Friday, July 14, 2006

Shrimp De Jonghe


Shrimp De Jonghe
This is quite simple and impressive! Serve very hot in individual dishes, or on toast points, as an appetizer, or over rice as an entree. -- posted by Little Bee

Bread Stuffing With Mushrooms and Bacon
I first made this dressing a few years ago for Thanksgiving, and it is now our traditional dressing. -- posted by lazyme

Wednesday, July 12, 2006

Fish in Red Gravy


Fish in Red Gravy
Almost like a catfish coubillion of which if using this recipe takes a lot less time to prepare. Most Cajun women have to work similar to the rest of American society. Always nice to get a shortcut recipe to Cajun cooking.

Pineapple Beef Balls
From the same international cookbook -- posted by Recipe Junkie

Chocolate Chip Cookie Brownies
This is like a chocolate chip cookie with a brownie baked on top. It has a huge yield, but they'll go fast. I got the recipe from "One Pot Chocolate Desserts" by Andrew Schloss. Enjoy! -- posted by Aunt Cookie

Kashmiri Garam Masala
I use this in my Roghan Josh. Use the freshest spices you can source. Store in an airtight container in a cool, dry & dark place. I've guessed the timing - bashing those cardamom pods varies each time! Australian measurements used. -- posted by Mischka

Sunday, July 09, 2006

Whole Grain Honey Mustard Potato Salad


Whole Grain Honey Mustard Potato Salad
Just something I whipped up for dinner. -- posted by Ailsa of New Zealand

Glossy Chocolate Sauce
This is good on hot or cold desserts, and it freezes well. POur into a freezer proof container, seal and keep for up to 3 months. Thaw at room temp. -- posted by KittyKitty