IMPRESSIVE CREOLE DIPPING SAUCE
Use this sauce to dip in bits of fish, steamed or sauteed shrimp, or crawfish. As an appetizer, use it as a dip for raw veggies. Great with French fries or fresh bread too. Fantastic!
Provided by Miss Annie
Categories Sauces
Time 1h
Yield 1 cup
Number Of Ingredients 4
Steps:
- Mix Creole mustard with the mayonnaise to taste.
- Add lemon juice to taste, (1 Tbsp. will get you going.) Add Creole spices to taste (start with 1 1/2 tsp.).
- Refrigerate for about 1 hour.
Nutrition Facts : Calories 58.9, Fat 3.4, SaturatedFat 0.2, Sodium 941.3, Carbohydrate 5.5, Fiber 2.8, Sugar 1.1, Protein 3.7
CREOLE PEACH DIP
Make and share this Creole Peach Dip recipe from Food.com.
Provided by ratherbeswimmin
Categories Fruit
Time 10m
Yield 4 cups
Number Of Ingredients 5
Steps:
- Combine peaches, sugar, lemon juice, and salt; stir well.
- Fold in Cool Whip.
- Chill at least 3 hours.
- Serve with thin butter wafers or butter cookies.
Nutrition Facts : Calories 297.8, Fat 9.7, SaturatedFat 8.2, Sodium 48.1, Carbohydrate 54.4, Fiber 1.3, Sugar 53.3, Protein 1.2
PORK CHOPS WITH PEACH SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Cook the jam, ketchup, 1 tablespoon Worcestershire sauce and 3 tablespoons water in a large skillet over medium-high heat, whisking, until thickened, about 5 minutes. Whisk in the vinegar, then the butter, a few pieces at a time; whisk in a few tablespoons water if the sauce is too thick. Remove from the heat and cover. Put the green beans in a microwave-safe bowl; sprinkle with water and season with salt and pepper. Cover with plastic wrap, pierce the plastic and microwave until tender, 8 to 10 minutes. Whisk 1 cup flour, the baking powder, 1/2 cup water, the egg white and the remaining 1 teaspoon Worcestershire sauce in a bowl; add a few more tablespoons water, if needed. Put the remaining 1/2 cup flour in a shallow dish. Heat 1/4 inch vegetable oil in a large skillet over medium-high heat until it reaches 375 degrees F on a deep-fry thermometer. Dredge the pork chops in the flour, then dip in the batter. Fry until golden, 3 to 4 minutes per side. Drain on paper towels. Serve with the peach sauce and green beans.
- Photograph by Christopher Testani
CREOLE SPICE MIX
Added to dishes, it adds a Creole savory taste. First tried in black-eyed peas. Oh my goodness.
Provided by Shawn Englert
Time 10m
Yield 10
Number Of Ingredients 11
Steps:
- Mix brown sugar, cumin, garlic, onion powder, oregano, thyme, chili powder, paprika, pepper, celery seed, and cayenne together. Store in an airtight container.
Nutrition Facts : Calories 62.5 calories, Carbohydrate 14.6 g, Fat 0.8 g, Fiber 1.5 g, Protein 0.9 g, SaturatedFat 0.1 g, Sodium 15.3 mg, Sugar 11.1 g
BEIGNETS D'ABRICOTS - APRICOT FRITTERS
A sweet treat just lovely with your coffee or tea. Also good with peach halves. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Breakfast
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- For the batter: beat egg whites to stiff peaks.
- Beat egg yolks until light; add sugar and salt, beat well and add flour, beating again.
- Add fruit juice and butter and enough water to make about the consistency of pancake batter.
- Fold in egg whites.
- Peel apricots if using fresh, stone and cut in half.
- Sprinkle with lemon peel and sugar; marinate in Madeira for two hours.
- Drain well, dip into batter and drop from spoon into hot oil (365F) and fry until golden brown.
- Drain on paper towels and sprinkle with confectioner's sugar.
Nutrition Facts : Calories 201.9, Fat 3.9, SaturatedFat 1.8, Cholesterol 75.6, Sodium 233.5, Carbohydrate 29.9, Fiber 1.3, Sugar 12.5, Protein 4.8
CREOLE VEGETABLES
This recipe was handed down from my grandmother. It is a family favorite. A great way to use those garden vegetables. To save time, I cut corn from the cob while other vegetables are cooking.
Provided by GOSNYDER
Categories Side Dish Vegetables Tomatoes
Time 1h20m
Yield 6
Number Of Ingredients 12
Steps:
- In a large skillet over medium heat, cook bacon until evenly brown. Set aside, reserving 2 tablespoons bacon fat. Saute onion and green pepper in bacon fat until tender. Stir in tomatoes, green beans, salt, and pepper. Cover, and simmer for 15 minutes. Stir in corn, cover, and continue cooking until vegetables are tender, about 20 minutes.
- In a small bowl, mix together flour and water. Stir into vegetables, and cook until thickened, about 2 minutes. Remove from heat, and stir in evaporated milk. Crumble bacon over top. Serve immediately.
Nutrition Facts : Calories 201.5 calories, Carbohydrate 21.6 g, Cholesterol 25.9 mg, Fat 9.1 g, Fiber 3.6 g, Protein 10.6 g, SaturatedFat 3.8 g, Sodium 635.8 mg, Sugar 8.4 g
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