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    You are in: Home / Cookbooks / Naughty But Nice Gang Visit French, Creole and Cajun Cuisine
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    59 recipes in

    Naughty But Nice Gang Visit French, Creole and Cajun Cuisine

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    This is really easy and a good appetizer to serve at dinner parties or on a Holiday buffet.

    Recipe #76739

    I got this from the Keebler website. I think it sounds delicious served as an appetizer for Thanksgiving

    Recipe #76858

    This is a delicious, quick and easy appetizer you can make for company! You could also use the mixture to stuff mushrooms if you like.

    Recipe #78126

    A very simple, easy to put together appetizer, popular at any gathering!

    Recipe #78890

    Au Gratin Potatoes are tradition in my family at Easter served with ham. These are my family favorite!

    Recipe #85064

    These are fabulous! Very easy to prepare and impressive for a romantic dinner or company! You can grill these or cook them under the broiler.

    Recipe #85072

    This is quite simple and impressive! Serve very hot in individual dishes, or on toast points, as an appetizer, or over rice as an entree.

    Recipe #177637

    This is so easy and so elegant! Serve it for a romantic or special dinner. Sure to impress!

    Recipe #143224

    These are fantastic and a New Orleans tradition! They are great for picnic or to take to the beach. They travel very well and the combined flavors are delicious! Cook time is chill time.

    Recipe #92037

    This is one of my contributions for the French region in the Zaar World Tour. I haven't tried it yet but I plan to soon and I think it would be a nice dish to serve in the Fall. History: Pot au Feu is French for “pot on the fire”. In other words, a stew or stock pot which is left cooking over the fire. In previous times, it may simply have been a cooking pot which was left over the fire, into which was thrown whatever food and scraps happened to be available. Often the meat was either scraps, or relatively poor cuts which needed a long time to cook in order to be tender. In historical terms, it was a dish for relatively poor people. Today in France, one can buy “pot au feu” meat. Expect this to be meat which reflects the historical background of this dish: relatively inexpensive and inferior cuts, which will soften with long slow cooking. While such meat is quite adequate for a Pot au Feu, feel free to use better cuts if you wish. As a Pot au Feu is historically a stew-like dish of whatever meat and vegetables were available, there are no absolute guidelines about what it should contain. However, in general it will contain beef, some bones (such as ox-tail) which have either marrow or cartilage (or both, depending on which bones are used), vegetables (such as carrots, onions, leeks, turnips) and spices. Due to concerns about CJD, this recipe excludes bones.

    Recipe #177616

    I got this from Recipe Goldmine under Valetines Menu's. I haven't tried it yet but it looks easy and elegant!

    Recipe #154548

    Recipe #76074

    I love any kind of seafood but DH just doesn't seem to like it. He will however, eat scallops for some reason. He loves it when I make these and serve it with a good steak and a baked potato. This is his special meal I make! They are really easy but be careful not to overcook them.

    Recipe #76068

    This is a really nice brunch dish. I suggest serving with a fresh fruit salad of your choice.

    Recipe #74204

    Got these off another recipe site. These are great to serve at a brunch, shower, or for a Valentine's breakfast for that special someone. DH loves Quiche and I make it quite often so who says real men don't eat Quiche? The filling is good in a standard 9" pie shell or pre-made puff pastry tart shells, for those with phyllo-obia.

    Recipe #208802

    This is from one of my favourite food writers, Lauraine Jacobs (she's a Kiwi). New Zealand food was traditionally based on British food, however as us Kiwis travel more and more we want to borrow from other culinary cultures. This is my favourite souffle ever (but shame about the number of bowls & dishes!)

    Recipe #233403

    This is great for people who are on a non-wheat diet. You can also substitute ground hazelnuts for the almonds if you wish. I think this recipe was in a Cuisine New Zealand recipe book. The cake will be quite fudgy and not dry in the middle. It will also sink a little as it cools so don't worry if this happens!

    Recipe #128544

    This works best with filet steak, however I have also made it with thick cut sirloin & it was yummy. It's nice as a special treat or dinner. I think this is an Annabel Langbein (NZ Chef) recipe but with a definite French influence.

    Recipe #128539

    I threw this together tonight using ingredients we had in the house. This is good served with a Belgian beer (like Leffe) to cut through the richness of the sauce. Serve with baby new potatoes and steamed fresh greens. (Please note, the photos make the sauce look a bit green, the sauce isn't actually green it's the really bad lighting in our living room!) Note, you can also 1 - 2T of your favourite cajun spice for depth of flavour.

    Recipe #130888

    My boyfriend & I first had Puy Lentils at a restaurant in Paris (L'Ambassade d'Auvergne) & thought they were fantastic. This recipe uses chicken, lentils & any leftover veges you have - we get a weekly organic box so on a Wednesday (the night before the delivery for the week) we have odd amounts of veges left that we don't want to waste. This is how this recipe came about. I used carrots, cabbage, mushrooms etc, but just use whatever you have on hand. If you don't have Puy Lentils, brown can be substituted. You can also reduce the garlic if 4 cloves sounds like a bit much!

    Recipe #131695

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