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| Main Dishes & Casseroles |
| The recipe is from the book - Rice Cooker Meals by Neal Bertrand and the recipe impressed my husband; not only for the taste but for the ease of cooking the dish. He was surprised we could press the button, leave and go Stine Lumber and not have to worry about anything burning and then come back home and the meal is done. I actually used only half the butter called for in the recipe. Not yet rated | | From Wikipedia and Maw Maw - Fettuccine (literally "little ribbons" in Italian) is a type of pasta. It is a flat, thick noodle made of egg and flour, similar to tagliatelle. In Italian cuisine, it is traditionally made fresh (either at home or commercially), but dried versions also exist on the market. A popular fettuccine dish in North America is fettuccine Alfredo and Cajun Fettuccine!
Not yet rated | | This is a traditional Monday food in New Orleans. Everyone has their own recipe for Red Beans & Rice, most of which probably change a little with each cooking. On a Monday the ladies of the house would put on a pot of red beans to cook all day while they tended to the laundry. This inexpensive dish also makes wonderful party food. Don't forget the Tabasco or Bruce Louisiana's Red Hot Sauce.
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| | From the 4-H Club website - Feeding one or more pigs to sell as market animals is probably one of the most common 4-H livestock projects. It doesn't require a large amount of money or expensive buildings and equipment and it can be completed in about four months. The words "swine," "hogs," and "pigs" refer to animals of the porcine family or pig family. The term swine can also refer to the pig family in a general way, and "pig" can be used in referencing young animals. "Hog" will generally refer to animals at or nearing market weight or finished for market. The term "barrow" means a neutered male, and "gilt" means a young female. Pigs are also referred to as growing pigs (40 - 125 pounds), and finishing pigs, weighing from 125 pounds to market weight--usually about 230 pounds.
Can you name the four H's of the 4-H Club?
| | Jambalaya, a Cajun/Creole dish, is perhaps the most versatile main dish that Louisiana has to offer. Jambalaya may be made with beef, pork, chicken, duck, shrimp, oysters, crayfish, sausage, or any combination. Some of the more standard additions are green pepper, cayenne pepper, parsley celery, and onions. Generally, the vegetables are sautéed and meat(s) cooked, then broth or water,seasonings, and uncooked rice are added. | | This is a tasty and very easy recipe. Once you've had brisket this way you will never want to eat it any other way. Very flavorful!!!!!! | | Here is yet another rendition of Shrimp Etouffee that I have worked a little. It's almost the same a some of the others on your site. I do the roux first. Mine has more garlic, and I don't cook the Shrimp as long. I've had many compliments for this version....our author also writes - My brother bought me a PooDoo shirt last year. I love it !!! Have you gotten yours yet from the Kaplan High Drama Club? | | Boulette is a French term meaning ‘little ball’, which is applied to a fairly whiffy soft cheese that is made in Belgium and French Flanders or to the Cajuns who create a taste sensation as with this recipe. | | This recipe has been a popular requested dish. From the USDA site we find: When you think
about crawfish, most people envision Louisiana parties, family gatherings, and boiled crawfish. Due to the increased interest in crawfish, farmers
have transformed fields into crawfish farms, and have expanded production along the Gulf coastal regions of the United States. Two species of
crawfish are commercially produced: the Red Swamp (Procambarus clarkii) whose outer covering is
deep red, and the White River (Procambarus
zonangulus) whose shell is creamy white and light lavender. There is no difference in the taste or texture of the meat, only in the outer appearance of the shell. Also, the Red Swamp has yellow fat which is commonly seen in the head of the crawfish after cooking, and the White River has green fat, and for that reason the White River is not as acceptable for cooking. It is simply a matter of choice and appearance. Not yet rated | |
| | Tasso, a nicely seasoned, intensely flavored smoked pork, adds a wonderful flavor to a variety of dishes, from soups to jambalaya to pastas and seafood ...or place strips on fresh Evangeline Maid, Sunbeam or Holsum Bread, spread mustard on the bread and enjoy a King's meal at a paupers' price. This recipe sounds like it would also go real well with grits.
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