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Louisiana Shrimp Creole II

Reviewed: Jan. 12, 2014
Easy to make, and like a lot of Cajun cooking, you don't have to get the proportions exactly right - I ended up using 4 tablespoons of flour because I didn't have corn starch available, and the 1/2-cup stuff was all approximate. Everyone loved it, and I would definitely make this again.
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Louisiana Shrimp Creole II

Reviewed: Jul. 23, 2011
Easy to make, and like a lot of Cajun cooking, you don't have to get the proportions exactly right - I ended up using 4 tablespoons of flour because I didn't have corn starch available, and the 1/2-cup stuff was all approximate. Everyone loved it, and I would definitely make this again.
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3 users found this review helpful

Easy Cinnamon Fudge

Reviewed: Nov. 26, 2010
Very good, very easy to make. I don't like nuts, so I left those out and it came out fine. I used an 8" pie pan and it made the pieces a little bit thicker, I think. UPDATE: I've also made orange fudge with this recipe. Instead of ground cinnamon, use orange extract, and add it with the vanilla extract in step 3 (when butter is melted) rather than in step 2 with the other dry stuff. I used 1 1/2 teaspoons, the same as for the vanilla, and that gave it a distinct orange flavor. (If you want a subtler flavor, try 1 teaspoon instead.)
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Cajun Corn and Bacon Maque Choux

Reviewed: Jul. 11, 2009
I thought it was relatively easy to make, and I got several favorable comments on it, so it must have been pretty good! I did read through the comments and modified the recipe accordingly (diced onions instead of sliced, canned corn instead of ears). Keep in mind when you are planning this that you have to allow enough time to cook the bacon; you don't need it until the very end, so you can do the bacon and the other parts of the maque choux at the same time if you like, but some people (especially with smaller stoves) may want to do the bacon first.
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