Saute crabmeat in butter about 5 minutes.
Stir in salt and pepper.
Spoon a small amount of crabmeat onto English muffins.
Top each with a poached eggs.
Spoon New Orleans Cream Sauce over eggs.
Sprinkle with paprika.
New Orleans Cream Sauce: Melt butter in heavy saucepan over low heat;add flour, stirring until smooth. Cook 1 minute;stirring constantly.
Gradually add milk;cook over med. heat, stirrin constantly, until thickened and bubbly.
Stir in remaining ingredients.
Bring the water almost to a boil, to a temperature of 204-208 degrees F.
Using a drip-style coffeemaker with filter, pour a small amount of the water over the coffee grounds to dampen them, then wait 30 seconds.
Pour more water over the grounds until the upper pot container is full.
Allow to drain, then repeat until all the water is used.
Scald, do NOT boil, the milk. This means to heat it until JUST below the boiling point.
Pour coffee into warmed large mugs, then add the milk.
Add sweetener if desired and serve.
Saute onion.
Brown seasoned beef while cooking rice separately according to directions. Add tomato sauce, Tabasco sauce and beans; simmer until rice is fluffy. Drain rice and add to mixture, cooking over low heat approximately 15 to 30 minutes.
Brown sausage and onion; drain.
Place in a crock-pot with smoked sausage and 5 cans Van Camp's New Orleans style beans. Cook at least two hours.
Serve over saffron rice.
First, grease an 11 x 14 Pyrex baking pan with the tablespoon of butter. The cut the stale French bread into 2\"x2\" squares and place them in the pan.
Next, take a large mixing bowl and a piano wire whisk and make an egg custard by creaming together the eggs and the sugar until smooth.
Then whip in the vanilla, cinnamon, and nutmeg until everything is thoroughly incorporated into the custard.
Now stir in the scalded whole milk, the whipping cream, and the butter and work that well into the mixture.
At this point pour the custard ...
Preheat oven 350 degrees (lower temperature if baking in glass pan).
Butter 10\" x 14\" baking pan.
Place bread cubes into a large mixing bowl.
Pour over cubed bread the milk and evaporated milk, letting sit about 5 minutes; mix slightly with electric mixer.
Mix together eggs, vanilla and sugar together in separate bowl. Can do this by hand.
Add egg and sugar mixture to bread mixture.
Beat all together with electric mixer. The mixture will be pretty smooth, with possibly a few small chunks. Pour into buttered pan.
Bake ...
o the ones sold in New Orleans.).
Process no more than
Caramelize 1/2 cup of sugar in a saucepan.
In the meantime, have the 2
cups of sugar and Pet milk in another large saucepan and put on fire and let boil real good.
Pour caramelized sugar into it and stir good.
Let boil up until it forms a soft ball. Take off fire and add butter.
Beat until creamy and drop by tablespoonfuls to make a large New Orleans size patty.
(This recipe is creamy, not grainy.)
Wash and soak beans overnight or from 4 to 6 hours.
Pour off water and refill pot with water, allowing plenty of room to simmer. Add ham bone and ham and all other ingredients.
Simmer 1 1/2 to 3 hours or until creamy (water may added if necessary).
Large sausage, sliced in 1-inch lengths may be added the last hour. (Should be thick and creamy.)
Serve over fluffy rice.
This is a typical New Orleans lunch dish.
Leftover beans may be frozen for future use.
eat.
Add Zatarain's New Orleans Style Dirty Rice Mix and
Rinse beans (optional: soak overnight or for several hours prior to cooking, in order to avoid possible gas effects that sometimes result when eating beans).
After rinsing, place the beans in the stock pot and fill 3/4 full of water. (The water will reduce as the beans cook). Bring to a boil.
After the water comes to a boil, saute chopped onions and garlic in approximately 2 tablespoon of margarine, then add it to the beans. Lower heat to med-high and cook for approximately one hour.
Add remaining seasoning, including seasoning salt, ...
Mix the coffee and chicory.
Using your favorite coffee maker (a manual drip model is traditional in New Orleans), brew the coffee mixture with 1 1/2 cups water heated to the point just below boiling.
Pour the coffee equally into 3 eight-ounce coffee cups or 2 twelve-ounce coffee cups and fill each with the same amount of cream (the ratio of coffee to cream should be 1:1).
Serve immediately with sugar, if desired.
48 degrees).
Use two dessert spoons to spoon out the
bs lemon sauce in each dessert dish, then spoon in 1
arm Lemon Sauce in each dessert dish, then spoon in 1
nd 1 tsp. Equal for Recipes in bottom of 9 inch
nd 1 tsp. Equal for Recipes or 3 packets Equal sweetener
or a healthy and prosperous New Year!
he 150 Best Slow Cooker recipes.
ee bit of used fat -- new fat takes forever to reach