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Cajun Cake
This Cajun dessert was born on the bayou. It has a caramel-pecan sauce that soaks into the cake.
French Quarter Bread Pudding
Very yummy addition to any brunch buffet. This is an old family heirloom from my French auntie. Serve with a lemon or bourbon sauce. Enjoy!
Bread Pudding with Praline Sauce
This is a wonderful family recipe I often make at Thanksgiving and Christmas.
King Cake with Cream Cheese Filling
This recipe for king cake with cream cheese filling is, hands down, the best I've ever eaten. It's a combination of several recipes, not too sweet and not too bready, with a rich, tender crumb and the traditional lemon and nutmeg flavors of a genuine NOLA king cake. It's great with coffee and best eaten the same day but pretty darn good the day after (if there are leftovers!). Enjoy, y'all!
Faworki (Polish Chrusciki)
Traditional Polish crispy pastry twists made for Carnival time. They are deep-fried and sprinkled with confectioners' sugar. Light and delicious!
Deep-Fried Turkey Marinade
This is a great recipe a friend gave to my father two years ago. It is easy, and allows you to have more room in the oven for other holiday favorites. It is also the most tender turkey I've ever made. This rub is appropriate for a 12 to 14 pound turkey.
Vicki's Hush Puppies
This hush puppies recipe makes lots of crispy hush puppies that are tender on the inside. This Southern favorite makes a great side for seafood.
Remoulade Sauce à la New Orleans
This remoulade sauce recipe is a cold sauce that originated in France, then popularized in New Orleans. Use this wonderful sauce to top your crab, shrimp, lobster, salmon dishes, or seafood po' boy sandwiches.
Blackened Tuna
This blackened tuna recipe is very simple but it's my favorite way to have tuna. Seared fish steaks are a Cajun tradition.
Cajun Blackened Catfish
This is a blackened catfish recipe that I obtained from a very good Cajun friend who is a native of Lafayette, Louisiana. His friendly family welcomed me in many years ago, and we have swapped many Cajun and Creole recipes through the years.
Authentic New Orleans Red Beans and Rice
This New Orleans red beans and rice is just like what Mom makes. I recommend cooking it the day before you want to eat it. It is a time-consuming recipe, and the taste gets even better after 24 hours in the refrigerator. For extra spice, add a splash of hot sauce.
Italian Stuffed Pasta Tubes
This Italian stuffed pasta tubes recipe is one I created after tasting something similar at a local restaurant. The stuffed pasta tubes freeze well, allowing dinner to be ready faster. I generally make my pasta tubes and spaghetti sauce from scratch, but to shorten preparation time, manicotti tubes and jarred spaghetti sauce will work, too.
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