How To make Crawfish Monsigneur
-Waldine Van Geffen VGHC42A 1 pound Crawfish tails
1/4 teaspoon Cayenne pepper
6 Drops Tabasco
2 tablespoon Salted corn oil margarine
1 1/2 cup Fresh mushrooms
sliced
2 tablespoon Pimientos :
chopped
2 tablespoon Green onions -- slice thin
1/2 cup Chablis
5 teaspoon Cornstarch
2 tablespoon Water
1/2 cup Skim milk
1/2 teaspoon Salt
2 cup Cooked egg noodles
Season tails with pepper and Tabasco and add to melted margarine in heavy saucepan. Saute for 3 minutes over medium-low heat. Add mushrooms, pimientos and green onions, cover and simmer over low heat for 5 minutes. Add wine. Combine water, cornstarch and skim milk and add to crawfish mixture. Add salt, blend, cover and simmer for 8-10 minutes, stirring occasionally. Add cooked noodles, mix well and heat for 1-2 minutes. Serve immediately. (wrv)
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Hello guys! I got inspired to do a cooking vlog since i love to cook. And ilove you all so much that i want to share what i know about cooking. So enjoy watching guys. And let me know how yous go when you try my sweet chili buttered shrimp version 2.0
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Madame Bovary Vol. 9, Calm Sleep Story, Softly Spoken Reading, ASMR Male Audio Voice, Relaxing Story
Madame Bovary Vol. 8 | Calm Sleep Story | Softly Spoken Reading | ASMR Male Audio, ASMR storytelling. This reading is also available WITH BACKGROUND RAIN here:
Welcome to The Decompression Zone. A place where you can relax. My name is Marcus and I am reading Madame Bovary by Gustave Flaubert. The story is read ASMR style in a softly spoken, relaxing, calm male audio voice. It is a bedtime sleep story for grown ups / adult sleep story.
I appreciate you listening! THANK YOU for your support.
Today's reading contains:
Madame Bovary, Part II:
00:00:00 Chapter Thirteen
00:26:40 Chapter Fourteen
I have lived in Europe and in the Americas and you may therefore detect an accent in my speech.
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SAFETY DISCLAIMER: This video has been created for relaxation and/or to help you sleep. The video has been created solely for entertainment purposes.
Please do not listen to this recording while driving or operating any machinery. Only listen when you can relax safely.
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The story resides in the public domain and can be found at
(Please note that I have omitted unnecessary racist and anti-Semitic comments from the text.)
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Lucidity by True Messenger (Epidemic Sounds)
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Gumbo Festival | A Taste of Louisiana with Chef John Folse & Company (1996)
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In this episode from the “Fairs & Festivals of Louisiana” series of “A Taste of Louisiana” from October 5, 1996, Chef John Folse visits the Gumbo Festival in Bridge City. In the kitchen, he cooks Chicken, Oyster & Andouille Gumbo and Shrimp & Crabmeat Gumbo. He also shares the secret to preparing perfect rice and discusses the history of the Gumbo Festival with the Reverend Monsignor J. Anthony Luminais, the pastor of the Holy Guardian Angels Catholic Church.
L'histoire à table : La Révolution en cuisine (épisode 5) - Documentaire complet - JV
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Mais les peuples, eux, échangent leurs recettes. Les Français découvrent le beefsteak, Londres raffole des plats « à la mode de Paris » et une révolution sans guerre pour une fois, la révolution industrielle fait allègrement valser les habitudes alimentaires.
Deux grands créateurs marqueront ce siècle. D’une part, il y a Antonin Carême qui élève la cuisine au rang d’un art architectural et d’autre part pour passer du XIXe au XXe siècle, il y a Auguste Escoffier qui a réinventé la cuisine française pour l’exporter dans les nouveaux pala- ces à travers toute l’Europe.
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00:00 L'histoire à table - Révolution
01:12 Révolution industrielle et habitudes alimentaires
02:13 Antonin Carême, le roi des cuisinier
04:42 L'émergence des restaurants à Paris
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Crayfish With Eggs - River Parish Recipes Lost and Found - Season 1 Episode 3
River Parish Recipe Lost and Found: Crayfish With Eggs by Mrs. R. N. Songy, Sr. of Reserve, Louisiana 1937.
Crayfish with Eggs (ECREVISSE AUX OEUFS)
by Mrs. R. N. Songy (1937)
Ingredients
◦ 1 quart of “crayfish” (2 pounds crawfish tails)
◦ ½ cup shallots (green onion tops)
◦ 2 bay leaves
◦ 2 Tbls parsley, finely minced
◦ 5 fresh “yard” eggs
◦ 2/3 cup unsalted butter
◦ 2/3 cup white flour
◦ ½-1 tsp red (cayenne) pepper
◦ 1-2 tsp salt
◦ 1 quart of water
Instructions
1) Make a dark brown roux with 2/3 cup of melted butter and 2/3 cup flour over medium to medium high heat. This takes approximately 23-30 minutes. This would be a Creole Roux.
2) Season crawfish tails with red pepper and salt. Add to roux. Fry about five minutes then add shallots.
3) Add water and bay leaves and parsley.
4) When the gravy is the consistency liked – either thick or thin, according to taste – break one egg into the gravy and baste the crayfish with the rich mixture until the egg is cooked. This takes only about 1 minute.
5) Then break the remaining eggs quickly into the gravy and let cook until set, keeping them whole and more appetizing in appearance when served.
6) Enjoy.
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