From Better Homes and Garden. I specifically looked for an “old” recipe from a tried and true source. I wanted dinner rolls that smelled and tasted like the ones from an old school cafeteria or a diner – one that … Continue reading
If you are looking for a standard american lasagne, this recipe is not for you. It is, however, the food of my memories. One of my absolutely all-time favorite dishes. A traditional Italian lasagna, which relies on a great ragu … Continue reading
While Louisiana grows some pretty awesome peaches, they are very hard to come by. When I was a kid, every Memorial Day weekend we’d travel from Southwest Louisiana to East Texas, traveling through the very top northwest corner if Louisiana. … Continue reading
I’ve always wondered how the Cajuns removed corn from the cob that resulted in a pan full of corn and milk. As if someone had literally poured cream into the corn. Creamed corn. But, how do you do that? If … Continue reading
I’ve been making pizza dough for years and years. Whole grain, quick method, polish method are a few that we have tried, in addition to kneading versus no-knead. They were all wrong! Turns out, to get a pizza that is … Continue reading
Delicious. For the filling, you will need: 1 cup French green lentils 3 cups water (or to cover by about 2 inches ½ teaspoon salt 1 teaspoon ground cumin 1 bay leaf, optional 1 or 2 teaspoons chile 1 … Continue reading
Pumpkins are in at your local farmer’s market! I made this last fall with fresh oranges and a pumpkin from my farmer’s market. It was so good, that I’m looking forward to making it again. I have roasted Hatch … Continue reading
As you know, I love lentils. Of the four varieties currently in my kitchen, the regular inexpensive brown ones are my favorite. Once again, I have a new love for lentils in a totally different form, that’s not a soup, … Continue reading
These took a while to assemble, but I was able to use up some sauces from the freezer(enabling me to make more sauces for the freezer!), and the end result was well worth the effort. Plus, I had one good-sized … Continue reading
A Louisiana classic and an all-time favorite. To be honest, I don’t usually make this from scratch, but usually cheat and purchase the dressing mix from the freezer section of our local store. It’s the livers and gizzards and … Continue reading
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