Just what's cooking in Fauzia's Kitchen. A whole lot in the way of gyros and kabobs, plus specialty Afghan items you won't find anywhere else. Using only the freshest quality ingredients and imported seasonings and spices, you're getting exotic flavor that transports your tastebuds in every single bite.
Take, for example, her signature doner kebab.
This Turkish sandwich stuffs your choice of beef, lamb mix or chicken in a warm pita bread topped with lettuce, tomatoes, and her specialty: pickled onions.
Chicken on a stick is served on a big ol' platter with homemade hummus, baba ghanoush, tabouli and taziki, and we'd be remiss not to mention the wholly delicious bolany stuffed with potato, diced tomato, onions and spices for you vegetarians out there.
If all this sounds good to you, why wait.
Find Fauzia's Kitchen in Charleston, or invite her to cater your next event. You won't be disappointed.
Chef Paul Prudhomme has propelled the distinctive cuisine of Louisiana into the international spotlight and this Seafood Gumbo with Smoked Sausage recipe is an example why. He continues to push the presto 01365 6 quarts stainless steel pressure cooker deluxe by creating exciting and new American and presto 01365 6 quart stainless steel pressure cooker deluxe dishes.
In only a few years, his French Quarter restaurant attracted world travelers and continues to excite diners today.
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An international presence, Chef Paul has made personal appearances and given lectures and seminars all over Europe and the Orient. Make a roux by heating the oil in a large, heavy skillet over high heat until it begins to smoke, about 5 minutes, then gradually whisking in the flour.
Continue cooking, whisking constantly, until the roux is dark red-brown, about 2 to 4 minutes, but be careful not to let it scorch or splash on your skin.
Immediately add half the vegetables and stir well switch to a spoon if necessary.
Continue stirring and cooking for 1 minute, then add the remaining vegetables and cook and stir for 2 minutes. Stir in the Seafood Magic or other Magic Seasoning and continue cooking, stirring frequently, for 2 minutes.
Add the garlic, stir well, then cook and stir for 1 minute more.
Add the roux mixture by spoonfuls to the boiling stock, stirring until dissolved between each addition.
Bring the mixture to a boil, add the andouille, and return to a boil. Continue boiling, stirring occasionally, for 15 minutes. Reduce the heat to low and simmer for 10 minutes. Add the shrimp, undrained oysters, and crab meat.
Return to a boil over high heat, stirring occasionally. Remove from the heat and skim off any oil that appears on the surface.
Serve half this amount in a cup as an appetizer. Pillsbury Crescent Rolls is the bread of choice for this dish along with a fresh green salad.
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Bacteria will give you issues if there are a too many of the wrong sort or b you let bacteria grow and produce harmful by products.
When you cook something you basically sterilise it. When it starts to cool down bacteria will get on it and start to grow.
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