|Home Pork Making|
|by Albert Fulton|
Albert Fulton's 1900 work is a complete guide to the manufacture, cooking, and serving of pork products.
Results 1 - 10 of 213 for cajun seasoning
Combine all ingredients in small bowl. Store in a jar tightly sealed. Yield: 2/3 cups.
In a small bowl, stir together all the above mixture. Store in an air-tight container, in a cool dry place. Makes 2 tablespoons of Cajun seasoning.
Wash and pat ... and Tony Chachere's seasoning to taste. Lay ... minutes until nicely browned and tender. Cook thicker chops longer. Remove from pan and serve.
Mix until well combined. Sprinkle approximately 1/2 teaspoon spice mixture over each portion of fish or shellfish before broiling. Save remainder in ...
Mix and store in air-tight container.
Mix together all ingredients until well combined. Sprinkle approximately 1/2 teaspoon mixture over each portion of fish or shellfish before broiling. ...
Combine all ingredients in small bowl and mix thoroughly. (Can be prepared 1 month ahead. Store air-tight.)
Use scales, not measuring cup. Mix well and use like salt. This is great on baked chicken and also can be used in hamburgers.
1 oz. = 2 tablespoons. Mix well and use like salt. FOR SEAFOOD: Add following to 1/2 above mixture. 1 tsp. bay leaf 1 tsp. sweet basil
Blend all the above in the blender to mix, or shake well in a large jar. Use as you would salt. Store in an airtight jar. Great on eggs, meats, etc.
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