All recipes » Main dish » North american » Mardi Gras
Instant Pot Cajun Chicken & Rice by Marsha PowellThis is easy to throw together. It's done quickly. Hubby and I had 2 meals out of it. It was better the second time around! |
1 vote
1140 views
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Easy Sausage Pierogi Bake by Patti FisherKen wanted macaroni and cheese made meaty with sausage. Patti had an “aha” moment because frozen pierogies are something we always have on hand, plus Ken just cold smoked lots of our favorite kinds of cheese. To make it extra easy we used jars of Alfredo sauce and to make it extra tasty we used Swimmin’ in Smoke Booty Shake Seasoning.… |
1 vote
3111 views
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Southwestern Beer Can Burgers by Patti FisherWe have been seeing folks post their beer can burgers for the last few weeks, all of them looking good. We wanted to take it to the next level by adding a “Southwestern” twist to it. We started with the very best ground beef: Fresh ground sirloin and blending that with some beef chorizo for 1 pound burgers with a nice blend of… |
1 vote
2535 views
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Citrus Scallops by Robyn SavoieThe bright color of the red bell pepper and oranges, combined with lime juice; give these scallops a refreshing burst of flavor. |
1 vote
5721 views
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Bacon Crusted Texas Brisket by Robyn SavoiePull out the smoker for this one or be prepared to use your grill. I recommend charcoal over gas. This is time consuming but worth it. I found this recipe in Steven Raichlen's Cookbook; "How to Grill by Steven Raichlen (Workman, 2001)." |
1 vote
6673 views
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Giggling Gourmet's Spring-Summer Wrap Topped With Avocado Salsa and Tostones On the Side! by Giggling GourmetHere's a dish I make for my wife when she get's home from a long day teaching little people the science's of the earth! It's a great spring-summer meal with a lot of fresh ingredients to power up our systems, enjoy! |
1 vote
3395 views
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Bourbon Chicken by Henry MolineA delicious dish that can be served best with rice or couscous. |
1 vote
3064 views
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Marinated Grilled Chicken with Watermelon-Jalepeno Salsa by Tracy Wilson
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1 vote
2647 views
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Shrimp Creole by John SpottiswoodThis isn't all that fancy or exotic, but it's a wonderfully rich and fully flavored. If you want greater authenticity, you can substitute butter where I have used olive oil. I love butter, but try to control it for health reasons. It's delicious as I have made it, so no need to add the extra butter in my opinion. |
6 votes
6360 views
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Creole Crabmeat Pie by Amos MillerWhile this wonderful recipe is often used as a stuffing for everything from zucchini to fish to chicken and pork, try it iinside your favorite pie crust for a show stopping entree. You can also use it as an appetizer in minature pie shells for a great party treat. This treat can be served out of the oven or out of the refrigerator.… |
3 votes
5285 views
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SALMON with TOMATO SALSA by BearNakedBakerEither salsa is great with Salmon, but we had a killer frost this week. A lot of green tomatoes were picked from the garden, resulting in this dish..... |
2 votes
3834 views
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Meatloaf Sliders with Tomato Relish and Cheese by BearNakedBaker
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1 vote
3687 views
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Reba Herzfeld's Never-Fail Brisket by Miri
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1 vote
4197 views
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new yorker pasta by maeghantips with paring knife,pull off tough skin from bottom of stalk toward broccoli flowerets. quarter or half if too larg. cut stalks into 2 inch pieces, if desired.save for soup or other use. broccoli should not be over cooked or it becomes strong tasting. also uncover a few times during boiling to retain bright green color |
2 votes
2908 views
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