TONY CHACHERE'S Spice and Herb Blend
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Tony Chachere's Special Herb Blend is a fine blend of seasonings plus four special herbs: oregano, bayleaf, sweet basil and thyme. This combination is ideal for so many of today's popular grilled, bronzed or blackened dishes. Makes a great marinating spice, plus it's the perfect blend for Italian cuisine.
TONY'S FISH COURTBOUILLON Ingredients: 1 cup all-purpose flour 1 cup margarine 3 cups basic vegetable mixture 1 (6 oz.) can tomato paste 1 (8 oz.) can tomato sauce 8 cups water 1/2 lemon, sliced 1 (8 lb.) fish, cut in pieces Tony's Creole Seasoning 1/2 cup chopped green onions Steps: In a Dutch oven, make a dark roux with flour and margarine. Remove from heat and add basic vegetable mixture, stirring mixture until it stops sizzling. Add tomato paste and tomato sauce. Stir over low heat for 5 minutes. Add water; stir well and bring to a boil. Add lemon slices. Lower heat; cover and simmer for 2 hours, stirring occasionally to prevent sticking on bottom. Season fish with Tony's Creole Seasoning; add to mixture. Bring to a boil; lower heat, cover and simmer for 30 minutes. Add more water if the sauce is too thick. Add green onions. Serve over steamed rice. Yields 10 servings.
GRILLADES Ingredients: 1 pound pork steaks Tony's Creole Seasoning 1/2 cup vinegar cooking spray 2 tablespoons chopped onion Steps: Cut steaks in 2 inch pieces. Season with Tony's Creole Seasoning. Place in a jar, add vinegar, and refrigerate overnight. When ready to cook, place drained grillades (pork pieces) in a skillet coated with cooking spray and brown on each side. Add onion, water to cover, and simmer for 1 hour. Yields 4 servings.
STUFFED BELL PEPPERS Ingredients: 6 bell peppers 1 pound lean ground beef 1 onion, chopped 1 tablespoon margarine, melted Tony's Creole Seasoning 1 egg, beaten 1 cup steamed rice 1 cup water or beef broth 1/2 cup bread crumbs Steps: Cut peppers in half, crosswise; remove seeds and cut off stems. Set aside. In a skillet, brown beef. Drain fat. Add onions, margarine, and Tony's Creole Seasoning. Sauté µntil onions are tender. Remove from heat. Add egg and rice and mix well. Fill peppers with meat mixture. Place peppers in an oblong pan and pour water (or broth) around them. Top with bread crumbs. Bake in 350?F oven, basting often, until tops are toasty brown. Yields 12 halves.
|Size||5 oz. (142g)|
|Calories from fat||0|
|Cholesterol per unit||0|
|Dietary fiber per unit||0|
|Saturated fat per unit||0|
|Serving per container||142|
|Serving Size||1/4 Tsp. (1g)|
|Sodium per unit||12|
|Total carbs per unit||0|
|Total fat per unit||0|