Combine cut okra, onion, salt, pepper, water and egg. Mix well. Combine flour, baking powder, meal and garlic powder. Add to okra mixture. Stir well. Make into patties, then fry in 1/2-inch hot oil over medium heat until brown on both sides. Drain on paper towels.
Combine cut okra, onion, salt, pepper, water and egg. Mix well. Combine flour, baking powder, cornmeal and garlic powder. Add to okra mixture, stirring well. Drop about 1/4 cup portions into about 1/2\" hot oil. Fry over medium heat until well browned on both sides. Drain on paper towels.
Bring water, peppers and ham to a boil in a large nonstick skillet.
Stir in yellow rice mix.
Cover and cook over low heat for 15 minutes.
Stir in peeled, deveined medium-size shrimp and box of frozen cut okra.
Cover and cook 7 minutes, stirring a few times, or until shrimp are pink and opaque in center and rice is tender.
Serves 4.
In a 10-inch nonstick skillet, heat the oil over medium-high heat.
Add the rice and cook about 3 minutes, stirring frequently or until lightly brown.
Add the onion, bell pepper and garlic; cook 5 minutes, stirring frequently, or until onion begins to soften.
Stir in remaining ingredeints except for the okra.
Heat to boiling, reduce heat; cover and simmer until rice is tender.
Add the okra, cover and simmer 10 minutes longer or until okra is tender.
Remove bay leaf and serve.
acon drippings until tender. Add okra and tomatoes, stir to blend
In skillet fry bacon until crisp.
Drain on paper towel.
To drippings add pepper, salt, celery and onions.
Cook until tender.
Add remaining ingredients.
Cover and simmer 10 to 15 minutes until okra is tender, stirring occasionally.
Thaw frozen okra and season with salt and pepper.
Coat okra with meal.
Drop into
hot oil.
Cook until tender and brown.
Heat the olive oil in a large skillet over medium heat. Saute the onion and garlic until limp. Add the green pepper; cook and stir until tender. Drain the tomatoes, reserving juice, and pour them into the skillet. Season with thyme, parsley, cayenne, salt, and pepper. Simmer for 5 minutes over medium heat.
Add the frozen okra, and pour in enough of the reserved juice from the tomatoes to cover the bottom of the pan. Cover, and cook for 15 minutes, or until okra is tender.
In large pot, add tomato paste, stewed tomatoes, okra and 4 cups water.
Season to perfection; let come to boil.
Stir in large skillet the shrimp, sausage, bell pepper and onion. Stir-fry in skillet until done, about 15 or 20 minutes.
Add shrimp, sausage, bell pepper and onion to large pot of sauce; let cook about 45 minutes.
Serve over rice or with crackers.
In a large saucepan, combine corn, okra, water and salt. Bring to boiling; reduce heat.
Cover and simmer about 5 minutes or until vegetables are crisp-tender.
Drain.
Stir in tomato, onion powder and bottled hot pepper sauce.
Heat through.
Makes 4 servings.
Add the first six items to a sauce pan and heat covered.
Add the frozen okra and heat covered, on low, until it's hot and just tender.
Add the salt and pepper to taste and serve.
Cook frozen okra according to package directions; drain. Combine dry ingredients; stir in eggs, onion, butter and milk. Fold okra into batter.
Drop by teaspoonfuls into oil at 375\u00b0 for 2 minutes until browned.
Yields 1 dozen.
Rinse okra in a colander under hot water.
(Rinsing okra gives it a cleaner taste and texture.) Heat oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then saute onion, stirring until golden, about 3 minutes.
Add tomatoes (including juice) and chile and boil, stirring until tomatoes are softened and liquid is reduced by half, 5 to 10 minutes.
Add okra and cook, gently stirring, until okra is tender, about 5 minutes.
Stir in salt and pepper and discard chile.
Place bacon in a large pot or Dutch oven over medium-high heat. Cook until evenly browned, then add onion, chicken cubes and okra. Cook, stirring, until chicken is tender, about 15 minutes.
Stir in cayenne peppers, tomatoes, and diced tomatoes with green chilies. Add rice and water, reduce heat to medium-low, and simmer for 20 minutes, or until rice is tender.
Place okra in a sause pan and cover with water, and add lemon juice.
Add salt and pepper to taste.
Bring to boil.
Simmer for 8-10 minutes.
No longer!
The taste is great!
Not mushy, but not crisp at all.
I used the frozen, cut okra.
The lemon juice adds a wonderful kick to the taste.
Defrost okra.
In a large skillet, cook kielbasa and garlic in the butter on medium heat for about 1 to 2 minutes.
Add tomatoes and okra to the skillet. Stir and continue to cook on medium heat for 5 minutes.
After the 5 minutes; stir in sugar, pepper, coriander, Lawry's, and allspice.
Cook 10 more minutes, stirring occasionally then serve!
oth sides, then add tomatoes, okra and V-8 and onions
Place bacon in a large skillet over medium-high heat. Cook and stir to release some of the juices, then add the onion and okra. Fry until tender and browned, stirring constantly. Be careful, as this tends to brown quickly.
Pour in the tomatoes, and simmer over medium heat for 20 minutes. Mix in the corn, and simmer for another 10 minutes. Season with file powder, salt and pepper, and serve.
Turn deep fryer on first so oil will be hot when needed.
Mix cornmeal mix and flour together in a Ziploc bag.
Place partly thawed okra, egg, milk, salt and pepper into a bowl and toss until thoroughly coated.
When oil is real hot, spoon 1/2 of the coated okra into the Ziploc bag of cornmeal and flour and shake.
Put the breaded okra in deep fryer and cook until golden brown.
Heat the olive oil in a skillet over medium heat. Stir in the bell pepper and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the tomatoes and simmer for 10 minutes, then add the okra, sausage, Cajun seasoning, and salt. Cover and cook for 30 minutes. Stir in the shrimp and cook until they are bright pink on the outside and the meat is no longer transparent in the center, 8 to 12 minutes.