10 minute creole Recipes

sugar 1/2 cup of white sugar 1/2 stick of butter (melted ) 1 tsp of ground cinnamon 1/2 tsp of ground nutmeg 1 tblsp of vanilla 4 - 5 eggs (slightly beaten) 3 cups of milk 14 (1 thick) slices of day of french bread 1 cup of crumbled pecan pieces (optional), whiskey sauce, sugar 1 tsp of cornstarch 1 tblsp of cold water 1/4 stick of butter, heavy cream or milk, jack daniels , bourbon, southern comfort or just rum., combine all ingredients and simmer for 10 minutes, serve on top of each piece of pudding.

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.

make ahead creole-stuffed potatoes, chopped onion, chopped green pepper, butter or margarine, chopped tomatoes, potatoes, baked, milk, salt and pepper to taste, butter or margarine, paprika to taste, saute onions and green pepper in 2 tsp. butter or margarine in skillet. add tomatoes; simmer for 2 minutes. cut potatoes in half lengthwise; scoop out pulp; reserve shells. mash pulp with milk, salt and pepper. fold in tomato mixture; spoon into shells on baking sheet. dot with butter; sprinkle with paprika. chill, covered, for several hours if desired., make ahead to this point., bake in preheated 400* f. oven for 20 minutes.

chopped yellow onion, salt, chopped celery, sugar, minced garlic, worcestershire sauce, shortening, chili powder, stewed tomatoes, cornstarch, tomato sauce, cold water, chopped bell pepper, frozen shelled shrimp, thawed or 12 oz fresh shrimp, prepared white minute rice, to serve over

olive oil, garlic, peeled and chopped, blue crabs (gumbo crabs), shrimp shells (fresh, not frozen, plus heads ), jalapeno, minced and seeded, stalks celery, coarsely chopped (no leaves), carrots, peeled and coarsely chopped, leeks, split, cleaned and coarsely chopped, red bell peppers, seeded and chopped, onions, peeled and coarsely chopped, tomatoes, fish stock (or 1 quart water plus 1 quart white wine), fresh thyme sprigs, basil leaves, stemmed and chopped, saffron, olive oil, garlic, minced, mussels , scrubbed and de-bearded, seafood sausage (commander s ), fish fillets, cut into pieces (trout or sheepshead preferred), dry white wine (pinot grigio, sauvignon blanc or chardonnay are all good), oysters, shucked, leeks, split, cleaned and julienned, tomatoes, peeled and chopped, carrot, peeled and chopped, red pepper, seeded and julienned, baby new potatoes, quartered and blanched for five minutes, jumbo shrimp, peeled with tails left on, crabmeat, salt and pepper, to taste, fresh parsley, minced (for garnish )

cooking oil, louisiana soft-shell crabs (or 6 if using small crabs), all-purpose flour, egg, hot sauce, creole mustard, premium beer, butter, worcestershire sauce, lemon, juiced, chopped parsley leaves, gills from the crabs (cut in half if using large crabs)., peanut oil, shucked oysters (preferably fresh louisiana oysters), all-purpose flour, divided, egg, premium beer, hot sauce, creole mustard, seafood seasoning, bacon, halved, bamboo skewers , soaked in water for 30 minutes, peeled and minced shallots, champagne vinegar, freshly ground black pepper, dozen fresh shucked louisiana oysters in the shells, parmesan, grated, extra-virgin olive oil, hot charcoals in a pit/grill, bamboo skewers , soaked in water for 30 minutes, gulf shrimp, peeled, tail left on, green bell pepper, seeded and cubed, red bell pepper, seeded and cubed, red onion, cubed, butter, hot sauce, honey, hot charcoals in a pit/grill, a viewer , who may not be a professional cook, provided this recipe. the food network kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

pork tenderloins, trimmed, apple cider, sugar, salt, pork magic seasoning, creole mustard, feet long) aluminum foil, bamboo skewers , soaked in water for 30 minutes, onions, sliced into 1-inch rounds, red cabbage, shredded, green cabbage, shredded, vidalia onion dressing, carrot, shredded, butter, haco swiss fond lis (brown gravy), water, french bread pistolettes, halved, a viewer , who may not be a professional cook, provided this recipe. the food network kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

chicken breast halves, skinned , boned, and cut into 1-inch strips, tomatoes, cut up, low-sodium chili sauce, green peppers, chopped (1 large), celery, chopped, onion, chopped, garlic, minced, fresh basil or 1 tsp dried basil, fresh parsley or 1 tsp dried parsley, red pepper, crushed, salt