CREOLE-STYLE SKILLET DINNER
Dinner ready in just 20 minutes! Hearty turkey and vegetable skillet - perfect for a Creole-style meal.
Provided by Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Heat 10-inch nonstick skillet over medium-high heat. Add onion and bell pepper; cover and cook, stirring once, until vegetables are crisp-tender.
- Stir in kielbasa, tomatoes and water. Heat to boiling. Stir in rice; return to boiling. Reduce heat to low; cook about 5 minutes or until rice is tender. Fluff with fork before serving. If desired, serve with red pepper sauce.
Nutrition Facts : ServingSize 1 Serving, TransFat 0 g
PULLED BEEF: PABELLON CRIOLLO
Provided by Tyler Florence
Categories main-dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 21
Steps:
- In a large casserole (that has a tight fitting lid) heat 3 tablespoons oil over medium-high heat. Add the carrots, celery, and 1 onion and fry for a few minutes until softened; remove the vegetables to a plate. Season the meat with salt and pepper; add 2 tablespoons more oil to the pan, if needed, and brown the meat on both sides, about 5 minutes. Return the softened vegetables to the pan along with the bay leaf. Add enough water to just about cover the meat and bring to a boil. Lower heat, cover, and simmer gently until meat is very tender, 1 1/2 to 2 hours. Remove meat from the pot and set aside; strain the liquid and reserve.
- Add another 2 tablespoons oil to the pan and put in the peppers, garlic, tomatoes, and the remaining onion; fry on medium-low heat until everything is soft and broken down, about 15 minutes. Shred the meat and add to the pan to heat through. Add some of the reserved braising liquid if the mixture becomes too dry. Serve with Black Beans and cooked white rice, garnish with cilantro leaves.
- In a 6-quart pressure cooker over medium-high heat, pour in 3 tablespoons oil. Add the ham hock and onions and cook until the onions are wilted and the ham hock is lightly browned, about 5 minutes. Throw in the garlic and bay leaf and cook for 1 minute more. Add the beans and give a good stir. Pour in the water; add the remaining tablespoon of oil, 1 tablespoon of salt, and a couple of grindings of pepper. Following the manufacturer's instructions, cover, lock the lid, and bring to high pressure. Lower heat to maintain pressure and start timing. Cook at high pressure for 25 minutes. Remove from heat and let rest for 5 minutes. Release the steam, again following the manufacturer's directions. If the beans are underdone, simmer them with the lid off until tender. Remove bay leaf and discard. Pick meat from ham hock and add to beans; discard the bone. Taste and adjust seasoning.
CREOLE BOILED RICE
A nice simple rice recipe, that will compliment your Creole/Cajun main dish without outstaging it. The goal here is not to absorb all of the liquid into the rice. The goal is to make the rice tender, then drain the rice (like pasta).
Provided by TheGrumpyChef
Categories Rice
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Bring the water to a boil with the bay leaves. Add the salt.
- Add the rice, stir to make sure the rice doesn't stick. Do not stir again. If the rice is agitated too much, it gets sticky. Give it a good stir when it comes back to a boil, and partially cover.
- Cook for about 11 minutes, test it. It should have a bite, but crunch is bad. When it's tender, drain it, remove the bay leaves, and if desired, place it into a 400 degree oven with the butter patted on top for about 15 minutes; this helps dry the rice out.
PUCHERO (SPANISH BOILED DINNER)
This is Elena Zelayeta's mother's recipe. I have left out one ingredient, canned Spanish sausages, because I can't identify it. If you know what they are, by all means use them. This recipe uses dried garbanzos. If you want to use canned instead, I won't tell anybody! Times do not include soaking time for the beans.
Provided by Chocolatl
Categories One Dish Meal
Time 1h15m
Yield 10-12 serving(s)
Number Of Ingredients 15
Steps:
- Cover chicken with cold water. Add salt and pepper, bring to a boil, and cook 10 minutes.
- Reduce heat and continue to simmer for 30 minutes.
- Combine beef, ground pork, eggs, bread crumbs and flour. Season with salt and pepper. Shape into a large ball.
- Skim foam from pot.
- Add garbanzos, salt pork and lamb. Place the big meatball on top.
- Cook for 30 minutes.
- Add potatoes, carrots and cabbage. Cook for 30 minutes more, or until garbanzos are soft.
Nutrition Facts : Calories 1107.8, Fat 67.8, SaturatedFat 24.4, Cholesterol 251.3, Sodium 620.3, Carbohydrate 61.2, Fiber 13.4, Sugar 11, Protein 62.6
CREOLE BEEF
Make and share this Creole Beef recipe from Food.com.
Provided by loof751
Categories Meat
Time 1h40m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Cut beef into 1-inch cubes. Saute in oil until well browned.
- Add celery and green pepper and cook over medium heat for 20 minutes.
- Add parsley, oregano, garlic powder, basil and chili powder. Cook 15 minutes over low heat, stirring often.
- Add tomatoes and water. Cover and simmer 1 hour or until meat is tender. Remove cover during the last 10 minutes or so to allow the sauce to thicken.
- Serve over hot cooked rice.
CREOLE BEEF CASSEROLE
My husband and I were each cooking something different one night and combined them for this dish. It's great! -Nicki Austin, Lawrenceville, Illinois
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. In a large bowl, combine soup, sour cream, onion and pepper. Stir in potatoes and cheese; transfer to a greased 3-qt. baking dish., In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in ketchup, brown sugar and seasonings; spread over potatoes. Combine cornflakes and butter; sprinkle over top. Bake, uncovered, 40-45 minutes or until bubbly.
Nutrition Facts : Calories 654 calories, Fat 36g fat (21g saturated fat), Cholesterol 133mg cholesterol, Sodium 1763mg sodium, Carbohydrate 51g carbohydrate (19g sugars, Fiber 2g fiber), Protein 28g protein.
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