desired.
In large skillet, heat 1 tablespoon oil and brown chops.
Add water, long grain and wild rice with sauce (original recipe), reserved syrup and green onions.
Bring to a boil.
Reduce heat and simmer, stirring occasionally, 13 minutes or until pork is done.
Stir in oranges; heat through.
Heat oil in a wok or 2-quart saucepan.
Combine all ingredients in a bowl. Roll 24 balls, 1\" in diameter.
Place as many balls in the oil as possible, leaving enough room for them to float comfortably; fry over medium heat for 10 minutes, until the kofta is rich golden brown.
Drain in colander.
Place the kofta in the tomato sauce (separate recipe posted or use your own) for 5 minutes before serving.
If after sitting the kofta soaks up most of the sauce, add a little water to produce more liquid.
Serve with cooked spaghetti.
In large skillet, melt butter.
Add mushrooms and onion.
Cook 5 minutes or until tender.
Add ham and mix well.
Prepare White Sauce Base, using 1/4 cup additional milk.
Stir in Parmesan cheese.
Pour over ham mixture and heat until bubbly.
Serve over hot noodles.
Garnish with parsley and additional grated Parmesan cheese, if desired.
black pepper, sesame seeds, fish sauce and coriander in a medium
cup of the tomato sauce over each loaf.
Slice
Chop garlic and onion very fine.
Saute in little oil until golden brown.
Add tomato paste and water and simmer 2 minutes. Then add tomatoes, oregano, bay leaves, sugar, salt and pepper. In a separate pan braise pork bones and pork for 15 minutes.
Then add them to tomato sauce.
Let everything cook uncovered for 1 1/2 hours at a simmer.
Brown the ground chuck in oil.
Drain off fat and add meat to the sauce.
Cook the sauce an additional 45 minutes, skimming off the grease.
Cook pasta.