Cut out centers of Cookbook Brown 'N Serve rolls.
Fill with mixture of chicken or tuna salad.
Place in hot oven at 375\u00b0 until golden brown.
Serve with punch.
Over medium-high heat, in a medium frying pan, melt the butter. Add the parsley and onions and saute until the onions are tender.
Add the lemon juice and garlic, stir, and continue to saute about another few minutes.
Add the shrimp, salt, and hot sauce ( I started with a sprinkle of each and I added more at the end). Stir to mix well.
Saute' until the shrimp are opaque and turn pinkish. Do not overcook.
Serve over pasta. I liked this with grated Parmesan over the top.
Slice bread lengthwise.
Mix margarine or butter (softened), garlic and pepper.
Spread mixture over bread.
Sprinkle cheese over.
Wrap in foil and bake in a 350\u00b0 oven for 15 to 20 minutes.
\"Firs', you gotta make-a-roux, you know dat\".
In a cast iron dutch oven, combine oil and iour on MED heat. Stir the mixture constantly and slowly until it browns.
\"You cook dat til you tink, dat's gonna burn, but dat's not what it did, see y'gots to cook dat til it's like Dutch chocolate, y'see?\".
When the roux reaches it's proper, aforementioned color, you add the onion. Once that onion has cooked clear looking, add your garlic, and whisk in 4 cups of water.
Next you stir in the worcestershire and hot sauce, and add your ...
Make red beans and rice as package directs.
Cut the Polish sausage up and place in mixture.
Add 1/4 cup water extra, simmer until done!
As Justin Wilson would say, \"I guaranteeeeeeee!!!!!!!!
Preheat oven to 325\u00b0.
Mix corn bread and toast in large bowl. Pour in stock.
Set aside.
Over medium heat in skillet, heat the oil and saute the parsley, celery, onions and green onions until the onions are clear, then pour into the bowl with the bread.
Add the mint, salt and pepper and mix well.
Pour into a 9 x 9-inch greased casserole dish or stuff a hen or turkey and bake 60 minutes or until bird is done.
Mix the first 6 ingredients.
Add the buttermilk and oil. Drop by large spoon into hot cooking oil.
Makes approximately 2 dozen.
Place in a large roasting bag.
Roast in a 325\u00b0 oven for 1 1/2 to 2 hours.
Salt generously.
Remove roast from fridge and rest on counter for 10 minutes. Pre-heat oven to 350*F.
Place flour into oven bag and shake vigorously to dust the inside (leave flour inside bag).
Put small slices about a 1/2 inch deep into the top of the roast. Place a garlic slice down into each hole. Sprinkle all sides of roast with salt and cayenne pepper. Mix together wine and worcestershire.
Set bag on its side inside of a 13x9 baking dish and open the end wide. Place roast inside of bag. Place veggies over and around roast. Add wine/ ...
Heat olive oil over medium/medium-high. Put the onions.celery,carrot,parsnip and parsley into the pot and cook until the vegetables are soft. Add garlic and cook 1 more minute. Put vegetables into the rice cooker pot.
In the same pan, cook the sausage for about 1 minute. Put the sausage in the rice cooker pot.
Put rice in the rice cooker pot. Sprinkle with salt and pepper. Add butter.
Pour chicken broth over.
Cook using the regular cycle. At the end, add hot sauce to taste.
note: the amount of chicken broth is approximately If ...
elicious.
Muggsy said that Justin Wilson couldn't have done better
Heat 2 Tblsp of vegetable oil in a large, deep skillet or small dutch oven.
Add the cubed chicken, sprinkled with Cajun seasoning, and brown it until almost cooked thru, then add sliced smoked sausage (its pre-cooked).
Add the sliced onions, green bell peppers (I sometimes use a mix of green and red, depending what I have on hand), and celery (if using) and saute for 2 minutes.
Add the rice, chicken broth, salt, cayenne pepper (and any additional Cajun seasoning to taste).
Bring to a low boil, reduce heat to a low simmer and cover ...
Soak fish in milk Mix the dry ingredients thoroughly in a bowl or bag.
Roll the fish in dry ingredients Fry in hot cooking oil deep enough to float the fish.
(Be sure grease or oil is not too hot, about 350 degrees).
Combine all dry ingredients.
Add egg, buttermilk and onions.
Mix well.
Drop in deep hot oil by spoonsful and brown on all sides.
Bring seasonings to boil for 10 minutes.
Add potatoes, corn, and smoked sausage.
Boil for another 10 minutes.
Add crawfish.
Bring back to boil.
Cut fire off immediately.
Let soak for 20 to 30 minutes.
Drain.
Peel and eat.
While water is coming to a boil, cull and clean crawfish.
Rinse well with garden hose and remove any dead ones.
Always wear gloves when you fool with crawfish, but remember, they can still pinch you through gloves.
roth).
I use the Justin Wilson method, described below, for finishing
Place bread on microwave safe plate Evenly sprinkle cheese on bread Microwave until cheese melts, 30-45 seconds.
Be careful because it will be hot!
Fold it up to eat or use a fork.
ecipe in Vegetables section of cookbook.
or this recipe but all recipes that I use that involve
Marinate tenderloin in Wilson steak sauce and teriyaki sauce for 3 to 4 hours, then drain. Mix salt, pepper, mustard, ginger and paprika. Rub on top of tenderloin. Top with pineapple preserves. Wrap in foil or use browning bag. Bake at 300\u00b0 for 2 1/2 hours.