Meuniere Sauce for Seafood and Fish

Meuniere Sauce

This is sauce is a great ingredients with fish

Ingredients:

• 3/4 cup butter
• 1/2 cup heavy creme
• 2 tablespoons chopped scallion
• 3 tablespoons lemon juice
• 1 tablespoon minced parsley
• 1/4 teaspoon salt
• 1/4 teaspoons white pepper
• pinch cayenne pepper
• dash of Worcestershire sauce

Method:

1. In heavy sauce pan melt the butter, then heavy creme

2. Add all other ingredients and simmer 5 minutes.

Carrot Green Pepper Chicken Jumbalaya

Chicken Jambalaya

Ingredients:

• 4 cups cooked diced chicken
• 1 1/2 cups diced carrots
• 1 onion chopped onion
• 1 cup diced celery
• 1 cup diced green pepper
• 1/4 cup butter
• 3 1/2 cups chicken broth
• 1 cup uncooked rice
• 1 teaspoon paprika
• Salt and freshly ground pepper

Method:

1. In large saucepan, cook onion and celery in butter until golden brown.

2. Add chicken broth, rice, paprika, salt and pepper; cover and cook over low heat 20 minutes.

3. Add green pepper, chicken and carrots; cook15 minutes longer, or until carrots are tender.

4. Sprinkle with parsley and serve.

Chili Kidney Beans with Rice

Red Bean Chili

Ingredients:

• 1 can (16 ounces) red beans
• 3/4 pound lean ground beef
• 2 tablespoons salad oil
• 1/2 cup minced onion
• l/4 cup diced celery
• 1/2 cup chopped green pepper
• 1 tablespoon flour
• 1 beef stock
• 1/2 teaspoon salt
• 1/4 teaspoon hot pepper or cayyen
• 1/2 teaspoon cumin
• 1/2 Worcestershire sauce
• cooked rice

Method:

1. Heat oil in large saucepan; saute onion, celery and bell pepper until golden.

2. Stir in beef; saute until red color disappears.

3. Stir in flour; add kidney beans, beef stuck, salt, hot pepper, cumin and Worcestershire sauce.

4. Simmer, stirring often, for 30 minuets or more until desired thickness.

5. Serve with hot rice.

Lamb Liver Appetizer

Lamb Liver

Ingredients:

• I/2 pound lamb liver
• 2 tablespoon vegetable oil
• 1/3 cup chopped green pepper
• 1 cup chopped tomato
• 1 teaspoon tomato paste
• 1/2 teaspoon basil
• 1 cup chicken broth
• 2 tablespoon wine sherry
• I/2 teaspoon salt
• 2 gloves minced garlic
• 1 cup cooked rice
• freshly ground pepper
• pinch of salt to taste

Method:

1. Cut liver into serving pieces.

2. In midsummer sauce, add oil and garlic and pepper, brown liver quickly in oil on both sides.

3. Add all other ingredients except rice; stir for one minute, cover and simmer 45 minutes, or until liver is tender.

4. Uncover and allow sauce to thicken, if necessary.

5. Serve over mound of hot rice.

Another Recipe for Ground Beef

Meat Pie Pocket

This is another meat pie recipe, with the right balanced spices, onion and garlic, it can be fried or baked with side dip of our recipes White Creamy Salad Dressing

Ingredients:

Serve: 6

• 1 pound lean ground beef
• 1 small onion, minced
• 2 clove minced garlic
• 2 tablespoons chopped parsley
• 1/2 cup scallions chopped
• 1 teaspoon ground all spices
• 1 teaspoon water
• Salt and freshly ground pepper to taste
• Pockets
• vegetable oil for deep-frying

Method:

1. In large skillet, combine, onion, garlic, parsley, scallions, all spices and salt

2. Cook over medium heat, stirring, stirring until meat is done.

3. Make your own pockets, or use Phyllo Dough, fold the dough and make it a pocket shape, spoonful of the meat mixture in center of each pocket, and pinch edges together to seal.

4. Deep-fry in vegetable oil until brown.You may use oven to and bake it till brown at 350 F

5. Drain on paper towels, when use it fry!

Meat Pie Make Your Own Dough

Dough for Meat Pie

This is another meat pie recipe, with the right balanced spices, onion and garlic, it can be fried or baked with side dip of our recipes Onion Brown Sauce

Ingredients:

Serve: 6

• 3 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1 teaspoons baking powder
• 1/2 cup water
• 1 egg
• 1/2 cup milk

Method:

1. Combine dry ingredients in large mixing bowl, then add milk and water to form the dough.

2. to the right constancy, you may need to add or reduce water

3. Knead the dough and divide into golf-size pieces.

4. Roll each piece of dough into a circle 6 inches in diameter; set aside, ready for stuffing

Veal Stew on Grits

Grits and Grillades

Ingredients:

• 2 pounds veal steak thinly 1/4 in sliced
• 2 tablespoon butter
• 1/4 cup flour
• 1 medium chopped onion
• 1 cup diced tomatoes
• 1 green bell pepper, chopped
• 3 clove garlic chopped
• 1 tablespoon chopped parsley
• 1 teaspoons Worcestershire sauce
• 1/2 cups chopped celery
• 1'2 teaspoon thyme
• 2 teaspoons salt
• 1 teaspoon Tabasco sauce
• 3 cups cooked grits
• 1 1/2 beef stock or dimi glace

Method:

1. In hot heavy saucepan or dutch oven, add butter and sealed the meat all sides till become light brown, add onion and keep sirring for another minut or two, remove the meat and onion aside
2. Add flour and extra butter if needed, stir constantly for golden brown color.
3. Add beef stuck and whisk it, till become smooth with no lumps.
4. Add the rest of ingredients with meat and onion, and simmer 1 1/2 hours, or until meat is very tender (add water, if necessary, to make sauce the consistency of thick gravy.
5. Serve grillades with hot grits on the side.