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.)
eans (optional: soak overnight or for several hours prior to cooking
preheated 325-degree oven for about an hour (or until
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.
nd add vanilla; let stand for about 5 minutes. Stir with
o remain undisturbed until the pralines are firm and sugared.
Combine all ingredients; mix well.
Press firmly into well-greased 15 1/2 x 10 1/2-inch jelly roll pan.
Bake in preheated very hot oven (450\u00b0) for about 10 to 12 minutes or until golden brown.
(Mixture will be golden brown and bubbly.)
Cool thoroughly.
Cut into bars.
Makes 15 1/2 x 10 1/2-inch pan of bars.
Place sugars, water and butter in a pan over high heat.
Boil for 2 minutes or to soft ball stage.
Remove from heat and add pecans and vanilla.
Beat until mixture becomes creamy and begins to sugar on sides of pan, then drop by spoon onto waxed paper to cool.
Boil sugar, milk and syrup to soft ball stage (when small amount dropped into cold water forms a soft ball).
Add pecans, butter and vanilla and beat until creamy.
Spoon onto wax paper. They will form a small disk; allow room between them.
Top with half pecan on top, just for appearance, or just leave plain.
Boil brown sugar
and
cream
together until it makes a soft ball in cold water.
Add pecans and vanilla.
Boil slowly for 3 minutes
in
a
steady boil.
Remove from stove and beat until firm enough to be dropped by spoonfuls on wax paper.
Cook sugar and milk together for about 10 minutes.
Remove from heat and add butter and vanilla.
Beat well until mixture begins to cool. Add pecans.
Drop quickly onto wax paper.
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.
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.
and let the mixture sit for 2 hours, stirring occasionally.
dd the shrimp and cook for 1 minute on each side
nd heat in microwave oven for 3-5 minutes. Til tender
easoning. Allow to slowly boil for 1 hour. Stir about every
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.
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.