|Chef Paul Prudhomme's Louisiana Kitchen|
|by Paul Prudhomme|
Here for the first time the famous food of Louisiana is presented in a cookbook written by a great creative chef who is himself world-famous.
Results 1 - 10 of 21 for how to grunts
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In large skillet, ... and cinnamon. Bring to a boil, then ... Cover tightly and steam 15-20 minutes (need enough heat for berries to bubble while steaming).
Combine blueberries, water, ... mixture just starts to bubble. Reduce heat. ... in syrup can be substituted for fresh blueberries. Omit water and sugar.
Combine; put in ... raise oven temperature to 425 degrees. Cut ... Bake 20 minutes at 425 degrees. Serve warm with milk or ice cream, if desired. Serves 6.
In large, stainless-steel, ... and nutmeg. Bring to boil, then simmer ... allow berries to bubble. Serve warm in bowls with unsweetened cream. Serves 6 to 8.
Cream sugar and ... together and add to mixture. Mix soda ... Serve hot with rich milk, Half and Half or a scoop of ice cream. Makes 4 generous servings.
1. Combine berries, ... Add enough milk to make dough soft. ... blueberry sauce. Cover tightly. Cook 15 minutes without peeking. Serve hot. Yield: 6-8 servings.
1. Combine blueberries, ... Dutch oven. Heat to boiling; reduce heat. ... can be substituted for the fresh. Pat thawed blueberries dry with paper toweling.
Grease a 9 ... sugar and cinnamon to taste. Dot with ... milk. (Add a little sugar, about 2 tablespoons, to biscuit dough.) A great Saturday night main dish!
Melt butter in 12 x 7 x 2 inch baking dish. Stir together flour, sugar, baking powder and dash of salt. Stir in milk and vanilla; pour over melted ...
Put blueberries and ... mixture just starts to bubble. Lower heat. ... Serve dumplings with sauce in skillet. Serve with thick cream if desired. 8 servings.
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