|My New Orleans: The Cookbook|
|by John Besh|
My New Orleans will change the way you look at New Orleans cooking and the way you see World-famous chef John Besh.
Results 1 - 10 of 28 for snails
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Sauté garlic (and ... minutes. Add the snails, parsley and ... thicker consistency. Serve with a green salad of mixed baby greens and a Vinaigrette. Serves 4.
Roll each bread ... Sprinkle with sugar and cinnamon then dot with raisins, if desired. Roll up bread stick into snail shape. Bake at 350°F for 15-20 minutes.
Boil snail conches for 45 ... Clean and slice snails as thin as ... ingredients and thoroughly mix. Refrigerate overnight. Spoon onto bed of lettuce to serve.
Bring 6 quarts water to boil in covered pot for pasta. Cut whole onion into eighths and slice on regular slicing blade of food processor. Heat oil in ...
Trim crusts from bread. Spread 1 tablespoon cream cheese on each bread slice. Roll up slices with cream cheese on inside. Cut each roll into thirds. ...
Trim the crusts from the bread slices. Spread 1 tablespoon of the cream cheese on each slice of bread. Roll up bread slices with cream cheese on the ...
Remove the mussels ... same manner as snails. This is ... because the butter won't run out of a snail shell as easily as it will from a mussel shell. Serves 4.
Preheat oven to 350 degrees. Blend cream cheese until creamy. Cut off crusts from bread slices. Flatten with a rolling pin. Spread 1 tablespoon of ...
Cut crusts off bread. Spread cream cheese on each slice. Roll up and cut into thirds. Dip rolls in melted butter and then roll in sugar and cinnamon ...
Trim crusts from bread slices. Spread 1 tablespoon of cream cheese on one side of each slice of bread; roll up with cheese on the inside. Cut each ...
Result Page: 1
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