creole and kid pleaser

61

Recipes

Creole Chicken Spaghetti

Posted by GingerlyJ  

I grew up eating this dish at Church suppers and potlucks. it tastes great and is a bit different MORE»

Recipe #395052

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Bananas Foster Oatmeal

Posted by GingerlyJ  

I cook this the night before in a slow cooker so it's ready at breakfast time! MORE»

Recipe #394992

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Cajun Deviled Eggs

(2 reviews) Posted by Charlotte J  

Easy Home Cooking Magazine MORE»

Recipe #352218

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Cheese Omelet Souffle

Posted by Molly53  

Hot and cheesy, this comfort food comes from the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. MORE»

Recipe #286612

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Calas

(1 reviews) Posted by Sherrybeth  

This is another old recipe from Chuck Taggart and it has been said that women in New Orleans used to sell these on the streets to workers early every morning as they hurried off to their jobs. They are sort of like a beignet. **Other variations... MORE»

Recipe #261667

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Fried Grits Patties

(2 reviews) Posted by Vicki in CT  

Terrific breakfast. From The Evolution of Cajun and Creole Cuisine by John Folse. Even better with cooked Jimmy Dean hot sausage! MORE»

Recipe #250210

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Poulet Saute á La Creole - Chicken Sauteed Creole Style

Posted by Molly53  

Very tender and lushly layered with flavor, this chicken dish comes from the fine cooks of the deep South. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. MORE»

Recipe #243576

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Leeks and Potatoes Au Gratin

(1 reviews) Posted by Molly53  

Comfort food from the Deep South. This recipe derives from the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. MORE»

Recipe #242097

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Beignets á La Fleur De Sureau - Elderflower Fritters

Posted by Molly53  

Delicate flowers turned into a delicious treat lovely with your tea or coffee. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. MORE»

Recipe #241963

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New Orleans Rice Batter Cakes

(1 reviews) Posted by Molly53  

A perfect way to use up that little dab of leftover rice. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Smaller portions might make a good appetizer. MORE»

Recipe #241957

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Raised Calas - Creole Deep Fried Rice Cakes

Posted by Molly53  

In times gone by, people of color sold these delicious cakes in the Vieux Carre of old New Orleans. A Sunday morning church service was followed by a trip there to hear them singing "Belle Cala, Tout Chaud!" and to carry supplies of... MORE»

Recipe #241929

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Beignets D'abricots - Apricot Fritters

Posted by Molly53  

A sweet treat just lovely with your coffee or tea. Also good with peach halves. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. MORE»

Recipe #241878

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New Orleans Jumbles

Posted by Molly53  

A lovely little morsel perfect with tea. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. MORE»

Recipe #241697

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Hot Crabmeat Sandwiches

(1 reviews) Posted by KissKiss  

This recipe serves two people and makes a special lunch for the working couple who only gets to eat lunch together on the weekend. Of course, if you have kids you could easily double the recipe. If they like tuna melts, they'll probably like... MORE»

Recipe #241612

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Praline Ice Cream

(1 reviews) Posted by Molly53  

This recipe is flexible enough to vary using either broken peppermint sticks or peanut brittle. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Freezing time not included in preparation... MORE»

Recipe #241340

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Creole Shrimp Quiche

(2 reviews) Posted by KissKiss  

So easy to throw together for a brunch/lunch. I'm sure crab would be great in this, too. MORE»

Recipe #241312

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Sabayon - Zabaglione

Posted by Molly53  

One of Italy's great gifts to the rest of the world, zabaglione (sabayon in French) is an ethereal dessert made by whisking together egg yolks, wine (traditionally Marsala) and sugar. The warm froth can be served either as a dessert by itself or... MORE»

Recipe #239585

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Orange Granit

Posted by Molly53  

An icy refresher. Freezing time not included in preparation time. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. MORE»

Recipe #238959

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Alhambra Bonbons

Posted by Molly53  

This treat has roots in the Middle East. If desired, use all raisins instead of mixed fruits or peanuts for the walnuts. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. MORE»

Recipe #238356

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Louisiana Stuffed Bell Peppers

(2 reviews) Posted by KissKiss  

This is an easy recipe using a Zatarain's rice mix and some Italian sausage. MORE»

Recipe #237358

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