Celebrating Mardi Gras at home, in New Orleans or at a party; no Mardi Gras celebration would be complete without the rich flavors of Louisiana and these recipes are no different. Choose from an easy slow cooker recipe for Red Beans and rice to a deliciously decadent Carnival Crab Meat Dip. Each of these recipes features some of the most well know foods of Louisiana from Crab and Shrimp, Beans and Rice and even the French make an appearance in a Mimosa recipe. Each one of them is straight from the some of my favorite Louisianans' kitchen.I'm a lover of traditional foods, so on March 17th you will smell the aromas of corned beef and cabbage cooking in my kitchen and find Irish soda bread on the dining table. Let's not forget the Irish coffee after dinner. You could also serve an Irish slow cooked lamb casserole or for a less traditional dish you may prepare my favorite Corned Beef with Apricot Glaze.Cook the pasta on the stove and cook the mixture on high for another 15 minutes so everything is ready at the same time. Drain the cooked pasta and toss it with the alfredo sauce. Serve immediately with extra parmesan for sprinkling.The idea here is not to cook the meat all the way. You slow cooked moroccan lamb just want to sear it. This part isn't necessary (see Jessica's post for simpler alternative), but it will provide a much better taste when it's all said and done. Let the beef sit on high heat for five minutes with limited stirring. Let the meat brown the bottom of the pan. After 5 minutes, throw the meat into the CrockPot.Roses And Radishes: to turn a radish into a 'rose', simply slit it from tip to base with a sharp knife and put it in ice-cold water. I will open up on its own. Spring onions will curl back too if you cut them from the bulb to the top of the shoot and put them in slow cooker moroccan lamb cold water.With a pressure canner you are able to prepare whole meals like chicken soup, stew, or ham 'n moroccan lamb kofta. These make great quick meals with a much friendlier price tag.Any delicate vegetable like asparagus or peas will also be wasted on this dish; they will go gray and tasteless by the time you take it out of the oven or turn off the heat for serving.