 | Main Dish Seafood: Audry's Shrimp Stew Jul 20th 2013, 00:00  4.07 / 5 Stars | 12 Reviews by Merwin Chambers "This is a recipe taught to my by my mother-in-law, Audry Falgout. It has a great flavor and for being a South Louisiana recipe in well seasoned but not overly seasoned. The darker you cook your roux, the deeper the flavor. This may seem like a long time to cook shrimp but it works. In our family it is typically served over hot cooked rice with potato salad on the side." View Complete Recipe Details and Reviews | | Quiche: Quiche Lorraine I Jul 20th 2013, 00:00  4.57 / 5 Stars | 295 Reviews by Laundrie "For this classic recipe, crumbled bacon, Swiss cheese and a bit of diced onion are scattered in the bottom of a pastry shell and practically drowned in a luscious mixture of cream, eggs, sugar and cayenne pepper. The baked quiche is cooled slightly before being cut into beautiful wedges and served." View Complete Recipe Details and Reviews | | Pizza: Pub Pizza Jul 20th 2013, 00:00  4.45 / 5 Stars | 8 Reviews by MADCOW_COOK "Pita bread pizzas make a great snack or party treat! Cut the pita into triangles and serve them as appetizers, or increase the recipe so everyone can have their own little pizza! Try using pepperoni or other meats in place of the ham." View Complete Recipe Details and Reviews | | Savory Pies: Spinach and Cheese Pie Jul 20th 2013, 00:00 4.6 / 5 Stars | 7 Reviews by Diane " For this lovely and delicious, deep-dish pie, sheets of buttered phyllo dough make the bottom crust. A fabulous ricotta and feta cheese layer is spooned on, followed by another layer of phyllo, a layer of spinach and mushrooms, and a final layer of phyllo. The pie is then baked until golden and served warm." View Complete Recipe Details and Reviews | |
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