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Results 91 - 100 of 473 for flour roux
Simmer fish stock, heavy cream, ... 4 minutes. Add roux to thicken, simmer slowly for ... through a fine strainer, chill as quickly as possible.
92. BAKE-A-ROUX
Mix flour and oil together in a ... timer and stir roux every 15 minutes. Roux should ... refrigerator. This makes enough roux for 4 to 6 pots of gumbo.
93. BAKED ROUX
Select a thick pot, such ... oven. Mix the flour and oil together. Place in ... store any leftover in refrigerator for future use (it will keep).
94. MICROWAVE ROUX
Mix oil and flour together in measuring cup. Microwave ... to make 4 cups. You may freeze leftover roux to add to stews, gravies, gumbos, etc.
95. ROUX PEAS & RICE
Cook butter and flour until light brown. Add onion, ... pepper and peas. Simmer 20 minutes. Serve over rice. The more pepper you add, the better!
Microwave on high in 2-cup ... reduce time to 1 minute, watching carefully until done. Light roux about 10 minutes. Dark roux about 12 minutes.
Cook shelled peas until just ... squares. Brown the flour in the butter and keep ... continue stirring so it is not lumpy. Serve hot with meat dish.
98. OVEN ROUX
Preheat oven to 350 degrees. ... heat and add flour until it makes a real ... minutes. Cook until roux is a dark golden brown. ... until ready to use.
99. OVEN ROUX
Preheat oven to 350 degrees. Mix ingredients in Dutch oven or deep pan on top of stove over low fire until well mixed and frothy. Place mix ...
100. ROUX
Heat oil on medium heat until hot. Add flour and salt. Stir constantly for ... refrigerator. Makes 1 quart. Great for Cajun Gumbo or Cajun stew.
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