Creolegarlicpeas Recipes

Steps:

• In a saucepan, with a lid, over medium heat, add the oil. When the oil is hot, add the onions, celery, and green peppers. Season with salt and pepper. Saute the vegetables for 2 to 3 minutes or until the vegetables start to wilt. Stir in the garlic, tomatoes, and herbs. Continue to saute for 1 minute. Season the vegetables with salt, pepper and cayenne. Stir in the Worcestershire sauce and stock. Bring the liquid to a boil and reduce to a simmer. Cook for 12 minutes, covered, stirring occasionally. Stir in the green onions and stir in the butter. Serve warm.

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.

Steps:

• Coarsely chop the tomatoes, green pepper and olives.
• Whisk together the remaining ingredients.
• Toss with vegetables.

Steps:

• Heat olive oil in a large pot over medium heat. Stir in celery, onion, green bell pepper, carrot, and garlic; cook and stir until the vegetables are tender, about 10 minutes.
• Stir tomatoes with their juice, water, chicken bouillon cubes, and bay leaves into the vegetable mixture.
• Stir in red pepper flakes, smoked paprika, saffron, oregano, basil, thyme, orange zest, clam juice, and white wine.
• Bring the sauce to a boil, reduce heat to low, and simmer until the flavors have blended, at least 1 hour. Season to taste with salt and black pepper.
• Allow the sauce to cool completely.
• To store, pour into pint glass canning jars, cover with lids and rings, and place into freezer. Sauce can be frozen up to 3 months before using.

Steps:

• Coat chops with flour; brown in oil.
• Remove and keep warm.
• In drippings, saute onion, green pepper, celery, and garlic.
• Stir in tomatoes, and spices.
• Return chops to pan.
• Bring to a boil.
• Reduce heat and simmer for 15 minutes.

Steps:

• Soak the peas overnight in cold water. Drain.
• Heat the oil in a heavy pot. Add onion, pepper, and celery, sweat over low heat until softened.
• Stir in garlic, continue stirring until garlic releases it's aroma.
• Add all remaining ingredients except liquid smoke to the pot, along with enough additional water to cover the peas by one inch. Cook until peas are completely tender, about 1 1/2 to 2 hours, adding more water as necessary. When they're tender, add the Liquid Smoke, cook for 5 more minutes, and serve over rice.

Steps:

• 1. Sauté onions, celery and bell pepper in butter over medium heat on top of stove.
• 2. Put okra, corn and Ro*Tel tomatoes into slow cooker. Sprinkle black pepper over all and add in sautéed vegetables.
• 3. Cook on Low for 4 to 6 hours.

Steps:

• Mix granulated sugar and vinegar in quart jar; add pecans and shake to thoroughly coat nuts.
• Place in shallow baking pan and toast at 250F stirring frequently, until lightly browned.
• Add butter or margarine and seasoned salt to taste, about 1/2 tsp, and toss to coat nuts.
• Continue baking until toasted.
• Cool and store in tight container. Refrigeration keeps them crisp.

Steps:

• Combine all ingredients; store in an airtight container.
• Use with seafood, chicken, beef, or vegetables.

Steps:

• 1. Mix together the celery salt, paprika, salt, pepper, garlic powder, onion powder, cayenne, and allspice in a bowl. Transfer the spices to a clean container with a tight-fitting lid, cover, and store.

Steps:

• Mix together the warm water, yeast, 2 teaspoons of sugar, and 2 TABLESPOONS of flour in a small bowl and set aside for 10 minutes. (Unusual to put flour into proofing.).
• Warm milk, oil, 2 tablespoons of sugar, and salt in the microwave for about 20 seconds-stir together and set aside. Don't let the mixture boil, you just want to heat it up a bit.
• Sift 5 cups of flour into a large bowl.
• Once the milk mixture has cooled enough that you can comfortably stick a finger in it, mix it into the yeast.
• Add all wet ingredients to the flour.
• Mix with a wooden spoon until a dough forms. If sticky, add flour until you have a dough that you can knead.
• Dust your counter with flour and knead the dough until smooth, about 5-8 minutes. If the dough becomes sticky as you knead just sprinkle with flour as required. You may have to add up to a cup of flour at this stage depending on the humidity of your kitchen.
• Put in greased bowl, cover with a damp cloth and let rise until double in size.
• Punch down and knead for two or three minutes.
• Make into two large or six small round balls.
• Place on a greased pan-let rise again, bake at 400 F/205 C for 30-35 minutes until the tops brown and the bottom of a loaf, when tapped, sounds hollow.

Steps:

• Wash peas and soak overnight in cold water.
• Drain peas.
• Place all ingredients in large pot, add 2 quarts water.
• Cook at least 2 hours or until peas are tender.
• Additional water may be needed.