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

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