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Recipes rated by Ryan Boudreaux

United States United States Chef

Lentils, rice and fried onions (Mujadarrah)

Lentils, rice and fried onions (Mujadarrah) by Nancy Miyasaki

This is a tasty and healthy side dish that goes well with just about anything. It's filling without being too heavy, and tastes great as leftovers too.

14 votes
16887 views
Penne all'arrabbiata ('Angry' Penne in a Spicy Tomato Sauce)

Penne all'arrabbiata ('Angry' Penne in a Spicy Tomato Sauce) by Frank Fariello

Here's another signature dish of Roman cooking, penne all'arrabbiata or 'angry' penne, perfect for an impromtu meal or snack when you crave something spicy. It is a very simple dish—basically an aglio, olio e peperoncino with tomato and extra…

5 votes
7740 views
A Rose Garden Of A Dessert!

A Rose Garden Of A Dessert! by kathy gori

This weekend we had company. This is nothing new for us, weekends are always for entertaining. This guest was different however, at least for me. My husbands' old boarding school pal was in the Bay Area. So on Sunday she and her sister drove over for a big Indian lunch at our house. I've become Facebook friends with quite a few…

6 votes
7625 views
shrimp and tasso pasta

shrimp and tasso pasta by Michelle M

If you are a Cajun food purist, close your eyes.Stick your fingers in your ears.La la la. Can't hear me.Run away if you feel the need.That'll just leave more for me.This week, it's pasta with a decadent, creamy sauce.Pasta and creamy sauces are relatively new to Cajun cuisine--maybe since around the early to mid 80s. And "Cajun"…

2 votes
857 views
My Dad’s Fried Oysters

My Dad’s Fried Oysters by Angie McGowan (Not published)

4 votes
50 views
Chicken Divan, My Way

Chicken Divan, My Way by Drick Perry

and that just the way it isI have a love affair, one that goes back a long, long time. In fact, for as long as I can remember, the pervasiveness exists and this obsession is somewhat addicting. And I am not ashamed of it and I know I am not the only one doing it. From early childhood, I sometimes played with it, fondled it but always…

2 votes
1732 views
Filet Mignon Topped With Shrimp, Crab with a Garlicy Wine Sauce

Filet Mignon Topped With Shrimp, Crab with a Garlicy Wine Sauce by Claudia lamascolo

This tender filet is bursting with flavor. Starting with a mouth watering filet, portabello mushrooms, shrimp, centered with a mound of crab meat, with a creamy butter,wine garlic sauce over the top~.

11 votes
72601 views
Croquignoles

Croquignoles by Michelle M

This is the Cajun version of New Orleans beignets. While I prefer beignets, croquignoles can be made much faster. Beignets are made from a yeast dough; croquignoles have no yeast and require no rising time. They are not as airy and fluffy as beignets, but are still a good treat! See the link below for pictures and a recipe for…

4 votes
7915 views