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    You are in: Home / Cookbooks / Zaar-Fabulous French /Cajun Food
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    301 recipes in

    Zaar-Fabulous French /Cajun Food

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    These are so easy. They are comical to look at, as they pop up tall out of the pan like a bread version of a jack-in-the-box. They have a rustic, crunchy exterior, and a delicate and light interior. And you could probably flavor them with any combination of herbs or spices you want. From Menu Musings.

    Recipe #514177

    This looked so good I must share! It could be used for chicken also with equally good results! You could use 2 chickens or half the recipe if using one. From Better Homes & Gardens magazine, November 2013.

    Recipe #513466

    Okay, so you make egg in a basket, then the other slice of bread has gruyere cheese and asparagus! I'm excited just thinking about it. Recipe from Cooking Stoned.

    Recipe #513449

    Roasted cranberries and soft and gooey Brie cheese, this is so good, and it's so pretty too! You can use the recipe I have posted( ), or use cranberry sauce of your choice. Enjoy! Recipe by Jerry James Stone on Cooking Stoned.

    Recipe #513321

    This is good hot too! Recipe courtesy Giada De Laurentiis from Foodnetwork Show: Giada at HomeEpisode: Weeknight Special

    Recipe #508394

    These croutons are brilliant sprinkled over gratins and salads, also soups and panzanella salad. From Chef Yotam Ottolenghi and posted in The Guardian

    Recipe #507397

    It may seem like an unusual combination, but once you’ve tried this sweet, nutty sandwich, you’ll be hooked. If you don’t have a panini maker, cook the sandwiches in a skillet and weigh them down with another pan. Or you can wrap them in foil and cook on the grill with a weight on top. From Vegetarian Times(July 2008)

    Recipe #507244

    These New Orleans-style sandwiches offer a wildly delicious mix of flavors: tangy barbeque sauce, spicy caramelized onions, and crispy lettuce and pickles. Make them vegan by using a vegan mayonnaise.

    Recipe #506020

    If you like a sweet and spicy flavor profile, you'll get a kick out of Stacy Cox's sweet potatoes, submitted to Taste of Home magazine. The Palestine, Texas cook uses Cajun seasoning and cayenne pepper to season nutrient-rich sweet potatoes.

    Recipe #503296

    Cheesy and spicy, this finger-lickin' snack with just a hint of lime is downright addictive! From Beth Stengel - North Hollywood, California and submitted to Taste of Home magazine.

    Recipe #503295

    A delicious deep south potato salad adapted from Whole Foods.

    Recipe #502871

    Sprinkled roasted butter-nut squash with Cajun seasoning, smothered it in a gravy made with what New Orleans chefs call the holy trinity: a combination of onions, celery, and green bell peppers. Serve with rice or grits. From Vegetarian Times magazine.

    Recipe #502766

    Try this red bean dip, spiked with lemon juice and garlic and garnished with colorful red peppers, onions and celery. It's great party food to satisfy everyone, including those in search of veggies.

    Recipe #502761

    From Tyler Florence's cookbook "Fresh", these look so good! I will change the heavy cream to coconut cream to make this vegan.

    Recipe #500929

    This side dish can easily be transformed into a main dish! The vegetables are cooked separately, glazed with tomato and red wine, then added to the lentils. Adapted from Deborah Madison's Vegetarian Cooking for Everyone.

    Recipe #499997

    The national dish of Andorra made vegan. A lovely soup with summer vegetables. A traditional summer recipe from the Balearic Islands. You can use marjoram instead of oregano. Andorra is located in the eastern Pyrenees mountains and bordered by Spain and France.

    Recipe #499904

    In the heart of the Mediterranean, on the Adriatic and Ionian Seas, Albania is fast becoming one of the world's most interesting getaways. Still relatively unspoiled by globalization, an inspiring mixture of civilizations and cultures - making this European country truly unique. This Stewed Green Bean recipe is a great flavorful way to use green beans! The recipe makes enough for two hungry people, so if you have more people at home double the recipe. The recipe uses three tablespoons of olive oil so if you want to make this lower fat feel free to reduce some of the oil. You can replace the seitan with storebought "beef" or "chicken" chunks, or even veggie crumbles. Taken directly from the Vegan Foodie.

    Recipe #499888

    These one-bite appetizers are easy to make, using only a few ingredients and taste amazing. The recipe calls for oyster mushrooms but I imagine you could use shitake. This is succulent, smoky, rich and salty—and perfect to make for a small dinner gathering or as a starter for two. From Olives for Dinner.

    Recipe #498931

    The onions caramelize while the potatoes are cooking and when you turn them out of the pan they are gorgeous on the plate. The flavor combination is really heavenly. It's a great side dish or accompaniment for steak and roasts. From Hizzoner's Deli. Enjoy!

    Recipe #498766

    This bread is great for sandwiches, the crumb is still soft like sandwich bread and the crust is not thick and coarse. A favorite bread for rolls, hamburger buns, sandwich bread and accompanying dinner. This is just like the rolls that were served with soup at the famous Hizzoner's Deli. I buy vital wheat gluten at Walmart, Ingles or the health food store. Enjoy!

    Recipe #498765

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