NOTE: If you want the salt to be a little more
Mix all seasonings together and put in your salt shaker.
olonial: After preparing the previous recipe (let cool first), add 1
hili powder, and onions.
Salt to taste.
When ground
ith palm. Season with sea salt, pepper and ground coriander. Cook
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For the smaller recipe, roll dough into a rectangle
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!
gain.
Make the spice recipe as listed above. Store in
mall pan combine milk, sugar, salt and shortening.
Heat, but
n this recipe.
House Seasoning:
1 cup salt
1
Blend mayonnaise, cilantro, jalapeno pepper, garlic, lime juice, cumin, and salt together in a blender or food processor until smooth. Pour mixture into a bowl, cover the bowl with plastic wrap, and refrigerate until flavors blend, at least 1 hour.
an, then sprinkle 1 teaspoon salt over the beans.
Pour
Fry bacon crisp, drain.
Add vinegar and sugar to bacon drippings.
Heat thoroughly.
When hot pour mixture over lettuce. Add salt and pepper to taste and crumpled bacon.
Mix well, serve immediately.
In a bowl, whisk together the eggs, 1 tablespoon of paprika, mustard, salt and pepper. In a separate dish, stir together the remaining paprika and matzo meal.
Heat the oil in a large skillet over medium-high heat. Dip each chicken breast into the eggs, then into the matzo meal until completely coated. Make sure you can see no chicken through the breading, or it may fall off. Fry in the hot oil for about 5 minutes per side, or until the chicken is firm and the juices run clear. If it starts to brown too fast, reduce the heat slightly.
Beat 1/2 of the confectioner's sugar, shortening, cold water, cocoa powder, Irish cream liqueur, vanilla extract, and salt together in a bowl with an electric mixer until light and fluffy, about 8 minutes. Beat in the remaining confectioner's sugar. If necessary, add cold water, 1 tablespoon at a time, to reach desired consistency.
Mix sugar, cornstarch, and salt in top of double boiler. Blend in milk gradually and cook over hot water, stirring occasionally until mixture is thickened, about 12 or 15 minutes. Blend a small amount of the hot mixture into the eggs, then stir the eggs into the rest of the mixture. Cook
4 or 5 minutes more, stirring constantly. Chill custard. Add vanilla and chilled cream. Fill gallon freezer not more than 2/3 full. Follow manufacturers directions for your ice cream freezer.
Mix eggs, milk, seasoned salt and pepper together in separate bowl.
Add chicken and let set in the ingredients for 5 minutes. In separate container add flour to chicken.
Fry as usual.
tir. Season to taste with salt, pepper and sugar. Refrigerate until
utter, melted, cinnamon, sugar, and salt and pour into the mold
NOTES: FOR AUTHENTIC RESULTS, PREPARE RECIPE EXACTLY AS DIRECTED. MSG (ACCENT