Creoletacos Recipes

Steps:

• In a skillet over medium heat, brown the ground meat.
• Sprinkle in the seasonings, use 6 oz.
• water to dissolve the bouillon cubes in the microwave, add the cumin slowly and taste.
• Meat should be slightly wet; keep it warm over very low heat.
• Preheat taco shells in oven at 200 degrees F for about two minutes.
• Fill each shell half full of meat, dribble about 1 to 2 tsp.
• salsa over the meat, sprinkle lightly with the grated bell pepper, add the lettuce and cheese, and top with the tomato.
• Get out the napkins cause it’s gonna get messy, and enjoy!

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:

• Mix together oregano, salt, white pepper, black pepper, cayenne pepper, thyme, and basil in a small bowl; set aside.
• Melt butter in a large Dutch oven over medium heat; stir in tomato, onion, celery, green bell pepper, and garlic. Cook and stir until the onion is translucent, about 5 minutes.
• Stir in chicken stock, tomato sauce, sugar, hot pepper sauce, and bay leaves. Reduce heat to low and bring sauce to a simmer. Stir in seasoning mix and simmer until the flavors have blended, about 20 minutes.
• Gently stir in rock shrimp, bay scallops, and haddock; bring sauce back to a simmer and cook until the shellfish and fish are opaque, about 20 more minutes. Remove bay leaves to serve.

Steps:

• Preheat oven to 325 degrees.
• Mix sugar, cocoa, flour and baking soda until well blended.
• Add 2 eggs, milk, oil and vanilla, mix well.
• Slowly add the boiling water while mixing with mixer at low speed.
• Mixture will be very thin.
• Pour into a greased and floured 9 x 13 inch pan.
• Bake for 30 to 35 minutes.
• While cake is baking mix ingredients for frosting.
• As soon as cake is done, remove from oven and spread frosting evenly over cake.
• Place under broiler for 1 to 2 minutes or until mixture begins to brown.
• Let cool before cutting.

Steps:

• Saute onion, bell pepper and sausage in oil in a large skillet.
• Add remaining ingredients.
• Bring to a boil, stirring well.
• Cover and simmer until liquid is absorbed, and rice is tneder, about 10-12 minutes. (The amount of water needs to be adjusted to suit the brand of rice you are using.).
• Remove from heat, and let rest 5 minutes before serving.

Steps:

• 1. To prepare salad, alternate tomato and onion slices on a platter. Sprinkle with salt. Top with mint and chives.
• To prepare vinaigrette, combine oil, vinegar, mustard, and garlic in a jar. Cover tightly, shake vigorously.
• Drizzle vinaigrette over sald and serve at room temperature.

Steps:

• Heat the butter and oil in a medium saucepan.
• Add the chopped onion, garlic, chopped celery and bell pepper; sauté until tender.
• Stir in all remaining ingredients.
• Simmer over low heat for about 10 minutes.
• Taste and adjust seasoning.
• Serve with fried green tomatoes or eggplant, or use with shrimp or other seafood.

Steps:

• In a large heavy-bottomed saucepot over medium heat with a kitchen thermometer attached to the rim, warm the milk and buttermilk to 85°F. Add one-quarter of the rennet tablet and transfer the mixture to a plastic container or bowl. Cover with plastic wrap and then poke a few holes in the plastic to allow the steam to escape. Let stand at room temperature in a cool spot in your house for 48 hours.
• Use a slotted spoon to transfer the solids to a double layer of cheesecloth set over a bowl and discard the liquid. Wrap the solids in the cheesecloth and hang it over the bowl (to catch the whey) in the refrigerator for 24 hours.
• Discard the whey. Pack the cheese into an airtight plastic container and store in the refrigerator for up to 1 week.