Free Recipes Archive
2 quarts vegetable oil, for deep-frying 2 eggs 6 ounces crawfish tail meat 1 tablespoon plus 1 teaspoon Creole Seasoning, plus extra for sprinkling 1/4 cup finely-chopped green bell pepper 1/4 cup finely-chopped green onions 1 tablespoon minced garlic 1 Read More …
1 teaspoon yeast 2 teaspoons sugar 1/2 cup hot water 2-1/4 cups self-rising flour 1/3 cup sugar 2/3 cup buttermilk 2 teaspoons vanilla powdered sugar Combine yeast, sugar, and water in small measuring cup. Stir until dissolved and set aside Read More …
It seems that for home preparation the dough works better in the large quantity given here, enough for about 5 dozen beignets. Don’t worry, though … the dough keeps well under refrigeration for about a week. Just cut off some Read More …
Source: Brennan’s of Houston Yield: 4 servings 3/4 cup flour 2 tablespoons plus 2 teaspoons granulated sugar 1 teaspoon baking powder 1/2 cup plus 2 tablespoons milk 1/4 cup beer 1 egg Oil (for deep frying) 4 bananas, each quartered Read More …
Port Orleans French Quarter Food Court 1 pk Dry yeast 1/2 C Sugar 2 lg. Eggs 7 C Flour 1 1/2C Warm water 1 tsp Salt 1 C Undiluted evaporated milk 1/4 C Soft shortening Oil; for frying Confectioner’s sugar Read More …
The traditional French fritter or beignet is a puffy, deep-fried doughnutlike pastry. Try them topped–as they typically are in New Orleans–sprinkled with powdered sugar. 2/3 cup buttermilk 1/4 cup water 1 egg 1 tablespoon margarine or butter 1 teaspoon vanilla Read More …