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    You are in: Home / Cookbooks / Galley Wench's French/Cajun/Creole Cookbook
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    59 recipes in

    Galley Wench's French/Cajun/Creole Cookbook

    Published for ZWT III Tour
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    Posted for ZWT 2006. Recipe comes from Justine Wilson's Homegrown Louisiana Cooking.

    Recipe #175412

    This is classic French Onion soup with a twist. The recipe comes from the Orchard's restaurant in Sedona, Arizona. It's a big recipe but obviously can be cut down.

    Recipe #178395

    Posted for the French recipes -- ZWT 2006. I believe the original recipe came from Gourmet Magazine. Worth every minute of the time it takes to prepare.

    Recipe #175547

    This recipe is from The Delforge Place Bed & Breakfast in Fredericksburg, Texas. Use the best ripe pears you can find! Great as dessert or for Christmas morning or anytime you want to do something special for your friends and family.

    Recipe #160393

    I'm only cooking for two now and always on the look out for recipes that can be reduced to smaller portions, i.e., not easy to split one egg. I fill my crepes with marmalade, roll and sprinkle with powder sugar. DH like a splash of maple syrup on his. The possibilities are endless with these tasty little morsels.

    Recipe #233067

    Read direction thoroughly before beginning, noting that raisins need to soak for 30 minutes.

    Recipe #243300

    A rich elegant meal in minutes. This is a two step process, make the crepes; then the lobster filling. See Recipe #223347 for a quick and easy method to steam the lobster. For the crepes go to Recipe #233067.

    Recipe #386940

    What a way to end a meal . . . sinfully delicious! If you don't have a double-boiler use a heat proof bowl that will fit a sauce pan. The bottom of the insert or bowl should not touch the boiling water. The first couple crepes may be unusable but don't worry you, should have enough batter to make at least 14 six inch crepes. Top with either Caramel-Rum or Chocolate-Kahlua sauce. UPDATE 03/11/2010: Please note that this recipe was developed as an entry in RSC #15. I have since updated the recipe to incoporate some of the recommendations of the reviewers.

    Recipe #413697

    Cooking Light! Posted to use with Recipe #263172, but the possibilities are endless.

    Recipe #263161

    First, don't let the long list of instructions turn you away . . . it's very simple! This is my version of Artisan Bread in Five Minutes a Day (by Jeff Hertzberg and Zoe Francois), a revolutionary approach to bread baking. Actually it's a combination of Five Minute Bread and Cook's Illustrated Recipe #290761. Perfect answer to a busy life . . mix once and store in the refrigerator. (See list below of other uses for this recipe). When you're ready to bake take out the amount of pre-mixed dough needed and store the rest in the refrigerator for up to 10 days. The flavor will be similar to sourdough, developing more intensely over the days of storage. Preparation time indicated does not include pre-fermentation time, which can vary from 3 hours to 10 days. Special equipment needed: Large (5 - 6 qt.) plastic container with lid (not air tight) and a baking stone or a 5 qt. dutch oven (depending on your choice of baking methods). I've found that it's best to line a basket or bowl with parchment paper; let the bread rise, and then back in a preheated dutch oven. Note that the beer used in this recipe must be a lager; DO NOT USE AN ALE as they use a different type of fermentation. Do not use glass jars with screw tops (they could explode from the trapped gases).Lidded plastic buckets designed for dough storage are readily available -- I purchased mine through King Arthur Flour. Other ideas for use: Pita Bread: Recipe #310219 Lavash: Recipe #310451 Baguette: Recipe #317472

    Recipe #309834

    The following are the baking and cloaking instructions (the turning and smoothing of the ball of dough, which replaces kneading) to make baguettes, using the dough made with Recipe #309834. It's quck and simple to make: mix the ingredients, retard in the refrigerate, shape, rest and bake! Refer to Recipe #3098434 for the mixing instructions for the Master Dough. The baguette baking instructions come from Artisan Bread in Five Minutes a Day. See Recipe #310219 and Recipe #310451 for additional ideas for Recipe #309834

    Recipe #317472

    Herbes De Provence is a mixture of savory, thyme, fennel, and lavender, however you can use herbs of your choice; such as rosemary, dill, basil, thyme, mint, chives, etc. If you choose to make with herbs other than Herbe de Provence you may want to reduce the amount. This recipe comes from an internet site called The Fresh Loaf. Prep times includes time required to ferment the poolish. UPDATE: Please note that the dough should be tacky, add additional flour a couple tablespoons at time if the dough is sticky!

    Recipe #318397

    Darn close to the Schlotzsky Original sandwich! The olive salad recipe is from Food Network. For the buns, use Recipe #318969. Can be eaten hot or cold. Enjoy!

    Recipe #320608

    A little more work than regular french toast, but worth every minute! The recipe is written using strawberry jam, but feel free to use your favorite jam or preserve. Prep time does not inlcude chill time needed for the stuffed bread.

    Recipe #328234

    Sinfully delicious! Found this recipe in my America's Test Kitchen's Family Cookbook. Prepare the casserole the night before and add the topping just before baking. Great way to use up your leftover homemade bread. As you can see this is one of those 'splurge' recipes . . . . do not make substitutes! Time indicated includes soaking. This recipe can easily be cut in half to serve four!!

    Recipe #360180

    A perfect dish for a special brunch or light dinner! To insure that the crust does not get soggy and the custard is fully cooked, besure to add the filling to a warm, partially baked crust.

    Recipe #377749

    This is one of the easiest and most refreshing desserts ever! Found the recipe on Food Network (Alton Brown) and it has endless possibilities! The cooking time indicated is really chilling time for the mixture. Note that sugar not only makes sherbet sweet but also makes it smooth and scoopable. If you reduce the sugar the sorbet will be hard, like ice.

    Recipe #383522

    My taste testers described this salad as an 'explosion of flavor' in your mouth . . .starts out subtle and then builds! Note: To simplify preparation, the blanching of the beans and steaming of the potatoes can be done in advance!

    Recipe #378862

    Great winter salad, especially when all you can find are hard-rock pears! The key to this recipe is to roast in a HOT oven, otherwise you'll have mushy pears.Recipes comes from America's Test Kitchen! Note: I've yet to achieve an all over browness on the pears, but still good!

    Recipe #385087

    The movie Julie and Julia has certainly revived this classic appetizer. The key to success with is recipe is to use the freshest and best quality ingredients available.

    Recipe #386719

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