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Hot Cream Cheese Canapes Recipe
| Appetizers
Type: Hot Cream Cheese Canapes Free Cooking Recipe - Appetizers Good stuff! Ingredients / Directions 8 ounces cream cheesesoftened 1 egglightly beaten 1/2 onionminced Salt and ground pepper 30 small bread squarestoasted Preheat the broilermix the cream cheeseeggonionand pepper togethe
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Christmas Candy
| Chocolate Swap
Cooking receipe to make Christmas Candy under category Chocolate Swap. You may find some video clips related to this receipe below.CHRISTMAS CANDY1 (6 oz.) package chocolate chips2 tablespoons milk1/2 teaspoon almond flavoring1 (6-8 oz.) jar maraschino cherries, drained and dicedIn top of
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Banana Slip
| Drink Master
Cooking receipe to make Banana Slip under category Drink Master. You may find some video clips related to this receipe below. 1 1/2 oz Creme de Banana 1 1/2 oz Irish Creme LiqueurPour carefully, in order given, into cordial glass so that each ingredient floats on the preceeding w
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sourdough starter info
| General Recipes
Cooking receipe to make sourdough starter info under category General Recipes. You may find some video clips related to this receipe below.sourdough starter inforiver cafe cook book 2The starter is the essential element in a sourdough loaf. Sourdough is basically flour and water which have fermented
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Cooking receipe to make chicken shrimp and sausage gumbo under category General Recipes. You may find some video clips related to this receipe below.
chicken shrimp and sausage gumbo
16 uncooked tiger prawns (shells on)
a dash of olive oil
2 large freerange chicken breasts skin on cut into chunks
1/2 tsp each salt and garlic salt
1/4 tsp cayenne pepper
2 tsp paprika
black pepper
4 tbsp flour
100g butter
3 onions chopped
4 sticks celery chopped
2 red peppers deseeded and chopped
4 sprigs thyme
4 fat cloves garlic chopped
2 semicured spicy pork sausages chopped
500m1 chicken stock
handful flat parsley leaves chopped
Drop the prawns into 1 litre of boiling water and simmer for 2 minutes.
Strain keeping the cooking water and wipe out the pan.
Remove the shells and heads then crush these in a mortar or briefly blast in a food processor they must stay chunky.
Return the crushed bits to the pan add a dash of olive oil and sear over a high heat until blistered.
Next pour the cooking water over them and gently bubble half covered for half an hour to make a stock.
Strain it to give about 500ml of liquid.
Meanwhile toss the chicken with the salts cayenne pepper paprika and a good twist of pepper.
Sprinkle over half of the flour and toss again until everything is coated.
Heat a third of the butter with a dash of oil and fry the chicken on all sides to brown it (but not cook through) then transfer it to a casserole pan.
Next fry the onions celery peppers thyme and garlic in a third more of the butter until softened.
Sprinkle over the remaining flour add more of the butter and cook stirring frequently until the vegetables start to brown.
Next stir in the sausage. then pour the mixture over the chicken in the casserole. Cook over a medium heat then slowly add the prawn and chicken stocks stirring constantly.
Turn the heat to low half cover and bubble for an hour stirring frequently and scraping the bottom of the pan.
Stir through the prawns and parsley 2 to 3 minutes before serving.
Serve on boiled rice and with a few parsley leaves.
For suppliers see cajun suppliers.
Serves 4
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