|Best of Cajun and Creole Cooking|
|by Alex Barker|
This spectacularly color illustrated cookbook features over 100 easy-to-prepare recipes with Cajun and Creole flavors.
1 - 10 of 70 for homestyle
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Sauté onions and garlic with butter. Add squash, potatoes, vegetable stock, chicken broth, and water, and bay leaf. Stir in peppers and thyme or ...
Dissolve yeast in 1/4 cup warm water with a pinch of sugar. Allow to sit for 5 minutes or until yeast begins to foam. Stir in remaining warm water. ...
Cook pasta as directed, drain. Rinse under cold water, drain. In a large bowl, combine salad ingredients until well blended. Add cooled pasta. Toss ...
Parboil vegetable in 4 quarts of water for 3 minutes. Remove vegetables with slotted spoon, set aside. Cook pasta as directed on package, drain. Heat ...
In large saucepan parboil vegetables in 4 quarts boiling water for 3 minutes. Remove vegetables with slotted spoon. Set aside. Cook spaghetti in ...
Chop all veggies in bite size pieces. Brown roast bones in large kettle, then take out and brown beef in drippings. Add 5 cups water, onions, celery, ...
Place sheet of heavy guage foil 18 x 24 inch on broiler pan or cookie sheet. Place beef pattie in center (thick or thin, your choice). Stack onions, ...
Mix all ingredients and put into bean pot. Bake at 250 degrees for 6 hours.
In a Dutch oven saute onion and bell pepper in oil. Add ground chuck, cook until brown. Drain off fat.
Melt butter in Dutch oven on medium heat. Stir in celery and onion; cook and stir until tender. Stir in flour, thyme and pepper. Gradually add milk, ...
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