| The Classics |
| Figs are plentiful in Cajun country. As a result there are several true classic recipes that are made with fig preserves. |
| The popular classic mirliton or vegetable pear as it is called was used most often to make seasoned pickles. This transition dish makes you appreciate mirlitons even more. |
| Angel Biscuits were the delicious classic biscuits served at your school cafeteria. The biscuits are extremely popular in and beyond Cajun country. |
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| Great classic dish. A family favorite! Pronounced "Cubion" or "Kubion" .... A Cajun fish soup.
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| This classic dish was inspired by a wonderful restaurant in Lake Charles, Louisiana; Paw Paw's Seafood and Steak House. They were always more than happy to share their famous courtbouillon recipe; although this restaurant has now closed, their recipe lives on. |
| This is the classic chocolate cake every Cajun child had growing up. The chocolate frosting recipe is also included or you can use the German Chocolate recipe on our website to frost. Merveilleusement délicieux. ..Wonderfully Delicious.......Oui c'est bon. |
| A classic bread pudding recipe. |
| A classic Sunday dish for our family get togethers or just a great home-cooked meal.. |
| A classic AuGratin dish. "Au Gratin" means with crust. The crust can either be on the top or the bottom of the dish. In this dish, the cheese makes the "AuGratin" on top of the dish. |
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