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    321 Recipes

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    For an easy, tasty, and different twist on the tomato-mozzarella salad, try this dressing. The tastes of the Balsamic and Soy are so good together!

    Recipe #223242

    This is my favorite appetizer from Arnaud's Restaurant in New Orleans. I serve this at parties all the time. So easy to make and such great reviews. Hot, melt in your mouth, cheesy, and creamy, with a sweet surprise in the end!

    Recipe #223021

    This comes from the always lovely Windsor Court Hotel in New Orleans. This recipe is part of a collection written by Chef Kevin Graham. It is tart, salty, and divine on baby lettuces, and it contains cheese! Need I say more?

    Recipe #223017

    This is my friend, Suzy's, recipe for wings that stay crunchy, do not get soggy, and have a nice bite to them! Of course you can use any hot sauce on them but we prefer Louisiana Hot Sauce or Krystal's.

    Recipe #223009

    My husband made this dip for celery last night to go with my crunchy hot wings. Yummo, move over Emeril!

    Recipe #223005

    I first found and tried this recipe in 1999 on Epicurious. It does take a lot of work but it is so worth it! The sauce can be made the day before and slowly reheated. This is divine duck! But(hiccup), here's the lesson I learned, don't drink too much wine while making it or you'll get lost in the many steps.

    Recipe #222764

    My husband and I just love the chilled, honey vodka that the restaurant Firebird, in NYC, serves. One night while having a drink at Michael Jordan's in Grand Central Station we were talking about it and our bartender said he used to work there and knew the recipe. He wrote this recipe onto a cocktail napkin for us. Since then, 4-5 years ago, we make this every Christmas. I don't think it is exactly the same as Firebird's but it is still really good! Store it in the freezer and serve chilled.

    Recipe #222615

    I first came across this recipe in Epicurious but I have tweaked it into something my friends like better. It is a great appetizer with margaritas or chilled Chardonnay!

    Recipe #222539

    This is so good served over a little angel hair pasta with a simple green side salad.

    Recipe #222392

    This chicken has the crispiest skin, the most wonderful aroma, and the juciest meat. And, I love the simplicity of it. My friend from Lafayette, LA heard a chef talk on the radio about how to prepare his favorite roasted chicken and she called me with the directions. We don't know the name of the chef, sorry. But whoever he is, this really is fantastic!

    Recipe #222254

    Grillades (Gree-yahds) is truly a brunch staple if you live in the South. We serve it over creamy cheese grits. But some folks prefer to call it stew and serve it over rice or pasta. You can make it with veal rounds but that makes it a bit more expensive. When I cook this I usually make 24 portions because it is a time consuming process and it freezes very well. I take advantage of our local grocer's sales of whole sirloins at $2.80 per lb, buy the whole thing and have the butcher slice it in 1/4" steaks. Searing the whole steak is much faster than bite size pieces. After searing and letting the meat rest I'll chop into smaller bite size pieces. And if you're using sirloin there's no need to pound the meat, it's pretty tender already.

    Recipe #222149

    This was my Mother-in-law's recipe for pate. It is excellent. Everyone who tries it asks for the recipe. It is a bit time consuming because it needs to set for 2 days so we usually only make it for special occasions.

    Recipe #222147

    This is my favorite dish with quail. The recipe comes from Restaurant 21 in NYC, and was published in Gourmet magazine. I have been making this special salad for years and it never fails to impress! It only takes about 30 minutes to prep but really needs at least three hours to marinade.

    Recipe #222111

    This was one of the first recipes I tried from Epicurious. I serve it with easy to prepare Uncle Ben's wild rice/long grain rice combo and sauteed cherry tomatoes. This meal can be for company or an easy week night dinner at the kitchen table. So versatile!

    Recipe #221978

    This is the most fun and easy way to cook fresh corn on the cob. Take it home from the farmstand and pop it into the oven. How easy is that!?

    Recipe #219833

    This is the ultimate hot weather salad. When you can get fresh corn use that! When the kids are not here to eat it we add the jalapenos.

    Recipe #219609

    This was my Grandmother’s sauce for boiled shrimp or crawfish, fried green tomatoes, or cold lobster. Really, the possibilities are endless. This is the best remoulade I have ever had and that is saying a lot coming from someone who grew up in New Orleans. A pretty salad can be made by placing cold, boiled and peeled shrimp over a bed of shredded lettuce, tomato slices and a dollop of this remoulade.

    Recipe #217106

    My DH's step-grandmother made these pancakes all throughout his boyhood. The pancakes are more like crepes, light and thin. Add chocolate chips, banana slices, blueberries, or anything you like into the pancake on the griddle.

    Recipe #216701

    My husband loves to cook and when he creates it's usually very different and outstanding. He created this sauce for grilled Cobia (Lemonfish) the weekend we celebrated our 25th wedding anniversary. It would be great for any firm meated fish or even grilled chicken.

    Recipe #216677

    The best way to use the turning bananas and please the chocolate lover in your family!

    Recipe #215784

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