|Tom Douglas' Seattle Kitchen|
|by Tom Douglas|
There's a new culinary melting pot. It's called Seattle. Here you'll find everything from Japanese bento box lunches and Thai satays to steaming b...
1 - 10 of 14 for cajun pickles
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Drain juice from pickles and slice. Layer ... for 6 days. Store in refrigerator when finishes. DO NOT ADD LIQUID - THE PICKLES WILL MAKE THEIR OWN JUICE.
Drain peppers reserving ... Worcestershire sauce, and Cajun seasonings. Spoon tuna/cheese ... sliced jalapeno peppers. Sprinkle with paprika and enjoy!
NOTE: You can substitute any good smoke country sausage, kielbasa, or venison sausage for andouille. In a 6 quart heavy saucepan, melt butter and add ...
Brown first four ingredients. Drain fat. Add remaining ingredients and a little water if chili seems too thick. Cover and simmer 30 minutes. Makes 2 ...
Cook the rice ... with the vegetables, pickles, and egg. ... mayonnaise before serving. Bet your guests that the bowl will be empty before the evening is done.
Cook rice in broth with salt and butter. In a large stainless or porcelain bowl, combine ingredients for the dressing. Add hot rice and toss to mix ...
Cook macaroni until done and cool it. Combine in bowl all dry ingredients. Mix mayo, mustard, oil, lemon juice and hot sauce. If too dry add more ...
Mix rice in boiling water. Let stand 5 minutes. Fluff with fork. Cool. Combine all other ingredients with rice. Cover and chill. Makes 10 servings.
Break up French ... dice eggs and pickles and onion; add ... mayonnaise, mustard, salt, pepper and hot sauce to your own personal taste. Best when cold.
Bring water to a full boil. Stir in rice. Cover; remove from heat. Let stand 5 minutes. Fluff with fork. Cool. Combine Italian salad dressing with ...
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