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REALCAJUNRECIPES.COM: LA CUISINE DE MAW MAW



RealCajunRecipes.com: la cuisine de maw maw image

This past year for Christmas, Alphonse the Crawfish was gifted a ticket to Cajun Food Tours in Lafayette, LA.  Alphonse has lived in Cajun Country his entire life, and has eaten his share of good food, but the idea of a Cajun Food Tour intrigued him.  “What an interesting way to see the town and discover new food,” he thought. So, we all packed up in Tay Tay Guidry’s Chevy Tahoe and off to Lafayette we went. We drove up to the meeting spot off Pinhook in Lafayette and immediately saw a big, orange bus for Cajun Food Tours.  It was very inviting and we knew that we would have a good time, tout suite! Marie Ducote Comeaux was next to the bus waiting with a smile.  The bus held Alphonse and 13 of his closest friends very comfortably. Marie on the Cajun Food Tours Bus Before we knew it, we were off on our first adventure. Marie explained how she came up with the idea of the Cajun Food Tour after experiencing a few tours in other cities and realizing that Lafayette did not have one.  Wanting to share our unique culture with the world, Marie decided to leave her job as a history teacher and administrator and buy a bus. Seven years later, we were heading down Pinhook learning about the origins of the City of Lafayette. The first stop on our tour was Cajun Market Donut Company for boudin kolaches and cake donuts.  Upon entering the establishment, we were greeted by a uniquely Cajun look and our choice of coffee, hot chocolate or cappuccinos.  We made our way over to be seated and were served a boudin kolache and two types of cake donuts. Cajun Market Donut Company Cajun Market Donut Company Alphonse is normally big on sweets, but after hearing so much about the boudin kolache, he decided to take a bit real quick.  The bread was soft and the distinct flavor of the boudin made its way through. It didn’t take him long to finish off the kolache, leaving him staring at the two cake donut pieces before him. “Mais, I never heard of a cake donut,” I heard him say, as he took a bite.  We all immediately knew why it was called a cake donut. The texture and look of the donut was as expected, but the flavor was elevated to cake level. We liked what we tasted, quickly finished off the donuts and washed it down with our French Vanilla Cappuccinos. Before we knew it, Marie called out “Allons Manger!” and back to the bus we went. The next stop on our tour was NuNu’s Fresh Market in Youngsville.  As soon was we walked in, we saw a sprawling grocery store with everything one could imagine.  Marie soon let us know that we were not in a grocery store. We were in a meat market, that happened to have a grocery store in it.  The group made our way to the back of the store and we soon found out why they consider it a meat market first. Delicious cuts of meat, seasoned, marinated and stuffed every which way!  Out came boudin, syrup sausage, cracklins and chicken patties for us to sample. Alphonse got so excited, I saw him raise his arms up into the air and do a little dance. It’s hard to say for sure, but I think the syrup sausage was my favorite… or was it the cracklins?  Or the boudin? I can’t decide. On the way out, we passed by one of the most comprehensive liquor selections I have ever seen in Cajun Country, before behing handed a free bottle of Nunu’s special seasoning. “Allons Manger!,” said Marie and off we went. NuNu's Meat Market's Assortment of Deliciousness On stop 3, we got Hook’d Up… literally.  Marie pulled the bus around to Hook’d Up Bar & Grill.  It was the first stop on our tour with a bar.  Upon entering, about half of the tour group headed directly to the bar, before being redirected to a nice table set up for the group.  Alphonse decided he wanted a Bahama Mama (he was feeling tropical he said), while other people ordered some Canebrake beer and Bloody Marys.  Soon came a tray of fried catfish with tartar sauce. Alphonse loves some good catfish, y’all. He dug in right as the plate hit the table. The catfish was tender, juicy and delicious.  By the time we snapped a photo, there was only a little piece of catfish left on the plate. Hook'd Up Fried Catfish Alphonse finished up his Bahama Mama just in time for Marie to call out “Allons Manger!” We were starting to get this process down by now and back to the bus we went. Now by this time, I think some people were starting to realize they were getting satiated.  But, no good Cajun stops eating just because they aren’t hungry. We have to finish all the delicious food on our plate, even if it hasn’t hit the plate yet…  We knew we were only half way through, and duty compelled us to continue our sampling of the very best of Acadiana. Next up, Fezzo’s of Broussard! As the Cajun Food Tour bus made its way into the Fezzo’s parking lot, we knew it was going to be good.  The building was brand new and looked really fancy. Fezzo’s is up to 3 locations, we were told. Upon entering the building, we were greeted with a downhome feel with a modern Cajun look. Fezzo's Grilled Oysters Fezzo's Grilled Oysters Live We were seated while being told about the delicious margarita that Fezzo’s had created. They topped their margarita with a shot of satsuma rum. I had never even heard of satsuma rum before, but Alphonse had heard from some of his friends.  Some of the people in our tour group decided to mix the satsuma rum into the margarita, while others drank it off the top. Fezzo's Satsuma Rum Margarita Next was our food selections, consisting of fried alligator and Fezzo’s Monteray Jack Oysters. Y’all. C’est bon! I didn’t think I was going to eat much of it, but once I tasted the fried alligator, I changed my mind and cleaned my plate. Fezzo's Fried Alligator and Monterey Jack Oysters “Allons Manger!,” summoned Marie and we all loaded ourselves back onto the bus.  Somehow, the bus was still holding strong under the increasing weight of it’s occupants.  “Where could we be going next?,” we wondered. The answer came soon enough. Marie explained that everyone has their favorite foods in Cajun Country, but nearly everyone will tell you that the best fried shrimp poboys come from Olde Tyme Grocery.  What I didn’t know, though, was that Old Tyme Grocery also runs BJ’s in Broussard.  They have the same fried shrimp poboy, and since BJ’s was just down the street, we pointed our bus in their direction. BJ's in Broussard Marie parked the bus and we went into BJ’s looking forward to those poboys.  The place was busy! Everyone was enjoying their poboys with a smile on their face.  Alphonse even ran into some friends from down the street. They have camps next to one another in Toledo Bend.  It’s a small world, isn’t it? Realizing that a group of 14 people at lunch time probably wasn’t going to find a table, we decided to bring our sampler back to the bus and relax.  Once back to the bus, Marie passed out very generous portions of fried shrimp poboys. Some people were brave enough to eat the whole thing, bread and all. I admit, I decided to take a bite of the whole poboy, but then finish off the shrimp individually.  It was heaven. The bread was soft and delicious, but let the full flavor of the fried shrimp come through. “That’s why these are the #1 in Lafayette,” said Alphonse. Thank you Captain Obvious. BJ's Shrimp PoBoy Allons Manger!  Off we went on our way to our final stop on the Cajun Food Tour.  Although everything had been super delicious, I was not sure how much more I could eat, so knowing we were on our way to our final stop was a comforting thought. The sixth and final stop definitely made us feel like we were in the original Acadian settlement.  We pulled up to Vermilionville! Many people do not know of the restaurant in Vermilionville and even less know that you can eat there without having to pay to get into Vermilionville.  You can enter through the gift shop and head directly to La Cuisine de Maman. La Cuisine de Maman in Vermillionville La Cuisine de Maman's Menu Now, the first thing we thought of was how perfect of a name this was for the final restaurant on our stop, considering that RealCajunRecipes.com’s tag line is “La Cuisine de Maw-Maw!”  We entered a historic Acadian-style home, and what lay before us, but an all you can eat Cajun buffet. The irony was not lost on me that the one day in my whole life that I was at La Cuisine de Maman with a delicious Cajun buffet before me was also the day of my life that I was stuffed to the gills from a Cajun Food Tour.  Alphonse said we are gonna go back though, and that will be another great adventure in itself. We all took a seat at La Cuisine de Maman and were brought each a cup of chicken and sausage gumbo and a piece of bread pudding.  Again, a perfect way to end the tour. Eating gumbo at a restaurant, even in Cajun Country is never a guarantee. You can’t fool a Cajun when it comes to gumbo.  No way, no how. Every gumbo from every kitchen is unique, and finding it in a restaurant is quite a feat. Yet, Marie did it. The gumbo was the best I have eaten outside of my grandma’s kitchen.  The sausage was smokey and delicious and complimented the dish well. How full was I? Not full enough not to eat every bite. I immediately adjusted my belt to make more room, and moved on to the bread pudding.  How can anyone say no to bread pudding? I figured I’d just deal with it later and eat it all, which I did. I wasn’t disappointed. Alphonse and I love our sweets. La Cuisine de Maman's Gumbo La Cuisine de Maman's Bread Pudding After 3.5 hours and 6 food stops, the tour was wrapping up.  We were all so happy with our full bellies, I don’t even think Marie had to “Allons Manger” us back ot the bus.  A short drive later, we were back to our meeting spot and free to continue our culinary adventures on our own time.  Alphonse and I drove back to Kaplan to take a nap in his crawfish hole. If you had asked me if I would find value in a Cajun Food Tour, growing up in Cajun Country myself, I would probably have expected to eat familiar foods that I already knew about.  But, I admit that this was not the case. I found myself learning the history of the city, the people and the food while Marie narrated our tour. Things I thought I knew were not quite right and I was able to renew my appreciation for our people and culture.  Acadiana is a unique place with a unique history and I’m very grateful that Marie is doing her part to uphold our traditions and properly introduce our food and culture to the world -- the mission statement of Real Cajun Recipes itself. Thanks Marie, your passion is making a difference, one Cajun Busload at a time. RealCajunRecipes.com and Alphonse

SAUSAGE AND CABBAGE RECIPE - NYT COOKING



Sausage and Cabbage Recipe - NYT Cooking image

This recipe is an adaptation of one created by Tamasin Day-Lewis, the Stevie Nicks of British cookery. A casserole recipe that she credits to the British food writer Jane Grigson has just four ingredients — sausage, cabbage, butter and pepper — but after two and a half hours in the oven, it emerges mysterious and succulent.

Provided by Julia Moskin

Total Time 3 hours

Yield 6 servings

Number Of Ingredients 6

Salt
3 tablespoons unsalted butter
2 pounds fresh sweet Italian pork sausages or bulk sausage
1 large green or Savoy cabbage, about 4 pounds, cored and thickly shredded
Freshly ground black pepper
Crusty bread and mustard, for serving

Steps:

  • Heat oven to 300 degrees. Bring a large pot of salted water to a boil and butter a 9-by-13-by-2-inch baking dish. If using sausages, remove casings and discard them.
  • Place cabbage in boiling water, cover, and let water come back to the boil. Uncover and boil for 3 minutes. Drain cabbage in a colander and run cold water over it to stop cooking.
  • Put about 1/3 of the cabbage in buttered dish and cover with 1/2 the meat. Sprinkle with salt and pepper and dot with butter. Repeat, ending with a final layer of cabbage, and dot top with butter.
  • Cover dish tightly with a layer of parchment paper, then top with a lid or a layer of aluminum foil. Cook for about 2 1/2 hours, until cabbage is soft and sweet, and top is lightly browned. After 2 hours, uncover the dish: if there is a lot of liquid in the bottom, leave uncovered for the rest of the cooking time. If not, re-cover and finish cooking.

Nutrition Facts : @context http//schema.org, Calories 495, UnsaturatedFatContent 23 grams, CarbohydrateContent 4 grams, FatContent 43 grams, FiberContent 1 gram, ProteinContent 24 grams, SaturatedFatContent 15 grams, SodiumContent 1129 milligrams, SugarContent 2 grams, TransFatContent 0 grams

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REALCAJUNRECIPES.COM: LA CUISINE DE MAW MAW
This past year for Christmas, Alphonse the Crawfish was gifted a ticket to Cajun Food Tours in Lafayette, LA.  Alphonse has lived in Cajun Country his entire life, and has eaten his share of good food, but the idea of a Cajun Food Tour intrigued him.  “What an interesting way to see the town and discover new food,” he thought. So, we all packed up in Tay Tay Guidry’s Chevy Tahoe and off to Lafayette we went. We drove up to the meeting spot off Pinhook in Lafayette and immediately saw a big, orange bus for Cajun Food Tours.  It was very inviting and we knew that we would have a good time, tout suite! Marie Ducote Comeaux was next to the bus waiting with a smile.  The bus held Alphonse and 13 of his closest friends very comfortably. Marie on the Cajun Food Tours Bus Before we knew it, we were off on our first adventure. Marie explained how she came up with the idea of the Cajun Food Tour after experiencing a few tours in other cities and realizing that Lafayette did not have one.  Wanting to share our unique culture with the world, Marie decided to leave her job as a history teacher and administrator and buy a bus. Seven years later, we were heading down Pinhook learning about the origins of the City of Lafayette. The first stop on our tour was Cajun Market Donut Company for boudin kolaches and cake donuts.  Upon entering the establishment, we were greeted by a uniquely Cajun look and our choice of coffee, hot chocolate or cappuccinos.  We made our way over to be seated and were served a boudin kolache and two types of cake donuts. Cajun Market Donut Company Cajun Market Donut Company Alphonse is normally big on sweets, but after hearing so much about the boudin kolache, he decided to take a bit real quick.  The bread was soft and the distinct flavor of the boudin made its way through. It didn’t take him long to finish off the kolache, leaving him staring at the two cake donut pieces before him. “Mais, I never heard of a cake donut,” I heard him say, as he took a bite.  We all immediately knew why it was called a cake donut. The texture and look of the donut was as expected, but the flavor was elevated to cake level. We liked what we tasted, quickly finished off the donuts and washed it down with our French Vanilla Cappuccinos. Before we knew it, Marie called out “Allons Manger!” and back to the bus we went. The next stop on our tour was NuNu’s Fresh Market in Youngsville.  As soon was we walked in, we saw a sprawling grocery store with everything one could imagine.  Marie soon let us know that we were not in a grocery store. We were in a meat market, that happened to have a grocery store in it.  The group made our way to the back of the store and we soon found out why they consider it a meat market first. Delicious cuts of meat, seasoned, marinated and stuffed every which way!  Out came boudin, syrup sausage, cracklins and chicken patties for us to sample. Alphonse got so excited, I saw him raise his arms up into the air and do a little dance. It’s hard to say for sure, but I think the syrup sausage was my favorite… or was it the cracklins?  Or the boudin? I can’t decide. On the way out, we passed by one of the most comprehensive liquor selections I have ever seen in Cajun Country, before behing handed a free bottle of Nunu’s special seasoning. “Allons Manger!,” said Marie and off we went. NuNu's Meat Market's Assortment of Deliciousness On stop 3, we got Hook’d Up… literally.  Marie pulled the bus around to Hook’d Up Bar & Grill.  It was the first stop on our tour with a bar.  Upon entering, about half of the tour group headed directly to the bar, before being redirected to a nice table set up for the group.  Alphonse decided he wanted a Bahama Mama (he was feeling tropical he said), while other people ordered some Canebrake beer and Bloody Marys.  Soon came a tray of fried catfish with tartar sauce. Alphonse loves some good catfish, y’all. He dug in right as the plate hit the table. The catfish was tender, juicy and delicious.  By the time we snapped a photo, there was only a little piece of catfish left on the plate. Hook'd Up Fried Catfish Alphonse finished up his Bahama Mama just in time for Marie to call out “Allons Manger!” We were starting to get this process down by now and back to the bus we went. Now by this time, I think some people were starting to realize they were getting satiated.  But, no good Cajun stops eating just because they aren’t hungry. We have to finish all the delicious food on our plate, even if it hasn’t hit the plate yet…  We knew we were only half way through, and duty compelled us to continue our sampling of the very best of Acadiana. Next up, Fezzo’s of Broussard! As the Cajun Food Tour bus made its way into the Fezzo’s parking lot, we knew it was going to be good.  The building was brand new and looked really fancy. Fezzo’s is up to 3 locations, we were told. Upon entering the building, we were greeted with a downhome feel with a modern Cajun look. Fezzo's Grilled Oysters Fezzo's Grilled Oysters Live We were seated while being told about the delicious margarita that Fezzo’s had created. They topped their margarita with a shot of satsuma rum. I had never even heard of satsuma rum before, but Alphonse had heard from some of his friends.  Some of the people in our tour group decided to mix the satsuma rum into the margarita, while others drank it off the top. Fezzo's Satsuma Rum Margarita Next was our food selections, consisting of fried alligator and Fezzo’s Monteray Jack Oysters. Y’all. C’est bon! I didn’t think I was going to eat much of it, but once I tasted the fried alligator, I changed my mind and cleaned my plate. Fezzo's Fried Alligator and Monterey Jack Oysters “Allons Manger!,” summoned Marie and we all loaded ourselves back onto the bus.  Somehow, the bus was still holding strong under the increasing weight of it’s occupants.  “Where could we be going next?,” we wondered. The answer came soon enough. Marie explained that everyone has their favorite foods in Cajun Country, but nearly everyone will tell you that the best fried shrimp poboys come from Olde Tyme Grocery.  What I didn’t know, though, was that Old Tyme Grocery also runs BJ’s in Broussard.  They have the same fried shrimp poboy, and since BJ’s was just down the street, we pointed our bus in their direction. BJ's in Broussard Marie parked the bus and we went into BJ’s looking forward to those poboys.  The place was busy! Everyone was enjoying their poboys with a smile on their face.  Alphonse even ran into some friends from down the street. They have camps next to one another in Toledo Bend.  It’s a small world, isn’t it? Realizing that a group of 14 people at lunch time probably wasn’t going to find a table, we decided to bring our sampler back to the bus and relax.  Once back to the bus, Marie passed out very generous portions of fried shrimp poboys. Some people were brave enough to eat the whole thing, bread and all. I admit, I decided to take a bite of the whole poboy, but then finish off the shrimp individually.  It was heaven. The bread was soft and delicious, but let the full flavor of the fried shrimp come through. “That’s why these are the #1 in Lafayette,” said Alphonse. Thank you Captain Obvious. BJ's Shrimp PoBoy Allons Manger!  Off we went on our way to our final stop on the Cajun Food Tour.  Although everything had been super delicious, I was not sure how much more I could eat, so knowing we were on our way to our final stop was a comforting thought. The sixth and final stop definitely made us feel like we were in the original Acadian settlement.  We pulled up to Vermilionville! Many people do not know of the restaurant in Vermilionville and even less know that you can eat there without having to pay to get into Vermilionville.  You can enter through the gift shop and head directly to La Cuisine de Maman. La Cuisine de Maman in Vermillionville La Cuisine de Maman's Menu Now, the first thing we thought of was how perfect of a name this was for the final restaurant on our stop, considering that RealCajunRecipes.com’s tag line is “La Cuisine de Maw-Maw!”  We entered a historic Acadian-style home, and what lay before us, but an all you can eat Cajun buffet. The irony was not lost on me that the one day in my whole life that I was at La Cuisine de Maman with a delicious Cajun buffet before me was also the day of my life that I was stuffed to the gills from a Cajun Food Tour.  Alphonse said we are gonna go back though, and that will be another great adventure in itself. We all took a seat at La Cuisine de Maman and were brought each a cup of chicken and sausage gumbo and a piece of bread pudding.  Again, a perfect way to end the tour. Eating gumbo at a restaurant, even in Cajun Country is never a guarantee. You can’t fool a Cajun when it comes to gumbo.  No way, no how. Every gumbo from every kitchen is unique, and finding it in a restaurant is quite a feat. Yet, Marie did it. The gumbo was the best I have eaten outside of my grandma’s kitchen.  The sausage was smokey and delicious and complimented the dish well. How full was I? Not full enough not to eat every bite. I immediately adjusted my belt to make more room, and moved on to the bread pudding.  How can anyone say no to bread pudding? I figured I’d just deal with it later and eat it all, which I did. I wasn’t disappointed. Alphonse and I love our sweets. La Cuisine de Maman's Gumbo La Cuisine de Maman's Bread Pudding After 3.5 hours and 6 food stops, the tour was wrapping up.  We were all so happy with our full bellies, I don’t even think Marie had to “Allons Manger” us back ot the bus.  A short drive later, we were back to our meeting spot and free to continue our culinary adventures on our own time.  Alphonse and I drove back to Kaplan to take a nap in his crawfish hole. If you had asked me if I would find value in a Cajun Food Tour, growing up in Cajun Country myself, I would probably have expected to eat familiar foods that I already knew about.  But, I admit that this was not the case. I found myself learning the history of the city, the people and the food while Marie narrated our tour. Things I thought I knew were not quite right and I was able to renew my appreciation for our people and culture.  Acadiana is a unique place with a unique history and I’m very grateful that Marie is doing her part to uphold our traditions and properly introduce our food and culture to the world -- the mission statement of Real Cajun Recipes itself. Thanks Marie, your passion is making a difference, one Cajun Busload at a time. RealCajunRecipes.com and Alphonse
From realcajunrecipes.com
Cuisine Cajun
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SAUSAGE AND CABBAGE RECIPE - NYT COOKING
This recipe is an adaptation of one created by Tamasin Day-Lewis, the Stevie Nicks of British cookery. A casserole recipe that she credits to the British food writer Jane Grigson has just four ingredients — sausage, cabbage, butter and pepper — but after two and a half hours in the oven, it emerges mysterious and succulent.
From cooking.nytimes.com
Reviews 4
Total Time 3 hours
Calories 495 per serving
  • Cover dish tightly with a layer of parchment paper, then top with a lid or a layer of aluminum foil. Cook for about 2 1/2 hours, until cabbage is soft and sweet, and top is lightly browned. After 2 hours, uncover the dish: if there is a lot of liquid in the bottom, leave uncovered for the rest of the cooking time. If not, re-cover and finish cooking.
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PERFECT BOILED EGGS RECIPE - NYT COOKING
If your goal is perfectly smooth, blemish-free boiled eggs that jump out of their shells every single time, I’ve got bad news: No technique in the world can promise that level of perfection. But armed with data from scientific tests done with more than 90 testers and more than 700 boiled eggs, this technique for boiled eggs — technically steamed, as they cook in just an inch of water — will maximize your odds. Fresher eggs will take slightly longer to peel, but they should peel just as cleanly as older eggs. The eggs in this recipe should be cooked straight from the refrigerator; reduce cooking times by 1 minute if using room-temperature eggs.
From cooking.nytimes.com
Reviews 5
Total Time 10 minutes
  • Drain eggs, then peel and eat immediately, or transfer them to a plate and allow them to cool naturally before storing in the refrigerator for up to a week directly in their shell. (A small dot made with a permanent marker on the top of each cooked egg will ensure you don’t mix them up with the raw eggs.) Do not shock them in an ice bath after cooking; this makes them more difficult to peel.
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ZIPLIST: COOKING RECIPES, APPS AND KITCHEN UTENSILS
Cooking apps to learn, save and organize your recipes. Find cooking apps to make your day-to-day easier. Learn how to cook with them, take your shopping list to the next level with ZipList, create your …
From ziplist.com
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DOT'S HAM, CABBAGE, AND POTATOES RECIPE | ALLRECIPES
These creative recipes transform strawberry cake mix into brownies, cupcakes, cookies, and more, each with a stunning pink hue that's signature to strawberry cake. Plus, using cake mix …
From allrecipes.com
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RECIPES | YUMMLY
nonstick cooking spray, salt, cheese tortellini, shredded mozzarella cheese and 2 more. Easy 4-Ingredient Tortellini Bake Yummly. Guided. salt, all purpose flour, black pepper, shredded cheddar cheese and 13 more. Best-Ever Broccoli Cheese Soup Yummly. ... Add All Recipes …
From yummly.com
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GO.COM
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From familyfun.go.com
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SUPERCOOK - ZERO WASTE RECIPE GENERATOR
Supercook is a recipe search engine that lets you search by ingredients you have at home. Find thousands of recipes you can make right now with the ingredients you have available at home. Supercook …
From supercook.com
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EPICURIOUS – RECIPES, MENU IDEAS, VIDEOS & COOKING TIPS
Since 1995, Epicurious has been the ultimate food resource for the home cook, with daily kitchen tips, fun cooking videos, and, oh yeah, over 33,000 recipes.
From epicurious.com
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MS. DOT’S POUNDCAKE RECIPE: FEATURED ON HGTV’S HOME TO…
May 12, 2021 · The hit show Hometown on HGTV made not only fans excited but folks with southern roots excited by featured recipe by a local by the name of Ms. Dot. Ingredients All purpose flour – 3 cupsSugar – 3 cupsSix eggsButter – 3 sticks8 oz. cream cheese1 tsp vanilla extract1/2 tsp salt Ms. Dot …
From multiculturalcookingnetwork.wordpress.com
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COOKING GAMES | PLAY FREE ONLINE GAMES ON PRIMARYGAMES
Cooking games are a category of games that simulate preparing recipes or cooking food. You can bake a cake, make some yummy cookies, and grill up some hamburgers in this fun collection of cooking …
From primarygames.com
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THE HOME OF NIGELLA ONLINE - NIGELLA LAWSON
Nigella's official site packed with recipes, updates, tips, advice, books and products, as well as a host of ways for …
From nigella.com
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RECIPES, DIY, HOME DECOR & CRAFTS
From tried-and-true recipes and DIY crafts to home decor tips and holiday party planning, let Martha Stewart …
From marthastewart.com
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RECIPE GOLDMINE RECIPES - SINCE 1999!
Our INTERNATIONAL CUISINE recipes features many recipes from around the world. Recipe Goldmine was created in April 1999 by Linda Jolly and Lisa Stephens. Thanks to all for continuing to visit Recipe Goldmine to find the best old and new favorite recipes …
From recipegoldmine.com
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