CHICKEN CREOLE
This chicken and tomato dish with all the spices served over rice will quickly become a favorite. Serve it to family and guests for a real comfort food meal anytime.
Provided by The Southern Lady Cooks
Categories Main Course
Time 35m
Number Of Ingredients 12
Steps:
- Saute chicken pieces in the oil until no longer pink. Remove and keep warm. In the same skillet, saute the onion, green pepper and celery in the remaining oil until tender. Stir in the tomatoes, broth, tomato paste and seasonings.
- Bring to a boil, reduce heat; cover and simmer for 5 minutes. Return chicken to the pan; heat through. Serve with rice. Makes about 8 servings.
EASY CHICKEN CREOLE
While I was growing up, my family spent time in Haiti, where we enjoyed eating many authentic dishes such as this. It's now a meal my husband requests often.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 10 servings.
Number Of Ingredients 16
Steps:
- In a large skillet over medium heat, saute the celery, green pepper and onion in oil until tender; Add garlic; cook 1 minute longer. Add flour; cook and stir for 5 minutes or until browned. , Stir in broth. Bring to a boil; cook and stir for 2 minutes. Add remaining ingredients except rice. Return to a boil. Reduce heat; cover and simmer for 10 minutes or until heated through. Serve with rice.
Nutrition Facts : Calories 259 calories, Fat 12g fat (2g saturated fat), Cholesterol 75mg cholesterol, Sodium 821mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 2g fiber), Protein 27g protein.
CREOLE PRALINES
I got this recipe from a lady I used to work with many years ago when I lived in Baton Rouge, Louisiana, but I never had much luck making them as good as hers until I found a good method for making smooth, creamy pralines. Shirley Corriher of Atlanta, and author of the book, "Cookwise" recommends letting the praline mixture sit five minutes before "beating like crazy." This way, you'll get "billions of tiny crystals and perfectly smooth, creamy candy." Shirley oought to know - before discovering her love for cooking and writing "Cookwise," she was a biochemist at Vanderbilt, which helped her better understand the science behind cooking.
Provided by MSnow
Categories Candy
Time 1h
Yield 36 pralines
Number Of Ingredients 9
Steps:
- Place the sugars, the salt, the whole milk and the evaporated milk in a heavy bottomed saucepan and bring to a boil over medium heat, stirring constantly.
- When the temperature reaches 228 degrees on candy thermometer, stir in the butter and pecans and continue to cook, stirring constantly, until the mixture reaches 236 degrees.
- Remove the pan from the heat and allow the mixture to cool for 5 minutes.
- Add the extracts and beat the mixture with a wooden spoon until the candy coats the pecans but does not lose its gloss.
- Drop the pralines 1 tablespoon at a time onto a well-greased piece of aluminum foil or a slab of confectioner's marble.
- Allow the pralines to cool before serving.
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