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MagsJeaneau

Dayton, Tennessee

Member since May 2008

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Reviewed Shrimp and Mirliton Casserole

Mar 7, 2011 in Food Network Community Toolbox on FoodNetwork.com

Chayote squash is the proper name, mirliton is the Cajun/Creole name and some New Orleans people also call this a vegatable pear. Whichever you want to call it, it is wonderful. The way I was taught was to just boil the entire mirliton and when they are done (just like a potato a fork goes thru easily slice in half, take the seed out and scoop out...

Reviewed Shrimp and Mirliton Casserole

Mar 7, 2011 in Food Network Community Toolbox on FoodNetwork.com

Chayote squash is the proper name, mirliton is the Cajun/Creole name and some New Orleans people also call this a vegatable pear. Whichever you want to call it, it is wonderful. The way I was taught was to just boil the entire mirliton and when they are done (just like a potato a fork goes thru easily) slice in half, take the seed out and scoop out...

Reviewed Muffuletta

Mar 7, 2011 in Food Network Community Toolbox on FoodNetwork.com

Everything is right on the money with a small exception. In New Orleans we put the olive salad on one half and the meat and cheese on the other half and then pop it into a 350 degree oven and bake will all of the cheese is nice and gooey. Then flip them over and cut into fourths. That is classic New Orleans Muffaletta!
PS: much better...

Reviewed Muffuletta

Mar 7, 2011 in Food Network Community Toolbox on FoodNetwork.com

Everything is right on the money with a small exception. In New Orleans we put the olive salad on one half and the meat and cheese on the other half and then pop it into a 350 degree oven and bake will all of the cheese is nice and gooey. Then flip them over and cut into fourths. That is classic New Orleans Muffaletta!
PS: much better...

Saved Recipe Crusty French Bread by PCrocker

Jan 28, 2011 on Food.com

Saved Recipe Butter-Rich Rolls or Bread Dough by Bunco Babes

Jan 28, 2011 on Food.com

Saved Recipe French Bread ("Rapid Rise") by Dee514

Jan 28, 2011 on Food.com

Saved Recipe French Bread Rolls to Die For by Marie

Jan 28, 2011 on Food.com

Saved Recipe French Bread Rolls to Die For by Marie

Jan 28, 2011 on Food.com

Reviewed Fried Green Tomatoes with Shrimp and Remoulade Sauce

Jan 25, 2011 in Food Network Community Toolbox on FoodNetwork.com

I have had this at Louie's and it is wonderful. The only thing missing is the dry Italian dressing in the flour and a little in the bread crumbs. Wunerful, wunnerful!

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