Recipezaar: Creole,Kid Pleaser recipes

Pork Steak Gumbo

Wed, 14 Mar 2001 11:52:04 -0500

This is a recipe my Mom always made when I was a kid. The yellow mustard makes the flavor what it is so don't omit it. Easy to make, few ingredients and mostly cooks itself without much help! -- posted by Zona Pinnow

Bourbon Chicken

Sat, 11 Aug 2001 08:13:25 -0400

" A favorite named after Bourbon Street in New Orleans, Louisiana and for the bourbon whiskey ingredient; although this dish, sold as Cajun-style cuisine in malls all over America, is reported to be nothing of the kind (not genuine Creole or Cajun fare)! Note: If you double the recipe, make sure that the chicken is still in a single layer. Laissez les bons temps rouler! " Found at -- posted by Mark O.

Easy Bananas Foster

Thu, 06 Sep 2001 17:56:42 -0400

Classic New Orleans dessert, made simple for the folks at home. The alcohol is optional. -- posted by rouxdog

Spicy Cajun Tamales

Sun, 18 Nov 2001 07:58:36 -0500

I got this from the famous New Orleans Radio Chef Frank Davis. I like the taste of a spicy ground beef in my tamale, as opposed to that stringy, chewy shredded beef! -- posted by Grandpa Harry

Crock Pot Jambalaya

Sat, 12 Jan 2002 17:39:33 -0500

While I haven't yet tried this crock pot dish, it sounds wonderful. If you try it before me, pls let me know how it is! -- posted by Lennie

My Breakfast Frittata

Wed, 23 Jan 2002 10:55:26 -0500

Breakfast Frittata. Eggs baked together with cheese and other ingredients to create a very pizza-like breakfast dish. VERY good and easy to modify with your own ingredients. I came up with this method by modifying a baked omelete recipe that just sounded bland. This is very tasty and is easy to make very large in a 12" non-stick skillet. This variant will feed 4 people easily. Serv -- posted by Patrick

SOUJOOKH (sue-juke)-Armenian spiced dried sausage

Mon, 04 Mar 2002 14:05:47 -0500

The end of october is the best time to make this sausage. It is savory and spicy and a real Armenian delicacy. -- posted by Mark Marcarian

Poppy Seed Dressing

Thu, 21 Mar 2002 14:38:30 -0500

A very tasty dressing for fresh fruit. -- posted by MizzNezz

Oven Barbecue Sauce for Chicken or Ribs

Thu, 28 Mar 2002 14:37:49 -0500

This is a thinner sauce than you may be used to, but it is excellent for meats or thicker pieces of chicken, because it doesn't dry out. -- posted by wildheart

Blackening Spice Mix

Sat, 30 Mar 2002 12:32:27 -0500

Make double or quadruple batches of this stuff. It lasts very nicely for future use, and makes a great food gift. -- posted by Mille®

Shepherd's Pie

Mon, 08 Apr 2002 13:53:34 -0400

One of those necessary meals I thought up when you must feed your family well when the paychecks almost due. You usually have all these ingredients on hand! My husband and kids thought the world of it and now my grandchildren do too! -- posted by Georgieanna

Lost Bread (French Toast)

Tue, 07 May 2002 10:47:47 -0400

When I was a little girl, my mama always made this for me for breakfast. I loved it and fixed it for my children who also loved it. It always smelled so good frying that I could hardly wait to get it on my plate. -- posted by Georgieanna

Hot and Happy Jambalaya

Wed, 08 May 2002 16:30:34 -0400

The jambalaya is good when freshly made, but actually is better several hours (or even a day) after it's cooked when all of the ingredients have "merged" into a wonderful and filling feast. -- posted by Mille®

Chicken Sausage Gumbo

Wed, 08 May 2002 16:50:53 -0400

This is a low-fat version of chicken gumbo. Add some red pepper and hot sausage if you prefer it hot. -- posted by ClassyMarySue

Lemon Egg Soup

Thu, 09 May 2002 15:52:33 -0400

-- posted by Mille®

Willie's New Orleans Red Beans & Rice

Mon, 13 May 2002 18:26:10 -0400

I got this from a young bachelor who used to make this one day and eat on it for several days. I just had to try it. DH & I loved it and it has become a staple at my house. You can lower the heat by using smoked sausage instead of andouille. -- posted by Mysterygirl

Creole Mustard Orange Chicken

Wed, 29 May 2002 21:13:44 -0400

This was an excellent meal. I was actually surprised how easy it was. I served it with steamed carrots, broccoli and sliced french bread. -- posted by Shannon in VA

Another Hot Crab Dip Recipe

Fri, 14 Jun 2002 18:55:33 -0400

-- posted by Mille®

Defrost Chops in the Morning....Want Spaghetti in the Evening...A Culinary Compromise

Sun, 30 Jun 2002 17:44:40 -0400

Picture this: I took out pork chops in the morning before leaving for work. At 7pm, Wonder Tummy decides it wants SPAGHETTI instead. Of course, its getting close to payday so the pantry is a little on the echoing side. (Is there anything in there, in there,in there?) Lucky for Wonder Tummy, it is inside the master of throw togethers. I grab the trusty cast-iron skillet aand start tossing stuff in. Viola! Is it pork chops? Is it spaghetti? I don't know, but it sure is good! -- posted by Malriah

Baked French Toast, New Orleans Style

Fri, 23 Aug 2002 18:03:17 -0400

Has a nice fruity sauce to go with. Prep time does not include putting in refrigerator overnight. -- posted by Sue L

Chicken Gumbo

Tue, 27 Aug 2002 19:09:40 -0400

I found this recipe on the back of a can of chicken gumbo soup can in the 60's. My 3 children love it ,and now make it for their kids. I serve it with mashed potatoes,& the gravy it makes is yummy on the potatoes. I'm sorry I don't remmber the prep time -- posted by Chef 920429

Annie's Pecan Pralines

Fri, 20 Sep 2002 23:40:02 -0400

I have been making these pralines for 20 years. They are creamy, not sticky, and do not have that gritty sugar texture. -- posted by Miss Annie

Smoky Sausage & Potato Supper

Mon, 30 Sep 2002 22:02:45 -0400

A Recipe My Sister In Law From KY Gave Me This Recipe.I am from Southern Indiana!Sounds like a KEEPER! -- posted by Rhonda O

Cissy Bars

Mon, 07 Oct 2002 22:00:23 -0400

These taste a lot like pralines with a lot less work. -- posted by Mysterygirl

Hattie's Creole Jambalaya

Sun, 27 Oct 2002 22:14:40 -0500

Why not serve Jambalaya for Sunday dinner this week? As with most Cajun or Creole spicy foods, serve with cold beer or a good wine and crusty bread. Recipe courtesy Justin Mason; Hattie's Restaurant -- posted by Denise!

Everything Jambalaya or "Jambalika"!

Sun, 27 Oct 2002 22:15:02 -0500

I watched Rachel Ray make this on "30 Minute Meals" the other day while home sick with a cold. This looks super easy to make and as close to the original as you can get in 30 minutes! This would be a perfect meal for Monday Night Football! -- posted by Denise!

Pizza Rolls

Tue, 29 Oct 2002 22:02:51 -0500

These are quick and yum. Very easy to make even kids can to it. You can add anything to these you like: pineapple, olives, tomato, chilli, etc. -- posted by Food_Lush

Pecan Pralines Southern Style

Tue, 12 Nov 2002 20:09:06 -0500

Southern decadence at it finest! These are enough to make a New Orleans native like me homesick. Cook time includes cooling time. Recipe from Foodtv.com (but its almost as good as MawMaw's recipe) -- posted by Malriah

Fudge

Sun, 08 Dec 2002 00:06:41 -0500

When my mother died, my brother was still living in the house. When he moved, he sold everything without telling me and all my mothers' recipes were in the stove drawer. I could have killed my brother because the one thing that meant the most to me in that drawer was her Heavenly Hash recipe. I've been searching since then for something close, cause I always got home from school just as she was finishing the fudge. I sure miss hers. So this is kind of close to it. I got it from a NOPSI cookbook they printed and sent out free at the early part of the introduction of the cookbook. The recipes used to be furnished in a little brochure they had in the buses and street cars. I still wish I had my mother's recipe. All our family liked it and she made a large amount around the holidays for when the family came over. -- posted by Georgieanna

CALAS (Deep fried rice balls)

Sat, 28 Dec 2002 20:08:19 -0500

This is posted in response to a request. The request wanted the Hershey kisses although the original recipe didn't call for them. This is a variation of a New Orleanean dish. -- posted by Mysterygirl

Emeril's Manly Man Stuffed Cornbread

Tue, 28 Jan 2003 20:07:38 -0500

In response to a request for cast-iron recipes. This recipe is the whole reason I bought my first cast-iron skillet. Now I am just waiting for the skillet to be seasoned well enough to make this! Cook time includes saute time for the corn. -- posted by Malriah

Quick New Orleans Beignets

Wed, 05 Feb 2003 20:02:26 -0500

These are so easy and quick--the most time is the thawing time for the dough. Its a close call to the real thing. -- posted by southern chef in louisiana

Southern-Style Oven Fried Chicken

Wed, 13 Apr 2005 15:28:16 -0400

Low fat, spicy Creole chicken. -- posted by littleturtle

Pecan Carrot Bread or Muffins

Sun, 17 Apr 2005 21:06:08 -0400

Makes 1 loaf of bread or 1 dozen muffins. Cook time is for muffins. Cook time for bread has been corrected from 1 1/2 hours to 1 hour. -- posted by littleturtle

Cheeseburger Po'boy

Fri, 18 Nov 2005 10:46:11 -0500

This is my favorite of all the Po'boys. There's a place in town called Glynns and they make the best. -- posted by southern chef in louisiana

Gumbo Jo

Wed, 22 Mar 2006 14:57:09 -0500

I made this up for a spicier sloppy joe. -- posted by RoseofSharon

Beignets for Ze' Lay- Zay! (Lazy)

Mon, 03 Jul 2006 23:26:49 -0400

Yes this is *totally* cheating, *but* totally yum! Another *great* recipe from my Cajun French friends! -- posted by mama's kitchen

Butter Noodles

Thu, 24 Aug 2006 21:58:06 -0400

A real kid pleaser. My son couldn't believe this wasn't already in recipezaar. -- posted by Donut Chef

Cheesy Casserole

Mon, 18 Sep 2006 21:51:57 -0400

Delicious! -- posted by Chef #345911

Shrimp Gumbo Casserole

Fri, 05 Jan 2007 15:21:20 -0500

This is a recipe that I based on one from Paula Deen - I think my version is even better! :) Makes 6 servings, of good, old fashioned, crew's rib-sticking hearty meal. -- posted by Julesong

Smothered Cabbage

Thu, 08 Mar 2007 22:33:00 -0500

This is a great twist on traditional fried or smothered cabbage - taken from the Tony's Seafood of Louisiana website (who are quoting a Mulate's recipe). How can we go wrong? YUMMO!! My DH brought me a tee back from Mulate's when he was down helping recovery efforts after Hurricane Katrina - needless to say we love the region and the food - and now I can say I "perk" up a bit when I see Mulate's anywhere. I can't wait to get down there myself just to sample my way around the region! How DO I get one of those traveling shows myself? ;)-- -- posted by Mommy Diva

Louisiana Stuffed Bell Peppers

Tue, 26 Jun 2007 22:29:58 -0400

This is an easy recipe using a Zatarain's rice mix and some Italian sausage. -- posted by KissKiss

Alhambra Bonbons

Mon, 02 Jul 2007 23:21:32 -0400

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. -- posted by Molly53

Orange Granit

Fri, 06 Jul 2007 21:15:00 -0400

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. -- posted by Molly53

Sabayon - Zabaglione

Mon, 09 Jul 2007 23:52:21 -0400

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 as a sauce over cake, fruit, ice cream or pastry. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Creole Shrimp Quiche

Thu, 19 Jul 2007 19:28:21 -0400

So easy to throw together for a brunch/lunch. I'm sure crab would be great in this, too. -- posted by KissKiss

Praline Ice Cream

Thu, 19 Jul 2007 20:49:14 -0400

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 time. -- posted by Molly53

Hot Crabmeat Sandwiches

Fri, 20 Jul 2007 15:08:10 -0400

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 this. As I created the recipe, I thought of all kinds of ways to jazz this up - sliced tomato under the swiss cheese, chopped scallions in the crabmeat salad... you can add or take out whatever you like to make it your own, but this is the way I like it. Tip: You could make this an appetizer by making a large batch and speading it on those little party rye breads. -- posted by KissKiss

New Orleans Jumbles

Sat, 21 Jul 2007 12:28:44 -0400

A lovely little morsel perfect with tea. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Beignets D'abricots - Apricot Fritters

Mon, 23 Jul 2007 13:26:45 -0400

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. -- posted by Molly53

Raised Calas - Creole Deep Fried Rice Cakes

Mon, 23 Jul 2007 21:48:23 -0400

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 them home for breakfast to be served with cane syrup or jam. Overnight rising time not included in preparation time. From the Creole chapter of the United States Regional Cookbook, culinary Arts Institute of Chicago, 1947. -- posted by Molly53

New Orleans Rice Batter Cakes

Mon, 23 Jul 2007 21:56:01 -0400

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. -- posted by Molly53

Beignets á La Fleur De Sureau - Elderflower Fritters

Mon, 23 Jul 2007 21:57:27 -0400

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. -- posted by Molly53

Leeks and Potatoes Au Gratin

Mon, 23 Jul 2007 23:40:37 -0400

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. -- posted by Molly53

Poulet Saute á La Creole - Chicken Sauteed Creole Style

Tue, 31 Jul 2007 23:14:33 -0400

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. -- posted by Molly53

Fried Grits Patties

Sun, 02 Sep 2007 15:15:43 -0400

Terrific breakfast. From The Evolution of Cajun and Creole Cuisine by John Folse. Even better with cooked Jimmy Dean hot sausage! -- posted by Vicki in CT

Calas

Fri, 26 Oct 2007 20:10:22 -0400

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 are to serve with honey or Steen's Cane Syrup instead of the powdered sugar** -- posted by Sherrybeth

Cheese Omelet Souffle

Wed, 13 Feb 2008 19:38:10 -0500

Hot and cheesy, this comfort food comes from the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Cajun Deviled Eggs

Tue, 27 Jan 2009 01:08:53 -0500

Easy Home Cooking Magazine -- posted by Charlotte J

Bananas Foster Oatmeal

Fri, 16 Oct 2009 14:16:14 -0400

I cook this the night before in a slow cooker so it's ready at breakfast time! -- posted by GingerlyJ

Creole Chicken Spaghetti

Fri, 16 Oct 2009 17:34:42 -0400

I grew up eating this dish at Church suppers and potlucks. it tastes great and is a bit different -- posted by GingerlyJ