For the roasted salt and pepper spice, preheat the
Heat oil in a frying pan. Add the bacon, onion, garlic plus parsley & saute until onion is soft & golden brown.
Add the beans, salt to taste preference & Creole seasoning. Reduce heat to low & cook gently for about 30 min or until beans are soft (Add a sml amt of water if needed to keep the beans from sticking to the bottom of the pan.
HINT: Try pairing these beans w/my also newly entered Creole Meatloaf recipe & your favorite thick mashed potatoes. Yum!
ea leaves or tea bags, salt mixture, cloves and black cardamom
here are two main options for glazing without a torch. The first
Combine oysters with their liquor (juices), clam juice, 1 tablespoon of the butter, chili sauce, Worcestershire sauce and celery salt in top of double boiler over boiling water.
Whisk vigorously (without hurting oysters) for 1 minute until the oysters' petticoats begin to ruffle (edges start to curl).
Add cream.
Stir over boiling water for 1 minute more.
Place toast in wide soup bowl.
Pour pan roast over toast.
Dot with remaining tablespoon of butter.
Sprinkle with paprika.
Serve immediately.
Heat the oil in a large saucepan and cook the onion and garlic over low heat for 6-7 mins until softened. Add the rice mix and cook, stirring for 1 min. Pour in the wine and simmer for a few mins then gradually add the stock, about 1 ladleful at a time. Allow the liquid to be absorbed by the rice before adding the next ladleful. This will take about 35 mins.
Stir in the butter and Parmesan cheese and season to taste with salt and freshly ground black pepper. Serve in warm, shallow bowls.
Mix the tahina paste with cold water in a bowl.
Add salt, cumin seeds, lemon juice, orange juice, pepper and salt.
Mix well and keep aside.
Heat oil in a skillet.
Add garlic and 20gms of onion.
Stir-fry until brown.
Add the tahina mix and keep boiling on low flame until well cooked.
Allow to cool.
When it cools, arrange the grilled fish on the mix and top it with fried onions and pine nuts.
Serve hot.
Cook the cauliflower for 20 minutes until it is
br>Season to taste with salt and pepper.
Serve piping
In a medium saucepan, mix cornstarch, broth, garlic, parsley, lemon juice and pepper.
Over medium-high heat, cook until mixture boils and thickens.
Stir constantly.
Add shrimp.
Cook for 5 minutes or until shrimp turns pink.
Stir often.
Toss with spaghetti.
br>Combine sugar, cornstarch and salt in a medium saucepan; gradually
Place the couscous & salt in lrg bowl. Add enough
*Mix flours, salt, and xanthan gum in a
For the lemon salt, remove peel from lemons with
Bring to a boil. Boil for 2 mins. Add chicken and
For the salmon cakes, boil or
nions for garnish.
Meanwhile place lentils, water (or broth) salt,and
ine if desired and saute for just a little longer.
he flour, baking powder and salt.
Toss the chopped walnuts
Choose leg or saddle.
Makes enough for family of 4.
Allow 1/2 pound of meat per person.
Season with garlic, pepper and salt.
Rub meat with flour.
Place on rack in open roasting pan. Roast for 15 minutes at 425\u00b0.
Reduce heat to 325\u00b0 and cook 30 minutes per pound.
If layer of fat is thin, place several bacon strips on top.
May use this recipe for elk or beef also.
If venison flavor is too strong, flavor may be improved by standing for 1 hour in a mixture of olive oil and lemon juice or use French dressing.