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73Southern Cuisine: Blackened Redfish
They’re called red drum, red bass, channel bass, spot-tail bass, redfish, or simply reds. Whatever you call them, there’s no denying they’re one of the most sought-after fish in the South. They’re...
4 comments
67How To Slow Cook Tasty Southern Collard Greens
Authentic Louisiana Creole and Cajun Grocery Store Southern Cook Book Collection - southern cookbooks A collection of recipes from Cookbooks from the Southeastern United States. From Louisiana, Alabama,...
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80Southern Cuisine: Cracker Salad
My grandmother and great-grandmother were from Charleston and Savannah, and both were wonderful cooks. They specialized in Low Country dishes, even though they didn't call them that at the time. Most were...
10 comments
74Cajun Creole Roux
Countless Cajun dishes start with a roux, French meaning russet red, which gives them their wonderful colour and rich flavour. A roux is the starting point for Creole gumbo and shrimp étouffée. The...
20 comments
73Easy 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...
4 comments
65How to Make Cajun Grilled Shrimp: Quick, Easy, and Delicious!
I love seafood! This is a great recipe for grilled shrimp. It's quick and easy, but your dinner guests will think they're eating at some great New Orleans restaurant. It's so simple that you can easily...
12 comments
79Fun and Easy International Salads
These recipes make a fun change of pace when you become tired of the "same old thing" when it comes to meals. The dishes are all salads that can be used as appetizers, side dishes or the main course. They...
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68Recipes A to Z....."J" is for Jambalaya
Although there are different contexts and different meanings of the word Creole, New Orleans and Louisiana Creole seems to be a broad ethnic group of people of all races who share a French or Spanish...
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60Five Great Roasted Potatoes
When it comes to potatoes, baking wins, hands down! But why do it the same old way when it's just as easy to chop and roast? Basic Instructions Heat oven to 450 degrees F. Toss 2 pounds cut up all-purpose...
3 comments
83More 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...
14 comments
