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| Hot wing sauce for naked wings, grilled or fried. Sauce can be made and kept in ice box. Just remember the longer it sets the hotter it gets. Not yet rated |
| This is so good that it'll make a hound break a log chain to get to it. One day at work I asked if anyone had any unusual recipes. A young lady, Jordan Raymer, asked if I had ever had Chocolate Gravy and Biscuits. That one got my attention. It may sound funny but I gaw-ron-tee it will get a big Yee-Haw!! from those who try it. If you are countin' calories, hon, you had better pass this one on by. It is de-licious!! You gotta give it a try. |
| Loretta is like many Cajun cooks mixing up some of this and some of that....this recipe maybe considered somewhat vague in directions but it is so good with rice and gravy and uses fresh vegetables from your garden that it is worth trying. Not yet rated |
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| Many Cajun cooks start off their meat gravy, chicken gravy and sausage gravy by caramelizing sugar. The result is a "brown gravy" that everyone likes and Momma would be proud of. Interestingly the gravy is not sweet; caramelizing burns out the sweetness. Not yet rated |
| This dish is truly a taste of the country. I mean in the country where folks are already sitting at the table drinking coffee and eating breakfast by the time the rooster crows. Mama (Patsy Paul) made countless batches of biscuits and tomato gravy in her lifetime. I miss her every day. When I’ve had a rough day and need to feel close to her, I come home and make biscuits and tomato gravy and I’m reminded of her love for her family and for cooking. I’m sure she learned to make this from her Mother, Carmen Inez Shirley. I know it’s just simple biscuits and gravy but for me this is “the dish” that puts my feet back under my Mama’s table. Not yet rated |
| Prepare your favorite meatloaf recipe; prepare this sauce, pour on your meatloaf and bake. Paw Paw created this one day when cooking Maw Maw favorite meatloaf. Not yet rated |
| From Answers.com - Chow Chow is a culinary term for any spicy or piquant preparation used to enhance flavour of plain food. In the UK, a thin pickle or sauce with a vinegar base; in the USA it includes finely chopped fruit or vegetables with a dressing of salt, sugar, and vinegar, sometimes eaten as a first course (termed apple, garden, or salad relish). Maw Maw adds that most Cajuns will eat this on top of their rice and gravy. Not yet rated |
| This is what Maw Maw uses to season her meats and gumbo and her own Cajun dishes. |
| Rice and Gravy? Cajuns love pepper relish with their rice and gravy. Distilled white vinegar is the first choice for pickling. Do not use pure granulated salt as it may draw out the juices, harden the tissues and checks the action of the organism which may cause spoilage in your vegetable mixture. If using hard water, boil and let stand for 24 hours.
About 12 large peppers, seeded and trimmed, will make 5 1/2 cups. Three medium onions will yield 1 cup ground. Source: Pickles and Relishes by Leonard Levinson Not yet rated |
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| This is an adaptation of a recipe from The Complete Book of Pickles and Relishes (Leonard Levinson). The recipe book was picked up in an antique shop in Comfort, TX. Comfort Antique Mall features collectors & dealers from Texas and nearby states visit our 30+ shops regularly. They like both the excellent quality and the low prices. Not yet rated |
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