Chef Ryan

Cajun Chef Ryan

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



 



Entries from March 2010

Yellow Squash Casserole

March 23rd, 2010 · 10 Comments

Typically, in the restaurant kitchen the recipe called for a 30 pound case of frozen yellow squash, or 12 2.5 pound packs.

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Tags: Entrees · Recipes

Bean and Corn Enchiladas

March 22nd, 2010 · 13 Comments

Know what ingredients are in my preparations, no more partially hydrogenated fat for us!

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Tags: Entrees · Mexican · Recipes · Weight Watchers

Fire Roasted Tomato Sauce

March 19th, 2010 · 14 Comments

If you do not have a wood burning stove in your house then of course, fire roasting the Roma tomatoes on a pan in an outdoor charcoal grill over indirect heat will impart a smokier flavor, though the cooking time increases due to most grills having a lower temperature.

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Tags: Italian · Recipes · Sauces

Eggplant Parmigiana

March 19th, 2010 · 14 Comments

One of my favorite dishes, which is so good you forget that it is vegetarian…

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Tags: Entrees · Italian · Recipes · Vegetarian

Granola Bars

March 17th, 2010 · 18 Comments

One of the reasons for changing the recipe ingredients is that it called for 3 cups of oats, we only had two cups in house, and so we added the extra coconut to replace the lost bulk of the oats, and then decided to add a few other ingredients also. As they say, necessity is the mother of invention.

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Tags: Recipes · Snacks · Weight Watchers