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    You are in: Home / Cookbooks / ZWT5 French/Cajun
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    15 recipes in

    ZWT5 French/Cajun


    Displaying up to 20 pages of results. To see all results, or register.
    2 Reviews |  By PaulaG

    I love Creole food and this is a wonderful way to lighten up a classic. Easy enough for a large gathering or simple enough for a small dinner party. Serve with crusty bread for a dining experience. Recipe is from "The Diabetes Food and Nutrition Bible".

    Recipe #372941

    10 Reviews |  By PaulaG

    Cooking for 2 can be a challenge. This is a delicious dish for 2 that goes great with candlelight.

    Recipe #108993

    10 Reviews |  By PaulaG

    This is a refreshing fruit dressing that is delicious served with salad greens and either turkey or chicken. The recipe comes from The Diabetic Cookbook.

    Recipe #121846

    2 Reviews |  By PaulaG

    These make an elegant breakfast treat or can be served for dessert. I personally prefer to serve them as a dessert. I have included a quick dessert crepe recipe as well. The crepe recipe will yield about 18 to 22 crepes. They are great to allow them to cool down, place wax paper between them, stack and place in ziplock bag in the freezer. This recipe comes for a 1976 vintage Crepe Cookery cookbook.

    Recipe #122272

    2 Reviews |  By PaulaG

    A new twist on a classic. The meat is very tender and full of flavor. This jambalya has a rich flavor and color. The original recipe is printed in the February/March 2006 edition of Cooking Pleasures. I made a few changes for personal preference.

    Recipe #157857

    2 Reviews |  By PaulaG

    This is an easy dish to make and perfect for a meatless dinner served with french bread and crisp salad. The recipe was published in The New American Diet Cookbook. I made only a few minor adjustments.

    Recipe #91863

    2 Reviews |  By PaulaG

    This recipe is from Pillsbury. Makes a nice meatless lunch or dinner for 2. Fill free to adjust toppings for your personal preference. I served these with cherry tomatoes and assorted olives on the side.

    Recipe #305255

    2 Reviews |  By PaulaG

    I loved cajun food before living in Baton Rouge, LA for a time. I really learned to love it while living there. Most of the etouffee I have eaten has a heavy roux. This is a lighter sauce. The recipe was downloaded from another site a few years ago.

    Recipe #94543

    14 Reviews |  By PaulaG

    I have always been a fan of catfish. We lived in Baton Rouge, LA several years ago and I became a fan of blackened catfish. This is a wonderful recipe that is quick to fix.

    Recipe #91450

    2 Reviews |  By PaulaG

    This is a great way to fix jambalaya when it is to hot to cook in the kitchen. The recipe is from Cuisine at Home.

    Recipe #241967

    1 Reviews |  By PaulaG

    This recipe was from The Laughing Cow website. I printed it out over 4 months ago and now I have made it. This is a quick dinner that is sure to impress.

    Recipe #367419

    2 Reviews |  By PaulaG

    Yogurt cheese is a wonderful way to reduce calories and fat. This recipe makes a delicious and creamy low-fat dessert. I used recipe #145891 for the tart crust. The longest amount of time is in straining the yogurt to make the cheese. In place of the vanilla yogurt, you can use a 32 container of plain lowfat yogurt and add 1 teaspoon vanilla. The powdered sugar in the recipe might need to be increased to 1/3 cup depending on taste.

    Recipe #254992

    32 Reviews |  By PaulaG

    Okay, there is Italian Salad Dressing and then there is French Salad Dressing. This mix combines both for a wonderful unique result. This recipe come from more Make a Mix Cookery Cookbook, 1980 vintage.

    Recipe #94469

    7 Reviews |  By PaulaG

    This is a light sourdough french bread that is made using your mixer and dough hooks. It has been around a number of years...say 1975 vintage! Hope you enjoy.

    Recipe #111856

    5 Reviews |  By PaulaG

    Source: "Fine Cooking" This is one of my recently adopted recipes. I prepared it and it is wonderful. The end result are rolls with a crispy crust and soft chewy center. I always add wheat gluten when adding the flour. This produces a superior quality of bread so I am including it in the list of ingredients.

    Recipe #37686


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