danengler + celery   49

New Orleans-Style Red Beans and Rice Recipe | Serious Eats
As with all SeriousEats recipes, following the "cover with 2 inches of water" instruction results in way too much liquid left when the beans are done cooking. USE LESS WATER.
cajun  beans  rice  kidneybeans  andouille  sausage  onion  greenpepper  celery  garlic  cayenne  sage  hamhock  thyme  bayleaf  hotsauce  cidervinegar  madethis:good 
may 2017 by danengler
Creole-Style Red Jambalaya With Chicken, Sausage, and Shrimp Recipe | Serious Eats
The recipe says the oven prevents scorching and the need to stir mid-cooking, but I checked at 35 minutes and all the liquid had been absorbed BEFORE adding the shrimp. Next time, check at 30.
cajun  tomato  chickenstock  chicken  chickenthighs  andouille  sausage  onion  greenpepper  celery  garlic  tomatopaste  hotsauce  thyme  oregano  cayenne  garlicpowder  bayleaf  rice  shrimp  scallion  madethis:excellent 
may 2017 by danengler
Pull-Apart Stuffing Rolls | Serious Eats : Recipes
Use half the garlic specified; stuffing has never been garlic-heavy. Don't use no-knead pizza dough; it's too wet and doesn't rise much during the second proofing. Even if they don't look perfectly golden brown at 25 minutes, baking 30+ minutes causes the bottom of the rolls to get too tough.
bread  rolls  butter  sagesausage  sausage  onion  celery  garlic  sage  parsley  oliveoil  madethis:good 
november 2014 by danengler
Ham and Split Pea Soup | Serious Eats : Recipes
[Photograph: Sydney Oland] About the author: Sydney Oland lives in Somerville, Mass. Find more information at sydneyoland.com (or read eatingnosetotail.com) Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following...
ham  thyme  leek  carrot  sourcream  chickenstock  hamhock  bayleaf  soup  butter  celery  onion  peas  lemon 
january 2013 by danengler
Braised Short Ribs With Porcini-Port Wine Sauce | Serious Eats : Recipes
These short ribs take on the rich, earthy flavor of porcini mushrooms, offset by the sweetness of a port wine braise. [Photograph: Jennifer Olvera] Note: Serve the short ribs alongside sautéed spinach, roasted carrots or herb-roasted fingerlings. Or skip this...
tomatopaste  thyme  portwine  garlic  carrot  beef  shortribs  chickenstock  porcini  bayleaf  redwine  oliveoil  butter  celery  onion  mushrooms 
january 2013 by danengler

related tags

allspice  almondmilk  ancho  anchovy  anchovypaste  andouille  applecider  applecidervinegar  asiago  asian  bacon  barley  basil  bayleaf  bbq  beans  beef  beefchuck  beefstock  bellpepper  bluecheese  bolognese  boudin  bread  breadcrumbs  british  broadbeanpaste  brownsugar  buffalowings  buns  burger  butter  buttermilk  butternut  buttonmushrooms  cajun  cannellinibeans  carrot  casserole  catsup  cauliflower  cayenne  celery  celeryseed  cheddar  cheese  chiankiangvinegar  chicken  chickenliver  chickenstock  chickenthighs  chickpeas  chile  chili  chilipeppers  chilipowder  chinese  chinesehotpepper  chipotle  chives  chocolate  chowder  chuckroast  cider  cidervinegar  cilantro  clam  clamjuice  clams  copycat  coriander  corn  cornmeal  cornstarch  cream  cuban  cucumber  cumin  currypowder  darkchocolate  deepfried  dijonmustard  dill  dip  ditalini  dryvermouth  duck  ducklegs  dumplings  egg  eggplant  enokimushrooms  fennel  fennelseed  fish  fishsauce  flanksteak  garbanzos  garlic  garlicpowder  gelatin  ginger  greekyogurt  greenpepper  groundbeef  groundchicken  groundlamb  groundpork  halfandhalf  halibut  ham  hamhock  heavycream  horseradish  hotsauce  hummus  ingredient  irish  israeli  italian  jalapeno  ketchup  kidneybeans  kombu  kungpao  lamb  lambshoulder  lambstock  leek  lemon  lentils  lettuce  lightcream  lime  liquidsmoke  macaroni  madethis:excellent  madethis:good  marjoram  marmite  masa  mayonnaise  mcdonalds  mcrib  meatloaf  middleeastern  milk  misopaste  montereyjack  muenster  mushroom  mushrooms  mustard  newenglandclamchowder  noodles  oliveoil  onion  onionpowder  oregano  orzo  oxtail  oystermushrooms  pancetta  pappardelle  paprika  parmesan  parsley  pasta  pea  peanuts  pearlonions  peas  pecans  penne  picklingspice  pinenut  plantain  poblano  polenta  porcini  porcinimushrooms  pork  porkbelly  porkshoulder  portwine  potato  ragu  redlentils  redpepperflakes  redwine  redwinevinegar  rice  rolls  rosemary  sage  sagesausage  salt  saltpork  sandwich  sauce  sausage  scallion  schmaltz  seafood  seltzer  serrano  shallot  shepherdspie  sherry  shitake  shortening  shortribs  shrimp  sichuanpeppercorn  sidedish  smokedpaprika  soup  sourcream  soysauce  spice  spinach  splitpeas  spread  squash  steak  stew  stock  stuffing  sugar  taco  tagliatelle  tahini  tarragon  texmex  thyme  tofu  tomato  tomatojuice  tomatopaste  tomatopuree  tortilla  truffleoil  turmeric  vegan  vegetablebouillon  vegetableoil  vegetablestock  vegetarian  vermouth  vinegar  vodka  whitemiso  whitewine  whitewinevinegar  wholemilk  wildmushrooms  wine  worcestershire  yogurt  yukongoldpotatoes  zaatar 

Copy this bookmark:



description:


tags: