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    You are in: Home / Cookbooks / Chow Hounds Go To France
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    Chow Hounds Go To France

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    1 Reviews |  By Pneuma

    adapted from The Mediterranean Collection. posted for ZWT.

    Recipe #373527

    Another recipe from real cajun recipes. Submitted by Dakota Delcambre...she writes the following;Most Cajuns follow the tradition of not eating meat on Friday during the Lenton season. This recipe would be great for Lent. Donald writes - Dakato is the great grandson of Isadore Delcambre, This is my son, 8 yr-old Dakota's 1st easy to make lunch recipe. This salad should be served on your favorite sandwich bread along with your favorite extras: lettuce, cheese, etc... Dakota experienced his first crawfish-boil in Washington! (You should have seen him and his siblings). Master Dakota - you make us Cajuns proud.

    Recipe #372697

    Another recipe from real cajun recipes. Submitted by Cynthia Abshire. Posting here for Zaar World Tour V

    Recipe #372692

    Found this on real cajun recipes...posting for zaar world tour 5...So how do you pronounce "kumquats"? Many Cajuns say "ComQuarts" - dats me guilty as charged. From HowStuffWorks - The kumquat is a member of the citrus family resembling a tiny oval orange. Like other citrus fruits, they are high in fiber and Vitamin C. Kumquats have many uses in both sweet and savory dishes. The entire fruit is edible, with sweet orange skin and tart flesh. Use fresh kumquats as a garnish for salads and beverages or to flavor baked goods, such as breads, pies, and cakes. Kumquats add color and flavor to cooked chicken, pork or fish. They can be candied, pickled and made into chutney, jellies and jams. I have no idea how much this makes yet...so am just guessing...

    Recipe #372920

    Found this recipe for Zaar World Tour 5 on real cajun recipe website...looks tasty... this is what it said;The 2007 Lacombe Crab Cook-Off Festival truly has something for everyone. The community of Lacombe, Louisiana welcomes its visitors with a weekend of fun and pure pleasure. Great entertainment, great food, wonderful artwork, carnival rides, and friendly folks, all set under the majestic live oaks at John Davis Park DO WE HAVE CRABS? Why sure we do (in LeCompte). We have boiled crabs, we have crab cakes, we have soft shell crab poor boys, and more. More could maybe be this dish.

    Recipe #372662

    Another interesting recipe from real cajun recipes...posting for zaar world tour 5...Please note I don't know how much this makes...and the cooking time includes the standing time. Chow Chow is a culinary term for any spicy or piquant preparation used to enhance flavour of plain food. In the UK, a thin pickle or sauce with a vinegar base; in the USA it includes finely chopped fruit or vegetables with a dressing of salt, sugar, and vinegar, sometimes eaten as a first course (termed apple, garden, or salad relish). Maw Maw adds that most Cajuns will eat this on top of their rice and gravy.

    Recipe #373080

    Interesting recipe from real cajun recipes...posting for Zaar World Tour 5.

    Recipe #373090

    Posting for Zaar World Tour 5. Another find off realcajunrecipes.com by Maw-Maw's Kitchen and her friend Donna who supplies her Seven Steaks. A common Cajun dish is smothered 7 steaks. Cooked very simply with very browned onions, garlic, bell pepper, and generally served with hot cooked rice. The seven-bone or center chuck gets its name from its bone, which is shaped like the number seven. This steak lends itself well to braising.

    Recipe #373172

    Found this on the real cajun recipes site. Posting for Zaar World Tour V for the French Cajun portion. Sarah Howell is the chef and this is her quote:This is a sorta spicy, warm, filling soup that is great on those chilly winter night's here is Louisiana

    Recipe #372668

    2 Reviews |  By WiGal

    Parchment paper is a great way to use less fat in cooking and still end up with a tasty dish. Notice that you are cutting each piece of the parchment paper into a heart shape. Other vegetables that I think you could use: chayote, mushrooms, asparagus, or spinach. After looking at some other veggie parchment recipes, I think 375 degrees for 20 minutes might work too. Maybe you are like me--- love oven meals so that is why I am putting the oven/time variation here. If you do not have parchment paper use foil, but parchment is prettier. :)

    Recipe #296771

    4 Reviews |  By WiGal

    Posted for ZWT5 from the Reluctant Gourmet. This recipe uses PARCHMENT paper. I like parchment paper-easy clean up and think it might be more healthy? Perfect for Valentine's or an anniversary. Serves only two, but suppose you could make more hearts.

    Recipe #372834

    1 Reviews |  By WiGal

    Originally posted for ZWT5 from Well Fed Man site. After looking at Chef#981780 review, I knew that I needed to revise this. Made this (02-23-10), (2-27-10), and (3-16-10) and would like to thank my Darling Hubby-the best husband ever-- for helping me fine tune this.

    Recipe #372753

    Eggs should be at room temperature. Swiss cheese is good too but change the seasonings a bit -tarragon is good.

    Recipe #284629

    2 Reviews |  By WiGal

    This recipe was adapted from a Sunset magazine recipe. It would be perfect with asparagus, except DH will not eat them. We had them with broccoli-again. I really wish the sodium level was lower on this and if someone has some advice email me.

    Recipe #285663

    4 Reviews |  By WiGal

    This is an easy favorite crockpot recipe of a busy cook from Algoma, Wisconsin that serves a lot of people. Perfect for tailgating especially if you need some heat! Good with your favorite crusty bread but absolutely perfect with beer bread! Wrap your crock pot up in some old towels and you are set to enjoy. Go Pack go!:) I recently made this for a camping trip to the North Shore and before heading north I precut the pepper, onion, celery, and dumped the cut veggies into a ziplock along with all the spices and then froze the zip lock mixture. I also subbed in a can of cooked wild rice and it tasted great! Make and then enjoy a long hike. Works well when reduced by half, also

    Recipe #286670

    8 Reviews |  By WiGal

    Super comfort food from Cuisine At Home. We prefer using 1 medium size lemon for the zest and juicing aspect. I hope you enjoy this as much as we do. A variation of French farcir except the stuffing is underneath the chicken. This is really good when using a cast iron pan.

    Recipe #257759

    2 Reviews |  By WiGal

    A busy day recipe that turns out tender and moist. I have made this recipe with boneless pork loin, boneless pork loin roast, and also with pork sirloin roast that has a bone in it-all are good. The timing here does not include MARINATING it overnight. If you prefer more of a lemony taste in your pork gravy, go ahead and increase the lemon juice. I also prefer the lower amount of thyme but you might want to up it. I marinate this in a small oven cooking bag that I plan on roasting it in. I like to serve it with roasted potatoes and baby carrots -I put that in for about 1 hour and 45 minutes.

    Recipe #316506

    1 Reviews |  By WiGal

    Posted for ZWT5. Feel free to sub the oil with what you prefer and make your own coconut milk using the kitchen references at RZ. Guessing at slices. This recipe seems to have a lot of oil in it and wonder about that? This is from The Rice and Beans A Belizean In the USA blog.

    Recipe #373033

    3 Reviews |  By WiGal

    A decadent brownie like TOH recipe that does not use flour! Its creator, Peggy Gwillim, says it is gluten free. Serve with ice cream or alone. A strawberry or raspberry syrup with fresh berries looks and tastes great also. This is baked in a spring form pan. Tastes best if chilled day before. Freezes well. Notice the review from Chef #1236316 who subbed in 2 cups of almond meal for the 2 1/2 cups of almonds which is fine with me. Also notice Chef#1213645 review about subbing in an equivalent amount of raw honey for the sugar which is also fine with me.

    Recipe #321847

    2 Reviews |  By WiGal

    Recipe comes from Molly Katzen's Sunlight Cafe. Keep this recipe in mind when you need a noteworthy brunch dish but you are not in the mood to fuss. All this requires is some cooked cauliflower and onions, and an egg mixture that gets whipped in the blender. Then put into the oven. Leftovers can be stored up to 5 days in a tightly covered container in the refrigerator and and reheated in a 350 degree oven or a microwave. The salt amount I am UNSURE of after the CHANGEOVER it said 3/4 t. salt but when I researched in online it said 1/4 t. so have changed it to 1/4 t. You can also SUBSTITUTE broccoli for the cauliflower and sharp cheddar for the goat cheese.

    Recipe #320097

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