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    31 Recipes

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    This is a very popular recipe in the Cajun part of South Louisiana, which is frequently referred to as "Acadiana." If there's one thing we folks in Acadiana love, it's our rice and gravy! I have often said that when I die, if wherever I end up doesn't have rice and gravy, I'll know I didn't make it to Heaven. Cajun Meatball Stew starts off with your typical dark brown roux. Some people prefer to buy it in stores, ready made. I've never understood why, because it's not that difficult to make from scratch. The main thing you must do is stir, constantly, over a medium high heat, never leaving the stove until it's almost the color of chocolate syrup. If you burn it, throw it out and start over, because it will give your gravy a very bitter taste. When I have the time, I prefer to make this the day ahead, separate the meatballs from the gravy, and refrigerate. Not only does this cause the fat from the meat to rise to the top and harden for easy removal, but, enhances the flavor.

    Recipe #506387

    There's nothing like a great tartar sauce to go with seafood! This recipe is so good, you might want to replace spreading mayonnaise on any sandwich, be it seafood, or meat! Hope you enjoy! :)

    Recipe #488018

    This was something I always looked forward to during the holidays. I don't know why Mama only made it, then! I've broken that tradition by making it anytime I get hungry for it. However, when it's stuffed inside of the turkey, it's even better! I hope you enjoy! :)

    Recipe #487274

    Is it a struggle to get your kids to eat vegetables? My mom used to make these, calling them, "Eggplant Cookies." Although I wouldn't consider them completely healthy, since they're deep fried, and are dusted with powdered sugar, as picky kids that we were about not eating vegetables, we ate and loved these! Depending on the size of your eggplant, it should make anywhere from 8-10 fritters. Mom served them as a side dish. There were never any left-over!

    Recipe #487155

    A different twist on Pecan Pie

    Recipe #487154

    One of my favorite fresh fruits are delicious juicy peaches...the ones that you bite into, where the juice drips down your arm. Ahhhh! Nectar of the gods! Some of the best are grown in Ruston, Louisiana, which is about 170 miles north of where I live. Making ice cream with these is just absolutely heavenly! If you are unable to get fresh peaches when they're in season, frozen ones will work just as well. Just increase the sugar to 1-1/3 cups. Hope you enjoy this recipe! :)

    Recipe #486964

    Yummy! Who doesn't love homemade ice cream, especially chocolate! Here's a very easy recipe made with toasted pecans. Deeeee-lish! Total time from start to finish is 2 1/2 hours.

    Recipe #486961

    A delicious, cheesy, no meat meal, that's filling and satisfying. You might even get your kids to eat this one, since most kids love cheese. Although I love tomato sauce based lasagnas, I find that the white sauce goes better with the vegetables in this recipe. Buon appetito!

    Recipe #486796

    Oh, how I love Italian food! I especially love those dishes like this one, made with delicious cheeses! I use a slightly sweet marinara sauce, but use whatever recipe you like. Delizioso!

    Recipe #486504

    This is one of my daughter's favorite meals. Most recipes for Beef Porcupines that I see on the internet are either made in a tomato sauce, or with sour cream. These are in a beef gravy. Mmmmm!

    Recipe #486293

    I love soups of all kinds! This is one of my favorites because of the wonderful blend of Mexican spices.

    Recipe #486225

    This is a recipe I was given from a lady from Italy. She told me that the secret of mouth watering meatballs is not to cook them before adding them to the sauce, as cooking them in the sauce will not only add more flavor to the sauce, but also to the meatballs. What I do is make these a day ahead of time, with my sauce. Then, I refrigerate it over-night, which makes any fat rise to the top and harden, where it is easily removed. This process also allows all of the flavors to "marry" together, making it especially delicious!

    Recipe #472473

    This is a very economical dessert that is very easy to make and oh, so delicious! It was a favorite in my family. When baked, it will form a yummy custard on the top. Best when made with 1 day old left-over rice that has been refrigerated. Mmmmm! :)

    Recipe #471670

    This is my mother's recipe with a few variations from me. You will never get stuffed crabs like this in a restaurant. Most restaurants add so much breading that it covers up the taste of the crab meat. I hope you will enjoy! :)

    Recipe #463879

    I love Italian food! There is so much more to it than spaghetti and meatballs, pizza, and lasagna. This is one of my favorite dishes, which is so quick and easy to make. The dish originally hails from Milan, a city in northern Italy. The main components of the dish are chicken or veal, garlic, white wine, lemon juice, butter, capers, and parsley. Hope you enjoy it as much as I do! :) Delizioso!!

    Recipe #450881

    This recipe is time consuming, but so well worth the time and trouble! I've noticed on this site that some people make chicken enchiladas with flour tortillas. That isn't an enchilada! Enchiladas are made with corn tortillas. Burritos are made with flour tortillas. For enchiladas, I prefer the white corn tortillas to the yellow, but use which ever you prefer. Delicioso!

    Recipe #449788

    This is a different twist on an old standby. :)

    Recipe #449624

    If you ever visit New Orleans, at some point in time, you must get a good, sloppy roast beef poboy. The difference between a poboy and a submarine sandwich is the bread. Poboys are made on a very light and crusty french bread. I like my bread heated to where the crust is very crispy, yet the inside is soft. That usually takes about 3-4 minutes in a 350 degree oven. The proper way of eating this is to let the gravy drip onto the fries when you take a bite, then eat the fries and gravy. Mmmmmmm!!! :)

    Recipe #449423

    This is a great recipe to serve for lunch. The dried cranberries give it a delightful tartness. :)

    Recipe #449115

    Here in South Louisiana, we "smother" just about everything. No, we don't put a blanket or something over our food to "smother" it! We just keep the cover of the pot almost all the way on. It's best cooked in a heavy, seasoned cast iron dutch oven, which is a must have, in my opinion. The meat is cooked in a natural gravy. I personally like my food on the spicy side. It's "fall off the bone" tender! So, put a pot of rice on! :)

    Recipe #448852

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