SHRIMP WITH CREOLE SAUCE
Dip into this zippy Creole-style sauce and you'll never crave seafood sauce again. Chunky but not too spicy, the tantalizing tomato blend complements cold shrimp or cooked seafood.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- In a large nonstick skillet, saute the onion, green pepper and celery in oil for 3-4 minutes. Add garlic; cook 1 minute longer. Drain tomatoes, reserving juice; add juice to skillet. Mash tomatoes and add to skillet. Stir in the parsley, water, tomato paste, lime juice and seasonings. , Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until thickened. Serve warm with shrimp.
Nutrition Facts : Calories 56 calories, Fat 1g fat (0 saturated fat), Cholesterol 32mg cholesterol, Sodium 292mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 1g fiber), Protein 5g protein. Diabetic Exchanges
CREOLE CHOCOLATE CAKE
Make and share this Creole Chocolate Cake recipe from Food.com.
Provided by Bliss
Categories Dessert
Time 1h
Yield 16 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 350°F Sift flour with soda into large bowl. Grease well and flour two 8x8x2" square cake pans. In small saucepan, combine butter, oil and chocolate; stir over low heat to melt the chocolate. Add 1 cup water. Cool 15 minute.
- To flour mixture, add 2 cups sugar, the eggs, sour milk and 1 teaspoons vanilla; mix with wooden spoon. Stir in cooled chocolate just to combine. Quickly turn into prepared pans; bake 30-35 minute til surface springs back when pressed with finger.
- Cool in pans 5 minute Carefully loosen sides with spatula. Turn out on racks; cool.
- Make filling: In small saucepan, combine milk, sugar and 1/4 cup water. Cook over medium heat, stirring to dissolve sugar. Add raisins and dates. Stir with wooden spoon. Cook, stirring, until mixture is thickened, about 5 minute Add vanilla and nuts. Cool completely in small bowl; beat cream with rotary beater just until stiff. On plate, place layer, top side down; spread with filling, then whipped cream. Top with second layer.
- Make frosting: Melt chocolate pieces in top of double boiler over hot water. Remove top of double boiler from hot water. Stir in sour cream and salt. With wooden spoon, beat until smooth. Cool 5 min., until frosting is of spreading consistency.
- With spatula, frost top of cake, swirling decoratively; use rest of frosting to cover the sides. Refrigerate one hour before serving. To serve: with sharp, thin knife, mark top of cake into four quarters; then cut each quarter into four slices. Makes 16 servings.
Nutrition Facts : Calories 492.9, Fat 26.4, SaturatedFat 11.5, Cholesterol 56.2, Sodium 172.5, Carbohydrate 62.4, Fiber 2.7, Sugar 45, Protein 5.5
CREOLE CAKE
This is one of those recipes that has been around for a long, long time. I remember one of my Aunt's making this recipe when I was a little girl. It brings back memories. The cake gets moister and more delicious after sitting for 24 hours.
Provided by PaulaG
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 325 degrees.
- Mix sugar, cocoa, flour and baking soda until well blended.
- Add 2 eggs, milk, oil and vanilla, mix well.
- Slowly add the boiling water while mixing with mixer at low speed.
- Mixture will be very thin.
- Pour into a greased and floured 9 x 13 inch pan.
- Bake for 30 to 35 minutes.
- While cake is baking mix ingredients for frosting.
- As soon as cake is done, remove from oven and spread frosting evenly over cake.
- Place under broiler for 1 to 2 minutes or until mixture begins to brown.
- Let cool before cutting.
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