| Main Dishes & Casseroles |
| The author is a great Cajun cook and is always conjuring up recipes. Although, she has more choices, she mixes a lil of this and a lil of that just like our mothers and grandmothers did. ***** |
| Here is a jambalaya that your family can enjoy. It has lots of flavor, veggies, and low-fat meats! **** |
| The vegetable used to make this dish has several spellings and wordings. They are as seen above: Mirleton - Mirliton - Vegetable Pear - Chayote
The chayote is a more or less pear-shaped member of the gourd family. Several varieties of chayote exist, but the commonly available one has thick apple-green skin and generally weighs 1/2 to 1 pound. Its crisp flesh is mild in flavor, falling somewhere between cucumber and summer squash.
Though the chayote can be prepared many ways, it is always cooked, never eaten raw. The chayote can be steamed or boiled. It can also be sliced or diced and it can be sauteed or roasted or pickled (see the recipe on site).
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| Everyone knows it is so much easier to just run out and buy fried chicken. However sometimes you are somewhere where it is not possible. Here is a great recipe for those times; like when you are camping or at the camp duck hunting. ***** |
| Fix this in the dish and bake it in the dish. ** |
| A few weeks ago we entered a fast way to make oven baked chicken fricasse'. This is the beef version. A fail proof way to cook the perfect roast with a perfect gravy similar to the older cooks. ***** |
| An interesting cooking angle to get a better gravy with the older Cajun women when cooking a meat dish was to carmelize sugar after browning the meat. Some cooks actually do this as the first step.
Carmelizing sugar result is a tasty, brownish syrup which is used to coat the meat and be the basis of the gravy when mixed with the meat drippings. You can also buy prepared carmelized sugar marketed as Classic Caramel Color to darken your gravies or gumbo.
The coca cola use in this recipe has the similar effect and result. ***** |
| Because of the connective tissue ribs are tough and require long cooking to soften them up. Beef Short Ribs do take a while to cook but the taste rewards you for being so patient. These ribs promise to be finger licking good!
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| Braising as defined by princeton.com means to cook by browning in fat and then simmering in a closed container. Many Cajun beef and pork dinners and suppers are cooked this way. Not yet rated |
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| If you have lived, fish or hunted in South Louisiana, you know that seafood and wild game abound. Most Cajun children know how to catch shrimp by throwing a cast net while standing ankle deep in Rockefeller Refuge waters or the waters of Rutherford Beach. Because of its unique location, Rockefeller Wildlife Refuge near Cameron, Louisiana is one of the most important wildlife areas in the United States. Another method to catch seafood is to run a sane (a long and wide type of casting net) along the beaches ocean floor standing waist deep in the waters while patiently pulling in today's dinner or tomorrow's crab stew.
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