Homemade Creole Rabbit Recipe

Creole Rabbit Recipe

........................................

Materials:

1/2 Cup Flour

3/4 Cup Chicken broth

3 Large Onions, sliced in rings

1 Cup Diced celery [2 large ribs]

1 Cup Diced scallions [2 bunches] including about 1" of green portion

1/2 Teaspoon Salt Oil for frying

1 Large Or 2 small rabbits, disjointed

3 Lemons quartered

1/4 Teaspoon Basil

6 Cloves garlic, diced fine

4 Bay leaves

Salt

pepper

Preparation:

Wash and pat dry rabbit parts.

Combine flour and salt and dredge rabbit parts in it.

Heat oil to 360 degrees and fry rabbit 3-4 minutes per side until crisp.

Remove, drain on paper towels, and place in a large [5-6 quart] covered casserole.

Preheat oven to 350 degrees.

Spread all remaining ingredients on top of rabbit, squeezing each lemon quarter, then including rind.

Cover and bake one hour.

Remove cover of casserole, stir ingredients gently, then return to oven,

uncovered.

Turn heat up to 500 degrees.

Bake 15 minutes, or until rabbit is well browned.

Discard lemons and bay leaves. Add salt and pepper to taste.

Serve over rice.

Good Appetit

Comments

Lamb Kebab - Meat Bread ( Konya Cuisine )

The characteristics of being the capital of the Anatolian seljuks and the home of rumi, shams and sultan walad have also left distinctive marks in Konya's gourmet culture Konya is one of the most important centers in Anatolia, where the Greeks, Romans and Byzantines, Seljuks, Karamanoğulları and the Ottomans once reigned. Intercultural exchange, due to intersecting trade routes and a heavy flow of caravan traffic have enriched Konya’s diverse cuisine. The etiquette and selectiveness of the Seljuks is maintained in the province to this day. The unusual table manners and dining etiquette that developed in the palaces of Konya are still observed to a certain extent. For example, unlike most cultures who eat dessert after the meal, in Konya dessert is eaten before the meal. Okra soup, one of the traditional dishes of Konya, is served towards the end of the meal, for example, due to the known fact that okra aids in digestion. These traditions most likely originated from the tradi...

Carrot Cake With Lemon

Ingredients 115g (4oz) plain flour 350g (12oz) caster sugar 225g (8oz) icing sugar 2 tsps bicarbonate of soda 250ml (9fl oz) Flora Cuisine 200g (7oz) self-raising wholemeal flour 2 tsps cinnamon 4 eggs, medium 3 large carrots, peeled and grated 2 lemons, grated ...

Paper Chicken Breasts

Time 60 mins Materials: 6 Pieces chcken breasts 2 tbsp. lemon juice 3 tbsp. butter 2 tbsp. flour 1 cup chicken broth 1 Egg yolk Salt Black pepper cinnamon coconut 150 grams mushrooms 1/4 onion Preparation: Mix the chicken with the lemon juice and wait 15 minutes. Melt, one tablespoon butter in medium size pan. Fry both sides of chicken breast in 8 minutes. Melt a spoon of butter in a small pot. Add the flour into the pan and stir with a wooden spoon for 2 minutes. Pour Chicken stock into the pot slowly. Add the egg just before the start of boil. Mix(stir) our sauce until it becomes solid. Then remove from the fire. Add on the cream salt, black pepper, finely chopped mushrooms and onion and mix. Prepare 6 aluminum foil and lubricate their insides. Place the chickens on top of foils and share the sauce chickens. wrapped the foils and put in baking tray. Cook 30 minutes. Bon appetit.

LEMON RECIPES

Search This Blog