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.
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.)
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
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.
orn bread and smothered cabbage (recipe# 25265) Enjoy your feast for
In a large bowl of an electric mixer, beat the eggs on high speed until extremely frothy and bubbles are the size of pinheads, about 3 minutes (or with a metal whisk for about 6 minutes).
Add the sugar, vanilla, nutmeg, cinnamon and butter.
Beat on high until well blended.
Beat in milk, then stir in the raisins and pecans.
Preheat the oven to 350 degrees F.
Grease a 6-cup (9 1/4 by 5 1/4 by 2 3/4-inch) loaf pan with butter. Whisk the eggs, sugar, cinnamon, nutmeg, vanilla and bourbon together in a large mixing bowl until very smooth. Add the half-and-half and mix well. Add the bread and raisins, and let the mixture sit for 2 hours, stirring occasionally.
Pour mixture into the prepared pan. Bake until the pudding is set in the center, about 55 minutes. Let cool for 5 minutes. To serve, cut the pudding into 1-inch thick slices. Lay each slice in the center ...
Saute the garlic lightly in the butter in a medium saute pan.
Add the shrimp and cook for 1 minute on each side.
Increase the heat to high and add Worcestershire sauce, hot sauce, lemon juice, Creole seasoning, and cracked pepper.
Add the beer and stir to deglaze the saute pan.
Cook until reduced by 1/2.
Reduce the heeat to medium and add the butter, one piece at a time, mixing until completely incorporated after each addition and cooking until the sauce is thickened enough to coat the spoon.
Stir in the rosemary.
Ladle ...
Spread pecans in greased 9 x 13-inch Pyrex dish (or aluminum pan), then spread coconut.
Make German chocolate cake mix as directed on package.
Pour over coconut.
Melt margarine and cream cheese in a saucepan slowly, then add 4x sugar.
Mix well, then pour over cake mix.
Bake at 350\u00b0 for 40 to 50 minutes.
Be sure when you check it, it should spring back.
This has to be served from dish.
You will enjoy!
br>of salt from the recipe.
Combine heavy cream and sugar in medium size saucepan.
Heat over medium heat, stirring occasionally until mixture becomes golden brown and reaches the soft ball stage*.
Immediately add pecans and lemon juice.
Continue to cook until mixture again reaches soft ball stage.
Drop praline mixture from large kitchen spoon onto oiled cookie sheet into mounds, spreading each into a cake 1/4-inch thick and 4 inches in diameter.
Let harden.
Gently lift each praline with a spatula.
Store in airtight container with wax paper in ...
Prepare the steaks for the grill about 1/2 hour ahead of time. Rub the two steaks with all of the ingredients using 1/2 for each steak.
Grill over hot coals to desired degree of doneness.
The amount of pepper used can be varied according to your taste but do not increase the amount of garlic.
The garlic cooks with the steaks and will not be overwhelming.
Serve with the Steak Butter recipe given below.
This is a slightly spicy variation on steak that still does not mask the taste of good beef.