| Main Dishes & Casseroles |
| This recipe makes it so easy to prepare doves or quails. Their meat are so delicately alike. Everytime I prepare this dish for friends most are surprised that it can be done in the oven but taste just like stove top without the hassel. An easy classic recipe I have included instructions for both stovetop and oven methods. |
| One of the classic oyster dishes that goes well with any of your holiday meals. |
| Eggplant was a classic staple in Cajun Country. This recipe came into fashion when crawfish also became a staple. Save and freeze the heel of your bread to make this wonderful casserole dish. |
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| Great stuffing for your Christmas or Thanksgiving turkey or chicken. This is an old time classic cornbread mixture where all you do is add your favorite meat to the dressing mix and serve it alone or stuff your favorite meat with it. |
| A quick, easy and satisfying dish sure to satisfy your hungry spouse or your starving children. |
| This noodle seafood casserole is rich and so tasteful. Great for those special holiday meals or any time meals. Serve this to your guest for Christmas parties or any dinner party where you are sure to get rave reviews about the meal you serve. Not yet rated |
| Fettuccine (Fettuccini)- The pasta dish of the Cajuns. |
| Easy way to make a simple fettuccine with out all the hassle! |
| Before my children were born, I had the opportunity to meet this wonderful lady who introduced me to pork stew. Soon to be a family favorite, my children introduced this dish to their friends. Their friends told their mother about this flavorful stew but forgot to tell them to add the potatoes. We still laugh about this today; still a good meal though. Now both of our son's are making a career in the military and we wonder where did the time go. |
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| As fishermen, our freezer was always stocked with redfish and catfish. My mother, Meredith would make this Cajun dish that we enjoyed as children. I now make it for my children; it is one of the favorite meals. The Cajun version of courtbouillion is generally flavored differently than some because of the roux used to make this dish. |
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