How To make Paul Prudhomme's Black Muffins
3/4 c -hot water
1/2 c Molasses
1/4 c Milk
2 c Whole wheat flour
1 c All-purpose flour
3/4 c Sugar
2 tb Baking powder
1 t Baking soda
1 t Salt
1 1/2 c Coarsely chopped pecans,
-dry roasted
In a medium-size bowl combine the hot water and molasses, stirring until well blended. In a large bowl sift together the flours, sugar, baking powder, baking soda and salt. With a rubber spatula, fold the liquid mixture and the pecans into the dry ingredients just until flour is thoroughly incorporated; do not over mix. Spoon into 12 greased muffin cups. Bake at 300 degrees F until down, 45 minutes to 1 hour. Serve hot. Nutritional info per serving: 280 cal; 5g pro, 45g carb, 10g fat(30%), 3.7g fiber, .7mg chol, 499mg sodium Exchanges: 2.9 bread, 1.8 fat Source: K-Paul's Restaurant, New Orleans, La Cook's Corner, Miami Herald, 12/28/95
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How to make Cajun Shrimp and Crawfish Etouffee | Louisiana Etouffee | Easy Etouffee Recipe
Greetings and Salutations good people! We are back with another home grown classic! Heading back down to Louisiana for Shrimp & Crawfish Etouffee! Come with me as we hook up this classic Cajun Dish with ease.
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What you will need:
1 Pound shrimp (peeled and deveined)
1 pound crawfish tails (I used frozen pre cooked)
2 Cups Shrimp stock (subbed chicken broth)
1 & 1/2 pack of seasoning blend (bell pepper, onion, celery- or chop your own)
1 cup chopped fresh tomato
2 & 1/2 table spoons all purpose flour
3 table spoons butter
3 table spoons olive oil
2 table spoons Worcestershire Sauce
1 teaspoon dried thyme and oregano
2 & 1/2 table spoons Paprika
2 table spoons minced garlic
1/2 cup fresh parsley
1/2 cup fresh green onions
1 Bay Leaf
Seasonings: Salt, Pepper, Garlic Powder, Cayenne, Cajun seasoning of your choice, Dash of Hot Sauce
White rice for serving
Notes: If you have the patience, making your own shrimp stock and using fresh crawfish tails will elevate the dish. See my Shrimp Scampi vid for shrimp stock recipe ( Also using fresh peppers, celery and onion would boost it up a bit more. But even with the short cuts, this SMACKED!!
How to Lose 200lbs with a Plant Based Diet | Interview with Josh LaJuanie
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Shrimp and Grits | Shrimp and Grits Recipe
Shrimp and Grits | Shrimp and Grits Recipe - Here's a treat for everyone, Shrimp and Grits with Bacon and Cheese! So if you're looking for a Southern Style, Soul Food Cooking video then you've come to the right place. Now this dish id good no matter what time of the day it is, weather it's for breakfast, lunch or dinner, this is truly a GREAT DISH!
Ingredients
2 lbs Large/Jumbo Shrimp
6 - 10 Slices of Bacon
3 tbsp Butter
2 cups Shredded Cheddar Cheese
3 tbsp Chopped Fresh Parsley
1/2 tsp Salt and Pepper
1 cup Un-Cooked Quick Grits
3 cups Chicken Broth
1 tbsp Lemon Juice
2 tsp Worcestershire Sauce
2 Garlic Cloves = 3 tsp minced Garlic
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Blackened Striper, Jalapeño Cornbread, Potato Cakes and Cheesy Broccoli (Episode #507)
Cowboy Campfire Cooking
Blackened Striper
Jalapeño Cornbread
Cheesy Broccoli
Grandma Kalokerino’s Potato Cakes
The Moron Brothers
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How to make a Cajun Roux 3 ways with Rice Cooking tips
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Pão de Queijo (Brazilian Cheese Bread
1 large egg
2/3 cup milk
1/3 cup olive oil
1 1/2 cups tapioca flour
1/2 cup grated queso fresco
1 teaspoon table salt
Preheat oven to 400°F. Grease two twelve-cup mini muffin tins.
Put all ingredients in the bowl of a food processor. Pulse until smooth, about 7 seconds.
Pour batter into cups, filling 2/3 full. Bake until puffed and golden brown, 15 to 20 minutes. Serve warm.
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Louisiana Farm to School- Virtually Everywhere 2020 Conference Day 4
Watch the final day of the Louisiana Farm to School 2020 conference! Day 4 included a session on Louisiana Heritage in the Cafeteria and another session on Farm to School in the Food System! In addition, a Harvest of the Month Taste Test session featuring Broccoli took place.
You can find all the conference resources and more in our conference program at