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    321 Recipes

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    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

    Oven roasted until the carrots are caramelized, it's so good and so super easy. Add the flavor of garlic and fresh parsley and send it over the top! This is a great side dish for any entree, and good enough to serve royalty! *Please do not use the little carrots marketed as "Baby carrots". Those are cut out pieces from deformed whole carrots and preserved in a chlorine bath since the pieces no longer have a skin to preserve them. I don't suggest cooking with pool water, either!

    Recipe #323289

    I love fresh artichokes but did not like how long they took to steam until I discovered this procedure. 3 artichokes done in 11 minutes! How easy and quick is that!? This can also be a prelude to grilled or roasted artichokes if you steam half the amount of time in the microwave and then proceed with the other recipes. Great timesaver!

    Recipe #332641

    Long ago, before I could just throw a vinaigrette together, I started with this recipe. It's called The Best Vinaigrette Dressing in the Celebrations on The Bayou cookbook, put out by the Junior League of Monroe, Louisiana. The recipe calls for white wine vinegar but you can use either red or white wine or champagne vinegars. And, it's delicious with Feta crumbled over your green salad. 7/2013: Added a tweak of a little agave or honey to soften the taste.

    Recipe #225142

    Never eat boring boiled sprouts again. Brussel sprouts were grown to be roasted with olive oil, Kosher salt, and freshly cracked pepper. Or you can even live a little and add Andouille sausage, or garlic or chestnuts. This is a great side dish to almost any entree. Enjoy y'all!

    Recipe #336341

    Leftovers do not need to be boring. Roast some garlic, boil some pasta and have some fun! Great with an Edna Valley Chardonnay, and a mixed green salad with a balsamic vinaigrette.

    Recipe #321996

    Who better than Paul Prudhomme to rely on when in need of a good red beans and rice recipe? We consider Chef Paul the Papa of Cajun cooking. He's simply the best! The beans need to soak overnight the day before cooking.

    Recipe #310891

    Crispy on the outside, soft and delicate on the inside with the nutty taste of roasted garlic and the freshness of rosemary is the perfect side dish to any meat or fish. Try this tonight!

    Recipe #331757

    In the mood for a savory egg dish? Spicy Italian sausage and smoky Provolone make a delicious quiche perfect for breakfast or lunch with a big green salad.

    Recipe #336832

    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 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

    My favorite NA beverage is sparkling water with or without flavors. Here's one we all love!

    Recipe #343907

    Leftover sauce and spaghetti? No problem! Nobody complains about leftovers in my house. This will not last! I use the pre-shredded Italian cheese mix from the grocery for an easy prep.

    Recipe #389713

    Courtesy of Food Network's Tyler Florence. This is one of my favorite holiday dishes. It goes with everything, it's enjoyed by everyone, and it's super easy!

    Recipe #260073

    This is my favorite dip for artichokes and for grilled cheese sandwiches. You can adjust the amount of Tabasco used and even use another brand of hot sauce.

    Recipe #302547

    Finally found my favorite, most ultimate comfort food! This is published in Emeril's Everyday's A Party Cookbook. It's my favorite of all his books because my old house is in it. Our old house, which was under 8' of water for 3 weeks after Katrina, was such a great place to entertain...ahhh, the memories. Anyway, Emeril calls for 1/4 lb of grated smoked gouda but we liked half cheddar, half gouda so it isn't too smoky. Serve with some fried catfish fresh from the pond and a tall iced tea with mint.

    Recipe #321668

    This is the ultimate Creole sauce which will take you some time to prepare. It's not the instant variety. But your results will make you very happy. Use shrimp or chicken, or crawfish. This is happy food! Serve over hot, white rice and if you have a heavy hand with the Tabasco, serve with ice cold Abita Amber beer. The leftover sauce can be mixed the next day with some smoked sausage, diced chicken, and the leftover rice for a great jambalaya. Just mix all that together and pop in the oven for 30 minutes.

    Recipe #321695

    I'm hooked on Paninis. So easy, so good, and there's always something in the house to use for a fast appetizer or quick lunch. Here's one for summer appetizers, perfect with a glass of wine.

    Recipe #381248

    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

    This is a Thanksgiving inspired recipe. I was trying to round out my menu last year and needed something green besides salad that would be enjoyed by all ages. Here it is, there was nothing left! Fresh herbs like oregano, basil, or thyme can be tossed with the cheese just before serving to add a different taste.

    Recipe #332706

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