|Betty Crocker's Complete Chicken Cookbook|
|by Betty Crocker|
An indispensable guide to the whole bird. Here, with Betty Crocker's fool-proof recipes for every possible cut, are the answers to how to prepare,...
41 - 50 of 540 for how to make roux
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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