| Soups, Salads & Vegetables |
| The author write that this is the BEST coleslaw she has ever eaten. Not yet rated |
| This bisque is smooth and satisfying. Made with Louisiana sweet potatoes and gulf shrimp. Not yet rated |
| No description available ***** |
|
|
| A soup for the soul... especially when you are not feeling well with a cold or the flu. Did you know that the first flu virus was identified in the 1930's. Since then, according to www.weather.com scientists have classified flu viruses into types A, B, and C. Type A is the most common and usually causes the most serious epidemics. Type B outbreaks also can cause epidemics, but the disease it produces generally is milder than that caused by type A. Type C viruses, on the other hand, never have been connected with a large epidemic.
Not yet rated |
| Creamy thick hearty soup made from red kidney beans - An interesting fact on the red kidney beans from the USDA. Light red kidney beans are produced on about 60,000 acres nationwide and dark red kidney beans are produced on about 35,000 acres nationwide. Americans use dry edible beans in many ways and sometimes use different varieties in similar ways. This soup is one excellent use for the bean. Not yet rated |
| A mouth watering gumbo deep from the heart of Acadiana swamp country. Seafood gumbo cooking at it's finest.Lump bayou crab meat and bayou hot shrimp with the fixins of Cajun vegetables and the secret of Brookie's bayou juice. Ummm Ummm !!! Guaranteed to please yo mouth and ease yo belly. The olden taste of swamp livin', LOISIANA. **** |
| Spicy creamy shrimp soup my boyfriend's favorite in Broussard LA.******
From BroussardLa.com - Originally named Cote Gelee (Frozen Hills) because of its hilly ridge area and the severe winter of 1784. Broussard was founded in 1884...named after Valsin Broussard, a prominent local merchant, who formed the first Vigilante Committee when his own store was robbed. He was also a direct descendant of Joseph Gaurhept Broussard de Beau Soleil, one of the first 200 Acadians to arrive in Louisiana on February ***** |
| A delicious, spicy soup with a delightful after taste! **** |
| From Wikipedia.com - Pasta is an Italian food made from a dough using flour, water and/or eggs. The dough is shaped and can be stored. Pasta is boiled prior to consumption. There are many variations of shapes and ingredients that are all called pasta. A few examples include spaghetti (solid cylinders), macaroni (tubes or hollow cylinders), fusilli (swirls), and lasagna (sheets). Pasta can also denote dishes in which pasta products are the primary ingredient, served with sauce or seasonings. The word comes from Italian pasta which shares its origins with "paste", meaning "dough", "pasta", or "pastry" as in "small cake". This is one great recipe for using PASTA or with da French - pâtes -
(makaro' ni)!
*** |
|
|
| From the author/chef - I find most gumbo recipes to watery for my taste. So I loaded this one up with a bunch of stuff. I use a dark roux which won't thicken the gumbo as much as a light one. Therefore the okra in this recipe completes the thickening. ***** |
1 2 3 4 5 6 Next |
