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Articles 1 to 12 of 113:
Serves 24-30 people
Cookbook. You can purchase the cookbook and a sampling of four of our seasoning blends (2-oz. Poultry Magic, 2-oz. Meat Magic, 2-oz Seafood Magic, and 2-oz. Vegetable Magic) for only $19.95! If you have questions about items needed for ... [... more]
Chef Paul |
Sloppy Joes
Put a medium size pot over high heat. Add the oil, the onions and the celery. Stir the onions and celery for 1 minute. Add the Spoon about 1/2 cup of the Sloppy Joe mixture into each bun. . Stir for 1 minute. Add the ground beef and stir, using ... [... more]
Chef Paul |
Pineapple Glaze
In a skillet, whisk together the pineapple juice, sugar and cornstarch until dissolved. Place over high heat and bring to a boil, whisking constantly. Whisk until thick, about 1 minute. Remove from heat and cool to room temperature. [... more]
Chef Paul |
Lentil Soup
Preheat a heavy 5-quart pot, preferably non-stick, over high heat to 350°, about 4 minutes. Add 1 cup of the onions, 1 cup of the bell peppers, 1 cup of the celery, and the bay leaves. Stir and cook, scraping the bottom of the pot occasionally to ... [... more]
Chef Paul |
Avocado Stuffed with Crabmeat Salad
Heat the oil in a 10-inch skillet over high heat. Add the onions and cook, stirring frequently, until the onions are brown on the edges, about 4 minutes. Add the red and yellow bell peppers and stir well. Continue to cook, stirring frequently, ... [... more]
Chef Paul |
Makes about 9 cups crumbled
In a large bowl combine the flour, cornmeal, corn flour, sugar, baking powder and ; mix well, breaking up any lumps. In a separate bowl combine the milk, butter and egg and add to the dry ingredients; blend just until mixed and large lumps are ... [... more]
Chef Paul |
Potato Gorgonzola Gratin
Heat oven to 400° F. In an 8 or 9-inch square baking dish or other small casserole, arranges half of the potatoes. Sprinkle with 1 teaspoon of the . Top with onion and apple. Arrange remaining potatoes on top. Season again with the remaining 1 ... [... more]
Chef Paul |
Prune Syrup
Place 1 (48-ounce) bottle of prune juice, preferably with pulp, in a 5-quart nonstick pot over high heat and bring to a boil. Lower the heat and cook until the liquid is reduced to 11/2 cups, about 50 to 55 minutes. Let cool, then place in a ... [... more]
Chef Paul |
Seafood Crêpes
In a medium-size bowl combine the milk, eggs, oil, sugar, nutmeg and salt; mix well with a metal whisk. Add the flour and whisk again just until blended and no lumps of flour remain; do not overbeat. Very lightly oil an 8-inch slope-sided crêpe ... [... more]
Chef Paul |
Chef Paul Prudhomme's ground dried Pasilla chile peppers
Combine the first eight ingredients together in a small bowl to make the . Toast the cornmeal in a 6 to 8-inch skillet over high heat, stirring constantly, until it turns light brown, about 10 minutes, then remove from the skillet to stop the ... [... more]
Chef Paul |
Andouille and Egg Muffin Cups
Take a piece of dough roughly the size of a golf ball, flour it on all sides, and place it on a floured surface. Gently roll the dough out, working one direction at a time and rotating, turning and flouring the dough frequently. When the dough is ... [... more]
Chef Paul |
Fried Green Tomatoes with Cream Gravy
Sprinkle the tomato slices evenly with a total of 2 teaspoons Fry the bacon in a 12-inch skillet over high heat, stirring occasionally, for 3 minutes. Reduce the heat to medium and cook until the bacon is browned and crisp, about 4 to 5 minutes. ... [... more]
Chef Paul |
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