Results 1 - 10 of 12 for grillade

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Trim any fat ... parsley. NOTE: The grillade is common in ... easily substituted. In Creole households, the dish is served with grits and red beans and rice.

1. Cut meat into bite sized pieces and brown in 1 tablespoon butter in skillet. Season both sides with mixture of salt, pepper and MSG. When well ...

Cut meat into serving pieces, pound to 1/4 inch thick. Heat 4 tablespoons drippings in large skillet over medium heat. Saute meat until brown (about ...

Cut meat into ... cool. Let the grillades sit several hours ... or rice for a hearty, inexpensive supper or for an old fashioned elegant Sunday breakfast!

Cut meat into 2 inch pieces, brown in corn oil and remove from pan. Fry onion until glazed, add flour and blend. When brown add remaining ingredients ...

Cut meat into individual pieces. Pound to 1/4 inch thick. In Dutch oven brown all meat well in 1/2 of the bacon drippings removing to plate as meat ...

Cut steak in ... cover and simmer for 45 minutes. Serve with enough rice for 4 people. Grillades is a favorite and traditional brunch dish in New Orleans.

Brown meat in cooking oil. Remove from skillet and set aside. In the same skillet, saute onion and brown the flour slightly. Add tomato paste, water ...

A favorite among the French families of old New Orleans. Cut beef into individual servings and brown in shortening. Remove meat and set aside. ...

Wipe veal clean with a damp cloth. Heat butter and add meat. Brown well and sprinkle with salt, msg. and pepper. Remove meat and set aside. Add ...

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