| Search Results for 8 matches! |
| Often times you buy a pork roast and there is a large amount of thick pork skin and you wonder if you can cook it as good as your mother or grandmother did. If ever you have tasted this delight you know what I mean. If you have not tasted it...this is the time. The skin will have a crackling texture with such a melt on your tongue flavor. Author's Note - This recipe was copied by my mom from Mercedes Vidrine's column in the Opelousas LA Daily World many years ago.
One reader commented to cut slits in the skin of the roast. |
| This meal marries my two favorite cuisines: Cajun and Italian. Growing up in Eunice, LA, crawfish were plentiful and always anticipated during the "fishin' season." |
| Take those frozen bananas out of your freezer (the ones that were going to go bad) and use them in this mouth-watering delight. Add it as an extra to your holiday table.
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| This sauce works great for the brisket smoked a'la oven on this web site.
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| Although it appears that this dish is time consuming, it hardly needs any attention once it starts to bake. The flavor and rewards of taste on this dish make it worth the time to make it.
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| Flank was once considered the "bottom of the barrel" type of meat. Now it has gained in both popularity and price. Still a wonderful piece of beef to prepare. |
| A great Christmas dish. Great for party or gift giving. |
| A classic Sunday dish for our family get togethers or just a great home-cooked meal.. |
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