|The Book of Finger Food|
|by Hilaire Walden|
An illustrated collection of over 80 recipes for food that can be eaten without the use of cutlery and served as part of a buffet.
31 - 40 of 55 for creole pot
This is one ... sausage from the pot, along with ... (another marvelous meal), should be stored in the refrigerator, and the file added after reheating.
Start large pot of water boiling. ... washed raw shrimp. Return to boil. Cook for 2 minutes. Turn off heat. Let sit in pot for 5-10 minutes. Drain and serve.
Drain the soaked ... heavy 8-10 quart pot or kettle, adding ... ladle about 1 1/2 cups of beans, with meat and gravy, over a 2/3 cup serving of boiled rice.
In a large aluminum pot (do not use ... onions and parsley. Cook for another hour. Serve over rice. Sprinkle with finely chopped green onion tops and parsley.
Cut the onion, ... a large soup pot along with 1 ... seasoning, rosemary and Creole seasoning. Mix well ... pepper before serving. Makes 6 (2 cup) servings.
Use a heavy cast-iron pot or large, heavy ... powders, and Tony's Creole Seasoning. Turn chicken ... setting and cook until rice is done, about 15-20 minutes.
After you have ... heavy 7-8 quart pot or kettle over ... serving. Serve by ladling the gumbo over mounds of boiled rice in gumbo bowls or deep soup bowls.
A mixture of ... a 4-quart heavy pot, saute sausage ... mixture to an oblong casserole dish, and bake at 350 degrees for approximately 25 minutes. Serves 10.
Wash red beans, put in pot and cover with ... powder, black pepper, creole seasoning, and sausage. ... beans are soft. Serve over white rice with corn bread.
Choose lean, meaty ... meal in one pot. Leftover peas, ... unexpected guests, because all the ingredients, except the pork chops, come right off the shelf.
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