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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

    ZWT5 Team cookbook!
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    So simple, it's hardly a recipe, but the combination of a little chocolate and peanut butter in the morning is very satisfying. The idea for doing this came from having read about French schoolchildren often eating a piece of chocolate between pieces of bread. It wasn't far to go to add peanut butter for some protein.

    Recipe #184351

    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

    great on anything

    Recipe #372340

    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

    This beverage is based on a recipe from Stuart Walton’s book, The Ultimate Book of Cocktails. He says, “Another 1920's recipe that nicely balances the sweetness of blackcurrant liqueur with the acerbic dryness of good dry French vermouth.” Don't forget to eat the currants as you finish off your drink! :)

    Recipe #282738

    Based on a recipe from Stuart Walton's book, The Ultimate Book of Cocktails. He says, "This very French cocktail is intended, unexpectedly, as a tribute to the car manufacturer. Owners of their cars may justifiably drink it with pride, though not of course immediately before driving anywhere as it's quite strong."

    Recipe #288082

    A fusion of old world and new world ingredients. It was tempting to want to add more lavender, but as you know, a little goes a <<<long>>> way. Therefore, my suggestion would be to add more lavender: at your own risk. Shhh! Don't mention the secret ingredient unless you're pressured... Inspiration from auntiequate.com; my homebrewed version.

    Recipe #235088

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

    Recipe #372659

    4 Reviews |  By Elmotoo

    I was looking for Cajun seasoning for my New Year's Day black eyed peas. This is based on Julie Sahni's recipe in "Savoring Spices and Herbs" with a few alterations. Everyone loved the peas, btw. NOTES: I ground only 1/2 the herbs/spices for textural effect. I usually grind up a whole nutmeg & store in a jar so there's always an amount of fresh nutmeg on hand. "Cook" time = grate & mix time.

    Recipe #203121

    From Oregon-based kettlechips.com. I also threw in a little bit of Provencal mesclun to French-ify the recipe some more. When France and Oregon meet...This next song I'd like to dedicate to French Tart. ;)

    Recipe #324678

    This sauce turns out perfect EVERY time. It never separates. I use it on alot of things besides asparagus. I especially like it on salmon and shrimp.

    Recipe #373312

    I serve these delicious little gems on top of big crusty slices of garlic bread... YUM! It's supposed to serve 4 as a main dish but my DH and I finish this off ourselves. As an appetizer, it will serve 8. If you like my idea for serving, be sure to pick up a big loaf of Italian bread to make the garlic bread (it's not in the ingredient list). I found this in a magazine some time ago.

    Recipe #367372

    This is a hot sandwich based on Carole Handslip's recipe from her book, Step-by-Step 50 Great Sandwiches. I make these for either breakfast, brunch, or lunch.

    Recipe #271280

    From a reprint of the vintage cookbook the Williamsburg Art of Cookery Or, Accomplifh'd Gentlewoman's Companion originally published in 1742. Cymlings are also known as patty pan squash. (I called them UFOs as a child and still do!) No amounts were given in the recipe therefore measurements and yield are estimated. Original recipe used either bacon ends or "fatback", if I'm understanding the language.

    Recipe #160406

    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

    Compliments of Mouseplanet.com this New Orleans' specialty dessert is a much beloved recipe of mine I found online a few years ago. Preparing these fritters brings back cherished memories of trips with my family to Disneyland in Calfornia. The Disneyland Resort sells boxed fritter mixes but why buy a mix when you can make these easily and cheaply at home from scratch? Serve with coffee, hot cocoa or as they do in the South (at least by Disney's interpretation): non-alcoholic mint juleps!! See Recipe #148006

    Recipe #125956

    This is from the Nov 2008 issue of Oprah.

    Recipe #330793

    2 Reviews |  By lazyme

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

    Recipe #359665

    1 Reviews |  By Mirj

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

    Recipe #13616

    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

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