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    216 Recipes

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    This is another recipe from our local "newspaper cookbook" with a couple of changes.

    Recipe #68284

    There are hundreds of recipes for Crawfish Etouffee. This is the old fashion way to cook Crawfish Etouffee. Very simple yet very flavorful.

    Recipe #68280

    Our local newspaper holds a cooking contest once a year and the publishes all of the recipes submitted. This dish was voted the "Grand Champion".

    Recipe #68278

    This is one of my favorite dishes because it is so good and very easy. The flavor of the Tasso makes this dish exceptional. If you have dinner guests they will be very impressed. If I'm making this dish and I know my dinner guests aren't big fans of thyme and basil I'll substitute Emeril's Essence for all of the dry seasonings. I usually will add 2 Tbsp of Emeril's Essence and adjust accordingly.

    Recipe #68277

    This recipe comes from one of our local cookbooks, Cajun Revelation.

    Recipe #65848

    Recipe #65834

    Eggplant dressing is very popular in South Louisiana. Add shrimp to it and it becomes even more popular.

    Recipe #65832

    Recipe #65830

    I think the ingredients speak for themselves.

    Recipe #65771

    This recipe comes from the restaurant "Brennan's" located in New Orleans. No one has to know how simple and quick it is. I posted this recipe exactly as it was in the book, however, if you like a little "heat" please feel free to add some cayenne pepper to taste.

    Recipe #65768

    This recipe came from a Christmas edition "ladies" magazine, but I can't remember which one. They are very rich, but oh so delicious!

    Recipe #65681

    This recipe is from Weber's Big Book of Grilling. This is a tangy/spicy, not too sweet sauce. We enjoy it on ribs.

    Recipe #65674

    A nice change from your "usual" potatoe salad.

    Recipe #65194

    This is the recipe I use if someone requests lemon filling in a wedding cake. It has a excellent consistency for a cake filling and a wonderful lemon flavor.

    Recipe #63690

    This recipe belongs to a very dear friend who was kind enough to share it with me. When her husband was stationed in Lafayette we would get together and bake these cookies at Christmas. It always brings back memories when I make them. I now use this recipe to make "cookie bouquets." When using for a cookie bouquet roll the cookie a little thicker and press lollipop stick into cookie after you have placed on cookie sheet.

    Recipe #63375

    A former co-worker gave me this recipe and they haven't failed me yet.

    Recipe #63285

    These wonderful buttery cookies come from "The Divine Miss M" an up and coming young cook I work with.

    Recipe #63027

    I remember these came from a magazine, but I cannot remember which one. These are not too sweet.

    Recipe #63025

    This recipe is from a Cincinnatti cookbook "I'll Cook When Pigs Fly". I received this cookbook in the cookbook swap. This salad has a very unusual and unique flavor. You may want to adjust the amount of yogurt depending on your preferences as I find using 3 cups of yogurt makes for a very runny sauce. I also removed the peanuts from the ingredients because I found it didn't add anything to the dish - if you wish you can add 1/2 cup chopped peanuts at the very end.

    Recipe #62960

    This recipe comes from Gourmet Magazine. It is very simple and delicious.

    Recipe #62149

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