Chef Ryan

Cajun Chef Ryan

Feeling & sharing a world of cooking ~ more than your average Cajun


Entries from October 2009

Stewed Black-Eyed Peas

October 15th, 2009 · 22 Comments

The original recipe called for Andouille sausage, the spicy Louisiana favorite, the store brand Andouille looks nothing like the kind you get in La Place, Louisiana so we substituted some Polish Kielbasa in its place and it is some good. For more on Andouille, please click the hot link to delve.

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Tags: Entrees · Recipes · Slow Cooker

Stir-Fried Chicken

October 14th, 2009 · 12 Comments

For this recipe, I used a combination of broccoli florets, shredded Chinese cabbage, sliced button mushrooms, mung bean sprouts, diced tomatoes from the garden, and snow peas for the fresh vegetables and water chestnuts with baby corn for the canned vegetables

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Tags: Chinese · Culture · Entrees · Ingredients · Recipes

Stir-Fried Rice

October 13th, 2009 · 19 Comments

I took it upon myself to brush up on my stir-fry techniques this weekend and read up some pages in The Thousand Recipe Chinese Cookbook, by Gloria Bley Miller. While most readers here know me as Cajun Chef Ryan, I am only limited to the flavors and tastes of mother earth’s bounty, and that includes ethnic flavors and worldly cuisines far beyond the reaches of our American borders.

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Tags: Chinese · Culture · Ingredients · Recipes

La Fonda Pudding

October 12th, 2009 · 18 Comments

The Fred Harvey Company operated restaurants, cafes and hotels along the Santa Fe railroad primarily in the western and mid-western states of North America. A total of eighty-four Fred Harvey facilities operated along the western routes of the Santa Fe and were located in strategic rail stops offering patrons a place to rest and dine […]

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Tags: Baking · Desserts · Railroad Dining · Recipes

Fudgy Caramel Brownies

October 9th, 2009 · 13 Comments

For those following Weight Watchers points they are 4 points each when cut into 16 servings, we ended up getting about twice that many portions in our final product, so if you cut them into bite size pieces they should round out to 2 points each.

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Tags: Baking · Desserts · Recipes · Weight Watchers