side.
Saute garlic use cooking oil to taste. stir in
Mix the first 6 ingredients.
Shape into patties (about 2 inches in diameter).
Heat cooking oil.
Cook in hot oil until they are crisp and golden.
Mix together the garlic, onion, sauces, seasoning and lemon juice; dilute with water in bowl.
Inject turkey all over with seasonings (legs, thighs, breast, etc.).
Allow turkey to thaw for easier injections.
Inject 10 to 12 hours prior to cooking. Thoroughly sprinkle Tony's seasoning in cavity and all outside areas of the turkey after injections.
Go ahead and ask your wife to buy you a cooking thermometer.
You'll need it!
add the Holy Trinity of Louisiana cooking: the onion, green pepper and
om/ For more indonesian cuisine recipes.
Measure cooking oil and pour into large cast-iron pot.
Cut chickens into serving size pieces and season with salt, red pepper and black pepper.
Brown in cooking oil.
Remove chicken from pot and place in pan.
ony's, then coat with Louisiana Fish Fry (or other seasoned
Place beans in cold water in a 4-quart pot.
Add garlic, celery, onion and oil and bring to a boil.
Reduce heat and simmer for about 2 hours.
Add water as needed, stirring occasionally. Add salt, pepper, sausage and Cajun seasoning and continue cooking over low heat for about 1 hour.
Serve over a bed of steaming rice and enjoy!
Carefully remove all fat from alligator meat.
Cut into bite size pieces and set aside.
Saute pepper, onion, celery and garlic in oil until tender.
Add all remaining ingredients except the meat and simmer in a covered pot for 30 minutes.
Add alligator meat and continue cooking for 1 1/2 hours.
Add salt and red pepper to taste.
Allow to cool to room temperature, then reheat and serve over rice.
Dust doves with seasoned flour (salt and pepper). Brown on all sides in cooking oil in heavy skillet. Add celery, onion and green pepper; saute for a few minutes. Add rice, tomatoes and bouillon to skillet. Salt and pepper to taste.
Cover and simmer for 40 minutes.
Resift flour with soda, salt, cloves, cinnamon and nutmeg. Into mixing bowl, combine sugar and cooking oil; mix thoroughly. Add eggs one at a time.
Add vanilla.
Add mashed potatoes with dry ingredients and pecans; mix thoroughly.
Bake in greased Bundt or tube pan for 1 hour and 15 minutes at 350\u00b0.
Invert on plate and cool.
Cook chicken breasts.
Cool and debone.
In a large cooking pot, put oil.
As oil gets hot, add flour slowly to oil, making a brown roux.
Add onions, bell pepper and celery.
Cook until soft. Put chicken back in pot.
Add 1 gallon of water.
Cook slowly for 1 hour.
Season to taste.
Add parsley and onion tops (optional). Serve in soup plates over rice.
Serve, also, with garlic French bread.
Mix all purpose flour and cooking oil to a peanut butter consistency.
Spread about 3/4\" thick in a baking dish.
Bake at 350 until dark brown. (Be careful not to burn it! If you do, throw it out. It will be bitter).
When done, add roux to 3 quarts boiling water. (Approx. 2 tablespoons roux to 1 quart of water).
Add all remaining ingredients and your roux is complete!
Double or triple the recipe if desired. Roux can be stored in an airtight container in the refrigerator or freezer for weeks.
In bowl, mix all ingredients, except oysters and cooking oil. Roll oysters in mix.
So that mixture sticks to oysters, do not fry for about 4 minutes.
Deep fry in hot oil until brown.
Boil chicken and remove meat from bones. Save water for later. Saute sausage, onion and bell pepper
in cooking oil. Add chicken and season with salt and pepper. Add 7 cups water, using water chicken was boiled in.
Simmer for 15 minutes.
Add Kitchen Bouquet.
Add the jambalaya mix and rice.
Stir until mixed.
Heat on low.
Cook in covered pot about 30 minutes or until rice is done.
Heat 3 cups of cooking oil hot enough to cook
Cook the rice in cooking oil for 15 minutes. stirring
aste using salt, pepper and Louisiana gold pepper sauce. Fold shrimp
nder cold water to stop cooking, set aside.
Crumble and
Preheat oven to 350 degrees.
Cook pasta according to package directions, omitting salt and falt. Drain.
Combine pasta, basic marinara, 1/2 cup mozzarella, 2 T. Asiago, salt, pepper sauce, and turkey in a large bowl. Spoon into an 8-inch square baking dish coated with cooking spray; sprinkle with remaining 1/.2 cup mozzarella and remaining 2 T. Asiago. Bake at 350 degrees for 30 minutes or until cheese is lightly browned. Let stand 5 minutes before serving.