Cooking a L'Amlandaise
Use our BakeBot Ai Chat for instant answers.
Welcome to my kitchen painted in lime green, and clean as a whisk energizing me, and inpiring me whenever I am in it.
I learned to cook from my grand-father "Papi Hilaire" when I was 15 years old, and ever since then I created my own twist whenever I got the chance to cook.
I will share with you my own twist to Creole caribbean foods from salads to deserts.
All created by my hand with love and good health in mind.
Welcome to my kitchen painted in lime green, and clean as a whisk energizing me, and inpiring me whenever I am in it.
I learned to cook from my grand-father "Papi Hilaire" when I was 15 years old, and ever since then I created my own twist whenever I got the chance to cook.
I will share with you my own twist to Creole caribbean foods from salads to deserts.
All created by my hand with love and good health in mind.
From my kitchen to yours,
Amlande Boursiquot Cazeau
...Show less
Cookbook Recipes
Kremas A L`Amlandaise cocktail
The Burger`r a L`Amlandaise
Fried Turkey A L`Amlandaise
Beef Tasso a L`Amlandaise
Lasagna a L`Amlandaise
Baby Spinach Chicken a L`Amlandaise
Squash Soup a L`Amlandaise
Basic Sautee Weapon
Stir Fried Rice A L`Amlandaise
Kremas A L`Amlandaise cocktail
This drink is traditionally made in Haiti during Christmas or holiday seasons. Wherever I am around the world I make it for my friends and family, and since it is so expensive and difficult to make, I narrowed it down to my own summary.The Burger`r a L`Amlandaise
All my friends know that I do enjoy a good burger, yes and even with my eyes closed if it is really good. This burger was inspired by all the great burgers I have had especially in Boston.Fried Turkey A L`Amlandaise
I love love turkey especially during Thanksgiving with family and friends. When it is Thanksgiving I grill the turkey whole under a stove, but since it is summer time we will fry it and do it in style! The taste is amazing, and turkey does not suck in the oil like chicken does.Beef Tasso a L`Amlandaise
Ever heard of beef tasso? Well, people from Haiti know of tasso which is goat meat fried. Well who says I couldn`t make it with beef and the taste is so similar that its scary! A bonus with no salt! Here we go!Lasagna a L`Amlandaise
A good friend of mine shared how she loved making lasagna for her loved ones, and she told me how they would devour it because of her special cheese method, so I developed my own too, and this is my version of the lasagna.Baby Spinach Chicken a L`Amlandaise
When I was a child, I hate spinach with a passion, so one day I decided to buy a box of baby spinach and I asked a few friends for suggestions, and of course I turned it into my own. Try it with me, you`ll like it just like I do now.Squash Soup a L`Amlandaise
Every new year Haiti celebrates with a squash soup, but once I converted to butternut squash, I never went back! Here is my way of making soup easy, down to 10 minutes max, enjoy!Basic Sautee Weapon
It is easy to create a base for rice, noodles, or pastas. Base is what you use as your first ingredients to sautee, or give natural taste to any pre-cooked item. You can do it!Stir Fried Rice A L`Amlandaise
With your pre-cooked yellow rice, and your basic sauce weapon, you can make this happen in 5 minutesThank you for your interest in amyboursiquot's cookbook and for helping support the BakeSpace community of independent cookbook authors!
Here’s some quick information regarding how our cookbook platform works, along with a few tips for making the most of cookbooks you add to your library.
What is the Cookbook Café Platform?
Cookbook Café is our one-of-a-kind cookbook publisher, marketplace and reader. It empowers everyone to create, market and distribute a cookbook as both a web-based eBook and an iPad app. It also makes it incredibly easy for home cooks to discover and use amazing grassroots cookbooks they won't find anywhere else. Since 2012, we've published thousands of cookbooks authored by home chefs, nonprofit organizations, clubs, brands, etc. Our goal is to democratize cookbook publishing and make it easy to build an online library of amazing grassroots cookbooks.
How do I "download" a cookbook?
You don't need to "download" cookbooks or deal with any files. All of the cookbooks you select (free and paid) using Cookbook Café become available to you automatically on any device (computer, tablet or smartphone) whenever you’re logged-in to your free BakeSpace account.When you see a cookbook you like, simply click the green "Get it Now" button. If you're not logged in to BakeSpace, you'll be asked to login (or join) so the cookbook can be added to your cookbook library. Once in your library, you can access the cookbook anytime, anywhere via BakeSpace.com, as well as our Cookbook Café iPad app.
While you're checking out cookbooks, also take some time to visit other parts of the delicious BakeSpace.com community where you can swap recipes and connect with others who share your passion for food and the culinary lifestyle.
Get ready to enjoy a uniquely smart and social cookbook experience!
Once a cookbook is added to your BakeSpace library, our proprietary recipe indexing technology makes it easy for you to find any specific recipe across all of your cookbooks… so there's no need to remember which cookbook contains that perfect recipe. In addition, you can connect directly with each cookbook author, leave comments/reviews and even ask questions about recipe substitutions, history, etc.
Need more info/help or want to provide some feedback?
We're happy to help! Send us an email to [email protected].
I’d love to make my own cookbook - how do I do that?
It's easy and free... visit our Make Your Own Cookbook section to get started.
Help get the word out about this cookbook! Grab the cookbook widget and paste it on your own website or blog.
BakeSpace's Cookbook Cafe
BakeSpace is an independent, grassroots community created by and for people who enjoy cooking, baking, and hanging out in the kitchen.
Embed this code on your site
Cooking a L'Amlandaise
5.99
Dear readers, Welcome to my kitchen painted in lime green, and clean as a whisk energizing me, and inpiring me whenever I am in it. I learned to cook from my grand-father "Papi Hilaire" when I was 15 years old, and ever since then I created my own twist whenever I got the chance to cook. I will share with you my own twist to Creole caribbean foods from salads to deserts. All created by my hand with love and good health in mind. From my kitchen to yours, Amlande Boursiquot Cazeau