A collection of 53 posts
INGREDIENTS * 2 lbs shrimp (with heads attached), peeled, retain the heads & shells * 4 yellow onions, 2 chopped, 2 quartered * 4 ribs celery, 2 chopped, 2 quartered * 2 green bell pepper, chopped * 6-9
> This recipe comes to us courtesy of Cathy LeBlanc of Catholic Mom in the Country [http://catholicmominthecountry.blogspot.com]. My husband and I discovered this Shrimp Creole recipe from one of my
Mmmmmm… Jambalaya. Oh, I can smell it now! I can’t tell you how many parties, family reunions, birthdays, anniversaries, funerals, weekdays, weekends, lunches, dinners (and sometimes breakfasts) have included jambalaya. I think
**The following is an article & recipe that was first published at iibloom.com [http://www.iibloom.com/?/bloom/article/grilled-lamb-chops/].** We are approaching the end of Lent, which ends with the beginning
James Mazzuchi just posted a wonderful recipe on the Catholic Foodie Facebook page, and I HAVE to share it with you! Oh, and James & his lovely wife Jodi are the creative talent
Char and I have made this a few times now. It is creamy, spicy with a bit of curry bite… and it is very yummy! A great soup to warm you up or
Want a great brunch idea? Grillades and grits are perfect for Christmas or New Year’s Day. By the way, it’s pronounced “gree-yahds.” The accent is on the “gree.” You can listen
There’s nothing like a good gumbo here in Louisiana, especially during the blistery cold winters we have. OK. I’m kidding about the blistery cold winters (even though it did snow last
Recipe submitted by JoAnna Wahlund This recipe is taken from “Fix It and Forget It: Feasting With Your Slow Cooker” Ingredients * 3-lb beef roast * 1/2 cup flour * 1 envelope dry onion soup
Submitted by LoAnn Lindner. This is a great dish, especially when camping, using fresh-caught fish! Ingredients * Fish fillets * Egg * Instant Potato Flakes * Spices (I like lemon and dill) * Salt and Pepper (to taste)
Submitted by Eleanor Batson. Halibut Olympia – straight from my family who live up in Anchorage , AK! * 4 Halibut filets (or any other MILD fish) * 3 T. lemon juice Sauce * 1/2 cup freshly
Recipe submitted by Sabine. The Dutch call it maatjesharing, in Germany and Sweden it just matjes. It is made from young herrings caught before the breeding season started. I think the name is
