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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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    This is sooo easy to make, and everyone thinks you spent a lot of time making it. The cooking technique is what really makes this recipe work so well. You'll probably end up using this technique a lot; I sure do. (I made Kittencal's Easy and Delicious Ranch-Parmesan Chicken this way and it was amazing.) OK, back to the recipe; I use only 1/2 as much butter as the original recipe called for but I am posting it exactly as I received it. I think 2 tablespoons butter is plenty but you judge for yourself. So, keep in mind that you can cut the fat considerably by reducing the butter. I also use regular 1 or 2% milk instead of half and half when that's all I have around. It always comes out delicious. You can use this recipe for pork chops, too.

    Recipe #352692

    A family favorite. Freezes well.

    Recipe #347185

    I love this tangy lemon flavored sauce. It's quick, tasty and light. I serve it on a bed of buttered spaghetti or rice for my family. I'm a diabetic so I serve mine over spaghetti squash or zucchini. It's just perfect either way. You can use this recipe for chicken as well, just substitute 2 large chicken breasts, cut in half to make 4 thin fillets.

    Recipe #361518

    From Bon Appetit November 1997. Can you believe it's low fat? This is begging to be served with red beans and rice! Cornbread sounds good, too! Tofu can be substituted for the chicken.

    Recipe #138185

    I like making the chicken this way because it seems much quicker and easier than the traditional way. I can get this on the table in no time. I usually serve this with garlic mashed potatoes and fried string beans.

    Recipe #361414

    Locals make this with Creole tomatoes.

    Recipe #364193

    I've used this for more than 20 years. After the mixture cools, I pour it into a ziplock bag and toss in the beef, squeezing out the air. After marinating, season meat as normal. 6/2001 update: I've used white wine in place of red to marinade pork ribs with an exceptional outcome. For ribs don't forget to remove silverskin (easy to do by pulling away with a paper towel) and season as usual. Apply a bbq or finishing sauce to complete in final minutes of cooking.

    Recipe #370406

    I adore this little lemon pound cake. It's the perfect size when you just need enough for 2 people. The bonus is... it's quick and easy to put together. I can have this in the oven in less then 5 minutes. How great is that?!? This doubles very nicely for when you need a little more but still don't need a big dessert. When doubling, don't double the baking soda, just leave it at 1/8 teaspoon.

    Recipe #369159

    I've been making this since the 1970's and it's great for satisfying that cheesecake craving. For pot luck or family gatherings, double the recipe and serve in a trifle bowl. Choose any type of pie filling, but I've found when doubling the recipe, one can of filling and one can of coconut is adequate. My personal favorite is blueberry.

    Recipe #369275

    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

    9 Reviews |  By lazyme

    This is an awesome creme brulee. I'm asked for the recipe each time I serve it. It is great for company because you fix it the day before. ZWT South region (French burnt cream).

    Recipe #176466

    9 Reviews |  By Elmotoo

    From Ruth Reichl's Gourmet Weekly to you via my inbox, lol. Her words: This scalloped potato dish is part of our culinary repertoire, and we hope it will become part of yours too. There is something about the texture of the potatoes surrounded by creamy goodness and topped by golden brown cheese that wows people. It is perfect for a buffet supper or potluck; in our experience, it is the first thing to disappear. The technique of starting the potatoes in a saucepan of half-and-half and ending them in a buttered gratin dish comes from the masterful Jacques Pépin. Couldn't say it better myself, so I didn't. :) I did make minor tweaks to the ingredients/amounts.

    Recipe #287867

    9 Reviews |  By Mirj

    I found this on a Cajun website, and I'm so happy I did.

    Recipe #18550

    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

    8 Reviews |  By Elmotoo

    I made this using my Herbs de Provence that I got while visiting FT in France. (Woohoo!) It got a big thumbs up from the kids, too. Fast, easy, yummy & low fat.

    Recipe #254160

    8 Reviews |  By Elmotoo

    This is THE best garlic soup EVER. It's from my much used & loved 'Feast of Soups' cookbook by Jacqueline Heriteau.

    Recipe #135780

    Based on a recipe from Michelle Garner’s cookbook, Quick French Cuisine. She says, “I adapted this from my aunt Cécille’s recipe. She would make large batches and freeze it.”

    Recipe #288059

    8 Reviews |  By Elmotoo

    A lovely assortment of yummy flavors started on the stove & finished in the crockpot so the flavors all mellllld together! p.s. If you eat the bacon bits, just cook up the other 1/2lb!

    Recipe #330908

    7 Reviews |  By lazyme

    From the Seattle Times newspaper, a simple and tasty side dish. This can be prepared ahead of time and rewarmed before serving. Do not add the bacon or lime juice until just before serving.ZWT South region (Cajun) and Mid-West region (corn).

    Recipe #215425

    7 Reviews |  By Elmotoo

    From my Chambord recipe booklet! 1 shot = 1.5oz according to the Webtender website. This is a really simple way to make brunch very special.

    Recipe #190067

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