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    244 Recipes

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    Filled with the flavors and ingredients of North Africa. A chicken dish with couscous. You only need to throw in a salad for a complete meal!

    Recipe #504284

    A yummy twist on your average pina colada from Eating Well magazine. The run is optional. ;-)

    Recipe #504282

    A contest winning recipe from Taste of Home by Melva Baumer. She knows how to bake! Yummy!

    Recipe #504281

    "Jerk" seasonings transform the ordinary turkey burger. Enjoy!

    Recipe #504280

    This is an easy grilling recipe. This spicy chicken is full of flavor. From Eating Well magazine. You can grill, broil or use a grill pan on the stovetop for this recipe. I sliced the chicken, after grilling, and served it over a salad.

    Recipe #504277

    This is made with a ham hock and smoked sausage, to infuse the beans with loads of flavor. You'll need to give the beans an overnight soak (not listed in the time to make the recipe). Cook your rice separately, as you'll be spooning rice into the bottom of the bowl and then topping with the flavorful beans.This recipe takes time, but it is so worth it. Adapted from an Emeril Lagasse recipe.

    Recipe #504061

    This is a cajun classic. Dirty rice is basically a rice pilaf that is called dirty because it's cooked with minced chicken livers or gizzards. Don't run away now! The rice doesn't taste like liver, it just deepens the flavor of the rice and the crispy bits are so small you won't really notice them. You have a choice of using green bell peppers or jalapenos, depending on your heat tolerance. Enjoy!

    Recipe #504041

    Even though this is titled chicken jambalaya, there is also some ham and sausage in there for flavor. This is a great one-dish meal and pretty easy to throw together. Adapted from an Emeril Lagasse recipe.

    Recipe #504040

    This is a great Creole seasoning mix. It's perfect for seasoning meats, fish, soups and stews, rice - you name it!

    Recipe #504038

    This is a great spice mix to use when blackening anything. It is particularly good on fish. I think this was from a Paul Prudhomme recipe. You can play with the amounts of the spices to suit your own tastes.

    Recipe #504036

    Potato salad with a twist! This is meant to be served hot or warm. Adapted from an Emeril Lagasse recipe.

    Recipe #504034

    This recipe uses a whole fish and should feed about 6 people. The sauce is also good on just about any type of seafood and may choose to make it alone sometime. Adapted from an Emeril Lagasse recipe

    Recipe #503935

    Maque choux is a stewed vegetable side dish. This recipe also includes okra. Don't be afraid of it! For a vegetarian version, just omit the bacon and use vegetable oil as your fat and substitute water or vegetable stock for the chicken stock. Adapted from an Emeril Lagasse recipe.

    Recipe #503931

    Just typing out this recipe makes me crave one of these Po'Boys! It's simple and delicious. Slightly adapted from Emeril Lagasse.

    Recipe #503929

    This is jam-packed with goodness. Slightly adapted from a Paula Deen recipe. Enjoy!

    Recipe #503925

    This is a yummy comfort food recipe. I like to serve it over rice. Be careful not to let your roux burn or you'll have to start over! Recipe slightly adapted from Paula Deen.

    Recipe #503923

    Remoulade sauce is great as a dip for shrimp or as topping on burgers, etc... Let your imagination run wild! It's a very easy recipe to make. Recipe slightly adapted from Emeril Lagasse.

    Recipe #503916

    I love this quick version of spanakopita.It is made into rolls for easy preparation. They are larger than the traditional triangles, so you probably only need 1 per person for an appetizer or 2 per person if you are serving it as a main course. Recipe by Rachael Ray, slightly adapted.

    Recipe #503792

    This is a family pleasing dinner recipe, adapted from a Rachael Ray recipe. It's pretty easy to make and gives you all those yummy Greek flavors.

    Recipe #503789

    This is a very simplified version of baklava served with ice cream. Yum! Recipe by Rachael Ray, only slightly adapted.

    Recipe #503787

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