|Cooking in Cajun Country|
|by Karl Breaux|
Travel through southern Louisiana and you'll quickly learn that Cajun cooking is more than a heavy dose of black pepper or a splash of tangy hot s...
Results 1 - 10 of 16 for alabama sauce
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For sauce: Heat oil ... 20 minutes longer. (May also broil.) Yield: 4 to 6 servings. I you refrigerate this sauce, it will keep quite well up to 2 weeks.
Place ribs in a shallow pan. Mix BBQ sauce and Worcestershire sauce ... Marinate for at least 2 hours. Bake 1 hour at 350°F. Can also be cooked on the grill.
Heat oil and add onion, garlic and saute until soft. Add rest of ingredients and simmer 35 minutes or more.
Heat oil in saucepan over low heat. Add onion and garlic and saute until soft. Add all remaining ingredients and simmer 15 to 20 minutes. Remove from ...
Cut ribs into ... ribs generously with sauce and cook another 20 minutes. ... brush again with sauce and cook 20 minutes longer. Yield: 4 to 6 servings.
Cook heck out of meat, skim off fat, tear meat over bones, simmer raw vegetables in broth and shredded meat together with seasonings. When vegetables ...
Brown meat. Add onions and bell pepper. Cook together for a few minutes. Add other ingredients. Simmer 2 hours.
Dredge meat in flour, salt and pepper. Brown in oil in heavy pan or Dutch oven. Add remaining ingredients. Cover and simmer very slowly over low heat ...
Boil all meat together in enough water to cover meat. Cook it until it separates from bone. Remove bones and grind meat. Cook potatoes, tomatoes, and ...
Cook meat and onions in oil. Add tomato sauce, tomatoes, beans, ... powder. Add vinegar and Tabasco sauce (to taste). Simmer 1 hour, stirring occasionally.
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