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A chimichanga with rice. This is a list of tortilla-based dishes and foods that use the tortilla as a primary ingredient. A tortilla is a type of soft, thin flatbread made from finely ground corn or wheat flour that comes from Mexico and Central America and traditionally cooked on a comal (cookware).
Another Southern favorite—this gravy goes by many names including bird-eye gravy, cedar gravy, bottom sop, and red ham gravy. The best part is that you only need two ingredients to make it: pan ...
Knowing how to make a good roux is key to Cajun and Creole cooking. The technique was inherited from the French. A roux is "a mixture made from equal parts of fat and flour, used especially to make a sauce or soup thicker." [11] The fat and flour are cooked together on the stovetop until the mixture reaches a certain level of brownness, or ...
Beignet—a square-shaped pastry made with deep-fried dough and topped with powdered sugar. [45] Bread pudding—a sweet dessert made from bread, milk, eggs, and sugar, often served warm and topped with whiskey sauce, rum sauce, or caramel sauce [46]
2. Place the flour and shortening into a medium bowl. Cut in the shortening using a pastry blender or two knives until the mixture resembles coarse crumbs. Add the milk and stir just until blended. 3. Place the dough on a lightly floured surface and knead until it holds together. Pat the dough into a 8x6-inch rectangle. Cut into 6 biscuits.
Cajun cuisine (French: cuisine cadienne [kɥi.zin ka.dʒɛn], Spanish: cocina cadiense) is a subset of Louisiana cooking developed by the Cajuns, itself a Louisianan development incorporating elements of Native American, West African, French, and Spanish cuisine.
The technique involves cooking in a covered pan over low heat with a moderate amount of liquid, [1] and can be regarded as a form of stove-top braising. The meat dishes cooked in this fashion are typically served over boiled or steamed white rice as a rice and gravy , while the vegetables are typically served as side dishes .
Rice and gravy is a staple of Louisiana Creole and Cajun cuisine, [1] made by deglazing a pan to make brown gravy, simmering with extra seasonings, and serving over steamed or boiled rice. Preparation