Recipes by Michelle M
CroquignolesThis is the Cajun version of New Orleans beignets. While I prefer beignets, croquignoles can be made much faster. Beignets are made from a yeast… |
Feb 2010
Intermediate |
4 votes
7915 views
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Shrimp Creole
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Mar 2010
Intermediate |
2 votes
3371 views
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Smothered Pork Chops
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Feb 2010
Intermediate |
5 votes
5477 views
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Corn Maque ChouThis corn dish is a hybrid of Cajun and Native American cooking. It's best to use fresh corn, but canned or frozen corn along with creamed corn can… |
Feb 2010
Intermediate |
3 votes
2959 views
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Purple PassionThis is an old school frozen dessert I learned from my mother-in-law. It's not sophisticated, but is easy and great fun for kids to make (although… |
Apr 2010
Intermediate |
2 votes
3504 views
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Chicken or Rabbit Fricassee
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Feb 2010
Intermediate |
1 vote
2810 views
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Trout AmandineOne of my favorite ways to eat trout. Where I'm from, we use speckled trout caught in the marshes and coastal waters of Louisiana. Tilapia or… |
Feb 2010
Intermediate |
2 votes
2015 views
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Butter DipsA little bit biscuit. A little bit breadstick. No yeast is involved so these can be made relatively quickly. For me, the highlight is playing… |
Mar 2010
Intermediate |
1 vote
1409 views
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Favorite String BeansLike the title says, this is my favorite way to eat 'em! |
Feb 2010
Intermediate |
1 vote
1310 views
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BBQ ShrimpNew Orleans style BBQ Shrimp...no grilling here! This is shrimp cooked shell-on in a rich, buttery, flavorful sauce. The link below includes some… |
Mar 2010
Intermediate |
1 vote
1537 views
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