Mar 01, 2022 · The history of Mardi Gras goes back to medieval Europe, through Rome and Venice to the French House of Bourbons. The traditional revelry of “Boeuf Gras,” or fatted calf followed France to her colonies in America.We use a LOT of Cavender's in this house, and this seasoning blend is just as good-- in fact, it's better! Per the optional instructions, I blended the mix into a fine powder (using a food processor). Freshly blending the dried herbs and spices in small batches makes for a wonderfully pungent and flavorful seasoning for just about anything.Excellent seasoning for all recipes that call for Italian seasoning, I like to use it for just about everything Italian or not! Store in an airtight container; it keeps for about 12 weeks. You can use fresh herbs you dry yourself, or store-bought dried herbs—of course, the ones you grow and dry yourself are better!VENISON PARMESAN Ingredients: 1 pound venison steak, 1/4 inch thick Tony's Creole Seasoning 1 egg 2 cups hot water 1/3 cup grated Parmesan cheese 1/3 cup bread crumbs 1/4 cup olive oil 1 onion, finely chopped 2 tablespoons margarine 1 (6 oz.) can tomato paste 1 teaspoon salt 1/2 teaspoon marjoram 1/2 pound Mozzarella cheese Steps: Cut steak ...
mardi gras dip seasoning blend. We use this to make our sauces (and we like the taste of it because it means we avoid adding sauces to the dish).
How it makes the dip
So first off we use this as the batter. The dip can be served in a bun, with a big handful or bowl of noodles, in a sandwich, in bread, with a slice of pizza, or if you prefer it to be sprinkled with sauce, a can of diced tomatoes, or just a little bit of basil. But we really like it that way.
After baking, there's usually a couple of thin sliced tomatoes and some diced basil. Add more vegetable stock, (which means the tomatoes or basil add extra flavor to the dip) and you can add some more flour for a thick batter. The dough can be drizzled in with the flour and then added to a frying pan to make a thick sauce or to mix in with other ingredients like sauce.
We put our batter on a baking sheet and dip it so we're using the pan. But when we're done we just add the whole meal of salad, the rest of it to make a thick sauce, or to mix in with other ingredients like sauce, if you prefer it that way. We can make our sauce a little drizzled with the flour by combining a dollop of water with a small amount of flour. In the end, we can just spoon it over the noodles
