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    You are in: Home / Cookbooks / Cajun and Creole for ZWT9
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    13 recipes in

    Cajun and Creole for ZWT9


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    Pizza is so versatile. You can adjust the toppings to suit you taste. This is from The Giant Book of Tofu Cooking but you don't have to use tofu. Use seafood or even blackened chicken, or just use the veggies! The cooking time includes the 30 minutes needed to marinate the tofu or seafood.

    Recipe #503876

    Delicious. You'll never miss the meat.From The Giant Book of Tofu Cooking. The cooking and prep times don't include the time to freeze and thaw the tofu. I usually keep a block of tofu in my freezer so it only needs to be thawed.

    Recipe #503871

    These are really spicy so use less pepper if you don't care for a lot of heat. Serve with rice or even as a sandwich filling. The recipe was found in The Giant Book of Tofu Cooking. When you prepare this be sure to press out the excess water.

    Recipe #503870

    From Cooking Light Annual Recipes 2008. Serve this sauce over ice cream or pudding or even over brownies.

    Recipe #373597

    This recipe is from the LCBO's Food and Drink Magazine This mustard will keep for months, refrigerated. Try it on hamburgers, steak, fish...

    Recipe #503651

    My Mom served this as a starter to dinner last week. I don't know where it was originally published but it's accredited to Peter Dorsey of Warwick, Rhode Island The preparation time does not include the 24 hour marinating time. My Mom didn't marinate the shrimp for the full 24 hours and the dish was still delicious.

    Recipe #416362

    This recipe was published in the LCBO's Food and Drink Magazine. Have you ever wondered about the mansion on the label of Southern Comfort bottles? It's called Woodland, a real Louisiana plantation house and the last of its kind along the great effluvial delta of the Mississippi that juts far into the Gulf of Mexico. It has been restored and transformed into a beautiful, nine-bedroom inn, filled with period antiques, and looks across the gardens at another salvage project, a century-old wooden Baptist church rescued from a nearby town. The plantation's owners, the Creppel family, have turned the church into a restaurant and bar called Spirits and it comes as no surprise that house cocktails are based on Southern Comfort. The popular flavored whiskey was invented in New Orleans in 1875. This cocktail was created by the firm's ambassador, Lou Giglio, in honour of Woodland plantation.

    Recipe #503653

    A delicious dip from a book I was gifted in a swap a number of years ago, Spices, Rices and Other Vices. Serve with sturdy vegetables such as broccoli florets, carrot sticks. It's also good with chips, crackers and bread. If you can't find Creole Seasoning there are recipes on this web site.

    Recipe #503655

    I love the addition of fruit to salads. To make this recipe vegan, substitute a vegan mayonnaise for the regular mayo. From Vegan Express. Since you can often purchase prepared veggies the prep time does not include the time to shred and dice ingredients.

    Recipe #503433

    From The Essential Vegetarian Cookbook

    Recipe #503429

    A recipe from Chatelaine Food Express Quickies. You'll get the best results with freshly picked tomatoes.

    Recipe #373005

    This recipe was found in a wonderful book called The Bluegrass Music Cookbook and was contributed by Marie Cox of the Cox Family, a Bluegrass music group from Cotton Valley, Louisiana. I've tweaked it only in very small ways from the original and lowered the oil substantially. The original recipe called for 1/2 cup cooking oil. If you're not worried about the fat content you could go with the original amount.

    Recipe #372976

    I found this recipe in Cooking Light Annual Recipes 2008. It's being posted for ZWT. You can use this rub on white-fleshed fish fillets such as catfish or snapper, chicken breasts, shrimp, sprinkled on burgers or lightly oiled corn on the cob.

    Recipe #373591


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