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    204 Recipes

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    This is also very good as leftovers. Time does not include marinating time (1-24 hours)

    Recipe #373778

    A much more cost-effective way to have coconut milk on hand. One pound of dried coconut will make gallons of coconut milk.

    Recipe #373762

    A simple side dish that will transport you to the Caribbean.

    Recipe #373756

    A great drink that is the perfect balance between tart and sweet.

    Recipe #373746

    A simple, classic recipe. This pairs well with creamy mashed potatoes. I listed the components of the bouquet garni separately for the ingredient list. Cooking time is largely unattended

    Recipe #373742

    Crepes can be folded and filled with your choice of filling. Time does not include 1 hour resting time.

    Recipe #373727

    If you want a healthier version, use low-fat yogurt instead of the cream.

    Recipe #373725

    If you want chocolate meringue cookies, gently fold in 2 ounces of finely chopped bittersweet chocolate at the end of step 2. The meringues may be soft right after coming out of the oven, but they will stiffen as they cool. If it's humid or rainy, you can minimize stickiness by allowing the meringues to cool in a turned-off oven for an additional hour (total of 2 hours cooking) without opening the door and then transferring immediately to an airtight container to seal. These can be kept in an airtight container for up to 2 weeks. Cooking time is inactive.

    Recipe #373696

    A basic, rich ice cream. Time does not include chilling.

    Recipe #373689

    A sophisticated version of the popular crumble dessert.

    Recipe #373684

    Time does not include chilling.

    Recipe #373683

    I've been to New Orleans a couple of times and absolutely loved jambalaya. Here is a version from the Napoleon House in the French Quarter. If you cannot find Anouille sausage, just subsitute another spicy sausage.

    Recipe #373492

    A contemporary Creole dish from New Orleans. If you can't find Creole tomatoes, just use a very red, ripe tomato such as Roma.

    Recipe #373490

    A sandwich that originated in New Orleans, this recipe is from the Café Maspero in the French Quarter. Traditionally, a muffaletta has venison, but this version uses pastrami, which is the Café Maspero's specialty. The time does not include the 1 hour marinating.

    Recipe #373489

    A Creole dish from The Grocery restaurant in the Garden District of New Orleans.

    Recipe #373488

    Eclairs are delicious and are much easier to make than they seem. If you'd like, instead of piping shorter eclairs, you may pipe long rows, freeze until almost firm, then slice into 3 inch strips. The eclairs do deflate if you take them out of the oven too soon, so be sure they are fully cooked. To help with this problem, you may turn the oven off when done and allow the eclairs to cool in the oven. Another tip to help keep the shells from deflating is to cut a slit into each eclair after it comes out of the oven to let out steam. I have included both a vanilla pastry cream recipe and a chocolate pastry cream. If storing pastry cream in the fridge, be sure to press some plastic wrap over the top to prevent a skin from forming. If you wish to save some eclairs for later, refrigerate the unstuffed, unglazed shells. Glaze and stuff with cream when ready to eat. The leftover chocolate sauce is delicious over ice cream! Time does not include cooling for the shells.

    Recipe #373484

    A cake that blends a favorite drink with a rum cake and pound cake. This is dense, but not heavy, and the spicy molasses kick from the dark rum enhances the banana flavor. You may use light or dark brown sugar.

    Recipe #373477

    A Caribbean favorite! This makes 1 5 ounce drink.

    Recipe #372491

    This is Delia Smith's version of Lasagne. I'm used to the American version of lasagna that is smothered in red sauce, but in England it is more traditional to have a bechamel sauce. It takes a while, but it's worth it! Cooking time is mostly inactive.

    Recipe #371960

    I love St. Patrick's Day, but don't like the American tradition of corned beef and cabbage. I learned that corned beef and cabbage isn't traditionally Irish anyway, it's Irish American. I was trying to find a traditional Irish stew recipe for St. Patrick's Day, and while there were a lot of recipes, the one thing all the traditionalists agree upon is that there is no alcohol in a traditional Irish stew. I have now made this two years in a row for St. Patrick's Day and look forward to it again in the years to come! Most of the cooking time is inactive.

    Recipe #371911

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