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"When I make these, I use Lea & Perrins White Wine Worcestershire Sauce For Chicken instead of regular Worcestershire sauce."

Ingredients: garlic powder, louisiana hot sauce...

"Whenever I make this for friends I usually triple the recipe, everyone fights over the last shrimp lol! Serve this with a long crusty baguette and lemon wedges. Plan ahead the shrimp needs to marinate for 1 hour. The Best Creole/Cajun Seasoning Mix works great for this!"

Ingredients: fresh parsley, honey...

"I grew up eating, and still crave, salmon "patties" (what my mother called them). This is from Fine Cooking."

Ingredients: fresh ground black pepper, eggs...

"Smooth cool elegant rich chicken liver pate....A lovely recipe resurrected by The Times-Picayune from 1997 in response to a request - it is a Marcelle Bienvenu recipe (that ensures it is outstanding)."

Ingredients: cognac, egg yolks...

Ingredients: cream cheese, Dijon mustard...

"Not your sweet kind of dish. Tangy and gooood!"

Ingredients: meat tenderizer, short rib of beef...

"Wanted something different for a tailgate party and gave these a try! These would be a good addition for any type of party and can be made ahead! All you would have to do is wrap them in foil put them in a oven or on the grill for a few minutes to warm."

Ingredients: feta cheese, fresh thyme...

"An light, elegant summertime starter from the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Chilling time not included in preparation time."

Ingredients: beef consomme, gelatin...

"From Masson's Restaurant, gone many years now. They topped it with Hollandaise, but it is good without. Rich, but worth the calories."

Ingredients: eggs, scallions, swiss cheese...

"A great meal alone or as an entree."

Ingredients: garlic, green bell peppers...

Ingredients: cream cheese, hot pepper sauce...