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    216 Recipes

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    This sauce is so versatile it has unlilmited uses - ice cream topping, cheesecake topping, topping for waffles, topping for pound cake, spread for biscuits, toast or scones and the list can go on and on. I listed fresh strawberries but you can substitute whole unsweetened strawberries.

    Recipe #494351

    This recipe makes a lot and will feed a big crowd. The thing I love the most is I can make it ahead of time by cooking it right up to the point before adding the cream and crawfish and stop. I call this the "base". You can refrigerate it or you can freeze it at this point. Depending on what you do either bring it to room temperature or thaw and bring to room temperature then heat slowly on low. Once heated then add your crawfish and cream, simmer gently for 10 minutes and it tastes like you just made it. I make the base and divide it into two portions and freeze. By doing this I can pull out just one portion of "base" and put it together when I'm just feeding a "battalion" and not the whole "army". Just remember if you divided the base you would only add half of the cream and half of the crawfish and use half of the fettucine. The Jalapeno Velveeta is a little spicy so be careful if you add red pepper. I adjust the amount of fettucine to suit how I want to serve this dish. If I need to "stretch" it I will add all of the fettucine. If I want to have more of the crawfish than pasta then I will adjust how much fettucine I add - it just boils down to personal preference.

    Recipe #491519

    This recipe is super easy especially if you pick up a roasted chicken from your local grocery store. If you don't want to debone a whole chicken you can certainly substitute boneless skinless chicken breasts or thighs. I use 1/3 less fat cream cheese simply because it is delicious and I save a little on the fat and calories. Overall, this is a low fat and low calorie dish that does not taste "diet".

    Recipe #491251

    I needed a chocolate cake filling and found this recipe posted by Fragglerock1 on Cake Central. The original recipe called for 1/2 cup of hot water but I found that to be very thin and not suitable for filling a cake. I reduced the water to 5 tablespoons and it's just right. The consistency is like soft fudge and is wonderful on any type of cake as a filling or an icing. If you want to use it as a topping for ice cream increase the water to 1/2 cup. I find it is the perfect consistency when used as soon as it cools, but if you let it sit overnight it does become thicker. If it does become too thick you add additional hot water for a thinner consistency. In case you have a large containers of marshmallow cream and evaporated milk you would use 1 1/3 cups of marshmallow cream and 2/3 cup of evaporated milk. This will easily fill and ice an 8"or 9" cake.

    Recipe #485394

    I'm not a big fan of dishes that have a lot of tomato sauce (unless it's spaghetti sauce) so I was thrilled when I came across this recipe. The original recipe did not have toppings of either the canned onion rings or the Ritz Crackers combined with the butter (1 sleeve Ritz Crackers combined with 1 stick of melted butter). You may choose one or the other or not use a topping at all. This dish does make a lot so it's good dish to serve if you have a lot of people to feed.

    Recipe #438287

    If you would like to try your hand at cajun cooking look no further. This is the epitome of South Louisiana cooking and served on many tables throughout South Louisiana for Sunday dinners. If you really want to be authentic you would make your chicken broth/stock from scratch, but time always seems to be limited for me so I do use canned broth/stock to save time. Most stews and gumbos are even better the next day so I try to make this the day before I intend to serve it. As the cajuns like to say "C'est si bon"!

    Recipe #437993

    This is a wonderful hearty soup that is very easy to put together and tastes like you have been cooking it all day. It does make a lot so I package it up and put it in the freezer so it's ready at a moment's notice. If I'm freezing it I don't add the pasta or tortellini before freezing. Once it's thawed I add the cooked pasta and tortellini right before serving. Serve with some crusty garlic bread and a salad and your family will think you are amazing.

    Recipe #437973

    As a child my mother never cooked "a pot of beans", but she started when I was a young adult and I loved them. To me pure comfort food was a bowl of these beans and a big hunk of warm buttered cornbread. I also like them served over rice for a variation and, of course, when you combine dried beans and rice it makes a complete protein. I like my beans a little on the creamy side so that's why I cook them for about 4 hours.

    Recipe #436378

    This is a wonderful pie recipe to use up all of those yummy and sweet summer peaches. To make peeling easier dip peaches in boiling water for 30 seconds then plunge into sink or bowl of ice water. Once cool, you will be able to just rub the skin off (this will only work on ripe peaches). If you top this with a big scoop of vanilla ice cream it will be heavenly.

    Recipe #435215

    This is a recipe I found on the internet and it was different than my usual method of making stew. I never used tomato paste, worcestershire sauce, sage, oregano or bay leaves in any of my stews so I decided to try this one out. Well, let me tell you no one could have been more pleased than I was after tasting this. This will be the recipe I use from now on when I make pork stew. Be sure not to leave your roux unattended - it must be stirred constantly so it doesn't burn. If you see black flecks it's burnt and the only thing you can do is throw it out and start over or it will have a very bitter taste. If you have trouble with burning you might want to lower your fire a bit and cook it over lower heat. If you're not familiar with andouille it is a very highly smoked and seasoned sausage that adds a tremendous amount of flavor. In fact, I was amazed at the difference in the taste of the gravy after I added the pork and andouille. If you do use andouille be careful not to add too much or it will overpower your dish. One link or 1/3 lb was plenty for this dish. You can use any type of pork - I had some boneless pork chops in the freezer so I just cubed those. I would recommend using a lean cut of pork as you don't want your stew to be too greasy. When pork loins (not tenderloins) go on sale this would be the perfect opportunity to make this dish. Naturally, living in South Louisiana, we serve this over rice and a big scoop of potato salad on the side finishes it off perfectly.

    Recipe #422682

    Sweet dough pies or tarts (depending on what your grandma called them) are very popular in South Louisiana - they are a staple in every cajun kitchen. A co-worker's grandma was kind enough to share her recipe (she will be always be affectionately called the "sweet dough tart queen"). Thanks for sharing your recipe, Mom Gert! I included the three different recipes for the fillings that I've used, but you could use whatever type of filling you prefer. Just make sure it isn't too runny - the best consistency is the same as preserves. You can also use store-bought preserves to save time. The yield depends on how small or large you cut your circles. I use either the vanilla butternut flavoring OR vanilla extract and nutmeg (if you are adventuresome you could use all three, but I never have so I'm not 100% sure of the flavor combination).

    Recipe #415072

    I ordered a 15 cup Bundt pan from Williams-Sonoma and this recipe was on the back of the box. I did make a few changes like using semi-sweet chocolate baking squares and melting them in the microwave instead of chopping (saves a lot of time). The cake calls for 1 1/2 cups semi-sweet chocolate chips and my bag was 2 cups so I just added the whole bag (I think next time I will try milk chocolate chips - I love milk chocolate). I also substituted milk chocolate chips for semi-sweet in the ganache and also melted them in the microwave instead of chopping. I added the vanilla and cinnamon to the ganache for a little extra flavor (I love the flavor of cinnamon in a chocolate cake). This makes a lot of batter so you must use a 15 cup pan or if using a 12 cup pan use some of the batter for cupcakes. I found the ganache to be a little thin that's why I put it in the refrigerator to help it thicken up some. This may be a little more work than some chocolate cakes, but if you have a "choc-a-holic" in your family they will love you for making this cake. The original recipe states it serves 16, but they don't know my friends and family - LOL

    Recipe #407801

    I got this recipe from the CopyKat website and I'm posting it here for safe-keeping and to add to my ever-growing list of recipes to try. I have not made it yet, but a lot of people did say it was delicious. Some people said they sliced the mushrooms and some said they left them whole. One person said she doubled the mushrooms because they did cook down quite a bit and also added sliced onions. I guess the sky is the limit as to what variations you can dream up. I think they would great as a topping for a grilled steak. Edited 12/21/09: I did make this last night and they are indeed yummy! I can see the need to at least double or triple the recipe as they do cook down an awful lot. I haven't experimented yet with increasing the mushrooms to say 2 pounds with 1 stick butter & 1 pkg ranch dressing mix but I think it can be successfully done judging by the amount of liquid in the pot. I'll come back and post the results when I try that.

    Recipe #404448

    I found this recipe on another site and I believe it was CopyKat, but I'm not 100% sure. So if you were the kind person that posted this recipe please step forward and take the accolades for this wonderful soup. I did tweak it a bit by adding the minced garlic and the chicken broth because I found it to be a bit thick. The original recipe did not call for the salt, red, white & black pepper, but I found it needed the additional seasonings. I could only find chopped frozen broccoli in 10 ounce packages so I used a total of 20 ounces with no problems. This is comfort food at it's finest - warm, cheesy, flavorful and oh so good!

    Recipe #397324

    This is one of my favorite dishes from my childhood. My grandmother would make this dish often and as a teenager I loved it. Although it is traditionally served as a side dish for any type of meat I usually eat it all by itself as a meal. I just season it with black pepper and red pepper and find that it doesn't need any additional salt. The soups are salty and I use salted butter so no need to add more. To me this is the epitome of comfort food.

    Recipe #395531

    Imonelli's is a local Italian restaurant that serves great Italian food with a South Louisiana influence. The original recipe serves this over pasta, but DH & I prefer to grill whole Portabella mushrooms and serve it over the grilled mushrooms instead of pasta. If you make this change it now becomes a low carbohydrate meal. To grill your Portabellas rinse them under cool water and using a small spoon gently remove the gills on the underside. Rub with olive oil and season to taste. We really like to sprinkle Emeril's Essence on ours then grill. Also, please do not overcook your shrimp or they will be tough and chewy.

    Recipe #385732

    It was so hard for me to decide if I preferred blackberry or cherry preserves so I combined the two and came up with an absolutely delicious combination. This is scrumptious served over vanilla ice cream and topped with crumbled baked pie crust.

    Recipe #384282

    If you are a fan of chutney I think you will like this recipe. DH absolutely loves it especially paired with grilled pork tenderloin. If you like hot and spicy you can always add more jalapenos or substitute habanero peppers.

    Recipe #384279

    I found this recipe on the internet and did a bit of tweaking. The original recipe called for 1/2 tsp ground nutmeg and 1 1/2 tsp vanilla extract. I made one batch with the nutmeg and vanilla and one batch omitting the nutmeg and switching to almond extract instead of vanilla . I prefer it without the nutmeg and using almond over vanilla hence this is how I posted the recipe. The nutmeg version is very good, but I just think personal preference comes into play here. Also, once your peaches are peeled and diced if they have a lot of juice you might want to drain about half of the juice in order to get a firmer "set".

    Recipe #382079

    This jam tastes like cherry pie and is wonderful on biscuits or toast. I didn't use the Kirsch because I didn't have any, but I will try adding it next time.** It is a pain to pit the cherries, so do yourself a favor and buy a cherry/olive pitter. I bought one made by Oxo for around $12.00 and it was worth every penny. I used my food processor to chop the cherries but be sure not to liquify the cherries - just divide them into batches of three and pulse a few times to coarsely chop. You can use any type of sweet cherry such as Bing or Rainier. **I did make a batch using the Kirsch, however, I don't care for it all. It completely overpowers the flavors so, personally, I don't recommend using the Kirsch.

    Recipe #381281

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