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    You are in: Home / Cookbooks / ZWT5 Kitchen Witches France/Cajun/Creole
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    119 recipes in

    ZWT5 Kitchen Witches France/Cajun/Creole

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    I found this yesterday in my Cooking Light magazine. It worked GREAT in Redneck Epicurean's Cajun Roasted Chicken #146464! It is not too hot & is low in salt.

    Recipe #187210

    I found this on another site and I'm posting it for ZWT5 for France. it sound very simple and should be quite delicious.

    Recipe #373378

    YUM! I found this on another site and I'm posting it for Zaar World Tour 5 for France

    Recipe #372659

    Nice. Based on a recipe from the June 1988 issue of Bon Appetit, the R.S.V.P section. It hails from The Falls Terrace restaurant in Tumwater, Washington. It says it can be easily halved.

    Recipe #268772

    I found this recipe on another site. I LOVE this sauce. It's perfect for fish (including shellfish), chicken, and even veal. I'm posting it for ZWT5 for France.

    Recipe #373293

    8 Reviews |  By Nif

    This is a recipe from an old 1970's cookbook that myself and my oldest Son still cook from. They are really great and very easy. I included the one hour resting time in the preparation time. Enjoy!

    Recipe #354483

    This roast is based on a recipe from The Encyclopedia of Creative Cooking, edited by Charlotte Turgeon. Allow time for the beef to marinate 12 to 24 hours. Tip: I find it easy to peel tomatoes by filling a small deep saucepan with water, bring to a boil, remove from heat, and plunging a tomato held up with a fork into the water, slow-counting to ten; the skin comes off easily without cooking the tomato.

    Recipe #280211

    5 Reviews |  By Elmotoo

    A lovely Cajun berry and wine compote, redolent with vanilla and the unexpected flavor of bay. The restaurant used mixed berries, but if you have an abundance of one kind, this would be a good way to show them off. This was once on the menu at Artesia Restaurant on the North Shore, New Orleans, although I'm not sure it is anymore. Simple and elegant.

    Recipe #135069

    1 Reviews |  By Mirj

    This is a sublime chocolate dessert that is very refreshing, very good after a heavy meal.

    Recipe #13616

    2 Reviews |  By Nif

    A very decadent and rich dessert. This custard bakes up soft and luscious and is meant to be baked and served in it's own little pot. Enjoy!

    Recipe #372770

    2 Reviews |  By lazyme

    I love Cajun food - especially blackened. This sounds great. From the Weight Watchers New 365 Day Menu Cookbook.

    Recipe #359665

    Out of frustration at not finding a decent blackened tofu recipe I made one up, using several recipes online as examples. The trick in frying the tofu is to remove the excess moisture from the tofu first. I always add less thyme-it not being my favorite herb...add more if you wish. Oh, this might be a good time to state that this is very spicy! Since I've posted this recipe I have actually reduced the amount of pepper.

    Recipe #138074

    1 Reviews |  By Elmotoo

    Impressive and delicious for your Valentine’s Day dinner. Look for heart shaped molds for the cream! Cooks Notes: Long passive time is for cream mixture to setup.

    Recipe #153737

    Yet another version of this famous dish. This one is from Bon Appetit and is fabulous with shiitake mushrooms.

    Recipe #178307

    5 Reviews |  By Nif

    Delicious and rich dish that is good for a party. Serve with french bread, crisp crackers, veggies or anything you like. Enjoy!

    Recipe #359194

    Serve this delicious tart for brunch, lunch, or a light supper. It can also be made using mini pastry shells for individual appetizers. For appetizers, adjust baking time to 20 minutes for or until browned and filling is set.

    Recipe #368410

    Whenever I refer to this jambalaya, I call it brown as opposed to the red Creole jambalaya. Prepare all the ingredients the night before, ready to throw it together. Once cooked it can be frozen for future use.

    Recipe #371606

    This is a great recipe based on one served at the Axe Mill tavern in East Douglas, Massachusetts as presented in the R.S.V.P. section of Bon Appetit's December 1996 magazine. I tried this at home, unfortunately, not yet at the restaurant! We do keep moving closer to it as I made it when I lived in California, and now I'm in Maine. Special note in the article: "Tasso, a spiced smoked Creole ham, and capocollo, a cured Italian sausage, are available at specialty foods stores."

    Recipe #341241

    An absolutely delicious and elegant dish that may be deemed gourmet with minimal effort. If substituting boneless chicken breast, it's best to pound to a thin and even thickness. Also, if using very thin fish fillets, decreasing baking time may be advised. This can be halved quite successfully. I was lucky enough to snag this from Southern Living yeeeeeears ago.

    Recipe #357606

    Delicious with or without beans. If made without beans, the chili can be served over elbow noodles for a delicious version of chili-mac. Don't forget to top with shredded cheese. What makes this chili different is the first step. The roux base gives the chili body and a saucy texture. I like that--body and sauciness!

    Recipe #344139

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