| Nouveau Cajun |
| I discovered these about 2 1/2 weeks ago. I've made them 6 times already (and have been on vacation one week out of that time). For variety I cook them with different seasonings. We love them. Ms Chrissy likes them also.
Great for diabetics or individuals on restricted diets. |
| For us Cajuns who have to watch our waistline. Very easy, very low carb and very tasty - four grams of carbs per wedge. Not yet rated |
| Sometimes us Cajuns have to watch what we eat; this is the alternative to the real mashed potatoes when on a low carb diet. |
|
|
| A friend of mine who worked for one of the large juice & shake companies in the West told me the key ingredients to their seasonal pumpkin pie shakes. This recipe has been modified to fit a low-carb diet. I made this for the first time one night as an after-workout treat. Not yet rated |
| This South Beach friendly soft taco recipe is low carb and quick to make. This is a Nouveau Cajun dish for all you Cajuns following a low-carb lifestyle. |
| This South Beach friendly quesadilla recipe is low carb and quick to make. This is a Nouveau Cajun dish. All the locations, names and references are real however. Not yet rated |
| This relatively new dish to Cajun culture has caught on with leaps and bounds. If you decide to try it, you will know why. The flavor is tremendous and the ease of preparation surprising. |
| Chipped beef served on toast or biscuits has long been know by military wives by its alternative name which we can not enter on our site - - Something on Shingles |
| Great Ice Cream Topping - Reminds me of the days when it was cold and we had a fire burning in the old house. The smell of roasting pecans made you think of summer fun and not all the work that was ahead of us but of the time we made ice cream. This recipe from www.chef2chef.com reduced some of the calories for better enjoyment.
Not yet rated |
|
|
| Apple Stack Cake has roots in the southern Appalachian mountains. Made with a filling of dried apples and batter stacked in six to eight layers, it's one of the earliest desserts of the region. The original applesauce filling was generally made from dried apples.
This recipe calls for sorghum syrup: Quick Facts on Sorghum: Sorghum syrup is a natural sweetener made by processing juice squeezed from the talks of certain types of sorghum (Sorghum bicolor) called sweet sorghum or sorgo. Sweet sorghum is grown for syrup or forage, whereas most other sorghums, commonly referred to as milos or kafirs, are grown for grain. Sweet sorghums resemble grain sorghum at maturity except that they are about three times taller, reaching a height of 12 feet or more. Specialized milling equipment is necessary to extract the juice, and evaporative pans with heating units are used to steam off excess water, leaving syrup. It takes about 8 gallons of juice to make 1 gallon of syrup.The correct label for sorghum syrup is “sorghum syrup” or “pure sorghum.” Molasses, unsulphured molasses, cane molasses, and cane syrup are byproducts of sugarcane processing and sugar.
Not yet rated |
Previous 1 2 3 4 Next |
