Difference between revisions of "Basic Creole Sauce for Rice"
m (→Directions: clean up) |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
||
| (5 intermediate revisions by the same user not shown) | |||
| Line 1: | Line 1: | ||
| − | + | ||
== Description == | == Description == | ||
| Line 10: | Line 10: | ||
* 2 c.water | * 2 c.water | ||
* [[salt]] and [[pepper]] to taste | * [[salt]] and [[pepper]] to taste | ||
| − | == | + | == Procedures == |
# Slice [[onion]]s very thin and sauté them in [[butter]] or [[oil]] with [[tomato]]es and [[Bacon]]. | # Slice [[onion]]s very thin and sauté them in [[butter]] or [[oil]] with [[tomato]]es and [[Bacon]]. | ||
# Wash, dry and strip leaves of watercress and add into pan. | # Wash, dry and strip leaves of watercress and add into pan. | ||
# When the watercress is wilted, add [[water]], [[salt]] and [[pepper]] and allow to simmer 15 minutes. | # When the watercress is wilted, add [[water]], [[salt]] and [[pepper]] and allow to simmer 15 minutes. | ||
| − | [[Category:Haitian | + | [[Category:Haitian cuisine]] |
| + | [[Category:Appetizer Recipes]] | ||
[[Category:Bacon Recipes]] | [[Category:Bacon Recipes]] | ||
| − | |||
