Posts tagged with 'boiled'

 

Deviled Crab Eggs

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Ingredients: eggs, backfin or lump crab meat scallions, mayo cayenne pepper Instructions: Boil eggs and cut in half lengthwise. Remove the egg yolks. Mix egg yolk, crab meat, scallions, mayonnaise, cayenne pepper. Chop up real fine. Other seasonings can be added to taste, i.e. dry mustard. Place the mixture into the boiled egg whites.
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Good Ole Yellow Rice

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Ingredients: 49oz can of chicken broth 3 cups uncooked Uncle Ben’s® rice 1/4 of medium green bell pepper (diced) 1/4 of medium red bell pepper (diced) or pimientos can be used as substitute 1 small onion (diced) 5 bacon strips seasoning salt ground black pepper table salt BIJOL® yellow food coloring Instructions: Cook bacon strips in a 3-quart pot on low heat (don’t burn the bacon). Once the bacon produces enough bacon drippings, sauté onions and bell peppers (don’t burn onions & bell peppers). Add chicken broth and let it come to a boil. Sprinkle seasoning salt, a dash of salt & pepper (season to taste). Add rice and 1/8 teaspoon of BIJOL® food coloring and let rice simmer for 20-25 minutes. Let rice sit for 5-10 minutes before serving. Serves 6-8.
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Mississippi Red Beans

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Ingredients: 1 pack of red kidney beans 3 teaspoons bacon drippings 4 cloves of garlic (chopped) 2 large ham hocks (raw, not smoked) 1 onion (chopped) 1 bell pepper (chopped) 1 package of sausage (preferably spicy) salt pepper cayenne or red pepper Instructions: Place beans in container with just enough water to cover. Soak for 2 hours or until beans begin to plump and wrinkle. In large pot, place the soaked beans, chopped garlic, bacon drippings, ham hocks and about 3 1/4 cups of water. Bring to a boil. Then, reduce heat and let simmer for one hour and thirty minutes or until the meat of the ham hocks begin to loosen from the bone. At this point, add chopped onion, chopped bell pepper and sausage. After, add salt and black and red peppers to your liking (because of the bacon drippings and ham hocks, only a moderate amount of salt is needed, the peppers depend on your tolerance of spicy food). Turn up heat and bring to boil. Then reduce heat and let simmer for another hour. Let sit for about 15 to 20 minutes and then your ready for some “good ole red beans”. Note: The secret to good, thick “bean gravy” is not to add any more water after the first three cups. Serve with rice and enjoy! And don’t forget the cornbread.
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