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Old 12-04-2015, 05:14 PM   #11
Executive Chef
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Join Date: Jan 2011
Posts: 4,701
Welcome to DC! Laissez les bon temps rouler! Keep the lima beans, I'll have mirliton in my succotash!

Emeralds are real Gems! C. caninus & C. Batesii.
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Old 12-05-2015, 10:18 AM   #12
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Join Date: Jul 2009
Location: Wyoming
Posts: 36,103
Originally Posted by CajunSpoon View Post
Thank you all so much for the warm welcome!

I am still not sure how to go about posting recipes without getting into trouble, so I will have to read on that some more. I have found some pretty good recipes that I use often from various websites but not sure the rules on that.

I have my own recipes but do I need to get them copyrigted before I post them?

I do have one hand-written recipe for pound cake from my grand-mother but what if she got it out of a cook-book?

The confusion continues LOL
Welcome to DC!
Community Rules is a good place to start for Posting Recipes.

If you have a good recipe for beef ettoufé, I am all ears!

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Old 12-05-2015, 01:08 PM   #13
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Join Date: Sep 2010
Location: Sunny Central Florida
Posts: 1,989
Hi Cajun
Welcome to Dc

Practice Random Acts of Kindness ( RAK ) Makes you feel great too
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Old 12-07-2015, 12:02 PM   #14
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Join Date: Dec 2015
Location: South Louisiana
Posts: 4
PrincessFiona, sorry but I never heard of beef ettoufe...only Crawfish or Shrimp at least where I am from. Now I would imagine you can you use your favorite ettoufe recipe and just replace the seafood with beef
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Old 12-07-2015, 03:47 PM   #15
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I was just wondering if you had a different rendition than the one I have. Got mine from watching Justin Wilson 30 years ago. Thanks for responding.
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Old 12-08-2015, 07:22 AM   #16
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Join Date: Oct 2004
Location: USA,Minnesota
Posts: 8,318
Welcome, everybody will share recipes here. No secrets. Btw, I hate those folks that have "secret" recipes.

Sent from my iPad using Discuss Cooking
You are what you eat.
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Old 12-09-2015, 10:55 AM   #17
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Join Date: Oct 2015
Location: Faaone -Tahiti
Posts: 19
Welcome on DC ; glad to hear about cajun cooking; delicious.

Executive chef and cooking teacher/French polynesia

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cajun, other

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