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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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    This soup is good year round. From the cookbook "365 Vegetarian Soups" by Gregg R. Gilespie.

    Recipe #498586

    Pronounced (pahn bahn-YAHT) it's a traditional sandwich from Nice, France. Basically a salad on a bun, except here the bun is replaced with a pita pocket(although you are free to use a bun if you like). It works nicely, holding in all the ingredients and lovely juices. What seems like a simple sandwich is actually full of flavor. This is gluten free if eaten witha gluten free pita pocket or just as a salad.

    Recipe #498245

    Adapted from Taste of Home magazine. “My family loves this tasty, satisfying soup made from a recipe that I developed myself,“ says field editor Esther Shank of Harrisonburg, Virginia.I have changed the chicken bouillon granules to vegetable and use non dairy milk.

    Recipe #493147

    I saw this on the cooking channel with Laura Calder, Show: French Food at Home Episode: From the French Pantry. Enjoy!

    Recipe #480922

    Red Lobster fish, done Mardi Gras style!

    Recipe #466477

    An amazing tofu transformation! You can use store bought cajun seasoning or make your own. Adapted from How It All Vegan cookbook.

    Recipe #466078

    Most commonly used to glaze meat and poultry. Drizzle this over fresh strawberries or creamy goat cheese to tweak their flavors. It's also a great glaze for sweet potatoes. Gotten from Rachael Ray's show, where Sheryl Crow was a guest.

    Recipe #461917

    Having phyllo dough in the freezer comes in handy when you need to make dessert on a moment's notice. This peach pastry is a perfect example! Adapted from Martha Stewart's Healthy Quick Cookbook.

    Recipe #460344

    This may sound a little wierd, but what a great sandwich it makes! Sweet potato slices, breaded and fried, slathered with Fennel marmalade, then piled high with Sweet peppercorn slaw, and served with aioli! So worth the effort. A short history: Bennie and Clovis Martin left their Raceland, Louisiana, home in the Acadiana region in the mid-1910s for New Orleans. Both worked as streetcar conductors until they opened Martin Brothers' Coffee Stand and Restaurant in the French Market in 1922. The years they had spent working as streetcar operators and members of the street railway employees' union would eventually lead to their hole-in-the-wall coffee stand becoming the birthplace of the poor boy sandwich.Sometimes I can't find fennel, so just use 1 more small onion and add about 1/4-1/2 tsp. fennel seeds. Adapted from Joni Marie Newman. Thank you Joni! You have wonderful recipes!

    Recipe #459778

    A unique and delicious way to prepare celery, this recipe roasts the crisp vegetable that is so often eaten raw or added to soups and stocks, then adds creamy blue cheese and crunchy walnuts.Adapted from Country Living magazine.

    Recipe #458169

    I got this from a Taste of Home magazine, but changed it by adding whole wheat flour to make it more healthy. With the great taste of ranch dressing mix, you will be asked to make this again and again. Prep time is rising time. You can cut the recipe in half to make 2 loaves.

    Recipe #454982

    I like that this doesn't have any milk in it but still has lots of flavor! Adapted from Food & Wine magazine.

    Recipe #454405

    I was doing some research on hazelnuts and came across this yummy recipe. Adapted from the Hazelnut Council. Enjoy!

    Recipe #451169

    Use this with carrots, cucumbers, and fennel or to season soups and stews. This is really good over roasted potatoes too! Makes a nice gift. Adapted from Deborah Madison's Vegetarian Cooking for Everyone cookbook.

    Recipe #449972

    The mushrooms and tangy Dijon mustard make this a top notch sandwich! Creamy Fontina cheese is just right, but you can use Gruyere or omit the cheese altogether! Sourdough or a nutty cracked wheat bread is a good choice for the bread. For a light supper, serve with a green salad, and add a cup of soup if you like. Adapted from Fields of Greens cookbook.

    Recipe #448002

    A great recipe to take to a party or have at home with the kids! I plan to try this with almond milk. Posted by Lee Zalben at Serious Eats.

    Recipe #445271

    The kicked up filling of mushrooms, peppers, and celery is heightened by the heat of cayenne and the fresh flavor of basil and thyme. The smoky cheese brings the omelet home, blending the lightness of the eggs with the intensely flavored filling. Adapted from Fields of Greens cookbook.

    Recipe #445155

    Spread on croutons, pungent olive paste sets off all kinds of foods-fresh mozzarella, tomatoes, roasted peppers, grilled eggplant, and hard boiled eggs. The paste keeps more or less indefinitely in the refrigerator. Adapted from Deborah Madison's Vegetarian Cooking for Everyone cookbook.

    Recipe #444550

    Whole Story blog readers were asked to submit their best holiday appetizer for less than 50 cents each piece. Here's their favorite, from Jo R., who got her recipe printed in The Whole Deal value guide and received a $50 gift card. This easy to assemble appetizer features the winning combination of creamy goat cheese, tart apples, rich nuts and tangy ginger.

    Recipe #443781

    I saw this on Sandra Lee's episode Cocktail Party and it looked so good I made them. Delicious! And great for a party or potluck. I hope you enjoy. I put leftovers in the freezer, then heated them up in the oven.

    Recipe #442943

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