blueduckcatering blogspot.com

Blue Duck Catering Blog

Friday, March 13, 2009. Blue Duck Kitchens First Cooking Demo - Creole Chicken. New Orleans Style Creole Chicken. 1 medium size yellow onion. 1 medium size green pepper. 3 cloves of fresh garlic. 1 large stalk celery. 4 sprigs fresh thyme. 12 tsp dry oregano. 1 15 oz can tomato sauce. 2-3 dry bay leaves. 1 pinch of red pepper flakes. 4 table spoons vegetable oil. Traditional accompaniment - Uncle Bens Rice cooked with chicken broth. Blue Duck Catering, Inc. Monday, March 9, 2009. The Art of Cooking.
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Blue Duck Catering Blog

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Friday, March 13, 2009. Blue Duck Kitchens First Cooking Demo - Creole Chicken. New Orleans Style Creole Chicken. 1 medium size yellow onion. 1 medium size green pepper. 3 cloves of fresh garlic. 1 large stalk celery. 4 sprigs fresh thyme. 12 tsp dry oregano. 1 15 oz can tomato sauce. 2-3 dry bay leaves. 1 pinch of red pepper flakes. 4 table spoons vegetable oil. Traditional accompaniment - Uncle Bens Rice cooked with chicken broth. Blue Duck Catering, Inc. Monday, March 9, 2009. The Art of Cooking.

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This web page blueduckcatering.blogspot.com states the following, "Friday, March 13, 2009." We saw that the webpage said " Blue Duck Kitchens First Cooking Demo - Creole Chicken." It also said " New Orleans Style Creole Chicken. 1 medium size yellow onion. 1 medium size green pepper. 3 cloves of fresh garlic. 1 15 oz can tomato sauce. 1 pinch of red pepper flakes. 4 table spoons vegetable oil. Traditional accompaniment - Uncle Bens Rice cooked with chicken broth. Blue Duck Catering, Inc. Monday, March 9, 2009."

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