French Market Style Beignets Recipe - Cajun & Creole
This version of Beignets can be made at the last minute because it does not require kneading or rising time. It is so easy that you'll find yourself whipping up a batch whenever you are in the mood for a little something sweet. Oil for frying - ... [... more]
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Milk Punch Recipe - Cajun & Creole
If you are looking for something different to serve with brunch, you won't be disappointed with Milk Punch. Similar to Eggnog, Milk Punch is sweet, creamy and delicious. By definition, Milk Punch is a punch made with liquor (dark rum, whiskey or ... [... more]
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Pain Perdu Recipe - Cajun & Creole
A great way to use up leftover French bread (not a baguette), serve with real maple or fruit syrup or simply dust with confectioners' sugar. Set the oven to 200°F. In a large bowl, whisk together the eggs, sugar, salt, vanilla extract, and milk ... [... more]
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Eggs Sardou - Cajun & Creole
If you are looking for a truly delicious egg entrée to serve at your next brunch, try Eggs Sardou. Classic and elegant, Eggs Sardou was created at Antoine's Restaurant in New Orleans and named in honor of the French dramatist, Victorien Sardou. ... [... more]
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Creamed Egg Chartres - Cajun & Creole
Creamed Egg Chartres is a basic creamed egg dish. Onions, hard-cooked eggs, milk, Parmesan cheese and a touch of cayenne pepper bake into a creamy, golden, bubbly, delicious casserole that is perfect for brunches, Sunday breakfast, or even as a ... [... more]
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Cajun Breakfast Bread Pudding Recipe - Cajun & Creole
If baking right away, preheat the oven to 350°F. Lightly grease a 9 by 13-inch baking dish with 1 tablespoon butter and set aside. Add 2 - 3 teaspoons olive oil to a medium skillet. Heat over medium high heat until the oil is hot but not smoking. ... [... more]
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Jeweled Roast Beef Hash Recipe - Cajun & Creole
Hardly anyone makes hash anymore, but when asked if they like home-style hash, most people scream YES! It is a tasty way to use up leftover roast or corned beef and can be served for breakfast, lunch or dinner. Homemade hash is nothing like that ... [... more]
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Mardi Gras 101 - Cajun & Creole
Everyone loves to let their hair down and celebrate Mardi Gras or Fat Tuesday. Here are a few facts and terms to help you understand a few of the basics. The Mardi Gras season begins on Epiphany or Twelfth Night (January 6) and continues through ... [... more]
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Classic Pecan Pie Recipe - Cajun & Creole
Enjoy a slice of the South with Classic Pecan Pie. You can make your own piecrust, using your favorite recipe or purchase one from your local bakery or supermarket. Lighter than versions made with brown sugar and dark corn syrup, this golden ... [... more]
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Sandie's Pumpkin Bread Recipe - Cajun & Creole
I have been making this Pumpkin Bread since I was 16 years old. Given as gifts, it is a welcomed treat throughout the holidays. Over the years, I have made several changes, but the basic recipe is still great as dessert or an afternoon snack. A ... [... more]
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