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| Main Dishes & Casseroles |
| Boulette is a French term meaning ‘little ball’, which is applied to a fairly whiffy soft cheese that is made in Belgium and French Flanders or to the Cajuns who create a taste sensation as with this recipe. | | This recipe has been a popular requested dish. From the USDA site we find: When you think
about crawfish, most people envision Louisiana parties, family gatherings, and boiled crawfish. Due to the increased interest in crawfish, farmers
have transformed fields into crawfish farms, and have expanded production along the Gulf coastal regions of the United States. Two species of
crawfish are commercially produced: the Red Swamp (Procambarus clarkii) whose outer covering is
deep red, and the White River (Procambarus
zonangulus) whose shell is creamy white and light lavender. There is no difference in the taste or texture of the meat, only in the outer appearance of the shell. Also, the Red Swamp has yellow fat which is commonly seen in the head of the crawfish after cooking, and the White River has green fat, and for that reason the White River is not as acceptable for cooking. It is simply a matter of choice and appearance. | | Tasso, a nicely seasoned, intensely flavored smoked pork, adds a wonderful flavor to a variety of dishes, from soups to jambalaya to pastas and seafood ...or place strips on fresh Evangeline Maid, Sunbeam or Holsum Bread, spread mustard on the bread and enjoy a King's meal at a paupers' price. This recipe sounds like it would also go real well with grits.
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| | Eggplant, also known as Aubergine, Garden Egg, or Brinjal, come in a variety of shapes and sizes. They are either white, green, yellowish, purple, or purple-black with an off-white spongy flesh. They can either be used peeled or with the skin intact.
Eggplant is quite versatile but must be cooked to be enjoyed. It can be sautéed, baked, roasted, fried, stuffed, used as a dip or stuffing, stir fried, steamed and grilled. The secret is cooking it properly so that it melts in your mouth!
Eggplant mix well with other vegetables, like tomatoes or mushrooms and can mixed well with ground beef, lamb, or tofu. They compliment other foods nicely as a side dish, and are hearty enough to steal the show in a main course - as this recipe sure will!
| | Our author writes - "I always loved pastalaya and wanted to make it. Here is what I came up with. Hope you enjoy." Fun fact on pasta - Thomas Jefferson is credited with introducing macaroni to the United States. It seems that he fell in love with a certain dish he sampled in Naples, while serving as the U.S. Ambassador to France. In fact, he promptly ordered crates of "macaroni," along with a pasta-making machine, sent back to the States.
The Spanish explorer Cortez brought tomatoes back to Europe from Mexico in 1519. Even then, almost 200 years passed before spaghetti with tomato sauce made its way into Italian kitchens.
| | Our author writes - "I put this on at 4 this morning, took off at 9:15, was gone all day but lunch was ready for noon for the guys. They both liked it, I just tasted some, it's very good, but I think the gravy needs to be reduced for eating it down south here with rice. Also next time I fix it I will add some mushroom steak sauce & an eggplant (cubed, I do that on the stove top sometimes, it's awesome with the eggplant to gravy). So here's from my kitchen to yours..The crock pot is being used more n more & I am loving it..I wasn't around to add any of the other veggies, but I plan on using potatoes also.."
| | There are as many ways to make etouffe as there are gumbos, stews, courtboullion and sauce piquant. This etoufee has a nice combinaton of those dises. The author writes - "It's important to not add the shrimp until the end so they don’t become rubbery". I love the author's comment for the recipe yield...depends how hungry you are, So we are guessing ONE if you are hungry enough. One reminds me of the these fun facts from Recycling Fun Facts - Recycling one aluminum can saves enough energy to run a TV for three hours -- or the equivalent of a half a gallon of gasoline.
* 350,000 aluminum cans are produced every minute!
* More aluminum goes into beverage cans than any other product.
* Once an aluminum can is recycled, it can be part of a new can within six weeks.
* Because so many of them are recycled, aluminum cans account for less than 1% of the total U.S. waste stream, according to EPA estimates.
* During the time it takes you to read this sentence, 50,000 12-ounce aluminum cans are made.
* An aluminum can that is thrown away will still be a can 500 years from now!
* There is no limit to the amount of times an aluminum can can be recycled.
* Aluminum can manufacturers have been making cans lighter -- in 1972 each pound of aluminum produced 22 cans; today it yields 29 cans.
Keep America and Acadiana Beautiful!
Not yet rated | | We were excited to get this recipe. How nice to put the gumbo to cook in a crockpot before leaving for work or shopping and come home from work and have gumbo ready to eat. Great for Working America - Working Cajuns! This gumbo can be served as a side to a main dish or can be the main dish!
| | Crab & Shrimp in a Light Red Sauce. Delicious!!
My pregnant daughter wanted Crab & Shrimp Sauce, I had to make it for her, we don't want to "Mark the Baby". "Mark the Baby" is a Cajun folklore that if the expectant mother does not get what she craves to eat; that hunger craving pain will transfer itself to a physical birthmark on the baby. Another popular wives tale is that if a mother-to-be has significant heartburn the baby will be born with a full head of hair. | |
| | From Wikipedia: The word "lasagna" is derived from the Greek word "lasanon" meaning chamber pot. The word was later borrowed by the Romans as "lasanum" to mean cooking pot. The Italians then used the word to refer to the dish in which what is now known as lasagna is made. The word lasagna or lasagne (plural) now simply applies to the food itself. Most English-speaking people follow the Italian usage and use the plural "lasagne" to refer to both the dish and the pasta, but Americans commonly use the singular "lasagna". Various recipes call for several kinds of cheese, most often ricotta and mozzarella. The classic Lasagne alla Bolognese uses only Parmigiano Reggiano. Many recipes also add bechamel sauce (besciamella). A variant is Lasagne verde (green lasagne) which is the normal egg pasta with spinach added. Other variations include vegetarian or seafood versions of the dish. - This Cajun has added her own variation to the mix! Quick and Easy for that Cajun Working Woman -
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