| Main Dishes & Casseroles |
| The author writes - This is a recipe that I have modified from baked chicken to turkey. It is very moist, and very tasty. It is self- basting as you will see from the recipe instructions. There will be a transfer of smoked flavor from the bacon into the turkey. It has been a hit for holiday meals. Translation: the turkey is gone. This recipe is gauged for a 12 – 16 pound turkey
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| Bisque: A rich soup enriched with cream and shellfish meat. Bring out the bowls and hot rustic or French crusted bread and enjoy a meal that "hits the spot!" The is a wonderful party time favorite. Hearty and packed with flavor; the Mmmmmmm, "what is that " ingredient is the liquid crab boil. Not yet rated |
| The kidney bean with its dark red skin is named for its visual resemblance to a kidney. The kidney bean is also known as the red bean, and an integral part of the cuisine in northern region of India. Sometimes kidney beans are used in the red beans and rice of Louisiana Creole (& Cajun) cuisine. Small kidney beans used in Rioja, Spain, are called Caparrone. In India the kidney bean is called “Rajma dal”. |
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| The author/chef writes - "I have many fond memories of eating this dish growing up. There are as many variations as there are cooks in Acadiana, all of them wonderful.
This is a recipe that I think everyone in the Acadian culture has had, and does not share with outsiders. It’s time. I have prepared this for friends in Houston and they loved it."
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| Janice writes - "I wasn't able to find the recipe but I do remember exactly how it was prepared. My mother directed me on how to prepare it. Grillards is really marinate (marinating pieces of meat)." The author also writes - "I like lots of onions and bell peppers so I usually add more after I start cooking the meat and mixture. Adding more onions and peppers also increases the amount of gravy." Also you can let the meat marinate up to a week. |
| Brisket is a tough meat and requires special care in preparation to make it a tender and flavorful dish. After cooking the brisket to a high internal temperature, a resting period is required to allow the hot juices that have escaped during the cooking process to be reabsorbed into the brisket. Refresh yourself! |
| Ribs make such a delicious dish. Short ribs are some of Maw Maw's favorite. Short ribs known as Jacob's Ladder or Thin Ribs are a popular cut of beef. Beef short ribs are larger and usually more tender and meatier than their pork counterpart, pork spare ribs. Short ribs are cut from the rib and plate primals and a small corner of the square-cut chuck. A full slab of short ribs is typically about 10 inches square, ranges from 3-5 inches thick. This recipe is one easy and good way to cook ribs. |
| Goulash is a thick stew served with noodles or rice; traditional goulash is made with a mixture of meat. This recipe makes 2 large and 1 small casserole serving 25 people or one very hungry Cajun. |
| From Wikipedia - Succotash is a food dish consisting primarily of corn and lima beans or other shell beans. Other ingredients may be added including tomatoes and green or sweet red peppers. Because of the relatively inexpensive and more readily available ingredients, the dish was popular during the Great Depression in the United States. It was sometimes cooked in a casserole form, often with a light pie crust on top as in a traditional pot pie. In some parts of the American South, any mixture of vegetables prepared with lima beans and topped with lard or butter is called succotash. Not yet rated |
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| Grillards or Grillades are very popular dish and are served on grits or rice. This recipe is adapted from Goudchaux's Sugars Collection of 1949 recipes. Not yet rated |
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