|Camembert: A National Myth|
|by Pierre Boisard|
Camembert--delectably fragrant, creamy-centered, neatly boxed--is the most popular and most famous French cheese.
1 - 10 of 26 for cajun roux
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Melt butter, add ... low flame until roux is a light ... minutes. Add milk and continue to cook on low flame for 15 minutes. Add salt and pepper to taste.
Cover bottom of ... stringing. Stir the roux into the vegetables ... minute intervals. Stir every 2 minutes until dark brown, approximately 10-15 minutes.
1. For roux, mix flour ... and half the Cajun Magic spice mixture. ... if needed to thin to desired consistency. Serve hot with a dollop of cooked rice.
Add water to ... once boiling, add roux. Stir until ... bowls over rice. Refrigerate the remaining and reheat for a better taste the second time around.
Melt butter in ... make and add roux. Heat oil ... in shrimp and chicken. Cover, remove from heat, let sit 15 minutes. Serve over hot rice. Makes 9 cups.
Add roux, onions, and ... and add, also add your potatoes. Cook on medium heat until meat is tender. Stir occasionally to avoid sticking. Serve over rice.
In large skillet, ... not to burn. Roux may be refrigerated ... gumbo, wait to add meat until last hour). Cook on medium heat. Use file to taste if desired.
Combine first 7 ... Sprinkle Tony's instant roux mix and stir ... desired. Taste for seasonings and correct. Serve with hot boiled rice and crispy French bread.
Boil vegetables in ... done). Make a roux with 3/4 cups ... approx another 30 minutes (check shrimp, if done quit cooking). Serve over rice. Serves 12-15.
All vegetables should be chopped very fine. ROUX: In a ... goes well with gumbo. Fish, shrimp, crab and oysters can be substituted for chicken and sausage.
Result Page: 1
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