| The Classics |
| Ever since my son found this recipe on the internet from the Nestle's Chocolate site, this fudge has given me the best comments out of all the fudges I have made. This recipe is great for a no fail fudge recipe. |
| Light tasting, satisfying and a dish to feed the multitudes, this very popular classic sandwich is served at most traditonal Cajun weddings. Great for holiday parties too. |
| Sugar cane begins with a 12 inch long "slip" cut from a stalk of cane. Then a Cajun turns the sugar cane into a by-product called syrup cake.
Sugar cane takes 24 months from initial planting to harvest; this cakes takes a lot less time than that to bake. |
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| Shrimp are small animals that live on the floor of oceans and lakes. There are over 2,000 different species of shrimp worldwide just like there are several ways to prepare this shrimp dip that is almost always a constant at weddings and a great dip for hoilday parties. This will easily serve 60 guest. |
| A true Cajun classic. The flavor really is exceptional. This version is meant to be served over rice, pasta or puff pastry. |
| A recent question asked on the Dave Letterman show was "Other than egg, what is your favorite nog?"...Then I had to hear PawPaw say that same joke until the end of Christmas. So to keep him happy, I would make this really delicious NOG; a recipe from Better Home and Garden. Then this year (2007) my daughter who loves soy products, found some Silk Nog. Now we can all write to Mr. Letterman. Not yet rated |
| One of the fastest ways to make "praw lines" for your holiday cooking or for after services on Sunday! Not yet rated |
| One of my favorite cooking ideas is to deep fat fry our turkey for the holidays or guest parties. Great for holiday cooking and New Years Party. My wife loves it when I cook; gives her time to do the other baking and cooking while I prepare the main dish. |
| This is an excerpt taken from Chef Folse, a very popular cooking TV personality......Take it away, Chef Folse ...
Andouille (pronounced "ahn-DOO-wee") is the Cajun smoked sausage so famous nationally today. Made with pork butt, shank and a small amount of pork fat, this sausage is seasoned with salt, cracked black pepper and garlic. The andouille is then slowly smoked over pecan wood and sugar cane. True andouille is stuffed into the beef middle casing which makes the sausage approximately one and a half inches in diameter. When smoked, it becomes very dark to almost black in color. It is not uncommon for the Cajuns to smoke andouille for seven to eight hours at approximately 175 degrees.
Traditionally, the andouilles from France (and Louisiana boucheries) were made from the large intestines and stomach of the pig, seasoned heavily and smoked. |
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| Talk about gooood!!!!...They will be asking for more!
***This is a very delicious recipe!!!...Great for large get togethers, parties, family gatherings or holiday baking. |
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