Craig Shrum's

19out of19

Reviews

Real Cajun Seafood Gumbo (From a Louisianian)

(1 person found this helpful) Posted by asimplegirl  

I have not made this recipe...I don't have to. It is the recipe I have followed for over 40 years. I make the same recipe my mother's mother made. They come from the small town of Kaplan, LA, try to find that on the map. It was a delight to find... — Craig Shrum Mar 2, 2009

Recipe #333762

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Sweet & Spicy Cashew Chicken

Posted by katie4998  

You just don't mess with perfection. Easy, fast and mouth-watering. This is a new once-a-month recipe for this household. — Craig Shrum Sep 23, 2007

Recipe #110977

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Chili Powder

(1 person found this helpful) Posted by Mille® ™  

For a long time now I have been making this Chili Powder recipe. I always make a double batch. Thank you, Miller, for posting the best. — Craig Shrum Aug 13, 2007

Recipe #16892

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Upside-Down Pear Walnut Cake

(1 person found this helpful) Posted by KITTENCAL  

So quick, so easy and Oh so tasty! It lasted only 24 hours. Thanks for a great treat. — Craig Shrum Jan 26, 2005

Recipe #93065

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Swedish Meatballs

Posted by BoxO'Wine  

This is the best recipe for SMB that I have come across in years. No need to change anything. Forgot to make mashed potatoes or noodles but did have leftover dressing from the turkey dinner...Wow!!! Thanks. — Craig Shrum Dec 31, 2004

Recipe #53614

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Wasabi Salmon Cakes

(15 people found this helpful) Posted by its_me_susan  

My new favorite recipe for salmon cakes. Just made them for the third time. Each time I altered the ingredients. This recipe is perfect for experimentation. No matter how you 'slice' it the results are excellent. — Craig Shrum Nov 1, 2004

Recipe #63831

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Spaghetti Sauce

(2 people found this helpful) Posted by Jenny White  

For years I have purchased either Bertolli or Barilla sauces. No longer. This recipe is perfect as is and lends itself to variations like you wouldn't believe. This is so fantastic that I have committed the recipe to memory. Thanks a lot. — Craig Shrum Jun 10, 2004

Recipe #25668

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Creamy Salmon and Pasta Salad

(1 person found this helpful) Posted by DiB's  

From now on we will keep a couple cans of salmon in the pantry at all times. Fixed it as listed except for asparagus (yuck). This recipe is tops. Rich tasting, eye appealing and easy. Plated it with a garnish of parsley and cherry tomatos. Ate... — Craig Shrum May 18, 2004

Recipe #56619

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Cherry Tomatoes with Ham Marmalade

(3 people found this helpful) Posted by Susie in Texas  

The family will have to wait for their turn to taste these. I just made them and, as I only had a dozen cherry tomatos, after tasting the first one...I ate all the rest. What a fantastic afternoon snack. One of the best appetizers anyone can... — Craig Shrum Apr 28, 2004

Recipe #69572

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Tropical Chicken

(1 person found this helpful) Posted by MizzNezz  

What a treat!! First go-round I grilled it. Perfect. Second time baked it but added a few pineapple chunks and a little coconut and poof!!! All gone. Great texture, flavor, appearance. A real feast for the eye as well as the tongue. — Craig Shrum Apr 16, 2004

Recipe #33729

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Onion Bread

(3 people found this helpful) Posted by Donna M.  

Perfection! After tasting this bread fresh from the oven with butter, try it toasted with butter, then toasted for a fried egg sandwich, then butter two slices on the outside and make a grilled cheese sandwich, then use it for eggs benedict. We... — Craig Shrum Apr 16, 2004

Recipe #27326

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Mexican-Style Cheese Cornbread

(2 people found this helpful) Posted by Nurslinda  

One of the best tasting cornbreads I have ever had. Just for fun I baked it in muffin tin. I served it with a cuban red bean soup. My SO dared me to throw out the left over muffins. I think we will have them tomorrow AM with butter and maple... — Craig Shrum Apr 14, 2004

Recipe #45703

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Cornbread

(2 people found this helpful) Posted by Bill Gary  

Just like Mom used to make. I served it with Navy bean soup. Also added half an onion, finely diced and added dried chives and red pepper flakes for color. This will be my ONLY recipe for corn bread from now on. Thanks a million for the recipe. — Craig Shrum Feb 27, 2004

Recipe #30442

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Ham Stroganoff

(2 people found this helpful) Posted by Theresa P  

I made this twice...first exactly as listed, excellent! Second time instead of ham I used large Key West shrimp...unbelievable. The addition of the tomato sauce makes this recipe a real standout. — Craig Shrum Jan 11, 2004

Recipe #48216

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Big Grandma's Best Peanut Butter Cookies

(1 person found this helpful) Posted by LiisaN  

Absolute perfection. Thanks for sharing this excellent recipe. Who needs fork marks anyway? — Craig Shrum Dec 20, 2003

Recipe #66703

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Ada Perez Pralines

(4 people found this helpful) Posted by crawfish pie  

Having lived in Kaplan, La. for a few years (I'm part Cajun) I know what genuine pralines should taste like...this is it! The first batch was your recipe, the second batch I added a little bourbon...the third batch I added toasted, flaked... — Craig Shrum Nov 3, 2003

Recipe #23308

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Butterhorns Aka Rugelach / Rugulach / Snails / Schnecken

(3 people found this helpful) Posted by Karen=^..^=  

Up-scale pastry shop recipe. Just made it and was very satisfied. Although this was my first time baking something like this,(a couple of small errors) the next time I am sure it will be perfect. Easy, superior taste and texture. If you want to... — Craig Shrum Oct 31, 2003

Recipe #50901

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"Old Reliable" French Bread (for Kitchen Aid Mixers)

Posted by Lizzie-Babette  

New to baking + Brand new KitchenAid mixer + this recipe = overwhelming success. It was the first thing I used the new mixer for and I was amazed with the results. Perfect taste, perfect texture, and perfect crust. — Craig Shrum Oct 17, 2003

Recipe #52289

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KitchenAid Mixer French Bread

(1 person found this helpful) Posted by SilentCricket  

New to baking + Brand new KitchenAid mixer + this recipe = overwhelming success. It was the first thing I used the new mixer for and I was amazed with the results. Perfect taste, perfect texture, and perfect crust. — Craig Shrum Oct 17, 2003

Recipe #72790

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