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ZWT5 Kitchen Witches France/Cajun/Creole

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From Mable Hoffman's Crockery Cookery. I really liked this crockpot dish. Flank steak is lower in fat than many cuts.

Recipe #184354

This is a good recipe that is inexpensive and can be manipulated to have less salt; i.e., you can make the red beans from dried ones rather than canned, and you can substitute no-salt chicken bouillon powder for regular chicken stock. If using dried beans, you only need to cook up 8 oz of them rather than the full 1-pound pkg. I used the dried beans; I started at 2:30 and did not eat until 6 PM. This recipe comes from The Columbus Dispatch.

Recipe #324451

This is from the Nov 2008 issue of Oprah.

Recipe #330793

great on anything

Recipe #372340

This is from I haven't tried it yet. I can say, however, that an almond filling inside of good bread is very good indeed, having made something like that in the past.

Recipe #372788

From The America's Test Kitchen Cookbook., the same folks as Cook's Illustrated. I haven't tried it yet. The chicken pieces should still have both the bone in and the skin on.

Recipe #372885

You can use this with apples or pears. Variation below. If using apples, be sure to use firm ones, preferably granny smith or golden delicious. To thaw puff pastry, thaw overnight in the fridge (preferred method). If you don't have that kind of time, thaw on the counter for 30-60 minutes. It should unfold easily, but feel firm. If seams crack, rejoin by rolling them smooth with a rolling pin. If the dough gets too warm and softens, place it in the freezer until firm again.

Recipe #372900

This is from The America's Test Kitchen Family Cookbook, the same folks as Cook's Illustrated. I trust them with any endeavor. I haven't tried this recipe yet. This is an uncooked sandwich, so I used the "cooking time" to enter the minimum amount of time you'd have to have to let everything marinade and meld as needed This recipe is different from others already posted because it uses oil-packed, sun-dried tomatoes in the olive salad. Sounds good to me!

Recipe #373115

This is from The American Test Kitchen Family Cookbook, the same folks as Cook's Illustrated....I trust them implicitly. I haven't made this one yet.

Recipe #373139

I haven't tried it yet, but I trust these folks completely. It's from The America's Test Kitchen Cookbook. They said NOT to use lowfat or skim milk. I guess it's the least we can do for their not asking for half-and-half for dipping. Obviously, it's good served with maple syrup, but they also suggest serving with just a pat of butter and a sprinkle of confectioner's sugar. (Yeah....pass that syrup.) This recipe differs from other recipes in that it has a pure cream cheese filling with no fruits or chocolate added in. Might be best for picky eaters.

Recipe #373192

6 Reviews |  By Mirj

Creamy, starchy, yummy, major comfort food!

Recipe #13483

1 Reviews |  By Mirj

This is a sublime chocolate dessert that is very refreshing, very good after a heavy meal.

Recipe #13616

1 Reviews |  By Mirj

This is a classic French Chanukah dish, but is good for any holiday.

Recipe #15201

10 Reviews |  By Mirj

I found this on a Cajun website, and I'm so happy I did.

Recipe #18550

This is the easiest way to smother okra. Using this method, the okra can be eaten as is or used as a base for Okra Gumbo. To prepare the gumbo, all that needs to be added to this full batch of cooked okra is about 3 to 4 pounds peeled and deveined shrimp, cooking stovetop for about 20 to 25 minutes after returning to a simmer. Should additional liquid need be added, do so towards the end of the 20 minutes by adding broth, water or shrimp stock to reach desired consistency. Serve gumbo over cooked rice.

Recipe #344135

Delicious with or without beans. If made without beans, the chili can be served over elbow noodles for a delicious version of chili-mac. Don't forget to top with shredded cheese. What makes this chili different is the first step. The roux base gives the chili body and a saucy texture. I like that--body and sauciness!

Recipe #344139

This is the only recipe my family has ever used. You can decrust the bread, but it's not really necessary if using the original thin-crusted New Orleans style French Bread.

Recipe #345398

A family favorite. Freezes well.

Recipe #347185

An absolutely delicious and elegant dish that may be deemed gourmet with minimal effort. If substituting boneless chicken breast, it's best to pound to a thin and even thickness. Also, if using very thin fish fillets, decreasing baking time may be advised. This can be halved quite successfully. I was lucky enough to snag this from Southern Living yeeeeeears ago.

Recipe #357606

This is my spin on Reynolds Aluminum Foil Packet Cooking. For the utmost ease, cook the rice the night before and refrigerate. Reynolds Quick & Easy Packet Directions: 1. Center ingredients on a greased 12x18 inch sheet of heavy duty aluminum foil. 2. Bring up foil sides. Double fold top and ends to form a packet, leaving room for heat circulation inside. Repeat to make four packets. 3. Bake on a cookie sheet in preheated 450 degree oven. 4. After cooking, carefullly open end of foil packet first to allow steam to escape. Then open top of foil packet. Tip: For the easiest of clean-up, foil line baking sheet.

Recipe #360663

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