Served with olives. Celery, cucumbers, grape tomatoes, broccoli, baby carrots with our Ranch Dip. Broccoli, cauliflower, celery, cucumbers, peppers, grape tomatoes and baby carrots. Creamy New Orleans-style red beans made with diced smoked sausage. Creamy vegetarian white beans. Great with fried fish. Pasta tossed in a meat-based Italian tomato and red wine sauce.
An Italian classic with Bolognese sauce, mozzarella, provolone and parmesan cheese. Slow roasted with onions, garlic and spices. Served in beef gravy. Elbow noodles in a creamy cheddar cheese Mornay sauce. Traditional Louisiana-style dirty rice made with gizzards and ground beef and peppers. Real potatoes mashed with butter, cream, salt and pepper.
A sweet tomato-based version made with onions and peppers.
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Diced green cabbage and carrots with a sweet and peppery mayonnaise-based dressing. Traditional New Orleans-style bread pudding made with French bread.
Shrimp Mold. Scrambled Eggs.
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Ingredients One sheet Reynolds Wrap Non-Stick Aluminum Foil, 12 x 24 inches 10 patty pan squash, about 2-inches diameter, or 3 medium zucchini, any color 3 ounces pre-cooked Spanish Style Chorizo, finely diced 1 shallot, finely diced Pinch salt 2 ounces gruyere cheese, grated 1 egg, beaten.
Directions Step 1 Fold foil sheet in half to a 12x12 square, non-stick side inside. Step 2 In medium skillet, cook chorizo until lightly browned.