|The Court of Two Sisters Cookbook|
|by Jerome Fein|
This book is a tribute to the past history and present-day charm that has made the Court of Two Sisters restaurant famous throughout the world.
Results 41 - 50 of 540 for how to make roux
Heat oil in ... brown like chocolate. (Roux must be stirred ... water, add Roux to water and add ... and freeze leftovers. Can also use frozen cut okra.
INSTRUCTIONS TO MAKE ROUX: Heat oil ... minutes of cooking time, if the sauce is too thick add additional water to make a nice gravy to serve over rice.
Cut chicken into ... is not slimy. Make a roux with 2 tablespoons ... vegetables and chicken to hot chicken broth. ... will ruin the best sauce or gravy.
Combine first 7 ... stand 5 minutes to soften onion. With ... Sprinkle Tony's instant roux mix and stir ... with hot boiled rice and crispy French bread.
Melt butter in ... gumbo file. Bring to a boil. Reduce ... mixture is simmering, make and add roux. Heat oil ... minutes. Serve over hot rice. Makes 9 cups.
Add roux, onions, and bell pepper to water and boil. ... Cook on medium heat until meat is tender. Stir occasionally to avoid sticking. Serve over rice.
Season catfish and ... are wilted. Add roux and mix well. ... minutes. Add green onions, parsley and fish, simmer about 45 minutes or until fish is done.
Trim and cut ... add the beef to the hot oil. ... stew with the roux to the desired ... bouillon cubes or b) 2 quarts water, plus 24 beef bouillon cubes.
All vegetables should be chopped very fine. ROUX: In a large 1 to 2 gallon heavy ... shrimp, crab and oysters can be substituted for chicken and sausage.
In large skillet, ... Be careful not to burn. Roux may be refrigerated ... add meat until last hour). Cook on medium heat. Use file to taste if desired.
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