Notes about Recipes in this book

• Sweet potato rolls

  • MissKoo on February 14, 2026

    I made these as part of a menu from this cookbook for one of the cookbook groups I'm in. The recipe is a bit long on assumptions and short on specificity so I checked several other recipes online for things like rising times and suggested pan size. This made 18 rolls, each about 3.4 ounces of dough. Beautiful visually, light and airy, everyone loved them. Recipe says it makes 12-18 rolls, so could make them larger (I used my scale to keep them about the same size) or even smaller. These would be great with something like pulled pork. Would definitely make again.

• Crawfish etouffee

  • Josefa_Mark on March 29, 2021

    We substituted spot prawns for the crawdads and just as delicious!

• Chicken Clemenceau

  • msmmlee on February 20, 2021

    I used this recipe but made some changes to it. My family likes a gravy or sauce to pour over rice so I made a roux and made this dish more like a stew. When it was almost done it didn't seem to have enough seasoning so I added in more (including some Italian seasoning). It turned out good and my family ate all the leftovers. I enjoyed it too.

• Red beans

  • deni_1y7o2k on November 28, 2025

    I've cooked these multiple times and each time I am amazed at how good they are.

• Sweet potatoes

  • mharriman on March 12, 2025

    I reduced the ingredients to 1/4 for two people, using 1 sweet potato. Instead of cooking on the stove, I baked the cut up potato, butter, cinnamon, and sugar in the oven alongside my pork tenderloins in a separate baking dish. This was a simple, delicious way to eat sweet potatoes and was a perfect side for the pork. We liked that the additions made the dish just a tad sweet but not overwhelming like candied sweet potatoes. Will repeat.