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By
Chef John Folse
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Recipe for Cajun Chef John Folse's Crab-Stuffed Artichoke Bottoms. What's great about this dish for parties is that you an prepare everything the day before -- in fact it's better that way as the flavors will have a chance to develop. |
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By
Konriko Rice Company
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Recipe for Creole Bouillabasse. This delicious bouillabasse is by Mike Davis, owner of the Conrad Rice Mill in New Iberia, Louisiana. It uses Konriko's unique aromatic Wild Pecan Rice. |
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By
The Desperate Housewives Cookbook
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Recipe for Mango Martinis. Enjoy the cocktail that the women of Desperate Housewives are drinking.
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By
Emma Roberts
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Recipe for Pain Killer Nut Clusters. These tasty snacks are great for the beginning of a meal or for dessert. |
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By
Dr. Arthur Agatston
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Recipe for South Beach Diet Salmon Mousse. This lovely party favorite can be chilled in a decorative mold for extra flair. |
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By
The Fine Folks at the Konriko Rice Company
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Recipe for Shrimp Jambalaya Salad. This recipe by Mike Davis, owner of the Conrad Rice Mill in New Iberia, Louisiana, uses Konriko's unique aromatic Wild Pecan Rice. |
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By
Cheri Sicard
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Recipe for Bacon Wrapped Scallops. These fabulous appetizers are quick to make under the broiler or on an outdoor grill. |
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By
Bourbon House Restaurant, New Orleans
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Recipe for Salad with Crawfish Ravigote. Bring the flavors of Louisiana to your kitchen with this flavorful historic recipe from the Bourbon House Restaurant in New Orleans. |
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By
Phyllis Pellman Good
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Recipe for Cheese and Shrimp Strudel. You can also make this with crabmeat, or a combination of shrimp and crab. Delicious either way! |
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By
Jude W. Theriot
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Recipe for Beignets. This is a puffed dough and is a great breakfast treat. |
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Recipes 
