| Appetizers & Beverages |
| This is a hand me down of Bert's Freezo famous Chili recipe. The drive-in Bert's Freezo which was located in Kaplan,LA had the best Chili dogs and Chili Frito Pie ever. The recipe was given to Tommy originally from Mr. Campbell's (late cook at the American Legion) son. He said Bert (Herman Bertrand) gave it to his dad. Not yet rated |
| Facebook helps you connect and share with the people in your life. MawMaw connected with one of her brother-in-laws through Facebook and he sent her this recipe. If you think this guy can hunt and he can; you should see his grandson, Zachery,hunt and kill deer; the grandson is only 7. |
| It is amazing how great spinach is in so many dishes. This is just one of them from one of our favorite cooks. Not yet rated |
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| My grand niece is a beauty indeed. She shared this recipe with our family Christmas 2008. These taste so much like butterfingers but have much less the calories. What is nice is that you can use all reduced fat products and save the calories for eggnog. Great for Christmas and Easter Tins.
The author writes about her Mom Donna - "I made some for a friend of mine sons' rehearsal she said AWESOME! |
| Le feu et la Glace Conservent au vinaigre -
Great Snack Anytime. Any LSU fan out there? Perfect treat for dem LSU people....
Not yet rated |
| Dis is true, ya! great for tailgate, snacks, camping - make THEM AND FIND OUT WHY. |
| Plug up the rice cooker (Hitachi)! A fast and easy dish to make in your rice cooker - Delicious...I am here to tell you. |
| Imitation crab meat is a seafood product made by blending processed fish, known as surimi, with various texturizing ingredients, flavorants, and colorants. First invented in the mid-1970s, imitation crab meat has become a popular food in the United States, with annual sales of over $250 million. Surimi is the primary ingredient used to create imitation crab meat. This recipe is a perfect use for the crab meat. Not yet rated |
| Cooked these for the first time yesterday, but it will NOT be the last time. I would start with a good sprinkling of both seasonings, maybe a Tablespoon for each pound of shrimp. Got less than a pound, then use less than a Tablespoon Not yet rated |
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| What? A Londoner submitting a recipe? Well, I'm from the 'Bama Gulf Coast and used to do this for my friends on visits to New Orleans. They always said if I knew how to market it, I'd be rich. Hang it all, maybe you'll do it. Anyhow, it's awesome. Send the folks away before you serve it, and have it all to yourself. |
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