| Main Dishes & Casseroles |
| I had wonderful guests this summer from the New Orleans area. As a hostess gift we were rewarded with three potholders reflecting recipes of the New Orleans cuisine and the Mardi Gras colors of gold, purple, and green. The recipe potholders were distributed by Dixieland Music and Gifts. They are so pretty I want to frame them....Here is one of the recipes. ***** |
| This is a great meal for a Sunday brunch. All you need then is for someone serve up a mimosa please; ok then at least a fresh cup of coffee! ***** |
| Fast, filling and delicious. This is a recipe I use when I forget to take something out of the fridge before I leave for work and come home and want something fast. Meat, vegetable and bread, all in one pan. My kind of meal at the end of a long day. Not yet rated |
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| Smells so good makes you want to look at it before it is thry cooking. But remember .......No Peeking Allowed when cooking this dish. ***** |
| If you like cabbage, you will surely love this recipe. This casserole is a whole meal in one with rice, meat and vegetables. It also reheats well if you want to make it a day ahead to bring to a gathering. ***** |
| A fun fact from http://www.hoover.k12.al.us/gses/CAFETERIA/
Sadly, many think of cabbage as an odoriferous and unpleasant vegetable! Cooked cabbage has been wrongfully accused of smelling up kitchens everywhere. But don’t blame the cabbage, blame the COOK. The odor problem is a result of overcooking and in addition use of aluminum pans... The solution; a brief cooking time (just until fork tender) and using stainless steel pots and pans. Cabbage is king of the cruciferous vegetable family and often the king of the Cajun meal.
Not yet rated |
| This gumbo is a little like regular gumbo but you are adding less (fewer number of )ingredients in the recipe. It is a great recipe when you want to try something different and new. The gumbo is also a little spicy. Very mouth watering! Great anytime but perfect during Lenten season. - Thanks for such a wonderful recipe.
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| I like to spoil my grandchildren; I knew this was my granddaughter's favorite dish so I would cook it for her when she came. Here is a secret that neither she or my daughter (she likes to talk that Ricki) knows. Well you see neither of them like celery and some of my other grandchildren do not like green onions. So what I do is chop the celery extra fine and although the green onions are meant to be put in the dish in the last few minutes of cooking; I just add it early in the cooking process. That way it cooks down, disappears and no one knows that the celery and green onions are in the dish except us now. That will be our little secret. Ssssssssssssh no telling! ***** |
| Congrats to the newlyweds. The recipe is being posted as this is one of Jeremy's favorite from his mother-in-law's recipes. Having the recipe here the new bride will have no trouble finding the recipe to prepare it for him or maybe he for her when she is working. Now that's a man! **** |
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| This was a recipe request we found for Debbie from the www.flyingnoodle.com website. The spices are perfect; garlic always seems to compliment the pork flavor. The only thing I would do different is to lightly spray the slab with cooking spray to give the spices a "cling to" surface. You could also use this recipe with your deep fat fryer outside as you do for your turkeys and also inject the meat with strained Italian dressing for moister ribs. ***** |
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