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  3. From gumbo to lemon-filled beignets: See the menu for Tiana's ...

    www.aol.com/gumbo-lemon-filled-beignets-see...

    7 Greens Gumbo – white beans, okra, yams, sweet potatoes and heirloom rice.

  4. 45 Fast-Food Copycat Recipes You Can Make at Home - AOL

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    2. KFC Chicken. The "original recipe" of 11 herbs and spices used to make Colonel Sanders' world-famous fried chicken is still closely guarded, but home cooks have found ways of duplicating the ...

  5. Merveille (beignet) - Wikipedia

    en.wikipedia.org/wiki/Merveille_(beignet)

    A model attribution edit summary is Content in this edit is translated from the existing French Wikipedia article at [[:fr:Merveille (beignet)]]; see its history for attribution. You may also add the template {{Translated|fr|Merveille (beignet)}} to the talk page. For more guidance, see Wikipedia:Translation.

  6. Blue Bayou Restaurant - Wikipedia

    en.wikipedia.org/wiki/Blue_Bayou_Restaurant

    Blue Bayou is a full-service chain of New Orleans/Cajun-style restaurants located at Disneyland in Anaheim, California and Tokyo Disneyland, in Chiba, Japan. [1]The restaurants are built within the same show building that houses part of the Pirates of the Caribbean attraction, with parts of the ride taking place beneath the restaurant.

  7. List of fried dough foods - Wikipedia

    en.wikipedia.org/wiki/List_of_fried_dough_foods

    Triangular (usually) quarter or half slices of white bread fried in, traditionally, bacon dripping, and served on a plate with eggs, bacon, sausage, black pudding, beans and tomatoes as part of a traditional "Full English breakfast". Fried Coke: United States: A creation made in the summer of 2006 which has proven very popular in Texas.

  8. Disney Shared Its Recipe for Mickey Mouse Beignets so ... - AOL

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  9. Beignet - Wikipedia

    en.wikipedia.org/wiki/Beignet

    Beignets from Haute-Savoie. Variations of fried dough can be found across cuisines internationally; however, the origin of the term beignet is specifically French. They were brought to New Orleans in the 18th century by French colonists, [10] from "the old mother country", [12] also brought by Acadians, [13] and became a large part of home-style Creole cooking.