|by Tim Turner|
Raw by Charlie Trotter and Roxanne Klein The raw-food movement has arrived in the culinary mainstream, with top chefs like Charlie Trotter, Thomas...
1 - 10 of 280 for cajun sauce
Puree in food processor or blender until smooth.
Season each side ... you are preparing sauce. Seafood sauce, ... a dash of Cajun seasoning and wine ... carrots, easy to impress guests with this Cajun delight.
In large saucepan, ... Celery seed 2 c. Lea and Perrin steak sauce 2 c. catsup 1/4 to 1/2 c. wine vinegar 2 tbsp. lemon juice 1/4 c. Louisiana hot sauce
Melt butter in ... Add tomatoes, tomato sauce and bay leaf, ... the shrimp on top of a mound of rice surrounded with sauce. Serve with lots of cold beer.
Make roux with ... water as the sauce is cooking. Cook ... meat at the proper time so that it will be tender but not overdone. Serve over noodles or rice.
Use equal amounts of creole mustard and orange marmalade. You can dip either fried or boiled shrimp. Either way it is good and different. Per ...
Arrange fish in ... butter in medium sauce pan, stir in ... minute more. Stirring constantly. Serve over cooked catfish and hot rice. A mighty tasty dish.
Heat oil in ... peppers and celery, cooking until soft. Add rest of ingredients, cook covered 2 to 3 hours. Serve hot at the table as a sauce over cooked meat.
In large bowl ... with Hot Whiskey Sauce. Serves 12. ... over low heat for 10 seconds or until thickened and transfer to a serving bowl. Makes about 3 cups.
In large skillet, ... chicken as needed to brown evenly. Remove chicken from oven and add to sauce; simmer together 30 minutes. Serve over rice or pasta.
top of page