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Showing only recipes by “Alton Brown.”

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10396
crawfish-boil

Crawfish Boil

There are no tables at Big Fisherman Seafood so we spread newspapers on top of the big freezer.

by Alton Brown

10398
riz-au-lait

Riz Au Lait

In a 4-quart saucepan, combine the rice, milk, and water. Place over medium heat, cover, and bring to a simmer. Lower the heat and si...

by Alton Brown

10399
red-beans-rice-and-fil_

Red Beans, Rice, and Filé

If you can’t find Camellia Red Beans in the store they can help you at www.camelliabeans.com The quality of the Filé is critical to the d...

by Alton Brown

10400
apple-fritters

Apple Fritters

Make the dough: Place the milk in a heatproof container and cook in a microwave oven for 1½ minutes. Carefully add the shortening to t...

by Alton Brown

10401
mississippi-delta-tamales

Mississippi Delta Tamales

To make the meat filling: Cut the meat into large chunks and place in a large, heavy pot. Cover with cold water. Bring to a boil over...

by Alton Brown

10402
rabbit-stew

Rabbit Stew

Toss the rabbit pieces in the flour and salt and pepper. Place a 12-inch cast-iron skillet over medium heat, add the butter, and melt. ...

by Alton Brown

10404
fried-catfish

Fried Catfish

Fill a 10- to 12-quart cast-iron Dutch oven half full with peanut oil. Set over medium heat and bring the oil to 350 degrees. Thorough...

by Alton Brown

18636
pineapple-upside-down-cake

Pineapple Upside-Down Cake

This recipe comes from my dad’s mom, and it’s the best I’ve ever sampled. It follows a procedure often found in old Southern fruit-based ...

by Alton Brown

Comments (2)
18826
chicksicles

Chicksicles

Kebob makers tend to squeeze their food-on-a-stick pieces too tightly together. This does nothing but slow the cooking process. It’s oka...

by Alton Brown

18827
roast-turkey

Roast Turkey

Why start with a higher temperature? Poultry skin turns brown because it sautés in the thin layer of fat beneath it. If you start the...

by Alton Brown

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