45428 creole corn choux Recipes

country creole corn bread, corn bread is a staple of country, cajun , and creole cuisine., it really tastes wonderful ., this is different, cooked rice, yellow cornmeal, chopped onion, seeded chopped jalapeno peppers, salt, baking soda, eggs, milk, vegetable oil, cream-style corn, shredded cheddar cheese, cornmeal, in a large bowl, combine rice, cornmeal, onion, peppers, salt and baking soda., in another bowl, beat eggs , milk and oil., add corn; mix well ., stir into rice mixture until blended ., fold in cheese ., sprinkle a well-greased 10-in. ovenproof skillet with cornmeal., pour batter into skillet ., bake at 350o for 45-50 minutes or until bread tests done.

bacon, onion, diced, red bell pepper, diced, green bell pepper, diced, celery ribs, diced, garlic, minced, black pepper, cayenne pepper, bay leaf, crushed, thyme, kosher salt, tasso, chopped (or smoked sausage or ham if you can tsp get tasso), carrots, diced, red potatoes, chopped, corn kernel, frozen, thawed, creamed corn, chicken stock or 1 (14 1/2 oz) can chicken broth, heavy cream, green onions, chopped

cooked rice, yellow cornmeal, chopped onion, seeded chopped jalapeno pepper, salt, baking soda, eggs, milk, canola oil, cream-style corn, shredded cheddar cheese, cornmeal

bacon strips, diced, onion, thinly sliced, chopped green pepper and sweet red pepper, chopped seeded tomatoes, bay leaves, fresh or frozen corn, thawed, pepper

creole mustard (or any grainy mustard), vinegar (or cider in a pinch), vegetable oil

creole mustard, minced onions or 1/2 cup grated onion, minced garlic, hot sauce

corn, creamed corn, corn muffin mix, corn oil, eggs, sour cream

corned beef (corned silverside), peppercorns, bay leaves, brown sugar, onion, chopped

sweet creamy butter, creole mix (onions , garlic, bell pepper and parsley), ears of corn , cut off the cob, good andouille sausage, diced, creole tomatoes, seeded and diced, salt

canned creamed corn, canned corn , whole kernel, margarine, melted, sour cream, jiffy cornbread mix, tony chachere s creole seasoning, green pepper, chopped, onion, chopped

bacon drippings, flour, corn, drained, tomato, drained, onion, chopped, stalk celery, finely chopped, cheese, grated, salt and pepper, to taste

butter, onion chopped, green bell pepper chopped, red bell pepper chopped, jalapeno peppers sliced and diced, red pepper, black pepper, corn drained

corn and crab meat bisque, prepared by : tony chachere, butter, lump crab meat, all-purpose flour, shredded swiss cheese, onion, finely chopped, chopped parsley, cream style corn, chopped green onion, cream of potato, dry sherry or a good white wine, soup tony s creole seasoning, half and half, mace, minced garlic

creole mustard (i use mcilhenny s coarse ground), worcestershire sauce, fresh garlic, chopped, canola oil, white vinegar, dried thyme, prepared creamy horseradish

corned beef brisket, onion, quartered, russet potatoes, peeled and quartered, outer leaves from a savoy cabbage, egg, beaten, salt, chopped fresh parsley, divided, mustard , for serving, an easy alternative to cooking your own corned beef is to buy sliced, precooked corned beef instead. if using this substitution, simply omit the onion, cover the potatoes with salted water in a large pot and bring to a boil. add about 1 1/4 lb sliced, precooked corned beef and simmer until potatoes are tender; the resulting broth is flavorful enough to pour over the cabbage rolls for baking. follow the recipe as directed to finish the potato filling, roughly chop the sliced corned beef and you re ready to assemble the rolls.

corn and chile bread, ears corn, olive oil plus 2 tbsp, salt, freshly ground black pepper, egg whites, buttermilk, unbleached white flour, baking powder, granulated sugar, salt, yellow cornmeal, poblano pepper seeded and minced, minced pickled jalapenos, chopped cilantro, scallions finely chopped