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Results 91 - 100 of 125 for creole vegetables
91. SHRIMP CREOLE
In 4 quart saucepan, heat ... stirring frequently, until vegetables are tender. Stir in reserved ... remaining 2 tablespoons parsley. Makes 4 servings.
Brown the pork well on ... the pork and vegetables, cover the baking dish ... servings. When liquid cooks down, add a little hot water, as needed.
93. CREOLE CHICKEN
Saute pepper, parsley, onion, and garlic in vegetable oil. Add tomatoes, chili powder, cayenne pepper and cumin. Stir and bring to a boil. ...
94. SHRIMP CREOLE
In a large heavy Dutch oven or saucepan, combine flour and oil over medium to high heat. Stir constantly until dark brown. Stir in onions, ...
Brown meat. Stir in flour, salt, pepper and tomato juice. Add green pepper, onion and celery. Bring to a boil. Pour into a 1 1/2 quart ...
Pour rice into 3 cups rapidly boiling water in saucepan; cook until soft. Chill and mash. Dissolve yeast in 1/2 cup warm water. Combine ...
Saute onion, celery, pepper and garlic. Stir in soup, water, Worcestershire sauce, chili powder, salt and sugar. Stir in franks, cover and ...
In a 5-quart heavy aluminum ... and saute the vegetables until they begin to wilt ... scoops of the Creole generously over the top. Serve ... tossed with remoulade dressing.
99. CREOLE
Prepare roux by heating oil in large skillet and blending in flour over medium heat. Stir constantly until brown, being careful not to ...
100. CHICKEN CREOLE
Saute the onion, pepper, celery, ... half the cooked vegetables to the skillet along with ... leaf. Serve with rice and steamed okra. Serves 6.
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