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74How To Make a Roux
By: Beryl Stokes "What is a Roux?" you might ask. We used to live on Rue de Belle Maison. In that sense Rue means a street or avenue. But, what we are talking about is a very common term in Cajun and...
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79Broccoli Rice Casserole
Cajun Recipes by Beryl Stokes: "What do you want me to make?" Broccoli Rice Casserole is always the answer. Of course we add a few extra items from our Cajun Cooking repertoire. Whether Cajun Cooking or...
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78Easy Oyster Recipes, with My Secret Sauce Recipe
Having an oyster roast? If so, you might want to “dress up” some of the oysters for your guests. By just having a few extra ingredients near the grill, plain oysters can easily be transformed into truly...
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83Fabulous Fried Turkey: How To
Baked turkey is great, smoked turkey is amazingly wonderful, but deep-fried turkey is super-dooper delicious! I'm almost ashamed to admit this, but when we take one out of the fry pot and bring it into the...
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69How to Make The Cajun Trinity
"Cajun Trinity" or "Holy Trinity" is a term used in Cajun and Southern cooking to describe a group of aromatic seasoning vegetables such as: onion, bell pepper and celery. These three items are the base...
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92Recipe for a Hot Cajun Thanksgiving
I have been seeing Cajun cookbooks, Cajun history books, and Cajun music CDs everywhere I turn for the last week, so I'm sharing some more recipes from the Cajun part of my collection. In fact, I've decided...
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90Best Deviled Crabs Recipes
As a kid, I wondered what put the Devil in the crab and why Grand'mere would want to do that, since the Devil was high on her hit list of the forbidden. It wasn't until I was an adult that I understood, the Devil in the recipes, are in the ingredients.
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78Homestyle Macaroni and Cheese Recipe
Recipe by Beryl Stokes While thinking about making this recipe and videoing it for you, I found myself thinking about back in elementary school when we kids loved school lunches. My Granny was a "lunch lady"...
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75Turnip Greens Recipe
By: Beryl Stokes Turnip Greens, Collard Greens or Mustard Greens - all very similar in nature, but each has a diferrent taste and size of leaf. We prefer Turnip Greens for their small, tender leaf and...
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86More Gravy Recipes - Liver & Onions: Beef, Pork, and Wild Boar
As a child, I couldn't eat liver, because it smelled bad cooking, had the consistency and texture of shoe leather, and tasted like dirt...
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