| The Classics |
| This is one the best classic boudoin out there. Boudoin is also spelled "boudin." Both are proper spellings of the same delicious Cajun food. |
| This sweet dough can be used to make tarts that can be filled with anything from figs, blackberries, bouille, sweet potatoes or anything you like. This dough does not have to be refrigerated for handling and can be prepared right away. |
| If peanut brittle is a little to hard for your taste, try pralines (pronounced PRAW-LINES).
Pralines are wonderful to prepare for your holiday feast. |
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| Most people now realize that okra and the word "gumbo", which means okra in some parts of Africa, mean the same thing. Not to be confused with the gumbo type soup that Cajuns have become well-known for. So this means that you can make a gumbo of gumbo. Have you confused? That is ok...what I will give you here is an easy way and non-tiring way to cook okra and then to make an okra gumbo. |
| How to make a Cajun Roux for Gumbo or other dishes that "start with a Roux". |
| Pasta with cheese sauce and crawfish |
| Swedish meatballs are a popular dish at parties and especially weddings. These were made by me and served at my wedding. |
After seeing Yves Vegetarian Ground Round at my local grocer, I realized it would be possible to make a rice dressing that both my vegetarian girlfriend and I could enjoy.
This rice dressing tastes like the real thing. The "fake" ground round used in this is made of texturized soy. Soy is a delicious meat-alternative that is high in fiber, protein and carbs and low in fat. Of course, real lean ground beef can also be used in this recipe if you want regular rice dressing. |
| One of the Classic Cajun dishes. Fresh corn off the cob makes this dish superior although fresh, frozen or canned will still be a hit!
If not using fresh corn, add 1/2 to 1 cup of heavy cream or evaporated milk. Not yet rated |
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| We take a basic classic and make it better! Although not on the heart healthy side, I would take a free coupon on this any day. |
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