When Mardi Gras was over, our family used to switch to no meat dinners, mainly fish. Here is our favorite family recipe for cod. Mom used peach, pine apple, any sweet fruit, canned or fresh.

We love our giant Australorb chickens, mama hen gets about a dozen chicks each May. The young roosters will get in fights with the boss rooster when they get about six months old, we can keep only one. Grandpa taught us how to butcher chickens so they dont notice. I quarter and freeze them in winter.Cajun Spice chicken is skillet seared in Cajun spices and then baked in Holy Trinity vegetable cream sauce ( onion, sweet bell pepper, celery) in a deep oven baking dish. This recipe tenderizes and makes four big deliciously tangy tasty dinners, plus soup.

I love pasta with cream sauce.If you like cheese, top with 30 g of cheese and microwave in Step 4. If it gets dry and sticky in Step 3, add milk and adjust. For 1 serving. Recipe by meff

The sweetness from fresh tomato make the sauce so beautiful :hungry

An alfredo-like sauce with minimal ingredients packed with a good punch of spice! Perfect for those looking for a quick, flavorful meal and an easy one to reheat on those busy evenings.

I ate a Swiss dish for the first time at my friend's house in Switzerland. The friend gave me a Swiss recipe book, so I tried to cook the same dish I had eaten.This dish is called 'Zürcher Geschnetzeltes' in Switzerland. The original is veal with cream sauce. Serving it with Rösti, Swiss hash brown potatoes, is the most standard way. Season the beef and sauce well, and the dish will be more delicious. This dish is good for pasta sauce too. Recipe by flowergarden

The baked cheese in gratin is delicious.But because children eat slowly, the cheese hardens.If that's the case, stir the cheese in from the start.[Variation]In Step 1, heat a handful of finely chopped onion with the margarine, then mix together with the flour.After that, proceed from Step 2.Adding the onion makes the flavor mild and well-rounded. Recipe by Ponpondama

I love Genovese sauce, and when I turned the genova sauce that I always stock in my fridge into a cream sauce, it became a sauce perfect for pasta and fish.Adding the garlic and oil to the pan before turning on the heat in step 2 will help prevent the garlic from burning.Constantly stir when adding and simmering the milk in step 5 to keep it from sticking to the pan.When bubbles start forming around the edges after 10 minutes, it is done. Recipe by MeguBroaden

I bought some good looking cod...but I don't have a big fish recipe repertoire. So I just tried making something that I thought would be delicious. I rarely go to a fancy restaurant since I have to take care of my children...so I just wanted to enjoy the atmosphere at least at home.This is so easy! Please use white wine rather than sake if possible. Cooked cod falls apart easily, so brush some oil on your fish grill beforehand to prevent the cod from sticking to it, and it will be easier to remove intact. I do this very carefully with a spatula. For 4 fillets of cod. Recipe by Lesser Panda

I love a creamy and flavorful sauce with chicken that is not on the heavy and rich side. This is my take on Chicken with Garlic Cream white wine sauce that I've been cooking for years. . Play with it as you cook, taste often because I admit, I do not actually measure anything, I eye it, so taste taste ......taste. You may need more spices to suit your tastebuds. Let me know what you think!!!!! Enjoy!

I wanted to make a fun meal that was very original and that people wouldn't get tired of. It had to be inexpensive and delicious, too. I don't know if a dish like this already exists, but I thought it sounded like a good combination and tried it out. Result: it was very tasty, so I turned it into a recipe.I wasn't sure whether I should stir fry the flour with the chicken, but mixing it with milk worked fine. In Step 6, simmer the sauce for 1-2 minutes after it's bubbling. If you use cream instead of milk, the sauce will be quite rich. You could blend milk and cream, too. For 4 servings. Recipe by Lesser Panda