Creole Egg Salad Recipe Recipe For Banana

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CREOLE EGGS



Creole Eggs image

Make and share this Creole Eggs recipe from Food.com.

Provided by loof751

Categories     Breakfast

Time 50m

Yield 6 serving(s)

Number Of Ingredients 10

1 onion, chopped
3 green peppers, chopped
2 garlic cloves, pressed
8 tablespoons butter
1 (15 ounce) can Italian-style diced tomatoes (or garlic seasoned)
1/2 cup flour
2 cups milk
10 hard-boiled eggs, sliced
1 1/2 cups cracker crumbs
salt and pepper

Steps:

  • In a large skillet, brown onions, peppers, and garlic in 2 tablespoons of butter. Add tomatoes and simmer 5 minutes.
  • In a medium saucepan melt remaining 6 tablespoons of butter. Add flour and stir until lightly browned. Add milk slowly, stirring constantly until thick. Season with salt and pepper.
  • Blend white sauce with tomato mixture.
  • In a greased 2 quart casserole dish, alternate layers of sliced eggs, tomato mixture, and cracker crumbs. You should have 3 layers, ending with the crumbs.
  • Bake at 350 degrees for 30 minutes.

Nutrition Facts : Calories 497.8, Fat 28, SaturatedFat 14.4, Cholesterol 362.9, Sodium 292.9, Carbohydrate 43.6, Fiber 3.1, Sugar 5, Protein 18.4

CREOLE CAESAR SALAD



Creole Caesar Salad image

Provided by Food Network

Categories     main-dish

Yield Serves 6

Number Of Ingredients 30

2 cups of 3/4-inch cubed dried French or Italian white bread, crusts removed
1 1/2 tablespoons extra virgin olive oil
1/2 teaspoon Angel Dust Cajun Seasoning (see below)
Creole Anchovy Dressing
1 anchovy fillet
1 teaspoon minced garlic
1 large egg
2/3 cup vegetable oil
1/2 cup extra virgin olive oil
2 tablespoons Parmesan cheese
2 teaspoons Creole mustard
2 teaspoons freshly squeezed lemon juice
2 teaspoons freshly squeezed lime juice
1 teaspoon water
1/8 teaspoon Angel Dust Cajun Seasoning (see below)
1/8 teaspoon freshly ground black pepper
1/8 teaspoon salt
1 pound romaine lettuce, washed and cut into bite-sized pieces
Grated Parmesan cheese
3 tablespoons Hungarian paprika
1 1/2 tablespoons Spanish paprika
5 teaspoons salt
1 1/4 teaspoons dried thyme leaves
1 1/4 teaspoons dried oregano
1 teaspoon ground white pepper
1/2 teaspoon dried basil
1/2 teaspoon cayenne pepper
1/4 teaspoon freshly ground black pepper
1/8 teaspoon garlic powder
1/8 teaspoon onion powder

Steps:

  • To prepare croutons, heat the oil in a large nonstick saute pan over medium-high heat for 1 minute. Add the bread cubes, stirring and tossing in the pan to evenly coat the bread with the oil. Sprinkle in the Cajun seasoning while stirring continuously. Toast for 5 minutes, until golden brown. Reserve for garnishing the salad.
  • To make the dressing, place the anchovy and garlic into a food processor, cover, and pulse on and off several times. Add the egg, and, with the motor running, slowly add the vegetable and olive oils. Add the cheese, mustard, lemon and lime juices, water, Cajun seasoning, pepper, and salt; process briefly until ingredients are incorporated. Refrigerate until ready to use.
  • In a large bowl, toss romaine with the dressing, allowing approximately 3 tablespoons of the dressing per serving. Serve on chilled salad plates; top with croutons and additional Parmesan cheese. Serve immediately.
  • Combine all ingredients in a small bowl until thoroughly mixed. Store in an airtight container. The spice mix keeps its best flavor for about two months.

CAJUN EGG SALAD



Cajun Egg Salad image

From the Fox13now.com website credited to Jennifer Burns of Dan's Market. I made a half batch of this egg salad for lunch today. Actually, I used 4 eggs (what I had on hand) and halved the other ingredients. I used pickle relish for the dill pickle. Be careful with your cajun seasoning. I read somewhere that paprika should be the highest proportion in a good Cajun seasoning. Other types can be heavy on the salt (like the one I used) so my salad was a little salty when tasted on its own, but fine once I put it into a sandwich. I did not use salt and pepper to taste. I served on toasted English muffins with tomatoes, but skipped the lettuce. Prep was very fast for me because I used an egg cooker. The recipe does not reflect time to hard boil the eggs.

Provided by Dr. Jenny

Categories     Lunch/Snacks

Time 10m

Yield 4 serving(s)

Number Of Ingredients 12

10 eggs, hard boiled, peeled
2 tablespoons onions, diced
1 tablespoon yellow mustard
1 tablespoon dill pickle, diced
2 celery ribs, diced
1 teaspoon cajun seasoning
1 teaspoon Worcestershire sauce
3 tablespoons mayonnaise
8 slices bread, any kind, lightly toasted
4 lettuce leaves
4 tomatoes, slices
salt and pepper, to taste

Steps:

  • In a large bowl, combine the first 8 ingredients with salt and pepper. Mash the eggs and combine well. Divide the egg salad among 4 toast slices. Top with the lettuce and tomato slices. Top with other toast piece. Serve immediately.

CREOLE SALAD



Creole Salad image

A recipe from Chatelaine Food Express Quickies. You'll get the best results with freshly picked tomatoes.

Provided by Dreamer in Ontario

Categories     Peppers

Time 10m

Yield 3 cups, 4 serving(s)

Number Of Ingredients 9

3 tomatoes, fresh
1 green pepper
4 stuffed green olives
2 tablespoons olive oil
1 tablespoon white wine vinegar
1/2 teaspoon dried basil
1/4 teaspoon garlic powder
1/4 teaspoon dried thyme
1/8 teaspoon cayenne

Steps:

  • Coarsely chop the tomatoes, green pepper and olives.
  • Whisk together the remaining ingredients.
  • Toss with vegetables.

Nutrition Facts : Calories 83.5, Fat 7, SaturatedFat 1, Sodium 5.8, Carbohydrate 5.3, Fiber 1.7, Sugar 3.2, Protein 1.1

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